Thursday, August 26, 2010

Grilled Chicken with Fresh Tomatoes and Thyme

Again as usual I was looking for another recipe to use all these silly tomatoes in. I wanted something nice and fresh because really you need to take advantage of the summer months up here in New England and eat all the fresh garden food while you can. I also did not want to bake in the oven so I was subjected to finding recipes that used the stove top or grill. When I can across this recipe I was so excited. The picture that was posted with the recipe looked fantastic. Although, I did not use all the ingredients that the recipe called for it was still delish. It was even husband approved. Usually when I suggest chicken with really no marinade he will add some BBQ sauce for dipping. This dish was welcomed warmly and requested to be made again. This time I used 4th of July tomatoes. 4th of Julys are about half the size of a beef steak and  was perfect for just cutting the tomatoes in quarters and being in bite size pieces. The tomatoes warmed up with the thyme and the white wine vinegar just make the flavors burst in your mouth Next time I try this I think I will use cherry tomatoes or grape tomatoes depending on if I make it before the garden ones have passed. I hope you enjoy this recipe as much as we did.

Grilled Chicken with Fresh Tomatoes and Thyme
 makes 2 servings

2 chicken breasts
1 1/2 cups fresh tomatoes chopped
2 tablespoons chopped sun dried tomatoes (I did not add this)
2 teaspoons capers (optional - I also did not add)
1/2 teaspoon minced garlic
2 teaspoons fresh thyme leaves
2 tablespoons olive oil
2 tablespoons wine vineger
thyme for garnish

Heat grill to medium high heat. Grill chicken breasts, turning once (about 7 minutes per side). Meanwhile, in a large skillet add tomatoes, sun dried tomatoes, capers, garlic, thyme, oil, vineger, salt, and pepper. Heat only until warm. Spoon over chicken breast; garnish with thyme sprigs and serve. 

This recipe was adapted from a recipe in the June/July issue of Fine Cooking magazine.


Tuesday, August 24, 2010

Comfort Food Please

There is nothing better then a rainy, dreary day and eating some comfort food. You know what I am talking about. That ouie goie macaroni and cheese, a big plate of spaghetti and meatballs, anything casserole. This time the comfort food calling was American chop suey. This version of course was oh so simple. With a little help from the garden and I was cooking.

We have so many tomatoes. I wasn't kidding when I asked if you could turn in to a tomato if you eat too many of them. They are coming out of our ears. There has been tomato canning in this house for the last week and now the cherry tomatoes are falling off the vines.So the garden helped out in this recipe by adding a little extra tomato and a little green pepper. The oh so eary part came from the can of spaghetti sauce that I used ;) A little boiled past and voila, American chopped suey. A little bread and butter and some parmigiana reggiano and life is good. Enjoy!!

Friday, August 13, 2010

Summer Squash Casserole

You must be getting tired of me posting recipes of garden veggies. But I know there are some of you out there who are in the same spot as me. What do we do with all these vegetables?! Oh Yeah, and being that it's 90 degrees out I have ruled out the oven. Crock pot isn't a bad idea but I can't figure out that we are going to eat that night before noon, like I'm gonna have that figured out the day before so I can take it our of the freezer. And on a "side" note We eat cucumbers for a side dish. Or more tomatoes. I hope you don't turn into a tomato it you eat to many of them. You know like you eat too much carrots and you start to turn orange. Or what's her name from Willy Wonka and the Chocolate Factory who ate that pill with blueberry pie in it and turned into a blueberry.Well this side dish, or you can add and make it a one dish meal, is summer squash. Seem pretty basic till you read the ingredients and you see saltine crackers. I know its strange but try it. The first time I had this I was like really this is awesome. And trust me the more cheese the better. You can never go wrong with more cheese. When I make this we just can't stop eating it. Last time I made this there was 3 of us I think we ate a whole 9 x 13 pan. Yes I am a pig but I would like to see you control yourself once you have indulged..Ok enough is enough here is the recipe.

Summer Squash Casserole

2 lbs yellow squash, cut in 3/4 inch cubes
1 cup chopped onion
1 tsp salt
1/4 tsp ground pepper
4 tbsp butter
1 cup saline crackers, cumbled
1/2 cup milk
1 cup shredded cheddar cheese
1/2 cup pecans, finely chopped, or buttered bread crumbs

Place the squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onion; return to the pan and stir in the butter. taste and adjust seasoning, adding more salt and pepper to your taste. Butter a 1 1/2 quart baking dish well. Stir the crumbled crackers into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and chopped pecans or crumbs. Bake at 350 degrees, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. Serve hot. Serves 4-6. 


On the side. If anyone lives in NH ( or any other state too) please read my other blog about my twin boys. We are having a fundraiser and silent auction for them in September and would love for you to join us.

Thank you!!

Tuesday, August 10, 2010

Cool Cucumber Soup

Along with the abundance of other veggies that are growing in our garden this year there is also cucumbers. You can only have cucumber sticks with dip and cucumber sandwiches so much. Though I do love cucumber sandwiches on plain bagels. And I have never made pickles and I am sure it is not hard to make but where do I have the time to make pickles with three kids, trying to buy a house, and running a fundraiser/silent auctions for my boys. I don't really know how long my family has had this recipe but I remember having it when I was little. You can say that need to have the taste for this "soup". My husband doesn't really care for it unless its warm. But really it suppose to be enjoyed chilled. It's like just because it is called soup it should be warm. I do not mind it at room temperature but really I love it cold. If you try this please keep and open mind. Think of it as something that you have to have an acquired taste for.

Cool Cucumber Soup

1 cup chicken broth (of course substitute veggie broth if you are a vegetarian)
2 cups chopped cucumber
1/4 cup chopped chive
1/4 cup chopped parsley
1 tsp salt
2 tbs flour
3 tbs soft butter
1 cup light cream
1/2 cup finely chopped cucumber
chopped chive for garnish

Place 2 cups cucumber, 1/4 cup chive, parsley, and salt in blender. Blend on high speed for 20 seconds. Mix flour and butter over simmering water. Add cucumber mix. Heat though stirring constantly. Remove from heat. Stir in cream and 1/2 cup finely chopped cucumber. Chill covered in refrigerator till cold. Serve with chopped chive.  


Thursday, August 5, 2010

Blueberry Raspberry Crumble

Ok so it has been awhile....again. I have blogs to write and no ambition to write them. So here is my first in some time. My father was picking blueberries and raspberries the other day out in some field in a new by town. Now when I say he was picking I mean he was picking. He picks and we freeze. Usually we have enough blueberries to eat, cook with, and freeze for the winter months. This time he also brought me some raspberries. So I thought we needed a little dessert. I used a basic recipe for a berry crumble that I found on line sugar in the berry mixture and then your oat, brown sugar, cinnamon, and butter crumble.I thought it was good nice and warm. My only complaint is after the first day it was watery. Not sure if they is because of the berries or not. Would have fine if it was like a syrup texture but it wasn't. In the picture I used Chocolate Chip ice cream because that is what we had. But really is anything better then fruit and chocolate.
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