Monday, November 30, 2015

Hawaiian Chicken Salad

This salad is light and refreshing — serve it on a bed of lettuce, or go island-style and serve it on slices of King’s Hawaiian bread.

1/2 cup plain 2% Greek yogurt
1/4 cup mayonnaise
1 tsp. minced lime zest
1 Tbsp. fresh lime juice
11/2 tsp. grated fresh ginger
1 tsp. honey
3 cups chopped rotisserie chicken
3/4 cup chopped fresh pineapple
2/3 cup diced celery
1/3 cup chopped macadamia nuts
1/4 cup chopped fresh cilantro
Salt and black pepper to taste

Whisk together yogurt, mayonnaise, zest, lime juice, ginger, and honey for the dressing. Toss chicken, pineapple, celery, nuts, and cilantro with dressing; season with salt and pepper. Serve salad as a sandwich or on a bed of lettuce

Makes 4 servings (4 cups) Total time: 20 minutes

Cheesy-Pesto Pinwheels


1/4 cup purchased refrigerated basil pesto
1 pkg. Pillsbury Crescent dough
1/2 cup purchased shredded Italian cheese mix

Preheat oven according to dough package directions. Line a baking sheet with parchment paper. Spread pesto on flattened dough, then sprinkle with cheese. Roll dough jelly roll-style; cut into eight pieces. Arrange pinwheels on prepared baking sheet. Bake pinwheels according to package directions until golden brown, about 15 minutes.

Makes 8 pinwheels Total time: 20 minute

Roasted Grape Tomato & Garlic Spaghetti with fresh arugula


8 oz. dry spaghetti
1 pkg. each red and yellow grape tomatoes (10.5 oz. each)
1/3 cup sliced fresh garlic
4 Tbsp. olive oil, divided
 Salt, black pepper, and red pepper flakes
4 cups arugula
Grated Pecorino Romano

Preheat oven to 375°. Line a baking sheet with foil. Cook spaghetti in a large pot of boiling salted water according to package directions; reserve 1 cup pasta water, then drain. Toss tomatoes and garlic with 2 Tbsp. oil; season with salt, black pepper, and pepper flakes. Arrange tomatoes and garlic in a single layer on prepared baking sheet; roast until tomatoes just begin to burst, about 15 minutes. Toss arugula with remaining 2 Tbsp. oil in a large bowl; season with salt, black pepper, and pepper flakes. Add spaghetti, tomatoes, and garlic; toss to combine, adding reserved pasta water to reach desired sauce consistency. Garnish each serving with Pecorino Romano.

Makes 4 servings (about 8 cups) Total time: 30 minutes

Flank Steak Fajitas with Chipotle Sour Cream


1/2 cup each vegetable oil and fresh lime juice
1/3 cup minced fresh garlic
1/4 cup cider vinegar
3 Tbsp. Worcestershire sauce
1 Tbsp. each kosher salt, sugar, and ground cumin
2 tsp. each smoked paprika and ground coriander
11/2 lb. flank steak, trimmed and lightly scored
2 red onions, cut into 1/2-inch-thick slices
1 each red, yellow, and green bell pepper, quartered

1 cup sour cream
1 minced chipotle in adobo sauce
4 tsp. adobo sauce
1 Tbsp. minced lime zest
 Black pepper to taste

Flour tortillas

For the fajitas, whisk together oil, lime juice, garlic, vinegar, Worcestershire, salt, sugar, cumin, paprika, and coriander. Pour 1 cup marinade into a resealable plastic bag and add steak. Pour remaining 2/3 cup marinade into a second bag and add onions and bell peppers; seal bags and toss all to coat. Marinate steak and vegetables in the refrigerator 8 hours, or overnight.

Remove bags from refrigerator 30 minutes prior to grilling, then remove steak and vegetables from marinade.

Preheat grill to high. Brush grill grate with oil. To keep the rings intact while they’re on the grill, skewer onions with long toothpicks before grilling. For the sauce, whisk together sour cream, chipotle, adobo sauce, and zest; season with salt and black pepper. Season steak, onions, and bell peppers with salt and black pepper; grill, covered, until steak is medium-rare, 4–6 minutes per side, and onions and bell peppers are charred, 4–6 minutes per sides. Transfer steak to a cutting board; tent with foil and let rest 5 minutes. Divide onions into rings and cut bell peppers into strips. Thinly slice steak against the grain; top with onions and bell peppers and serve with sauce and tortillas.

Sunday, November 22, 2015

Fresh Sugar Snap Pea Salad

2 T olive oil
2 T white wine vinegar
2 tsp honey
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried thyme
1/2 cup chopped onion
1/2 tsp poppy seeds
1 lb fresh sugar snap peas, trimmed and halved (about 4 cups)

Place first seven ingredients in a blender; cover and process until blended.  Transfer to a large bowl; stir in poppy seeds.

Add peas to dressing and toss to coat.  Cover and refrigerate for 30 minutes before serving.

Wednesday, November 18, 2015

Teriyaki Ranch Chicken

6 skinless, boneless chicken breast halves
2 Tbl. vegetable oil
1/2 cup teriyaki basting sauce
1/2 cup Ranch salad dressing
1 cup shredded Cheddar cheese
3 green onions, chopped
1/2 (3-0z) can bacon bits
1 Tbl. Chopped fresh parsley for garnish

In large skillet heat oil to med-high and add check breasts.  Saute 4-5 min on each side, until lightly browned.  Place browned chicken breasts in 9x13 baking dish.  Brush with teriyaki sauce.  Spoon Ranch dressing over each breast.  Sprinkle with cheese, green onions and bacon bits.  Bake 350ยบ for 25-35 min.  Garnish with parsley and serve.

Saturday, November 14, 2015

Lemon Potato Soup

2 Tablespoons olive oil
2 medium onions, chopped (1 cup)
2 cloves garlic, minced
4 cups chicken broth
1 1/2 pounds Yukon gold potatoes chopped (4 cups)
2 cups chopped kale or spinach
1 tsp chopped fresh oregano
1 lemon, zested and juiced
2 oz. feta cheese, crumbled

In 4-qt. heavy pot heat Olive oil over med high heat.  Add onions and garlic and cook and stir 3-4 minutes.  Stir in broth and potatoes.  Bring to boil and reduce heat and cook 10-15 min until potatoes are tender.  Stir in kale or spinach and oregano.  Cover and cook 2-3 minutes until leaves have wilted.  Remove from heat and stir in lemon zest and juice and let stand 10 min.  Season with salt and pepper.  Top with cheese.  4 servings.

I used dried oregano and added with broth.

Thursday, November 12, 2015

Dutch Oven Caramel Apple Pie


4 cups flour
1 1/2 tsp salt
1 2/3 C butter flavored Crisco
1/2 - 1 C cold water

8-10 Fuji apples, peeled and slice
1 1/2 C sugar
2 tsp cinnamon
1 tsp nutmeg
1/4 cup corn starch
3 T butter

Egg Wash:
1 egg
1 tsp water

Caramel Butter Sauce:
1 C butter
1/3 C brown sugar
1/3 C corn syrup
1/3 C sweetened condensed milk

Crust: Place parchment paper in bottom of a 12 inch Lodge Dutch oven.  Combine flour and salt.  Cut in the shortening until pieces are the size of small peas.  Stir in enough cold water until the dough forms a ball.  Let the dough chill and rest while mixing the filling.

Filling: In a large bowl, combine sugar, spices and cornstarch.  Combine sliced apples with sugar mixture.  Let this mixture stand to blend flavors.  After filling is placed in crust, dot apples with butter before sealing top crust.

Bake pie with 14 coals on bottom and 12 coals on top for about 60 minutes or at 325 degrees for 90-120 minutes.  Rotate oven and lid often to insure even browning but do not remove lid until you are checking for doneness.  Brush top crust with egg wash during last 10 minutes of baking time.  When pie is browned, remove from heat and allow to cool.  While pie is cooling make the caramel sauce.

To remove pie from oven, 2 people lift edges of parchment paper, lifting pie with the paper.  Remove paper.  Drizzle sauce on pie and serve with ice cream.

Wednesday, October 28, 2015

Turkey Garden Spice Chili


3 TBSP vegetable oil, divided
1 1/2 pounds ground turkey
1 package taco seasoning mix
1 tsp ground coriander
1 teaspoon dried oregano
1 teaspoon chili pepper flakes
2 TBSP tomato paste
1 14.5 oz can of beef broth
1 7 oz can of salsa
1 14.5 oz can of crushed tomatoes or coarsely chopped tomatoes packed in puree
1 7 oz can of chopped green chill peppers
1 medium onion, finely chopped
1 green bell pepper diced
3 medium zucchini halved lengthwise and sliced

optionally we added kidney beans, jalapenos, and some other stuff and a little of this and that.

Serve with:

1 bunch of green onions, chopped
1 cup of sour cream
1 cup shredded cheddar cheese

  1. Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
  2. Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
  3. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
  4. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
  5. Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

Thursday, October 15, 2015

Tami's Chicken Fajitas


4 boneless, skinless chicken breasts
1 package fiesta ranch dressing mix
1 can black beans
1 can Rotel
1 can corn (not drained)
1 package cream cheese

Place chicken in crock pot.  Drain and rinse the black beans. Combine remaining ingredients and pour over chicken.  Cook on high for 4 hours or low for 6 hours.  Serve on tortillas.

Saturday, October 3, 2015

Smothered Pork Chops

1 package (6 oz) chicken stuffing mix
4 boneless pork loin chops (6 oz each)
1 T butter
4 medium apples, peeled and cut into wedges
1/2 C packed brown sugar
1/4 C water
1/4 tsp salt
1/4 tsp ground cinnamon

Prepare the stuffing mix according to package directions.  meanwhile, in a large skillet, cook the pork chops in butter over medium heat for 2-3 minutes on each side or until lightly browned. Stir in the apple wedges, brown sugar, water and salt.  Bring to a boil.  Reduce heat; cover and simmer for 8-10 min or until apples are tender.

Top with stuffing/ sprinkle with cinnamon.  Cook, uncovered, over medium heat for 10-12 minute or until a meat thermometer reads 160 degrees.

Friday, October 2, 2015

Stacey's Chicken & Rice

4 frozen chicken breasts
1 can cream of chicken soup
1 small package cream cheese
1 package dry Italian dressing seasoning

Combine ingredients and pour over chicken in slow cooker.  Cook on high for 1 hour if frozen and then on low for 4-6 hours.  Serve with rice.

Penne alla Sicillana

6 roma tomatoes
3 clove crushed garlic
3 tsp fresh chopped oregano
3 T fresh chopped Italian parsley
1 1/2 C heavy cream
1/1 C sausage
1/2 C ground beef
2 T chopped onion
3 C penne pasta
Parmesan cheese

Please the halved tomatoes, skin side up in a saute pan with garlic, parsley and oregano and roast for 15 min at 350 in the oven.  Peel tomatoes.  Pour contents of pan into blender with cream and tomatoes and puree.

In skillet, cook sausage and beef over medium heat.  Drain fat and add onions.  Cook until transparent.  Add the tomato cream mixture.  Add hot pasta. Mix and serve with Parmesan cheese on top.

Zebra Cookies

1/2 C shortening
1 2/3 C sugar
1 tsp vanilla
2 eggs
2 1/2 squares unsweetened chocolate - melted
2 tsp baking powder
2 C sifted flour
1/2 tsp salt
1/3 C milk
1/2 C powdered sugar

Cream shortening, sugar and vanilla.  Beat in eggs and melted chocolate.  Sift dry ingredients and add to creamed mixture while alternating with milk.  Chill 2-3 hours.  Form into 1" balls and roll in powdered sugar and place on a cookie sheet 2-3" inches apart.  Bake at 350 for 12 minutes.

Wednesday, September 30, 2015

Amazing Omelet Muffins

– 8 Eggs
– 1/2 Cup of Milk
– 1 teaspoon of Baking Powder
– 1 teaspoon of Oil
– Salt & Pepper
– Grated Cheese
– Favorite Omelet fillings (Your choice, I used onions, bell peppers and diced ham)
– Preheat oven to 375 degrees.
– In a frying pan, cook up your favorite omelet ingredients.
– Grease a 12 spot muffin tin.
– Fill each muffin cup with cooked omelet ingredients.
– Top with favorite shredded cheese.
– Mix egg, milk, baking powder, oil, and salt & pepper in a bowl.
– Pour egg mixture in each muffin cup. You should fill each about 4/5 of the way to the top.
– Put in oven and bake for 20-25 minutes.
– Take out of oven and let rest for 5 minutes before serving or storing.
Store extras in the fridge, and enjoy throughout the week. These taste just as delicious the next day. I like them both cold or heated up in the microwave. To make them last even longer, you could also store them in the freezer and reheat them in the microwave for a minute or 2 when you want to enjoy them.

Wednesday, September 16, 2015

Creamy Ranch Chicken



  1. Cut bacon into narrow strips. In a large skillet cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 tablespoons drippings.
  2. In the same skillet cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon. Meanwhile, cook noodles according to package directions. Serve chicken mixture with noodles; sprinkle with Parmesan. Makes: 4 servings

Barbecued Beef


1 3 lb boneless beef chuck roast
1 onion chopped
2 C chili sauce
1 C Ketchup
1/2 tsp Worcestershire sauce
2 C water
2 T chili powder
2 T cornstarch
1 tsp paprika
4 T vinegar
1/2 tsp allspice
1/2 C brown sugar
dash of pepper

  1. Cut roast in half and place in a 3- or 4-qt. slow cooker. In a small bowl, combine remaining ingredients and pour over beef.
  2. Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; cool slightly. Skim fat from cooking liquid.
  3. Shred beef with two forks; return to the slow cooker. Cover and cook for 15 minutes or until heated through. Using a slotted spoon, place 1/2 cup on each bun. Serve with onions, pickles and jalapenos if desired. 
  4. Freeze option: Place individual portions of cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth / water if necessary. Yield: 12 servings.

Pesto Italian Chicken Bake

  • 3-4 Boneless Skinless Chicken Breasts
  • 4-6 Tablespoons Prepared Pesto
  • 1-2 Roma Tomatoes
  • 1 Cup Mozzarella Cheese, grated
  1. Trim the chicken and lay them in a glass baking dish in a single layer.
  2. Spread 1-2 tablespoons of the pesto on top of each chicken breast.
  3. Cut the roma tomatoes into slices approx 1/2" thick and lay 2 slices on top of each chicken breast.
  4. Sprinkle the cheese over the top of the chicken breasts.
  5. Bake at 400F for 30-40 minutes or until the chicken is done and the juices run clear.
  6. Serve over a bed of rice or a plate of pasta.

Monday, September 14, 2015

Crispy Onion Chicken


  • 1/2 cup butter, melted
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground mustard
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 can (6 ounces) cheddar or original French-fried onions, crushed, divided
  • 4 boneless skinless chicken breast halves (4 ounces each)


  1. In a shallow bowl, combine butter, Worcestershire sauce, mustard, garlic salt and pepper. In another shallow bowl, place 1/2 cup crushed onions. Dip chicken in butter mixture, then coat with onions.
  2. Place in a greased 9-in.-square baking pan. Top with remaining onions; drizzle with any remaining butter mixture. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°. Yield: 4 servings.

Saturday, September 12, 2015

Monika's Cheesy Chicken


4 chicken breasts
1 can cream of chicken soup
1 can cream of celery or mushroom soup
1 cup sour cream
1-2 cups shredded cheddar cheese
Garlic salt, lemon pepper or pepper to taste

Spray 13x9 inch pan with cooking spray.  Place chicken in pan, season with garlic salt and pepper.  In a separate bowl, combine soups, sour cream and cheese.  Pour over chicken.  Sprink paprika on top.  Bake uncovered in a 325 degree oven for 2 hours.  Serve with rice and crescent rolls.

Beef and Corn Casserole


  • 1 package (10 ounces) fine egg noodles
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 1 cup water
  • 1 cup diced process cheese (Velveeta)
  • 1/2 medium green pepper, chopped
  • 1 medium carrot, thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Directions

    1. Cook noodles according to package directions; drain. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the noodles and remaining ingredients.
    2. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 30-35 minutes longer or until bubbly. Yield: 8-10 servings. 

Crescent Chicken Bundles


  • 6 ounces cream cheese, softened
  • 4 tablespoons butter, melted, divided
  • 2 tablespoons minced chives
  • 2 tablespoon milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups cubed cooked chicken
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 cup crushed seasoned stuffing


  1. In a small bowl, beat the cream cheese, 2 tablespoons butter, chives, milk, salt and pepper until blended. Stir in chicken. 
  2. Unroll crescent roll dough and separate into eight rectangles; press perforations together. Spoon about 1/2 cup chicken mixture in the center of each rectangle. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed croutons, lightly pressing down.
  3. Transfer to two ungreased baking sheets. Cover one baking sheet and freeze until firm; transfer squares to a covered freezer container. May be frozen for up to 2 months. Bake remaining squares at 350° for 20-25 minutes or until golden brown. 
  4. To use frozen squares: Thaw in the refrigerator and bake as directed. Yield: 8 servings. 

Baked Spaghetti


  • 10-12 ounces spaghetti

  • 1 pound ground beef

  • 1 medium onion, chopped
  • 1-2 jars (30 - 45 ounces) meatless spaghetti sauce
  • 1/2 teaspoon seasoned salt
  • 1/3 cup grated Parmesan cheese

  • 5 tablespoons butter, melted

  • 2 cups (16 ounces) ricotta cheese
  • 4 cups (16 ounces) part-skim shredded mozzarella cheese


*** Cut in half for a family of five
  1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and seasoned salt; set aside.
  2. In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
  3. Place half of the spaghetti mixture in a greased 3-qt, baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers.
  4. Cover and bake at 350° for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted. Yield: 10 servings.

Beefy French Onioin Pot Pie



  1. Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in soup; bring to a boil.
  2. Transfer to an ungreased 9-in. deep dish pie plate; sprinkle with cheese. Bake 5 minutes or until cheese is melted. Top with biscuits. Bake 15-20 minutes longer or until biscuits are golden brown. Yield: 4 servings. 
Originally published as Beefy French Onion Potpie in Taste of Home April/May 2013

Hawaiian Hula Chicken

  • 12 bacon strips
  • 4 skinless boneless chicken breasts (about 2 pounds)
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • ½ cup chopped red onion
  • 20 ounces crushed pineapple, drained
  • 1 cup bbq sauce
  1. Cook 8 slices of bacon until cooked but not crisp. Drain well on paper towels.
  2. Season each chicken breast with salt and pepper. Then wrap each chicken breast with 2 strips of bacon and place in crock pot. Top with onion, crushed pineapple, and bbq sauce.
  3. Cover and cook on low for 4 to 5 hours or until chicken is tender. Cook remaining bacon until crisp. Drain and crumble the bacon and sprinkle over each serving.
  4. Serve with rice or mashed potatoes

Wednesday, August 26, 2015

Tex Mex Pasta

2 cups uncooked spiral pasta
1 pound ground beef
16 oz salsa
1 can cream of chicken soup
4 - 6 oz shredded Mexican cheese
1/2 can of sliced olives
Garlic salt, lemon pepper & chili powder
Sour cream

Preheat oven to 350°. Cook pasta according to package directions.
Meanwhile, cook beef in a Dutch oven over medium heat until no longer pink; season to taste. Stir in the salsa, soup and 1/2 cup cheese; heat through.
Drain pasta; stir into meat mixture. Transfer to an 11x7-in. baking dish. Sprinkle with remaining cheese. Cover and bake 15-20 minutes or until cheese is melted. Remove from oven and top with olives.  Serve with sour cream.  Yield: 4 servings.

Black Bean & Corn Salad

1 can, 14 ounces, black beans, rinsed and drained2 cups frozen corn kernels1 small red bell pepper, seeded and chopped1/2 red onion, chopped1 1/2 teaspoons ground cumin, half a palm full2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)1 lime, juiced2 tablespoons vegetable or olive oil, eyeball itSalt and pepper

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

Tuesday, August 11, 2015

Zucchini Corn Pancakes

From Damn Delicious


1 pound zucchini, grated
1 teaspoon salt
1 cup corn kernels, frozen, canned or roasted
4 large eggs, beaten
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
1/2 cup shredded cheddar cheese
3/4 cups all-purpose flour
2 tablespoons olive oil


Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.

In a large bowl, combine zucchini, corn, eggs, basil, oregano and garlic powder; season with salt and pepper, to taste. Stir in cheese and flour until well combined.
Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each pancake, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.

Serve immediately.

Rustic Tomato Tart



1.50 c. all-purpose flour
1 tsp. salt
4 tbsp. margarine or butter
0.25 c. shortening
1 tbsp. olive oil
3 medium onions
0.50 tsp. coarsely ground black pepper
0.25 c. Kalamata olives
1 package goat cheese
1 large yellow tomato
2 large red tomatoes


Preheat oven to 425 degrees F. In medium bowl, stir flour and 1/2 teaspoon salt. With pastry blender or two knives used scissor-fashion, cut in margarine or butter, and shortening until mixture resembles coarse crumbs.
Sprinkle 3 to 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with a fork after each addition until dough is just moist enough to hold together.

On lightly floured surface, with floured rolling pin, roll dough into a 14-inch round; ease into 11- by 1 1/4-inch tart pan with removable bottom. Fold overhang in and press against side of tart pan.

Line tart shell with foil and fill with pie weights, uncooked rice, or dried beans. Bake tart shell 20 minutes; remove foil with pie weights. Return tart shell to oven; bake 10 minutes longer or until crust is golden.

While tart shell is baking, in nonstick 12-inch skillet, heat olive oil over medium heat. Add onions and 1/4 teaspoon salt and cook until onions are tender and browned, stirring often, about 20 minutes. Reserve 3 or 4 Kalamata olives for garnish. Pit and slice remaining olives.

Turn oven control to broil. Spoon cooked onions into tart shell; top with half of goat cheese. Arrange tomato slices, alternating colors, in concentric circles over onion layer. Sprinkle with pepper and 1/4 teaspoon salt. Crumble remaining goat cheese over top of tart.

Place tart in broiler about 7 inches from source of heat. Broil tart until cheese just melts and tomatoes are heated through, about 6 to 8 minutes. Sprinkle with whole and sliced Kalamata olives to serve.

Note from Carol Jean:  ok the recipe i have says that the 3 onions should be about 1 pound for the tart and the goat cheese is a 3 1/2 ounce package but I use more cheese and olives and that isn't an 11 inch tart pan it is closer to 9 1/2 inches and fit just fine