Grilled Bruschetta Chicken and Lemon Orzo

Presenting a cookbook mashup is such fun!

First up is Grilled Bruschetta Chicken from "Magnolia Table Vol. 2" by Joanna Gaines. This dish was so easy and full of flavor. I paired it with Lemon Orzo with Feta from "Modern Comfort Food" by Ina Garten. I received both books for Christmas from The Husband. I've really enjoyed checking them out.

These recipes were a perfect match together. They were united with a shared ingredient: feta. One of my faves, for sure. I did omit the dill from the orzo and replaced it with basil so that the herb situation between the two dishes didn't clash. Plus, like whoever has dill on hand? 

I hope you enjoy these dishes as much as we did!

Grilled Bruschetta Chicken

From "Magnolia Table Vol. 2"

By Joanna Gaines

Serves 4

Ingredients:

6 roma or 1 pint grape tomatoes, diced

1/2 cup crumbled feta cheese

1/4 cup chopped fresh basil leaves

1 tsp. Greek seasoning

3 Tbsp. olive oil

4 boneless, skinless chicken breasts (about 6 ounces each)

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

Instructions:

1. Heat a grill or grill pan to medium-high heat (about 350 degrees F)

2. In a medium bowl, combine the tomatoes, feta, basil, Greek seasoning and 1 1/2 Tbsp. olive oil. Stir gently to mix. Set the bruschetta mixture aside to let the flavors meld.

3. Pat the chicken dry with paper towels and place it on a sheet pan.

4. In a small bowl, mix together the garlic powder, oregano, salt and pepper. Sprinkle evenly over the chicken. Drizzle the remaining 1 1/2 Tbsp. olive over the top. Use your hands to rub the mixture into the chicken breasts, coating well. Be sure to do both sides.

5. Grill the chicken until an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees F, 8-12 minutes, turning halfway through the cooking time. Set aside to rest for 2 to 3 minutes.

6. Serve the grilled chicken hot, with the bruschetta mixture spooned on top right before serving.

7. Store in an airtight container in the refrigerator for up to 2 days.

Please note: The Jersey Girl used a grill pan on her stove. She used thin cut chicken cutlets, so they cooked just 2-3 minutes per side. She kept the feta cheese separate and sprinkled on top when serving just in case it wasn't desired by the diner. 

Lemon Orzo with Feta

From "Modern Comfort Food"
By Ina Garten

Serves 4

Ingredients:

Kosher salt and freshly ground black pepper

1 cup orzo

2 tsp. grated lemon zest

2 Tbsp. freshly squeezed lemon juice

2 Tbsp. good olive oil

1 Tbsp. minced fresh dill (The Jersey Girl used fresh basil)

1 cup small-diced feta, preferably Greek (4 ounces)

Instructions:

1. In a large saucepan, bring 2 quarts of water to a boil. Add 2 tsp. salt and orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.

2. Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill or basil, 2 tsp. salt and 1 tsp. pepper. Fold in the feta and serve hot.

Please note: The Jersey Girl uses fresh basil instead of dill, and she adds 1/4. tsp of salt rather than 2 tsp. as listed in the second step. The lemon zest, juice, olive oil, fresh herb, salt and pepper may be whisked together and added all together after the orzo is cooked if you would like to prep ahead. 

Grilled Peach Bruschetta

Sometimes the most unusual combinations make the most delightful dishes. That's how I feel about my Grilled Peach Bruschetta. 

The rosemary olive oil, goat cheese, basil and balsamic bring out earthy qualities of a peach that are magnificent to discover. It's a combinations you should most definitely try.

Topped on toasted baguette, this a dish that will impress your guests during your next summer get together. 

Grilled Peach Bruschetta

(Makes 10-12 servings)

By Susan Watson Leiser

1 large ripe but firm peach, halved and pitted

¼ cup rosemary olive oil

10-12 slices French baguette

4 ounces goat cheese, softened

10 large basil leaves, chiffonade

Balsamic vinegar to drizzle over finished bruschetta

Brush both sides of baguette with rosemary olive oil.

Preheat grill pan over medium-high heat. Place prepared baguettes on grill pan. Grill on each side for about 5 minutes to lightly grill. Remove from pan and set aside to cool.

Meanwhile, brush halved peach with rosemary olive oil on both sides. On the same heated grill pan, place both peach halves on the grill, cut side down. Grill for 4 to 5 minutes per side. Remove to a cutting board to cool.

Once peaches are cool, cut into thin slices. You should get about 20 to 24 slices.

Spread goat cheese onto each toasted baguette. Top each with two peach slices. Top each with basil chiffonade and a drizzle of balsamic vinegar.

Party Like a Rock Star

Crostini and bruschetta make the perfect party food. And the Jersey Girl should know, since she is such the partying fool.

Yeah. You got me. That was so five years ago. OK. Make it like 15 years ago.

True. My throwdowns these days are usually a party of three involving The Husband, The Baby and The Wifey/Momma.

But when we’re not playing beer pong or downing Jell-O shots as The Beastie Boys and Nine Inch Nails blare away with me, a raring-to-go Susan, shimmying across the dance floor in my vinyl go-go boots, you will probably find us chilaxing on the couch sharing a bottle of red with a plate of crostini on hand as Evan drops his sippy cup and points to the TV saying “Boo” in reference to his beloved Blue of Blue’s Clues fame.

Reality check: We don’t REALLY play beer pong or do Jell-O shots or listen to Nine Inch Nails at Chez Jersey Girl. Do I look like an animal? Just having a reminiscent moment of my days as a Delta Gamma, that’s what I am-a. I sometimes imagine my house as a skankadelic fraternity basement trapped in the 90s.

Kidding.

Sidenote: I think if I presented The Husband with a tray of Jell-O shots he would probably ask for a trial separation. However, he would totally dig the vinyl go-go boots.

So crostini and/or bruschetta. They sound so fancy pants, right?! So simple to make, peeps. So simple.

No joke: I cooked these babies in September, making use of the final days of the majorly awesome Jersey tomato. Way to stay on top of things, Susan. Good job!!

Procrastination is not my middle name, but “Really Bad Blogger” probably should be. Trust me, when I’m doing my fifth load of laundry of the day, vacuuming, organizing toys and scrubbing the floor, I really REALLY would much rather be blogging.

Maybe if I get a bumper sticker that says, “I’d rather be blogging,” I would more actively pursue this hobby.

Working moms have hobbies?!? Say what?

I’m giving all y’all two recipes: One by Giada and one by moi.

Obviously, the one invented by me – piano teacher by afternoon/night, average mom who is always cleaning by day – is vastly superior to that of Giada De Laurentiis - seasoned Food Network glamazon/New York Times best-selling author/culinary empire owner who probably has a staff of 100. It’s like the choice has already been made for you. Duh.

I made both of these on the same day. And, they were awesome. They go fab with a glass of red wine. But really, who are we kidding? Make that a bottle of wine.

Baked Caprese Salad
4 to 6 servings
From “Everyday Pasta”
By Giada De Laurentiis

1 baguette, sliced ½ inch thick (30 to 36 slices)
¼ cup extra virgin olive oil
Salt
Roma tomatoes, sliced
Freshly ground black pepper
1 ¼ lbs. fresh mozzarella cheese, sliced
Leaves from 1 bunch of basil

Preheat the oven to 450 degrees Fahrenheit. Arrange the baguette slices on a baking sheet, brush with some of the olive oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top with a slice of mozzarella cheese and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are just warm, about 5 minutes.

Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper and serve.

Note from the Jersey Girl: I cooked these at 400 degrees Fahrenheit just because high temperatures from the oven always set off my smoke detector (no matter how often I clean the oven). I snipped the basil into ribbons. Also, I only salted the tomato. Giada goes kind of overboard with the salt, in my very humble opinion. Also, I only made about 12 of these because me and The Husband would NEVER eat that much. Jeez.

Prosciutto Arugula Bruschetta

1 baguette cut into 12 slices
Olive oil for drizzling
12 slices prosciutto
Fresh mozzarella, sliced
Arugula
Juice and zest of one lemon
1 Tbsp. extra virgin olive oil
Salt and pepper

Preheat the oven to 400 degrees.

Drizzle the bread with olive oil and place on baking sheet. Bake for 10 to 15 minutes until golden.

Meanwhile, in a small bowl combine lemon juice, lemon zest, 1 Tbsp. extra virgin olive oil and salt and pepper. In a large bowl, toss dressing with arugula.

Place a small bunch of dressed arugula on top of each slice of prosciutto. Place a slice of mozzarella on top of the arugula. Roll up the prosciutto around the arugula and cheese.

Remove crostini from oven and top with prosciutto wraps. Serve!!

Special Request Live

Some of my fellow Catholic peeps have been knocking down my door for Friday night meatless recipes for this whole Lent thang.

It’s safe to say that I’m a pretty awful Catholic, although Peggy on “Mad Men” could probably be considered way worse than moi with the whole baby-out-of-wedlock/failure to acknowledge said baby/and choosing to not to tell the baby daddy about the baby until the baby is long gone in an adoptive home. Or, does her sister have the baby? I’m still not sure.

Anywho, Peggy totally has some major sin going on underneath her belt. Literally.

But, she does go to church.

Unlike me. Except, I will be going quite a bit this spring what with First Holy Communion coming up for my gorgeous niece Sophia and a Baptism for my other insanely beautiful niece Baby Lucia. And, my spring piano recital is held in a church. Does that count for anything?

As part of my quasi-Catholic existence, I do get on the bandwagon with Lent. I give up things: This year, for the second year in a row, shopping is my sacrifice. We’re in week 2 of Lent, and my head is about to explode, but my eye is on the prize: The Jersey Girl’s birfday is two days after Easter, and I’m sending some shoutouts to Jesus for some gift cards, preferable to J. Crew, Banana Republic, DSW, Macy’s. I’ll just keep the list short. And then, once this Lent situation comes and goes, I can make up for lost time. Or, I’m cleansing myself of the useless desire to buy mass quantities of things. Yeah. That’s it.

In addition, I do follow the no-meat-rule on Fridays. Maybe I think this act will save me from something. I don’t know.

So, in the spirit of Lent, I bring you: Garlic Shrimp Bruschetta. This can totally be served as an appie, but The Husband and I just ate it for the main sha-bang on Friday. Plus, I made Roasted Red Pepper Soup to go with it.

But, I have to say, if I was hosting some sort fabulous dinner party on a Friday during Lent, this could quite possibly show up on the menu as a starter.

The idea came from The Husband, who asked if could conjure up a Shrimp Bruschetta. He said that was all he wanted for din.

That’s it?!?!?

After the shock subsided, I got crackin’ on how I was going to do it.

First of all, you gots to peel the shrimp – tail and all. This task is not much fun. I used many other non-Catholic words to describe the job at hand while my hands were all freezing and shrimpy and slimy and up in some crustaceans. But, I try to keep my blog PG regarding the Jersey Girl lingo.

So, once your shrimp are all cleaned up and good to go, the cooking process is pretty fast. Have all your ingredients by your side. And use a super big pan.

You can make the toast portion of the recipe first. If you make it at the same time, keep a hawk eye on your broiler. It’s way easy to burn things up in there.

Garlic Shrimp Bruschetta
2 pounds large shrimp, deveined, peeled, tails removed and cleaned
8 fat cloves of garlic, sliced
½ tsp. crushed red pepper flakes
2 Tbsp. olive oil
½ cup dry white wine
Zest of 1 lemon
Juice of 1 lemon
½ cup fresh flat leaf parsley, chopped
Salt and pepper to taste.

In a large pan, heat olive oil over medium heat. Add garlic cloves and red pepper flakes. Cook for about 3 to 4 minutes. Garlic should be golden and fragrant. Add shrimp. Season with salt and pepper. Toss shrimp in garlic-oil mixture. Cook for about 5 minutes. Shrimp should turn a pink color.

Add wine. Bring to simmer. Let reduce for a couple minutes. Add lemon zest, lemon juice and parsley. Stir. Adjust seasoning if necessary. Serve shrimp warm over toasts. Ladle the broth/sauce over the shrimp-topped toasts.

(The sauce is to die-for. You should eat the bruschetta with a fork and a knife.)

Makes 8 to 10 servings.

Toasts
Favorite crusty Italian bread, sliced thin
1 garlic clove

Rub each side of the bread with a garlic clove. Place bread on a baking sheet.

Pre-heat broiler to high.

When broiler is heated, place baking sheet with bread under the broiler. Once browned, flip bread and brown the other side.