Bruschetta... Sort of.

There's something about the combination of tomatoes, basil, mozzarella olive oil, and balsamic vinegar that tastes so good.

I call this "Bruschetta... Sort of." because bruschetta is actually just sliced baguette topped with olive oil and rubbed with garlic. I call the tomato, basil, garlic, etc. part bruschetta. But who's going to stop me?

Anyway, here's how I make it:

Start with some good tomatoes. These happen to be two heirloom and one... from my sister's garden. Shh!! Don't tell her! You can use any type of tomato you want. Even cherry tomatoes!

Chop them up into little cubes. My sister takes out all the insides so you don't end up with a watery bruschetta... I like to be lazy. =)

Next, mince up some garlic and chop up some basil. How much? I don't know... about this much. I like a lot of garlic. I think I put in like 3 cloves. As far as basil, I think I put about 7 large leaves.

Next, add a few glugs of olive oil, a few less glugs of balsamic vinegar, and salt and pepper to taste.

Taste it. Does it need more salt? More vinegar? Adjust accordingly. =)

Slice up some of your favorite baguette. This one happens to be Acme Bread Company's Sweet baguette. Serve with fresh mozarella.

Sorry about the photo quality... they're all from my phone =)

The Pioneer Woman's Sour Cream Noodle Bake

I saw this recipe on Pioneer Woman and it looked really yummy to me... which is weird because it looks like lasagne and I don't like lasagne. I haven't been cooking her recipes lately because, well because I don't work on a ranch and don't want to be obese.

Anyway, it's really simple to make and only takes a few ingredients. In fact, it took so few ingredients that I added some more of my own. I added mushrooms, onions, and garlic. Also, I used ground turkey instead of ground beef. I might've added bell pepper too... I don't really remember.

It didn't turn out as pretty as hers, but it was really good! Also, she isn't kidding when she says it's good just with the noodles, green onions, sour cream, and cottage cheese before you bake it. It really is.

Peanut Butter Cookies

Peanut Butter Cookies + Milk = :)


Recipe from Joy of Baking

Grilled (Striped Bass) in Corn and Clam Chowder Sauce

A couple of months ago, I purchased/or received? (I don't remember) Martha Stewart's Dinner at Home. I love it! Everything I've made so far has been really yummy and this is no exception.

She says you can use any firm, white-fleshed fish (black sea bass, halibut, trout) for this dish. I don't remember what fish I used. *Shrugs* Anyone?

Basically, you marinate the fish, grill it, and place it on a bed of really yummy clam chowder sauce.

Here's the link to the corn and clam chowder sauce and here's the link to the grilled striped bass.

I really do love her recipes. Here's another really yummy one that I don't have a good picture of. (Also from the same cookbook)
This was Quinoa, Pea, and Mint Salad taken by Andrew's phone. You can ignore the chicken piccata in the corner... that's Giada's recipe. (Also good!)

I've never tried quinoa before and I was a little skeptical of this recipe but it was SOOOOO good, you have to make it. Please. Now.

Ingredients:
2 cups Low sodium chicken stock
1 cup White quinoa, rinsed
1 cup Shelled fresh green peas or frozen peas (unthawed)
salt and pepper
3 tbsp Extra-virgin olive oil
3 tbsp freah mint leaves, torn if large

Bring stock and quinoa to a boil. Reduce heat to a simmer; cover and cook 10 minutes. Add the peas. Cook until quinoa is tender but still chewy and has absorbed the liquid, about 5 minutes more. Remove from heat. Let stand, covered for 5 min. Season with salt and pepper, then stir in oil. Let cool slightly before stirring in the mint.

Enjoy!

Practice Makes Not-So-Perfect!

If you've seen my previous posts, you'll know I'm not the world's best cupcake froster. (I suck.) So I've been practicing...


This isn't so much of a recipe post as it is of a... "I think I'm getting the hang of frosting" post. (But if you'd like the recipe, I'll gladly type it out--or not so gladly)

Still not perfect... but getting the hang of it!

my lurves

<3

C&E @ Larson's

C: "Is this a pig's nose?"