Saturday, November 26, 2011

ToMAYto, ToMAHto

I know I already posted a recipe for tomato bruschetta but I had the idea for this after sampling a similar treat at work. Aside from making the pesto, this recipe is easier to prepare than the traditional version, with the same flavors. What's great is that once the pesto is made, you can make as much or little as you want!

Pesto and Tomato Bruschetta

  • 12 slices Italian bread
  • 2-3 Roma tomatoes
  • Pesto:
  • 1c basil, loosley packed, chopped
  • 1/2 Tbsp minced garlic
  • 2 Tbsp pine nuts, chopped
  • 1/4 c finely grated Parmesan cheese
  • 1/2 c extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 Tbsp white or balsamic vinegar*

1) Prepare pesto: chop basil (requires more of a slicing action than chopping, or use scissors).
2) Put basil, pine nuts, garlic and salt into a blender or food processor.
3) Pour olive oil into blender and pulse until blended evenly.
4) Blend/process on a high setting until smooth.
5) Transfer to a small bowl.
6) Mix in cheese and vinegar.

7) Prepare bruschetta!: Preheat oven to 450 degrees.
8) Thinly slice tomatoes.
9) Place slices of bread on baking sheet.
10) Cook for 5-7 minutes until lightly toasted.
11) Remove bread from baking sheet.
12) Spread a thin layer of pesto sauce on each slice, place 2-3 tomatoes on each slice and top with Parmesan.
13) Enjoy!

*If you are making pesto for a different use, leave out vinegar.

Saturday, November 19, 2011


Here's a recipe for sugar cookies that is not only nice and simple but also doesn't taste like cardboard. They are even better if you decide to ice them!

You can obviously make any shape you want but I chose the kangaroo cookie cutter I won from Kirsti's blogiversary giveaway! She also posts recipes, and good ones, so go there. Now.

Kangaroo Sugar Cookies
(Printable recipe)

  • 1 1/4 c flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/2 c (1 stick) butter, softened at room temperature
  • 1/4 c powdered/confectioners sugar
  • 1/2 c granulated sugar

  • 1 tsp vanilla or flavored extract
  • 1 Tbsp half and half or whole milk
  • 1 egg

  • 1 c powdered sugar
  • 1.5 Tbsp milk
  • Optional: Food coloring of your choice

Preheat to 375º
1) Combine flour, salt and baking powder in a small bowl.
2) In a large bowl, cream together sugars, vanilla, and butter with electric mixer.
3) Mix in vanilla and milk.
4) Mix in egg.
5) Split dough in half and wrap up in parchment or wax paper. *
6) Refrigerate for at least one hour.
7) Lay down a cutting board and sprinkle flour (I like to use a flour/powered sugar combo) on it and rub some on your rolling pin.
8) Take out half your dough, lightly coat it with flour and roll out to about 1/8" to 1/4" thick.
9) Cut out cookies with your cookie cutter and transfer shapes to parchment lined cookie sheet.
10) Bake for 10-12 minutes, until lightly browned.
11) Cool completely before icing.
My brother said they look like dinosaurs. He's kinda right.

Mix together ingredients. Add more milk or sugar as needed. After icing, sprinkle with granulated sugar to make them sparkly.
1 c powdered sugar will give you about 1/2 c icing.

*If you don't want to make shaped cookes, skip refrigeration and just scoop tablespoon sized balls onto cookie tray and bake!

I also made starfish :)

Saturday, November 12, 2011

Recipe Repost

I originally guest posted this recipe several months ago. I decided that now I want to feature it here for the convenience of all of my lovely followers! This is a quick, easy recipe with tons of flavor that everyone will enjoy! Serve as an appetizer or a light meal. 

Serves 4
Prep/cook time: 25 minutes

Artichoke Bruschetta
Printable recipe

  • 1 jar (about 6 oz) artichoke hearts, drained and chopped
  • 3 scallions, chopped
  • 3+2 Tbsp grated Parmesan cheese
  • 2 Tbsp  mayonnaise (or sour cream if mayo freaks you out as it does me... I know.)
  • 12 slices French bread (1/2" thick)

1) Preheat oven to 450º F.
2) Mix artichokes, scallions, 3TBSP cheese and sour cream together in a small bowl and set aside.
3) Arrange bread slices on a baking sheet and toast for 4-5 minutes until lightly browned. I used my toaster oven.
4) Spread artichoke mixture evenly over the bread slices, about 1TBSP each.
5) Sprinkle with remaining 2TBSP cheese.
6) Return to oven for 1-2 minutes until cheese is melted and lightly browned.
7) Enjoy!

Saturday, November 5, 2011

The Jerk Store Called, They're Running Out of YOU

When making this recipe I discovered that I hate cilantro. Therefore I am leaving it OUT of MY recipe and replacing with parsley. NOTE: Recipe requires 12 hours of refrigeration so plan accordingly.

Shrimp Ceviche
Printable recipe

  • 1lb raw shrimp
  • 1/2 c + 1/4 c fresh-squeezed lime juice
  • 1/4 tsp salt
  • 2 Tbsp olive oil
  • 1 jalepeno, minced
  • 2 garlic cloves, minced
  • 1 small cucumber, quartered and sliced
  • 1/4 c red onion, sliced
  • 1 Tbsp chopped fresh parsley
  • 1 lime cut into wedges

Curing  the Shrimp:
1) Peel, devein and cut shrimp into 1/2" pieces.
2) In a zip-lock bag(s), combine shrimp,1/2 c  lime juice, and salt.
3) Seal bag, squeezing out the air.
4) Squeeze the bag around to mix ingredients together.
5) Put in a bowl so the bag can stand up and refrigerate for 12 hours.
6) Shrimp should be opaque white and pink, and firm all the way through when fully cured by the lime juice marinade.
7) Test for doneness by cutting a piece open. If not ready, return to fridge for one hour and repeat the process until done.

1) Combine shrimp with remaining ingredients.
2) Cover and chill for at least two hours to combine flavors.
3) Serve in a martini glass with a piece of lime.

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