Bruschetta and Crusty Bread

Bruschetta (Broo-sketta not brooshetta) is my new favorite lunch!!! Yummy sweet and tart tomatoes and calamata olives with fresh mozzerella cheese and fresh basil- what's not to love? We eat this almost every day around our house once our tomatoes come in. Once you try it, you'll crave it, too! Trust me!

Bruschetta with Crusty Bread by Erin Taylor

3 med. ripe tomatoes
2 tbsp. chopped basil (fresh is absolutely necessary!)
5-7 pitted Calamata olives, chopped
1/2 C. fresh mozzerella cheese (the soft kind packed in liquid), cubed in 1/2 inch cubes (for a Greek twist, substitute Feta cheese here.)
2 Tbsp. grated parmesan cheese
"drizzle" olive oil (probably about 1 Tbsp. but I never measure!)
2 Tbsp. Balsamic Vinegar
Salt and pepper to taste

Combine all above ingredients and let "marinate" in refridgerator while you complete the next step.

Crusty Bread

6 slices (1" thick) crusty italian bread or french bread
1/2 C. olive oil, or Canola oil with a little olive oil added
Medium frying pan.

Heat oil on Med. High heat. Place a few slices of bread and fry for about 30 seconds on each side or until golden brown. Remove promptly and place on paper towel. Lightly salt bread if desired.

Spoon bruschetta on bread slices and top with a little grated parmesan cheese. De-Licious!!!!!

Paula Deen's Yeast Biscuits

                             

I cannot make biscuits to save my life. They end up little flat disks of hard flour. I have always used frozen biscuits, and it has worked out fine. However, I watched an episode of Paula Deen, and she made these yeast biscuits that were so fluffy and yummy looking I had to try them. You know what? I can totally make biscuits now!!! They are easy, and delicious- sort of a cross between a biscuit and a roll. So, try them today! (I halfed the recipe she had because it just makes waaaay too many for an average size family. This recipe makes 8-10)

Paula Deen's Yeast Biscuits

Preheat oven to 400 deg. F

mix together in mixing bowl:
1 pkg. yeast
1/4 C. lukewarm water
2 Tbsp. sugar

add to yeast mixture:
2 1/2 C. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 Tbsp. baking powder
1/4 + 1 Tbsp. shortening
1 C. buttermilk

mix all ingred. together until incorporated, but don't over mix. Place dough on floured surface and knead until not too sticky to handle; roll out to about 1/2" thick. (here's where I changed her recipe, I don't use a biscuit cutter- I like things to be as simple as possible!) Form dough into rectangle or square and cut into 8-10 equal size squares. Spray baking pan or baking dish. Form each square into a circle (if you want) and place in pan, or in dish- 2 inches apart. Bake for about 12 minutes, until nice and golden on top.

Great served with butter and homemade jam, or eaten as biscuits and sausage gravy!!!!

Pu- Pu Pork Loin Chops (grilled asian pork chops)

We don't eat a lot of pork around our house. My husband doesn't like anything with bones, and pork is so easy to overcook and make too dry. I made up this recipe for marinated pork chops (boneless, of course) that is out of this world full of flavor, and soooo tender and juicy, and the whole thing takes about 20 minutes from start to finish! (the name Pu Pu comes from a chicken recipe I make using a similar marinade, and NO, it isn't like Poo Poo!)

1 2-3 lb. Pork Loin Roast, Center Cut
1/2 C. Soy Sauce (I used low sodium and it tasted great!)
1/2 C. Brown Sugar
1 Tbsp. Garlic Powder
2 Tbsp. Olive Oil
*1 Tsp. Salt( needed ONLY if using low sodium soy sauce)

Prepare pork loin. Cut roast into 1" slices (will get about 6 from the roast). Pound out each cutlet until about half the thickness. Mix soy sauce, brown sugar, garlic powder, olive oil and salt in a bowl. Place pieces of pork in a shallow baking dish or bowl and pour sauce over the top. Turn pieces of meat until fully coated. Cover with plastic and let sit for about 10 minutes. While waiting for meat to marinate, preheat your grill. (I used a gas grill outside.)

On medium high heat, place each cutlet on the grill and close lid. Cook on each side about 5 minutes. (When meat is done it will no longer be pink inside, but don't cook too long or it will get tough.)

When finished, to keep your meet nice and tenter place on plate and cover with foil for a few minutes to let the juices soak in before serving.

Great with fried rice, stir-fried vegetables, or a nice asian salad!

Layered Chiffon Pie

Someone asked me once, "How do you make a jello pie?" I had absolutely NO idea! Growing up in Utah it is practically imprinted in your DNA to know every Jello recipe there is, right? I must have missed that somehow! Well, I asked a checkout lady at the grocery store how to make a jello pie. I tried it and it was.... ok. Then, I made one "Erin Style" and it has been one of our summertime favorites every since! It is beautiful,light and fluffy, and super easy! You can use any flavor of jello you like, (lime jello tastes like Key Lime pie with a gingersnap crust!) and it tastes great frozen (like an ice cream cake) or refridgerated! We always make one for Easter because the different striped layers look like Easter eggs!

Layered Chiffon Pie
by Erin Taylor

1- small tub Cool Whip
2 blocks cream cheese, softened (can use lowfat for a lighter dessert)
1/2 C. powdered sugar (or granulated sugar)
1- large tub Cool Whip (or two small)
1 small box Jello (any flavor)
1/2 C. hot water
1 box Nilla wafers (crushed)(or ginger snaps, shortbread cookies, graham crackers, oreos, macaroons)
1/2 C. melted butter

Mix melted butter with crushed cookies and press in bottom of a springform pan (do not make it come up the sides, keep it all on the bottom)

Stir the 2 blocks of cream cheese with the 8 oz. container of coolwhip and 1/2 c. powdered sugar. Spread over cookie crust in pan, make top level and smooth.

Dissolve Jello packet in 1/2 C. hot water.(will not be completely dissolved, and that's ok.) In bowl combine large container whipped cream (reserving about 1 C. to spread on top of dessert when finished) and gently fold in Jello so it is incorporated, but doesn't deflate the whipped cream. Spread this mixture over cream cheese mixture and flatten top. Spread remaining whipped topping over pie and cover with plastic. Place in freezer for 3 hours, or refridgerate until ready to serve.

*For thawed pie, remove from freezer about an hour before serving

Egg Foo Yummmm!!!!

Does anyone ever order Egg Foo Young at chinese restaurants? I didn't think so. However, I had to do something with a bunch of leftover beaten eggs once and came up with this. My husband LOVES it, and he hates chinese food. Try it- they're super fast and quite yummy.

Egg Foo Yummm!!!!

5 eggs, beaten
2 Tbsp. soy sauce
1 Tsp. Baking Powder
2 Tsp. Corn starch
1 C. fresh bean sprouts (or half a can of sprouts)
1 C. frozen peas, corn, carrot and green bean mix
1 can tiny shrimp, or 1 C. chopped ham
Canola oil

Put 1/4 C. oil in large pan and heat. Scoop out mixture one half cup at a time and place into hot oil. Use spatula to keep batter from spreading out across pan. Once eggs are set and not running anymore, place lid on pan and cook on med. heat for 3 minutes. Turn with spatula and continue cooking until firm in center. Place on plate and smother with gravy. (below)

Chinese Gravy

1/4 C. Brown or chicken gravy mix
1 1/2 C. water
2 Tbsp. Soy Sauce
1 tsp. canola oil
corn starch for thickening if needed

In saucepan combine gravy mix and water. Whisk until lumps are gone. Add soy sauce and oil and heat until sauce comes to a boil and begins to thicken. Lower heat and simmer, stirring often. (Mix 1 Tbsp.cornstarch with 3 Tbsp. water and add to gravy if not thick enough.) Pour over Egg Foo Yummm and enjoy!

Disneyland Clam Chowder

I just got back from Disneyland and it was awesome! But one of my most favorite parts was eating the BEST clam chowder I've ever had in my entire life in the New Orleans section of Frontier Land. I HAD to get the recipe, and here it is! Put it in a sourdough bread bowl and enjoy every creamy delicious spoonfull!!!


Disneyland Clam Chowder


Café Orleans
French Market Restaurant
Royal Street Veranda

Ingredients

1/4 lb. butter
1 1/2 c. chopped onion
1 c. chopped celery
3/4 c. all purpose flour
1 quart milk (I strongly suspect they used half and half, or at least whole milk- erin)
1 1/2 c. chopped clams, reserving juice
1/2 c. chopped green bell pepper
1/2 c. chopped red bell pepper
1 cube instant chicken broth
3/4 t. salt
1/4 t. white pepper
1/4 t. thyme
1 1/2 c. cooked and diced potatoes

Directions

In a medium saucepan, melt butter; add onions, celery, red and green peppers and thyme. Saute until tender. Add flour and chicken broth cube; cook over low heat for 5-10 minutes.
Add milk and reserved clam juice. Simmer for 20 minutes, stirring constantly. Add clams, potatoes, salt and pepper. Simmer for 5 minutes over low heat.
Yield: 4-6 servings.

English Meat Pies ( or "Pastys" as they call them over the pond.)

When I was in England, one of my main goals was to try their "Pastys" (with a short "a" sound)- pastry covered meat pies. Ever since I saw Harry Potter, I just had to have one. Let me say, the buildup was much more exciting than the actual meat pie itself. In fact, the filling was greyish, bland, and stayed with you for days and days. However, the idea itself is quite enticing on a chilly spring day- a warm meat pie with veggies and a flaky crust. So, I made one myself. And you know? These things are quite tasty!!!! But don't fly all the way over to England to get one, make it in your own home tonight! And, the great thing about this recipe is you can add just about anything you want to the filling!

English Meat Pies *makes 4 large, or 8 small pies
1 box pre-made pie crust (or, you can make it yourself if you have oodles of time!)
1 Lb. Ground beef (or ground lamb)
2 small potatoes, grated
1/2 C. chopped onion
1 C. frozen spinach (or peas, or grated carrot, or mushrooms, or all three!)
1/2 C. grated cheese
1 packet ranch dressing mix, or garlic and herb dressing mix

Preheat oven to 400 degrees.
Brown onions in a bit of oil. Add shredded potatoes and cook until potatoes become more transparent. Add ground beef and brown through. Add frozen spinach and dressing powder, cover and cook until frozen veggies are thawed.

Roll out pie pastry dough until it is a little thinner. Cut in half (for 4 servings) or in quarters (for 8 servings). Place a large spoonfull of filling onto each pastry section and bring both sides up, pinching together across the top until all edges are sealed. (You may have to shape some of the sections before you add filling so they are more uniform.)

Place pies on cookie sheet and bake for 15 minutes, until golden brown. serve warm, or let them cool and you can eat them with your hands! Kids will love these at lunch as well!