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Salted Caramel Ice Cream Pie? Yes, Please!

May 6, 2013 By Leave a Comment

A Mouth-Watering Recipe from "Crazy About Pies"

Salted Caramel Ice Cream Pie

The Salted Caramel Ice Cream Pie above is all a caramel lover could ever want from life.  It’s an eye-rolling-into-the-back-of-your-head experience with every bite.  Heck, your eyes will probably start rolling before the bite ever reaches your mouth.

The recipe is from a cookbook every pie lover should buy TODAY, Crazy About Pies by Krystina Castella.  (Read my Crazy About Pies Review by clicking the link.)

As you can see, I used a disposable tin pie pan. When I’m making ice cream pies, I always buy the disposable pans. I’m… um… not entirely sure why actually.  I mean, glass pie plates freeze just fine.  It’s just a strange quirk of mine – the good thing about this strange quirk is it’ll never be lonely.  My strange quirks number in the hundreds.

The recipe called for either Vanilla, Caramel, or Dulce De Leche ice cream and each would be out of this world. However, when I was in the ice cream aisle at Kroger, an ice cream called Caramel Praline (Kroger brand ice creams are fantastic, by the way) caught my eye.

Into the cart it went.

Ingredients for Salted Caramel Ice Cream Pie

I actually made two pies and one carton ended up being all I needed.  If your pie plates are larger than my disposable tins, you may need all of one container for one pie.

I’m including the pretzel crust recipe from the cookbook as well, because I’m just that darn cool.

Salted Caramel Ice Cream Pie

A few observations before the recipe:

  • This recipe makes the best caramel topping I’ve ever devoured. It would be excellent as a dip for apples, pretzels, or your fingers. It’d also be excellent drizzled over ice cream or.. well… your fingers.
  • (Duck! Here comes another strange quirk flying in!) I was a little nervous about my pretzel crust “setting,” and few things break my heart more than a pie crust that won’t do its job.  So, I drizzled a little of the caramel sauce over the crust as it cooled.  I had extra caramel sauce, since I was confident the ice cream I was using didn’t need any more caramel mixed in.  I saved the small amount I had left as an ice cream topper extraordinaire.
  • This recipe would be a lot of fun to experiment with. You have the basic, amazing recipe for a pretzel crust and caramel sauce. Let your imagination run wild with different ice cream flavors and even trade out caramel sauce with your favorite chocolate sauce. In the end, however, nothing’s going to beat this pie just as it is.
  • See the picture right above these observations?  The caramel Heaven-ness left in the bottom of the pan is so delicious you’ll want to dive in head first.  Just be sure no one’s around.

Salted Caramel Ice Cream Pie

FILLING:
Vanilla or Caramel Ice Cream (page 256) or 1.5 quarts store-bought vanilla, duce de leche, or caramel ice cream

CARAMEL TOPPING
1 9.5-ounce bag caramels
1/2 cup whole milk

CRUST
Large Pretzel Crust (page 235), baked and cooled

GARNISH
2 tablespoons crushed pretzels
1/4 cup whole pretzels

Makes one 10-invh single-crust pie.

Vanilla Ice Cream, mixed with a streak of caramel and set in a pretzel crust, offers a surprisingly sweet, smooth, buttery, and somewhat salty taste. Prepare the ice cream from scratch or purchase store-bought ice cream and mix in the caramel.

  1. Soften the ice cream until it reaches a spreadable consistency.
  2. Combine the caramels and milk in a small saucepan and heat over medium-low heat, stirring occasionally, until melted and smooth.  Cool for 5 minutes. If using vanilla ice cream, use a spatula to swirl three-fourths of the caramel mixture into the ice cream.
  3. Spread the ice cream into the crust, then spread the caramel (or the remaining caramel, if using vanilla ice cream) on top. Cover with plastic wrap and freeze for 3 hours. When ready to serve, top with crushed and whole pretzels.

One more observation: The 3 hours it has to spend in the freezer will be the longest 3 hours of your adult life.

Filed Under: Best Cookbook Recipes, Food Blog, Pies and Pastries, Summertime Favorites Tagged With: , , , ,

The Girl’s Guide to Grilling: Steakhouse Chef Offers His FavoriteTips

May 1, 2013 By Leave a Comment

(Boys AND Girl's Will Love These Grilling Tips!)

Grilled Hamburger My youngest daughter and I were looking at grills yesterday, trying to find just the right one to replace our old grill. It’s been a while since I looked at grills, so I was pretty dumbfounded. So many choices! Seriously, there are some grills that look more like outdoor kitchens. We grill a lot (as in A LOT, A LOT) during the spring, summer, and fall, so we have to be sure to get one that’s built to stand up to us. That’s no small feat.

By the time we got through looking at every grill in 5 counties – I may exaggerate a bit – we were both more than a little ready for grilled chicken, corn on the cob, and anything else we could find to throw on the grill.

I thought it was deliciously ironic that the following tutorial showed up in my e-mail this morning. What cool timing!  This “Girl’s Guide to Grilling” tutorial was sent to me to share with my food blog readers.  The tips, of course, are appropriate for boys as well as girls, so read on!

Grilling Tips

Outdoor grilling is a staple for summer cooking. While most men love to take the reigns, more and more women are getting their grill on. For those who are a bit shy with the metal tongs while maneuvering a grill, we have some tips so that anyone can master the art of grilling. Chef Jerrett Joslin of Texas steakhouse, The Wild Mushroom, has prepared some expert tips to teach novices how to be experts on the grill.

“It’s all about being confident and having a few basic tools and tricks up your sleeve. Once you know the basics, anyone can master the grill,” notes Joslin.

Below is his guide to grilling!

  1. It all begins – and ends – with the beef. USDA prime, grain-fed aged beef is the best of the best. Unmatched for taste and tenderness, it features superior marbling—the fat speckled throughout the meat that gives the steak its great flavor. Marbling is a primary indicator of a steak’s quality.
  2. But since only 2% of all beef is good enough to be graded USDA prime, it’s always in short supply. So if you can’t find prime beef at your butcher or supermarket, which is often the case, the next best grade is choice. When you buy choice, be sure to look for cuts with abundant marbling.
  3. Size Does Matter! In grilling, all steaks are not equal. Thickness is very important. Steaks at least 1” to 1 1/2” thick are best for grilling. Their marbling and thickness make ribeye, New York strip, porterhouse and T-bone steaks ideal for grilling. They are all flavorful, but the steaks with a bone, such as porterhouse and T-bone, have even more flavor. The thicker cuts can sear on the outside and still not be overdone inside. While a thinner cut, anything under an inch, is likely to dry out on the grill.
  4. Bring ‘em in from out of the cold. Steaks should be at room temperature before grilling. Be sure to allow ample time for meat to reach that temperature after being refrigerated.
  5. It’s got to be hot! Pre-heat the grill to 600-800 degrees and keep it at that temperature for 30 to 45 minutes before putting the steaks on. It’s during the first few minutes of grilling that the high temperature sears the meat, forming the coating that seals in those tasty juices. In fact, chefs agree that high direct heat is almost as important as the meat itself.
  6. Stick a fork in it? Never!! Always use tongs or a spatula to turn over a steak during grilling. And resist the temptation to use a fork to test the steak for doneness as its being grilled. A fork will pierce the meat and allow the juices to seep out. Sticking a fork (or a meat thermometer) into a steak during grilling is almost like testing an egg by breaking it open while it’s being boiled.
  7. Won’t let go? If the steak sticks to the surface when you’re trying to turn it over, stop trying. It’s a sure sign that it needs more searing on that side. Give it more time.
  8. Choosing the grill of your dreams. Here are some tips on selecting, operating and maintaining your grill: Gas vs. charcoal:Gas grills have higher fuel economy, are easy to start, have instant flames, are easier to clean (just brush the grill), there’s no messy charcoal to dispose of and turning a dial will regulate and maintain a desired temperature.
    Charcoal grills impart a distinctive smoky flavor many prefer, especially when mesquite is used, and produce a higher temperature for faster searing. But, remember you’ll have to take care of the used charcoal after grilling.The best of all possible grills? Some models now on the market combine gas and charcoal grills in one unit. Many are made of stainless steel, making them durable and easy to maintain.
  9. Medium or rare? A done deal. It’s all in the palm of your hand. Simply compare the firmness of the meat with the following tricks to test if your steaks are done.
  • For a rare steak: Squeeze the pad at the base of your thumb. It should feel spongy and offer very little resistance.
  • For a medium steak: Press on the middle of the palm of your outstretched hand. It should feel firm and snap back quickly.
  • For a well-done steak: Squeeze the base off your small finger. It should feel very firm, with almost no give. However, chefs strongly advise against cooking beyond medium, noting that doing so is likely to dry out the meat and rob it of its flavor and tenderness.
  • One good turn…is enough! After you put your steak on the grill, don’t turn it over before at least five minutes of grilling have elapsed on one side. Turning too soon can prevent searing from taking place. The steak should be seared on one side, then turned, seared on the other side and allowed to cook to the preferred doneness.

 

 

About The Wild Mushroom Steakhouse

Since opening its doors in 2009, The Wild Mushroom Steakhouse has been a dining destination for locals and tourists alike. Co-owned by John Shepherd and Chef Jerrett Joslin (An Award of Excellence Winner from Wine Spectator), the duo boast nearly two decades of experience in the restaurant industry and have mastered the task of offering delicious, upscale cuisine in an intimate atmosphere for a one-of-a-kind experience. The restaurant showcases an ever-changing menu that combines astonishing creativity with gourmet classics as well as a plethora of cutting-edge cooking techniques. In addition to receiving awards for their Prime Rib, Mac N Cheese and Chilean Sea Bass, the steakhouse was also listed as “Worth the Drive” by Fort Worth Magazine. The Wild Mushroom Steakhouse is located at 1917 Martin Drive in Weatherford, Texas and can be reached at (817) 599-4935. Find them on Facebook at “The Wild Mushroom Steakhouse & Lounge.”

Best Grilling Cookbooks:

If you can’t see the grilling cookbooks shown before, just click the link!

Filed Under: Cooking 101: How to Cook!, grilling, Summertime Favorites Tagged With: , ,

THE Best Drinking Glass is a Drinking Jar

January 17, 2013 By Leave a Comment

The Handle Does it For Me

There’s enjoying a glass of iced tea, and then there’s enjoying a glass of iced tea! My aunt has always had a great little collection of glass jars with handles. For as long as I can remember, when any of us have tea (or Diet Dr. Pepper or.. egads!… water) at her house, it’s in one of these great little jars with handles.  The one pictured here is one of a Libbey Country Fair 16-Ounce Drinking Jar with Handle, Set of 12 (available on Amazon).

My aunt’s tea was (and is) always so good, too. She never sweetens her tea, and even though I usually prefer sweet tea, her’s always tastes great to me.  I’m convinced she has some sort of a little secret that only aunts are privy to.  At any rate, she got me hooked on drinking jars with handles.

For one thing, I prefer drinking out of glass because plastic sometimes tastes like dish washing liquid.

Never a good thing.

I’m also convinced, in my strange little brain, that you’re able to get glass cleaner than plastic.  Does that make perfect sense? No. Do I have any proof of my assessment? Of course not.  But the fact that it “feels” cleaner to me is more than enough reason for me to choose glass over plastic.

The advantage these glass drinking jars have over a lot of other glasses is their thickness. They don’t break as easily, which is a huge advantage to someone as accident prone and clumsy as I am.  Even I can carry one of these babies around the house or yard without the scenario ending in 1, 3, or 26 band aids.

Click through the link above or the image to the right for more information.

Filed Under: Dishes, Gifts for Tea Lovers, Shop, Summertime Favorites, Tea Tagged With: , ,

The Best Potato Salad Recipe in the World… Period!

December 18, 2012 By Leave a Comment

A Barefoot Contessa Recipe That'll Make You Forget Every Other Potato Salad You Ever Knew

Barefoot Contessa Recipe for Potato Salad

This Barefoot Contessa Potato Salad recipe calls for a Buttermilk and Dill Dressing (above) that’s so amazing I could eat it with bread… or without bread…

I watch the Food Network and The Cooking Channel for many reasons.

  1. Alton Brown is television magic – I’d rather watch a Good Eats I’ve seen a million times than anything new on network television.  And I do.
  2. Rachael Ray, Guy Fieri, and Paula Deen are also TV magic.  Watching them feels like home.
  3. I’ve never watched a single episode without taking something away – either a recipe that goes on to become a family favorite, a tip I use again and again, or inspiration for something fresh and different.

I have recipes from the masterminds above that I use so often I almost forget where the recipe first came from.  I also have several Emeril (I miss Emeril Live to this day!) recipes that are staples.

Talk about TV magic, they should give Alton or Guy a “Live” type format for prime time. I’d never miss a second.

Due to the times of day I’m able to turn on FN or TCC, I’ve never actually seen an entire episode of The Barefoot Contessa.  I’ve used (and have been blown away by) some of her recipes off of the Food Network‘s website, but I only recently caught a full episode.  And this coming from a self-confessed Food Network addict!

I loved what I saw so much that I’m going to record Ina Garten’s episodes and follow her regularly.  The woman knows her recipes!  In fact, in the episode I watched, she made a potato salad that I instantly knew I’d be making – as in the very next day.  It called for Buttermilk, and if you look at the title of my cooking website (Buttermilk Press), you’ll get an idea of how I feel about buttermilk!

Ina Garten’s Potato Salad recipe (below) is easily the most beautiful and delicious potato salad I’ve ever made or tasted.  It’s simply out of this world fantastic and will make you forget every other potato salad you ever knew.

In my version, I used Yukon Gold potatoes – not because I was being cute or trying to one-up an expert (far from it). My little grocery store simply didn’t have any small white potatoes.  The Yukon Golds worked beautifully though.  Everything else I did just as the Contessa suggested.

The recipe came from an episode titled Pooch Party (anyone who loves dogs is cool in my book).  I highly recommend clicking through and making the birthday sheet cake. The cake and icing looked uncommonly Heavenly. They’re on my “to make” list.  I plan on making the cake for New Year’s Eve.

As for the Potato Salad recipe (below the picture of my potato salad) – you MUST make this soon.  It would be amazing for Christmas Eve or Christmas Day (or any other day of the year). It’d be excellent served with leftover ham sandwiches.  Trust me, this recipe will blow your mind and your family will talk about it for weeks.

Best Potato Salad Ever

Barefoot Contessa’s Potato Salad Recipe


3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Barefoot Contessa, aka Ina Garten,  I love you muchly for this recipe.

Barefoot Contessa Cookbooks (I’ll take one of each, thank you very much!):

Filed Under: Barefoot Contessa, Buttermilk, Food Blog, Salad Recipes, Summertime Favorites Tagged With: , ,

Mandarin Orange Salad Recipe

October 23, 2012 By Leave a Comment

Perfect Side Dish for Holidays as Well as Everydays!

Orange Salad

The Mandarin Orange Salad shown above is everything you could ask for in a side dish:

  • Easy to make
  • Inexpensive ingredients
  • Delicious
  • Perfect for holidays AND everyday

I love to embrace whatever season we happen to be in the middle of with colors and flavors. I always have seasonally-appropriate napkins, decorations, candles, etc.  Sort of a “don’t just live in the moment, embrace the moment” type thing. I also like for my food and drinks to reflect the colors and scheme of things.

Yes, as a matter of fact, I do think too much, how could you tell?

The Mandarin Orange Salad recipe here is a favorite for several times of year.  I love it in Autumn because of the gorgeous orange color (you could even add a few drops of orange food coloring to make it even more orange for Halloween, Thanksgiving, Syracuse football games…). It’s also great in Summer because it’s obviously quick and easy to make and cool and refreshing to eat.

Around Christmas, you can replace the mandarin oranges with a drained jar of cherries and replace the orange jello with cherry.  Gorgeous.

Print
Mandarin Orange Salad
Recipe type: Salad, Dessert
 

This beautiful salad is as delicious as it looks!
Ingredients
  • 16 oz small curd Cottage Cheese
  • 1 small box orange jello
  • 9 oz. Whipped Topping, thawed
  • 1 small can crushed pineapple, drained
  • 1 can Mandarin oranges, drained

Instructions
  1. Simply mix the ingredients together and chill.

 

Filed Under: Fall Favorites, Food Blog, Fruit Recipes, Quick and Easy Recipes, Salad Recipes, Summertime Favorites Tagged With: , , , ,

Cucumber and Buttermilk Soup With Sourdough Croutons

July 10, 2012 By Leave a Comment

They Had Me at Buttermmilk...

Cucumber Recipes

I’m a cucumber lover from way back. I can remember picking cucumbers with my dad in our garden, wiping them off, and eating them warm and juicy right off the vine.

I love them in salads (like the Sour Cream Cucumber Salad), in vinegar, water, and sugar with onions, and even sliced in ice water. Heavenly!  Naturally, I also love all varieties of pickles – when cucumbers get a little tipsy, it’s a yummy thing.

For a cute way to serve cucumbers to your kids, see How to Get Your Kids to Eat Vegetables.

I’ve never tried cucumbers in soup, but here’s a recipe I’m bookmarking for late summer/early fall. With the soaring temperatures we’ve had lately, it’s hard to think about serving soup – but as soon as the weather cools off just a little bit, I’m going to be all over this cucumber soup!

Buttermilk and avocado lend tang and creaminess to this light, bright soup.

Print
Cucumber and Buttermilk Soup With Sourdough Croutons
Recipe type: Soup
Serves: 4
 

Ingredients
  • 2 pounds cucumbers
  • 2 cups buttermilk
  • 1 ripe avocado, diced
  • 1 tablespoon tarragon leaves
  • 1 tablespoon mint leaves
  • 1 tablespoon white-wine vinegar
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
  • 1 cup sourdough croutons, for serving

Instructions
  1. Peel, halve and, if necessary, seed cucumbers. Dice enough cucumbers to set aside 1 cup for garnish; roughly chop the remaining and place in a blender.
  2. Add buttermilk, avocado, herbs, vinegar, sugar and salt to the blender and blend until very smooth, about 2 minutes. Strain soup through a fine mesh sieve and thin with water to desired consistency.
  3. Season soup with salt and pepper, cover and chill at least 2 hours.
  4. Divide soup among bowls, drizzle with oil, garnish with croutons and serve.

Total Time: 2½ hours For more cucumber recipes, be cool as a cucumber and click the link!

Filed Under: Food Blog, Soup, Stew and Chili, Summertime Favorites, Vegetarian Dishes Tagged With: , , ,

Glass Water Bottle from Starbucks

April 2, 2012 By Leave a Comment

Toss out the Plastic and Metal Bottles!

Glass Water Bottle

 

Sweet. I LOVE to keep my tea close but I’ve never been overly fond of plastic or metal reusable drink bottles. Somehow they just never seem quite “clean” enough.  I wind up washing them out so much it’s a wonder they don’t just evaporate.

The beautiful glass water bottle above is from Starbucks. I’m not sure if it’s available in their stores or not, but it’d be worth checking. If not, you can order it online. It’s available in other colors, too.

Product Description, from Starbucks:

Glass Water Bottle – Slate, 16 fl oz: A better way to quench your thirst, this reusable water bottle is a beautiful alternative to disposable plastic bottles. Free of plastic or metal taste, it’s great for enjoying iced coffee, iced tea or other cold beverages. It features a protective slate-blue silicon sleeve for a soft, comfortable grip and a leak-resistant, locking lid with convenient carrying handle. Both the 50% post-consumer glass bottle and its easily removable translucent sleeve are dishwasher safe. It holds up to 16 fl oz of cold beverages only. Do not microwave.

More Reusable Glass Water Bottles:

Filed Under: Beverages, Dishes, Summertime Favorites Tagged With:

Sour Cream Sauce for Fruit Recipe

March 30, 2012 By Leave a Comment

From Newman's Own Cookbook

Newman's Own Cookbook

As you well know, I collect cookbooks with a crazy passion often reserved for chocolate cheesecake.   I take a great deal of pride in my hundreds of cookbooks.  While a lot of time and money has gone into collecting them, the main thing I love about them is the fact that so many are family heirlooms. Some are probably worth money right now (not that I’d ever part with a cookbook my grandmother wrote “yummy!” in) -  and others are simple little cookbooks that were used to raise money for churches or schools.  It would appear that my mom bought any and every cookbook anyone tried to sell her!

One of the cookbooks I use most often, actually, came from my mom’s collection. It’s the Newman’s Own Cookbook. It’s not as old as a lot of the cookbooks in my collection, obviously – so it’s not an oldie, but it is a goldie.

A favorite recipe from this cookbook is Fresh Fruits with Sour Cream Sauce. This Heavenly creamy sauce will have your family fighting over fruit instead of potato chips and chocolate chip cookies for a change. You’re going to love it.

Fresh Fruits with Sour Cream Sauce

3-1/2 cups sliced fresh fruit
1/1/2 cups sour cream
1/3 cup packed dark brown sugar
juice of 1 lemon
1 teaspoon finely chopped fresh mint plus mint sprigs for garnish (optional)

Keep the fruit chilled until ready to use.

In a bowl, combine the sour cream, brown sugar, lemon juice and mint, and stir together until the sugar is dissolved. Pour the sauce into a serving bowl, cover, and chill until serving time.

Serve the fruit garnished with the mint sprigs and pass the sour cream sauce as a topping. Serve with crisp cookies.

My preferences:
The book recommends banana, mango, papaya, kiwi. I prefer berries, melons, apples, and grapes, however, so I throw together varying combinations of apples, strawberries, blueberries, blackberries, raspberries, watermelon, cantaloupe, and grapes. Naturally, you can just use whatever fruit your family prefers.

I’ve never used mint in this recipe, even though we always have mint in our herb garden. Go figure. I’m sure it’d look gorgeous, though! My main thing with mint is that, typically, if it’s present, it’s often the only thing my taste buds concentrate on. I take one bite and my brain says, “Mint!” I love the flavor, almost as much as the smell, I just don’t want it to steal the show all the time.

This fruit salad is fantastic served with almonds crushed on top – or even with nuts served nearby. I’m nuts for nuts, though, so I serve them with as many things as possible. They’re SO healthy!

A few other recipes from Newman’s Own Cookbook:

  • Potato Salad with Two Mustards Dressing
  • Roasted Herbed New Potatoes with Spinach
  • Whoopi Goldberg’s Big Bad Ass Beef Ribs
  • Julia Robert’s Fresh Peach Crisp
  • Gene Shalit’s Spaghetti Carbonora
  • Incredible Cobb Salad
  • Herbed Samon Fillets in Foil
  • Mediterranean Fish Fillets
  • Joanne Woodward’s Cioppino
  • Blaze’s Shrimp and Sausage Creole
  • Twice-Baked Potato over Spinach, Broccoli, and Peppers
  • Tom Cruise’s Linguine with Zesty Red Clam Sauce

Throughout the book are quotes from Paul Newman and pictures from his personal life and career.  Great, great cookbook.

Filed Under: Best Cookbook Recipes, Cookbook Reviews, Fruit Recipes, Summertime Favorites Tagged With: , ,

Tomatoes: Healthy and Delicious

August 24, 2011 By Leave a Comment

They're Even Healthier Than You Think

I’m crazy wild about tomatoes, in and on anything I can convince them to get in or on.  Ironically, my oldest daughter (the Crazy Tea Chick) is allergic to tomatoes. They cause her skin to break out, poor baby.  I  provide alternatives for her when the rest of us are having tomatoes in all their glorious splendor.  Fortunately, there are lots of ways to serve pasta that doesn’t involve tomato based sauces and I’ve even hit upon a few salsas that are all peppers, onions, cilantro, and either black beans or roasted corn.

However, for the rest of us, it’s tomatoes all the way. Last night I made a trip to the garden and returned with nearly everything I needed for a killer salsa. Salsa, like tuna fish and guacamole, is one of those things I seldom make the same way twice in a row. I have a favorite GE appliance, a blender, but I never use it when making salsa. It should always be made by hand. Last night I made a salsa I named “Four Pepper Salsa” and it was a particularly big hit with my husband.

When making Summer salsa, I love to use cherry, grape, and Roma tomatoes because they’re less juicy than their larger, rounder counterparts.  I’ve got nothing against their juiciness, mind you, but when my tortilla chip takes a dip, I don’t want it to come back looking like it just went for a swim.

Entirely uncool.

Here were the components for my Four Pepper Salsa:

  • Orange Cherry Tomatoes
  • Roma Tomatoes
  • Chives
  • Red Bell Pepper
  • Jalapeno
  • Banana Pepper
  • Green Bell Pepper
  • Sea Salt (click here to see why I always use sea salt instead of table salt)
  • A little Olive Oil, simply because I put it in everything
  • One 4 oz Can Green Chiles, drained
  • 1 Clove Garlic
  • 1 Packet Truvia (you could use 2 tsp sugar instead)

The amount of each would depend upon your own personal tastes, as well as how many people you’re serving. If using a food processor, here are a few things to keep in mind:

  • Never add tomatoes as one of the first ingredients.  In fact, if you want the salsa to be super chunky, you might want to simply chop them by hand and add them after everything else has had its spin in the food processor.
  • Blend the following types of food first: peppers, onions, and garlic.
  • Add the drained can of green chiles after the other fruits and vegetables have been added.
  • Season with salt and sugar (if desired) at the end.

Some people hit their salsa with a splash of vinegar each and every time they make salsa. With me, it depends on the mood I’m in.  IF you do use vinegar, by all means counter it with a little sugar, Stevia, or Truvia.

Salsa, like so many things in the kitchen, is best when you experiment with different ingredients and techniques. Come up with the combinations that blow you away.

My batch of salsa pulled triple duty: We ate it at supper last night with Fried apples and Sour Cream Chicken and tortillas.  Later in the evening, I made fried Angus hot dogs and my husband topped his with some of the salsa.  This morning, I made omelets and used the chunky salsa, along with cheese, as the filling.  All the peppers and tomatoes were excellent with the eggs.

Health Benefits of Tomatoes and Tomato Products

Even if I weren’t obsessed with the taste of tomatoes and tomato-based foods, their health benefits, alone, would cause me to be a fan.  Because of their Lycopene, tomatoes are incredibly healthy
for your heart health. Whether they’re fresh, in tomato soup (a personal favorite lunch), spaghetti sauce, chili, salsa, or even ketchup!  The more you work tomatoes into your diet, the happier your heart will be.

However, did you know that tomatoes are considered to be super heroes when it comes to preventing cancer?

From You, Staying Young: The Owner’s Manual for Extending Your Warranty by Michael F. Roizen, M.D. and Mehmet C. Oz, M.D. (an excellent book you HAVE to read):

Studies show that the risk of developing certain cancers decreases when you eat ten or more tablespoons a week of tomato sauce. Many believe that the active ingredient responsible is lycopene, a carotenoid known for its antioxidant properties. All tomato products contain lots of lycopene, but it’s more available to the body when it’s cooked. While you’re at it, add some cruciferous vegetables like broccoli to your sauce. They contain chemicals that prevent cancer. – Page 124

Right below this paragraph in the book (did I mention that it’s an outstanding book or that you HAVE to read it?), the doctors remind us of the importance of Olive Oil: “In a test of olive oils, researchers found anticarcinogenic properties in monounsaturated fat. That would mean that olive oil, rich in monounsaturated fat, is not only a heart helper but may also deter cancer. That helps explain why, compared to northern Europeans, southern Europeans, whose diets tend to overflow with the oil, have lower rates of both heart disease and cancer.”

Findings such as these are why I work olive oil and tomatoes into our meals as often as possible. Sometimes I simply slice fresh tomatoes and drizzle olive oil and basil over them. Roasted or unroasted, this is an excellent side for just about anything – anytime of the day or night. A big ball of fresh Mozzarella cheese is a delicious companion.

Tomato SaverTomato Saver by Gourmac

Filed Under: Fruit Recipes, Health and Fitness, Kitchen Gadgets, Mediterranean Diet, South Of the Border, Summertime Favorites, Vegetables Tagged With: , , , , ,

Let’s Toast a Southern Breakfast

August 22, 2011 By Leave a Comment

Fried Green Tomatoes, Okra, and Eggs Over Easy

Fried Green Tomatoes, Fried Okra, and Eggs Over Easy on Toast

Every season has its own special beauty and its own personal bragging rights.  When it comes to food, summer gives us plenty of reasons to smile. Fried green tomatoes, fried okra, fresh tomatoes, cucumbers, corn, peppers, squash, and herbs more or less turn the smile into a pirate laugh.

Saturday morning, I knew what I wanted to make for breakfast before I even got out of bed. The green tomatoes and okra were calling to me from the garden.  I could, honestly, eat fried green tomatoes and fried okra every single day and never complain. Delicious, delicious, delicious.

I washed, sliced, and plunged my green tomatoes and okra into a bath of beaten egg.  Then I coated them with yellow cornmeal, seasoned with pepper.  The true secret to great fried vegetables is using yellow cornmeal.  Sometimes I use a mixture of flour and cornmeal, but I go with JUST the cornmeal most of the time.

I also change up what I fry the vegetables in. Butter flavored Crisco is a fun choice but Saturday morning I used a mixture of butter and vegetable oil.  I fried the tomatoes and okra until they were golden brown, then removed them and rained salt over the top. Then I put them on a plate on the back of the stove to keep warm.  On my griddle, I fried our eggs over easy while toasting the bread (with real butter, of course – big difference).

Then I threw them all together and we dug in as though our lives depended on it.

When frying green tomatoes, okra, squash, peppers, onions, or even cucumbers – I think it’s always best to kind of experiment. What floats my boat (egg bath + yellow cornmeal or yellow cornmeal and flour) may leave your boat docked.  What you choose to fry your vegetables in greatly affects the flavor and texture. You’d never want to fry the food in butter alone, as it gets entirely too hot and brown, however pairing it with oil makes it much more reasonable.

Another great way to enjoy fried green tomatoes and eggs is to put them together (maybe with a little ham, bacon, or Canadian bacon) on a toasted English Muffin. The sweetness of a fried green tomato is positively Heavenly

Filed Under: Breakfast and Brunch, Summertime Favorites, Vegetables, Vegetarian Dishes Tagged With: , ,
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