Thursday, July 31, 2014

Crusty Broiled Tomatoes

· 4 medium tomatoes
· 1 tablespoon Dijon mustard
· Salt and pepper, to taste
· 6 tablespoons butter, melted
· 1 cup breadcrumbs
· 1 cup grated Parmesan cheese

1. Preheat broiler with oven rack about 6 inches from heat.
2. Cut tomatoes in half. Spread cut sides with mustard; sprinkle with salt and pepper.
3. Place tomatoes on a broiler pan. Combine butter, breadcrumbs and cheese. Spoon crumb mixture on top of each tomato half.
4. Broil for 2 minutes or until crumbs are golden brown and tomatoes are thoroughly heated.

Wednesday, July 30, 2014

Silver Queen Southern Succotash

· 2 slices bacon, cut into 2-inch pieces
· 1 tablespoon olive oil
· 1 medium onion, diced into small pieces
· 4 ears fresh Silver Queen corn, shucked
· 4 cups fresh butter beans or 1 pound frozen
· 1 (10-ounce) can Ro-tel tomatoes and diced green chilies
· 3 cups hot water
· 2 teaspoons salt
· ½ teaspoon pepper
· 4 cups fresh sliced okra or 1 pound frozen
· Hot sauce, optional

1. In a Dutch oven, fry bacon over medium-low heat until crisp. Remove bacon. Add olive oil and onions.
2. While onions are cooking, cut corn kernels off cobs and set aside.
3. When onions are translucent, add butter beans, tomatoes, water, salt and pepper. Bring to a boil and then reduce heat to medium-low and cook, uncovered, for 30 minutes. Add okra and cover. Reduce to low and cook another 15 minutes. Add corn and cook 10 minutes longer.
4. Add bacon and hot sauce. Serve warm.

Tuesday, July 29, 2014

Iron Skillet Okra

· 2 slices bacon, cut into 2-inch pieces
· 1 yellow onion, fine chopped
· 2 teaspoons sugar
· 4 cups fresh okra, sliced ½ inch thick
· Salt and pepper, to taste

1. In an iron skillet, fry bacon pieces over medium heat until bacon is almost crisp.
2. Add onion and sugar and sauté until onions begin to brown.
3. Add okra, salt and pepper. Reduce heat to low and cover with lid, about 10 minutes.
4. Remove lid and continue to stir occasionally until okra browns.

Monday, July 28, 2014

Sweet Tomato Pie

· 2 tablespoons all-purpose flour
· 1 refrigerated pie crust (like Pillsbury)
· 2 tablespoons butter
· 1 tablespoon olive oil
· 1 large onion, thinly sliced
· 1 tablespoon sugar
· 2 tablespoons minced garlic
· 4 ounces cream cheese, softened
· ½ cup mayonnaise
· 2 tablespoon heavy cream
· 1 tablespoon sour cream
· 1 tablespoon honey mustard
· 1 cup shredded Parmesan cheese
· 4 large red tomatoes, sliced into ¼-inch slices
· Salt and pepper, to taste
· ½ cup fresh basil, chopped
· 2 cups shredded Swiss cheese

1. Preheat oven to 450 degrees.
2. Sprinkle 2 tablespoons flour on the counter and roll pie crust dough to fit a 7x11-inch rectangular baking dish, making sure dough comes up on the sides. Poke bottom of crust with a fork in several places. Bake for 9 or 11 minutes or until crust is lightly browned. Remove from oven to cool. Reduce oven temperature to 400 degrees.
3. In a heavy skillet, heat butter and olive oil over medium heat until it begins to sizzle. Add onion and sugar. Sauté onion until it is brown and caramelized. Add garlic and stir constantly for another 1 or 2 minutes. Remove onion and garlic and set aside to cool.
4. In a medium bowl, mix together with a hand mixer the cream cheese, mayonnaise, heavy cream, sour cream, honey mustard and Parmesan cheese.
5. In the cooled pie crust, layer half of the onions; then cream cheese mixture, sliced tomatoes, salt, pepper, basil and Swiss cheese. Repeat with remaining ingredients.
6. Bake for 35 minutes or until pie is bubbling and top is browned.
7. Remove from oven and cool for 15 to 20 minutes before slicing. 

Friday, July 25, 2014

Funfetti Pound Cake

1 cup butter
1 cup sugar
4 eggs
1 teaspoon vanilla extract
½ teaspoon salt
2 cups all-purpose flour
½ cup sprinkles

1. Preheat oven to 350 degrees. Grease and flour an 8x4-incn loaf pan.
2. Cream butter and sugar together until lightly and fluffy. Add eggs one at a time, beating well after each addition.
3. Stir in vanilla and salt. Add flour gradually, stirring until incorporated.
4. Gently fold in sprinkles. Pour into prepared pan.
5. Bake for 50-55 minutes or until toothpick inserted comes out clean.