Tomato Pesto Tart

You are going to love this recipe, it is one of my all time favorite summer dishes.  I love to grow fresh basil and make lots and lots of pesto every summer.

I’m updating this classic recipe with a few new photos. I originally shared this recipe back in August of 2011.  It’s still a favorite and I hope you will give this a try!

Summer has been tough on our little garden but it’s hanging in there. My basil has been prolific and my tomatoes are still producing but they look a little sad.  The okra loves the hot weather and you can be on the lookout for some okra recipes headed your way.

We’ve had a lot of 100 degrees days and a constant hot dry wind, it’s hard on the plants.  I do enjoy having a garden and we picked our first home grown cantaloupe this week. That was a thrill!

We are counting the days until the watermelons are ripe! Emmet is really enjoying seeing the garden go from seeds to actual food on the table. It’s been a great experience for him this summer. If only we enjoyed weeding a little more!

I’ve made a couple of batches of my Roasted Garlic Pesto this summer.  I am planning to get some in the freezer so I can make another batch or two of these Cheesy Pesto Breadsticks and Pesto Stuffed Chicken Rolls this winter!

Can you Freeze Pesto?

You can freeze pesto! It super easy. Just spoon it into ice cube trays and freeze it. Then place in zip top freezer bags and it can flavor up your favorite soups and pastas all winter long.

I enjoy making different versions of pesto like Rosemary Pesto and Spinach Pesto, there are lots of options and I love them all!

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Tomato Pesto Tart

This Tomato Pesto Tart is an all- time favorite from Southern Living Magazine.  Made with garden fresh tomatoes and basil pesto for a delightful appetizer or main dish served up with a garden salad. 

Course Main Dishes

Cuisine American

Keyword appetizer, Southern living tomato tart, tomato pie

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Author Milisa

Ingredients

• 1 15 oz package refrigerator pie crust
• 2 cups shredded mozzarella cheese divided
• 5 tomatoes 3 if they are large, sliced into 1/4- 1/2 inch slices
• ½ cup grated parmesan cheese
• ½ cup mayonnaise
• 2 tablespoons basil pesto
• ½ teaspoon fresh ground pepper
• 3 tablespoons chopped fresh basil

Instructions

• Preheat oven to 400 degrees. Unroll pie crusts and stack together on a lightly floured surface, Roll into a 12 inch circle.
• Place on a baking sheet. Fold over edge of crust and prick bottom with a fork.
• Bake for 10 minutes.
• Remove from oven and sprinkle with 1 cup of mozzarella cheese. Cool 15 minutes.
• Lower oven to 375 degrees.
• In a small bowl combine remaining mozzarella cheese, parmesan cheese, mayonnaise, pesto and pepper.
• Arrange tomatoes over crust. Spread pesto mixture over tomatoes.
• Bake for 25 minutes.
• Garnish with fresh basil.
• Allow to cool 5 minutes before slicing. Can be served warm or at room temperature.

The post Tomato Pesto Tart appeared first on Miss in the Kitchen.

Y’all know how I love my coffee.  I seriously make 2 pots of coffee every. single. day!  I never thought I would like a single cup brewer because it only makes one cup at a time. Who drinks one cup of coffee?   Not me.

Well I’m here to say I was wrong…..  I totally love the Starbucks® Verismo 580 Brewer!  It makes the best coffee, lattes, and espresso.  I live a long way from an actual Starbucks and I don’t even think there is a place to get a fancy coffee in town, not counting fast food chains.

Now during those long afternoon social media work sessions, I can head right in my own kitchen and have a fabulous latte in no time at all.  The best part is that it tastes just like the fancy coffee!  Seriously it does.

I even tried a Chai Latte for the first time and of course I loved it.  I need to order more pods because I can’t wait to try an iced Chai Latte, hello delicious.

I’ve shared quite a few iced coffee recipes like Nutella Iced Coffee, Biscoff Iced Coffee, Peanut Butter & Chocolate Iced Coffee just to name a few. I wan’t too sure what else I could come up with to share with you.

There I stood staring into the pantry pondering a new coffee concoction and I spotted the fun size Butterfinger candy bars.  I actually had them for a top secret project but they were begging to be made into a latte.

It turned out amazing and I totally didn’t share it, I enjoyed it all for myself.  Of course it took like five minutes so I will be making these often and even for those ornery boys!

So if you are wondering about the Starbucks® Verismo 580 Brewer I totally recommend it.  There’s a zillion coffee combinations you can make and so easy at home.  No drive thru, the drinks are less expensive and totally delicious.  You gotta get one!

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Butterfinger Iced Latte

Author Milisa

Ingredients

• 2 shots brewed espresso
• 1 cup milk
• 3 fun size Butterfinger candy bars plus additional for garnish
• ice
• whipped cream for garnish

Instructions

• Add brewed espresso, milk, and Butterfingers to a blender and pulse about 10 times or until smooth. Pour over a large glass of ice and garnish with whipped cream and crushed Butterfingers.

The post Butterfinger Iced Latte appeared first on Miss in the Kitchen.

Pork loin is often my go to meal for feeding a crowd – or hungry boys.   I have been wanting to try my hand at a barbecue dry rub.  When I had my barbecue sauce business, I also made spice mixes.  It’s been too long since I’ve experimented with the my favorite herbs and spices.

This blend is made of brown sugar, salt, garlic, smoked paprika, dry mustard, pepper and ground espresso.  It made a wonderful barbecue crust on the roasted pork loin with a slight smoky flavor.  I almost always smother pork loin in barbecue sauce but this time we just sliced it right off and devoured it.  It was tender, juicy and flavorful.

I roasted a few veggies to go with my pork loin to round out this fabulously easy meal.

I added a can of beer to the bottom of the roasting pan, I think it helped keep the pork from drying out and gave it a boost of flavor that compliments the dry rub.

I drained the juices from the pan after roasting and added my roasted veggies.  

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Barbecue Dry Rubbed Roasted Pork Loin

Author Milisa

Ingredients

• 5-6 pound pork loin
• ½ cup brown sugar
• 2 teaspoons granulated garlic
• 1 teaspoon ground espresso
• 1 teaspoon Kosher salt
• ½ teaspoon smoked paprika
• ½ teaspoon dry mustard
• ½ teaspoon fresh ground pepper
• 12 oz beer I used Bud Light - any beer will work

Instructions

• Preheat oven to 375 degrees F.
  Add pork loin to roasting pan.
  In a small bowl add brown sugar, espresso and all of the seasonings and mix until well combined. Rub all over pork loin, top, bottom and ends.
  Pour beer into bottom of the roasting pan, but do not pour it over the pork.
  Place in the oven and roast for 2 hours or until internal temperature reaches 145 degreesF.
  Allow pork to rest at least 15 minutes before slicing.

The post Barbecue Dry Rubbed Roasted Pork Loin appeared first on Miss in the Kitchen.

I’ve been wanting to get in the kitchen to bake for the holidays but time has been a little short around these parts. These Brown Butter Toasted Coconut Skillet Cookies came together so quickly and so easy.  I baked them in a skillet instead of scooping the cookies individually, making them ideal for when you are busy.

These Brown Butter Toasted Coconut Skillet Cookies are my new favorite cookie.  I am going to be adding these to the Christmas baskets for the neighbors too.

Since we have moved I can be a little more selective of the ingredients that I bake with.  One big change I’ve made is buying Eggland’s Best Eggs.  I was just telling my mother-in-law how much better they were than just regular eggs from the grocery store.

 My family’s favorite breakfast is always sunny-side-up eggs with toast, it’s also common lunchtime fare and even a quick supper many nights.  So having the highest quality eggs is a big deal to me.

Compared to ordinary eggs, Eggland’s Best eggs contain:

• 10 times more Vitamin E
• 4 times more Vitamin D
• More than double the Omega-3
• 25% less saturated fat
• 3 times more Vitamin B12
• 38% more lutein

So you need to get in the kitchen as soon as possible, brown a little butter, toast a little coconut and get to baking these fabulous cookies!  I have a great Eggland’s Prize Pack to give to one luck reader to get you started!

Prize Pack Includes: Ceramic bowl, whisk, spatula, bowl scraper, apron, grocery tote bag, coupon for one dozen eggs and a plush egg toy (not pictured- Emmet and the weanie dog confiscated it and it couldn’t be located for photo).

To enter: 

• Leave a comment with what you would bake with Eggland’s Best Eggs.

For bonus entries:

• If you are a facebook fan of Miss in the Kitchen or Eggland’s Best, leave a comment.
• If you follow Miss in the Kitchen and Eggland’s Best on Pinterest, leave a comment.
• If you follow Miss in the Kitchen and Eggland’s Best on Twitter, leave a comment.

Open to US residents, 18 years or older.  Entries received through Sunday December 15, 2013.

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Brown Butter Toasted Coconut Skillet Cookies

Brown Butter Toasted Coconut Skillet Cookies are a great holiday treat with the deep nutty flavor from the brown butter and the toasty coconut, this is likely to become your new favorite cookie. 

Course Cookies

Cuisine American

Keyword coconut cookies, skillet cookies

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 16

Calories 198kcal

Author Milisa

Ingredients

• ½ cup brown butter*
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 ¾ cup all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 ½ cups toasted coconut
• 1 tablespoon natural sugar

Instructions

• Preheat oven to 350 degrees.
• Add brown butter that has been cooled to a mixer bowl and add brown sugar.
• Beat until combined. Add eggs and vanilla and mix until well combined.
• Add flour, salt, baking soda and coconut and mix about 2 minutes until all combined.
  Spray a cast iron skillet with non-stick cooking spray.
• Add cookie dough to skillet and sprinkle with natural sugar.
• Bake 20 minutes or until golden brown.
• Cool 10 minutes before slicing.

Nutrition

Serving: 1g | Calories: 198kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Cholesterol: 39mg | Sodium: 288mg | Fiber: 1g | Sugar: 16g

Disclosure: I was provided with a prize pack exactly like the one fore giveaway.  I have been using Eggland’s Best Eggs and was thrilled to share my experience.  I was not compensated for this post.  All opinions are my own.  The Eggland’s Best coupon, information, and two gift packs have been provided by Eggland’s Best.

The post Brown Butter Toasted Coconut Skillet Cookies appeared first on Miss in the Kitchen.

November is National Diabetes Month.

The Virtual Potluck team has paired up with Anolon and Microplane to bring you some delicious, diabetic friendly meal ideas and to raise awareness about diabetes. Our very own Diabetic Foodie has been our guide and organizer for this very important event.

• More than 371 million people have diabetes.
• Half of people with diabetes don’t know they have it.
• Half of the people who die from diabetes are under the age of 60
• In 2012, 4.8 million people died from and 471 billion USD was spent on diabetes

Just because this White Chicken Chili is diabetic friendly, we are not sacrificing flavor here.  In fact this chili was so good, my family decided it was the new favorite.  I will be making it again and again.  It was packed with flavor and so filling but unlike red chili we weren’t reaching for the Tums afterwards. To make the chili diabetic friendly, I used lean white meat chicken, a small amount of olive oil for sautéing the chicken and vegetables and low-sodium chicken broth.  I used can beans, so I drained and rinsed them to wash off the extra sodium found in the canning liquids.  I did not add any additional salt to this recipe and I thought it was plenty flavorful.  If salt is not an issue in your diet, you could certainly add more to taste.  I kicked up the protein level with a small amount of quinoa and I think it added in some great texture and rounded out this hearty dish. I garnished with a little cilantro and fresh tomatoes.  Avocado and Greek yogurt would also make great toppings.

You might also like my Smoked Chicken and Black Bean Chili!

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White Chicken Chili

A hearty and delicious chicken chili with white beans and quinoa.

Course Soups

Cuisine American

Keyword chicken chili with white beans, chili

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Calories 458kcal

Author Milisa

Ingredients

• 2 tablespoons olive oil
• 4 chicken boneless skinless chicken breasts, cut into bite-sized pieces
• 1 onion
• 1 garlic clove minced
• 1 jalapeño seeded, and diced
• 2 tablespoons cumin
• 4 cups low-sodium chicken broth
• ½ cup quinoa uncooked
• 2 15 oz cans of Cannellini beans rinsed and drained
• cilantro and fresh tomatoes for garnish

Instructions

• Add olive oil to a deep pan and place over medium-high heat. Add chicken breasts and cook, stirring occasionally just until the chicken is no longer pink.
• While chicken is cooking julienne the onion with a Microplane Slicer or finely chop. Add onion, garlic and jalapeno to chicken and cook just until onions are translucent, stirring often.
• Add chicken broth and quinoa.
• Bring to a boil and cook 2 minutes. Stir in Cannellini beans and lower heat to simmer and cook for 45 minutes, stirring occasionally.
• Can be simmered up to 2 hours.
• dGarnish with cilantro and fresh tomatoes.

Nutrition

Serving: 1g | Calories: 458kcal | Carbohydrates: 44g | Protein: 38g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Cholesterol: 70mg | Sodium: 118mg | Fiber: 10g | Sugar: 2g

The post White Chicken Chili appeared first on Miss in the Kitchen.

I have become quite dependent on my slow cooker and I’m totally loving the new Hamilton Beach Stay or Go Slow Cooker.  It has handles that snap over the lid to hold it in place if you need to take it somewhere.

I can’t tell you how many times I have dumped chili in the back of my vehicle hauling it somewhere.  Holy mess.

This slow cooker also has an attachable meat thermometer, how handy is that!
Along with the slow cookers we also have Not Your Mother’s Slow Cooker Cookbooks to give away!  I am loving this cookbook.  Today I’m sharing the Colorado Chicken recipe that I made into some of the best enchiladas ever!  I’ve also made the Mahogany Glazed Pork made with soy sauce and orange marmalade which was so delicious.  I am eyeing the Orange Hoisin Chicken recipe for this week’s menu.  There are 350 recipes and I think they all sound pretty darn good. 

a Rafflecopter giveaway

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Colorado Chicken Enchiladas

Colorado Chicken Enchiladas with slow simmered chicken made in the slow cooker with homemade red chile sauce!

Course Chicken

Cuisine American

Keyword chicken enchiladas, enchiladas

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 6 Servings

Calories 679kcal

Author Milisa

Ingredients

Red Chile Sauce

• ¼ cup vegetable oil
• 2 cloves garlic finely minced
• ¼ cup all purpose flour
• 1 cup pure ground chile powder
• 4 cups water
• salt to taste

Colorado Chicken

• 2 medium yellow onions peeled
• 2 medium red bell peppers seeded
• 4 medium sized frozen boneless skinless chicken breasts

Enchiladas

• 12-15 corn tortillas
• 1 can cream of mushroom soup
• 4 cups shredded cheese I used Colby-Jack
• sour cream for garnish
• 4 green onions chopped for garnish

Instructions

• In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the garlic and cook, stirring for 1 to 2 minutes; do not let the garlic brown.
• Stir in the flour. Reduce the heat to medium and add the chile powder; chile burns very easily, so keep stirring.
• Stir in the water. Raise the heat to medium-high and let the sauce come to a simmer. Season with salt. The sauce is ready to use as is, but if you want a thicker sauce, let it simmer for 10 to 15 minutes more. It will keep, refrigerated, for a week or frozen for up to 3 months.
• Slice the onions and peppers. Put the vegetables in the slow cooker tossing to mix well. Arrange the frozen chicken breasts on top of the vegetables and pour over the chile sauce.
• Cover and Cook on LOW until the chicken is tender 5-7 hours.

To assemble the enchiladas:

• Preheat oven to 375 degrees F.
  Spray a 9 x 13 baking dish with non-stick cooking spray.
• Remove chicken from sauce and shred or coarsely chop. Set aside.
• Pour enchilada sauce into a large bowl, mix in cream of mushroom soup.
• Heat the tortillas, wrapped in a damp paper towel in the microwave about 1 minute to make them pliable.
• Dip a tortilla into sauce and lay on a clean plate. Add shredded chicken and a little cheese. Roll up tortilla and place seam side down in baking dish. Repeat with remaining ingredients.
• Pour about 1 to 2 cups of remaining enchilada sauce over enchiladas.
• Bake for 25 minutes. Remove from oven and add addtional cheese over the enchiladas. Return to the oven and bake for about 10 minutes or until cheese is melted and bubbly.
• Remove from oven and allow to stand 5 minutes before serving.
• Serve with sour cream and green onions.

Nutrition

Serving: 1g | Calories: 679kcal | Carbohydrates: 48g | Protein: 31g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1018mg | Fiber: 6g | Sugar: 9g

Be on the lookout for 7 other fantastic slow cooker recipes from Farmgirl Gourmet, Cookistry, Time in Our Kitchen, Diabetic Foodie, 30A Eats, Cooking with Books, & Food Hunter’s Guide to Cuisine.

Disclosure: This is not a sponsored post.  I received a Hamilton Beach Slow Cooker for review purposes and a copy of the Not Your Mother’s Slow Cooker Cookbook from The Harvard Common Press for review purposes.  All opinions are my own!  This post does contain affiliate links.

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