Monday, February 9, 2015

Bruschetta with Tomatoes and Basil

This bruschetta with fresh tomatoes and basil
couldn't be easier. It's a favorite that's always 
on the menu when we visit the kids in Atlanta. 
Telaryn doesn't follow a recipe and after 
you've made if once you won't need to either.
Bruschetta (pronounced brusketta), 
is a classic Italian appetizer. It's a simple
 mixture of chopped fresh tomatoes,
fresh basil leaves, salt, pepper, garlic,
 and olive oil. That's it! Use as many
tomatoes as you like; season them with salt
and pepper; add some minced garlic and enough
chopped basil leaves to give it color and flavor.
Drizzle it all with olive oil until it is well coated.
It's mixed up earlier in the day so that the flavors
have time to marinade, about 8 hours. That makes
it a nice make-ahead dish. It will last in the 
refrigerator a few days. Don't know for sure 
because it usually doesn't last that long with us.
Slice a baguette and brush one side with olive oil.
Toast oil-side down on a baking sheet for about 5
minutes in a 450º oven. Serve olive oil side up
topped with tomato-basil mixture.
You can garnish it with a small basil leaf
 or a dollop of pesto.
My measurements here are a starting point.
It's also good on fish; Tilapia and Salmon.

 Bruschetta with Tomatoes and Basil
4 plum tomatoes, chopped
4 T basil leaves, chopped
1 garlic clove, minced
1/2 t salt
1/4 t pepper
2-3 T olive oil
Combine and refrigerate, covered for 8 hours.
Serve atop toasted baguettes.

Links:  How to Propagate Basil,
 Between Naps On The Porch

Thursday, February 5, 2015

Poppy Seed Chicken

It's creamy, rich, and covered in a buttery 
crumb topping. This is a very popular 
casserole in the South. I think it's a favorite 
dish to take to a new neighbor, a new mom,
 or anyone that needs a good comfort dinner.
It's another good way to use leftover roast chicken.
You'll need 2 cups of cooked chicken, cut up and 
seasoned with salt and pepper.
Mix the chicken, soup, sour cream,  half the 
poppy seeds,  and half the crushed crackers. 
This recipe doubles easily. When you do, you can
 use 1 can cream of chicken soup and 1 can of
 cream of celery soup. 
 For the topping combine he remaining crumbs
and poppy seeds with the melted butter.
 Put the chicken in a greased 8X8 casserole. 
Sprinkle on the topping.
 Bake @350º for 30-35 minutes
 until the crumbs are golden.
Serve with rice, a vegetable, and salad.

Poppy Seed Chicken
2-3 C cubed cooked chicken
salt and pepper to taste
1 cream of chicken soup
1/2C  sour cream
2 t poppy seeds
1 stack of Ritz crackers,crushed
1/2 stick butter, (1/4C) melted
In a large bowl combine the soup and sour cream.
Stir in the cut-up chicken and season with
salt and pepper and 1 t poppy seeds.
Add half of the crushed Ritz crackers. 
Put into a greased 8X8 casserole. Combine the 
remaining crushed crackers, the remaining 
1t poppy seeds, and the melted butter in a bowl
 and sprinkle on top. Bake @350º for
35 minutes until golden and bubbly. Serves 4
*double recipe and put in a 9X13 casserole