Burschetta

Burschetta

Ingredients

• 4 Tomatoes (diced)
• 1 Large onion (diced)
• 1/4 cup of fresh basil (chopped)
• 1 tablespoon minced garlic
• 1 loaf of french bread sliced
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• Salt and Pepper

Directions

So you start by setting your oven timer to 350 degrees( You could wait and just toast the bread on broil but when I do that it tends to get a little too toasty) then start dicing, chopping, and mincing whats needed. Throw it all in a meduim size bowl, add balsamic, half of the olive oil, and S and P to taste. Then you put that in the fridge to chill. Then lay sliced bread on a cookie sheet drizzle with the rest of the olive oil on top bread. Put in the oven until it is nice and golden brown or to your preferred amount of toasty-ness. Lay mixture on top of bread and enjoy.( It is also really good if you sprinkle feta or goat cheese on top)

Chopped fruit salad

Ingredients

• 1 package strawberries (sliced in 4ths)
• 1 orange (peeled and sliced in 3rds)
• 1/2 package of blueberries
• 1 ounce of red seedless grapes (sliced in half)
• 1/4 cup spearmint(chopped finely)
• 2 tbs of lemon juice
• 2 tbs sugar

Directions

 Combine all ingredients in a large bowl, and toss...then enjoy!!

chicken pesto pasta

Ingredients

• 1 (16 ounce) package penne pasta
• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 skinless, boneless chicken halves - cut into thin strips
• 2 cloves garlic, minced
• salt and pepper to taste
• 1/4 cup pesto( see ingredients/how to)
• 3 tablespoons grated Parmesan cheese

Pesto

Ingredients

• 1 cup and 2 tablespoons packed fresh basil leaves
• 1-1/2 cloves garlic
• 1/4 cup and 1 teaspoon grated Parmesan cheese
• 3 tablespoons olive oil
• 1 tablespoon and 1-1/2 teaspoons pine nuts
• 3 tablespoons chopped fresh parsley

  Then combine all above ingredients in the bowl of a food processor or blender. Blend to a smooth paste.

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. save less then 1/4 of that startchy water. to stir in when you add pasta so the sauce clings.
2. Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.

Mine you this is just a picture of just one serving the recipe you're following feeds 6-8 persons



Southwestern Stuffed Bell Peppers with a peach mango salsa

INGREDIENTS :

• Olive Oil ( I used Tahitian lime olive oil)
• 1/2 lb lean ground turkey breast
• 1 cup chopped onions
• 1 heaping tbsp of homemade taco seasoning (or you can use the packaged type if you like id don't if you make homemade you can make your seasoning to fit your taste buds i like might extra spicy)
• 1/4 a cup of broccoli sprouts
• 2 cups of cooked rice (any type you like – I prefer brown)
• 3-4 organic bell peppers, halved vertically and seeds removed
• 1 can of black beans, drained & rinsed
• ½ cup of organic frozen corn
• 1 (15 -16 ounce) jar of salsa (my favorite is mango peach)
• Shredded Cheddar Cheese

Toppings:

• fresh cilantro
• sour cream
• sliced avocado
• Broccoli sprouts

1.Pre heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.

2.In a bowl add the taco seasoning, cooked ground turkey, chopped onions, broccoli sprouts, black beans, corn and rice. Add in the jar of salsa and mix well.

3.Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted

4.Remove from the oven and top with fresh cilantro, avocado slices, broccoli sprouts and/or sour cream just before serving.

BLT toast cups

• 3 tablespoons unsalted butter, melted
• 8 slices white or whole-wheat sandwich bread
• 6 slices bacon(chopped)
• chopped romaine lettuce
• diced tomatoes
• shredded chedder cheese
• 1/4 cup of Mayo                             
• Coarse salt and ground pepper

1. Preheat oven to 375 degrees. Lightly butter muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
2. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.)
3. mix chopped bacon, tomatoes and lettuce
4.  Run a small knife around cups to loosen toasts. add a little mayo in each cup, then fill with bacon mixture
5. top with cheese, Serve immediately.

and thats Yummy...!

chicken souvlaki and homemade tzatziki sauce

• 1/2 seedless cucumber, peeled and shredded on a box grater
• Salt and pepper
• 1/2 cup EVOO – Extra Virgin Olive Oil
• Juice of 2 lemons, divided
• 4 cloves of garlic, grated or minced, divided
• 1/2 cup chopped flat-leaf parsley
• 1 1/2 teaspoon dried Greek oregano
• 1 1/2 pounds skinless, boneless chicken tenders, cut into 1 1/2-inch chunks
• 1 cup Greek yogurt
• 2 tablespoons finely chopped fresh mint leaves
• 1/4 cup choped fresh dill
• 1/2 teaspoon ground cumin
• 4 garlic naan

 fixins: Chopped romaine, diced tomato, broccoli sprouts and chopped red onion.

Place the cucumber in a strainer, sprinkle with salt and let sit for 20 minutes.  Put in towel and press out the liquid.

In a large, resealable plastic bag, combine the EVOO, half the lemon juice, three-quarters of the garlic, the parsley and oregano. Season the chicken with salt and pepper, drop into the bag and marinate for 10 minutes while you preheat the broiler.

Scatter the chicken across a broiler pan and broil, turning once, until charred and cooked through, about 10-12 minutes.

In a food processor, purée the drained cucumber, the yogurt, the remaining lemon juice and garlic, the mint, dill and cumin; season with pepper.

once chicken is cooked remove,then put your Naan in the oven for 15- 20 seconds on each side (watch closely as to not burn)

Pile the chicken onto the naan and top with the fixins and tzatziki sauce. 

and thats yumm....!