Sunday Night Dinner: Bruschetta Chicken

Tonight’s edition of Sunday Night Dinner is Bruschetta Chicken. It’s a pretty perfect summer dish, and since it was 60 degrees in Minneapolis today, it seemed appropriate. Plus, it’s super easy to make! I threw some roasted vegetables on the plate as well, so all and all a pretty balanced meal.

First up is the bruschetta. It’s pretty simply. Garlic, basil, tomatoes, balsamic vinegar and olive oil. Toss it all together and then set aside.

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Hey summer, nice to see you.

Before I started cooking the chicken, I popped some asparagus and broccoli, along with some red pepper flakes, garlic, lemon and olive oil, and some parmesan cheese for good measure, in the oven at 450 for about 15 minutes, to get them all nice and roasted.

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Tonight, I cooked the chicken in butter, since I was using olive oil in two other places, and it was a beautiful thing.

Butter

Butter

It was a pretty easy meal, and pretty delicious, if I do say so myself. Try it out next time you need a little summer on your dinner plate.

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Bruschetta Chicken

10 cherry tomatoes, diced

10 leaves basil, chopped

3 tbsp olive oil

1/4 cup balsamic vinegar

3 cloves garlic, minced

8 slices fresh mozzarella

2 boneless, skinless chicken breasts

2 tbsp butter

Salt and pepper

Combine the first 5 ingredients in a bowl and set aside. Melt 2tbsp butter in a skillet over medium heat, add 2 chicken breasts. Cook until golden brown, 5-10 minutes per side. Slice chicken, place 4 slices mozzarella over each chicken breast and then top with about 3 tbsp of bruschetta.

 

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Sunday Night Dinner: Pot Roast and Hatfield’s & McCoys

Sometimes, you just need a little home cooking on a Sunday night. So, you make yourself a pot roast.

I’m proud to say, at the age of 23-years-old, I have finally made a pot roast. I always look for a little bit of a family-feel on Sunday, which typically manifests itself in the way of a big meal and a movie. Tonight, I accomplish that cozy feeling with pot roast and re-watching the first installment of The History Channel’s Hatfields & McCoy’s. I know, I am America. I just need some apple pie and a flag.

I didn’t use a recipe for my pot roast – just a conversation with my mom and some improvising on my part. I literally just threw it in a crock pot and forgot about it.

Here’s what I did (scroll to bottom for ingredient list):

I put all the vegetables on the bottom, as a kind of bed for the roast.

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Veggies!

 Then, I used some McCormick’s Montreal steak seasoning on the meat. Why McCormick’s Montreal? Because it was on sale for a dollar, that’s why.

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Well aren’t you an adorable hunk of meat?

After I had the vegetables and the roast in the slow cooker, I mixed two cans of beef consommé and 2 cans worth of red wine together. In the words of my mom, “make sure you can taste the wine!”

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Mhmm, beef juice and cheap red wine.

Pour this beef wine over the steak and vegetables (it shouldn’t cover the roast), put the lid on the slow cooker, and go.

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Time to make the magic happen!

I started this around 11:00 am this morning, and by 6:00 pm, I had this beautiful sight:

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Get in my belly.

I’m pretty proud. I mean, look at it, it looks delicious. I’m going to be able to enjoy this for DAYS.

Now, I’m going to settle in with my pot roast and some Hatfields and McCoys. Haven’t seen it? Watch it. I know not everyone is as obsessed with American history as I am, but this is a truly great mini-series. Watch it.

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American history is my favorite.

Ingredients for the Pot Roast

  • 1, 2 pound boneless roast, trimmed
  • Steak seasoning
  • Oregano
  • ½ white onion, sliced
  • 6 cloves garlic, smashed
  • 5 celery stocks, cut into chunks
  • 1 pound Yukon Gold potatoes, cut into quarters
  • 1 pound baby carrots
  • 2 cans beef consommé
  • Red wine, enough to fill 2 cans of the beef consommé

Place vegetables at bottom of crock-pot. Place seasoned roast on top of vegetables.

Mix beef consommé and red wine. Pour over roast and vegetables, making sure the liquid does not cover the roast.

Cook on low for 7 – 8 hours. Enjoy!