Grilled Chicken Bruschetta

What a great idea, it's healthy, it's fresh, it's delicious and it just screams summer.

This recipe comes from this fantastic recipe blog http://www.skinnytaste.com. Seriously everything this lady posts looks amazing and the recipes are mostly very healthy. So I recommend you check it out.

So my new favorite summer dish - Grilled Chicken Bruschetta

Ingredients:

3 vine ripe tomatoes

2 cloves garlic, minced

1/4 cup chopped red onion

2 tbsp fresh basil leaves, chopped

1 tbsp extra virgin oil

1 tbsp balsamic vinegar

Kosher Salt and fresh cracked pepper to taste

3 oz part skim Mozzarella, diced

1.25 lbs (8 thin sliced) chicken cutlets

(I'm not too worried about exact measurements - and I used chicken breast because that's what I had in the fridge and I just used the regular tomatoes I already had , I don't have Kosher Salt but it still turned out fantastic)

Directions

Combine onion, olive oil, balsamic, salt and pepper. Set aside a few minutes

Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo. Set aside and let sit for at least 10 min. or overnight. Add the cheese when ready to serve.

Grill your chicken, best if only seasoned with something plain like salt and pepper.

Put the bruschetta on top of the chicken (that way the chicken absorbs the taste from the bruschetta) and serve.

For pictures and the recipe you can also see it on skinnytaste.com

Enjoy

Jana

Best EVER Banana Cake and Cream Cheese Frosting

This is per request of all the people who have asked me to post this OH SO DELICIOUS recipe. I wish it were mine originally, but it's not, it's some lady's named Rhonda J on Recipezaar, but THANKS Rhonda, it is the BEST ever!
She says to cook it at 275, but it takes it a LONG time in my oven on that temp, so I do the first half hour at 325 and the last half at 300, if still not cooked in the middle add another 5-10mins at 275. But try it first at 275 your oven might be different???
Once it's out of the oven you need to do the "freezer-trick" method, where you wrap the top with saran wrap and put it in the freezer for 45mins.
You can half the frosting recipe if you are hoping for more of a glaze look or the whole for a more frosted cake feel...

Ingredients:

• 1 1/2 cups bananas, mashed, ripe (You can even throw black banana's into the freezer until you get enough for 1 1/2C. It takes about 4-6 banana's.)
• 2 teaspoons lemon juice
• 3 cups flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 2 1/8 cups sugar
• 3 large eggs
• 2 teaspoons vanilla
• 1 1/2 cups buttermilk (Or substitute with milk and lemon juice)

Frosting

• 1/2 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla
• 3 1/2 cups icing sugar

Garnish

• chopped walnuts
• I like to add fresh fruit to the top. Blueberries, strawberries and raspberries are perfect addition!

Directions:

I think there is about 30 mins prep time, 1hr+ cook time and 45 mins resting time, so keep that in mind when making. You could make this the night before and wait to add the frosting. It's best when cooled thoroughly.

1. 1. Preheat oven to 275°. (Or 325 if you follow me.)
2. 
   
3. 2. Grease and flour a 9 x 13 pan. I use my Demarle Sunflower pan for this recipe and it works perfect! I think you could do a nice two layer cake as well, there is a lot of batter!
4. 
   
5. 3. In a small bowl, mix mashed banana with the lemon juice; set aside.
6. 
   
7. 4. In a medium bowl, mix flour, baking soda and salt; set aside.
8. 
   
9. 5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
10. 
    
11. 6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
12. 
    
13. 7. Beat in the flour mixture alternately with the buttermilk.
14. 
    
15. 8. Stir in banana mixture.
16. 
    
17. 9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center 
18. comes out clean.

1. 10. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
2. 
   
3. 11. For the frosting, cream the butter and cream cheese until smooth.
4. 
   
5. 12. Beat in 1 teaspoon vanilla.
6. 
   
7. 13. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
8. 
   
9. 14. Spread on cooled cake.
10. 
    
11. 15. Sprinkle chopped walnuts and or fruit over top of the frosting, if desired.
12. 
    

ENJOY friends!

XO

Jen

Chicken Crescent Rolls

This is one of my favorite recipes from my mom that we don't make anymore (cursed milk allergies!), but I really miss it, so I thought I would share it so others could enjoy it. :0) It's pretty simple, and oh so good!
------------------
1/2 pound chicken breasts
2 packages Pillsbury crescent rolls
1 package Cream Cheese
1/8 - 1/4 cup milk
Garlic powder to taste (maybe a tablespoon if you like garlic)

Cook and cut up two chicken breasts). Unroll 2 pkgs of Pillsbury crescent rolls. Keep them in rectangles (they normally would be divided into 8 triangles). Squeeze or "smoosh" the lines together in the middle of the rectangle so the dough will hold together.

Soften a package of cream cheese with a little milk (to taste, but less than a quarter cup - you want the sauce thick) and stir in garlic powder to taste. Use a whisk so it all mixes well.

Add chicken to cream cheese mix and put a mound in middle of dough rectangle (about the size of an ice cream scoop). Fold sides of rectangle over chicken mix and squeeze edges to seal.

Bake in oven for 11 to 13 minutes at 375 (follow the instructions for the rolls), and enjoy!

Chocolate Rice Krispies Treats

This is the Rice Krispies Treat we make in Iceland, no marshmallows but what's better than that??? Yes CHOCOLATE. The recipe isn't very accurate and I apologize for that- but you don't have to worry it's super easy and super yummy.

In a large saucepan combine and melt together

5 tbsp golden cornsyrup

100 grams Chocolate (that's about 3.5 US ounces)

100 grams Butter (one stick of butter is usually 113 grams so almost a stick)

Add Rice Krispies and cover it with the chocolate mix. I don't know how much Rice Krispies I add - I just pour it until it seems to be using up most of the mix. With a spoon but it in papercupcake forms and cool it until they are sticking well together.

Hershey's Double Chocolate Mint Brownies

Just for you Linsy (and anyone else that is interested, of course Ü)! Sorry it has taken me almost a year to actually remember to post this recipe. Ü Enjoy!

BROWNIE
1 c. flour 4 eggs
1 c. sugar 16 oz. can of chocolate syrup
1/2 c. butter

Mix all ingredients together. Pour into a greased 9 X 13 pan. Bake at 350* for 25-30 minutes or until toothpick comes out clean. Cool completely and then spread with mint layer. Then chill again before putting the chocolate layer on top. Cover and chill again before serving.

MINT LAYER
2 c. powdered sugar
½ c. butter
1 T. water
½ t. mint extract
A few drops of green food coloring
(Beat until smooth.)

CHOCOLATE LAYER
6 T. butter
1 c. milk chocolate chips
(Microwave for 1 to 1 1/2 min. Stir until smooth.)

Coconut Macaroons

I have been meaning to post this for months!

1 16 oz bag of shredded coconut (though I usually have two bags on hand just incase, you will see why.)
2 egg whites
3 Tbsp sugar
1 tsp almond extract
2 tsp vanilla
1 can sweet and condensed milk

Preheat the oven to 300 degrees.  (one recipe said 250, but that never worked for me)
In a bowl whip the egg whites until they begin to form soft peaks.  Add the sugar and the extracts to the egg white mixture.  Continue to beat the egg whites until they form stiff peaks.

In another large bowl dump the coconut and stir in sweet the sweet and condensed milk.  You don't want to dump the whole can at once.  You want just enough of the sweet and condensed milk to create a sticky batter.  It takes awhile to get the sense for what that is you just don't want the mixture to be runny.  If there is too much sweet and condensed milk the macaroons don't cook right.  I will sometimes have to add more coconut to get the right texture if I have added too much milk.

Gently fold in the egg mixture into the coconut batter until completely incorporated.  Spoon teaspoon sized balls onto a cookie sheet covered with parchment paper.  (I use the Silpat, seriously couldn't live without it!)
I use the pampered chief ice cream/cookie scoop it works perfectly.  Place the pan in the oven on the center rack and cook for 30 minutes.  Here is the important part.  When the timer beeps, turn off the oven, crack it open and leave the cookies in the oven until it cools.  Then remove the cookies from the oven and place them cookies on a cooling rack.  Sometimes I drizzle melted chocolate on top, other times I just leave them.
Enjoy!

Maple Butter Blondies

I made these for a Christmas Eve dessert and they were pretty dreamy. Look what is in those bad boys... nothing but rich, sugary gooeyness. Recipe from my sister and her friend's recipe group.


Brownie

1 ½ c flour
1 t baking powder
½ t salt
1 ½ c margarine or butter
1 ½ c brown sugar
2 eggs
1 ½ t vanilla
1 c white chocolate chips
1 c chopped walnuts or pecans
(the nuts can be added to the brownie or served sprinkled
over the top of the finished dessert – or both)

Blend butter and brown sugar together. Add baking powder, salt, vanilla and then eggs. Mix in flour. Stir in white chocolate chips and nuts.

Put brownie batter into a greased 9x13 pan and smooth mixture with a spatula. Bake at 350 degrees for 22 – 25 minutes. Oven temperatures may vary, do not over bake. Top should be shiny and firm when you touch the center with a finger.

Maple Butter Sauce


1 1/3 c sugar
1 c whipping cream
2/3 c butter
1 ½ t maple flavoring

Combine sugar, butter and whipping cream in a sauce pan and bring to a boil. Cook for 2 – 3 minutes, stirring often. Remove from heat and stir in the maple flavoring.

To assemble:

Cut brownies into 12 pieces. Place a brownie on a plate and top with vanilla ice cream. Drizzle with sauce and sprinkle with more nuts.

Super Easy Sloppy Joes

This is my mom's recipe, and it's really fast and absolutely delicious!

1 lb ground beef
1 medium onion
1 can tomato soup
1 tbs mustard
1/4 tsp salt
Dash of pepper
Hamburger buns
Cheddar cheese slices

Brown the hamburger with chopped onion. Drain off the fat. Add the tomato soup, mustard, salt and pepper, heat it all up together. Serve on hamburger buns with cheese.

Dessert for Breakfast

My magazine arrived yesterday and I had everything in the cupboard- we had the simple crepes with chocolate-hazelnut and bananas this morning. They were a hit. Can't wait to try them with goat cheese and roasted veggies!

Simple Crepes (Everyday Food, Martha Stewart, Jan/Feb 2011)

1 cup flour, spooned and leveled

1 tablespoon sugar

¼ teaspoon coarse salt

1 ½ cups whole milk

4 large eggs

3 tablespoons unsalted butter

In a blender, combine above ingredients. Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using). Heat a 12” nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes. Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter.

Chocolate-Hazelnut and Banana Crepe

After flipping crepe in the skillet, top with 2 tablespoons (I used half that amount) chocolate hazelnut spread such as Nutella and ½ banana, thinly sliced. Cook until spread melts, about 1 minute. Fold into quarters.

Crepes with Vegetables and Goat Cheese

Preheat oven to 350. Place 4 crepes on a rimmed baking sheet. Place 2 tablespoons crumbled goat cheese and ½ cup roasted vegetables such as bell pepper, eggplant, mushroom and onion, down the center of each crepe. Season with coarse salt and pepper. Fold edges over filling. Bake until cheese softens and filling is warm 5 minutes. Makes 4.

Basil Chicken in Coconut Curry Sauce

You really should try this one if you like curry. It's a mild curry, creamy and delicious.

Basil Chicken in Coconut Curry Sauce (My Kitchen Café blog)
*Serves 4

3 skinless, boneless chicken breast halves
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder
1 medium red onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)
1 tablespoon olive oil
1 14-ounce can light coconut milk
1 tablespoon cornstarch
1 tablespoon dried basil
1 teaspoon grated fresh ginger
3 cups hot cooked rice

Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.

In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.

Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice.

Recipe Source: adapted from Better Homes and Gardens

Gingerbread Waffles

I'm getting excited just thinking about breakfast on Christmas morning. We tried these last spring although I have to admit I thought it was a strange time of year for gingerbread. Nevertheless they were delicious. With Amy's buttermilk syrup they would be fantastic. Sort of like eating a gingerbread house first thing in the morning! If you don't want the work in the morning, you can make them in advance and even freeze them. While frozen you can put them into your toaster and they come out tasty and your home will smell like heaven.

Gingerbread Waffles (Family Fun Magazine, April 2010)

4 eggs

½ cup sugar

1 cup molasses

1 cup buttermilk

3 cups flour

2 teaspoons ground ginger

1 ¼ teaspoons cinnamon

1 teaspoon ground cloves

¼ teaspoon salt

2 teaspoons baking soda

2 teaspoons baking powder

½ cup unsalted butter, melted

Fresh whipped cream and fruit, optional

With an electric mixer, beat the eggs until they’re light and fluffy, about 2 minutes. Add the sugar, molasses, and buttermilk and mix until blended about 1 minute. In a separate bowl, sift together the flour, spices, salt, baking soda and baking powder. Add the dry ingredients to the egg mixture and stir until smooth. Stir in the butter. Cover and refrigerate the batter overnight or cook immediately in a waffle iron until golden brown, 2 to 4 minutes. Serve with whipped cream and fruit, if you like. Makes 14.

Sweet and Sour Hot Dogs

I was telling Linsy how much I've been enjoying your recipes, and she asked if I had any to share. I thought I might have a few, so she invited me to join in. Here's one of my absolute favorites that my mom would make growing up. Not only is it easy to make, it's also got the healthy stuff you "have" to eat, and has the added bonus of having hot dogs so even your kids will love it!

Sweet & Sour Hot Dogs

9 oz. pineapple tidbits
6 hot dogs
2 tbs butter
1 medium onion
1 green pepper
1 bouillon cube
1 1/2 cups hot water
1 tbs corn starch
1/2 cup brown sugar
2 tbsp vinegar
1 tbsp soy sauce
Rice

Drain pineapple tidbits, saving the juice for later. Slice the frankfurters, and cut up the onion and green pepper into strips. In skillet, melt the butter. Add the onion and the green pepper, cover and cook over low heat for 5 minutes.

Dissolve the bouillon cube into the hot water. Mix the corn starch and brown sugar and pineapple juice, vinegar, soy sauce, and bouillon/hot water. Pour over vegetables. Cook & stir until thick. Add franks & pineapple and heat. Serve over rice.

Enjoy!

Asian Glazed Drumsticks

Annie passed this recipe along to me and it's delicious. I noticed she didn't post it so I couldn't resist.

Asian Glazed Drumsticks (Skinnytaste.com, Annie)

Servings: 4 • Serving Size: 2 drumsticks • Points: 5 ww pts
Calories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g

• 8 medium chicken drumsticks, skin removed (I used boneless skinless thighs too!)
• Pam spray oil
• 1 cup water
• 1 tbsp Sriracha hot sauce or garlic chile paste
• 1/2 cup balsamic vinegar
• 1/2 cup soy sauce
• 4 tsp agave nectar (or sugar)
• 3 cloves garlic
• 1 tsp ginger, grated
• 2 tbsp chives or scallions, chopped
• 1 tsp sesame seeds

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8 minutes until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.