Recipes from January 5th

TOMATO PIE
4 roma tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper

Directions:

Preheat oven to 350 degrees F.

Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned.

 To serve, cut into slices and serve warm.


KALE & CHOURICO SOUP
2 tablespoons (2 turns around the pan) extra-virgin olive oil
3 medium white waxy potatoes, like yukon golds, peeled and diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 pound kale, coarsely chopped
Coarse salt and pepper
1 (15-ounce) can garbanzos (chick peas), drained and rinsed
1 can diced tomatoes
1 pound diced chourico, casing removed
1 quart chicken broth
Warm, crusty bread

Directions:

Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally.  Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.

Serve soup with hunks of crusty bread and butter.


SEAFOOD BREAKFAST BAKE
2 tbsp Dijon mustard
6 English muffins, split
8 oz lump crab meat, drained
2 tbsp lemon juice
2 tsp grated lemon peel
2 cups shredded white cheddar cheese
12 eggs
1 cup half and half
1 cup 2% milk
½ cup mayo
1 tsp salt
½ tsp cayenne pepper
½ tsp pepper
2 cups shredded Swiss cheese
1 cup grated Parmesan
4 green onions, chopped
¼ cup finely chopped sweet red pepper
¼ cup finely chopped sweet yellow pepper
1 tsp Old Bay seasoning
Spread mustard over bottom half of the muffin.  Place in a greased 9 x 13 pan.
Top with crab and lemon peel
Sprinkle Old Bay
Sprinkle with cheddar cheese.  Top with muffin top

In a large bowl whish the eggs, ream, milk mayo, salt, cayenne and pepper.  Pour over the muffins.  Sprinkle the Swiss, Parm, onion and peppers.  Cover and refrigerate overnight.  Remove from fridge 30 minutes before baking.  Cover and bake at 375 degrees for 30 minutes.  Uncover and bake 20-25 minutes or until set. 

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