Pesto’d Salmon Broiled with Tomatoes!

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Yes, I took that fresh aromatic live green pesto and created a layer over a good portion of salmon and then covered it with fresh tomatoes and into the oven for a good 15 minutes….and when it was done, it was amazing…..the freshness of the pesto with the salmon and the tomatoes just made me happy!

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It’s All Your Fault, Foodie Bloggers!

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The small salad I had for dinner was no match against your amazing posts with vibrant photographs that almost made me want to be able to reach into the computer screen and pull out your dishes!

You made me run to my kitchen and rummage….finding eggplant, tomatoes and red onions, dusted with extra virgin olive oil, black pepper, kosher salt and turmeric…..and broiling to my heart’s content with just a little bit of shredded cheese! This will have to do for the time being until I have more time to make your dishes!!

 

Best comfort food for a chilly day in Miami? Why, Tomato Soup, of course!

ImageWoke up to 56 degrees……but in Miami, that feels like it’s a lot colder than it really is! I bundled up to go to work, in Boots, Sweater, Scarf and Coat.  Yes, it was That Cold to me.

On my way home, I passed an open field where they were selling fresh fruits and vegetables….so I stopped and walked right up to the stand where they had some gorgeous colorful vegetables. My grumbling stomach said…it’s time to make Tomato Soup!

I purchased some large tomatoes, a poblano and vidalia onions.  Couldn’t wait to get home in order to start creating a new style of tomato soup.

As soon as I walked into my kitchen, out came a large cookie sheet, where I spread out the tomatoes, poblano pepper and vidalia onions to broil them first. Into a stovetop pot went garlic, tomato paste, tomato sauce, dash of kosher salt, pepper, smoked paprika, and the juice of one lemon, as well as two cups of low sodium chicken broth.  As soon as I could smell the lovely aroma of the broiled tomatoes and the vidalia onions,  the tomatoes were peeled, and then were chopped up with the vidalia onions and the poblano pepper, and all went for a swim with the rest of the ingredients in the stovetop pot. After a good 20 minutes, small batches of the soup went into a blender, where it liquified the vegetables together….such an amazing aroma came from this light and superbly flavorful soup.

But there was something missing…..I always keep my biscuit mix nearby, so in went one cup of the tomato soup, as well as half a cup of parmesan cheese and 1/3 cup of chopped bacon.  In just 12 minutes at 400 degrees, the tomato soup biscuits were done!

Yum……now where did I put my soup spoon????

 

A Healthy Alternative for Brunch after a good Insanity Workout!!!

Another morning workout left me wilting and soon after I had to run to the kitchen to see what I would come up with in order to re-fuel this body.  Out of the fridge came:

2 eggs

asparagus

1 tomato

chicken

1/8th cup crumbled bacon

and from the cupboards, salt and pepper.

Heating a pan on high, after a light olive oil spray, went the asparagus with tomato, a dash of salt and black pepper, which I allowed to cook for about 5 minutes.  While that was cooking, I whisked the two eggs with the crumbled bacon and cut up some leftover baked chicken (half a cup, cubed).  As soon as the asparagus was cooked, in went the chicken and the eggs and everything got cooked together. When the eggs were done, I integrated them together and you could say that I created my own style of “fritata” with these healthy options.

I found that I had some flat bread in the fridge, so out came one which was placed on the plate and the veggie mix went on top.

It was healthy and delicious!

Oh, what a day! And I mean last Saturday, March 24th at Tart & Berry

I had such a Great Time!  Talk about intense baking…..last Friday I ran home from work and made quite a few goodies:

  • Nespresso/Chocolate Mini-cupcakes
  • Strawberry Mini-cupcakes with fresh Strawberry/Neufchatel Cheese Frosting
  • Lemon/Key Lime Mini-Cupcakes with fresh juice
  • Chocolate & Peanut Butter Mini-cupcakes, with a hint of orange
  • Banana and Dulce de Leche Mini-cupcakes

And on the savory side

  • Parmesan, olive and sundried tomato mini-mini biscuits, and last but not least
  • Corn and black bean mini-muffins!

I had a grand time baking and what fun it was to meet so many people!  We had quite a few hundred that stopped by to taste mini-baked goodies made by yours truly, as well as try the numerous yummy yogurts and awesome paninis and salads that Tart & Berry sells!

Make sure to stop by Tart & Berry and try out their Tiramisu yogurt…..talk about severe yum factor!!!!

It was almost too hot to handle!

I love tomatoes. Just adore them….there’s so much that you can do with them, and it was going to be a friend’s birthday and she likes hot sauce, so I thought to myself…..let me just create a home-made “hot sauce”! 

I went to Whole Foods and purchased habaneros…..and promptly found out just how potent they are….those chilies will definitely clear your sinuses and fast! A tip….do not, under any circumstances, touch your face after chopping up habaneros…..they will sting you and wake you up faster than you can blink! Believe me, I had a personal encounter and let me tell you, I felt the burn!!!

So I opted to use about 6 oz. of tomato paste, 2 habaneros (what was I thinking….but it was my first time working with them!!!), black pepper, cayenne, red pepper, Louisiana hot sauce, and let it all come together in a food processor….and boy, was it HOT! 

Not only did I make the “hot sauce,” I also used this sauce to make parmesan-hot sauce biscuits, which did not take off the roof of my mouth. They were actually good and not too spicy.

 

 

Tomato-garlic-lemon bath for chicken and broccoli!

My love for tomatoes is never ending.  So what to do when I’m not feeling so good? Cook, of course!  I started off by heating an 8 oz. can of tomato sauce, then included some minced garlic, black pepper and sliced one large lemon and placed those slices on top of the tomato sauce. I let that simmer for about 8 minutes and then decided to add chicken thighs with the skin on, so the chicken cooked in a very nice tomato bath.  I also placed a dab of unsalted butter on top of the chicken. After 15 minutes, I flipped the chicken on its other side, covered it back up with lemon slices and let it finish cooking in another 15-20 minutes.  It was a good thing I had some left over broccoli, and that went in the pan to cook in the tomato-garlic-lemon sauce.

It’s not just chicken soup that can make you feel better.  After having a good portion of this yummy dish, I felt 150% better!