Monthly Archives: August 2019

Garden Salsa

This week was not spent in the kitchen and most of my garden tomatoes are still not ripening. I literally had to google what the heck is wrong with them. Apparently my original thought was completely wrong. I thought my plants were so large and the roots and earth were not getting enough heat. I did not know that some varieties will not turn red on the vine if the temperature is above 85’F.  I had no idea I thought the heat is what they needed most. IMG_4209.JPG
There are a few other factors such as they are spending too much time growing larger plants, leaves and flowers than ripening their fruit. That makes sense to me. We did end up cutting them back a bit; being careful not to lose any of the tomatoes so maybe in a week or so they’ll reward us?  Thank you google!
IMG_4216.JPGMy grandfather had a huge garden in the backyard; I can see him sitting in his chair drinking a Miller beer just watching over it for hours. I wonder when plants were not doing what they were supposed to be doing who did he ask?

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Seed them so your salsa doesn’t get too wet

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chop them as uniform as you can

We have been picking a few cherry tomatoes and some roma tomatoes. So I spent yesterday morning on making some salsa with my onions, tomatoes and jalapeno. My green peppers were too small to pick just yet and I had other garlic I needed to use up before I dig into mine.

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keep the tomato and green pepper roughly the same size –  everything else smaller

Garden Salsa
quick and easy garden salsa, everyone will love
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Ingredients
  1. roma tomatoes; seeded and chopped
  2. green peppers; seeded and chopped
  3. yellow onion; peeled and diced
  4. jalapeno; seeded and diced
  5. garlic cloves; chopped fine
  6. kosher salt and fresh cracked black pepper
  7. balsamic vinegar - a dash or two
  8. 1-2 packets of sweet and low
Instructions
  1. the amounts you use for each ingredient is totally up to you. I will give you an approximate ratio so it will be well balanced.
  2. 12 roma tomatoes, 2 green peppers, 4 jalapeno, 6 garlic and 2 onions seemed to make a nice amount of salsa and the ratio seemed to work out nicely
  3. adjust for how you like your salsa. want it hotter add more jalapeno or leave the seeds and veins in them.
  4. add the sweet and low and a few dashes of the balsamic vinegar
  5. finish it off with a little salt and pepper to taste
Notes
  1. the sweet and low may sound a little odd but even that little amount brings a brightness to the salsa. I would suggest trying it without it and then add it and you will see.
Cooking at Clark Towers https://cookingatclarktowers.com/

Pasta Swiss Chard & Burrata


Pickles are done – sort of! I emptied the fridge and made 19 jars of pickles. I went out to the garage and there was a basket full of them that hadn’t made their way into the house yet UGH! Not entirely sure we need more pickles but looks like I might have some Christmas gifts started wink wink!

My daughter is a cookbook collector and she doesn’t just collect any and ALL of them she likes the ones that tell a story along with the recipes and it must have a picture of the food. At least those seem to be the ones she is drawn too most. For Christmas I bought her Bringing it home by Gail Simmons. I had a feeling she would like it; she wasn’t so sure so she never even opened it until a week or so ago. And um yup she likes it; she has 6 or so pages marked for things she wants to make and there was a page marked for either of us to make and use up some of the Swiss chard from the garden since that is growing like a weed.


After pickling I decided to make the recipe to use up the Swiss chard she picked, washed and left in the sink. I started it around 8-8:30 and I think we were sitting down to eat around 9:30. Which we never usually eat that late but sometimes you get busy and can’t help it.

Pasta Swiss Chard and Sausage
Serves 6
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Ingredients
  1. 1 pound orecchietta pasta or similar
  2. 1/4 cup extra virgin olive oil
  3. 2 tablespoons unsalted butter
  4. 4 garlic cloves, sliced very thin
  5. 1/4 teaspoon red pepper flakes
  6. 1 pound Swiss chard, stems removed and leaves chopped into medium size pieces
  7. 2 lemons zested, juice from 1
  8. 3 tablespoons freshly grated Parmigiano-Reggiano cheese
  9. 12 ounces buratta cheese
  10. 2 sweet Italian sausage links (opt) casing removed
Instructions
  1. cook pasta according to package directions - reserve 1 cup of the pasta water.
  2. In a medium skillet heat a little olive oil; crumble and brown the sausage and set aside.
  3. In a large skillet add the butter and olive oil, add the garlic, pepper flakes, and a little salt. Cook,stirring occasionally, until the garlic is slightly golden brown, not burned about 2-3 minutes.
  4. add half the Swiss chard and cook down till the leaves are wilted. Add the remaining Swiss chard. the lemon zest and the lemon juice until the leaves are wilted. Remove from the heat.
  5. drain the pasta reserving a cup of the liquid.
  6. Add the pasta and the reserved water, to the Swiss chard,sausage mixture and cook over medium heat for a minute.
  7. Add the grated cheese. Season to taste
  8. spoon into individual bowls. Slice the burrata into cubes. Top pasta with cheese and serve.
Notes
  1. You can find buratta near the mozzarella and feta cheese usually in the specialty cheese section
  2. If you like mozzarella you should try it.
Adapted from Bringing it home - Gail Simmons
Adapted from Bringing it home - Gail Simmons
Cooking at Clark Towers https://cookingatclarktowers.com/

Thankfully it didn’t take too long and it had pretty much everything we like in it lemon, garlic, pasta and cheese. Pretty funny I asked Abbi if she minded that I add some Sweet Italian Sausage; I mean it is her cookbook and I wanted to make sure she didn’t need to make it exactly as written. Sometimes I do that and then the second time around I will tweak it.  It came out great and the sausage is a must in my world. 

Garlic lemon sheet pan chicken thighs

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So I didn’t get to making my pickles last weekend so this weekend it is a must. The cucumbers are still the strongest crop we have this season and both veggie drawers are full.
IMG_4177Last night my son and his fiance were coming over for dinner and to discuss their wedding and reception ideas; yes it is a little over a year away but you have to come up with some sort of plan to give everyone some time to make some of their wishes come true.
IMG_4181I decided that dinner needed to be less hands on so we had plenty of time to chat. Sheet pan dinners are pretty cool and if you have never tried making them you should add it to your list; I bet they will make it into your weekly dinner rotation.
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They are easy, you don’t need a lot of ingredients or do they take a lot of prep time. Your oven does most of the work leaving you time to do more important things. Plus clean up is super quick.
IMG_4183I had a family pack of chicken thighs, my husband picked an onion a turnip some potatoes and a few carrots. Sounds like dinner to me.  Yes I use a few sheet pans but I was making a lot of chicken. And you want to make sure everything has room to roast otherwise your veggies will steam and it’s just not the same.
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Garlic lemon sheet pan chicken thighs
sheet pan dinners
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Ingredients
  1. 8 chicken thighs, bone in skin on
  2. Kosher salt and black pepper
  3. 3 tablespoon olive oil
  4. 1 lemon squeezed
  5. 1 tablespoon brown sugar
  6. 6 cloves garlic, minced
  7. wash, peel and chop 2 or more vegetables of your choice
Instructions
  1. pre-heat oven to 400'F
  2. season both sides of the chicken thighs with salt and pepper
  3. in a large bowl add the olive oil, lemon, sugar and garlic
  4. add chicken thighs and let marinade while you peel the vegetables
  5. place the thighs skin side down onto the sheet pan covered in parchment paper
  6. in a clean bowl add the veggies one at a time or all together, olive oil, salt an pepper
  7. add the veggies to another pan and make sure there is room for them to roast or grab another sheet pan to spread them out
  8. bake for 35 minutes, turn the veggies and flip the chicken.
  9. bake for another 30 minutes until the veggies are cooked through slightly browned
  10. If needed set the oven to broil and brown the chicken skin - I had to.
Cooking at Clark Towers https://cookingatclarktowers.com/

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