Colorful Bruschetta

colorful tomato bruschetta

I love the idea of having staple items in the kitchen for meals to provide consistency and an easy-to-follow routine. But, in order to avoid getting into a “recipe-rut”, I really try to implement at least one change or a new food item each week.

This week I decided to buy a “tomato medley” of red, orange and yellow colored tomatoes instead of my usual purchase of cherry tomatoes. Although I’d usually use these as an option for a snack or salad topper, I decided that these would be perfect for Tomato, Red Onion and Basil Bruschetta. In my head, I renamed the recipe “colorful bruschetta” as a result of the nice pop of color from all of the different colored tomatoes.

I was excited to make this recipe for two reasons. First, it provides a nice contrast in the winter against traditionally heavy foods. Secondly, I used a very handy and useful new utensil kit consisting of a spoonula, baster and spatula from Kitchen Innovate. See below for the recipe and how I used this new kit!

Step 1: Chop Tomatoes, Garlic, Red Onion and Basil

bruschetta ingredients

Step 2: Mix Ingredients Together With Spoonula

Mixing bruschetta ingredients

Step 3: Slice Bread Into Thin Pieces

bruschetta bread

Step 4: Use Baster to Spread Each
Piece of Bread with Olive Oil

Drizzle olive oil on bread

Brush olive oil on bread

Brush olive oil on bread

Step 5: Place Bread in Broiler for a
Few Minutes; Scrape With Garlic

toasted bruschetta bread

Step 6: Use Spatula to Put Tomato
Mixture onto Each  Piece of Bread

put tomato mixture onto bruschetta

Step 7: Bring to a Party and Enjoy!

colorful tomato bruschetta

I consider this recipe to be a win-win and especially with the help of the utensil kit from Kitchen Innovate. Not only were the flavors delicious, but the baster was a clever tool to use because it allowed me to spread olive oil evenly across the bread instead of just having bites doused with too much olive oil from drizzling. Plus, the spatula worked well for dishing out the last bits of tomato mixture and to ensure to use every last bit!

As it relates to the actual recipe, I ended up serving for my family and guests and they absolutely loved them. The varying flavors from the different colored tomatoes made for nice bursts of flavor against the red onion and basil. I thought that we’d for sure have leftovers, but I was pleasantly surprised!

Cheers!

colorful tomato bruschetta

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Chicken and Prosciutto Salad With Arugula and Manchego


I have a huge crush… on arugula. All of a sudden, I’ve developed a penchant for the peppery-garlic-earthy flavor of this salad green whether it’s on pizza, on it’s own or combined into a sauce. In my opinion, it makes eating a healthy salad just that much easier because I love the flavor (as opposed to eating a bland iceberg lettuce that needs calorie-laden dressings to make it bearable). As a result, I’ve been on the hunt for more and more recipes that utilize arugula to add to the usual rotation for dinner.

I was instantly drawn to this recipe after seeing it in one of the latest issues of Cooking Light. This recipe calls for Asiago cheese; however, I substituted Manchego instead. What I particularly liked about this salad is the fact that it uses arugula (obviously) and combines that with a mix of salty, sweet and tangy/citrus flavors through the prosciutto, tomatoes and lemon flavored dressing. Super simple, healthy, filling and a balanced meal!

Cheers and have a great Sunday evening!

How to: Pita Chips

I am pretty sure that I could not live without hummus. Basically, on average, I consume a lot more than is considered to be normal of carrots, celery and pita chips as a result of my hummus addiction. Since one cannot “make” carrots or celery, I figured it would be fun to make pita chips.

Step 1: Get Pita Chips and Garlic

Step 2: Cut Garlic and Pita Bread

Step 3: Toss Pita With Olive Oil,
Salt, Pepper, Garlic and Other Spices

Step 4: Place On Baking Sheet and Bake
For 15-20 Minutes at 425 Degrees
Step 5: Dip in Hummus and Enjoy! 

These are quite simple and take little time to make. Plus, I think they taste better than pita chips from the bag. My suggestion is to dip them in sun dried tomato hummus.

Cheers!

Sweet Potato Fries With Sriracha Mayonnaise

I feel as though sweet potato fries are the new “it” item – they literally seem to be popping up on restaurant menus everywhere. Although the term “fry” usually provides for an unhealthy connotation, at least I feel better consuming sweet potato fries because I know I will be receiving my daily dose of Vitamin B6, C, D and Iron. Besides the vitamin values, I especially became inspired to make them after seeing a mouth-watering advertisement in Cooking Light from Alexia that featured Sweet Potato Fries With Sriracha Mayonnaise.

Step 1: Peel and Cut Potato Into Strips


Step 2: Toss With Olive Oil,
Garlic, Sea Salt and Pepper


Step 3: Mix Mayonnaise With
Sriracha Sauce and Lemon Zest;
Bake, Dip, Eat, Enjoy!

Although I totally jumped on the band wagon with this one, I do not regret it at all. These are extremely easy and provide for a light snack (if you do not dip in mayonnaise like I did of course!) and something that is a little bit healthier than the normal greasy fry.

Cheers!

Tomato Crostini


Sometimes, it is just nice and convenient to be able to throw a quick appetizer together for a dinner party or get-together. This recipe was no different. Considering this recipe uses only five ingredients (not including salt & pepper) and creates one of my favorite ingredients (sun dried tomatoes minus the sun), I became absolutely smitten.

I made these as an appetizer this past Christmas for my family. My brother, who is quite a picky eater, does not usually appreciate my cooking and choices; however, this time, he actually really liked this appetizer. So, for your next get-together, make sure to make these (even the most picky eater will like them!): Crostini With Thyme-Roasted Tomatoes.

Step 1: Cut Tomatoes in Half Lengthwise

Step 2: Place Tomatoes on Pan With
Olive Oil, Thyme, Salt and Pepper; Roast

Step 3: Slice Bread and Bake in Oven

Step 4: Place Roasted Tomatoes
on Top of Bread and Eat!

If in a bind, this is perfect for a last-minute recipe since it uses normal household items. Plus, it results in a simple, yet delicious result!

Cheers!

Stuffed Tomatoes

Whether in sauce, on a burger, in salads, sundried or whatever other combination, I absolutely love tomatoes. Just think about it, tomatoes already exist in endless combinations of recipes and food concoctions. At least for me, I deem the esteemed tomato to be a staple. But, it seems like I’ve just gotten used to the same tomato-based recipes for the last few months. Plus, in many of my dishes, the tomato was just a side ingredient and not the main hero. So, I decided to find a recipe that was both different and featured the tomato as the main deal: Stuffed Tomatoes (Sunny Anderson from the Food Network).

Step 1: Chop Basil and Garlic; Cut Tops Off
Of Tomatoes and Remove Insides 


Step 2: Combine Parmesan Cheese, Basil,
Garlic, Bread Crumbs, Olive Oil, Salt, and Pepper 


Step 3: Stuff Mixture Into Tomatoes


Step 4: Bake and Enjoy!

I actually really liked this recipe. It was super simple and I loved the tomato as the main feature!

Cheers!

Cooking Light: Shrimp Cobb Salad


This past weekend, we stumbled upon the new issue of Cooking Light. The cover featured a gorgeous salad (yes, gorgeous). The reason why I use that description is a result of the medley of colors and flavors that this salad uses. Without looking into the exact ingredients, we were all completely sold by the picture. So, after a quick trip to the store to grab some items, we were set to make this fabulous salad.

So, what do you think? Does our representation look like the cover of this issue’s Cooking Light? I’ll let you be the judge. Nonetheless, I would feel confident to say that it is pretty hard to mess up a salad (especially this salad). The only “real” manual labor results in the cooking of bacon and shrimp. Next, chop the vegetables and combine the liquid ingredients to make the salad dressing. Combine and enjoy!

I will totally look forward to making this salad again on a perfect summer evening. Plus, with a low calorie and fat count, you can’t go wrong!

Cheers!

P.S. Check out the current issue of Cooking Light for other interesting recipes!