Baked Green Tomatoes

I love fried green tomatoes. I did not emphasize that enough. I. LOVE. LOVE. LOVE. (and maybe love for good measure) yummy, crispy, flavorful fried green tomatoes. At home though, I don’t fry. This is a delicious (and one can assume slightly healthier) version of the classic treat.

BakedGrnTomsMix

Start with your dry dredge. I use a mix of panko (mostly panko), a couple spoons of all-purpose flour (although any flour would do) and a dash of salt. You could add other seasonings to this as well if you wanted them to have a different flavor. I think a curry version would be banging.

Then you make your wet dredge, which I don’t have a picture of. The wet drudge is just a whisked egg in a bowl.

BakedGrnTomsCut

Slice your green tomatoes. Admire how delicious they look and get excited.

BakedGrnTomsDone

OMG, how’d that happen? It looks like it needs eaten…by me…right now! Yum!

After you cut your tomatoes, dredge the pieces in the wet, then the dry and place them on a greased cookie sheet. I just spray mine with Pam. Bake them at 350 degrees for about 10 minutes. Flip them and bake for another 10. Then continue checking and flipping if needed based upon your desired level of crispiness. I like a little burn on some so I let them go for a bit.

I topped mine with crumbled feta and fresh basil. I like to add a balsamic reduction sometimes, too. It might need a sprinkle of salt, but, as with most of my “recipes,” adjust to your taste.

Enjoy!

-L

Pizza – Italian Style!

Some friends invited me over a couple of weeks ago for a chill dinner of pizza and beer. (Really, I was bugging them to do something, and they graciously offered to cook for me instead. Score! I love friends who cook!)

Before the meal, there was a lovely mix of snacks, wine (the beer got bumped for the already open bottle) & good conversation, which all kept my attention focused outside the kitchen. Watching how the pizza was made was low priority. What came out though was delicious.

The pizza was a savory, cheesy monster – tomato sauce, mozzarella, pepperoni, gorgonzola and capers – with a thick yet crisp crust. There might have been more done to it, but I don’t entirely know. When you’re eating food that good, who wants to take notes?

“This is so good!!!” I said.

“Thanks,” she said. “It’s Italian style.”

“What makes it Italian style?”

…long pause…

“Um…I’m Italian, and I made it!”

Good enough for me. (Although, I’d bet it really had something to do with the olive oil I saw her wielding in there.)

-L

Pizza pockets

Refrigerated biscuits regularly go on sale at my grocery store. When they do, I usually buy a few cans whether I know how I might like to use them or not. That’s how two cans came to linger in my fridge for about a month. Thanks to the wonder that is Pinterest, I was inspired, and those cans are now gone.

One was used for pizza pockets. I made this on the fly, so measurements were not taken. This is a great dish to experiment with and adjust according to your taste. It could be filled with any pizza toppings you like.

Pizza Pockets

Ingredients

  • 1 can of refrigerated biscuits (10 count)
  • 1 bell pepper, chopped
  • some onion (like less than half unless you really, really like onion or have small onions), chopped
  • half a pack of white mushrooms, chopped
  • some tomato/pasta sauce (maybe 1/2-2/3 cup…I eyeballed it)
  • 3 heaping spoonfuls of room temperature cream cheese
  • cheese (whatever you might like on a pizza will do)

Directions

  • Heat oven according to package direction on the biscuits (usually about 350 degrees)
  • Mix vegetables, sauce, cream cheese and cheese in a bowl. Set aside.
  • Open the can of biscuits and flatten them into large rounds.
  • Spoon the mixture evenly into the center of each flattened biscuit.
  • Pull up the biscuit edges and pinch to seal.
  • Place one biscuit per muffin slot in pan. Pop in oven when pan is full.
  • Cook according to package directions. Go slightly longer than recommended if you’re using a muffin tin to ensure the bottom of each pizza pocket cooks.

Sorry there’s no picture for this one. I was so excited to eat that I forgot to snap a shot. Oh well. Your imagination can fill in the photo.

-L

Cheeseburger Pie

ChzPieTitle

This was one of the first recipes I remember making all on my own as a child. It is from the first cookbook I was given (and still have and use), which is titled “Alpha-Bakery” from Gold Medal Flour. I am transcribing their recipe for you. It’s delish and easy. If your child is making this, stay close to supervise. Remember, cooking is always more fun together!

Quick Cheeseburger Pie

(The cookbook provides a pastry recipe. I am not including it because I cheat and use a pre-made crust.)

Ingredients

  • 1 lb ground beef
  • 1/2 to 3/4 cup finely chopped onion
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/2 Gold Medal all-purpose flour
  • 1/3 cup dill pickle liquid
  • 1/3 cup milk
  • 1/2 cup chopped dill pickles
  • 2 cups shredded American cheese

Directions

  • Heat the oven to 425 degrees. Bake pastry 15 minutes.
  • Cook and stir beef, onion and garlic until brown; drain. Sprinkle with salt and flour. Stir in pickle liquid, milk, pickles and 1 cup cheese. Spoon into dish.
  • Bake 15 minutes; sprinkle with 1 cup cheese. Bake until crust is golden brown, about 5 minutes longer.

If you’d like to make this slightly healthier, use lean ground beef or ground turkey and reduced fat cheese. Also, if you’re using a pre-made crust, you might need to cut the final baking time a little so as to not burn your burn your crust.

-L