Double Dose Tomato Bruschetta with Balsamic Glaze

I got bored and decided to make an average bruschetta even better, it does take a bit of work but believe me its well worth it! That's all I'm going to leave you with, it's that good, and I gotta go back to eating it.

Double Dose Tomato Bruschetta with Balsamic Glaze
makes about 20 pieces

• 1 medium baguette, cut into slices, drizzled with olive oil and rubbed with a garlic clove and put under broiler for 1-2 minutes
• 1 large tomato or 5 plum tomatoes (diced)
• 1 jar of sun dried tomatoes (drained) or a handful of just dried ones (diced)
• 1/2 red onion (diced)
• 4 cloves garlic (minced)
• 1/4 c. chopped fresh basil
• 1 tsp salt
• 1 tsp pepper
• 2 Tbsp Olive oil
• 2 Tbsp Balsamic Vinegar (aged is better)
• 1/2 c. mozzarella cheese or vegan mozzerella cheese like "Teese"
• extra shredded basil

For glaze-

• 1/2 c. balsamic vinegar
• 2 Tbsp sugar

Directions:

1. Mix tomatoes, onions, garlic, chopped basil, balsamic vinegar, olive oil, salt, and pepper in a bowl and let sit in fridge for at least 10 minutes.
2. While mixture is sitting combine balsamic vinegar and sugar for glaze in a sauce pan and bring to a simmer, let simmer til reduced by at least half.
3. On each bread slice put bruschetta mix, topped with cheese and put on baking sheet, when all slices are done, stick under broiler for 1-2 minutes, or until cheese is melted.
4. Take out of oven, top with glaze and rest of shredded basil.

That's it, enjoy!

Yummy Chicken Bake

Today was hectic, my sis is studying abroad in Italy, and apparently they don't have things like ranch dressing and peanut butter...like really. Sooo aside from making her goodies, I needed to use up some leftover rotisserie chicken. This is a really easy bake, that is healthyish and yummy! I mean really, that's pretty much all that matters. It's also one of those recipes you can swap out ingredient in, which we all know I love, cuz who wants to go to the grocery store after a long day?

Cheesy Chicken Bake

• 1 1/2 c. chopped chicken
  
• 3 c. frozen veggies ( I used a broccoli/cauliflower mix)
• 2 c. cooked rice (I used wild rice)
• 1 c. Shredded cheese (I used Swiss)
• 1 can of cream of chicken soup (you can also use celery or mushroom)
• 1/2 can white wine (or water)
  
• 2 Tbsp. of mayo
• 1 tsp dry mustard or 2 Tbsp wet mustard
• 1 tsp seasoning salt
• 1 Tbsp dried, minced onions
  
• 1/4 c. breadcrumbs

Directions

1. Mix everything aside from breadcrumbs together and put in baking dish.
2. Sprinkle top with breadcrumbs.
3. Bake in oven at 350 for 30-45 minutes. Should look bubbly!
   

Mission Minestrone

Okay, I've been slacking. So here is an oldie but a goodie, I just throw whatever veggies I have on hand in, makes it quick, easy and gets rid of my left over produce that I haven't used yet. So today's, for instance, has yellow squash, zucchini, cabbage, and collard greens. Never got any complaints about it either. Also its a great way to introduce veggies to the little ones, I also found if you like a thicker soup you can throw either the whole thing in the blender or just the beans/tomato mix, still tastes great!

MM mm Minestrone.

• 2 Tbsp. olive oil
• 3 carrots diced
• 3 stalks celery diced
• 1 whole onion diced
• 4 cloves garlic chopped
• 1 can beans
• another 2-3 cups of veggies (cauliflower, broccoli, green beans, spinach, zucchini, squash)
• 1 can diced tomatoes
• 1 can or equivalent of tomato/vegetable sauce or juice
• 1/2 c small pasta
• 2 quarts broth (pork, veggie, beef, chicken)

Directions:

1. In a large pot heat up the olive oil and saute carrots, celery, onion. Cook until onion is translucent and add chopped garlic. Let cook for about 1 minute more.
2. Add can of beans, diced tomatoes, veggies, sauce, broth and pasta. Let cook for 30 minutes.
3. Serve with Parmesan cheese and crusty bread, enjoy!

LeGrand Gumbo

Hey guys! I know its been awhile but I have come back with a splash. What's the splash you ask? You all are about to be let in on my Top Secret Gumbo recipe. This is tried and true, loved by anyone who is fortunate enough to eat it. Ya'll ready for it? Here we go!

LeGrand Gumbo

• 1 tablespoon olive oil
• 1 lb snow crab in shell, or 1 c. of crab meat (no imitation please) or 1. c. chopped chicken breast and 1/2 c. Andoullie
• 1/2 c. olive oil
• 1/2 c. margarine or butter
• 1 cup all-purpose flour
• 3 cloves minced garlic
• 3 quarts beef broth or 1. quart seafood broth and 2 quarts beef broth)
• 1 (12 fluid ounce) can or bottle beer (no dark beers, please!)
• 5 stalks celery, chopped
• 1 can (14.5 ounces) stewed tomatoes, drain juice, set aside, and chop
• 1 onion chopped
• 1 can (4 ounce) diced green chilies
• 1 can (8 ounce) tomato sauce
• 1 bunch fresh parsley, chopped
• 1/4 cup Cajun seasoning ( I use Tony's)
• 1 pound shrimp, peeled and de-veined

Directions:

1. Add 1. Tbs Olive Oil into saute pan and cook shrimp until pink. Remove from pan, add crab meat and set aside.
2. In a large, heavy saucepan over medium heat, blend olive oil, margarine/butter and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
3. Gradually stir broth and beer into the roux mixture. Bring to a boil, and mix in celery, onions, stewed tomatoes, diced chiles, and tomato sauce. Reduce heat, cover, and simmer about 40 minutes, stirring often.
4. Mix shrimp and crab meat into the broth/gumbo mixture. Cook, stirring occasionally, about 20 minutes.

Serve with Rice or Rice Pilaf. Hope you enjoy!