Ever since I was little I have LOVED tomatoes. Being a picky eater as a child I quite literally survived my elementary school years eating tomato and cheese sandwiches. This wasn’t for a lack of trying on my parents part for me to try new lunches and food…I simply refused to eat anything else. Sorry mom!
Now that I am all grow up, I still LOVE tomatoes and even grow them in my garden 😊
From time to time I get a craving for Bruschetta so I figured I would share my take on it with all of you.
1 White Baguette
5-6 Roma Tomatoes (any other tomato will do as well but these are my favourite choice)
2 TBSP Sweet Onion (finely diced)
1 – 2 Cloves of Garlic (minced)
½ Red Pepper (finely chopped)
Handful of Fresh Basil (Chopped)
¼ Cup Freshly Grated Parmesan
1 TSP White Pepper
1 TSP Dried Oregano
Salt to Taste
1 TBSP Olive Oil
2 TBSP Balsamic Vinegar
- Dice and chop all your ingredients.
- Place your tomatoes in a strainer and squeeze out the juices so the bruschetta is not watery.
- Combine all the ingredients in a bowl.
- Slice your Baguette and toast in the toaster, or if you prefer, pan fry it until golden brown in a pan with butter.
- Place topping on baguette slices and enjoy 😊
This quick and easy meal doesn’t require sides because they are stuffed into the chicken! There are endless ways and recipes for stuffed chicken breasts and they are always a great change from having just plain old chicken again. This particular recipe was inspired by my sister-in-law who a few years ago made an amazing Mediterranean Salad.
For the Quinoa:
- 1 Cup Quinoa
- 1 1/2 Chicken broth
- 1/4 Tsp Oregano
- 1/4 Tsp Cayenne
- 1/2 Can of Artichokes (chopped)
- 2 Tbsp Green Olives (chopped)
- 2 Roasted Red Peppers (chopped)
- 3 Tbsp Sundried Tomatoes (chopped)
- 1 Tbsp Fresh Basil (chopped)
- 1/4 Cup Crumbled Feta
- 1 Garlic Clove (minced)
1) Combine your quinoa with the broth, oregano and cayenne. Bring to a boil then lower the heat to simmer until it is cooked.
2) Add in the peppers, olives, artichokes, tomatoes, garlic, basil and feta and combine together.
3) Set aside to cool.
- 3 Tbsp Dijon Mustard
- 1 1/2 Tbsp Balsamic Vinegar
- 1 Tbsp Olive Oil
Combine the above together.
1) Clean your chicken breasts and cut them open through the middle like a pouch.
2) Stuff the breasts with the quinoa mixture holding it together with a toothpick if necessary.
3) Brush on your glaze over the breasts making sure they are coated.
4) Heat your oven to 420F. Place the stuffed breasts on a parchment lined baking sheet and bake in the oven for 20 mins or until chicken is cook throughout.
Last night after watching some Top Chef Canada I was inspired. The contestants were each given a country and they had to cook up a meal with inspiration from each specific country. I was obviously not on this show but I decided to play along. I chose Thailand since I had a lot of the right ingredients sitting in my fridge already along with the defrosted Basa fish. What turned out was this lovely Basa with a ginger and basil infused broth.
This was super easy and quick to make and made for a nice flavorful dinner. 🙂
- 2 Basa Filets (defrosted if frozen)
- 4 Fresh Basil Leaves
- Juice from 1/2 a Lime
- 2 Tbsp Fresh Ginger (minced)
- 2 Cloves of Garlic (minced)
- 3 Tbsp Soy Sauce
- 2 Tsp Sesame Seed Oil (optional)
- White Pepper (to taste)
- Sesame Seeds and Chopped Green Onions for garnish.
1) Rinse your fish and place into a greased glass baking dish.
2) Combine all the above ingredients besides the garnish into a mortar & pestle. Grind the ingredients together to allow the flavors to combine.
3) Pour the sauce onto your fish and let it sit for about an hour to allow for it to marinate a bit.
4) Heat your oven to 500F. (I drizzled 2 Tsp of sesame seed oil over the fish at this point as well) Place our fish in the center of the oven and let it broil for 10 – 15 mins depending how thick your fish is.
5) Remove and garnish.
I used the broth that turned out as a sauce for our rice and it was lovely.
** Quick note: If you are ever marinating food in a glass baking dish in your fridge make sure you take it out at least 30 minutes before you pop it in the oven. If you do not let the glass come to roof temperature it can shatter in the oven due to the extreme temperature difference**
Yes, I learned this the hard way years ago.