Shorelinechef's Blog

Cooking and creating everyday solutions for busy families like mine.

Tomatoes From The Garden July 28, 2010

Filed under: Uncategorized — shorelinechef @ 3:01 pm

“I picked a tomato

Right and ripe

I’m going to eat it

All up tonight.”

– composed by my eldest daughter at 4 years old.


There is nothing… NOTHING like a tomato from the garden. I have been dutifully tending three pots of tomatoes in my little backyard. An Early Girl variety, Sweet 100 and some sort of Roma whose name I’ve now forgotten.

 July's Bumper Tomato Crop

It has been so gratifying to harvest them – though I have to guard carefully against my 2 year-old wantonly picking the green and orange ones (see photo, above on the right).


Delicious in salads, of course. Succulent right off the vine at the moment I pick them.

Tonight, I quickly pan-roasted a steak in olive oil with a Peppercorn-Garlic Rub, sliced it and toasted some sourdough bread (brought from San Francisco by a dear friend). Using the fond left in the pan, I tossed a handful of the whole Sweet 100s and sauteed until they were soft and slightly falling apart. After smearing blue cheese on the tangy, toasted bread, I slicked on the glossy, roasted tomatoes like jam, topped with steak and lettuce and my hubby and I ate the sandwiches with a glass of pinot noir.



Brunch Bites to Impress October 9, 2009

I often have the need for a breakfast/brunch dish that travels well. Well, I’ve got a new favorite and it would be just as good for a party appetizer. The prep is simple and the results are fantastic (really… how wrong can you go with bacon and cheese?!?)

Bacon-Cheddar Bites


  • 1 pkg. pie crusts (2 crusts), softened according to package directions.
  • 8 slices bacon
  • 2 plum tomatoes (plus more diced for garnish, optional)
  • 1 cup shredded cheddar cheese
  • 4 oz. (1/2 pkg) cream cheese, softened
  • 2 tsp. Dijon mustard
  • 1 garlic clove, pressed
  • Sliced green onions (optional)


  1. Preheat oven to 400 degrees. Unroll pie crust onto lightly floured surface. Spacing closely together, use a cup (the Pampered Chef Measure-All Cup is perfect) to cut nine circles around the outside edge and three in the center. Press disks into wells of a 24-indentation mini muffin pan, using the Mini-Tart Shaper to complete. Bake 8 – 10 minutes or until golden brown (if your dough has become very warm, I would suggest popping it into the fridge for 5 – 10 minutes to re-chill).
  2. Meanwhile, stack bacon; thinly slice and cook over medium-high heat 10 – 12 minutes or until crisp. Remove bacon to paper towel-lined plate; cool slightly. Meanwhile, cut tomatoes in half and scrape out seeds. Dice. Chop bacon (the Food Chopper is great for this). In a bowl, combine bacon, tomatoes, cheddar cheese, cream cheese, mustard and pressed garlic. Mix well.
  3. Remove pan from oven to a rack. Using a small spoon (such as the Adjustable Measuring Spoon), fill each cup with about 1 Tbsp. of the cheese mixture. Bake 5 – 7 minutes or until cheese is melted. Garnish with green onions and additional diced tomato, if desired.

Yield: 24 appetizers

Recipe from The Pampered Chef.

I ended up with extra filling and plan to try it wrapped in crescent dough and baked or spread on toast and broiled. Simple and quick, but

This could definitely be lightened up. The Neufchatel cheese I used worked just fine. You could also replace the bacon with turkey bacon and use light cheddar.

Hope you enjoy it!


Hello world! June 23, 2009

Filed under: Uncategorized — shorelinechef @ 1:37 am

Welcome to my blog. I love to cook, create and discover. My busy family life means I need quick, high-quality solutions to everyday dilemnas. I hope you will enjoy and be inspired, as well. Thanks for visiting!