How refreshing is Tomato and Basil Bruschetta!
Notice my Title question about Tomato and Basil Bruschetta isn’t a question; it’s a statement. It’s absolutely the truth. Only the finest Italian ingredients can pull this off, and I just so happen to have the ingredients to the best recipe on earth for you and your loved ones to personally enjoy what you already love, or what you thought was just an okay appetizer. My recipe is guaranteed to kick your opinion up a notch no matter what the case!
First you need to understand that there are various recipes and different styles of Bruschetta; Mushroom Bruschetta, for example, but there is usually only one specific recipe on the menu at your local favorite Italian restaurant’e and that’s Tomato and Basil Bruschetta. The secret to great Bruschetta, no matter which variation you choose, is fresh ingredients. The ones that make a difference anyway, and the one that makes the biggest difference is Basil. Never EVER use dried basil. Dried Oregano, Thyme, Rosemary, Majoram and Sage are all great examples of seasonings that taste wonderful when they are dehydrated. But, I’m telling you, Basil is not one of them. It doesn’t even taste like the same ingredient side by side as a fresh Herb vs. the dried shaker style. It’s such a difference for me, that I’m even offended by the thought of using dried Basil. So now that we’ve got that cleared up, let’s dive into this recipe, shall we.
Tomato and Basil Bruschetta Ingredients:
2 Roma Tomatoes
1/4 Chopped Red Onion
1 Chopped Green Onion (Scallions)
1 Large Garlic Clove or 2 average 5 Large Chopped
Several FRESH Basil Leaves
1 tsp Italian Seasoning (Oregano, Thyme, Majoram, Sage, Rosemary, Basil)
1/4 tsp Margarita Salt or Kosher, Sea Salt if you prefer
1/4 tsp Black Pepper
1/4 cup Olive Oil
Chop all Veggies very small, especially the onion, but don’t turn your tomatoes into soup. Combine all ingredients and serve your Tomato and Basil Bruschetta over the top of your favorite toasted Italian bread or French Baguette.
When I eat Asparagus, I don’t want a limp noodle. I want a vibrant vegetable that melts in my mouth like butter and at the same time has that nice crispy crunch. Asparagus that is cooked like that doesn’t just seduce my pallet with flavor, it gives my body the nutrition it needs because it isn’t cooked until it’s dead! This is very crucial in my book and it should be in yours as well. Always try to leave some life in your cooked vegetables. Not only will your body thank you, but your taste buds will as well because you’re not killing the flavor as you save the nutrients, and your Asparagus will be delicious and cooked perfect every time!
1 bunch Asparagus
1 qt Boiling Water (Blanching)
2 tbsp Olive Oil
Salt and Pepper to taste
Winner Winner Chicken Chow Mein Dinner!
Cash in on this Chicken Chow Mein dinner Fo’ Show! It’s got everything you want in this recipe; vegetables, chicken, rice and Crispy noodles. Yep, that’s what I’m talking about. Now, if you’re wondering why I’m referencing “Eastern” Chicken Chow Mein for this recipe and you missed my other post about “Western” Chow Mein, you can CLICK RIGHT HERE to read up on the differences between the two and how Lo Mein fits in with all the confusion. Otherwise, let’s move on shall we.
Traditionally, Chicken Chow Mein is serve with a ton a vegetables over rice, topped with crispy noodles. If that’s what you are looking for, then you came to the right place. This recipe has all of that, and I’m happy to say that and more. But this Chicken Chow Mein recipe doesn’t necessarily have to have chicken in it at all if you prefer a substitutions. Tofu is an excellent source of protein and it’s used in Chinese cooking constantly. So if you’re leaning that way, don’t be shy because this recipe is great with Tofu too. Personally I even prefer using shrimp when I’ve got it. Nothing like some wild Browns!
Chicken Chow Mein Ingredients:
2 cups of rice
2 cups Crispy Noodles
4 boneless Chicken thighs (chicken breast,shrimp or tofu)
2 Celery Stocks
1 cup Shitake Mushrooms
1 cup Bean Sprouts
1 can Water chestnuts
1 hand full String Peas
1/2 chopped Onion
3 cups Chicken stock
1/3 cup corn starch
1/4 cup Soy Sauce
2 tsp Sesame Oil
1 tsp fresh chopped Ginger
1 tbsp sugar (optional)
peanut oil for cooking
- Cook the Chicken thoroughly, salt and pepper to taste
- Mix 2 cups of Chicken stock with soy and sugar on low heat in a seperate pan
- Mix 1 cup of Chicken stock with corn starch in a seperate bowl
- Stir fry all the vegetables, add chicken, then stock with soy and bring to a boil
- Add Chicken stock with Corn starch
- Add Sesame Oil and Ginger and serve
For an added bonus, I like to top off this recipe with a shake of Tempura Dipping sauce, made by Kikkoman. I hope you enjoy this Eastern Chicken Chow Mein recipe as much as I do.