Category: tomatoes

Spicy Fried Red Tomatoes With Cilantro Tartar Sauce

Spicy Fried Red Tomatoes with Cilantro Tartar Sauce

Use firm and meaty ripe red tomatoes for these crispy cheesy fried red tomatoes! Spicy hot potato chips are perfect, but use your favorites (dill pickle are yummy)…

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Crispy Fish Sandwich With Roasted Tomato, Peach and Nectarine Jam

Crispy Fish Sandwich with roasted tomato, peach and nectarine jam

Enjoy those last summer tomatoes in this sweet n’spicy jam… roasted tomatoes, peaches and nectarines! Spoon over cream cheese or on crispy fish sandwiches.

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Tomato Swiss Slab Pie

Tomato Swiss Slab Pie with fresh dill

What makes a juicy ripe tomato even better? How about a cheesy, buttery flaky crust underneath with the bright, fresh flavor of dill! Serve this Tomato Swiss Slab Pie in small wedges as an appetizer, or in bigger wedges as a side dish. Perfect alongside a salad for a light, meatless meal.

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Italian Rotisserie Chicken Salad Stuffed Tomatoes

Throw together this no-cook chicken salad in no time for a tasty meal on a hot summer’s day.

Well here we are, in the dog days of summer!  In my neck of the woods, it’s been the monsoon days of summer. Rain! RaiN! RAIN!  But hopefully, we have a little break in sight for that and can now “look forward” to good old hot.humid.days.of.August!  And who wants to turn on anything that will add to that heat?  Ummmm, nobody.  This recipe for Italian Rotisserie Chicken Salad Stuffed Tomatoes was first published last summer in Carolina Country Magazine and a frequent go-to for me.  We all love to grab a cooked rotisserie chicken now and then… we can do so many things with one… not to mention throwing the skin and bones into the crock pot overnight after pick’n for the BEST flavorful chicken broth. You DO do that don’t you?  Oh there’s so much flavor in those bones and skin (if you don’t eat it) and all you have to do is cover with a quart or two of water, turn on low, and head to bed.  By morning time, you’ll be waking up to the aroma of tasty broth to use for soups, cooking veggies like greens and butterbeans or just to sip. You can throw in some herbs on the front end, or simply cool and freeze and season on the back end depending on how you’ll be using it.  I freeze in pint-size containers and it’s great to be able to grab and cook a little pot of butterbeans or collards with this deliciousness!

So here’s to the versitile Rotisserie Chicken!!  Pick one up today and make this chicken salad twist… ooooh la LA, you’ll be glad you did.

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classy with a bit of sass!!  

Italian Rotisserie Chicken Salad Stuffed Tomatoes

Who wants to cook on hot summer days?  No need with this flavorful Italian chicken salad.... just pick up a rotisserie chicken, throw in a few ingredients and toss with the simple Dijon dressing, and that's it!  Except for a juicy ripe summer tomato you're going to stuff with this good stuff.  

Servings: 8
Author: Wendy Perry
Ingredients
  • 1 rotisserie chicken, skinned, boned & shredded (about 5 cups)
  • 1/2 cup sliced roasted peppers, drained
  • 1/2 cup thinly sliced red onion
  • 1/2 cup diced celery
  • 1/2 cup toasted pine nuts
  • 1/2 cup chopped fresh parsley, plus 2 tablespoons for garniish
  • 1 4 ounce carton feta cheese with basil and tomato, reserve 2 tablespoons
  • 2 tablespoons capers drained
  • 8 large tomatoes, cored and drained upside down
DIJON HONEY MUSTARD DRESSING
  • 1/2 cup Dijon mustard
  • 1/2 cup olive oil
  • 1/4 cup honey
  • 1 teaspoon garlic powder
  • 1 tablespoon Italian seasoning
  • crushed black pepper
Instructions
  1. Whisk all dressing ingredients together. Stir dressing into chicken to coat. Add all remaining ingredients (except the tomatoes) and mix well.

  2. Chill several hours or overnight. Stuff tomatoes and garnish with reserved feta cheese crumbles and parsley. Serve immediately
Recipe Notes
  • Don’t cut out too much of the delicious tomato — just enough to mound the chicken salad!
  • If you have fresh herbs... oregano, rosemary, basil, etc., use them instead of dried for more robust flavor!

#BlackboardBlurbs… a little teachable moment!
So what are capers?

Tomato-Pimento Cheese Shortcakes With Black-Peppered Whipped Cream

 

Serve for breakfast, brunch or alongside your favorite grilled meats!

Sometimes, those of us who create recipes for both pleasure and profit throw together something that becomes a personal favorite. It seems that mine tend to be those using freshly harvested tomatoes! I got most of the tomato gene in my family, because my sister has never liked them, (with the exception of them being turned into something else like sauce that involves some sort of pasta).  Myself, well I live for the first early spring hothouse tomatoes grown by “down the road” friends… be it at my Zebulon home in Franklin County and a quick zip over to The Vollmer Farm, or just up the road a piece at one of my new favorite places near my “other” home in Cedar Point, NC… Winberry Farm Produce Market!  It just so happened I was in Cedar Point when doing my happy dance creating this vision for the first time I’ve had parked in my head for a few years, but just never got around to making it come to life!

This recipe was created for Carolina Country Magazine... where I am blessed to contribute a couple of recipes each month, and occasionally get to write for the magazine too!  We create and shoot for magazines a few months in advance, so both Vollmer and Winberry’s hothouse tomatoes were none too soon for me to start playing with this… what I consider one of my personal “masterpieces!”  What’s not to love? …fresh local tomatoes?  …pimento cheese?  …whipped cream?  Goodness Gracious for sure! Nekkid food… just like God gave it to us.

My guinea pigs all gave this a thumbs up too, confirming what I thought… this one is a keeper.  So without babbling on, here is my recipe for Tomato-Pimento Cheese Shortcakes with Black-Peppered Whipped Cream.  It’s just right for a light summer breakfast or brunch (to be sure with a side of bacon, sausage or country ham)… or my favorite way to eat, alongside a big hunk’o grilled bone-in ribeye! Suit your fancy…

And just a helpful hint… the shortcakes can be made ahead and frozen. Just take out and “freshen” in your toaster oven. The microwave will do too.

I hope you and yours enjoy these as much as I have this summer.  Now run along and make yourself some.  Stay tuned… still to come, more tomato faves, including my Dilly Swiss Tomato Pie.

Tomato-Pimento Cheese Shortcakes with Black-Peppered Whipped Cream

Serve these savory summer shortcakes for breakfast, brunch... and they make a perfect side for grilled steaks, chops and chicken.  The shortcakes can be frozen to quickly revive in your toaster oven or microwave. 

Course: Appetizer, Breakfast, Brunch, Side Dish
Cuisine: American, Farmers Market, Garden Goodies, North Carolina Goodies, Southern, Summer Food
Servings: 12 servings
Author: Wendy Perry
Ingredients
  • 3 1/4 cups biscuit mix
  • 1 cup thick pimento cheese
  • 1/4 cup Duke's mayonnaise
  • 1/2 cup club soda
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
Filling:
  • about 14 large tomatoes
  • 3/4 cup minced sweet onion
  • 4 tablespoons oil, your preferred salad oil
  • 4 tablespoons vinegar, your favorite
  • 4 tablespoons honey
  • 1/2 cup each fresh chopped basil and oregano
  • salt and pepper to suit your taste
Whipped Cream:
  • 1 pint heavy whipping cream
  • 1 8 ounce cream cheese with chives
  • freshly ground black pepper
  • fresh herbs to garnish, chives preferred
Instructions
  1. Preheat oven to 350 degrees. Combine shortcake ingredients and drop by heaping tablespoon onto prepared baking pan. Spread flat with back of spoon.Bake 8 to 10 minutes. Cool.

  2. Stir all filling ingredients together least one hour before serving. Spoon filling over 12 shortcakes, covering each with second cake.
  3. For topping, whip cream and cream cheese until thickened. Blend in pepper.
  4. Top shortcakes with dollop of whipped cream and garnish with fresh herbs.