To matoes Provencale A New Spin

 One of the best summer dishes is tomatoes Priovencale. This southern French dish is rich with tomatoes and herbs along with crunchy breadcrumbs.  It s a great side but also perfect on its' own. Yet it is time to update e the recipe bit.

My local farmer's market has the best tomatoes.They're beefsteaks , and as large as softballs.The slices are huge and perfect for this dish.

These are cooked in a mix of olive oil and Melt plant butter. They;re arranged in a circular pattern in the skillet.

Add a dab of more butter before scattering on the breadcrumbs. This produces a lively juicy sauce. as the tomatoes cook.

Instead of traditional breadcrumbs I used Stop & Shops Panko Itlaian style kind, Panko crumbs really absorb the mix of butter , oil and tomato juice , which give the wholedish more flavor. Half a cup will do it.

Also a good dose of oregano give it a nice , herbal flavor too that goes well with the tomatoes.

Salt and pepper are also added in with liberal sprinklings. You can add garlic powder too if you want.

Cook with a lid on for ten to  fifteen minutes or until the skins are coming off the tomatoes and the breadcrumbs are moist and brown.

These are the tomatoes fully cooked. . They are done to perfection.

They taste like perfection too. The panko crumbs are perfect for absorbing the juices and the meld of flavors is heavenly. I plan on using panko again for this great recipe.

Tomatoes Provencale is the dish to make for summer. Use panko breadcrumbs for regular ones for a tasty spin on a French classic. They add flavor and crunch to this delicious dish.Tomatoess Provencale, panko crumbs. oregano, simmer, mel

A Classic Air Fried

 Baked potatoes are great as a side or loaded to make for a perfect dinner. Even better is air fried baked ones that elevate it to a new level of tastiness. Once you'v had these, you will not want them any other way,

I decided to try this , craving a Wendy's baked potato. I found a good recipe at www.natashaskitchen.com. I tweaked the recipe for more flavor. It starts with two meaty baking potatoes.

Keep in mind you'll need to scrub them good.I used just cold water and a paper towel, but you can also use a vegetable scrubber to get rid of the dirt too.

These have been washed and waiting to be coated.

I rubbed them in olive oil and then used a rub of sea salt and pepper.Make sure the skins are completely covered in this mix. Poke holes in them using a fork with sharp tines or the tip of a sharp knife. Doing such will prevent them from exploding in the air fryer basket avoiding a mess.

It was then air frying them. This can be tricky, The website recommends cooking them for first thirty minutes at 400 degrees Farenheit, then flipping them over  and cooking for another fifteen minutes.I did this and after the second baking/frying, they were still not done. A knife is supposed to sink into a thoroughly baked one.It didn't with these. I had to cook them an extra fifteen minutes again at 400 degrees to get them sift inside.Now I realize that they needed to be cooked for forty-five minutes for a fluffy, cooked interior.

The wait was well worth it. The inside was food magazine perfect, the skin , crispy and flavorful like a potato chip.

I had mine with a big dollop of Melt plant butter and broccoli.

It was also good loaded with the broccoli , butter and Good Foods Nacho dip. You can add anything to these, from chili to butter to sour cream. I am a new big fan of these spuds.  Normally I don;t eat the skins. However this crispy version is tasty. The whole potato was gone.

Air frying is the only way to bake potatoes.It  gives the skins a wonderfully crispy outside while maintaining that meaty white perfection inside. Try them today fro a meal or a side.