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Ten Different Mouth Watering Recipes for Bruschetta

The Basics:

 

How it’s made: a baguette is sliced, brushed with olive oil (and garlic if you wish) then lightly toasted in the oven or on the grill. When the bread is ready, top with a mixture of diced tomatoes, basil, diced onions and finely shredded cheese. Season with Kosher salt and cracked black pepper then serve.

 

Now your different variations:

 

With Ricotta: Extra-virgin olive oil, clover honey, thyme leaves, Kosher salt, ground pepper, baguette slices (1/2″ thick), fresh ricotta, buckwheat or chestnut honey and thinly sliced basil leaves. From Food & Wine.

Sun-Dried Tomato, Feta & Basil: Can be made a couple days in advance. Ingredients include red bell pepper, finely chopped garlic, feta, dried basil, pepper and balsamic vinegar. From Kitchen Simplicity.

Grilled: Plum tomatoes are grilled first until charred then mixed with the rest of the ingredients (olive oil, coarse salt and ground pepper, minced garlic, red-wine vinegar, red pepper flakes, basil leaves) and served on thick slices of country bread (grilled till theybegin to char). From Martha Stewart.

Balsamic: Includes basil (chopped), shredded or grated Parmesan, minced garlic, balsamic vinegar, olive oil, Kosher salt and ground black pepper. From Pip & Ebby.

With Roma Tomatoes & Parmesan: French baguette slices are toasted then topped with a mixture including red onion, Parmesan, basil, extra virgin olive oil, balsamic vinegar, salt & pepper (to taste) and garlic. From Best of the Veg.

Super Simple: A baguette is spread with aioli then grilled (toasted) and topped with ingredients that include chopped garlic, oregano, olive oil and sea salt. From Kelvin Wu.

Guacamole: Served on crunchy French bread, this is made with garlic, olive oil, avocados, finely chopped onion, cilantro, lime juice, salt and pepper. From Just A Taste.

With Mozzarella: Made with canned whole tomatoes (drained), basil leaves, extra-virgin olive oil, peeled garlic, Kosher salt and ground black pepper, French baguettes and mozzarella. From What’s Cookin’ Chicago.

With Provolone: Serve on French bread or ciabatta bread, ingredients include chopped onion, minced garlic, diced provolone, chopped basil, olive oil. From Jo Cooks.

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Chicken Piccata with Pasta and Mushrooms

Chicken Piccata with Pasta and Mushrooms

Servings

4 servings

Calories

397 calories per serving

Ingredients

• 6 ounces whole-wheat angel hair pasta
• 1/3 cup all-purpose flour, divided
• 2 cups reduced-sodium chicken broth
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 4 chicken cutlets, (3/4-1 pound total), trimmed
• 3 teaspoons extra-virgin olive oil, divided
• 1 10-ounce package mushrooms, sliced
• 3 large cloves garlic, minced
• 1/2 cup white wine
• 2 tablespoons lemon juice
• 1/4 cup chopped fresh parsley
• 2 tablespoons capers, rinsed
• 2 teaspoons butter

Preparation

1.)  Bring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.
2.)  Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.
3.)  Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.
4.)  Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

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