Tomato Basil Bruschetta

A summer favorite of mine!

Tomato Basil Bruschetta

3 diced large tomatoes (I use Roma/Plum tomatoes since they're less seedy)
5-7 minced Garlic Cloves (if you use fresh garlic, the flavor is much stronger, so start with less)
3 Tbsp minced basil leaves
1/4 cup olive oil
Salt and pepper to taste

Combine all ingredients and let sit for 2-4 hours before serving.

Slice a baguette to 1/4" slices and spread out on baking sheet. Brush slices with olive oil. Bake at 350F for 10-15 minutes or until lightly toasted.

My variations: sometimes I throw in some chunks of zucchini and/or a splash of balsamic vinegar. I also sprinkle mine with some parmesan just before eating.

Just after making...


After it has sat a couple hours, served with parmesan.

Crispy Honey Chicken

This recipe comes from How Sweet It Is, and it was a huge hit in our house!


1 pound thinly sliced, boneless, skinless chicken breasts
2 egg whites
1/3 c. cornstarch (or flour) for dredging
1 c. broccoli florets
1/2 red pepper, thinly sliced
3/4 c. sugar snap peas
1 clove garlic, minced
3 tbsp. olive oil
1 tbsp. soy sauce
1/4 c. honey
salt and pepper to taste

Prepare and slice all veggies. In 2 separate bowls, add the egg white (lightly beaten) and the cornstarch or flour. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add veggies with a sprinkle of salt and pepper and saute for about 5 minutes, until softened. Add in soy sauce and garlic and stir so veggies are coated, about 60 seconds. Remove from skillet and set aside in a bowl.

Cut chicken into 1-inch pieces and season with salt and pepper. Heat the same skillet over medium-high heat and add remaining olive oil. Dip chicken pieces in egg whites and then lighty dredge in cornstarch. Add to the skillet and let brown for 2-3 minutes, then flip.

Once chicken is cooked, add veggies back in the skillet. Add honey and thoroughly mix to combine. Serve with rice.

Buffalo Chicken Dip

Buffalo Chicken Dip

2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.

I serve this with tortilla chips and celery. I've also seen it served with club crackers and chicken-flavored crackers.

Chicken Enchiladas

This is Ava's favorite meal. She can easily eat 2 of these, and often wants more! I make more of the cheese sauce because we all like to scoop up the extra cheese with tortilla chips.

Chicken Enchiladas

2 cups chopped cooked chicken (I usually boil 2 chicken breasts then shred it)
1 cup green bell pepper, chopped (I omit this)
8 oz cream cheese, cubed
1/2 cup salsa
8 6-in flour tortillas
12 oz Velveeta, cubed
1/4 cup milk

Stir chicken, bell pepper, cream cheese and salsa in saucepan on low heat until melted.

Stir Velveeta & milk in saucepan on low heat until smooth.

Spoon 1/3 cup chicken mixture down center of each tortilla, roll up. Place seam side down in greased 12x8 baking dish.

Pour melted cheese over tortillas, cover with foil. Bake at 350F for 20 minutes.

Top with another 1/2 cup salsa after baking. (I omit this too)

Serve with chips and salsa.

Individual Potato Gratins

Individual Potato Gratins - from Food Network

2 large russet potatoes, peeled and thinly sliced
1/2 cup grated swiss (I use more)
salt & pepper to taste
3/4 cup heavy cream

Preheat oven to 375F. Spray 8 muffin tins with nonstick spray. Layer potatoes & cheese into each cup. Season with s&p and top with 1-2 Tbsp (I do 2) of cream. Cover and bake for 30-40 minutes removing foil haflway through. Invert and serve.

Amy's notes: This is a really easy recipe to just throw together. You don't really have to measure anything. Put a thin layer of potatoes (cover the bottom), sprinkle on a pinch of cheese, repeat until it's full. Season, then pour on the cream, I guess I do actually measure the cream out, but mostly just to not be messy. You can make as many "muffins" of these as you need. The kids call them potato haystacks.


Individual Potato Gratins

Salsa Beef Skillet

Salsa Beef Skillet

1 lb ground beef
2 cups water
1 cup salsa
1 pkg Kraft Deluxe Mac n Cheese Dinner
2 cups frozen corn
1/2 cup shredded cheese

Brown meat, drain.

Stir in water, salsa & macaroni. Bring to a boil. Reduce heat to low; cover.

Simmer 10 min or until macaroni is tender. Add corn & cheese sauce mix; cook 2 min or until heated through.

Sprinkle w/ cheese and serve.

We use tortilla chips to scoop this up to eat it.

Grandma's Sloppy Joe's

Grandma's Sloppy Joe's

1 lb hamburger meat
1/2 cup ketchup
1 Tbsp mustard
1 Tbsp relish (I omit this)
2 Tbsp worcestershire sauce
1 onion (I omit this too)
1 Tbsp sugar
1/2 cup water

Cook meat, drain. Add all remaining ingredients and stir together. Simmer 1 hour.