Pantry Raid!

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I recently had a few of my close friends over to shoot the shit, gossip and eat some yummy food. I was on a tight budget and decided to make due with ingredients that I had on hand…It was a pantry raid if you will :-)

Topped Crositni is always a super simple and extremely versatile appetizer that everyone enjoys. These can be boring so try something new and exciting like my BLT Crostini with a siracha mayo. It is so easy and fast to do. Here’s whatcha will need…

 

BLT Crostini

1 small loaf of French bread, sliced to your liking (I did about a half inch thick)
Olive Oil for Drizzling
1/2 cup shredded cheddar cheese
1/2 pound bacon, cooked and crumbled (preferably thick cut)
1 cup diced tomatoes, squeeze out the seeds and juice from these guys it will prevent the crostini from being too soggy
1/2 cup shredded ice berg lettuce…if you want to be fancy you can use any sort of lettuce variety you like
1/4 cup mayonnaise
1-2 tablespoons of siracha It’s like an Asian hot sauce. You can find it at most grocery stores
1 tablespoon of lemon juice
Garlic Powder
Salt and Pepper

So take your sliced bread, drizzle it with olive oil and season it with some salt, pepper and garlic powder. Top each crostini with about 1 teaspoon of cheddar cheese. (heck do more if you want!) Toast it in the oven at 350 degrees until golden brown and toasty.

While the crostini cool a bit, mix together the mayo, siracha, lemon juice and some more salt and pepper. Season as you cook people! Dollop each crostini with desired amount of spicy mayo. Top each crostini with as little or as much tomato, bacon and lettuce as you want. I drizzled mine with more olive oil and seasoned the tomato and lettuce with some more salt and pepper.

This crostini is so inexpensive and most of you have these items on hand. Your guests will never know it was so easy :-) (Excuse the Christmas looking platter…hey don’t judge it was all I had! haha)

As always feel free to make my recipes your own…I tend to cook with what I have! Be creative and have fun :-)

 

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Summer In a Bowl!

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This salad is super simple but it tastes like summer. Avocado, corn, cherry tomatoes and red onion come together to make this delicious crowd favorite. (if they don’t like it they are tapped!)

Summertime Salad

4 ripe avocados, diced
1 pint cherry tomatoes, halved
1 small red onion, sliced very thin
4 ears of corn, cut off cob
2 tablespoons chiffonade fresh basil
1 tablespoon chiffonade fresh mint
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
Salt and Pepper to taste

It is THAT easy. The trick here is letting the salad sit for one hour. This will allow the ingredients to essentially marinate in the oil and vinegar. But this needs to be eaten and served the same day or else the avocado will turn brown. Enjoy it while it lasts!

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Did I mention it’s really pretty?!

“Greek” Two Ways

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Tomato soup and grilled cheese has to be one of the greatest American classic lunches of all time. It is comforting, satisfying and ultimately delicious. My tomato bisque gets a finish from “Greek” Cream Cheese and Greek Yogurt

Tomato Bisque

  • 2 28 oz. Cans of San Marzano peeled whole tomatoes
  • 1 tablespoon olive oil
  • 2 celery stalks, diced
  • 1 carrot, peeled and diced
  • 1/2 onion, diced
  • 1 garlic clove, smashed
  • 1 pinch red pepper flakes
  • 1/2 teaspoon dried thyme
  • 1 quart vegetable stock or broth
  • 4 oz. “Greek” Cream Cheese and Greek Yogurt, softened
  • Salt and Pepper to taste

*this soup will make more than enough for one, so freeze the remainder for another day!

Saute celery, onion, carrot, garlic, thyme and red pepper flakes in olive oil until slightly softened. Add in the whole tomatoes and chicken stock. Let this simmer for about 20 minutes. Remove from the heat and let cool slightly. Blend this mixture adding in the 4 oz. of cream cheese a little at a time. Return to the heat making sure to stir in any remaining cream cheese until melted.

Grilled Cheese

  • Non-stick cooking spray (trust me you don’t need the extra butter here!)
  • 1 oz. “Greek” Cream Cheese and Greek Yogurt, softened
  • 1 oz. shredded sharp cheddar cheese
  • pinch of salt and pepper
  • 2 slices of any thick cut bread (I used a whole grain loaf)

*I also added thin sliced tomato and turkey bacon to my grilled cheese! #unreal

Beat together with an electric mixer the cream cheese, cheddar cheese, salt and pepper until combined and fluffy. Spread this mixture evenly onto the bread. Spray a non-stick cooking pan with cooking spray generously. Sear the sandwich on both sides until golden brown. If the cheese mixture isn’t warm enough, pop it in an oven for a few minutes. This will only benefit the sandwich and make the cream cheese gooey and delicious.