Old-Fashioned Tomato Pie.
Looking for something to do with the abundance of fresh, juicy, sweet, beautiful tomatoes in your garden or available this time of year?
How about an old-fashioned tomato pie?!
It’s like a deep dish pizza in an old-fashioned crust….
Layers of tomatoes, onions, garlic, basil and parsley… topped with cheesy yumminess.
Make one, and enjoy it hot, warm, room temperature, or even cold. It is a wonderful treat to celebrate the end of summer’s bounty and the delight of vine-ripened tomatoes.
Old-Fashioned Tomato Pie
- Single Pie Crust
- 1 cup flour
- 1/3 cup Crisco shortening
- Dash of salt (6 shakes)
- 1/3 cup cold water
- 2-3 lbs tomatoes, thinly sliced (I used a variety of red and yellow heirloom tomatoes)
- 1 sweet onion, coarsely chopped
- 3 cloves garlic, chopped
- 2 Tbsp olive oil
- 1/2 cup chopped fresh basil and parsley
- salt and pepper to taste
- 1/2 cup freshly shredded Parmigiano Reggiano cheese
- 1/2 cup freshly shredded Gruyere cheese
- 1/8-1/4 cup cup mayonnaise
Preheat oven to 425 degrees F.
Prepare pie crust by blending flour, shortening and salt with a pastry blender to create coarse crumbs. Add cold water, and mix until just combined. Do not overwork (this is the secret to flaky pie crust). Roll out dough on floured surface and line a 9″ pie plate with dough – folding overhanging dough under itself along rim to create rustic edge.
Line piecrust with aluminum foil and fill with dried beans (or pie weights) to keep crust in place. Bake for 20 mins. Cool completely.
To prepare filling, place thinly sliced tomatoes on paper towels, and sprinkle with salt. Let stand 10 mins. Pat dry with another layer of paper towels.
While tomatoes are resting, saute onion and garlic, sprinkled with salt and pepper, in olive oil for 3-4 minutes until tender.
Layer tomatoes, then onion/garlic mixture, and a sprinkle of freshly chopped herbs into pie crust. Continue layering until all tomatoes, onions, and herbs are used.
Combine shredded cheese and mayonnaise. Spread over top of tomato pie.
Bake at 350 degrees F for 30 minutes or until lightly browned, shielding edges with foil or pie shield (the GREATEST invention ever for pie bakers!) to prevent excessive browning.
Serve hot, warm, or at room temperature, whichever you prefer.
Cheers & Hugs,
Recipe adapted slightly from Myrecipes.com.
Fresh Tomato and Basil Sandwich – Best Summer Sammie
The BEST Summer Sammie.
a bit late
it was well worth
I can now
eat my FAVORITE
Fresh tomato slices,
fresh sweet basil,
and toasted ciabatta slathered with mayo.
Who needs a burger?
Who needs a dog?
When these rubies and golds have finally arrived!
Cheers & Hugs,
Quick and Easy Peach Puff Pastry Tartlets.
This Sunday, we had the family over for dinner. Hubby made the most amazing BBQ spare ribs, which we served with grilled sweet corn on the cob, cowboy baked beans and a caprese salad. A fresh peach dessert seemed the perfect ending for this BBQ, but I didn’t feel like fussing much.
Knowing I had a package of puff pastry in the freezer, I quickly googled “peaches and puff pastry” and found this wonderful recipe at Natasha’s Kitchen.
These only took about 10 minutes to throw together and 15 minutes to bake for a beautiful and super delicious dessert.
Well – at least that is what I hear…. You’ll have to take my family’s word for how delish they were as I didn’t get to try one. They’re gone (which is always a good sign).
When your sons ask for a second (or a third), you happily feed them and drink a glass of wine instead <wink>! I can make these anytime I want again, but feeding my guys and daughter-in-laws and granddaughter and a bestie – – – seeing smiles, hearing yums, and getting hugs – – – well – that’s all this momma needs.
I’m pretty sure I’ll be making these again! I’m betting sliced apples and walnuts would be a wonderful Autumn version as well as loads of other fruit and nut combinations.
Here’s Natasha’s recipe as I made it.
Quick and Easy Peach Puff Pastry Tartlets
- 1 sheet of frozen puff pastry, thawed 20-30 mins.
- 1 egg
- 2 large fresh peaches
- 2 Tbsp sugar
- 1 Tbsp flour
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 1/3 cup sliced almonds
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 Tbsp milk
Preheat oven to 400˚F.
Cut thawed puff pastry into 9 equal sized squares and place on parchment lined baking sheet or baking stone.
Beat egg in a small bowl and set aside.
Slice peaches and place in a medium mixing bowl. Sprinkle with sugar, flour, cinnamon, and vanilla. Gently fold together.
Place 3 -4 peach slices in the center of each pastry square. Avoid getting peach juice on pastry edges. Brush edges generously with beaten egg. Sprinkle sliced almonds over pastry and peaches.
Bake at 400˚F for 15-18 minutes or until puffed and golden on the edges. Remove from oven and let cool on baking sheet for 10 minutes.
While cooling, make the glaze by stirring together powdered sugar, vanilla and milk in a small bowl or measuring cup. Add more milk if needed to reach desired consistency. Drizzle over cooled tartlets.
Cheers & Hugs,
Summer is coming to an end, but there is still plenty of time for celebrating!
And what is more summery than melons…. and margaritas?
Combined…….. they create heaven in a glass!
We were invited to friends’ house for dinner one evening this week, and I was asked to bring wine.
Well – I love my wine (and took a bottle with us), but I thought something a little more creative was in order for our little get-together, so I decided to make a pitcher of this amazingness!
We LOVED them! (and can I admit I actually doubled the recipe provided below… which is already doubled from the original I found?)
Sooooo worth it! Even if you don’t think so the next morning! <wink>
Create this beautiful sunshine in a glass before summer is over. You will be the hit of the party!
- 1 cup water
- 1/2 cup sugar
- 1 cup freshly squeezed lime juice
- 1 medium cantaloupe, seeded, skin removed, and cut into small pieces (to produce 2 cups of strained pulp)
- 1 cup Triple Sec
- 1 1/2 cups Silver Tequila
- Coarse Salt or Raw Sugar for rimming glasses
- Cantaloupe balls and lime wedges for garnish
In a small saucepan over medium heat, bring water and sugar to a boil. Stir until clear to create a simple syrup. Remove from heat and add the lime juice. Set aside to cool.
In a blender (or food processor), blend cantaloupe chunks into a fine pulp. (You may need to do in small batches.) Pour pulp into a fine mesh strainer set over a large measuring cup or small bowl and strain, lightly pressing the solids until you get 2 cups of liquid.
Combine syrup and lime juice with cantaloupe in pitcher. Add triple sec and tequila and stir. Chill.
Pour over crushed or cubed ice into glasses rimmed with salt or sugar. Garnish with melon ball and lime slice if desired.
Cheers & Hugs,
*Recipe Source: The Brewer & the Baker
Zucchini Pizza Casserole.
Are you enjoying the abundance of garden fresh zucchini squash in new and creative ways?
There are oodles of zoodles. There are breads and brownies. There are soups and sticks, fries and fritters and frico. There are even planks and boats.
Well – here’s one that is sure to be a crowd pleaser. It is Hubby tested and two thumbs up approved here!
A version of this recipe was recently posted by a friend on Facebook in one of those hyperlapse videos that make everything look easy. And in this case, it was!
This is a wonderfully delicious, cheesy, gluten-free, low-carb way to get your protein and veggies all in one wonderful casserole.
Serve it with a fresh green salad, and you will be all set.
We really, really, really loved this, and it made enough that we’ll be happily enjoying it for a few days!
Give it a try, and let me know if you like it as much as we did.
Zucchini Pizza Casserole*
- 4 cups shredded zucchini (do not peel)
- 2 eggs
- 1 cup freshly shredded Parmesan cheese
- 1 cup shredded cheddar cheese
- 1 lb fresh Mozzarella cheese, sliced thinly
- 1 lb ground beef or turkey
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15oz.) jar of your favorite pizza or tomato sauce
- 1 medium sweet red, yellow, orange, or green pepper, chopped
- Salt and Pepper
- 2-4 leaves fresh basil, chopped
Preheat oven to 400 degrees F. Place grated zucchini in a colander, sprinkle with about 1 tsp salt. Let set for 10 minutes. Squeeze out water.
In medium bowl, combine zucchini, eggs, 1/2 cup Parmesan, and 1/2 cup cheddar cheese. Mix well and press into a greased 13×9″ baking dish. Top with half of the mozzarella cheese slices. Bake for 20 minutes.
While that is baking, brown ground beef or turkey with onion and garlic, and salt and pepper in a large saucepan. Add pizza or tomato sauce, and stir well.
Spoon meat mixture over top of baked zucchini mixture. Top with remaining 1/2 cup Parmesan, 1/2 cup cheddar, sliced mozzarella and chopped peppers. Sprinkle with chopped basil. Bake for 20 more minutes until browned and bubbly.
Let stand for 5-10 minutes before serving.
Cheers & Hugs,
*Slightly adapted from Taste of Home.
“Late Summer Dreams” Abstract Floral Watercolor – 11×14
Late Summer Dreaming.
Laying in the warm grass,
looking up at the clouds floating by,
listening to the cicadas sing.
Cool misty morning walks,
hot afternoon ceiling fans swirling,
earlier and earlier sunsets for bright star gazing.
Plump ruby red tomatoes fresh off the vine,
bushels of zucchini for spiraling and shredding and slicing,
roasted sweet corn, and fuzz covered juicy ripe peaches.
Late summer dreaming
inspired layers of transparent watercolor glaze
in varying combinations of Prussian blue, Azo yellow, and Quinacridone rose.
Wishing you sweet late summer dreams.
Cheers & Hugs,
Homemade Dark Sweet Cherry and Basil Sorbet.
What could be more refreshing on a hot August day than deliciously creamy sorbet?!
And who knew how easy it is to make?
No special equipment needed.
You simply make a simple syrup from water and sugar and blend with fresh fruit (and herbs if you like).
I made mine yesterday with fresh sweet dark cherries and a hint of fresh basil, but imagine all the possibilities! Cantaloupe, Raspberry, Blackberry, Blueberry, Pear, Watermelon, Honeydew, Pineapple, Kiwi, Mango……. Maybe a leaf or two of mint instead of basil. Maybe a sprig of rosemary. Maybe no herbs. A dash of fresh lemon or lime juice would add a lovely kick.
Here is the recipe for this simple, refreshing, indulgence.
Homemade Dark Sweet Cherry and Basil Sorbet
- 1 cup water
- 1 cup sugar
- 2 fresh basil leaves
- 4 cups pitted dark sweet cherries
Make simple syrup by boiling water and sugar for 2-3 minutes in small saucepan until sugar is dissolved. Remove from heat, and add basil leaves. Pour syrup into a small glass bowl or measuring cup and refrigerate approximately 1 hour until cooled. Remove and discard basil leaves.
Place cherries in a blender. Pour simple syrup over cherries. Blend on high until cherries are fully blended into syrup and no chunks remain. Pour into glass 9×13 dish and place in freezer. After one hour, stir with spoon from outside edges to center and mash together. Repeat after two hours.
Remove from freezer and place sorbet in blender again. Blend on high until consistency is creamy. Pour back into glass dish and place in freezer for another 2 hours or until ready to serve. Scoop out with ice cream scoop or spoon.
Cheers & Hugs,
It’s been a tough week.
Have you been feeling it too?
It’s time to have some fun!
And what s’more fun than homemade cookies?
Especially when they are loaded with milk chocolate and graham crackers and tiny bits of marshmallow yumminess?
It was s’more fun to take my go-to chocolate chip cookie recipe and give it a s’mores twist.
Are you going to make s’more?
Hope you think they are s’more fun and delicious!
4 sticks (1 lb.) butter, softened
1 1/2 cups packed brown sugar
1 1/2 cups white granulated sugar
2 tsp vanilla
2 tsp baking soda
2 tsp salt
5 cups all purpose flour
6 1.55 oz Hershey’s milk chocolate candy bars, coarsely chopped
6 honey graham crackers, coarsely chopped
1 cup mini dehydrated marshmallows
With electric mixer, beat butter and sugar together until completely incorporated. Add vanilla and eggs, and beat until light and fluffy. Add baking soda and salt, and mix another minute. Gradually add flour and beat until well incorporated, but do not overbeat.
Fold in 4 of the coarsely chopped Hershey’s bars, 4 of the coarsely chopped graham crackers, and 3/4 cup of the mini dehydrated marshmallows. Refrigerate dough for at least 2 hours or up to 2 days.
When ready to bake, preheat oven to 375 degrees F. With your hands, form a cookie dough ball about 1-1/2 inches in diameter. Place on baking stone. Decorate tops of cookies with reserved candy, graham crackers, and marshmallows. Bake for 8-10 minutes. Do not overbake. Allow to cool on baking stone for 5-6 minutes, then remove to cooling rack to cool completely.
S’more Cheers & Hugs,
Zucchini and Broccoli Galette.
So you know yesterday was #SneakSomeZucchiniIntoYourNeighborsPorchDay – right?
Of course you did!
So after picking three zucchinis from our garden, I snuck one to our neighbor on the right…
and one to our neighbor on the left.
Then I decided to use the third zucchini to make a revised version of Jenna from the Painted Apron’s recipe for Zucchini Galette.
Fresh zucchini, broccoli, caramelized onions, roasted garlic, and freshly grated Parmesan cheese all wrapped up in a golden, flaky crust……..
is surely a glorious way to celebrate this zucchini lover’s day!
How did you celebrate?
Zucchini & Broccoli Galette
- 1 medium zucchini, sliced
- 1 sweet onion, sliced
- 2 Tbsp butter, divided
- 1 Tbsp olive oil
- 2 cups fresh broccoli florets
- 1 tube Pillsbury Crescent rolls
- 1 head of garlic, roasted*
- 4 oz freshly grated Parmesan cheese
- 1 egg, beaten
- Salt and Pepper
Lay zucchini slices out on a paper towel and sprinkle with salt. Let sit for 15-30 minutes. Pat dry, then turn over and repeat on new dry towels. This will help remove some of the excess water that naturally occurs during cooking of zucchini.
Caramelize sliced onion by cooking over medium-high heat in 1 Tbsp butter and 1 Tbsp olive oil for 10-15 minutes, stirring occasionally, until soft and brown. Add broccoli and the other 1 Tbsp butter, and cook for 5 more minutes. Lay out crescent roll triangles in a circle on a baking stone or baking sheet, pressing together and flattening with rolling pin. Squeeze out roasted garlic and spread over dough, leaving a 1 inch border. Sprinkle with 1/3 of the cheese. Top with 1/2 of onion and broccoli mixture and half of zucchini. Repeat layers. Top with cheese. Fold dough up and over filling around the edge. Brush dough with an egg wash and bake at 375 degrees F for approximately 30 minutes or until golden and melted. Cut into 6 wedges to serve.
*Roasted Garlic: Cut top off top of garlic head exposing the cloves. Place on a piece of foil and drizzle with olive oil. Wrap up and bake at 400 degrees F for approximately 1 hour. This can be done ahead of time and refrigerated.
Cheers & Hugs,
Fresh Blueberry, Pistachio, & Edamame Salad with Goat Cheese.
Summer is such a glorious time of fresh bounty.
Salads become meals made from fresh fruits and vegetables. Like this yummy salad I made for lunch one day with some plump sweet and tart blueberries, crunchy pistachios, protein and fiber-rich edamame, and creamy crumbled goat cheese piled on a bed of greens.
All of this drizzled with a honey red wine vinaigrette is heaven in a bowl!
What is your favorite summer salad? There are so many wonderful combinations and possibilities!
Fresh Blueberry, Pistachio, & Edamame Salad with Goat Cheese
- Mixed Greens (Kale, Arugula, Spinach Swiss Chard – any of your faves)
- Fresh Blueberries
- Pistachio Nuts, shelled
- Edamame, shelled
- Goat Cheese, crumbled
- Green Onions, chopped (optional)
- Red Wine Vinaigrette Dressing (homemade or your fave – this is how I make mine – it will make more than you need for one salad)
- 1/4 cup Red Wine Vinegar
- 1/2 cup Olive Oil
- Tbsp Honey
- Salt & Pepper
In a bowl, place a handful of mixed greens. Top with fresh blueberries, pistachios, edamame, goat cheese, and green onions (if desired). Drizzle with Red Wine Vinaigrette Dressing.
Cheers & Hugs,