FRESH SUMMER RECIPES - MINDEE W

BAKED MUSROOM CHICKEN WITH
TOMATO BASIL BRUSCHETTA


Baked Mushroom Chicken - Mindee W.
This received a 9/10 review. Yummy!

Ingredients:
4 boneless skinless chicken breast halves (1 lb.)
1/4 cup flour
3 Tb. butter divided
1 cup sliced fresh mushrooms
1/2 cup chicken broth
1/4 tsp. salt
1/8 tsp. pepper
1/3 cup preshredded Italian Blend Cheese
grated Parmesan
sliced green onions

Flatten each chicken breast half to 1/4 inch thickness. Pour flour in a zip lock bag. Add chicken a few pieces at a time and shake to coat. In a large skillet brown chicken in 2 Tb. butter on both sides ( I also seasoned with salt and pepper). Place chicken in a baking dish. In the same skillet add remaining butter and saute mushrooms until tender. Add chicken broth, salt and pepper. Bring to a boil and cook for 5 min. until liquid is reduced to 1/2 c. Spoon over chicken. Bake, uncovered, at 375 degrees for 15 minutes. Sprinkle with cheeses and green onions. Bake 5 minutes longer or until juices run clear. 4 servings.

Tomato Basil Bruschetta - Mindee W.
Very flavorful! Great way to use up garden produce!

Ingredients:
3 Tb. olive oil divided
1 loaf Italian bread cut into 1/2 inch slices
1-1/2 cups chopped seeded tomatoes
2 Tb. chopped fresh basil
1 tsp. red wine vinegar
1 tsp. minced fresh parsley
1 garlic clove minced
1/4 tsp. salt
1/4 tsp. crushed red pepper flakes
1/8 tsp. pepper

Brush one side of each slice of bread with oil about 2 Tb. altogether. Place on a baking sheet oil side up. Bake for 10 minutes at 350 degrees. Meanwhile mix remaining ingredients in a bowl. Top bread with tomato basil mixture just before serving. Drizzle remaining 1 Tb. olive oil on top. Can sprinkle with Parmesan cheese if desired.

TRIPLE BERRY PIE

Triple Berry Pie - Mindee W.
This pie was very simple to make. Next time I might use more raspberries, but Alan liked it just the way it was. The filling had a good flavor and was not to runny.

Ingredients:
Pastry for double-crust pie (store bought or make your own)
1 egg white
2 Tb. water, divided
1 cup plus 1 Tb. sugar, divided
1/4 cup cornstarch
1 to 2 tsp. grated lemon peel
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
2 cups fresh blueberries
1 cup fresh raspberries
1 cup fresh blackberries
(or whatever combo you like)

Place one crust on bottom of pie plate. Beat egg white and water and brush over crust. In a bowl combine 1 cup sugar, cornstarch, lemon peel, vanilla and cinnamon. Gently stir in berries. Pour into crust. Top with remaining crust, cut around edges and pinch to seal. Brush top crust with remaining egg water. Sprinkle with remaining sugar and cut slits in top of crust. Bake at 400 degrees for 50-60 minutes or until crust is brown and filling is bubbly. After about 30 minutes of cooking I cover the edges with tinfoil to prevent them from burning. Let cool and serve with ice cream!

Ka-Bam Kabobs - Mindee W.

I got this recipe from Emril off the food network. The meat was so yummy. It kind of had a beef jerky flavor and the veggies tasted great! In this recipe he bakes the skewers, but I decided to grill them which was super yummy. I will make this recipe again. I have also used the baby bam seasoning in other things.


Ingredients
8 ounces button mushrooms
1 medium yellow onion, peeled
1 large green or red bell pepper
1 1/2 pounds beef sirloin, fat trimmed
1 tablespoon Baby Bam, recipe follows
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 tablespoons balsamic vinegar
2 tablespoons vegetable oil
1 tablespoon chopped garlic
Wood or metal skewers

Directions
Place the mushrooms in a large bowl of water and gently turn to remove any grit or dirt. Dry on a clean kitchen towel and set aside.
Cut the onion in half. Cut each half into quarters, keeping the pieces together as much as possible. Remove the upper fourth of the bell pepper. Remove the stem end, inside ribs, and seeds. Cut the pepper into quarters crosswise, then into 1-inch pieces.
Cut the meat into 1-inch pieces and place in a large glass bowl. Add the Baby Bam and toss to coat. Add the Worcestershire sauce, soy sauce, balsamic vinegar, vegetable oil, and garlic, and stir to combine. Cover tightly with plastic wrap and refrigerate for at least 2 hours and up to 4 hours.

Preheat the oven to 450 degrees F and place the oven rack in the top position. Line the baking sheet with aluminum foil. Remove the meat from the refrigerator. Thread 1 meat cube onto a skewer, followed by a mushroom, bell pepper, and onion. Continue threading alternating ingredients onto the skewer until the skewer is full. Place the filled skewers on the baking sheet and bake for 10 minutes for medium. (or you can grill them)

Baby Bam Seasoning:
3 tablespoons paprika
2 tablespoons salt
2 tablespoons dried parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon celery salt

Here's something to season your foods, like the grown-ups do with Emeril's Original Essence. Add another dimension by sprinkling it into everything, from soups and sauces to pizza and hamburger patties. You fearless bammers out there can kick this up a notch by adding cayenne, to taste. (I'd start with about 1/4 teaspoon, and then take it from there.)
Combine all the ingredients in a mixing bowl and stir well to combine with a wooden spoon.
Store in an airtight container for up to 3 months.
Yield: about 3/4 cup