Mish Mash

Life is busy and I haven't written again. Although...if I write all the time I would run out of things to write about. I am going to aim for once a week to twice a month for now. This entry will be wordy as I have lots to cover.


Last week the fabulous Melissa and I took a mental health day and did some adventuring. Our travels took us to M.O.M.'s aka My Organic Market. I was very disappointed with this store. Their selection was limited and very pricey. Trader Joe's and according to Melissa, Whole Foods, has better prices. I need to get to Whole Foods still, but that will be an entry in its self.

While we were in M.O.M.'s, Melissa, grabbed a bag of Route 11 Potato Chips. They were Chesapeake Crap flavored. (For you non Maryland people, this is potato chips with a crab or Old Bay seasoning. They are not actually crab flavored.) I liked the Route 11 chips better than the Utz version. Melissa likes the Utz better. I like the Route 11 texture. They are crispy kettle cooked chips. One of my favorite types. I also like the seasoning better. It is a bit spices but not as strongly seasoned at the Utz brand. I would definitely get these chips again and seek them out over the Utz crab chips.

I have been cooking and creating...Last night I cooked my second Mom and roommate dinner. I made steaks, Caesar salad, and bruschetta. Bruschetta is yummy and not too bad for you. Another good little fresh tomato dish is caprese salad. As for my lunch today I made a left over steak and paired it with leftover bruschetta and made a beautiful dish.

J.J.'s Bruschetta

Ingredients

• 6 roma (plum) tomatoes, chopped (no roma's? Any tomatoes work well)
• 3 cloves minced garlic
• 2 tablespoons of finely chopped onion
• olive oil
• 2 tablespoons of Parmesan cheese
• 1/4 cup fresh basil, stems removed
• salt
• ground black pepper
• 1 French baguette
• mozzarella cheese (I shaved it off a block with a vegetable peeler)

Directions

Preheat the oven on broiler setting.

In a large bowl, combine the tomatoes, garlic, Parmesan, onion, a drizzle of olive oil, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.

Cut the baguette into 3/4-inch slices. Rub with olive oil. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.

Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.

Broil for 5 minutes, or until the cheese is melted.

J.J.'s Steak Bruschetta

Ingredients

• 6 roma (plum) tomatoes, chopped (no roma's? Any tomatoes work well)
• 3 cloves minced garlic
• 2 tablespoons of finely chopped onion
• olive oil
• 2 tablespoons of Parmesan cheese
• 1/4 cup fresh basil, stems removed
• salt
• ground black pepper
• mozzarella cheese (I shaved it off a block with a vegetable peeler)
• cut of steak you prefer...a nice filet or rib-eye is nice...seasoned to your liking

In a large bowl, combine the tomatoes, garlic, Parmesan, onion, a drizzle of olive oil, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.

Cook steak to liking. Melt mozzarella on cooked steak...serve topped with tomato mixture

J.J.'s Caprese Salad

Ingredients

• 1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick
• 2 large vine-ripened tomatoes, sliced 1/4-inch thick
• 1 cup fresh basil leaves Coarse salt to taste
• Freshly-ground black pepper to taste
• balsamic vinegar to taste (optional)
• 1/4 cup extra-virgin olive oil

Preparation:

In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect.

Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. .

Just before serving, drizzle on some top-quality extra-virgin olive oil and vinegar.