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24 Aug

Friends!! We are SO excited to be teaming up with Once a Month Meals to provide you with a few freezable, delicious Oh Sweet Basil recipes to reinvent your family dinner. Using some of our most popular recipes, we have created a menu for you that adapts well to the freezer so you meal prep ahead of time and forget about the craziness of prepping dinner!

 

Don’t worry, I see you…

Your 9-year-old is out playing with friends and you need to call her home.

Your 7-year-old is playing a video game, and you’ve asked him 178 times to turn it off.

Your 4-year-old is begging for a snack….again.

And your 1-year-old is screaming at your leg wanting you to hold her while you cut up raw chicken and chop onions.

Your husband calls to say he’s on his way home and wants to vent from the day he’s had at work.

Dinner time is madness!

 

I got you covered. We’re finally bringing you a way to make freezer meals from all of our favorite recipes. 

YOU. ARE. WELCOME.

Once a Month Meals to the rescue!!

You can make them all ahead of time in one day! Grab a few of your girlfriends and have a freezer meal prep day. Everyone goes home with 5 meals ready to go! Head here for all the details: Once a Month Meals – Oh Sweet Basil.

These are the recipes that will included in our first installment:

 

A photo of braised short ribs garnished with sesame seeds, cilantro, green onion and red chile peppers on top of white rice on a gray plate. This can be made into a freezer meal for meal prep.

A photo of braised short ribs garnished with sesame seeds, cilantro, green onion and red chile peppers on top of white rice on a gray plate. This can be made into a freezer meal for meal prep.A photo of braised short ribs garnished with sesame seeds, cilantro, green onion and red chile peppers on top of white rice on a gray plate. This can be made into a freezer meal for meal prep.

 

 

a dark plate with chicken breasts with an apricot italian dressing - great for meal prep!

a dark plate with chicken breasts with an apricot italian dressing - great for meal prep!a dark plate with chicken breasts with an apricot italian dressing - great for meal prep!

 

 

Easy coconut chicken curry ohsweetbasil.com - great for meal prep!

Easy coconut chicken curry ohsweetbasil.com - great for meal prep!Easy coconut chicken curry ohsweetbasil.com - great for meal prep!

 

 

A metal, vintage bowl filled with white long grain rice and shredded chicken with a simple honey curry sauce made in an instant pot with cilantro on top. easy instant pot honey chicken. Great for meal prep!

A metal, vintage bowl filled with white long grain rice and shredded chicken with a simple honey curry sauce made in an instant pot with cilantro on top. easy instant pot honey chicken. Great for meal prep!A metal, vintage bowl filled with white long grain rice and shredded chicken with a simple honey curry sauce made in an instant pot with cilantro on top. easy instant pot honey chicken. Great for meal prep!

 

 

A black cast iron skillet with a creamy sauce full of sun dried tomatoes, mushrooms and seasoning over perfectly cooked chicken. Great for meal prep!

A black cast iron skillet with a creamy sauce full of sun dried tomatoes, mushrooms and seasoning over perfectly cooked chicken. Great for meal prep!A black cast iron skillet with a creamy sauce full of sun dried tomatoes, mushrooms and seasoning over perfectly cooked chicken. Great for meal prep!

 

So whether you’re expecting a new baby, a busy working mom, or just want some new meal ideas that are healthy and easy to get the whole family around the dinner table, these Once a Month Meals are for you!

Once a Month Meals provides a meal planning membership that teaches and provides resources and menus for families to freeze meals ahead of time (meal prep) so that they never have to plan daily meals ever again. Sounds like heaven, right?!

We can’t wait for you to join us! Once a Month Meals – Oh Sweet Basil. COME ON OVER!

 

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23 Aug

For the full story, please read all our previous posts: Part 1, Part 2, Part 3, Part 4, Part 5, Part 6, Part 7, Part 8, Part 9, Part 10, Part 11, Part 12, Part 13, Part 14, Part 15, Part 16, Part 17…

 

When I was a little girl I was crazy for reading. At this exact age I’d curl up in the corner with my “carebear” my secret nickname my family calls me, ask me later about that one, and I’d read it books or my mom would read to us until she dozed off. A stack of books a mile high. It’s no wonder I also read to my children.

 

A photo of my as a little girl.A photo of my as a little girl.

 

My two favorites were I’ll Love You Forever 😭😭and I Like to Help My Mommy.

Both books about being a mother.

The first how she loved him and sang to him every night, “I’ll love you forever, I’ll like you for always. As long as I’m living my baby you’ll be.”

And the next a little boy named Jaime who helped his mommy do everything. I was determined to be a mother one day and I helped my mom with everything just like Jaime did in the Book, probably not always my mom’s favorite.

Now, there I was, I’d promised God that this blog wouldn’t just be about paying our bills, no it was His, God’s platform, and I’d always do with it whatever He wanted. So I was willing to walk.

I remember kneeling down one night, ready to hear those comforting words, “just be a mother” exactly like I wanted & He’d want me to have that righteous desire and instead I was shocked when I had the DISTINCT IMPRESSION that we had a ministry to fulfill and our work was not complete.
😱😔

But that wasn’t my plan!! This wasn’t my plan! I didn’t want to be a working mom, I wanted to be a hold you and love you and laugh with you mom! How could I be both when I was feeling so stressed?!

It was an answer I was not expecting BUT it helped us to set some goals and boundaries.

We were determined to follow Him, Keep our Covenants, love and serve each other, our children, and those around us.

We promised each other, we aren’t in this for the fame or fortune, we are in the business of BEING A LIGHT in an ever increasingly DARK WORLD, just as he had taught us through unemployment.

But then I got pregnant with our 3rd child and that answer quickly was forgotten as life became about survival and a blog wasn’t high on my list.

And now we’ve come full circle, and we can really start to talk about how our lives had and would be changing.

 

A photo of our daughter curled up on the floor crying.

A photo of our daughter curled up on the floor crying.A photo of our daughter curled up on the floor crying.

 

This picture of our daughter destroys me. I can’t remember what started the tears but mommy going back into the hospital is what pushed it over the top. I cannot even begin to express what it does to your heart to not be there for your children while you battle #hyperemesisgravidarum

But I’m grateful. It has made me into who I am. I look them in the eyes and I love all children around me.

Christ didn’t JUST suffer in the garden so that he could be the ONLY ONE who absolutely understands with perfect empathy so he could comfort us AND so that he could show us the way as he’d already climbed the same mountain.

No, pain in this life is also so that we could better understand and know HIM. He has felt everything I have felt. And now I can glimpse into his suffering and with love choose to stand with him. Be his. Forever. “Then saith he into them, my soul is exceeding sorrowful, even into death: tary ye here, and watch with me… and he went a little further and fell on his face and prayed,” Matthew 26:38-39

“Saying, Father, if thou be willing, remove this cup from me: nevertheless not my will, but thine, be done.
And there appeared an angel unto him from heaven, strengthening him.
And being in an agony he prayed more earnestly: and his sweat was as it were great drops of blood falling down to the ground.”
Luke 22:42-44

He hurt. He acknowledged the pain, asked others to stand with him, asked to be saved, and was ministered to by angels. That would be my present and future. I knew it had already been my past and could death grip on the faith I’d already been given.

I prayed every day. I looked for the blessings. I was submissive and chose to hold on. On the hardest days I would say, cheesy as it sounds, “go ahead and keep trying to break me, let Satan tempt me to anger or sadness, I am not giving up on what I know to be true, I do NOT stand alone.”

And I didn’t. I allowed myself to see every angel in my life that ministered as he was ministered to and I recognized out loud and in my mind that all was witness that Christ too was there, ministering. He knew the pain and would never let me suffer without him. May I share something that will change you?

 

I can remember…

We had been unemployed with two small children for over a year and we were feeling quite broken.

Oh, we were so frustrated but we were also just certain that there was a reason for it and that our prayers would be answered in looking for a job. We held on to the feeling that it would be ok and knew that it would be our choice to live and serve as happy as we could in the darkest of times.

And we did.

Sure we cried and got mad at our situation at times but choosing to hold on made it so that those feelings quickly left and we pressed forward.

At one point our savings account had been spent and we had sold a piece of furniture to pay the bills . We were living off of our food storage (what we had bought in case of emergency) and only had a few dollars left. I went to the store all alone to buy a few things.

I felt like somehow everyone knew I had nothing as I walked through those aisles. We hadn’t had fresh produce in a year and I couldn’t imagine ever going shopping and just buying whatever I needed, or even a want.

I picked up milk, bread, a small cheese and peanut butter that was on sale. When checking out it rang up too high and I awkwardly said, “oh, I actually didn’t need that peanut butter” paid for the rest and quickly left feeling totally humiliated.

I’ve honestly never felt so low and alone. We had done everything right, we were good with our money, held a tight budget, gotten our degrees, were faithful and prayerful, continuously sought opportunities to serve and yet somehow people whose lives were a mess seemed to be blessed with more.

It was a moment I wondered, and for the first time ever, if I had worth.

As I approached our car a bagger came running up to me and explained that an older gentleman had said that no one should ever be without peanut butter and bought it for me. I can’t even type without tears streaming down my face.

 

A photo of a stack of peanut butter meltaway cookies.

A photo of a stack of peanut butter meltaway cookies.A photo of a stack of peanut butter meltaway cookies.

 

That man had compassion on me when he could have seen me as lazy or worthless because I couldn’t even buy peanut butter or a million other things. Instead he saw a human being that needed a tender mercy and he didn’t need to ask any questions, he just needed to act.

To be continued..

 

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22 Aug

For the full story, please read all our previous posts: Part 1, Part 2, Part 3, Part 4, Part 5, Part 6, Part 7, Part 8, Part 9, Part 10, Part 11, Part 12, Part 13, Part 14, Part 15, Part 16

A darkness, even a darkness which can be felt.

I know you have felt it. Whatever it is, a trial, unemployment, depression, stress, a feeling you physically have. It’s not just mental. It WEIGHS on you.

After kneeling in prayer, feeling absolutely nothing, Cade did the one thing I’ve learned is essential in receiving miracles.

Cade stood up, and got moving. In this case he opened the scriptures desperate for guidance.

 

A photo of Cade kissing my forehead.A photo of Cade kissing my forehead.

From CADE :

“I came across this scripture in EXODUS 10: 21 –

‘And the Lord said unto Moses, stretch out thine hand toward heaven, that there may be darkness over the land of Egypt, even darkness which may be felt.’

I knew that darkness. It felt like that it was all over inside, but then it goes on,

‘And Moses stretched forth his hand toward heaven; and there was a thick darkness in all the land of Egypt, three days:

They saw not one another, neither rose any from his place for three days, BUT ALL THE CHILDREN OF ISRAEL HAD LIGHT IN THEIR DWELLINGS.’

Wait, what? Even in the darkness there could still be light? And more importantly, it would be light in MY own dwelling! What hope!!

In that moment I felt Heavenly Father’s love in a powerful way, “You are my son, I am aware of you and the righteous desires of your heart. Just hold on, and look for the light in the darkness, I am making you into who I need you to become and soon you will have the things you stand in need of, but not until you have been refined.”

 

A photo of Cade and I smooching on a bridge.

A photo of Cade and I smooching on a bridge.A photo of Cade and I smooching on a bridge.

 

(Shhhhhh all of these photos were taken right before we moved into this house. The thing that started this whole story and we can’t wait to get to it!!!)

We started to look for moments each day where we could see the light in our lives, we learned how to serve when you have nothing, we learned how to rely on the Lord for all things and to have faith and hope in His plan. We spent time together even if it was just making dinner with our food storage cans, which we ended up living off of for just shy of two years.

BUT we were so happy, in fact I’d say it was one of the happiest times in our lives.

And it was essential, because of what the Spirit (see our ig story for more info on what the spirit is) prompted Cade to say in a moment of desperation to survive this time.

I started a blog to share recipes with friends, random people suddenly commenting but no intention of being a business, and then Cade says, “why don’t we see if this blog could carry us through? Could we try to earn a little extra money from a blog and possibly be able to buy the basics?”

And so we did. We poured all of our energy and ten times the prayers into the blog and it became a miracle, a way to survive.

The blog became a beautiful tender mercy for sure. In fact, I remember the first time we made $100. I took ya out to celebrate for fast food because that’s all we could afford annnnnnnnnd we all came home with food poisoning 😱🤢😂😂

 

A photo of our family having a picnic.

A photo of our family having a picnic.A photo of our family having a picnic.

 

The blog was growing, becoming busier and busier and Cade came home from an interview, a third interview to be honest. I was pacing the floor, our eyes met and he just nodded. He’d found steady work. I’ve never embraced anyone so tightly. I never wanted to let go.

You know how you pray and pray for things to work out and then they start to and you somehow get caught up in the new norm? We are all out and about, enjoying life, still praying hard for a job for Cade and I can remember perfectly the moment I felt like, when it comes you’d better be prepared to hold on to this story, hold on so you never forget. And you’d better be ready to walk away from the blog, no matter how big it gets or tempting it is to stay. Don’t forget you wanted to be a mother.

I can’t even describe the joy and tears that were shed.

We now had two jobs, one that was starting to take over my life. It’s just not easy living in a business owner and wife/mother role, oh my goodness it’s easy to become distracted. I was exhausted from the brutal online world. This wasn’t my dream, but when you’ve poured your whole heart, blood, sweat and desperation to survive into a business, it’s a tug of war to try to decide if you should walk away.

You see, I’ve always had the desire to be in the home and raise children. It’s what my mom did and I could see that her influence was great in our lives because she was present. I was ready to walk away from the blog, but there was one thing I had to do first…

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20 Aug

For the full story, please read all our previous posts: Part 1, Part 2, Part 3, Part 4, Part 5, Part 6, Part 7, Part 8, Part 9, Part 10, Part 11, Part 12, Part 13, Part 14, Part 15

 

 

 

Actual footage of me trying to make it through this thing called life. 😂

 


Isn’t it true though? We all start out so sure, “this is going to be the best to be an adult! I’m going to marry the perfect man for me, we will have darling children, he will always put his arm around me and tell me I’m beautiful and life will be easier because we have each other. 😍

And then suddenly life hits and you’re not so sure you’ll ever come up for air again.

In order to truly understand why I was able to hold on, to fight with real grit to follow what we felt in our hearts, to have hope and faith and to find joy in the chaos we have to pause the story of our house and move backward in time to when we were deciding to have this little girl and the real trials that almost broke us.

We had no idea with our first that I had Hyperemesis Gravidarum. My doctor wasn’t very good and kept telling me to “buck up” over the phone. He hadn’t even seen me yet. I had lost 18lbs by the time I had my first appointment, later was admitted with black lips from dehydration and still he’d tell me morning sickness was normal. Friends, HG ain’t morning sickness. 🙄

Having another made me nervous but I thought FOR SURE it won’t be that bad again and I’d find new ways to feel better. 😂😂 seems so naive to say that now.

I felt pulled to find a new doctor not realizing he would become our everything. I searched online, saw his picture and felt burning inside my chest. I called, put myself down as a new patient and thought nothing more.

🤢 I made dinner one night for Cade and our oldest and almost immediately was heaving my guts up in the bathroom. It continued all week, all day long but it was too early to show on a pregnancy test. I called the doctor almost a week later and in a moment of mercy he said to come in for a blood test. At that appointment he said, and I’ll never forget this, “Carrian I feel this is probably going to be HG.” He explained and the lights came on in us.

Immediately it was confirmed I was pregnant and I was sent to IV therapy.

One day later Cade came home after being gone 20 min for work.

“I got to work and there was a note on the door that we are unemployed.”

 

A photo of two boys and a bucket full of water and crabs.A photo of two boys and a bucket full of water and crabs.

 

This photo was taken in Burano, Italy two summers ago. We thought it was such a sweet scene until we realized what those boys were really doing.

There we were, strolling along the waterways and gazing at vibrant, perfectly lined colorful houses and these darling boys plopped a big bucket of crabs down. “Ahhhhh they caught tonight’s dinner or will sell them at a market!”

Joyfully mr gray shirt bends over, snags a crab by the leg and flops him upside down on the ledge. Immediately they began smashing it!! There he was, minding his own business, trying so hard to live a good crabby life and then someone decided to smash his hopes, dreams and 😬 well his body.

That was us over 9 years ago…

Cade’s words:
Looking back, I can still feel that heaviness I felt then, suddenly we were not able to afford even the most basic groceries and necessities of life. We had a toddler, we were just out of college so no real savings, a car having issue after issue in repairs, and, a wife with a high risk pregnancy and now no insurance to help cover the hospital stays, weekly dr visits etc.

As a husband and father I felt the weight of my family depending on me. Basically the whole world was sitting on my shoulders.

One year passed and still no job. All I could think was, it’s me, I’m the problem. Have I been looking in the wrong places? Was I not searching far enough or hard enough? Had I chosen the wrong career path? What was I doing wrong and how could I fix it?

When you’re choosing the right and trying so hard for a righteous desire, why can’t it happen? We weren’t asking for anything crazy, we just wanted to live righteously and provide for our family.

My world felt pretty dark at that time.

 

A photo of Cade and I holding hands, walking, and looking at each other taken from behind us.

A photo of Cade and I holding hands, walking, and looking at each other taken from behind us.A photo of Cade and I holding hands, walking, and looking at each other taken from behind us.

 

There’s nothing worse than watching your husband struggle and suffer and not be able to do anything to help. I could see in his countenance that this was hitting him square in the chest, he felt worthless and lost and I couldn’t do anything to take that from him.

But, we can both see how incredibly essential these trials have been in our lives.

I remember coming around the corner to our bedroom months after delivering our 2nd baby and catching my breath to see Cade kneeling at our bedside in the middle of the day.

Have you ever looked into your strong, happy, hopeful husband’s eyes and seen stress, discouragement and confusion? And what can you do?!!

It has now been well over a year, we were living off our food storage and there he was, kneeling in one last cry for help.

And that moment, a moment when he was at the bottom of the pit, bruised and broken, nowhere to look but up, well I’ll let him tell you.

“In one last cry for help I learned truths that have changed who I am, who we are as a family.”

Which is exactly why I turn to face the rain now. My goodness, I’ve still had moments on my knees, begging to understand or hurting from something but I always can say, “Thy will be done. Teach me, give me faith to do this!! I TRUST YOU!!!”

To be continued…

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20 Aug

This Brown Sugar Cinnamon Bundt Cake is such a quick and easy dessert to throw together if you’ve got to take a dessert somewhere. 

 

A photo of a slice of brown sugar bundt cake with a cinnamon sugar topping on the outside and swirls of brown sugar and cinnamon in the middle.A photo of a slice of brown sugar bundt cake with a cinnamon sugar topping on the outside and swirls of brown sugar and cinnamon in the middle.

 

It is also a major crowd pleaser! The flavors are simple, warm and inviting. And a bundt cake always looks so fancy and gorgeous.

The cinnamon sugar, once the cake has been turned out creates a crackly cinnamon sugar topping that’s delicious with those swirls of brown sugar…yowza!

Let’s Get this Party Started

This brown sugar cinnamon bundt cake is all about the brown sugar cinnamon pockets you scatter throughout the cake. I always make the brown sugar bits first because it needs to be cold when it is added to the batter. Mix the cold butter, brown sugar, flour and cinnamon together and then stick it into the fridge to chill while you make the cake batter.

 

A photo of a slice of brown sugar bundt cake with a cinnamon sugar topping on the outside and swirls of brown sugar and cinnamon in the middle.

A photo of a slice of brown sugar bundt cake with a cinnamon sugar topping on the outside and swirls of brown sugar and cinnamon in the middle.A photo of a slice of brown sugar bundt cake with a cinnamon sugar topping on the outside and swirls of brown sugar and cinnamon in the middle.

 

Bundt Pan Prep

Making a bundt cake can be fear-inducing! You know that moment of truth when you turn the pan over and just pray to the bundt gods that that cake comes out clean. We honestly have found that thoroughly spraying the pan with nonstick cooking spray does the trick the best. For this cake, we coat the pan with a cinnamon and sugar mixture. Once baked, the cake comes out with a beautiful crystallized sugar coating on the outside that makes this cake sing! Letting the cake cool completely also helps with the cake coming out clean and perfect.

 

A photo of a slice of brown sugar bundt cake sitting on a wire cooling rack with a swirls of brown sugar and cinnamon in the middle.

A photo of a slice of brown sugar bundt cake sitting on a wire cooling rack with a swirls of brown sugar and cinnamon in the middle.A photo of a slice of brown sugar bundt cake sitting on a wire cooling rack with a swirls of brown sugar and cinnamon in the middle.

 

Brown Sugar Obsessed

I’m going to let you in on a little secret – I’m completely obsessed with brown sugar. It is SO. DANG. GOOD! Whenever I get out the brown sugar, I always search around for the little bits that have clumped together and then eat them. That is how this cake is. Little clumps of brown sugar goodness pop up in ever bite.

What Exactly is in a Cake Mix?

The batter for this cake starts with a white cake mix. Using a boxed cake mix simply cuts out some measuring of dry ingredients. A white cake mix contains flour, super fine sugar, baking soda, and salt. This recipe is all about keeping things simple so boxed cake mix it is!

 

A photo of a slice of brown sugar bundt cake with a cinnamon sugar topping on the outside and swirls of brown sugar and cinnamon in the middle.

A photo of a slice of brown sugar bundt cake with a cinnamon sugar topping on the outside and swirls of brown sugar and cinnamon in the middle.A photo of a slice of brown sugar bundt cake with a cinnamon sugar topping on the outside and swirls of brown sugar and cinnamon in the middle.

 

Why Pudding?

When a boxed cake mix is used, it is quite often paired with a pudding mix as well. Adding pudding to a boxed cake mix adds flavor and moistness to the cake. For this recipe, we like to use the French vanilla instant pudding. It add so much substance and flavor to the cake. It also gives the cake a beautiful moist texture. Make sure the pudding mix is the instant pudding and not cook and serve, and go ahead and skip the sugar free stuff. That just won’t turn out right.

The cake mix and pudding packets are all the dry ingredients. Those are mixed together and then wet ingredients are added (eggs, water and oil). Make sure to mix everything thoroughly but to not over mix it. Pour half of the batter into the prepared bundt pan and then add the brown sugar butter bits. Top with the rest of the batter and bake!

 

A photo of a slice of brown sugar bundt cake sitting on a wire cooling rack with a swirls of brown sugar and cinnamon in the middle.

A photo of a slice of brown sugar bundt cake sitting on a wire cooling rack with a swirls of brown sugar and cinnamon in the middle.A photo of a slice of brown sugar bundt cake sitting on a wire cooling rack with a swirls of brown sugar and cinnamon in the middle.

 

We love this simple cake, and it really does get devoured whenever we take it anywhere. The good news is that if you keep pudding mixes on hand, then you probably have everything you need for this cake in your pantry already. You’re going to love this one!

 

Cake RECIPES

Looking for a few different cake recipes other than our Brown Sugar Cinnamon Bundt Cake? Here are just a few to get you started: Very Best Banana Pudding Bundt Cake, Lemon Poppy Seed Cake with Cream Cheese Frosting, Apple Cake with Caramel Frosting, Strawberries and Cream Jello Cake, Chocolate Sheet Cake, Vanilla Cake with Fresh Strawberry Frosting, and finally, Lemon Jello Cake.

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Brown Sugar Cinnamon Bundt Cake

A vanilla bundt cake with brown sugar swirls

Prep Time5 mins

Cook Time35 mins

Total Time40 mins

Course: Easy Cake Recipes For Beginners

Keyword: bundt, cake, cinnamon sugar, dessert, vanilla

Servings: 12

Calories: 244kcal

  • 1/4 Cup Cold Butter cut in cubes
  • 1/2 Cup Brown Sugar
  • 1/3 Cup Flour
  • 1 Teaspoon Cinnamon
  • 1 White Cake Mix
  • 3 ounce French Vanilla Instant Pudding
  • 4 Large Eggs
  • 1 Cup Water
  • 1/2 Cup Oil
  • 2 Tablespoons Cinnamon Sugar

For the Brown Sugar

  • In a bowl, using your fingers, mix together the brown sugar, butter, flour and cinnamon, set aside in the fridge.

For the Cake

  • Heat the oven to 375 and spray a bundt pan with nonstick spray.

  • Sprinkle the Cinnamon Sugar in and set aside.

  • In a bowl, stir together the cake mix and pudding powder.

  • Add remaining ingredients and pour half into the bundt pan.

  • Take clumps of the brown sugar mixture and drop into the bundt.

  • Add the rest of the batter on top and bake for 35-40 minutes.

  • Allow to cool and turn out on a platter to eat.

Serving: 1g | Calories: 244kcal | Carbohydrates: 19g | Protein: 3g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Cholesterol: 73mg | Sodium: 112mg | Sugar: 12g

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.


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19 Aug

Elote and grilled corn are our most searched for words this summer so why not go out with a bang with this crazy delicious Elote Mexican Corn Grilled Pizza

 

A photo of elote mexican corn grilled pizza with bacon and cilantro on top.A photo of elote mexican corn grilled pizza with bacon and cilantro on top.

 

It’s just about one hundred billion degrees outside so don’t even think one second about turning on that oven! Take your pizza out to the grill for a unique summer dinner that the whole family will devour!

Elote is Mexican street corn that is most often served on the cob and is lathered in cheesy goodness and delicious spices. If you haven’t tried our Mexican street corn yet, definitely do that! We also have a corn salad version and another twist that includes pasta. ALL. SO. GOOD!!

This pizza is loaded with all the ingredients that make Mexican street corn so delicious from Mexican crema to cotija cheese and chili powder. To get started on this grilled pizza, start by making the best grilled corn of all time.

Once your corn is ready, it is time to get started on the pizza crust. We keep it really simple and the dough doesn’t need to rise for hours and hours.

Making Pizza Crust

You will need your standard pizza crust ingredients for this one (water, sugar, yeast, flour and salt). Here are the steps to making the crust:

  1. Mix warm water, sugar and yeast and let sit 5 minutes until yeast proofs.
  2. Add 2 ½ cups flour to the proofed yeast mix in a stand mixer with a dough hook.
  3. Add an additional 2 ½ cups flour and the salt and knead until smooth.
  4. Cover the bowl with plastic wrap and let the dough rest in a ball for 10 to 20 minutes. I like to prep the other toppings while I wait for the dough.
  5. Remove the dough from bowl and add more flour as needed (a little at a time) so it’s not as sticky but only add as needed.
  6. Press the dough into a circle and brush one side with olive oil. We like to put it on foil so it is easy to transfer to the grill.

 

A photo of someone pulling out a slice of elotes mexican corn grilled pizza with bacon and cilantro on top.

A photo of someone pulling out a slice of elotes mexican corn grilled pizza with bacon and cilantro on top.A photo of someone pulling out a slice of elotes mexican corn grilled pizza with bacon and cilantro on top.

 

Tips for Grilling Pizza

We have figured out a few tricks to make grilling pizza go smoothly and flawlessly every time. Here are our tips for making the best grilled pizza:

  • Make sure your grill is clean. Give it a good scrub before starting. You don’t little chunks of last week’s burgers stuck to your pizza crust.
  • Heat your grill to 500 degrees. You want the grill to be super hot to cook the crust. The dough will cook quickly.
  • Make sure all your ingredients are prepped and ready to go before you start grilling. Everything happens quickly once you get started so have everything (grilled corn cut off the cob, Mexican crema, cheeses, toppings, etc.) close.
  • Take your prepared dough on the foil and place it oil side down on the heated grill and then brush the opposite side with oil.
  • Flip the crust when grill marks appear (it only takes 3 or 4 minutes), spread the crema on the grilled side, and then cover with Tillamook Mexican Style Shredded Cheese, corn, and cotija and then close the lid for a minute or two to melt the cheese. You can turn the flames down if needed.
  • Top with chopped bacon and cilantro and a dash of chili powder!

 

A photo of a bag of Tillamook Mexican 4 Cheese blend.

A photo of a bag of Tillamook Mexican 4 Cheese blend.A photo of a bag of Tillamook Mexican 4 Cheese blend.

 

What Is Elote?

Elote is authentic Mexican Street Corn that is smothered in Mexican Crema, and sprinkled with Cotija (a dry crumbly Mexican cheese). Then you add a little smoky chili powder or smoked paprika and fresh cilantro and you are transported to the streets of Mexico! We love Mexico!!

Is Mexican Corn Spicy?

No, it is not spicy. I don’t do spicy! I guess if you went crazy with the chili powder, it might take on some heat, but you have complete control of that.

Is Corn Grilled In The Husk?

Yes! Head to our grilled corn recipe post to read all the details. We like to grill them in the husk and then pull the husk back at the end to get a little char on the corn.

 

A photo of elote mexican corn grilled pizza with bacon and cilantro on top.

A photo of elote mexican corn grilled pizza with bacon and cilantro on top.A photo of elote mexican corn grilled pizza with bacon and cilantro on top.

 

Is Corn Good For You?

The health benefits of corn are somewhat controversial. That sounded so funny just then. Corn being controversial. Sometimes I wonder if 40 or 50 years from now if we will look back at the things we think are important now and think we are so ridiculous! Ok, sorry about that…tangent!

Let’s start with the pros, corn is loaded with fiber, minerals and vitamins and it also contains antioxidants and plant compounds that provide many health benefits like improved eye health. The downside to corn is that it is very starchy and high in carbs which can lead to spikes in blood sugar levels. Plant crops are also often genetically modified. Like we always say, balance is everything!

 

A photo of someone pulling out a slice of elote mexican corn grilled pizza with bacon and cilantro on top.

A photo of someone pulling out a slice of elote mexican corn grilled pizza with bacon and cilantro on top.A photo of someone pulling out a slice of elote mexican corn grilled pizza with bacon and cilantro on top.

 

Can Elote Grilled Pizza Be Frozen Before It Is Baked?

Most pizzas work great for freezing before baking, but this one will not work. The dairy in the crema doesn’t freeze and thaw well.

How Long Will Pizza Keep?

If pizza is properly stored in the refrigerator, it will be good for 3 to 4 days. If you want it to last even longer, freeze it in an airtight container and reheat it when you’re ready to eat it.

We have been trying to put this elote Mexican corn into any and everything we can think of! This grilled pizza is our new favorite method getting these delicious flavors into our bellies! We can’t wait to hear what you think!

 

Here are a few more CORN RECIPES you will love:

Elote Mexican Corn Pizza

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: 10 + Favorite Pizza Recipes

Keyword: corn, elote, grilling, mexican, pizza, recipe

Servings: 10 servings

Calories: 378kcal

  • 2 cups warm water
  • 1 Tablespoon yeast
  • 1 Tablespoon salt
  • 2 Teaspoons Sugar
  • 5 cups flour divided

Pizza Toppings

  • 1-2 Ears of Grilled Corn kernals sliced off
  • 1 Cup Mexican Crema *
  • Mexican Style Shredded Cheese to taste
  • 1 Teaspoon Chili Powder
  • 1/2 Cup Cotija Cheese crumbled
  • Fresh Cilantro
  • 3 Sliced Cooked and chopped Bacon * if desired
  • Mix warm water, sugar and yeast and let sit 5 minutes until yeast proofs.
    Add 2 ½ cups flour with the yeast which has bubbled and mix well in Kitchen Aid or with a dough hook.
    Add additional 2 ½ cups flour and salt, knead until smooth. Cover bowl with saran wrap. Let dough rest in a ball for 10 to 20 minutes.
    Remove dough from bowl and add more flour as needed (a little at a time) so it’s not as sticky but only add as needed.
    Press the dough into a circle and brush one side with olive oil.
    Heat a grill to 500 degrees and put the oiled side down. Brush the top with more oil.
    Flip the dough as soon as marks appear and spread with crema to taste, cheese, grilled corn, and cotija. Close the grill until cheese is melted or cook in a 500 degree oven:

  • Start by heating the pizza stone in the oven.

  • Roll out dough and top with crema, cheese, corn, and cotija. Cook until gooey and golden on the crust. Sprinkle with bacon, chili powder and cilantro and serve!

Mexican crema is like a watered down sour cream and can be found by the meat department in the Mexican ingredients.

Serving: 1g | Calories: 378kcal | Carbohydrates: 54g | Protein: 11g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 36mg | Sodium: 948mg | Fiber: 3g | Sugar: 3g

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Credit: Source link

18 Aug

Our youngest daughter has been making her own little cooking videos lately. This Chocolate Chip Zucchini Bread is her latest production.  We love that our children want to cook, and I’m trying to be good about letting her roll with things instead of being too busy to cook with her.

 

a photo of a slice of zucchini bread with two more slices stacked behind it that are full of mini chocolate chips all sitting on the counter with mini chocolate chips sprinkled on the counter in front of the beada photo of a slice of zucchini bread with two more slices stacked behind it that are full of mini chocolate chips all sitting on the counter with mini chocolate chips sprinkled on the counter in front of the bead

 

They say imitation is the sincerest form of flattery, and it makes me giddy inside that our 8-year-old is trying to be like her momma!  What really makes me the most giddy is that all my kids devour this deliciously moist bread that is full of shhhhh…don’t tell them…a vegetable!

Wouldn’t it be amazing if all vegetables could be incorporated into scrumptious desserts?!  Don’t get me wrong…I love me some veggies, but I love desserts even more!  This quick bread is sweet, moist, and best served warm with a little butter.

Zucchini in a Dessert

When I was a kid, I remember thinking that zucchini bread was just about the most disgusting thing on earth.  Excuse me?!  Chunks of green zucchini in a dessert?  I. DON’T. THINK. SO.  I wouldn’t come within 10 yards of the stuff! Once I gave it a try (after several years of my mom trying to get me to try it), I realized that it was actually delicious.  I pray every day that my children won’t be as picky as I was about food growing up, and if this chocolate chip zucchini bread is any measure, we are on the right track!  They gobble it up!

 

a photo of a stack of four slices of zucchini sitting on a gold wire cooling rack with the slices laying on their side looking at the top of the bread which is sprinkled with mini chocolate chips

a photo of a stack of four slices of zucchini sitting on a gold wire cooling rack with the slices laying on their side looking at the top of the bread which is sprinkled with mini chocolate chipsa photo of a stack of four slices of zucchini sitting on a gold wire cooling rack with the slices laying on their side looking at the top of the bread which is sprinkled with mini chocolate chips

 

Chocolate Chips Make Everything Better

When our daughter decided to make this zucchini bread recipe, she insisted on adding chocolate chips.  Kids love chocolate chips…heck, I love chocolate chips!  They just make everything better!  Just like they do in our Pumpkin Banana Bread or our Double Chocolate Banana Muffins!

We decided to go with the mini chocolate chips so that those little morsels could fill every single bite of this quick bread, but you could use regular chocolate chips or even chocolate chunks….yummmm!  That might be the only time the word “chunk” sounds like a positive thing…oh unless you’re talking about a little squishy baby!  Then the more chunk the better!

 

What is a Quick Bread?

Ok I’m getting carried away, back to this chocolate chip zucchini bread!  It is a quick bread, meaning that it is leavened (rises) with an ingredient other than yeast or eggs.  The leavening agents in this bread is the combination of baking soda and baking powder.

 

an overhead picture of a loaf of sliced chocolate chip zucchini bread still in the bread pan

an overhead picture of a loaf of sliced chocolate chip zucchini bread still in the bread panan overhead picture of a loaf of sliced chocolate chip zucchini bread still in the bread pan

 

Is Zucchini Really a Vegetable?

Botanically, zucchini is actually a fruit, but in the culinary world it is considered a vegetable.  It is also very healthy. It is a great source of manganese and vitamin C as well as dietary fiber.  We need all of those things to keep our bodies in good shape and to boost health.  Zucchini also contains vitamin A, magnesium, folate, potassium, copper, and phosphorus.  Bottom line…eat lots of it!  Especially in zucchini bread!

 

Does Zucchini Bread Need to Be Refrigerated?

The answer to this depends on how long you want it to last.  It is fine left on the counter at room temperature but it will only last about 1-2 days.  If you want it to last a little longer, wrap it in foil or in plastic wrap, and stick it in the refrigerator.  It will last there for up to a week.  Zucchini bread also freezes well.  Wrap it in foil or plastic wrap and place it in a ziplock bag.  It will last there for 2-3 months.  Just pull it out and let it come to room temperature to eat it.

 

a photo of slices of chocolate chip zucchini bread tipped over on top of each other on top of a gold wire cooling rack

a photo of slices of chocolate chip zucchini bread tipped over on top of each other on top of a gold wire cooling racka photo of slices of chocolate chip zucchini bread tipped over on top of each other on top of a gold wire cooling rack

 

Can Zucchini Bread Be Made into Muffins?

Sometimes you just want muffins rather than a big loaf of bread!  Muffins are easier to share with neighbors and friends too.  The good news with this recipe is that you can do both!  It makes two loaves of bread, so why not make one loaf of bread AND a dozen muffins?!  Or you could just go ahead and make two dozen muffins!

 

What if I Make Muffins and Bread?

If you bake the bread and muffins together, bake at 350.  Pull the muffins out after 30 minutes of baking and leave the bread in to bake another 15-30 minutes. If you just do muffins, bake for about 20 to 25 minutes in a 400°F oven or for about 23 to 28 minutes at 375°F.

 

an overhead picture of a loaf of sliced chocolate chip zucchini bread still in the bread pan

an overhead picture of a loaf of sliced chocolate chip zucchini bread still in the bread panan overhead picture of a loaf of sliced chocolate chip zucchini bread still in the bread pan

 

Secrets to the Best Zucchini Bread

I have a few tips for you to make the best zucchini bread ever.  Follow each one and you will love every last crumb of this bread.

  • Shred the zucchini on the finest side of your cheese grater.  If you don’t have a super fine side, buy this CHEESE GRATER .  Having finely shredded zucchini makes it so tender that it really becomes one with the bread and it makes the zucchini almost imperceptible to those picky anti-zucchini people.
  • When the directions say to use a wooden spoon (or spatula), it seriously means to use a wooden spoon (or spatula).  And don’t use an electric mixer or stand mixer.  Over-mixing this bread will make it fall flat and be dense.
  • Get those spices in there.  The cinnamon and nutmeg are quintessentially fall and all the flavor this bread needs to be perfect.

Tips Continued…

  • Sour cream, sour cream, sour cream.  The sour cream in this bread is critical to the moisture and texture of the bread.  Use whatever sour cream you have in the fridge, but the more fat the better the bread.
  • Spray your pan before pouring in the batter and wipe off the top inch of the spray all the way around the pan.  As the bread rises in the oven, it will catch on the ungreased part of the pan and push the bread up in the middle creating a beautiful domed loaf.
  • Save some of the mini chocolate chips to sprinkle on the top of the bread right after it is done baking.  Not only does it make the bread irresistibly gorgeous, but who doesn’t like to nibble on some warm melty chocolate chips?

Now get to baking and make my daughter the happiest girl on earth that you’re making her bread!

 

Quick Bread RECIPES

Looking for more quick bread recipes?  We love when you can find a yummy and quick bread recipe, so make sure you try these out!  The Very Best Banana Bread Recipe, Glazed Poppy Seed Bread, Pumpkin Banana Bread, Peanut Butter Banana Bread, and Orange Cranberry Glazed Poppy Seed Bread.

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Chocolate Chip Zucchini Bread

Our youngest daughter has been making her own little cooking videos lately. This Chocolate Chip Zucchini Bread is her latest production.  We love that our children want to cook, and I’m trying to be good about letting her roll with things instead of being too busy to cook with her.

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Course: 500+ Best Dessert Recipes

Keyword: bread, dessert, dessert recipe, desserts, quick bread, zucchini bread

Servings: 2 loaves

Calories: 270kcal

Author: Sweet Basil

  • 3 1/4 cup flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 44761/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup canola oil
  • 2 cups sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 4 cups shredded zucchini
  • 1 Cup Mini Chocolate Chips Divided
  • Preheat the oven to 350 degrees.

  • Spray 2 9×5″ bread pans with nonstick spray.

  • Wipe down the top 1″ edge all the way around the pan.

  • In a large bowl, whisk together the flour, baking soda, baking powder, salt and spices. Set aside.

  • In another bowl, whisk together the oil and sugar. Add in the eggs, sour cream and whisk.

  • Dump in the zucchini shreds and switch to a wooden spoon, stirring again, but be sure to not over mix.

  • Dump the dry ingredients in the wet ingredients along with mini chocolate chips, reserving 1/4 cup for the top, and using a rubber spatula or wooden spoon gently fold the ingredients together just until a few streaks of flour remain.

  • Pour into the two bread pans.

  • Bake for 50 minutes. At this point, barely open the oven and slide a piece of tinfoil over the bread, close the door and bake for the remaining 10 minutes

  • Once the bread is done, open the oven door, turn off the oven and let the bread rest for 2-3 minutes, no longer, before carefully setting it on the counter for a few more minutes.

  • At this point, slide a knife around the inside of the pan and carefully turn the bread out into your other hand or onto the cooling rack directly if you are gentle. Place it right side up and sprinkle with chips, allow to cool or be like us and dig in because warm bread is the best!

Serving: 1slice | Calories: 270kcal | Carbohydrates: 36.3g | Protein: 3.5g | Cholesterol: 29.9mg | Fiber: 0.7g | Sugar: 20.1g

a photo of a slice of zucchini bread with two more slices stacked behind it that are full of mini chocolate chips all sitting on the counter with mini chocolate chips sprinkled on the counter in front of the bead

a photo of a slice of zucchini bread with two more slices stacked behind it that are full of mini chocolate chips all sitting on the counter with mini chocolate chips sprinkled on the counter in front of the beada photo of a slice of zucchini bread with two more slices stacked behind it that are full of mini chocolate chips all sitting on the counter with mini chocolate chips sprinkled on the counter in front of the bead

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.


Credit: Source link

13 Aug

Smoked brisket is my go-to at any BBQ joint! Seriously, you know the quality of a BBQ restaurant by how good their brisket is. Am I right?! That melt-in-your-mouth, bold and juicy brisket flavor is my happy place! We have the perfect smoked brisket recipe for you that is fail proof and flawless every time!

 

A photo of perfectly smoked brisket sliced and sitting on a wooden cutting board with bottles of BBQ sauce laying next to it.A photo of perfectly smoked brisket sliced and sitting on a wooden cutting board with bottles of BBQ sauce laying next to it.

 

Admit it, no other protein does it quite like beef. Beef tastes amazing, and that taste belongs on my table. When you start with such a delicious high-quality protein, the culinary possibilities are endless! You can sear it, grill it, roast it, use it as an ingredient or make it an entrée, the list goes on and on.

Add a Traeger into the mix and then you have the best beef on the globe. Brisket is a huge cut of beef and can be quite expensive, so we want to make sure you smoke this beast to perfection. The Traeger makes it so easy, and the quality is top shelf!

What Is Brisket?

Let’s start with what this meat is that we are smoking. Brisket is a cut of beef (or veal) from the breast or lower chest a cow. It is one of the toughest cuts of beef but when it is smoked, braised or slow roasted, it renders into juicy, tender and flavorful beef bliss. All you need is time and a few tools and simple tricks.

Is Brisket Lean?

The short answer is yes. The longer answer is that there is a lean side and a fatty side, and you need both to make the perfectly smoked brisket that we are after. The lean side of the brisket has a tighter grain and is harder to make tender.

This is where we divide the men from the boys in the smoking world. Making that lean side melt in your mouth is when you know you’ve reached the peak of brisket perfection. We will help you do just that!

 

A photo of perfectly smoked brisket sliced with a beautiful smoke ring.

A photo of perfectly smoked brisket sliced with a beautiful smoke ring.A photo of perfectly smoked brisket sliced with a beautiful smoke ring.

 

How to Smoke Brisket

Let’s jump right in to how to smoke this brisket and then we will answer all sorts of questions below.

SELECT YOUR BRISKET

When it comes to purchasing a brisket, there are few tricks we have learned to picking out a good brisket. First, check the grade of the beef. There are three different grades – Prime, Choice, or Select. Prime is going to be your highest quality and best brisket, but it is going to be quite pricey. If you have the money to spend, go with Prime. If you don’t then Choice is an excellent way to go.

Also, when you pick up the brisket, make sure it has good flexibility. You don’t want a brisket with tough hidden fat in the middle. You also want to find a brisket with a nice even flat section so that it cooks more evenly. Get a brisket that is untrimmed too so that you can trim it yourself.

 

A photo of perfectly smoked brisket sliced on a wooden cutting board.

A photo of perfectly smoked brisket sliced on a wooden cutting board.A photo of perfectly smoked brisket sliced on a wooden cutting board.

 

PREP YOUR BRISKET

Place your brisket on a large cutting board fat side down and trim off any silver skin or excess fat that is on the flat end of the muscle. Square the edges so that the meat will cook more evenly, and then flip the brisket over and trim the fat cap down to about 1/4 inch.

Prepare the dry rub as listed in the ingredients in a small bowl and rub it all over both sides of the brisket.

SMOKE YOUR BRISKET

Preheat your Traeger to 225 degrees Fahrenheit using super smoke and your favorite wood chips (see section below for a list of the different types of wood chips). Place your prepared brisket (unwrapped) in the smoker with the pointed end facing the main heat source. It doesn’t matter if you place it fat side down or fat side up. Smoke it until it reaches an internal temperature of 165 degrees Fahrenheit which will take about 8-9 hours.

SMOKE SOME MORE

Roll out a large sheet of peach butcher paper. Remove the brisket from the smoker and place it on the butcher paper. Spray the brisket with apple cider (or juice) and wrap it in the butcher paper. Place it back in the smoker (seam side down so the wrap stays secure) that is still set at 225 deegrees F and smoke it until the internal temperature reaches 202 degrees Fahrenheit in the thickest section of the meat. This will take anywhere from 5-8 hours. It doesn’t matter which way the pointed end faces this time.

 

A photo of a perfectly smoked brisket with a delicious crusty bark sitting in peach butcher paper.

A photo of a perfectly smoked brisket with a delicious crusty bark sitting in peach butcher paper.A photo of a perfectly smoked brisket with a delicious crusty bark sitting in peach butcher paper.

 

LET YOUR BRISKET REST

Once you have reached that magical number of 202, pull the brisket out of the smoker and let it rest for at least a half hour and up to 1 hour. DON’T SKIP THIS STEP! It is critical to having the most tender and flavorful brisket.

SLICE YOUR BRISKET

When the brisket has rested, slice it. See the sections below for slicing properly. Serve it up with all your favorite BBQ sides!

What to Eat with Smoked Brisket?

Now you have your perfectly juicy smoked brisket ready to devour, but what should you eat with it? We love to eat it with all the classic BBQ sides like our best baked beans, mashed potatoes, cornbread, macaroni salad, and of course you need a good roll to go with it!

And what would a BBQ feast be without a phenomenal dessert to top it off? We like to go with our razzleberry pie or the always classic apple crisp. Both should be eaten a la mode of course!

How Do You Tell If Smoked Brisket Is Done?

You will know that the smoked brisket is done when it reaches an internal temperature of 202 degrees Fahrenheit.

 

A photo of perfectly smoked beef brisket sliced and ready to devour.

A photo of perfectly smoked beef brisket sliced and ready to devour.A photo of perfectly smoked beef brisket sliced and ready to devour.

 

How Do You Slice Smoked Brisket?

There are two different muscles layered in a brisket so slicing can be tricky. The best way is to slice against the grain and then before coming to the point, completely cut that end off and turn it to slice against that opposite grain. Some pieces will not look as nice but it will be more tender. 

Why Slice Against the Grain?

Yes, the direction you cut meat matters. Slicing with the grain will make for hard to chew meat while against the grain allows the meat to be chewed easier. 

What is a Smoke Ring?

When you cut into your beef, there may be a pink ring just under the outer crust (or bark). This ring is called the smoke ring that forms during the smoking process. The smoke ring is good however it is not an indicator of good flavor or juiciness.

What is a Mop Sauce?

It can also be helpful to have what is called a “mop sauce.” A mop is a thick liquid sauce, typically apple cider vinegar or tomato juice based, that is sprayed or mopped onto the beef during cooking. This will help keep the beef moist during the smoking process.

We like to save all our sauce action for after the brisket is ready to eat, but experiment with what you like best. When we are ready to dig in, we like to have our classic BBQ sauce on hand as well as our mustard BBQ sauce.

 

A photo of perfectly smoked brisket sliced on a wooden cutting board.

A photo of perfectly smoked brisket sliced on a wooden cutting board.A photo of perfectly smoked brisket sliced on a wooden cutting board.

 

What are the Best Cuts of Beef for Smoking?

The best cuts for smoking are generally the tougher, larger cuts of beef because a longer, more gentle cook time and temperature melts the fat and tenderizes the beef. Smoking a cut of beef gives it so much flavor. These cuts include:

  • Brisket
  • Ribeye Roast
  • Back Ribs

Finish on Grill/In Oven: Country Style Ribs, Tri-Tip Roast, Coulotte Roast, Top Sirloin Petite Roast, Ribeye Petite Roast, Tenderloin Roast, Ground Beef Burgers, Individual Steaks (15 minutes or less)

What Type of Wood Should I Use for Smoking?

The type of wood you choose really depends on what type of flavor you want in your end product. Here are the basics for the type of flavor each type of wood provides:

  • Hickory – Provides a sweet, savory and hearty flavor to the beef. One of the more popular woods due to its strong flavor.
  • Mesquite – Will give a very smoky flavor and is great for cooking smaller cuts during a shorter period of time.
  • Oak – One of the more common woods used for smoking. Has a subtle flavor that is great for cooking larger cuts as it won’t be too overpowering
  • Apple – Will provide a sweeter taste and mild fruitiness. Great for mixing in with another wood type or by itself.
  • Pecan – Provides a rich, sweet, nutty flavor to the beef. Great as a mix in since it can tend to be sweeter.
  • Cherry – Offers a hint of fruitiness to the beef and is great used by itself or mixed with another wood.
  • Maple – Will give the meat a sweet, light and mild smokiness flavor. Great for mixing with other wood or by itself.

 

A photo of perfectly smoked brisket sliced on a wooden cutting board.

A photo of perfectly smoked brisket sliced on a wooden cutting board.A photo of perfectly smoked brisket sliced on a wooden cutting board.

 

Can You Smoke Brisket In The Oven?

If you don’t have a Traeger, it is possible to smoke brisket in the oven. You won’t get the same smoky flavor and that beautiful smoke ring, but your brisket will still be delicious. It will just be different.

Can I just take a minute here to say that everyone should have a Traeger?! I know, they are expensive, but they are seriously worth every single penny! They are just the best! Our Traeger saved us this summer while our kitchen was being remodeled. And Traeger is taken all of the guesswork out of smoking meat. It is so simple!

Ok, back to cooking brisket in the oven. Going low and slow like we do in the smoker will dry the meat out in the oven, so it needs to be cooked a little faster and at a little higher temperature. Follow all the instructions listed below for smoking the brisket but wrap it first and place it in the oven that has been preheated to 300 degrees Fahrenheit. Cook it for 6 hours covered and then uncover it and cook for another 2-3 hours.

You will know it is done when it holds a temperature of 200 degrees Fahrenheit in the thickest section of the meat for at least an hour and it has a crust bark on the outside.

How Long Will Smoked Brisket Keep In The Refrigerator?

If you store smoked brisket properly, it will last for 3 to 4 days in the refrigerator. It needs to be in an airtight container. If you want it to last a little longer, store it in the freezer. Place the smoked brisket in an airtight container and then cover it in heavy-duty aluminum foil, freezer wrap, or a heavy duty freezer bag. It will last in the freezer for up to 3 months.

How Long Can Smoked Brisket Sit Out?

Any smoked meat that has sat at room temperature for more than 2 hours should be discarded. If you can keep it at a temperature above 140 degrees Fahrenheit, then it is considered safe to eat for a few hours.

What Should I Do with Leftover Brisket?

Unless we have people over to help us eat this fabulous smoked brisket, we always have leftovers. Our favorite way to use them up is to make brisket nachos! Check out how amazing they look! Recipe coming soon!

 

A photo of brisket nachos with melted cheese all over the top and sliced jalapenos, diced red onion and fresh chopped cilantro.

A photo of brisket nachos with melted cheese all over the top and sliced jalapenos, diced red onion and fresh chopped cilantro.A photo of brisket nachos with melted cheese all over the top and sliced jalapenos, diced red onion and fresh chopped cilantro.

 

 

More Smoked Recipes You’ll Love:

 

 

Perfect Smoked Brisket

Everything you need to know for how to smoke a brisket.

Prep Time45 mins

Cook Time15 hrs

Course: Over 500 Family Dinner Recipes Ideas

Cuisine: American

Keyword: bbq, bbq beef, beef, brisket, dinner, smoked, smoker, traeger

Servings: 16 people

Calories: 548

  • peach butcher paper

  • Traeger

  • 12 pound Brisket
  • 2 Tablespoons Coarse Kosher Salt
  • 1 Tablespoon Fresh Cracked Pepper
  • 1/4 Cup Dark Brown Sugar
  • 2 Teaspoons Chili Powder
  • 1 Tablespoon Smoked Paprika
  • 2 Tablespoons Garlic Powder
  • 1/3 Cup Apple Cider Or Apple Juice
  • Remove any silver skin or excess fat from the flat end of the muscle. Trim down the large portion of fat that looks like a crescent shape. Trim any excessive or loose meat and fat from the point of the meat. See notes

  • Square the edges so the meat cooks more evenly. Flip the brisket over and trim the top fat cap to about 1/4″ thickness. In a mixing bowl mix the rub. Spread over the brisket.

  • Preheat your smoker to 225 degrees F using super smoke and your favorite chips. Place the brisket on the smoker with the point end facing your main heat source. Close the lid and smoke until 165 degrees F , about 8-9 hours

  • On a large work surface, roll out a big piece of peach butcher paper and center your brisket in the middle. Spray with apple juice. Wrap the brisket Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.

  • Close the lid on the smoker and, maintaining 225 degrees F, until the internal temperature of the brisket reaches 202 degrees F in the thickest part of the meat (takes anywhere from 5-8 hours).

  • Remove the brisket to a large cutting board and allow to rest for 30 minutes to 1 hour before slicing. This is absolutely necessary and cannot be skipped in brisket smoking.

Brisket fat does not melt down and make the meat juicy like pork does. Instead the fat sits and is awkward so it’s best to trim that fat away.

Serving: 6ounces | Calories: 548kcal | Carbohydrates: 5g | Protein: 71g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 211mg | Sodium: 1147mg | Potassium: 1159mg | Fiber: 1g | Sugar: 4g | Vitamin A: 290IU | Calcium: 22mg | Iron: 7mg

 

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12 Aug

Grilled pizza that is both crispy and chewy and topped with plenty of Tillamook cheese, pepperoni, sausage and bright pesto sauce!

 

A photo of a piece of pesto pepperoni grilled pizza being pulled away from the whole pizza.A photo of a piece of pesto pepperoni grilled pizza being pulled away from the whole pizza.

 

It has been quite the summer. Or maybe it’s that I feel we missed out on a lot of summer. We braved a total kitchen renovation and after a few setbacks and nightmares we really needed some fun. Our family busted out some pizza dough and took ourselves outside to the grill. We taught the kids how to grill pizzas and the winner ended up being a quick and easy 5 minute pesto pepperoni grilled pizza. 

I totally wanted to add olives to mine, Cade totally did not, haha. You either want them on your pizza or you don’t and we definitely differ. 

We have been obsessed with Tillamook for years and years (don’t miss this post too), and the Tillamook Farmstyle Thick Cut Shredded Cheese totally delivers in this recipe.  We especially love the mozzarella because it melts down perfectly.

All the different flavor options that Tillamook has allow you to create a variety of pizzas. The possibilities are endless. We will be posting some of our other creations soon so stay tuned for those!

 

A photo of a pesto pepperoni grilled pizza with another grilled pizza topped in the corn in the background.

A photo of a pesto pepperoni grilled pizza with another grilled pizza topped in the corn in the background.A photo of a pesto pepperoni grilled pizza with another grilled pizza topped in the corn in the background.

 

Whether you are doing a complete kitchen renovation or it’s just a hundred million degrees outside, sometimes turning on your oven is just not an option. Thank our lucky stars for the grill! It has saved us this summer! And there’s something so unique and scrumptious about a grilled pizza!

The dough takes on a little of the smokiness from the grill and gets crispy. The cheese gets perfectly melty. You have to try it!

 

A picture of a package of Tillamook mozarella cheese used for grilled pizza.

A picture of a package of Tillamook mozarella cheese used for grilled pizza.A picture of a package of Tillamook mozarella cheese used for grilled pizza.

 

Homemade Grilled Pizza

We love to do everything homemade when it comes to this pesto pepperoni pizza. The pesto, pizza sauce and pizza crust are all made in house. I actually usually have the pizza sauce and pesto made way ahead of time, so it’s not as much work as it sounds. Let’s walk through making the crust step-by-step:

Pizza Crust

  1. Mix warm water, sugar and yeast and let sit 5 minutes until yeast proofs.
  2. Add 2 ½ cups flour to the proofed yeast mix in a stand mixer with a dough hook.
  3. Add an additional 2 ½ cups flour and the salt and knead until smooth.
  4. Cover the bowl with plastic wrap and let the dough rest in a ball for 10 to 20 minutes. I like to prep the other toppings while I wait for the dough.
  5. Remove the dough from bowl and add more flour as needed (a little at a time) so it’s not as sticky but only add as needed.
  6. Press the dough into a circle and brush one side with olive oil. We like to put it on foil so it is easy to transfer to the grill.

The below is our thin crust pizza, and do you know how to make it thin crust?

Thin Crust Pizza

To make a thin crust pizza just chill the dough for an hour or up to two days before pressing it out to make your pizza. That’s it! 

 

A photo of a pesto pepperoni grilled pizza.

A photo of a pesto pepperoni grilled pizza.A photo of a pesto pepperoni grilled pizza.

 

Tips for Grilling Pizza

We have been grilling pizza for a while now and have figured out a few things along the way. Here are our tips for making the best grilled pizza:

  • Make sure your grill is clean. Give it a good scrub before starting. You don’t want little chunks of last week’s burgers stuck to your pizza crust.
  • Heat your grill to 500 degrees. You want the grill to be super hot to cook the crust. The dough will cook quickly.
  • Make sure all your ingredients are prepped and ready to go before you start grilling. Everything happens quickly once you get started so have everything (sauce, cheese, toppings, etc.) close.
  • Take your prepared dough on the foil and place it oil side down on the heated grill and then brush the opposite side with oil.
  • Flip the crust when grill marks appear (it only takes 3 or 4 minutes), spread the sauce on the grilled side, and then cover with Tillamook Farmstyle Thick Cut Mozzarella Shredded Cheese, cooked sausage and pepperoni (or whatever toppings you want) and then close the lid for a minute or two to melt the cheese. You can turn the flames down if needed.
  • Drizzle with fresh pesto and booyah! Best grilled pizza ever!

 

A photo of a piece of pesto pepperoni grilled pizza.

A photo of a piece of pesto pepperoni grilled pizza.A photo of a piece of pesto pepperoni grilled pizza.

 

How to Grill Pizza on a Pizza Stone

We actually didn’t use a pizza stone with these pizzas, but I know a lot of people love them. If you want to use a pizza stone, put the stone into the grill before you start the grill. Allow the stone to heat up with the grill. Then place your oiled crust onto the stone and follow the instruction as written.

 

Restaurant Style Pizza Crust

Looking for a restaurant style pizza crust? We’ve got a couple of tips:

 

A photo of a pesto pepperoni grilled pizza.

A photo of a pesto pepperoni grilled pizza.A photo of a pesto pepperoni grilled pizza.

 

  1. This time DO NOT chill the dough first. Whip up that pizza dough, let it rest in the mixer or bowl and once it has risen bust out your pizza crust. 
  2. Sprinkle a little cornmeal on the counter when you’re ready to take the pizza to the grill so you get that fantastic crunch on the pizza. 
  3. Leave an edge! Don’t press out the dough evenly, instead leave a nice crust around the outside edge of the pizza. 

 

A photo of a pesto pepperoni grilled pizza.

A photo of a pesto pepperoni grilled pizza.A photo of a pesto pepperoni grilled pizza.

 

A restaurant style pizza is a little thicker in the crust which is why a good cheese like Tillamook is needed. Its nice, fat shreds melt down much better and offer up the best flavor so it’s not overpowered by the crust at all. 

 

A photo of a pesto pepperoni grilled pizza.

A photo of a pesto pepperoni grilled pizza.A photo of a pesto pepperoni grilled pizza.

 

But I can’t lie, I’m a sucker for that thin crust lately, so let’s get back to that. 

Will Pesto Go Bad In The Refrigerator

Let’s talk a little about the toppings we are using. First up is the pesto. We mentioned that we make our own pesto. Homemade pesto will only keep for about a week in the refrigerator. If you buy a jar of pesto, it will have some extra preservatives added to help it last longer. Once the jar is opened, it will last about two weeks.

 

A photo of a pesto pepperoni grilled pizza.

A photo of a pesto pepperoni grilled pizza.A photo of a pesto pepperoni grilled pizza.

 

Can You Freeze Pesto?

Pesto freezes very well. Since it doesn’t last super long in the refrigerator, we like to freeze the extras to use later. We  freeze it in ice cube trays so we can just grab the amount of pesto we need. Once it is frozen in the ice cube tray, pop them out and store them in a ziploc bag or another airtight container. It will last in the freezer for up to 6 months.

Can Pesto Cause Food Poisoning?

Any food that has gone bad can cause food poisoning and pesto is no exception. Pesto will start to turn brown when it begins to go bad. The olive oil in the pesto will keep the basil from going brown for a few days, but once it starts to go brown, it shouldn’t be eaten.

 

A photo of a piece of pesto pepperoni grilled pizza being pulled away from the whole pizza.

A photo of a piece of pesto pepperoni grilled pizza being pulled away from the whole pizza.A photo of a piece of pesto pepperoni grilled pizza being pulled away from the whole pizza.

 

Can Pepperoni Be Left Out?

Once a package of pepperoni has been opened, it should not be left out. If kept in the refrigerator properly, pepperoni will last for up to 3 weeks. Eating leftover pizza is one of my favorite things, but it should not be left out overnight at room temperature. According to the United States Department of Agriculture, any food that has been cooked should not be eaten if it has set out at room temperature for more than 2 hours.

Is Pepperoni Safe During Pregnancy?

Yes, cold cured meats, like pepperoni, are perfectly safe to eat while pregnant as long as it has been stored properly.

 

A photo of a pesto pepperoni grilled pizza with another grilled pizza topped in the corn in the background.

A photo of a pesto pepperoni grilled pizza with another grilled pizza topped in the corn in the background.A photo of a pesto pepperoni grilled pizza with another grilled pizza topped in the corn in the background.

 

How Do You Reheat Grilled Pizza?

Do you like your leftover pizza hot or cold? The answer is HOT for me every time! If you like it hot like me, it can be reheated quickly in the microwave for a minute or two, but it will lose all its crispiness and be sort of soggy. I always opt for reheating on a pan in the oven or in the broiler.

If you use the oven, preheat it to 350 degrees Fahrenheit and let it bake for 3-4 minutes depending on how thick the pizza is. If you use the broiler, it will only need a minute or two.

Can You Eat Grilled Pizza Cold?

The short answer is yes, but the real answer is whhhhhyyyyy?!?! Pizza is meant to be hot and melty, but if you are a weirdo, yes, you can eat it cold! JK…you aren’t a weirdo…to each his own! Deep breaths, Carrian, deep breaths! Lol!

 

Grilled pizza is where it is at, friends! The toppings can be anything you like and whatever is in season! If you have garden tomatoes coming out of your ears, make a huge batch of pizza sauce and get grilling! And don’t forget to use Tillamook Farmstyle Thick Cut Shredded Cheese because it tastes the best, melts the best, and is just the most bomb diggity delicious!!

 

More Grilled Pizza and Dessert Recipes:

 

 

Pesto Pepperoni and Sausage Grilled Pizza

A crisp and chewy grilled pizza topped with plenty of Tillamook cheese, pepperoni and bright pesto sauce!

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Course: 10 + Favorite Pizza Recipes

Keyword: bbq, grilled pizza, grilling, mozzarella, pepperoni, pesto, pizza, summer

Servings: 2 pizzas

Pizza Dough

  • 2 cups warm water
  • 1 Tablespoon yeast
  • 1 Tablespoon salt
  • 2 Teaspoons Sugar
  • 5 cups flour divided
  • Mix warm water, sugar and yeast and let sit 5 minutes until yeast proofs.

  • Add 2 ½ cups flour with the yeast which has bubbled and mix well in Kitchen Aid or with a dough hook.

  • Add additional 2 ½ cups flour and salt, knead until smooth. Cover bowl with saran wrap. Let dough rest in a ball for 10 to 20 minutes.

  • Remove dough from bowl and add more flour as needed (a little at a time) so it’s not as sticky but only add as needed.

  • Press the dough into a circle and brush one side with olive oil.

  • Heat a grill to 500 degrees and put the oiled side down. Brush the top with more oil.

  • Flip the dough as soon as marks appear and spread with sauce, Tillamook Mozzarella Farmstyle Thick Cut Cheese, sausage and pepperoni and close the lid for a minute or two to melt the cheese. Turn the flames down if needed.

  • Serve with a drizzle of fresh pesto!

Serving: 1g

A photo of a piece of pesto pepperoni grilled pizza being pulled away from the whole pizza.

A photo of a piece of pesto pepperoni grilled pizza being pulled away from the whole pizza.A photo of a piece of pesto pepperoni grilled pizza being pulled away from the whole pizza.

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

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11 Aug

It has finally happened. I’ve not only tried multiple recipes to get the best one, but I’ve completely fallen for Southern Tomato Basil Pie.

 

a slice of southern tomato pie on a blue china platea slice of southern tomato pie on a blue china plate

 

Years and years ago our two friends, Dave and Sarah told us a crazy story about a tomato pie and a trip to Hawaii. I’m going to spare you every detail, but I do want to tell you that our one conversation about Southern Tomato Pie sparked an interest in me that has been going on for years and years.

On the one hand, the way that Dave and Sarah talked about Southern Tomato Pie made me want to try some asap. And I mean, like who has it because I need some RIGHT. NOW. But on the other hand, a pie crust filled with mayonnaise and tomatoes sounded awful. I don’t mean to ruin it for you before you ever try it, but it does sound weird, right?

IT’S NOT.

You just need to trust me on this, because until you’ve had tomato pie you do not know the goodness yet.

Actually, try thinking about Margarita pizza. Do you just love that pizza? I know that margarita pizza is not a mayonnaise based dish, but I promise that the flavors are more similar than you could ever realize. It’s those fresh tomatoes, cheese, basil and that flaky crust. My goodness, it’s so good!

 

a slice of southern tomato pie on a blue china plate

a slice of southern tomato pie on a blue china platea slice of southern tomato pie on a blue china plate

 

What is Southern Tomato Pie?

I’ve gotten a bit distracted in telling you how good tomato pie is that I actually haven’t taken the time to explain what is Southern Tomato Pie.

Tomato pie is a savory pie that is filled with tomatoes and cheese and a good sprinkling of fresh basil. It’s a dish that can count for brunch, an appetizer, side dish or we even will eat it as a main dish with a side of fruit.

 

How to Make Easy Southern Tomato Pie

 

Tomato pie is a basic pie crust that is blind baked with a light sprinkling of cheese on the bottom. The cheese is not only good, but it actually helps to create an additional layer between the mayo and tomatoes so the  crust does not get soggy.

Next, you’ll layer tomatoes, a mayonnaise and cheese mixture and fresh basil, repeating layers until you get to the top of the pie. At this point, sprinkle a healthy dose of cheese on top and leave the fresh basil for once you’ve pulled the pie out of the oven.

The mayonnaise and cheese mixture becomes one and tastes like a delicious cheese sauce in the pie. It does NOT taste like mayonnaise.

How to Make Tomato Pie Not Soggy

There are a few things that you can do to ensure that you make a tomato pie not soggy.

  1. Slice the tomatoes and place them on a paper towel with a sprinkling of salt. Salt draws liquid out of veggies, and then the liquid is absorbed by the tomatoes.
  2. Blind bake your pie crust to crisp everything before wet ingredients are piled into it. When you blind bake for a tomato pie make sure that you are docking, or in other words, pricking the entire bottom of the pie crust.
  3. If your tomatoes look especially juicy, brush the pie crust with an egg white before baking. This will seal the pie crust.

 

a slice of southern tomato pie on a blue china plate

a slice of southern tomato pie on a blue china platea slice of southern tomato pie on a blue china plate

Can You Make Tomato Pie Ahead of Time?

 

Tomato pie is one of my favorite recipes to make up to 1 whole day ahead of time. Just be sure that you save the pie in the refrigerator and then you can serve it cold, or reheat it.

You can also prep the pie to be made by baking the pie crust, cooling it and then setting it aside with plastic wrap until you’re ready to bake it.

The tomatoes should not be sliced until you’re ready.

The cheese can be grated and stored in a sealable bag, but we prefer to chop the basil right before using as it will wilt.

 

 

How to Serve Tomato Pie

Tomato pie can be served a few different ways. I like my tomato pie to be served room temperature. Because there is mayonnaise and cheese in it you don’t want to leave it out for hours, but you can certainly leave it to cool a bit or stick it in the fridge until the temperature is more like barely warm.

Many people like to eat their tomato pie warm, so just waiting a few minutes after baking it is best for them.

Finally, tomato pie, especially when served as an appetizer or brunch can be served cold.

 

a slice of southern tomato pie on a blue china plate

a slice of southern tomato pie on a blue china platea slice of southern tomato pie on a blue china plate

 

How Long Will Tomato Pie Keep?

  • How to Store Tomato Pie- Tomato Pie is to be stored with plastic wrap or foil wrapped over the pie. It creates quite the mess to attempt to remove slices and store them in containers.
  • How Long Can Tomato Pie Sit Out- Tomato pie is great at room temperature. If the entire pie isn’t consumed you should store the leftovers in the fridge overnight.
  • How Long Can You Store Tomato Pie? – Tomato pie can be stored for up to 2 days in the refrigerator or frozen.

 

Can Tomato Pie be Frozen?

You actually can freeze tomato pie. There will be some more liquid once you’re reheating. Because it’s mayonnaise and not a cream base it holds up pretty darn well.

Once the pie is cooked and cooled, just place it on a cookie sheet. Next, flash freeze for 20 minutes. Once that is done, wrap in saran wrap. Keep in a container in the freezer for up to 3 weeks.

 

How to Reheat Tomato Pie

When you want to eat one of the pies that was frozen, unwrap and microwave on high for one minute. If it is just a pie from the refrigerator, do 30 seconds.

 

Southern RECIPES

Looking for more Southern recipes? Instant Pot Southern Macaroni and Cheese, Southern Macaroni and CheeseCheesy Southern Grits,  Southern Fried Chicken or Southern Pimento Cheeseburger!

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

 

 

 

Southern Tomato Basil Pie

It has finally happened. I’ve not only tried multiple recipes to get the best one, but I’ve completely fallen for Southern Tomato Basil Pie.

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Course: Over 500 Family Dinner Recipes Ideas

Keyword: basil, pie, tomatoes

Servings: 10 servings

Calories: 250

Author: Sweet Basil

Pie Crust

  • 1 1/3 Cups Flour
  • 1/2 Teaspoon Salt
  • 2 Tablespoons Butter cold and cubed
  • 6 Tablespoons Shortening cold
  • 3-4 Tablespoons Ice Water
  • 1 Cup  Mozzarella Cheese divided
  • 1/4 Cup Fresh Parmesan Cheese
  • 1/2  Cup  Cheddar Cheese divided
  • Large Tomatoes

Filling

  • Teaspoon  Salt
  • 3/4  Teaspoon  Garlic Powder
  • 1/2  Teaspoon  Oregano
  • 1/3  Cup  Fresh Basil Leaves
  • 1/4  Cup  Mayonnaise

Pie Crust

  • Prepare the pie crust by mixing the flour and salt in a bowl.

  • Add the cold butter and shortening and using a pastry cutter (trust me, it’s worth the couple of bucks) cut the fats into the flour mixture until it resembles small peas.
  • Using a tablespoon, add a little water to the flour mixture at a time, using a fork to stir everything together until the dough just comes together. It should not be smooth and soft like cookie dough, but instead a little more flaky until you squeeze it together.

  • Place the dough between two pieces of plastic wrap, shaping it into a ball.

  • Using a rolling pin, roll the dough out into a circle.

  • Place in a pie dish and trim any overhanging dough leaving a good inch around the lip. Crimp this dough and prick the bottom and sides of the pie crust.

  • Sprinkle with parmesan cheese and 1/4 cup mozzarella and place in a 450 degree oven for 10 minutes.

  • Remove from the oven to cool while you prepare the filling.

For the Filling

  • Slice the tomatoes thin and place on a double layer of paper towels

  • Lightly salt tomato slices and leave them for 10 minutes. The salt will pull out excess water which the paper towels will sop up so you don’t have a wet pie.

  • Combine 1/4 cup cheddar cheese and 1/2 cup mozzarella cheese in a small bowl. Set aside.

  • Sprinkle tomato slices with the garlic powder, oregano and black pepper to taste. Layer 1/3 of the tomato slices, 1/3 of the cheese mixture and 1/3 of the basil. Repeat layers.

  • In a small bowl combine remaining 1/4 cup cheddar cheese, 1/4 cup mozzarella cheese and 1/4 cup mayonnaise. Dot over the final layer of tomatoes.

  • Reduce heat to 350 degrees and bake uncovered for 30-35 minutes. Cool before serving.

Serving: 1slice | Calories: 250kcal | Carbohydrates: 18.7g | Protein: 9.8g | Cholesterol: 21.8mg | Fiber: 1.2g | Sugar: 4.1g

a slice of southern tomato pie on a blue china plate

a slice of southern tomato pie on a blue china platea slice of southern tomato pie on a blue china plate

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.


Credit: Source link