Seven Layer Greek Dip

Seven Layer Dip- when you hear this name, probably the first recipe you think of is the delicious gooey goodness of refried beans, guacamole, salsa and sour cream topped with all the fixin's. But everyone brings the Mexican version to parties... how about changing it up Mediterranean style next time? Here I layer creamy hummus, bright and zippy Greek yogurt sauce similar to Tzatziki, garden tomatoes, cucumbers, feta cheese and Kalamata olives for a fresh and unexpected spin on a traditional party favorite. This recipe has become a go-to of mine to bring to parties and get-together's with friends.  It is ALWAYS a huge hit and the recipe is always requested.  In fact I bought this appetizer to a recent neighborhood Recipe and Wine Night party and won 1st Place for best Appetizer! Its great served with fresh pita bread, a veggie tray, crackers or pita chips. And if you happen to have leftovers, roll them inside a pita with some crunchy lettuce for a delicious wrap.

While you could totally buy a tub of hummus and pre-made Tzatziki at the store, I love making my own for this app. Hummus is one of those recipes that is SO EASY that after making it the first time you will wonder why you ever bought it pre-made at the store. The ingredients are inexpensive, you can easily change the flavors by what you happen to have in your fridge and all you do is literally dump all the ingredients into a food processor or blender, push a button and DONE.  Simple as that! I am going to share with you my favorite Hummus recipe if you wish to give it a whirl! But either way, store bought or homemade, this Seven Layer Greek Dip is sure to be a huge hit with all your up and coming holiday parties!

Seven Layer Greek Dip

1/2 English cucumber, quartered and chopped
1 pint cherry tomatoes, quartered
1/2 cup feta cheese, crumbled
1/3 cup sliced Kalamata or black olives
3 Tablespoons finely chopped red onion
a few sprigs fresh dill, stems removed

For the Hummus
2 (15 ounce) cans of garbanzo beans (chickpeas), juices from one can reserved
1/3 cup tahini
1/3 cup lemon juice (roughly the juice of two and half lemons)
3-4 cloves garlic
1/4 tsp salt
1/4 tsp crushed red chili flakes
pinch cumin

Combine in food processor or blender the garbanzo beans, tahini, 1/4 cup lemon juice, garlic, salt, red chili flakes and cumin.  Bend until smooth.  Taste and add more lemon juice to suit your taster.  We prefer  it more on the lemony side.  It will be quite thick at this point.  Slowly add in some of the reserved garbanzo bean juice to thin it out.  Blend again.  Add more of the juice, blend and taste. Repeat until you reach the right consistency.  You won't need all the juice just enough to get it creamy!!  The texture should be smooth and creamy and not too thick.

For the Greek Yogurt Sauce
1 1/3 cups thick plain Greek yogurt, like Fage
1-2 garlic cloves, finely minced (I love a lot of garlic flavor, so I use 2 cloves)
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1 Tablespoon fresh dill, minced
1 Tablespoon fresh parley, minced

Combine all Greek Yogurt Sauce ingredients in a medium sized bowl and set aside. If you prefer a more mild flavor, you can make this up to a day in advance stored in the fridge.  The longer it sits in the fridge, the less "bite" the garlic will have.

Putting it all Together

On a large platter or 8x8 pan, evenly spread the hummus. Next, careful not to smear together with the hummus, evenly spread the Greek Yogurt Sauce on top of the Hummus creating your second layer. Top with cucumbers, tomatoes, feta cheese, olives, and red onion.  Sprinkle minced fresh dill over the top (kitchen scissors work great for snipping dill evenly over the layered dip!)

Serve immediately with pita bread cut into wedges, fresh veggies, crackers or pita chips.

Classic Ratatouille

We belong to our local CSA, Fresh Fork Market and just LOVE IT. Wednesdays are my favorite day of the week when we get to head to the neighborhood truck and pick up our weekly share. The bags are overflowing with the most gorgeous fruits, veggies, and since we get the Omnivore Share, meats too. It's such a fun way to not only support local farms and small businesses, but also try things you may never have picked up at the grocery store on your own. It keeps meal time exciting for sure! 

But sometimes I gotta admit on weeks when we are particularly busy (like last week!) I have to play a game of catch up to use my veggies before 1) they go bad 2) we are hit with next week's share doubling our fresh food and loosing space to store it all in my fridge! In these situations soups, stews and stir-fry's are kings in our house! And Friday was one of those days. In my crisper was zucchini, patty pan squash, eggplant, a variety of peppers and my counter tops were full of tomatoes (just to name a few!!). What was the best way to use this all up? Ratatouille of course! 

Ratatouille is a delicious vegetarian stew from the Provence region France using the best of summers bounty. It can be eaten as a side dish, spooned onto nice crusty bread, served over rice, stirred into pasta, we love it over roasted chicken and as a base instead of sauce for homemade pizza; its uses are endless! I won't lie, it is a bit of a labor of love due to lots of vegetable chopping and sauteing in batches, but its a super easy dish to throw together and can be made in advance and reheated throughout the week.  I actually think Ratatouille tastes even better the next day because then all the flavors have had a chance to meld together. It also freezes wonderfully! This recipe has become a favorite and I hope you love it as much as we do. 

Ratatouille

Extra Virgin Olive Oil
2 onions halved and then sliced into wedges
2 peppers, deseeded and chopped into 2" chunks
2 eggplants quartered and then chopped into 2" chunks
2 zucchini or yellow squash halved and sliced
5-6 tomatoes roughly chopped, juices and seeds included
1 can whole plum tomatoes or stewed tomatoes, undrained
4 cloves of garlic, thinly sliced
A few sprigs of fresh thyme or 1 teaspoon dried
1/2 bunch fresh basil
2 Tablespoons Balsamic Vinegar
Salt and fresh ground black pepper

Heat a large stock pot over medium heat. Add 2 Tablespoons of Olive Oil. Once oil is hot add your chopped peppers, zucchini, and eggplant and sauté until they begin to soften and brown a bit. Do not cook through. Work in batches if needed and transfer cooked veggies to a bowl. Set aside.

Add a teaspoon of oil to the stockpot along with the garlic and onions. Sauté for 15 minutes until soft and beginning to caramelize. Add the cooked vegetables, tomatoes- fresh and canned, whole sprigs of thyme and Balsamic Vinegar to the pot. Stir well to combine, gently scraping the bottom of the pot to incorporate the wonderful brown bits into the stew. Cover and turn the heat down to low. Allow to simmer for 30 minutes, stirring occasionally.

Add a good pinch of salt and fresh ground black pepper and stir well. Simmer for an additional 15-30 minutes allowing the sauce to reduce and thicken. The longer the veggies simmer, the softer and silkier they will become. Taste and adjust seasoning.  Remove the stems of the thyme and discard. Now you want to chiffonade the basil. You do this by stacking the basil leaves on top of one another and then roll up. Thinly slice the basil creating long thin strips. Sprinkle the basil into the ratatouille, reserving a bit for garnish. Stir to combine.

Serve alongside crusty bread, trust me you'll want it to sop up all the delicious sauce. Enjoy!

Insalata Caprese, Tomato and Buffalo Mozzarella Salad

While studying abroad in London during college I took a holiday to Paris for the weekend. I got in late and was STARVING. After checking into my hotel I decided to go wander around and find a place to get a bite to eat. Paris seems to never sleep and there were so many amazing sites and smells all around me, but a cozy little pizza place called my name. After traveling in a foreign country, here I felt at home. This restaurant, of all places, was where I had Insalata Caprese, or Tomato Mozzarella Salad, for the first time. A classic Italian salad while in Paris, France! No better place really, it created a special memory that I'll never forget. What's even better is that it is SO EASY to recreate, and has become a summertime staple in our home.

Insalata Caprese

3-4 large Tomatoes, thickly sliced
2 large balls of Fresh Buffalo Mozzarella, thickly sliced
1 bunch fresh basil leaves, leaves stripped from the stems
Coarse Sea Salt and Fresh Ground Black Pepper, to taste
Extra Virgin Olive Oil
Balsamic Glaze

Alternate thick slices of fresh Tomato (look for nice big ones!), Buffalo Mozzarella and Basil leaves around a large platter. Season generously with coarse sea salt and fresh cracked black pepper. Drizzle with Extra Virgin Olive Oil and a Balsamic Glaze. And then dig in!


This salad goes with just about anything. We equally love it alongside a juicy steak as with nice dippy eggs at breakfast. Sooooo good. While the tomatoes are still showing up in your CSA bag and at roadside stands, be sure to give this recipe a try! You'll see it's the perfect kiss of summer.

And here's a little tip.  Instead of buying the expensive basil in the plastic clam shell packs in the produce department (that seem to go bad way before you have time to use them all!) buy the fresh cut stems.  Then when you get home, place them in a glass or mason jar of water on your windowsill. You can pinch off the leaves as you need it when cooking and after time, your basil will start to take root! Eventually you can plant them in a pot for a kitchen cutting garden or in your back yard!

Creamy Salsa Chicken in the Slow Cooker

Hi friends!  Here is another great crock pot recipe to add to your weekly rotation.  It is awesomely delicious and, just what makes crock pot recipes so popular, it comes together in under 10 minutes.  It will make your kids crazy happy to eat dinner and if you serve it at a party, I can guarantee it a huge hit.   What I love most about it is how versatile it is.   We love it tossed in a salad with rice for homemade burrito bowls, wrap the chicken in tortillas for a delicious taco, or when served alongside tortilla chips it  makes a great dip for parties.

When I was making Creamy Salsa Chicken this last time I found an awesome product, Greek Cream Cheese. It is 1/2 the fat of regular cream cheese, 2x the protein and full of all those wonderful live active cultures.  I gave it a whirl and loved it!  I hope it wasn't a fluke finding it in the store because it was so great.  Definitely right up our alley.  I'm not being paid to promote this stuff- i just love it and wanted to share!  Using the greek cream cheese even made this a healthy dish, total bonus.  But everything in moderation is really the key, right?!

On a side note, guess who is invited to be on television again! New Day Cleveland invited me to share my recipe for Tortellini Soup on January 22nd at 10:00am on channel Fox 8! What a cool way to start my new year :)  Time to go dress shopping!

Creamy Salsa Chicken in the Slow Cooker

3-lbs boneless skinless Chicken (either breasts or thighs is fine)

1 (15 ounce) can whole kernel corn, drained

1 (15 1/2 ounce) can black beans, drained

1 (15 ounce) jar chunky salsa 

1 medium onion chopped

1 (8 ounce) block of cream cheese 

Spray the inside of the slow cooker with nonstick cooking spray.  Place chicken in the bottom of the slow cooker and top with the drained corn, black beans and chopped onions.  Pour the salsa on top.  Cook on HIGH for 4 hours or LOW for 6.  One hour before it is finished cooking, carefully pull the chicken out of the slow cooker and shred.  Put the chicken back into the slow cooker and gently stir to combine.  Place the block of cream cheese on top of the mixture and replace the lid.  After 30 minutes stir the cream cheese into the chicken mixture until fully combined.   

This recipe is so versatile! It is delicious served over rice, wrapped in a tortilla, topped onto a salad or even as a dip with chips.  Enjoy! 

My Favorite Go-To Lunch: Quick and Easy Pasta (or Rice) for One- plus Homemade Montreal Steak Seasoning

This dish is my favorite quick and easy lunch.  If you happen to have some leftover pasta or rice, it comes together in seconds, and is easily adaptable depending on what else you may have in the fridge.  I make this for my family for dinner too, and they all love it.  But for some reason I generally enjoy this one solo.  I think because this recipe originated back in my college days when I was just beginning to really cook for myself. My roommate, Andrea and I would make various versions of this on an almost daily basis and somehow never tired of it.  I'm not sure if she still cooks it at home- but I sure do!  Honestly I really do need to make it more often for the family because it works great as a fast, weeknight meal.  It is fresh and light and just plain delicious.  

Quick and Easy Pasta (or Rice) for One

1 cup cooked pasta or rice (yay for leftovers!)
1 tomato, chopped (do not discard the seeds and juice, they help to sauce up the dish)
1 scallion, chopped
freshly grated parmesan or mozzarella cheese
garlic salt and fresh ground black pepper (I like to use the coarsely ground setting for this pasta), to taste
Montreal Steak Seasoning, McCormick's makes a good one or make your own (recipe follows)
a healthy drizzle of extra virgin olive oil

Combine all ingredients except tomatoes in a microwave safe bowl and toss.  Heat in the microwave for a minute and a half then add in the tomatoes, stir and heat an additional minute.  You can also heat this dish on the stove top over medium heat, but I generally use the microwave because it is nice and fast!  Once heated through, top with another light drizzle of olive oil and a good handful of extra parmesan cheese and enjoy!

This is the very basic recipe, which I love as is.  Give me a big bowl and I am a happy girl!  But depending on what I may have in the fridge, I will sometimes throw in other goodies.  Chicken or shrimp is yummy, roasted or grilled vegetables, shelled edamame, fresh herbs (don't bother chopping, we are just making this up quick, remember.  Just tear them up and throw them in, either before heating or after), Uncooked leafy spinach (just let it wilt in the heated pasta), sautéed mushrooms and onions....

Montreal Steak Seasoning
Makes 2/3 Cup

2 tablespoons cracked black pepper
2 tablespoons paprika
1 tablespoon salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon cayenne pepper
1 tablespoon ground coriander
1 tablespoon dill seeds

Combine all ingredients and store in an airtight container.

Tortellini Soup

Here is your new favorite, Go-To weeknight dinner.  It comes together super fast, less then 20 minutes from start to finish!  But thanks to the rich, full flavor of the beef broth it tastes like it has been slow cooking all day long.  It is wonderful for the end of summer, utilizing the last of the sweet corn, zucchini and green beans of the season.  But the nice thing with soup, frozen veggies will work just as well in the winter months.  This soup truly is yummy, yummy, yummy!  

Tortellini Soup
3 cups beef stock (chicken or vegetable may be substituted, but the beef gives a nice rich flavor)
3 cups water
1 ear corn, kernals cut off and "corn milk" scrapped*
1 medium zucchini, chopped into bite-sized pieces
1 medium onion, chopped
1 (28-ounce) can diced tomatoes, undrained
1 package (9 ounces) refrigerated cheese tortellini
1 cup green beans, trimmed and cut into 1 inch pieces
1 tablespoon fresh basil, minced (or 1 teaspoon dried)
1 tablespoon fresh oregano, minced (or 1 teaspoon dried)
salt and fresh ground black pepper, to taste

*Quick tip to Easily cut corn off the cobb- A bundt pan is the best bowl for this job!  It has a handy hole to hold the corn steady and then the bowl for all the kernels to fall into.  Gotta love dual purpose items!  Turn your bundt pan right side up, place the cleaned corn cob upright with the tip of corn resting in the hole of the pan.  Slowly slide the knife down the sides of the corn, cutting off a section at a time.  Once all the corn is removed, turn your knife around so the flat side is facing the cob.  Repeat the process, scraping down on the cob collecting all the sweet corn milk in the bowl.  This is special stuff, you definitely don't want to just throw it away! It is sweet, juicy and will give a great added flavor to the soup.

In a large stock pot over medium heat, add one tablespoon extra virgin olive oil and sauté onion and zucchini until tender and beginning to caramelize.  Add remaining ingredients and simmer until vegetables are tender. Add tortellini's and simmer 7-8 minutes or until they are fully cooked and floating to the top.  Serve with nice crusty butter bread.

A Perfect Taste of Summer- Garden Tomato and Basil Sandwich

Garden Tomato and Basil Sandwich
1 tomato
a hand-full of basil leaves
a smear of either mayo or a bit of a Laughing Cow wedge (my favorite is the Light Creamy Swiss)
4 slices Bread of your choice
Corse kosher salt and fresh ground black pepper

Smear a bit of mayo or some of the Laughing Cow cheese onto your bread.  Top with a few nice, thick slices of fresh garden tomatoes.  Add a sprinkling of salt (it brings out the sweetness in the tomatoes) and a grind or two of fresh black pepper.  Top with a few leaves of fresh basil and enjoy.  Seriously you can't beat this sandwich.  So, so good!  I have this alllll the time for breakfast.  And lunch.  And snack.  When tomatoes are in season, it is seriously addictive.

Also I have to apologize for being MIA for so long!!  Our charger cable to the computer broke two and a half weeks ago.  We ordered one, and just our luck, it got lost in the mail. I was seriously so, so mad.  The post office has no idea where it is and we have to wait a full 30 days until we can even make a claim. Who knows how much longer we would have to wait until everything got resolved.  So we ordered another one, and luckily that got to us nice and fast.  So if the post office ever does find the missing charger, well I guess we will just have a back up.  Incase you were wondering, two and a half weeks without a computer is NO FUN!

Greek Pasta Salad with a Roasted Tomato Vinaigrette

I love a nice chilled pasta salad for a summer lunch and they are obviously the perfect side dish for any picnic or BBQ.  But I am not always all that crazy about those that are doused in mayo.  Talk about wasted calories! I would much rather have an extra glass of sangria then mayo-laden pasta salad.  This is a lovely alternative. Totally guilt free and absolutely bursting with flavor.  I used my sister's Roasted Tomato Salad Dressing and it went perfect with the feta and olives.  So yummy!  And actually I felt that the salad tasted even better the next day after all of the flavors got to hang out with each other a bit.  If I was making this for a party, I would definitely put it together the night before.

print this recipe

Greek Pasta Salad with a Roasted Tomato Vinaigrette 

For the vinaigrette:
Roasted Tomato Dressing
Container of cherry or grape tomatoes
Small red onion (I used 3 chopped green onions, since that is what I had on hand.  Any onion would work really)
1/2 cup Extra Virgin Olive Oil
1 tablespoon Dijon Mustard
1 1/2-2 tablespoons Balsamic Vinegar
Salt & freshly ground black Pepper

Preheat oven to 400.  Empty and entire container of tomatoes on a baking pan. Drizzle the tomatoes with olive oil, salt & pepper. Roast in the oven until they start to split, about 15 min. While roasting, mince a small red onion & put in large bowl. Take roasted tomatoes and juice from the pan and put in bowl with the onions. Mash the tomatoes with potato masher or fork. Stir in dijon mustard and balsamic vinegar. In a slow steady stream, stir in olive oil while stirring with a whisk or a fork.  Stir until well blended, add salt & pepper to taste.

For the pasta salad:
1/2 box cavatappi pasta, cooked according to directions on box (or another ridged pasta; penne, fusilli or gremili would be nice)
2 stalks of celery, chopped
1 green bell pepper, chopped
1 english cucumber, sliced into rings and then cut into fourths
1 can black olives, sliced into rings
1 block feta, crumbled
a bunch of fresh parsley, chopped

Cook pasta to al-dente, according to directions printed on the box.  Drain and rinse with cold water to stop the cooking process.  Set aside to allow to cool down.  This is a good time to make up your vinaigrette.  Once your vinaigrette is made, combine all ingredients for the salad in a large bowl.  Pour dressing on top and mix well.  Chill for at least 2 hours to allow flavors to combine.

I have a hard time waiting to eat this yumminess, but I have to admit it tastes best chilled.

You could definitely add cooked chicken or shrimp to make this more of main course.  It would be delicious!

Chicken in Creamy Tomato Curry: Chicken Tikka Masala

Last weekend our friends Matt and Adrianne had us over for dinner. I had mentioned that I had been in the mood for some spicy Indian food and so Adrianne came across this recipe for Chicken Tikka Masala by Aarti Sequeira. We both love Aartie and her show Aartie Party on Food Network, so she was pretty sure this dinner would be a hit. OH. MY. GOODNESS. I have found a brand new love. It is super spicy, creamy, rich and impossible to stop eating. Serve over rice and along side some wonderful Naan or crusty bread is essential for sopping up all the sauce. You don't want any of that stuff to go to waste. I loved it so much I made it myself that same week- which I never do. This recipe will be in constant rotation in our household for sure. LOVE, LOVE!

When Adrianne made this, she used the two Serano Chili's, seeded and deveined and it was clear-your-sinuses spicy!  We all loved it, but if you are sensitive to heat you may only want to use one instead of two. When I cooked the dish, my grocer didn't have Serano Chili's so I used two Jalepanos.  This produced pretty much no heat at all, but still a lovely flavor.  I was in the mood for heat so I added a bit of chili powder and a little cayenne pepper and that did the trick to kick it back up a notch.

Print this Recipe

Chicken in Creamy Tomato Curry: Chicken Tikka Masala
recipe courtesy Aartie Sequeira

Marinade:
1 cup plain yogurt, whisked until smooth
1 tablespoon grated fresh ginger
3 cloves garlic, put through a garlic press or finely minced
Kosher salt and freshly ground black pepper
1pound boneless, skinless chicken thighs, cut into large bite-size chunks

Sauce:
3 tablespoons butter
2 teaspoons olive oil
6 cloves garlic, minced
2-inch thumb ginger, peeled and minced
2 serrano pepper, minced (seeds removed if you don't want it spicy)
2 tablespoons tomato paste
2 teaspoons paprika
1 teaspoon garam masala
8 Roma tomatoes, diced
1 1/2 teaspoons kosher salt
2 cups water
1 tablespoon dried fenugreek leaves, optional
1/2 cup heavy cream
Fresh cilantro leaves, minced
Serving suggestion: Cooked rice, warm naan bread or crusty bread.
For the marinade:

In large bowl, mix the yogurt, ginger, garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Poke chicken with a fork, then add to marinade. Fold to cover and marinate at least 30 minutes, at most refrigerated overnight.

For the sauce:
When you're ready to make the curry, place a large skillet over medium heat, and add the butter and olive oil. When butter has melted, add the garlic, ginger, and serrano pepper. Saute until lightly browned around the edges.

Add the tomato paste and cook until the tomato has darkened in colour, about 3 minutes. Add the paprika and garam masala, and saute for about 1 minute to draw out their flavours.

Add the tomatoes, salt, and water. Bring to a boil, then turn down the heat to a simmer, and cover. Cook for 20 minutes. Take the pan off the fire, and allow the sauce to cool for 5 minutes.

Meanwhile, fire up your broiler, and cover your broiler pan in foil. Pull the chicken thigh chunks out of the marinade and place on the sheet. Place under the broiler, and cook about 7 minutes on each side, until charred and cooked through. Cook's Note: Don't worry if the chicken is still a little uncooked, but very charred on the outside; you can finish cooking the chicken in the sauce.

Pour sauce into a blender or food processor, and process until smooth. Pour back into the pan, and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Reduce heat to a simmer, and cook, covered, for about 10 minutes.

Add cream and stir through. Garnish with minced fresh cilantro if you like, and serve over rice, with naan or a crusty piece of bread!

Huevos Rancheros

Huevos Rancheros stands for Ranch Style Eggs.  This is one of my most favorite meals of all time.  It is spicy, gooey and 100% satisfying.  It makes for a fun, non-traditional breakfast.  But I cook this for dinner all the time.  It is very fast meal, so you can easily make this at the end of a long day and have dinner on your plate in well under 20 minutes.

There are two ways you can prepare this dish.  You can cook a homemade salsa in your skillet, using fresh tomatoes, onions, jalapenos and cilantro- my favorite method.  But if you don't happen to have any of these ingredients onhand, but do have a jar of prepared salsa- use that!  I use this short-cut all the time.  especially in the months when the tomatoes in the grocery store look less then appetizing.  You really want juicy tomatoes.  So if they are too firm in the market or look too pink (you know what I mean), buy a good quality jar of salsa.

The whole basic concept of this recipe is you cook your salsa in a skillet (or heat up the jarred salsa) until simmering.  Then you very carefully slide an egg into holes you create in the salsa and poach them in the sauce until the tops become translucent, but still the yokes are runny.  Serve ontop of a warmed tortilla, top with a touch of cheese- and voila!  So easy, but really a crowd pleaser.

Huevos Rancheros 
serves two

4 eggs
2 tortillas (I prefer flour, but you could very well use corn)
freshly grated cheese (I used a cheddar and a montery jack)
1 Tbsp olive oil

For Ranchero Sauce (if using jarred salsa, skip these ingredients.)
3 large tomatoes, chopped. Do not drain. You want the juice and seeds. or or 1 - 15oz. Can Whole Peeled Tomatoes, undrained
1 yellow onion, chopped into chunks
1 jalapeno, seeds and ribs removed (you can keep the seeds and ribs if you want more of a kick. This is where the majority of the heat is located), diced
2 cloves of garlic, chopped
1/2 cup cilanto, coarsely chopped (parsely may be substitued if you don't care for cilantro)
2 Tbsp olive oil
salt and fresh ground pepper, to taste

Move oven rack into the middle position and preheat oven to 200°F. Place 2 ovenproof plates on rack to warm.

Heat 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. One at a time, heat tortillas for about 30 seconds a side, until just starting to bubble. Flip and repeat. Once lightly warmed on both sides transfer to a plate in the oven to keep warm. Repeat with remaining tortilla. Loosely cover both plates so the tortillas don't dry out.

For the Ranchero Sauce: (if using jarred salsa skip down to the next step)
Over medium heat, add the olive oil to the same skillet you browned your tortillas in.  Add the onions, garlic and jalapenos and sauté until the onions become translucent.  Being careful not to burn your garlic. Add the tomatoes to the pan and simmer until the sauce reduces a bit and begins to thicken, about 10 minutes.   If your tomatoes don't seem juicy enough, add a little water at a time until you get a nice, salsa type consistency.  Once thickened add the cilantro, salt and pepper and combine.

If using jarred salsa, pour the salsa into your skillet and simmer over medium heat until it reduces a bit and begins to thicken.

Now is the fun part!  We are going to "poach" the eggs inside the salsa.  One at a time, make a hole inside the salsa about the size of a half dollar and very carefully break your egg into the hole. Repeat with remaining eggs.

Lightly pepper your eggs and let simmer in the sauce until the white become opaque and the yokes start to glaze over.  If your yokes are taking a little too long to set up, cover briefly, checking on them often.  You totally want a runny yoke for this recipe.  It makes the dish!

Once eggs are set up, remove your plates from the oven and discard foil.  Top each tortilla with a few spoonfulls of your cooked salsa.  Carefully using a large spoon, place two eggs per plate on top of the salsa tortillas.  Spoon a bit more salsa onto the eggs and sprinkle with grated cheese. Serve with Classic Black Beans or Black Beans and Corn on Rice (shown).  Enjoy!

Eggs Baked in Tomatoes with Prosciutto and Pesto

Eggs Baked in Tomatoes with Prosciutto and Pesto
4 large tomatoes
4 slices prosciutto, sliced very thin
1 tablespoon basil pesto
4 large eggs
1/4 cup Asiago Cheese, grated (Parmesan Cheese would also be nice)
fresh ground black pepper

Preheat oven to 350 degrees.  Line a baking dish/cookie sheet with parchment paper or a silpat.  With a serrated knife, cut off the top of the tomato.  With a spoon, very carefully scoop out all of the seeds and internal membranes.  Please use care not to break through the side of the tomato.  Turn tomato upside down on a paper towel lined plate to drain for 10-15 minutes.  After 15 minutes brush insides of tomatoes with pesto and season with black pepper.  Wrap outside of tomatoes with prosciutto and secure with a toothpick.

Place tomato in prepared baking dish, and bake in preheated oven for 15 minutes, or until prosciutto is beginning to crisp and turn brown.  Very carefully break one egg into each tomato and top with grated asiago cheese.  Season with a bit more black pepper.

Return to oven and bake an additional 20-30 minutes until egg is set to your liking.  Serve warm with garlic toast for dipping and sopping up all the heavenly juices.

we served these with roasted vegetables and garlic toast

I was completely inspired to make this dish after reading September's Everyday Food.  Their recipe was slightly different, using fresh corn scrambled into the eggs.  They sounded and looked beautiful, but tonight I wasn't really in the mood for corn.  I was in the mood for the prosciutto I had in my fridge and the homemade pesto I can't stop adding to things.  So I decided to tweak the recipe slightly, and these were born.  And now I think I have found my favorite way to eat an egg.  I love how the tomato is the perfect little edible cup for the eggs and they went lovely with the pesto.  This was a perfect summer dinner, but would obviously be great for breakfast or a simple brunch with friends.

Candy's Chicken Tortilla Soup

After a little bit of begging (or asking really, really nice), I finally got my hands on my friend Candy's Tortilla Soup recipe.  Ever since she posted this picture on facebook I have been dying to try it.  I mean seriously, doesn't this look absolutely sublime?!  I want it right now.  I think I know what I am making for dinner tomorrow night!  

Ingredients
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
one small can of enchilada sauce
a bit of cayanne pepper, to taste
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

Directions
In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.

Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

I made it in the crock pot, even though it says to use a stock pot. 3 hrs on high and then about 3 more on low.

Grilled Corn, Black Bean and Tomato Salad

Grilled Corn, Black Bean and Tomato Salad

4 ears of grilled corn, kernels cut off (you can use frozen or canned, but the grilled tastes best!)
1 can (15 oz) black beans, drained and rinsed
2 cups edamame
1 pint cherry or grape tomatoes, quartered
3/4 cup chopped red onion
2-4 tablespoons fresh cilantro, chopped (or Italian Parsley if you are not a cilantro fan)
1/2 cup Ranch Dressing (homemade or store-bought. I like the flavor of Buttermilk Ranch for this salad)
a few shakes of hot sauce, to taste
Kosher Salt and Fresh Ground pepper, to taste

Combine all ingredients. Serve chilled or at room temperature. 

This is salad is perfect for all that grilled corn you just made!  Two or three chopped avocado's can be a very nice substitution for the edamame as well.  They both taste great in this salad.  I used the edamame this time since we will be outside and they hold up just a bit better for outdoor picnics.  This salad is so versatile. It is great as a topping for chicken, wrapped into a flour tortilla, mixed with a green salad, or even to dip tortilla chips in as a salsa. Yum!  When I made it today, I also added a bit of Southwest Seasoning Salt for a bit more of a punch.  So play around to adjust the salad to suit your taste- or your pantry!

Have a FUN (and safe!) 4th of July!  Happy Birthday America!

Angel Hair with Cherry Tomatoes, Bacon and Green Onions

One of my most favorite things about summer time is the wonderful bounty I get to reap the benefits of from my parents amazing vegetable garden.  There really isn't much better then vegetable's that come straight out of the dirt and go directly into your kitchen.  This evening at dinner I found myself the proud owner of big, beautiful green onions.

Oh how I love green onions!  I can eat them any way... raw dipped in salt, scrambled in eggs, sliced into large sections and sauteed with stir fries,  grilled, I could go on and on.  So, when I say proud owner- I mean it!

As much as I love onions, I HATE canned tomatoes- that is unless they are canned by my mom or they are high quality San Marzano's.  But my dad told me about this product he stumbled across at Marc's.  They are Italian cherry tomatoes canned in their own sauce by the company Rienzi.  Both him and my mom have raved about how good they were, so the last time I was at Marc's I snagged some up.  They are also available in Picante style, so be watchful- they will be much spicier!  Delicious, but a bit of a different taste.

So tonight I was thinking pasta.  A simple homemade sauce made from these beautiful green onions, I'd give the tomatoes a whirl, a little garlic, herbs from my garden and some bacon for good measure. The outcome was wonderful!  The tomatoes tasted very fresh and are very plump and juicy- not at all what you would expect from these canned little guys.  I will most certainly be buying them again.  A definite new pantry staple.  Yum! Thanks Mom and Dad for the recommendation!

Capellini with Cherry Tomatoes, Bacon and Green Onions

Half a box Capellini Pasta (Angel Hair), cooked al dente (7-8 minutes)
4 strips Apple Wood Smoked Bacon, cooked and set to drain on paper towels, chopped
2-4 green onions (depending on size), both green and white parts chopped
half yellow onion, diced
1 1/2 cups broccoli florets 
2 garlic cloves, minced
a nice bunch fresh herbs; Basil, Italian Parsley, and Oregano, Chiffonade (cut into long thin strips)
2 Tablespoons Extra Virgin Olive Oil
Salt and fresh ground black pepper to taste
freshly grated parmesan cheese

Saute the yellow onion in the olive oil until translucent.  Add the green onion and garlic and saute until soft and fragrant, but still colorful.  Carefully pour in the tomatoes, with the sauce and add the broccoli.  Season with salt and pepper.  Add the fresh herbs, reserving some basil for garnish.  Cover and let simmer about 10 minutes.  Add bacon, toss with pasta and top each serving with the reserved basil and fresh  parmesan cheese.  Serve immediately.  

Fridays, Feasting With Friends- Featuring Judy Trapp

“One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends.”  

~Laurie Colwin 'Home Cooking'

Anyone who has tasted my mom's cooking understands how amazing she is. I owe my whole love of cooking to her.  She taught me all the basics- how toss a salad, bake cookies, the secret to a perfect hard boiled egg, the trick to creamy mashed potatoes, and how to prepare and stuff a turkey.  She had such a wonderful way of teaching how to do something.  It was completely hands on.  She would tell us what we needed to do and then just let us do it.  I am sure we ate lots of lumpy mashed potatoes until I learned how to make them just right- and she never complained.  She knew that if she critiqued too much we wouldn't gain confidence in the kitchen.  Instead she would just guide our hands in the right direction knowing we would get it in time.  Even today, having a house of my own, she is still the first person I call when I need some direction on a recipe.  And to this, Mom I thank you!  

So for this segment of Fridays, Feasting with Friends I bring you no other then my mom, Judy Trapp.  She is a woman I feel more people definitely need to learn more about!  She is humble, modest and the most sincere person I have ever known.  What a wonderful example God gave to my sister and I of a Virtuous Woman! I am proud that as I am growing up into motherhood I am becoming more and more like her.  I love you Mom!

Judy Trapp

My mom and Jackson when he was just 5 months old.  

• What is your favorite thing to cook? I love to bake, especially breads.  But for favorite foods I guess I would say "comfort foods".  Roast Chicken, pot roast, pork and saurkraut, etc.  I also love making soups of all kinds. 
• What is your least favorite Thing to cook?  I have to say appetizers.
• What is your favorite restaurant and are there any you are dying to try?  Can I say two? Number one all time favorite is Pier W.  My next closest to #1 would be Mallorca.  Dying to try?  I'd have to say one of Michael Symon's restaurants.  
• Where did you learn to cook and at what age did you start cooking?  I learned most of my cooking and especially baking from my sister, Mary Ann.  She is a wonderful cook and baker.  I spent a lot of time at her house when I was young.  There wasn't anything she didn't try and perfect.  
• What would you choose to be your last meal on earth? Anything Shrimp!  Or also scallops.
• What are you currently reading?  I've been reading Rhett Butler's People by Donald McCaib and Twelve Extraordinary Women: How God Shaped Women of the Bible, and What He Wants to Do with You by John MacArthur and I'm almost finished with Bordeaux Betrayal:A Wine Counrty Mystery by Ellen Crosby.  This one is about wine country in Virginia.  
• What is your favorite Kitchen Gadget?  That's a toughy.  I have quite a few.  One is an appliance gadget- the egg cooker.  One's I use the most are the cheese grater, herb gratter and zester and also my garlic mincer.
• Do you have a signature go-to dish?  I don't know if it would be a signature dish but I bake scones for special occasions with a homemade clotted cream and jam.
• What is your favorite thing about Cleveland?  I love Cleveland.  We have a beautiful Metropark system that very, very few cities have.  The West Side Market.  The cultural aspect of Cleveland with the Orchestra, museums, operas and Theater District is second to none!  
• Do you have a favorite meal from your childhood and do you still cook it at home?  Pieroges.  One memory is going to St. Peter and Paul Church somewhere in the now Treemont area of Cleveland.  I went there with my father and waited in line for them.  If you were "real good" while waiting in line you got a nice warm, butter dripping pierogi for free!  Now we go to one of the several churches that make them, usually St. Josaphat.  And when we get in the car we eat several of the nice, warm, butter dripping pierogies!  Also my sister, Mary Ann would make a cream shrimp dish with hard boiled egg and served it over mashed potatoes- real yummy.  I had it once when I went to visit her in Florida and made it for you and your sister one afternoon for lunch.  It was still very yummy like I remember.  
• Top 3 Movies of all time?  #1 Gone with the Wind #2 Godfather 1,2, and 3 #3 Moonstruck.
• Where do you do your grocery shopping?  Mostly at Giant Eagle, Heinen's, Marc's and Super Wal-mart.  Each one of these stores has their purpose.
• What is your favorite guilty pleasure when it comes to food?  Chocolate.  Chocolate cake and Godiva liquor at special times!! 
• Do you have Culinary Resolutions that you would like to accomplish this year? Master a good healthy whole wheat whole grain bread
• You have an amazing herb garden in your backyard and I was lucky enough to have you help me with mine.  My only woe with having a garden is I can't clip from it now that it is blanketed with snow!  What is the easiest way for me to preserve and dry herbs so I can enjoy them year round?  Having an herb garden outside your backdoor in your own yard is a real joy.  Nothing is better than picking and using them fresh.  Unfortunately living where we do once a frost comes not many are left.  Thyme and Rosemary are there under the snow, but that is about it.  I found trying to dry them and keep their taste is very difficult.  They need to be dried quickly to keep color and flavor.  I do all my drying in the microwave.  Put a cup of water in the back of the oven. You don't want to blow out your microwave.  On white paper towels (no prints) place a single layer of clean, dry herbs and cover with another paper towel and set the oven to 30 second intervals.  Keep timing until the the herbs are crisp.  Let dry in air before packing away.  I used jars.  Also herbs to put in sauces or soups you could pack in ice cube trays and fill with water to freeze.  As you need some, take a cube out.  About one teaspoon will fill a cube.  But always remember when it comes to herbs- Fresh is Best.  Tiny herbs like Thyme simply air dry and they dry quickly.  There is so much more but limited to space and time, so these are the basics.  

Gourmet Tomato Soup

Ingredients

3 Quarts of tomatoes

2 Cups chicken Broth

1 carrot, finely chopped

1 celery rib, finely chopped

1 medium onion, finely chopped

1/4-1/2 Cup cream or Half and Half 

1 clove garlic, minced

Directions

Saute carrots, celery, onion with garlic until soft but not brown.  Add tomatoes and begin cooking until they soften and add the chicken broth.  Bring to boil and then simmer until all if soft.  If you want a creamy soup, mash the veggies and tomatoes with a potato masher.  Add the cream and season with salt and pepper.  If using half and half, don't boil.  You could season with basil or dill.  Also you could add shrimp or rice or even a pasta, tortellini is good.  Sprinkle with Parmesan cheese when ready to serve.

Thank you so much mom for taking the time for this interview!  I loved reading all of your answers!  I made this soup last weekend when I was craving a grown-up grilled cheese sandwich and tomato soup dinner and I was incredibly happy with the results.  It is a very simple recipe but the flavor is amazing.  This was one of those times cooking when the recipe came out exactly like I remember my mom's tasting.  It was a proud moment!  Please everyone stay tuned next Friday for my interview with my dear friend Tera Pepper!