Bruchetta - The Summertime Treat

Ahh bruchetta.... a juicy, crunchy, flavorful blend of summertime goodness. Great lunch, dinner, snack or appetizer.

Prep time: 30 minutes

Yield 14 servings

1 garlic clove, peeled and halved

14 slices French bread (3/4 inch thick)

4 medium tomatoes, seeded and diced

1/4 cup chopped red onion

2 tbsp olive oil

1 tbsp minced fresh basil

1/4 tsp salt

1/8 tsp pepper

14 fresh basil leaves

Rub cut side of garlic over one side of each slice of bread. Place bread, garlic, side down, on an ungreased baking sheet. Bake at 350 degrees for 5 minutes on each side or until lightly browned. In a bowl, combine the tomatoes, onion, oil, minced basil, salt and pepper; spoon about 2 tbsp onto each piece of toast. Top each with a basil leaf.

Yields 14 servings

Specialty Rueben Sandwich

For lunch today I decided to try making something we'd discovered while visiting Boone at the Daily Bread. We'd gone there for lunch after looking at my potential (well not anymore, we signed the lease!) apartment. Located right downtown, we walked there after wandering around a bit. My dad and I have been in there before, and like last time, it was packed! People were waiting outside for them to open even, and luckily, we showed up just as they did and were able to get a seat before it filled up. I ordered the Gobbler, and was so happy with it, I made an attempt at making it for lunch today for my mom and I.

Sauerkraut, canned, fresh or bagged is fine (heated)

Rye bread

Thousand island dressing

Cheddar or swiss cheese

Turkey (from the deli, sliced)

1. Heat the sauerkraut on the stove.

2. Lightly toast bread.

3. Spread dressing on to one slice, add desired amount of turkey, cheese.

4. When sauerkraut is warm enough, add to the sandwich.

Optional: grill to melt the cheese

After lunch, we had to bring outside plants that we'd brought in so our house could be painted. Nothing out of the ordinary, except that the first floor of our house no longer looked like a jungle. Until we watered the geraniums. For the past four or five days, he'd been living in our house, in the pot. He enjoyed getting wet when we watered the plants, but we were just surprised that he didn't get discovered by our two cats after all that time! He's a lucky frog.

Home!

If you guys have been wondering what is up with all of the unusual activity on my blog...aka. I've actually been making posts lately...its because we're finally out for summer! Yay!! But the reason for adding so many new recipes also has something to do with the fact that I have my first apartment next year! I'll finally be able to cook, rather than eating the gross, come-in-bulk Sudexo food that our cafeteria had at school. Soooo....I've been collecting all of my favorite recipes from home and putting them on the blog so I'll have access to them at school. So excited!!

If you have suggestions for any quick, cheap and easy recipes that you think might be good to take with me please feel free to share! I'm still looking for ideas!

Tomato Mozzarella Salad

3 large tomatoes, sliced

8 oz mozzarella, sliced

1/4 cup olive or veggie oil

1/4 tsp salt

1/8 tsp pepper

1/4 cup minced fresh basil

On a large serving platter, alternate tomatoes and mozzarella slices. In a jar with a tight-fitting lid, combine the oil, salt and pepper; shake well. Drizzle over tomatoes and mozzarella. Sprinkle with basil.

Chicken or Steak Stir Fry

Yields 4 servings

1 tbsp cornstarch

1 tsp beef bouillon

1 cup water

1/4 cup soy-sauce

10 oz boneless beef sirloin steak/boneless chicken breast

1 medium green pepper

1 medium garlic clove, minced

1 medium onion, halved and sliced

2 tsp canola oil

2 medium tomatoes, cut or 1 can diced tomatoes (14oz)

1/8 tsp pepper

4 cups hot cooked rice

1. In a bowl, combine cornstarch, bullion, water and soy sauce; set aside.

2. Cut steak or chicken into small cubes; set aside.

3. In a nonstick skillet or wok, stir-fry green pepper, onion and garlic in oil for 4 minutes; remove and set aside.

4. Add meat; stir fry for 4-6 minutes.

5. Stir cornstarch and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add tomatoes, water and green pepper; cook and stir until heated through.

Serve over rice.

Chicken Roll-ups

Chicken breast (1 breast per serving)

Ham (sliced thin or from the deli)

Sharp cheddar (block, not shredded) or cheese of your liking (sliced thin)

Bread or cracker crumbs (Ritz Garden Vegetable are good)

Butter (melted)

Toothpicks

1. Pound chicken breast between 2 sheets of plastic wrap/parchment paper.

2. Lay down a few thin slices of ham on top of the chicken breasts, and then add a layer of cheese. Roll up the chicken breast. Dip it in melted butter and roll in breadcrumbs, sticking a toothpick or 2 through the middle of the roll.

3. Put in a baking dish and bake uncovered at 350 degrees for 35-40 minutes depending on your oven.

Banana Cupcakes

1 1/2 cups flour

3/4 cups sugar

1 tsp. baking powder

1/4 tsp salt

1/2 cup unsalted butter, melted

1 1/2 cups mashed bananas (about 4 ripe)

2 large eggs

1/2 tsp vanilla extract

Icing:

2 sticks (1 cup) butter, slightly softened

12 oz cream cheese

6 cups powdered sugar

2 tsp. vanilla

1 1/2 tsp cinnamon

1. Preheat oven to 350 degrees. Line a 12 cup muffin pan w/ paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda and slat.

2. Make a well in center of flour mixture. In the well, mix together the butter, mashed bananas, eggs and vanilla. Stir to incorporate four mixture, being sure not to over mix. Spoon batter into muffin cups.

3. Bake for 25-30 minutes, or until toothpick comes out clean. Remove cupcakes form pan; and cook completely on wire rack.

Icing

In a bowl of an electric mixer, beat the butter, and cream cheese until smooth. Slowly add the powdered sugar and the mix until everything is combined. Add the vanilla and the cinnamon. Ice the cooled cupcakes and enjoy!