Pesto Tomato Bruschetta

Tomatoes are a southern tradition; the heat and the humidity are great for growing beautiful large ripe ones. I can remember as a child having slices of tomatoes with homemade mayonnaise that my mother made. Therefore, it is the perfect time to take it up a notch with Bruschetta. This is a great recipe with lots of flavor and zest. The pesto, onions, garlic, and ripe tomatoes delight the taste bud.

Pesto Tomato Bruschetta
Adapted recipe and photos by Miss Kate's Cookbook

6 roma tomatoes chopped
1 small onion chopped (white, yellow, or purple)
4 garlic cloves minced
2 Tbsp of balsamic vinegar
1/4 tsp. of salt
1/2 tsp. black pepper
1/4 cup olive oil
1 cup of shredded mozzarella cheese
1/2 cup of parmesan cheese
1 loaf Artisan Bread (garlic parmesan, olive, or jalapeno)
To make smaller bite size portion you can use french baguette. I like artisan bread because you can get so many different varieties and change the recipe up.

Preheat the oven on broiler setting. Cut bread into slices about 3/8 to 1/2 inch thick, brush lightly with olive oil and toast both sides in the oven till golden brown.

Now, dice the tomatoes and onions; then place tomatoes in a colander to drain off juice. Cook the onions with olive oil in a skillet on high heat for 3 minutes or till they are turning golden. Now add the minced garlic and cook for 1 more minute.

In large bowl, combine tomatoes, onion and minced garlic, vinegar, salt, pepper and parmesan cheese. Now, spread the basil pesto onto the toasted bread. (Like you would butter) Divide the tomato mixture evenly over the artisan bread or baguette slices. Top the slices with mozzarella cheese. Broil until cheese is golden brown about 4 minutes. Bon Appetti !

 

Click here for a printable version of this recipe.  Miss Kate's Cookbook

Southern Vegetable Succotash

July in Mississippi the gardens are full of fresh summer vegetables and one of the favorite dishes is succotash. Succotash is a combination of okra, corn, baby lima and speckled butter beans, and butter peas, with tomatoes and onions.

I remember sitting at the table with my Grandmother and Lily our cook with large bowls shucking lima, butter, and sweet beans. I thought the bowls would never fill up but I loved sitting there talking and listening to the day’s events. I hope you enjoy this dish as much as I do.

Southern Vegetable Succotash

Adopted recipe by Miss Kates Cookbook

Original recipe by Katherine Koestler

Now if you live in the southern, eastern parts of America you can get all of these vegetables fresh from your farmers market. Here in northwest you will have to use frozen vegetables, which are just fine. Walmart has all of these in the frozen food aisle.

• 1lb. Speckled Butter Beans
• 1 lb. Baby Lima beans (may be little less depending where you get them)
• 1 lb. Butter peas
• 1 lb. Corn (yellow or white)
• 1 lb. Okra
• 1 very large onion (yellow or white)
• 1 28oz can of diced tomatoes
• 6 cloves of minced garlic
• 1 Tbsp. hot sauce (this adds zest you can add as much or as little as you desire)
• 1 cup chicken broth
• 3 tsp. salt
• 3 tsp. black pepper
• 2 tsp. sugar
• 3 strips of bacon (if you desire, it adds more flavor)
• 4 Tbsp vegetable oil   (2 Tbsp. oil if you use bacon)

Heat oil and bacon in a heavy pot. Add onion  and cook till onion start to brown, then add garlic. Cook for about 3 minutes, then add tomatoes cook for about 5 minutes. Now stir in add all the spices then add all the other ingredieants and cook for 20 to 30 minutes over medium heat. Lower heat when succotach starts to boil. Bon Appetit !

Click here for a printable version of this recipe. Miss Kates Cookbook

Orange Citrus Chicken

Still sticking with the "Citrus theme" I ran across this recipe on Food Network. Its simple and easy to make. All you have to do is prepare the chicken in its marinade the night before and you will have a wonderful orange infused flavor. Serve it with the Orange-Sweet Chile Noodles and a fresh summer salad and you are ready to go.

Orange Citrus Chicken
Adapted recipe by Miss Kates Cookbook
Original recipe by Food Network

• 4 pounds bone-in chicken thighs
• 3/4 cup freshly squeezed orange juice, about 2 oranges
• 2 tablespoons grated orange zest
• 1 teaspoon salt
• 2 teaspoons freshly cracked black pepper
• 1 teaspoon chiffonade fresh mint leaves
• 1 1/2 tablespoons chiffonade basil leaves
• 3 tablespoons white balsamic vinegar
• 3 tablespoons minced shallots
• 1 tablespoon celery seeds

Combine all the ingredients in a large resealable plastic bag or bowl and refrigerate overnight.

Preheat the oven to 350 degrees F.

Remove the chicken from the marinade, reserving 1/4 cup for glaze and put the chicken in a 13 by 9-inch pan and bake for 45 minutes. Baste with the glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.

Glaze:

• 1 tablespoon olive oil
• 1 tablespoon minced shallots
• 1 teaspoon minced ginger
• 1/2 cup orange marmalade (look for marmalade with small rinds)
• 1/4 cup sweet chili sauce
• 1 tablespoon white balsamic vinegar
• 1/4 cup reserved marinade, strained

In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.

In addition I also make a second match of the glaze with out the 1/4 cup reserved marinade, strained. I use this to pour over the chicken when you take out of oven and are ready to serve. It just kicks it up a notch.  Bon Appetit!

Click here for printable version of recipe

Southern Lemon Crusted Chicken with Lemon Glaze

Sticking with the "Citrus" theme I decided to make Southern Lemon Crusted Chicken with a lemon glaze. It is baked in the oven so no added calories from oils and the lemon is very refreshing. I love the flavors and the crispness of the chicken and serving it with saffron rice and a salad and you have a great summer meal. This is a quick and simple recipe.

5 to 8 pieces of chicken your choice (breast, thighs or both)

zest of one lemon

juice of one lemon

5 to 6 garlic cloves minced

2 tbs of chopped basil

salt and pepper

In a large bowl place chicken and combined lemon zest, lemon juice, basil and minced garlic. Toss chicken in mixer and sprinkle with salt and pepper. Cut up your lemon and toss into bowl with chicken.  Marinated over night or at least 6 hours.

Now we are going to coat chicken in Panko Lemon Pepper Crispy Bread Crumbs.



1/2 cup flour
2 eggs beaten
1 cup Panko Lemon Pepper Bread Crumbs

Remove chicken from marinated place on paper towels to remove some of the moisture.
Coat chicken in flour, then dip in egg mixture, and then dip and coat well in bread crumbs. Place in a baking dish, I use stoneware for less sticking.

Preheat oven to 375F. Cook for 20 to 30 minutes till the thickest part of chicken is  165F. While chicken is cooking you can make the lemon glaze and cook your rice.

This saffron rice is quick and easy to make it only takes about 20 minutes. Just follow the directions on the back of the package.

Lemon Glaze
Juice from one lemon
Zest from one lemon
1 cup of chicken broth
1/4 cup sugar
3 to 4 teaspoons of cornstarch
1/2 orange pepper chopped
1/2 of red pepper  chopped
1/2 green pepper chopped
(the rest of peppers can be used in your salad)

In a skillet heat chicken broth. lemon juice, and lemon zest till it starts to boil. Add in cornstarch (remember to dissolve your corn starch in little bit of water before you add it to mixer. Slowly stir it in , as glaze starts to thicken add in peppers. If your glaze get to thick add little more chicken broth. If its to runny add more cornstarch.

Now you are ready pull chicken out of oven and you can either pour glaze over chicken in the baking dish or over each individual serving. You are ready to serve.

Click here for a printable version of this recipe