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!