Cheesy Stuffed Tomatoes

It's grilling season! I'm not as huge of a fan as most people are, but I definitely enjoy using it this time of year when it's not really hot out yet. So I was pretty excited to learn that "grilling" was the theme for my most recent recipe exchange.

My friend Melanie submitted these awesome Cheesy Stuffed Tomatoes, and I all but inhaled them. I added couscous to the mixture to give it an extra boost, and I'm glad I did. I ate two of them for dinner, and only let my husband eat one so I could take the other one for lunch the next day. Sorry, babe.


Cheesy Stuffed Tomatoes
slightly adapted from The Novice Chef

• 4 medium tomatoes
• 1/4 cup of your favorite breadcrumbs
• 1 cup cooked couscous
• 2 tbl butter, melted
• 8 basil leaves, chopped
• 1/2 cup monterey jack cheese, shredded (plus more for sprinkling)
  
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Parsley for garnish

Slice off top of tomato, hollow out (leaving 1/2 inch thick shell), and chop pulp and set aside. In a medium bowl, combine bread crumbs, couscous, butter, basil, salt and pepper. Next stir in cheese and tomato pulp. Fill each tomato shell, top with extra cheese, and then wrap each tomato individually in foil.

Grill, or bake (at 400 degreeProxy-Connection: keep-alive
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29 for 10 to 15 minutes, until cheese is completely melted. Garnish with parsley and serve hot!

Recipe Swap: Chicken with Cherry Tomato Sauce

Last week I posted Sweet and Sour Chicken as my part in the Cooking Light Chicken Challenge, hosted by Lisa's Cooking Adventures.  I loved participating in her challenge and have thoroughly enjoyed the other recipes that fellow bloggers have posted.

The first recipe in the the challenge was posted by Lisa herself - Chicken with Cherry Tomato Sauce.  It looked delicious and I saved it right away, secretly bummed that it was no longer an option for the challenge.

But lo and behold, when I signed up for a Recipe Swap online, I was assigned this delicious meal.  Yay!

I didn't change too much - I did realize as I was prepping that I had NO fresh basil in the house.  How did that happen?!  I can't wait until the summer when I have to go no further than my own backyard for some fresh herbs.

Anyway.  To try to compensate, I seasoned the chicken with some dried basil before cooking, and then topped it with a little bit of reduced fat shredded mozzarella.  Delish - can't wait to try it again with real basil!

Chicken with Cherry Tomato Sauce

from Cooking Light

• 4  (6-ounce) skinless, boneless chicken breast halves
  
• 1/2  teaspoon  salt
  
• 1/4  teaspoon  black pepper
  
• 2  tablespoons  olive oil
  
• 5  garlic cloves, coarsely chopped
  
• 1  pint cherry tomatoes
  
• 1/3  cup  fat-free, lower-sodium chicken broth
  

Garnish: 1/4 cup small basil leaves

Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Sprinkle chicken with salt and pepper. Heat a large skillet over medium-high heat. Add olive oil to pan. Add chicken; sauté for 3 minutes on each side or until done. Transfer to a serving platter. Add coarsely chopped garlic cloves to pan; sauté for 1 minute, stirring constantly. Stir in cherry tomatoes and chicken broth, and bring to a boil. Cook 5 minutes, stirring occasionally. Spoon over chicken. Garnish with small basil leaves.

Margherita Pie

I made this delicious pie as soon as it was posted on My Baking Heart, and am sorry to wait so long to blog it. I've made this several times already, and each time it seems to come out better and better. It's such a perfect summery dish and is so easy to throw together. And it tastes even better the next day!

I'm posting the entire recipe, crust and all, though I must confess that I have always used store bought crusts.

Pastry dough:
2 c all-purpose flour, plus more for dusting
1/2 tsp salt
1-1/4 sticks unsalted butter, cold and cut into small pieces
1 large egg or 2 large egg yolks
3 tbsp cold heavy whipping cream, milk or water

Filling:
8-10 slices mozzarella cheese, thinly sliced
1/4 lb whole cherry tomatoes
1/2 c heavy whipping cream
3 tbsp sour cream
2 large eggs
1-1/2 tsp minced garlic
10-12 fresh basil leaves, chopped
Kosher salt and freshly ground pepper, to taste

Tomato and Orzo Soup

While I hate the cold, there are a few things I love about winter: snow days, cozy sweatpants, holidays, hot chocolate... and this delicious Tomato and Orzo Soup just found a place on that list.

Coincidentally, this recipe came from a blog created by my friend Brooke's brother-in-law, John, and his girlfriend Bec. I love that their blog, Above an Italian Restaurant, is an endeavor that they are taking on together - it makes me wish that Pat and I had any shared hobbies (aside, of course, from the wii...). But most of all, I love their recipes! As soon as I added their blog to my reader, I starred a ton. This yummy soup from Wegman's was just the first that I've made, but I have tons more in mind.

Due to tastes, what I had on hand, and the fact that I bought crushed instead of canned tomatoes, I changed their recipe slightly. If you want the original, please visit their blog!


Ingredients

• 1 cup onion, diced fine
• 1/2 cup celery, diced fine
• 1/2 cup carrot, diced fine
• 2 Tbsp olive oil
• 4 cloves garlic, minced
• 2 28oz. cans diced tomatoes
  
• 1 carton (32 oz) vegetable stock
• salt and cracked black pepper
• 1 1/4 cup orzo pasta
• 1/2 cup sour cream
• 1/2 cup skim milk
  
• 2 Tbsp chopped fresh basil

Add onions, celery, and carrots and olive oil to large stockpot on medium-high. Cook, stirring, 6-7 min. Add chopped garlic. Cook 2 min, until vegetables are tender.

Add all tomatoes; simmer about 10 min. Add stock; return to simmer. Season to taste with salt and pepper.

Add pasta. Simmer 8-10 min, stirring often, until pasta is firm but tender. Remove from heat.

Add sour cream and milk to soup; fold in basil. Ladle into warmed bowls to serve.

Makes 13 cups (about 8 servings)

Pastor Ryan's Bolognese Sauce

I am a sucker for trying new sauces. I don't know if it's the bitterness of winter or what, but I've really been in the mood for hearty, chunky bolognese recipes. I remembered that Pioneer Woman had posted a version from her pal Pastor Ryan, and I dug through my reader until I could find it.

And I might never make another version again.


This was just so comforting and warm and cozy and perfect. I honestly had to fight off the urge to just eat this by the spoonful.

The first night, I made a baked gnocchi with it and had plenty of sauce leftover to freeze. I've used it since with tortellini, ravioli, penne... you can make it with anything. It's absolutely fantastic.


Ingredients

• ½ cups Olive Oil
• 1-½ cup Grated Carrots
• 1 cup grated celery
• 1 whole Large Red Onion, Diced
• 2 pounds Ground Beef
• 2 Tablespoons Dried Oregano
• 2 Tablespoons Dried Basil Flakes
• 1 can (6 ounce) tomato paste
• 5 cloves garlic, minced
• 1 cup (to 2 Cups) red wine
• 2 tablespoons worcestershire
• 2 cans (28 Ounce) tomatoes - sauce, puree, crushed, a combination... whatever you want
• 1 cup milk
• Salt And Pepper, to taste
• Fresh Parmesan Cheese

Heat oil in a large Dutch oven or skillet over medium heat. Add grated carrots and onions and cook for a few minutes. Make a well in the center of the mixture, and then add in the ground beef. Cook for a few minutes until brown, gradually stirring it into the carrot mixture.

Throw in oregano and basil. Use fresh if you have it; if you don’t, it’s fine. When the meat is browned and combined with other ingredients, make another well. Add tomato paste and let it heat. Add garlic and stir to combine.

Make a well in the center of the mixture and add red wine. Stir together. Add Worcestershire and stir. Add canned tomatoes. Finally, pour in milk, stir, and let simmer for 30 minutes to 2 hours—however long you need.

Serve with pasta and a generous sprinkling of Parmesan cheese.

Crockpot Tomato Soup

I love making big batches of soup and then freezing it in 2-cup portions - perfect to grab for a nice, yummy lunch on a cold January day.

I have tried tomato-soup variations in the past, but am usually left disappointed. The Crockpot Lady apparently had the same woes, but easily combated the dilemma by creating this delicious tomato soup. She calls it "restaurant quality," and I wholeheartedly agree. This was by far one of the most delicious tomato soups I have ever had - not too acidic, but still full of flavor.


The best part, however, is that there is NO work involved! You spend maybe 90 seconds in prep, and then go about your day while the crockpot does the work.

I didn't really change anything except for the cream part. I realized (as I was about to pour it in, of course) that I only had about 3/4 of a cup of cream. I added maybe 1/2 cup of sour cream and then skim milk for the rest. While I'm sure that's not how she intended, it came out deliciously, and I might just "run out" of cream next time.

Of course, no tomato soup is complete without some sort of grilled sandwich; I served this alongside these paninis.



Ingredients

• 3lbs vine-ripe tomatoes (I used about 10)
• 1 onion, chopped
• 2 cups tomato juice
• 1 cup cooking sherry
• 3 tablespoons sugar
• 1 chicken boullion cube
• 2 tablespoons chopped fresh basil
• 2 cups heavy cream
• salt and pepper to taste

Wash all of your tomatoes, and cut them in quarters. Nope, we're not going to peel the tomatoes, yay! To save your counter top from tomato gook, put your cutting board on a cookie sheet with sides. The juice will then stay inside the cookie sheet.

Put all the tomatoes in your crockpot.

Chop up the onion, and add it. Cover with the tomato juice and sherry, and drop in the boullion cube. Stir in the sugar and chopped basil.

Cover and cook on low for 6-8 hours.

If you'd like your soup to have chunks, go ahead and stir in the cream. If you'd prefer a chunk-free soup, CAREFULLY use an immersible blender to soupify, or blend in small batches in a traditional blender. Then stir in the heavy cream.

Herb-Roasted-Tomato Panini

I guess it was no secret that I wanted a panini press, since I received THREE of them for Christmas this year.

I have been thoroughly enjoying the new addition to my kitchen. Everything tastes better on it - French Toast, quesadillas, you name it. I love having a whole new slew of fast and easy dinners options!

(Of course, you can use a grill pan and a skillet to achieve the panini, but the desired results are so much better on the press!)

I also discovered that the bakery in my Stop and Shop makes awesome multigrain panini-bread - it's labeled just that. It's perfect - crunchy without being too crispy, and it doesn't get soggy very easily. And the flavor is fantastic!


Ingredients

• 2 pints grape tomatoes
• 2 tablespoons olive oil
• basil, divided - 2 tablespoons finely chopped, plus an additional 16 whole leaves
• 8 slices panini bread
• 4 wedges Garlic and Herb Lite Laughing Cow cheese
• 12 slices mozzarella cheese
• cooking spray

Preheat your oven to 425.

In an oven-safe baking pan, toss tomatoes, olive oil, and chopped basil. Roast for 20-25 minutes, or until tomatoes start bursting. Using a potato masher, smoosh the tomatoes.

Preheat your panini press.

Spread half of a Laughing Cow wedge over each slice of bread. Place a slice and a half on top of each slice of bread (or as much/little as it takes to fit the slice).

Spoon the tomato mixture over 4 slices of bread, and cover with the basil leaves. Top with one of the other slices of bread.

Spritz your panini press with cooking spray and cook according to the manufacturer's instructions.

(Inspired by Rachael Ray.)

Caprese Lasagna

Don't even read this post; just scroll down to the end to get the recipe. Go to the store and buy whatever you need, and make this tonight. Seriously.


I bookmarked Rachael Ray's Caprese Lasagna a long time ago, but I'm really not sure why I waited so long to make it. But it for sure won't take me long to make it again.

It was such a great summery comfort dinner. The flavor combination of the basil, tomato, and mozzarella is one of my favorites, and you all know of my love for all things pasta.


Ingredients

• 2 tablespoons butter
• 2 cloves garlic, finely chopped or grated
• 2 tablespoons flour
• 1 cup milk
• 1 cup chicken stock
• A few grates of fresh nutmeg
• Salt and freshly ground black pepper
• 1 box oven-ready lasagna noodles
• 4 Roma tomatoes, thinly sliced
• Half a bunch basil, chopped (about 30 leaves)
• 1 cup shredded mozzarella cheese

Pre-heat the oven to 375ºF.

Place a large saucepot over medium-heat and melt the butter. Add the garlic to the pan and cook until aromatic, about 1 minute. Sprinkle the flour over the butter and garlic and cook for about 1 minute. Whisk the milk and chicken stock into the butter-flour mixture and bring up to a bubble. Add the nutmeg, season with salt and freshly ground black pepper and simmer until thickened, 3-4 minutes.

Assemble the lasagna by ladling a small amount (about 1/4 cup, just eyeball it) of the sauce into the bottom of a 9-inch x 13-inch baking dish and laying three lasagna noodles over the sauce. Top the noodles with about a third of the sliced tomatoes, a third of the basil, 1/4 cup of sauce and about a third of the shredded cheese. Repeat until all ingredients are used up, topping the lasagna off with a final layer of sauce and shredded cheese.

Cover the pan with foil and bake the lasagna for 30 minutes. Remove the foil from the baking dish and bake another 15 minutes until the cheese is melted and the sauce is bubbly. When ready to serve, top with the remaining chopped basil leaves.

Pasta Caprese

For me, almost no flavor screams "summer" quite like the combination of tomato, mozzarella, and basil. Throw some pasta in there, and I'm drooling already.

I found this recipe on Kraft's site and it pulled together very, very quickly - a perfect weeknight meal! I've made something similar in the past (Giada's Fusilli alla Caprese) and really, no one way is better than the other. Just throw it all together and you're good to go!

Ingredients

• 1/2 lb. capellini or spaghetti, uncooked
• 1/2 cup KRAFT Tuscan House Italian Dressing and Marinade
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 3 cups halved grape or cherry tomatoes
• 1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 1/3 cup fresh basil, finely sliced

COOK pasta as directed on package.

MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 2 min. Add tomatoes; cook 5 min. or until heated through, stirring occasionally.

DRAIN pasta. Add to tomato mixture; mix lightly. Sprinkle with cheese and basil.

Penne alla Betsy

Aside from her Crispy Yogurt Chicken, Penne alla Betsy might be one of The Pioneer Woman's most famous dish. I did make it months ago, but it didn't come out right (my fault, not hers) and then I never got the picture off of my camera.

I suddenly got the urge to make it, although not being a seafood-eater, I omitted the shrimp. Ewwie. I would have ordinarily subbed in some grilled chicken, but it was a Friday during Lent, so I didn't this time.


I thought that the cream sauce was really delicious, and even Ryan ate it all. Of course, my parents were over and bribed him with a "surprise" (That "surprise" turned out to be a chocolate chip cookie the size of my HEAD. Mom? Dad? I ate all of MY dinner too, you know...!) but hey - whatever gets him to eat, right?


Ingredients

• Olive oil
• Butter
• 1 lb of shrimp, peeled and deveined
• 3/4 lb penne or other short pasta
  
• 1 onion, diced
• 2 cloves garlic, minced
  
• 1/2 cup of dry white wine
• 1 8 oz can tomato sauce (I used about a cup or so of homemade sauce)
  
• 1 cup heavy cream
• Salt and pepper
• Parsley
• Basil
  

1. Put water on to boil for the pasta.

2. Heat a large frying pan and melt 2 tbsp butter and 2 tbsp olive oil in pan. Sautee shrimp until opaque and then remove to a plate to cool.

3. Melt another 2 tbsp butter and olive oil in the same pan and cook garlic until slightly browning. Add onion and cook until translucent.

4. Add pasta to boiling water and cook per package directions.

5. Add 1/2 cup of wine and allow to cook down for approximately a minute. Then add tomato sauce, stirring to combine, and cream.

6. Chop parsley and basil and add to sauce to taste. Add salt and pepper to taste.

7. Remove shrimp tails and chop shrimp into tiny, bite-size pieces. Return to sauce and stir to combine.

8. When pasta is cooked, drain, and then add to sauce, tossing to cover. (Or, if you're like me, add the sauce to the pasta pot because you don't have a big enough fry pan.) Serve!