Tomato Bruschetta from Julie and Julia

(photo from Sony Pictures)

If you have seen the movie, you are going to be craving this.
The recipe for the Tomato Bruschetta is found here. This is from The Atlantic Magazine. The recipe is from the woman who did the food for the movie.

Family Dinner and recipe

My husband's Aunt Gladys and cousin, Vicki, arrived for a visit from the D.C. area. We had a dinner for the family at our home on Saturday.
For an appetizer, I made Heirloom Tomato Tarts with goat cheese and fresh rosemary. Delish!


Recipe from Sara Foster's Casual Cooking
1 sheet frozen puff pastry, thawed in refrigerator
1 large egg, lightly beaten
1 tablespoon milk
4 oz fresh goat cheese, crumbled
2 tablespoons fresh rosemary (or thyme)
tomatoes, cored and thinly sliced (I like to use red, orange and yellow. The contrast is beautiful.)
2 tablespoons olive oil
sea salt and freshly ground black pepper

*Cut the sheet of puff pastry in half lengthwise and cut 1/4-inch-wide strip from each edge of each sheet, reserving the strips. Place the pastry on a baking sheet (I put it on either parchment or a silpat).
*Whisk the egg and milk together to make an egg wash. Brush the edges of the two sheets with the egg wash. Place the cut pastry strips along the edges of each of the large sheets to form a raised border and press the strips gently to adhere.
*Stir the goat cheese and half the rosemary together in a small bowl until the cheese is soft and creamy. Spread the cheese in an even layer on the bottom of each tart and arrange the tomato slices over the cheese. Brush the tomatoes with the olive oil, sprinkle with the remaining rosemary, and season with salt and pepper. Brush the pastry edges with the remaining egg wash and place the tarts in the refrigerator to chill for 30 minutes.
*Preheat oven to 400 degrees.
*Bake the tarts for 18 to 20 minutes, until the pastry is golden brown and puffed up. Cut into servings. Serve warm

You are Going to Love This!

You have to check out a brand new recipe website! It was started by friends of mine, Katie and Alex Colbert. As a stay at home mom of three, Katie is always thinking about the next meal. They love to cook, as do their friends and family, but don't live close to everyone to share meals. They launched Sharecipe to exchange recipes and help with the age old question, "What's for dinner?" You can find new ideas, get your sister's recipe that she always bring to the family reunion or see what your former neighbor is cooking. Please go check it out, and let the cooking begin. I have just started subitting recipes, feel free to check out mine. Find a friend: Gwen Bosben.

Pan Fried Onion Dip Recipe

We had the second Low Country Boil last night, and everyone had a great time. This is one of the things I made. Easy and delicious, and amazing on top of a burger.

Pan Fried Onion Dip from Ina Garten

2 large Vidala onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise, I use Hellman's
Directions
Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt, and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until the onions are browned and caramelized. Allow the onions to cool.
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

Cheers!

It's Friday... time for a drink! This is a family favorite, which was had at every holiday, Baptism, First Communion, wedding and baby shower. You name the celebration, we had Brandy Slush. Keep in mind this has green tea (which is good for us) and orange juice ( which is good for us), thus drink to good health!

Brandy Slush

7 cups water
1 1/2 cup sugar
Boil together and cool.

4 green tea bags
2 cups boiling water
Let stand until cool.

12 oz. can frozen orange juice, thawed
12 oz. can frozen lemonade, thawed
2 cups brandy

Stir all ingredients together and freeze. I make this several days before an event, and may add a splash of 7up to each cup. Will keep in the freezer nicely, just scoop out a drink when you really deserve (or need) one.

Low Country Boil Part One

The first of the Low Country Boils was last night. Everyone seemed to enjoy themselves, and no one left with an empty stomach. We started with cheese straws, pimento cheese spread, Vidalia Onion dip, and BBQ pulled pork sliders. Then came the boil, plus sides of corn bread, mac and cheese and baked beans, I also had cole slaw, that I forgot to take out of the fridge, (Oops!).

Then dessert were choices of Red Velvet cake, coconut cake, pecan pie and banana pudding. We had to have the dinner inside, since it was in the 50's and quite windy. People enjoyed the garden for a while, then came in to get warm. I'm sure the brandy slush helped a lot.

Here is the recipe for the best baked beans ever! Thank you Kelly, for sharing this gem with me!

Badger State Beans

1/2 lb ground beef or 1 lb ground turkey

1/2 lb bacon, diced

1 small onion, diced

1- 16 0z. can pork and beans

1- 16 oz. can kidney beans, drained

1- 16 oz. can yellow butter beans, drained

1- 16 oz. can black beans, drained

1/2 cup ketchup

1/2 cup brown sugar, packed

1/4 cup white sugar

2 tbsp. molasses

1/2 tsp. dry mustard

Preheat oven to 350.

Brown ground beef (or turkey), bacon and onion. Drain excess fat.

In a 2 quart casserole dish, combine remaining ingredients. Add meat mixture.

Bake uncovered 1 hour and 15 minutes.

Good Wife Recipe - Lemon Chicken

This is a "Good Wife" recipe. My husband comes home from work and the house smells great. He thinks it took a long time, and has no clue I've been watching NCIS all afternoon.
Thank you, Ina Garten! From The Barefoot Contessa - Paris Cookbook

Lemon Chicken over Croutons

Ingredients:
1 (4 to 5-pound) roasting chicken
1 large yellow onion, sliced
Good olive oil
Kosher salt
Freshly ground black pepper
2 lemons, quartered
2 tablespoons unsalted butter, melted
6 cups (3/4-inch) bread cubes (1 baguette or round boule)

Preheat the oven to 425 degrees F.
Directions
Take the giblets out of the chicken and wash it inside and out. Remove any excess fat and leftover pinfeathers. Toss the onion with a little olive oil in a small roasting pan. Place the chicken on top and sprinkle the inside of the cavity with salt and pepper. Place the lemons inside the chicken. Pat the outside of the chicken dry with paper towels, brush it with the melted butter, and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Roast for 1 1/4 to 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Cover with foil and allow to sit at room temperature for 15 minutes. (The onions may burn, but the flavor is good.)
Meanwhile, heat a large saute pan with 2 tablespoons of olive oil until very hot. Lower the heat to medium-low and saute the bread cubes, tossing frequently, until nicely browned, 8 to
10 minutes. Add more olive oil, as needed, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the croutons on a serving platter. Slice the chicken and place it, plus all the pan juices, over the croutons. Sprinkle with salt and serve warm.

I serve this with mashed potatoes and a green salad.