Bruschetta ~ fresh tomato, basil, and garlic

I had a bit more fresh mozzarella to use so I decided to make a bruschetta tonight.  I love toasted italian bread anyway so adding some fresh ingredients was a no brainer.  You can use any type of mozzarella although the softness of the fresh mozzarella pearls was tasty.

Bruschetta ~ fresh tomato basil and garlic

  • 2 Tbs fresh basil ~ thinly sliced
  • 1 1/2 cups fresh diced tomato
  • 2 clove garlic ~ finely minced
  • 1 Tbs olive oil
  • 1 tsp salt
  • fresh ground black pepper to taste
  • Bread ~ crusty italian baguette works perfectly
  • mozzarella cheese

Prepare basil ~ I like the technique I posted in my fresh basil post seen here.  Combine basil, tomato, garlic, olive oil, salt and pepper.

Set aside and slice bread as desired.  Lightly toast bread on one side just enough to dry surface.  Flip over and toast other side. Flip back over and top with bruschetta mixture and mozzarella cheese.

Toast 2 – 3 minutes longer about 4 – 5 inches from broiler or until cheese is melted and edges of bread have browned.

Enjoy ~ Kimberly


Spaghetti Squash and Toasted Garlic

I still had half of a spaghetti squash leftover from my post the other day and decided I should make a tasty side dish.  I went with butter and toasted garlic.  We really enjoyed it; the squash still had plenty of body to it and the garlic added a delicious touch. Very quick and easy to make; of course you will need the par-baked squash to get started.

Spaghetti Squash and Toasted Garlic

  • 1/2 spaghetti squash (about 1 1/2 cups)
  • 2 Tbs butter ~ divided
  • 1 large clove garlic ~ minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 dash cayenne pepper

Prep spaghetti squash.  In medium skillet melt 1 Tbs butter;  add garlic, salt, pepper, and cayenne. Simmer for  about 2 minutes until garlic is toasted.

Add squash and remaining butter and toss together.  Heat another minute until hot.

Enjoy ~ Kimberly

Roast Beef Sandwiches ~ Philly Cheese Steak Inspired

Well, I mentioned these sandwiches in my roast recipe; it’s a terrific way to use up leftover roast or steak.  They were super delicious.  I think the horseradish mayonnaise made the perfect addition. If you don’t have leftover roast you can always purchase a steak and thinly slice or by some deli roast beef; our roast was seasoned with garlic and rosemary so don’t be afraid to add a bit of seasoning if desired.

Roast Beef Sandwiches

  • 8 – 10 o.z. left over beef thinly sliced (enough for 2 sandwiches)
  • olive oil
  • 1/2 medium onion sliced
  • 1/4 large bell pepper
  • dash Worcestershire sauce, salt and pepper
  • sub buns
  • cheese of choice ~ provolone works well; we used a spanish drunken goat cheese that was quite tasty
  • mayonnaise or condiments of choice ~ I made a yummy horseradish mayo to go along with

First prep meat and veggies.  We shaved the meat with our electric slicer, but you could thin slice by hand or cut into strips for great results too.

Heat medium skillet over medium high heat.  Add peppers and onions saute till tender; stir in a dash or two of Worcestershire sauce and salt and pepper if desired.  Add meat (it’s already cooked so you just need to heat through).  We toasted our buns in the broiler for a couple of minutes before building the sandwiches.  Once buns are toasty add mayo or desired condiments top with meat and top with cheese.  Return to broiler until cheese is melted.

Enjoy ~ Kimberly