Tomato Pie

This is a Southern style Tomato Pie. It's simple but it makes for a great lunch or dinner with a side salad. Enjoy those summer tomatoes everyone.

Tomato Pie

3 tomatoes sliced, seeded, salted and strained
1 Pie crust blind baked for 10 minutes at 450 degrees
1/2 onion sliced into thin rings
1/4 cup shredded cheddar cheese
pepper
6 slices cooked bacon,chopped

  Whisk the wet ingredients and spices together-
1/2 teaspoon thyme (or basil)
1/2 teaspoon garlic powder
1/4 cup shredded cheddar cheese
1/3 cup shredded Parmesan cheese
1/4- 1/2 teaspoon ground mustard
Hot sauce (optional)
3/4 cup mayonnaise
1 egg

1. Rinse the tomatoes with water and pat dry. 
2. Layer the tomato and onion slices evenly into the blind baked pie crust, sprinkling with cheese and bacon after each layer. 
3. Pour the whisked wet ingredients into the pie crust 
4. Bake in a preheated oven at 350* for 30 to 40 min. Place a sheet of foil on top of the top gets too brown at the end. 
5. Cool. Serve room temperature.

Thank you for being here. Have a blessed day.

Rosemary Truffle Fries

 

These Rosemary Truffle Fries are more House fries  than a French fry style. They are so simple to make. I never have Black truffles so I layer on the flavor with Black Truffle oil, Black Truffle salt, and Black Truffle seasoning. Fresh garlic and rosemary pack a flavorful punch also.

Ramen noodles

These ramen noodles are simple to make, I use a Philips Pasta Maker. I just dump the ingredients in and press some buttons. You can make this by hand also, but I don't have a pasta roller or cutter so I don't.

Serve these noodles with your favorite broth or as a cold noodle dish.

Cream Puffs

My middle made these for her French Class and I figured why not update this old post from 2008? You can find the original post here and below is the updated version. So easy to make and they taste so good.

Pasta al Limone (With Shrimp)

This pasta dish is creamy and flavorful. The ingredients are simple and easy to find many times I already have them on hand. It's not a difficult dish to make but it is so good. perfect quick weeknight meal.

Perfect Ginger Cookies

 These cookies are an old favorite. They are a little bit different than the Chewy Ginger Molasses cookies I have shared before. That post is a mess by the way and I need to update it. These cookies have a crispy edge but chewy center that still snaps. I think they are perfect. To give these cookies that crispy edge I use shortening, then I added butter for a chewy centers. You can use all butter but you'll have a softer cookie. All shortening will give you a crispy cookie. For the sugars I used both brown and granulated, I have two measurements for the granulated sugar because we like a less sweet cookie. These can be rolled in cinnamon sugar or in powdered sugar. The granulated cinnamon sugar will give you more of a caramelized crunch, the powdered sugar will give you a pretty crinkle cookie look.

Rosemary Fig Preserves

We're blessed that the house we're in came with a fig tree. The problem is only two of us eat fresh figs and not a lot at that. I decided to use them up this year. Some are chopped in the freezer to make bread later and some I made these preserves with. The thing about these preserves is that they have converted two fig "haters" sure they still don't like them off the tree but they do like them prepared this way.

Chocolate Chip Toffee Cookies (Chewy)

Rich, flavorful, chewy with crispy edges. I love chocolate chip cookies and this recipe has all the elements I just mentioned. The browned butter and dark brown sugar give these cookies a butterscotch toffee flavor and the dark brown sugar makes them chewy. I do have quite a few other recipes on this blog.  I can't help it. This one, the Gideon cookies, the Kiss Me  Chocolate Chip Cookies, so many yummy ones. Just pick one, the Skillet Chocolate Chip cookie is the easiest.

As far as this recipe I will definitely make them again. With or without the Toffee chips. I would love to put nuts in them, but my child can't eat nuts. I use less chocolate and toffee in these than most people would but we love the cookie like this.

This is a great batter to customize.

Mexican Hot Chocolate Fudgy Skillet Brownie

I was craving Mexican Hot Chocolate donuts and the Chocolate Chili ice cream from Florean Fortescue’s Ice-Cream Parlour at Universal Studios. Of course we can't get there so  made these brownies and they always hit the spot. 

If you are looking for a fancier brownie, try these Fudgy Cheesecake Brownies.

Japchae

Japchae is an easy noodle dish to make and it travels well. This is vegetarian, if you don't garnish with the egg it can be served as a vegan dish. The ingredients are fairly simple and can be found at major grocery stores or the Asian market. If you can't find the noodles however you can still make this, use a thicker rice noodle or soba. The sauce is the perfect marinade for the tofu recipe at the bottom of this post also. It's also great for chicken, beef, or pork.

Yorkshire Pudding (Sous Vide Bone-in Rib Roast)

Yorkshire Pudding. I have made these before. I haven't updated though that I love the combination of both ghee and drippings the most in these. They are so flavorful and I wouldn't make them any other way. You can, however, use either or as far as ghee and fat drippings. But both make such a great combination. 

I am also including my sous vide method for a bone-in rib roast (Prime Rib depending on the grade you have purchased.) It really is a foolproof method to cook the roast to get it cooked to your likeness all the way through.

Khao Piek Sen (Bánh Canh Noodles)

I am so happy with this recipe. I saw it shared on a Facebook page for noodle making. I changed the weights and ratios a bit to our liking. The original recipe calls for a total of 5 kneading cycles. and two longer rest preiods, and often I just don't have time for that. It doesn't matter I'm thankful she posted the recipe. Traditionally these noodles don't have potato starch or Xanthan Gum. I find that both give this noodle great texture.  The noodles are chewy and hold their shape well. I used weights for everything in this recipe, even the water is by weight/grams. I find it is more accurate.

Yachtman Steakhouse- Orlando

Oh the Yachtsman. This meal did not disappoint and I would go back in a heartbeat. The service was top-notch, the food was very good. The steaks were cooked perfectly, smokey, and tender. The appetizers could have been meals. The only thing I wouldn't get again is the fries and truffle Mac and Cheese. Not that they weren't good but the creamed spinach I got, not pictured was really good.

Dutch Baby, Brunch Baby

I made this Dutch Baby months ago but I thought it was so pretty so I decided to post it. The recipe is the same as it ever was and you can find those here. Different variations and the original.

Ditch Baby 2015 brunch with coddled eggs...

Dutch baby from 2016 brunch.

Thanks for reading Give Peas A Chance!

Find me on

 Facebook, Twitter (@peasblog), Instagram (@peasknees)

Potato and Cheese Pierogi

 Pierogi time. I decided to make some Pierogi with the kids. These are savory ones with a simple potato and cheese filling. I know that some Pierogi have a sweet filling. I have never tried the sweet ones. I've only had potato and cheese ones,  some with potato, cheese, and jalapeno, and I think spinach, potato, and cheese. These are essentially dumplings that are boiled then pan fried in butter. I serve them with sour cream, sometimes with sour cream, caramelized onion, and chopped bacon on top. Right now we're sheltering in place so ingredients are minimal.

Sous Vide Garlic Confit

This is so very simple but a jar of this in your refrigerator is great to have. Both the garlic cloves and the infused oil can be spread on bread, used in stir fry, fried rice, in dressings and marinades, on steaks, grilled vegetables, in mashed potatoes, and so much more.

Brownie Batter Cookies

Today I have two cookies to share. Both are easy to make and require minimal ingredients, they are very similar but one will yield a thinner cookie, the other a thicker cookie. There's an Italian place here that makes these amazing thin brownie batter cookies and I have been meaning to recreate them for a while now and like some people during this shelter in place I have a little more time at home. My first batch of cookies came out like the last photo. Thicker, a bit chewy on the edges, just not thin. They were still delicious though and we will make them again. I just wanted thin, chewy in the middle and a bit crispy like brownies from the edge of a pan. The result is the cookie you see in the first and second pictures.
Which cookie do you think you'd like better? I like both, and it just depends if I'm in the mood for a thicker chewy cookie or a thinner crisp-edged cookie.

Chile de Arbol Salsa

This spicy salsa was posted on Facebook in a group I belong to, well the ingredient list and basic method. It's really yummy. I wanted a more smokey flavor so broiling the veggies for some char gives it that flavor. I also added dried Thai chiles. Very spicy. 

I'm going to write the recipes both ways, the original method and my way, you can try whichever you'd like.

Copycat Gideon's Bakehouse Cookies

I have so many Chocolate Chip Cookie recipes on this blog, but let's face it, sometimes you want them chewy, cakey, extra chocolatey. Mood. Right? For extra chocolate richness, this is the recipe you want. If you've ever been to Gideon's Bakehouse or the Polite Pig at Disney Springs you may know about these cookies. Voted the best cookie in Florida they are really yummy. There's rich chocolate, vanilla, and a tender cookie that's a little underbaked but not raw. They are in my top two favorite cookies at Disney Springs, the other being the Jammy Dodgers at Cookes.

Ajitsuke Tamago Ramen Eggs

 Ajitsuke Tamago Ramen Eggs.  We like these with Ramen bowls, on chilled noodle salads, with sticky rice, as a snack. They are very easy to make. I like the eggs soft boiled, my middle child likes the eggs medium set.  So, cook the eggs to your liking.

Play with the spices you add to the marinade as well. Try five spice, make them spicy, leave out all the spices. Also adjust the water to your liking. Less water, the eggs will be more salty. Time spent in the marinade will also determine how salty the eggs are.

It is not necessary to move the eggs around in the marinade as long as they are covered.  If you don't mind white spots on the eggs from where they are touching the sides of your container and each other just put them in the marinade and put them in the fridge. If the white spots will bother you, move the eggs around so they are evenly colored.

I make the eggs in the Instant Pot because it gives me consistent results. It doesn't matter how you cook your eggs, as long as they are cooled and peeled.