Bruschetta

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

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 sandwhiches 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

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

• 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

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

I can eat this stuff all day, everyday. It is super easy, healthy, flavorful and versatile. It can be used as a side, as a bed for a protien 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!

• 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

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 resturants. You can get as crazy as you want with the toppings - I typically like them a certain way. Incidently, 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 suace - 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 (garlic mayo, chiptole peppers in adobo, lime juice in a food processor) 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 filet).

I like to serve this with black bean corn salsa.

Sausage and Egg Scramble

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

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

Rice

• 3/4 cup basmati rice
• 1/2 cup water
• 1 cup coconut milk
• salt

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.

Sausage Stuffed Tomatoes

I am on a pseudo-diet. I thought hey let's have some chicken with a reasonable amount of goat cheese and baked tomatoes. Low enough in calories right? Well yes in theory....then the dilemma of what to stuff the tomatoes with arose. Usually I stuff them with leftover chicken, but....we were having chicken as the main. In the spirit of dieting, I suggested to D that I just stuff them with garlic, spinach, shallots and arugula pesto. Somehow this turned into sausage or prosciutto or some other man food being included. Final result: baked tomatoes stuffed with Spicy Italian Chicken Sausage, Monterrey Jack, Pesto, Garlic and Shallots. Topped off with fresh torn basil. D was happy and, I have to admit, the man food tasted good! In the spirit of dieting I used chicken sausage so we were all happy. Hey, chicken sausage counts as diet food right?

Serves 4 (at half a tomato each)

• 2 large cluster tomatoes, halved and seeded
• One shallot, minced
• One clove garlic, minced
• 1.5 tablespoons pesto (arugula or basil)
• One half of a Spicy Italian Chicken Sausage (or other sausage of choosing)
• 1/3 cup of shredded Monterrey Jack (I used MJ because I had it, Fontina or Mozzarella can also be used)
• Salt and Pepper
• Olive Oil

Use oil to grease a baking dish or sheet.  In a pan, heat oil and add shallots and garlic. Cut the sausage casing and empty half of the filling into the pan and saute with the garlic and shallots. Once mostly cooked remove to a bowl and allow to cool for a minute or two. Combine salt, pepper, cheese and pesto with the sausage mixture - mix well. Stuff the mixture into the tomatoes (making sure to get the yumminess all the way down in the bottom cavity of the tomato) then sprinkle top with salt and pepper as desired and place on the baking sheet.

Bake for fifteen - twenty minutes on 375, remove, top with basil and serve.

*Feel free to coat the top with bread crumbs if you like.

Spinach and Goat Cheese Stuffed Chicken

One of the few ways you can get me to eat a chicken breast. I love sauteed spinach and I love goat cheese and spinach salads so this is how this little gem came about one night. I wanted a piece of chicken that I would enjoy, whilst adding extra greens to the plate, and I wanted a richness that the goat cheese lends well.

Filling

• Shallots, sliced - one or two large
• 2 cloves garlic, minced
• 3-4 heaping handfuls of spinach 
• Small handfuls of dehydrated cranberries 
• 1 ounce goat cheese, crumbled
• Salt and Pepper, 
• White wine - just a splash
• Proscuitto or Pancetta thinly sliced (optional - only use if you have or want a touch of saltiness)

Chicken

• 2 Chicken breasts
• Salt
• Pepper
• Cayenne
• Thyme

**If you would like to bread these go right ahead - if I have the time or enough calorie wiggle room I usually do Panko -Parmesan - basil crust, regular bread crumbs with grated Parmesan or Pecorino. You can also smother with Fontina 10 minutes into baking if you really want to splurge.

Heat olive oil in a skillet, once hot add the shallots and garlic with a pinch of salt (if using cured pork add in at this point as well). Once glassy, splash a bit of white wine in the pan and allow to cook off. Add spinach and allow to wilt slightly. Remove to a bowl, add salt as necessary and pepper as desired. Crumble goat cheese and add cranberries and mix well.

On a clean surface prepare the chicken in one of two way:
           1) Pound chicken thin, apply filling over entire surcface and make a roulade
           2) slice breast down middle and make a pocket (do not cut all the way through both sides), stuff filling into pocket and sealing with a toothpick

After chicken is stuffed - or rolled - season with salt, pepper, cayenne and thyme to taste and bake on 350 (I think for about 20 minutes - not sure I always just take it out when it is done).

Remove from oven and top with any remaining spinach. I like to make a small bit of Shallot - White Wine Sauce to go over the chicken but it is not mandatory. Squeeze with a bit of lemon for a nice kick and serve with steamed veggies and cous cous or long grain wile rice (tonight it will be stuffed baked tomatoes with arugula pesto).

Scalloped Potatoes - Twice - Yikes

Friday night. I have the flu. D and I go to my mom's house so that she can take care of me and the boys can have man time with horseshoes. Mom tells me that she is making one of my favorite English meals - Bubbles and Squeak. 30 minutes later a phone call delivers the horrifying news that corned beef has been recalled and is incredibly hard to find in America (and that if it is found, we may contract some disease). Well crud! That was literally the only thing I wanted in the world. Plan B was pieced together from what she had already bought at the store preparing for Bubble and Squeak and their dinner the next night - steaks. Daddy was thrilled because he loves steak and potatoes. My Heart was broken. Somehow this whole "Andi is sick and needs to lay down and be taken care of" turned into Dalt and Daddy pleading with me to make scalloped potatoes and me scrounging through my parents pantry and fridge to acquiesce. Then, the very next day, D and I decided to stay the night again and I had to make an additional dish for me (I do not eat pork and that was on the menu for the evening) so we ended up at the Super S - which was like  a culture shock for me - and the pasta I was making turned into Dalton saying, " You know if you wanted to make scalloped potatoes again, I would eat them." So, for the second time in two days, I made scalloped potatoes - these were different than the night before, I have included both recipes. D was so excited about his leftover potatoes - Daddy only had me leave him enough for one small lunch serving so the rest went into a Ziploc for D. Alas, they were left behind (and yes this means that I have to make scalloped potatoes again in the near future to make up for it - those are going to have oven-baked onion rings on them).

Friday Night

• Chicken Broth
• 4 red potatoes - sliced up to a quarter inch thick
• Mozzarella, Shredded
• Cheddar Cheese (aged 2 years or more). shredded
• Monterrey Jack, Shredded
• Sherry
• Shallots
• Onions
• Garlic
• Cayenne Pepper, Paprika, Thyme - to taste
• Butter
• Flour
• 2 percent milk, Half and Half, or Cream
• Mushrooms
• Bacon Bits

In a stock pot, bring water to a boil (I like to use a bit of better than broth bouillon for extra flavor). Once a rolling boil has been achieved, add sliced potatoes and boil under fork tender. Strain and return to pot. 

Melt butter, Saute garlic and minced shallots with flour and crushed red pepper. Once a light roux is formed, add sherry and cook until alcohol is just cooked out. Add a bit of broth and the milk and allow to thicken. Season with desired amounts of cayenne, salt, pepper, and the thyme. Add in cheeses a handful at a time allowing time for the cheese to melt into the mixture. Keep on low heat.

In another saute pan, heat butter or oil and then add mushrooms and sliced onions. Cook until glassy.

In a buttered, oven-safe dish begin to place one potato round down to cover bottom of pan. Spoon some of the cheese mixture over the bottom layer and spread to cover well. Add sauteed mushrooms, onions, and some bacon bits on top, then repeat this process (potatoes, cheese mixture, mushroom mixture) until the potatoes are gone and the layers are complete. Top the top layer with some shredded cheese and sprinkle with paprika.

Bake in the oven on 350 until bubbly and brown on top. I like to add a little bit of chicken broth around the sides to just keep the dish moist. Top with green onions (if you have - which I did not this night) after removal from the oven.

Saturday Night

It is a little interesting that one sauce seems more authentic than the other. This one uses a can of cheddar cheese soup and some freshly shredded cheddar cheese (I did not have either the night before) in addition to the ingredients from the first night. I also used Green Onions. I omitted as many mushrooms because I needed to save some for my dad for breakfast the next day.

To make this version, follow previous instruction adding the cheddar cheese soup to the cheese/milk mixture. Chop green onions and sprinkle in layers along with bacon, onion, and mushroom mixture. Everything else is fairly similar. In this version you can reduce the amount of flour that you use because the soup will thicken it.