ROASTED TOMATOES WITH GARLIC
Delicious side dish with pasta or throw it on your salad for a perfect addition.
Provided by Jodi
Categories Side Dish Vegetables Tomatoes
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
- Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
- Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.
Nutrition Facts : Calories 63.6 calories, Carbohydrate 5.3 g, Fat 4.8 g, Fiber 1.1 g, Protein 1 g, SaturatedFat 0.7 g, Sodium 9.4 mg
BAKED TOMATOES STUFFED WITH SALMON, GARLIC, AND CAPERS
Provided by Food Network
Time 50m
Yield 4 individual appetizer serving
Number Of Ingredients 9
Steps:
- Drain the capers if packed in vinegar. Soak, rinse, and drain if packed in salt, then chop fine. Preheat the oven to 400 degrees. Remove the salmon's skin, any loose membranes, and carefully pick out all the bones. Dice the fish finely and put it in a bowl, together with 2 1/2 tablespoons of olive oil, the chopped parsley, garlic, capers, 1 tablespoon of bread crumbs, salt, and several grindings of black pepper. Toss thoroughly. Wash the tomatoes, cut them horizontally in half, and scoop out all the seeds and the centers to make a cup-like hollow. Pat the insides of the tomatoes with paper towels to soak up excess juice, then stuff the tomatoes with the salmon mixture, pressing it down lightly as you do so. There should be enough to form a mound. Sprinkle the tops with the remaining bread crumbs and drizzle with the remaining olive oil, holding back a few drops of the oil to smear the bottom of a baking pan. Place the tomatoes in the oiled baking pan and bake in the upper level of the preheated oven for 35 minutes or until the salmon stuffing has formed a light golden crust. Serve not piping hot, but lukewarm. The dish is also good later, not reheated but at room temperature.;
LEMON, GARLIC, CILANTRO STUFFED TOMATOES.
Make and share this Lemon, Garlic, Cilantro Stuffed Tomatoes. recipe from Food.com.
Provided by Megannnnnnnn
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Cut a very thin slice off both ends of tomatoes to create 4 flat bottoms. Then cut each tomato in half, making 4 cups. Use a melon baller to scoop the seeds and flesh from the tomato, leaving enough for the sides to hold their shape.
- Season tomatoes with salt and pepper.
- Combine ricotta, lemon, cilantro, parsley, garlic, scalions, parmigiano, and egg yolk.
- Divide between the 4 tomatoes, pushing into the cavities. drizzle olive oil over the tops and bake for 17 minutes until lightly brown and cooked through.
Nutrition Facts : Calories 195.5, Fat 14.4, SaturatedFat 7.1, Cholesterol 83.4, Sodium 173.8, Carbohydrate 6.5, Fiber 1.4, Sugar 2.2, Protein 11
LEMON CILANTRO CHICKEN
This fall-off-the-bone chicken with lemony gravy is very easy to prepare and is a wonderful way to cook a whole chicken in the slow cooker. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the cilantro, 2 tablespoons oil, lemon juice, garlic, salt and lemon zest. Loosen skin around the chicken breast, leg and thigh. Rub the cilantro mixture under and over the skin. Rub any remaining mixture into the cavity. Drizzle with remaining oil. Sprinkle with paprika and pepper., Place in a 6- or 7-qt. slow cooker. Add wine to slow cooker. Cover and cook on low for 4-5 hours or until a thermometer reads 180°. Remove chicken to a serving platter; cover and let stand 15 minutes before carving. Skim fat and thicken juices if desired. Serve with chicken.
Nutrition Facts : Calories 328 calories, Fat 21g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 864mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 28g protein.
LEMONY SHRIMP & TOMATOES
I created this recipe for my family because they love grilled shrimp. I love it because it's quick, delicious and good for us. -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 kabobs (1/2 cup sauce).
Number Of Ingredients 15
Steps:
- In a large bowl, whisk lemon juice, oil, garlic and lemon zest until blended. Add shrimp; toss to coat. Let stand 10 minutes., Place arugula, green onions, yogurt, milk, vinegar, mustard, sugar and 1/4 teaspoon salt in a food processor; process until smooth., On 4 metal or soaked wooden skewers, alternately thread shrimp and tomatoes. Sprinkle with pepper and remaining salt., Grill, covered, over medium-high heat or broil 3-4 in. from heat 2-3 minutes on each side or until shrimp are no longer pink. Serve with sauce.
Nutrition Facts : Calories 147 calories, Fat 5g fat (1g saturated fat), Cholesterol 140mg cholesterol, Sodium 475mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
CILANTRO AND GARLIC POTATOES
A yummy Lebanese way of serving potatoes. These go great with chicken or meat.
Provided by LEBANESE
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Heat the oil in a deep-fryer to 375 degrees F (190 degrees C). When the oil is hot, add potatoes, and cook until golden brown, about 8 minutes. Drain on paper towels.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the cilantro and garlic; cook and stir for about 5 minutes. After draining the potatoes, add them to the skillet along with the cumin, lemon juice and salt. Stir to coat the potatoes, and serve.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 33.4 g, Fat 11.8 g, Fiber 4.4 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 16.9 mg, Sugar 1.6 g
LEMON, GARLIC, AND CILANTRO BAKED STUFFED TOMATOES
Make and share this Lemon, Garlic, and Cilantro Baked Stuffed Tomatoes recipe from Food.com.
Provided by smiles4u
Categories Lunch/Snacks
Time 27m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450.
- cut a very thin slice off both ends of each of the tomatoes to create 4 flat bottoms. Then cut each tomato in half.
- Use a melon ball scoop to remove the seeds and guts from the wide fleshy side of each tomato cup, creating just enough room to hold the filling.
- Season the inside of the tomato cavities with salt and pepper.
- In a small mixing bowl combine the ricotta cheese, lemon zest, cilantro, parsley, garlic, scallions and parmigiano-reggiano cheese. Season with salt and pepper.
- Add the egg yolk and mix thoroughly.
- Divide the filling among the 4 tomato cups, pushing it into the cavity with a rubber spatula or spoon.
- Drizzle olive oil into a baking dish. Arrange the stuffed tomatoes in the dish and bake for 15 to 17 minutes until lightly brown and cooked through.
Nutrition Facts : Calories 165.7, Fat 11, SaturatedFat 6.7, Cholesterol 83.4, Sodium 173.7, Carbohydrate 6.5, Fiber 1.4, Sugar 2.2, Protein 11
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