Roasted Tomatoes with Shrimp and Feta


5 large tomatoes, cut into eighths
3 Tbsp olive oil
2 Tbsp minced garlic
salt and pepper to taste
1 1/2 pounds medium shrimp, peeled and deveined
1/2 cup chopped fresh parsley
 2 Tbsp lemon juice
1 cup Feta, crumbled


Preheat oven to 450 degrees F. Place the tomatoes in a large baking dish. Spoon the olive oil and garlic over the tomatoes. Sprinkle with the salt and pepper and toss.

Place on top rack of oven and roast for 20 minutes.

Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.

Place back in oven for another 10 to 15 minutes or until the shrimp are cooked.

Serve warm with crusty bread.

Grilled Pineapple With Butter-Rum Sauce


1/2 cup unsalted butter
1 cup lightly packed brown sugar
1/2 cup rum (I used Captain Morgan's Spiced Rum)
A pinch each of nutmeg, cinnamon, allspice
1 (3 to 4 pound) pineapple
oilcoconut (or vanilla) ice cream


In a small saucepan, cook the butter, sugar, rum and spices over medium heat, stirring, until the sugar is dissolved and the butter melted.

Bring to a simmer and let cook for about 10 min. longer, stirring occasionally, until the sauce is slightly syrupy and coats the back of a spoon.

Keep warm.

Heat the grill, making sure it's clean and brush or spray it with a touch of oil so the pineapple doesn't stick. Grill the pineapple slices until warmed through and carmelized, about 7 minutes on each side.
Serve immediately with a scoop of ice cream and the warm sauce drizzled on top.

This recipe is also linked to...

Food on Friday: Pineapple

Peach Cake


1 1/2 cup flour
1 cup sugar
1 1/2 tsp baking powder
1/8 tsp salt
3/4 cups milk
1 tsp vanilla
1 egg
1/3 cup plain yogurt (or sour cream)
1/3 cup oil
1/2 tsp lemon zest
2 peaches, peeled and sliced
2 Tbsp sugar
1/2 tsp cinnamon (or nutmeg, depends on your taste)


Preheat the oven to 350 degrees F. Spray a 9" round pan with oil (I also line the bottom of the pan with parchment paper so that I can remove the cake from the pan for serving).

Mix the flour, sugar, baking powder, and salt together in a bowl. In a separate bowl, mix the milk, vanilla, egg, yogurt, oil, and lemon zest together. Add the wet ingredients to the dry and stir completely. Pour the batter into the pan.

Place the sliced peaches on the top of the batter. You don't need to press them in; the batter will rise up around them.Stir together nutmeg and remaining 2 tablespoons sugar and sprinkle over top.

Bake for 60 minutes or until the cake is nice and golden and a tester comes out clean. Let cool slightly before serving.

This recipe is also linked on...

Food on Friday: Cakes

Summer Fruit Crostata

For the pastry (makes 2 crostatas):

2 cups all-purpose flour
1/4 cup granulated or superfine sugar
1/2 teaspoon kosher salt
1 cup cold unsalted butter, diced
6 tablespoons (3 ounces) ice water

For the filling (makes 1 crostata):

1 pound firm ripe peaches, peeled
1/2 pound firm ripe black plums, unpeeled
1/2 pint fresh blueberries
1 tablespoon plus 1/4 cup all-purpose flour, divided
1 tablespoon plus 1/4 cup granulated sugar, divided
1/4 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
1/4 teaspoon salt
1/4 cup unsalted butter, diced

For the pastry:

Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen.

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.

For the filling:
Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.

Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.

Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.

This recipe is also linked to...

Food on Friday: Plums

Raspberry Crumble


2 cups frozen (or fresh) raspberries, thawed and patted dry
juice of half a lemon
1 tablespoon flour
2-3 teaspoons sugar

1 cup old fashioned oats
2 tablespoons flour
2 tablespoons brown sugar
1 teaspoon cinnamon
1/8 teaspoon salt
2 tablespoons oil
2 tablespoons maple syrup
2 teaspoon vanilla


Preheat your to 350 degrees F. Spray four 1/2-cup ramekins with non-stick cooking spray. 
In a small bowl, mix together the filling ingredients and set this aside.
In a medium bowl, stir together the the dry topping ingredients. In another small bowl, whisk together the oil, maple syrup and vanilla. Add the wet mix to the dry mix and stir with a fork until well combined. 
Divide the raspberry mixture among the four ramekins and then add the topping. The filling was just sweet enough for me, but still a little tart. Try the filling before dividing it up into the ramekins and add more sugar if needed.
Bake in the preheated oven for about 15 to 20 minutes or until the topping is golden brown and crisp.
NOTE: You might want to double the filling, I definitely will next time - you can see how thick the topping layer is in the picture. If you do double, to be on the safe side, I'd put a Silpat or a cookie sheet on another rack under the ramekins in case of any spillage. I really don't think there would be any but I don't want anyone's oven to get dirty.