Cook Crook Creation: Heirloom Tomato and Blue Cheese Salad

Nothing gets my attention more during the summer than tomatoes! I am especially a sucker for heirloom tomatoes, the various colors and tart flavor are a treat! I really wanted to showcase the tomatoes as well as make something with a lot of flavor so I pulled out one of my other favorite ingredients: blue cheese.

Blue cheese, especially the quality kind purchased from a specialty store or a grocery with a good cheese case, is strong so a little goes a long way. It also has a natural saltiness so extra salt is often not needed. For this creation, I decided to go very basic: simply red wine vinegar, red onion, olive oil, the blue cheese and tomatoes and some fresh ground black pepper.

The result was a very pretty and fresh tasting salad that went perfect with that evenings grilled ribeye steaks. It reminded me of the days when my mom would bring in ripe tomatoes from out garden, slice them and then crumble blue cheese on top of them. I think the heirlooms are beautiful and their acidity combined with the blue cheese creates a nice bite of flavor.

Cook Crook Creation: Stuffed Pork Chops

Remember those roasted grape tomatoes? I was inspired to use them in an interesting way. I had put stuffed pork chops on the menu for dinner and had still been kicking around some ideas and I thought why not use those tomatoes? I had spinach and herb goat cheese on hand and those beautiful boneless chops were begging to be stuffed! So I sauteed the spinach and tomatoes in some olive oil and garlic, added the goat cheese and stuffed the chops they I had lightly salted and peppered until overflowing.

In the same skillet (oven safe by the way) I heated a little more olive oil on medium high heat and seared the chops 4 minutes on each side.

Once browned, I drizzled some balsamic vinegar generously over then and into a 425 degree oven they went for 10 minutes

The flavor was incredible! Definitely a Mediterranean vibe with the goat cheese, tomatoes, spinach and Balsamic so I will name them my Mediterranean stuffed pork chops! And you thought I just stuffed chicken!

Cook Crook Creation: Roasted Tomato and Basil Spread

I was so happy with the batch of roasted tomatoes I made and couldn't wait to use them for my upcoming wine and cheese party. It obviously my first batch didn't make a lot so I didn't feel right just putting them out as a topping for a charcuterie plate. I turned my attention to making something I could incorporate the tomatoes into and not lose the wonderful flavor.

A quick scan of my fridge revealed an 8 ounce block of neufchatel and some more of that wonderful fresh basil paste...and in my mind I thought "spread!" And having a food processor made this super easy!

1 cup of roasted tomatoes
8 oz of neufchatel or low-fat cream cheese
2 tablespoons of basil paste OR 1 tablespoon of chopped fresh basil

Add roasted tomatoes to food processor and finely chop. Add basil and blend again. Add cheese to food processor in 1-inch cubes, pulsing after each addition. Once last of cheese is added, blend quickly and  this should be your result:

Scrape the ingredients into a serving dish, cover with plastic wrap and refrigerate for at least 2 hours. 

I served it with crostini and various crackers but one of my friends who really enjoyed it suggested using it on a wrap or sandwich. So the next day, I spread it on a low-fat tortilla, topped it with deli turkey and romaine lettuce and wrapped it up into a delicious lunch! This spread will certainly become a staple to have around for entertaining and to enjoy!

Cook Crook Creation: Asparagus and Ham Frittata

Things have been crazy in Cook Crook land and I underestimated the time it would take to not only make an Easter brunch, but chronicle the process and results. But while I get that together, I had to share what I did with the leftover asparagus and ham from that brunch.

Monday was a busy day and I already planned to use the leftovers for dinner, but I wanted to make something quick. I decided on a frittata because they are easy to make, delicious, and easy way to use leftovers.

1 tablespoon olive oil
1/4 cup diced Vidalia onion
1 1/2 cup chopped leftover cooked asparagus
1 cup cooked ham chopped
6 eggs, beaten
1 tsp fresh ground black pepper
2 oz. of diced Havarti cheese (I used a kind that also had jalapeño in it!)

Preheat oven to 350 degrees. Heat the olive oil over medium-high heat in an oven proof non-stick skillet until shimmery. Add the onions and cook until just starting to soften. Add the asparagus and ham and sautee until heated through. Add the pepper to the eggs and whisk well. Pour the eggs into the skillet and then add the diced cheese throughout the eggs.

As the edges begin to set, use a non-stick spatula to push the eggs from the edge to allow the uncooked eggs to flow to the outside. Repeat this process as you go around the pan until the edges are set and the top of the eggs are slightly wet. Put the skillet in the oven for 10-15 minutes until all of the egg is set and firm. Invert the completed frittata onto a large plate and slice into wedges. I served mine with a mixed green salad.

Sadly we were so excited for dinner...no pictures!

Cook Crook Creation: Eggs in Purgatory

My friend Ingrid suggested this recipe for eggs in purgatory. Actually, until she recommended it, I had never heard of it so I went searching to see what other versions were out there. I got a few ideas and decided since my high-cholesterol husband tries to avoid eggs, I'd give it a try one night when I was cooking solo.

So, recently hubby was gone and I had a friend coming over who I had promised to cook dinner. I looked at what I had in the house and decided it would be a good night to try my own eggs in purgatory. I created the recipe below and it was fantastic! (so much so my friend considered seconds!)

Eggs in Purgatory

Ingredients

• 1 tablespoon light olive oil
  
• 2 cloves garlic diced
  
• 1 can artichoke hearts, drained and quartered
• 1 cup pitted kalamata olives
  
• 1 teaspoon Italian seasoning
  
• 1 jar prepared arrabiata pasta sauce
  
• 4 large eggs
  
• Grated Parmesan
  
• Fresh basil or basil herb blend in the tube
  

Cooking Directions

1. Heat olive oil in a large nonstick skillet on medium high heat.
   
   
2. Add diced garlic and cook until oil is flavored and garlic is just beginning to brown.
   
   
3. Remove garlic from pan.
   
   
4. Add artichoke hearts, olives and Italian seasoning and saute about 5 minutes.
   
   
5. Pour in pasta sauce and heat until just bubbly.
   
   
6. Make a well in the sauce and crack an egg into the well.
   
   
7. Repeat this process with the remaining three eggs.
   
   
8. Cover the pan and cook until the egg whites set and yolks are desired doneness.
   
   
9. Top with grated Parmesan and serve with the fresh basil on top or the basil blend on the side.
   

I was very happy with this dish and the leftovers re-heated for lunch every well. I look forward to making it again!

Eggs In Purgatory