Ah the joys of coming back to work after having an entire week off…..which was spent at the lake…..sipping cocktails and catching up on my favorite books…..le sigh. I guess there really isn’t anything “joyous” about returning home, but I am glad to get back to my normal routine which needs to seriously include more gym and less relaxation. I don’t know about you, but I really do try to eat as healthy as possible on vacation – it can just be super hard at times when you’re trying to feed a large group of people who all like different things!
Or that may just be my excuse…..
Regardless, bruschetta has always been my “go-to” when entertaining guests last minute, so why not make it on vacation as well?? The longer the bruschetta marinates, the more flavorful it becomes so make a huge batch and enjoy it for a few days! We needed some last minute ideas for dinner so we grilled up some chicken breasts, topped it with the leftover bruschetta and enjoyed it with a salad and some veggies. It was the perfect meal to end our summer and this really couldn’t be any easier to make.
You can choose to make your chicken however you’d like – I usually prefer to grill mine, but baking or pan frying would work just as well! Simply sprinkle with a little sea salt and pepper and the bruschetta will do the rest! I think the next time I make this I’ll try breading the chicken with whole wheat breadcrumbs along with some garlic and herbs, adding more flavor with a nice crunch. Who knows, maybe it will be similar to eating the brushetta on a toasted baguette….I’m totally open to ideas that involve stuffing my face with this again. That and yeah I just really love food. #sorrynotsorry
Also on a more serious note, I’d really appreciate your prayers for my sweet mom. I try not to share too much personal stuff since this is just a food blog, but the things I write on here are a direct result of the happenings going on in my life so I thought I’d share.
My mom was diagnosed with breast cancer about six months ago, but due to the stage and the rate of growth she had surgery soon after. She’s doing incredibly well, but found out she does in fact have to have chemo and will start this week. I’m so fortunate that I work with my mom so I get to see her every day, but to be honest I’m absolutely terrified of seeing her go through this and I cry at the thought of her losing all off her gorgeous hair. I thought about getting mine cut short so that they could make a wig for her from my hair, but mine sadly just isn’t long enough. She really is the strongest woman I know and this truly is the best thing for her so I have no doubt she’ll be okay. I just pray she has the strength to stay positive and know that there are so many people in her corner that love her. I know she’s scared, but rarely does she show it and is always more concerned about others before herself. I only hope to be as great a mom when I have kids as my mom has been for me!
- 3 or 4 chicken breasts
- 4 or 5 small tomatoes, chopped
- 1 clove garlic, minced
- ½ small red onion, chopped
- 1 tsp. olive oil
- 1 tsp. balsamic vinegar
- ⅛. tsp sea salt
- Handful basil, chopped
- Preheat oven to 375 degrees F (if you choose to bake your chicken rather than grill). Sprinkle some salt and pepper over top, cover and bake for about 35 to 40 minutes (depending on the size of your breasts) until juices run clear.
- Meanwhile, combine chopped tomatoes, garlic, onion, olive oil, balsamic vinegar, sea salt and basil in a bowl. Refrigerate until chicken is ready to be served and spoon over top of the chicken. Enjoy!