What's Cookin'? - Fresh Corn, Tomato, and Cheddar Pie

To those of you who read my blog posts faithfully: I apologize!

End of summer activities... mini vacation, school shopping, etc... has been keeping me busy. So busy that I didn't have the energy to even do a blog.

But I did take pictures along the way in future hopes of sharing with you!

I just can't keep this recipe to myself any longer, SO I'M BACK!

Fresh corn, tomato, and cheddar pie

I have now made this twice in the last week or so.  One time I made it for dinner and the other, because it was so good, I made it to bring to a Labor Day picnic.

My husband told me this ranks up in the top 10 of things I've cooked!

Guess he liked it!

This was a great way to use the fresh tomatoes that we had grown in our garden!

I think I had previously shared a recipe I dubbed "taste of summer pasta"...  Well, this trumps that on the "taste of summer"!

Seriously, if you are not growing corn in your garden, (we're not) just buy three ears of fresh corn on the cob at the grocery store, cook it and remove the kernels for this recipe. Don't use canned or frozen. You won't be sorry! (if you must use frozen and let it drain/thaw in a colander for an hour before assembling)

And those of you who have so many tomatoes you don't know what to do with - this is an answer!

The original recipe calls for a homemade crust. I'd given up on that years ago when I discovered that you can buy the store brand roll-out kind, and they taste just as good!

Here's the link to the original recipe:

http://www.clockworklemon.com/2011/09/corn-tomato-and-cheddar-pie.html

Just be sure to seed almost all of your tomatoes so as not to make the pie too watery! (My Beefsteak tomatoes are different from Roma tomatoes, as I couldn't just halve them and squeeze out the seeds - I had to slice them and push out the seeds with my finger!)

But this is an important step, so don't skip it! Don't want to end up with a watery pie or a mushy crust!

Before adding the top crust you add a "sauce", which is a mixture of mayonnaise and lemon juice. I know that sounds strange but it actually makes it quite tasty, just a little bit of tartness, balancing out the chives perfectly!

The best thing about this pie? (besides the flavor, that is) It is good right out of the oven, but even better at room temp! Perfect to bring to a picnic or make ahead!

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Fresh corn, tomato, and cheddar pie

• 4-5 tomatoes, sliced (3/4 of all seeded)

• 3 ears of corn cooked, kernels removed

• 1 1/2-2c shredded mild or sharp cheddar cheese

• one package of store-bought roll out pie crusts (you will use both crusts - one for top, one for bottom)

• Salt and pepper

• 2T fresh lemon juice (juice from one lemon)

• 1/3c mayonnaise 

• 3T fresh chives

• 2T butter, melted

Preheat oven to 350°.

Place bottom crust in pie plate. (I use a deep dish one for this)

Layer half of the tomato slices, half of the corn, half of the cheddar, salt and pepper, half of the chives.

(no cheese yet here on this picture- I just had to take a picture because it looked so pretty!)

Repeat with the remaining ingredients.

Whisk together lemon juice and mayonnaise. Pour evenly over top layer.

(notice in my picture that I put on the sauce before I added the cheese- I don't think that really matters!)

Top with second pie crust. Cut holes to vent.

Brush with melted butter.

Bake 25 to 35 minutes until crust is golden brown.

Try not to eat it all in one sitting!

You're welcome!

What's cookin'? - Summer pasta!

As you can probably tell by reading my posts -I love pasta!

During the summer, however, we eat less of it because it's too hot, and even too heavy, when you add sauce!

I stumbled on this recipe because I was searching for different ways to use zucchini - the ever-abundant vegetable in our garden! (it's ridiculous when I think back to when we used to plant four zucchini plants! Nowadays, one will suffice!)

Last night, I made zucchini bites -seasoned with fresh herbs and Parmesan, tossed in olive oil and baked.

Today, I made zucchini bread - the food of choice for my boys if I am going to force zucchini on them.

For dinner, I tried this light pasta dish, and it was yummy! IT'S A KEEPER! If I could find a way to incorporate tomatoes, I could rename it "Tastes of Summer"!

Pasta with ricotta, zucchini and corn

• about 2 cups zucchini,  diced

• about 1 3/4 cups corn

• 12 ounces pasta

• one cup ricotta cheese

• 1/4 cup shredded Parmesan cheese 

• 1/2 cup fresh basil leaves, torn

• 2 tablespoons fresh dill, minced

• Salt and pepper, to taste

We had bought corn on the cob when it was a really good price a week or so ago. I spent an hour blanching the corn and freezing it, so I could enjoy that fresh corn taste anytime. It was well worth the effort!

Along with my many bags of frozen corn we have the prolific zucchini crop, as I mentioned!

So this was the perfect recipe - and easy too!

I used zucchini slices that we grilled (we have one of those little "George Foreman grills" so I was able to do it inside!). If you grill some zucchini and have leftovers, this is a great way to use it up! Otherwise, I would probably use sautéed zucchini in this dish. You don't really want raw... just cook it a bit.

One recommendation: don't skimp on the fresh herbs! The flavors really liven  up this dish!

• Bring a pot of salted water to a boil.

• Add your pasta (I used ziti) and cook it three minutes less than what is recommended on the package.

• While pasta is cooking, dice your zucchini.

• When the timer goes off, add your corn to the pasta and cook the final three minutes.

• Before draining, remove a little over a cup of the pasta water and set aside - you will use this for the "sauce".

• While pasta/corn is draining, prepare sauce by whisking together ricotta, Parmesan, and about 1 cup pasta water. (you should still have extra if you need it)

• Put drained pasta into a large bowl, add fresh basil and dill. Add cheese sauce, tossing to coat pasta. IT IS NOT A VERY THICK SAUCE!

•Add salt/pepper, more Parmesan and more basil to serve, if desired.

*You can always make more "sauce" if you need to with the reserved pasta water!

What's cookin'? - Gnocchi with Sage and Walnuts

My favorite pasta of all time is gnocchi.

"Little lead bullets" is how I've always referred to these little potato dumplings. They are heavy and doesn't take many to fill you up!

I usually just eat them with a tomato marinara sauce... but this recipe intrigued me! 

It was really different, and it was really good!

Here is the original link for the recipe:

http://noblepig.com/2013/04/creamy-gnoochi-with-walnuts-and-fried-sage/

My sauce version is DOUBLE THE ORIGINAL! I used the original amounts in the beginning for the walnuts and the fresh sage).

Gnocchi with walnuts & fried sage

You will need:

• 2 lbs. frozen gnocchi

• 1/2 cup walnut halves 

• 1/4c olive oil

• 12 fresh sage leaves

--(here's where I doubled the recipe)--

• 4T butter

• 1/2c flour

• 3c milk

• 5 cloves garlic, crushed or mashed into a paste

• 1t dried sage

• 1/2 t ground nutmeg

• approx. 1/2t salt & pepper (adjust to your liking)

• parmesan cheese

** Bring a large pot of salted water to a boil. Add gnocchi and cook, according to package directions, (usually they are done when they begin to float!) when your sauce is almost done.

1) Toast walnuts in a nonstick skillet on low heat 8 to 12 minutes. Nuts will begin to brown and be very aromatic. Remove  immediately from skillet, so as not to burn, and set aside. (Just continue to flip them around with a spatula while cooking. Once they start to brown/toast, watch carefully, as burning happens quickly!)

2) Heat olive oil in another skillet over medium heat. Add fresh sage leaves and fry approximately 30 seconds. Remove from oil and set on a paper towel to drain.

3) Make béchamel sauce:

     • In a large sauce pan, melt butter.

     • Add flour and stir until combined.

     • Slowly add milk. Whisk until there   

        are no lumps.

     • Add dried sage, garlic, salt, 

        pepper and nutmeg. Simmer 7 to 

        10 minutes until thickened. Keep 

        warm.

4) Now is when you want to cook the gnocchi!

5) Add sauce to drained pasta. Add toasted walnuts and fried sage, sprinkle with Parmesan cheese, and give a little stir before serving. 

I think you'll find that the meaty, toasted taste of the walnuts is a very good complement to that of the earthy flavor boost of the sage!

Enjoy!

(This meal did not take long to prepare - only 20 to 30 minutes, so it is good for a weeknight!)

What's cookin'? -Macaroni and cheese -All Grown-up!

Before we left for spring break vacation we had the most delectable meal....

Mac & Cheese with Roasted Chicken, Rosemary, and Goat Cheese

O..... M..... G......

I will definitely be making this again!

It came from a website called mybakingaddiction.com . I highly recommend that she has lots of yummy stuff over there!

Anyway in my house, homemade macaroni and cheese is a tried and true winner especially with the boys!

What I liked about this recipe was that not only did they like it but, we enjoyed it too! It had a more sophisticated flavor with the addition of earthy rosemary. Also, it was more filling because of the chicken. Not only that, the goat cheese adds a slightly tangy difference from the ordinary cheddar.

Just use caution! The sauce is cream-based, so be sure to make it when you are having a light eating day!

INGREDIENTS:

1 tablespoon olive oil
1 pound rigatoni
1 quart heavy cream
2 tablespoons chopped fresh rosemary
1 clove fresh garlic, crushed
8 ounces goat cheese
2 cups shredded roasted chicken (I used a rotisserie chicken!)
salt and pepper to taste

DIRECTIONS:

1. Place a large pot of salted water over high heat and bring to a rapid boil. Add the oil and rigatoni to the water and cook according to the directions on the package, 10-12 minutes.
2. While you are waiting for the water to boil, pour the cream into a large sauce pan over medium heat. Add the rosemary and garlic to the cream and bring it to a simmer - take care not to let it boil over. Allow the cream to reduce by about half.
3. Stir in the goat cheese and chicken and continue cooking cooking it till the cream coats the back of a spoon.
4. Thoroughly drain the pasta. Add the pasta to the sauce. Coat the pasta in the sauce and simmer over low heat for a few minutes. Serve hot.

Go for a l-o-n-g walk....