Tag Archives: tomato

Tuna and White Bean Salad in Avocado Cups

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We have these free wall calendars at work and every month a recipe is showcased along with a large picture of it. After staring at this recipe/picture of this recipe for the last month I decided to make it. I love the main ingredients in this and figured this would be right up my alley and it sure was. It also took less than 10 minutes to make this from start to finish, which can’t be beat AND you don’t have to cook anything or heat up an oven so it is very heat-wave friendly as well.

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Tomato Mushroom Pesto Pizza on From Scratch Dough

We have made pizza before in the oven and on the grill and enjoyed it, but used a store bought dough when doing so.  It was a good dough that was made in the store and frozen, so at least it wasn’t a Pillsbury canister but not quite as good as fresh so we took that final part on.  Being our first time, we wanted to just go with a Basic Pizza Dough Recipe courtesy of the food network.  It was fun and easy to do it all ourselves despite living within close proximity to Aiello’s, the best pizza in the world.

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Alfredo Lasagna

I was going to call this a white lasagna but as you will see there are plenty of ingredients that are not white.  Alfredo sauce was involved and I called on a previous recipe (which we featured twice) of ours for that.  I won’t say that this was that difficult, but it did take a while which was well worth it because it was “one of the best things I made in a while.”  That was an actual quote from Eileen about this great dish and I think she was right!

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Caprese with Lemon Basil Pesto

Oh, Summer… so sad to see it come to an end but luckily the produce from the summer crops are still going strong. We have been growing these lovely little tomatoes all summer and have been thoroughly enjoying them. One of our favorite ways to have them is with fresh basil and penn mac’s fresh mozzarella, extra virgin olive oil and balsamic vinegar. So simple, so good. Recently, we received some ‘lemon-basil’ in our CSA and naturally a pesto came to mind.

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Buffalo……Pork Chops?

As a Foodbuzz participant (yeah, over to the right there) we receive promotions in return for trying them out and letting you know about them like the recent Godiva coffee.  This summer we received KC Masterpiece Buffalo Marinade.  I wanted to do something different than the cliche buffalo chicken and had some boneless pork chops on hand with fresh blue cheese and a nice summer grill.

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Zucchini Planks

We’ve been in Pittsburgh for a whole year now and we have been loving it, especially all the great food! We have created some of our Pittsburgh favorites, such as pierogies and Italian Wedding Soup, both staples of many restaurants here, and here is another dish commonly seen on menus around town- fried zucchini. We had some fresh mozzarella in the fridge and zucchini and I decided to whip this up. It took all of about 15 minutes from start to finish and was delicious!

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Swordfish with Tomato, Pepper, and Caper Sauce

We have been on a roll with Bon Appetit recipes recently and this is an adaptation of one.  They have section where they recreate/figure out recipes from restaurants that readers request.  This was an adaptation of their version of Mahi-Mahi with Tomato, Pepper, and Caper Sauce from Cabana in West Palm Beach.

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Super easy Sausage Dip

This super easy sausage dip was made on superbowl Sunday.  It’s taken a while to get around to posting it, still recovering.  This was a recipe from a colleague that had a well established reputation as being “addictive”.  It follows through with the promised ease and the hit of the party status.

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Chicken Crocks with Garlic White Romano Sauce

A friend was coming over and I wanted to make a little afternoon snack.  It wasn’t too hot out so I didn’t mind baking something.  I started by pan sauteing some cubed chicken breast with some salt and pepper and putting it in the crocks.

I started on the sauce by sauteing the aromatics in oil.

Browned garlic is the key for this one

I sauteed the aromatics a little longer than usual to really brown the garlic and get a deep almost smoky garlic taste.

Once the garlic was browned enough, I added some fresh basil for the last few minutes of sauteeing.

Then add the rest of the sauce ingredients which is basically an alfredo.  The cheese was grated imported Romano which we got in the Strip District for $6.99 a pound.  What the Strip provides is amazing and limitless!

Then pour the sauce over the chicken until covered.

Add a bit of mozzarella and throw into the oven at 350 for about 15-20 minutes or until browned.

Top with some fresh basil and chopped tomatoes.

Recipe for Garlic White Romano Sauce

Greg


Crab Pesto Grilled Pizza

Yes another crab dish and I think that this may have been the best one yet.  We had a hankering for some pizza and being that we live in Maryland, making your own pizza is the only option.  So we stopped at Marchone’s Italian Market in Wheaton and grabbed a frozen dough ball.

A thorough thaw is very important

This was about 2 hours of thawing and the dough had expanded to about twice the original size.

Thoroughly thawed and ready to work with

If the dough is not thawed to room temperature, it will be very difficult to work with which I have learned from experience.  At the same time, you can’t work with the dough too much and remember that flour is your friend!

I rolled the dough out to the desired size while the grill was heating up.  Once the dough and grill are ready, give the top of the dough a thorough spray of oil.  You will then put the dough on the grill otherwise plain.

Straight on the grate oil side down and plain

Leave the dough on for about 3-5 minutes.  Just until the down side is lightly browned and basically firm enough to pick the whole piece up without folding and flopping like raw dough.

We need a new grill!

The bottom of this piece is uncooked.  The top would look better if we had a better grill that cooked evenly(grill companies we are looking for a sponsor!).  When we move, the gas grill is not coming.  The grill doesn’t know that, but I guess once this is published the news will be out.

Now it is time to dress the pizza with your toppings as you normally would and then throw it back on the grill.  Instead of a red sauce we used a pesto base.

Summer basil is great

Next we used some more of the famous leftover crab which was starting to run low.  Note that this was published well after the dish was made and we did not keep fresh crab in the fridge for 3 weeks.

We were able to be pretty generous with the crab since we had so much.  This was almost but not quite a pound.

Cheese it up

We used a store bought Italian blend.

Fresh tomatoes

We love fresh tomato slices on pizza.  Now it is ready to go back on the grill for a little longer than the plain dough.

Close the lid, which will help to melt the cheese.  I gave it a few turns because of our extremely uneven grill as you can see the full blast flame or no flame options.  It would be a good idea to give it a spin either way though.  This stage will take closer to 7-9 minutes to melt the cheese and cook the pizza through.

Summer basil again

It turned out great!  Slice it up, cheese it up, and go to town!

Recipe for Standard Pesto with Walnut

Greg

(Since I have been begun posting over the last month, we will start to tag our posts)