Angel Food Cake with Strawberries and Fluff

Angel Food Cake with Strawberries and Fluff

Have you ever been pressed for time to throw together a dish to pass and panicked? I don’t know about you, but sometimes I can’t think of anything to bring! I was worrying about a get together I was attending a couple of weeks ago, and this cake popped into my brain. I used my favorite fruit dip as a frosting rather than a dip. The outcome was delicious!

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Esmé, over at The Recipe Hunter, was gracious enough to include my cake recipe on her food blog. I hope you’ll visit her blog and give it a try!

 

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Roasted Tomato and Bacon Pasta

Roasted Tomato and Bacon Pasta

I learned a few things about pasta when in Italy. First, the pasta is the star so don’t drown it. Second, never overcook it. Third, salt the water well. Fourth, finish it off in the pan with your toppings. Fifth, you can make a pasta dish out of just about anything. I even had penne tossed with fresh strawberries, olive oil, and parmesan cheese served to me once. For the record, it was delicious!

When faced with a crap load of fresh tomatoes, I’ve had to find multiple ways to use them up. One can only slice and eat so many tomato sandwiches! Since I love BLTs, I decided to try something similar as a pasta dish. Like I said, you can mix just about anything with pasta! Sorry there are no measurements. This is one of those thrown together deals!

Ingredients
Fresh tomatoes, sliced
Garlic cloves, sliced
Olive oil
Salt
Fresh ground pepper
Fresh basil, chiffonade cut
Pasta, I used cavatappi, but any shape would work. FYI: My favorite brand of pasta is DeCecco!
Bacon

Directions
Preheat oven to 425 degrees

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Layer sliced tomatoes and garlic on a baking sheet. Drizzle with olive oil, salt and pepper. Roast to desired doneness. I roasted this batch for about an hour. The longer they roast, the sweeter they get.

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Cook bacon until crispy and drain well. Crumble.

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Prepare your pasta. Cut the fresh basil into thin slices (chiffonade).
Toss hot pasta, more olive oil, salt, pepper, roasted tomatoes, and bacon together. Serve warm with parmesan cheese. And of course, hot pasta is always delicious with warm home baked bread!

Buon appetito!

Chicken Thighs: Budget-friendly and Delicious

Chicken Thighs: Budget-friendly and Delicious

I happened upon this video from Epicurious last week and then gave it a try using items already in my fridge and pantry. It’s brilliant…simple, delicious, and looks like I spent hours. I’ll be trying more combinations over the coming weeks. This will be the best 2 1/2 minutes you’ve ever spent! Watch it!

Lemon Rosemary Chicken Thighs with White Beans

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Ingredients
8-12 chicken thighs
1 fresh lemon, thinly sliced
4-5 cloves fresh garlic, slivered
1-2 Tbsp olive oil
1 cup chicken stock
1/2 cup white wine
Salt, pepper
2 cans white beans or 2-3 cups dried beans you’ve soaked and cooked

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Directions
Please rack in top third of oven and preheat to 400 degrees.

Season chicken thighs with salt and pepper. Arrange in 9×13 baking dish. Brush top of each piece with a small amount of olive oil.

Spoon beans around chicken. Space out the slivered garlic. Tuck in the lemon slices. Pour liquid so that it comes about halfway up the chicken. Leave tops exposed. Lay rosemary sprigs around dish.

Bake in top half of oven until chicken browns, about 30-45 minutes.

It was really that simple!

For a more exotic way to prepare chicken, try spicing things up with chipotle and ancho chili!

Tomato Jam Goes with EVERYTHING!

Tomato Jam Goes with EVERYTHING!

If you have homegrown (or farmer’s market) tomatoes coming out of your ears, today is your lucky day! This recipe for tomato jam is so delicious, you’ll be spreading it on everything. Heck, I help myself to a spoonful every time I pass the fridge! Scrambled eggs, hot dogs, burgers, cheese & crackers, bruschetta … use your own imagination (or Pinterest) to figure it out. But beware, tomato jam goes down easy and when eaten in large quantities, results in a slight, albeit “so worth it,” sugar headache. I speak from experience.

I modified Mark Bittman’s recipe as listed in the NYTimes just a tad. He’s a brilliant cook so I have not changed his recipe to improve upon it. To be perfectly honest, the first time I made it, I did not have enough limes, so I improvised by adding balsamic vinegar for more acid. And I like a little more spice, as you’ll see.  Finally, I more than doubled the recipe because those tomatoes cook down so much, you’ll be sorry if you start with too few tomatoes.

Ingredients

  • 3-4 pounds ripe tomatoes, any variety, or a mixture. 
  • cups sugar, or less if you don’t want it as sweet.
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons balsamic vinegar
  • tablespoons fresh grated ginger or 1 – 1 1/2 tablespoons powdered
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 teaspoons salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon Thai chili paste

Directions

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Core and chop all the tomatoes. You could even do a course chop in your food processor to save time. I used my Miracle Kitchen Plus which worked great!

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Toss the chopped tomatoes and the rest of the ingredients in a heavy pan and bring mixture to a boil. Lower the heat and simmer, uncovered, for several hours.

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You should be able to pull your spoon across the bottom of the pot and see the bottom. It will be thick like jam.

Cool and store in the refrigerator or freezer. I spoon it into small mason jars while it is still warm and screw the lid on tightly. As it cools, it sucks the lid in a bit for a tighter seal. This is not the same as canning (which you could totally do) so each jar lasts only a week or so in the fridge.

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It makes a great gift for friends and neighbors if you are the sharing type!

One amazing way to use tomato jam is on a grilled cheese sandwich with fresh mozzarella and a slice or two of fresh tomato. Talk about delicious!

If you have a recipe for tomato jam or a great way to use it, please share below!