Chicken Cutlets Topped with Bruschetta

I'm sad to report that this dinner marks the end of fresh tomatoes from my garden. Of course, as I noted in earlier posts, I have a freezer full of frozen veggies that will get me through the next couple of months, but fresh is always best, isn't it?

My mom started making chicken this way, and it instantly became a family hit. Everyone loves it, plus it's crazy easy to make. I paired it with some green beans from the garden. For those, I like to boil for just a few minutes until tender, then shock them with cold water. Season with a squeeze of lemon, a touch of olive oil and salt and pepper. Simple and delicious!

Fresh Salsa and Chips

It's a Sunday afternoon in September and that means you will find me cheering on my New York Giants football team. And that also means I'm doing some snacking.

Now obviously, most football snacks aren't that healthy, but this is one chip and dip you can munch on and not feel guilty about.

I got this salsa recipe from my former colleague, Ted Koppy, and I make it all the time!  In addition to enjoying this salsa as part of your traditional Mexican fare, you can also add a spoonful to the top of some chicken cutlets or maybe even add a little to your cheese omelette.

Ingredients:
5 lbs plum tomatoes
2 tbsp kosher salt
a handful of green onion
1 tbsp oregano
3 tbsp parsley
4 cloves fresh garlic
2 tbsp cumin
1 tbsp fresh ground black pepper
2-3 jalapenos (depending on how hot you like)
Juice of one lemon

Combine all ingredients in cuisinart and pulse. If needed, strain extra juice and serve with nacho chips.

Saving your summer harvest

I've got a ton of tomatoes, a Foodsaver, and an extra freezer, so what's a girl to do? Freeze them, of course!
Many traditional gardeners may say canning is the only way to go, but I came up with the idea of freezing the tomatoes last year. I usually make a large pot of sauce and freeze those off in smaller portions, so why can't I do the same thing with just the tomatoes? So that's exactly what I did (and do).

Warning: I will tell you in advance that this is a messy process. Make sure you have on an old t-shirt and be prepared to wipe down your cabinets and counters when you're done.

I grow mainly plum tomatoes and they're really the best kind to use for my freezing method.

First, you want to bring a large stock pot of water to a boil. In a second large stock pot, put in cold water with a tray of ice cubes. When the water comes to a boil, add your tomatoes and turn off the heat. You only want them in there for about 30 seconds to a minute. We're not cooking the tomatoes, we just want to loosen their skin. Then you want to move the tomatoes from the hot to the cold water.

From there, I set up my Cuisinart and a large pitcher to squeeze the seeds and skin into. Then it's just an assembly line. Take a tomato, pinch off the top, slide the skin off, and squeeze the seeds out. I've got it down to where I know just how many tomatoes it takes to fill the stock pot and subsequently, the Cuisinart.

When the Cuisinart is full, pulse the tomatoes a few times, but not too much! Dump the contents into a Foodsaver and then the freezer. You'll be able to enjoy your harvest in the middle of the winter! Click here for Tomato and Bean Soup recipe.