Hawaiian Salty Dog

Hawaiian Salty Dog

  

Simple.  Refreshing.  Tasty.

This drink is absolutely PERFECT for these hot summer days!  The crisp, tart grapefruit juice instantly perks you up. Enjoy!

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The Hawaiian Salty Dog Ingredients

  

Vodka of Choice

Fresh Grapefruit

Perrier Lime

Hawaiian Black Volcano Sea Salt

Fresh Lime

Artisanal Ice

Spread a thin layer of Black Lava Salt on a small plate or saucer large enough to cover the diameter of the glass you are using.  Cut a lime wedge and coat the rim of the rocks glass with lime juice to moisten.  Gently dip the rim of the glass into the Salt to evenly cover the entire rim.  Carefully place ice in the now Salt-Rimmed Glass (feel free to omit this step if you do not care for Salt!!!).

Using your preferred Vodka, fill glass 1/3 of the way up, or a dash more, depending on how strong you take it.  Fill up 3/4 more with Fresh Grapefruit Juice (I simply squeeze about half a grapefruit into a cup, pour it in, and that is the perfect amount).  Last, top with a splash of Lime Perrier to give it a pop of carbonation (you can substitute any sparkling water).  Gently mix with a spoon, carefully….don’t mess up your gorgeous rim!  ENJOY!!!

  

Cheers!

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@eatdrinkbeKari

BIG NEWS for EATDRINKBE

Hey Everyone! I couldn’t wait to announce that I am now officially able to post my recipes and share on Yummly!!!!  Go check out www.yummly.com if you haven’t already.  It is amazing.  A wonderful resource for new recipe inspiration.  And, you can create a FREE account and save all your favorites in one place!!!

Since I’m new, I’ve only been able to post a few recipes.  Please bear with me as I add them.  You can also add them by simply pressing the YUM Button at the end of my recipes!

The first recipe I added was my Perfect Pasta Salad

Perfect Pasta Salad

Perfect Pasta Salad

Here’s where you can find this EATDRINKBE Kari recipe on Yummly:

Yummly Perfect Pasta Salad

Here is my Yummly Page where you can find all my Recipes

Yummly/EatDrinkBeKari/Recipes

<3 Just Another Way To Share The Love Of Food <3

Eat, Drink & Be Kari

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Perfect Pasta Salad

Perfect Pasta Salad

Perfect Pasta Salad

Perfect Pasta Salad

The Perfect Pasta Salad

INGREDIENTS:

  • 1 Box Elbow Macaroni cooked al dente and cooled
  • 2 Carrots, diced
  • 4 Scallions, sliced
  • 6-7 Small Sweet Red, Orange & Yellow Peppers, chopped
  • 1 carton Cherry Tomatoes, chopped
  • 2 small or 1 large Cucumber, seeded and diced
  • 1-2 small inner Celery Stalks WITH GREENS, diced
  • 3 Hardboiled Eggs, chopped
  • 8 oz Colby Cheese, cubed
  • Handful of Fresh Basil, chiffonade
  • Salt and Pepper to taste

DRESSING:

* Mix all dressing ingredients together. If too thick, thin out with a little more buttermilk. Pour dressing over cooled noodles. Add all the gorgeous veggie toppings. Mix until combined. Enjoy!!!

 

TIPS:

There are so many options for Pasta Salad.  To make it more healthy, use Whole Wheat Pasta and Fat Free or Low Fat dairy ingredients.

If there is a veggie you don’t like, LEAVE IT OUT and substitute it with something you do like.

Swap out the Fresh Basil for Fresh Dill and add 1 tsp Dried Dill to the Dressing.

The best thing about Pasta Salad is, its almost impossible to mess it up!!! Get Creative!

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Sage Butter Pork Chops with Beet Puree and Swiss Chard

This recipe popped up on my email the other day from www.FoodandWine.com and it looked absolutely GORGEOUS! Take a look….

C John Kernick

© John Kernick

See, I told you!!! The vibrant colors. The simple, rustic plating. It was also right down the hubbys alley! So, I got the ingredients and gave it a go….and the outcome was mouthwatering delicious. The meat was succulent, savory perfection atop the sweet, rustic beet (and potato!!!!) purée.  The combo was killer, and I can not WAIT to make the purée again and again. Honestly, it was the star of the show. I had no idea it was going to turn out bright magenta and my favorite item on the plate. Surprisingly, my hubby agreed. The beet purée was his favorite as well. I followed the Food and Wine recipe as closely as I was able, but I did make a few adjustments. Here is the basic recipe from Food & Wine:

Pork Chops in Sage Butter with Beet Purée and Swiss Chard

INGREDIENTS

2 large red beets (1 pound), halved
2 medium Yukon Gold potatoes (1/2 pound)
1 stick unsalted butter
Kosher salt
Pepper
Four 12-ounce bone-in pork rib chops, cut 1 inch thick
1/4 cup extra-virgin olive oil
3 garlic cloves, crushed
1 sage sprig
1 teaspoon fresh lemon juice
2 pounds Swiss chard, stems discarded and leaves chopped

INSTRUCTIONS

In a large saucepan, combine the beets and potatoes. Add enough water to cover by 2 inches and bring to a boil over high heat. Cook until the beets and potatoes are tender, 35 to 40 minutes. Drain well. When cool enough to handle, peel the beets and potatoes, and then coarsely chop; transfer to a food processor. Add 2 tablespoons of the butter and puree until smooth. Season with salt and pepper and keep warm.
Heat a large cast-iron skillet. Rub the pork chops all over with 2 tablespoons of the olive 
oil; season with salt and pepper. Cook over moderately high heat until golden brown on the bottom, 7 to 8 minutes.Turn the chops and add the garlic, sage and 2 tablespoons of the butter. Cook until the chops are golden and an instant-read thermometer inserted in the thickest part registers 135°, about 7 minutes longer. Transfer the pork chops to plates and let stand for 5 minutes. Whisk the lemon juice and 2 tablespoons of the butter into the skillet; season with salt. Strain the sage butter through a fine sieve over the pork chops. Reserve the crispy sage leaves and discard the garlic.
Meanwhile, in a large nonstick skillet, melt the remaining 2 tablespoons of butter in the remaining 2 tablespoons of olive oil. Add the chard in large handfuls; let each batch wilt slightly before adding more. Cook, stirring occasionally, until all of the chard is wilted, 5 minutes. Season with salt and pepper.
Serve the pork chops with the beet puree and Swiss 
chard and garnish with the crispy sage leaves.

MAKE AHEAD
The beet puree can be refrigerated overnight. Reheat gently before serving.
SUGGESTED PAIRING
Pair this dish with a lightly earthy Burgundy.

www.foodandwine.com/recipes/pork-chops-sage-butter-beet-puree-and-swiss-chard

Ok, so there is the original recipe. I only changed up a few things. A few simple additions to brighten the flavors of the purée a bit and a small addition to the lemon-butter sauce made this recipe a bit more Karified….you know I can’t follow a recipe if my life depended on it! I’ll make the final adjustments and share the www.eatdrinkbe.com version with you all! But, I had to give credit to the F&W peeps for this creative, vibrant, luscious, rustic dinner and share the recipe with y’all asap!!! TRY THE BEET PURÉE….YOU WON’T BE DISAPPOINTED!!!!!

 

Cheers!!!

@eatdrinkbe

 

 

Asparagus Bundles

Asparagus Bundles

Asparagus BundlesAsparagus, Prosciutto & Honey-Dijon

Asparagus Bundles

I Bunch Asparagus
1 Package Prosciutto de Parma
3 T Dijon Mustard
1-2 T Honey
EVOO
Crushed Black Pepper

*Wash and Trim (snap) Asparagus. Mix Dijon and Honey together in a small bowl. Lay out 1 piece of Prosciutto. With a Pastry Brush, lightly coat one side of the Prosciutto (or simply spoon a small amount of HoneyMustard onto the Prosciutto and smear). Add Asparagus in a bunch at one end of the prosciutto and roll it up. (I used 7 asparagus per bundle). Place on Parchment Paper, drizzle with EVOO and Fresh Black Pepper. Bake 400° 10-15 minutes or until desired crispness.

Bundled Up and Heading for the Oven!!!

Bundled Up and Heading for the Oven!!!

The Asparagus is tender-crisp with the tops perfectly roasted.  Amazing combo with the crispy, salty Prosciutto and sweet and tangy Honey-Dijon.

The Asparagus is tender-crisp with the tops perfectly roasted. Amazing combo with the crispy, salty Prosciutto and sweet and tangy Honey-Dijon.

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@eatdrinkbeKari

Baked Salt & Vinegar Kale Chips

Baked Salt & Vinegar

Kale Chips

Baked Salt & Vinegar Kale Chips

Baked Salt & Vinegar Kale Chips

 

Baked Salt & Vinegar Kale Chips

  • 1 Bunch Organic Leafy Kale
  • 1-2 tsp Organic Red Wine Vinegar
  • 2-3 T EVOO
  • 1/4 tsp Fresh Black Pepper
  • 1/2 tsp Coarse Salt

Preheat Oven to 300°.  Line 1 or 2 Large Baking Sheet with Parchment Paper, depending on amount of Kale you are using.  You want to have a single layer of kale chips, and no overlapping pieces.  Wash Kale and rip into large pieces, removing the stalk.  Place into Salad Spinner and spin until dry.  In a large bowl, add kale and splash with vinegar.  Massage Kale pieces with your hands for about 30 seconds to completely coat the kale with vinegar.  Next, drizzle the EVOO and add the Salt & Pepper.  Massage again for about 15 seconds to coat.  Spread out on Baking Sheet(s) and Bake about 15-20 mins.  Slow and Low is the key.  Watch closely for tips starting to brown and crisp.  That’s when you know they are ready.  The vinegar really needs to evaporate off, so turn the pans halfway through if your oven has any hot spots.  Also, the last 3 mins, you can take a thin, flat spatula and get under the chips and flip them if the vinegar is still lingering.  Just, BE GENTLE…as these delicious chips are now light and airy and delicate!  (and be careful when opening the oven bc of the fumes from the evaporating vinegar!!! Whew!)  Even if there is still a tad of vinegar still shimmering on the chips, DO NOT OVERCOOK THEM.  The Kale Chips will “harden” a set up some more after taking them out of the oven.  If you overcook them, they will be too delicate and paper thin and crumble.  If this happens, I suggest using the Kale Crumbles on top of soup or mixed into a salad!  Happy Kale Chip Making!!!!

Fresh out of the Oven!

Fresh out of the Oven!

image image image image

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Kari’s Queso

Kari’s Queso

Gooey, Cheesy, Melted Deliciousness

Ooey, Gooey, Cheesy, Melted Deliciousness…with a Kick!!!

Queso.

queso. Queso. QUESO!

This is NOT the recipe for Mexican Cheese Dip.

This is NOT the recipe for Rotel + Velveeta.

This is NOT your average Queso.

This is Queso.  Karified.

And  its ah-mazing.

I could go on and on and on and on and on (do ya get my drift!??!?!) about the absolutely outrageously scrumptiousness of this queso….but I don’t think I could do it justice. I’ll let the pics speak for themselves.

Gather Your Ingredients

Gather Your Ingredients (Blackberry Mint Mojito Optional!)

TIP: If you like a kick, a poblano would be absolute perfection! I only had these on hand, so that’s what I used.  Instead, I added some fresh jalapeño slices at the end to boost the heat!

First, Brown the Sausage

First, Brown Sausage & Drain.

TIP: USE CAST IRON SKILLET

Next, Saute Chopped Onion, Red Pepper & Orange Pepper in Cast Iron

Next, Sauté Onion & Peppers in the same Cast Iron Skillet in the delicious Sausage drippings!

Toss in a couple of diced garlic cloves the last 2-3 minutes of sautéing.

Shred your Cheeses of Choice

Oh, and Shred your Cheeses of Choice

You can use any cheese you’d like that melts nicely.  I think I used Mozzarella, Pepper Jack, and White Cheddar.  You don’t have to use 3 different cheeses, you can just use one!  Experiment around to find what you like! Good Options: Monterey Jack, White Cheddar, Havarti, Manchego, Fontina, Mozzarella, Queso Fresco, Asaigo.  TIP: Remember, if you go with a Stringy Cheese (mozza, queso fresco, etc) I DO recommend mixing it with another Creamier Cheese (havarti, jack, fontina) for a better melthing consistency in the end. No one wants a grainy mess at the end! To be extra safe, you could mix a few ounces of Cream Cheese in with the Veggies so the Queso will melt into creamy deliciousness. I just don’t like a cream cheese in my queso….it kinda feels like cheating! But, it will work if you’re worried about it! TIP: Also, and I can not reiterate this enough: Do NOT use Pre-Shredded Cheese!!! They contain anti-clumping agents that will prevent it from clumping, therefore ruining the texture of your queso! If you’ve had problems with melting cheese in the past, this might be your problem! Gross, right?!?!?!

Next, Layer!!!!

Next, Layer!!!!

Sausage & Veggies, Cheese, Sausage & Veggies, Cheese…..

End with a Cheese Layer

End with a Cheese Layer

Sprinkle some Aleppo Pepper on top!

Sprinkle some Crushed Aleppo Pepper on top and Bake!

TIP: You can also use Chili Powder or Smoked Paprika

Top with Fresh Jalapeños, Fresh Chopped Tomatoes & Cilantro

Top with Fresh Jalapeños, Fresh Chopped Tomatoes & Cilantro

After cooling for a few minutes, I added some more Fresh Cilantro because we love it! If you don't like it, don't add it!!!

After cooling for a few minutes, I added some more Fresh Cilantro because we love it! If you don’t like it, don’t add it!!!

DEVOUR!!!!!

Here's the Hubby going in for a dip!!!!!

Here’s the Hubby going in for a dip!!!!!

I served with Blue Corn Chips.

Kari’s Queso

  • 1 lb Sausage, Browned
  • Red Bell Pepper, Chopped
  • Orange Bell Pepper, Chopped
  • Large Onion, Chopped
  • 2-3 Garlic Cloves, Minced
  • @ 3 Cups Grated Cheese
  • Crushed Aleppo Pepper
  • Fresh Jalapeño, Sliced
  • Handful Fresh Cilantro, Chopped

Grate about 2 1/2- 3 cups of Cheese. Set aside. In Cast Iron Skillet, Brown Sausage. When browned, remove with slotted spoon and drain on paper towel. Sauté Peppers and Onion until almost translucent, about 5 mins on Med. Add Garlic and sauté 2-3 mins more. Remove about half of the sautéed veggies.  Add layer of Sausage, then a layer of cheese.  Add another layer of veggies & sausage, then another layer of cheese.  (you can do 2 or 3 layers….it really doesn’t matter…just make sure you are using the same amounts of veggies, sausage & cheese each time!)  Be sure to finish with a layer of cheese.  (any leftover veggies, sausage or cheese make a killer omelet or scrambled eggs the next morning!!!!)  Sprinkle with Crushed Aleppo Pepper and Bake 375 for 10-15 mins.  Be sure to check your Queso and make sure its not overcooked. You just want to MELT THE CHEESES TOGETHER. If you overcook it, it will become stringy!!!! Let it cool only 1-2 mins if not adding any toppings before you dig in.  Let the cheese settle for a minute, but not cool.  If topping with jalapeños, cilantro, and tomatoes, simply top and serve!!!!! ENJOY!

 

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@eatdrinkbeKari

Skinny Baked Chicken Fajitas

Skinny Baked Chicken Fajitas

Skinny Baked Chicken Fajitas

Skinny Baked Chicken Fajitas

 

Ok, we’ve all seen this recipe floating around.  I’ve personally seen it so many different places, I can’t give proper credit to the original.  For that, I apologize.  As for you, dear readers, I decided to try it out!  I made up my spice mixture, and the results were DELICIOUS!!!! I couldn’t wait to share it with y’all!  Try it, you’ll love it.  Skinny, delicious, and easy clean-up!  The perfect recipe for a Weeknight supper!  These are the ingredients I had onhand, so this is what I used!  Feel free to add or omit as needed! For example, if you don’t like mushrooms or tomatoes…leave them out! Only like red bell peppers and not green….no problem, double up on the red or add an orange or yellow.  The recipe is basic and pretty much foolproof.  Make it like you like it!!!

Gather Your Ingredients

Gather Your Ingredients

Slice Ingredients

Add Sliced Ingredients into Greased Dish

 

Coat with Spice Mixture

Coat with Spice Mixture & Oil.  Mix to Combine.

 

Bake in Oven

Bake in Oven…it smells YUMMY!!!

 

It's Taco Time!!! Top with fresh Cilantro and a squeeze of fresh Lime!

It’s Taco Time!!! Top with fresh Cilantro and a squeeze of fresh Lime!

Skinny Baked Chicken Fajitas

Ingredients:

  • 1 lb Organic boneless, skinless Chicken (Breasts or Strips), cut into strips
  • 2 T Organic Grapeseed Oil (or light Oil)
  • 1 Organic Red Bell Pepper, cut into strips
  • 1 Organic Green Bell Pepper, cut into strips
  • 1 Organic Red Onion, cut into half moons
  • 1 Organic Yellow or White Onion, cut into half moons
  • 1 Package Organic Mushrooms, sliced
  • 1/2 Cup Organic Grape or Cherry Tomatoes, whole
  • 3-5 Cloves Organic Garlic, chopped

Seasonings:

  • 2 T Organic Chili Powder
  • 1 T Ancho Chile Powder
  • 1 T (Roasted) Ground Cumin
  • 2 tsp Organic Oregano
  • 1 tsp Organic Onion Powder
  • 1 tsp Organic Garlic Powder
  • 1 tsp Organic Sugar
  • 1/2 tsp Organic (Smoked) Paprika
  • 1/8 tsp Organic Cayenne
  • 1 tsp Salt
  • 1/2 tsp Black Pepper

Garnish:

  • Tortillas of Choice (La Tortilla Factory)
  • Organic Greek Yogurt or Light Sour Cream
  • Organic Cilantro
  • 1 Organic Lime
  • Organic Lime Wedges

*Preheat Oven 400.  Combine all Seasonings into small bowl and mix to combine.  Lightly grease a 9 x 13 Baking Dish.  Add all Ingredients to the dish.  Sprinkle Seasoning over Chicken and Veggies.  Drizzle Oil.  Mix with your hands to combine and evenly distribute the Seasoning.  Bake 30-45 minutes, stirring once.  Enjoy!

 

TIPS:

* Pop chicken in the freezer for 15 mins before slicing.

* Like it spicy?  Substitute Poblano Peppers or add in a few Jalapeños.

* Have some Leftover?  Make a Fajita Taco Salad or a Fajita Wrap, or add some chicken broth and have a nice Soup the next day for lunch or dinner!!!

 

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Roasted Cabbage Steaks

Roasted Cabbage “Steaks” & Bacon Wrapped Red Pepper

 with Rosemary Mustard Roasted Reds

Farm Fresh Ingredients

Farm Fresh Ingredients

 

How gorgeous are these farm fresh goodies?!?! I mean, WOW.  Simply stunning. There’s nothing I love more than roaming through my Local Farmers Market and pick up some gorgeous produce (and, who are we kidding…possibly some cheese, maybe some honey….and, really, who can escape without a loaf of crusty fresh baked bread….).  I can’t wait to create a meal out of this! Here’s what I came up with.  And, it was absolutely, mouthwateringly delicious.  I turned a simple cabbage into a hearty “steak” of a meal.  You won’t even believe how filling it is.  It was so darn good, I just had to share it with y’all!

This is what a Bacon Wrapped Red Pepper Cabbage Steak looks like before it goes into the oven!

This is what a Bacon Wrapped Red Pepper Cabbage Steak looks like before it goes into the oven!

Honestly, this is so easy to make, it’s going to blow your mind you’ve never cooked cabbage this way before.  I’m not a superhuge fan of cooked cabbage.  Especially if it gets all smushy and mushy and slimy.  No thank you, I’ll pass.  Now, when you ROAST it something divine happens…it caramelizes and crisps and is so wonderfully delicious that you forget you’re eating cabbage.

Red New Potatoes, Rosemary and Garlic

Red New Potatoes, Rosemary and Garlic

I bought some red potatoes and was feeling kinda lazy, so I decided to do a one pan roast.  Who’s not for easy clean up, am I right!?!?!  I cut a few long stems of Rosemary from my garden and placed the red potatoes and a few whole garlic cloves on top.  Drizzled with EVOO and seasoned with Salt and Pepper.

Sliced and Seasoned Cabbage "Steaks"

Sliced and Seasoned Cabbage “Steaks”

Next, slice the Cabbage and Onion into large round discs.  Layer the Onion slice on top of the Cabbage slice.  Season with EVOO, salt & pepper.

Bacon Wrapped Red Pepper with Jalapeño

Bacon Wrapped Red Pepper with Jalapeño

Unfortunately, I didn’t take step-by-step pics of the bacon wrapped peppers.  No worries, its super simple.  Just slice the Red Pepper into chunky pieces.  Take a slice of jalapeño and place it inside the red pepper.  Then, take a slice of nice applewood bacon and wrap it around the 2 peppers.  I used a few different methods for wrapping…the basket-weave, the spiral, the wrap and tuck.  They all turned out perfect.  So, do whatever works for that particular hunk of pepper!  I also added a small slice of jalapeño on top so that my diners would know a jalapeño was inside. TIP: I would NOT recommend leaving it on top (like I did!!!!) while you roast it.  Leave it off and add the fresh green jalapeño on top before serving.  That way my guests know their dish may have a kick, but the small jalapeño piece on top won’t burn in the oven and looks wayyyy prettier!

That Red Pepper is snug all wrapped up in baaaaacon!

That Red Pepper looks all snug and delicious wrapped up in baaaaacon!

 

And, if you notice the potatoes in the background, I had a little bacon and red pepper leftover.  No to waste, I tucked it in between the rosemary potatoes and let the bacon drippings kick up the flavor!  This turned out to be an excellent idea.  TIP: Keep the bacon strips on the larger side if you use any in the potatoes so it will all cook evenly!

Here's a Birds Eye View

Here’s a Birds Eye View

Not too shabby for a one pan dinner!

If you don't like spice, you can always use a fresh herb (basil) instead.  But, top it AFTER roasting!!!

If you don’t like spice, you can always use a fresh herb (basil) instead. But, top it AFTER roasting!!!

Pop into a preheated oven!

Yummy!

Just imagine that bacon grease dripping down the onion and over the cabbage seasoning each bite from start to finish!

Roast 400 for 35-45 mins until desired doneness.

Potatoes are Perfect!

Potatoes are Perfect!

Spoon the Roasted Reds into a bowl.  Add any crispy, non-burnt pieces of Rosemary and squeeze the roasted Garlic out too!  Don’t leave that little piece of deliciousness behind!!!

Roasted Red Potatoes with Mustard, Rosemary & Roasted Garlic

Roasted Red Potatoes with Mustard, Rosemary & Roasted Garlic

To finish the potatoes, add a dollop of Whole Grain Mustard.  Season with Salt and Pepper and add a dash of EVOO if needed.

This is how we like it!

This is how we like it!

“Desired Doneness” is personal preference.  Our household (read: my hubby) likes bacon extra crispy (read: burnt!!!).  We also like the cabbage more done and crispy on the sides and top.  Feel free to take it out sooner or later depending on how you like it!

Cabbage Steaks, who knew?!?!

Cabbage Steaks, who knew?!?!

I served this to my husband and his best buddy Travis.  They are meat eaters…..def not vegetarians.  They both DEVOURED this!  I couldn’t believe how much they raved over it.  I was not expecting such delicious results!

Plate It Up!

Plate It Up!

Looking good, but see….this is where the fresh jalapeño or herb would look loverly on top instead of my seriously roasted chipotle pepper (read: burnt jalapeño).

Served with a side of Farm Fresh Corn with Local Butter and Sea Salt

Served with a side of Farm Fresh Corn with Local Butter and Sea Salt

Last, lightly drizzle a nice Aged Balsamic over the Steaks or use a Balsamic Glaze.  This puts it right over the top!

Fresh Tomatoes with Spicy Thai Cucumbers

Fresh Tomatoes with Spicy Sweet Thai Cucumbers

I also served a fresh, light side of Tomatoes & Thai Cucumbers.  Amazing.

Yeah, I'm gonna need to share this recipe with y'all soon!

Yeah, I’m gonna need to share this recipe with y’all soon!

Plate and DEVOUR!!!

Ready to Eat!!!

Ready to Eat!!!

 

 

Roasted Cabbage “Steaks”

1 Organic Cabbage, outer leaves pulled off, then sliced into rounds

1 Large Onion, sliced into rounds (I used Vidalia)

1 Red Pepper, sliced into chunks

Applewood Smoked Bacon, sliced in half if necessary (just need enough to wrap pepper)

1 Jalapeño, sliced into rounds (deseeded if you want less heat)

Good Quality EVOO

Good Quality Aged Balsamic

Sea Salt

Fresh Ground Pepper

*Preheat Oven 400. Lightly Spray Baking Sheet with Non-Stick Olive Oil Cooking Spray.  Lay Cabbage Rounds down first, then place the Onion Rounds on top.  Drizzle with EVOO, Salt & Pepper.  Slice Red Pepper into long chunks, place a jalapeño slice inside (if using) and wrap with bacon.  Place the “tucked sides” underneath the bottom of the pepper and put the bacon wrapped pepper “tucked side down” on top of the onion.  Roast 35-45 mins until bacon is done and cabbage edges are brown and crispy!  Remove and carefully transfer to plate.  Drizzle with a nice Aged Balsamic before serving.

 

TIP: You can make this dish completely vegetarian by omitting the bacon wrapped pepper.  Cabbage Steaks are still delicious!  Add the Onion or leave it plain…..just add some garlic to up the flavor some!  I’ll post a recipe soon for Garlic Roasted Cabbage Steaks!

I also made this for the first time (as pictured) using parchment paper because I was afraid of the cabbage sticking to the baking sheet.  I found that when I used the parchment paper, the bottom of the cabbage steak didn’t brown and crisp as much.  So, in the directions I changed that part.  Feel free to experiment!

 

Rosemary Mustard Roasted Red Potatoes

Red Potatoes

Fresh Rosemary Sprigs

Applewood Bacon Slices

Red Pepper Slices

Whole Garlic Cloves

EVOO

Sea Salt

Fresh Cracked Pepper

1-2  T Whole Grain Mustard

*Preheat Oven 400.  Spray Baking Sheet with Non-Stick Olive Oil Cooking Spray.  Lay Potatoes, Garlic, and Bacon & Red Pepper Slices ON TOP of Rosemary Sprigs.  Drizzle with EVOO, Sea Salt & Pepper.  Roast 35-45 mins until done.  Transfer to bowl and add 1-2  T Whole Grain Mustard. (you just need enough to lightly coat the potatoes.  Add 1 tsp EVOO if needed.) Season with Salt and Pepper.  Enjoy!  TIP: Be sure to add any delightful crispy bits of Rosemary that made it through the roasting without getting burnt!

 

I hope y’all try this.  You won’t be disappointed!

eat.drink.be

Kari

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@eatdrinkbeKari

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Southern Tomato Pie

Southern Tomato Pie

Summertime, Summertime, Sum-Summ-Summertime!!!

 Absolute perfection in two words: Tomato. Pie.

Sweet, Juicy, Ripe & Plump. Little colorful bursts of heaven.

Easily grown with a HUGE variety: Heirloom, Big Boy, Chocolate Cherry, Yellow Pear… these delightful tomatoes serve up spectacular dishes from snacks and apps all the way to the main course!

Savory Sweet Southern Tomato Pie

Savory Southern Tomato Pie

 

As Elegant and Lip-Smackin’ Good as this dish is,it is surprisingly,fabulously, summertime-tasticly, super simple to make!  Thank the Summertime Gods for smiling down on us with ripe, juicy tomatoes-a-plenty!  Here’s a tasty solution for what to do with your overabundance!  Lemme Break it down for ya.

This is what it looks like right before popping into the oven.

This is what it looks like right before popping into the oven!

Now, first things first.  Slice up those juicy plump tomatoes and lay them out on a couple layers of paper towels. Sprinkle them with Salt.  DO NOT SKIP THIS STEP!!!  If you do, you will have a watery pie…and NO ONE likes a watery pie!  It’s best to let them sit out for at least a half hour on the paper towels.  Then, be sure to blot the topside as well with a paper towel before layering!  I only had a few gorgeous red tomatoes, but mixing up heirloom and different varietals in this recipe is always a plus!

Salt Tomatoes to Release Excess Moisture

Salt Tomatoes to Release Excess Moisture

 

To simplify tonight, I even used a pre-made piecrust and just jazzed it up a little.  Karified it! 🙂

Savory Rosemary Crust

Savory Rosemary Crust

Press a little fresh Chopped Rosemary and Coarse Ground Black Pepper into the unthawed pre-made piecrust lightly with your fingertips.  Bake 400 10-15 mins until just brown, or per instructions.

Rosemary Black Pepper Crust

The aromatic Rosemary will make your Kitchen smell divine!

 

While this is baking in the Oven, you want to go ahead and make your Shallot/Cheese Mixture.  Here’s whatcha need:

Shallots, Garlic, Chiles

Shallots, Garlic, Chiles

Finely Chop Shallots, Garlic and a few Chiles to taste!

Kitchen is starting to smell AMAZING!!!

Kitchen is starting to smell AMAZING!!!

Cook the garlic just a minute or two until fragrant, be careful not to burn it or it will turn bitter!

Gather Your Ingredients

Gather Your Ingredients

 

You can keep this super simple and just use Mayo and Cheddar Cheese, but…who are we kidding…When have I been know to do that?!?!?!  This is gonna be SO MUCH BETTER!!!

Add Ingredients to Garlic and Shallot Mixture

Add Ingredients to Garlic and Shallot Mixture

Horseradish, Duke’s Mayo, Herbed Goat Cheese, Shaved Parmesan, Lemon Zest, Salt & Pepper

Leave Mozzareall

Do NOT add Mozzarella, Chiles and Lemon Juice yet!

Fresh. Basil.

Toss is a few handfuls for Freshly Torn Basil

Next, Mix to combine cheeses.  The Shallots should still be warm, which will make this step easier.  Use Lemon Juice to thin out the mixture.  Depending on the size of your lemon, you will need about 1/2 to  the whole lemon.  I had a large lemon and only needed to use half!  You don’t want your mixture runny, just a thick but spreadable consistency.

Spread a THIN Layer onto your pie crust

Now, Let’s start assembling this Tomato Pie!

Start by spreading a THIN LAYER of the cheese and shallot mixture onto the bottom of the Pie Crust.  This extra step will help in keeping the bottom crust from getting soggy!

Layer your Delicious Tomatoes

Layer your Delicious Tomatoes

Next, add a Layer of Tomatoes

Cheese/Shallot Mixture & Fresh Mozzarella

Goat Cheese/Shallot Mixture & Fresh Mozzarella

Dollop the Goat Cheese Mixture and tear some Mozzarella on top the Tomato Layer

IMG_2443 IMG_2440

 

 Repeat if needed:

<— Tomato Layer

Cheese Layer —>

Absolutely Gorgeous!

Absolutely Gorgeous!

Finish Pie with Goat Cheese & Mozzarella.  Top with Shredded Parmesan, Fresh Basil, Chiles & EVOO.  Season with Salt & Pepper.

Oh My, now THAT'S A PIE!

Oh My, now THAT’S A PIE!

close-up

close-up

Pop in the Oven and Bake.

IMG_2458

Fresh Out of the Oven!

TIP: Do NOT serve Immediately!

TIP: Do NOT serve Immediately!

As hard as this will be…..LET THE TOMATO PIE COOL for at least 15 mins.  It needs to set!!!

Best served warm with lightly dressed mixed greens

Best served warm with lightly dressed mixed greens

For a quick, healthy side….serve with leafy greens.  I dressed mine super simple and it was perfect.  Squeeze the last half of the lemon over Greens. Drizzle 1 tsp EVOO.  Season with Salt and Pepper. Toss. Serve.

 

Southern Tomato Pie

1 PreMade Pie Crust

2 Sprigs Rosemary, chopped

Coarse Black Pepper

2-4 Ripe Tomatoes, sliced

Handful Basil, torn

2 T EVOO

2 Shallots, minced

2 Garlic Cloves, minced

Chiles or Jalapeño, minced (to taste)

1/3 Cup Duke’s Mayonnaise

2 T Horseradish

8 oz. Herbed Goat Cheese Log, crumbled

1/2 Cup Shredded Parmesan, divided

4 oz. Mozzarella, torn & divided

1 Organic Lemon, juice & zest

Sea Salt

Fresh Ground Pepper

*Preheat Oven 350.  Slice Tomatoes and place on paper towels.  Sprinkle with Salt and allow to drain.  Set Aside.  Next, take pre-made Pie Crust and sprinkle with Rosemary and Coarse Black Pepper.  Press lightly with fingers into crust.  Bake according to piecrust instructions until just browning.  Remove from Oven and let cool.

*Meanwhile, Add 1 T EVOO to small Sauté Pan and sweat Shallots, Chiles, s&p about 3-5 mins until translucent.  Turn down heat to Med-Low.  Add Garlic and cook 2 mins more.  Stirring some so you don’t burn the garlic! Next, add your Dukes Mayo, Horseradish, Goat Cheese, 1/3 Cup Parmesan, Lemon Zest, Torn Basil, Lemon Juice, salt & pepper.  Mix to combine.

*In Cooled Savory Pie Crust, spread a THIN LAYER of Goat Cheese Mixture on the bottom.  Add a Layer of Tomatoes.  Then a Layer of dollops of Goat Cheese Mixture and Torn Mozzarella.  Add another Layer of Tomatoes.  Top with Goat Cheese Mixture, Torn Mozzarella, Torn Basil, and a few fresh chiles.  Drizzle with 1 T EVOO and Season with Salt & Pepper.

*Bake 350 for 30 Mins or until top is brown and bubbly!

*Let cool for 15 mins before serving!

 

TIPS:

  • Substitue ANY cheese you like.  Swap the Goat Cheese for Feta.  Use Shredded Mozzarella if you need to.  Swap Parmesan for Asiago. Really, anything goes here.
  • Even if you DESPISE MAYONNAISE…..you REALLY REALLY REALLY need it for this recipe.  I cut it down to a super small amount.  I PROMISE you won’t even know it’s in there.  My hubby HATES mayo, and he LOVED this!  Trust me.
  • If you want to make your own crust….go for it!  Add the herbs in at the end as its coming together!  Using a pre-made pie crust that you roll out…no worries.  Simply add the Rosemary and Pepper on top and press it in with your fingers or a rolling pin before you lay it in the pie plate.
  • For the Love of All Things Soggy…..DON’T FORGET TO SLICE, SALT & DRAIN YOUR TOMATOES.  I can not emphasize this enough.  That’s the last I’m gonna say about that…
  • If your Crust Starts to get to brown, use a pie crust shield or some foil around the edges to prevent burning!
  • Experiment with different types of tomatoes.  The result is sure to be Gorgeously Delicious!!!

 

And that’s that.

My Version of Southern Tomato Pie, Baby.

Enjoy!

eat.drink.be Kari

www.eatdrinkbe.com

@eatdrinkbeKari