Tomatoe Recipes

YAY we made it to Friday! This week started off slow for me so I'm thankful it's the weekend aka time to relax.

We're having friends for dinner tomorrow night and I have no idea what I'm making. Over the last few months foods I used to like I can't stand anymore which has made cooking more difficult then you'd think.

I came across these tomatoe inspired recipes on Chatelaine and fell in love. Here are my top three favourites:

Heirloom Caprese Salad

Pesto Penne Rigate w/ Buffalo Mozzarella

Fried Green Tomatoe Salad

For the recipes please follow these links: 1 / 2 / 3

Which of these tomatoe recipes has you drooling? Caprese salads are my weakness. I must of ate 20 of them on our honeymoon in Italy. I just can't get enough!

Have a safe and great weekend!

Raspberry Sorbet In Lemon Bowls

Holy moly this week took a long time to end, too long! We have a very busy weekend but thankfully nothing on the schedule for tonight. I need a night to decompress.

I came across these the other day and thought they'd be perfect for a hot summer's day. I know it's raining and gross right now but imagine how perfect these would be at your next bbq!

You'll need to make sure your lemons are a decent size and not too small.

Via

What do you think, something you'll be adding to your next menu?

Have a great weekend!

Recipe Friday... Ricotta Cheesecake & Fruit Lollipops

It's Friday! I hope everyone had a good work week. Mine was busy as usual and busy means good.

I came across this and love it. Michael's family, my mother in-law in particular, loves ricotta cheese. They cook with it a lot and when I saw this I thought it would be something I could whip up as dessert the next time they come over.

Via

Here's the full how to for these delicious little bites:

Ingredients:

For the ricotta cheesecake:
1 1/2 cups Sargento® Whole Milk Ricotta Cheese
1/2 cup cream cheese
2/3 cup sugar
1/2 cup whipping cream
1/3 cup all-purpose flour
1/4 tsp. salt
1/4 cup milk
1 teaspoon vanilla extract
4 eggs
To prepare the lollipops:
Strawberries
Fresh Pineapple Chunks
Hot Fudge or Chocolate Ganache for dipping

Directions:

Preheat oven to 350 degrees F.
To prepare the ricotta cheesecake squares:
In the bowl of a stand mixer, combine the ricotta cheese, cream cheese, sugar, whipping cream, flour, salt. Beat until well combined. Add the milk and vanilla. Beat until incorporated.
Add the eggs one at a time, beating in between each addition until smooth. Scrape the sides of the pan with a spatula as needed.
Pour mixture into a parchment paper lined 9x13 inch baking pan. (Related: Kitchen Tip: Lining Pans with Parchment)Bake at 350 degrees F for 25 - 35 minutes, or until set. Cool in oven with door propped open 30 minutes. Refrigerate until chilled before preparing the cheesecake pops.
To prepare the cheesecake pops:
Cut the cheesecake into 1 - 1 1/2 inch squares. Set aside. Wash and dry the strawberries. Cut the pineapple into cubes. Remove the tops from each. Thread strawberry top, pineapple cube, strawberry, and two squares of cheesecake onto sticks (such as Wilton 4 Inch Lollipop Sticks). Serve with hot fudge sauce or chocolate ganache for dipping, if desired.

Are you a ricotta cheese person? Is this something you'd try?

Have a great weekend!

Recipe Friday...Salt & Vinegar Potatoe Slices

Is everyone else as glad it's Friday as I am? Work is very busy right now which means from 7am to 6pm Monday to Friday I'm running around like a chicken with no head. That said, I love my job and wouldn't have it any other way.

Now onto the fun and delicious.... Salt & Vinegar Potatoe Slices!

Via

How wonderful do these look?

Adapted from Martha Stewart Living, June, 2009. Cooked in 2 cups of vinegar, the potatoes taste very tangy (which some people love). For a milder version, try one cup white or malt vinegar and one cup water.
-serves 4-
Ingredients
1 pound fingerling potatoes, sliced lengthwise to 1/4-inch thickness*
2 cups white or malt vinegar
Extra virgin olive oil
Kosher Salt
Pepper
Method
1. In a small pot, combine the potato slices and vinegar. Bring to a boil, then lower the heat and simmer until fork-tender, about 8 minutes. Let cool in liquid for 30 minutes. Then drain well and pat potatoes dry with paper towels.
2. Preheat the broiler with a rack about 6 inches below the heat source. Dump the potato slices onto a sheet pan, sprinkle very generously with olive oil, salt and pepper, and toss to coat. Arrange the potato slices in a single layer. Broil until lightly browned on top, about 7 minutes. Then flip the slices and broil until the underside is lightly browned, about 5 minutes more. Serve warm.
*Please be careful with your own fingerlings when slicing. The potatoes can be a little slippery.

Do you think you'd like this? I think / know I would! We're having people for dinner tomorrow night and if the flavour went with the pork roast I'm making I'd for sure cook up some of these too.

Have a great weekend :)

Recipe Friday....Triple Chocolate Chunk Muffin

I am SO happy it's Friday! I found this recipe and it looked too good not to share.

Via

Triple Chocolate Chunk Muffin Knock-Offs of Whole Food’s 6 Dollar per 4 Chocolate Chunk VitaTop Muffins
Ingredients:
1 3/4 c oats

• 3 egg whites
• 3/4 cup unsweetened cocoa
• 1/2 cup unsweetened applesauce
• 1 tsp. vanilla extract
• 1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
• 1/2 tsp cream of tartar (or 1-1/2 Tbsp. vinegar)
• 1-1/2 tsp. baking powder
• 1-1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 cup hot water
• 1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia
• 1/2 cup semi-sweet chocolate chips (or use white chocolate or peanut butter chips!)

Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.
In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.
Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.
Place muffins tins in the oven for 10 minutes. After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.
Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean. *Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional ‘VitaTop Muffin’ look with the chocolate chips on top!Cool muffins before removing from pan. ENJOY!!!
Servings: 12 Big Muffins or 24 Smaller Muffins
Calories: 116 Calories Per Muffin

Raspberry Chocolate Baskets

Happy Friday!

I don't know about you but I'm so glad it's Friday. I've had this horrible cold for over a week that just doesn't want to go away. Needless to say, I need this weekend for some sleep and fun!

I saw this during the week and thought it was way too cute not to share with you.

Via

How great would this be at almost any event!

We have a pretty busy but very fun weekend planned. Tonight we're off to one of our favourite restaurants for dinner. Tomorrow night we're going to wedding and Sunday we're having our families over for dinner.

Have a fabulous weekend!

Recipe Friday...Valentine's Strawberry Parfait

TGIF, right? For the month of January I was working 8-4 everyday and it was heavenly, but my company has become very busy, which is great, so I'm back to my usual 7-5. Needless to say, TGIF!

I came across this on Hostess with the Mostess and just had to share it with you.

Hostess with the Mostess didn't have a recipe for their strawberry parfait so I thought I'd post this one.

INGREDIENTS

4 cups sliced strawberries, divided

1/4 cup granulated sugar

1 cup fat-free ricotta cheese

1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened

1/4 cup powdered sugar

1 tablespoon water

1 teaspoon vanilla extract

1 cup amaretti cookie crumbs (about 8 cookies)

1/2 cup frozen reduced-calorie whipped topping, thawed

2 tablespoons slivered almonds, toasted

PREPARATION

Place 2 cups of strawberry slices and granulated sugar in a blender or food processor, and process until smooth. Set strawberry puree aside.

Combine ricotta and next 4 ingredients (ricotta through vanilla) in a medium bowl; stir well with a whisk. Spoon 2 tablespoons cookie crumbs into each of 4 parfait glasses.

Top each portion with 2 tablespoons strawberry puree, 1/4 cup strawberry slices, and 3 tablespoons ricotta mixture; repeat the layers.

Drizzle the remaining strawberry puree over each serving. Chill for 2 hours.

Top each parfait with 2 tablespoons whipped topping and 1 1/2 teaspoons almonds.

Sounds easy enough! Be sure to check in next week for a re-cap of the Re: Creative   Valentine's Workshop.

Have a fantastic weekend :)

Recipe Friday... Refresh Your Water

I've been debating with myself all week in regards to today's post. I figured since the Superbowl is two days away I would do a post highlighting Superbowl snacks BUT since I don't care for football I axed that idea.

Instead I stumbled across this and couldn't resist.

VIA Industrious Justice

All you need to do is slice up some lemons and freeze them in the above baking pan. This is a perfect way to refresh pitchers of water when you have company over or if you're like me and carry around a Rubbermaid water bottle, you can stick a couple in your personal bottle.

Something you'd try?

Recipe Friday... Tomatoe & Peach Bruschetta

TGIF! I hope you've all had a fabulous week minus the gloomy weather we've had in Toronto.

Tomorrow night Michael and I are having his work friends over for drinks and I think this would be the perfect addition to our menu.

VIA Luxe Finds

All you need is garlic, tomatoes, basil, crostini, peaches and some olive oil. Basically just make your usual bruschetta mix and add in some peaches.

Have a fabulous weekend!

Recipe Friday...Avocado, Goat Cheese & Proscuitto Wraps

Since my post a couple hours ago was lacking in the recipe department I decided to make today a two post day and give you a recipe to try this weekend.

VIA Food Gawker

4 Avocados
peeled, pitted and halved
1 tbs lemon or lime juice
2 ounces goat cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon chili powder
1 ounce prosciutto slices

Cut each avocado half into 4-6 slices. Place in medium bowl and gently toss in lemon juice.

Fill the center of each avocado slice with 1/4 to 1/2 teaspoon goat cheese mixture.

Sprinkle with salt, pepper and chili powder.

Wrap each avocado “finger” with 1/3 slice of prosciutto until the goat cheese is secured to the avocado. Make sure to leave the tip of the avocado exposed, to resemble a finger nail. Arrange the avocados in the shape of a hand on the plate to add extra spookiness. Serve and Enjoy!

For a play by play with pictures click here.

Have a wonderful weekend everyone! We'll be at the in-laws tonight celebrating some birthdays and out for a friends birthday on Saturday night.

Recipe Friday....Valentine's Day Strawberry Hot Chocolate

This was my first full week back at work since before the wedding and let me just say, TGIF!!

I know Valentine's Day is still a month away but I thought this was too cute not to share.

VIA Two Peas And Their Pod

The full recipe that was featured here.

Strawberry Sweethearts Cocoa

• 4 tablespoons butter
• 1/2 cup sugar
• 1 pint strawberry ice cream
• 4 cups water
• Whipped cream
• 1 cup Mini chocolate chips
• 1 tablespoon chocolate sprinkles

In a medium-sized bowl, melt the chocolate chips and dip the top of four mugs into the chocolate. Set aside, allowing chocolate to harden.
In a medium pot, whisk together the butter, sugar, and ice cream over medium high heat until melted.  Whisk in the water, one cup at a time until your favorite texture/flavor is achieved.  Heat just until steaming.  Pour into chocolate-rimmed mugs.  Garnish with a dollop of whipping cream and a sprinkling of chocolate sprinkles.  Serve with your favorite bite-sized cookies for dipping. 

Have a great weekend everyone. We're hosting on Saturday and I'm trying all new recipes that I'll share if all goes well.

Recipe Friday.. Chicken Alla Me

Tuesday night I made a delicious dinner if I do say so myself that I thought I'd share. It's super healthy and delicious, what more could you ask for?

Directions / Recipe:
- Defrost chicken breasts. I used 4 medium size breasts.
- Place in frying pan and squish a can of tomoatoes on top. I buy these tomatoes for pizza sauce, pasta sauce and now this!

- Spice with oregano, basil, salt, pepper and chili flakes. M & I like spicy food, if you are more cautious when it comes to spice be careful not to add to many chilil flakes.
- Cook in a frying pan covered on the stove until chicken is ready.
- I made a couple pieces of broccoli to go with it. Just boil some water, drop the broccoli in for a few minutes. You don't want mushy broccoli so be sure you don't cook it too long. Strain it, drizzle some olive oil over it (lemon is healthier and delicious), a little salt and pepper and you're done!

I know this is a horrible picture but I was starving and it's the best I have to offer.

I hope you all have a lovely weekend! We're off to a family friends tonight for dinner and having some people over tomorrow.

Recipe Friday... Adult Rootbeer Floats

I cannot believe it's already Friday, this week has flown by. Does anyone have anything fun planned for the weekend? I'll be working on our house and wedding stuff this weekend - it's crunch time!

I stumbled upon this while on Creative Culinary's blog and I just had to share it. The whole post is amazing but the float is what stood out to me.

As a kid I was a big fan of a rootbeer float and as an adult I wouldn't turn one down, especially if it had vodka in it!

Who in their right mind would say no this?

For the full recipe and how to please click here.

Enjoy your weekend!