Cheesy Bean Tomato Bake

How to start and how to finish.

This recipe originated from The New York Times, but as you can see I tweaked it so much it's a very different recipe. What motivated me to discover it was the need to use unopened mozzarella that was on the verge of getting too old to eat. Mozzarella is one of a few cheeses whose texture changes if you don't consume it fresh. This bake is a delicious alternative to barbequed franks and beans:

Cheesy Bean Tomato Bake

Ingredients:

1 medium onion, diced

1 stalk celery, diced

4 turkey (or chicken or beef) franks, sliced

1 tablespoon extra virgin olive oil

1 cup grape tomatoes

1 15 oz - 16 oz canned pinto beans

salt and pepper to taste

1 teaspoon of garlic

1/2 teaspoon of dried ground bay leaf

1 teaspoon cider vinegar

1/2 cup mozzarella cheese

Optional: 1/2 cup of frozen or fresh spinach or cooked kale

Directions: 

1) With a tablespoon of extra virgin olive oil sautè the onions, celery, and sliced franks in a cast iron skillet until the franks and vegetables are grilled.

2) Toss in the grape tomatoes (which I cut into thirds) and cook for another 1 - 2 minutes. Also if using, throw in the spinach or kale. 

3) Next add the beans, seasonings, and cider vinegar. Simmer for another minute or two on low-medium heat.

4) Finally top with the mozzarella cheese. Don't mix the cheese in, but let it lay on top of the bake.

5) Put the cast iron pan mixture into a preheated 350-degree F oven to bake for about 20 minutes or for as long as it takes to melt and grill the top layer of mozzarella cheese. I used my oven's broiler setting.

 

The New York Times suggests dipping crackers or grainy bread into the Cheesy Bean Tomato Bake, but I turned the dish into a hearty one-pan-meal which you certainly can eat with a slice of fresh crusty bread and a glass of wine. I asked my friend, Carolyn, to taste it. She loved it enough to eat it as a side for dinner with Salisbury steak and smashed potatoes. Bon Appetitè!

 

You may also enjoy:

Let The Barbecues Begin

Barbecue Franks And Beans

Steaming Hot Cincinnati Chili

Homemade Sloppy Joe's Sandwiches

Skillet Bruschetta

Photo: Pinterest

Are you ready for a late summer tomato dish that's perfect for the time of year when fresh tomatoes are plentiful? What are you going to do with all those tomatoes? I found this recipe in a newsletter and, of course, tweaked it. The original recipe called for marinating the chicken overnight, which I never do as I believe it does nothing for the meat, such as tenderizing or flavoring it. The benefit of marinating meat is a myth! All I think it does is add more work. Flavoring the dish while it cooks and after it's cooked works. I do think making the bruschetta topping hours ahead of time adds flavor, so let's start with that! BTW I also like the crunch and taste of onions and celery in the dish, so have added both vegetables (omit if you prefer).

Skillet Bruschella (with or without pasta)

Ingredients:

1 cup Italian dressing, divided (or use homemade vinaigrette dressing. You can then toss in Italian seasonings from your spice rack.)
2 cups (16 ounces) tomatoes, chopped

1 tiny onion, diced

1 celery stalk with leaves, diced

3 tablespoons basil leaves, chopped
2 whole garlic cloves, minced

Salt and freshly ground black pepper to taste
1 - 2 tablespoons olive oil

4 skinless boneless chicken breasts

2 large zucchini - cut into thin strips 

Optional: Al dente cooked angel hair pasta; #8; or #9 spaghetti -- they all work.

Directions for the Bruschetta Topping:

1) Into a bowl or Tupperware combine chopped tomatoes, onions, celery, basil, minced garlic, 1 cup of Italian dressing, and salt and pepper to taste. Cover and refrigerate from 2 hours - overnight.

Directions For the Chicken:

2) In a large skillet, heat 1 tablespoon of olive oil over medium heat, then add and cook the raw chicken for 15 minutes, turning it once. After the chicken is brown on the outside and white on the inside, remove it from the pan.

3) Add more olive oil if needed to the same skillet to grill the zucchini. The zucchini will tenderize in 6 -10 minutes. It will also cook down with the liquid evaporating. I scoop up some of the bruschetta topping (include some of the chopped onion, celery, and garlic) and toss it into the skillet to cook with the zucchini. Turn the heat off when everything is tender.

4) Plate your dish. Place cooked pasta on the bottom if eating it, chicken in the middle, and finish with the bruschetta topping. 

Adding al dente pasta to the dish gives you a one-pan meal ... protein, vegetables, and starch. Dinner is served. Tasty with fewer steps is THE SAVVY SHOPPER way! Enjoy.

You may also enjoy:

Real Italian Cooking

Jambalaya Made Easy

Top Round London Broil Steak

Stove Top Roast Chicken With Gravy