Tomato pie

I have about a million tomatoes coming on right now... Ok maybe I exaggerate.... This being the case I took to Pinterest for a use and came across tomato pie from Tastes better from scratch.  I had never tried such a thing but it sounded great to me with a few changes.

5 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 c. chopped green onion
1 c. grated mozzarella
1 c. Monterey jack
3/4 c. mayo
2 Tbsp Parmesan
1 tsp minced garlic
salt and pepper

7 pre-baked deep dish pie shell


Preheat oven to 350 degrees

Place tomatoes in a coandar in sink.  Sprinkle with salt and allow to drain for at least 15 minutes.  Blot juice with paper towel.  The less juice the better otherwise you'll have soggy pie.

Layer tomatoes, basil, and onion, then repeat.  I did 3 layers.  Season with pepper (not salt or you'll be too salty since you used salt above)

Combine the mayo, garlic and first 2 cheeses in a both then put onto pie

Sprinkle with Parmesan

Bake for 30 minutes and serve warm.

tips:

I sliced then realized I didn't peel.  Not good.  Peeling is important.  If necessary, blanche them for a minute in boiling water until the skin bursts then they will be easier to peel.

I used salt and pepper on the pie but it was too salty because of all of the salt from the previous step

My pie was juicy because I didn't let the tomatoes sit long enough/or blot with a paper towel

Bake your pie shell, other wise it takes double the time.

That being said, even with the mistakes I made it was still yummy.  Yummy enough for seconds so I might also add, it is supposed to make 6 slices but we only made 4 and it was gone between the 2 of us...  =)

Enchiladas Verdes

My Bountiful Basket had tomatillo's in it this last time so I went on a search for a use and this is what I found.  They were yummy!

INGREDIENTS

2 chicken breast halves
4 cups chicken broth
3/4 white onion ~ 1/4 chopped
2 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
4 serrano peppers
12 corn tortillas
1/4 cup extra virgin olive oil
1 cup shredded cheese
1 bunch fresh cilantro, chopped  (optional)

DIRECTIONS

In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken.

Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.

Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.

Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.