Delicio Recipe List

A little bit of heaven in every bite, and these snacks are so easy to prepare  with ingredients I generally have on hand... Yield: 8 slices as a side, or 16 as an appetizer Prep: 10 Mins. Bake: 10 Mins. INGREDIENTS Sourdough: Click here for recipe: sourdough baguette 1 (12") sourdough baguette 1 fresh garlic clove, halved crosswise (for rubbing on hot toasted bread) Spread: 1 smashed avocado Bruschetta: 1 (14.5-oz can) diced Italian seasoned tomatoes*, drained (then squeezed with hands, and chopped finer) 3 large fresh basil leaves, julienned 1 tablespoon balsamic vinegar 1 tablespoon Mazola oil 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper Garnish: Feta cheese crumbles METHOD Preheat the oven to 350F. In a small bowl, add the tomatoes, basil, balsamic vinegar, oil, and salt and pepper. Mix thoroughly and let sit for 10 minutes at room temperature. Smash the avocado in a separate small bowl; set aside. Cut baguette in half lengthwise, place on a baking sheet, and ...

I usually have this incredible creamy vinaigrette on hand in my refrigerator, it's a fresh and tasty staple readily available at most times in my house... Yield: 2 cups Prep: 10 Mins. Refrigerate: Up to 7 days INGREDIENTS 1 cup mayonnaise 1 cup seeded and diced roma tomatoes 1/3 cup diced yellow onion 3 tablespoons cider vinegar 2 tablespoons Mazola oil 1/2 teaspoon garlic granules (or powder) 3 tablespoons dried parsley (or 1 tablespoon freshly chopped) 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper METHOD Place all ingredients into the pitcher of a blender; puree until smooth. Transfer to a pint-size Mason jar, cover, and store in the refrigerator for a minimum of 2 hours for flavors to meld, or up to 7 days. Serve with your favorite garden salad, or as a vegetable or torn rustic bread dip. ~ Enjoy!

I've had this recipe on one of my Pinterest boards for a long time, but never got around to trying it until my niece Cate made this for one of our family reunion activities. I was impressed by how good it was. I like the recipe because it is quick, because you can make the salsa year round since it uses canned tomatoes, and because it tastes quite fresh. You can find the original recipe  here . 1- 14 oz can diced tomatoes 1- 10 oz can original Ro-tel 1/2 small onion, roughly chopped 1 clove garlic, peeled and smashed 1/2-1 jalapeno, seeded or not (depends the degree of spiciness you prefer; I actually omitted this) 1 teaspoon honey 1/2 teaspoon salt 1/4 teaspoon ground cumin small to medium size handful of cilantro, washed juice of one lime Put all the ingredients in the base of a food processor or good blender (I used a stick blender) and pulse to combine for 30 seconds or so until all the ingredients are finely chopped and salsa is desired consistency. Taste for seasoning and ad...

I asked the Hubby to go pick the ripest, prettiest tomatoes he could find from the garden. I told him that I wanted to cook a tomato pie. He said, "A what?" I laughed and told him he'd like it! Most people don't know much about tomato pie unless their Grandmama made it. Quite frankly, I don't remember Mama or my Grandmama making a tomato pie. The first time I tried it was in Santee, SC at  Lone Star Barbecue & Mercantile . That first taste was enough to inspire me to make them from then on! I finished the pie and offered a slice to him. He is now hooked!  I was short on tomatoes because I had already processed a lot for sauce the day before, so this pie is a little pitiful. The next one will be more substantial! LOL This is what I found on the counter this morning! I think he liked it! LOL 1 - 9 inch pie shell (or homemade pie crust, below) 1/2 cup chopped onion 3 cups chopped tomatoes 1/2 teaspoon kosher salt 1/2 teaspoon dried basil 2 cups cheese I used a co...

It's cold outside, and it actually snowed in the midlands of South Carolina this morning, for about 15 minutes! Wow! That was a close one! LOL Needless to say, there isn't a loaf of bread or a gallon of milk left in the stores, so I won't even try to venture out to the store! I found some beans, onions and tomatoes in the pantry, and I had some hamburger in the freezer! Good time for a giant pot of chili!  For the Beans: 1 lb dried Red Kidney Beans 4 cups water, or stock 1/2 tsp dried, minced onion 1 tsp minced garlic salt and pepper to taste Rinse and drain the beans several times. Add the water, onion, garlic, salt and pepper to a large pot and cook for a few hours or until beans are tender. To finish the Chili: 1-2 pounds ground lean beef 1 onion, chopped 2 cans diced tomatoes, drained 4 tablespoons of chili powder 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon cayenne pepper 2 teaspoons paprika 2 tablespoons ground cumin salt and pepper to taste Cook hamb...

This beverage was once a fairly regular feature of the Clark family Christmas season, but we got away from it at some point and the drink was temporarily lost to history. Well, I'm bringing it back now. And not just for Christmas. In fact, I have a pitcher of this chilling in my fridge right now. It's a bit like shrimp cocktail in drink form. Or a deluxe tomato juice, if you will. With the crumbled shrimp and chopped celery, there is some texture to it, but it's delicious! 2 large (46 ounce) cans of tomato juice 2 cans of small shrimp, crumbled 2 small stalks of celery, chopped finely 2 tablespoons horseradish 1 bottle (12 ounce) Cross & Blackwell cocktail sauce 1/2 bottle (10 ounce) ketchup Salt and pepper to taste

We have been having a rough time in the South/Southeast after Hurricane Matthew. North Carolina is continuing to have flooding issues. Here in South Carolina, many people remain in the dark with no power. I am lucky. I have my power back on, but just 2 miles down the road they are still without power. It is possible that they will be without power for a few more days! With that being said, we got a little tired of the grill. I have never missed my stove more! You might think casseroles are boring, but when you even have to grill water, you may understand why a new casserole recipe brings me so much joy! 2 pounds ground beef 2 cups diced onion 4 cloves garlic, minced 1 can Diced Tomatoes, drained 1 teaspoon salt 1 teaspoon pepper 12 slices cheese (your choice)* 12 dinner rolls** Topping 1/2 cup butter 2 teaspoons minced Garlic 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard Preheat oven to 350 degrees. Spray a 9�13 baking dish with cooking spray. Place hamburger in a large...

The mouth-watering scents while roasting are second to none, which provides for a super flavorful appetizer served hot, room temperature or cold... Yields: (Appx. 1-1/2 cups) Serves: 10-12 (i.e., 2/person) Prep: 5 Mins. Roast: 1-1/2 Hrs. INGREDIENTS Sandra's Homemade French Bread Recipe [Click here...] 2 (14.5-oz cans) organic stewed tomatoes, drained 3/4 cup finely chopped red onion 1 tablespoon dried basil leaves 1 teaspoon dried oregano (or 1/2 teaspoon ground) 1/4 cup olive oil 2 teaspoons granulated garlic 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Finishing addition: --1-1/2 teaspoons red wine vinegar, to finish topping --Shredded Parmesan, for serving garnish -- Prepared toasted baguette slices (See 'Tip' below)             [Click here for Sandra's Homemade French Bread recipe ] METHOD Preheat oven to 325 degrees. Line baking sheet with parchment paper; spray with cooking spray. Place drained tomatoes ...

My kind of recipe. The New York Times has this to say about it: "This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this and don�t be scared off by the butter. It gives the sauce an unparalleled velvety richness." 2 cups tomatoes, in addition to their juices (for example, a 28-ounce can of San Marzano whole peeled tomatoes) 5 tablespoons butter 1 onion, peeled and cut in half Salt Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, for about 45 minutes. Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed. Discard the onion before tossing the sauce with pasta. This recipe makes enough sauce for a pound of pasta.

I made this dip today with what I had on hand for my son and his friend while they were working on his car! Nice treat for a job well done!  2 cups prepared Taco Meat 8 oz Cream Cheese, room temp 1 cup Cheddar Cheese 10 oz can Rotel (Diced Tomatoes and Green Chiles) Combine and pour into a baking dish. Bake at 350 degrees for 15-20 minutes or until melted and bubbly! Serve with chips or crackers.

Being Southern, I was shocked that I never had the traditional Tomato Gravy. Mama never made it. We had plenty of tomatoes on the table all summer, but she never made gravy or creamed them. Maybe she didn't know about it, or maybe she didn't like it. I'll never know, but I had to try it! It isn't like spaghetti sauce or tomato sauce. It is more like creamed tomatoes. Most Southerners that make tomato gravy, make it a lot thinner than mine. I like to leave the tomatoes chunky. It has more texture and doesn't turn into soup! This is the easiest "gravy" you'll ever make! Creamed Tomatoes over Biscuits 1 pint chopped tomatoes* 1/2 tsp minced garlic 1/3 cup flour 1/3 cup milk salt pepper 3 Tbsp butter Put tomatoes and garlic into saucepan over medium heat. While tomatoes are simmering, whisk together  flour and milk  in a bowl. Add milk mixture to warm tomatoes. Bring to a low boil. Stir in butter, salt and pepper. Serve over rice, biscuits or buttered toas...

Who doesn't love a good BLT? Well, you can get that great flavor in a variety of ways, shapes and sizes! We have our favorites, but it also depends on the occasion. Salads are great for a dinner party. Dips are great for munching during the game. Sandwiches and wraps are great for sandwich night or a quick lunch! Check out these BLT recipes! All Pictures have a link to the recipes below!  BLT Pasta Salad  BLT Tacos BLT Dip  And as always, back to simple original BLT Sandwich! 

I haven't made this myself yet, but I hope to this coming summer. It's my Uncle Brent and Aunt Fae's tomato soup recipe, and it is tasty. They make and bottle this every year, and last year they shared a bottle with my dad and me. Thanks, guys! 3/4 bushel tomatoes (1/2 bushel = 16 cups) This is a box of tomatoes 6 onions 6 celery stalks 6 green peppers Quarter the tomatoes and put in a large pot. Use a potato masher to mash the tomatoes before putting in the other vegetables. Then grate or chop the other vegetables and add to the pot. Stir on high heat. When the vegetables are soft and tender and the mixture has cooled down, put everything through a juicer or blender. Or you can just have chunky soup, which is also good. Then bring the soup to a boil and add the following, mixing dry ingredients together before adding to water. scant 1/4 cup sugar 3/4 cup flour 3/4 cup water 1/2 cup salt Stir this mixture until smooth, then add to pot using a whisk. Let boil and stir fiv...

Had a craving for a meatless dinner this evening  so created this recipe using on-hand ingredients,  which 'fit the bill' to perfection... Servings: (6) Prep: 10 Mins. Cook: 25 Mins. INGREDIENTS 1/2 lb. penne pasta, prepared according to pkg. directions 2 tbsp. light olive oil 2 tbsp. unsalted butter 1/2 onion, finely chopped 1/2 yellow bell pepper, finely chopped 6 crimini mushrooms, halved and sliced 1 garlic clove, minced 2 zucchini, cubed 1 (15 oz. can) diced Italian seasoned tomatoes, undrained 1 teaspoon kosher salt 1/4 teaspoon red pepper flakes 2 teaspoons dried basil 2 teaspoons worcestershire 2 teaspoon balsamic Small squirt of agave (or honey) 1/4 teaspoon freshly ground pepper Finishing: 2 tablespoons. unsalted butter Freshly grated parmesan cheese METHOD Begin preparing pasta according to package directions, except cooking shy by a couple minutes (pasta will finish cooking in sauce).  When draining, reserve 1/2 cup hot pasta liquid; set aside. Heat olive oil ...

My cousin Debbie invited my dad and me up to Salt Lake City yesterday for dinner. In addition to enjoying some wonderful family time, we had a delectable meal of chicken enchiladas, Mexican rice, refried beans, chips and salsa, and coconut cake. Though all the food was delicious, I thought the salsa was particularly good and unusual in that it had a slightly sweet taste to it. So I asked Debbie for the recipe. It doesn't require any fresh ingredients other than fresh cilantro, so it could be made any time of year. 2 cans diced tomatoes 3 tablespoons dried minced onion 1 tablespoon dried minced garlic 2 mounded tablespoons brown sugar 1/2 teaspoon salt 1/8 cup lime juice, fresh or reconstituted Combine ingredients in blender and pulse until the salsa reaches the desired consistency. Allow to sit for at least 10 minutes. Just before serving, add 1 bunch finely chopped fresh cilantro. Serve with Tostitos Hint of Lime Tortilla Chips.

Here is a main dish that both adults and kids will like. It is easy to prepare and uses ingredients that many people have on hand already. Thanks to my friend Melody for this. 1 16-oz. package twisty noodles, cooked and drained 1 cup cottage cheese 2 cups sour cream 2 pounds hamburger, browned 1 30-oz. jar spaghetti sauce 2 oz. cans tomato sauce 2 tablespoons sugar 1 teaspoon garlic salt (Mozzarella cheese to sprinkle on top) Stir together first three ingredients and spread in 9 x 13" pan. Combine remaining ingredients and spread on top of the noodle mixture. Sprinkle grated cheese on top. Bake 25 to 30 minutes at 350 degrees.

Elephants Delicatessen is an eating establishment in the Portland area, I guess. I've never been there myself or even heard of anyone who has, but this recipe apparently either comes from there or is an approximation of one of their offerings. A friend of mine (Carolyn Warner Taylor) urged me to try it. The idea of putting orange juice in tomato soup isn't something I would have ever thought of myself, but it works! Served with some crusty bread, this soup makes a quick and delicious, albeit a bit unusual, meal. Try it; you'll like it! 1/2 cup unsalted butter 1/2 medium onion, diced 2 (14 1/2 ounce) cans diced tomatoes 1 teaspoon salt 1/2 teaspoon cracked black pepper 1/4 teaspoon baking soda 1/2 teaspoon dried thyme 1 cup fresh squeezed orange juice 1/2 cup heavy cream In a saucepan melt butter; add onion and saute until translucent. Add tomatoes, salt, pepper, baking soda and thyme. Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until slightly thick...

My friend Lyndsee recommended this recipe. She got it from National Public Radio's Splendid Table , which got it from Diane Rossen Worthington, who got it from Nancy Harmon Jenkins, who was begat by Sariah, who was begat by Eve, ;-) The deliciousness and simplicity of this dish make it a keeper. 1-1/2 pounds ripe cherry or grape tomatoes, halved 4 garlic cloves, minced 1/2 cup fresh bread crumbs 1/2 cup freshly grated parmesan cheese Salt and black pepper to taste 1/4 cup olive oil 1 pound penne, fusilli, or farfallini pasta 1/2 cup finely chopped fresh basil Preheat the oven to 400 degrees. Place the tomato halves in a large baking dish that can be brought to the table. In a small bowl, combine the garlic, bread crumbs, cheese, salt and pepper. Spoon evenly over the tomatoes. Spoon the olive oil evenly over the mixture. Roast the tomatoes for 30 to 35 minutes, or until the mixture is bubbly, browned, and slightly thickened. In a large pot of salted boiling water, cook the pasta fo...

Friends have often told me that it's so easy to make homemade pasta sauces that there's no good reason to rely on store-bought sauces, which aren't nearly as good. And I've tried a few times to make my own pasta sauces, but I just kept returning to bottled versions out of habit and convenience more than anything else. In any case, a marinara sauce such as this one may finally make a believer out of me. It's delicious! Furthermore, the recipe is very simple, uses basic ingredients that I usually have at home, and the end result can be divided into smaller portions and frozen for future use. How can you go wrong with that? This recipe comes from one of my favorite recipe blogs-- My Kitchen Cafe . 2 tablespoons extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 stalk celery, chopped 1 carrot, chopped 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 (28-ounce each) cans crushed tomatoes 1/2 tablespoon dried basil 1/2 tablespoon dried oregano 2 ...

1 pound pasta (penne, ziti, or rigatoni), cooked until almost tender and then drained 1 26-ounce jar of your favorite tomato pasta sauce (2 to 3 cups) 1 pound cooked ground beef or sausage (optional) About 2 cups shredded mozzarella cheese 1/4 cup grated Parmesan cheese Preheat oven to 400 degrees. Combine the cooked and drained pasta with the tomato sauce (and meat, if desired). Spread half of the pasta mixture in a 9 by 13-inch baking dish that has been sprayed with cooking spray. Sprinkle with half of the mozzarella and half of the Parmesan. Spread the remaining pasta mixture in the dish and then sprinkle with the remaining cheeses. Bake until the cheeses turn golden brown, about 20 minutes. Let cool 5 minutes before serving.