Sunday, April 2, 2017

Bruschetta di Pomodoro / #SundaySupper

Recently I was introduced to a new pizza restaurant, not too far from my house. When it came time to order, I decided to try the bruschetta! I haven't had it in a long time, and wow, what a big treat it was! It was wonderful! I had forgotten how a good bruschetta could bring out all the flavor of the tomato. So, when I heard we were celebrating tomatoes today for #SundaySupper, I knew I would have to try and recreate that sensational dish! 
I got the look of the dish pretty well, but I did add onion to the bruschetta, mostly because I am an onion lover, and I think it tastes fantastic with tomatoes and garlic! Give it a try and let me know what you think!

Bruschetta di Pomodoro
(printable recipe at end of page)

1 Italian Cipollini Onion
5 Roma Tomatoes
3 pieces Sundried Tomatoes
6 Basil Leaves+3 Basil Leaves
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Minced Garlic
1 large Garlic Clove, chopped
1 large Garlic Clove, not chopped
Salt and Pepper
8 ounces Balsamic Vinegar
2-3 tablespoons Sugar
4+ slices of Focaccia Bread
1 large Garlic Clove, not chopped
8 ounces Fresh Mozzarella

Chop onion into small pieces. I used a cipollini onion, which has a translucent white flesh and has a semi sweet flavor when used raw. If you can not find a cipollini onion, a regular white onion will work also.
Cut your tomatoes in half. Remove all the seeds. Slice the tomatoes into thin pieces, as shown in the middle picture. Chop the tomatoes in to small pieces as shown.
Chop the sundried tomatoes in to small pieces as shown. Remove any parts of the tomatoes that contain seeds. You do not want any seeds in the bruschetta. The seeds will look yellow through the red skin. 
Remove 6 pieces of basil from their stems. Stack the leaves on top of one another. Roll up so the basil looks like a cigar. Chop the basil into small pieces, as you move down the basil. 
Chop the 3 Basil leaves the same way, but keep them separate from the 6 leaves of basil.
Place onions, both tomatoes, and the chopped 6 leaves of basil into a bowl. Add the extra virgin olive oil, minced garlic, salt and pepper, and the chopped garlic clove. Place plastic wrap on the surface of the mix. Set aside for 1-2 hours.
Place balsamic vinegar in frying pan. Bring vinegar to a boil. Turn heat to simmer for 15-20 minutes.

You are looking for the balsamic vinegar to turn thick. Once it has thickened, remove from the heat and let cool. Once it is cooled, pour into a squeeze bottle.
Place the bread slices on a baking sheet. Toast in oven under broiler for 1-2 minutes, then turn slices of bread over and toast for 1-2 minutes on the other side. Remove from oven and use the large  garlic to rub it all over one side of each bread slice.
Place toast on a serving plate. Drain any excess oil from the bruschetta. Sometimes there isn't any. Add a spoon of bruschetta to the end of each toast slice. 
Add a little more basil to the plate, and top the bruschetta with a slice of mozzarella. Drizzle the balsamic glaze over the bread and bruschetta. Enjoy!

Thank you for stopping by today! I am so glad you did!
Thank you also to Rini from Healing Tomato for hosting today's fun and tasty event! 
Continue to scroll down to find tasty tomato recipes from the #SundaySupper family.

 Sunday Supper Recipes Using Fresh Tomatoes

Chicken Recipes

Main Courses

Pizza, Pies, and Pastas

Side Dishes

Snacks

Soups and Salads

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

print recipe

Bruschetta di Pomodora

INGREDIENTS:

  • 1 Italian Cipollini Onion
  • 5 Roma Tomatoes
  • 3 pieces Sundried Tomatoes
  • 6 Basil Leaves+3 Basil Leaves
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Minced Garlic
  • 1 large Garlic Clove, chopped
  • 1 large Garlic Clove, not chopped
  • Salt and Pepper
  • 8 ounces Balsamic Vinegar
  • 2-3 tablespoons Sugar
  • 4 slices of Focaccia Bread
  • 1 large Garlic Clove, not chopped
  • 8 ounces Fresh Mozzarella

INSTRUCTIONS:

  1. Chop onion into small pieces. I used a cipollini onion, which has a translucent white flesh and has a semi sweet flavor when used raw. If you can not find a cipollini onion, a regular white onion will work also.
  2. Cut your tomatoes in half. Remove all the seeds. Slice the tomatoes into thin pieces, as shown in the middle picture. Chop the tomatoes in to small pieces as shown.
  3. Chop the sundried tomatoes in to small pieces as shown. Remove any parts of the tomatoes that contain seeds. You do not want any seeds in the bruschetta. The seeds will look yellow through the red skin.
  4. Remove 6 pieces of basil from their stems. Stack the leaves on top of one another. Roll up so the basil looks like a cigar. Chop the basil into small pieces, as you move down the basil. Chop the 3 Basil leaves the same way, but keep them separate from the 6 leaves of basil.
  5. Place onions, both tomatoes, and the chopped 6 leaves of basil into a bowl. Add the extra virgin olive oil, minced garlic, salt and pepper, and the chopped garlic clove. Place plastic wrap on the surface of the mix. Set aside for 1-2 hours.
  6. Place balsamic vinegar in frying pan. Bring vinegar to a boil. Turn heat to simmer for 15-20 minutes.
  7. You are looking for the balsamic vinegar to turn thick. Once it has thickened, remove from the heat and let cool. Once it is cooled, pour into a squeeze bottle.
  8. Place the bread slices on a baking sheet. Toast in oven under broiler for 1-2 minutes, then turn slices of bread over and toast for 1-2 minutes on the other side. Remove from oven and use the large garlic to rub it all over one side of each bread slice.
  9. Place toast on a serving plate. Drain any excess oil from the bruschetta. Sometimes there isn't any. Add a spoon of bruschetta to the end of each toast slice.
  10. Add a little more basil to the plate, and top the bruschetta with a slice of mozzarella. Drizzle the balsamic glaze over the bread and bruschetta. Enjoy!
Created using The Recipes Generator

Friday, March 31, 2017

Southwestern Tuna Salad Cups

Anytime is the perfect time to enjoy these Southwestern Tuna Salad Cups! They make a great addition to a party or a buffet type meal, and of course they are a staple in my house during lent. Most of the recipe can be made ahead of time, with some last minute touches just before serving, making them convenient for any occasion! 
This recipe is a small take off on the usual tuna salad by adding salsa, sour cream, cheese and avocado, giving it some southwest flair. The cutest part of the recipe is the cup made from a mini tortilla. Baked in the oven, it is the perfect way to deliver the southwest flavor all the through.

Southwestern Tuna Salad Cups

4 1/4" diameter Street Taco Flour Tortilla
5 ounce can Solid White Albacore Tuna
3 tablespoon Salsa
1 teaspoon Mayonnaise
1 teaspoon Sour Cream
Mexican Style Blend Cheese
1 dollop Sour Cream
1 slice Avocado

Place mini tortilla in cupcake pan. Fold in pan by folding in once on each side. Bake at 350 degrees for 9-10 minutes, then let cool.
Mix together the tuna fish, salsa, mayonnaise and sour cream. Refrigerate until ready to serve.
 To serve, place a heaping scoop of tuna fish salad into cups.
Sprinkle cheese over top of tuna, add a scoop of sour cream and a small piece of avocado.
 Enjoy your Southwestern Tuna Salad Cups!


If you enjoyed this recipe, you can follow me here:


Here are some other southwestern recipes you might like:

 
                             Southwestern Flatbread

             Southwestern Shrimp Spring Rolls

                    Southwestern Potato Bake

Thanks for dropping by!

Thursday, March 30, 2017

Celebrate It! Blog Link Party!

Thank you for stopping by today. Share your beautiful blog posts so everyone can see what you have been up to!

Here are last weeks 3 most clicked links:
 Elephant Wish Big Birthday Card
from

Easy Grilled Bratwurst
from

Mini Meatloaf with Mini Potatoes
from


 

Sunday, March 26, 2017

Lemon Lime Shrimp Cocktail w/ a Citrus Yogurt Dipping Sauce / #SundaySupper

Spring has come to North Carolina early this year, and I am excited! The air is warm and breezy, the flowers are peeking up through the dirt, and I am celebrating spring by enjoying this Lemon Lime Shrimp Cocktail w/ a Citrus Yogurt Dipping Sauce. I made this recipe a couple times just to make sure it was exactly what I was looking for. I tweaked it a few times, and I think you are going to love this final version.
I made one change I had never done before, and it really changed the entire recipe. It made the shrimp soft and wonderful tasting by cooking it in a mixture of butter and orange juice. It is awesome! Read how I made my new favorite shrimp recipe, and you might be surprised to find out how easy it is!
Lemon Lime Shrimp Cocktail w/a Citrus Yogurt Dipping Sauce 
(printable recipe at end of page) 
1 Fresh Lime 
1/2 Fresh Lemon 
1 pound fresh or frozen Shrimp (16-20ct)
black pepper
garlic powder
1 tablespoon Butter
2-3 ounces Orange Juice
3-4 ounces Lemon Yogurt  


Bring your lime and lemon to room temperature. Use a knife or something similar to roll over the entire surface of the fruit. It will loosen the membrane of the fruit and the juice will flow better. Squeeze both juices into a small bowl together. Set aside.
Peel and devein the shrimp. We did that on this page! Make sure to leave the tales on. Place them on a platter and sprinkle the black pepper and garlic powder over both sides of the shrimp. But together an ice bath by placing ice in a bowl and covering it with water. Use a large bowl that will accommodate the ice, water and shrimp. Set aside.
In a medium or large frying pan, melt the butter over high heat. Add the orange juice, 1 teaspoon lemon/lime juice, and mix together. Add the shrimp to the pan.
Let the shrimp cook for 4-5 minutes. Watch for the shrimp to turn orange and white. Turn each shrimp over and let it cook for 3-4 more minutes. If you notice some of the shrimp are not cooking as quick as they should be, take some of the cooked ones out of the pan, and move the uncooked ones to the bottom of the pan.
Once the shrimp are done, pour the sauce through a strainer into a bowl.
Immediately place the cooked shrimp in the ice bath that you prepared earlier.
While the shrimp are cooling, make the dipping sauce by whisking 3-4 ounces of the yogurt with the lemon lime juice. Add the juice a little at a time until you are happy with the consistency. 
Serve the chilled shrimp with the sauce!

 Enjoy this springy, citrusy delight!
Thank you for stopping by and visiting today! 
I would love if you would follow The Freshman Cook:
 
Continue to scroll down the page and find more delicious recipes for celebrating spring from the #SundaySupper family!
Thank you to Lisa from Jersey Girl Cooks for hosting today!

Sunday Supper Citrus Recipes That Will Make You Smile

Breakfasts

Main Dishes

Desserts

Beverages

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

print recipe

Lemon Lime Shrimp Cocktail w/ a Citrus Yogurt Dipping Sauce

prep time: cook time: total time:

INGREDIENTS:

  • 1 Fresh Lime
  • 1/2 Fresh Lemon
  • 1 pound fresh or frozen Shrimp (16-20ct)
  • black pepper
  • garlic powder
  • 1 tablespoon Butter
  • 2-3 ounces Orange Juice
  • 3-4 ounces Lemon Yogurt

INSTRUCTIONS:

  1. Bring your lime and lemon to room temperature. Use a knife or something similar to roll over the entire surface of the fruit. It will loosen the membrane of the fruit and the juice will flow better. Squeeze both juices into a small bowl together. Set aside.
  2. Peel and devein the shrimp. We did that here. Make sure to leave the tales on. Place them on a platter and sprinkle the black pepper and garlic powder over both sides of the shrimp. But together an ice bath by placing ice in a bowl and covering it with water. Use a large bowl that will accommodate the ice, water and shrimp. Set aside.
  3. In a medium or large frying pan, melt the butter over high heat. Add the orange juice, 1 teaspoon lemon/lime juice, and mix together. Add the shrimp to the pan.
  4. Let the shrimp cook for 4-5 minutes. Watch for the shrimp to turn orange and white. Turn each shrimp over and let it cook for 3-4 more minutes. If you notice some of the shrimp are not cooking as quick as they should be, take some of the cooked ones out of the pan, and move the uncooked ones to the bottom of the pan.
  5. Once the shrimp are done, pour the sauce through a strainer into a bowl.
  6. Immediately place the cooked shrimp in the ice bath that you prepared earlier.
  7. While the shrimp are cooling, make the dipping sauce by whisking 3-4 ounces of the yogurt with the lemon lime juice. Add the juice a little at a time until you are happy with the consistency.
  8. Serve the chilled shrimp with the sauce!
Created using The Recipes Generator

Thursday, March 23, 2017

Celebrate It! Blog Link Party!


I am so glad you stopped by today!
Thank you for all the great link ups last week! You are all so creative and talented and I am so glad you shared at Celebrate It!

Here are last weeks 3 most clicked links:

Electrical Wire Ring
from

The Best DIY Unicorn Headband Tutorial Around
from

Diy Washi Tape Wooden letters
from




Monday, March 20, 2017

Chocolate Peanut Butter Pretzel Game Mix

There is a story that goes with this Chocolate Peanut Butter Pretzel Game Mix. You have probably seen this mix in the store in the candy aisle of the supermarket.
When I first saw this I was intrigued...and hungry! I love all the ingredients in the mix: mini peanut butter cups, peanuts, reeses pieces, and mini pretzels. I thought this mix would be perfect for a party, watching a movie, or my favorite, watching the NCAA Championship games! But the price was rather high! It was alright for a one time treat, but to serve to a bunch of crazy hungry basketball fans? No. 
So I sourced the four ingredients, getting as close to the real thing as I could, and made my own Chocolate Peanut Butter Pretzel Game Mix!

Chocolate Peanut Butter Pretzel Game Mix
Reese's Pieces
Peanuts-lightly salted
Mini Milk Chocolate Peanut Butter Cups
Mini Peanut Butter Filled Pretzels


While this is hardly a recipe, the pieces and the peanuts are very easy to find. The mini chocolate peanut butter cups and the mini pretzels were more of a challenge. I found the pretzels packaged under the store brand. The mini pretzel pillows I bought have peanut butter in the middle. They are the right size and price and they work great in the mix. The mini chocolate peanut butter cups were difficult. There is a mini version on the market, but they are too large. I finally found them on a trip to Trader Joes. They are smaller than any others I had found, and they taste amazing! 
So, I am excited about the mix, and very happy about the price! The package at the grocery cost $3.99 for 6.8 ounces, making it .59¢ an ounce. I made it for .22¢ an ounce. Less than half the price!
I mixed equal amounts of each ingredient in a bowl. Another good thing about making the mix yourself is that you can put plenty of your favorite ingredient in there. When you buy mixes like this, the most expensive ingredient is usually used the least. That is usually my favorite ingredient in the mix! My favorite from this mix is the mini peanut butter cups, so I can use as much as I want by making it myself!



No matter how you serve this Chocolate Peanut Butter Pretzel Game Mix, you and your guests will love and enjoy this less expensive, but very tasty mix.
Thanks for stopping by today, and let me know if you make this and what you think!