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 😊
I cannot believe I have never attempted a Risotto in this house before. After watching the show Chopped on the Food Network and learning what definitely not to do I set out to make my own. It is in fact super easy and while it takes a bit of time to make it is totally worth it!. This can be a meal in itself or serve it up as a very filling side dish. Either way you will have leftovers if you are cooking for just two people.
- 6 Cups Chicken Broth (I used low sodium, No MSG)
- 1 ½ cups Arborio Rice
- 4 Tbsp Unsalted Butter (divided)
- 1 Medium Shallot (finely chopped)
- 1 Garlic Clove (minced)
- 1 Tbsp Olive Oil
- 1 Tsp White Truffle Oil
- 2 Tsp Pepper
- 3 Medium – Large Portobello Mushrooms (chopped)
- ½ Cup Dry White Wine
- 2 Tbsp Fresh Thyme Leaves (if you use dried Thyme use 1 Tbsp)
- ¼ Cup Italian Parsley (chopped)
- ¼ Cup Chives (chopped)
- 5 Tbsp Freshly Grated Parmesan Cheese
- In a pot bring your broth to a boil and set it aside.
- In a skillet, melt 2 Tbsp of butter then toss in your mushrooms.
- Drizzle the truffle oil over the mushrooms while they cook.
- Add in the pepper and thyme and combine. Allow the mushrooms to cook down for about 3-4 minutes. Set aside and cover.
- In a large pot melt the remaining butter with the olive oil. Add in the shallots and garlic and allow them to cook until golden.
- Add the rice and combine until the rice takes on a golden color as well.
- Pour in the wine and allow it to cook down.
- Add in 1 large ladle of broth and stir. Reduce the heat to medium. Once the liquid is cooked down add in another ladle of broth. (I had to add another ladle in every 3-4 minutes so keep the pot of broth close by)
- Continue stirring occasionally and adding the broth in in increments until all the broth is used.
- This process should take 20 – 30 minutes. By the end your rice will be perfectly soft and cooked.
- Once the rice is ready, add the cooked mushrooms with all their juices, parsley, chives and Parmesan, stir to combine.
- I served ours with some fresh chives and Parmesan on top but this is optional.
I made these lovely treats the other night after having a craving for spicy food. The inspiration for these came after a wonderful dinner at a local restaurant where they served something similar. Naturally I have no idea how they made them at the restaurant so this is me winging it at home. Super quick and easy snack for parties or even to snack on at home. I served up ours as a side dish at dinner with some garlic and white pepper aioli the recipe is also below.
For the Jalapenos:
- 10 Medium Jalapenos
- 1 Cup Bread Crumbs
- 1/2 Cup Shredded Parmesan
- 1 Egg
- Cut the top off your peppers and cut them length wise. Remove the inside and seeds.
- Put your egg in a bowl and beat it.
- In a separate bowl, combine the bread crumbs and Parmesan.
- Dip each half in the egg then in the bread and cheese mix.
- Place your peppers on a baking sheet sprayed with cooking spray.
- Heat your oven to 420 degrees F and place the peppers in.
- Bake for 15 minutes or until the cheese turns golden.
- Remove and serve.
Garlic White Pepper Aioli
- 3 Tbsp Mayo
- Juice from 1/2 Lemon
- 1 Tsp Ground White Pepper
- 1 1/2 Tbsp Olive Oil
- 2 Minced Garlic Cloves
Combine all the above in a bowl and refrigerate for 15-30 minutes then serve. If you do not get through all of it in one sitting it stores well for several days.