Food, mustard seed sentinel

Oven Roasted Tomatoes

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I love tomatoes in any and every way possible. Sliced on a sandwich, chopped in salsa, cooked in sauce and fresh from the garden are all scrumptious. Tomatoes are versatile and delicious. One of my favorite ways to prepare the all-purpose tomato is roasted.

Roasted tomatoes have the most amazing flavor and are very easy to make. I love to use Romas when roasting tomatoes but any tomato will do. You can slice them thin or just halve them depending on how you will use your roasted tomatoes.

Add them to salads, soups, or sandwiches. Toss roasted tomatoes with some pasta, garlic, olive oil, and parmesan for a delicious simple meal. Compliment your main dish of chicken, fish or pork with some roasted tomatoes. Put some roasted tomatoes on a charcuterie board or the top of crostini.

There are numerous ways to use roasted tomatoes to add wonderful flavor and texture to just about any dish. It’s also a great way to preserve tomatoes since they can be kept in the freezer for up to six months. I hope you are inspired to give roasted tomatoes a try.

Happy Eating!

Peace I leave with you; my peace I give you. I do not give to you as the world gives. Do not let your hearts be troubled and do not be afraid. John 14:27

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Oven Roasted Tomatoes

Ingredients

2 pounds plum tomatoes

olive oil

Salt and pepper

Directions

  1. Preheat oven to 400℉
  2. Line a rimmed baking sheet with parchment.
  3. Slice tomatoes in half. Gently remove the seeds and stems.
  4. Place the sliced tomatoes on prepared baking sheet.
  5. Drizzle with olive oil and salt and pepper.
  6. Bake for 35 to 40 minutes until tomatoes begin to carmelize.
  7. Cool and add them to your favorite dish.

Notes:

Store roasted tomatoes in the refrigerator for up to 5 days or freeze for up to 6 months.

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Crostini

Ingredients

Baguette

Olive oil

Directions

  1. Preheat oven to 350℉
  2. Slice baguette into ¼ inch rounds.
  3. Brush each side with olive oil and place on a baking sheet.
  4. Bake for 15 minutes until crisp and golden brown.

Notes:

Add whatever toppings you like to the crostini.

I topped mine with ricotta cheese, roasted tomatoes, and fresh oregano.

For this recipe and more go to Mustard Seed Sentinel.

https://www.mustardseedsentinel.com

Food, mustard seed sentinel

Teriyaki Chicken Kabobs

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My family loves kabobs. They are a fun, delicious way to cook meat and vegetables. You can easily customize them for each person. The possibilities are limitless as to what type of kabobs you can create. 

These teriyaki kabobs are fantastic. The marinade is the perfect balance of tangy, savory and spicy. Making your own teriyaki sauce takes just a few minutes, and the freshness and flavor can’t be beat. It’s better than any store-bought teriyaki sauce. 

I am not an expert on the grill, but my husband is. He has been grilling kabobs our entire marriage, which is a very long time. Well over a quarter of a century of cooking over open flame. This is his teriyaki recipe, and it’s a winner. So fire up that grill, and get ready to dig into a delightful meal.

Happy Eating!

For we walk by faith, not by sight. 2 Corinthians 5:7

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Teriyaki Chicken Kabobs 

Ingredients

2 cups pineapple juice

2 cups low sodium soy sauce 

½ cup brown sugar

5 cloves crushed garlic

1 tablespoon fresh grated ginger

¼ teaspoon black pepper

¼ teaspoon red pepper flake

4 chicken breasts cut into bite sized pieces

2 tablespoons cornstarch to thicken the sauce (do not add to the marinade)

1 tablespoon of water to mix with the cornstarch

Optional for the kabobs

pineapple chunks

yellow onion chopped

red onion chopped

sliced green onion for garnish

Directions

  1. In a large mixing bowl combine pineapple juice, soy sauce, brown sugar, garlic, ginger, black pepper, and red pepper flake. You will have 4 cups total.
  2. Cut chicken breasts evenly into bite sized pieces.
  3. Place the cut up chicken in a large resealable bag. Add 1 cup of the teriyaki sauce. Refrigerate for at least 2 hours, up to overnight. 
  4. Keep the remaining 3 cups of marinade in the refrigerator. While the chicken is marinating, make the teriyaki sauce that will be used for dipping. 
  5. In a small saucepan take 2 cups of the remaining teriyaki sauce and bring to a simmer over medium-high heat. In a small bowl combine 1 tablespoon of water with 2 tablespoons of cornstarch. Add the cornstarch mixture to the simmering sauce and whisk until smooth and thickened. Take it off the heat and let it cool. You can do this the night before and keep the thickened sauce in the refrigerator until you cook the kabobs or make it the same day.
  6. Keep the 1 cup of remaining sauce aside for basting while grilling. This is optional. You can use all remaining teriyaki marinade for sauce if you prefer. 
  7. Assemble the kabobs with pieces of chicken, onion, and pineapple.
  8. Leave prepared kabobs out at room temperature for 20 minutes before cooking.
  9. Heat the gas grill to medium. Spray the grill grates with cooking oil.
  10.  Grill kabobs for about 20 minutes until the chicken is done. Every 5 minutes turn the kabobs. Baste with teriyaki sauce 3 or 4 times throughout grilling. 
  11. Enjoy!

Notes

*You can use up to 6 chicken breasts with this recipe.

*Marinating overnight is ideal. 

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For all of my monthly recipes go to Mustard Seed Sentinel, Meghan’s Corner.

https://www.mustardseedsentinel.com/post/meghan-s-corner-teriyaki-chicken-kabobs

 

Food, mustard seed sentinel

Dole Whip

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The name Dole Whip will be familiar to any Disney fans. Disneyland started serving this fantastic ice cream treat back in 1986 at the Tiki Juice Bar which is part of The Enchanted Tiki Room. The popularity has grown so much over the years it’s now considered an iconic refreshment at the Disney Parks. There’s even Dole Whip merchandise for super fans.

You don’t need to take a vacation to enjoy a Dole Whip. You can make this easy frozen treat at home. All you need is a blender and three simple ingredients. Pineapple juice, frozen pineapple, and vanilla ice cream combine to create a delectable flavorful dessert.

Pineapple soft serve is refreshingly cool and sweet on a hot day, or any day. This version of Dole Whip is absolutely delicious with the same wonderful texture and flavor as the original. Enjoy this delightful frosty treat.

Happy Eating!

For the joy of the LORD is your strength. Nehemiah 8:10

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Dole Whip 

Ingredients

½ cup pineapple juice (4 oz.)

2 cups frozen pineapple chunks (10 oz.)

1 large scoop vanilla ice cream (approximately ¾ cup)

Yield: 2 large servings or 4 small servings 

Directions

  1. Put pineapple juice, and frozen pineapple chunks in a blender and pulse for a few minutes to chop the pineapple. Add vanilla ice cream and blend on medium high until combined. Stop every so often and give it a stir and keep blending until everything is smooth and creamy. 
  2. Place the finished mixture in the freezer for 30 minutes.
  3. Scoop into bowls and enjoy. If you want the iconic swirl, then use a piping bag with a star tip. Pipe into serving bowls just like soft serve.

Notes

  • After you fill your piping bag, place it in the freezer for a few minutes before making each serving. It’s very soft ice cream and melts quickly.
  • You can use fresh cut pineapple. Just freeze it before making the soft serve. 

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You can find this recipe and all my monthly recipes at Mustard Seed Sentinel, Meghan’s Corner. Mustard Seed Sentinel is an online Christian magazine filled with articles on books, entertainment, and so much more. Subscribe today.

https://www.mustardseedsentinel.com/post/meghan-s-corner-dole-whip

Food

Pico De Gallo and Chips

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When I go to a Mexican restaurant I fill up on chips and salsa before I ever get my entree. I can easily make a meal out of chips and salsa. I just can’t help myself.

Make this fresh flavorful pico de gallo right at home. It is very easy and so delicious. I make big batches of this salsa during the summer when I’ve got plenty of tomatoes from the garden.

The chips are so simple. No frying. Just a quick sheet pan of tortillas in the oven. Easy peasy.

Enjoy this super simple delightful chips and salsa recipe.

Happy Eating!

And God said, “Behold, I have given you every plant yielding seed that is on the face of all the earth, and every tree with seed in its fruit. You shall have them for food,” Genesis 1:29

Pico De Gallo

2 to 3 medium tomatoes, finely diced

1/3 cup chopped cilantro

1/4 cup finely chopped onion

1 small fresh jalapeno, finely chopped

1 clove of chopped garlic

1 tablespoon fresh lime juice

½ tsp. salt

Mix all ingredients together in a bowl. Season to taste with additional jalapeno and salt. 

Notes: I prefer to use the food processor for the jalapenos. I recommend using a small amount of jalapeno at first. Let it sit for a while, taste it, then add more jalapeno if you like. 

Baked Tortilla Chips

12 6-inch corn tortillas

1 tablespoon vegetable oil

Salt

Preheat the oven to 350 degrees. Brush both sides of the tortillas with oil. Stack the tortillas and cut the pile into sixths to make chips. Spread the chips in a single layer on two large baking sheets and season with salt. Bake for 12 to 15 minutes until golden brown and crisp. Rotate the baking sheets halfway through cooking.

Notes: Use a thin baking sheet. The chips will come out crispier. 

Food, mustard seed sentinel

Homemade Granola

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Walk into any grocery store and there are numerous varieties of granola. Some are good and some are not so good. The taste of homemade granola is superior to store bought. You can customize the granola with your favorite oil, fruits, and nuts. This basic granola recipe is a great foundation to build upon and make it your own. 

Granola is calorie dense and loaded with all kinds of goodness like vitamin E, iron, folate, magnesium and a host of other vitamins and minerals. It tastes so delicious that it doesn’t seem possible that it’s packed with so much nutrition. This is my kind of healthy eating. Good tasting and good for  you. 

Granola is a versatile food. It’s a great snack all by itself. Mix some granola into your favorite yogurt. Have granola with milk for a real breakfast of champions. Add granola to a smoothie, or pancakes, or muffins. Be as creative as you like. No matter what you do with this delightful granola you will enjoy every morsel.

Making your own granola is cost effective compared to the high priced store bought stuff. There is no stirring involved with this granola recipe. Just press it into the pan and bake. So simple and so tasty. You will save money, have a nutritional snack, and feel great. 

Happy Eating!

Give thanks to the LORD, for he is good; his love endures forever. 1 Chronicles 16:34 

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Homemade Granola

 

Ingredients

½ cup vegetable oil

⅓ cup maple syrup

3 teaspoons vanilla

⅓ cup brown sugar

½ teaspoon salt

5 cups old fashioned rolled oats

2 cups slivered almonds 

2 cups dried fruit

 

Yields 10 cups of granola.

 

Directions

 

  1. Preheat the oven to 325°. Spray rimmed baking sheet with cooking spray or line with parchment paper. 
  2. In a large bowl whisk together the vegetable oil, maple syrup, vanilla, brown sugar, and salt. Stir in the oats and almonds and mix until evenly coated. 
  3. Spread the oat mixture on the prepared baking sheet. Use a spatula to press the mixture firmly until it’s compact. 
  4. Bake for 40 minutes until lightly browned. Rotate the baking sheet halfway through for even browning. 
  5. Cool for 1 hour until the granola reaches room temperature. Break the granola into pieces and mix in dried fruit. Store in an airtight container for up to one month.



Notes 

  • Spray your cooking utensils beforehand with cooking spray to prevent sticking.
  • Add-ins: flaked coconut, any dried fruit you prefer, chocolate chips, chia seeds, pumpkin seeds, sunflower seeds
  • Use chopped almonds, pecans, walnuts, or any nut you like.
  • Use coconut oil or olive oil if you prefer. 

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Go to the link below for this recipe and many more of my recipes on Mustard Seed Sentinel, Meghan’s Corner.

https://www.mustardseedsentinel.com/post/meghan-s-corner-homemade-granola