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’m back! After a couple weeks spent gallivanting across Scotland and Ireland for my first wedding anniversary with my amazing husband I have had to come back to reality. Lucky for you, this involves me cooking again! The last couple of days have been spent cleaning, unpacking and doing the dreaded laundry *shudder* so last night marked only day 3 of me cooking again.
After a solid two weeks of having others cook for us and enjoying some heavy but delicious meals, we both noticed our clothes getting a little snugger than they were prior to our vacation. I do not regret it one bit! After all “we were on vacation” so when the server asked if I wanted another pint of Guiness with my chicken and mushroom cream pie the answer was naturally a YES please!
Upon our return and a moment of panic when I couldn’t find an appropriate work outfit we both knew we had to get back on track with our eating habits. From this came a wonderful, easy and might I add Paleo dinner idea last night.
I had been wanting to try my hand at an almond chicken for awhile now, the main thing stopping me was my husband of all things. Not for reasons you may think though. Bless his heart, he has been helping me out before I get home from work by washing and prepping the chicken breasts. However, out of habit he would also marinate the chicken. Now normally I would never object to this, but for this meal that I had in mind I needed un-marinated chicken breasts.
Last night I came home to cleaned un-marinated chicken and quickly got to work. This super easy and quick meal was not only healthy, it was delicious!
- 2 Chicken Breasts (washed and fileted in half)
- 1 Egg (beaten)
- 1 Cup Almond Meal
- 1 Handful Sliced Almonds
- 1 Tbsp Garlic Powder
- 1 1/2 Tsp Seasoning Salt
- Juice from Half a Lemon
- 2 Tbsp Ground Fresh Ginger
- Place your cut chicken in a shallow dish and “marinate” it with the lemon juice and ginger. Let it sit for 10 minutes.
- In another shallow dish put in your egg and beat it.
- In another shallow dish assemble the almond meal, sliced almonds and seasoning.
- Pre-heat your oven to 415 degrees F.
- Take your marinated chicken and let the lemon juice drip off a bit (you can decide how much ginger you want on each piece by rubbing it in a bit at this stage).
- Dredge the chicken through the egg on both sides followed by the almond mixture. You may need to sprinkle the meal by hand to fully cover the chicken.
- Place your “breaded” chicken breasts on a lightly greased baking rack. Place some more almond slices on top if you wish for extra crunch.
- Place the tray in the centre of the oven and bake for 30 minutes or until they turn golden.