Tomato Pie Recipe
If you want to take this recipe up a notch, you can caramelize the onions while prepping the other ingredients. If you do that, double the amount of onion. Ingredients 1 9-inch pie shell (see pie crust recipe for homemade version)1/2 yellow or red onion, chopped3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes1/4 cup sliced basil (about 8 leaves)*2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)3/4 cup mayonnaise1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco)Salt and freshly ground black pepper
Smoked Cheddar and Cherry Jam Pastry Pop Tarts
I have a very serious question. Did you grow up in the land of pop tarts and toaster strudels? The land of frosting and sprinkles and icing in a foil package?
Recipe Schmecipe: Spiced Potato and Ground Beef with Peas (Aloo Keema) Canada
I don’t know about you but all I want to do in winter is to hibernate, eat hot comfort food and curl up with a good book. And although most of us make the New Year’s resolution to lose weight, it is kind of hard to achieve our goals when the cold, bleak winter practically demands us to eat those comfort foods. But, making small healthy changes to those foods will allow you to enjoy them and still keep your resolutions intact. On that note, but certainly not to be mistaken with health food (all those potatoes!)
tomato sauce with onion and butter
I could no longer resist this sauce, and frankly, I don’t know why I even tried to: food bloggers obsess over it, and they’re not a bad lot to base a recipe selection upon. Adam of Amateur Gourmet fell for it five years ago. Molly at Orangette raved about it over two years ago, with a bonus approval marking from Luisa at Wednesday Chef. Then Rachel Eats fawned over it too, and Rachel, you see, she lives in Rome right now — I want to be in Rome right now — Rome, where you can get authentic, perfect tomato sauce a zillion places every single day. And yet she stayed in and made this one.
3-Ingredient Blue Cheese Appetizer (Idiot Proof).
This is as easy as it gets. And also possibly as good as it gets. Like I said yesterday, sometimes you just don’t mess with an already good thing. Sometimes you just use the store-bought biscuits and shut your mouth. Even if it kills you to say you used store-bought, which for me it honestly does.
Bulgur Salad with Cucumbers, Red Peppers, Chick Peas, Lemon and Dill
5 stars based on 6 votes Share on TwitterShare on FacebookShare on Pinterest Made with bulgur, fresh herbs, chopped vegetables and buttery chick peas, this Middle Eastern-style salad is like a bulked-up tabbouleh. I like to make it over the weekend and keep it in the fridge all week long for healthy lunches. If you’re unfamiliar with bulgur, it’s a chewy and nutty-tasting Middle Eastern grain made from whole wheat kernels that have been parboiled, dried and cracked.
Bacon Wrapped Dates
These little “parties on a stick” first came into my world at Cafe Sevilla in San Diego. I became beyond obsessed with them and started making them for every party, event, Monday, you know, whatever! The kicker with these is, my Mom loves them!
Quinoa with Roasted Tomatoes, Avocado, and Pesto Recipe
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Caramelized Figs with Cheese and Gingersnaps
Looking for easy fall snack? Try these Caramelized Figs with Cheese and Gingersnaps. They’re rich, luscious, and packed with dusky fall flavor.
Creamy Caprese Quinoa Bake
You need this today. It’s got tons and tons of basil. It’s my very favorite summer herb.
Homemade Tater Tots Recipe - Restless Chipotle
So why would anyone go to all of the trouble of making homemade tater tots? Well, for one? They are delicious.
Mushroom and walnut stew with cheesy cobbler topping
I realise that I have jumped headfirst into wintery recipes, but since that’s what the weather seems to have done, I thought I’d better follow suit. Sorry to those of you who live in places that are still excruciatingly hot (of which I am jealous, please adopt me) because I’m sure you’re not ready for a stew recipe, but I’m sure you’ll appreciate it eventually. Anyway – mushroom and walnut stew with cheesy cobbler topping. It’s essentially a mushroom cobbler, but that doesn’t sound nearly as exciting. I can’t believe how good this was.
