Summer Tomato Pie

1 (9") Deep dish pie shell, prebaked @ 375 for 10 minutes
4-5 large ripe tomatoes, peeled & thickly sliced
1 small onion, finely diced
1/3 cup cooked bacon crumbles
1 1/4 cup grated cheddar cheese

3/4 cup mayo
Salt & pepper
Garlic powder
Basil

Combine mayo, bacon & cheese in bowl and set aside.

Layer tomatoes in pie shell, sprinkle each layer with salt, pepper, basil & garlic powder.

Spread the mayo mixture evenly on top of the final layer of tomatoes.

Bake at 350 for 35-40 minutes, or until golden brown.

Let stand 10 minutes before serving.


*Note: After slicing the tomatoes, I lay them out on a paper towel to absorb excess water. This helps prevent the pie from holding too much liquid.*

Blueberry Peach Cobbler

Ingredients

1 1/2 cups flour

1 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt                                 

Blueberry Peach Cobbler

1 cup skim milk

1 cup fresh blueberries 

1 cup canned peach

 

Directions

Preheat oven to 350 degrees.

In a bowl, combine the flour, sugar, baking powder and salt.

Add milk and mix well.

Lightly spray casserole dish with nonstick cooking spray and pour batter into dish.

Pour fruit on top of batter.

Bake 1 hour until golden brown and set.

Delicious hot with vanilla ice cream! 

 

CHICKEN FLORENTINE PASTA

CHICKEN FLORENTINE PASTA

 

 

• Ingredients:
• 1 pound Penne
• 4 whole Boneless, Skinless Chicken Breasts
• Salt And Pepper, to taste
  
• 2 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 4 cloves Garlic, Minced
• ¾ cups Dry White Wine
• ¾ cups Low-sodium Broth, More If Needed
• 1 bag Baby Spinach
• 2 cups Grape Tomatoes, Halved Lengthwise
• 4 ounces, weight Parmesan Cheese, Shaved With Vegetable Peeler

Preparation Instructions

Cook pasta according to package directions in lightly salted water. Drain and set aside.

Cut chicken breasts into chunks and sprinkle on salt and pepper.

Heat butter and olive oil over high heat in a large skillet. Add chicken chunks in a single layer and do not stir for a minute or two in order to allow the chicken to brown on the first side. Turn the chicken and brown on the other side. Cook until done, then remove chicken from the skillet.

Turn heat to medium. Add garlic and quickly stir to avoid burning. After about 30 seconds, pour in wine and broth, stirring to deglaze the pan. Allow the liquid to bubble up, then continue cooking until it’s reduced by at least half (most of the surface of the liquid should be bubbling at this point.)

Turn off the heat. Add spinach, tomatoes, chicken, and cooked pasta to the skillet. Toss to combine; the spinach will wilt as you toss everything. Add plenty of Parmesan shavings and toss to combine.

Serve with extra Parmesan shavings.

Tuesday Tip

After working with garlic, rub your hands vigorously on your stainless steel sink for 30 seconds before washing them. It will remove the odor.     

Flourless Chocolate Brownie Cookies

I have not made these yet, but will certainly do so real soon.


Gluten Free!


2 1/4 cups of powdered sugar         

Gluten Free Chocolate Cookies

pinch of  Sea Salt
1 cup cocoa powder
3 large egg whites
2 teaspoons of  vanilla extract


 Pre-heat your oven to 350 degrees
 Line two standard sized baking sheets with parchment paper, grease the paper
 In your stand mixer, mix all the ingredients until smooth-scrape the sides, and mix once more
 Using an ice cream scoop drop about 1 1/2 tablespoons of batter onto your paper
 Allow cookies to bake for 8 minutes.

 They will have flaky, shiny tops
 Allow them to cool for at least 20 minutes.

 Makes 12 medium sized cookies

SHRIMP with LINGUINI

Shrimp with Linguini
                                                                      

Ingredients:

1 pound linguini

4 tablespoons butter

4 tablespoons extra-virgin olive oil, plus more for drizzling

2 shallots, finely diced

3 cloves garlic, minced

Pinch red pepper flakes, optional

1 pound shrimp, peeled and deveined

Kosher salt and freshly ground black pepper

1/3 cup dry white wine

Juice of 1/2 lemon

1/4 cup finely chopped parsley leaves

 

Directions:

 

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is just shy of being done. Drain the pasta.

 

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute' the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.

Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Sprinkle with freshly grated parmesan if desired.

 

 

 

Daryl's Venison Chili

VENISON CHILI

2-3 pounds ground venison(or ground beef)
2 cans beans(ex. kidney, pinto, black beans)
2 can diced tomatoes
1 small can tomato paste
2 T. chili powder                                      

2-3 T. cumin
2 medium onions, diced
1 bell pepper, diced
1 jalapeno, diced
3 cloves garlic, finely chopped
1/4 tsp. crushed red pepper
1/4 tsp. cayenne
2 T. Worcestershire sauce
1/2 tsp or more of your favorite hot sauce
Cilantro, 2 tsp. freshly chopped
Grated cheese
Ritz crackers
Sour Cream or plain Greek yogurt

Brown the meat, onions, pepper, garlic, & jalapeno in a large stock pot drizzled with a teaspoon of olive or canola oil; stir in tomato paste & Worcestershire. Salt and pepper to taste. Add cumin, chili powder, crushed red pepper & cayenne.  Add the beans, tomatoes.  Add hot sauce and a splash of water if needed to get to desired consistency. Cover and simmer on  low for at least 30 minutes. 
Add the cilantro and stir.

Serve in bowls and sprinkle with grated cheese and a dollop of sour cream or Greek yogurt.
Serve with Ritz cracker or tortilla chips.  Add extra hot sauce if desired.