#COOKING WITH CLORIS--MARINATED TOMATO SALAD

This year my tomato crop (all of two plants) was the best it’s ever been. I finally outsmarted the squirrels. All summer they’ve kept away from my tomatoes. In years past I’d tried ever remedy I could find in the gardening center. None worked. Then I started hearing commercials on the radio for trash bags that repelled rodents. They were infused with mint. Rodents, apparently, can’t stand the smell of the stuff. So they stay away from your trash when you set it out on the curb for pick-up.

This got me thinking. Squirrels are rodents. What if I planted some mint around my tomato plants? Would it keep them from stealing my green tomatoes, taking a bite, then tossing the tomatoes to the ground? It was worth a try. And I’m here to tell you it worked.

So I have a bumper crop of tomatoes and tried all sorts of tomato recipes like this quick and easy one. 

Marinated Tomato Salad

Ingredients:

4 large tomatoes

8 oz. pearl mozzarella

1 baby zucchini

3/4 cup extra virgin olive oil

3 T. red wine vinegar

1 T. honey

1 T. honey Dijon mustard

1 tsp. dill

1 T. dried minced onion

Cut up tomatoes into bite-sized pieces. Slice zucchini into thin circles. Place vegetables in bowl. Add mozzarella.

In another bowl whisk together remaining ingredients. Pour over vegetables and mozzarella. Cover and chill for at least two hours before serving. 

COOKING WITH CLORIS--APRICOT CHICKEN

Chicken is a mainstay in our home because it’s relatively inexpensive and good for you, especially if you don’t fry it! Today Cloris serves up a chicken breast recipe that my family loves. -- AP

APRICOT CHICKEN
(serves 4)

Ingredients:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 glove garlic, minced
1 can (14.5 - 16 oz.) diced tomatoes
4 oz. can mushroom stems and pieces, drained
1/2 cup dried apricots, diced
1/2 dried cranberries

Brown chicken in olive oil, approximately 4 minutes per side. Add garlic and mushrooms and cook a minute longer. Add tomatoes, apricots, and cranberries and bring to boil. Reduce heat and simmer covered approximately 5 minutes. Uncover and cook until sauce is desired consistency.

Thanks, Cloris! I know our readers will enjoy this dish. Readers, what’s for dinner at your house tonight? Post a comment to enter the drawing for a chance to win a book from our Friday Book Club guest author. -- AP

COOKING WITH CLORIS --CHICKEN PANZANELLA

Cloris has another super hot weather meal for us today, a twist on the traditional Panzanella. Trust me, this is as delicious as it sounds! Cloris tells me the recipe serves 6, but she doesn’t have to feed two growing (and growing and growing) teenage boys. If you have a couple of those in your house, the recipe only serves 4. -- AP

CHICKEN PANZANELLA
(serves 4-6)
Ingredients:
3 cups cubed sourdough bread
2 lg. ripe tomatoes cut in chunks
1 med. onion, chopped
2 cloves minced garlic
1/4 cup extra-virgin olive oil
2 T. red wine vinegar
1/2 tsp. salt
1 med. zucchini
1/2 seedless cucumber
1 cup mini-mozzarella balls
2 cups cut up cooked chicken

Preheat oven to 400 degrees. Line a jelly-roll pan with foil. Arrange bread in single layer. Toast 10 minutes or until evenly browned. (Toss once.)

Combine tomatoes, onion, garlic, oil, vinegar, and salt in bowl. Let stand at room temperature 45 minutes, tossing occasionally.

Quarter zucchini and cucumber lengthwise. Cut into 3/4” pieces. Add zucchini and cucumber to bowl. Add mozzarella and chicken. Let stand at least 15 minutes before serving.

Add bread just before serving, tossing to blend all ingredients.

Another winning dinner recipe from Cloris! Isn't she fabulous? Let's hear from you. Anyone who posts a comment this week is entered into the drawing for a free book from our Book Club Friday guest author. -- AP