Category Archives: Tomato
Yesterday my room was as if we were in a famous Italian restaurant. I had teachers, administrators and students sticking their head in the door to see what we were cooking up. Garlic in olive oil, then add oregano and basil. It permeated the halls making everyone hungry. The food both classes made was the best! All involved had really paid attention to the demo and seemed to know what they were doing.
They had a lot of fun setting up for the photographs for the blog. It is so funny to see some of the students wiping off the plates to make a better presentation. The food network has really changed the way we do a lot of things in the kitchen.
This is a quick and easy meal to put together. You can prepare it and plate it up in about 45 minutes.
Let’s get to the recipes. The Parmesan Chicken came from Gracious Goodness by The Junior League of Macon. This cookbook is fantastic. The Easy Tomato Sauce came from my best friend Anna. She is a fantastic cook and you will be seeing more of her recipes later.
Here are the photos to help you along and the recipes after that. ENJOY!
Cook for about 7 minutes on each side. Here we used an electric skillet at 325 degrees. I like using the skillet because you can get about eight servings in at once. Adjust the temperature according to your skillet. Some may cook faster and you will need to turn the heat down. If yours seems to cook slower turn it up a bit. Peak at it before the time is up. It should be golden brown. Your timing is important ,too. Chicken cooked too long will be very dry.
Why do some want to take a bent-edge spatula and push all the juices out of the chicken? I don’t understand it!! I guess they don’t realize they are pushing out all of the juice and making it dry and tasteless.
Cook for another 7 minutes or until it is done. Remember don’t overcook it.
Before you add 2 cans of diced Italian tomatoes saute a clove of garlic diced in a little olive oil. Forgot to take that picture. Sorry. Then add seasonings
Simmer for about 15 minutes and serve over your favorite pasta. Top with parmesan cheese. So easy and so delicious. Thanks to Anna!!!
Here are the recipes for both:
- 4 chicken breasts boneless
- 1 cup of bread crumbs
- 1/3 cup of Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder or more to taste
- 1/2 stick butter
Mix all dry ingredients together. Dip chicken in milk, then in bread crumb mixture to coat. Saute in butter over medium heat until done. About 7 minutes on each side. Chicken will be browned and crisp.
Anna’s Easy Tomato Sauce
- 1 Tablespoon olive oil
- 1-2 cloves garlic
- 1 28 oz. Italian tomatoes or 2 small cans
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1 bay leaf
- Parmesan cheese
- Cooked pasta of your choice about 14 oz.
Saute garlic in olive oil. Add tomatoes and seasonings. Simmer for 15-20 minutes. Serve over pasta. Sprinkle with parmesan cheese.
The Teacher Cooks
Please forgive me. This picture does not do the Tart justice!! And it is Georgia’s fault that I did not take pictures of this beautiful tart when I removed it from the pan. I was distraught. How could Georgia lose in the last minute to LSU ?
GI Joe and I went to see friends last night and this is what I made to take. We had a great time. Good friends and great food. You cannot have a better combination.
Georgia should have won. Did I say that before?
The food well what can I say? There were some terrific cooks there. I loved those tiny deviled eggs that were the size of my thumb. It was ALL good!
Let’s get back to this tart. Karen shared the recipe with me after having it at a birthday party. It was just delicious and healthy. It is one of those dishes that could be used for most any meal. It was so good. Just kept calling my name to make it.
The recipe came from the food network courtesy of Jeanne Lemlin with just a few changes. It calls for a tart pan. You can use a pie dish or something similar that you might cook a Quiche in. I did not have a tart pan so yesterday I put myself in Saturday traffic ( never mind we now have Saturday traffic everyday since 100 of our roads have washed away). I bought a tart pan at Bed Bath and Beyond. A Wilton pan with a removable bottom. It worked perfectly.
Remove half a box of frozen puff pastry to thaw at room temperature for about 30 minutes. Roll the dough out on a lightly floured surface . Fit it into the tart pan. Trim the overhanging pieces. Refrigerate up to 8 hours covered. Sorry again I did not take a picture. Football!
Chop 3-4 green onions and mince 2 gloves of garlic . Saute over medium heat in 2 Tablespoons of olive oil. Cook until tender .
Stir in 2 medium zucchini sliced lengthwise and thinly sliced and saute just until it begins to soften, about 5 minutes. Mix in 1 14 oz. can of well drained diced tomatoes. Raise the temperature and cook until juices have evaporated. Zucchini should be tender but not mushy. Add some fresh parsley and basil.
Let it cool. This is important because the vegetables are added to 3 eggs and you don’t want to scramble the eggs.
Beat 3 eggs. Add 1 cup of grated smoked Gouda Cheese. Then stir in the cooled vegetables. Pour into the tart pan. Bake at 425 degrees for about 25 minutes or until and knife inserted in the center of the tart comes out clean. Let it sit on a cooling rack after removing the outside of the tart pan for 20 minutes before slicing. It should be served warm and not hot.
Here is the complete recipe. ENJOY!!!!
Zucchini, Tomato, and Cheese Tart ( Jeanne Lemlin Foodnetwork)
- 1 sheet frozen puff pastry (Karen used a pie shell and it was great!)
- 2 Tablespoon of olive oil
- 1 onion diced (Karen used green onion – I liked it)
- 2 garlic cloves, minced
- 2 medium zucchini, quartered lengthwise and thinly sliced
- 1 (14-ounce) diced tomatoes well drained
- Fresh basil and parsley chopped
- 3 large eggs
- 1 cup grated smoked Gouda
- 1/2 teaspoon salt
- freshly ground black pepper
Remove the puff pastry from the package and let thaw at room temperature for about 30 minutes, or until no longer frozen but still cool. While that is thawing cook the vegetables because they have to cool.
Heat oil in large skillet over medium heat. Add the onion and garlic and cook 5 minutes or until the onion is slightly tender. Stir in the zucchini and saute just until it begins to soften, about 5 minutes. Mix in the drained tomatoes , basil and parsley. Cook at medium high heat, stirring often , until the zucchini is tender but not mushy and the juices have evaporated. Let cool.
Lightly butter a 9-in( I used an 11-inch tart pan) or a glass pie plate. On a floured surface roll the puff pastry into an 11-inch square. Fit it into the tart pan or pie plate. Trim of the overhanging pieces. Refrigerate the crust uncovered for 15 minutes or up to 8 hours covered.
Preheat oven to 425 degrees.
Beat eggs ina large bowl. Stir in the cheese, salt, pepper and cooled vegetables . Pour mixture in the tart pan. Bake 25 to 30 minutes or until a knife inserted in the middle comes out clean. Remove the outer rim of the pan and cool on a rack for about 20 minutes. Serve warm and not piping hot.
The Teacher Cooks