Olive Tapenade w/Crostini

Tapenade
Ingredients
2 C kalamata olives, pitted
2 garlic cloves
2 Tbsp capers
1/2 C sun-dried or oven-dried tomatoes, drained
1/2 C EVOO
1 Tbsp fresh parsley
1 Tbsp fresh basil
1 Tbsp fresh time
2 anchovy fillets (*I omit these when I make this)


Preparation

In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed.

To prepare ahead:
Tapenade will keep up to 1 week, refrigerated, in a covered container.

Crostini

Ingredients

Fresh baguette, thin sliced (1/2" thick)

1/4 C EVOO

2 garlic cloves, peeled & smashed

Preparation

Preheat oven to 350. Put garlic in EVOO and let sit for ~1 hour or more. Place bread slices on wax-paper covered cookie sheet. Brush both sides of bread with garlic-enfused EVOO. Bake for 5-10 mins, turn each slice over. Bake for another 5-10 mins. Both sides of the bread should be lightly toasted. Watch to make sure crostini doesn't burn!

Mint-Ginger Iced Tea

This recipe comes from a recent issue of Everyday Food.  I love love love anything with ginger, so I love love love this tea!!

In a large pot, combine 6 oz fresh ginger, peeled and smashed with a meat mallet, 4 bags mint tea and 8 cups boiling water. Let steep 8 minutes. Pour through a fine-mesh sieve into a large container; discard solids. Stir in 2 tablespoons honey. Let cool to room temperature, about 2 hours. Serve over ice.

Goat Cheese & Sundried Tomato Stuffed Chicken

I found this recipe in a magazine, and I have made it several times.  It comes from Bethenny Frankel of Real Housewives of NYC fame.  The recipe is super easy and it doesn't require any fancy ingredients.  I've substituted chicken broth for the whipping cream and the results were quite tasty.

• 6 boneless chicken breasts
• 1 cup goat cheese
• 1 teaspoon dried Italian herbs
• 1 teaspoon minced fresh Italian parsley
• ½ cup finely chopped sundried tomatoes (packed in oil, drained)
• 1 cup heavy cream
• 4 cloves minced garlic
• 4 tablespoons olive oil

Preparation

1. Combine goat cheese, herbs, salt, and pepper.
2. Make slit down the side of each chicken breast creating a pocket. Spoon a layer of goat cheese mixture inside each chicken breast. Season chicken breasts on both sides with salt and pepper.
3. Using sauté pan on med/high heat, layer bottom with olive oil and place chicken breasts facing up in pan until browned. Turn over and brown other side and heat until fully cooked.
4. Remove chicken breasts.  Add minced garlic, sundried tomatoes, and heavy cream to the pan.  Add salt and pepper and scrape all bits off the bottom of the pan.
5. Bring to a boil then simmer for 5 minutes.  Spoon sauce over chicken (you may slice to increase portions)

Cucumber Avacado Soup (Cold)

Perfect for the HOT days of summer!

1 English Cucumber, rough chopped
1 ripe Avacado, peeled and pit removed
Juice of 1 lime
3 T chopped chives
1 Jalapeno pepper, with seeds* and chopped
8 oz Greek yogurt
1 t salt (or more, to taste)
1 C small ice cubes
Cilantro, for garnish

Put all ingredients in food processor or blender (except Cilantro). Blend completely for smooth texture. Garnish w/chopped Cilantro. *This soup has a kick, if desired, omit Jalapeno seeds entirely or just use a small amount, they will blend very fine. Serve very cold. Will refrigerate nicely for up to 24 hours.