Recipe: Tomato & Balsamic Bruschetta

Estimated Cost:  $10.00

Prep Time:  10 minutes

Cooking Time:  10 minutes

Serves:  16

Bruschetta is an Italian antipasto (meal starter) which dates back to at least the 15th century.  It consists of grilled bread rubbed with garlic and topped with olive oil, salt, and pepper.  Many variations have since evolved, including this incredibly easy, affordable, and delicious version.

1 loaf French bread (16 oz.), cut into 16 slices
2 cloves garlic, halved
1 tub (8 oz.) spreadable cream cheese
16 cherry tomatoes, halved
1/2 cup red onions, slivered
2 Tbs. balsamic vinegar
2 Tbs. olive oil
1 tsp. brown sugar
1/8 tsp. ea. salt AND pepper
1/4 cup fresh basil leaves (about 8), torn

1. Preheat oven to 400°F.

2. Place bread slices in single layer on baking sheet. Bake 3 to 4 min. on each side or until toasted on both sides. Rub with garlic. Cool.

3. Spread toast with cream cheese; top with tomatoes and onions.

4. In a medium-bowl whisk vinegar, oil, sugar, salt and pepper until well blended. Drizzle over toast slices; top with basil.

Mike’s comments:

If you’ve never “rubbed garlic” before, have no fear. I was a little taken back the first time a recipe instructed me to do this. Like many things, I made this much more difficult than it needed to be. Simply cut the cloves in half and carefully rub each slice with the sliced side of the clove. Don’t rub so hard that you tear the toasted bread, just hard enough to transfer the flavor. Some folks substitute a garlic butter spread in this stage.

You can also substitute 3/4 cup thin roasted red pepper strips for the halved tomatoes.

Recipe: Sausage and Tortilla Chip Lasagna

Estimated Cost:  $12.00

Prep Time:  15 minutes

Cooking Time:  25 minutes

Serves:  6

Very easy to put together with terrific results.  Kids of all ages love this lasagna.

1 pkg. (16 oz.) Hillshire Farm Smoked Sausage
1/2 cup onion, chopped
2 cans (8 oz. each) tomato sauce
1/2 tsp. dried oregano
1 can (15.5 oz.) pinto beans, drained
3 cups lightly crushed tortilla chips
2 cups shredded Monterey Jack cheese
1 can (3.8 oz.) sliced black olives, drained
shredded lettuce, sour cream, chopped tomato as optional toppings

1. Preheat oven to 350°F.

2. Cut sausage into 1/4-inch slices. Heat a large non-stick sauté pan over medium heat for 3 minutes. Add sausage and onion; cook, stirring frequently, 3-4 minutes, or until sausage is lightly browned.

3. Add tomato sauce, oregano, and pinto beans to browned sausage mixture. Bring to a boil; reduce heat to medium-low and cook 5 minutes, stirring occasionally.

4. Place 2 cups of crushed tortilla chips in the bottom of a lightly greased 13×9-inch baking dish. Sprinkle 1 cup of cheese and half of the olives over the chips. Pour sausage mixture over top; spread evenly. Sprinkle with remaining 1 cup of chips and 1 cup of cheese.

5. Bake at 350°F for 12-15 minutes or until heated through and cheese is lightly browned. Cut into squares and serve with remaining olives, shredded lettuce, sour cream, and chopped tomato if desired.

Mike’s comments:

I always have a bottle of Sriracha hot sauce on hand as the perfect condiment for this lasagna for those who prefer to bring a little heat!

Recipe: Tuscan Grilled Corn Salad

Estimated Cost:  $6.50

Prep Time:  20 minutes

Grill Time:  5 – 10 minutes

Serves:  6

This grilled, summer panzanella variation may forego the traditional anchovies but does not forego any of the wonderful Tuscan flavor.

Salad:

6 to 8 (3/4-inch thick) slices crusty French or Italian bread
3 ears corn, shucked
3 lg. ripe tomatoes, cut into 3/4-inch cubes
1/2 sm. red onion, thinly sliced
1/4 cup fresh basil, chopped

Dressing:

1/3 cup olive oil
1/4 cup white vinegar
2 cloves garlic, minced (how to)
1/2 tsp. sugar
1/2 tsp. salt
salt and pepper to taste

1. Prepare grill for medium heat.

2. Grill corn and bread slices over medium heat until bread is lightly toasted and corn is lightly charred; remove and let cool.

3. Cut bread into 3/4-inch cubes (you should have approx.6 cups) and cut corn away from cob. Place in a large bowl with tomatoes, onion and basil.

4. In a small bowl, whisk together oil, vinegar, sugar, and garlic; drizzle over salad and toss well to coat. Season with salt and pepper. Best served at room temperature within 1 hour.

Mike’s comments:

To save a little time on grill day prepare the dressing in advance. Simply refrigerate it in a clean jar. Dressing will keep for at least 2 or 3 days.

What could make a salad yummier then dressing soaked chunks of rustic Italian bread? YUM!

Recipe: Shredded Pork Tacos

Estimated Cost:  $9.00

Start to Finish:  25 minutes

Serves: 4 (8 tacos)

I’ve been told, by my friends in the know, that these tacos are much closer to what you might be served in Mexico.  Having never been to Mexico, I don’t know this to be a fact, but I can guarantee they kick culinary ass!

2 cups Savory Shredded Pork (recipe)
8 corn taco shells OR four tortillas (6-8″)
3/4 cup salsa
2 cups lettuce, shredded
1 cup finely shredded Monterey Jack cheese OR anejo enchilada cheese
1/4 cup ripe olives, sliced and pitted
sour cream (optional)
1 medium tomato, chopped
1 medium avocado, halved, seeded, peeled and chopped (optional)

1. Preheat oven to 350°F.

2. Place taco shells on a baking sheet and heat in a 350°F oven for 5 to 7 minutes or until heated through and crispy. OR if using flour tortillas: Wrap tortillas tightly in foil. Heat in a 350°F oven about 10 minutes or until heated through.

3. While shells (or tortillas) are in oven: in a medium saucepan combine the Savory Shredded Pork and salsa; heat through.

4. To assemble tacos, place pork mixture in warm taco shells. Top with lettuce, cheese, and olives. If desired, serve with sour cream tomato, and avocado. To assemble tortillas, place pork mixture in the center of the warm tortillas and add remaining ingredients as directed; fold tortillas in half.

Mike’s comments:

It was hard to finish that recipe due to my watering mouth and growling stomach. I want some NOW!