Tomato, Mozzarella Casserole

Here's a great Casserole to serve for Brunch or Christmas Morning.

 

Here's what you'll need:
Preheat the oven to 350 degrees.
A 9" X 13" Casserole dish. (coated well with a Vegetable Cooking Spray)
A Small Skillet


1 TBS Olive Oil
1 small Vidalia Onion, diced.
2 Garlic Cloves, minced.
18 Eggs
1/2 C Whole Milk
2 C Shredded Mozzarella Cheese (divided)
Grape Tomatoes cut in half  (1 C ).
1 C Chopped Fresh Basil Leaves
Salt and Pepper to taste.

Toasted and Buttered English Muffin Halves to Serve. (1/2 per person)

In a Skillet on Medium High Heat:
Oil. until Hot.

Add:
Onion
Sauté for 2 minutes, stirring.

Add:
Garlic
Sauté an additional 2 minutes, stirring.

Remove from Heat and set aside.

In a Mixing Bowl::
Eggs, Whisk Well.

Add:
Milk
Whisk Well.

Add:
Onion & Garlic Mixture.
Stir well with a Blending Fork.

Add:
1 C of the Cheese.
Tomatoes
Basil
Salt and Pepper to taste.
Mix well with a Blending Fork.

Spoon into the Casserole Dish.

Top with remaining Cheese.
Bake 45 -60 minutes.
The Top should be Golden Brown.

Serve Hot over 1/2 of a Toasted and Buttered English Muffin.

Enjoy!
Peace in the Kitchen!

Midori Margarita

Those are two things that I like, Midori and Margaritas so they had to be good together.
Midori is one of the ingredients in my Terry Tini (recipe at the end of this one). They're both great Summer Cocktails.

Midori is a Sweet, Bright Green-colored, Cantaloupe -flavored Liqueur. It's manufactured in Japan, the United States, Mexico, and France. It was made exclusively in Japan until 1987. Midori is typically 20–21% alcohol by volume.

Tequila

Midori Melon Liqueur

Margarita Mix

Midori Margarita:

2 oz. of your favorite Tequila
1 oz. of Midori
1 oz. Margarita Mix

Place all ingredients in a Cocktail Shaker with some Ice.
Strain into an Ice filled Margarita Glass that has been Rimmed with Salt.

Garnish with a Slice of Lime.

Enjoy!
Peace in the Kitchen!



Here's my namesake Cocktail!

It was created for my Birthday in 2006 at Tolbert's Restaurant in my hometown of Grapevine, Texas.


The TerryTini

I love this cocktail. I hope you try it!

2 oz. of  Vanilla Vodka
1 oz. of Midori Melon Liqueur
1 oz. of Pineapple Juice
1/2 oz. of Roses Lime Juice
Lime slice for garnish

I prefer mine Shaken, not Stirred, over Ice and served Straight Up in a Martini Glass, Garnished with a Slice of Lime.

Thanks again to Kathleen, Paul and the entire Crew at Tolbert's Restaurant in Downtown Grapevine, Texas!

Enjoy!
Peace in the Kitchen!

Vegetable Barley Soup

Vegetable Barley Soup :

1/2 C raw hulled barley ( it's best to get the barley cooking first and then prepare the rest of the ingredients for the soup. You can even cook it the day before, then the soup can be made in about an hour)
7 C water, divided
3 TBS olive oil
2 C chopped onions
1/4 tsp salt
1 1/2 C cubed white potatoes
1/2 C diced celery
1 C diced red bell peppers
1 c peeled and diced carrots
1 C cut green beans ( 1" pieces)
1 C cubed yellow summer squash ( or zucchini)
1 C chopped mushrooms
1/2 tsp dried thyme
1/4 tsp dried marjoram
2 TBS dry sherry
2 TBS barley miso
pepper to taste
1/3 C chopped fresh parsley
chopped scallions

Rinse Barley and place in a saucepan with 3 C of the water.
Bring to a boil, cover and simmer on low until tender, about 1 hour 15 minutes to 1 hour and a Half, Drain.

Warm oil in a large soup pot.
Add onion and salt, cook on medium high , stirring occasionally, about 8 minutes

Heat and simmer the remaining 4 C of the water in a separate saucepan

Stir in potatoes, celery, bell pepper, carrots, green beans, squash and mushrooms into the onions until well coated with oil. Add marjoram, thyme and sherry. Cook for 2 minutes, stirring constantly.

Pour the simmering water into the soup pot.
Ladle out 1/2 C of the water and combine with the miso to form a smooth paste. Return it to the pot.
Add pepper to taste, cover and simmer until the vegetables are tender, about 15 minutes.
Add the drained barley to the soup and stir in the parsley and cook for 5 minutes more.

Serve topped with scallions.

Enjoy!
Peace in the Kitchen!

Green Tomato Casserole

I happen to like recipes made with Green Tomatoes.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2qt. Oval Casserole dish , something shallow. Brush well with Vegetable Oil.

8 Green Tomatoes, 3/4" slices
1/2 C Grated Parmesan Cheese
1 1/2 C Italian Herb Bread Crumbs
Salt and Pepper to taste
4 TBS Butter, cubed into small pieces

Place half of the Tomatoes in the Casserole dish.

In a mixing bowl:
Cheese
Bread Crumbs
Salt and Pepper.
Mix well.
Sprinkle half of this mixture over the Tomatoes.
Dot with all of the Butter.
Top with remaining Tomatoes.
Sprinkle with remaining Bread Crumb mixture.

Bake for 45 - 50 minutes.

Enjoy!
Peace in the Kitchen!

Terry Tini Cocktail

Here's my namesake Cocktail!

Terry Tini:

Since I blogged about the Best of the Best Restaurant in Grapevine, I have to share the cocktail that Tolbert's created for one of my Birthdays.

After drinking this many times, I've altered the recipe.

I created a Lime Version of this and I love it so I edited the Vodka and the Midori amounts.

My new Lime Terry Tini is posted on the Blog.

The TerryTini

I love this cocktail. I hope you try it!

2 ounces Vanilla Vodka
2 ounce of Midori
1 ounce of Pineapple Juice
1/2 ounce of Roses Lime Juice
Lime slices for garnish

I prefer mine shaken, not stirred, over ice and served straight up in a Martini glass, garnished with a slice of lime.

Thanks again to Kathleen, Paul and the entire crew at Tolbert's Restaurant in downtown Grapevine, Texas!

Enjoy!
Peace in the Kitchen!

Zucchini and Rice Casserole

I have a post of my favorite Casseroles, I have so many recipes. I thought I had posted this one but discovered I had not.

Here's what you'll need:
Preheat the Oven to 350 Degrees.
A 9" X 13" Casserole Dish, Buttered well.

4 TBS Vegetable Oil, divided.
A Vidalia Onion, thinly sliced.
1/2 tsp Salt
1.4 tsp Pepper
1 tsp Dried Thyme
3 Cloves of Garlic, minced.
2 Large Zucchinis, Un peeled and Cubed.
1 1/2 C Vegetable Broth
1/2 C Heavy Cream
3/4 C Italian Herbed Bread Crumbs
3/4 C Grated Parmesan Cheese
3 C Cooked White Rice
3 Eggs, beaten.

In a Skillet om Medium High Heat:
2 TBS Oil, until Hot.
Add:
Onion
Salt
Pepper
Thyme
Sauté 5 minutes, stirring.

Add:
Zucchini
Cook an additional 5 minutes, stirring.

Reduce Heat to Low.
Add:
Cream
Broth
Simmer for 10 minutes, stirring. Do not Boil.

Remove from Heat, Transfer to a Large Mixing Bowl and Set Aside to cool for at least 15 minutes.


In a Small Mixing Bowl:
Bread Crumbs
2 TBS Oil
Parmesan Cheese.
Mix well.
Set Aside.

Add Rice and Egg to the Cooled Squash.
Mix to combine well.

Spoon into the Baking Dish.
Sprinkle the top evenly with the Parmesan Cheese Mixture.

Bake of 30 minutes, uncovered.
The top should be Golden Brown.

Serve Hot.

Enjoy!
Peace in the Kitchen!