Huevos Tomates! (Eggs Tomatoes)

From Carolyns Kitchen

Eggs and Tomatoes New Mexican style!

This is a very colorful dish and very low carb!

You can make this for as little as one person or as many as you wish. This one will make breakfast for 6.

15 slices bacon

12 eggs

about 16-18 tomatoes Red, yellow and green, sliced

olive oil

shredded cheddar cheese about 3 cups

5 avocados

salt and pepper

Green chili sauce, red chili sauce, salsa verde, or salsa

Cook bacon in 350 degree oven, microwave, or on stove top until crispy.  Heat olive oil and fry green tomato slices until tender, about 1 min each side. Arrange tomato slices on plate alternating colors, fry 2 eggs over easy, and place on top of plate. Add salsa and eggs on top. Place avocado slices on top of that and the cheese. Heat in microwave just to melt cheese! Enjoy! Happy cooking! Happy Brunch! This is a super easy and fast brunch item! Use vegan cheeses and vegan sausages. Omit eggs for a great vegan treat! 

Green Tomato "BLT"

This is a wonderful Appetizer!

Adapted from Epicurious and Perryville Inn!
and Bon Appetit

2 C Basil Leaves

11/4 C Mayonnaise

3 T Fresh Lemon Juice

1 T Dijon Mustard

18 slices bacon or Panchetta

18 slices 1/4 in green tomatoes

1 C flour

1/2 C yellow cornmeal

3 large eggs

1 C olive oil

6 1/4 inch Red Tomatoes

6 1/4 slices Yellow Tomatoes

1 1/2 C Arugula

Puree Basil, 1/4 C Mayo, lemon juice and dijon in processor until smooth. Transfer to small bowl. Mix in remaining Mayo and season with salt and pepper to taste. Bake bacon in 350 degree oven until crisp and golden brown. About 15 minutes. Transfer to paper towels to drain. Mix 1/2 C Flour and 1/2 C cornmeal together. Have the other 1/2 C flour ready in a different bowl. Beat eggs in a third bowl. Line a second baking sheet with paper towels. Heat oil in heavy skillet over med-high heat. Working in batches, dip one green tomato slice at a time in flour, egg, then cornmeal mixture,  fry until golden brown, sprinkle with salt and pepper, keep warm in oven. Layer on individual plates or in one large casserole dish, start with one green tomato, spread with mayo, then arugula,bacon, red tomato, green tomato, yellow and so on, more mayo, finish with crumbled bacon and serve! This is very colorful and super tasty! I like to make a design on the plates with 3 tomato slices on the bottom, the 3 red, 3 yellow, alternating with the arugula and bacon!  This could be a wonderful breakfast or even dinner by simply adding my red chili, or salsa verde sauce and a fried egg! Top off with shredded cheddar cheese.Yum! Enjoy! Happy Cooking! 

Green Tomato Pickles (Crisp)

This great cookbook

called treasured Alabama Recipes was

given to me by my friend Lisa Stifel!

This time of year, there are an abundance of green tomatoes

left on the vine. Oh what to do with all those extra green tomatoes?

I welcome your recipes please!

You can also cut this recipe in half!

7 lbs green tomatoes, sliced

3 cups lime

2 gallons of water

1 lb of sugar

4 pints vinegar

1 tsp salt, celery seed (ginger, cloves and allspice) are optional

Dissolve lime in water, add tomatoes and soak overnight. drain and re soak tomatoes in clean water for 4 hours, changing water each hour to remove lime. Drain.

Make a syrup of sugar, vinegar, spices and salt. Bring to a boil. Place tomatoes in jars and add syrup. seal with sealing lids and rims. Note you can also add fresh sliced onions to this, layering them with the

tomatoes. The original recipe calls for 4 lbs of sugar. I think this is way to much! Besides, I prefer my tomatoes on the vinegary side. 

Ginger and Beef Ramen noodle soup

This is a very easy and quick soup for a cool Fall day!

This is adapted from a recipe in the publication Cooks Country!

1 lb flank steak

salt and pepper

1 t olive oil

8 cups chicken broth

1 2 inch piece of Ginger crushed

1 T Lime zest plus 1 T lime juice

4 packages Ramen noodles,( toss the flavor packets)

5 scallions, thinly sliced

1/4 C Soy sauce

1/4 C Cilantro chopped

Pat steak dry with paper towels and season with salt and pepper. Heat oil in skillet and cook steak until well browned with an internal temp of 125 degrees, about 6-8 minutes. Let stand, 5 minutes. Slice steak in half and then lengthwise against the grain.

Bring broth to a boil, add ginger, lime zest over medium high heat. Reduce heat to low cover and simmer for 10 minutes. Remove the ginger and lime zest from the broth. Add noodles and cook for 3 minutes. Add scallions, soy sauce and lime juice. Place steak on top of noodles to serve and add cilantro to garnish!

This can also be made with Tofu and Vegetable broth! It is a great way to get some veggies in your diet! Simply stir fry some bell peppers, mushrooms, onions, zucchini, eggplant, or what ever fresh vegetables are in season, fry tofu, add on top of noodles, sprinkle with cilantro! Enjoy!

Happy Cooking!  

Polenta with roasted red pepper, sage, pumpkin and romano cheese

Polenta

With Roasted Red Pepper

Sage, Pumpkin and Romano cheese

Heat oven to 350 degrees!

5 C Water

1 C half and half

1 3/4 Polenta, (yellow or white corn meal)

2 Roasted Red Bell Peppers

1/2 C Fresh sage minced

1 C pumpkin Puree or cubed Butternut squash, cooked

1 C Grated Romano Cheese

Boil water, add polenta a little at a time and stir with a whisk to avoid clumping. Add half and half, pumpkin, peppers, sage and cheese. Stir and continue to cook over low heat for about 2 minutes.

Garnish with more Romano cheese and bake for 30 minutes on a 350 degree oven! Happy cooking! Happy Fall!

Pumpkin Coffee Cake

Pumpkin Coffee Cake

This delectable recipe came from a website called bakerstreet!

For the cake:

1/2 C Butter , Softened

2 C Sugar

15 Oz Pumpkin Puree

3 Large Eggs

2 t Baking Powder

2 1/2 C Flour

2 t Pumpkin Pie spice

1/2 t salt

For the topping

1/4 C Flour

1/4 C Brown Sugar

1/4 C Sugar

1/2 t Cinnamon

3 T Melted Butter

1/2 C Chopped Pecans or Walnuts (Optional)

Glaze:

2 T Butter

1 1/2 C powered Sugar

1/2 C Cream Cheese

milk to thin

Heat oven to 350 degrees. Grease a 10 round or square pan. 

Prepare the topping by mixing all the ingredients together, set aside.

For the Cake:

Mix the dry ingredients, set aside.

In a large mixing bowl, beat the butter and sugar on medium speed until well blended, add pumpkin and eggs,

continue to beat until mixed throughly. Add flour a little at a time. Mix well.  Pour into pan and top with streusel topping. Bake for 55 minutes or until toothpick inserted in the center of cake comes out clean.

For the glaze, mix butter and cream cheese, add powered sugar and milk until a thin glaze forms. Let cake cool then drizzle glaze over the top! Happy Baking!

Thai spice rub

Thai Spice Rub

This wet rub/marinade is wonderful for fish and chicken, or Pork!

1/2 t Black pepper

1/2 C Olive Oil

4 Red Thai Chilis, or Red Sorranos

1 Clove Garlic

1 t Sugar

1 T Tomato Paste

1 T Fish sauce or Oyster sauce

1 T Sesame oil

1/2 Large Shallot

1/2 Red Bell Pepper

2 T Soy Sauce

1 lime juiced

Blend in food processor or blender until smooth

Rub this fragrant marinade all over fish, chicken or pork. Let sit for 3-5 hours or over night. Grill!

Happy grilling!