Myla Jackson’s Cookin’ up Some Summer Fun!
I’m getting tired of the same-ol’-same-ol’ when it comes to recipes and cooking. And as hot as it’s been I’m looking for something that will give me fresh interest in eating meals. So I went online and found these two recipes and I’m going to try them today.
The first is a recipe for Bruschetta, a light appetizer I learned to pronounce while in Italy last March (hint: the ‘ch’ is pronounces with a hard ‘c’). I had some amazing Bruschetta in Venezia (for those who haven’t had the fortune to go to Italy, that’s what they call Venice). Okay, so here’s the recipe. Let me know what you think.
Roma Tomato Bruschetta
• 6 roma tomatoes, chopped
• 3 cloves minced garlic
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil (no stems)
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 French baguette
• 2 cups shredded mozzarella cheese
1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow it to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.
Now, since I’m a meat and potatoes kinda gal, I was looking for something I could grill and keep the heat outside. I’m not a stickler segregating my food by country of origin, so I found this great kabob recipe online as well.
• 1/3 cup soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon brown sugar
• 1 garlic clove, minced
• 1 teaspoon ground ginger
• 1 teaspoon seasoned salt
• 1 1/2 pounds boneless beef sirloin steak, cut 1 1/4 inch cubes
• 1 large green bell pepper, cut into 1 1/2-inch pieces
• 1 large onion, cut into wedges
• 12 cherry tomatoes
1. In a bowl, combine soy sauce, oil, brown sugar, garlic, ginger and salt; mix well. Pour half of the marinade into a large sealable plastic bag or shallow glass container; coat beef in marinade. Seal or cover; refrigerate for 4-8 hours, turning occasionally. Cover and refrigerate remaining marinade.
2. Drain the meat, discarding the marinade. On metal or soaked bamboo skewers, alternate meat, green pepper, onion and tomatoes. Grill, uncovered, over medium heat for 3 minutes on each side.
3. Baste with reserved marinade. Continue turning and basting for 8-10 minutes or until meat reaches desired doneness (for rare, a meat thermometer should read 140 degrees F; medium, 160 degrees F; well done, 170 degrees F). Serve meat and vegetables over cooked rice.
Let me know what you think and Happy Eating! While you’re waiting for the food to cook, try one of these short reads….
Myla’s Most Recent Releases
She’s ready to leave Temptation behind…
Welcome back to the Ugly Stick Saloon with this short story about Charli’s first erotic adventure.
Charli Sutton is tired of the same-ol-same-ol in Temptation, Texas and her job at the Ugly Stick Saloon. Her itchy feet tell her that if it ain’t happenin’ here, it’s time to go back to Austin and raise a little hell.