Tag Archives: tomato

Fresh Zucchini and Tomato Sauce Ricotta

Fresh Zucchini & Tomato Sauce with Ricotta

Fall is around the corner. Summer is over pretty much for most of the country. But when you live in Florida, it’s still hot as ever with no real end in sight! September is just as hot as June, and just as humid! As much as I wish it was fall weather, it for sure, is not. So I’m not really ready to turn to hot stews and tall boots and jeans and the like. I might keel over with heat stroke! At Target, I don’t know who is ordering those giant, piping-hot pumpkin spice lattes! Its not me, for sure!

So the other night, I was wanting something fresh, light and easy (since it was just myself and the kids). Plus I wanted to use those few extra tomatoes left over from my neighbor. (So sweet of her!)

I got the idea of the fresh zucchini & tomato sauce with ricotta recipe from a skillet lasagna recipe where the sauce is made in the pan similar to this. I loved the fresh taste of the tomato and the creamy ricotta on top. The sauce has a little more texture than a typical jarred sauce but its delicious and super easy! We had some extra cooked chicken so I chopped that up, threw it in the bowl and dinner was ready!

Fresh Zucchini & Tomato Sauce with Ricotta

Ingredients:

  • 2 T olive oil
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 6-7 medium Roma tomatoes, diced
  • 1 Large or 2 medium zucchini, diced small
  • 2 T each basil, parsley, chopped (plus 1 T more for finishing)
  • Salt & pepper
  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella
  • 2 T grated parmesan cheese
  • Chopped basil and/or parsley to finish

Directions:

Warm the oil in a medium pan on medium high heat. Add the onion and saute for 2-3 minutes until slightly softened. Add the garlic and cook until golden, 1 minute. Add the tomatoes, zucchini and herbs (not including the reserved ones for afterwards). Add salt and pepper to taste. Lower the heat to medium and cook until starting to break down, 6-7 minutes. Remove half of the sauce to a separate bowl. Using an immersion blender or just a masher, puree/mash the mixture a few times so it starts to become smooth. Add it back to the pan and stir in 1 T the parmesan.

Now, technically the sauce could be done but the ricotta topping just make its so much scrumptious! Mix together the ricotta, mozzarella and the remaining 1 T of parmesan and a dash of salt and pepper. I put a big spoonful of the ricotta on top of this (or any tomato sauce!). Scatter the chopped basil and parsley to finish!

Fresh Zucchini & Tomato Sauce with Ricotta
Fresh Zucchini & Tomato Sauce with Ricotta

My little people finished their plates as well!

Fresh Zucchini and Tomato Sauce and Ricotta
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
This vegetarian, garden fresh sauce pairs with any pasta for a quick easy meal.
Ingredients
  • 2 T olive oil
  • ½ medium onion, diced
  • 2 cloves garlic, minced
  • 6-7 medium Roma tomatoes, diced
  • 1 Large or 2 medium zucchini, diced small
  • 2 T each basil, parsley, chopped (plus 1 T more for finishing)
  • Salt & pepper
  • 1 cup ricotta cheese
  • ½ cup shredded mozzarella
  • 2 T grated parmesan cheese
Instructions
  1. Warm the oil in a medium pan on medium high heat.
  2. Add the onion and saute for 2-3 minutes until slightly softened. Add the garlic and cook until golden, 1 minute.
  3. Add the tomatoes, zucchini and herbs (not including the reserved ones for afterwards). Add salt and pepper to taste.
  4. Lower the heat to medium and cook until starting to break down, 6-7 minutes. Remove half of the sauce to a separate bowl.
  5. Using an immersion blender or just a masher, puree/mash the mixture a few times so it starts to become smooth. Add it back to the pan and stir in 1 T the parmesan. Spoon over cooked pasta.
  6. While cooking the sauce, mix together the ricotta, mozzarella and the remaining 1 T of parmesan and a dash of salt and pepper.
  7. Spoon the ricotta on top of this (or any tomato sauce!). Scatter the chopped basil and parsley to finish!

 

Please let me know what you thought of the Fresh Zucchini & Tomato Sauce with Ricotta! I would love to hear from you!

Spicy Tamale Pie

Spicy Tamale Pie

It has been a few days since I have been able to post. I had a cold (who didn’t have one?!) that really got the best of me this week and just a whole lot on the old to-do list, plus my hubby was out of town last weekend. It doesn’t lend itself to a productive time!

I found this recipe on the wonderful time-suck that is Pinterest. I’ve been making it for a year or so and have tweaked it a bit that makes it even better (IMO). The orginal one I used can be found here: http://pinchofyum.com/chicken-tamale-pie

I started by roasting chicken drumsticks for dinner a few nights ago and last night I was craving something with a little kick to it! Tamale Pie is super easy to throw together and you can tailor the spicy-ness very easily. In fact, I made this one a little TOO spicy and decided not to scar my children by feeding it to them, whoops!

I apologize for the lack of pictures for this post since my camera was acting very funny! I changed the batteries in my external flash and left it alone for a day then everything looked good again! Who knows what happened? Couldn’t have been operator error, of course!

Spicy Tamale Pie

1/3 cup milk
1 egg
seasoning mix: see below (original recipe calls for 1 1/2 TBL taco seasoning)
1 14 oz can cream style corn
1 8.5oz box cornbread mix
1 7oz can chopped green chilies
Enchilada sauce:
1/2 14 oz can tomato sauce
3 TBL flour
1 1/2 cup water
1 TBL chili powder
2-3 cups shredded chicken (I used the chicken drumsticks but a rotisserie chicken would work great here!)
1 cup shredded cheese
1 cup cotija cheese
1/4 cup chopped cilantro

Spicy Tamale Pie

I admit, not the best picture I’ve ever taken! I blame my camera…

Seasoning mix:

1/4 tsp salt
1/2 tsp each: oregano, garlic powder, onion powder
1 tsp each: chili powder, ground cumin
Cayenne Pepper: 1/4-1 tsp (depending on your desired level of spicy-ness; I used a heaping 1/2tsp and it had some good kick!)

Spicy Tamale Pie

Instructions:

Preheat oven to 400 degrees. Beat together egg, milk, 1/2 of seasoning mix, chilies, cream corn, and cornbread mix to make batter in a medium size bowl.

Spicy Tamale Pie

Pour into a greased pie pan and put into oven for 20-25 min.

Spicy Tamale Pie

While cornbread bakes, make enchilada sauce by mixing flour in water to make smooth paste. Combine in saucepan with chili powder and tomato sauce, adding a tablespoon at a time. Add salt and pepper to taste. Add remaining seasoning mix to shredded chicken.

Spicy Tamale Pie

When cornbread is done (it will be barely set), poke with a fork all over. Pour enchilada sauce over cornbread. I find it helps to drizzle slowly to allow cornbread to soak it up. Top with seasoned chicken and scatter shredded cheese. Place back in oven for 10-15 minutes just for cheese to melt.

Spicy Tamale Pie Spicy Tamale Pie

Top with cotija cheese and cilantro. Enjoy!

Spicy Tamale Pie

The cotija cheese on top melts from the heat of everything and gets just slightly gooey! Its awesome!

Spicy Tamale Pie

Spicy Tamale Pie
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
One of my family's favorites, a spicy cheesy dish that is a little different from the norm.
Ingredients
  • ⅓ cup milk
  • 1 egg
  • seasoning mix: see below (original recipe calls for 1½ TBL taco seasoning)
  • 1 14 oz can cream style corn
  • 1 8.5oz box cornbread mix
  • 1 7oz can chopped green chilies
  • Enchilada sauce:
  • ½ 14 oz can tomato sauce
  • 3 TBL flour
  • 1½ cup water
  • 1 TBL chili powder
  • 2-3 cups shredded chicken (I used the chicken drumsticks but a rotisserie chicken would work great here!)
  • 1 cup shredded cheese
  • 1 cup cotija cheese
  • ¼ cup chopped cilantro
  • Seasoning mix:
  • ¼ tsp salt
  • ½ tsp each: oregano, garlic powder, onion powder
  • 1 tsp each: chili powder, ground cumin
  • Cayenne Pepper: ¼-1 tsp
Instructions
  1. Preheat oven to 400 degrees. Stir together seasoning mix.
  2. Beat together egg, milk, ½ of seasoning mix, chilies, cream corn and cornbread mix to make batter in a medium bowl.
  3. Pour into a greased pie pan and put into oven for 20-25 min.
  4. While cornbread bakes, make enchilada sauce by mixing flour in water to make smooth paste. Combine in saucepan with chili powder and tomato sauce, adding a tablespoon at a time. Add salt and pepper to taste. Add remaining seasoning mix to shredded chicken.
  5. When cornbread is done (barely set), poke all over with a fork. Slowly pour enchilada sauce over cornbread. Top with seasoned chicken and scatter shredded cheese on top. Place back in oven for 10-15 minutes just for cheese to melt.
  6. Top with cotija cheese and cilantro.

 

Please feel free to leave a comment or question about the Spicy Tamale Pie. I would love to know what you thought!