Tomatoes

Feta Pepper Bruschetta

March 9, 2014 by Kay 19 Comments

Feta Pepper Bruschetta is a nice spin on bruschetta with not your typical ingredients. This bruschetta has feta, pepper, tomatoes, garlic and shallots.

I have been craving some fresh vegetables lately and my first thought was to make bruschetta. I am a bruschetta fanatic and Feta Pepper Bruschetta really satisfied my craving.

I like the taste of the sharp feta against the sweetness of the pepper and tomatoes. I served this on a crusty, hearty semolina bread, the more crust and the more hearty the better in my opinion.

This topping would also be perfect on top of a grilled chicken breast if you want to turn this recipe into a meal.

Pepper, Tomatoes, Garlic & Shallots

Throw in a dash of salt & pepper.

Finish with some feta, lemon juice and olive oil.

Feta Pepper Bruschetta

Serve with some crusty bread.

I love the bright colors!

Enjoy!

Feta Pepper Bruschetta

Ingredients

1 red bell pepper, chopped
1 - 8 to 10 ounce pkg. of cherry tomatoes, halved
1 clove garlic, minced
1 large shallot, minced
Salt & Pepper
1 tsp. lemon juice
1 tbsp. olive oil
1/3 cup feta, crumbled
Crusty Bread

Instructions

Add the pepper, tomatoes, garlic, shallot in a bowl, mix together. Sprinkle with salt and pepper and stir. Add in the lemon juice and olive oil, mix to combine. Let sit for 15-20 minutes so the flavors can combine. Add in the feta, stir to combine and serve on crusty bread.

http://www.lovefoodwillshare.com/feta-pepper-bruschetta/

This recipe was featured on The Chicken Chick:

Slow Cooker Creamy Tomato Soup

March 5, 2014 by Kay 3 Comments

Slow Cooker Creamy Tomato Soup tastes like you went to your garden and picked the fresh vegetables and created this wonderful soup. I love soups made in the slow cooker, to me, they just taste better. I don’t know why, they just do. So, to continue with my love of slow cooker soups I created this recipe for Slow Cooker Creamy Tomato Soup.

I had high five’s from my daughter’s Hailey and Mackenzie on this soup. My hubby, Mr. B had other opinions. I asked him how he liked it (I was riding pretty high as I LOVED this soup) and he said it was good and then admitted to me that he doesn’t like his tomato soup creamy. I guess I learned something new about Mr. B even though I’ve been married to him for almost 25 years, just saying, I thought I knew him so well.

The tomato flavor is enhanced with carrots, celery, onions and broth. This soup really comes together in the end when you melt parmesan cheese into some half and half and added it to the pureed soup. I served it with homemade rye croutons. They were very tasty in the soup, I really liked the rye and caraway flavor.

After the soup has cooked for hours you puree the soup.

The half & half and parmesan cheese are added in.

Croutons added on top.

Creamy Tomato Soup

Slow Cooker Creamy Tomato Soup

Enjoy!

Slow Cooker Creamy Tomato Soup

Yield: 8 Servings

Slow Cooker Creamy Tomato Soup

Ingredients

4 cups diced fresh roma tomatoes, with seeds and juice
1 ½ cups diced carrots
1 ½ cups diced onions
3 tbsp. tomato paste
1 tsp. oregano
2 tbsp. basil
2 tbsp. sugar
4 cups vegetable broth
2/3 cup half and half
½ cup parmesan cheese, I used Kraft
Salt & Pepper to taste

Instructions

Add to your slow cooker; tomatoes, carrots, onions, paste, oregano, basil and vegetable broth. Cook on low for 5 hours or until the vegetables are very soft. Take an immersion blender (or you can use a blender) and puree the soup mixture.
In a small pan, cook the half and half on low until heated through, add the parmesan cheese and cook until the cheese is melted. Add the mixture to the soup base and stir to combine. Taste the soup for seasonings, you may want to add some salt and pepper at this point, but most likely you won’t need to.

http://www.lovefoodwillshare.com/slow-cooker-creamy-tomato-soup/

Sausage and Peppers in Beer Sauce

February 23, 2014 by Kay 3 Comments

A real Wisconsin favorite….sausage & beer. Peppers are sautéed, sausages are braised and beer is added in to slow cook and give this dish a unique flavor that is out of this world good! This is a quick fix meal, perfect for a week night.

A pan full of delicious flavors.

Pan fry the sausages (use your favorite kind) and set aside. Along with the peppers you add onion and seasoned diced tomatoes before adding in a dark beer. Add the sausages back in and let simmer. The sauce will reduce and the flavors will intensify.

Sausage & Peppers

You could easily stuff the sausage and peppers into a hoagie and make it a sandwich.

Sausage & Peppers in Beer Sauce

Enjoy!

Sausage & Peppers in Beer Sauce

Rating: 51

Yield: 4 Servings

Sausage & Peppers in Beer Sauce

Ingredients

3 tbsp. vegetable or olive oil, divided
4 Italian Sausages
4 small or 1 large sweet pepper, sliced
2 small or 1 large onion, sliced
1 can (15 oz) can diced tomatoes with basil/oregano
1 (12 fluid ounce) bottle beer, I use Creamy Dark
1 (6 ounce) can tomato paste
1 tsp. garlic powder
2 tsp. Cajun seasoning
salt and pepper to taste

Instructions

Preheat 2 tbsp. of the oil in a pan over medium high heat for 1 minute. Add the sausage, cook on each side for 3 minutes, you want them to be browned on both sides. Take the sausages and place on a plate and set aside.
Add the rest of the oil in the pan, add the pepper and onions. Saute for 4 minutes. Add the tomatoes, beer and paste to the pan and stir to combine. Stir in the garlic powder and Cajun seasoning. Add the sausages back into the pan and cover. Turn the heat down to medium low and cook for 20 minutes. Taste and salt & pepper if needed.

http://www.lovefoodwillshare.com/sausage-peppers-beer-sauce/

Balsamic Chicken with Onions

February 9, 2014 by Kay 2 Comments

There are so many elements to this dish that excite me. Balsamic Vinegar is always high on my list of ingredients I love to use and it’s the star of the show for Balsamic Chicken with Onions. This dish comes together quickly and packs a real punch of flavor.

Consider making this recipe for the one you love for Valentine’s Day or for any other special occasion. But, I must admit, it’s simple enough to make for any week night meal.

Balsamic Chicken with Onions

You saute the chicken breasts in olive oil, then saute the onions and add in the tomatoes and balsamic vinegar along with spices. The mixture boils down into a succulent sauce that leaves your mouth singing.

Balsamic sings in this recipe.

I believe you should use a quality balsamic vinegar when you cook. It will make a difference in the end product. I don’t mean you need to buy the most expensive, but don’t go for the cheapest either, buy something in between.

Sink your teeth into this dish!

I hope you enjoy this dish as much as my family and I do. I think it will become a “go to” chicken dish!

Enjoy!

Balsamic Chicken with Onions

Rating: 51

Yield: 4 Servings

Balsamic Chicken with Onions

Ingredients

4 skinless, boneless chicken breasts
salt and pepper
2 tbsp. olive oil, divided
1 onion, chopped
1/2 cup balsamic vinegar
1 - 14.5 ounce can diced tomatoes
2 tsp. basil
1 tsp. oregano
1 tsp. garlic powder

Instructions

Season the chicken breasts on both sides with salt and pepper.
Heat 1 tbsp. olive oil in a skillet over medium high heat. Add the chicken breasts, cook for 5 minutes and turn them over. Cook for 3 more minutes and remove the chicken breasts and set aside.
Add 1 tbsp. olive oil to the pan and add the onion, saute 5 minutes. Add the balsamic vinegar, tomatoes and spices, stir to combine. Add the chicken breasts back into the pan.
Bring the mixture to a boil, reduce heat to medium low and cook for an additional 10-15 minutes or until chicken is no longer pink and the juices run clear and serve.

http://www.lovefoodwillshare.com/balsamic-chicken-onions/

Tomatoes

Footer

CONNECT