Bruschetta Chicken

A couple weeks ago I was craving Italian food and didn't want to go out to the restaurant to get it. So, I used my noggin and came up with bruschetta chicken. 

1 container of Grape tomatoes

1/4 onion

2 cloves of garlic

Olive Oil

4 skinless chicken breast

Smoked provolone cheese

red wine

salt 

pepper

balsamic vinegar 

10 basil leaves

Salt and pepper both sides of the chicken breasts, set aside.

In a large sauté pan over medium-high heat, warm olive oil. Add chicken, cover pan, and cook for about 10 minutes. Flip chicken breasts and continue cooking until the chicken is cooked thoroughly 

While chicken is cooking, in a medium sauté pan over medium-high heat, warm remaining 1 tablespoon olive oil. Add the garlic and cook for about 1 minute,\. Add tomatoes, red wine and continue sautéing until tomatoes skin starts to soften/wrinkle, about 5 minutes. Turn off the heat and add the basil. 

Once the chicken is done, top the tops of each chicken breast with 1 slices of smoked provolone cheese. Pour tomato mixture on top. Cover pan with lid once more and let the mozzarella melt. 

Overnight Crockpot Oatmeal

I am trying to get back on the healthy streak that I was on a while ago. After all, I can't look like an Oompa lumpa in my wedding pictures next summer. I love to eat and drink that is the problem I have always had.  I am fairly active, but I hate the gym.

I tried a new recipe last night to encourage me to eat breakfast during the week, and it will be utterly simple and on the go.

Apple Pie Overnight Oats
2 apples
2 cup old fashioned oats or Steel cut oats
4 cups water
1/3 c brown sugar
1 tsp cinnamon ( I will be putting more next time)

1) Spray the inside of crockpot before starting. I didn't do this, and now the pot is soaking in the sink in hot soapy water.
2) Core, cube and put apples in the bottom of a pot
3)Add brown sugar, cinnamon, oats, and water
4) Turn on low and cook for 8 hours.

Lemon Poppyseed Pancakes and Blueberry Sauce

Downside to living in Alaska is not getting quality, tasty, and  fresh fruit. This summer I discovered a company that only comes to Alaska from California with a truckload of fruit every three weeks. The first order I got was a case of blueberries, blackberries, 1/2 case of peaches and 1/2 case of plums.  The peaches were the size of softballs and were extremely juicy.  With that fruit that I received I have eaten a bunch of it and canned some plums, made blackberry jam, peach bbq sauce, and plum sauce.  I have recipes for them to follow in future blogs. 

It has been very rainy and cloudy here, perfect for a great breakfast. I found a couple recipes and used them for inspiration. 

Blueberry Sauce

2 cups fresh or frozen blueberries

1 C Orange Juice

1/4 cup of warm water

3/4 c sugar

1/4 tsp Cinnamon

Dash of Vanilla

1/4c extra cold water

2.5 T cornstarch

Juice of 1 Lemon

Put the blueberries, OJ, water, sugar, vanilla, cinnamon in a pot. Bring to boil and simmer for a couple minutes. While it is simmering, combine the cornstarch and water. Once that is combined, pour in while stirring, and simmer until thick. Take off the heat and put the juice of one lemon in it. 

Lemon Poppyseed Pancakes

2 C buttermilk
2 large eggs

2 T butter, melted

3.5 lemons zested

1/3 cup poppy seeds

Juice of one lemon

2 C flour
1 tbsp baking powder
1 tbsp baking soda
1/4 cup sugar
pinch of salt

In a large bowl pour the buttermilk, eggs, butter, poppy seeds, zest of lemons, and juice of one lemon. Whisk them all together. Then add the flour, baking powder, baking soda, sugar, and salt into the bowl. Combine all of them.  Heat the griddle or pan. Makes about 15 pancakes with a 1/4 cup of batter for each pancake.