Friday, August 7, 2015

Cheesy Tomato Pie

My Fall cabi line is here and I am back in business after wrapping up the Spring line in June. I went to Orlando 2 weeks ago to see the new line at the fashion show and for training. It was so fun! My new team member and I had a great time!
Here I am with my new team member Abby!
 The fashion show is my favorite part of the whole weekend!

 When I got home, my beautiful friends and hostesses came over to help me set up all the clothes.
 I had my first show on Sunday. I took a picture in front of my hostesses door because our theme this season is "Welcome Home." God has blessed me so much this year in my business. It makes me excited to see what is to come this fall!

A couple of weeks ago my mom was raving about this simple tomato pie recipe she had made. She even did her cooking segment for the week on it. So when I had some girls over for dinner I knew it would be a perfect summer dish for the girls. Everyone loved it and I have already made it since then! It is super easy and has so much flavor!

Cheesy Tomato Pie

1 refrigerated pie crust
5-6 tomatoes
1/2 cup chopped green onions
2 Tbsp chopped basil
2 Tbsp chopped thyme
1 cup grated each of your favorite cheeses (I used a cheddar gruyere blend)
3/4 cup mayonnaise
2 tbsp grated parmesan
salt and pepper

 Slice tomatoes and lay them out side by side on wire racks. Sprinkle them with salt and let them sit for about 10 minutes so that they will release some of their liquid.
Pre-bake pie crust according to the package instructions. Don't bake it all the way, you want it to be about halfway done. Then preheat oven to 350.
 Transfer tomato slices onto paper towels to drain the liquid.
 Chop herbs and green onions and mix together.
 Layer tomatoes into the bottom of the pre-baked pie crust.
 Then layer the herb and onion mix. Season with salt and pepper.

 Mix together the 2 cups of cheese with the mayo. (reserved parmesan for later) This mixture will be thick.
 Spread the cheese/mayo layer on top of the herb mixture. You may need to spoon out small dollops around the top, then use your fingers to smooth them together. Sprinkle with 2 Tbsp of parmesan cheese.
 Bake in the oven for 30 minutes or until the cheese on the top begins to brown and bubble. Serve with a green salad and glass of white wine. The perfect girly summer meal!

Monday, July 20, 2015

Lemon Tomato Shrimp Packets

My sweet Mommasita and her sister Carol came in town for a visit! We had a blast exploring Pasadena's greatness. Here are some pictures from our trip.
We went to the Dead Sea Scrolls Exhibit at the Los Angeles Science Center. Here they are in the 3D glasses watching the IMAX Jerusalem movie.
 Day 2, Shopping in Old Town Pasadena. 
 I love cooking with my Sous Chef!
 Sunday we went to the Langham Huntington for brunch. It was so gorgeous and the food was incredible!
 After brunch we had a great time exploring the Huntington Library and art museum. It was my first time here, I can't wait to come back when it is cooler so I can explore the gardens. 

 Wine on my front porch, watching the rain, it was blissful!
 Lunch at The Ivy, one of my favorite spots in LA!
 Cheers to a super fun girls trip! Love you two!!

Here is one of my favorite new recipes for the summer. I have made it several times and Jeffrey loves it too! The juice is so yummy for dipping your crusty bread!

Lemon Tomato Shrimp Packs
1 Tbsp Olive Oil
2 cloves garlic
1 lemon, zested and juiced
3 Tbsp basil
2 Tbsp parsley
1 tsp paprika
1 tsp salt
1 pound shrimp, peeled
1/2 pint cherry tomatoes
2 green onions
1 red jalapeno pepper
1/4 cup clam juice
1 Tbsp butter
1 baguette

Preheat oven to 425
 Chop Herbs, mix together with olive oil, paprika, salt, zest and lemon juice.
 Slice tomatoes in half, chop green onions and seed jalapeno then dice it. Layer 2 sheets of parchment paper in 2 different bowls. Divide the tomatoes, green onions, jalapenos and shrimp evenly between both bowls. 
 Evenly divide the herb mixture between both bowls.
Then pour in 2 tbsp of clam juice into each bowl and top with 1/2 tbsp of butter.
 Top with a pat of butter.
 Fold packets up and staple to keep closed.

 Place both packets on a baking sheet, Bake for 20 mins.

 Remove from oven and let rest for 5 mins before opening. Then open up and serve out of packets with some crusty bread.

Wednesday, July 1, 2015

Braised Radishes with Bacon and Balsamic

I hope you are having a nice summer! I have had some fun this month! We visited family in Odessa for a couple of days, then J left town for a film shoot and I went to visit him last weekend in the wine country. Here are some pictures of our trips.

With some of my loves!

With my one and only!
 Jeffrey with mom's new puppy, Zoe! We all adore her.
 She took a nap with me on my sweet!
 We went to the Move Dance Tour (Julianne and Derek Hough's show) for mom's birthday, it was a blast!
 Derek Hough standing right over us!
 Julianne Hough pulled my cousin Anson on stage to do a dance! He did great.

Jeffrey is filming a movie in Sonoma County the next couple of weeks. When I went to visit him we enjoyed a relaxing stay. Our favorite stop was at the Francis Ford Coppola Winery! We had an amazing dinner there!

 This chicken was one of the best tasting meals we have had in a while!
 The property was gorgeous!
 With incredible views!
 It is almost like visiting a museum of the Coppola films. Here is all of his Oscars.
 We even spotted Palo Alto for sale in the gift shop! This is the movie Jeffrey assistant directed for Gia Coppola (Francis' granddaughter). 
Love him. I sure am missing him!

Braised Radishes with Bacon and Balsamic

I have been gardening! Radishes are so easy to grow! It only takes about 3 weeks to have a full grown radish. I grew several and then made this new yummy dish! You must make it soon!!

1 Tbsp butter
2 slice bacon, diced
1 pound radishes, halved
2 shallots, diced
2 Tbsp balsamic vinegar
1/2 cup water
salt and peper

(I didn't have 1 pound of radishes so I made a reduced recipe with the radishes I grew for these pictures, but follow the measurements above to get a enough to serve 4.)
 In a cast iron skillet, heat cook bacon in butter until it begins to crisp.
 Add radishes to pan cut side down and cook undisturbed for 2-4 minutes until begins to form a crust.
 Add shallots to the pan and cook stirring the shallots around for about 1 minute, leaving radishes face down.
 Add vinegar and water to the pan and simmer covered for 8-10 minutes.

 Uncover pan and cook for 2-3 minutes until sauce is syrupy. Add parsley, salt and pepper and remove from heat. (This picture was taken the second time I made the recipe with more radishes!)