1. Pour both canned tomato contents into a blender or bowl
2. Using an immersion blender or blender, chop the canned tomatoes to your desired consistency. We recommend still chunky but small enough to go through a straw.
3. Add the lemon and lime juice.
4. Add the remaining ingredients.
5. Stir thoroughly to combine all ingredients.
6. Best chilled overnight and served the next day!
Cheeseburger Pie Makeover
Preheat oven to 400-degrees. Coat a pie plate or 6 individual casserole dishes with cooking spray.
In large, nonstick skillet, cook ground beef and onion until beef is cooked through (about 6 minutes). Stir in the salt-free seasoning and smoked salt. Spread beef mixture evenly in the prepared dish or dishes. Sprinkle cheese evenly over the top of beef mixture.
In medium-sized bowl, whisk together whole wheat flour, baking powder, and seasoned salt. Whisk in the oil until evenly combined. Pour in the milk and the beaten eggs all at once and stir until blended (it will be a bit runny). Pour this batter evenly over the beef and cheese mixture in the dish or dishes.
Dot the top of the cheeseburger pie(s) with the diced tomatoes. Bake for 25 minutes (20 minutes for individual dishes) or until knife inserted into the center comes out clean. Serve individual containers or cut large cheeseburger pie into wedges and serve with fun garnishes and condiments!
Pan Seared Pork Chops with Bourbon Peach Compote
Drain peaches and put in sauté pan over medium heat.
Add whiskey and maple syrup to taste, season and save for plating. *If you cool this compote it will last in the fridge for a week or two, longer in freezer.
Pat pork chops dry with a paper towel and season well on all sides.
Transfer to a wire rack set in a rimmed baking sheet. *If dry-brining chops overnight, refrigerate, uncovered, at least 8 hours, up to 24; otherwise proceed to next step.
When ready to cook chops, preheat oven to 250°F and season chops with pepper.
Place baking sheet with pork chops in oven and cook until an instant-read thermometer inserted into the center registers 100 to 110°F for medium-rare, about 30 minutes, or 110 to 120°F for medium, about 35 minutes. Remove from oven. *To prevent overcooking, start checking temperature 5 to 10 minutes before suggested time.
Heat oil in a large stainless steel or cast-iron skillet over high heat until smoking.
Dust chops lightly with flour.
Place pork chops in skillet and cook, turning occasionally, until browned and an instant-read thermometer registers 120 to 130°F for medium-rare or 130 to 140°F for medium, about 3 minutes.
Remove pan from heat, transfer chops to a clean rack set in a rimmed baking sheet, and let rest for 3-5 minutes.
Pour out fat from skillet. Add 1 tablespoon butter and melt over medium-high heat.
Add onion, sliced garlic and thyme until softened, stirring all the while about 2 minutes, deglaze with chicken stock.
Turn up heat and add tomatoes, cook slightly so the colors remain separate. Toss in rabe to heat through. Remove from heat and check for seasoning.
Put garlic, onion, herb, and anchovy in a blender. Add oil half way up solids, blend until smooth.
Scrape paste out into sauce pan and cook over medium heat, stirring all the while.
As water evaporates, the oil will start to separate out and the onion and garlic will begin to fry. Keep going until the kitchen fills with the smell of the aromatics. Toast as much as you like but don’t burn it.
Pour canned tomatoes in mixer container to rinse out the leftover paste, then pour tomatoes into the pan.
Turn down, stir to scrape up any bits, and stir in olives, capers, and chili flakes.
Bring it up to a simmer, checking along the way for salt, pepper and chili. Turn off heat once it has simmered for 2-3 minutes.
When you are ready to eat, cook your pasta in a pot with lots of boiling salted water until al dente. Drain and transfer to a large mixing bowl and add sauce. Toss to coat.
You can grate a little cheese in here too. If the pasta is too dry, add some of the pasta water to loosen things up.
Transfer to serving bowl or plate individually, artfully twisting pasta and topping with remaining sauce and garnish with cheese and herb leaves.
Tri-Color Tomato, Cucumber & Mint Salad with Lemony-Tahini Dressing
Drain the cans of tomatoes well; reserve 1/4 cup of the liquid for use in the dressing.
In a medium mixing bowl, stir together the well-drained tomatoes, cucumbers, scallions, mint, ¼ teaspoon of the salt, and the pepper.
In a jar or sealed container, shake together the lemon juice, olive oil, tahini, garlic, cumin, the remain-ing 1/8 teaspoon salt, and 2½ tablespoons of the reserved liquid from the can of tomatoes. (Note: If desire a thinner dressing, add more of the reserved liquid.)
When ready to serve, drain the tomato-cucumber salad of excess liquid and transfer to a serving bowl or individual bowls. Drizzle the tomato-cucumber salad with the lemony-tahini dressing, sprinkle with the pine nuts, if using, and additional fresh mint leaves, and serve.
Add all sauce ingredients to a food processor and pulse until you reach desired consistency. Taste and adjust seasonings per preference. If a thicker sauce is desired, place sauce in a thin mesh strainer to drain off some juice.
Unroll and detach crescent rolls and lay flat on a sheet pan. Spread a thin layer (approximately 1 1/2 tbsp) of sauce across each roll.
Sprinkle rolls lightly with cheese and favorite toppings, being careful not to over fill. Firmly, but gently, roll triangles into a crescent shape. Bake rolls for 14-16 minutes, or until rolls are golden brown.
Easy Chicken Curry
Cook 1 c rice according to package instructions. Set aside when done.
Place two frozen chicken tenders in small frying pan. Heat over medium-high heat, cover and cook for 7-10 minutes, or until there’s no pink in the center, or they reach 165 degrees. If using thawed chicken tenders, check for doneness after 5-6 minutes. Slice and set aside when done.
Add 1 T oil, ¼ c diced onions, ½ tsp garlic, ½ tsp salt, and ¾ T curry powder to large frying pan. Turn heat onto medium-low. Cook, stirring occasionally for 5 minutes.
Add 1 can diced tomatoes (drained), 1/3 can coconut milk to softened onion mixture. Simmer for 10-30 minutes.
Add brown rice, then chicken and tomato sauce to a bowl. Top with lime juice and cilantro if you have it.
Cook chicken in simmering tomato curry to use fewer dishes. Add more water if needed. Check on thickness of sauce if cooking for 20 or more minutes. You may need to add more liquid to it.
Pesto Pasta with Tri-Color Tomatoes
Place pesto ingredients into a food processor and pulse until you reach your desired consistency. In a large bowl, toss Tri-Color Salad Ready Tomato Wedges (drained) with red pepper flakes, garlic, and salt and peper, and set aside. Bring a large pot of lightly salted water to boil; cook pasta until “al dente”. Drain pasta; return to pot. Add pesto and tomatoes and toss with hot pasta over medium high heat until piping hot. Serve, topping with grated cheese as desired. Enjoy!
Mexican Black Bean Chili with Sausage
1. In a large, dutch oven or pot, heat oil over medium heat. Add sausage and cook for approximately 7 minutes, or until browned and cooked through. Stir to crumble.
2. Add the next 6 ingredients and cook for 5 minutes, or until onion is tender. Add beans, broth, water, and tomatoes to pan and bring to a boil.
3. Reduce heat and simmer, partially covered, for 45 minutes or until chili has thickened. Stir in juice and cilantro. Top each serving with green onions and sour cream as desired.
Canned fruits and tomatoes are packed within just a few hours of being harvested at the peak of ripeness.
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