Got Tomatoes? Make Italian Tomato Sauce!

In late summer, my garden produces a dozen ripe tomatoes a day (or so it seems). I've already made some lovely Spicy Peach/Tomato Salsa (see 8/29/11 post for recipe), so making a batch of tomato sauce seemed to be the next logical step. I JUST saw this recipe on Pinterest (of course) two days ago, and HAD to try it! I had originally planned to freeze the sauce, but it smelled so good while simmering, that I decided to serve it for dinner instead! No worries, I will have plenty more tomatoes in no time!

Italian Tomato Sauce   

(adapted from www.afamilyfeast.com)

1/3 cup extra virgin olive oil

pinch of red pepper flakes

4 peeled and crushed garlic cloves

1 teaspoon fresh chopped oregano (or 1/2 tsp. dried)

1 Tablespoon fresh chopped basil (or 1/2 Tbl. dried)

1 teaspoon sugar

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 quarts tomatoes, diced

1/4 cup grated Parmesan or Reggiano cheese

2 Tablespoons butter

In a large heavy-bottomed pot with a lid, on a burner with the heat OFF, pour in olive oil and add red pepper flakes, garlic, most of the oregano and basil (set some aside for adding right before serving), sugar, salt and pepper. Turn ON the burner and slowly bring up to medium hot.  When the garlic starts to cook, stir and heat for five minutes. 

I bought this mezzaluna knife about 10 years ago (after watching one of Nigella Lawson's cooking shows), and it makes finely chopping ingredients a breeze!

Add the tomatoes and heat until boiling, then reduce to a simmer, partially cover, and simmer for 60 to 90 minutes. 

After simmering for your desired amount of time, remove from heat and add the reserved herbs, shredded cheese and pat of butter.  Stir and then serve over pasta. 

And enjoy! Try it, you'll like it!

Chicken Ranch Tacos for Taco Tuesday!

Mmm, such a nice twist on the basic chicken soft taco! A super simple recipe to liven up your next "taco Tuesday"! It is totally kid approved, too! 

Chicken Ranch Tacos

3 cups cooked chicken, cut into pieces
1 package taco seasoning
1/2 cup ranch dressing
taco shells (soft or hard)
lettuce
shredded cheese (I used co-jack)

Heat a skillet over medium heat and add cooked chicken, warming it for a few minutes.  Sprinkle on the entire package of taco seasoning (do not add water!) and heat for 5-7 minutes, until heated through and the seasoning is stuck to the chicken. Add the ranch dressing and heat an additional 2-3 minutes to warm through.  

I made my tacos using the zesty chicken,  shredded lettuce, shredded cheese and a dollop of ranch dressing (in a soft flour taco shell). Yummo!

Summer Shandy Beer Cupcakes, yes you heard right...!

I have been dying to try these ALL summer, but just got around to making them last weekend, when I needed something fun and festive for a 40th birthday party.  Summer Shandy beer is only around during the summer, bummer, so these cupcakes are super special! So moist and lemony, they did NOT disappoint! One disclaimer, the recipe is a bit labor intensive, but totally worth the work! Oh.My.Yum. Try them and see!

Summer Shandy Beer Cupcakes 
(adapted from www.hungrygems.com)

for the cupcakes:
1 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon finely ground sea salt
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
one egg
1 teaspoon lemon zest
1 teaspoon lemon juice
1 cup Summer Shandy beer (I used Leinenkugels)

for the glaze: 
1 Tablespoon lemon juice
3/4 cup confectioners sugar
1/4 cup Summer Shandy beer

While cupcakes are baking, whisk together all ingredients. It should be pretty runny. 

for the frosting:
6 Tablespoons cream cheese, softened
1 cup granulated sugar
2 teaspoons lemon zest
2/3 cup confectioners sugar
2 Tablespoons lemon juice
2 cups heavy cream

In a mixer, whip together the cream cheese, zest, juice and sugar until smooth.  Slowly add cream 1/2 cup at a time until it begins to whip up in volume.  When almost stiff, add the confectioners sugar and stir until desired consistency. 

*I must confess, I used a "can" of cream cheese frosting and added lemon juice and lemon zest, whipping with my standing mixer till blended. I let it chill in the refrigerator while I made the cupcakes. 

Preheat oven to 350 degrees and line muffin tins with cupcake papers (I ended up with 18 cupcakes).  Cream together butter and sugars until fluffy.  Stir in zest and lemon juice. Mix in egg. Separately, combine flour, baking soda and salt.  Add the flour mixture to the butter mixture in two parts, alternating with the beer.  Immediately scoop 2/3 of the way into muffin tins. Bake 17-19 minutes, until a toothpick comes out of the center clean.  Prepare glaze while cupcakes are still baking.  Once they come out of the oven, while still warm, take a fork and poke each cupcake a few times, 3/4 of the way to the bottom.  Gently and slowly spread 2 teaspoons of glaze onto each cupcake top, allowing it to soak in between spoonfuls. Allow to cool completely. 

I put paper towels under my cooling rack to catch the stray glaze...

Frost with frosting when cool.  Store in refrigerator overnight. Enjoy with friends!

Avocado Dips!

Yes, the avocado recipes continue; blame my local supermarket! The yummy dip pictured above is from the Taste of Home website, and one of my girlfriends makes it regularly. It's zesty and quick!

Avocado, Tomato and Feta Dip 

2 avocados, diced
1 cup cherry tomatoes, diced
1/2 red onion, diced
3/4 cup crumbled Feta cheese
1 Tbl. lemon juice
1 Tbl. red wine vinegar
2 Tbl. fresh chopped parsley (I used one Tablespoon dried)

Combine all of the ingredients together in a large bowl. Serve with tortilla chips. See? I told you it was quick! 

This recipe came to life when I had a can of corn in my pantry and did a search online; and we were having Mexican food for supper...

Grilled Corn Guacamole (adapted from The Pioneer Woman)

one can of corn, drained
3 avocados, diced
1 cup jarred salsa
1/3 cup finely diced onion
2 cloves garlic, minced
1 lime, juiced (I used 2 Tablespoons lime juice from a bottle)
1/2 tsp. salt
1/4 tsp. ground Cumin
dried or fresh Cilantro, optional

Pour a tablespoon of vegetable oil into a skillet, add corn,  and fry until the corn is slightly browned. Season with some Cumin. The original recipe called for grilling ears of corn on a grill pan, but I think frying the corn got the same results (hopefully). 

Combine the fried corn, avocado, salsa, onion, garlic, lime juice, salt and Cumin.  Stir gently to combine. Add Cilantro, if desired. 

So much green yumminess!

More Spring Salads!

I've been on both a salad kick and an avocado kick lately, so here are two more "gems to try! Baby spinach, strawberries, avocado, sliced almonds and Feta cheese with a strawberry poppyseed dressing.............whoa...

and a super-simple "BLT" salad with iceberg lettuce, crispy bacon, Roma tomatoes and avocado with Ranch dressing - yum!

                                                                                   

Spring Salads!

Warmer weather means spring salads; well, at least in my book.  With the abundance of fresh asparagus and salad greens this time of year, it's a no-brainer! I even made a "pasta salad", which I NEVER do, and it was heavenly! Try it out:

Spring Pasta Salad with Asparagus, Bacon & Feta 

adapted from a recipe by www.familyfreshcooking.com

8 ounces Ditalini pasta

asparagus, cut into 1/4 inch pieces, totaling about 2 cups

Feta cheese crumbles

several slices bacon, fried and crumbled (I used turkey bacon and cooked in the microwave)

lemon juice

olive oil

Ranch dressing

salt & pepper

Cook the pasta according to package directions. At the last minute or so, toss in the asparagus bits.  Drain the pasta and asparagus and toss into a large bowl.  Drizzle with olive oil and lemon juice and toss to combine.  Add the feta and bacon, then drizzle with a little Ranch dressing.  Mix well and season to taste.  This tastes great warm and at room temperature. My girlfriend and I had seconds!  I did not try it chilled, but I'm thinking it would be pretty good, too!

Recently, I also threw together these pretty salads: the one above is arugula, raw asparagus, peas, avocado and hard boiled eggs tossed with a simple olive oil and lemon juice vinaigrette.  The salad below is made with a bag of mixed salad greens. raw asparagus, chickpeas and tomatoes, served with a Tuscan Italian dressing from the supermarket.  So pretty! So good for you! Happy Spring!

Yet more rainy day baking...

It's spring, full-force, in the Midwest, and getting a tad bit too damp for my liking...this weather always makes me want to bake something, so I scoured my ever-growing "Yum" board on Pinterest, and this is what I came up with: Avocado Banana Bread! Brilliant! Moist, banana-y and good for you too! And to those who are squeamish about the avocado; you can't taste it!

Avocado Banana Bread (thanks to www.crazyforcrust.com)

1 1/2 avocados, peeled and pitted (or one huge one)

1 cup sugar

2 very ripe bananas

2 eggs

6 Tablespoons milk

1 teaspoon vinegar

1 teaspoon baking soda

2 cups flour

1/2 cup chocolate chips (I used a very generous sprinkling of mini chips)

Preheat oven to 375 degrees.  Spray a loaf pan with cooking spray (I dusted mine with flour too) and set aside.  Puree avocados in a food processor until smooth and transfer to a large bowl.  Add sugar and mix with a hand mixer (or stand mixer) until well blended.  Place the bananas, eggs, milk, vinegar and baking soda in a food processor and pulse until liquefied.  Pour half the banana mixture into the avocado mixer with 1 cup of flour and stir until just combined.  Repeat with the rest of the banana mixture and flour. Do not over mix! Pour into loaf pan, top with chocolate chips and bake for about 35 minutes, until browned on top and a toothpick comes out clean.  Let cool at least 10 minutes before slicing. Yum!