Tomato Recipes

I'm taking a quick break from blogging about our week to post some recipes we've tried over the past couple of days. We have had a ton of tomatoes from our garden, so I've been making all kinds of tomatoe recipes. In addition to making these, I gave away two HUGE bowls worth of tomatoes because we couldn't eat them fast enough.

I made this tomato pie recipe that I found on Scissors and Spatulas. If you haven't been to her blog, you have to check it out, she always has the best craft ideas and recipes. I loved this dish!

Source: scissorsandspatulas.com via Samantha on Pinterest

I know I wrote about this on another post, but I wanted to include it in this post. We've actually had this twice in the past week. The first time I made it according to the recipe, but the second time I left out the shrimp and added 10 tomatoes instead of the 5 that the recipe calls for. I actually liked it better that way.

Source: realsimple.com via Samantha on Pinterest

I love this Orzo with Feta and Tomatoes from Rachel Ray. It's so simple and tasty. It would be good as a side dish, but we eat a bowl of it as an entree. It's really quick and easy to make. You should definitely try it.

Source: foodnetwork.com via Samantha on Pinterest

Grilled Jalapeño-Lime Corn on the Cob

This is another recipe I got from the July issue of Southern Living. I got several recipes from that issue, it was packed full of yummy recipes. I love corn, especially grilled corn on the cob. The recipe called for a jalapeno and cilantro which we were able to pick from our garden! I was so excited to finally get to use some fresh herbs and vegetables that I grew. I loved this dish, I thought the jalapeno-lime butter was delicious. Greg--not so much. He doesn't like grilled corn on the cob and he wasn't big on the cilantro flavor in the butter.

Grilled Jalapeno-Lime Corn on the Cob

Ingredients
8 ears fresh corn, husks removed
Vegetable cooking spray
Salt and freshly ground pepper
1/2 cup butter, softened
1 jalapeño pepper, seeded and minced
1 small garlic clove, pressed
1 tablespoon lime zest
1 tablespoon fresh lime juice
2 teaspoons chopped fresh cilantro
Garnish: lime zest

Preparation
1. Preheat grill to 350° to 400° (medium-high) heat. Coat corn lightly with cooking spray. Sprinkle with desired amount of salt and pepper. Grill corn, covered with grill lid, 15 minutes or until golden brown, turning occasionally.
2. Meanwhile, stir together butter and next 5 ingredients. Remove corn from grill, and cut into thirds. Serve corn with butter mixture. Garnish, if desired.