Savory Tomato Cobbler!!


IMG_20130809_142435Okay so my Dad has a ton of Tomatoes…wait let me capitalize that “A TON” from his garden…I think he gets like 20 a day ūüôā


So I was thinking what could I make…hhmmmm oh what about at Tomato Cobbler!!¬†

Now this turned out in my mind just okay, after I made it I tasted a piece and thought I could make it better for sure ūüôā

I then hopped in my car to take the over to my “food tasters” my “parents” ūüôā

And they absolutely loved it!!!!!!!!  I was so surprised but very happy.

When I went to the office the next day someone brought in a huge bag of fresh roma tomatoes from somebody’s garden, and as people were in our kitchen getting the tomatoes ūüôā ¬†

Pat one of the many Great Men that work in our Corporate office, said “Oh I just love tomatoes”…I then said well you would love this new recipe that I came up with, I’ll take some of these tomatoes here and I will make it and bring it in for everyone to try.

So I did…and well as I’m sitting here typing this I have getting lots of emails and people stopping by and telling how good it was and can I get the recipe ūüôā ¬†Mostly from all the Great Women in our office ūüôā

I am so happy that everyone loves it!!!!!!!!!!!!!!!!!   Now I did change it a little from the first time I made it today so here is the recipe!!

Ingredients – added fresh basil – not in picture



score your tomatoes


boil your water


add tomatoes


peel tomatoes




chop or squish tomatoes add to a colander to drain, keep juices


add melted butter and sugar together




add flour, seasonings, salt, pepper, baking powder mix


then add cheese and fresh chopped basil


add milk



mix together


baking dish I used


add batter to baking dish


smooth out


add tomatoes


then 1 cup of juices from tomatoes




add basil and cheese and bake till melted


this is the one I made of the office, didn’t take a picture till it was almost gone ūüôā




Recipe – Savory Tomato Cobbler

I used a 2.75 qt. baking dish   Pre-heat oven to 350 degrees


1/4 cup sugar
1/2 stick butter, melted
1/2 cup milk
1 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. black pepper
2 tsp. Southwestern seasoning, **See Note below
1 tsp. Italian seasoning,  **See Note below
3 tbsp. fresh basil, chopped, plus extra for topping
1 2/3 cup fresh Parmesan/Romano cheese, shredded, divided  ***See Note below

1 3/4 to 2 cups tomatoes, skinned and drained

Spray your baking dish really good

Boil water in a large pot, score your tomatoes on the bottom with an “X”
Once water in boiling add tomatoes and boil for 30 seconds to 1 minute depending on size.
Pull them out and take a paper towel to pull skin off, then core and place in a colander over a large bowl.  Add all tomatoes to colander then squish with your hands to release all juices, let drain as long as you can or over night in the fridge.  (you will need the juice)

Batter Рin a medium bowl add sugar and melted butter and stir to combine, then add flour, seasonings, salt, pepper, basil, cheese, baking powder and mix and fold to combine, then stir in milk.  This will be sticky, once combined then spread out evenly into baking dish.

Top batter with tomatoes, then use 1 cup of the juices from the drained tomatoes (if you don’t have 1 cup add cold water to make 1 cup)

Pour over tomatoes the 1 cup of juices, then bake for 1 hour,  once done you can top the cobbler with some more fresh chopped basil all over it and then sprinkle the rest of the cheese all over as well.  The cheese will melt a little or you can return to the oven for a few minutes more to melt.  Let set for 10 minutes before serving.

****Seasonings note Рthe southwestern blend that I used had a combination of cumin, garlic, oregano, cilantro leaves, coriander and chives.  To make this I would take a heaping 1/4 tsp of each, that would make up what you need for this recipe.  Or you can just use Italian seasoning entirely for this recipe.

****Cheese note – in my pictures I have Parmesan and Romano cheese, you do not have to use both you can just use Parmesan cheese. ¬†But Please…you must you fresh….you can shred a wedge or you can buy in a tub already shredded.

DO NOT use the Non-refrigerated kind in the Jar!!!

This dish would be great with a nice big salad!!  I hope you will give it a try!!!  Enjoy!!


Mac and Cheese “in my Electric Pressure Cooker”


I was going to friends house right after work for a grill out, I wanted to make Mac and Cheese but didn’t want stand at the stove or turn the oven on so, I was like what about my “Pressure Cooker”!!¬† YES!!!¬† I do love my Wolfgang Puck Electric Pressure Cooker, I think it is the greatest thing ever…I do use my pressure cooker weekly, I can cook me some quick veggies or chicken in no time and then I’m again not standing at the stove or turning the oven on…and now with this heat wave out there, it makes it really nice…and EASY!!!

I used the following:

2 1/2 cups pasta, i used orecchiette
2 cups chicken broth, I use a chicken base to make mine
1 cup whipping cream
1/2 tsp. nutmeg
1 tbsp. dry mustard
1 cup each of Jarlsburg Cheese and Apple Smoked Provolone Cheese
3/4 cup Extra-Aged Fontina Cheese
I have butter in my picture, but after the pasta was cooked I decided that I did not need to add the butter after all.

First I shredded all my cheeses  


Then in the pressure cooker went the pasta, cream, broth, nutmeg, dry mustard, Jarlsburg and Provolone Cheeses, then give it a stir.   

Using¬†the is “Rice Setting”, I set it for 8 minutes¬†¬†

While this was cooking, we grilled Flank Steak and Chicken Wings with my homemade BBQ sauce (recipes to come soon), we also grilled up some green beans, jicama and onions.  These veggie are such a great combination you need to try them together for sure.

Once my timer went off and it depressurized, I gave the pasta a good stir then sprinkled the Fontina over top, placed the lid back on and kept it on warm for a few minutes then the cheese melted.

And¬†dinner was served…what a great time and what a great meal…if you have an electric pressure cooker I hope you will try this recipe…Enjoy!!!

Potatoes au Gratin

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I made this potato gratin using a cheese sauce, it is very simple and takes no time at all, I do use a mandolin to slice my potatoes (about an 1/8 of an inch) which is really easier.
I also make my sauce first then slice my potatoes as I go, for me it works so I don’t waste potatoes.¬† I’ve used a 3 qt. or a 9×13 baking dish.¬† Depending on the size of the dish I will do any where from 4 layers to 6 layers.¬† You can use other flavors or kinds of cheese, just make sure the cheese is shredded first, I like to¬†use Cabot brand or something along those lines.
I put my cheese bricks in the freezer for about 15 minutes before shredding, this helps with the crumbling of the cheese and shreds easier.
Also I use beer or wine in this recipe, you can use either or stock if you choose not too.   I hope you enjoy!!

4-8 whole russet potatoes, depending on size, scrubbed clean
4 tbsp. butter
1/4 cup flour
4 garlic cloves, minced
1/2 cup & 1/3 cup beer or white wine
8 oz. Extra Sharp Cheddar, shredded
8 oz. White Cheddar. shredded
1 cup whole or 2% milk
1 cup cream
1 tsp. salt
1 tsp. ground black pepper, or to your taste
1 cup Panko bread crumbs

Preheat oven to 400 degrees.
Spray baking dish really well with non-stick cooking spray or generously coat with softened butter.
In a food processor using the shredding disc, shred both bricks of cheese, pour into a bowl; set aside.
In a medium sauce pan on medium heat add butter, once melted whisk in flour, cook flour for about 1 minute occasionally whisking.  Then whisk in 1/2 cup beer/wine/stock which ever you are using, then add garlic, keep whisking for 1 minute more than slowly add the cream and milk (you can mix both together then pour) whisking the whole time.  Add salt and pepper, whisking occasionally until mixture thickens and almost come to a boil (once you see your first bubble).  Then turn heat down to medium low and add your cheese one handful at a time,

whisking to incorporate cheese into mixture.  Once all cheese has been added, keep whisking until all cheese is melted and well incorporated, turn off heat.

Slice 4 potatoes,

 start layering potatoes slightly over lapping, after each layer, with a large serving spoon ladle a couple of spoonfuls of cheese sauce over the potatoes, another layer of potatoes, then sauce again, then push down on potatoes this will allow the sauce to spread out, keep with the layering of potatoes, sauce and pushing down.

Slice more potatoes as needed, once your down to the end of the sauce make that the last layer of potatoes.  Cover with foil and bake for 30 minutes.
In a small bowl add panko breadcrumbs and 1/3 cup beer/wine/stock, mixed together till well combined, remove foil from potatoes and sprinkle bread crumbs all over and bake uncovered for 20 more minutes or until golden brown.

Allow to stand for a few minutes before serving, I like to cut into squares first and they pop out easily.

Red Pepper and Corn Saute`

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2 tbsp. butter
4 ears of fresh corn, kernels shaved from the cob (about 3 cups, or frozen)
2 large shallots, diced or 1 small sweet onion
1 red pepper, seeded and diced
1/2 tsp. sugar
salt and pepper to taste
3 tbsp. fresh cilantro, finely chopped

In a large skillet over medium heat, melt butter and add shallots, cook for 2 minutes, then add corn, red pepper, sugar, salt and pepper.  Cook stirring occasionally to prevent burning, until the corn is slightly caramelized, about 6-7 minutes, then add cliantro.

This can be served as a side dish, served over slice flank steak (recipe for steak will becoming along with cilantro lime cream sauce, the saute with the steak and cream sauce on top is delicious).¬† You can also serve this in tacos or wraps as well¬†with fresh grilled chicken.¬†¬†Place sliced¬†chicken in a nice piece of boston¬†or butter lettuce top with the saute and some fresh avocado, makes¬†a great light¬†summer dish.¬† This is also great served cold over a nice summer salad…Enjoy!!