Fruit Leather & Favorite Food Blog

Hello crafty friends, I am in between trips. Doing laundry, sending out bills, attending to house and squeezing in appointments like doctors and dentist that are hard to get to in the fall with school schedules. I hope this finds you all well and having a great summer. I came across this great homemade fruit leather tutorial and had to share along with my newest favorite food blog.

This homemade fruit leather tutorial  is something I would love to make with fresh fruit from summer. And if you are lucky enough to have trees with fruit you will love this even more! There is even a recipe pdf to download along with the tutorial at Craftzine.com. This link will take you directly to the tutorial and recipe.

 Homemade Fruit Leather

The article also shares information about Katie Goodman who wrote the article and shares a link to her foodie blog full of great recipes and yummy images at the GoodLife {eats}, but I am sharing her link here too! I think you'll love visiting her. You know how I am always looking for something fast, easy and  healthy for the family to eat....well if this is you too then you'll want to make a visit.

She has yummy things going on at her site and shares more than one recipe choice when sharing a recipe. Foodie love! Two of my favorite summer recipes I found were a Teriyaki Turkey Burger with homemade barbecue sauce recipe and a lovely Grilled Peaches with Mascarponi Whip and Raspberry Sauce. Katie has a recipe search at the top of her site and its easy to navigate.

What's your favorite food blog? What's your favorite thing to grill? What is your favorite summer treat? I'd love to know!

Summer Lasagna

Hello everyone! It has been quiet around here. Is everyone camping or getting ready to go camping for the 4th of July weekend? This is a quick and easy dish you could even prep ahead if you are going camping. It is easy lighter than lasagna and will fill up your hikers! But I just make now and then when we get a craving for something Italian in the summer. It is what I call Summer Lasagna~

 

I don't know where I spotted the recipe but it is almost as easy as making this collage of photos I took while cooking it! I can only give you my interpretation of the recipe it is one of those you look at once and go I've got it and spin your own twist to it!

Here is how it goes, If you have a home garden: Gather any fresh basil, garlic, zucchini and tomato from your garden. Give them a wash. (Or) purchase from the store or farmers market.

Needed items:
Tomatoes -  two baskets of Roma tomatoes ( if not fresh you will need 1-2 cans chopped tomatoes *size small for 2-3 people, large cans for 3+people
1 small can tomato sauce
Basil *fresh - handful about 1/4 cup
Garlic- 3-4 heads *peel and chop
Italian seasonings to taste
zucchini 1-2 optional *sliced thinly
Ricotta Cheese Lowfat
Lasagna Noodles about 2-3 per person
Olive Oil 2 tbsp
Shredded Parmesan or Romano Cheese

Peel and chop garlic, chop zucchini and then saute together in olive oil until garlic is translucent. Add in fresh washed tomatoes or canned tomatoes and small can of sauce. Add seasonings to your taste. Keep it lighter than normal.
Bring to boil then reduce to simmer for approx. 30min.
About 5 min prior to serving toss into sauce fresh chopped basil.
*Cook lasagna noodles according to package and drain. Add a touch of butter to noodles so they don't stick. Do this step prior to sauce being done. 

Plate the lasagna noodles, add sauce then Ricotta cheese *couple of tablespoons here and there. Then sprinkle with Shredded Parmesan cheese.

This is a simple way to have a version of Lasagna in the summer. The sauce is light,  its simple to make and ready quick. No baking! You can put your own spin on this basic and simple recipe! I hope you enjoy it!

When it is super hot weather my Mr. makes a great shrimp cocktail. I hope to watch how he does it and share the recipe. It is with fresh avocado s, shrimp and some spicy goodness. That is my favorite summer dish! So far he hasn't shared the recipe. It is his summer treat he makes for us. Here's to hoping I can catch him while hes making it and share it with you!  

What is your favorite meal in the summer? 

Teriyaki Chicken With Broccoli Recipe

 Sweet Ginger Broccoli Stir-Fry

I wanted to share this recipe I found from Weight Watchers Magazine, that is a few years back. It is below. But I am also going to share a link to a recipe I found on Hub pages that looks great, but not so quick or easy. It is a Sweet Ginger Broccoli Stir-Fry with Tofu or Chicken that serves 2. (The recipe is a little more involved and calls for ingredients you may have to stock your kitchen with from a special store or larger store) You will see the differences in the recipes. I love that they use orange zest and Thai Chili sauce in the Hub pages recipe. I can see using elements of that recipe to change this one up, but I gravitate to the simple for every day style cooking. So I hope all you creative cooks who are looking at quick and easy family meals have one less night to fret over cooking with these great recipes!

I made a few alterations but it was quick and easy prep time 15min. Cook time 10 min. and better yet, pleased all the family members. Weight Watchers call the recipe Teriyaki Chicken and Broccolini  in my version I didn't use the ginger, and broccolini? I used broccoli heads trimmed. I also pre-cooked the broccoli just to crisp but able to fork in. See notes at end of the recipe.

This recipe serves 4.

1lb. skinless, boneless chicken breasts, cut into 1/4 inch strips
1/4 tsp. salt
1/4 tsp pepper
3 tsp. canola oil
1 red bell pepper thinly sliced
4 thin slices peeled fresh ginger, cut into slivers
3 garlic cloves, minced
1lb. broccolini, trimmed
1/2 cup water 1/3 teriyaki sauce

1.Sprinkle the chicken with salt and pepper. Heat in a large nonstick skillet over high. Pour 1tsp of the oil and swirl to coat the skillet; then add the chicken. Stir-fry until cooked through, about 3 minutes. Transfer to a plate; cover to keep warm.

2. Heat the remaining 2 tsp. oil in the skillet. Add the bell pepper and stir-fry until crisp, about 1 minute. Add the ginger and garlic stir-fry until fragrant, about 1 minute. *(this is the part I changed) Stir in Broccolini and water. Cover reduce the heat, and cook until the Broccolini is crisp-tender and the water has evaporated, about 3 minutes. Add the teriyaki sauce and chicken; cook, stirring constantly, until headed through, about 1 minute.

So I basically followed the directions except I * pre cooked the broccoli and eliminated the water/ broccoli step at the end. After stir-frying garlic & (ginger if you like) add broccoli heads, teriyaki sauce and chicken. Stir, constantly until headed through. * make rice if you like to serve with it if you like.

Well, I hope you enjoy the recipe and have a wonderful week ahead!

What is your favorite quick and easy style recipe? 

Black Bean Burgers

It's been a while since I shared a new recipe I have tried out on the family so I thought I would share this Black Bean Burger recipe. It has a Latin flair and is so yummy!

This great Black Bean Burger from Gourmet every day ten-minute mains. *recipes by Gina Marie Mirglia Eriquez. Whew, hope I got that right. ( If anyone knows of a link on the web let me know) Now my 9yr old is pretty picky when it comes to eating! Which always makes it challenging. She loved this with the exception that she thought it was a bit spicy to her palette. But she didn't want the bun either, so maybe that intensified her taste of the burger. I loved them! I could even see using this recipe for a dip with tortilla chips or wrapped up in a corn tortilla! These are the best Black Bean Burger's with a Latin flair I have ever tasted. So without further adieu here is my recipe share with you!

 

Recipe:

2 (14oz) cans black beans, rinsed and drained, divided
3 Tbsp mayonaise
1/3 cup plain dried bread crumbs
2 tsp. ground cumin
1 tsp. dried oregano, crumbled
1/4 tsp. cayenne
1/4 cup finely chopped cilantro
3Tbsp vegetable oil
4 soft hamburger buns

Accompanied with sour cream, salsa and  lettuce
The only adjustments I made to the recipe was to add thinly sliced cheese or shredded to your liking and sliced avocados.

Prep time approx 10-15min./ with a 10 min. cook time / Serves 4. 

Directions:

Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano and cayenne until a coarse puree forms. Transfer to a bowl and stir in cilantro and remaining can of beans *drained. Form mixture into 4 patties.

Heat oil in a 12 inch heavy skillet * I used a non stick and it worked fine over a medium-high heat until it shimmers. Cook burgers until the outsides are crisp and lightly browned, turning once, about 5 minutes total.

Serve on buns with accompaniments. Add a side salad if you wish & your favorite beverage and you are set!
This is a quick, easy, healthy and Vegetarian meal! Bonn Appetite~

If you are looking for a great dip with black beans I just found this and might have to try it over Memorial Weekend. Five Layer Mexican Dip over at the Food Network & then I hope to be back soon with a tutorial of how to make photo prop mustaches! Fun for any group photo opportunity or wedding!

If you have a great Black Bean or other recipe and would like to share it let me know! 

What is your favorite veggie burger?

Pesto Pasta

Image via Ordinary Recipes Made Gourmet

via

Hi Friends! This is a fresh and easy Pesto Pasta Recipe I wanted to share with you it was so easy and delicious. Plus the recipe has a little twist of adding lemon to it. It simply gives it a refreshing and light quality that was not over powering but just right! I think you'll love it! I meant to post it this past Sunday but we went to the beach before it rained. With a week of rain and cold weather impending how could we resist a mini jaunt to one of my favorite places. I have some photographs to share with you soon! So without further adieu here is the recipe! I hope you try it & be sure and let me know if you like it. Light and just right for spring~

What are your favorite spring dishes?

Lighter Pesto Pasta

This recipe makes 3/4 cup. I doubled it and had left over which I used as a tapenade. 

3 cups tightly packed fresh basil leaves ( two ounces total)

3 tbsp. walnut pieces

3 tbsp. grated Parmesan cheese

2 garlic cloves, peeled

1 tbsp. fresh lemon juice

coarse salt and ground pepper

3tbsp extra-virgin olive oil

1. In a food processor combine basil, walnuts, Parmesan cheese, garlic, lemon juice, and 3 tablespoons water: season with salt and pepper. Puree until a paste forms

2. with motor running add olive oil in a thin stream . Process until smooth, about 1minute

There you go it's that simple, quick and easy~

Cook noodles whole wheat or regular spaghetti to box directions. Add in prepared pesto, stir and serve with a green salad and your favorite beverage. This recipe I didn't alter at all, except for my ending. It was from Martha Stewart 's Every Day Foods App. 

  

Recipe "Shrimp and Zucchini Tostadas"

Its that time again to share another new recipe I tested out. This one is from Martha Stewart. It is quick, easy and doesn't disappoint! I made a few modifications with two minor changes* for ease and preference! I am sure fresh shrimp would be great but if you are on a time crunch and haven't found any on sale frozen is a great alternative, just picking up a bag of prepared frozen shrimp on sale and having it in your freezer for a few recipes depending on the amount you use. I also chose to use the shredded Mexican cheese as we usually have it on hand * great for quesadillas, but mostly because Sammie loves the cheddar cheese. It gives it a bit more color on the tortilla verses the image shown here.

     * view results image & time prep/cook notes below recipe

4 burrito-size flour tortillas (8-inch)
2 tablespoons olive oil
1 cup shredded Monterey Jack cheese (4 ounces) * I used Shredded Mexican Cheese
1 garlic clove, minced
2 medium zucchini, quartered lengthwise and thinly sliced
Coarse salt and ground pepper
1 pound large peeled and deveined shrimp * I used frozen prepared and defrosted per directions on package
1 tablespoon fresh lime juice
1/2 cup sour cream
3 scallions, thinly sliced


Preheat oven to 475 degrees.

Place tortillas on two large baking  sheets. Brush with 1 tablespoon oil and sprinkle with cheese. Bake until  cheese is melted and tortillas are crisp, 3 to 5 minutes.

In a large skillet, heat 1 tablespoon oil over medium-high. Add  garlic and zucchini; season with salt and pepper. Cook, stirring  frequently, until zucchini is crisp-tender, 2 to 4 minutes. Add shrimp  and cook, stirring frequently, until shrimp are opaque throughout, about  3 minutes. Stir in lime juice. Spoon shrimp mixture over tortillas and  top with sour cream and scallions.

This recipe is quick, easy and tastes amazing. Prep/ to Serve time approx 25-30min. Honestly I can see I can see this as a great spring  / summer dish for serving on the patio. Add a little rice and salad on the side with a pitcher of margaritas and a few friends, well you get the picture! We just had them as is and it was filling and delicious. I'd love to know if this is a dish you would try~ 

What is your favorite quick and easy recipe? Would you like to be featured and share it? Just email me! My email is on the side bar~

phone pic of results

Quick and Easy Recipes "Chicken Teriyaki"

via

Well my family declared enough with the same menus! So I have been trying to try quick and easy recipes to keep them pleased. No easy feat. I made a easy sloppy joes recipe. I thought it was good, Sammie thought it was ok and Papa bear well he said I like the flavor of the ones from the store! What??? Really, no one ever made you homemade sloppy joes? and you really prefer the ones from the store? Well I guess I won't be making that recipe again but this one from Martha Stewart Everyday was a winner from even  for our most particular, picky eaters.

So I thought I would share it with you it is super easy but I think that you need to watch the level of where you place your baking sheet. Now bare with me, in my oven 4" was too close from the top and when I checked they had gotten so hot it caught on fire. So first I grabbed the pan out and then lowered the rack! Whew! Fired averted!! But yes, I did set off the smoke detectors. Ok, I can laugh now but at the time not so funny at the time. Now on to the recipe;
Serving Size 1 - *( so for our house we picked up a package of 12 wings and had no left overs. Served 3)
wings were separated at the joint
Coarse salt 
Fresh Pepper
2 Tbsp. reduced -sodium soy sauce  (* ours was regular soy sauce)
2 Tbsp. honey
2 Tbsp. rice vinegar *(ours was seasoned rice vinegar and it worked out fine)

In addition I cooked rice for 4 people and broccoli to complete the dish.  


1. Heat the broiler with 4 " from the heat * See note above!! 
Arrange wings on an aluminum - foil - lined rimmed baking sheet. Season with the salt and pepper. Broil turning once, until lightly browned and tender, about 20 minutes.


2. In a small bowl, whisk together soy sauce, honey and vinegar. Reserve 2 Tbsp. for dipping.


3. Remove wings from the broiler; brush with remaining sauce. Return to broiler turning and brushing sauce twice., until browned and glazed. 2-4minutes. Brush with pan juices before serving.


During the 20 min. cooking period I made my rice and broccoli and plated them on the side to complete the meal. This was a very quick, easy and great meal that everyone enjoyed! 
Thanks to Martha Stewart s Everyday Cooking App. with my I pod. 


I hope you get a chance to try this. I would love to know how you like it. I will continue to post my quick and easy recipes for you to enjoy. What is your favorite quick and easy recipe? I would love to know~

PS. Now I played along with Inspiration Avenue this week and if you would like to see what inspires me and find out more about Inspiration Avenue please visit me over here. The images I posted mostly are from others, some from me but eye candy and so I hope you can pop on over.
Until next time, thanks for stopping in!

Happy New Year! & Recipes

Happy New Year! I thought I would share a snapshot of our holidays. Baking cupcakes, wrapping packages, Christmas with the newlyweds, visiting family, good food, window shopping, browsing the bookstore & finding new books to read, playing lots of monopoly, bundling up and blowing bubbles and dreaming in the New Year with Big Dreams!! As soon as I am unpacked, clothes washed I promise to have some crafty goodness,  more recipes and such to dish out to you! Wishing you all a wonderful, healthy, happy and prosperous New Year! (hugs)  Theresa 

While you are warming up to the new year you might like to try this potato soup recipe and a salad~
Honestly the easiest and best tasting recipes. Yum!

 Image via For The Love Of Cooking *she has another recipe but takes longer

Baked Potato Soup
Four Servings, prep time 10min, cook time 20min  (*you can modify as you like, last 3 ingredients I leave out)

Ingredients

• 3 bacon strips, diced
• 1 small onion, chopped
• 1 clove garlic, minced
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1/2 teaspoon pepper
• 3 cups chicken broth
• 2 large baked potatoes, peeled and cubed
• 1 cup half-and-half cream
• 1/2 teaspoon hot pepper sauce
• Shredded Cheddar cheese
• Minced fresh parsley

Directions

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.  All Recipes.com 

Cafe Green Salad
Prep time 10min. Serves 4

Ingredients
Mustard Vinaigrette:

* 1 garlic clove, sliced in 1/2
* 1 teaspoon Dijon mustard
* 1 tablespoon balsamic vinegar
* Small splash soy sauce
* Salt and freshly ground black pepper
* 3 tablespoons olive oil

Directions

3 cups mixed greens, the darker the better (not iceberg)

Rub the inside of a large wooden bowl with the garlic clove and then either discard it or save it for another use. Put the mustard in the bowl and whisk in the balsamic vinegar and soy sauce (a French secret!) vigorously for about 10 seconds to get a creamy consistency. Season with salt and pepper, to taste. Drizzle in the olive oil as slowly as possible with 1 hand while whisking as quickly as possible with the other hand to emulsify. Lay the salad greens on top of the dressing and toss just before serving. Food Network

Holiday Cookbook

Dear Friends, I came across this publication Make Mine Pink Holiday Cookbook which has some sandwiches, breads, goodies and a Grinch cocktail. I like finding recipes like these somethings that I can put on the table or have ready to share when days are busy preparing for Christmas. What will you be making for the holidays? or Will you be traveling?

Open publication - Free publishing - More cookies

just click to enlarge

Christmas Cookie Recipes "The Chocolates"

This week I am going to do a round up of my favorite cookie recipes. With school going on break in a week it is a tradition in our house to put on our aprons, warm up the oven and bake the day away. Nothing says Christmas is right around the corner more than the wonderful smells of fresh baked cookies! Then when unexpected company drops in how easy is it to offer a treat with a cup of milk, coffee or tea~

Chocolate Peppermint Crinkle Cookies * corrected / adjusted version as posted on bakersroyal.com

Yields 3 dozen cookies

• 1 3/4 cup plus 2 tablespoons spooned and leveled bleached all-purpose flour
• 1 1/2 teaspoons baking powder
• ½ teaspoon salt
• 8 ounces semi-sweet chocolate, finely chopped
• 2 3/4 cups sugar, divide
• 1/4 cup canola oil
• 2 tablespoons unsalted butter, melted
• 2 tablespoons light corn syrup
• 2 large eggs
• 1 large egg yolk
• 2 teaspoons pure vanilla extract
• 1 ½ tablespoons of peppermint extract
• 1 cup sugar

Instructions:

1. In a medium bowl, beat together well the flour, baking powder, and salt; set aside. Melt the chocolate in the microwave on 50 percent power for 1 minute, stir, and microwave for 15 seconds more and stir; set aside.
2. In a mixer with the paddle attachment, beat together 2 1/2 cups of the sugar, the oil, butter and corn syrup to blend. Beat in the eggs, egg yolk, vanilla and peppermint extract. Then on low, beat in the melted chocolate. Add the flour mixture and beat in on low speed. Wrap the dough in plastic and refrigerate for several hours or overnight.
3. Heat oven to 325 degrees F. Line bakesheet with parchment. Take out about one-quarter of the dough at a time to shape. Roll the dough into 2 inch balls. Pour the remaining 1/4 cup granulated sugar into one bowl and the confectioners’ sugar in another bowl. Roll each cookie dough ball lightly in granulated sugar first, then very heavily in confectioners’ sugar. (By rolling in plain sugar first, the confectioners’ sugar does not soak in so much and stays on the surface better).
4. Arrange cookies 2 inches apart on the foil. For crisp cookies, bake 12 to 14 minutes. For a chewier cookie, bake 10-12 minutes. Bake one sheet at a time.

Adapted from Shirley Corriher

Double Chocolate Chip Cookies~This is a melt in your mouth almost brownie like cookie sure to please any chocolate lover!
Yields 40
Ingredients

• 2 cups all-purpose flour
• 3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter or margarine, softened
• 2/3 cup granulated sugar
• 2/3 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks

Directions

PREHEAT oven to 350º F.

COMBINE flour, cocoa, baking soda and salt in medium bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chunks. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until cookies are puffed and centers are set but still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Original Chocolate Chip Cookie 
Yields 60 
Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

 Don't forget to drop by again this week for more favorites! What is your favorite cookie recipe? Will you be baking for the holidays?

Tomato Recipes

Yes, its harvest time at my house. I am getting some lovely tomato s and peppers so I thought I would share a few recipes I came across and next week I have my homemade spaghetti sauce recipe you won't want to miss that one! It is a big hit in my family and a simple meatballs to go with it~ I hope you find time to enjoy cooking as fall rolls in. It is the perfect time of year to get testing out some new recipes! Starting with Pico de Gallo a perfect item to serve with chips or a garnish to top your favorite football dish of chili~ And who wouldn't love a perfect tomato and basil mayonnaise sandwich? Or a Tomato Mozzarella, and Basil Salad~
All simple and sure to please you from your tomato harvest (or Whole Foods) ~

If you have a favorite tomato recipe I would love to know! For fall I think I want to start a recipe round-up and share once a week! Where we share our favorite recipes and link to your posts~ You can start with a recipe that includes tomato s but it isn't necessary. See Mr. Linky below I would love to add to my recipe box and hope you do too! I think it will be fun. I will leave the link up to add your recipe any time during the week to start and then may shorten post add time as people find out about it. I will make a sidebar icon too if a few of you show an interest in doing this with me. Do let me know~

Pico de Gallo

Ingredients

• 1 1/2 cups seeded, diced tomatoes
• 1/4 cup diced red onion
• 1 tablespoon diced jalapenos
• 1 tablespoon minced garlic
• 2 limes, juiced
• 2 tablespoons chopped fresh cilantro leaves, plus extra for garnish
• Salt and pepper

Directions

Combine all ingredients in a bowl. Season, to taste, with salt and pepper. Garnish with additional cilantro.

Emeril Lagasse

Tomato Sandwhich with Basil Mayonnaise

Ingredients

• 1 cup good mayonnaise
• 10 to 15 basil leaves, chopped
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon freshly squeezed lemon juice
• 1 tablespoon good olive oil
• 1 teaspoon minced garlic
• 2 slices country loaf bread
• 1 heirloom or Israeli tomato, sliced

Directions

Whisk together the mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic. Spread the mayonnaise mixture on the top of 2 slices of bread. Place the sliced tomato on top of one

bread slice. Place the remaining slice of bread, mayonnaise side down, on top of the tomato. Cut the sandwich in half and serve.

Ina Garten

Tomato Mozzarella and Basil Salad

Ingredients

nocoupons

• 6 small tomatoes (4 medium)
• 1 pound fresh mozzarella
• 10 to 15 basil leaves
• 3 tablespoons good olive oil
• Kosher salt
• Freshly ground black pepper

Directions

Slice the tomatoes and mozzarella and arrange casually with the basil leaves on a large platter. Drizzle with olive oil. Sprinkle with salt and pepper and serve at room temperature.

Ina Garten

If you have a favorite tomato recipe I would love to know! For fall I think I want to start a recipe round-up share once a week! Where we share our favorite recipe and link to your posts~

Whats Cooking? Art and a Recipe

Anna Denise

Who doesn't love cooking and art? My latest inspiration has been this web site where artists and illustrators share their recipes with artwork they illustrated~ This is the only one I found via a creative commons sharing. And you can see the full size recipe and art right here at They Draw and Cook. Anna 's recipe is Chicken Pesto~ You will find some great recipes along with great artwork. I will have to challenge myself to illustrate a recipe someday! Doesn't that sound fun? What things you could cook up in your head, on paper and in a pot~ But not all at the same time! I promise to post some photographs of the bridal shower soon and if you would like I can share the recipe for enchiladas I made. They also have salads, dessert recipes, drinks and more at They Draw and Cook~ What things have you been cooking up? Or has it been too hot?