Tomato Basil Bruschetta

Last night was a fun Friday in the park for the concert. The music...not that great. The food got great reviews and thumbs up.  Tomatoes are in abundance in Western PA.  This is an easy appetizer that can be made on the spur of the moment. Few ingredients, little clean up, big taste, sounds like another triple hit!

Tomato Basil Bruschetta

printable recipe

4-5 fresh tomatoes chopped

1 bunch fresh basil, chopped

Salt and pepper

2 T. Balsamic vinegar

1/4 c. Extra virgin olive oil

Baguette, sliced in 1/2" slices

3 garlic cloves, peeled and cut in half

Grated Romano cheese

Preheat broiler.

Place bread slices on a large baking sheet. 

Broil bread until lightly toasted. 

While warm, rub cut side of the garlic cloves on the toast.  

In a medium bowl combine tomatoes, basil, vinegar, oil and salt and pepper to taste.  

Place a spoonful of tomato mixture on toast round, sprinkle with cheese.  

You can assemble and serve on a platter if using immediately; or serve as a 'do it yourself' dish if not.  

Fun at the park with 'thumbs up!'

Sesame Cucumbers

Keep this light side dish in mind when you need something quick.  Very easy and gets better after the first and second day. Sort of like an Asian pickle. 

Sesame Cucumbers

printable recipe

2 cucumbers, peeled and sliced

2 T. Soy sauce

1 T. Sesame oil

1 tsp. toasted sesame seeds

1/2 bunch mint, leaves only, coarsely chopped. 

Toss all ingredients and chill.

Asian Chicken Burgers

I am a few days behind in posting. It may be called the lazy days of summer; however, business-wise the beginning of August is always hectic for me.  But rest assured all of you naysayers, I have recipes to share, and am keeping with my Food Challenge of something different 365 times in 2014.  Once again concentrating on what is coming in the garden I chose this week's fare around cabbage, peppers and cucumbers. The next 3 posts all have an Asian flair.   Light and crunchy, colorful and healthy. Tying the weeks dishes together with a common thread made use of ingredients purchased, used what was fresh in the garden, and created what was a main dish one night into a side the next.  Wallah! Inexpensive, tasty and healthy! Say it my food friends....the trifecta of a perfect food plan!

Asian Chicken Burgers

printable recipe

1 small carrot, grated

1 half of a small red onion grated

1 lb. ground chicken (or turkey)

1/4 c. Panko bread crumbs

1/4 c. Hoisin sauce

1/8 tsp ground ginger 

4 tsp. soy sauce

3 tsp. Asian chili sauce

1 c. Finely shedded cabbage

2-3 thin slices red onion

2 tsp. sesame oil

1 T. Lime juice

4 whole wheat sandwich buns 

Preheat the oven to 375 degrees.  Lightly brush a baking sheet with oil. 

In a medium mixing bowl, combine the chicken, Panko, carrot, onion, 2 T. Of the hoisin, ginger, 3 tsp. of the soy sauce and 1 tsp. chili sauce.  Mix until combined and shape into 4 patties. 

Place on baking sheet and bake for 20 minutes.  

In a small bowl combine the shredded cabbage, sliced onion, sesame oil, lime juice, chili sauce, 2 T. Hoisin and the remaining soy sauce.  Toss to combine. 

Place burger on a split whole wheat bun.  Top with slaw.  

Zucchini Parmesan Crisps

Do any of you have a 'go to' dish with which you judge a restaurant?  I have 2 of them, fried zucchini and onion rings.  I don't often fry food (occasionally on Junk Food Fridays in the winter, like when I featured homemade potato chips!), therefore on a night out I indulge in these delicious crispy appetizers. I have tried many times to master both of these dishes as 'oven fried' only to always be disappointed in the results.  I must say this recipe comes the closest to a fried crunch done in the oven.  I would definitely make these again. I will tweak it a little bit. I would switch to grated cheese as opposed to shredded, and I would add some more seasoning-maybe oregano and garlic powder.  Serve with a side of sauce or ranch dressing and you will have an easy snack or side dish. 

Zucchini Parmesan Crisps

Printable recipe

2 medium zucchini, cut into 1/4" slices

2 T. Olive oil

1/2 c. Seasoned bread crumbs

1/4 c. Shredded Parmesan (I would change to grated)

Preheat oven to 450 degrees. 

Line a baking sheet with parchment paper. 

Mix the crumbs and cheese together on a plate.  

Place oil and vegetable slices in a zip top bag. Toss to coat. 

Press zucchini pieces into the crumb mixture on both sides. 

Lay in a single layer on prepared baking dish.  Bake for 30 minutes until brown and crispy.

Serve with your favorite sauce. 

Picnic Potato and Chicken Salad

I had a long day and am late in getting this posted. It was an M & M Monday. I enjoyed my grandson all day!  I arrived home later than usual so I was happy I planned this cold salad. This has a different spin with the roasted potatoes and bacon. Really good.  Great for a luncheon or covered dish event. 

Picnic Potato and Chicken Salad

Printable recipe

2 lbs. red skin potatoes, diced

Olive oil

Salt and fresh ground pepper

1-1/2 lb. boneless, skinless chicken breast, poached and diced

6 slices cooked bacon, chopped

1 c. Diced celery

1/2 c. Diced onio

2 garlic cloves,minced

1 c. Mayonnaise

1 T. Mustard

2 T. Paprika

2 T. Chopped parsley

4 sage leaves, chopped

Preheat oven to 400 degrees

Place potatoes on a sheet pan. Drizzle with oil.  Season with salt and pepper.

Roast until golden brown, about 30 minutes. Allow to cool.  Combine potatoes, chicken, bacon, celery and onion in a large bowl.  

Add the rest of the ingredients and toss until coated. Chill.  

Antipasto Salad

I slipped a day behind on my blog posts.  This has been a busy social weekend!  Out with friends on Saturday, and a family reunion today, kept me from the computer.  However, I was not away from the kitchen!  It was a weekend of picnic food.  This featured salad is a guy's pasta salad.  Filled with sharp flavors like salami, garlic and provolone.  Easy to make and easy to transport, this is a crowd-pleaser. Try it the next time you need to bring a summer covered dish.

Antipasto Salad
printable recipe

Vinaigrette:

1 bunch of fresh basil, stemmed and chopped
1/4 c. red wine vinegar
1 clove garlic, chopped
1 tsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. ground black pepper
3/4 c. extra virgin olive oil

Antipasto Salad:

1 lb. rotini pasta
1 c. hard salami, diced
1 c. smoked turkey, diced
1 c. provolone cheese, diced
1/2 c. grated Asiago cheese
1/2 c. roasted peppers, chopped
1/4 tsp. salt
1/2 tsp. pepper

In either a medium bowl, if using an immersion blender, or in a traditional blender, add the basil, vinegar, olive oil, garlic, mustard, salt and pepper.  Blend until basil is incorporated into a smooth dressing.

Cook the pasta according to package directions.  Drain and cool.
In a large bowl combine salami, turkey, cheeses, and peppers.  Toss to mix. 

Pour dressing onto the salad and fold through until well coated.  Season with salt and pepper.

Serve immediately or chill.

Italian Stuffed Jalapeños

Another great Friday night spent at the SummerSounds Concert in the Park; and another appetizer receiving 'thumbs up' from my friends.  We have enjoyed so much from the garden this week.  I did not want to work with another zucchini.  I chose these creamy, decadent stuffed peppers.  I was concerned the heat from the peppers would be too much. I watched as everyone had that smile as the filling was enjoyed with the first bite, then wait...here it comes....the eyes pop open, and the hand goes to the mouth, and there it is...the WOW, gasped out as the fire of the pepper hits them!  I held my breath waiting to see if they were a hit. Yup, thumbs came up!  I thought only 7 of the bits would leave the tray, but, I am happy to report only a couple were left at the end of the evening!

Italian Stuffed Jalapeños

printable recipe

15-20 jalapeños, cut in half, seeded and deveined

1 T. Olive oil

1 lb. loose sweet Italian sausage

1/4 c. Minced red onion

1 T. Minced garlic

1 package cream cheese, softened

1/4 c. Grated Parmesan

1/2 c. Shredded mozzarella

Preheat oven to 350 degrees

Place jalapeños on a baking sheet.  Roast for 10 minutes. Remove and let cool.

Heat the oil in a medium skillet.  Add the onion, sausage and garlic.  Cook until sausage is browned and crumbly.  Drain any excess fat out of the pan. Allow to cool.  

Add the cream cheese and Parmesan. Mix ingredients thoroughly. 

Place approximately a tablespoon into each pepper.  Top with a bit of shredded mozzarella.  

Place the pan under a hot broiler until cheese melts and becomes hot and bubbly.