Posts Tagged ‘tomatoes


Chicken Souvlaki

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Roman-Style Chicken

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Mixed Greens Salad with Fried Egg


This was a heckuva good salad if I do say so myself.  The salad was mixed greens, chopped artichoke hearts, tomatoes, sauteed shallots and shaved Parmigiano Reggiano cheese.  I dressed it with lemon-garlic vinaigrette:  2 tablespoons EVOO, juice of half a lemon, half a garlic clove minced, with freshly ground sea salt and pepper.  Top with an egg over easy and  serve with wheat toast.



Breakfast for Dinner: BLT Fried Egg and Cheese Sandwich with Oven Fries

BLT Fried Egg and Cheese Sandwich

Yes, it was delicious.  How can you go wrong with fried eggs, bacon and cheese?  And my personal favorite, tomatoes?  This is so fast to make. On the side I served another really easy side-dish solution:  Alexia Rosemary and Olive Oil Oven Fries.  I love Alexia’s frozen potatoes, including sweet potato fries – they come out really well every time.  I just toss them with some olive oil, put them in a pyrex baking dish (because my cookie sheets all tend to bend and warp at 450 degrees) and turn them once halfway through cooking.  Sadly, of course, you have to use more olive oil to make them resemble fries, but they are still pretty good if you keep it healthy by just using a minimal amount of oil.

I used Take and Bake Italian Peasant Bread (Cub and SuperTarget both sell this) for the sandwiches, just taken from the package and toasted.  I really like this bread because you can put the packaged loaf in the refrigerator for a day or two, unwrap it, bake it, and it’s like fresh.  It doesn’t take a trip to the store the same day to have pretty good bread.


A Tasty Lunch… Help, I’m Addicted to Cornichons!

Cornichons — yes, the little French pickles.  I bought a new jar yesterday and now it’s half gone.  Whoops.  Just thought I’d share photos of the lunch I just made.  I got a fresh baguette and made a sandwich with red, green, yellow, and orange tomatoes sliced and dressed with olive oil and balsamic vinegar, sprinkled with freshly grated asiago.  It’s so nice to be at home and be able to make lunch with fresh ingredients.

On the side I had the infamous cornichons and some beautiful red grapes.  Now my morning workout is probably null and void, but man, was that good.


Grilled Pizza with Basil Garlic Crust and Homemade Sauce

This takes a little bit of prep ahead of time – at least two hours for the dough to rise plus the time needed to make it and get everything else ready (I would say around 2.5 hours total).  I started out by making the dough and setting it aside to rise, meanwhile making a batch of homemade pizza sauce.  This was the first time I’d tried grilling pizza directly on the grill with no pizza stone.  It turned out really well and was less messy than trying to use a pizza stone.  The crust was great — crispy on the outside and done in the middle, not doughy.

Quick Pizza Sauce

2 cloves garlic, minced
1 28 oz. can crushed tomatoes
2 tablespoons extra virgin olive oil
1 teaspoon sugar
salt, pepper and Italian seasoning

Cook minced garlic in olive oil for 2-3 minutes over medium heat.  Add crushed tomatoes and mix. Cook down for approximately 15 minutes, stirring occasionally.  Taste the sauce to determine the natural sweetness of the tomatoes and add a small amount of sugar if needed.  Season with salt, pepper and Italian seasoning to taste. It’s possible to freeze this sauce and use it later.  The two small pizzas I made used about half this batch of sauce.

Grilled Pizza

I found the Grilled Pizza recipe on  I followed the recipe for the crust, but used my own toppings and sauce.  Word of warning/disclaimer:  the recipe says to brush canola oil on the hot grill.  If you slap a basting brush full of oil on the hot grill, there will be a massive burst of flame that may engulf you and those you love.  You can, however, very carefully use a brush that’s been mostly drained and quickly brush little strokes of oil onto the grill.  Just be careful and don’t do this carelessly.  For toppings, I used a generous amount of tomato sauce, thinly sliced fresh mozzarella, a packaged four-cheese Italian blend of shredded cheeses, chopped basil on one pizza, Hatch green chile on the other, and freshly grated Parmesan to finish.


Chicken Mesilla

This is a ridiculously easy meal that makes great leftovers, too.  This dish is named after my home town in New Mexico – Chicken Mesilla is what my family has always called this.

1 14 oz package skinless boneless chicken tenders
¼ large onion, sliced into thin rings
1 clove of garlic, minced
1 14 oz. can whole tomatoes, roughly chopped (save juice)
8 roasted, cleaned and peeled green chiles
2 tablespoons olive oil
Shredded Mexican cheese
Flour tortillas for serving

Preheat oven to 350.  Wrap stack of flour tortillas in foil and put them in the oven to warm.  Season chicken tenders with salt and pepper or seasoning of choice (I like Lawry’s season salt and a little pepper).  Heat oil on medium heat and add onions and garlic, sautéing until onions are tender.  Remove onions and garlic from pan and reserve.  Add chicken tenders to pan and brown thoroughly, about 2-3 minutes on each side.  Add tomatoes and juice, green chile and onions and garlic to pan.  Cover and reduce heat to simmer for another 7-10 minutes, or until chicken is cooked completely.  Use a slotted spoon to plate chicken tenders with the tomato, onion and chile mixture.  Sprinkle with cheese and place under the broiler to melt.  Serve with warm flour tortillas.  This is also great served over white rice.  This makes two large servings with a little bit left over.  Leftovers are great wrapped in a flour tortilla and cheese and heated through.

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