VEGETABLE PIE
This tasty Vegetable Pie recipe is packed with tomatoes, zucchini, yellow squash and onion, and layered with a delicious cheese spread.
Provided by Lauren Allen
Categories Main Course
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
- Use a paper towel to pat-dry the tomatoes and make sure most of the excess juice is out. (You don't want very wet tomatoes or your pie will turn out soggy).
- Heat a large skillet over medium-high heat. Season zucchini and squash with salt and pepper. Saute the squash in a single layer for 2-3 minutes on each side or until golden brown. Remove to a paper towel
- Layer the zucchini, squash, tomato slices, and onion on the bottom of the pie shell. (Make sure pie shell is pre-baked, and completely cool, to avoid sogginess). Sprinkle basil on top.
- Combine the grated cheeses and mayonnaise together. Smooth cheese mixture over the top and sprinkle parmesan cheese on top.
- Bake for about 30 minutes or until lightly browned. Allow to cool for at least 15 minutes.
- To serve, cut into slices and serve warm.
Nutrition Facts : Calories 252 kcal, Carbohydrate 4 g, Protein 9 g, Fat 20 g, SaturatedFat 5 g, Cholesterol 27 mg, Sodium 351 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SUMMER GARDEN PIE WITH CHIPOTLE CREAM
Steps:
- Preheat oven to 375 degrees F. In a large skillet, saute squash, mushrooms, tomatoes, red bell pepper, green onion and garlic in oil over medium heat for about 10 minutes or until almost tender. Transfer vegetables to a medium bowl. Sprinkle vegetables with seasoned salt, pepper, and chipotle pepper.
- In a bowl, mix eggs, half-and-half and cheeses. Pour 2/3 cup of the egg mixture into the piecrust. Spoon half the vegetables over the egg mixture. Continue layering, ending with egg mixture. Bake 35 to 40 minutes, or until top is golden brown and filling is set. Serve with Chipotle Cream.
- Mix sour cream, mayonnaise, and chipotle pepper until well blended.
ROASTED VEGETABLES WITH CHIPOTLE CREAM
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the roasted vegetables: Position an oven rack in the center of the oven and preheat the oven to 425 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
- In a medium bowl, toss together the butternut squash, zucchini, bell peppers, kidney beans, oil, cumin, oregano and salt. Spread the mixture in a single layer on the baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes.
- Split the pita breads in half horizontally to make 4 rounds. Arrange in a single layer on a heavy baking sheet. Bake until crisp, 7 to 8 minutes. Set aside to cool.
- For the chipotle cream: In a small bowl, mix together the yogurt, lime juice, agave and chipotle pepper until smooth.
- Spoon the vegetable mixture on top of the crispy pitas and serve with a dollop of the chipotle cream.
TEXAS HILL COUNTRY SPICED PUMPKIN PIE
Chipotle-chile powder adds a subtle heat to this otherwise traditional pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 14
Steps:
- On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick. Cut into a 12-inch round. Fit dough into bottom and up sides of a 9-inch springform pan. Tear away any dough that hangs over to create a jagged edge near rim. Refrigerate for 1 hour.
- Preheat oven to 425 degrees. Prick bottom of crust all over with a fork. Freeze until firm, about 15 minutes. Line with parchment paper, and fill with pie weights or dried beans. Bake until edges begin to turn golden, about 15 minutes. Remove weights and parchment. Return to oven, and bake until center is golden brown, about 15 minutes more. Let cool completely on a wire rack.
- Whisk together granulated and brown sugars, spices, and salt in a large bowl. Whisk in eggs, vanilla, and pumpkin, followed by the evaporated milk. Pour filling into piecrust, and smooth top.
- Bake for 15 minutes. Reduce oven temperature to 350 degrees, and bake until a toothpick inserted into center comes out clean, 40 to 50 minutes. Let cool completely on a wire rack. Unmold pie. Serve with bourbon cream.
ROASTED VEGETABLES WITH CHIPOTLE CREAM
A yummy way to have so good for you roasted vegetables with a creamy kicked up sauce. From Giada at Home EPISODE: Feel-Good Food.
Provided by Sharon123
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the roasted vegetables: Position an oven rack in the center of the oven and preheat the oven to 425 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
- In a medium bowl, toss together the butternut squash, zucchini, bell peppers, kidney beans, oil, cumin, oregano and salt. Spread the mixture in a single layer on the baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes.
- Split the pita breads in half horizontally to make 4 rounds. Arrange in a single layer on a heavy baking sheet. Bake until crisp, 7 to 8 minutes. Set aside to cool.
- For the chipotle cream: In a small bowl, mix together the yogurt, lime juice, agave and chipotle pepper until smooth.
- Spoon the vegetable mixture on top of the crispy pitas and serve with a dollop of the chipotle cream.
Nutrition Facts : Calories 324.9, Fat 12.4, SaturatedFat 2.2, Cholesterol 4, Sodium 776.6, Carbohydrate 50.6, Fiber 7.1, Sugar 10.7, Protein 7.8
GRILLED PINEAPPLE TART WITH RASPBERRIES AND CHIPOTLE CREAM
Categories Dessert Bake Cream Cheese Raspberry Pineapple Hot Pepper Summer Grill/Barbecue Sour Cream Jam or Jelly Gourmet
Yield Makes 6 to 8 servings
Number Of Ingredients 18
Steps:
- Make crust:
- Put oven rack in middle position and preheat oven to 350°F. Butter and flour tart pan, knocking out excess flour.
- Stir together all crust ingredients in a bowl with a fork until combined well, then press mixture with your fingers and the back of a spoon evenly and firmly onto bottom and up side of tart pan.
- Bake crust until a shade darker, 8 to 10 minutes, then transfer to a rack and cool to room temperature, about 30 minutes.
- Make filling and grill pineapple:
- While crust cools, whisk together sour cream, brown sugar, chiles, and zest in a small bowl until sugar is dissolved. Beat cream cheese in a bowl with an electric mixer until smooth, then add sour cream mixture and beat until combined well. Keep covered with plastic wrap until ready to use.
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
- While coals are lighting, put pineapple quarters on a cutting board, long cut sides down, and cut lengthwise into slices slightly less than 1/4 inch thick with an adjustable-blade slicer or a knife (use caution; peeled pineapple is extremely slippery). Grill pineapple in 2 batches, covered only if using a gas grill, on lightly oiled grill rack, turning over once with tongs, until tender, about 5 minutes total. (If pineapple sticks to rack, use a metal spatula to loosen before turning.) Transfer to a platter and cool to room temperature, about 15 minutes. Trim pineapple and discard core from slices.
- Assemble tart:
- Spread filling in tart shell, then press raspberries into cream. Gently push up bottom of pan to loosen pan bottom (with crust) from side of pan, then carefully lift out tart and transfer to a work surface. Gently insert a thin wide metal spatula between crust and pan bottom, then run spatula under crust to loosen from pan. Using spatula, slide tart shell carefully onto a serving platter. Arrange pineapple decoratively over cream.
- Make glaze:
- Melt jelly with water in a small saucepan over moderate heat, stirring until smooth, then brush glaze onto pineapple with pastry brush.
More about "summer garden pie with chipotle cream food"
SUMMER GARDEN PIE RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Servings 4-6
- Unfold piecrust, and fit into a 9-inch deep-dish pieplate. Fold edges of piecrust under, and crimp. Line with aluminum foil, and fill with pie weights or dried beans.
- Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 teaspoon drippings in skillet. Crumble bacon, and set aside.
25 BEST SUMMER PIE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SUMMER GARDEN CRUSTLESS ZUCCHINI PIE | AMBITIOUS KITCHEN
From ambitiouskitchen.com
ROASTED PUMPKIN CHIPOTLE CREAM SAUCE — RECIPE — …
From dietdoctor.com
45 OF OUR BEST SUMMER PIES - TASTE OF HOME
From tasteofhome.com
18 BEST SUMMER PIES - THE SPRUCE EATS
From thespruceeats.com
THE BEST PIE RECIPES TO MAKE ALL SUMMER LONG
From southernliving.com
Author Jenna Sims
- No-Bake Strawberry Pie. Recipe: No-Bake Strawberry Pie. Make the most of fresh strawberries by using them for the filling and topping of this chilled pie that doesn't need to be baked.
- Heavenly Key Lime Pie. Recipe: Heavenly Key Lime Pie. You may be surprised to see such a short ingredient list for this pie recipe. Half a cup of Key lime juice comes together with Key lime zest, sweet condensed milk, and eggs to create a refreshing pie that showcases the flavors of the citrus fruit.
- No-Bake Lemon Icebox Pie. Recipe: No-Bake Lemon Icebox Pie. Just 15 minutes of hands-on time is required to make this icebox pie.
- Atlantic Beach Pie. Recipe: Atlantic Beach Pie. This pie starts with a saltine cracker crust that's filled with a creamy citrus filling that's then topped off with homemade whipped topping.
- Pineapple Pie. Recipe: Pineapple Pie. While we call for homemade crust, you can substitute it with store-bought crust if you're short on time.
- Peach Divinity Icebox Pie. Recipe: Peach Divinity Icebox Pie. Colorful peaches truly shine in this pie recipe.
- Rebecca's Black Bottom Icebox Pie. Recipe: Rebecca's Black Bottom Icebox Pie. Cool and creamy, this icebox take on chocolate pie is a great summer option for chocolate lovers.
- Tropical Coconut-Citrus Pie. Recipe: Tropical Coconut-Citrus Pie. Think of this recipe as ambrosia in pie form.
- Peach Custard Pie. Recipe: Peach Custard Pie. We use the technique of blind baking, which is baking the crust before adding the filling, to ensure that ii comes out crispy and not soggy.
- Cherry Flag Pie. Recipe: Cherry Flag Pie. This patriotic pie will be the star of any 4th of July party. Brushing the crust with an egg wash before baking gives it a beautiful golden color.
SIMPLE CHIPOTLE CREAM SAUCE – BERLY'S KITCHEN
From berlyskitchen.com
30 QUICK SUMMER PIE RECIPES FOR A SIMPLE DELIGHT - SOUTHERN LIVING
From southernliving.com
15 BEST SUMMER PIE RECIPES
From allrecipes.com
FOOD & WINE'S FAVORITE SUMMER PIE RECIPES
From foodandwine.com
SUMMER GARDEN PIE WITH CHIPOTLE CREAM – RECIPES NETWORK
From recipenet.org
CHIPOTLE CREMA – A COUPLE COOKS
From acouplecooks.com
40 NEVER-FAIL SUMMER PIES | TASTE OF HOME
From tasteofhome.com
CHIPOTLE CREAMED CORN WITH GARLIC BREADCRUMBS
From howsweeteats.com
CREAMY CHIPOTLE SAUCE + VIDEO! - CARLSBAD CRAVINGS
From carlsbadcravings.com
25 BEST SUMMER PIE RECIPES - EASY FRUIT PIES FOR SUMMER - THE …
From thepioneerwoman.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love