Balsamic Fig Bruschetta With Goat Cheese

1 Comment

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Servings: 8
Prep time: 0:20
Total time: 0:20
Categories: Appetizer, Bread
Source: JudeTheFoodie.com

Ingredients

• 1 12-18″ French Bread
• 6-11 oz Goat Cheese
• 1-2 Tbsp extra Virgin Olive Oil
• Balsamic Fig Jam

Directions

Slice bread on an angle in about ½ ” pieces.

Place in a single on a large cookie sheet. Broil until light golden brown. Turn over and brown other side. Brush with olive oil on one side.

Have a large serving platter ready. With a spoon, put about a teaspoon full of fig jam onto bread and spread to cover. Place on platter. Repeat with all bread.

Crumble goat cheese and sprinkle a little on each piece. Drizzle a little more olive oil over the platter.

Also drizzle 18 year Traditional Balsamic Vinegar over platter, if desired.

Delicious with crisp white wine.

Have a yummy day!

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About these ads

Things I Learned at My First Cooking Class

I Learned a Lot at MY First Ever Cooking Class And when I say first ever I mean first ever class I taught…and first ever I attended. Most of us never take one class and are fine cooks. This was a new experience for me.

Most people know more than they think they do and just need more confidence in the kitchen.

Many hands really do make light work. 2 1/2 hours of cooking goes by in a flash.

Apples and Fontina cheese make an amazing Quesadilla. Confession: I have only eaten quesadillas and never made one until two days ago. The recipes for all of the dishes prepared are included in the menu below. Our friend Jack shred the cheeseFontina is relatively soft cheese that crumbles as it shreds. Katie, a pharmacy student loves to cook but doesn’t have time jumped at the opportunity to make the quesadillas. She did a great job.

There is a reason why ingredients are already prepped. Doing the fine dice on the apples on a surface a few inches higher than I was accustomed with a cutting board which was sliding around and an unfamiliar knife spooked me at first. Chef Paul gave me a cloth (to replace the one I put over my shoulder – my moppina ) to stabilize the board and we got back on track.

Our Menu:

20121011-082906.jpgQuesadillas.

Wheat tortillas filled with apples and red onions flavored with D’Avolio Black Current Balsamic Vinegar, black beans and Fontina cheese. These are served with a seasoned Greek yogurt dipping sauce.

Roasted Chicken Snack Strips

20121011-082715.jpgBoneless, skinless chicken breasts rubbed with D’Avolio Milanese Gremolata Extra Virgin Olive Oil and seasoned with Basik’s Hunter Blend seasoning available at D’Avolio.

20121011-082814.jpgOrzo

Tiny rice shaped pasta with roasted grape tomatoes and garlic seasoned with Olio Fresca Herb Mix, available at D’Avolio’s and D’Avolio Arbequina Extra Virgin Olive Oil.

20121011-082551.jpg Peaches

Ordinary canned peaches made extraordinary with seasoned mascarpone cheese and a drizzle of D’Avolio 18 Year Traditional Balsamic Vinegar. For an extra kick we sprinkle just a pinch of Vanilla Bean salt.

Even the best plan can get mixed up. And, the result will be great…just different than the plan. I made up the above menu and Independent Health included it in a nice handout at D’Avolio Kitchen.

A very astute participant noticed I switched the oil in a few of the dishes. Oops! This totally unintentional action just proved the point D’Avolio has been making since they opened their first store a little more than a year ago:

Be fearless.

Cooking, preparing healthy delicious food should not be stressful. Experiment with flavor…try the unexpected (like spontaneously adding D’Avolio Cranberry Pear White Balsamic Vinegar to mascarpone cheese) and be sure to write down what you love. Write it down because when you go back to the store you will be smacked by the volume of selections.

Have fun with your food. If you add one dish new to you each week…heck, even just one flavor combination (write down what you like…you will notice a pattern) then you will have learned to make over 50 new things.

So, when is our next cooking class? What would you like to learn? We are only limited by our imagination! Let’s learn together!

Have a yummy day!

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Apple And Fontina Quesadillas With Yogurt Dipping Sauce

3 Comments
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Apple And Fontina Quesadillas With Yogurt Dipping Sauce

Servings: 6 Main Dish, 12-15 Snack
Prep time: 0:45
Total time: 0:45
Categories: Appetizer, Dinner, Lunch
Source: JudeTheFoodie.com

Ingredients

• 1 c Greek Yogurt
• 1 Tbsp Chopped Chives
• 2 Pinches Lime Fresco Salt

• 1 Granny Smith Apple
• ½ Red Onion
• 1 Can Black Beans
• 2 Tbsp D’Avolio Black Current Balsamic Vinegar

• 6-8 oz Fontina Cheese

• 6 10 Inch Whole Wheat Tortillas
• 1-2 Tbsp Arbequina Extra Virgin Olive Oil

Directions

Mix yogurt, chives and salt in a bowl and set aside.

Core and dice apple. Add about 2 tablespoons to yogurt mixture and stir. Dice onion and add apple and onion to a medium mixing bowl. Drain and rinse black beans. Add to bowl. Add vinegar and toss gently.

Grate Fontina cheese.

Heat large heavy skillet over medium heat. Brush Extra Virgin Olive Oil onto pan. Put tortilla in skillet and flip every 0 seconds until it begins to brown and bubble. Sprinkle a thin layer of cheese over entire tortilla. With a slotted spoon put a thin layer of the apple mixture onto half of the tortilla. Fold over and let cook about 30 seconds. Turn onto a cutting board and let cool a few minutes. Cut into thirds.

Serve with yogurt dip.

from http://therecipeboxapp.com

Have a yummy day!

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Roasted Chicken Breast Snack Strips

2 Comments

Servings: 8-10
Prep time: 0:10
Total time: 1:00
Categories: Chicken & Other Poultry
Source: JudeTheFoodie.com

Ingredients

• 3 ½ – 4 Pounds skinless boneless chicken breasts

• Jude The Foodie House Seasoning:

• 1 ½ Tsp Old Bay Seasoning
• 1 Tsp Onion Powder
• ½ Tsp Dried Rosemary
• ½ Tsp Dried Thyme
• ½ Tsp Garlic & Herb Powder
• ½ Tsp Dried Mustard
• ½ Tsp Fresh Ground Pepper
• ½ Tsp Corse Salt

• Or use Hunters Blend seasoning from D’Avolio

Directions

Makes 3 ½ – 4 pounds

Preheat oven to 400F degrees.

Mix all dried ingredients in a bowl with fingers rubbing herbs to get the essential oils.

In 13” x 9” glass baking dish drizzle about 1 TBSP D’Avolio Milanese Gremolata Olive Oil. With clean hands, rub oil around dish. Place chicken breasts in dish and coat with oil. Sprinkle half the dry mixture on chicken and rub. Flip chicken and repeat rubbing chicken well with mixture. Place in 400F degree oven for about 25 minutes until cooked through and juice is clear.

Remove from oven, cover tightly with foil and cool.

Either slice in strips or store chicken in well sealed plastic container and refrigerate. The strips make a great lean protein snack. Make these up over the weekend for use during the week.

from http://therecipeboxapp.com

JudeTheFoodie.com

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Sure, I’ll Bring The Appetizer!

20120724-065503.jpgCheers to good friends who love you enough to host you on a weeknight!

Have you ever volunteered to bring a dish to a friend’s house after a busy work day? I’m usually tempted to buy something ready made…and sometimes I do (even a foodie has to know her limits). However, with a little advanced planning you can personalize this quick dish.

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I decided to bring something reasonably small. I visualized how the little bowls and mini colander will fit on the platter and what will be in them.

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I secure the various serving pieces and add a few ice packs to my handy tote cooler.

20120724-070601.jpgI love this because it is easy to carry, fits a ton and slides into my car easily.

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Deciding what will go into the containers is next. Fresh fruit would be perfect in the mini colander.

This cream cheese dip would be a nice compliment to the fruit and even be a good dip for a pita chip or pretzel.20120724-071130.jpg

20120724-071747.jpgNext I needed to chose what would go into the white bowls. I decided on a mix of green olives stuffed with garlic cloves and little sweet red pepper from the take-out olive stand at the grocery store. By the way, those little red gems can be stuffed with both sweet and savory nuggets for another fun snack.

 20120724-071805.jpgI bought some tiny fresh mozzarella balls for the other dish. It was not a good color match but instead was a perfect compliment to the fruit and olive combo.20120724-072015.jpg

I was pretty excited I remembered these brightly colored picks to make serving and enjoying this appetizer even more fun.

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Have a yummy day! JudeTheFoodie.com

Ready for the Derby? Try this menu!

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The Foodie:

Here’s an idea for a Derby Day celebration which is quick and easy — invite a few friends over for this celebration then make reservations at one of the many BelowTheFalls restaurants for a “post” race supper.

For this quick Kentucky Derby celebration I suggest the traditional drink, one quick appetizer and a sweet snack.

Menu: Simple Syrup Mint Juleps, Ham & Cheese Biscuits and Spicy Pecans

I like this Mint Julep recipe best because it uses Simple Syrup. If you make the Simple Syrup in advance you only need to muddle the mint and mix with bourbon and crushed ice before the race. Boil one cup water with one half cup granulated sugar until the sugar is completely dissolved. Cool and refrigerate. Use this syrup cold.

Simple Syrup Mint Juleps: Serves 4 (traditional Low Ball glasses are nice but the drink is fun in Martini glasses, too)

20 Mint Sprigs (leaves) – I buy two packages in the herb section of the supermarket (Save 4 pretty leaves for garnish)

In a medium pitcher, muddle (break up with muddler or with a wooden spoon) mint leaves and ¼ cup simple syrup until they are broken and you can smell the mint. Add 10 ounces (1 ¼ cups) of Kentucky bourbon and gently stir. Fill four glasses with crushed or small cubed ice and divide the mixture evenly. Garnish with mint leaves.

Ham & Cheese Biscuits: Prepare a tube of refrigerator biscuits according to package directions and sprinkle about a tablespoon of shredded white cheddar on each biscuit the last five minutes. Cool slightly, split and fill each with slices of thinly shaven country ham from the deli. Place on colorful platter.

Spicy Pecans: In dry skillet, put one bag (12 ounces) pecan halves on medium heat tossing often until toasted. Note: Nuts go from toasted to ruined very quickly so do not walk away. Remove from heat and stir in ½ cup spicy pepper jelly. Spread on parchment paper to cool and serve in a pretty glass bowl.

Don’t forget your hat!

Have a yummy week!

Roasted Chicken Breast Snack Strips

   Original recipe by Jude Russo Caserta

Makes 3 ½ – 4 pounds

Uncooked chicken breast rubbed and ready for the oven.

Preheat oven to 400F degrees.

3 ½ – 4      Pounds skinless boneless chicken breasts

House Seasoning:

1 ½ Tsp    Old Bay Seasoning

1 Tsp         Onion Powder

½ Tsp        Dried Rosemary

½ Tsp        Dried Thyme

½ Tsp        Garlic & Herb Powder

½ Tsp        Dried Mustard

½ Tsp        Fresh Ground Pepper

½ Tsp        Corse Salt

Mix all dried ingredients in a bowl with fingers rubbing herbs to get the essential oils.

In 13” x 9” glass baking dish drizzle about 1 TBSP D’Avolio Arbequina Olive Oil.  With clean hands, rub oil around dish.  Place chicken breasts in dish and coat with oil.  Sprinkle half the dry mixture on chicken and rub.  Flip chicken and repeat rubbing chicken well with mixture.  Place in 400F degree oven for about 25 minutes until cooked through and juice is clear.

Remove from oven, cover tightly with foil and allow cooling. 

Either slice in strips or store chicken in well sealed plastic container and refrigerate.  The strips make a great lean protein snack.  Make these up over the weekend for use during the week.