Posts Tagged ‘tomatoes’
Chili has never been easier, just throw everything in your slow cooker and let it do the rest. Try this vegetarian version with cauliflower and pumpkin.
Hi and welcome to day 2 of #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!
Check out all the #PumpkinWeek Bloggers and their recipes:
- Baked Pumpkin Donut Holes by Love and Confections
- How to: Make Your Own Pumpkin Puree by Culinary Adventures with Camilla
- Slow Cooker Vegetarian Pumpkin Chili by The Spiffy Cookie
- Pumpkin Ravioli with Tarragon by Curious Cuisiniere
- Pumpkin Spice Instant Hot Chocolate Mix by Lady Behind The Curtain
- Pumpkin Praline Pancakes by A Day in the Life on the Farm
- Baked Pumpkin Donuts by Making Miracles
Recently my friends hosted a chili cook off and obviously I participated. Normally I stick to my dad’s tried and true chili (which has won competitions in the past) but I decided to do something completely different. I figured what better time to experiment than with a crowd of people to eat at least some of the potentially disastrous results?
I based this recipe off of my dad’s but with lots of substitutions including black beans, pumpkin puree, and cauliflower. When I first tasted it I felt like something was missing only to realize it was meat. So while it wasn’t a failure, as a meat-eater this chili was just okay. Seems kind of wrong to post a recipe that I’m not screaming is the best thing in the whole wide world but that’s life, not everyone likes the same things. If you are vegetarian it may be right up your alley and it is for you that I post this recipe. To me chili just isn’t the same without meat! The chili I voted for (and which won) was made with pulled pork – something I definitely need to try.
One year ago: Chocolate Pumpkin Cupcakes with Cinnamon Buttercream
Summer nights are coming to an end. Get ready for cooler temperatures with this hearty slow cooker minestrone soup.
While I like to use my slow cooker year round, now is the time of year when slow cookers typically are used most. Not only has school started for those of you who are students or have kids but the temperatures are starting to decline. As such, the demand for easy weeknight dinners has increased and warm soups/strews are becoming more appealing. I may no longer be a student and do not have kids, but I can still appreciate a comforting soup on a cool night (whenever those decide to get here in TN).
Red Gold was nice enough to send me some of their tomatoes to play around with in my slow cooker. I figured since we are on the verge of summer and fall why not make a soup that takes advantage of the remaining summer produce? This minestrone is almost like the kitchen sink of soups, made with cannellini beans, onion, carrot, celery, zucchini, spinach, rosemary, pesto, and a can of Red Gold’s petite diced tomatoes with garlic and olive oil. Just wait until those aromas smack you in the face upon arriving home after it cooked all day, you’ll want to dive right in there.
I also happen to have a Red Gold Apron to giveaway to one reader. To enter use the Rafflecopter at the end of this post and answer the prompt in the comments section. But wait, there’s more!
Red Gold is hosting a “Red Gold 2-a-day Crock-Pot Give-a-way” running from today September 17 through October 8 on their Facebook page. As the promotion title suggests, they will be giving away two Red Gold branded Crock-Pots every day during for three weeks. Click over to their Facebook page to enter: https://www.facebook.com/RedGold.
One year ago: Pumpkin Spice Pizzas
Fresh cherry tomatoes and kale jazz up this quick and easy pasta dish with a gorgonzola cream sauce. Serve by itself or pair up with grilled chicken.
Back to school season is here. I may not have children who are getting back into the swing of another school year, nor am I myself in school (which by the way it still has not sunk in that I am no longer a student) but the time has come to start whipping up those quick and easy weeknight meals. This pasta dish not only takes advantage of the tomatoes in season, but comes together in minutes and can be served as a side or by itself. I chose to serve it topped with grilled chicken and garlic bread.
What are your favorite weekday dinner recipes?
One year ago: Peach Bread
Two years ago: Root Beer Cake Brownies
Trade in taco night for fajita night with these easy baked chicken fajitas. Served with your favorite toppings and wrapped in warm flour tortillas.
For this month’s Secret Recipe Club I was assigned to Rebekah’s blog Making Miracles. After browsing her recipe list I found myself quickly adding recipes to my bookmarks for things such as Italian sliders, seared pork tortas, and of course oatmeal peanut butter cookies because you all know how much I cannot ignore a good peanut butter recipe. But ultimately I landed on a recipe for baked fajitas – Mexican Monday anyone!?
Fajitas are one of my favorite Mexican dishes to order and I was excited by how easily it came together, and using only one pan, making it a perfect weeknight meal. Serve it with your favorite toppings all wrapped in a soft, warm flour tortilla and your cannot go wrong. I did increased the amount of chicken and bell pepper slightly but other than that kept the recipe the same. Thanks Rebekah for the great meal!
One year ago: Single Serving Peanut Butter Krispie Chocolate Balls
Sweet, spreadable black garlic is the star of this pizza. The whole wheat thin crust is also topped with fresh mozzarella, prosciutto, cherry tomatoes and baby arugula.
I should be in Memphis today. Weezer is performing at Snowden Grove tonight and a few months ago I swore I would find a way to get there but as time ticked away I realized it was not fiscally responsible to buy tickets for a band I’ve already seen 3 times – even if it’s been over 7 years since I last saw them. Of course that’s not all, there’s also a Dishcrawl event in Memphis today for bacon lovers. To compensate you might find me jamming out to Weezer all day while eating bacon.
While this pizza does not have bacon, it does have prosciutto which is basically fancy bacon. It also has a bunch of other fancy things such as fresh mozzarella, arugula and black garlic. What the heck is black garlic? It is caramelized garlic which is the result of being heated at a low temperature for about 40 days. So yea you can make it yourself if you feel like leaving a hot plate/slow cooker on for 40 days straight or you can just buy some like it did (I found it at Jungle Jim’s in Cincinnati, OH). It has the spreadable consistency of roasted garlic but a sweeter flavor. In other words you’ll want to spread it on everything like butter.
One year ago: Blue Moo Cookie Dough Ice Cream
Summer BBQ grilling and salads come together in this BBQ chicken salad with grilled corn, tomatoes, red onion, black beans, cheddar cheese, and even BBQ-Ranch and cornbread croutons.
Summer is the time for BBQ and grilling but that doesn’t mean it can’t also be salad season, especially when you combine them. This salad is mixed with tomatoes, red onion, black beans, grilled corn, and cheddar cheese topped with BBQ grilled chicken, BBQ-Ranch dressing and even homemade cornbread croutons.
The composition of this salad was inspired by OXO and their #WhatAGrillWants campaign. They have a slew of tools which are very handy to have during any grilling adventure, such as 16″ inch tongs for turning and flipping meat (and corn on the cob) on the grill.
But of course one of the best parts about BBQ grilling is the sauce, so I slathered that stuff on with a silicone basting brush.
I also particularly enjoy grilled corn on the cob. I usually soak un-shucked corn in water and grill it, but this time I decided to char the corn by cooking it straight on the grill. Then afterwards I removed those tasty kernels with a corn stripper.
Before all that grilling, while the chicken marinaded, I mixed up the BBQ-Ranch dressing and made homemade cornbread croutons. Toss all of the components together and you’ve got the makings of one awesome BBQ salad.
One year ago: Peach Chicken with Balsamic Glaze
Dig into this layered Greek hummus dip with a cream cheese-Greek yogurt layer, hummus, and chopped tomatoes, red onions, cucumber and feta. Served with homemade pita chips.
The other day I was mailing out a bill and needed a stamp. I found a sheet of old Easter stamps on my parents’ desk and sent it on it’s way. Later that day, Sherrill asked me if I had any stamps for the letter she needed to mail and I pointed her in the direction of the sheet I used earlier. They weren’t stamps, they were stickers. Stickers that looked just like stamps with the ridged edges and everything but were not legal stamps. Of course the mailman had already pick up my letter which meant my bill would likely be late by the time it was returned and properly stamped. I waited a week and finally decided that it was time to call up the credit card company to see if I could reason with them, but first I got the bright idea to check my checking account. Guess what? The check was cashed which means the post office accepted the sticker as a stamp! Glad I wasn’t the only one who was duped.
This dip may seem complicated with the long list of ingredients but is pretty easy to throw together. The hummus is pureed in a food processor, the cream cheese and Greek yogurt are blended together, and then the two layers are topped with chopped veggies and feta. The homemade pita chips take a little more effort but if you are not up for the task feel free to skip and serve with store-bought pita chips, tortillas chips or vegetables.
One year ago: Breakfast Stromboli
Shake up your regular pasta for dinner with a creamy ricotta sauce, Italian chicken sausage, and hearty kale. Cooks up quick for a great weeknight meal and only uses two pans.
We’re almost halfway through the calendar year folks. Which means nearly 6 months have gone by since I graduated with my PhD and my student loans from the past 11 years are about to come knocking on my door. Thankfully I do not have much debt with grad school tuition waived and a stipend the last 7 years. I’ve already taken a chunk out of my undergrad loans thanks to my dad’s help with investing what money I could spare over the years. Thank goodness for a father with money/investing smarts.
You know what else is smart? Making this pasta for dinner tonight. One pot for cooking the pasta, one skillet for the rest, and dinner is ready pronto. As an added bonus it also happens to be delicious.
Try out these Caprese salad bagel bites at your next gathering. Mini bagels are stacked with pesto, fresh mozzarella, and a slice of tomato, then baked, and finished off with a drizzle of balsamic glaze.
I recently told you about how I am working on bagel bite ideas for the cafe my friends are opening called Table Top Board Game Cafe (soon to be in West Cleveland, OH). Today I am sharing my second creation – Caprese Salad Bagel Bites. It may not be the most unheard of idea, but it certainly is delicious. I had to make them twice because I ate them too fast before ensuring I got a good photo.
If you love gyros then you need to make this gyro salad. It’s a Greek salad topped with grilled chicken, homemade pita croutons, and tzatziki dressing.
I do not repeat recipes often but when I do I typically change them up slightly. Today is one such example, where I deconstructed the recipe for my chicken gyros into a salad. Gyro-seasoned chicken is grilled to perfection and served over a Greek salad topped with homemade pita croutons and tzatziki dressing. The grilled chicken could easily be enjoyed by itself as it is tender, juicy, flavorful, etc… but the remaining components work to further enhance the experience. Although this recipe has quite a ridiculously long ingredient list do not be discouraged because it is relatively simple to throw together. Toss the chicken in the marinade, whisk together the dressing, toast the croutons (or use store-bought), chop up the salad and then grill the chicken. That’s only 5 steps and the longest task is marinading the chicken, which is inactive time.
One year ago: Funfetti Macarons