How to Prepare Fire-Roasted Tomatoes

Seed tomatoes, and cut into large slices. Brush with extra-virgin olive oil, and grill over flame. Cool for 7 minutes, and dice or coarsely chop. Add salt, store in glass jar, and refrigerate until ready to use. May be stored in refrigerator for up to 1 week.

Salmon with Fire-Roasted Tomatoes and Capers

Salmon is my favorite fish. I love this recipe, because the fire-roasted tomatoes have a wonderful smoky flavor, and the capers also add a yummy kick! In the summer, the fish can even be grilled outdoors instead of pan frying.

Salmon with Fire-Roasted Tomatoes and Capers

4 4-6 oz. wild caught salmon filets
3 teaspoons capers
1/2 cup fire-roasted tomatoes (or may use canned fire-roasted tomatoes)
4 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1/4 cup flat-leaf Italian parsley
salt and black pepper
2 teaspoons red pepper flakes

Place salmon (the nonskin side if using salmon with skin) in a large heated frying pan with 1 tablespoon of olive oil. Allow to cook until tender and cooked thoroughly, or about 10 minutes.

Meanwhile, in a saucepan, saute garlic in 1 tablespoon of olive oil. Before browning, add capers, and cook for another minute. Next, add tomatoes. Cook until most of the water has cooked away, and add red pepper flakes, salt, black pepper, and parsley. Allow to cool for 2 minutes, and add remaining olive oil. Top salmon with the sauce, and serve.

Serves approximately 4.

Mushroom Pasta Caliente

Mushroom Pasta Caliente is deeeelicious, with tangy tomato taste and slightly spicy flavors from the green chilies. Paprika, cilantro, and green onions add to the Tex-Mex style of the dish, and finish the dish with flair.

Mushroom Pasta Caliente

16 oz. box of spaghetti
1 14 oz. can diced tomatoes with green chilies
1/4 cup cilantro
3 green onion stalks
1.5 cups white button mushrooms, sliced thinly
3 cloves garlic
4 tablespoons extra virgin-olive oil
1 tablespoon paprika
salt

Cook spaghetti until al dente.

Finely chop cilantro, garlic, and green onions.

In a large frying pan, saute garlic until tender in 1 tablespoon of olive oil. Add mushrooms, stir, and cook until water is released and mushrooms are tender. Then, add diced tomatoes with green chilies. Stir, and cook until most of the liquid has evaporated. Add salt and paprika, and mix. Add green onions and cilantro. Next, put pasta with the mixture in the frying pan and mix. Let cool for 3 minutes, and serve in a glass dish. Drizzle with remaining olive oil.

Serves approximately 4.

Turkey Breasts with Tomato-Eggplant Sauce

My turkey dish is flavorful and filling. I love turkey, and the versatility of it. This dish uses the versatility with a wide range of flavors, from earthy oregano and turmeric, to sweet and tangy tomatoes.

Turkey Breasts with Tomato-Eggplant Sauce

8 4 oz. boneless, skinless turkey breasts
1 cup canned diced tomatoes, with their juices
2 Japanese eggplant
1 small onion
2 cloves garlic
1 tablespoon dried thyme
2 teaspoons oregano
1 sprig rosemary
1/4 cup flat-leaf Italian parsley
1 tablespoon turmeric
4 tablespoons extra-virgin olive oil
1/4 cup Parmesan cheese
1/4 cup water

Finely chop rosemary, parsley, and garlic. Coarsely chop onion.

In a large skillet, saute turkey breasts in 2 tablespoons olive oil, until halfway done, in batches if necessary. The outside of the breasts should be cooked, while the inside remains undone and pink. When this is completed, arrange the breasts on a cookie sheet and bake at 350 degrees until breasts are completely cooked. This will take about 15 minutes.

Meanwhile, in a saucepan, saute onions in remaining olive oil until tender. Add garlic and eggplant. Stir, and add 1/4 cup of water. Allow to cook until eggplant is tender. Add tomatoes and thyme. Mix, and cook until the juices have evaporated. Then, turn off stove, and add rosemary, parsley, and turmeric. Stir, and add Parmesan cheese.

Arrange breasts in a large serving dish, and top evenly with the tomato-eggplant sauce. Serve immediately.

Serves approximately 6.

Vegetable Lo Mein

My quick, easy, and tasty spin to the Chinese restaurant favorite will be sure to satisfy any noodle craving! The green onions add a light, healthy, and colorful kick, along with the savory flavors of the vegetable stock.

Vegetable Lo Mein

16 oz. spaghetti package, or 16 oz. rice noodles
3/4 cup vegetable stock
3 green onion stalks
3 cloves garlic
soy sauce, to taste
2 tablespoons extra-virgin olive oil

Cook spaghetti or noodles according to package directions.

In a large wok, saute garlic in olive oil until tender. Add
spaghetti, soy sauce, and stock. Stir, and cook until most of stock
has evaporated, and add green onion. Stir, and let cook for an
additional 1-2 minutes, or until all stock has evaporated. Let stand
for 1 minute, and serve.

Serves approximately 4.

Butter Chicken

Butter chicken is an excellent way to experiment with Indian food if you have never tried it, and is also great for people who already enjoy Indian cuisine. It's versatility with the adjustable spicy flavors (simply add more or less chili powder) and delicious deep tomato flavors will please every palate.

Butter Chicken

1 6 oz. can tomato paste
1 pint heavy cream
2 cloves garlic
1 tablespoon minced fresh ginger
1 pound boneless, skinless chicken breast, cubed
salt
2 tablespoons turmeric powder
1 tablespoon red mirch powder (Indian chili powder)
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1/4 cup cilantro leaves, finely chopped (optional)

In a large pot, saute ginger and garlic with butter and olive oil over medium-high heat until browned. Add chicken breast cubes, stir until the meat is coated with the ginger, olive oil, and garlic. Cook for about 3 minutes, or until slightly underdone. Add heavy cream, and stir. Allow to come to boil, and add tomato paste, and thoroughly mix. Let it come to a boil, and add turmeric, chili powder, and salt. Check to make sure chicken has properly cooked. Top with cilantro, allow to cool for 1 minute, and serve with rice or pita bread. Enjoy!

Serves approximately 4.

Forget the Ketchup! Hot Dogs with Tomato and Basil Topping

Forget the ketchup at your next barbecue! This topping is a flavorful alternative to traditional hot dog toppings and is a great way to eat your veggies!

Forget the Ketchup! Hot Dogs with Tomato and Basil Topping

12 premium hot dogs
12 hot dog buns
2 cups diced Roma tomatoes
1 small onion
2 cloves garlic
1/2 cup basil leaves
salt and black pepper
1 tablespoon extra-virgin olive oil

Grill hot dogs until tender.

Finely chop basil leaves.

Saute garlic and onions in olive oil until browned and tender over medium-high heat in medium saucepan. Add tomatoes, salt, and black pepper. Cook until water is evaporated, and add basil leaves. Stir, and serve over hot dogs in the bread.

Serves approximately 12.

4th of July Dessert

My red, white, and blue dessert will be a hit at 4th of July parties, as well as any other summer gatherings. Delicious summer berries highlight the dish, with sweet vanilla undertones.

4th of July Dessert

1 32 oz. container vanilla-flavored yogurt
1 pint blueberries
1/2 pint raspberries
mint leaves, for garnish (optional)

Pour yogurt into a large serving dish. Add blueberries, and raspberries. Stir until thoroughly blended. Garnish bowl with mint leaves. Serve, and enjoy!

Serves approximately 6.