Search This Blog

*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Thursday, May 17, 2012

Tomato Crisp

Above you are looking at a tomato crisp.  
I messed up, however, and when I was mixing the bread crumb mixture I blended it instead of pulsing it.
Therefor creating bread crumbs instead of a crisp mixture.  OOOOPS.
It was still pretty tasty.
Next time I would quarter the tomatoes, only because we are not HUGE tomato people in this house and whole tomatoes with not much else was a little much for us. 
I would say if you are person that grabs a tomato and eats it like an apple, you would like this dish.
If you are a person that picks around tomatoes in a salad, you will probably not like this dish.
The large fuzzy blob in the background is a easy roasted chicken. 
And to illustrate the ease of this dish, I decided to let Logan cook it.
He did a fantastic job.
So now he can add this chicken to his repertoire of recipes, which previously consisted of noodles, sandwiches, "mac n cheese" and cheese quesadillas. 
:)
ENJOY!

Easy Roasted Chicken
1 whole chicken, rinsed and patted dry
2 T butter at room temp
salt and pepper

Preheat oven to 425.  Tie the chicken legs together with kitchen twine (tuck the wings under the chicken, if desired, for a neater presentation).  Place the chicken on a rack in a roasting pan or on a rimmed baking sheet.  
Rub the chicken all over with the butter; season with 1 tsp salt and 1/2 tsp pepper.  Roast until an instant read thermometer registers 160 when inserted in the thickest part of a thigh (making sure its not touching a bone), 45-50 min.  Serve or let cool before refrigerating up to 3 days, covered.  


Cherry Tomato Crisp
2 slices white sandwich bread (I used wheat)
1/4 cup grated Parmesan cheese
2 T fresh parsley leaves
1 T olive oil
1 garlic clove, chopped
salt and pepper
1 1/2 pounds cherry tomatoes (about 5 cups)


Preheat oven to 400.  In a food processor, combine the bread, Parmesan, parsley, olive oil, and garlic; season with S&P.  PULSE!!!! until bread is very coarsely chopped, 4-6 times.
(way too pulverized..dangit)
In an baking dish, arrange the cherry tomatoes in a single layer; sprinkle with the crumb mixture. 
 
Bake until the crust is browned and the tomatoes are tender, 20-25 min. 
Serves 4. 

Logan Rating: **






No comments:

Post a Comment

I LOVE YOUR FEEDBACK! PLEASE LEAVE A COMMENT!