I’m not sure which is my favorite, Mexican or Italian food, but the two are definitely neck and neck. And with Italian food, I can’t help but indulge in those rich, creamy and oh so fattening sauces. When I was looking for a quick and easy recipe that satisfied my need for sauce, I came across our favorite TV Italian cook, Giada De Laurentiis. Don’t get me wrong, I love Mario Batali as well but his dishes are entirely too involved and complex.
Is this the second consecutive post from one BeeStew? That’s insane. Someone should call the doctor on this girl. Haha! I wouldn’t hold my breath you guys. I’m almost out of the recipes I have backed up on my computer. We’ll see how far this takes me. But do enjoy these fancy pants pizzas topped with ooey, gooey brie in the meantime.
Oh my word it has been forever since my last post. I'm just going to keep this post short and sweet and give you the straight up ingredients and whatnot. I'll save my best anecdotes for my Freindsgiving posts in the coming week. I'm so excited. I already bought the turkey!!!
1 medium tomato chopped (I used a few cherry tomatoes), 1 garlic clove (2 if you like it pungent. I used two :), 1/4 cup balsamic vinegar (roughly), 3-4 tbs Extra Virgin Olive Oil (EVOO), 1-2 tbs chopped fresh basil, plain goat cheese, a hardy baguette, salt and pepper
1. The directions are super simple. Combine all of the ingredients except for the goat cheese and bread in a bowl. 2. Refrigerate for an hour or two. Maybe more. 3. Prepare your baguette by cutting it into thick slices. Drizzle a little EVOO over each piece of bread. Broil the bread for abut a minute or two. 4. Once bread is out of the oven, spread each piece of bread with a dollop of goat cheese. 5. Take the bruschetta out of the refrigerator and top each piece of bread with a little of the mixture. 6. Pour yourself a glass of wine and freaking eat the hell out of that bruschetta! Nom nom nom nom...
What I loved most about being an army brat is what some people might think I would like least, traveling. Traveling from state to state, country to country, and having to be at a new school every 2 to 3 years isn’t ideal for many people growing up. But what’s great about traveling to new places is experiencing new foods. While I was too young to fully experience the food there, I think my parents really fell in love with Mexican food while stationed in el Paso, Texas. The layers of flavor topped with gobs of cheese made its way into many dishes growing up. I will mind you that it’s probably more so Tex Mex food that we loved. I don’t want to insult the Mexican food purists out there.
It’s been entirely too long since my last post. How dare my full time job get in the way. At any rate, I’ve had loads of ideas during my impromptu hiatus. One of which came from a request from a vegan co-worker of mine. She showed me this amazing crunchy, avocado wrap that looked like it had layers on top of layers of flavor. Unfortunately for her, my adaptation of the wrap is not vegan but I’m sure there’s an awesome alternative to the egg I used in the dish. Nonetheless, the results were a symphony in my mouth.