Tomato and Corn Pie

Tomato and Corn Pie

Click here for a FREE copy of the "Top 10 MUST-HAVE Kitchen Gadgets"   ‘Tis the season for ripe, juicy tomatoes and sweet summer corn. If you have your own garden, visit the farmer’s market or subscribe to a CSA you probably have more tomatoes and corn than you know what to do with. Here’s a recipe that will help you put both ingredients to good use. Most tomato pie recipes use pie crust, heavy cream and lots of cheese.  I lightened this dish up by skipping the pie crust in favor of a whole wheat panko bread crumb topping mixed with fresh herbs and fresh parmesan cheese. I used 1% milk instead of heavy cream and a little goat cheese instead of massive amounts of cheddar cheese. Click here for a FREE copy of the "Top 10 MUST-HAVE Kitchen Gadgets"   Tomato and Corn Pie   Save Print Ingredients 2 ears of corn, kernels cut off ½ Vidalia onion, diced 1 clove garlic, minced 2 tablespoons butter 2 beefsteak tomatoes 1 cup 1% milk 4 oz crumbled goat cheese 4 large eggs, whisked 1 bunch fresh basil, torn into small pieces Breadcrumbs: 1 tablespoon butter, melted 1 cup whole wheat panko bread crumbs ½ cup freshly grated Parmesan Mixed herbs, chopped - chives, rosemary, parsley, oregano, etc. Instructions Preheat oven to 350 degrees. Core the tomatoes and slice into ½" thick slices. Lay tomatoes in a single layer on a paper towel to drain excess liquid. Melt butter in a medium skillet over medium heat. Add the corn and onion and cook, stirring occasionally, until tender, about 10...
Tomato and Fresh Mozzarella Salad

Tomato and Fresh Mozzarella Salad

After spending an indulgent week in Spain, I returned home and immediately found myself back at the office immersed in a 2-day BBQ bootcamp of sorts. Rough job, I know. 🙂 My colleagues and I spent time with award winning BBQ Grand Champion pitmaster Harry Soo, learning the art of competition-style BBQ. Harry flew in from LA to teach us about the art and science of low-and-slow barbecue. Harry and his wife Donna showed us how to make brisket, ribs, pork shoulder, chicken, tri-tip and tuna. Before we got to chow down on all of the deliciousness, he started the day by serving us what he affectionately calls Breakfast Fatty’s – scrambled eggs, cream cheese and apple fritters wrapped in pork sausage and bacon. I need a Zantac just writing that! Seriously, my job is the best but it’s a constant challenge to be around all of this food and stay in shape. I try really hard to eat healthy and stay fit, so this kind of food is just not what I normally eat, but it’s part of my job so I try to strike a balance which isn’t always easy. And because God obviously has a sense of humor, all of this waistline-destroying food was consumed just two very short weeks before a long awaited girls weekend in California. Aaarrrggghhhh! Breakfast Fatty’s and bikinis DO NOT go together! So needless to say after all of that decadent, salty, protein-heavy food, I have been craving food that’s fresh, light and seasonal. I’ve been eating a lot of grilled salmon and vegetables with just a little olive oil, salt and pepper and...
Summer Sweet Corn with Chili-Lime Butter

Summer Sweet Corn with Chili-Lime Butter

I can’t think of a more quintessential summer food than sweet corn. My 5-year old is the pickiest eater (foodie mom –> finicky daughter…how did that happen??) on the planet and even she likes sweet corn-on-the-cob. And yes, there is some debate about whether corn is a vegetable or a grain, but it’s one of only two veggies my daughter will let pass her picky little lips so we’re going with vegetable! There are many ways to prepare corn but my favorite, of course, is on a charcoal grill. I like to peel off the outer layers of husk, leaving a few of the thin inside layers in tact around the corn. Trim off any excess silk hanging over the top and soak the corn in water for about 20 minutes to prevent the husk from burning. Prepare a charcoal grill for direct cooking over medium heat and grill the corn for about 20-30 minutes, turning occasionally for even cooking. Try to leave the lid on the grill as much as possible to help maintain the heat and trap that delicious, smoky flavor. It’s as simple as that. What could be easier?     Grilled corn is pretty perfect served simply with butter, salt and pepper, but occasionally I like to add a twist to a classic recipe. For this, I made a flavored butter to go with the corn. I mixed a half stick of room temperature butter with 1/2 teaspoon of chili powder and fresh lime juice and zest. So, so, so good!!!   Try serving this at your next BBQ and let me know what you think!...


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