Bruschetta on the Grill

BRUSCHETTA

3 tbsp. olive oil
6 slices French bread (sliced ½” thick)
1 garlic clove, cut in half lengthwise
¾ cup chopped tomato, seeds removed
1 tbsp. fresh basil, minced
1 tsp. fresh parsley, minced
1 tsp. red wine vinegar
¼ tsp. salt
¼ tsp. pepper
1-2 tbsp. parmesan cheese

Brush two tsp. oil over one side of each slice of bread. Rub cut side of garlic over bread. Place on cast iron skillet. Grill at high temperature for 3-5 minutes until the bread is lightly browned. In the meantime, mince the garlic cloves and combine with tomato, basil, parsley, vinegar, salt, pepper and remaining oil in a small bowl. Spoon mixture over bread; sprinkle with parmesan cheese, cover and grill 1-2 minutes longer. 

Food For Thought: 

.

• Barbecuing is a competitive sport.
• Marinated steaks are actually safer to eat than non-marinated steaks.
• The word “barbecue” comes from a Taino word for “sacred fire pit”.
• Oscar Mayer was a real person.
• The first McDonald’s was a barbecue restaurant.
• You can add a smokier flavor to barbecue sauce with a shot of single malt scotch.
• President Lyndon Johnson had barbecues installed on the roof of the White House.
• The most popular holidays for barbecuing are, in order, July 4th, Memorial Day and Labor Day.
• The most popular foods for cooking on the grill are: burgers (85%), steak (80%), hot dogs (79%) and chicken (73 %).
• The most popular flavors of barbecue sauce are hickory, mesquite, honey, and spicy-hot.
• 3 out of 4 American households own a grill and they use it on average of 5 times per month.

Welcome to the 2018 A-Z Blogging challenge.  This will be my fourth year. Every year I take on the challenge with hopes of disciplining myself to keep writing throughout the year as much, if not more than just through the monthly challenge. (It certainly is a challenge.)  Some years are better than others.  Some I just lose track of time.  This year I have decided to put my favorite hobbies together. A recipe that is tried and true as well as some thoughtful insight.  Please note some of these recipes have been shared before, however they have gone through years of testing and this is the perfected recipe.  I really hope one of my recipes or “Food for Thought” quotes inspires you to do something great.  Enjoy the read and photos, try the recipe, share your thoughts and have fun with the challenge this month! 

Cheers,

Avocado Dip

2 Avocados
1 lime
1 medium red onion, chopped
2 cloves garlic, minced
1 medium tomato, chopped
¼ tsp. ground cumin
½ tsp. dried cilantro
1 tsp. hot sauce

To determine the freshness of an avocado, gently squeeze in the palm of your hand. Ripe fruit will yield to the pressure of your hand. Using a knife, cut around the fruit, then twist and pull apart; pierce pit with edge of knife and slip it out. Scoop out flesh into bowl and mash with a fork leaving chunks.

Cut lime in half and squeeze 2 tbsp. juice over avocado. Stir in onion, garlic and tomato. Sprinkle with spices and add hot sauce to your liking.

© Crackerberries 2015

* Even though I didn't enter this blog into the A-Z Blog Challenge I thought it might be fun to try and see if I could come up a recipe to match the days. Hence today being Day 1.  Hope you follow with and check out some of the other bloggers too. 

http://www.a-to-zchallenge.com/

Old Fashioned Canned Tomatoes

Foods such as fruits and tomatoes (which is technically is a fruit) contain natural acids and therefore can be processed using the boiling-water bath method. In the presence of acid, bacteria are destroyed easily at a boiling temperature.

For this batch I used three dozen good size tomatoes.

Wash tomatoes and cut out stems. For easy peeling, blanch fruits, such as tomatoes, by placing in a wire basket and dipping into boiling water for approximately one minute.  Remove from boiling water and plunge immediately into cold water for a few seconds.  Peel should slip off easily.

Leave whole or cut in half or in quarters. Bring to a boil, stirring constantly to prevent sticking. Do not add liquid.  Pack hot tomatoes to ½" of top of jar. Add ½ tsp. canning salt to pints, 1 tsp. to quarts.  Adjust jar lids and process in boiling water bath for 10 minutes. You can also process these without salt.

Yield 11 pints.

© Crackerberries 2014

Tomato Pie

Crackerberries Tomato Pie

5 tomatoes fresh from the garden

Rule #1: Never put your tomatoes in the fridge because it halts the ripening process and kills the flavor

1 pie crust

Rule #2: Always make a homemade pie crust instead of a store bought. That way you can make the crust as thick as you like.

1 cup light mayonnaise

Rule #3: Be sure to use mayonnaise and not salad dressing because something like Miracle Whip is too sweet and it takes away from the flavor of the pie.

Fresh mozzarella cheese

2 cups shredded Monterey Jack, cheddar and Asadero cheese blend

Rule #4: Mix up your cheeses, use any kind you like.

4-5 Chile peppers, sliced

Rule #5: Do not touch your face after slicing Chile peppers

1 tsp fresh ground black pepper mélange

Rule #6: Don’t forget the seasoning

Sea salt

Preheat oven to 350º.

Prick the bottom of the pie crust and sides.

Bake 12-15 minutes until crust is slightly puffy.

Combine mayonnaise, 1½ cups cheese and pepper.

Slice tomatoes and sprinkle with sea salt.

Sprinkle bottom of pie with ½ cup of shredded cheese blend.  Layer with tomatoes, spread with mayo/cheese mixture. Do this three times. Top with slices of fresh mozzarella and sprinkle with Chile peppers.

Bake 40-45 minutes until crust is golden and juices are bubbling and cheese is melted.

Cool ten minutes or more before serving.

© Crackerberries 2014

Salsa

Garden Fresh Salsa

1 cup green peppers, finely chopped

1 cup onions, chopped

2 cups (2 medium sized) tomatoes, chopped

2 cloves garlic, minced

5 Chile peppers, thinly sliced

10 black olives, sliced

1 tsp tarragon leaves

½ tsp kosher salt

7 fresh basil leaves, finely chopped

1 tbsp extra virgin olive oil

2 tbsp red wine vinegar

½ tsp fresh ground pepper

Combine all ingredients in a bowl to combine.  Stir well and chill in fridge four hours or more before serving.  This goes great on salads instead of dressing or as a low fat condiment on burgers and hot dogs, or just as a side all by itself. 

© Crackerberries 2013

Tomato Pie

Tomato Pie with Sage Pie Crust

Pie Crust:

4 fresh sage leaves, snipped very fine

1½ cup all purpose flour

¼ tsp kosher salt

5 tbsp butter flavored Crisco

5-6 tbsp ice water

Stir sage leaves and salt into flour.  Add Crisco and cut in until it resembles small pea size crumbs.  Add water, one tablespoon at a time and stir until small ball forms in bowl.  Roll out and line a pie dish with dough, crimping the edges.  Prick the dough all over the bottom and the sides with a fork.  Cover bottom with a piece of aluminum foil and place dry beans over to prevent crust from bubbling.  Bake at 400° for 20 minutes.  Remove beans and foil and bake another 5-7 minutes until crust is golden brown.  Cool completely on wire rack.

Filling:

2 pounds of Roma tomatoes (more or less…I chose more because I ate a lot of them while I was slicing)

1 medium onion, diced

4 fresh basil leaves, snipped

1 cup Duke’s light mayonnaise

1 cup shredded sharp cheddar cheese

2 oz fresh mozzarella cheese

1 tbsp bacon bits

Wash, core, and slice the tomatoes about ¼ inch thick and place in a single layer on paper towels and sprinkle with 1 tsp. kosher salt.  Let stand ten minutes.  Do not skip this step.  It rids the tomatoes from excess juices and the pie will be nice and firm and not a soggy mess.

Sauté onion in olive oil and a little salt and pepper just until onion is tender, 3-5 minutes. 

Combine mayonnaise and cheddar cheese in small bowl, reserving a little of the cheddar to sprinkle on the top.  Pat tomatoes dry with a paper towel and creating two layers place tomatoes, onions, basil in pie crust.  Spread mayo/cheese mixture over top and place mozzarella slices sporadically over top.  Sprinkle with remaining cheddar cheese and bacon bits. 

Shield pie crust edges with aluminum foil to prevent burning.  Bake at 350° for 30-40 minutes, until lightly browned.  Let stand at least 15 minutes before slicing; this may be served hot, room temperature or cold. I’m serving mine with oven fried chicken.   A store bought crust can also be used.

© Crackerberries 2013

Tomato Jam

Bread Machine

Jamming Tomatoes

 

I love my bread machine for quick experimental jams.  That's right, tomato jam...tomatoes, after all are a fruit.  This one is a definite keeper, although I am hoping it gels up a little more in a few days.

14 Roma tomatoes, cored and peeled (2 ½ cups mashed)

½ cup finely chopped cranberries (I mostly used these for the vibrant red color)

1 tsp cinnamon

½ tsp allspice

3 Tbsp lemon juice

1 cup sugar

1 3oz package liquid pectin (my bread machine recipe calls for 2 oz of powdered pectin, but I didn’t have any so used what I had)

Place all ingredients in bread machine and select jam option.

Yield: 5 4oz jars

Note: this is not a breakfast jam for English muffins or biscuits, but more of a hot sausage sub condiment to tone down the spiciness of the hot sausage.  I believe it will also be good on meatloaf and pulled pork sandwiches. 

© Crackerberries 2013

Crackerberries Tomato Chili Pepper Pie

Preheat oven 350º

Crust:

1 cup all purpose flour

1 cup whole wheat flour

1 cup self-rising corn meal

2/3 cup shortening

¼ cup ice water

Combine flours together and mix well.  Cut in shortening and mix in water.  Press into 10x10 inch baking dish.  Prick bottom and sides of crust all over.  Bake 10-12 minutes or until slightly puffy.

Filling:

6-8 good size tomatoes, sliced (I used black krim and beef steak)

¼ cup sliced chili peppers

1 cup Duke’s mayonnaise

2¼ cups shredded cheddar cheese

 

Sprinkle ½ cup shredded cheddar on the bottom of the crust.  Mix 1½ cups cheese, mayonnaise and peppers together until well combined.  Layer tomatoes, then mayonnaise mixture two times; sprinkle remaining cheddar cheese over top and add fresh ground pepper.  Bake 350º for 40 minutes.  Let cool 15 minutes before serving.

© Crackerberries 2012

YANKEE TOMATO PIE

2 - 9 inch pie crusts

1 cup Duke’s mayonnaise

¾ cup Miracle Whip

2 cups shredded sharp cheddar cheese

2 cups Swiss cheese

6 oz goat cheese

1 cup chives

10 medium tomatoes

1 Tbsp Italian seasoning

Fresh ground black pepper

½ cup parmesan cheese

Note: recipe is for 2 pies.  If you want one pie, divide everything in half.

Preheat oven to 350º.

Place pie crusts in pie plates and prick bottoms and sides all the way around.  Crimp the edges and place in oven for 10 – 12 minutes or until lightly puffed.

In large bowl, combine mayo, miracle whip, 1 cup cheddar, 1 cup Swiss, Italian seasoning and goat cheese and mix well.

Sprinkle bottoms of pie crusts with ½ cup each Swiss and cheddar cheese.  Layer with sliced tomatoes, top with dollops of mayo/cheese mixture, sprinkle with chives and layer again.  Sprinkle with remaining cheddar and Swiss cheese.  Top with parmesan cheese and fresh ground pepper.

Bake in 350º oven for 35-40 minutes until crust is golden and juices are bubbling.  Let cool 15-20 minutes before slicing.  If you use a tin pie plate the leftovers make for a good warm up on the grill.

© Crackerberries 2011



Flipside Pie

20-25 garlic herb flipside pretzel crackers, crushed to crumbs

¼ cup butter, melted

1 cup mayonnaise/salad dressing

¼ cup parmesan cheese

1 tsp horseradish

1 large tomato, sliced

½ large Vidalia onion, chopped

1 small zucchini, sliced

3 slices American cheese

Salt & pepper

Preheat oven to 350º.

Combine the crumbs and butter together and press into the bottom of a greased pie plate.  In a small bowl blend the mayonnaise and salad dressing (you can use all of one or the other, I used equal portions of Duke’s light mayonnaise and light Miracle Whip), parmesan cheese and horse radish and mix well.  Start with a layer of chopped onions, then tomatoes, then zucchini and spoon dollops of sauce over top.  Place one slice of cheese over that and then repeat the layers ending with a little sauce and the last slice of cheese. 

Place in bottom rack of oven and bake at 350º for 30-35 minutes.  Cool slightly before serving.

© Crackerberries 2011

Eggplant Tomato Quiche

1 pie crust (recipe follows)
1 large tomato, cut into ¼ inch slices
1 medium egg plant, sliced into thin rounds
3 eggs, slightly beaten
¼ cup sour cream
¼ cup parmesan cheese
2 slices mozzarella cheese
½ tsp basil
½ tsp oregano
½ tsp fennel seed
¼ tsp garlic powder
¼ tsp ground black pepper
Salt and pepper to taste

Spread eggplant slices on cookie sheet lined with parchment paper and sprinkle with salt; let stand 15 minutes. Preheat oven 350º. Pat dry any juices from the eggplant with paper towel. Spray both sides of the egg plant with oil and place in oven for then minutes.

Combine basil, oregano, fennel seed, garlic powder and pepper in a small bowl and mix well. Spray with oil and sprinkle spices over both sides of tomato. Place in oven with eggplant and cook for 10 minutes or until both eggplant and tomatoes are lightly roasted but not blackened. Remove from oven and cool 5 minutes.

Layer eggplant in bottom of pie crust, saving 4-5 slices; place mozzarella cheese on top of eggplant, then top with tomato slices.

Beat the eggs and sour cream together until well combined; add parmesan cheese and dash each of salt and pepper; mix well and pour over tomatoes. Sprinkle with fresh ground pepper.

Bake at 350º for 35-40 minutes or until knife inserted in center comes out clean.

Single Pie Crust
1¼ cups all purpose flour
¼ tsp salt
1/3 cup shortening
4-5 Tbsp ice cold water

Make a glass of ice water. In a medium bowl stir flour and salt together. Using pastry blender, cut in shortening until flour is crumby. Sprinkle 1 Tbsp iced water over flour and gently toss with a fork. Repeat with 1 Tbsp water at a time until all flour is moistened..

On lightly floured surface, use your hands to flatten and roll pastry from center to edges in a circle to fit into your pie plate. *Note: the more rolling and patting done with the pastry, the tougher it becomes.

© Crackerberries 2009

Green Tomato Pine Nut Pizza

I love pizza night. Tall Cool One loves pizza, as long as it doesn’t have anchovies on it. I think you can put anything you want on a pizza. This one was especially flavorsome.

Whip up your own pizza crust or buy one of those pre-made ones. Whip up your own pizza sauce or buy a jar of pre-made.

Pizza Toppings
1 cup pizza sauce
¾ cup mozzarella cheese
¼ cup parmesan cheese
1 Tbsp Italian seasoning
2 Tbsp pine nuts
15-20 slices pepperoni
2 small green tomatoes, sliced

Pizza Crust

2½ cups all purpose flour

1 tsp Italian seasoning

½ tsp garlic powder

1 package (1½ tsp.) active dry yeast

¾ cup hot water (120º-103º)

1 TBSP oil

In a large bowl combine ¾ cup flour, seasoning, garlic powder and yeast; blend well. Mix hot water and oil together and combine with flour mixture. Blend at low speed until moistened then mix at medium speed for 2 minutes. Add ¾ cup flour to form stiff dough.

On floured surface, kneed in ¼ - ½cup flour until dough is smooth and elastic (3-5 minutes). Place dough in greased bowl, twirling around to coat; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80º-85º) for 30-40 minutes or until double in size.

Punch dough down several times to remove all air bubbles. Pat or roll out on pizza stone to form crust. Let rest for 10 minutes before adding toppings.

Pizza Sauce
½ cup chopped onion
3 cloves garlic, minced
2 Tbsp olive oil
1 medium tomato, chopped
6 oz tomato paste
8 oz tomato sauce
1 tsp salt
2 tsp oregano
2 tsp basil leaves
½ tsp pepper
1 tsp sugar

Sauté onion and garlic in olive oil until tender; add remaining ingredients and simmer on low for 30 minutes being sure to stir often. Cool before spreading on pizza dough.

Preheat oven to 400º. Spread sauce on dough, top with cheeses, pine nuts, pepperoni and sliced green tomato. Sprinkle with parmesan cheese and Italian seasoning. Bake at 400º for 23-25 minutes. Remove from oven and let stand 5 minutes before slicing.

© Crackerberries 2009

Not'Cha Mama's Chop Suey

Remember your mama’s chop suey? It had a little hint of pink color to it and maybe a scant tomato chunk here and there with a few green peppers and onions – if you were lucky. Well this ain’t like that.


3 cups uncooked elbows macaroni
16 oz pasta sauce with diced tomatoes (we used homemade)
1 lb ground beef
1 large green pepper, chopped
1 large onion, diced
2-3 cloves garlic, minced
1 Tbsp Italian seasoning
1 tsp fresh ground pepper
1 can tomato soup

Cook macaroni in 4 quarts water and 1 Tbsp salt until al dante; drain and set aside.

In large skillet, cook ground beef, until it is no longer pink. Drain any grease from burger; add onion, green pepper, garlic, Italian seasoning and pepper and cook until vegetables are tender.

Add tomatoes, pasta sauce and tomato soup and cook on medium low heat for about ten minutes. Combine with elbows and mix well. When serving, sprinkle with parmesan cheese if desired.


© Crackerberries 2009

Fresh Tomato Bruschetta

Oooh, it makes me want to run out to the garden and pick some fresh tomatoes and whip it up right now…it’s so good and tasty. We buy the day old bread on sale from Wallyworld and use that. I just love summer and fresh veggies from the garden.


3 tsp olive oil (not Popeye’s wife)
6 slices French bread (sliced ½” thick)
1 garlic clove, cut in half lengthwise
¾ cup chopped tomato, seeds removed
1 Tbsp fresh basil, minced
1 tsp fresh parsley, minced
1 tsp red wine vinegar
¼ tsp salt
¼ tsp pepper
1-2 Tbsp parmesan cheese

Brush two tsp oil over one side of each slice of bread. Place bread on baking sheet (you can also place on grill if you don’t want to use the oven). Rub cut side of garlic over bread. Bake (or grill) at 350º for 5-7 minutes until the bread is lightly browned. In the meantime, mince the garlic cloves and combine with tomato, basil, parsley, vinegar, salt, pepper and remaining oil in a small bowl. Spoon mixture over bread; sprinkle with parmesan cheese, return to grill or oven for 1-2 minutes longer. Makes a great snack or lunch or din-din … or I’m even considering breakfast.

© Crackerberries 2009

Garden Stuffed Medley

Tune in to this....

So, you have a garden full of veggies and you aren’t sure what to do with them? Get harmonizing.

4 slices bacon
¾ cup chopped romaine lettuce
¾ cup Italian style bread crumbs
3 Tbsp grated Parmesan cheese
¼ cup shredded Mozzarella cheese
1 Tbsp olive oil
¼ tsp fresh ground black pepper
1-2 Tbsp Miracle Whip
2 large plum tomatoes
1 medium summer squash
In large skillet cook bacon over medium heat until crispy fried. Remove and drain on paper towels. Chop with a knife or crumble with fingers.

Cut summer squash in half lengthwise and remove seeds. Brush with olive oil (or spray with cooking spray) sprinkle with salt & pepper (salt is optional) and cover with aluminum foil. Roast in toaster oven (or conventional oven) at 350º for 15 minutes (while you are cooking the bacon).

Slice tomatoes in half lengthwise and remove pulp, leaving ¼ to ½ inch shell. Sprinkle each half with salt & pepper (salt is optional).

In medium bowl combine lettuce, bacon, bread crumbs, Parmesan cheese, olive oil and pulp from tomatoes. Mix well.

Brush each summer squash and tomato shell with Miracle Whip (or mayonnaise if you prefer) and mound equal portions of bacon mixture in each. Place on roasting pan. Sprinkle with Mozzarella cheese and fresh ground pepper.

Roast uncovered 12-15 minutes at 350º.

© Crackerberries 2009

The Scoopmire's Italian Steak

It seems Crackerberries is going in the direction of my new venture... I'm in the process of writing a cookbook as well as trying to make some money at what I love to do... cooking, canning, baking, all that jazz. I've decided to share some of my favorite recipes on my blog...(the new me is going to (try) to post a new delicious recipe each day... okay, okay, so we'll see how things go, huh? :)

The first recipe I'd like to share comes from my friend Leslie. I made this and it was (in true Maine form) "WICKED GOOD"!!!! I did make a couple alterations from her recipe... I didn't exactly know what "round steak" was. Tall Cool One and I were grocery shopping and I asked him, "What's a round steak?" He looked at me funny. I said, "They all look round to me."

We ended up with a chuck roast and cut it up in cubes and marinated it in Robusto Italian dressing for ½ hour prior to cooking. Instead of the EVOO, I cooked it right in the Italian dressing. Also 1½ tsp. of pepper was plenty spicy enough for our taste buds. We had it over spaghetti instead of rice and we added a little mozarella cheese as well as the parmesan. It was a definite keeper so that is why I'm sharing it with you. Here it is served with bread sticks on the side:

Italian Steak
1 round steak, cubed
1 onion, diced
Extra virgin olive oil
1 tsp minced garlic
½ tsp salt
1 tsp oregano
1 tsp basil
1-2½ tsp black pepper
1½ cups beef broth
1 14 oz. can diced tomatoes
1 8 oz. can tomato sauce
4 zucchini squash, sliced
Parmesan Cheese
Cooked white rice

Brown steak in EVOO {Extra Virgin Olive Oil}; add onion and garlic; cook until onions are translucent. Add beef broth and remaining seasonings. Bring to a boil and add tomatoes and tomato sauce. Once mixture comes to a boil again, add zucchini, turn heat to low, cover and simmer for about 15 minutes. Serve over hot cooked rice and sprinkle with parmesan cheese.
© Crackerberries 2009