Roasted Tomato Tart

I can not believe that a month has gone by since my last post!  The month of August has FLOWN by like a whirlwind, and I now find myself adjusting to a new school schedule.  In addition to the start of school, it is also time for another round of the Secret Recipe Club.

This month, I was assigned to Bewitching Kitchen written by Sally who is originally from Brazil and has traveled the world.  If you want recipes that feature fresh and healthy ingredients this blog is for you.  I was struggling to choose a recipe because all of Sally's recipes look mouth watering!  I finally settled on the Roasted Heirloom Tomato Tart that she adapted from Just a Smidgen because tomatoes are in abundance right now, and I believe that anything that calls for puff pastry is destined to be delicious!

I was not wrong!  This tart was delicious with the creamy cheese and sweet summer tomatoes atop the light and crispy puff pastry.  I was not able to locate bocconcini mozzarella which is a fresh mozzarella cheese about the size of a cherry tomato and stored in water or whey.  I was able to find a fresh mozzarella with a soft creamy texture, but it was not stored in whey and was about a pound in size.  Another change I made was to use the fresh tomatoes from our church's community garden.  These tomatoes, though not heirlooms, are sweet and delicious and pair wonderfully with the cheeses and herbes de provence.  Please head over and take a look at the beautiful recipes that Sally has posted on her blog, you won't be sorry!  ENJOY!

Roasted Tomato Tart

Recipe Source: Modified slightly from Bewitching Kitchen
(Changes are in italics)

1 package puff pastry, defrosted (use one half for the tart)
5 to 6 heirloom tomatoes (I used fresh garden tomatoes)
olive oil
salt and cracked black pepper to taste
1 container of bocconcini mozzarella, drained (200g / 7 to 8 ounces) (I used a fresh mozzarella cut into cubes, though it wasn't stored or shaped like bocconcini mozzarella)
1/4 cup tomato sauce
1/8 cup Parmigiano-Reggiano cheese, grated
2 tsp Herbes de Provence
1 egg

Heat oven to 400° F.

Roll out one sheet of puff pastry on parchment paper until it measures about  11” x 14”.   Use a fork to poke holes in the dough.  This will help prevent the dough from "puffing" too much.  Roll the edges of the dough to create a border all around.

Spread the tomato sauce inside the border.  Top with the bocconcini or cubed mozzarella.  

To remove the excess liquid from your tomatoes, slice them and place them between two layers of paper towels to draw out the moisture.  Layer the tomatoes over the cheese allowing them overlap a little bit.  If you can, use a variety of sizes and colors.  

Sprinkle the top with the herbes de Provence and the grated Parmigiano.

Whisk the egg with a tablespoon of  water to make a wash, and brush this mixture on the edges of the pastry.

Bake for about 30 minutes or until the puff pastry has risen and lightly browned.   Begin checking around 20 minutes in case your tart is done in less time.  Remember all ovens vary and so do the moisture levels in the tomatoes.

Cut into squares and enjoy with a green salad.

Mozzarella Cutlets

For a few months I have been following a couple of blogs that participate in The Secret Recipe Club.  It is a private group of bloggers who are each assigned a blog to make a recipe from.  Everyone posts the recipe they chose at the same time on the same day as the rest of the group.  It looked like a lot of fun and a great way to find new food blogs with great recipes.  This is my first time participating and I have to say it was a lot of fun!

The blog I was assigned is called Enriching Your Kid and it is full of wonderful recipes that taste good and are good for you and your family.  The author is writing about her journey as she makes her mother's recipes and nourishes her family.  Her recipes range from nourishing pasta dishes loaded with delicious veggies to fruit salads and tips about packing great cold lunches.  I have quite a few of her recipes marked to make soon but I chose the Cheese Cutlets to make first because they were calling to me. Yes I know it sounds strange but once in a while a recipe, especially those made with cheese and potatoes, call out to me and I am literally forced to make it.  

The term cutlet has many meanings depending what part of the world your recipe comes from.  I am used to a cutlet that is a piece of meat pounded thin and lightly fried with a delicious sauce.  These cutlets are entirely different.  I did a little research and found that potato cutlets are common in Indian cuisine and can be flavored with a variety of spices and herbs.  This version is very simple and appeals to all the flavors my family loves. I didn't have any fresh coriander so that was left out but I am sure it would only make the dish even better.  I made one version with mozzarella cheese as per the original recipe and also a batch with cheddar cheese.  Both were delicious!  The outside was light and crispy with a wonderful smooth and cheesy filling.  We served our's with a sour cream dipping sauce flavored with garlic and herbs but the original post says to serve them with a tomato-chili dipping sauce.  I think either one would be amazing.  I hope you ENJOY!

Mozzarella Cheese Cutlets

Recipe Source: Enriching Your Kid

3tbs grated mozarella cheese

3 potatoes 

1/2 tsp freshly ground pepper

1/2 tsp oregano

1tsp cumin

1/4 tsp chilli powder

2 tbs chopped fresh coriander

salt to taste

fine semolina or bread crumbs to cover cutlets
Oil for frying

Preparation-

Wash clean the potatoes, cut them into quarters and boil. Cool the potatoes enough to handle and peel. Mash the potatoes and add the grated mozzarella cheese, and herbs and salt. Mix well. Roll into balls and form into cutlets. Roll the cutlets into the semolina or bread crumbs and press it in. Fry on all sides over medium heat (I would recommend a non stick skillet). Serve hot with a sauce of your choice or just plain.

Italian Chicken Dunkers

I have a little confession to make.  There is a certain  national fast food chain that makes chicken nuggets that I will eat whenever I can justify it.  There is nothing healthy or good about them and after reading the ingredient list I should be utterly appalled, vowing to never consume them again.   But, something about how they taste, their crispy texture and the bar-b-que sauce I dip them in makes me crumple and I consume them all along with the fries and a diet soda. Yes, I admit I not only eat the nuggets but I also buy them in a combo meal.   Unfortunately all three of my kiddos also love these bites of fried, over-processed goodness too.  It is not something I am proud to admit.

Do I endorse this kind of eating?  Absolutely not. It goes against all the changes I have been trying to make for the health of my family. But what is a girl to do when the nugget craving hits not only her but the entire family?  Well come up with a recipe that we all can be happy with and that is at least somewhat healthy.  And that is how the Italian Chicken Dunkers I am about to share with you were born.

Are they similar to many other recipes out there? Yep, they sure are but my kiddos and I have made them more than once perfecting the recipe into something we all love.  You can eat them straight out of the oven or pop them into the freezer like the over processed and expensive nuggets seen in stores but, these are soooo much better! They are baked, not fried.  They have homemade breadcrumbs seasoned with lots of garlic and best of all parmesan cheese.  YUM!  Go make up a batch and see for yourself, I promise you will love them too.  Enjoy!

Italian Chicken Dunkers
Recipe Source: A Cook's Quest

1-2 pounds chicken breasts-cut into strips
1-2 cups flour for dredging
fresh breadcrumbs (I used about 8 large slices of bread) or store bought if you want.  I would suggest panko.
2-3 eggs, beaten
onion powder
garlic salt
1/4-1/2 cup parmesan cheese
4 T melted butter or olive oil

I wish I could give you exact measurements, but really this is a recipe that can be customized to your liking.

Preheat oven to 425 F.

Season flour with salt, pepper and garlic.

Place bread into your food processor and pulse until the consistency you want.  I like a bigger fluffy crumb so I leave mine pretty rough.  Pour into a pie plate and add onion powder, garlic salt and parmesan cheese.

Set up an assembly line to dredge the chicken.  Start with the flour, then egg, then breadcrumb mixture.  Place chicken pieces on a buttered baking sheet.  Brush with melted butter and bake for 10-15 minutes, depending on the size of your nuggets, or until the juices are clear and the meat is cooked through.

Dip in your favorite sauce.  We chose marinara because it's what we had on hand, but any dipping sauce would be great.  I think next time we will use homemade ranch.

Easy Mexican Dip

Ok everyone, if you gave me this recipe please fess up!  I don't know where it came from, I found it scribbled onto a piece of paper, shoved into a purse that I dug out of my closet from last year, but I am so glad I found it! This dip is EASY, TASTY, VERSATILE and SIMPLE!  Change the cheese and type of salsa to suit your taste. A great dish to take to get togethers, but if there is a large crowd I suggest making double it goes fast! 

Easy Mexican Dip (Sorry No Photo again)
Recipe Source: I don't know...

1 pound ground sausage...use whatever you like best
1 package cream cheese
3/4 cup grated cheese (monteray jack or pepper jack is best)
1 jar (16 oz) salsa
1 clove garlic
1/2 cup fresh onion chopped
Tortilla Chips

Crumble and brown your sausage in a sautepan.  When almost done, add onion and garlic cooking until soft.  Add cream cheese, allowing the cheese to melt.  Add the grated cheese and salsa stirring to combine.  Serve warm with tortilla chips for dipping.

Total Cost: $4.59 (not too shabby for a potluck!)
Sausage $.50
Cream Cheese $1.00
Salsa $.50
Cheese $.50
Garlic and Onion $.10
Tortilla Chips $1.99 (Mine were free with a catalina)

Prosciutto wrapped Asparagus on Crostini

There are occassions that sometimes require really good food regardless of the price.  I have rules for these occassions, 1)I have to get at least a taste of the fabulous food, 2) Others eating the food have to really appreciate it so this usually excludes children (though mine love most of these dishes) and 3) The food has to include ingredients that I don't use everyday.  There aren't many occassions like this, but I thought my book club would be a perfect time for one such recipe.

Once a month I get together with a group of women for a book club.  Like my really good food rules, there are a few book club rules, 1) Everyone brings food, 2) Everyone brings a drink of choice, and 3)No men or children. The result is easy conversation--sometimes about the book we read--a lot of laughter and most importantly relaxation from busy lives. 

Often we start and end the evening gathered around the food; last night was no exception.  There was everything from eclairs and brownies, to shrimp kabobs and pesto pinwheels baked in puff pastry...can you say mouth watering?  My contribution was  a crostini with prosciutto wrapped asparagus.  Prosciutto is similar to what Americans call ham, only it isn't smoked and is usually sliced very very thin.  The cost is high, but so is the flavor.  It pairs wonderfully with fresh asparagus which is starting to make appearances in grocery stores. 

Prosciutto Wrapped Asparagus on Crostini
Recipe Source: A Cook's Quest

1 baguette, sliced thinly
1 pkg. cream cheese, softened
Prosciutto
Asparagus (about 1 pound)
Garlic powder, (not garlic salt)
Italian Seasoning
1-2 tsp olive oil

Prepare each component:

Toss cleaned asparagus with olive oil.  Place on a sheet pan, sprinkle with salt and roast in a 400 F oven for about 5-10 minutes.  Don't over cook!  Just roast long enough to reach a crisp tender state.  Remove from the sheet pan and allow to cool completely.

For crostini, slice your baguette, and place on oven rack directly under the broiler.  Broil until lightly toasted.  Turn over and toast the second side.  Watch your bread very carefully because this cook has burn many a piece of bread while it toasted under the broiler.

In a small bowl, combine the softened cream cheese, with 1/2 tsp of garlic powder (not salt), and 1/2 tsp Italian seasoning.  Set aside.

Open prosciutto and slice into strips about 1 inch wide and two inches long.

Assembly
Spread toasted crostini with cream cheese.  Cut asparagus to a length that will fit on the bread, and wrap it with a strip of prosciutto, place on the crostini.  Continue until all the crostini are topped with asparagus.

Total Cost $11.14 (worth every penny!)
Baguette $1.99 (I could have made it, but I didn't have time)
Prosciutto $3.99
Asparagus $3.17
Cream Cheese $1.99

Chicken Challenge Phase Three-Time to Cook! ( Chicken Egg Rolls)

Ok, we're here.  Phase three--cooking actual meals.  I guess, the chicken broth from phase two could be a meal, but I don't consider broth to be a mouth watering, appetite satisfying, type of food.  Up first in this phase, are Egg Rolls, a perfect place to use some of the chicken I made for the Chicken Challenge.  Egg rolls are something I love to eat, but hate to pay for.  I mean, come on, they are just veggies and some meat, wrapped in a wonton wrapper and fried.  Why do they have to cost an arm and a leg?

I found this recipe at A Thrifty Mom, the author Sarah is amazing at making her budget stretch and I knew I wanted to make this recipe as soon as I saw it.  Sarah told me, "I came up with it as a twist on my Mother in laws recipe for Fried Wantons....I love egg rolls but hate to pay over $1.50 each for them at our local take out restaurant. I realized they would be rather simple to make...and you can feed a whole family at a fraction of the price." 

Egg Rolls
Recipe Source: A Thrifty Mom

**Cooks Note-I am posting this recipe exactly as I got it from A Thrifty Mom.  The only change I made was to use 2 cups of chicken in place of the sausage for the Chicken Challenge**

You will need :

One package of egg roll wrappers ( found in produce section at most stores)
Bag of Shredded cabbage or one small head, cut into fine shreds
4 green onions chopped
3/4 cups celery chopped
1/2 cup shredded carrots ( super fine I use a veggie peeler, to shred them)
1 -2 cup cooked sausage ( I only use one cup but if you like more meat add 2)
2 Tablespoon soy sauce
1 large egg (raw)

Mix above ingredients together in bowl

Add filling to the middle of the egg roll wrapper. Fold bottom corner up and pull towards bottom, till snug.

Fold corners in to make it look like a little envelope. If you rub a little water on the corners it till make them stick closed.

Roll up, try to keep as tight as you can. Add a little water to the end to keep the flap shut.  Do this with the whole package of wrappers.

At this point you can deep fry, pan fry or bake them in the oven. I pan fried them ( about a minute on each side). We like our filling to still have a little crunch so we do not cook the veggies ( it cooks enough when pan frying) …but if you want to you can stir fry the veggie filling for about 3 minutes before you add it to the wrappers. We like to eat ours with Sweet and Sour sauce, wasabi paste, and honey. Hope you enjoy!
 
 Sweet and Sour Sauce
Recipe Source: A Cook's Quest
 
1 small can of crushed pineapple
2-3 T Ketchup
1/4 c vinegar (white or apple cider)
1/3 c brown sugar
2 T cornstarch
1/4 c water
 
Combine all ingredients, bring to a boil and a cook until desired thickness is reached. 
 
Total Cost about $5.70 or .30 each
We added rice as a side dish to these and got one dinner and three lunches (two for me on for my husband) from the left overs.  Four meals for under $6.00 can't be beat!!

Roasted Red Pepper Bean Dip

One of the ladies at work was nice enough to bring hummus and pita chips to work on Friday. I love hummus and found myself wanting more once the weekend started. Traditionally made with chickpeas, tahini, garlic and lemon juice and sometimes flavored with ingredients like spicy jalapenos, roasted garlic and red peppers hummus is a creamy, delicious concoction that tastes wonderful on just about anything from carrot sticks to tortilla wraps. Well, I didn’t have any chickpeas or tahini on hand so I decided to try making my own dip that had the feeling of hummus and could satisfy my craving. The result was this tasty combination that my kids devoured and I found myself sneaking into multiple times when no one was watching. Don't be afraid to play with the flavors.  You can easily use something other than peppers to add flavor, add whatever you love.  This would be a great dish to take to a party or a potluck and is very easy on the checkbook!

Roasted Red Pepper Bean Dip
Recipe Source: A Cook's Quest

1 c red pepper, roasted and chopped or you can use jarred
1 can Great Northern beans, drained
4 oz cream cheese (I used non fat)
3 cloves garlic
1 tsp finely chopped rosemary
Juice from ½ lemon, or enough to get the desired consistency
Salt and pepper to taste

If you are roasting your own pepper, brush the outside of the pepper (I only needed one because mine were very big, but you may need two) with a small amount of oil. Place on a grill or under your broiler, turning so that all sides get charred and the pepper is soft. Remove from heat and place in a brown paper bag or wrap in foil. This will allow the steam to help loosen the pepper’s skin.

Once the peppers are cool enough to handle, slid the skin off and remove the seeds and stem. Chopped and place in your food processor or blender. Add the rest of the ingredients and blend until the consistency you like (I like mine pretty smooth).

Cover and refrigerate at least an hour to allow flavors to blend. Serve with veggies, bread, or pita chips (see below to make your own).

Makes about 1 ½ cups of dip

Pita Chips

Cut pita bread into triangles of desired size. Toss with a small amount of oil (the amount will depend on how much bread you have) and sprinkle with salt. Bake in the oven at 425 F until light brown and crispy.

Total Cost $2.77
Red Pepper .50
Beans .37
Cream Chesse .50
Garlic .05
Rosemary .25
Lemon juice .10
Pita Bread $1.00