Bruschetta for two

Can’t get over how easy and delicious this bruschetta was to make. I roasted the garlic to give it a full, instead of bitter taste, and a splash of balsamic vinegar REALLY brings all the flavours together. Wish I had fresh basil when I was making  this, but it’s still quite good without! I’ve been tempted to buy a tub of bruschetta at the bulk barn lately and I am really glad that I opted to make my own. I can see this becoming a staple around here come the end of the summer when I am overloaded with tomatoes from mum’s garden 🙂

Bruschetta with a twist

  • 3 plum tomatoes coarsely diced
  • 1/8 cups fresh basil or 1 1/2 tablespoons dried basil
  • 1/8 cups shredded parm. cheese.
  • 2 – 3 cloves garlic, roasted and minced
  • 1/2 tablespoon oil from roasted garlic
  • 1/8 teaspoon fresh ground salt and pepper
  • 1/8 teaspoon dill
  • Splash of good balsamic vinegar
  • Loaf french or Italian bread drizzled with garlic oil, broiled and sliced [I made do with less than superior bread. If you only have sliced bread, lay each down on the counter and with a sharp knife slice from top to bottom to produce very thin slices. Cut in half. 4 slices = 12 pieces of bread]
  • OPTIONAL: Shredded cheese
  1. In a bowl mix together tomatoes, basil, cheese and garlic.
  2. Add in the balsamic vinegar, olive oil, salt, pepper and dill.
  3. Serve on toasted bread slices.
  4. If you enjoy your bruschetta warm, simply spoon mixture onto bread slices, sprinkle with cheese and broil for an additional 1-2 mins.
Roastd garlic, balsamic bruschetta

Roastd garlic, balsamic bruschetta

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Amazing garlic roast

So I don’t usually go out of my way to cook a nice Sunday meal – but mum used to. I think all mums do, or did and I felt like my man deserved something that he would really enjoy – a nice hunk of meat 🙂

So this week while doing my grocery shopping, I slowly sauntered down the meat cooler and settled on a small boneless piece of prime rib roast. I don’t like to buy huge cuts of meats because I only like certain leftovers. I know, picky picky, but that’s just me.

This 4 pound piece of meat was enough to feed Chris and myself, as well as a friend we had over for dinner last night, with a small slice leftover for Chris’ lunch while I’m at work. I served the roast with roasted carrots and potatoes [that I cooked separately] and peas and I was quite satisfied and almost didn’t have room for the pecan pie the boys picked up!

Let me tell you now just how delicious this roast made my home smell for the couple hours it was cooking…and I’m not a huge red meat fan but I actually enjoyed my roast! I would definitely recommend it for first time roasters 😛 I got this recipe from allrecipes.com, my absolute favorite place to go for new recipes!!! I followed a few tips posted by other reviewers and reduced the initial cook temp by 40 degrees to avoid burning and it turned out perfectly 🙂

Garlic Roast

  • Five lb prime rib roast
  • 8-10 cloves garlic minced, to taste
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary, which the recipe didn’t call for, but I thought it needed.
  1. Place the roast in a roasting pan with the fatty side up. In a small bowl, mix together the garlic, olive oil, salt, pepper, thyme and rosemary. Spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
  2. Preheat the oven to 460 degrees.
  3. Bake the roast for 12 minutes in the preheated oven at 460 degrees, then reduce the temperature to 350 degrees and cook for 10 minutes then reduce to 325 degrees and continue cooking until roast reaches an internal temperature of  160 degrees for medium rare – USE A DIGITAL THERMOMETER AND IT WILL TURN OUT PERFECT!
  4. Allow the roast to rest for 10 or 15 minutes [in a tinfoil boat] before carving so the meat can retain its juices.
My perfect roast before it hit the oven

My perfect roast before it hit the oven

Sliced and ready to enjoy

Sliced and ready to enjoy

Fresh Basil Pesto Chicken Pasta Recipe

Baked, Fresh Basil, Pesto, Chicken Pasta Recipe

Baked Fresh Basil Pesto Chicken Pasta with Arugula [hehe]

You will need a Basil Pesto for this recipe so I have provided one below. Or you can pick some up at your local supermarket.

Pesto Recipe

1 cups fresh basil leaves, stemmed [Keep a bunch of different herbs in the freezer for easy access]

1 cups fresh spinach leaves, stemmed [We keep a bag of spinach in the freezer for this reason alone]

1/4 cup grated Parmesan cheese

1/2 cup Olive oil

1 Tbsp Dried Basil

3 tablespoons pine nuts or walnuts [I picked up a small amount of Pine Nuts at Bulk Barn and they were $4!!! Walnuts will do just fine, but if you want that truly authentic flavour, treat yourself to the Pine Nuts]

3 garlic cloves, finely minced

salt and pepper to taste

  1. Place basil leaves in small batches in food processor or magic bullet and whip until well chopped.

  2. Add about 1/3 the nuts and garlic, blend again.

  3. Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.

  4. Process basil pesto it forms a thick smooth paste.

  5. Repeat until all ingredients are used, mix all batches together well.

  6. Serve with pasta or alternate. Like chicken! OR BOTH.

Basil pesto keeps in refrigerator up to one week, or freeze for a few months.


Baked Pesto Chicken Pasta

2 boneless skinless chicken breasts

1/4 c pesto

2 plum or roma, or some grape tomatoes

Shredded cheese to taste, we used Asiago and it was SO! good, Mozzarella works too!

As much or little past as you would like

  1. Preheat oven to 400.

  2. Put pesto and chicken in bowl. Toss until chicken is covered.

  3. Place in baking dish and bake for 20-25 minutes on middle rack.

  4. Place slices of tomato on top of chicken and sprinkle with cheese. Bake another 3-5 minutes.

  5. Serve with angel hair pasta [or whatever pasta you have on hand, or prefer] tossed with a small amount of the same pesto.

  6. Serve with a simple salad such as Spinach, Spring Mix, or Arugula. [We chose Arugula and topped with tomatoes, red & green peppers, onions and poppy seeds, with the DELICIOUS Strawberry Balsamic Vinaigrette that I mentioned in a previous post! https://chefashley.wordpress.com/2009/06/24/a-day-in-the-strawberry-patch-and-strawberry-spinach-salad-recipe/ That dressing kept for over two weeks in the fridge, and we both melted when we tasted it again!!!]

Yummy pesto Chicken pasta dinner <3

Yummy pesto Chicken pasta dinner ❤


I love spending time in the kitchen, that’s a given. But what I love even more than creating solo, is creating in the kitchen with CHRASH. [Chris&Ash]

That’s right ladies, he’s CUTE AND he cooks. In fact, CHRISTOPHER is totally responsible for igniting my flame for all thing culinary.

It was back in his bachelor pad kitchen some two years ago that he first made me a delicious pumpkin soup and I was hooked on spices and herbs.

Now, more than two years later, we have moved into our own little castle [in which we both reign] and have continued to create, copious counts of cool cuisine. [Oh yah baby, alliteration, *swoon*]

We both LOVE sitting down for a meal together and we have a big, beautiful new “adult” dining room table to enjoy our meals on now. [Our round table seems so juvenile by comparison, but still so nice covered in plants & frames].

I usually take cooking most meals upon myself because I genuinely enjoy cooking and spending time in the kitchen [and Chris is a MESSSSSSSSY cook], but two nights ago we turned out this DELICIOUS Fresh Basil Pesto Chicken Pasta and salad together in less than 35 minutes. A BEAUTIFUL and DELICIOUS meal, a perfect combination to Christen our new table ❤ …

Trevor in Toronto 222

This meal was very easy to make and absolutely delicious when paired with a simple salad, we chose arugula [hehehe, that word makes me laugh every time].

We only used one chicken breast, but paired with the pasta and salad this meal filled up our tummies and I still had a little left on my plate!

Hope you ENJOY it as much as we did!!!