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Archive for the ‘Tomatoes’ Category

Makes 6-8 servings

  • 1 lb ground beef
  • 1 medium onion chopped
  • 1 medium green bell pepper, chopped
  • 2-4 garlic cloves, diced and smashed
  • 1 (14 1/2 oz) can tomatoes, dice if using whole, do not drain
  • 1 (15 1/4 oz) can whole kernel corn
  • 1 (15 oz) can tomato sauce
  • 8 oz elbow macaroni
  • 1-2 tbsp chopped parsley
  • Salt and pepper
  1. Prepare elbow macaroni according to directions on package until al dente. 
  2. Save a little of the pasta water in case you need it later to loosen the sauce. 
  3. Brown meat in a large skillet, drain the fat and add the onion and bell pepper halfway through cooking.  Drain any remaining fat when onion and pepper are done and add garlic, stir in. 
  4. Add the meat mixture to the cooked macaroni, add the canned tomatoes, corn and sauce.  Mix together and add seasonings to taste.  You may need to add some of the pasta water to loosen the sauce if it is too dry. 
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Serves 4

  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 1 small shallot, minced
  • 1 teaspoon purchased red curry paste
  • 1/2 cup mayonnaise or salad dressing or light mayonnaise dressing
  • 1-1/2 pounds lean ground beef
  • 4 ounces peeled and cooked baby shrimp, chopped
  • 2 tablespoons snipped fresh dill
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 4 large onion or sesame Kaiser rolls, split
  • Lettuce (optional)
  • Sliced tomatoes (optional)
  • Sweet pickle slices (optional)
  1. To make spicy caramelized Mayo, heat oil in a large skillet over medium-high heat. Cook onion in hot oil for 7 minutes or until browned (caramelized), stirring occasionally. Reduce heat to medium. Add shallot and curry paste; cook and stir for 2 minutes more. Transfer mixture to a mixing bowl; cover and chill. Stir mayonnaise or salad dressing into chilled onion mixture. Cover and refrigerate for 1 hour or until ready to serve.
  2. Combine ground beef, shrimp, dill, sea salt, and pepper in a large bowl; mix well. Shape mixture into 4 patties about 1 inch thick.
  3. Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 18 to 23 minutes or until an instant-read thermometer inserted in centers register 160 degree F, turning burgers once halfway through grilling.
  4. Toast rolls on grill, if desired; serve burgers on rolls. Top with some of the Spicy Caramelized Mayo, and, if desired, lettuce, sliced tomatoes, and sweet pickle slices. Makes 4 burgers.

Make Ahead: Make the Spicy Caramelized Mayo up to 3 days ahead of time. Cover and refrigerate until ready to use.  

Test Kitchen Tip:The internal color of a burger is not a reliable doneness indicator. A beef patty cooked to 160�F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.

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Makes 4 servings, 1 pork chop each

  • 4 bone-in pork chops, 1/2″ thick (6 oz each)
  • 1/2 cup Italian dressing, divided
  • 1 pouch Italian seasoned coating mix for chicken or pork
  • 4 cups arugula
  • 1/4 cup finely chopped tomato
  • 1/4 cup finely chopped red onion
  • 8 lemon wedges
  1. Pound each pork chop with meat mallet, rolling pin or side of a can to 1/4″ thickness.  Place chops in large resealable plastic bag.  Add 1/4 cup of the dressing; seal bag.  Shake gently to coat chops evenly with dressing.  Refrigerate 30 minutes to 1 hour to marinate.  Drain chops; discard marinade. 
  2. Preheat oven to 400°F.  Coat chops with coating mix as directed on  package; discard any remaining coating mix.  Place chops in 15x10x1″ baking pan.
  3. Bake 20-25 minutes or until cooked through.  Toss arugula with remaining 1/4 cup dressing; arrange on serving platter.  Top with chops; sprinkle with tomato and onion.  Serve with lemon wedges.

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Makes 4 servings

  • 1/2 cup A1 Original Steak Sauce
  • 1/2 cup lime juice or orange juice
  • 1 medium tomato, chopped
  • 1 small onion, finely chopped
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1/4 tsp coriander
  • 1/4 tsp ground cumin
  • 1/8 tsp ground cinnamon
  • 1 flank or skirt steak (1 lb)
  1. Combine all ingredients except steak. 
  2. Place steak in resealable plastic bag.  Remove 1/4 cup of the steak sauce mixture; pour remaining steak sauce mixture over steak in bag.  Seal bag, then turn bag over several times to evenly coat steak.  Refrigerate at least 30 minutes to marinate. 
  3. Preheat grill to medium heat.  Remove steak from bag; discard marinade.  Grill flank steak, uncovered, 17-21 minutes (or skirt steak 10-13 minutes) for medium-rare to medium doneness, turning occasionally and brushing with the reserved 1/4 cup steak sauce mixture. 

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Makes 4 servings

  • 6 eggs
  • 3/4 tsp salt
  • 3 tbsp water
  • 1/4 cup butter or margarine
  • 1 cup refrigerated diced potatoes with onions or frozen hash brown potatoes
  • 1 small zucchini, chopped (1 cup)
  • 1 medium tomato, seeded and chopped (3/4 cup)
  1. Beat eggs, salt and water. 
  2. Melt butter in 10″ skillet over medium heat.  Cook potatoes, zucchini and tomato in butter, stirring occasionally, until hot. 
  3. Pour egg mixture over vegetable mixture.  As mixture begins to set at bottom and sides, gently lift cooked portions with spatula so that thin, uncooked portions can flow to bottom.  Do not stir.  Cook 3-5 minutes or until eggs are thickened throughout but still moist. 

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Serves 4

  •  2 tbsp olive oil
  • 4 skinless, boneless chicken breasts (5 oz each)
  • 1 small onion, thinly sliced
  • 1/2 small green bell pepper, seeded and cut into thin strips
  • 1 clove garlic, minced
  • 1 can (4 oz) sliced mushrooms, drained
  • 1 can (15 oz) Italian-style diced tomatoes
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  1. In a large heavy skillet, heat oil over medium-high heat.  Add chicken; cook, turning once, until browned, about 10 minutes.  Remove chicken from skillet; set aside. 
  2. Reduce heat to medium.  Add onion and bell pepper to skillet; sauté until tender, about 4 minutes.  Add garlic and mushrooms; cook until lightly browned, about 2 minutes longer. 
  3. Stir in tomatoes with juice, oregano, salt and pepper, mix well.  Return chicken to skillet.  Spoon vegetables over chicken to cover; simmer until cooked through, about 25 minutes.

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Serves 4

  • 2 cups dry small tube-shaped macaroni or corkscrew macaroni
  • 2 medium tomatoes, coarsely chopped (about 2 cups)
  • 8 oz. mozzarella cheese, cut into cubes (about 2 cups)
  • 1/2 cup coarsely chopped fresh parsley
  • 1/2 cup prepared fat free vinaigrette
  • 1 cup Spicy Italian Croutons
  1. Prepare macaroni according to package directions. Drain in colander. Cool under cold water. Drain.
  2. In large bowl toss macaroni, tomatoes, cheese, parsley and vinaigrette until evenly coated. Toss macaroni mixture with croutons just before serving.

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