Tomatoes and Basil

Last year we planted a herb window box for the first time, and now I can’t do without fresh herbs. We have basil and oregano this year, and I may buy a cilantro plant. they need different light levels, so they can’t all three be in the same box. Oregano and basil shared their box very well last year.

If you have fresh basil and tomatoes, bruschetta is a quick and easy appetizer. Cut up the tomato (don’t worry about the skins or seeds, it’s fine), and saute it in olive oil with several basil leaves, ripped up. If you’re feeling spicy, toss some red pepper flakes in for good measure.

Toast French bread lightly, and then add the cooked tomato and basil mixture. Top with mozzarella or feta and heat under the broiler until the cheese melts. (I used feta).

What summer foods are you fixing now?

basil

bruschetta

Kiss my Shrimp and Grits

I’ve not been around much lately, been busy writing, and seems like there’s never any time with two teenagers at home. School is finally out and I feel like I can breathe.
I’ve been in the mood to cook, and the kids both went to a camp last week so I cooked shrimp and grits since neither of the kids like it. it turned out wonderfully, so I thought I would share the recipe.

I used this recipe: http://allrecipes.com/recipe/220895/old-charleston-style-shrimp-and-grits/

The difference is that I used 3/4 pound of shrimp, I omitted the bacon completely, and sauteed the veggies in olive oil instead. As you can see, we still had plenty of shrimp. The grits were very very creamy and didn’t set up hard like usual. I think the half and half helped with that. I used yellow stone ground grits. Yes, that’s butter and cheese swimming on top, just swimmingly.

 

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