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A Life You Adore Around A Table You Love.

Bruschetta chicken.

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bruschetta chicken

Alright, it’s mid July folks. Anyone tired of grilled chicken yet?

Personally, I’m not. Especially when I have this recipe up my sleeve but I know that a simple mix up to the classic grilled chicken is always welcome and that is exactly what this bruschetta chicken recipe is. Especially when the summer jewels, tomatoes, are bursting with flavor. My goodness, how can something be so good. All you have to do is chop and mix it up with a few simple ingredients. On top of chicken melted with ooey gooey cheese it goes, and BAM!

You’ve got yourself a winner.

Bruschetta Chicken
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Ingredients
  1. 4 tablespoons chopped fresh basil
  2. 2 tablespoons red wine vinegar
  3. 2 garlic cloves, minced
  4. ½ teaspoon salt
  5. ½ teaspoon pepper
  6. 4 tablespoons olive oil
  7. 1 large red or heirloom tomato, chopped
  8. 6 ounces fresh mozzarella, cut into ¼ inch slices and patted dry
  9. 4 small or 2 large chicken breasts, flattened to an even thickness or sliced in half lengthwise
  10. salt and pepper, to taste
Instructions
  1. Make the bruschetta by mixing together the first seven ingredients.
  2. Season the chicken with salt & pepper and rub with olive oil. Grilled on medium heat until cooked through, roughly 10-12 minutes.
  3. Top each chicken piece with a thick slice of fresh mozzarella. Close the grill to help it melt. Remove from the grill and let rest.
  4. Top with the bruschetta and serve.
Adapted from Kitchen Simplicity
Adapted from Kitchen Simplicity
A Life From Scratch. https://a-life-from-scratch.com/

C’s picks.

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c's picks56

How was your holiday  weekend? I hope so good. Ours was filled with baseball, baseball, and more baseball. I kid (kind of). We also snuck in some awesome pool time, golf, and a dinner at home which was beyond needed. 

So now, an open week ahead of us with M not traveling? Music to my ears. It’s all about Curtis Stone in the line up this week. In case you don’t have it, his cookbook ‘What’s for Dinner’ totally rocks. I mean, he’s on the cover. Anyway…

Taco night for a relaxing dinner in on Sunday! This recipe uses super thin skirt steak and it could not be more delicious. Homemade guac on the side, obviously.

On Monday we’ll be dining on these outdoor grilled sandwiches. Perfect for ripe summer tomatoes. I’m adding prosciutto to ours so M doesn’t get crabby.

Tuesday night? Let’s go with this shrimp & asparagus. A summer stand by. 

Bow tie pasta with summer corn, thyme, and parmesan on Wednesday? Yes, please.

Thursday and Friday get tricky with baseball. I’ll have t-ball tacos on hand for one night, and another I’m sure we’ll grab a hot dog out.

What on your meal plan this week?
C

wwww.

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wwww55

Well hello there! After a few week hiatus from What We Wore Wednesday, we are back in action. I’m not quite sure why we took the break, as we’ve been enjoying fun summer clothes around here and in Big Sky, but apparently I’ve been lazy on the photo end. But not this week!

We headed off to one of our favorite farmers markets. The drive is a bit far but the flowers alone are worth it. And of course there is food, puppies, and balloons – oh my! Here is what we wore:

On L: Surfer tee from Crewcuts and Old Navy shorts. Some random basketball shoes he insisted on wearing (sigh), and of course his new fav accessory, his baseball all star medal.

On B: Crewcuts tee which made quite a few people laugh at the market. Crewcut shorts as well, and his brand new crocs which he is very proud of.

On C: I’ve been living in this dress! It’s from Boden. Birkenstock sandals courtesy of J Crew, and Ray Ban sunglasses.

Enough of us – let’s see you! Comment below to link back to your site or check out our super hip Pinterest board.

C

Cilantro peanut noodles.

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cilantro peanut noodles

Well, hello there ALFS. It’s nice to be back in the writing and cooking saddle. Well, kind of. To be honest this was the first trip in many that I was not ready to leave, but vacation isn’t forever and it was back to reality filled of laundry, errands, baseball, and of course – cooking!

First up on the agenda? Between another business trip for M and leaving town for a family wedding this weekend, we had one evening to enjoy dinner on the patio. I knew it had to be special. Friday morning I whisked up the marinade for the best grilled chicken and settled on making some cilantro peanut noodles (killer) during nap time. 

Warm grilled chicken and cold peanut noodles on a hot night? Ok, ok. It’s good to be back.

Cilantro Peanut Noodles
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Ingredients
  1. 1 pound spaghetti
  2. 3/4 cup smooth peanut butter
  3. 1/2 cup unseasoned rice vinegar
  4. 3 tablespoons plus 1 teaspoon sugar
  5. 6 tablespoons soy sauce
  6. 1/4 cup water
  7. 1 tablespoon toasted sesame oil
  8. 2 teaspoons crushed red pepper
  9. One 2-inch piece of fresh ginger, peeled and coarsely chopped
  10. 1 large garlic clove
  11. 3 celery ribs, thinly sliced
  12. 1/2 cup coarsely chopped cilantro leaves and tender stems
  13. Lime wedges, for serving
  14. Handful of chopped peanuts, for topping
Instructions
  1. In a pot of boiling salted water, cook the spaghetti until tender. Drain and rinse under cold water until cooled. Drain well.
  2. In a blender, puree the peanut butter with 6 tablespoons of the vinegar, 3 tablespoons of the sugar, the soy sauce, water, sesame oil, crushed red pepper, ginger and garlic. Transfer 1/2 cup of the peanut dressing to a bowl and toss with the noodles.
  3. In another bowl, toss the celery with the cilantro and the remaining 2 tablespoons of vinegar and 1 teaspoon of sugar.
  4. Transfer the noodles to bowls and drizzle with the remaining peanut dressing. Top with the celery and peanuts. Serve with lime wedges.
Adapted from Food & Wine
Adapted from Food & Wine
A Life From Scratch. https://a-life-from-scratch.com/

Addictive Brussels Sprouts Salad

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addictive brussels sprouts

Hi everyone! I’m Molly, C’s sister-in-law, and I’m so excited to guest post while C and the boys enjoy beautiful Montana.

When C asked me to guest post, I immediately knew I wanted to share this Addictive Brussels Sprouts Salad. I first encountered this salad last fall at a “Friendsgiving” dinner and I went back for seconds, thirds…and maybe fourths.  I asked for the recipe the next day and it’s become one of my staple meals ever since. It’s easy and quick to make and healthy, plus, Brussels sprouts are pretty trendy these days – what’s not to like? (Unless you’re my Dad and you don’t like Brussels sprouts, then this post just isn’t for you.)

You can also get all of the ingredients at Trader Joe’s and they sell shredded Brussels sprouts, gotta love when TJ’s makes your life easier.

I recommend making this addictive brussels sprouts recipe and sharing it with your friends, my bet is that they too will become addicted. Enjoy!

Addictive Brussels Sprouts
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Ingredients
  1. - 24 Brussels sprouts, shredded/chopped (or 1 bag of shredded Brussels sprouts)
  2. - ½ cup Parmigaiano-Reggiano, finely grated
  3. - 1 cup toasted walnuts, in pieces
  4. - 1 avocado, sliced into cubes
  5. - 2 roasted or grilled chicken breasts, chopped
  6. - 9 tablespoons extra virgin olive oil
  7. - 3 tablespoons apple cider vinegar
  8. - 2 teaspoons Dijon mustard
  9. - Drizzle of truffle oil – If you want to get fancy
  10. - Salt & pepper
Instructions
  1. Shred the Brussels sprouts in a food processor or chop with a knife. Get the walnuts toasting in a pan on the stove, takes about 5 minutes over medium heat. Toss the shredded sprouts in a bowl, top with toasted walnuts, grated cheese, avocado and chicken. In a small jar, add the olive oil, apple cider vinegar and mustard with a sprinkle of salt & pepper. I added a little bit of truffle oil to the dressing and it was a game changer! Put a lid on the jar and shake it up. Pour the dressing over the salad and stir thoroughly. Best served immediately, although I eat leftovers the next day and it holds up well!
Adapted from Shutterbean
Adapted from Shutterbean
A Life From Scratch. https://a-life-from-scratch.com/
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