Barbecue Chicken Flatbread

I'll tell you what's not advised when you have two 10 month olds: taking them to a fancy ladies' lunch. Like the kind of place where you drink wine, eat tea sandwiches, and women talk in sort of a hushed whisper. I love the place so much (for their tuna melt mainly), and it honestly never occurred to me that it definitely wasn't baby friendly. And my husband wasn't with me to share the burden of two busy bees. Without going into all the specifics, I'll just give you a few highlights:

1. Bax crawling out of the high chair onto the table
2. Price screeching at the top of his lungs (in delight, but still)
3. Both babies playing with the sugar packets (which I allowed at first because it kept them quiet), only to have them each swallow at least 3-4, one getting stuck in a throat, and at least 77 ending up on the floor
4. Me letting Bax on the ground for a second so he could stand/walk around the table, getting distracted by my conversation with my friend for 30 seconds (silly me), and then getting notified by the ladies two tables over that he was in fact under their table
5. Price grabbing and spilling some of my Rose (every sip counts, buddy)
6. Me sweating through my white dress (90% physical wrangling, 10% stress)

All in all, not relaxing. But, my tuna melt was great. And the sly little smile Price gave me when I loaded him into the car made my heart melt and the memory fade away (sort of...though we will not be going back).

So, because some things in life are a little harder lately, my recipes have gotten easier. We went to a pool party the other day and the 'bring a side' request that would normally exhilarate me and result in at least 5 hours of alone time in the kitchen, has become a problem solving situation. What delicious thing can I make that's fast, easy, and a crowd pleaser?

THIS.

Recipe

• 4 pieces Naan flatbread
• 1 cup chicken, cooked and shredded 
• ~1/2 cup sweet barbecue sauce
• 1 ball fresh mozzarella, sliced thin

Preheat the oven to 400.  Spread BBQ sauce over the Naan (please use naan here as opposed to some other flatbread...it's soooo good).  Top with chicken and mozzarella. Bake in oven about 9-11 minutes or until cheese is melted and edges are crisp and slightly browned. 

PS - I planned to buy rotisserie chicken here to cut down my prep time even more, but it turns out the rotisserie chickens aren't out at 8AM (thanks Whole Foods, I didn't need another reminder that my days start too early). So if you can't find rotisserie chicken or prepped chicken from the salad bar, just boil the chicken breasts in seasoned water for about 10-20 minutes, depending on thickness.

Roasted Cheesy Tomato Bites

I can't tell you how many times I've gone to the store to get stuff for Caprese salad, only to come home with every ingredient but the mozzarella. I don't know why that one ingredient is so hard for me to remember, particularly because I tend to spend a lot of time in the cheese aisle. The good news, though, is that I have an incredible go-to backup.  These roasted tomato slices topped with Parmesan are oh-so-good and so easy. And topped with fresh basil and balsamic make them pretty, too. Great roasted in the winter, grilled in the summer. Plus if you sprinkle the cheese recklessly enough, some of it lands outside the tomatoes and melts into perfect chewy little cheese bites that you can snack on in your free time (see photo above. lots of cheese bites).


Recipe

• About 8 medium/small tomatoes on the vine (I used Campari)
• Olive oil
• 3/4 teaspoon salt
• 1/2 cup shredded parmesan
• Balsamic glaze (store bought)
• 6-8 leaves fresh basil, chopped

Preheat oven to 350. Arrange thick-cut tomato slices on a greased baking sheet (I had about 20 slices). Drizzle with olive oil, then sprinkle with salt.  Roast tomatoes for about 15-20 minutes. Sprinkle parmesan on top, then roast for about 3-5 minutes more, until melted.  Let cool for several minutes, then transfer to your serving dish.  Drizzle with balsamic glaze and chopped basil.  I buy my balsamic glaze and it is THE BEST pantry staple (Caprese sandwiches, caprese salads, caprese flatbreads, I could go on...)...but you can also make your own by simmering balsamic vinegar until it reduces into a thick glaze.

Taco Dip

I loooove dip. I love the chips, I love the endless options, I love appetizers, and I love the act of dipping. This dip is a combination of all the things I've loved about various taco dips throughout my life. It's MY perfect taco dip, and my husband's I supposed too because he's in love. And, it's super easy!

Recipe

• 2 cans Fritos bean dip
• 8 oz light sour cream
• 8 oz light cream cheese
• 1/2 envelope taco seasoning
• Taco sauce
• Shredded lettuce
• 1-2 cups shredded cheddar cheese
• 3 diced roma tomatoes

Spread the bean dip in the serving dish of your choice (I halved the recipe and used a 9 inch pan). Heat in the microwave until warm or bake in a 350 degree oven for about 10 minutes.  In a separate bowl, mix the sour cream, cream cheese and taco seasoning together. Layer over the warm bean dip. Drizzle with taco sauce (amount up to you...I did a generous drizzle), then top with cheese, lettuce (enough to get a little crunch in each bite, but don't over do it), and tomatoes. Serve with tortilla chips!!

Grilled Salmon with Blueberry Salsa

Fruit salsa sort of amazes me. It doesn't amaze me as much as how El Chapo the Mexican drug lord escaped a maximum security prison via a mile long tunnel (seriously - a getaway motorcycle? He must have some amazing networking skills)...but it amazes me nonetheless.  For someone who grew up in Wisconsin, flavor combinations just didn't really exist unless it was in the form of a casserole and consisted of different cream of _____ soups (and those casseroles still hold a special place in my heart, btw).  So the concept of fruit, onions (whaat), jalapeno (whaaaaat), and cilantro (wtf) tasting good together is a hard one to grasp.  And yet, Whole Foods is making all sorts of fun fruit salsas now and I trust everything they do. So I made one with blueberries, served it on top of salmon, and LOVED IT. 

Recipe

• 4 grilled salmon fillets (or other fish or chicken)
• 3 cups blueberries
• 1 lemon
• 1 jalapeno, seeded and chopped
• 1 red bell pepper, chopped
• 2-3 tablespoons chopped cilantro
• 1/4 cup chopped red onion
• 1 tablespoon sugar
• 1/2 tsp salt

Place the blueberries in a food processor and pulse just a few times - you want to break them up a bit but leave plenty of large pieces.  Alternatively, you can chop them by hand if you don't have a food processor.  Place the blueberries into a bowl.  Add the juice of one lemon, jalapeno (add some seeds if you want a bit more heat), bell pepper, cilantro, red onion (one of the only times I will ever tell you to get red onion instead of sweet), sugar, and salt. Mix everything together and let marinate for at least 30 minutes before serving. I also think this would be an awesome summer appetizer served with tortilla chips.  Or on top of some baked brie. Or on top of some cream cheese with crackers. Or on top of a spoon like I was doing.

My guacamole....

...is GOOD. Finally, my guacamole is GOOD.  I've spent years making guacamole for different festivities, and finally decided that I never liked it as much as the store bought kind. But then, I decided that I didn't like a lot of store bought kinds because they had too many red onions. So, with my back up against a wall (so to speak), my hand was forced. I had to give it another whirl.  And guess what? I will never eat another guacamole again. This is simple - really simple, and I guess that's how I like my guacamole.

And, it's Cinco de Mayo so I thought I should blog about guacamole!! What better way to celebrate the Mexican army's unlikely victory against Napoleon's French army in the 1800s than a good ol' bowl of guacamole.****

Recipe

• 2 large ripe avocados
• 3-4 tablespoons chopped tomatoes (seeds removed and patted dry)
• 3-4 tablespoons chopped SWEET onion
• 1 tablespoon fresh lime juice (about 1/2 lime)
• Several dashes hot sauce
• 3/4 teaspoon salt
• Pepper to taste

And....mash it all together. I like it a little chunky, so I don't over-mash. Serve with bite-size Tostitos, THE BEST TORTILLA CHIPS OF ALL TIME.

****Did you think Cinco de Mayo was Mexico's independence day? It's not.  
****Do you think Cinco de Mayo is a huge holiday in Mexico? It's not. In fact, they barely celebrate cinco de mayo at all! 

Queso Fundido

Doesn’t Queso Fundido just sound good? I don’t know what ‘fundido’ means (and I could probably look it up), but I like to think that it means ‘fun.’  Fun Cheese. That’s exactly what this is. And so so easy! 

Every time we are in my husband’s home town, we go to this Mexican restaurant call Tia Maria’s (I actually think a man named Jose took over so it’s now Tia Jose’s. Which seems conflicting because I do know that ‘Tia’ means ‘aunt’). Anyway. He orders queso fundido there, and always shocks me by how much of it he eats. I actually get a bit of a stomach ache watching it, but am also happy about his level of excitement.  So I decided to make some as an appetizer for the super bowl, and guess what? Making a big skillet of melted cheese is super easy. And super good (not quite as shocking).

Recipe

• 1/3 lb breakfast sausage
• 1/2 cup diced onion
• 1 jalapeno, seeded
• 8 oz Monterey Jack cheese, freshly shredded
• 8 oz Sharp Cheddar, freshly shredded
• 2 tablespoons flour or corn flour
• Chili powder
• Diced tomato
• Flour or corn tortillas

Preheat the oven to 400.  Start by browning the sausage in a large cast iron skillet. Add the diced onion about half way through and continue to cook until the onions are well done. Drain any excess fat from the skillet, and move all the sausage to the middle of the pan (I did this because then people can choose how much sausage they want, instead of it all being mixed in).  Turn off the heat.  In a separate skillet, sauté the jalapeno in a bit of olive oil – just a few minutes to brown and release some of the heat. Set aside.

In two separate bowls, mix the cheeses each with 1 tablespoon of flour (I used corn flour, which I love).  Alternating cheeses, sprinkle half of it around the sausage.  Sprinkle a couple pinches of chili powder on the first layer, then top with remaining cheese. Sprinkle a pinch more chili powder on top (this added great flavor).  Place the skillet in the oven, being sure not to overcook.  You want it to be just melty enough but not so melty it gets hardened. About 6 minutes was perfect for me. Remove skillet from the oven, top with diced tomatoes and jalapenos, and serve with tortillas. Serve IMMEDIATELY – this is not a make ahead item!

Hot Beef Quesadillas

Last weekend, I felt like I found a $100 bill in an old purse. I was trying to fit my leftover fro yo in the freezer (yes, sometimes it's that big), and as I was rearranging I found a big container of leftover hot beef.  Jackpot. And instead of making the sandwiches that we know and love, we decided to try quesadillas.  Tortillas, Mexican blend shredded cheese, and hot beef (drained a little to remove the excess juice), cooked on a hot skillet...it was SO GOOD.  Best use of leftovers ever.  In fact next time I make hot beef I might just make the quesadillas. Serve with sour cream!

PS. Hot beef freezes amazingly well - it tasted just as good. My recipe makes a lot so it's perfect for freezing for a rainy (or busy) day.

Grilled Potato Skins

When I think of potato skins, I think of eating them for the first time at Hard Rock Cafe in Orlando while on vacation with my family. It was a magical time, really. First trip to Florida, first trip to Disney World, first time on a plane, first time at a chain restaurant (true story. I'm from a small town), first time seeing small lizards in a natural environment, and first time eating potato skins. The memory is so vivid in my mind and it was such an exciting time for my family, that I think I'll love potato skins forever.

I might also love potato skins because they involve potatoes, cheese, bacon, and sour cream. But it's hard to tell.

Anyway, we made grilled potato skins last weekend to go with our hot beef sandwiches (I served watermelon too).  And woah! Grilling adds such a flavorful and crispy element I can't imagine making them any other way.

Recipe

• 3-4 baking potatoes
• Olive oil
• Canola oil
• Cheddar cheese
• Bacon, cooked
• Chives
• Sour cream

The key to good grilled potatoes is microwaving them for a few minutes first, to make sure the insides get done.  Preheat the grill to medium-high (or low if you live in Texas and it's impossible to keep your grill below 450).  Pierce the potatoes with a knife, brush with olive oil and salt, then microwave for a few minutes (I had three large potatoes, and microwaved for 4 minutes).

Then, place them on the grill until cooked through - about 20-30 minutes depending on the size of the potato.  Flip halfway through. When they're done, cut the potatoes in half lengthwise. Let them cool, then scoop out the insides (leaving about 1/4 inch potato).

Turn on the broiler. Brush both sides of the potato with canola oil (this will make it crispier than olive oil).  Sprinkle with S&P.  Broil the skins until crispy, a couple of minutes on each side.   Top with cheese and bacon, then broil a couple minutes more.  Sprinkle with chives and serve with sour cream. I promise these will make you happy. Disney World happy.

Grape Jelly Meatballs

Yes, these are as good as they look. This recipe is courtesy of my mother-in-law Jane, with a few minor additions because I like adding 'dashes' of things.

There are two things that sparked my strong desire to make these: 1. The huge hit they were at the Braley family Christmas party this year and 2. The mysterious jar of Welch's Grape Jelly that has been sitting in our fridge for almost a year that neither of us will fess up to purchasing. My husband claims he did not buy the grape jelly because he would never buy grape jelly and he in fact just recently purchased a jar of strawberry. I did NOT buy the grape jelly because I would never buy grape jelly and the jar is of enormous proportions - and I did not start going to Sam's club until John let me in on his membership. 

Regardless, I don't really care for grape jelly in any setting other than meatballs. And even that I didn't know I liked until just recently. 

Recipe

• 1 package frozen Italian meatballs, appetizer size (~60)
• 2 12 oz. bottles Heinz Chili Sauce
• 1 32 oz. jar Grape Jelly
• 1/2 cup Ketchup
• Several dashes Worcestershire
• Dash yellow mustard

Preheat the oven to 350. Throw the 'balls into a large pot with a cover (or the crockpot), mix all the sauce ingredients and pour it over the meatballs. Bake in the oven for about 1 1/2 to 2 hrs. Serve them with toothpicks, then make them into a meatball sub the next day. Or do whatever you like with them.  GUARANTEED a huge hit at your next party.

Spinach Artichoke Dip (Houston's Style)

If you have never been to a Houston's restaurant (now called Hillstone in Dallas, much to my dismay), I pity you. I truly, truly, pity you. From the prime rib sandwich to the BBQ ribs to the grilled artichokes, everything on their menu is perfection. The one item that really stands out for me, however (and everyone I think) - is their spinach artichoke dip. I can really only describe it with one word: perfect.

So, we wanted spinach artichoke dip last weekend, but have been let down time and time again by anything we've tried outside of Houston's. Luckily, I found the recipe online here.  The only changes I made were I used Parmigiano-Reggiano instead of the Romano, I used half the garlic, and I added 2 more tablespoons of sour cream. IT TASTES JUST LIKE IT.

Make this for every party you ever host, and you will become everyone's favorite person of all time. Oh! And serve it with salsa and sour cream, Houston's style.

Cranberry Avocado Salsa

Perfect Thanksgiving appetizer - and so pretty! Recipe here. Except I omitted the jalapenos, cilantro, and onion...and added feta and chopped mint.

Deviled Eggs

It's not really deviled egg season, but the truth is there is no bad time for a deviled egg. Just a standard schmandard deviled egg recipe is all you need, and a little more control over your paprika shaker than what you see above.

Recipe

• 1 dozen large hard boiled eggs
• 1/3 cup mayo
• 1 teaspoon dijon mustard
• 1 teaspoon yellow mustard
• Dash tabasco
• S&P
• Paprika

Slice the peeled hard boiled eggs lengthwise and transfer all the yolks to a bowl. Smash with a fork, then mix in the mayo, mustards, tabasco, and S&P to taste.

Spoon the mixture into a ziploc bag, snip off the corner, and pipe the filling into the egg halves. Sprinkle the paprika over the top using a LIGHT HAND. You will either be repulsed by this recipe, or eat all 12 of these eggs in one sitting.

Summer Cooking in Wisconsin (Guest Post by Randi Hartwig)

Hi! I am Gretchen's mom, and very excited to be posting on The Food Driven Life.

Happily, Gretchen and John left the heat of Texas for the warmth of Northern Wisconsin this past weekend. One of our other daughters Bente and her boyfriend Judd traveled from Milwaukee and we all  spent one of the last beautiful weekends of the summer at the cabin.  We enjoyed lazing around on the dock in between bursts of physical activity.  We read, napped, skied, kayaked, talked- while the weekend flew past the days seemed long and lazy.

The best part of family get-togethers is the planning and preparation of what we are going to eat next.  Since we are all in relax-mode the goal is to keep things simple. So here is an easy dinner to put together in between a day full of activity.

We started the evening with a surprise appetizer.  My friend Debbie made this amazing mixture and gave it to us with a bottle of wine just as we were heading out for a pontoon cruise.  What a great addition to a boat ride!  I don't have a picture for two reasons, 1) I didn't make it, and 2) we ate it too fast.  Thanks Debbie!  (Debbie throws the best parties with the most fantastic food- and she ALWAYS shares her recipes!  Don't you love friends like that?)

Avocado Dip

• 2-3 avocados, diced
• 4 oz. feta, crumbled
• 2 plum tomatoes, seeded and chopped
• clove garlic, minced
• TBS. minced cilantro (use TBS of parsley if you don't like cilantro-I have heard there are people like that out there but I don't believe it)
• 1/2 tsp. oregano
• TBS olive oil
• 1/2 squeezed fresh lime

You might want to double the recipe- it's that good. 

For an easy dinner we marinated boneless chicken breasts to grill.  Everyone always likes chicken and any leftovers are welcome.  The marinade makes the chicken juicy and full of flavor.

Chicken Marinade

• 3 TBS. soy sauce (use Tamari sauce for gluten-free)
• 1 TBS. honey
• 1 TBS. oil
• 1 tsp. lime juice
• 1 tsp. garlic minced

Marinate 4 chicken breast at least a couple of hours or overnight.  Grill 6 to 8 minutes a side- Don't overcook! Chicken is best when the juices still run. 

For an easy side dish we had Smashed Potatoes. 

Pick out some nice small red or white potatoes from your Farmer's Market (Isn't the Farmer's Market just the best? I marvel at the selection and perfection the vendors offer!)

Drizzle a little olive oil on potatoes and roast in oven at 375 on cookie sheet until fork tender

Using another cookie sheet gently smash the potatoes by pushing down on them

Drizzle again with a little olive oil. Sprinkle with your choice of herbs- I like rosemary.  Add a little garlic and some grated parmesan cheese. Put back in the oven for another 15-20 minutes until heated through.

Along with this we had a wedge salad- what could be easier? We sprinkled the wedge with diced bacon, blue cheese, and chopped tomato.  Gretchen made a homemade ranch dressing (John's favorite), but any dressing would do.

Homemade Buttermilk Ranch Dressing (Modified from The Pioneer Woman)

• 1 cup Light Mayonnaise
• 1/2 cup Light Sour Cream
• ~1/2 cup Buttermilk (I believe I added a bit more to reach a thinner consistency)
• 1/4 cup Italian Flat-leaf Parsley
• 1-2 TBS. Fresh Chives
• 2 TBS. Fresh Dill 
• 1/2 tsp. White Vinegar
• 1 tsp. Worcestershire
• 1/4 tsp. Paprika
• 1/8 tsp. Cayenne Pepper
• 1/2 tsp. Fresh Black Pepper
• 1/4 tsp. Kosher Salt
• Dash Tabasco

Whisk all ingredients to combine, adding more/less buttermilk to reach the desired consistency.

Dinner was great, easy to put together and we all had fun working together.  Great job on the grill, guys!

Finally, to celebrate Gretchen and John's first year together, we indulged in a Braley Wedding Cake from 2510 (the B is slightly smudged due to our dog smashing the box on the way up).

One last weekend before summer truly fades into fall- so ends another summer filled with memories and good food!

Roasted Potato Crisps

I spend an exorbitant amount of my time brainstorming new things to do with potatoes. They are just so darn versatile - what can't you do with them, is the question. I have to say this is one of my favorites.  Thinly sliced potatoes roasted at a high temperature until slightly crispy, and served with a sour cream dipping sauce. Don't worry - these aren't 'wannabe roasted french fries' or those lame American fries they serve you at brunch. These are in a new category, and they are great.

Recipe

• 2-3 potatoes, thinly sliced
• BBQ rub (optional)
• 1/2 cup sour cream
• 2 tablespoons mayo
• 1/2 cup shredded sharp cheddar cheese 
• Fresh chives (optional)
• 2 tablespoons butter, melted
• S&P

Preheat the oven to 450.  Line a baking sheet with aluminum foil, and coat with a non-stick cooking spray.  Lay the thinly sliced potato pieces in a single layer on the baking sheet. Brush each with melted butter, then sprinkle with your favorite BBQ dry rub (this is optional but highly delicious step). I used the same rub I used for BBQ ribs - it's just an all-purpose seasoning mix of paprika, cayenne, brown sugar, etc. Place the potatoes in the oven and roast for about 35-40 minutes.

To prepare the dipping sauce, mix the sour cream, mayo, and cheddar cheese. If I had bacon, I would add that too!

Shrimp Cocktail Sauce-Off

There is a lot of talk about cocktail sauce in our house. I order it A LOT (more than anyone should), and so there is inevitably a good deal of discussion regarding the amount of horseradish and chili in the cocktail sauce.  As part of our super fun and easy Sam's Club Dinner, there was a giant bag of frozen shrimp that needed to be incorporated. The shrimp, first of all, were awesome. Get frozen, cooked shrimp at Sam's. Immediately. Second of all, the fact that a shrimp cocktail would ensue was inevitable. The sauce, however, was up for debate. What do you do in a situation like that? Have a competition against your husband for the best cocktail sauce.

The winner: Both of us. For two reasons:
1. His was really different in a fun and delicious way
2. I would never admit defeat in my own self-imposed competition

Recipe #1 is mine - very traditional, classic, cocktail sauce - a bit sweeter from the ketchup but has a good bite from the horseradish (add more or less to your liking).

Recipe #2 is John's - the addition of dijon was a surprising and yet genius decision. His rationale is that we always eat crab claws with a mustard sauce, so why not shrimp? True John, true.

Recipe 1

• 1/4 cup Heinz Chili Sauce
• 1/3 cup Heinz Ketchup
• 1 T. horseradish
• 1 t. lemon juice
• 1/4 t. worcestershire
• Dash tabasco
• S&P

Recipe 2

• 1/2 cup Heinz Chili Sauce
• 1 T. horseradish
• 1 t. lemon juice
• 1-2 t. dijon mustard
• S&P

John's recipe is estimated because he is 'too cool for measuring,' so adjust quantities to your liking.

Both sauces were enjoyed with a glass of wine and beautiful weather on the front porch...

Shredded Cheddar with Red Pepper Jelly

This is the easiest appetizer ever, and I promise it will be a big hit at your next get together.

Mix one jar of Stonewall Kitchen Red Pepper Jelly (I highly recommend sticking with this brand) with about 1lb of freshly shredded sharp cheddar cheese. Don't use the pre-shredded stuff because the jelly doesn't coat it properly. Serve it with pita chips or crackers and eat your face off. I've had a long day so that's all I have to share today. Have a good night!

Caramelized Onion Dip

MAKE THIS FOR YOUR NEXT PARTY. Recipe here. 

Texas Caviar

I don't know who came up with the name 'Texas Caviar,' but I like them. What a sneaky and innovative way to make a salad/dip/salsa consisting mainly of canned ingredients sound classy and exclusive.

The first truth is that there is nothing exclusive about this recipe. It is so easy (and cost effective!) - and a great party food. Plus it looks pretty with all the colors it has going on. I made this dip/salad/salsa (it is truly a multi-purpose recipe) for my husband's work lunch, served with Pulled Pork Tacos.

The second truth is that I don't think this is really Texas Caviar. True Texas caviar is composed mostly of black-eyed peas; and most variations contain chopped onions, jalapenos, and a lime-juice marinade. I didn't feel comfortable with any of that, so I made this instead. But it's close enough to the true Texas Caviar that I'm sure no one will be offended I'm using the name.

Recipe

• 1-2 cans corn (depending on your love of corn)
• 1 can black beans, drained and rinsed
• 1 can white northern beans, drained and rinsed
• 1 can cooked black eyed peas
• 1 red pepper, chopped
• 1 yellow pepper, chopped
• 1 green pepper, chopped
• 2 large tomatoes, seeded and chopped
• 3-4 stalks celery, chopped
• 1/2 cup fresh chopped cilantro

Dressing

• 1/2 cup apple cider vinegar (please don't use the generic kind)
• 1/2 cup sugar
• 1/2 cup olive oil

So, there's really no instructions here. Mix all of the salad/dip/salsa ingredients together, more or less of each to taste. I prefer a corn-heavy mixture, so I used 2 full cans of corn.  Whisk all the dressing ingredients together, then mix it together with the corn mixture. Cover and refrigerate for at least a couple hours before serving, but 24 hours is ideal. Try to stir it occasionally to distribute the dressing evenly. Serve with pita or tortilla chips.

Bacon-Wrapped Dates with Balsamic Glaze

If my New Year's Resolution was to be lazier, I am right on track. I have increased my couch time, taken a new found interest in 2-piece pajama sets, and as you may have noticed, quit blogging. It seemed like too much work to move my fingers around the keyboard.

Unfortunately, I woke up this morning feeling slightly more motivated. So, I moved myself in my pajamas down to my couch, and decided to catch up on my blogging. I have a backlog of wonderful recipes to share with you from the holidays. 

These bacon-wrapped dates are always a crowd-pleaser.  This time I added a dollop (isn't that a fun word?)...a dollop of apricot jelly, and finished them off with a balsamic reduction. 

Recipe

• 10 slices bacon
• 10 dates
• 1/2 package cream cheese
• Apricot jelly
• 1 cup balsamic vinegar
• 1/2 tablespoon sugar

Preheat the oven to 400. Lay the bacon in a skillet in a single layer, and cook just for a few minutes to render some of the fat. You don't have to do this, but it helps to keep the dates from getting too greasy if you get rid of some of it first.

I understand that is not a single layer of bacon, I am not following my own instruction. But it was Christmas Eve and all the normal sized pans were being used. After a few minutes when the bacon has just begun to cook, remove it to a paper-towel lined plate to absorb some of the fat. Cut the bacon strips in halves.

Next, cut the dates in half lengthwise, and remove the pits. Stuff with enough cream cheese to be level with the edge of the dates, and top with a dollop of apricot jelly. This step is optional but highly recommended.

Finally, wrap each bacon half around one date, and secure with a toothpick. Lay the dates in a single layer on a baking sheet.

I ended up deciding to remove that one frilly blue toothpick, for fear of starting a fire. That could really put a damper on Christmas.

Place the baking sheet in the oven and bake for 5 minutes. Remove the baking sheet, flip each of the dates over, and bake for another 5 minutes, or until bacon is crispy. Remove the dates to a plate if you desire, or leave on the baking sheet.

Meanwhile, prepare the balsamic glaze (you can also do this ahead of time). Pour 1 cup balsamic vinegar into a large saute pan. Add 1/2 tablespoon of sugar and whisk together. Heat on med-low until the balsamic has reduced to about 1/4 cup (20 min or so).  If the vinegar seems to be getting too hot at med-low, reduce the temperature to low. Balsamic burns easily.

When the balsamic has reduced, pour the glaze evenly over the dates. Serve immediately and enjoy!

Caprese Toast with Balsamic Glaze

I loooove caprese sandwiches. I could eat them morning, noon, and night.  This is a very easy and fun twist on the traditional caprese sandwich - perfect for a ladies' luncheon or a Saturday night dinner for yourself when your husband is in Denver for the Bears game. 

Recipe

1 loaf ciabatta bread

3 tablespoons butter

3 large red tomatoes

3 yellow tomatoes

fresh basil, chopped

1/4 cup olive oil (approximate - use just enough to coat tomatoes)

1 cup balsamic

Mozzarella cheese

Start by making the balsamic glaze. Pour about 1 cup balsamic into a saute pan, and heat on medium-low. Throw in about 1 tablespoon sugar - you do not need this, but it helps the vinegar to reduce more quickly. Stirring occasionally, keep the vinegar at a low simmer until it reduces to about 1/4 cup and forms a nice sugary glaze. It should take about 20-30 minutes. Make sure to keep the heat on low, balsamic burns relatively easily.

Slice up the tomatoes, mix with olive oil and fresh basil, and set aside.

Meanwhile,  slice up the ciabatta bread into nice thick pieces. Heat butter in a skillet, and fry the bread until golden brown on each side.

Transfer the bread to a plate, and top with mozzarella.

Yes, that is string cheese. It's all I had.

....and drizzle with balsamic glaze. If the glaze has gotten too sticky or hard, you can thin it out a bit by heating it in the microwave for 10 seconds.

Finally, top with the tomato mixture.

 So delicious, and so pretty with the multi-colored tomatoes. Enjoy!