Easy Tomato Sauce
2 tbsp butter
3 cloves minced garlic
2 Tbsp tomato paste
15 oz can tomato sauce
3/4 cup heavy whipping cream
1/2 tsp Italian seasoning
Salt and pepper to taste
Grated Parmesan for serving
Directions:
Melt butter in coated pan, like Le Crueset
Add minced garlic and sauté 1 minute
Add tomato paste, tomato sauce, heavy cream, Italian seasoning, and salt and pepper.
Simmer about 5 minutes.
Add cooked pasta of choice and top with grated Parmesan.
Saw this recipe from Southern Living on my Instagram feed, and it checks all the marks. I always make a tomato pie (or two) when my 'maters become ripe. Especially September when I seem to have a ton of them. Will be making this pie for sure!
https://www.southernliving.com/recipes/heirloom-tomato-pie
Southern Living Tomato Pie
Tomato Pie Filling:
3 lbs. assorted medium to large heirloom tomatoes
1 tsp. kosher salt, divided
6 thick-cut bacon slices, diced
2 large shallots, chopped
2 garlic cloves, finely chopped (2 tsp.)
6 oz. aged extra-sharp white Cheddar cheese, grated (about 1 1/2 cups)
1/2 cup mayonnaise
1/2 cup chopped fresh basil
1/4 cup thinly sliced fresh chives
1 Tbsp. Dijon mustard
1 large egg
Fresh basil leaves
Minced fresh chives
Parmesan-Buttermilk Pie Crust:
2 1/2 cups all-purpose flour
3 oz. Parmigiano-Reggiano cheese, finely shredded (about 1 packed cup)
1/2 tsp. kosher salt
1/4 tsp. black pepper
3/4 cup cold unsalted butter, cubed
1/4 cup cold solid vegetable shortening, cubed
6 Tbsp. buttermilk
Directions
1.Prepare tomato slices:
Preheat oven to 400°F. Cut tomatoes into ½-inch-thick slices. Place about 7 or 8 slices (enough to cover top of pie) on a baking sheet lined with paper towels, and sprinkle with ¼ teaspoon of the salt. Cover with additional paper towels, and reserve.
2.Roast remaining tomatoes:
Arrange remaining tomatoes in a single layer on a lightly greased wire rack set on a large baking sheet. Sprinkle with ½ teaspoon of the salt. Bake in preheated oven until wilted and slightly dried out, 40 to 45 minutes. Cool completely, about 1 hour.
3.Meanwhile, make Parmesan-Buttermilk Pie Crust:
Pulse flour, cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in food processor until combined. Add butter and shortening. Pulse until butter and shortening are pea size pieces, about 5 times. Drizzle in buttermilk, processing until dough begins to just come together.
4.Gather and lightly knead dough into a ball on a large piece of plastic wrap; flatten into disk and wrap tightly. Chill at least 2 hours or up to 2 days.
5.Fit dough to pie plate:
6.Preheat oven to 400°F. Roll dough on a floured surface into a 15- to 16-inch circle about 1/3 inch thick. Transfer to a 9-inch deep dish pie plate.
7.Trim edges leaving a 1-inch overhang. Fold edges under and crimp. Freeze dough at least 20 minutes.
8.Parbake crust:
Line piecrust with parchment paper, and fill with pie weights or dried beans. Bake at 400°F 20 minutes. Remove parchment and weights and bake until edges are golden and bottom of crust is set, about 8 more minutes. Cool completely, about 30 minutes.
9.Cook bacon:
While pie crust cools, cook bacon in a skillet over medium-high until fat is beginning to render, 4 to 5 minutes. Add chopped shallots, and cook until bacon is crisp and shallots are caramelized, 6 to 7 more minutes. Stir in garlic; cook until fragrant, about 1 minute. Using a slotted spoon, transfer bacon mixture to a plate lined with paper towels to drain. Cool 20 minutes.
10.Make filling:
Stir together cheese, mayonnaise, basil, chives, Dijon, and egg until combined. Sprinkle with pepper and remaining ¼ teaspoon salt. Fold in bacon mixture.
11.Assemble pie:
Gently spread a third of cheese mixture onto cooled Parmesan-Buttermilk Crust; layer with half of the roasted tomato slices in slightly overlapping pattern.
12.Spread another third of cheese mixture on top of tomato slices. Repeat with remaining roasted tomato slices and cheese mixture. Top with reserved sliced fresh tomatoes, pressing filling gently into crust. Shield edges of pie with aluminum foil.
13.Bake the pie:
Bake in preheated oven until filling is set, 40 to 45 minutes. Transfer to a wire rack, and let stand 1 hour before serving. Sprinkle with basil and chives.
This high protein brownie is delicious and takes just a minute to prepare. I add about a tablespoon of milk chocolate chips and top with a little powdered sugar when it comes out of the microwave.
High Protein Brownie for One
Ingredients
1 egg
1/3 cup Greek yogurt
1 tbsp sweetener of choice
3 tbsp cocoa powder (or cacao)
1 tbsp chocolate protein powder
chocolate chips (add as many as you like!)
Instructions
Mix all ingredients except for chocolate chips until smooth. Then add chocolate chips and mix again.
Lightly grease a small microwave safe dish. Pour the batter into the dish.
Microwave for 90 seconds for a lava cake consistency or up to 2 minutes for a firmer brownie.
Corn and Doritos Salad
Salad Ingredients
1 3/4 cups fresh sweet corn or 1 can of corn, drained
1 cup diced cherry tomatoes
3/4 cup shredded cheddar cheese
1/2 cup diced peppers
3 Tbsp chopped cilantro
2 Tbsp minced onin
3/4 cup crushed nacho cheese Doritos
Dressing:
1/4 cup mayo
1/2 tsp black pepper
1/4 tsp garlic powder
1 Tbsp lime juice
Mix dressing and set aside. Toss together all the salad ingredients. Mix salad and dressing. Top with crushed Doritos and serve.
Arugula with a lemon vinaigrette and parmesan cheese ranks right up on my favorite salads list. Because of the simplicity of the salad ingredients (arugula and cheese only), the dressing is really important. Over the years, I've found that a lemon vinaigrette vs only olive oil and lemon juice tastes best. Here's dressing that I prefer: Note: This is a fabulous dressing that could be used on any green salad.
Lemon Vinaigrette for Arugula Salad
Vinaigrette
Juice of 1 lemon
1/4 cup extra virgin olive oil
1-2 cloves of garlic, minced
1 tsp Dijon mustard
1 tsp honey
1/2 tsp kosher salt
1/4 tsp ground black pepper
Salad
5 oz arugula
1/3 cup Parmesan (shaved is traditional, but any will do)
Directions:
Place all vinaigrette ingredients in a small jar. Cover and shake 30 seconds or until well combined.
Wash arugula and place in bowl. Pour on 2 Tbsp of the dressing to start and toss (you don't want it over dressed). Then add the Parm and toss again. Serve immediately.
I love a good ole boxed browie mix. Aldi does a fine job with theirs. You can make your own brownie mix to keep on hand. It's super easy! This would make a good gift for kids to make for teachers.
DIY Brownie Mix
1 cup granulated sugar
⅓ cup unsweetened cocoa powder, sifted
½ cup all-purpose flour
¼ teaspoon kosher salt
¼ teaspoon baking powder
I'm from Minnesota. Of course, I have a recipe for Moose Farts. These are nobake and super rich. Enjoy!
Moose Farts
1 can sweetened condensed milk
1/4 cup (half stick) melted butter
1 tsp vanilla extract
1 1/2 cups dried coconut flakes
1 1/2 cups graham cracker crumbs
1 1/2 cups mini chocolate chips
Additional graham cracker crumbs for rolling balls.
Directions:
Melt the butter and and combine it with the sweetened condensed milk & vanilla extract until well blended.
Add the graham crumbs, coconut and chocolate chips. Mix to combine well.
Refrigerate for an hour or so before rolling the mixture into 1 1/4 inch balls. You want to make these on the smallish side as they are quite rich.
Roll the balls in additional graham crumbs and once again chill until firm.
Refrigerate in a sealed container to store.
My college bestie Cris makes the best salad dressing. It's light, flavorful, and comes together quickly.
Cris' Favorite Salad Dressing
1/2 cup olive oil
1/4 cup white balsamic vinegar
2/4 tsp lemon pepper
1/2-3/4 tsp dried basic
1 tsp Dijon (country if you have it)
Dash of garlic powder
1 Tbsp honey
salt and pepper to taste
Add all ingredients to a jar and shake. Yum!
Ok, I may like these better than the original. My husband and I bought a whole hog this year, so we're constantly on the lookout for pork recipes. This one was excellent! It takes inspiration from a Cuban sandwich and is served with Swiss cheese, pickles and mustard (I used Trader Joe's pickle mustard). Made it last night for my sister and we both agreed that it was delicious. I will definitely make again!
Cuban Style Sloppy Joes
2 tablespoons canola oil (seemed excessive, I'd cut back to 1 tablespoon)
1 1/2 pounds ground pork
2 garlic cloves minced
2 tablespoons brown sugar
1 teaspoon ground allspice
2 teaspoons ground coriander
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
2 teaspoons paprika
1 tablespoon Worcestershire sauce
1 lime zested and juiced
1 cup chicken stock
1 cup tomato sauce
4 brioche buns
8 slices Swiss cheese
1/2 cup sliced pickles
Mustard (I like Trader Joe's Pickle Mustard)
Instructions:
Heat the oil in a large skillet over medium-high heat then add in the pork, crumbling it up with a spatula as it cooks for 5-7 minutes.
Lower the heat to medium and add in the garlic, brown sugar, allspice, coriander, kosher salt, black pepper, paprika, Worcestershire sauce, lime juice and lime zest, stirring and cooking for 2-3 minutes. and lime zest and juice.
Add in the stock and tomato sauce stirring well then letting reduce for 5-7 minutes.
Scoop onto toasted buns, top with Swiss cheese and another spoonful of the pork mixture with pickles and mustard on top.
So this is all over my Insta feed. You can cook FROZEN shrimp in the air fryer in just 6 minutes!
Air Fryer Frozen Shrimp
Raw frozen shrimp (Argentinian from Trader Joe's or Costco)
Butter sauce:
4 Tbsp butter
1 Tbsp Dijon mustard
2 cloves garlic
Juice of 1 lemon
Red pepper flakes to taste
Spread FROZEN shrimp on tray of air fryer. Cook at 375 for 6 minutes (check for doneness...don't want to overcook).
Melt together all the butter sauce recipe. Pour over shrimp.
I purchased DongWon Korean Hot Pepper Tuna after seeing numerous videos about it on TikTok about this recipe (yes, TikTok made me do it). I order my tuna on Amazon, it's a little pricy, but to me totally worth it. There are other flavor options, but I always get the Hot Pepper flavor. Unlike other canned tuna, this fish comes in a sauce with diced potatoes and carrots. DO NOT DRAIN. Here's my go-to recipe. I hope you like it too!
PS - If you don't already have a rice cooker, get one. I got a small (2 cup) one at Aldi that I love and use all the time.
Korean Tuna Rice
1 cup cooked rice
1 3.5 oz can DongWon Korean hot pepper tuna
2 tbsp Furikake rice seasoning (can buy at Trader Joe's or any Asian market)
2 tbsp Kewpie Mayo or American mayo
1 tbsp sesame oil
Directions:
Combine all ingredients together and mix well. Do not drain the liquids from the tuna- use everything in the can. Measurements provided are a good place to start, but you can adjust according to your taste.
Can also top with a cooked egg or pickled ginger, if desired.
Viral Costco Asian Chicken
1 rotisserie chicken
2 cups Jasmine rice, cooked
3 1/2 TBSP soy sauce
1 1/2 tsp Sesame oil
1 1/2 TBSP chili crisp
2 green onions, chopped
1 TBSP Furikake
2 TBSP Kewpie mayo
1 1/2 TBSP Sriracha
Seaweed snacks
Take chicken out of the bag, but don't drain the juices. Add warm rice to the bag of juices and shake well. Debone and chop up chicken and add back to container. Add the rest of the seasonings with green onions and shake well. Top with mayo and sriracha. Serve with roasted seaweed snacks.
So my husband and I bought a cow. Well, actually, just half a cow. We bought a "quarter beef" last year and went through it all, so we thought we'd go even larger this year...since we're empty nesters and all with just our two mouths to feed. Hmmm. Anyway, we're on the lookout for good beef recipes. This is a good one.
Beef Stroganoff
Ingredients:
1 lb top sirloin steak, thinly sliced into strips*
2 Tbsp olive oil
2 Tbsp unsalted butter
1/2 medium onion, finely chopped
1/2 lb brown mushrooms, thickly sliced
1 garlic cloves, minced
1 Tbsp all-purpose flour
1 cup beef broth
3/4 cup heavy whipping cream
1/4 cup sour cream
1 Tbsp Worcestershire sauce
1/2 tsp dijon mustard
1/2 tsp salt
1/4 tsp black pepper
To Serve:
1 Tbsp green onion or parsley, to garnish
8-12 oz egg noodles, optional, to serve
Directions:
Place a large deep pan or dutch oven over medium-high heat. Add 2 Tbsp oil and once oil is very hot, add thinly sliced beef strips in a single layer, cooking 1 minute per side without stirring. Cook until just browned and no longer red. Sear beef in 2 batches so you don't overcrowd the pan. Remove beef to a plate and cover to keep warm.
Add 2 Tbsp butter, chopped onion and sliced mushrooms. Sautee 6-8 minutes or until liquid has evaporated and onions and mushrooms are soft and lightly browned.
Add 1 minced garlic clove and sautee 1 minute until fragrant. Add 1 Tbsp flour and sautee another minute stirring constantly.
Pour in 1 cups beef broth, scraping any bits from the bottom of the pan then add 3/4 cup whipping cream and simmer another 1 to 2 minutes or until slightly thickened.
Stir a few Tablespoons of the sauce into 1/4 cup of sour cream to temper it so the sour cream doesn’t curdle then add it to the pan while stirring constantly.
Stir in 1 Tbsp Worcestershire, 1/2 tsp dijon mustard, and season with 1/2 tsp salt and 1/4 tsp pepper, or season to taste and continue simmering until sauce is creamy. Add beef with any accumulated juices back to the pan and bring just to a simmer or until beef is heated through.
Serve over noodles and garnish. Serve with a green leafy salad.
I found this recipe on TikTok. It has the Asian flavors that I love and the ingredients are all pretty accessible. Was not disappointed! I chose to slice my carrots and cukes instead of ribbon cutting them. You will make a lot more dressing than needed for the salad. Save for another dish. Also, I chose to add peanuts as a topping vs adding them to the salad.
Asian Cucumber Salad
3-4 small cucumbers (I used 2 regular size English cucumbers), thinly sliced
2 carrots, thinly sliced
1/4 cup diced onion
1 avocado, chopped
2-3 Tbsp roasted peanuts (I use unsalted)
2 Tbsp chopped cilantro
Optional: Add a protein like tofu, chicken or shrimp
Asian Dressing:
1/2 cup rice vinegar
2 Tbsp soy sauce
1 Tbsp honey
1 tsp sesame oil
1 Tbsp sesame seeds
2 Tbsp chili crisp (I use Trade Joe's chili crisp)
Directions:
Mix dressing and set aside. Dice and chop vegetables (or make ribbons with a peeler). Dice onions. Mix all ingredients together, except peanuts. Drizzle on the dressing and top with peanuts.
This tangy southern sauce is great over a block of cream cheese with Wheat Thins or as a sauce on pork tenderloin or ham.
Easy Jezebel Sauce
1/2 cup pineapple jam
1/2 cup apple jelly
1 heaping TBSP prepared horseradish
1 tsp dried mustard
1/4 tsp black pepper
Pinch of red pepper flakes
Mix together and store in the refrigerator. Let flavors meld several hours before serving.
Ok, friends, I don't want to hear about any of you buying tomato soup when you can make this soup. It's delicious, fast, and easy! This recipe calls for fresh basil, but I almost always uses a combo of dried basil and basil paste from a tube (can buy at Aldi). I always serve with grilled cheese sandwiches, which you dunk in the soup.
No Excuses Quick Homemade Tomato Soup
4 Tbsp butter
2 yellow onions (approximately 3 cups finely chopped)
3 garlic cloves, minced
56 oz crushed tomatoes, (two, 28-oz cans) with their juice
2 cups chicken stock
1 TBSP dried basil + 1 TBSP squeeze basil (or 1/4 cup fresh basil, chopped)
1 Tbsp sugar, or added to taste
1/2 tsp black pepper, or to taste
1/2 cup heavy whipping cream
1/3 cup parmesan cheese, freshly grated, plus more to serve
Instructions
Heat an enameled dutch oven over medium heat. Add butter then add chopped onions. Sauté 10-12 minutes, stirring occasionally, until softened and golden. Add minced garlic and sauté 1 minute until fragrant.
Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar, and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.
You can leave your soup with a chunky consistency, but if you like a blended/creamy soup, use an immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth (being careful not to over-fill the blender with hot liquid) then return to pot.
Stir in 1/2 cup heavy cream, 1/3 cup freshly grated parmesan cheese. Season to taste with salt and pepper.
Ladle into bowls and top with cheese. Serve with grilled cheese sandwiches.
I make this sheet pan on a fairly regular basis because it's fast, easy, and creates excellent leftovers.
This recipe calls for squash, but I prefer sweet potato. The chicken, apple, gouda sausage is a non-negotiable. I usually used chopped bacon and will add pine nuts if I have them.
Favorite Chicken Sausage Sheet Pan
INGREDIENTS
16 ounces Brussels sprouts, trimmed & halved (roughly 12 ounces/2 cups trimmed)
1/2 small butternut squash (or 2 medium sweet potatoes), peeled, deseeded & cut into 1/2-inch cubes (roughly 12 ounces/2 cups)
2 tablespoons olive oil
1 tablespoon PURE maple syrup
2 tablespoons finely chopped fresh herbs (e.g. rosemary, sage, thyme, oregano, etc.)
12 ounces fully-cooked apple chicken sausage, sliced on a bias into 1/4-inch pieces (see Recipe Notes)
4 ounces pancetta or bacon, diced into 1/4-inch cubes
2 tablespoons pine nuts (optional)
coarse kosher salt & freshly ground black pepper
for serving, as desired: shaved parmesan, balsamic glaze, etc.
INSTRUCTIONS
Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or foil for easy cleanup.
Prep the sheet pan: Place the trimmed Brussels sprouts & cubed butternut squash on the prepared sheet pan. Drizzle the olive oil & maple syrup over top. Season with the fresh herbs, 1 teaspoon kosher salt, & ground black pepper as desired. Using your hands, toss to coat the veggies in the seasoning, then arrange in an even layer on the sheet pan. Add the thinly sliced chicken sausage & cubed pancetta to the sheet pan, doing your best to ensure everything is in a single, even layer. If needed, use 2 sheet pans to avoid overcrowding.Sheet pan chicken sausage & veggies before roasting - sliced chicken sausage, diced butternut squash, halved brussels sprouts, & diced pancetta on a large sheet pan, topped with finely chopped fresh herbs.
Roast: Transfer the sheet pan to the oven. Roast for 25 minutes, flipping the veggies & sausage halfway through. With 5 minutes left, add the pine nuts to the sheet pan to toast as the chicken sausage & veggies finish roasting.Sheet pan chicken sausage & vegetables. Thinly sliced chicken sausage, diced butternut squash, & halved brussels sprouts are browned & roasty on a large sheet pan. The chicken sausage sheet pan sits atop a light blue surface with a striped linen napkin.
Serve: Finish the sheet pan with a sprinkling of shaved parmesan & a drizzle of balsamic glaze, as desired. Serve immediately, with a fresh green salad &/or grains of your choice.
This is one of my favorite recipes. It just works. My friend Julie made this during a girls weekend and since then all of us have had it on rotation at our own homes. So fresh and delicious. Note: Feel free to add additional carrots, peppers, and tomatoes to any left over dressing.
Ingredients
SALAD
▢1 cup shredded carrots
▢1 bell pepper, sliced
▢1/2 cup cherry tomatoes, halved
▢2 green onions, chopped
▢2 tablespoons toasted sesame oil
▢2 tablespoons lime juice
▢1 tablespoon rice vinegar
▢1 tablespoon fish sauce or tamari
▢2 teaspoons honey
BEEF
▢1 pound lean ground beef (or chicken or pork)
▢4 cloves garlic, chopped
▢1 tablespoon fresh grated ginger
▢black pepper
▢1/3 cup tamari or soy sauce
▢1/3 cup sweet Thai chili sauce (homemade in notes)
▢2 cups Thai or sweet Italian basil, chopped
▢sesame seeds and peanuts, for serving
Instructions
1. To make the salad. Combine all ingredients in a bowl. Toss well and set aside.
2. To make the beef. In a large skillet, cook the beef with black pepper over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the garlic and ginger and cook another minute. Add the tamari, sweet Thai chili sauce, and 1 cup of fresh basil. Bring the mixture to a simmer and cook until the sauce coats the beef, 3-5 minutes. Remove from the heat and stir in the remaining basil.
3. Divide the rice and beef between bowls. Add the salad to the bowl. Top with peanuts, sesame seeds, and fresh basil. Enjoy!
Note: Not including the recipe for the coconut rice, because regular jasmine rice works just as well.
No trip to Great Harvest is complete without a cookie or two. They no longer make my favorite oatmeal raisin cookies on a regular basis, but always have the oatmeal chocolate chip available. They are are worth every buttery, sweet calorie. Here's a recipe courtesy of Cookies for Days, so you, too, can make them at home.
Whole Wheat Oatmeal Chocolate Chip Cookies
