Tomato Pie

My dad loved it when mom made her tomato pie! No pizza dough in this recipe!  Of course, the absolute best are tomatoes straight from the garden.

Crust:
3/4 cup cup whole wheat flour
3/4 cup all purpose flour
1 Tbsp. dreid thyme
1/2 tsp. black pepper
4 1/2 Tbsp. cold butter
1/4 cup cold shortening
1/4 cup ice water

Preheat oven to 375 degrees.
Mix and chill pie crust.  Roll to fit 9 inch pie pan or tart pan.  Prick crust with fork, line bottom with foil and pie weights.  Bake 12 minute. Cool.

Filling:
6 ripe plum tomatoes, cut in 1/2 inch slices and drained on paper towels.  
2 cups grated Gruyere or Swiss cheese
1/4 tsp. nutmeg
1/4 tsp. pepper
2 Tbsp. fresh thyme
1 Tbsp. fresh parsley
2 Tbsp. olive oil

Spread cheese over crust.  Arrange tomatoes on top; overlapping.  Sprinkle on spices and herbs.  Drizzle on olive oil.  Bake 40 minutes at 375 degrees.  Let rest 10 minutes.  Serve warm.

Wonton Walnut Ravioli

This is a recipe for those Sunday afternoons you have time to prepare a meal and not the pressure of doing it under 30 minutes!  Great flavors and worth the time to assemble the wontons!

Ingredients

• 3-1/2 cups cubed peeled butternut squash

• 1 tablespoon olive oil

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1/2 cup half-and-half cream

• 40 wonton wrappers

• 1 egg, lightly beaten

• 1/2 cup butter, melted

• 6 tablespoons marinara sauce

• 1/3 cup finely chopped walnuts

• 2 teaspoons minced fresh sage

Directions

1. Place squash on a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring once. Cool slightly.
2. Place cream and squash in a food processor; cover and process until pureed. Spoon 1 tablespoon mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Moisten edges with egg; top with another wonton wrapper. Pinch edges to seal, pressing around filling to remove air pockets. Repeat with remaining wrappers and filling.
3. In a Dutch oven, bring water to a boil. Reduce heat to a gentle simmer. Cook ravioli in batches for 30-60 seconds or until they float. Remove with a slotted spoon; keep warm.
4. Meanwhile, place butter and marinara sauce in a microwave-safe bowl. Cover and microwave on high for 1-2 minutes or until heated through, stirring once. Stir in walnuts. Serve with ravioli; sprinkle with sage. Yield: 4 servings.

Pecan Crusted Pork with Red Onion Marmalade and Roasted Sweet Potatoes

I have an inventory of pork tenderloins. Our local grocery store frequently runs specials on the tenderloins and soon I have freezer full of them.  So...I am always on the lookout for a new way to prepare them. Loved this recipe!  The different flavors are heavenly! 

Ingredients

• 2 pounds peeled sweet potatoes, cut into 1/2-inch-thick slices 
• Cooking spray 
• 1/4 cup packed brown sugar, divided
• 1 bacon slice, cut into 1-inch pieces 
• 1 teaspoon canola  oil 
• 1 medium red onion, sliced and separated into rings (about 1 1/2 cups) 
• 1/4 cup water
• 1/4 cup balsamic vinegar
• 1 tablespoon grated peeled fresh ginger
• 1 pound pork tenderloin 
• 1/2 cup all-purpose flour, divided 
• 1/3 cup ground pecans
• 1/2 teaspoon cracked black pepper
• 2 large egg whites, lightly beaten 
• 1 tablespoon butter or stick margarine 
• 4 teaspoons finely chopped pecans, toasted

Preparation

1. Preheat oven to 400°.
2. Arrange potato slices in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with 2 tablespoons sugar; arrange bacon on top. Bake at 400° for 30 minutes. Turn potatoes over; bake an additional 30 minutes or until tender. Keep warm.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and 2 tablespoons sugar; cook 6 minutes or until onion is tender and lightly browned, stirring frequently. Stir in water, vinegar, and ginger; bring to a boil. Cook 3 minutes, and remove from heat.
4. Trim fat from pork, and cut crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness using a meat mallet or rolling pin.
5. Lightly spoon flour into a dry measuring cup. Place 1/4 cup flour in a shallow dish. Combine 1/4 cup flour, ground pecans, and pepper in a separate shallow dish. Dredge pork in flour, shaking off excess. Dip pork in egg whites; dredge in pecan mixture, coating both sides.
6. Melt butter in pan coated with cooking spray over medium-high heat. Arrange pork in pan in a single layer. Cook 3 minutes on each side or until browned. Top pork with onion mixture; sprinkle with chopped pecans. Serve with sweet potatoes.

Roasted Beet and Feta Salad

"Have you ever tried roasted beets?"  This was a question my good friend, Michelle, inquired during one of our "foodie conversations". I thought I had roasted every root vegetable possible but realized I had never tried beets.  I found this simple salad that highlights the earthy rustic flavor of beets.  Benefit of beets - click here! I think any leftovers I will toss into my smoothies!

Ingredients

• 6 small beets, scrubbed but unpeeled
• 2 tbsp olive oil
• Salt and freshly ground black pepper
• 1 red onion, thinly sliced
• 4 oz arugula
• 4 oz feta cheese, cubed
• 2 tbsp chopped mint

For the dressing:

• 1 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey
• 3 tbsp olive oil

Preparation

1. Preheat the oven to 400°F. Place the beets in a roasting pan. Add ½ cup water and drizzle with the oil. Season with salt and pepper. Cover the pan with aluminum foil. Roast about 1¾ hrs, or until tender.
2. Uncover the beets and let cool. Peel and dice the beets.
3. Whisk the vinegar, mustard, and honey together in a small bowl, then whisk in the oil. Combine the beets, onions, and dressing in a bowl and toss. Sprinkle the arugula, feta, and mint over the top. Toss gently, and season with salt and pepper. Serve immediately.

Broccoli Casserole

Ramen noodles.  I haven't taken a package of Ramen noodles seriously since my days at Edinboro University and trying to grocery shop with 5 dollars in my wallet.  Try this recipe.  Ramen noodles just got a makeover.

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup plain yogurt
• 1 1/4 cup shredded sharp cheddar cheese
• 1/3 cup blue cheese dressing
• 2 eggs
• 1/2 teaspoon salt
• 1 1/2 teaspoon fresh ground black pepper
• Flavor Pack from Ramen
• 6 cups broccoli, peeled stems and heads, chopped and blanched in salted water
• 12 ounces sliced mushrooms, Sauteed in 1 tablespoon butter
• 1 package chicken flavored Ramen noodles, broken up

Preparation

Preheat oven to 350 degrees F.

In a bowl combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and flavor pack from noodles. In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat. Place in an 8 by 8-inch baking dish that has been sprayed with non- stick cooking spray and cook for 45 minutes covered. Then remove cover and bake for additional 15 minutes to brown. Cool for 15 minutes before serving.

Champagne Thyme Carrots

Every New Years Eve a bottle of champagne is open, I drink one glass, and promptly fall asleep!  This dish is quick and super easy.  Plus, it's a great way to use leftover champagne.

Ingredients:
2 Tablespoons butter
1 pound carrots, peeled and thinly sliced into coin shapes
1/4 cup chicken stock
1/2 cup champagne
1 teaspoon honey
1/4 teaspoon salt (optional)
1 Tablespoon fresh lemon juice
2 teaspoons fresh thyme chopped or 1 teaspoon dried

Preparation:
In a heavy saucepan, saute the carrots in the butter over medium heat until they begin to brown. Add the chicken stock, champagne, honey, and salt. Stir to combine. Bring to a simmer, cover, and cook over low heat until al dente (tender to the bite but not mushy soft), about 5 minutes.

Acron Squash Rings Glazed With Maple and Orange

"Five golden rings"

Ingredients:

3 acorn squashes, each about 1 1/2 lb.
Kosher salt and freshly ground pepper, to taste
3 Tbs. unsalted butter, melted
1/4 cup plus 1 Tbs. water
1/4 cup fresh orange juice
2 Tbs. finely chopped orange zest
1/4 cup maple syrup
2 Tbs. chopped fresh thyme, plus sprigs
   for garnish
1/4 cup chopped dried cranberries

Preparation:

Preheat an oven to 400°F.

Cut the ends off each squash, then cut the squashes crosswise into slices 1/2 inch thick. Using a biscuit cutter larger that the seeded center of each slice, cut out and discard the seeds, leaving a neat circle. Place the squash rings in a large bowl and season generously with salt and pepper. Toss with 2 Tbs. of the melted butter. Arrange the squash rings in a large ovenproof sauté pan.

In a small bowl, whisk together the 1/4 cup water, orange juice and zest. Pour over the squash rings. Set the pan over medium-high heat, cover and cook until the squash rings are almost tender when pierced with a fork, about 15 minutes.

In a small bowl, whisk together the remaining 1 Tbs. melted butter, the 1 Tbs. water, the maple syrup, chopped thyme and cranberries. Pour over the squash rings. Transfer the pan to the oven and bake, uncovered, until the squash rings are tender when pierced with a fork, 15 to 20 minutes.

Transfer the squash rings to a serving bowl, garnish with the thyme sprigs and serve immediately. Serves 8.

Cauliflower Gratin with Mustard-Sage Cornbread Crumbs

I don't know why I stray away from my tried and true cornbread recipe.  This last venture was a disaster and I ended up with a large bowl of cornbread crumbs! To the laptop and Google (what did we do before Google???).  I discovered the following recipe and loved it so much I believe it has earned a spot on our holiday table!

Ingredients:
4 tablespoons (1/2 stick) butter, divided
1 cup chopped shallots
9 cups 1 1/2-inch cauliflower florets (preferably white, green, and yellow)
1 1/4 cups low-salt chicken broth
3/4 cup heavy whipping cream
1 teaspoon plus 1 1/2 tablespoons Dijon mustard
1 teaspoon plus 1 tablespoon chopped fresh sage
1 tablespoon all purpose flour
1 teaspoon finely grated lemon peel
1 1/2 cups coarsely crumbled cornbread (homemade or purchased)



Preparation:
Preheat oven to 375°F. Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add shallots; sauté until beginning to soften, about 4 minutes. Add cauliflower. Sprinkle with salt and pepper; toss to coat. Add broth. Cover and steam until cauliflower is just tender, 8 to 10 minutes.
Using slotted spoon, transfer cauliflower to bowl. Add cream, 1 teaspoon mustard, 1 teaspoon sage, flour, and lemon peel to pot. Boil until sauce is thick, whisking, about 1 minute. Season with salt and pepper. Toss in cauliflower. Arrange cauliflower, stem side down, with sauce in 11 x 7 x 2-inch glass baking dish.
Melt 2 tablespoons butter in medium skillet over medium heat. Whisk in 1 1/2 tablespoons mustard and 1 tablespoon sage. Add cornbread crumbs; toss to coat. Spoon crumbs over cauliflower. Bake until topping is golden, 20 to 25 minutes

Roasted Brussels Sprouts

Every Thanksgiving I try a new side dish.  Our youngest son, Jeremy, is the Brussels sprouts lover in the family so this year the following recipe was served at our holiday table.

Ingredients:

1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preparation:

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt, and serve immediately.

Roasted Root Vegetables with Rosemary

There are so many combinations you can use when selecting root vegetables to roast.  The following is my favorite.

Ingredients:

Nonstick vegetable oil spray
1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces
1 pound celery root (celeriac), peeled, cut into 1-inch pieces
1 pound rutabagas, peeled, cut into 1-inch pieces
1 pound carrots, peeled, cut into 1-inch pieces
1 pound parsnips, peeled, cut into 1-inch pieces
2 onions, cut into 1-inch pieces
2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
2 tablespoons chopped fresh rosemary
1/2 cup olive oil
10 garlic cloves, peeled

Preparation:

Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.
Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)
Transfer roasted vegetables to large bowl and then serve.

Confetti Scalloped Potatoes

Confetti Scalloped Potatoes have traveled to my Holiday Table, my Picnic Table, the Ellis Family Gathering Table...this recipe has a great social life.  :)

Ingredients:
1/2 cup chopped onion
1/2 cup butter, cubed
1 package (16 ounces) frozen shredded hash brown potatoes
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/3 cups milk
1 cup (4 ounces) shredded cheddar cheese
1 small green pepper, cut into strips
2 tablespoons diced pimientos
Dash pepper
1 cup cheese cracker crumbs, divided

Preparation:
In a large skillet, saute the onion in butter until tender. Stir in the potatoes, soup and milk. Add the cheese, green pepper, pimientos, pepper and 1/2 cup of crumbs.
Transfer to a greased 3-qt. baking dish; sprinkle with remaining crumbs. Bake, uncovered, at 375° for 35-40 minutes or until bubbly.

Virginia Knauer's Corn Pudding

At the end of each summer I buy several dozens ears of sweet corn to blanch, scrape and freeze for the winter.  This recipe is one of the reasons why!  My sister-in-law, Sue, shared the recipe with me soon after Berk and I were married.  Our family has been enjoying it every since.

Ingredients:

2 cups grated fresh corn or 1 can of cream styled corn
2 eggs
1/4 cup sugar
1 tsp. salt
1/8 tsp. pepper
2 Tbs. melted butter
2 Tbs. flour
1/2 cup milk

Preparation:

Mix all ingredients but corn.  Add corn and pour into a greased 2 qt. casserole.  Set in pan of water.  Bake at 350 degrees for 1 hour and 15 minutes or until clean knife blade cuts through like custard.

Ham and Asparagus Roll-ups

My husband hated asparagus until I fixed this recipe. :)

Ingredients:

2 lbs. asparagus cooked and drained
1/4 cup butter or margarine
1/4 cup all purpose flour
2 cups milk
2 cups grated sharp cheddar cheese
1/2 teaspoon salt
1/8 teaspoon white pepper
paprika to suit your taste
12 thin slices deli ham

Preparation:


Melt butter in saucepan over medium heat; stir in fllour gradually, add milk stirring constantly.
Add salt and pepper. When sauce is thickened, stir in cheese and blend well. Set aside. Roll four spears of asparagus up in each slice of ham with seam side down. Place rolls close together in an oblong baking dish. Pour cheese sauce over all and sprinkle with paprika. Bake at 350 degrees for 30 minutes, or until sauce is lightly browned.

Campfire Corn on the Cob

The best part of summer is corn on the cob!  I roasted some ears in our fire pit using the following recipe.  A big thank you to Kristin Rambo who suggests a sprinkle of Old Bay Seasoning.  Yum!

Ingredients:
Corn on the cob, with the husks left on
Butter
Salt and Pepper to taste 

Preparation: 

Soak the corn, with the husks still on, in water making sure they are fully submersed. Remove the corn from the water and place directly over or on hot coals. Allow to cook for about 20-25 minutes, rotating a couple of times, and then remove from the fire. Let cool and remove the husks. The corn will be roasted and it's delicious with some butter and/or salt (or Old Bay Seasoning!)

Fresh Green Bean Casserole

I discovered this recipe a few years ago and have been serving it for the holidays ever since.  Sorry Campbell's Condensed Mushroom Soup...I can never go back!

Topping Ingredients:
4 slices white bread, each slices torn into quarters
2 tablespoons unsalted butter, softened
¼ teaspoon salt
1/8 teaspoon ground black pepper
3 cups canned fried onions (about 6 ounces)
Beans and Sauce Ingredients: 2 tablespoons salt
2 pounds green beans, ends trimmed, and halved
3 tablespoons unsalted butter
1 pound white button mushrooms, stems removed, wiped clean and broken into ½-inch pieces
3 cloves garlic, minced (about 1 tablespoon)
Salt and pepper, to taste
3 tablespoons all-purpose flour
1½ cups chicken broth
1½ cups heavy cream

For the Topping:

Pulse bread, butter, salt and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to a large bowl and toss with onions; set aside.
For the Beans and Sauce:
Adjust oven rack to middle position and heat oven to 425 degrees F. Fill a large bowl with ice water. Bring 4 quarts of water to a boil in a large pot or Dutch oven. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper towel-lined baking sheet to drain. Add butter to now-empty pot and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, ¾ teaspoon salt, and 1/8 teaspoon pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3½ cups, about 12 minutes. Season with salt and pepper to taste.
Add green beans to sauce and stir until evenly coated. Arrange in an even layer in 3-quart (or 9×13-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.