Killer Tomatoes

Sorry for the late blog update y'all! I have some good news. I will be posting two other recipes this week. 

The other week, I decided to make a recipe I saw on Pinterest with tomatoes that was originally intended for peppers. However, I kind of tweaked the recipe! Y'all know I get bored following exact recipes unless it's for baking, which is a different story. I used feta cheese, but goat cheese or mozzarella would work well too! I only cooked them until the cheese was golden brown and the tomatoes were soft, but I would recommend cooking them for a little bit longer until the cheese starts to melt. This would be a great item for a tailgate or football party because each person gets their own individual tomato to eat. Adjust the number of tomatoes you need to make based on the size of your party. 

**Please note that the measurements below are for each tomato, and NOT for all 3 as a whole.

Servings: 3

Ingredients:
3 medium sized heirloom tomatoes 
1 tablespoon of feta per tomato, or to taste
1-1/2 teaspoons per tomato of mixed bell pepper, diced (use 1 yellow, 1 green, and 1 red)
1-1/2 tablespoons of Extra Virgin Olive Oil (EVOO) per tomato to coat inside and outside
Pepper, to taste per tomato
Pinch of salt per tomato

Materials:
Cutting board
Serrated knife
Sharp knife
Cookie sheet
Tin Foil
Parchment Paper

Preheat the oven to 400°F.

Line a cookie sheet with tin foil and parchment paper placing the parchment paper on the top.

Wash the Tomatoes, and cut off the small bit at the bottom and a circle around the bad bit at the top. Make sure that you cut a hole deep enough at the top to fill the tomato(es) up with cheese and peppers.

Place the tomatoes on the cookie sheet lined with parchment and tin foil and pour the EVOO inside and out, coating the tomato.

Next, put half of the feta measurement on the bottom. Add the mixed bell pepper on top of the cheese.

Add the rest of the feta on top (or enough to cover the bell pepper). Top with salt and pepper.

Cook for 20 mins or until tomatoes are soft and cheese is cooked.

Caramelized Brussel Sprouts

Last week, I decided to try something new. I was sick of eating my usual vegetables, so I thought outside the box a little bit. I was at the grocery store and saw some local brussel sprouts that were just delivered to the store that day. Of course, I bought them. After all, buying fresh and local produce is very important to me. 

Since I've been so busy lately, I've decided to update my blog weekly. If I have more time during certain weeks, I will upload more recipes.

Ingredients:

2 tablespoons of Extra Virgin Olive Oil (EVOO)

6-8 brussel sprouts, cleaned, cut in half, and steamed in microwave for 2 minutes

2-3 tablespoons of balsamic vinegar

Materials:

Large, deep frying pan

Large microwavable dish

Wooden spoon or Tongs 

Tablespoon

Clean brussel sprouts. Before cutting them in half, chop off most of the hard bit at the end. Slice brussel sprouts in half, and steam in a large microwavable dish with a little bit of water on the bottom for 2 mins on high in the microwave.

While the brussel sprouts are steaming, place EVOO in a large, deep frying pan on the stove cooking on medium heat. Let oil get really hot before putting brussel sprouts in.  

When Brussel sprouts are done cooking in microwave, drain water, and place brussel sprouts in frying pan. Pour Balsalmic vinegar over brussel sprouts and stir. Flip after 7 minutes and continue cooking for another 7 minutes. Brussel sprouts are done when almost black in color on both sides. Balsamic should be thick and stick to the brussel sprouts.  Enjoy!

Parmesan Asparagus

The other night I wanted to make something different instead of having steamed Asparagus. I decided to jazz up my dish a bit by adding a few ingredients. This is a pretty easy side dish recipe that's great to make for even a weekday meal.

Ingredients:
2 tablespoons Extra Virgin Olive Oil
2-3 teaspoons of grated Parmesan
1 bunch of Asparagus (bottoms removed), steamed

Materials:
Medium sized Corning Ware Dish with glass lid
Tablespoon
Teaspoon
*Frying Pan (optional)

Either sauté the asparagus in a frying pan with Extra Virgin Olive Oil. or cook asparagus in corning ware (add a little bit of water to the bottom) in microwave for 2-4 minutes depending on thickness. 

If you cook them in the microwave, cook until tips are tender and drain water. Then add Extra Virgin Olive Oil.

If you cook them in a frying pan, remove from heat when tips are tender and place asparagus in corning ware.

Finally, add parmesan. Don't add Parmesan when asparagus is piping hot. Let it cool for a minute, then add parmesan. 

Cover with lid until you serve.

Tzatziki

I read an article about how good cucumbers are for you, so I decided to make my favorite cucumber side dish/sauce: Tzatziki. I looked at a lot of recipes, but decided to make my own recipe up that was healthier (I don't like sour cream). I topped chicken gyros with my Tzatziki sauce. You could also serve pita chips or pita bread with Tzatziki and make it more of an appetizer. 

Ingredients: 
1 large cucumber chopped and diced (make sure it's long too)
1 tablespoon olive oil
6 oz greek yogurt (I used 0% Fage)
Dill, chopped
1 teaspoon red wine vinegar
2 garlic cloves chopped (or 1 teaspoon of chopped garlic out of jar)







Materials:
Cutting board
Serrated knife
Medium mixing bowl
Tablespoon
Teaspoon

Combine all ingredients in a bowl.  Mix well. Chill in refrigerator for 30 mins. Serve.

Bruschetta (Can Be Breadless As Well)

Last night, I decided to make Breadless Bruschetta or as my Dad liked to call it "Tomato Salad." I mixed it up and used a large Heirloom Tomato instead of the typical large, red Tomato.  My Boyfriend and I ate it as a salad to our meal (which was cheeseburgers by the way). I used really fresh ingredients, which made it taste even better. Feel free to add thinly sliced, toasted Baguette bread topped with my bruschetta recipe below if you want. However, it tastes just as good without the bread if you want to stay away from the carbs or have a gluten allergy.

Serving Size: 2-3 servings

Ingredients:

1 tablespoon Extra Virgin Olive Oil

1 large heirloom tomato (or 1 large red tomato) diced

5 basil leaves

2 tablespoons Parmesan Romano Cheese

Materials:

Medium mixing bowl

Cutting board

Sharp Knife (serrated)

Tablespoon

Mix all together in a bowl and serve. 

The Modern Greek Version Of Caprese Salad

Last night, I decided to make as I like to call a "Modern Greek Caprese Salad." Originally, I wasn't planning on cooking anything, but I decided to make up a recipe with ingredients I already had in my fridge. Plus, I used the excuse of "I need to use the tomato before I go away on vacation or it will go bad." Yes, that really happened. If you're a healthy eater, love salads, and/or Greek food, you will absolutely LOVE this recipe. My boyfriend raved all night about how good this recipe was. The best part is, it is so easy to make.

Servings: about 3

Ingredients:
1 large heirloom tomato, diced
1 tablespoon Extra Virgin Olive Oil (aka EVOO)
3 teaspoons feta
Pepper, to taste

Materials:
Small mixing bowl
Teaspoon
Tablespoon

Combine Tomato, EVOO, and Feta in a small mixing bowl.  Stir. Mix in Pepper. Enjoy. Make sure to serve cold/room temperature. Enjoy!

Strawberry-Mango Salsa

This salsa is the perfect accompaniment and topper for fish, such as cod. It is so festive and seasonal for Spring and Summer.

Ingredients:
3/4 cup strawberries, finely diced
3/4 cup mangos, finely diced
1/4 cup red onion, finely chopped
6 basil leaves, finely chopped
1 tablespoon fresh lemon juice
1/4 teaspoon  sea salt
1/4 teaspoon black pepper


Materials:
Large Mixing bowl
Cutting board 
Sharp Knives

Combine all ingredients & allow to sit in refrigerator for a few hours, covered.

***Use a little less than 1/4 of a cup of red onion***

Mediterranean Vegetables

Feel like making a dish that's healthy and seasonal? I know that's what I've been craving lately. I made this recipe up one night because I was craving a dish with a lot of flavor that was composed of Summer vegetables. It goes really well with chicken, especially chicken topped with goat cheese or feta, which compliments this Mediterranean Vegetable recipe.  See last recipe on Cranberry, Feta, and Strawberry Chicken. 


Ingredients:
1 red pepper diced
2 zucchinis chopped into medallions
2 medium sized squash chopped into medallions
3 tablespoons Extra Virgin Olive Oil 
Balsamic Vinegar (enough to coat veggies)
Pepper

Materials:
Deep Frying Pan 

1. Sauté red pepper, zucchini, and squash in Extra Virgin Olive Olive on medium heat. 
2. Heavily Pepper vegetables front and back. 
3. Frequently stir Vegetables on Medium heat for 5-7 mins
4. Swirl Balsamic Vinegar around the pan one time. You want to have enough to lightly coat the vegetables. However, you don't want to have a lot of excess liquid in the pan (if you pour too much on accident, pour out excess.) 
5. Heavily pepper the vegetables 1-2 more times.
6. Cook for 7-10 more mins or until the vegetables soften, stirring frequently.
7. Drain any excess liquid. Put in serving dish and enjoy.