Tomato Pie – Lemonade Makin’ Mama

The Giveaway (2 copies of Deliciously Inspired’s Cookbook – A Few Favorites) from Lemonade Makin’ Mama is now closed and the winners have been chosen.  Please see Sasha’s message below:

***THIS GIVEAWAY IS CLOSED AND COMMENTS ARE NOW CLOSED.  The two winners of the Deliciously Inspired e-cookbook are TeamHouston and AndeM1.  If you guys can email me at lemonademakinmama@comcast.net I’ll get your connected with Debbie to claim your prizes!***
 

What a treat I’m bringing you today.  Sasha from Lemonade Makin’ Mama is visiting and bringing one of her favorite recipes to share with us.   Sasha is mega talented (a mama, cook, home decorator, artist – yes, she has an Etsy shop –  and in my personal opinion takes gorgeous photos).  If you haven’t discovered this blog yet, please treat yourself by clicking over to enjoy a few minutes with her and see what she has to say about the Thai Pasta Salad, one of the recipes in my $4.99 downloadable cookbook.  PS – Two copies of the cookbook are being offered as a Giveaway on her site – For details on how to enter – Click Here  

So without further ado – Here is Sasha’s Tomato Pie Recipe…… 

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Tomato Pie
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Ingredients
  1. 1 pie crust
  2. 5 medium to large garden fresh tomatoes
  3. 10 basil leaves
  4. 1/2 bunch scallions
  5. 1/2 cup mayo (Hellmains)
  6. 1 cup shredded mozzarella
  7. 1 cup shredded sharp cheddar cheese
  8. salt and pepper
Instructions
  1. You can either make your own pie crust or buy one and bake it according to the directions on back of package.
  2. Make a small x in the bottom of each tomato and drop into boiling water. As soon as you see the skin begin to peel off take them out of the water. Usually takes less than a minute. Once the tomatoes are cool enough to handle peel the skin off and slice into 1/4 round slices. Lay out a few layers of paper towels and put your slices in a single layer on top of it. If space is limited and you need to stack place 3 more rows of paper towels on top of tomatoes and and the next row. Finish off with a few rows of paper towel and press down gently. The less water in the tomatoes the better the pie turns out.
  3. Shred your 2 cheeses and add to the mayo, stir together. Set aside.
  4. Slice your scallions, both white and green parts. Lay your basil leaves on top of each other - roll into a log and slice. Mix the two together and set aside.
Assemble
  1. Once you've cooked the crust you can start to assemble. Lay out a nice layer of tomatoes (about 1/2 of the slices), add 1/2 of the scallion and basil mixture, salt and pepper. Do one more layer of tomatoes and the rest of the scallion and basil mixture, salt and pepper. Drop spoonfuls of cheese mixture onto the top.
  2. Place on a cookie sheet and put into a 325 degree oven for 30 minutes.
Deliciously Inspired http://www.deliciouslyinspired.com/
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Cheese Scallion Biscuits

I love biscuits because they are fast.  These are extra special because they have a little monterey jack cheese and green scallions.  They are great with dinner, or with a bowl of soup for lunch or split one open for a Breakfast Egg Sandwich.  If you have any leftovers – they freeze well.  Using a gluten free flour mixture can provide a gluten free option.

cheese and scallion biscuits

Cheese Scallion Biscuits
Serves 14
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 2-1/2 cups of flour (I use White Spelt)
  2. 3 tsp baking powder
  3. 1 tsp salt
  4. 1/2 Tbsp of sugar
  5. I stick of butter - cold and cut into squares
  6. 2/3 cup monterey jack cheese, shredded
  7. 1/2 cup green onions, chopped
  8. 1 egg, slightly beaten
  9. 2/3 cup milk (I use unsweetened almond milk)
  10. Parchment Paper
  11. For Gluten Free Version - I like Authentic Foods Multi-Blend Gluten Free Flour - It can be substituted for flour cup for cup
  12. http://www.amazon.com/grocery-gourmet-food/dp/B00112CND8
Instructions
  1. Preheat oven to 450 degrees. Place parchment paper on cookie sheet.
  2. Mix dry ingredients together in large bowl. Add cold butter and mix until crumbly.
  3. Add in cheese and onion and stir to coat.
  4. In a small bowl, mix egg and milk. Add into dry ingredients and mix well until it holds together being mindful not to over mix.
  5. Place dough onto floured counter top and knead a few times. Add a little flour if needed.
  6. Roll 1/2 inch thick and cut with desired cookie cutter. Place decorative marks using a fork.
  7. Place on prepped lined cookie cutter and bake for 10-12 minutes or until biscuits are golden.
  8. Cool on rack. Split and enjoy with butter.
Notes
  1. Note: The secret to a tender biscuit is not to overwork the dough.
Deliciously Inspired http://www.deliciouslyinspired.com/

Cheese Onion Biscuit Collagle 

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