Lemon Garlic And Cilantro Baked Stuffed Tomatoes Recipes

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ROASTED TOMATOES WITH GARLIC



Roasted Tomatoes with Garlic image

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

4 cups grape tomatoes
4 cloves garlic, sliced
2 tablespoons olive oil
salt and pepper to taste

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



Baked Tomatoes Stuffed with Salmon, Garlic, and Capers image

Provided by Food Network

Time 50m

Yield 4 individual appetizer serving

Number Of Ingredients 9

Salt, to taste
Black pepper, freshly ground
2 large, ripe, firm tomatoes, weighing approximately 3/4 pound each
1 tablespoon capers, preferably packed in salt
1 pound salmon
3 1/2 tablespoons extra virgin olive oil
1 tablespoon chopped Italian flat-leaf parsley
1 teaspoon very finely chopped garlic
2 tablespoons fine, dry, unflavored bread crumbs

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.



Lemon, Garlic, Cilantro Stuffed Tomatoes. image

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

2 beefsteak tomatoes
1 teaspoon salt and pepper
1 cup ricotta cheese
2 tablespoons lemon zest
1/4 cup fresh cilantro leaves, chopped
1/4 cup fresh parsley, chopped
2 garlic cloves, chopped
2 scallions, chopped
1/3 cup grated parmigiano-reggiano cheese
1 egg yolk
1 tablespoon olive oil

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



Lemon Cilantro Chicken image

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

1/2 cup chopped fresh cilantro
3 tablespoons canola oil, divided
2 tablespoons lemon juice
2 garlic cloves, minced
2 teaspoons salt
1 teaspoon grated lemon zest
1 broiler/fryer chicken (3 to 4 pounds)
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 cup white wine or chicken broth

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



Lemony Shrimp & Tomatoes image

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

1/3 cup lemon juice
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon grated lemon zest
1 pound uncooked jumbo shrimp, peeled and deveined
2/3 cup fresh arugula
2 green onions, sliced
1/4 cup plain yogurt
2 teaspoons 2% milk
1 teaspoon cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt, divided
12 cherry tomatoes
1/4 teaspoon pepper

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



Cilantro and Garlic Potatoes image

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

1 quart oil for frying, or as needed
4 large potatoes, cubed
1 teaspoon vegetable oil
2 cups chopped fresh cilantro
4 cloves garlic, minced
½ teaspoon cumin
1 tablespoon fresh lemon juice
salt to taste

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



Lemon, Garlic, and Cilantro Baked Stuffed Tomatoes image

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

2 beefsteak tomatoes
salt & freshly ground black pepper, to taste
1 cup ricotta cheese
2 tablespoons lemon zest (zest of 1 large lemon)
1/4 cup fresh cilantro leaves, chopped
1/4 cup flat leaf parsley, chopped
2 garlic cloves, chopped
2 scallions, finely chopped
1/3 cup grated parmigiano-reggiano cheese
1 egg yolk
extra virgin olive oil, for drizzling

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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