Tag Archives: grape tomato

Tasty Tidbits

18 Jul

Life is changing in ways we couldn’t have imagined just a few months ago and can be somewhat confusing at times. News can saturate us with negativism, leadership is questionable at times, and we cannot move about out lives like we once could. Where is the joy in these times of “quarantine projects” and staying home? For me, even if it is just for my small quarantine crew, it is cooking

Not in the labor of it per se-although I don’t mind it most days. It is the coming together over food that lifts my spirit and feeds my soul. It is sitting at the table eating, chatting, laughing, sharing, listening, and ultimately, connecting.

These days, I tend toward more simple but savory dishes when I set my mind to cooking. Let’s look at two tantalizing tasty treats that are not time consuming. One is simply assembling, the other involves a bit of mixing and cooking.

First, lets go super easy.

For a quick refreshing summer appetizer with minimal ingredients and a few minutes of time, you will have a savory summer delicacy sure to please. This appetizer is in the category of “assemble and serve”. Get these simple ingredients together:

  • Cherry or grape tomateos
  • Fresh basil leaves
  • fresh mozzarella cheese, cut into bite size pieces
  • Your favorite vinaigrette or balsamic reduction
  • toothpicks (the frilly fancy kind if you have ’em)

Take a toothpick, and thread a tomato, basil leaf, and piece of mozzarella cheese. Drizzle with vinaigrette, balsamic reduction, or whatever strikes your fancy. Lay them on a fun pretty little plate or dish. Next, pour a refreshing chilled cocktail and enjoy this fun delectable tidbit.

My favorite “assemble and serve” summer appetizer.

Want something a little more creamy? Got a little more time? Then we can go the dip route. A hot rich dip. Using basic pantry and fridge staples so no fuss. Don’t want to heat up the kitchen? Me either. That is why I grill my savory summer dip in my cast iron skillet. Let’s get some basics together and get started.

You will need:

  • 8 ounces cream cheese
  • 1 can of 8-10 count artichoke hearts
  • I can of diced green chilis
  • 1/4 cup sour cream
  • 1/2 cup fresh parmesan cheese
  • 1/2 t. chopped garlic (substitute with garlic powder if necessary)
  • Salt and red pepper flakes

Just a couple of staples and an easy and savory dip is at your fingertips.

Take the cream cheese out of the fridge about 20 minutes before mixing this up. It needs to soften. Then a can opener, a knife, a large mixing bowl, a rubber spatula and a cutting board is all we need to get this going.

Squeeze the excess liquid from the artichokes and give them a rough chop.

Before mixing this up, go out and get your grill hot. Then give it a good cleaning with your wire brush. Back in the kitchen get your cast iron skillet out. Mix everything together in a bowl but only use half of the cheese. No need to drain the green chilis-just toss the whole can in and keep mixing. When it is all nice and smooth put your dip into your cast iron skillet. Sprinkle the rest of the cheese over the top.

Put your dip into an 8 or 10 inch cast iron skillet.

Cover this with foil and take it out to the grill. Turn the heat to medium and place this on the grill. Close the lid and let it get to work.

Cover your dip with foil and put it on the grill.

After about 10 minutes covered remove the foil. This dip is well on its way to bubbly deliciousness! Let this hang out on the grill for another 15 minutes.

And just like that your dip is done. A nice brown crust along the edge and hot all the way through. Perfecto!

Get your chips out. This is ready! Put a trivet out, line up the chips, and get ready to dip into this…well… dip! It’ll be hot and it needs a few minutes to cool down a bit. On the plus side, your hot oven isn’t competing with your air-conditioning in summer mode. Enjoy this with some refreshing summer iced tea or perhaps an ice cold beer.

Grilled Summer Artichoke Dip

8 ounces cream cheese
1 can of 8-10 count artichoke hearts
I can of diced green chilis
1/4 cup sour cream
1/2 cup fresh parmesan cheese
1/2 t. chopped garlic (substitute with garlic powder if necessary)
Salt, red pepper flakes, black pepper (to taste)

About 20 minutes before mixing your dip, take your cream cheese out of the fridge, unwrap it, and place it in a mixing bowl. It needs to soften a bit before assembling the dip. Drain artichoke can and squeeze out additional liquid from the hearts. Roughly chop and put into mixing bowl. Add the sour cream, dices green chilis (undrained) and 1/2 of the parmesan cheese. Mix to incorporate. Add the garlic, salt and pepper. Mix well.

Now get the grill going. If using a gas grill, put on medium heat to preheat. Back inside, take out your cast iron skillet and put the dip into it. Spread to even the dip throughout. Add the rest of the parmesan cheese on top. Cover loosely with foil.

Now that the grill is preheated, turn of half of the grill. Place the dip on the heated side. Close lid for 10 minutes. Remove foil and continue to cook until hot and bubbly, about 15-20 minutes. Bon appetite!

Sweet Summer Tomatoes

22 Jul

Oh the bounty of a summer garden! Yummy fresh tomatoes are bursting off the vine this time of year. Don’t have garden? Ramble through the local farmers market and snap up some delicious cherry tomatoes. They are fresh, sweet, and oh so versatile! Not sure what to do? Well keep reading.

Friends just came by and an impromptu summer patio party is underway. Need a quick appetizer? Take those cherry tomatoes, put a small dish of vodka spiked with horseradish beside them, and place a shaker of celery salt there too. Get the toothpicks and Voila! A fun light Bloody Mary appetizer is ready in an instant. Put a cherry tomato on the toothpick, dip it into the vodka, shake a little celery salt on it, and pop it into your mouth. The bite begins with a delicious pop of tomato, then the other flavors flow over your tongue. Yummers!

Want something a little more succulent? Put some olive oil into a pan and heat it up. Add the tomatoes to the hot pan and give it a shake of salt, pepper, and stir.

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Let those cook for a bit, and they will begin to get creamy!

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Be patient and let those cook a bit longer, stirring every so often. Now you can add a clove of garlic that is diced. You will be rewarded-but what is next?  Is this a base on which to jump off, or is this IT? If this is IT, scoop in on a lovely piece of chicken and enjoy. Want to go a different direction with this? Okay-lets go!

You can add this to sautéed summer squash.

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Or you can toss it on some squash that has been through the vegetable twirler and enjoy a light vegetarian main “pasta” dish. Play with herbs a bit before adding to pasta, perhaps adding some fresh summer basil and parsley. Red pepper flakes would also be a well paired addition.

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Ready for another option? Start with colored tomatoes and cook the same way.

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After these beauties get good and velvety, add some spinach, arugula, or fresh green of your choice. Let that cook together.

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Oooohhhh! We are on the train to delicious town! Add some chicken or vegetable stock, stir, and add some pasta.

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This will cook down to an amazing one pot dish. Want to add some shrimp too? Go ahead! This is your time to have fun and personalize this luscious summer meal into something your family will love. Oh, you are cooking for one? Keep cooking! You will be the envy of the office with these leftovers for lunch tomorrow. Let me know what you are doing with your summer tomatoes. Follow me on twitter @amykgarman