Pico de Gallo

Football season is officially among us! We all root for our favorite teams throughout the regular season- hoping that they'll make it to the playoffs... and who knows- even the Superbowl??? Football season also comes with awesome finger food. Chips and salsa will always be a classic gameday munchie. Take your salsa a notch up by making it yourself- it's a simple, delicious way to cheer on your team!

Pico de Gallo (makes about 1 quart)
3 Roma Tomatoes
2 Avocados
1 Red Onion
2 Jalapenos
1 tbsp Lime Juice
Salt
Pepper
Chopped Cilantro (optional)

1. Small dice tomatoes, onion, and avocado.
2. Remove seeds from the jalapeno, and cut into very small pieces- think mincing!
3. Combine all of the cut veggies in a bowl, and add lime juice.
4. Mix well and add salt and pepper to taste.
5. Add cilantro, if desired (I went without- because I really dislike cilantro...)
6. Chill and serve with chips!

This is a recipe that is inspired by the pico that my mom makes. She loves cilantro, so she goes pretty heavy with it. I, however, am not a fan... so I decided to go without it. With or without, this pico de gallo packs a punch of flavor, and goes perfect with some lime-seasoned tortilla chips! It's a super easy recipe that doesn't take much time, but will definitely please the crowd!

Steak, Tomato, and Feta Bruschetta (Adorn Dinner Party)

I recently prepared food for a dinner party for Adorn Media Group. It was a fun experience, and I got to meet some great ladies! The dinner was family style, with drinks, dessert, and lots of food! It was a great time to talk and connect!

One of the more popular dishes was a steak, tomato, and feta bruschetta.  I used a honey glaze on the steak to add sweetness, which contrasted well with the tart feta cheese and tangy tomatoes. The bread was a great addition, but also a perfect vessel to bite into! The balsamic glaze was a perfect topper to finish!

Steak, Tomato, and Feta Bruschetta (makes 24)
1 Baguette
1/4 tsp Salt
1/4 tsp Pepper
2 tbsp Olive Oil
24 Grape Tomatoes
8 oz Feta Cheese, Crumbled
1 lb Flat Iron Steak
1/4 tsp Salt
1/2 tsp Garlic Powder
1/4 tsp Pepper
1 tbsp Honey
Balsamic Glaze or Reduction

1. Slice the baguette into about 1/2 inch slices. Lay them flat on a sheet pan and sprinkle with salt, pepper, and olive oil. Toast in the oven at 350 until dried out and slightly golden on the edges.
2. Slice grape tomatoes into 4 pieces.
3. Cut steak into manageable pieces, and season on both sides with salt, pepper, and garlic powder.
4. Preheat the pan. When it's hot, add the steak and cook until done, about 2 minutes on each side. Check by applying pressure (learn how to cook the perfect steak here),
5. After it's done, brush the outside of the steak with the honey, then rest for 10 minutes.
6. Cut the steak into thin slices.
7. Layer the bruschetta with bread, tomatoes, steak, feta, and balsamic glaze. Serve immediately.


The steak bruschetta is a pretty simple way to impress guests at your next dinner party! It's a great hors d'oeuvre, and can be made beforehand. All you have to do is keep all the components separate (and the steak warm) until you're ready to stack and serve!

Here are some more pictures from the event!

Summer Peach and Honeysuckle Cocktail (recipe here)

Pesto Pasta with Golden Tomato [chicken on the left] (Pesto recipe here)

 Portabello and Goat Cheese Spread on Toast with Spinach (recipe here)

 Caprese Salad Skewers

Green Bean Salad with Cranberry and Almonds (recipe here)

 Coffee Chocolate Chip Cookie with Vanilla Ice Cream (recipe here)

Overall, the event was a great time, and I wish adorn luck as they continue to serve their tastemakers!

Photos taken by Johnny Cheng (www.JohnnyChengPhotography.com)

Tomato Bisque

Many college students are familiar with the never-failing tomato soup and grilled cheese combo. It's a simple, cheap dish, and definitely one of my favorites. When I'm feeling lazy, I'll grab two slices of bread, two slices of cheese, a small handful of spinach, and a couple slices of tomato (attempting to make this healthy) to make a hot, melty, cheesy object of delight. Get a frying pan, melt some butter, and toast until the cheese is melted. But with one of the most delicious, classic sandwiches, you need tomato soup! I had some tomatoes that were pretty close to going bad, so I took them and made soup!

Tomato-Basil Bisque (Makes 2 servings)
2 Cloves of Garlic
5 Plum Tomatoes
1 Tbsp Olive Oil
1/2 tsp Garlic Powder
1/2 tsp Salt
1/2 tsp Black Pepper
3 Basil Leaves, Chopped
2.5 cups Water

1. Slice tomatoes into small pieces. I personally like seeds because they add extra texture, so I did not remove them.
2. Heat up a pot, and add oil.
3. Once hot, add garlic and tomatoes at once and mix.
4. Add garlic powder, salt, pepper, and chopped basil leaves.
5. Allow to cook down until tender, about 10 minutes.

6. Add water and mix. allow to reduce until slightly thickened.
7. Remove from heat.
8. Use an immersion blender or food processor or blender to puree the remaining tomato pieces until there are no tomato chunks.
9. Pour into a bowl and serve with a hot grilled cheese. :)

The tomato bisque is an interesting twist to the traditional tomato soup. It is very flavorful, quick, and simple. You can also reduce the tomatoes further to create a sauce that would go perfectly over pasta. Separately cook some onions, ground beef (season with salt and pepper), and mushrooms and pour the sauce into the mixture. Then add noodles and mix until the noodles are coated. 

This is a simple and inexpensive recipe that can be used for a lot of different food. Enjoy!