Tag: sides

Pan-Roasted Tomatoes

pan-roasted tomatoes

I never was a fan of tomatoes growing up. I remember having friends who could eat cherry tomatoes just like they were grapes. Me? No. You’d never catch me eating vegetables, let alone by themselves.

For some reason, my taste buds changed when I went to college. I think it’s because I finally realized that if I ate fried chicken and pizza the rest of my life, I would get fat. Time to bring on the vegetables!!

And that I did. I started actually liking corn on the cob, I discovered my love for mushrooms, bell peppers, broccoli and more. I actually heard that tomatoes are a fruit, but whether its a fruit or vegetable, who cares. I love tomatoes now!!

The great thing about these pan-roasted tomatoes is that they have an Italian twist to them. The flavors of the olive oil combined with rosemary, oregano, salt and pepper mixed in with the cherry tomatoes remind me of the wonderful olive oil dipping sauce at Macaroni Grill. Yum!

Plus, this is probably these easiest side dish you’ll ever make. Simply throw an entire pint of cherry tomatoes in a skillet with 1 teaspoon of olive oil and cook until they start to blister,  3-4 minutes. Then toss in the remaining olive oil and Italian seasonings and you’re done. Simple!!!

Serve with grilled chicken and a side salad and you’ve got a well-rounded meal. Enjoy!

pan-roasted tomatoes
Heat 1 teaspoon olive oil in a skillet and add a pint of cherry tomatoes.
pan-roasted tomatoes
Cook for 3-4 minutes or until tomatoes start to blister.
pan-roasted tomatoes
Add remaining teaspoon of olive oil, salt, pepper, rosemary and oregano.
Pan-Roasted Tomatoes
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 2 tsp. olive oil, divided
  • 1 pint grape tomatoes
  • 1 tsp. chopped fresh oregano
  • 1/2 tsp. chopped fresh rosemary
  • 1/4 tsp. salt
  • 1/4 tsp. crushed red pepper
Instructions
  1. Heat 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add tomatoes; cook 3-4 minutes or until tomatoes begin to blister.
  2. Remove from heat; stir in 1 teaspoon oil and remaining ingredients, tossing gently to combine. Let stand 5 minutes.

Pinto Beans

IMG_3606

Who doesn’t love a big ‘ole pot of beans? Before I met Matt, I’d say I could care less about homemade beans… I was perfectly happy with the canned ones. However, after making these, I’ll definitely cook them again.

Even though I’m from the south, we didn’t grow up eating beans. Don’t get me wrong, I like beans, but I never liked them enough to make them from scratch; we would just heat up a can of them on the stove. Dad doesn’t like beans. At Mexican restaurants he orders double rice instead of pinto beans.

Matt and his parents Tony and Paula have exposed me to some good ‘ole southern comfort food that apparently I’ve been missing out on.

In Matt’s family, pinto beans are a household staple! Every time I go over, there’s a pot of homemade beans in the crock pot. Paula, as you may know, is a country cook. She never follows recipes, so when I asked her how she made her pinto beans, she told me at least three different things (or so it seemed!)

Anyways, I made Paula’s recipe using a crock pot and somehow I ruined them. Oops!!! The beans were way too tough. They never got tender and they were a weird color. I don’t know how you mess up beans, but I did. 🙂

So when I found Ree Drummond’s recipe for pinto beans using a dutch oven and the stove, I thought I’d give them another shot!

Fortunately the beans turned out wonderfully. Matt loved them, I loved them, and I also loved how the beans were ready in 2 hours as opposed to 8-10 hours in a crock pot plus soaking them overnight.

Paula, watch out! These beans may give yours a run for their money!!!  (Well, maybe not, according to Matt; but they are a super close second!)

IMG_3586
Rinse beans and drain in a colander.
IMG_3587
Pour into large pot or dutch oven.
IMG_3588
Cover with 2 inches of water.
IMG_3589
Add bacon, for flavoring.
IMG_3590
Bring to a boil and then simmer and cover for 2 hours.
IMG_3594
To help thicken beans, remove a small cup’s worth of beans. Mash them with a fork and return to the pot and continue to simmer.
IMG_3599
Once beans are tender and broth has thickened, add salt and pepper.
IMG_3613
Serve over white rice and enjoy.

 

Pinto Beans
Cook time:
Total time:
Serves: 4
Recipe adapted from Pioneer Woman.
Ingredients
  • 2 cups pinto beans
  • 3 slices bacon, cut into 1-inch pieces
  • 3/4 tsp. salt or to taste
  • 1 tsp. ground black pepper
  • water
Instructions
  1. Rinse beans in cool water; pour into a pot, cover with water by 2 inches. Bring to a boil, then reduce heat and cover.
  2. Simmer 2 hours, or until beans are tender. Add water to pot as needed. Beans should have a thick broth. Cook longer if needed. (I like to take a few beans out, mash them up, and return them to the pot to thicken.)
  3. Toward end of cooking time, add salt and pepper and season to taste.
Notes
Serve over white rice or cornbread. Garnish with grated cheddar cheese, chopped onions, fresh jalapenos, sour cream, and/or cilantro, if desired.