Garden Fresh Bruschetta

A few weeks ago, my mom and I had a visit to our favorite summer road side fruit and veggie stand and learned how to pick the perfect tomato. (You can check that story out here in case you missed it)

Bruschetta is a summer staple at my house and it’s my favorite appetizer to throw together in a pinch.

Here’s what you need:

• 1 French Baguette

• 1-2 large beefsteak tomatoes - diced

• 2 Roma tomatoes - diced

• a handful of cherry/grape tomatoes - diced

• 5-6 large fresh leaves of basil

• 2 cloves of fresh garlic - pressed

• 4 tbsp extra virgin olive oil - divided

• salt and pepper

1. Preheat the oven to 350 degrees.

2. Slice your French baguette on a diagonal and line the slices on a baking sheet.

3. Use 2 tbsp of the olive oil to brush both sides of the baguette slices.

4. Bake the crostini for about 10-15 minutes or until golden brown

5. While the crostini are baking, mix together the remaining ingredients in a bowl.

6. When the crostini are done, remove from the oven, top with the bruschetta and enjoy!

Click to Download

Perfect Southern Pound Cake

Pound cake has to be a staple recipe in your baker’s box.

It dates back to the 1700s and traditionally called for 1 pound of each ingredient, butter, flour, eggs and sugar, thus giving it its name.

This version, however, has a few tweaks. But, don’t worry, it’s still mouthwatering delicious. I serve mine with vanilla whipped cream and fresh strawberries!

Here’s what you need:

• 3 sticks unsalted butter - softened

• 3 cups of granulated sugar

• 5 large eggs

• 3 cups of all purpose flour

• 8 oz softened cream cheese

• 1, 5 oz can sweetened condensed milk

• 1 tsp baking powder

• 1/4 tsp salt

• 1 tsp vanilla

• 1 tsp almond extract

1. Preheat the oven to 350 degrees.

2. Add the softened butter and cream cheese to a large stand mixer or large bowl and beat on medium speed until light and fluffy. This will take about 5-6 minutes. You will want to stop earlier, but don’t! When it’s ready it will look like frosting for a cupcake.

3. Add the sugar in slowly until mixed well.

4. Add the eggs in, one by one, mixing just until the yellow of the yoke disappears. (This may seem really fussy, but its so so important. This process is what makes the cake dense, but light and fluffy.)

5. In a separate bowl, sift together the flour, baking powder and salt.

6. Now, this step is important. You are going to VERY CAREFULLY add in the dry ingredients alternating with the sweetened condensed milk. This can get messy so take your time and add in small amounts.

7. Once everything is added and mixed well. Shut off your mixer, scrape the sides down and and give the batter a few quick folds. Careful not to mix too much, too quickly. We want this batter to stay light and fluffy.

8. Butter and flour two loaf pans and add evenly distribute the batter. You can also bake in a bundt pan, or a cake pan if you like, whatever works for you! I like my pound cake in a loaf.

9. Place the cake on the center rack and back for approx 1-1.5 hours or until a pick inserted into the center comes out clean.

10. Transer the cake to a wire wrack to cool in the pan for 1 hour. Then carefully remove the cake from the pan and cool for another hour.

For the whipped cream:

• 2 cups heavy whipping cream

• 2 cups powdered sugar

• 1 tsp vanilla.

1. Beat the whipping cream in a stand mixer to with an hand mixer on high until stiff peaks form.

2. Slowly fold in the powdered sugar.

3. Add the vanilla.

4. Dollop onto your pound cake, add fresh strawberries and serve!

Did you love it?! Share it with someone that you think will love it too!

Creamy Cajun Chicken Pasta

Who didn’t love a good plate of Cajun Chicken Pasta from a Chili’s Bar & Grill once in awhile, right?

It’s a staple here in Oklahoma, but it’s lost its luster the last few years I’ve visited, much like all things do.

I’ve been re-creating this childhood favorite a lot lately in my house and it’s always a hit.

Utensils you will need: Kitchen Mallet and a Grill

Here’s what you need:

• 1 small shallot - chopped fine

• 4 gloves garlic - pressed

• 1/2 cup dry white white - such as Sauvignon Blanc (you can also use chicken broth)

• 1 Tbsp butter

• 1 Tbsp Olive Oil

• 1 box penne pasta (this time I used ziti because it was on sale)

• 2 large boneless, skinless chicken breasts

• 1/2 cup heavy cream

• 1 cup grated parmesan cheese

• 1 Tbsp fresh Parsley - chopped

• Slap Yo’ Mama Cajun Seasoning

• Salt & Pepper

1. Set a pot of water to boil the pasta and add a generous amount of salt to the water.

2. Trim the fat from the chicken breasts and place them in a plastic wrap. Use a kitchen mallet and pound them out until they are even thickness. This will ensure that they cook evenly and don’t burn on the grill.

3. Fire up your grill and set it to medium-high heat.

4. Season the chicken on both sides of the breast with the seasoning and salt & pepper. (I didn’t add a measurement in the ingredients because this seasoning really has to be added to taste. It’s spicy and has a lot of kick. I generally season the chicken pretty well, but I don’t load them up. )

5. In a large skillet, heat the butter and oil over medium high heat, just until the butter is melted and the fat from the butter begins to “crackle.”

6. Add the shallot and reduce the heat to medium and sauté.

7. When the shallots are slightly browned, add the garlic.

8. Sauté a minute or two, without burning the garlic and then slowly add in the wine or chicken broth to deglaze your pan. Make sure you scrape the pan to get all the lovely flavor bits off the bottom.

9. Season the wine and onion/garlic mixture with a decent amount of the cajun spice, salt and pepper and then allow to reduce down, stirring occasionally.

10. Add your chicken to the grill.

11. By now your pot should be boiling so add your noodles.

12. When the wine sauce is reduced down by half, it will be thick and brown, add in the heavy cream and bring to a boil, then immediately reduce the heat and let it simmer.

13. Keep stirring your wine sauce and keep an eye on the chicken on the grill. After about 5-6 minutes on the first side, flip the chicken.

14. When your chicken is done (5-6 more minutes), remove from the grill and allow to rest for 2-3 minutes.

15. Check your noodles, they should be al dente (just slightly firm when you bite them) and add them to the sauce.

16. Add the parmesan cheese and stir to coat the noodles.

17. Slice the chicken against the grain and place it atop the pan of pasta.

18. Sprinkle on some parsley and a little extra parmesan and serve!