Baked Parmesan Herb Tomatoes!

 

 

In the summer, when garden tomatoes are so plentiful, I try to find or create new recipes for using them.  They are so delicious.  I can eat them every day in the summertime.  This is such a simple recipe, but the results were amazing.  This is a good side for most anything.  I especially like them with grilled foods.  I had some fresh corn on the cobb, grill with mine.  Here is what you will need:

 

3 large tomatoes, each sliced in 3 thick slices

salt

black pepper

garlic powder

9 slices of mozzarella or provolone cheese, cut just the size to cover the top of each tomato slice

1 cup panko bread crumbs

1/4 cup grated parmesan cheese

1 Tbs. minced fresh basil

1 Tbs. minced fresh oregano

3 Tbs. olive oil or 3 Tbs. melted butter

 

Place the tomato slices on a foil lined baking sheet.  Sprinkle each slice lightly with salt, pepper, and garlic powder.  Place a slice of the mozzarella or provolone cheese on each tomato slice.

 

In a bowl, combine the panko crumbs, parmesan cheese, basil, and oregano.  If you don't have fresh herbs, use about 1/2 tsp. each of dried. 

 

Pour the olive oil or butter over the crumbs and mix.  This makes them stick together so you can place them on the tomato slices and they will stick.  It also makes them brown up good.

 

Evenly divide the herb panko mixture and place on top of the tomato slices.  Sort of pack it on top with a spoon, so it stays on top when you serve.  Place in a 375 degree oven for 15 minutes or just until browned on top. 

 

With a wide spatula, remove to a serving plate!

 

Serve immediately!





Italian Garden Casserole!

This "Italian Garden Casserole" is a wonderful blend of the fresh garden vegetables and herbs that are so plentiful and in season right now.  It's also quick and easy very healthy!  Wow, you can't get better than that!   Here is what you will need for this:

1 large zucchini or 2 medium, sliced in thin circles (about 2 cups)

1 large yellow squash or 2 medium, sliced in thin circles, (about 2 cups)

1 medium sweet onion, diced

1/4 cup fresh basil, chopped  (can substitute 1 tsp. dried basil)

2 fresh tomatoes, sliced

1 tsp. Greek seasoning (can substitute seasoned salt)

black pepper to taste

1 cup shredded mozzarella cheese

2 cups Panko bread crumbs ( I used Italian seasoned)

1/2 cup grated Parmesan cheese

4 Tbs. butter, cut in pats

Layer the zucchini slices, yellow squash slices, chopped basil and diced onion in a 2 quart oven proof casserole dish or a 9"x9" baking dish.   Cover with plastic wrap and microwave for about 2 - 3 minutes.  Just long enough to release some of the water in the veggies.  Drain any excess water.  This just keeps the casserole from being too moist, since zucchini and yellow squash have so much water content. Sprinkle the Greek seasoning evenly over the vegetables. 

 Lay the tomato slices evenly over the top. 

Sprinkle with the Mozzarella cheese. Cover with foil and bake in a 350 degree oven for 25 minutes. Uncover and the cheese will nice and melted.

Combine the Panko bread crumbs and the Parmesan cheese and sprinkle evenly over the top.  Dot with butter. 

 Return to the oven and bake for 10-15 minutes or until the top is just browning!

This is a great side dish with just about any main dish or it's also a good vegetarian main dish!





Stuffed Zucchini Boats!

Zucchini is one thing we usually have more than plenty of in the summers, because it's one thing that just seems to grow and produce here regardless of the weather.  This year seems like it will be no different either.  

Therefore, I look for good recipes using this versatile vegetable all of the time.  Zucchini is so good to use in so many various types of recipes, because it just sort of picks up the flavors you put with it, whether sweet or more savory!    

This is a savory dish that is great served as a side dish or even as a main dish!   Here is what you will need for this:

3 medium size zucchini

1 pound ground beef or chuck

1 small onion, diced

1/2 red or green bell pepper, diced (I used red for the color)

1/3 cup spaghetti sauce or pizza sauce

1/2 tsp. Greek seasoning (can substitute seasoned salt)

1/2 tsp. basil

dash of salt and black pepper to taste

1/4 cup grated Parmesan cheese

1 cup shredded Mozzarella cheese, divided

1 cup shredded Cheddar cheese, divided

Cut the ends off of the zucchini and then slice lengthwise in half.  Do not peel. With a melon baller or a spoon scoop out the center and leave a 1/2 inch shell.   Dice the pulp you scoop out. 

Brown the ground beef along with the diced zucchini pulp, onion and bell pepper in a skillet.  Add the seasonings and grated Parmesan cheese.  Add the spaghetti sauce or pizza sauce.  

 I just open a jar of spaghetti sauce, use what I need and refrigerate the rest to use for spaghetti or whatever another day in the week.   Add 1/2 of the Mozzarella and cheddar cheeses.  Just fold to blend. 

Fill each shell with the ground beef mixture.  Sprinkle each one with the rest of the Mozzarella and then Cheddar cheese.  Place in a 350 degree oven, covered with foil, for 30 minutes!  Uncover and bake for about 20 to 25 more minutes until slightly browned!  

 These are a delicious main course or side dish!!!  I like them served with pasta!! 





BBQ Chicken Chop Salad!

 

 

This "BBQ Chicken Chop Salad" can be served as a side salad or it's definitely hearty enough for a main course salad.   It's really good in the warm months when you might want something a little lighter.  You can prepare the BBQ chicken in the oven or if the weather is nice and you want to keep the heat out of the house, just cook it on the grill.  You can also use leftover BBQ chicken if have it. 

 

Here is what you will need for this salad:

 

2-3 boneless, skinless chicken breasts

salt

black pepper

garlic powder

3/4 cup barbeque sauce, divided

6 cups Romaine lettuce, chopped in bite size pieces

1 bunch green onions, chopped including the green blades

1/2 green or red bell pepper, diced

1 tomato seeded and diced

1 cup fresh mushrooms sliced

2 hard boiled eggs chopped

1 cup corn niblets (frozen or canned)

1 cup shredded cheddar cheese

1 cup shredded Monterey jack cheese 

2 cups lightly crushed tortilla chips 

5-6 slices bacon, cooked crisp and crumbled

1/2 cup Ranch dressing

 

Sprinkle the chicken breasts with salt, black pepper and garlic powder.  Brush with 1/2 of the barbeque sauce.  Place in a 375 degree oven for 35 -40 minutes or until done or cook on the grill.  Set aside while you prepare the salad. 

 

In a large salad bowl, place the chopped Romaine lettuce.  Next layer the green onions, bell pepper, tomato, mushrooms, eggs, and corn niblets.   Sprinkle with the cheddar and Monterey Jack cheeses.  You can just use a cheddar/Monterrey Jack blend also.   Sprinkle with the crushed tortilla chips and then sprinkle the bacon over the top. 

 

Dice the BBQ chicken in bit size pieces and place on top of the salad.  Drizzle with the ranch dressing and the remaining barbeque sauce. 

 

It's ready to serve!