Here’s another great recipe that’s perfect for summer. I always love the idea of classic southern tomato pie, but it’s always so rich! This is my lighter take on tomato pie. It’s so beautiful to serve at a party, and couldn’t be more delicious!
- 1 sheet puff pastry, thawed
- 1/4 cup mayonnaise
- 1/4 cup fresh herbs, chopped (I like to use basil, thyme, oregano, chives, and parsley)
- 1/4 cup Parmesan cheese
- 2 medium tomatoes, sliced thinly
- Extra Virgin Olive Oil
- Salt and Pepper
Preheat oven to 400 degrees F. Place tomatoes in a single layer on paper towels; sprinkle with 1/2 tsp. salt. Let stand 30 minutes. Pat dry with paper towels.
Place a sheet of puff pastry on a sheet pan lined with parchment paper. Top pastry with another sheet of parchment paper and place a second sheet pan on top. (Alternately, you can just bake the pastry without anything on top and just let it deflate before you add the toppings.) Bake for 15 minutes in the preheated oven, and then allow to cool slightly.
Spread mayonnaise evenly across the puff pastry. You may not need the entire 1/4 cup of mayo – just use as much as you need to cover the whole pastry with a thin layer.
Sprinkle herbs and then cheese over the mayonnaise. Lay tomato slices on the cheese and top with a drizzle of olive oil and a sprinkle of salt and pepper. Bake for an additional 15 minutes.
Cool Slightly cut into squares. May be served hot or at room temperature.
- 1 cup butter, melted
- 2 tbsp Dijon mustard
- 3 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 3 tbsp white wine
- 2 tbsp chopped fresh parsley
- 2 lbs fresh, raw shrimp, peeled and deveined
- 1 box dry linguine pasta
Preheat oven to 450 degrees F.
Whisk together melted butter, mustard, garlic, lemon juice, and wine in the bottom of a casserole dish. Add shrimp and toss to coat.
Place shrimp in the preheated oven and bake for about 8 minutes, or until shrimp are just pink. (Be careful not to overcook! Shrimp can get really tough and rubbery when cooked too long… people make this mistake a lot..)
While shrimp are cooking, cook pasta according to package instructions. Drain when done, and toss pasta with the shrimp and their sauce. Add parsley and toss to combine.
Serve immediately and enjoy!
I always get rave reviews when I serve this salmon! It’s deliciously salty with just a hint of sweetness. I promise you’ll be pleased!
- 6 (6oz) salmon fillets
- 1/4 cup soy sauce
- 1/4 cup extra virgin olive oil
- 1/4 cup Dijon mustard
- 4 tbsp prepared horseradish
- 2 tbsp brown sugar
- 2 tsp rice vinegar
Whisk together all ingredients (except the salmon) until smooth. Reserve 1/3 cup of the marinade in a separate bowl. Add salmon and turn to coat in the marinade. Allow the salmon to marinate in the fridge for about 30 minutes.
Remove fillets and discard marinade. Grill the salmon, skin side down, over indirect high heat about 12 minutes, or until done. Baste the salmon with the reserved marinade during the last two minutes of cooking time.
Remove salmon from grill, cool slightly, and enjoy!
These sandwiches are a classic- so simple, yet so good! It’s essential that you use top quality tomatoes for this. Big, vine-ripe, meaty tomatoes from the farmers market or your garden are the only way to go. I like to serve this sandwich open faced, but feel free to add another slice of toast on top!
- 2 ripe tomatoes
- 4 slices bread, toasted
- 4 tbsp mayonnaise
- 4 large basil leaves, julienned
- Salt and Pepper
Slice tomatoes into thick rounds with a sharp, serrated knife. Lay tomato slices on paper towels and pat to remove excess juice.
Spread 1 tbsp mayonnaise on each slice of bread. Top with tomato slices and basil. Sprinkle liberally with salt and pepper.
This recipe for fish tacos is from my dear friend, Cheryl. It’s a perfect combination of crunchy, creamy, and spicy. It’s a great dish to serve at a party- most of the prep work can be done ahead of time, and guests always have fun building their own tacos. Use whatever firm white fish you have available, or feel free to substitute shrimp or even chicken. The fish would also be great grilled, rather than fried.
- 1 large garlic clove, minced
- 1-2 chiles from a can of chipotle chiles in adobo sauce, minced
- 2 tsp lime juice
- 2 tbsp sour cream or plain Greek yogurt
- 3 tbsp mayonnaise
- Pinch of granulated sugar
- 1 medium carrot, shredded
- 4-6 radishes, halved and sliced thinly
- 2 tbsp fresh cilantro, chopped
- 2 cups green cabbage, shredded
- 2 tsp lime juice
- 1/2 cup cornmeal
- 2 tbsp corn starch
- 1/2 tsp cumin
- 1/2 tsp pepper
- 2 tsp chili powder or paprika
- 2 tsp salt
- 4 filets of firm white fish, cut into strips
- Vegetable oil
- 12 small flour tortillas, warmed
- Chopped fresh cilantro and lime wedges, for serving
Whisk together all dressing ingredients and refrigerate until ready to use.
Toss together all slaw ingredients and refrigerate until ready to use.
Combine cornmeal, corn starch, cumin, pepper, chili powder or paprika, and salt in a shallow dish. Heat a little vegetable oil in a skillet over medium-high heat. Dredge the fish in the corn meal mixture and cook in the skillet in batches, turning occasionally, until golden brown (about 3-4 minutes on each side). Remove fish to a paper towel to remove excess oil and cool slightly.
Assemble fish, slaw, and dressing in a tortilla and top with lime and cilantro.
These peaches are absolutely delicious, and so much easier and healthier than cobbler or pie! They’re delicious all on their own, but I highly recommend serving them with vanilla ice cream or whipped cream and granola. Happy summer and enjoy peach season!
- 3 ripe peaches
- 3 tbsp butter
- 6 tbsp brown sugar
- 3 tsp cinnamon
Preheat oven to 350 degrees F. Slice the peaches in half lengthwise and remove the pit. Place the peaches, cut side up, in a baking dish. Top each peach with 1/2 tbsp butter, 1 tbsp brown sugar, and 1/2 tsp cinnamon. Place peaches in the preheated oven and bake for 30 minutes. Cool slightly and serve with ice cream. Enjoy!
My mother has always made scrambled eggs this way, and it’s the best way. Period.
This recipe is for 2-3 people, so multiply as needed.
- 5 eggs
- 2 tbsp milk
- 2 tbsp white wine
- 2 tbsp minced fresh herbs (whatever combination you like, but I usually use chives, oregano, basil, parsley, and a little rosemary)
- Salt and Pepper, to taste
- 1-2 tbsp olive oil (or butter)
Whisk all ingredients (except olive oil) vigorously. Heat the oil in a large, non-stick skillet over medium-low heat. Add eggs and stir occasionally until done to your desired level (keep in mind that the eggs will continue cooking after you turn off the heat!) Serve immediately with bacon and biscuits.
Ok, this recipe could not be easier or more convenient. It’s from Campbell’s, but my mother swears it’s the exact one her mother used to make. It’s definitely not clean-eating, but it is soooo good :-)
- 1 can Cream of Mushroom Soup
- 1 envelope dry onion soup and recipe mix
- 1 cup red potatoes, large chop
- 1 cup celery, large chop
- 1 cup baby carrots
- 1 boneless beef chuck roast (or pork tenderloin!!!! Delicious and lower fat!)
Stir the mushroom soup, onion soup mix, and a splash of water together in a slow cooker. Add all other ingredients and toss to coat/combine. Cook on low for 8 hours. Serve and enjoy!
I’m slowly getting used to runny eggs, but this recipe is speeding up the process! I cannot tell you how delicious and satisfying it is to scoop up these eggs with crusty bread. As with all good breakfast recipes, it’s very easy to make. I still have a little trouble getting the timing right (fully cooked whites with runny yolks), but the method below has been working well lately.
Yield: 2 servings
- 1/2 cup marinara sauce
- 4 eggs
- 4 tbsp milk
- 1/3 cup Parmesan cheese
- Salt and Pepper, to taste
- Garnish: chopped basil
- Crusty bread or toast
Preheat the oven to 400 degrees F.
Spray two small ramekins with non-stick cooking spray. Add 1/4 cup marinara to each ramekin. Crack 2 eggs into each ramekin. Season with salt and pepper. Sprinkle the Parmesan evenly between the two ramekins.
Place the ramekins on a baking sheet and place into the preheated oven. Bake for 15 minutes, or until the egg whites are completely set.
Garnish with fresh basil and serve with crusty bread or toast for dipping/scooping.
I recently learned about the battle between Southern and Northern cornbreads. Apparently, Northern cornbread is sweeter and more bread/muffin-like. Southern cornbread is saltier and made with more cornmeal. I’m in the Southern camp (surprise, surprise) and this is my favorite cornbread recipe. A good, heavy, well-seasoned cast iron skillet is a must…
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1 tbsp baking powder
- 1 cup buttermilk
- 1/2 cup milk
- 1 egg
- 1/2 tsp baking soda
- 2 tbsp butter, melted
- 3 tbsp shortening (Crisco, or other high-heat tolerant fat/oil)
Preheat the oven to 450 degrees F.
Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.
Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.
Pour the milk mixture into the dry ingredients. Stir until combined.
Add the melted butter to the batter, stirring until just combined. In an iron skillet, melt the shortening over medium-high heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)
Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown.
Edges should be crispy!