Scalloped Tomatoes

Hi!

As much as I love making baked goods, I am slowly venturing into cooking more, starting with this fabulous recipe by Ina Garten. A mix of baked tomatoes and bread, the scalloped tomatoes have a rich color, and an even better taste. I think they would be good year round, and they can be served with variety of things. The route my mom and I went? Pasta, turkey cutlets, and a serving of these. Yum! :) Any leftovers are good on a grilled cheese.

Scalloped Tomatoes

Scalloped Tomatoes Adapted from Barefoot Contessa, How Easy Is That? by Ina Garten, original recipe can be found here.

ingredients

  • 5 tablespoons olive oil
  • 2 cups {1/2-inch diced } rustic style bread
  • 14 to 16 plum tomatoes {1/2-inch diced}
  • 1 tablespoon minced garlic {3 cloves}
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup freshly grated Parmesan cheese

to make

  1. Preheat oven to 350ºF.
  2. Heat three tablespoons of olive oil in a large saute pan over medium heat. Add the bread cubes, and coat with oil.
  3. Cook the bread cubes for five minutes, or until the cubes are all evenly browned.
  4. In a large bowl, mix together the tomatoes, garlic, sugar, salt, and pepper.
  5. When the bread cubes are done, stir in the tomato mixture. Continue to cook for another five minutes.
  6. Pour the mixture into a six to eight cup baking dish. Sprinkle with Parmesan cheese and the remaining two tablespoons of oil.
  7. Bake for 35 minutes, until the tomatoes are bubbly.
  8. Enjoy!

I just wanted to thank Alice, over at Alice in Readerland for giving me the Very Inspiring Blogger Award! :) Alice’s blog is so fun to read, so make sure to check it out.

very-inspiring-blogger

Have a delightful day!

Chocolate Chunk Blondies

Hi!
Chocolate Chunk BlondiesIt has been a fairly long time since I’ve had a chocolate chip cookie. A few months, at the very least! Anyhoo, when the mood for the classic cookie strikes, it’s definitely time to pull out the butter, flour, sugar, and chocolate :) However, since I really like the thrill of a new recipe, I decided to try Ina Garten’s yummy looking Chocolate Chunk Blondie Bars. I’ve made blondies in the past, but nothing compares to these. The chocolate melts in your mouth at the first second, and the actual bar has just the right amount of chewiness. This is sure to be a family-favorite, and believe me you will fall in LOVE. For more bars, double the recipe. With the amounts below, I got about 25-ish cookie bars.

IMG_2294

Chocolate Chunk Blondies Adapted from the cookbook Barefoot Contessa Foolproof by Ina Garten

ingredients

  • 2 sticks butter
  • 1 cup light brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1/2 whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • a little over 1 cup chocolate chips/chunks

to make

  1. Preheat oven to 350ºF.
  2. With an electric mixer, cream together the butter and sugars until light and fluffy.
  3. Add the eggs, one at a time, mixing well after each one.
  4. Slowly mix in the flours, baking soda, and salt.
  5. With a wooden spoon, add in the chocolate.
  6. Grease a 9 by 13 inch baking pan. Spread the batter in the pan, reaching all edges.
  7. Bake for 25 minutes, or until a toothpick comes out clean.
  8. Cool and then cut.
  9. Enjoy!

Have a happy Wednesday!

Bella :)

The Ultimate Mac and Cheese

I realized I forgot to add this once I published the post ;) It was just a note on how to make Ritz cracker crumbs. Put a handful in a heavy duty Ziplock baggy, and pound the bag with a rolling pin. Easy-peasy!

B :)

Hello!

For real, guys, this is the last recipe you will ever need for homemade mac and cheese. It is tied with frozen yogurt for my favorite food, which is a big honor, because fro-yo and I are BFF’s :) Crispy and sprinkled with bread crumbs {or Ritz crackers, if you want to be less sophisticated. Not like I do that…} on top, and mixed with a creamy, cheesy sauce and a hint of nutmeg on the inside, this is a classic, comforting meal. This is nowhere near a healthy dinner, {with all that cheese, how could it be?} but every once and while, I think it’s okay to indulge. If you want to add a healthier element, try slicing three to four tomatoes and arranging them on top before putting it into the oven. This specific mac and cheese actually tastes just as good heated up, so there’s no need to worry about the amount of servings. When that craving for comfort food kicks in, I know right were to turn to.

Mac and Cheese Adapted from Ina Garten

ingredients 

  • Salt
  • Vegetable oil
  • 1 pound elbow macaroni
  • about 4 cups milk
  • 6 tablespoon butter
  • 1/2 cup all-purpose flour
  • 4 cups {12 ounces} Gruyere, grated
  • 2 cups {8 ounces} extra sharp Cheddar, grated
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon nutmeg
  • 2 tablespoons butter
  • 1 cup breadcrumbs/Ritz cracker crumbs *See note above {BTW, it is totally optional}

to make

  1. Preheat oven to 375ºF.
  2. Drizzle oil into a pot of boiling salted water.
  3. Add macaroni to the pot and cook according to the package. Drain.
  4. Meanwhile, heat, but don’t boil, milk in a saucepan.
  5. In a large pot, melt six tablespoons of butter. Mix in the flour with a whisk. Cook over low heat for about two minutes.
  6. While whisking, add the hot milk and cook for another minute. The mixture should be thick and smooth.
  7. Off the heat, add the cheeses, black pepper, and nutmeg.
  8. Now, add the cooked macaroni to the pot.
  9. Por mixture into a 3-quart baking dish.
  10. Melt the two tablespoons of butter, and combine them with the breadcrumbs. Sprinkle on top of the mixture.
  11. Bake for 30 to 35 minutes.
  12. Delicious!

Bella :)