Bruschetta

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Bruschetta makes me so wonderfully happy! It is one of those super simple meals that great ingredients just make amazing. I love making a big batch of this to use as appetizers, chicken toppers, pasta mix-ins and a healthy snack with pita chips. It is awesome for lake weekends and large groups. I like it cold and warmed up – will provide both methods below.

Cold Bruschetta

  • 1.5 pounds ripe, plum tomatoes – drained, seeded, chopped *some people remove skins – I skip this step
  • 4-7 garlic cloves, minced
  • 2 cups julienned basil
  • .5 – 1 tbsp good quality balsamic vinaigrette to taste
  • Salt to taste
  • Freshly ground black pepper
  • A small dash of Gerrard’s Champagne Light Dressing *optional
  • One french baguette or ciabatta loaf (I prefer ciabatta but the baguette is much easier to make appetizer portions with
  • High quality olive oil

In a large bowl combine all ingredients and mix well, adjusting amounts to taste. Set aside.

Slice bread into slices (between a centimeter and half inch thick depending on preference), brush with olive oil and place on a greased baking dish. Bake on 450 for 5 minutes (longer if more doneness is desired, shorter if using smaller slices than half-inch). Remove and top with tomato mixture. Serve immediately.

Warm Bruschetta

  • All the same ingredients, plus Fresh Mozzarella or Burrata, diced

In a large bowl combine all ingredients, plus mozzarella, and mix well, adjusting amounts to taste. Set aside.

Slice bread into slices (half inch thick depending on preference), brush with olive oil and place on a greased baking dish. Bake on 450 for 3 minutes. Remove, top with the tomato mixture and return to the oven for 3-4 minutes – until cheese is melty. Serve immediately.

Pesto Chicken Salad Panini

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This mayo-free chicken salad is absolutely incredible and SO easy. This was a concoction I made up one day with leftover rotisserie chicken, leftover pesto that I needed to use and cranberries (I always have cranberries on hand) when I wanted a sandwich. Since then, I have made this many times as a sandwich filler, spinach salad toppers, and spinach pasta dish. It is so good and has frequently made the menu for bachelorette and Christmas parties and other events that require feeding a large group. Here is the version of a panni that I made – not going to lie, it was one of the best sandwiches I have ever had in my life.

  • 1 cup leftover chicken, shredded
  • 1.5 tbsps of basil pesto
  • freshly cracked pepper to taste
  • handful of dehydrated cranberries
  • small handful arugula (or spinach if you have no arugula)
  • 1 tbsp chipotle aioli *optional
  • 1-2 ounces of cheese (I used Fontina but you can use whatever you have on hand)
  • 2 slices of ciabatta bread, one side each oiled and rubbed with a garlic clove

Special equipment

  • Panini Maker

Turn the panini maker on so that it is heating. In a small bowl, combine chicken, pesto, cheese, pepper and cranberries and mix well. Garlic and Oil the outside of each piece of bread, spread aioli on the inside of the bread. Layer arugula, chicken salad mixture on the bread then place in the panini maker. Grill until golden brown, remove, cut in half and serve.

*When not making a panini leave the cheese out and add chicken mix to salads, pasta, eat as a dip with pita chips etc.

Stuffed Swiss Chard

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One of my favorite sides. Really this can be eaten as a whole meal if you so desire. Healthy and satisfying!

Stuffed Swiss Chard

One bunch Rainbow Swiss Chard
One bunch Green Onions, chopped
1/2 pint cherry or grape tomatoes, whole
4 garlic cloves, minced
1-2 large shallots, diced
1/2 cup shredded mozzarella (or fresh balls)
Salt
Pepper
Olive oil

Preheat oven to 350. Steam the Chard in a large pot. Remove after Chard has become wilted, lay individual pieces out flat on a greased cookie sheet (I like to double them up to prevent tearing). Salt and pepper the inside of each chard piece.

In a small bowl, combine garlic, shallot, green onions, pepper, cheese, and tomatoes and mix well. Place a small amount of the mixture in the middle of each Swiss chard leaf then roll to create a packet. Seal with a toothpick if necessary. Brush the top of the chard packets with a bit of olive oil and sprinkle them with salt and pepper. Bake for about 14 – 20 minutes.

Eggs Benedict with Chipotle Hollandaise

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I somehow got suckered into making this breakfast for my Dad after I had eaten most of the ingredients that he needed to make his daily English Breakfast (tomatoes and mushrooms were happily hanging out in my belly). Because I cannot eat eggs and my mom felt like a sandwich it was yet another day of two different dishes, but hey I like to cook.

One poached egg  (use your favorite poaching method)
One thick slice of country ham
One half English Muffin, rubbed with a bit of truffle oil and garlic and toasted
2-3 tablespoons of homemade chipotle hollandaise (see below)
1/2 cup of sauteed spinach *optional

HOLLANDAISE

3 egg yolks
1 teaspoon water
1/2 tsp salt
1 tsp cayenne pepper
half a lemon, juiced
12 tbsp unsalted butter, softened and cut into one inch pieces
Pinch sugar *optional

Pour and simmer 1-inch of water into a large saucepan; reduce to low heat after achieving simmer.
Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add sugar if using and whisk for another 30 seconds. Place the bowl over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon. Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.

BUILDING THE BENEDICT
Rub English Muffin Half with Truffle (or basil or olive oil) and one garlic clove. Toast until desired doneness.
ON a small griddle, grill the piece of county ham to warm, place on top of the toasted muffin. If using spinach apply on top of the ham. In a small amount of water, with a dash of white wine vinegar poach one egg. Remove carefully and place on the ham. Slat and pepper the egg according to personal taste. Top with hollandaise and serve.

Sauteed Spinach

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I can eat sauteed spinach all day, everyday. It is super easy, healthy, flavorful and versatile. It can be used as a side, as a bed for a protein such as salmon, can be used as a stuffing, or as a whole meal. I crave this over and over again – hey I guess it is better than craving pizza!

Sauteed Spinach

Baby spinach leaves, washed and dried – you will need a good bit of spinach as its volume is significantly reduced after cooking
3-4 cloves garlic, minced
1-2 large shallots, thinly sliced
Crushed red pepper *optional, I tend to not add it
Salt
Fresh ground black pepper
Dash of white wine (sub chicken broth if you have no white wine)

Heat a dab of olive oil in a large, high walled skillet. Saute garlic and shallots (properly seasoned) until glassy then hit with a nice pull of white wine (depending on how much spinach you are using decrease or increase the amount of wine added). Once the wine cooks off, add the spinach to the pan and allow to wilt. Pepper and serve.

Fish Tacos

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I love fish tacos. I have not made these in a while, but I really do love them and I think they are way better than a lot of fish tacos that you can buy at restaurants. You can get as crazy as you want with the toppings – I typically like them a certain way. Incidentally, this is the only way that I will eat Tilapia. Not sure why, but I just do not like it any other way.

Serves 4 (one taco each)

  • 2 Fresh Tilapia fillets
  • 4 corn tortillas
  • 1.5 cups Chile Corn Crust (you can buy this pre-made from Central Market or make your own crust using tortilla chips and various spices – I have done both they are equally good one is much simpler)
  • Half head of radicchio or red cabbage, shredded
  • 1 carrot, julienned
  • Chipotle Aioli
  • Large handful of Cilantro, chopped
  • Avocado Slices
  • Olive oil, egg or soy sauce for coating fish
  • Shredded cheese of choice *optional

Marinated fish in soy sauce – if using for a few minutes. In a small bowl beat an egg, then coat the fish on both sides (after salt properly seasoning the fish). On a plate, spread the crust out and then dip the fish onto the crust, coating well on both sides. Place the fish in a large skillet with heated oil (canola oil poured at least a half inch high), flip after about 2-3 minutes depending on thickness of fish. Remove fish to a plate covered with a napkin to absorb excess grease. Squeeze with a bit of fresh lime juice.

Warm tortillas in oven (laid directly on the rack. Prepare the Chipotle Aioli and put into a small bowl. Into individual bowl, place radicchio, carrots, avocado slices, cilantro and shredded cheese if using (I don’t like mine with cheese but feel free).

Build taco as you wish and enjoy (the fish will be divided into two pieces per fillet).

I like to serve this with black bean-corn salsa or black bean-mango salsa.

Sausage and Egg Scramble

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I have been telling D for some time now that I will make him eggs for breakfast. Finally, I came through. I had eggs that I need to use up, along with some sausage leftover from stuffed tomatoes so Sunday morning I set out to make him breakfast (somewhat grudgingly as I did not feel well, but I promised…).

Serves two (small portions)

  • 3 Eggs
  • Salt
  • Pepper
  • Onion or Shallot sliced
  • Dash of milk
  • Shredded Monterrey Jack
  • Half link of Spicy Italian Chicken Sausage
  • Dash of Tabasco
  • Spoonful of Pesto (optional – add if you have)
  • Grilled Tomatoes (optional – I would have liked to do these but we did not have tomatoes)
  • Yeast Rolls or Toast

Saute onions until glassy. Add sausage to pan (mine was previously cooked as it was leftover). Combine eggs, salt, pepper, and milk in a small bowl and mix until blended. Once onions are cooked, pour eggs into pan and scramble. Add cheese and a dash of Tabasco, fluff eggs and remove to a plate. If using pesto, mix it in and season as desired. Serve with buttered toast or garlic toast.

If cooking tomatoes, brush with olive oil, salt and pepper then grill for a few minutes on each side. As an option you can rub with garlic.

Beef and Green Bean Saute with Coconut Rice

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I will grant you that the title is a misnomer as there are beets, carrots, and green beans in this bad boy stir fry. I made this Thursday night after having gone to the grocery on Tuesday night and buying TONS of veggies (I was planning on dieting this week and just overall missed veggies). I decided to change up my basic veggie list and got some green beans versus broccoli – have now had green beans twice this week but that is another story. I knew I wanted to do something with green beans and beef (CM was having a sale on pre-marinated sirloin and I was sick of chicken). Thursday night came around and I had carrots, beets and basil that I needed to use up; ergo, they went into the beef and green bean saute. It was excellent, flavorful, healthy and exactly what I wanted to eat last night.

Makes two large portions

Saute

  • Half Pound Sirloin (I used honey habenero pre-marinated sirloin from CM – marinate as desired)
  • 3 cups green beans, end trimmed and roughly sliced in the middle to make 1.5 inch long pieces on either side
  • 1-2 large carrots, washed, peeled and slice *optional, but recommended
  • 1-2 large gold beet, sliced and quartered *optional
  • One half white or yellow onion or two large shallots, thinly sliced
  • 5-6 cloves garlic, minced
  • 1-2 tbsp of minced ginger
  • 1/3 cup chicken broth
  • a couple fingerfuls of flour or cornstarch for thickening
  • 1 tbsp soy sauce
  • 1.5 tbsp hoisin sauce
  • 1 tbsp oyster sauce
  • 1-2 tbsp Chili Garlic Paste or Sriracha
  • Dash of Asian House Spice *optional
  • Dash of coconut milk
  • One half lime
  • Fresh cracked pepper
  • Salt – just a pinch
  • 1.5 tbsp sesame seeds

Garnish

  • 1/3 cup green onions, chopped
  • fresh torn basil

One Recipe Coconut-Ginger Rice

Prep – Chop garlic, onions, garlic and set aside in one bowl. In another bowl, combine soy, hoisin, oyster sauce, broth, and chili paste.

Steam veggies until almost fork tender and reserve.

In a small saucepan, combine water, coconut milk and salt and bring to a boil. Add rice, stir, reduce to simmer, cover and cook for 10-12 minutes.

Heat sesame oil in a large skillet, once hot add garlic, onion, ginger, flour and a tad bit of salt. After a few minutes add beef and sear on each side, remove to rest before cutting into strips. After removing beef, add the broth mixture and stir well. Let the sauce hang out for a few minutes and then return beef to pan (after cutting into strips). Simmer for a few minutes, then add veggies. Add a dash of coconut milk, lime juice sesame seeds, pepper and additional seasonings as desired. Stir well.

To serve: place rice on plate, top with stir-fry, garnish stir fry with green onions and basil.

If all prep work is done this should only take about 10-15 minutes to prepare.