Roasted Tomato and Mozzarella Grilled Cheese

There is something about slow-roasting tomatoes that brings out such a rich, complex flavor, way different that eating raw tomatoes.  In this recipe, I roasted some tomatoes and put them on a mozzarella grilled cheese...it was AMAZING!!

You need a couple of hours to really roast the tomatoes right.  I used roma tomatoes and cut them in half length-wise.  Sprinkle them with salt, pepper, and some dried oregano and dried thyme then drizzle them generously with olive oil.  I threw a few garlic cloves on the pan for them to absorb some of that garlic flavor without being overpowered with a garlic taste.

Roast them in a 250 degree oven for 1 1/2 to 2 1/2 hours.  You don't want them to dry out completely, but you do want them to lose a lot of their moisture and shrink down a bit.  

This is what they should look like when you are done.

Spread 2 slices of whole wheat bread with my Perfect Pesto (you can use store bought if you don't want to take the time to make it!!) and sprinkle with Parmesan Cheese.

Layer fresh mozzarella cheese, then a few of your roasted tomatoes.  

Spray the bottom of a skillet and grill the sandwich over medium-high heat until the crust is crispy and brown.

The cheese should be melted, the tomatoes a little warm, the pesto will give it a little kick....Mmmmm, delicious!

Roasted Tomato and Mozzarella Grilled Cheese

4 Roma Tomatoes

3 Cloves Garlic

Olive Oil

Salt

Pepper

Dried Thyme

Dried Oregano

Wheat Bread

Fresh Mozzarella

Pesto

"Starbucks" Iced Lemon Pound Cake

If you have never tried the Iced Lemon Pound Cake at Starbucks, you should!  It is delicious!  Anyway, I did a little research, made a few modifications to a couple different recipes and came up with this one!  I think it tastes pretty close to the real thing!

Start with 4 lemons...

 Zest them...

Then Juice them...

Take a stick of Butter and 3 Eggs out of the fridge and let them come to room temperature.

To make the dry batter, mix 1 1/2 Cups Flour, 1/4 tsp. baking powder, 1/4 tsp. baking soda, and 1/2 tsp. salt.

In Separate bowl, cream together 1 stick of butter at room temperature and 1 Cup of sugar with an electric mixer. 

Once batter is light and fluffy, add 3 eggs and lemon zest.

In third bowl, mix 1/4 Cup Lemon Juice, 1/2 Cup Buttermilk, and 1 Tsp. Vanilla Extract.

Add flour and buttermilk to the batter.

Once batter is well combined, pour into well-greased loaf pan. 

Bake at 350 degrees for 45 minutes. 

In small saucepan, heat 1/4 Cup Sugar and 1/4 Cup Lemon Juice over medium heat until all the sugar is dissolved. 

Once cake has cooled for about 10 minutes, set on a wire rack to continue to cool and pour lemon syrup over the cake.  This will help keep the cake moist and give it a good tang. 

It will also make it really shiny...

Once cake is completely cooled, mix 1 Cup Powdered Sugar with 3-5 Tablespoons of Milk, depending on how think or thin you want you icing. 

Pour over the top of the cake.  Let the icing harden, slice and enjoy!

Iced Lemon Pound Cake
4 Lemons, Zested and Juiced
1 Stick Butter
3 Eggs
1 1/2 Cups Flour
1/4 tsp. Baking Powder
1/4 tsp. Baking Soda
1/2 tsp. Salt
1 Cup Sugar
1/2 Cup Butter Milk
1 tsp. Vanilla
1 Cup Powdered Sugar
3-5 Tbl. Milk

Slow Cooker Pulled Pork

I've actually never made pulled pork before...my husband loves it and always orders it at restaurants, so I gave it a try.  It was surprisingly easy, but you definitely need some time.  I would say at the least, 8 hours. 

Start with a 4-5 lb. Bone-in Boston Butt.  Make sure you get the bone-in kind, this will give it great flavor.

Next make a spice rub.  You can use a bottled one or make your own.  In mine I used cayenne, salt, pepper, paprika, brown sugar, and cumin.  I didn't really measure, just make sure you have enough to cover the entire piece of meat.

Cover the meat with the spice rub.  Take your time to thoroughly rub it in. 

Add 2 chopped white onions to the bottom of your slow cooker. 

Place the pork on top of the onions and add 1 Cup of water.  Set your timer for 6 hours.

I ended up cooking mime for another 2 hours, totaling 8 hours.  You will know when it is ready because the pork will fall apart when you pick it up.

Remove the pork from the pot and place on a plate.

Using tongs, remove the bone.  This is what it will look like.  It should slide out very easily.

Once the pork cools, shred it with either your hands or two forks.
Pour the liquid out of your slow cooker and return meat to the cooker to keep warm.

This is a pretty neutral flavored recipe, so you can spice it up however you want to serve it.  I added barbeque sauce to make barbeque pulled pork sandwiches.
I served them on these garlic rolls I found at Whole Foods.

Heat pork in a little olive oil in a skillet.  This will crisp up the edges and give it a great texture.

Serve on grilled rolls and top with a vinegar coleslaw.

Slow Cooker Pulled Pork
4-5 Lb. Boston Butt
Spice rub (any kind is fine)
2 White onions
1 Cup Water
Barbeque Sauce
Rolls
Cole Slaw for Serving

Fried Green Tomato BLT

Really, it says it all in the name.  I make no claim that this recipe is healthy, nutritious, or even sensible...but it is absolutely decadent!!  This is Southern food at its absolute best.  Its not one of those recipes that I would add to my every month rotation, but for a fun splurge, it is definitely worth it.

Place the bacon in a hot skillet and fry in batches.  Set aside the grease.  

OK, on to the green tomatoes.  You can find them mixed in with regular tomatoes in your produce department.  If you don't see any out, ask someone if they have some in the back.  Most all grocery stores will have some.  I got one large one and one small one to see which we liked better (turns out the small ones cook a little easier, so I would go with those). 

Slice the tomatoes about 1/4 inch thick. 

Next you need three bowls.  First bowl - regular all -purpose flour, Second bowl - one egg mixed with 2 Tbl. milk, Third bowl - corn meal and salt (go heavy on the salt, this is the only seasoning step)

 

OK, remember earlier when I told you to set aside that bacon grease? Yep, that's what we are going to fry the tomatoes in!  Come on, you knew we were going to splurge a little.  So, heat up your bacon grease (or if you time it right as soon as you remove the last of your bacon, you can start frying your tomatoes while the grease is still hot). 
Dip each tomato slice in the flour, then egg, then corn meal.  They will need to cook about 2 minutes per side.

Remove from oil and sprinkle with salt. 

Time to assemble.  Start with toasted multi-grain bread, spread each side with spicy mustard (if you are a mayo fan, you can use that instead), then layer the lettuce, bacon, and your fried green tomatoes. 

INDULGE!!   

Fried Green Tomato BLT
12 Slices Bacon
1/2 C flour
1 Egg
2 Tbl. milk
1 C Corn Meal
2 Green Tomatoes
4 Slices Multi Grain Bread
Spicy Mustard or Mayo
Lettuce
Salt & Pepper

Perfect Pesto

I don't always make homemade pesto...I have definitely been known to buy pre-made pesto before...but the homemade kind is SOOO much better.  Its a pretty healthy condiment that you can use on anything!!  Later this week I will show some of my favorites...but you can use it on sandwiches, on fish, on grilled chicken, tossed in pasta, or even just spread on some toasted bread.  Anyway, its delicious!

Start with 1/8 cup pine nuts, 1/4 cup Walnuts, and 3 cloves garlic.  Blend ingredients in a food processor until a paste forms. 

Add in 1/2 cup basil leaves, 1/8 tsp. salt, and 1/2 tsp freshly ground black pepper.  Blend again. 

Add 1/4 olive oil and blend.  Add more oilve oil if necessary or depending on how think or thin you want your pesto to be.  I tend to like mine a little thicker, but just add more olive oil if you want to thin it out. 

Add 1/4 cup good quality, grated Parmesan cheese.  And blend 10 seconds more. 

Store in refrigerator for up to 4 days.  

Later this week I will use this to make a roasted tomato and Mozzarella sandwich and I will use it in my pesto potatoes!

Perfect Pesto
1/8 Cup Pine Nuts
1/4 Cup Walnuts
3 Cloves Garlic
1/2 Cup Basil, Packed
1/8 tsp. salt
1/4 tsp freshly ground black pepper
1/4 Cup Oilve Oil, mor if needed
1/4 Cup finely grated Parmesan Cheese