Tomato Pie

 

There is nothing better than a ripe, juicy summer tomato. I sometimes find it hard to believe that these bright red, juicy fruits are even in the same family as the bland, pinkish variety available at supermarkets the rest of the year.

Tomato pie is a classic recipe that is a delicious way to enjoy this summer treat. Tomatoes take center stage in this dish that is made with simple ingredients.  In this recipe, the taste and texture of the tomatoes don’t get lost in a rich custard. Instead, the additions of cheese and a flaky crust compliment the tomatoes to make this dish irresistible.

Summer tomatoes tend to be very juicy. To make your tomato pie less watery, place the tomatoes in a colander over the sink.  Sprinkle a little bit of salt on them and allow to drain for about ten minutes. This simple step will make your pie easier to slice. If you don’t mind the juiciness, you can skip this step.

When reading the ingredient list, you may question the mayonnaise. Be assured it is an essential addition to this recipe. The thin layer of mayonnaise on top offers a crusty golden top to the creamy, juicy interior of the pie.

Perfect hot from the oven, or equally as good at room temperature as well, tomato pie is perfect summertime fare. Pair it with a leafy green salad and you have a complete meal.

Tomato Pie

1 unbaked pie crust (9-inch), homemade or store-bought
4 medium tomatoes, thinly sliced
Kosher salt and freshly ground pepper
2 tbsp. thinly sliced fresh basil leaves
2 cloves garlic, minced
2/3 cup shredded sharp cheddar cheese
2/3 cup shredded mozzarella cheese
1/3 cup mayonnaise

Preheat the oven to 350 degrees.

Place the pie crust in a deep-dish pie pan. Flute the edges, if desired. Bake until lightly golden brown, about 10 minutes.

While the crust is baking, place tomato slices in a single layer in a colander; sprinkle with salt. Let stand for 10  minutes. Pat dry with paper towels.

Remove the crust from the oven. Layer 1/2 the tomatoes slices on the bottom of the crust. Season with salt and pepper. Sprinkle 1 clove of minced garlic and 1 tablespoon of sliced basil evenly over the top. Sprinkle 1/3 cup cheddar cheese and 1/3 cup mozzarella cheese over the tomatoes. Arrange remaining tomato slices over the cheese. Season with salt and pepper. Sprinkle the remaining garlic, basil, and cheeses evenly over the top of the tomatoes. Evenly spread the mayonnaise over the entire pie.

Bake until golden, about 30 minutes. Let cool 5 minutes before serving.

Serves 6.

 

Grilled Herb Chicken with Greek Tomato-Olive Relish

A good relish can make an everyday chicken breast into a show-stopper. This Greek-inspired tomato relish from my new cookbook Simply Grilling is just such an example.

Enjoy!

Grilled Herb Chicken with Kalamata Olives, Cherry Tomatoes, and Feta Cheese

For the Greek Tomato-Olive Relish:
1 cup cherry tomatoes, quartered
1/4 cup Kalamata olives, pitted and coarsely chopped
1/4  cup finely diced red onion (1/2 small onion)
1 tablespoon olive oil
1 teaspoon red wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta cheese
2 tablespoons thinly sliced fresh mint 

For the Herb Chicken:
Vegetable oil, for the grates
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
4 tablespoons dried Italian seasoning
Kosher salt and freshly ground black pepper

To make the Greek Tomato-Olive Relish: Place the tomatoes, olives, red onion, oil, and vinegar in a medium bowl. Toss to combine. Add the feta cheese and mint and gently toss to combine. Season with salt and pepper to taste. Refrigerate until ready to serve.

To make the chicken: Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Season both sides of the chicken with the Italian seasoning, salt and pepper. Place the chicken on the grill. Close the lid and cook, turning once, until no longer pink in the middle, 6 to 8 minutes per side.

To serve, place the chicken on the plate and top with a generous spoonful of the tomato-olive relish.

Serves 4.

Cooking Tips: To evenly cook boneless, skinless chicken breasts, I suggest pounding them to a uniform thickness before grilling.

Dried Italian seasoning is a mixture of several dry herbs. To make your own, combine 1 tablespoon each of dried basil, dried parsley, dried oregano, dried marjoram, dried thyme leaves, dried rosemary, and dried sage. Store in an airtight container in a cool, dark place for up to six months.

Do-Ahead: The tomato-olive relish can be made 4 hours ahead. Store covered in your refrigerator until ready to serve.

Variation: Fresh basil would be a delicious substitute for the fresh mint.

Grill Pan Friendly: Don’t have a grill or the weather is not so great, this dish can be made inside in a grill pan.

Photo credit: Photo by the talented Justin Fox Burks.

Stuffed Bell Peppers

These stuffed bell peppers are a cinch to make … and are a super tasty supper!

Stuffed Bell Peppers

6 large red, yellow, or green peppers, rinsed
1 tablespoon olive oil
1 pound lean ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 cup long-grain white rice, cooked as per package directions
3/4 cup diced tomato (fresh or canned)
1 cup of your favorite tomato sauce
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 teaspoon French’s® Yellow Mustard
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 1/4  cups (about 5 ounces) shredded Monterey Jack cheese, divided
2 cups crushed French’s® French Fried Onions

Preheat the oven to 375 degrees and lightly oil the bottom of a casserole dish.

Slice the top 1/4 inch off each pepper. Finely chop the flesh on the stem end; set it aside. Remove the seeds and white pith from inside the peppers. (If the peppers won’t stand up straight, take a small slice off the bottom with a paring knife to make a flat surface.)

Put a steamer basket (or a colander) inside a large pot and add an inch or so of water. Place the peppers in the basket. Bring the water to a boil and tightly cover the pot. Steam the peppers for 8 minutes. Remove the peppers with tongs and set them on a wire rack to cool.

In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the skillet. Add the meat, onion, reserved chopped peppers, and garlic and cook, breaking up the beef with a wooden spoon, until the meat is browned and cooked through, about 5 minutes. Transfer the cooked meat to a colander and drain off the excess fat. Transfer the drained meat to a large bowl and stir in the diced tomatoes, tomato sauce, paprika, Worcestershire sauce, mustard and dried basil. Season to taste with salt and pepper. Fold in 1 cup of the cheese. Spoon the mixture into the prepared bell peppers and place in the prepared casserole dish cut-side up.

Evenly top each pepper with crushed French fried onions and the remaining cheese.

Bake the peppers until they are heated through, about 35 to 40 minutes. Serve immediately.

Serves 6.

Heirloom Tomato and Cucumber Salad

I have always loved a light and refreshing Tomato and Cucumber Salad.  It is so easy to make and truly lets the flavors of summer produce shine through.

Two years ago we planted our first garden.  No one told me that 8 cucumber plants is way too much for a family of four!  So needless to say I was whipping up this salad every week with tomatoes I bought at the farmers market.

Last year we added tomatoes to our garden but they didn’t fare so well with the extreme heat we had in Tennessee last summer. (I have to admit it may have also had something to do with the fact that we didn’t add any compost or lime to the dirt!)

This summer is our third year of gardening and it looks like we are finally getting the hang of it! We are already on to a bumper crop of tomatoes of all varieties … and I only planted 3 cucumber plants (which will still be more than enough to feed our family!).

To make my version of this “fresh from the garden” salad, I love using all types of tomatoes … heirlooms of all shades and sizes. I also throw in sweet Vidalia onions in lieu of the white onions the classic recipe calls for.  Fresh basil from the garden also adds a delicious touch to this dish.

Enjoy!

Heirloom Tomato and Cucumber Salad

4 small Kirby cucumbers, sliced into 1/4-inch rounds
4 heirloom tomatoes, cored and cut into 1/4-inch wedges
1/4 cup thinly sliced Vidalia onions
1/4 cup fresh basil, chopped
1/4 cup red wine vinegar
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Place the cucumbers, tomatoes, and onions in a large bowl. Add the vinegar, olive oil, and basil and gently toss to combine. Season with salt and pepper to taste.

Serves 4 to 6.

Cooking Tip: If you can’t find heirloom tomatoes near you, this salad would also be delicious with any ripe tomato from garden or market.

Cheeseburger Pie

I had to laugh when my good friend Gay Landaiche gave me this recipe. Cheeseburger Pie?!  Whoever heard of such a thing? But Gay is a great cook, so I gave it a try. And just as she said it would be, this dish was a big hit for my whole family!

In fact when I was writing my cookbook Simply Suppers, my girls insisted that I include it in the book.  It is one of their favorite dishes.  It’s a cinch to make and fun to eat … so it’s a favorite of a busy mom like myself too!

Enjoy!

Cheeseburger Pie
From Simply Suppers by Jennifer Chandler

1 unbaked pie crust (9-inch), homemade or store-bought
1 tablespoon vegetable oil
1 pound ground beef
1/2 cup finely diced yellow onion (1 small onion)
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper
2 large eggs
1 cup small-curd cottage cheese
2 medium tomatoes, thinly sliced
1 cup shredded sharp cheddar cheese

Preheat the oven to 395 degrees.

Place the pie crust in a deep-dish pie pan. Flute the edges, if desired. Place the prepared pie crust in the refrigerator until ready to fill.

In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the skillet. Add the meat and onion and cook, breaking up the beef with a wooden spoon, until the meat is browned and cooked through, about 5 minutes. Transfer the cooked meat to a colander and drain off the excess fat. Transfer the drained meat to a large bowl and stir in the flour and Worcestershire sauce. Season to taste with salt and pepper. Spoon the mixture into the prepared pie crust.

In a small bowl stir together the eggs and cottage cheese. Spoon the cottage cheese mixture evenly over the beef. Arrange tomato slices on top of the cottage cheese and sprinkle the cheddar cheese evenly over the top.

Bake until set and the cheese has melted, about 30 minutes.

Serves 6.

 

Tomato Tart

This quick and easy Tomato Tart is one of my favorite summer-time treats.  It is so easy to make and so tasty.

I like to mix it up and use both red and yellow tomatoes as well as cherry tomatoes.

Enjoy!

Tomato Tart

1 9-inch tart pan lined with pie crust (store-bought is a great shortcut)
3 large tomatoes, cut into 1/2 -inch thick slices
1/4 cup Dijon mustard
1 cup coarsely grated Gruyere cheese
2 tablespoons chopped fresh basil
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees.

Bake until the crust is light golden brown, 8 to 10 minutes. Remove from the oven and cool on a wire rack. Leave the oven on.

While the crust is baking, sprinkle the tomatoes with salt and drain in a colander for 10 to 15 minutes.

Spread the mustard over the bottom of the pie crust and sprinkle the cheese over it. Arrange the tomatoes over the cheese in 1 overlapping layer. Bake until the pastry is golden brown and the tomatoes are very soft, 35 to 40 minutes.

In a small bowl, stir together the basil, garlic and olive oil. Season with salt and pepper to taste. Sprinkle the pie with this mixture while hot and spread out gently with the back of a spoon. Serve the pie hot or at room temperature.

Serves 6 to 8.

Cooking Tip: Sharp white cheddar is an acceptable substitute for the Gruyere cheese.

Mama’s Spaghetti

I wish I could say this recipe came from a true Italian, but this is the name my girls’ have affectionately given my meaty spaghetti sauce.

It’s really just a simple sauce made from ground beef. But it sure is yummy!

I have been making it for years.  I always keep a portion or two in my freezer for those days when I run out of time, but still want a home-cooked dinner. Serve it over pasta or use it in your next lasagna.

I have experimented with fresh tomatoes, canned whole tomatoes, and canned diced tomatoes, but I have found that canned crushed tomatoes offer the best “saucy” texture. If you like chunks of tomatoes in your spaghetti sauce, then add a small can of diced tomatoes to this basic recipe.  I often add a half a pound of Italian sausage for a little extra “Italian-ness.”

Enjoy!

Mama’s Spaghetti

1 tablespoon olive oil
1 pound ground beef
1/2 cup finely diced yellow onion (1 small onion)
1/2 cup finely diced green bell pepper (1 small pepper)
1 clove garlic, minced
1 can (28-ounce) crushed tomatoes with juice
1 teaspoon dried basil leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1 box (1 pound/16-ounce) spaghetti, cooked per package directions and kept warm

In a large stockpot or Dutch oven over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the meat and cook, breaking up the beef with a wooden spoon, until the meat is browned and cooked through, about 5 minutes. Transfer the cooked meat to a colander and drain off the excess fat.

Drain all but about 1 tablespoon of fat from the pot. Add the onion, bell pepper, and garlic. Reduce the heat to medium and cook, stirring occasionally, until soft, about 4 minutes. Stir in the tomatoes, basil, thyme, and oregano. Season with salt and pepper to taste. Return the meat to the pot and stir to combine. Over high heat, bring the sauce to a boil. Reduce the heat to medium-low and simmer, covered, until thickened, about 45 minutes. Adjust the seasonings as needed. Serve hot over warm pasta.

Serves 6.

Cooking Tip: Draining the excess fat once the ground beef is cooked makes for a healthier and less greasy finished dish.

Freezes well.

Crock Pot Beef Stew

Do you have a crock pot?  I didn’t think I did. Then one day last year I decided to clean out my pantry.  And low and behold, what did I find tucked at the very back of the top shelf?  A brand-spankin’ new crock pot.

I thought “Now where did this come from?”  As I was scratching my head in puzzlement, I opened the lid and lying inside was a gift card from Goldsmith’s Department Store (which by the way has been a Macy’s for a long, long time). The enclosure read “Best Wishes! Happy Cooking!” It seems this long-forgotten crock pot had been a wedding present.  It had been tucked away waiting patiently to be used for over 11 (Yes…I said 11!) years!

Neither my parents nor my grandparents had a crock pot so I had never used one before.  It was one of those wedding gifts where I appreciated the thought…but I didn’t really have a use for it.  (Now that I have discovered it, I am so glad that I didn’t gift it to Goodwill like I had that huge Japanese rice cooker I had gotten.)

As chance would happen, my sister had recently been telling me about this great beef stew she had made.  So I decided to give it a try in my “new” crock pot.  Before heading off to work that morning, I browned the meat and threw all the ingredients in.  With a bit of skepticism, I turned the pot on and headed out the door.  I thought “This is too easy to be true.  Will this taste good?  Will it be done when I get home?”

When I opened my back door hours later, I was hit by the delicious aroma of wine, tomatoes and garlic.  I rushed over to the pot and lifted the lid.  I was thrilled to discover a simmering pot of juicy and tender beef stew.  The beef literally fell apart at the touch and the tomatoes, wine and beef had rendered a delicious sauce.  I though “Wow!  Paul is going to think I spent all day in the kitchen!”

All that was left for me to do was boil a pot of rice.  (Heck…maybe I should have kept that Japanese rice cooker!) And since I had used a little wine to deglaze my browning pan, I also had almost a full bottle open to enjoy with my “no-effort” gourmet dinner!

So, here is a recipe that will turn even the most skeptical slow cooker skeptic into a crock pot enthusiast!

Enjoy!

P.S.: I am still trying to build up my crock pot recipe repertoire, so feel free to share your favorite slow cooker recipes!

Crock Pot Beef Stew

This is one of my favorite work-day dishes. I place everything in the crock pot before I head off to work…and when I come home, I have a delicious home-cooked meal waiting to be served.

4 pounds chuck roast, trimmed and cut into 2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1/2 cup good red wine, such as a Merlot or Shiraz
1 can (28-ounce) whole tomatoes
4 garlic cloves, minced
1 1/2 cups baby carrots
2 bay leaves

Generously season the meat with salt and pepper.

In a large cast-iron skillet over medium–high heat, warm the oil until a few droplets of water sizzle in the pot. Working in two batches so as not to over crowd the pan, cook the meat, stirring occasionally, until well browned, about 5 minutes. Place the meat in a crock pot. Pour the red wine into the skillet, scraping the brown bits off the bottom, to deglaze the pan. Pour the wine mixture into the crock pot.

Add the whole tomatoes to the crock pot, breaking them up with a spoon or fork. Add the garlic, carrots, and the bay leaves. Cover and cook on high for 5 to 6 hours. Adjust seasonings as needed. Serve warm.

Serves 4.

Cooking Tip: If you do not have a crock pot, you can still make this dish. Instead of putting the ingredients into a crock pot, place them in a Dutch oven or heavy stock pot with a lid and bake in a 250 degree oven for 3 hours.

Freezes well

Chili Con Carne

The cowboys of the Old West knew just what they were doing when they concocted chili. Nothing satisfies on a chilly winter night like this spicy one-dish meal.

I am what you may consider a chili “purist”… a simple yet spicy Chili Con Carne being my favorite.  The heat in my recipe comes from chili powder.  But I also add cumin and oregano to give the flavor more depth. 

I don’t normally add beans to mine, but if you like beans in your chili, no problem. Just add a drained can (15-ounce) of red kidney beans. 

This simple, old West dish is also an ideal dinner party option.  Chili is easy to make (the cowboys did it over a simple campfire), can be made ahead of time, and even freezes well.

Set out colorful bowls, encourage guests to serve themselves straight from the pot and then garnish their chili with their favorite toppings from your “chili bar.”  Sour cream, fresh cilantro, jalapenos, minced onion, shredded cheese, diced mild green chilies, and hot sauce all make great garnishes to any bowl of chili.  Plus your guests will have a ball concocting their own signature dish.

Enjoy!

Chili Con Carne

1 tablespoon vegetable oil
1 1/2 pounds ground beef
1/2 cup small-diced yellow onion (1 small onion)
1/2 cup seeded and small-diced green bell pepper (1 pepper)
4 cloves garlic, minced
2 tablespoons chili powder
1/2 teaspoon salt
2 teaspoons ground cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne
1 dash paprika
1 bay leaf
1 can (15-ounce) whole tomatoes
3 tablespoons tomato paste
1 teaspoon sugar
2 cups water

In a large stockpot over medium–high heat, warm the oil until a few droplets of water sizzle in the pot. Add the meat and cook, stirring occasionally, until browned and cooked through, about 5 minutes. Add the onion, green bell pepper, garlic, chili powder, salt, cumin, oregano, cayenne, paprika, and bay leaf and cook, stirring, until vegetables are softened, about 4 minutes.

Add the whole tomatoes to the pot, breaking them up with a spoon or fork. Add the tomato paste, sugar, and water to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Adjust seasonings as necessary. Serve hot.

Serves 6.

Grilled Herb Chicken with Kalamata Olives, Cherry Tomatoes and Feta Cheese

Serves 4

4 boneless, skinless chicken breasts
Kosher salt and freshly ground pepper
4 tbsp. dried Italian seasoning
1 cup cherry tomatoes, quartered
¼ cup Kalamata olives, pitted and coarsely chopped
½ small red onion, finely diced
1 tbsp. olive oil
1 tsp. red wine vinegar
¼ cup crumbled feta cheese
2 tbsp. thinly sliced fresh mint

Heat a clean grill to medium-high.  Season both sides of the chicken with the Italian seasoning, salt and pepper.  Grill until no longer pink in the middle, 6 to 8 minutes per side. 

While the chicken is cooking, place the tomatoes, olives, red onion, oil and vinegar in a medium bowl.  Toss to combine.  Season with salt and pepper to taste.  Add the feta cheese and mint; gently toss.

To serve, place the chicken on the plate and top with a generous spoonful of the tomato mixture.