Baked Stuffed Tomatoes

Baked Stuffed Tomatoes
3 large tomatoes
Salt and pepper
¼ cup finely chopped onion
¼ teaspoon garlic powder
1 tablespoon chopped fresh basil
2 tablespoons minced fresh parsley
1 teaspoon chopped fresh thyme
1 cup soft breadcrumbs
Extra virgin olive oil

Preheat oven to 400 degrees.
Cut tomatoes in half. Do not peel, but gently squeeze removing juice and seeds. Sprinkle lightly with salt and pepper. Place tomato halves in a buttered shallow baking pan. Toss together onion, garlic powder, basil, parsley, thyme and breadcrumbs. Spoon into tomato halves and drizzle with olive oil. Bake for 10 minutes. Yield: 6 servings.

Baked Italian Sandwich

When you're in a hurry, this make ahead sandwich will save the day! In winter, serve with a good hot soup. In summer, serve with pasta salad. Yumm and done!


Baked Italian Sandwich

1 (16-ounce) loaf Italian bread (or other bakery rustic bread such as Foccacia or Cibatta)
Extra virgin olive oil
Fresh ground black pepper
Red pepper flakes, optional
Sliced turkey pepperoni
Sliced sweet onion (Vidalia, in season)
3 – 4 large tomatoes, sliced
Mozzarella cheese slices
Green pepper, sliced into rings
Banana pepper rings
Fresh basil leaves, shredded
1 teaspoon dried oregano

Preheat oven to 350 degrees.

Slice bread in half horizontally. Drizzle each half with olive oil (use plenty, don’t be stingy) and sprinkle lightly with salt and pepper. Add red pepper, if desired.

Layer remaining ingredients in order given on bottom half of bread. Replace top of bread and wrap tightly in aluminum foil. Bake for 30 to 40 minutes – just until cheese melts and oozes. Remove from oven, cool slightly before slicing across into 4 - 6 individual sandwiches. Serve immediately. Yield: 4 – 6 servings.

Lemon- Graham Icebox Cake

I guess I should apologize for sooo many desserts, but it's sooooo hot and anything cold looks sooo yummy! And besides, desserts are the best part of a meal... at least sometimes. Last nite we had grilled chicken and grilled veggies for a light supper so we had room for peach cobbler with homemade ice cream. Is that rationalization or what?

This recipe arrived in my e-mail today...I haven't tried it, but thought it looked promising. I remember the old fashion lemon ice box pies with the vanilla wafers standing up around the edges.... cold, creamy and lemony. This recipe sounds similiar. And why couldn't you substitute vanilla wafers for graham crackers?? And, if you're REALLY in a hurry, you could use instant pudding.

Lemon-Graham Icebox Cake

3 large egg yolks
1/2 cup plus 1 tsp. sugar
2 tablespoons plus 1 tsp. cornstarch
2 teaspoons finely grated lemon zest
1/8 teaspoon salt
1 1/4 cups whole milk
1/2 cup lemon juice (from about 3 lemons)
12 graham crackers
1/2 cup heavy cream


In a small saucepan, whisk together yolks, 1/2 cup sugar, cornstarch, lemon zest and salt. Gradually whisk in milk until smooth. Cook over medium-low heat, whisking constantly, until mixture thickens, about 5 minutes. Remove from heat and whisk in lemon juice. Strain mixture through a fine-mesh sieve into a clean bowl. Cover with plastic (pressing directly onto surface of custard to prevent a skin from forming) and refrigerate until cool, about 30 minutes.

Line bottom of an 8x11-inch baking dish with 6 graham crackers (break into pieces to fill space, if necessary). Spoon 1/2 of pudding over graham crackers, spreading into an even layer. Repeat with remaining 6 graham crackers and rest of pudding. Cover; refrigerate for at least 30 minutes, or up to overnight.

Just before serving, whip cream with remaining 1 tsp. sugar until it holds stiff peaks. Spread whipped cream in a thin layer over top of cake. Cut into squares to serve.

Black Walnut Poundcake Recipe

Black walnut is an not acquired taste. I believe you're born either loving it or hating it (much like Auburn and Alabama). Caney, sweet husband of my friend Cheryl, loves it. Not so much so for me, but I am happy to bake for him. You see, my friend is going through round 3 with the "nasty C". She deserves a medal. Caney deserves a cake. So, there you have it! Baked and ready for delivery. I hope it will bring even the smallest smile to his face. And I hope he'll share with Cheryl!


BLACK WALNUT POUND CAKE
1/2 cup shortening
1 cup butter
3 cups sugar
5 eggs
1/2 teaspoon black walnut flavoring
1 teaspoon vanilla extract
1 cup evaporated milk
3 cups all-purpose flour
1 teaspoon baking powder
1 cup chopped black walnuts

Preheat oven to 325 degrees.
Cream butter and shortening. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well. Add flavoring and beat well. Mix 1/4 cup of flour with nuts. Sift remaining flour with baking powder and add alternately with milk, starting and ending with flour. Fold in floured nuts. DO NOT BEAT.

Bake in greased and floured tube cake pan for 1 hour and 20 minutes or until wooden pick inserted in center comes out clean.

Crunchy Green Bean and Cherry Tomato Salad

One of the most wonderful things about summer cooking is cold food! I love making something today and having enough leftover so that I don't have to cook for several days. When you have a refrigerator full of those kinds of dishes, all you need is a quick grilled meat and you're good to go!

Buy (or pick) the smallest, most crisp, tender, young green beans you can find for this salad. Pair them with halved cherry or grape tomatoes, Vidalia (or other sweet onion)and toss with an easy basil vinaigrette. If you don't have a pot of basil growing on your porch.... shame on you!!! It's soooo easy to grow and produces all summer. Just be sure to give it plenty of water in hot weather!

Crunchy Green Bean and Cherry Tomato Salad
1 pound fresh green beans, trimmed
2 tablespoons water
2 cups halved cherry or grape tomatoes
1 medium Vidalia onion, thinly sliced
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons balsamic vinegar (or more red wine, if you don't have balsamic)
1/2 teaspoon sugar
1 tablespoon chopped fresh basil

Place green beans and water in a microwave safe bowl; cover tightly with plastic wrap and microwave on HIGH for 5 minutes. Drain, rinse with cold water and chill quickly. (I fill the bowl with ice!)
Combine green beans, tomatoes and onions in a large glass serving bowl.
Combine oil, vinegars, sugar and basil in a small bowl. Whisk unti well combined. Pour over beans and veggies. Refrigerate several hours or several days!

Grilled Herbed Summer Veggies

These are as good cold as they are warm! Pouring the sauce/marinade over the cooked veggies allows them to absorb the flavors. Grill enough for leftovers. You'll be glad you did! Add your favorite veggies.... thick slices of onion, tomato halves... etc.... these are one of our favorites!

Grilled Herbed Summer Veggies
1 large eggplant
2 med yellow squash
2 med zucchini
2 med red peppers
2 Tbsp extra virgin olive oil

1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 clove garlic, minced
1/4 cup fresh parsley, minced
1/4 cup fresh basil, chopped

Slice eggplant crosswise into 1/2-inch thick slices. Sprinkle with salt on both sides and set aside for 30 minutes. Rinse salt from eggplant; pat dry with paper towels.

Cut squash and zucchini in half lengthwise. Cut pepper into 1-inch wide strips. Brush all vegetables lightly with 2 tablespoons olive oil. Place on grill over medium heat. Grill for 8 minutes on each side or until fork tender and brown. Remove from heat, place in a serving dish with sides. Mix 1/4 cup olive oil, balsamic vinegar, garlic, parsley and basil. Pour over cooked vegetables. Let stand for at least 15 minutes. Serve warm or room temperature. Refrigerate leftovers.

Peach Cobbler postscript

Explaination necessary! Chilton County is a small community about 30 miles south of Birmingham,AL and the "seat" of peach production in Alabama. There is obviously something in the soil or climate that gives the peaches their unique taste. Much like the Vidalia onions of South Georgia that are unique to that area. Of course, I also have wonderful childhood memories of "family outings" to Chilton County (about an hour north of where I grew up in Marion,AL) to pick peaches every summer. Mama (and I) made peach preserves, pickled peaches (from the tiny, red Indian peaches) and froze them for cobblers all winter long. When I close my eyes, I can still call up the smell of the peaches as they were peeled and "worked up", as Mama would call it. The entire kitchen was covered with sticky sweet peach juice as well as our arms down (or up) to our elbows.