Adventures Of A Teenage Foodie |
Hi! I'm Julia. I like to cook weird, delicious food. These are my adventures. |
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Homemade tuna salad and cucumber slices!
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Homemade sweet and sour chicken! It’s got some red and yellow peppers, ginger, chicken, pineapple, and a whole bunch of other yummy things. ^.^
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Breakfast this morning- homemade cinnamon bread , turned into French toast, covered in brown sugar and powdered sugar.
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Dinner! Homemade wood-fired pizza. Went to a friends house, made the dough, and tossed it in their outdoor stone oven! Best pizza I’ve ever had!
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OM NOM NOM! Dinner time! Tonight I made my mom and I some stuffed orange peppers, and a parmesan garlic bread. :)
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Lunch time! Some home-made olive oil and a hunk of bread.
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Double Tomato Bruschetta Recipe- 5/17/12
Ingredients
- 5 Campari Tomatoes
- 1/2 cup sun-dried tomatoes, dried, Diced
- 3 cloves minced garlic
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1/4 cup fresh basil, stems removed, in small pieces
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 French baguette or roll
- Shredded mozzarella to sprinkle on top
Directions- Preheat the oven on broiler setting.
- In a large bowl, combine the tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
- 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.
- Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
- Broil until the cheese is melted.
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Hey guys! First post for the win. So tonight I was joined by my dear friend Ellie and we decide to make a tomato bruschetta. Can I just say it turned out fantastically? It was a little vinegar-y, so next time I make it I’ll cut back a little.
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Vegetarian Wontons
I’d been trying to plan a dinner party with my friends Whitney & David for a few months now and we finally got it together... -
Creamy Parmesan & Brussels Sprouts Spread
12oz raw Brussels Sprouts
2 cups Milk
1 cup Parmesan Cheese, finely grated
1 Tbsp Butter
1 Tbsp Flour
1/2 tsp Lemon zest -
Lemon-Scented Blueberry Sour Cream Pancakes (adapted from The Pioneer Woman Cooks)
These are the lightest, most spongey pancakes ever. Don’t... -
Blueberry Muffins
With the bright flavor of lemon drizzled on top after baking, you won’t even notice this Blueberry...
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In honor of National Celiac Awareness Day, do yourself and your gluten-free friends a...
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Secrets to Making Raspberry Streusel Bars
Bake gooey, sticky, and sweet bar cookies without a single cookie casualty.
To...
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Stuffed Bell Peppers with Quinoa, Spinach, Goat Cheese and Toasted Pumpkin Seeds
My brother called me out on slacking on the blog, and he’s... -
herbed mushroom and feta pizza
Have you ever had the mushroom and egg pizza at ABC Kitchen? It’s as wonderful as this video and this...
