Cheesy Bacon-Tomato Pie

We're nearing the end of tomato season and I can never get enough of them! I guess that's the Sicilian blood in me!

This year I grew a very productive tomato plant and as of the date of this post, the plant is still thriving!!

Always on the look out for new and exciting recipes, I came across this pie which incorporates the fresh taste of tomatoes, along with bacon, cheese, & basil! It's almost like a "BLT" Pie!

I'm pleased to say that the tomatoes, basil and onions came directly from my container garden!

The ingredients:

6 large tomatoes (2 lb.), peeled, sliced (1/4 inch)
1/4 teaspoon coarse salt
2 cups shredded mozzarella cheese
1 cup mayonnaise
1/2 cup chopped onions, divided
1/4 teaspoon pepper
12 oz. bacon, cooked, crumbled
1/3 cup chopped fresh basil
1 (9-inch) baked pie crust


To peel tomatoes, cut small “X” in bottom of each tomato. Place in large pot of boiling water 30 to 60 seconds or until skins become loose; place in large bowl of ice water. Skins should slip off with help of paring knife.

Drain tomato slices on paper towels 15 minutes. Sprinkle with coarse salt.

Meanwhile, heat oven to 375°F. Combine cheese, mayonnaise, 1/4 cup of the green onions and pepper in medium bowl.

Layer half the tomatoes, bacon, basil and remaining 1/4 cup green onions in pie crust. Top with remaining tomatoes. Spread mayonnaise mixture over top.

Bake 30 minutes or until golden brown (cover edge of crust with foil if browning too quickly).
Allow to cool slightly, serve and enjoy a little of summer's gifts!

Mario's Weekend Cooking Challange: Blackberry-Blueberry Crumble

Mario's Weekend Cooking Challenge is a Facebook Group for people to get together, once a month and cook the same recipe, compare notes and discuss outcomes. It is put together by Mario Bosquez host of "Living Today" on Martha Stewart Living Radio, Sirius 112 & XM 157

This months challenge was a "sweet" one! Blackberry Blueberry Crumble. A delicious mix of some of summer's tastiest offerings! The fast and simple recipe was provided by Chef Kate Goodyear and can be obtained here: Blackberry-Blueberry Crumble

First, you want to combine your berries, with some brown sugar, cornstarch and lemon juice.

Place your berry mixture into a 9 x 13 baking dish.

Mix together your topping ingredients of flour, oats, white & brown sugar, ground ginger, salt and butter. Mix it, by hand (make sure you wash your hands first!), to obtain medium to large "crumbles".

Spread the topping evenly over the berries.

Bake at 350° for about 40-50 minutes until it's golden brown & bubbly! The scent of this baking is heavenly!

Serve this warm or at room temperature with a generous scoop of buttermilk or vanilla ice cream!

This treat couldn't be easier to prepare and will be loved by all! You can also substitute other berries, as well as stone fruits like peaches and plums!

Summer Corn Pudding!

Now is the time of the season to experience one of my favorite vegetables, CORN!!!! This is the time of the year when corn is at it's best, so crisp and sweet!

I took some time to visit a local farm stand and am enjoying this rewarding bounty!

Here's some of the corn as I prepare to shuck it!

Other than straight off the cob, with a little butter and freshly ground black pepper, I wanted to share another, and different way, of enjoying fresh corn. This recipe is for Corn Pudding and is such a favorite! It was delicious nice and warm from the oven and it's equally enjoyable chilled from the fridge the next day!

You can get the recipe here: Corn Pudding.

To make the corn pudding the first thing you must do is remove the corn kernels from the cob. Be sure to get all that yummy milky liquid that exudes from the cob.

This is generally done standing the cob up in a bowl and "scraping" a chef's knife down the cob. Of course, there are tools available to make this job easier such as this Corn Stripper.

Here I have all the ingredients assembled to make this sweet & savory pudding

The corn kernels, fresh eggs, butter, cream cheese, sugar, baking powder and a little salt.

Mix all the ingredients together in a bowl until all combined.

Ready for about an hour in the oven!

All baked and smells so good, but it must cool before diving into it!

Serve this as an anytime treat this summer. It's great as a unique side dish!

Enjoy some more mouth-watering corn recipes this summer by clicking here: Summer Corn Ideas!

Mario's Weekend Cooking Challange: Grilled Pizza with Fontina, Tomatoes & Basil

Mario's Weekend Cooking Challenge is a Facebook Group for people to get together, once a month and cook the same recipe, compare notes and discuss outcomes. It is put together by Mario Bosquez host of "Living Today" on Martha Stewart Living Radio, Sirius 112 & XM 157

This month's weekend Cooking Challenge was Grilled Pizzas! Something I've never done before, pizza on the grill, was not only scrumptious, but quick and easy! Try this at your next cookout and get your guests, including the kids, involved in making pizzas to their liking!

The recipe for this month's cooking challenge was provided by Chef Jamie Gwen and can be found here: Grilled Pizza with Fontina, Tomatoes and Basil.

Because I was pressed for time, I did use a pre-made pizza dough bought from one of my favorite Italian Markets, Nino Salvaggio. Shape the dough as thin as you like and the point here is to make the pizzas look rustic and hand-made. If you prefer that perfect round shape, use the inside of a "Cool-Whip" lid as a template and also remember, when working with pizza dough, always pull from the center out underneath the dough and not stretch from the top or else the dough springs back to it's original shape.

Remember, the recipe is just a guide. Any and all of your favorite pizza toppings will work with this recipe. Be creative! I used minced garlic, grape tomatoes, mushrooms, green bell peppers, basil and fontina cheese.

Brush the tops of your pizza dough lightly with olive oil and place, oil side down, on the hot grill. The dough will begin to get puffy, lightly brush the tops with olive oil, and when you see a nice light browning and grill marks on the underside, using tongs, flip the pizza crust over, onto the coolest part of the grill.

Scatter the garlic and cheeses over the crusts and top with your topping choices. Using tongs, rotate the pizzas around the grill so different sections receive high heat. Check the underside often to see it's not burning. The pizzas are done when the top is bubbly and the cheese is melted.

Sprinkle the tops with torn fresh basil leaves and serve immediately!

Savory Coeur a la Creme with Parmesan Crackers

Recently, I was invited to an outdoor party and was asked to bring an appetizer. Me always wanting to introduce something new and unique to my friends, I found this recipe for a Savory Coeur a la Creme.

French for "heart with cream", Coeur a la Creme is normally served as a dessert, and made in a special heart shaped basket or mold with small holes. Cream cheese is mixed with sour cream or whipping cream (and sometimes sugar) and placed into the cheesecloth-lined mold. The dessert is then refrigerated overnight, during which time the whey drains out through the basket or perforated mold. To serve, the dessert is unmolded and garnished with fresh berries or other fruit.
This recipe is for a savory version which was delicious and very well received.

Before making the Coeur a la Creme, I needed something to serve it with. Regular store bought crackers are just plain boring and it's usually expected of me to come up with something a little bit "out of the ordinary." so I thought this wonderful Parmesan cracker would do most wonderfully and were so simple to make.

To make the crackers, you'll need:

1 stick (1/4 lb) unsalted butter
3 oz. freshly grated Parmesan-Reggianno Cheese
1-1/4 cups all-purpose flour
1/4 teas. kosher salt
1 teas. chopped fresh thyme leaves
1/2 teas. freshly ground black pepper

Place the butter in the bowl of an electric mixer fitted with the paddle attachment and mix until creamy. Add the remaining ingredients and mix until combined


Dump the dough out onto a lightly floured surface and roll into a 13-inch log. Wrap the log in plastic wrap and place in the freezer for 30 minutes to harden.

Cut the log, crosswise, into 1/4" to 1/2" thick slices. Place the slices on a sheet pan and bake in a preheated 350° oven for about 22 minutes.

Allow the crackers to cool on a wire rack before storing them in an airtight container.

To make the Coeur a la Creme, you'll need:

12 oz of cream cheese, at room temperature
1 cup heavy cream
1 lemon, zested
1 Tbs. freshly squeezed lemon juice
1 teas. kosher salt
1/2 teas. freshly ground black pepper
1 bottle "Major Grey's" Chutney, such as Cross & Blackwell brand.

Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment and whip until it is firm like whipped cream. With the mixer on low speed, slowly add the cream, lemon zest, lemon juice, salt & pepper. Beat on high speed until the mixture is very thick.

Line a 6" coeur a la creme mold or a 6" fine sieve (all I had was a sieve) with a few layers of cheesecloth, allowing the excess to drape over the sides. Pour the cream cheese mixture into the cheesecloth and smooth the top with a rubber spatula. Fold the excess cheesecloth over the top of the cream. Suspend the mold over a larger bowl. Cover with plastic wrap, and refrigerate overnight.
There should be some liquid in the bowl that has drained from the mold.

When ready to serve, unmold the creme, upside down, on a plate and pour the chutney over the top, allowing it to drip down the sides. Serve chilled with the Parmesan crackers neatly arranged around the creme.