My Dad came to town for a visit. He has always grown tomatoes, and to my suprise he arrived carring a huge basket of home grown tomatoes from his garden. He had never heard of bruschetta before yesterday but says now that he can't wait to get home to make it! He claims "it's one of the best things I've ever eaten!" I don't know about all that, but it is a easy hors d'ourve that is sure to please a tomato lover.
Here is some interesting information from Wikipedia.org which may inspire you to twist this recipe into your own variation:
Bruschetta (Italian pronunciation: [brusˈketta] ( listen)) is a food the origin of which dates to at least the 15th century from central Italy. It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular American recipe involves basil, fresh mozzarella, and tomato. Bruschetta is usually served as a snack or appetizer. In Italy, Bruschetta is often prepared using a brustolina grill. In Tuscany, bruschetta is called fettunta, meaning "oiled slice".[citation needed] In the Abruzzo region of Italy a variation of bruschetta called ventricina is served. Raw pork products and spices encased in pig vesicles are aged and the paste spread on open slices of bread which are sometimes grilled.(http://en.wikipedia.org/wiki/Bruschetta)
Here's my recipe:
Fresh tomatoes, diced (home grown if possible
Fresh Basil
Garlic
Balsamic Vinegar
Salt
Pepper
French Bread
Dice tomatoes into bite sized pieces, place in mixing bowl. Chop fresh basil and add to tomatoes. Add 1/2 cup of balsamic vinegar, 1 clove of pressed garlic and salt and pepper to taste. Stir to combine and let sit while you prepare the bread.
Slice the french bread into small circles. Place on a cookie sheet and drizzle with olive oil. Broil on Lo to toast, remove from oven. Take a peeled clove of garlic and rub it across the toast pieces to infuse the garlic flavor. Place tomato mixture on top of toasts and serve!
You can add a bit of shredded Mozzarella cheese on top and put it back in the oven to melt the cheese for an extra touch.
Saturday, August 1, 2009
Friday, July 31, 2009
Fresh Salsa
This is a recipe that originally was created back in high school with my friend Travis. It's evolved over the years, but it is a fantastic fresh salsa. I remember when we first made it I had never even heard of cilantro before. Ahhh...things change!
Fresh Tomatoes
Garlic Cloves
Fresh Cilantro
White or Spanish Onion
Pickled Jalapenos
Lime
Salt
Pepper
White Vinegar
Tabasco
In a food processor or blender, place about 2 oz of cilantro, rough chopped, two peeled cloves of garlic, and about 1/4 of a medium onion. Pulse until thoroughly chopped. Add about 4 medium tomatoes, cut into big chunks. Add about 2 oz (or more if you are brave) of the pickled jalapenos. Pulse to blend. Add the juice of 1/2 of a lime (remember to microwave for :30 to make it easier to juice). Add the final touches of salt, pepper, 1Tbs of vinegar and Tabasco to taste. Pulse to combine.
Depending on the tomatoes, it may be watery. Oftentimes I drain a bit of the water off before serving with tortilla chips. I suggest home grown tomatoes only for this recipe- the store bought hot house tomatoes don't have the same quality, in my opinion.
Fresh Tomatoes
Garlic Cloves
Fresh Cilantro
White or Spanish Onion
Pickled Jalapenos
Lime
Salt
Pepper
White Vinegar
Tabasco
In a food processor or blender, place about 2 oz of cilantro, rough chopped, two peeled cloves of garlic, and about 1/4 of a medium onion. Pulse until thoroughly chopped. Add about 4 medium tomatoes, cut into big chunks. Add about 2 oz (or more if you are brave) of the pickled jalapenos. Pulse to blend. Add the juice of 1/2 of a lime (remember to microwave for :30 to make it easier to juice). Add the final touches of salt, pepper, 1Tbs of vinegar and Tabasco to taste. Pulse to combine.
Depending on the tomatoes, it may be watery. Oftentimes I drain a bit of the water off before serving with tortilla chips. I suggest home grown tomatoes only for this recipe- the store bought hot house tomatoes don't have the same quality, in my opinion.
Cheater Red Beans and Rice
This is one I hardly call a "recipe"...but it is a very quick and easy meal to fix on a week night. All my Louisiana friends, forgive me but it is a pretty good version of red beans and rice for a non-Cajun!
1 Hilshire Farms Lite Smoked Sausage
1 Package of Vigo Red Beans and Rice
Slice sausage and brown on the stove top. Prepare red beans and rice according to directions (about 20 minutes). Add browned sausage to beans n' rice, serve with a side salad, crusty bread, and of course, Tabasco sauce to taste!!
That's pretty much it. It's something I pick up at Publix nearly every shopping trip because you can keep the sausage in the fridge for a long time and always have it on hand for a quick fix. Oh, and as a bonus, it's pretty cheap!
1 Hilshire Farms Lite Smoked Sausage
1 Package of Vigo Red Beans and Rice
Slice sausage and brown on the stove top. Prepare red beans and rice according to directions (about 20 minutes). Add browned sausage to beans n' rice, serve with a side salad, crusty bread, and of course, Tabasco sauce to taste!!
That's pretty much it. It's something I pick up at Publix nearly every shopping trip because you can keep the sausage in the fridge for a long time and always have it on hand for a quick fix. Oh, and as a bonus, it's pretty cheap!
Tuesday, July 21, 2009
Chicken Roulades with Ham and Cheese
I hate Swiss cheese. I have tried it time and time again and just don't get it. It smells like feet to me and I can't get past it. Therefore, Chicken Cordon Bleu in the true form does nothing for me. This is my adaptation of Chicken Cordon Bleu, sans the Swiss cheese!
Boneless, skinless chicken breasts (de-gicked, of course)
White Cheese (Monterrey Jack works nice- this last time I used the Babybel Semi Soft Cheese-because it was all I had- and it was yummy!)
Lean ham slices
Bread Crumbs
Parmesan Cheese
Poultry seasoning
Take your chicken breasts and pound them out using a flat surface (cutting board) and plastic wrap until they are about 1/4" thick. Spray a cookie sheet with non stick spray, and place pounded chicken breasts on it to build the "roulade".
Sprinkle chicken breasts (pounded side up) with poultry seasoning. Add cheese (just a few pieces to cover the center of the chicken) and about 3 small slices of deli ham. Roll it up. You can always secure with cooking twine or toothpicks if you like- but if you hold it tight you won't need the extras. Besides, sometimes the toothpicks can be hard to find after it is cooked and you might hurt someone!
Take about 1/2 cup of bread crumbs and add 1/4 cup Parmesan cheese, a little extra poultry seasoning and salt and pepper. Stir to combine. Take your roulade and immerse in bread crumbs making sure to cover the entire thing. Place coated roulade seam side down on your cookie sheet and bake in a 375 degree oven for 40 minutes or until your meat thermometer reaches 180 degrees when inserted into the center of the roulade. Serve with something green-gotta have your veggies! Last night for us it was frozen green beans from Costco and :90 Uncle Ben's Vegetable Harvest rice.
This can be a really impressive looking dish that is suitable for guests.
Enjoy!
Boneless, skinless chicken breasts (de-gicked, of course)
White Cheese (Monterrey Jack works nice- this last time I used the Babybel Semi Soft Cheese-because it was all I had- and it was yummy!)
Lean ham slices
Bread Crumbs
Parmesan Cheese
Poultry seasoning
Take your chicken breasts and pound them out using a flat surface (cutting board) and plastic wrap until they are about 1/4" thick. Spray a cookie sheet with non stick spray, and place pounded chicken breasts on it to build the "roulade".
Sprinkle chicken breasts (pounded side up) with poultry seasoning. Add cheese (just a few pieces to cover the center of the chicken) and about 3 small slices of deli ham. Roll it up. You can always secure with cooking twine or toothpicks if you like- but if you hold it tight you won't need the extras. Besides, sometimes the toothpicks can be hard to find after it is cooked and you might hurt someone!
Take about 1/2 cup of bread crumbs and add 1/4 cup Parmesan cheese, a little extra poultry seasoning and salt and pepper. Stir to combine. Take your roulade and immerse in bread crumbs making sure to cover the entire thing. Place coated roulade seam side down on your cookie sheet and bake in a 375 degree oven for 40 minutes or until your meat thermometer reaches 180 degrees when inserted into the center of the roulade. Serve with something green-gotta have your veggies! Last night for us it was frozen green beans from Costco and :90 Uncle Ben's Vegetable Harvest rice.
This can be a really impressive looking dish that is suitable for guests.
Enjoy!
Thursday, July 16, 2009
Fish Tacos
Traditionally, fish tacos are served with deep fried fish. This recipe is a lot healthier, and very fast and easy.
Tilapia
Corn tortillas
Shredded Monterrey jack cheese
Fresh limes
Pico de Gallo (recipe to follow)
Salsa (if you like)
Sour Cream
Black beans
Mexican seasoning (I like Tastefully Simple Fiesta Party Dip)
I use a flat top griddle I have, but a good sized frying pan will work also. Heat your can of black beans in a separate pan. Heat your skillet until hot, and hit it with a drizzle of olive oil. Place tilapia fillets on hot griddle and dust with Mexican seasoning. Flip over when edges turn white (about 3 minutes). Sprinkle with more seasoning. When fish is cooked, break up the fish with a spatula, add lime juice.
Warm tortillas (microwave and wet towels will do the trick) for 30 seconds. Have diners build their own tacos with fish, beans, shredded cheese, sour cream, pico, jalapenos and whatever else you may like. Fold and enjoy.
You can add some Spanish rice for a starch if you like (Uncle Ben has a 90 second one that's really good!)
Pico de Gallo:
1 medium tomato, diced
1 fresh jalapeno, diced
chopped fresh cilantro
chopped fresh onion
lime juice
a touch of white vinegar
Place ingredients in a bowl, combine. Add salt if desired.
If you have the time, the fresh pico really makes it pop!
Tilapia
Corn tortillas
Shredded Monterrey jack cheese
Fresh limes
Pico de Gallo (recipe to follow)
Salsa (if you like)
Sour Cream
Black beans
Mexican seasoning (I like Tastefully Simple Fiesta Party Dip)
I use a flat top griddle I have, but a good sized frying pan will work also. Heat your can of black beans in a separate pan. Heat your skillet until hot, and hit it with a drizzle of olive oil. Place tilapia fillets on hot griddle and dust with Mexican seasoning. Flip over when edges turn white (about 3 minutes). Sprinkle with more seasoning. When fish is cooked, break up the fish with a spatula, add lime juice.
Warm tortillas (microwave and wet towels will do the trick) for 30 seconds. Have diners build their own tacos with fish, beans, shredded cheese, sour cream, pico, jalapenos and whatever else you may like. Fold and enjoy.
You can add some Spanish rice for a starch if you like (Uncle Ben has a 90 second one that's really good!)
Pico de Gallo:
1 medium tomato, diced
1 fresh jalapeno, diced
chopped fresh cilantro
chopped fresh onion
lime juice
a touch of white vinegar
Place ingredients in a bowl, combine. Add salt if desired.
If you have the time, the fresh pico really makes it pop!
Wednesday, July 15, 2009
Buffalo Chicken Wraps
This "recipe" is more like a meal idea. There's not much to it as far as truly cooking. However, I am always looking for new meals to serve my family and I don't always have time to "cook" an entire meal. This recipe is very easy, and one we really enjoy.
Cooked Breaded Chicken Breasts (I use a spicy flavor)
Bag Salad Mix
Frank's Red Hot Sauce
Shredded Cheddar Cheese
Ranch Dressing (I use light)
Tortillas
Cook chicken according to directions on the package. After the chicken is cooked, dice it up into bite sized pieces and place in a bowl. Add ranch dressing and hot sauce to taste and mix until chicken is covered. In steamed flour tortillas (I use wet paper towels and a microwave to accomplish this) place about 2 oz of shredded cheddar. Add chicken and salad mix. Roll into a wrap by first folding in each of the sides, then roll. Cut on a bias to be fancy. Serve with extra hot sauce for dipping, if desired.
If your family isn't a fan of spicy, you could use any number of flavors here- plain ranch or Caesar dressing, barbecue sauce, honey mustard, etc.
Add some oven baked french fries (from the bag..) and you have an easy, healthy dinner with barely any work at all!
Cooked Breaded Chicken Breasts (I use a spicy flavor)
Bag Salad Mix
Frank's Red Hot Sauce
Shredded Cheddar Cheese
Ranch Dressing (I use light)
Tortillas
Cook chicken according to directions on the package. After the chicken is cooked, dice it up into bite sized pieces and place in a bowl. Add ranch dressing and hot sauce to taste and mix until chicken is covered. In steamed flour tortillas (I use wet paper towels and a microwave to accomplish this) place about 2 oz of shredded cheddar. Add chicken and salad mix. Roll into a wrap by first folding in each of the sides, then roll. Cut on a bias to be fancy. Serve with extra hot sauce for dipping, if desired.
If your family isn't a fan of spicy, you could use any number of flavors here- plain ranch or Caesar dressing, barbecue sauce, honey mustard, etc.
Add some oven baked french fries (from the bag..) and you have an easy, healthy dinner with barely any work at all!
Thursday, July 9, 2009
Montreal Chicken with Cheese
We eat a lot of chicken. It's a joke around the Ferguson house about what kind of chicken is for dinner. I buy the huge bags of individually frozen chicken breasts from Costco. They're suprisingly good for frozen chicken, and substantially cheaper than buying "fresh" chicken from the supermarket. The last few times I have bought Publix "fresh" chicken it was frozen in the middle anyway....hmmmmm... This particular dish was inspired by a Ruby Tuesday's menu item. It is a quick, easy weekday meal I hope you enjoy.
Boneless, skinless chicken breasts (de-gicked, of course!)
Montreal Seasoning by McCormick
Barbque Sauce
Bacon
Cheddar Cheese (2% or low fat version is a good choice)
Spray a cookie sheet with non-stick spray. Preheat your oven to 350 degrees. Sprinkle McCormick's seasoning on rinsed, trimmed chicken breasts. This McCormick seasoning is great for many dishes, but has a lot of salt so be careful about how much you use. Place chicken on baking sheet and place in oven for 30 minutes. Check the internal temperature for 180 degrees to insure that it is fully cooked. Take the chicken out, add a bit of barbque sauce on top, then a slice or two of cooked bacon (I like to nuke it) and some shredded cheddar. Place back in oven for two minutes or until cheese is melted.
Tonight I served this with frozen green beans (from Costco) seasoned also with a bit of bacon. You take the package of beans out of the freezer, add some water and boil. Make sure to add more water if needed. I take about half a piece of bacon and cut it up into little pieces for flavoring. This is the way to make them "soggy" like my husband prefers. I prefer to saute them in a bit of olive oil and keep them crisp, in the style of the facier 'haricots vert'. They're good either way.
You can add a starch like Uncle Ben's :90 rice or frozen potatoes that are no work and quickly finished.
That's it- dinner on the table for you and your family that is low fat (microwave bacon to reduce the fat tremendously), low calorie, generally healthy "homecooked" dinner. Healthy in a Hurry!
Boneless, skinless chicken breasts (de-gicked, of course!)
Montreal Seasoning by McCormick
Barbque Sauce
Bacon
Cheddar Cheese (2% or low fat version is a good choice)
Spray a cookie sheet with non-stick spray. Preheat your oven to 350 degrees. Sprinkle McCormick's seasoning on rinsed, trimmed chicken breasts. This McCormick seasoning is great for many dishes, but has a lot of salt so be careful about how much you use. Place chicken on baking sheet and place in oven for 30 minutes. Check the internal temperature for 180 degrees to insure that it is fully cooked. Take the chicken out, add a bit of barbque sauce on top, then a slice or two of cooked bacon (I like to nuke it) and some shredded cheddar. Place back in oven for two minutes or until cheese is melted.
Tonight I served this with frozen green beans (from Costco) seasoned also with a bit of bacon. You take the package of beans out of the freezer, add some water and boil. Make sure to add more water if needed. I take about half a piece of bacon and cut it up into little pieces for flavoring. This is the way to make them "soggy" like my husband prefers. I prefer to saute them in a bit of olive oil and keep them crisp, in the style of the facier 'haricots vert'. They're good either way.
You can add a starch like Uncle Ben's :90 rice or frozen potatoes that are no work and quickly finished.
That's it- dinner on the table for you and your family that is low fat (microwave bacon to reduce the fat tremendously), low calorie, generally healthy "homecooked" dinner. Healthy in a Hurry!
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