My #1 Top Requested Recipe

Is for this beautiful looking savory pie.  Tomato Pie, to be exact, from Paula Deen.  I caculated the total calories for this once.  I will never do that again for a Paula Deen recipe. 

Here's what I do.  Usually, I only use cheddar cheese instead of both cheddar and mozzerella.  Then I only use 2/3 cup of everything instead of the full cup.  I've found that if you use the full 1 cup of everything (mayo, 2 cheeses) it gets EXTRA greasy, because the pie is already deliciously greasy.

  I've found that tomatoes on the vine are the tastiest.  I don't peel the tomatoes either.  You need the skins in there to slow you down while you're cutting it and eating it or else you'd scarf it at a dangerous pace.  I just cut them up into half moon shapes.  Squeeze all the tomato juice out of them and then lay them on paper towels or cloth and sprinkle salt. Let them sit for about 15 minutes.  Then pat them dry.  The hardest thing about this recipe is that you want the tomatoes to be as dry as possible otherwise the crust will get soggy.  And that's just a darn shame. 

I also HIGHLY HIGHLY suggest you use Duke's Mayo.  They even have a light version available and it didn't taste any different to me.  You think mayo brands are the same?  You haven't tried Duke's.  It's so good it'll make you "slap yo mama" as Paula Deen would say.  You know I had to throw that in somewhere, didn't you?

I serve this with a side salad.  2 of us can eat this whole thing, minus 1 piece for leftover lunch the next day.  Cut the pieces small if you're serving guests.  They will fight over it.

Welcome!

Hi!  I finally got around to doing it.  I think my microwave fig jam sent me over the edge yesterday.  So totally awesome that I wanted to share it with the world!!  .... or at least my friends and family that will follow my blog.  Speaking of which, follow my blog, will ya?

I'm not really a creator of recipes, more like an modifier of recipes.  I find recipes from my cookbook collection, online, and various scraps of paper with only ingredients listed in my Recipe Writing shorthand that usually leaves me trying to figure out 1) what the ingredients actually are and 2)exactly what these ingredients put together would make.

One day I can eat barley and quinoa curry lentil pilaf with sauteed kale and the next day I'll eat fried chicken.  I usually menu plan on Sundays, but that doesn't mean I won't change Monday, Tuesday and Thursday's dinner meal to Ramen - chicken or beef flavor ONLY!

I plan to post recipes that I have tried and let you know what additions/subtractions I have made.  I would love people to guest post on here when they happen upon an awesome recipe.  Hence the name We Cook.  Let me know if you're interested!  I'd love to have you.  It's easier than you think, even if you don't have a blog of your own.

I'm a girl who loves to cook and it just so happens I have 3 hungry mouths to feed.  The biggest will eat anything - and I'm on a mission to get him to like mushrooms.  The middle one has a crazy sweet tooth and loves dipping.  I can get him to eat some nasty food as long as I call it something cute like "Dora beans" or "sticks that Barley likes to eat" and give him something to dip it in.  I usually bribe him to eat his food by giving him some sort of ice pop/yogurt/candy at the end. I'm okay with that.  The littlest one - from his boundless culinary experience - prefers fried foods and making food art on the wall.  The dog eats the rest.

 Leave me some comment love!