Recipes Dishes, united state, Boston, NY (2026)

02/29/2024

Chicken Enchiladas

Savory Chicken Enchiladas Supreme

Ingredients:

12 corn tortillas
2 cups cooked, shredded chicken
1 onion, chopped
1/2 cup sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (or to taste)
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
1 (4 ounce) can chopped green chiles
1/4 cup chopped fresh cilantro (optional for garnish)
Directions:

Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium heat, mix together the tomato sauce, water, chili powder, green bell pepper, garlic, and green chiles. Bring to a boil, then reduce heat and simmer for 5 to 10 minutes, stirring occasionally.
In a large bowl, combine the shredded chicken, onion, sour cream, Cheddar cheese, parsley, oregano, pepper, and salt.
Heat the tortillas in the microwave for a few seconds to soften them. Spoon the chicken mixture onto each tortilla, roll them up, and place them seam side down in a 9x13 inch baking dish.
Pour the tomato sauce mixture over the rolled tortillas and sprinkle with additional Cheddar cheese.
Bake in the preheated oven for 20 to 25 minutes, or until the cheese is bubbly and slightly browned.
Garnish with chopped cilantro before serving, if desired.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes

Kcal: 350 kcal | Servings: 6 servings

02/29/2024

Tarte aux Moutarde (French Tomato and Mustard Pie)

Elegant French Tomato and Mustard Tart

Ingredients:

1 (9 inch) pie crust
3 tablespoons Dijon mustard
2 large ripe tomatoes, sliced
1/4 cup finely chopped fresh basil
Salt and freshly ground black pepper to taste
1 cup grated Gruyère cheese
1 tablespoon olive oil
Directions:

Preheat the oven to 375 degrees F (190 degrees C). Place the pie crust into a 9-inch tart pan and prick the bottom with a fork.
Spread the Dijon mustard evenly over the bottom of the crust.
Arrange the tomato slices over the mustard in a single layer. Sprinkle with chopped basil, salt, and pepper.
Top evenly with grated Gruyère cheese, and drizzle with olive oil.
Bake in the preheated oven until the cheese is melted and bubbly, and the crust is golden brown, about 25 to 30 minutes.
Let the tart cool for a few minutes before slicing and serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 320 kcal | Servings: 6 servings

02/29/2024

Tomato Basil Salmon

Succulent Tomato Basil Salmon Feast

Ingredients:

2 teaspoons olive oil
2 (6 ounce) fillets salmon
Salt and pepper to taste
2 tomatoes, chopped
1/2 cup fresh basil leaves, chopped
1/2 cup low sodium vegetable broth
2 tablespoons capers
2 teaspoons lemon juice
Directions:

Heat olive oil in a large skillet over medium-high heat.
Season the salmon fillets with salt and pepper, then add to the skillet. Cook until lightly browned and flaky, about 4 minutes per side.
Remove salmon from skillet and set aside.
In the same skillet, add chopped tomatoes, basil, vegetable broth, capers, and lemon juice. Cook and stir over medium heat for about 5 minutes, until tomatoes are soft.
Return the salmon to the skillet, spooning the tomato basil sauce over the fillets. Cook for an additional 2-3 minutes, or until the salmon is heated through.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 310 kcal | Servings: 2 servings

02/29/2024

Amish Tomato Pie

Hearty Amish Tomato Pie Delight

Ingredients:

1 (9 inch) pie crust
3 cups sliced tomatoes
1/2 cup chopped onion
1/4 cup chopped fresh basil
Salt and ground black pepper to taste
1 cup mayonnaise
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
Directions:

Preheat oven to 350 degrees F (175 degrees C). Press the pie crust into a 9-inch pie dish.
Layer the sliced tomatoes, chopped onion, and chopped basil in the pie crust. Season with salt and pepper.
In a bowl, mix the mayonnaise, mozzarella cheese, and Cheddar cheese until combined. Spread this mixture over the tomato layers.
Bake in the preheated oven until the cheese is bubbly and golden brown, about 30 minutes. Let the pie cool for 10 minutes before slicing and serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 420 kcal | Servings: 8 servings

02/29/2024

Stacked Tomato and Burrata Salad

Elegant Stacked Tomato and Burrata Towers

Ingredients:

4 large ripe tomatoes, sliced 1/4 inch thick
8 ounces burrata cheese
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper to taste
1/4 cup fresh basil leaves, for garnish
Directions:

Begin by arranging a slice of tomato on each plate.
Place a piece of burrata cheese on top of the first tomato slice.
Continue layering with another slice of tomato, followed by more burrata, until you have created a small tower on each plate.
Drizzle each stack with extra virgin olive oil and balsamic vinegar.
Season with salt and freshly ground black pepper to taste.
Garnish with fresh basil leaves before serving.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes

Kcal: 320 kcal | Servings: 4 servings

02/29/2024

Tomato Pie

Heirloom Tomato and Basil Pie

Ingredients:

1 (9 inch) pie shell
4 tomatoes, peeled and sliced
1/2 cup sliced green onions
1/4 cup chopped fresh basil
Salt and pepper to taste
2 cups grated cheddar cheese
1 cup mayonnaise
1/4 cup grated Parmesan cheese
Directions:

Preheat your oven to 350 degrees F (175 degrees C).
Place the pie shell in the oven and bake for 8 minutes, then remove and let it cool slightly.
Layer the tomato slices, green onions, and basil in the pie shell. Season with salt and pepper.
In a mixing bowl, combine the cheddar cheese and mayonnaise. Spread this mixture over the tomato layers.
Sprinkle the Parmesan cheese on top.
Bake in the preheated oven for 30 minutes, or until the top is lightly browned and bubbly.
Let the pie cool for a few minutes before slicing. Serve warm.
Prep Time: 15 minutes | Cooking Time: 38 minutes | Total Time: 53 minutes

Kcal: 450 kcal | Servings: 8 servings

02/29/2024

Caprese Salad with Grilled Flank Steak

Grilled Flank Steak over Classic Caprese

Ingredients:

1 (2 pound) flank steak
Salt and ground black pepper to taste
3 tablespoons olive oil, divided
2 tablespoons balsamic vinegar
1 clove garlic, minced
1 teaspoon white sugar
1 teaspoon dried basil
4 large ripe tomatoes, sliced
1 pound fresh mozzarella cheese, sliced
1/4 cup fresh basil leaves, torn
Additional balsamic vinegar for drizzling
Directions:

Preheat grill for medium-high heat and lightly oil the grate.
Season both sides of the flank steak with salt and pepper.
Grill the steak to your desired degree of doneness, about 5 minutes per side for medium-rare. Let rest for 5 minutes, then slice thinly across the grain.
Whisk together 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, minced garlic, sugar, and dried basil in a bowl. Season with salt and pepper to taste.
Arrange tomato and mozzarella slices on a platter. Drizzle with the balsamic dressing and sprinkle with fresh basil leaves.
Top with sliced grilled flank steak. Drizzle with additional olive oil and balsamic vinegar if desired.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes

Kcal: 590 kcal | Servings: 6 servings

02/29/2024

Tomato Chicken

Succulent Tomato Basil Chicken Delight

Ingredients:

4 skinless, boneless chicken breast halves
Salt and pepper to taste
1 tablespoon olive oil
1 onion, chopped
1 teaspoon minced garlic
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup water
1 tablespoon all-purpose flour
Directions:

Season the chicken breast halves with salt and pepper.
Heat the olive oil in a skillet over medium heat, and cook the chicken until it is browned on all sides.
Remove the chicken from the skillet, and set aside.
In the same skillet, cook and stir the chopped onion and minced garlic until the onion is tender.
Mix in the diced tomatoes (with juice), basil, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Return the chicken to the skillet, and bring the mixture to a boil. Reduce heat to low, cover, and simmer for about 25 minutes, until the chicken is no longer pink and juices run clear.
Remove the chicken from the skillet, keeping the tomato mixture over heat.
Blend water and flour together until smooth, then stir into the tomato mixture. Bring to a boil, and cook for about 2 minutes, until thickened.
Serve the chicken topped with the tomato sauce.
Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes

Kcal: 220 kcal | Servings: 4 servings

02/29/2024

Gazpacho

Refreshing Summer Gazpacho à la Chef John

Ingredients:

1 1/2 pounds ripe tomatoes, peeled and chopped
1 cucumber, peeled, seeded, and chopped
1/2 cup chopped green bell pepper
1/4 cup chopped red onion
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
1 lime, juiced
1 tablespoon balsamic vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1 pinch cayenne pepper
1/2 cup tomato juice
2 tablespoons freshly chopped cilantro
1/2 cup croutons, for garnish
1/4 cup diced avocado, for garnish
Directions:

In a large mixing bowl, combine tomatoes, cucumber, green bell pepper, red onion, and garlic.
Add extra-virgin olive oil, lime juice, balsamic vinegar, salt, black pepper, cumin, and cayenne pepper to the vegetable mixture.
Stir in tomato juice and cilantro until well mixed.
Cover and refrigerate for at least 2 hours, or overnight, to allow flavors to meld.
Serve chilled, garnished with croutons and diced avocado.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 2 hours 20 minutes (including chilling time)

Kcal: 150 kcal | Servings: 6 servings

02/28/2024

Peach and Tomato Caprese Salad

Summer Bliss Peach and Tomato Caprese

Ingredients:

2 ripe peaches, sliced
3 large tomatoes, sliced
1 cup fresh mozzarella cheese, sliced
1/4 cup fresh basil leaves
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
Directions:

Arrange the peach and tomato slices on a large platter, alternating them for a colorful presentation.
Tuck slices of mozzarella cheese and basil leaves between the peach and tomato slices.
Drizzle the salad with extra virgin olive oil and balsamic vinegar.
Season with salt and pepper to taste.
Serve immediately, allowing the flavors to meld together for a few minutes before enjoying.
Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes

Kcal: 180 kcal | Servings: 4 servings

02/28/2024

Pineapple Cleanser Smoothie

Tropical Pineapple Detox Smoothie

Ingredients:

1 cup chopped pineapple
1 cucumber, peeled and chopped
1 cup spinach
1 apple, cored and chopped
1 cup unsweetened almond milk
1 tablespoon ground flaxseed
1 tablespoon chia seeds
1 piece of ginger, peeled (about 1 inch)
Directions:

Combine the pineapple, cucumber, spinach, apple, almond milk, ground flaxseed, chia seeds, and ginger in a blender.
Blend until smooth. If the smoothie is too thick, you can add more almond milk to reach your desired consistency.
Pour into a glass and serve immediately.
Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 10 minutes

Kcal: 220 kcal | Servings: 2 servings

Recipes Dishes

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