A Teach Me Tuesday Recipe

I am just sitting down to write my Teach Me Tuesday post. I am sorry it is late my dear readers, it was a busy day! My little one is asleep, dinner is put away, the dishwasher is running and I have a moment of "me time".

Tonight, I tried this wonderful recipe for dinner! The hungry Marine and I thought it was most delicious! I found the original recipe from a fabulous cooking blog called Clockwork Lemon, please click here to check out Clockwork Lemon for yourself! http://www.clockworklemon.com/

Look at this gloriously cheesy meal!!

Talk about comfort food!!!

This photo is courtesy of Clockworklemon.com.

Corn, Tomato, and Cheddar Pie

(from Smitten Kitchen)

Pie Crust

2 cups flour

1 TBSP baking powder

3/4 Tsp Salt

6 TBSP (3 ounces) cold butter cut into cubes or grated and then frozen

3/4 cup whole milk

Pie Filling

1 3/4 pounds tomatoes (preferably beefsteak)

1 1/2 cups corn from about three ears of corn roughly chopped

3 TBSP chopped chives

1 tsp salt

1/4 tsp pepper

7 ounces sharp cheddar cheese (about 1 3/4 cups)

1/3 cup mayo

2 TBSP fresh lemon juice

2 TBSP melted butter for brushing on the crust



Preheat oven to 400

1. Make dough for crust

Whisk the flour, baking powder, and salt in a bowl. Cut in the cold butter either with a pastry cutter or a fork until combined and crumbly. Stir in the milk with a fork until the dough comes together. Form in a ball and place in the fridge to chill while you prepare the filling.

2. Prep Filling

Slice the tomatoes into 1/4 inch slices. To avoid a soggy crust de-seed about 75% of the slices by pushing out the goop and seeds.

Whisk the mayo and lemon juice together

Chop the chives, grate the cheese, and have the corn ready.

3. Roll out and fill the pie

Divide the dough in half, wrap one half back in plastic wrap and put back in the fridge.

On a lightly floured surface roll out the dough into a 12 inch round. Place in a 9 inch pie plate.

Layer half the tomatoes, then half the corn, half the chives. Sprinkle with 1/2 tsp salt and some pepper. Layer half the cheese on top.

Repeat: remaining tomatoes, remaining corn, remaining chives, 1/2 tsp salt, pepper. Drizzle with lemon mayo and then top with remaining cheese.

Roll out top crust and either cut out vents with a cookie cutter or a knife. Crimp the edges and brush with the 2 tablespoons of butter. Bake in the 400 degree oven for 30-35 minutes.

Cool on a rack and serve either warm or at room temperature

Making Baby FOOD

Whenever I think of making baby food, I am reminded of Diane Keaton in the movie Baby Boom. I LOVE that move . . .you know the one right? It's the movie where the big shot, executive business woman moves to the country (after inheriting a baby) and starts making her own baby food! Well, if you don't know the movie . . .Rent it this weekend, I think you will enjoy it !

Earlier this evening, I tried my hand at making baby food for Robbie. He has been eating rice cereal and now sweet potatoes. My husband's sweet Grandmother gave me a cookbook with all sorts of baby food recipes! I don't like the idea of giving Robert processed canned baby food. I would like to offer him fresh, homemade food. So,tonight I whipped out my food processor and freezer bags and went to town!! I apologize for the poor quality of my photos. I left my camera a my Mom's house. . . so, my cell phone photos will have to do until this weekend.

The final product, 1 sweet potato= 5 two ounce bags of baby food. Not bad! :)

Blessings,