Dad's Stuffed Tomatoes

 

I am super excited to share the recipe for these stuffed tomatoes. Our dad came up with this recipe years and years ago and, of course, didn't write anything down. I have guestimated the amounts but there is some wiggle room for personal taste. 

Our dad always made it super garlicky, and we tend to as well! 

Since our dad passed, we try to make this at least once a year to let him know we still enjoy and appreciate his creativity. One of the other recipes he shared with us, his Cucumber Salad (recipe HERE), went viral and he was thrilled. We'll see if we can't get him famous for this delicious appie recipe too. <3 

Dad's Stuffed Tomatoes

Ingredients

cherry tomatoes

4 to 8 oz cream cheese, room temp

2 - 3 cloves garlic, minced

1/4 to 1/3 cup fresh basil, finely chopped

salt & pepper

Directions

Cut tops off the cherry tomatoes and gently scoop out the insides. Turn tomatoes upside down on a few pieces of paper towel to dry slightly. 

Place 4 oz cream cheese, garlic, basil, and salt & pepper into a food processor or blender and process until very smooth. If it is too strong with garlic or basil, blend in a bit more of the cream cheese. (Start with 4 oz and go from there). Scrape sides as necessary. 

*Start with the lesser amount of the ingredients and add as needed. It is easier to add more than to try and take something out!* 

Scoop out the mixture into a piping bag or Ziplock bag with the corner snipped off. 

Pipe filling into each tomato. 

Keep chilled, covered with plastic wrap, until ready to serve. 

I like to place them on spinach or lettuce leaves to make them look a little fancier, and to help them not slide all over the serving tray. 

This recipe is perfect for Canada Day, Christmas, pretty much any family gathering, or if you just have a lot of cherry tomatoes from the garden to use up! 

If your garlic is weak, then feel free to add more! 

We only ever make it with fresh basil, so I don't know that it would work with dried. 

You can use flavoured cream cheese - if you like. 

If you don't feel like scooping out cherry tomatoes, then you can use slices of large tomatoes. 

It can be used as more of a spread/dip with other veggies too. 

Be sure to give this a share and help our dad go viral! :) 

Jalapeno Popper Soft Pretzels

 

I have to give credit where it's due - Sue was the one who had the genius idea for these. 

We have several jalapeno popper-related posts already on the blog - check out our Jalapeno Popper Garlic Pickle Rolls (HERE), or our Pineapple Jalapeno Poppers (HERE), or even our Jalapeno Popper Mummies for Halloween (HERE). 

Needless to say... we enjoy jalapeno poppers. 

We were making up some of our delicious soft pretzels and were discussing how to top them. The original version can be found HERE - Cheesy Soft Pretzels. 

Originally, we just topped them the "normal" pretzel way - with coarse salt. We have also done them with cinnamon sugar, with pizza toppings, and with extra cheese. Sue suggested trying a jalapeño popper filling with a little extra cheese, and it turned out SO GOOD. 

Any other ideas for how to top a pretzel? We'd love to hear your ideas in the comments below.

Jalapeño Popper Soft Pretzels 

Ingredients

Topping

8 oz cream cheese, softened

1 jalapeño, finely diced

2 clove garlic, minced

1/2 cup aged cheddar, shredded

4 slices bacon, cooked and crumbled

Pretzels

1 recipe Cheesy Soft Pretzels found HERE  (makes 8 large)

Extra shredded cheese for sprinkling on top

Extra diced jalapeno, if desired

Directions

Preheat oven to 350. 

Mix together the softened cream cheese, finely diced jalapeño, garlic, cheddar, and bacon until combined. Spread the mixture evenly on 6 to 8 cooked pretzels (depending on how thick you want it).

Place pretzels on a parchment-lined cookie sheet. 

Sprinkle with extra jalapeño and cheese, if desired. 

Place into 350 oven and cook about 5 - 8 minutes. Just long enough to heat through and melt the cheese on top. 

Serve warm.

If you have extra bacon bits, you can sprinkle those on top too. You can never have too much bacon!

The filling should be enough for 6 - 8 pretzels that our recipe makes. 

I can't remember exactly but I am pretty sure we did 6 pretzels so it would be a little thicker on top. You don't want to skimp on the topping. 

You could use store-bought pretzels for this recipe. Any cooked, soft pretzel will work!

Caramelized Onion Seafood Pasta

 

I first saw the caramelized onion pasta on Instagram just last week. It is a viral recipe that apparently has been making the rounds for a while now. I am a little late to the game BUT I am glad I stumbled upon it. 

It is super easy, super flavorful, and inexpensive. We added our own twist by putting in some seafood and fresh herbs - the original recipe does not have any meat so feel free to leave it out OR I feel like this would also be delicious with a shredded rotisserie chicken if you want the extra protein.

We used spaghettini, but you can use whichever pasta you prefer. It's a pretty easy recipe to adapt. 

Also - we used the fresh herbs we had available from our garden but you can switch them up for dried or leave them out or change them up to what you have on hand. 

Caramelized Onion Seafood Pasta 

Ingredients

3 large onions, sliced

1 head garlic, top cut off

1 jar of sundried tomatoes, with oil (about 1/2 cup)

2 Tbsp olive oil

1/4 cup fresh basil

1/4 cup fresh parsley

2 Tbsp fresh chives

4 cups cooked pasta

2 cups scallops, cooked

2 cups prawns, cooked

Garnish

parmesan cheese, grated

garlic chili oil (or similar)

Instructions

Preheat oven to 400. 

Place sliced onions in a 9 X 13 pan. Place the head of garlic in the middle of the pan. Spread the sundried tomatoes over the onions, making sure the oil is drizzled evenly. Drizzle the olive oil over the garlic and onions. 

Cover with tin foil and place in 400 degree oven for one hour - stirring half way. 

After an hour, add in the herbs and stir again. Shut oven off and place covered onions back in while you cook the pasta. 

If onions are not caramelized at the one hour mark, add the herbs, remove the tinfoil and place back in oven while you prepare the pasta. Do not shut the oven off. 

Prepare pasta by boiling according to package directions. Drain and set aside. 

Remove onions from oven. Squeeze out the roasted garlic into the onion mixture and stir. 

Toss pasta into the onion mixture. 

Add your cooked seafood or chicken, if using. Toss well. 

Pop back into oven for about 10 minutes to make sure everything is heated through. 

Serve immediately. 

You can enjoy like this...

Or you can top with parmesan cheese or chili garlic oil (or crispy chili oil) if you'd like to spice it up a bit.

I love the addition of fresh herbs like basil and parsley, but they aren't in the original viral recipe, nor is the added protein.  I am adding this to my "make again" list. For how flavorful it is, it is really quite easy to whip up. 

**You can make the pasta ahead of time if you want; it is easy enough to reheat when you toss it with the onions.