Nothing says summer like fresh veggies from the garden! When the abundance of cherry/grape tomatoes is too much to eat now or even give away, why not make this quick and easy (1, 2, 3) fresh roasted tomato sauce? You can enjoy some of it over your favorite pasta today – and freeze in small containers to enjoy when you’re yearning for a taste of summer!
- Wash and dry (remove stems) cherry/grape tomatoes
- Toss with olive oil, kosher salt, and fresh ground black pepper on a sheet pan – roast at 400F for 30-40 minutes until the tomatoes start to caramelize and the juices escape onto the pan. Cool slightly after removing from oven.
- Blend in food processor, little by little, along with a couple of garlic cloves, a handful of Italian parsley, a few tablespoons of olive oil, and more kosher salt and fresh ground black pepper to taste.
That’s it! Enjoy over your favorite pasta and bite into summer goodness!
Truly is as easy as 1, 2, 3 – and 4 – Buon Appetito!
You’ve heard of turning lemons into lemonade, well here’s a quick and easy way of turning apples into applesauce! Every have apples sitting on the counter long beyond their ‘shelf life’? Or apples that were pushed to the back of the refrigerator and forgotten? What did you do? Compost? Trash? STOP! Turn your old (or new) apples into homemade delicious applesauce! It’s as easy as 1) Peel and chop apples, 2) Place in small sauce pan on stove top with a little water (1/4 cup?) and a dash or two or cinnamon, 3) Boil/simmer until tender. At that point, I use a potato masher to turn them into a chunky applesauce. (You can keep cooking and blend cooked apples to get more of a pureed consistency, but when it comes to homemade, I like the chunky style.) Enjoy!
Leftover pork roast from Easter? Chopped up and waiting patiently in the freezer for an encore performance? Today’s your day! Carnitas Hash.
What I love about making hash is that whatever you have on hand makes a great addition to your creation. Today – leftover shredded/chopped pork (about 1.5 cups??), thinly sliced red potatoes, and some frozen spinach! I started with 3 medium red-skin potatoes. Washed, dried, and cut into semi-thin half rounds. Into a hot skillet with a generous drizzle of extra virgin olive oil, kosher salt and freshly ground black pepper. Toss periodically to cook evenly. When the potatoes start to brown on the edges, add in about 1/2 shallot finely chopped. Cook for a few more minutes, tossing as the cooking continues, then add in the pre-cooked pork and about a cup of defrosted/drained frozen spinach. Continue tossing, adding a drizzle more of olive oil as you go, continuing to sprinkle with kosher salt and black pepper – all until your crispy delicious creation is to your liking! You’ll notice no exact directions here – just add ingredients proportionally to your liking, and the key (to me) is tossing over med/high heat until everything is golden brown and you can’t wait any longer to eat it! (I also add a few generous dashes of #respectthepepper for some added heat!) Top with a couple of eggs of your choice – and you’ve got breakfast, brunch, or an anytime go-to delicious meal! Enjoy.
After all the years I’ve been making Roasted Chicken Salad, I realized it’s never made an official appearance on this blog. I’ll share the way I go about making it, but it’s up to you how you’ll make it your own. It’s really as easy as 1, 2, 3:
I started with 4 bone-in/skin on chicken breasts. (You could use boneless/skinless, too, but I like the flavor from the bone and skin during roasting.) Drizzle each with olive oil and sprinkle with salt/pepper. Roast in a 400F oven for about 50-60 minutes. You’ll know they’re ready when they’re golden brown and the internal temperature is at 160F. Let cool, then remove meat from the skin/bone and chop into small size dice. Set aside in large bowl (for mixing.)
Chop about 1/2 cup (2 stalks) celery, 1/2 cup (2-3 small) carrots, and a handful each of walnuts and dried cranberries. Add to the chopped chicken.
Mix chicken and ‘chopped goodness’ with about 1 cup mayo (or combo of 1/2 cup mayo and 1/2 cup non-fat plain greek yogurt,) about 1/2 tsp. cumin, 1/2 tsp. freshly ground black pepper, and about 1/4 tsp. kosher salt. (Since the chicken breasts were seasoned with salt/pepper, you’ll want to add additional to your taste.)
That’s it! Simple and Delicious. Eat with your favorite crackers, on your favorite bread as a sandwich, or put a scoop on top of a salad. Now matter how you enjoy it – you’ll be making it again and again! Enjoy!
Quick post today – to share two SAVORY and DELICIOUS recipes that I recently tried, and will make time and time again. These recipes are straight from the source, Ina Garten (Barefoot Contessa) and Bon Appetit Magzine (February). Although no creative license on my part, these are so worth passing along for you to try. I know they’re going to make an appearance at your next cocktail dinner party. You’re sure to impress! Enjoy!