I’m not going to lie, this recipe was chosen in an act of desperation. My daughter was having friends over for a last “hoorah” before beginning the next four years of their lives, and because I was ordering them pizza and wings for dinner, along with making an array of appetizers from Trader Joe’s, I still needed to make something. And, that something had to be quick and potentially tasty, and if not, it at least had to photograph well. So I thought that “Bacon Endive Tomato Bites” would completely fit the bill.
Considering that the extent of the instructions were:
Combine first 7 ingredients in a medium bowl. Spoon 1 tablespoon tomato mixture in center of each endive leaf; sprinkle evenly with bacon.
How could I go wrong?
Well, they came out just as expected, and although I liked them, I don’t think the majority of 14 year-old girls found them that appealing. The few that ventured to try them smiled politely, and said “They were really good.” I didn’t buy it.
Would I make them again? Nope. Was there anything wrong with this recipe? Nope. Just not for me.
I’m really excited by this recipe—but I have to wait a week to find out if I did it correctly! [Ok, that’s not really true anymore, as it has been a week since I made them—and I can actually try them tonight!] With the exception of peeling the tomatoes, this recipe was both quick and easy. That being said, about half way through the peeling, I did begin to wish I had used cherry tomatoes rather than grape—they are so small and there were so many of them. And, yes, I did blanch them first so it wasn’t that difficult to do—I just wanted to snap my fingers have them ready to go.
I chose to make “Pickled Tomatoes” for two reasons: 1) I’ve never pickled anything. I just love the idea of making my own pickles. [Of course, the only pickles I et are kosher dills (usually with garlic), and this recipe doesn’t call for either of these ingredients. So, I really hope I love it!] AND 2) I really didn’t feel like making anything for dinner. It was a long day, and the lure of getting my kids takeout was just too tempting—so I did. And I made pickles.
Now, the only question I have is: What should I pickle next?
I know I’m a few days behind in sharing the recipes for days 17-20, but if you’re following me on Instagram, you’ll know that I may not be writing every day, but I am definitely cooking. On Sunday (Day 17), my mother, sister, and son all collectively decided that I had to make Portuguese-Style Scallops for dinner—a recipe from Cooking Light that Iv’e been making since 1999—it’s a favorite. So, bearing that in mind, I had to choose something from the August recipes that did not involve an actual entree—so, I went with a quick appetizer: “Sour Cream and Onion Dip.”
While I was at the beach that day, my mother kindly went to the grocery store with my shopping list in hand. So, when she came home with yellow onions as I had indicated on the list—rather than sweet Vidalia onions—I quickly realized my error. The recipe called for “sweet yellow onions” and I forgot to include the word “sweet.” That being said, because the onions are diced and then cooked, they became sweet—just not as sweet as a Vidalia onion would have been.
The rest of the recipe was easy to follow, and consisted of simply measuring out a few ingredients: light sour cream, canola mayonnaise, chives, salt, and white pepper. Five minutes later, this appetizer was ready.
I’m not really a huge fan of dips, unless it is guacamole—so prior to trying it, I wasn’t really sure what to make of it. And, because I am trying to make healthy decision, I decided to bake some thinly sliced zucchini “chips” to eat with it. I was honestly surprised by how delicious it turned out to be. I could have sat down with a plate of veggies and dip and had that for dinner—except everyone still wanted me to make the scallops. Which I did.