Quick and Easy Chow Mein!

I like Chow Mein from takeout places just fine. But when I make them myself, I can add in as much flavor as I want and eat a whole pan of them for maybe $2. I’m a cheap date, ya’ll. Also, I’m all about lazy fast recipes and this one does not disappoint. You can make these Asian-y inspired noodles as salty, sweet, spicy, or gingery as you’d like….and all in 15 minutes!

But First, What is Chow Mein?

Chow Mein is made up of stir-fried noodles with vegetables and/or meat. It’s a popular dish in most American Chinese restaurants and now in your home too!

I made this recipe so it could be a customizable base for your dinner needs, add meat, different vegetables, and even a different type of noodle if you want.

How to Make Chow Mein

When I say easy and quick Chow Mein I mean it! For full recipe details, check out the recipe card below! Here is what you can expect when making this recipe:

Cook Chow Mein Noodles

Cook ramen noodles in boiling water until chewy and *just* cooked. Drain and set aside.

*Chow Mein Noodles* – AKA ramen noodles. I used the cheap packaged ramen that comes with little seasoning packets. However, you are welcome to buy and use store bought fresh ramen or yakisoba noodles.

Sauté Cabbage, Onions + Ginger

In a large skillet, heat olive oil. Sauté onion, cabbage, salt, pepper, and ginger together until tender.

Toss Together with Flavorings

Toss together with cooked noodles, sugar, garlic, soy sauce, and sesame oil until heated through. Serve hot!

Storing Chow Mein

Any leftover Chow Mein can be stored in the fridge, in an airtight container, for up to 3 days. After that, things start to get a little too mushy!

Freezing Instructions

Chow Mein actually freezes really well! Let cool then transfer to a freezer-safe airtight container. Freeze for up to 3 months!

To reheat, thaw in the fridge overnight then do a quick stir fry to warm things up!

Side Dishes

If you feel like you need some protein with this meal check out my Korean Beef Recipe or Better Than Take-Out Crispy Sesame Beef. Chicken or shrimp would be super good too.

You could also serve this alongside some more vegetables or pot stickers!

More Asian Inspired Recipes to Try!

• Ramen Stir Fry
• Kung Pao Chicken (Family Favorite!)
• Chicken Pad Thai Recipe
• Bang Bang Chicken
• Easy Fried Rice Recipe

Give this Chow Mein Recipe a try tonight and see if you like them as much as my family does.

Printable recipe is below! Enjoy, friends.

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Chow Mein Recipe

Make amazing Chow Mein in 15 minutes! These noodles are highly adaptable and you can make them sweet or spicy, however, you like! Love this recipe.

Course Dinner

Cuisine Asian

Keyword Chow Mein, Chow Mein Noodles, Chow Mein Recipe

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 servings

Calories 128kcal

Author Lauren Brennan

Ingredients

• 4 packages ramen noodles* or yakisoba noodles
• 2 tablespoons olive oil
• 1/2 small onion diced
• 10 oz shredded cabbage
• salt & pepper to taste
• 1 1/2 teaspoons ground ginger or grate in a little fresh ginger
• 2 teaspoons sugar
• 1 teaspoon granulated garlic
• 1/4 cup soy sauce
• 2 teaspoons sesame oil

US Customary – Metric

Instructions

• Cook ramen noodles in boiling water until chewy and *just* cooked. Drain and set aside.
• In a large skillet, heat olive oil over medium-high heat. Sauté onion, cabbage, salt, pepper, ginger together until tender.
• Toss together with cooked noodles, sugar, garlic, soy sauce, and sesame oil until heated through.
• Serve hot.

Video

Notes

*You are welcome to use fresh ramen or yakisoba noodles in place of the cheap ramen.

Nutrition

Calories: 128kcal | Carbohydrates: 9g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 844mg | Potassium: 190mg | Fiber: 2g | Sugar: 5g | Vitamin A: 70IU | Vitamin C: 27mg | Calcium: 34mg | Iron: 0.8mg

The post Chow Mein appeared first on Lauren's Latest.

Not Your Average Tomato Bisque

I’m not sure there is a better tomato soup I love more than this Tomato Bisque. This is a recipe that I got from my Mom who got it from a lady at church. She served it one night at a church event and basically made everyone fall in love with tomato bisque.

Typically, most tomato soup recipes are one-note and plain and boring, but THIS one…oh my goodness gracious…this is anything but plain and boring. It’s fabulous. I want to bathe in it that’s how good it is. Seriously delicious. Eat this with a little-grilled cheese sandwich and you’re in heaven. Or maybe try some homemade crackers?!

But first, what’s the difference between soup and bisque?

Technically, soup is a very general term. It can mean broth-based, cream-based, chowders, or bisques. Bisque is a kind of soup, generally creamy, very smooth, and made with some kind of shellfish or roasted/sauteed vegetables. All bisques are soups but all soups are not bisques.

This Tomato Bisque recipe isn’t completely smooth because I like it to have a little texture, but feel free to blend it completely smooth!

Substitutions

One of the things I love about soups is that I can sneak a bunch of vegetables in there without anyone knowing! In this recipe, I add onions, carrots and celery. Use what you have! Here are a couple common substitute ingredient questions I get asked.

Vegetable Stock – If you want to make this soup completely vegetarian friendly, substitute chicken broth with vegetable stock.

Whole Milk – You can substitute Half & Half with whole milk if you’re wanting a “lighter” option or happen to have whole milk on hand.

If tomato bisque isn’t your thing here are some other soups that will knock your socks off: Chicken Noodle Soup with Homemade Noodles, Cream of Cauliflower Soup, Taco Soup Recipe & Broccoli Cheese Soup.

How to Make Tomato Bisque

Do not be fooled by the fancy name! Tomato Bisque is such an easy soup to make! For full details, see the recipe card down below. Here is what you can expect when making this recipe.

Sauté Chopped Veggies

In a large pot, melt butter. Stir in celery, onion, and carrot and sauté until veggies are soft.

Add Flour to Veggies + Remaining Ingredients (except Half & Half + Curry Powder)

Sprinkle flour over vegetables and stir. Not including the half & half and curry powder, mix in the rest of the ingredients, cover, and simmer, stirring occasionally.

Puree Soup

Puree soup with an immersion blender or a regular blender (but be really careful! Its HOT STUFF!). Pour blended soup back into the soup pot.

Stir in Half & Half, Curry Powder + Serve!

Stir in half & half and curry powder. DO NOT boil once this has been added!

Serve your tomato bisque hot!

Blending Soup Smooth

I really like using an immersion blender. It’s so darn convenient. This is the one I have and it’s great!

If you are one who does not have an immersion blender, a high powdered blender works just as well. This is the blender I have and it works wonders.

Storing Leftover Creamy Tomato Bisque

Store any leftover Tomato Bisque in an airtight container in the fridge for 3-4 days.

Can I freeze Tomato Bisque?

Unfortunately, no. Soups with any cream or milk in them tend to separate when frozen, and tends to change the texture from smooth to grainy.

Love Warm, Comforting Soup? Try These Favorites:

• Sweet Potato Curry Soup
• Tomato Basil Soup Recipe
• Chicken Pot Pie Soup
• Hamburger Soup
• Loaded Baked Potato Soup

Printable recipe is below! Save save save this recipe, folks. It’s so tasty!

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Creamy Tomato Bisque

This Creamy Tomato Bisque is absolutely sinful! Eat with a grilled cheese sandwich or another side dish that you enjoy.

Course Lunch, Soup

Cuisine American

Keyword Tomato Bisque, Tomato Bisque Recipe, Tomato Bisque Soup

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4 Servings

Calories 479kcal

Author Lauren

Ingredients

• 1/4 lb. butter
• 1 cup celery chopped
• 1 cup onion chopped
• 1/2 cup carrot chopped
• 1/3 cup flour
• 28 oz. diced tomatoes 1 can
• 2 teaspoons sugar
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 4 cups chicken broth  or vegetable broth
• 1/2 teaspoon curry powder
• 2 cups half & half

US Customary – Metric

Instructions

• In a large pot, melt butter over medium-low heat. Stir in celery, onion, and carrot and sauté until veggies are soft, 10-15 minutes.
• Sprinkle flour over vegetables and stir until well incorporated. Mix in the rest of the ingredients and cover and simmer 30-45 minutes, stirring occasionally. 
• Puree soup with an immersion blender or a regular blender (but be really careful! Its HOT STUFF!) until smooth. Pour blended soup back into the soup pot. 
• Stir in 2 cups half & half with 1/2 teaspoon curry powder. DO NOT boil once this has been added! Serve hot!

Notes

You could use whole milk, but after the 1/4 lb. of butter, why would you choose the ‘lighter’ option?!

Nutrition

Calories: 479kcal | Carbohydrates: 30g | Protein: 8g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 105mg | Sodium: 1165mg | Potassium: 904mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4155IU | Vitamin C: 40.7mg | Calcium: 240mg | Iron: 3.4mg

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What Are You Looking For?

Chicken and Dumplings, Tomato Basil Tortellini Soup, White Chicken Chili, Chicken Noodle Soup, or whatever you’re craving, this list has it! Whichever recipe you choose first, it’s sure to leave your belly full and happy and we won’t judge you for licking the bowl clean. Dig in!

Creamy Chicken Wild Rice Soup

This Creamy Chicken Wild Rice Soup is the perfect warm and comforting meal for the upcoming cold winter months. Filled with lots of veggies and wholesome wild rice, your family will fall in love with this recipe.

Cauliflower Soup (Instant Pot & Slow Cooker Directions)

Instant Pot Cauliflower Soup is a low carb, easy and tasty dinner for those chilly nights ahead this fall! Grab your preferred appliance, some bacon (yum!), and this comforting recipe.

Chicken Gnocchi Soup

An Olive Garden copycat recipe, this Chicken Gnocchi Soup is creamy, flavorful and really easy to make. Flavorful carrots, chicken and gnocchi cooked together in a thick and creamy broth, this soup will become your new fall favorite!

Loaded Baked Potato Soup

This 25-minute Loaded Baked Potato Soup is super simple and delicious! Perfect for busy weeknights this fall. Top with traditional baked potato toppings and then enjoy!

Broccoli Cheese Soup

Creamy, cheesy and oh so yummy, this Broccoli Cheese Soup will knock your socks off! A quick and comforting weeknight meal that tastes great! Grab some broccoli and cheese and get cooking! 

Tomato Basil Tortellini Soup

This Tomato Basil Tortellini Soup is a super easy vegetarian meal that is packed full of tomatoes, seasonings, and cheesy tortellini! It’s a really quick meal that comes together in a cinch. It’s comforting but not too heavy. Perfect for those chilly evenings.

Creamy Tomato Bisque

This soup is filled with lots of veggies, plus butter and cream for good measure and blended to perfection! I like mine a little chunky, but feel free to keep that blender going until it’s completely smooth. 

Taco Soup

This Taco Soup is healthy, hearty, easy, and delicious, it will make you want to give up tacos completely and commit to just soup! My favorite part is all the toppings to load on top!

Beef Stew ( Crockpot Recipe)

A comforting, classic recipe for beef stew – crockpot version! Tender beef chunks with carrots and red potatoes all wrapped up in a buttery, velvety thick gravy. The longer it cooks, the tastier it gets. Like a big warm slow cooker beef stew hug straight from my kitchen to yours.

Pumpkin Soup

This Creamy Pumpkin Soup is filled with lots of spices, maple syrup, pumpkin, and heavy cream making it savory, a little sweet and so creamy! Top with pepitas for a light crunch.

Vegetable Beef Soup

Filled with tender stew meat, comforting broth and tons of veggies, this Vegetable Beef Soup is a delicious, filling and hearty soup. Perfect for dinner as we get into the chilly Fall months. Make it on the stove or in the crockpot, I’ve got directions for both! 

Chicken Pot Pie Soup

This Chicken Pot Pie Soup is a lighter, lower-calorie version of Chicken Pot Pie that is faster and easier to make but just as delicious! Packed with veggies, shredded chicken and seasonings, you’ll have a quick and healthful weeknight meal, in less than 30 minutes.

Creamy Sausage Kale Soup

Made with Italian Sausage, kale, and potatoes, this Creamy Sausage Kale Soup is exactly what you need to warm up on a cold day! And yes, it is a Zuppa Toscana copycat recipe! The sweet Italian sausage flavors the creamy broth and the potatoes and kale add substance to make this hearty and healthful. It’s a relatively quick recipe to make and doesn’t take a bunch of prep work.

Crockpot Chicken Tortilla Soup

This recipe is so tasty and will feed a crowd! Very hearty, very healthy and is particularly divine with lots of cheese, sour cream, cilantro, crushed tortilla chips and anything else you want to throw up on top. 

Classic Chicken Noodle Soup

The most delicious, comforting Classic Chicken Noodle Soup Recipe! Ready in 30 minutes and perfect for chilly or sick days!

Sweet Potato Curry Soup

You all will LOVE Sweet Potato Curry Soup. Warm, creamy, and {mostly} nutritious. It’s super delish and takes almost zero elbow grease. AND, it’s full of yummy spices that will make you want to get cozy by a fire and put on heavy turtleneck sweaters.

Minestrone Soup

This flavorful classic Minestrone Soup recipe is warm, satisfying, and packed full of nutrition. Perfect for the colder months and even more perfect in a homemade bread bowl.

Hamburger Soup

This humble and simple Hamburger Soup recipe is the perfect comforting dinner or quick weeknight meal. Filled with ground beef and veggies with a hearty and flavorful broth, this soup will make it to the weekly rotation this Fall.

White Chicken Chili

You have to give this White Chicken Chili a try! It is creamy, a little spicy, filling, and filled with nutrition. Make a big pot, serve with rice and it will seem bottomless. The perfect meal for a crowd on a cold evening.

No Bean Chili

This No Bean Chili is a hearty and healthy recipe, filled with turkey and tons of vegetables! This meal comes together quickly and is perfect for a busy weeknight dinner! 

Homemade Chili

You’ll never need another Chili Recipe again! This is the most basic, family-friendly, veggie-filled, delicious, one-pot chili recipe ever

Chicken and Dumplings

A homemade, easy Chicken and Dumplings recipe that is both comforting and tasty! Warm broth with tender chicken and buttery dumplings. Perfect for Fall!

Creamy Carrot Soup

This Creamy Carrot Soup is simplicity at its finest. A ridiculously easy, thick and creamy soup that is made with carrots, onions and potatoes. It’s the perfect comforting soup for Fall.

Cream of Mushroom Soup

This Cream of Mushroom Soup is as easy as they come. Lots of straightforward ingredients, simple steps, and a delicious end product.

Crockpot Sweet Corn Chowder with Sausage

Fall is upon us and nothing is quite as comforting {or easy!} as a warm, creamy Sweet Corn Chowder Recipe with Sausage from your slow cooker.

I hope you find a new favorite soup recipe from this list. There are so many good ones! Be sure to save, print, bookmark or share your favorites. Happy Fall cooking, friends!

The post 25 Fall Soup Recipes appeared first on Lauren's Latest.

Lots of Fresh Veggies

Here is an amazing late summer salad that will have you drooling. Or swooning. Or both. So much goodness in one bowl! Lots of veggies chopped up, served all together with a simple apple cider-based vinaigrette.

How to Make Corn, Tomato & Avocado Salad

This salad comes together fairly easy. Mostly just chopping veggies, and then charring the corn. If you’re unsure how to char corn, I have a great step by step tutorial about how to grill corn that can help you!

Shuck, Cook + Grill Corn

Shuck fresh corn and wrap individually in plastic wrap. Microwave all three cobs for 4-5 minutes. Remove from microwave and unwrap carefully. Grill (either indoors or outdoors) to char the kernels on the outside. There is nothing better than charred corn! Set aside to cool.

Chop Remaining Veggies

Chop fresh pepper, tomatoes, avocados, zucchini, basil and roasted peppers and add to a large bowl. Cut kernels off of the cob and add to salad.

I used a lot of basil in this salad. Feel free to start out with half of the amount and add more and more in as desired. There is fresh zucchini in this salad and you won’t even taste it! Zucchini is a great veggie to add for extra nutrition while going mostly undetected.

Make the Dressing

For the dressing, whisk apple cider vinegar, olive oil, salt, garlic, sugar and ground pepper together until well combined. Pour over salad and toss.

Refrigerate or serve immediately.

Storing Corn, Tomato & Avocado Salad

This salad is best eaten the day you make it. The longer it sits, the basil will begin to wilt. That being said, it will stay fresh in the fridge for 2-3 days in an airtight container.

Make Ahead

This is a great salad to make ahead of time. Chop everything up and put in a bowl, make the dressing. Store separately in the fridge until just before ready to serve. Add the dressing and toss when ready to serve.

Love Corn, Tomato & Avocado Salad? Give These Salad Recipes a Try…

• Italian Pasta Salad
• Cucumber Tomato Salad
• Caprese Salad Recipe
• Broccoli Salad with Bacon

Hope your weekend has been amazing! Be sure to save, print, bookmark or share this recipe to keep it handy. Enjoy, friends!

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Corn, Tomato & Avocado Salad

Corn, Tomato & Avocado Salad is a healthy salad perfect for the late summer months. Filled with fresh corn, avocados, sweet basil, cherry and golden tomatoes, peppers and zucchini. 

Course Salad

Cuisine Mexican

Keyword corn tomato avocado salad

Prep Time 15 minutes

Cook Time 8 minutes

Total Time 23 minutes

Servings 6 servings

Calories 237kcal

Ingredients

• 3 ears corn
• 1 orange pepper diced
• 1 large zucchini diced
• 2 ripe avocados diced
• 16 oz roasted red peppers chopped
• 10 oz golden cherry tomatoes halved
• 10 oz cherry tomatoes halved
• .66 oz container basil chopped

for the dressing:

• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 1 clove garlic finely minced
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon ground pepper

US Customary – Metric

Instructions

• Shuck fresh corn and wrap individually in plastic wrap. Microwave all three for 4-5 minutes. Remove from microwave and unwrap carefully. Grill (either indoors or outdoors) to char the kernels on the outside. Set aside to cool. Chop fresh ingredients and add to a large bowl. Cut kernels off of the cob and add to salad.
• For the dressing, whisk all ingredients together until well combined. Pour over salad and toss. Refrigerate or serve immediately.

Nutrition

Calories: 237kcal | Carbohydrates: 16g | Protein: 4g | Fat: 19g | Saturated Fat: 3g | Sodium: 1449mg | Potassium: 859mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1615IU | Vitamin C: 93mg | Calcium: 64mg | Iron: 2mg

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What are Fried Green Tomatoes Anyway?

Fried Green Tomatoes isn’t just one of the best movies ever!!!…but are a classic Southern dish prepared with unripened tomatoes. Green tomatoes are just (red) tomatoes that haven’t ripened yet. They are firmer and not as juicy as a ripe tomato and they also have more of a tangy, yet milder taste. To make Fried Green Tomatoes, unripened tomatoes are generously coated with a Panko and cornmeal seasoned breading and fried until golden brown and crispy. They are tasty eaten plain, with a little salt sprinkled on top or dipped in various dipping sauces such as remoulade sauce, ranch dressing, or hot sauce.

You can most easily find green tomatoes early in the growing season, as well as towards the end of summer growing season, when the weather isn’t as warm as tomatoes need to finish ripening. Dishes like this come in handy when an early frost puts an end to summer gardening and you’re left with green tomatoes on the vine.

How To Make Fried Green Tomatoes

Simply slice up your favorite type of tomatoes, dredge them in flour, egg and Panko/cornmeal and fry until golden brown and crispy. For full recipe details and ingredient measurements, see the printable recipe card down below. Here is what you can expect while making this recipe.

Prep Tomatoes + Heat Oil in Pan

Slice tomatoes 1/2 inch thick.

Heat oil in a pan (about 1/2 inch deep – enough to fully submerge tomatoes) on medium/high heat.

Prep Dredging Ingredients in 3 Separate Dishes

Whisk flour, salt and pepper in a wide dish. Whisk eggs and milk together in a separate wide dish. Whisk Panko and Cornmeal together in another wide dish.

Dredge Tomatoes to Coat

Dredge tomatoes in flour, then egg mixture, then panko/cornmeal mixture.

Fry Tomatoes

Carefully place tomatoes into pan and fry on each side until golden brown, being careful not to overcrowd the pan. You may have to do this in batches depending on the size of your pan.

Remove From Pan, Salt + Serve

Place browned tomatoes on paper towel lined platter, sprinkle with salt and serve immediately with a remoulade or dipping sauce of your choice.

What to Serve with Fried Green Tomatoes

• Oven Fried Chicken
• Classic Eggs Benedict
• Smoked Sausage Mac and Cheese
• Easy Oven Baked Ribs

Storing Leftovers

While these are best eaten immediately, you can store leftover Fried Green Tomatoes in an airtight container in the fridge for up to 3 days. To reheat, you can throw them in a hot skillet with a little oil or if you have an air fryer, they reheat and crisp up great there too.

Give These Recipes a Try…

• Fried Zucchini
• Zucchini Fritters
• Chicken Kabobs
• Cucumber Tomato Salad
• Corn,Tomato & Avocado Salad

Enjoy these golden little gems! The printable recipe card is below. Be sure to print/save/bookmark and share this recipe. Enjoy, friends!

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Fried Green Tomatoes

Fried Green Tomatoes are unripened tomatoes generously coated with a Panko and cornmeal seasoned breading and fried until golden brown and crispy. These are a must have in the summer when tomatoes are in season.

Servings 4

Ingredients

• avocado oil or any neutral oil, for frying
• 4 green tomatoes large
• ½ cup milk
• 2 eggs beaten
• 1 cup flour
• ½ cup panko bread crumbs
• ½ cup cornmeal
• 2 tsp salt
• 1 tsp black pepper

Instructions

• Slice tomatoes 1/2 inch thick
• Heat oil in a pan (about 1/2 inch deep – enough to fully submerge tomatoes) on medium/high heat.
• Whisk flour, salt and pepper in a wide dish
• Whisk eggs and milk together in a separate wide dish.
• Whisk Panko and Cornmeal together in another wide dish
• Dredge tomatoes in flour, then egg mixture, then panko/cornmeal mixture.
• Carefully place tomatoes into pan and fry on each side until golden brown, being careful not to crowd the pan. You may have to do this in batches depending on the size of your pan.
• Place browned tomatoes on paper towel lined platter, sprinkle with salt and serve immediately with a remoulade or dipping sauce of your choice.

The post Fried Green Tomatoes appeared first on Lauren's Latest.

Make Fresh Tomato Salsa Your Own

This salsa is a take on my Homemade Salsa Recipe, but uses FRESH tomatoes instead of canned since they are now in season. If you are finding this post when tomatoes are not in season, feel free to use canned. Making salsa is a great way to use garden ripe tomatoes. This salsa is made with simple ingredients and easy to adjust the the flavors to the way you like it. Make it more or less spicy, chunky or smooth…however you like. Serve with Tortilla chips for an afternoon snack or as topping to any Mexican dish.

How To Make Fresh Tomato Salsa

Throwing this together is super simple and ready in about 10 minutes. All you need for equipment is a blender or food processor. For full recipe details and ingredient measurements, see the printable recipe card down below.

Prep

Roughly chop tomatoes, onion and jalapeño.

Process All Ingredients

Place all ingredients into a blender or food processor. Pulse a few times until desired texture is reached. Taste, adjust seasonings as needed.

Serve

Serve with Tortilla Chips. Yum!

What Tomatoes are Best for Salsa?

I love the taste of fresh tomatoes in salsa. Honestly, any fresh tomato will do here…even better if you pulled them straight from your garden. You want to make sure that the tomatoes you use are firm, and a deep red color.

Storing Fresh Tomato Salsa

Store salsa in airtight containers for up to 3 weeks in refrigerator.

To Freeze

Place in a freezer safe, airtight container and into the freezer. Salsa should stay fresh for 3 months.

Love Salsa? Give these Recipes a Try…

• Grilled Corn Salsa Recipe
• Fresh Mango Salsa
• Holiday Cranberry Salsa
• Teedo’s Famous Salsa

Simple as that! Put your garden tomato haul to good use with this salsa recipe! The printable recipe card is below. Be sure to save/print/bookmark and share this recipe. Have a great day, friends!

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Fresh Tomato Salsa

This Salsa Recipe is so fresh and easy to make! You only need a few basic ingredients and 10 minutes. Adapt as you like!

Course Appetizer

Cuisine Mexican

Keyword fresh salsa recipe

Prep Time 10 minutes

Total Time 10 minutes

Servings 6 cups of salsa

Calories 44kcal

Equipment

• food processor

Ingredients

• 12 whole tomatoes roughly chopped
• 1 large vidalia onion roughly chopped, about 1 cup
• 1 jalapeno seeded and roughly chopped
• 1/2 bunch cilantro about 1 cup
• 1 lime juiced
• 1/2 teaspoon salt or more to taste
• 1/2 teaspoon pepper
• 1 1/2 teaspoons sugar

US Customary – Metric

Instructions

• Place all ingredients into a blender or food processor. Pulse a few times until desired texture is reached. Taste, adjust seasonings, and serve with chips.
• Store salsa in airtight containers for up to 3 weeks in refrigerator.

Nutrition

Calories: 44kcal | Carbohydrates: 10g | Protein: 1g | Sodium: 21mg | Potassium: 397mg | Fiber: 2g | Sugar: 6g | Vitamin A: 265IU | Vitamin C: 25.2mg | Calcium: 67mg | Iron: 2.1mg

The post Fresh Tomato Salsa appeared first on Lauren's Latest.

What is Tomato Pie?

Tomato Pie is a tasty traditionally southern dish that is enjoyed all over the world. It’s a savory pie made with chopped fresh garden tomatoes and basil, topped with a creamy mayonnaise/cheese mixture, then baked in a pie crust shell until golden brown and bubbly. Slice and serve it like a pie, warm or room temperature, as the main dish or side.

Fail Proof Pie Crust

You can use a store bought pie crust- no problem (and less mess). If you want to make your own from scratch, I have a fail proof pie crust recipe that I love and is easy to make.

What Kind of Tomatoes are Best in a Tomato Pie?

I’ve made this pie with a couple different types of tomatoes and they all work well. The heirloom tomatoes used in today’s recipe make for a beautiful presentation, but I also recommend using Roma tomatoes. Roma tomatoes are a more firm tomato that are not as juicy and don’t contain as much liquid as other tomatoes. This is important because if your tomatoes contain a lot of liquid, they can cause your crust to get soggy. That being said, you can be successful making this recipe with any type of garden tomato as long as you draw out the moisture properly. More on that later.

How To Make Tomato Pie

Using up all those garden tomatoes towards the end of summer is a great feeling. This Tomato Pie recipe is savory and delicious and comes together with 3 different cheeses, tomatoes, basil and a handful of other ingredients. For full recipe details, see the printable recipe card down below.

Prep Pie Crust + Preheat Oven

Prepare pie crust into pie or fluted tart pan and refrigerate for at least 30 minutes before filling/baking. Preheat oven.

Slice Tomatoes and Draw Out Moisture + Slice Shallots

Slice tomatoes into 1/4 inch thick slices removing seeds as you go, and place in a single layer on a paper towel lined surface. You can also layer tomatoes around a colander to dry the moisture out that way.

Sprinkle 1 tsp of salt to tomatoes to draw out moisture. Let sit for 30 minutes.

Slice shallots very thinly and set aside.

Make the Filling

Combine mayonnaise, egg, all 3 cheeses, salt and pepper. Set aside.

Assemble the Pie + Bake

Pat tomatoes dry with a paper towel.

Pull out your pie crust and quickly begin layering your ingredients beginning with a third of the cheese mixture at the bottom. Layer a third of your tomatoes in an overlapping pattern, followed by a third of the shallots and basil. Continue to layer in this order so the final layer is overlapping tomatoes, shallot and basil (for a beautiful presentation). Bake at 425° for 30-45 minutes or until lightly golden brown.

Cool + Serve

Allow to cool completely before cutting into 8 equal pieces. Tomato Pie can be served warm or at room temperature.

What To Serve With Tomato Pie?

Tomato pie is one of those dishes that can act as a main dish or as a side dish/appetizer. Here are few ideas for dishes that pair well with Tomato Pie.

• Smoked Pork Butt
• Baked Chicken Legs
• Zucchini Fritters
• Corn on the Cob
• Pasta Salad
• Fried Zucchini
• Grilled Asparagus

Storage Directions

For pies in general, I usually leave the pie in the pan/plate it was baked in. Tightly wrap plastic wrap over the top and store in the fridge. Tomato Pie will stay fresh for 4-5 days. You could also transfer it to an airtight container with a lid.

Can I Freeze Tomato Pie?

I would say no, because tomatoes and mayonnaise don’t freeze and thaw very well. The juice from tomatoes will cause the crust to become soggy.

Love Tomatoes? Give These Recipes a Try….

• Tomato Basil Tortellini Soup
• Cucumber Tomato Salad
• Tomato Basil Soup
• Vegetarian Spaghetti Sauce
• Caprese Salad

I hope you love this recipe as much as we do! Be sure to save/print/bookmark and share this recipe with your friends and family. The printable recipe card is below. Have a great weekend, friends!

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Tomato Pie

Tomato Pie is one of the best ways to use up some of your fresh garden tomatoes. For this savory side dish, appetizer or even main course, simply layer fresh tomatoes, shallots, basil and a delicious cheese mixture in a pie crust and bake away!

Course Appetizer, Dinner, Side Dish

Cuisine American, Southern

Keyword Tomato, Tomato Pie

Prep Time 45 minutes

Cook Time 45 minutes

Servings 8

Calories 402kcal

Ingredients

• 1 Pie Crust prepared

For the filling

• 2 ½ lbs tomatoes sliced about 1/4 inch
• 1 tsp salt for tomatoes
• 2 shallots thinly sliced
• ½ cup basil chiffonade
• 3/4 cup mayonnaise
• 1 egg beaten
• ½ cup parmesan cheese grated
• 1 cup mozzarella cheese shredded
• 1 cup sharp cheddar cheese shredded
• 1 tsp salt
• black pepper freshly ground, to taste

Instructions

• Prepare pie crust into pie or fluted tart pan and refrigerate for at least 30 minutes before filling/baking.
• Preheat oven to 425° F.

Prepare Tomatoes and Shallots:

• Slice tomatoes into 1/4 inch thick slices removing seeds as you go, and place in a single layer on a paper towel lined surface.
• Sprinkle 1 tsp of salt to tomatoes to draw out moisture. Let sit for 30 minutes.
• Slice shallots very thinly and set aside.

For filling:

• Combine mayonnaise, egg, all 3 cheeses, salt and pepper. Set aside.

Put it all together:

• Pat tomatoes dry with a paper towel.
• Pull out your pie crust and quickly begin layering your ingredients beginning with a third of the the cheese mixture at the bottom. Layer a third of your tomatoes in an overlapping pattern, followed by a third of the shallots and basil. Continue to layer in this order so the final layer is overlapping tomatoes, shallot and basil (for a beautiful presentation).
• Bake at 425° for 30-45 minutes.
• Cool completely before cutting into 8 equal slices.
• Can be served warm or at room temperature.

Nutrition

Calories: 402kcal | Carbohydrates: 18g | Protein: 12g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 59mg | Sodium: 1098mg | Potassium: 421mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1589IU | Vitamin C: 20mg | Calcium: 273mg | Iron: 1mg

The post Tomato Pie appeared first on Lauren's Latest.

But Wait, What is a Zucchini Fritter?

When I think of a fritter, my mind thinks “apple fritters“. But, in this case we are taking grated zucchini, adding it to a batter made of onion, flour, egg and herbs and deep frying to perfection.

What to Serve with Zucchini Fritters

Pair these delicious little gems with a zesty dip, sour cream or throw them into a salad. Other ideas include pairing them with a protein. Baked Salmon, Baked Chicken Legs or Grilled Flank Steak are all great options.

How to Make Zucchini Fritters

Making Zucchini Fritters is easy and takes only 15 minutes start to finish! For full recipe details, see the printable recipe card down below.

Make Fritter Batter

Grate zucchini into large bowl (I use a medium grater). Squeeze excess water out of zucchini (this should be about 1 cup). Stir in onion, egg, flour, baking powder, salt, cheese and any herbs until combined.

Fry the Fritters

Over medium to medium high heat, melt 1 tablespoon butter in large skillet. Drop batter by the tablespoonful into hot pan, flattening out to be 3-4 inches in diameter, 1/4-1/8 inch thick.

Cook 1 minute until bottoms are deep brown and flip. Gently press. Cook 30 more seconds, remove to plate and sprinkle with salt. Melt more butter into hot pan and repeat until no more batter remains.

Serve fritters warm with desired toppings.

Zucchini Fritter Topping Ideas

While these are delicious the way they are, here are some common topping ideas to garnish your fritters. Feel free to use whatever sounds good to you!

• sour cream
• grated cheddar cheese
• green onions
• tzatziki sauce
• garlic yogurt sauce

Why are My Fritters Soggy?

Zucchini holds a lot of moisture. This is why zucchini is so great in baked goods! But even in baked goods, you need to soak up most of the moisture, or you’ll have a soggy end result. The easiest way to do this is to lay a few paper towels over the top of your grated zucchini and press down gently to absorb the extra water. Or wrap in a cheesecloth or tea towel and squeeeeeeze!

Storing Zucchini Fritters

Zucchini Fritters are best eaten the day they are made, but the good news is that you can store them in an airtight container in the fridge for 2-3 days. Beyond that, they get mushy and basically fall apart.

Can I Freeze Zucchini Fritters?

Yes! These work great for a make ahead appetizer. After they have cooled completely, transfer to a sheet pan and line single layer with fritters. Place into the freezer for a few hours until frozen solid. After completely frozen, place them into a freezer safe airtight bag or container. Fritters will stay fresh for 2 months in the freezer. Thaw before reheating in oven or air fryer.

Love Zucchini? Give These Zucchini Recipes a Try…

• Lemon Zucchini Cookies
• Zucchini Brownies
• Fried Zucchini
• Sausage and Peppers Stuffed Zucchini Boats
• Chocolate Zucchini Cupcakes with Chocolate Frosting

So easy, right? I love a simple way to get more veggies into a meal. The printable recipe card is below. Be sure to save/print/bookmark or share this recipe. Have a fantastic day, friends!

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Zucchini Fritters

Zucchini fritters are perfect for a fast and easy snack or light lunch. Top with sour cream, cheddar cheese or even green onions and enjoy!

Course Appetizer

Cuisine American

Keyword zucchini fritters

Prep Time 10 minutes

Cook Time 2 minutes

Total Time 12 minutes

Servings 8 small fritters

Calories 49kcal

Author Lauren’s Latest

Ingredients

• 1 medium zucchini grated
• 3 tbsp onion finely grated
• 1 egg
• 3 tbsp all purpose flour
• 1/8 tsp baking powder
• 1/8 tsp salt
• 2-3 tbsp butter for frying
• 1/4 c parmesan cheese grated
• 1 tbsp fresh dill or other fresh herbs, optional

desired toppings:

• cheese
• sour cream
• green onion etc.

US Customary – Metric

Instructions

• Grate zucchini into large bowl (I use a medium grater). Squeeze excess water out of zucchini (this should be about 1 cup). Stir in onion, egg, flour, baking powder, salt, cheese and any herbs until combined.
• Over medium to medium high heat, melt 1 tablespoon butter in large skillet. Drop batter by the tablespoonful into hot pan, flattening out to be 3-4 inches in diameter, 1/4-1/8 inch thick.
• Cook 1 minute until bottoms are deep brown and flip. Gently press. Cook 30 more seconds, remove to plate and sprinkle with salt. Melt more butter into hot pan and repeat until no more batter remains. Serve fritters warm with desired toppings.

Nutrition

Calories: 49kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 28mg | Sodium: 71mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 166IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg

The post Zucchini Fritters appeared first on Lauren's Latest.

What to Serve with Fried Zucchini?

Serving fried zucchini as a side or appetizer is an easy addition to a meal. I like to serve it with a protein such as fish, chicken or steak. Here are a couple ideas to get you started.

• Baked Salmon
• Grilled Flank Steak
• Chicken Cordon Bleu Casserole
• Baked Chicken Legs

Why is my Fried Zucchini Soggy?

Zucchini holds a lot of moisture. This is why zucchini is so great in baked goods! But even in baked goods, you need to soak up most of the moisture, or you’ll have a soggy end result. The easiest way to do this is to lay a few paper towels over the top of your sliced zucchini and press down gently to absorb the extra water. Another method is to salt the zucchini before dredging in egg and the flour mixture, but I haven’t found that to be necessary.

How to Make Fried Zucchini

Making these is so quick and easy! For full recipe details and measurements, see the printable recipe card down below.

Slice Zucchini + Remove Moisture

Slice zucchini into 1/4 inch rounds, pat dry with paper towels.

Combine Ingredients + Beat Eggs Separately

In a small bowl, mix flour, salt and garlic powder. In a separate small bowl, beat eggs.

Heat Oil

Heat enough oil to cover the bottom of shallow pan.

What kind of Oil should I use?

You want to use a neutral oil like canola or avocado oil for frying.

Dredge Zucchini

While oil is heating up, dredge zucchini rounds in flour mixture, then egg, then flour mixture again.

Fry Zucchini

Fry zucchini in batches on medium heat for 2-4 minutes per side until browned. Once browned, remove from pan onto a paper towel lined platter. Repeat until all zucchini rounds are fried.

Add Parmesan Cheese + Serve

Sprinkle with freshly grated parmesan cheese. Serve!

Variations

For a different flavor, try adding chili flakes, parmesan cheese or cayenne pepper to the flour mixture before frying. You could also experiment with seasoned bread crumbs like Italian breadcrumbs or Panko breadcrumbs instead of flour.

Dipping Sauce

While Fried Zucchini tastes great as is, dipping them in ranch or marinara sauce takes these to the next level! Give it a try!

Storing Leftovers and Reheating Directions

Fried Zucchini is best when eaten right away. If you have leftovers, store them in an airtight container in the fridge for 1-2 days.

The best way to reheat them is in the oven or air fryer. You can broil them on low for a couple minutes…keeping a close eye on them to prevent burning! You can also place them in a 375 degree oven for 5 minutes or until heated through.

Love Zucchini? Give These Other Zucchini Recipes a Try!

• Soft Zucchini Bread (super easy!)
• Lemon Zucchini Cookies
• Zucchini Brownies
• Sausage and Peppers Stuffed Zucchini Boats
• Chocolate Zucchini Cupcakes with Chocolate Frosting
• Zucchini Pizza Boats

There ya go! Super simple recipe and an easy way to get some veggies into your meal. Be sure to print/save/bookmark/share this recipe! Leave a comment and let me know what you think! Have a great day, friends!

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Fried Zucchini

Fried Zucchini is wildly addicting and our favorite way to eat zucchini lately. Served as a side or appetizer, these will quickly disappear, just as fast as you can fry them up!

Course Appetizer, Side Dish

Cuisine American

Keyword fried zucchini, zucchini, zucchini chips

Prep Time 5 minutes

Cook Time 10 minutes

Servings 2

Calories 158kcal

Ingredients

• 1 zucchini sliced into 1/4 inch rounds
• 2-3 tbsp flour
• 2 eggs beaten
• course salt to taste
• ½ tsp garlic powder
• ¼ c parmesan cheese
• neutral oil such as Canola or Avocado, for frying

Instructions

• Slice zucchini into 1/4 inch rounds, pat dry with paper towels.
• Mix flour, salt and garlic powder. Beat eggs.
• Heat enough oil to cover the bottom of shallow pan
• Dredge zucchini rounds in flour, then egg, then flour again.
• Fry zucchini in batches on medium heat for 2-4 minutes per side until browned.
• Remove zucchini from pan onto a paper towel lined platter.
• Sprinkle with freshly grated parmesan cheese.

Nutrition

Calories: 158kcal | Carbohydrates: 10g | Protein: 12g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 172mg | Sodium: 271mg | Potassium: 345mg | Fiber: 1g | Sugar: 3g | Vitamin A: 531IU | Vitamin C: 18mg | Calcium: 190mg | Iron: 2mg

The post Fried Zucchini appeared first on Lauren's Latest.

But First, What is Caprese Salad?

A Caprese Salad (pronounced kuh·pray·zay) is a simple Italian salad made with fresh mozzarella, tomatoes, basil, salt, and olive oil. Like the Italian flag, this salad features the white, red, and green colors. It’s extremely popular and for good reason. One bite and you’ll understand the juicy sweet tomatoes paired with the herby basil and the creamy mozzarella is AMAZING.

Only 3 Main Ingredients

There are three main ingredients needed for a traditional Caprese Salad. While I include a few more for the overall recipe, these are the main ones that you’re going to want to find. Remember: since this recipe is only made up of a handful of ingredients, try to use the best quality ingredients you can find.

• Fresh Mozzarella. This mozzarella cheese is the kind that is softer, creamier, and packed in saltwater. I use Bocconcini which are the mini mozzarella balls, but the slices of mozzarella work just fine as well, cut into cubes.
• Fresh Tomatoes. I love using sweet grape tomatoes because regardless of the time of year, these always taste sweet and the quality is good. I hate a grainy tomato in the winter, so always gravitate towards the grape or cherry tomatoes most of the time. If you can find some ripe heirloom tomatoes, by all means, use those. But in case you can’t find those or don’t want to spend the money, the grape tomatoes work great!
• Fresh Basil. Herby and delicious, this is the last ingredient needed for a classic Caprese Salad. There is no real substitute for this and bonus: it’s super easy to grow yourself!

For the Garlic Balsamic Dressing

Honorable mentions for my recipe include balsamic vinegar, pepper, olive oil, garlic and a few extra lettuce greens to fill the salad out more and make it go a little further. If you’re feeding a crowd, this is a great way to stretch a dollar. Of course, the addition of lettuce is totally optional.

Make it a Meal!

You could add this salad with a protein to make it a meal. Chicken Parmesan would be super tasty with this salad recipe.

How to Make Caprese Salad

There are very few {healthy} foods I love much more than brownies. And cookies. And fries. But one thing that actually makes my heart go pitter-patter is a really good salad. More specifically, this Caprese salad. This Italian salad is delicious on its own, but particularly good with my homemade garlic balsamic dressing. SO so tasty!

Follow these quick and simple steps to make your tasty salad.

Assembling the Salad

Place baby greens onto a serving platter. Top with bocconcini (mini mozzarellas), tomatoes, basil, and pepper.

When plating, try putting blocks of color together instead of spreading everything out evenly over the top to make it look pretty. That’s what I did in these photos and it makes for a beautiful presentation.

Making the Balsamic Dressing

I LOVE a good garlicky dressing and this one does not disappoint. While balsamic vinegar is a traditional topping for this salad, the garlic isn’t. But I’m not one to shy away from making the classics a tiny bit more flavorful and garlic seemed like an obvious choice.

Measure out garlic, dijon mustard, balsamic vinegar, olive oil, salt, and pepper into a small jar with a tight-fitting lid. Shake it up to emulsify, then drizzle it over the salad. Again, makes for a great presentation!

Can Caprese Salad Be Made Ahead of Time?

Yes! Absolutely you can make this ahead. Just be sure to store the dressing separately and as much moisture is removed from the fresh mozzarella as possible. Moisture tends to ruin the integrity of the other ingredients, so making sure there isn’t much is key. This Caprese Salad will last up to 3 days in the fridge. Right before serving, top with dressing.

This salad tastes best when freshly made and assembled. Plus it’s super quick to throw together.

Other Italian Favorites!

• Italian Pasta Salad
• Classic Margherita Pizza
• Stuffed Shells
• Lasagna
• Fettuccine Alfredo

And there you have it. Printable recipe card is below, make sure to save/pin/print this one out. Enjoy!

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Easy Caprese Salad

Nothing beats a Caprese Salad made with cherry tomatoes, fresh mozzarella, sweet basil and a homemade garlic balsamic dressing! The perfect salad all year long.

Course Salad, Side Dish

Cuisine Italian

Keyword caprese salad, caprese sald recipe

Prep Time 15 minutes

Total Time 15 minutes

Servings 4 servings

Calories 539kcal

Author Lauren Brennan

Ingredients

• 1 plastic container of washed baby greens any kind {about 6 cups}
• 1 lb. Bocconcini drained, patted dry and halved {baby mozzarella balls}
• 1 lb. grape tomatoes washed and halved
• 12 large basil leaves chopped
• cracked black pepper to taste

for the dressing-

• 1 clove garlic grated
• 4 teaspoons dijon mustard
• 4 tablespoons balsamic vinegar
• 7 tablespoons olive oil
• salt & pepper to taste

US Customary – Metric

Instructions

• Place baby greens onto a serving platter. Top with bocconcini, tomatoes, basil, and pepper.
• Measure all ingredients for dressing into a small jar with tight-fitting lid. Shake and drizzle over salad. Serve immediately.

Video

Nutrition

Calories: 539kcal | Carbohydrates: 7g | Protein: 21g | Fat: 49g | Saturated Fat: 11g | Cholesterol: 40mg | Sodium: 147mg | Potassium: 286mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1010IU | Vitamin C: 16mg | Calcium: 424mg | Iron: 0.6mg

The post Caprese Salad Recipe appeared first on Lauren's Latest.