When the kids came back from Florida I did up a roast chicken dinner. I chose that because it’s a special dinner and I need the bones to make homemade stock. I had the bad luck of picking one of the hottest days of the year so far with about 95% humidity. The A/Cs were working overtime and not necessarily winning.
The kids enjoyed the dinner but of course we have a ton of chicken left over. I’ll freeze some for soup later in the cooler months but I was in the mood to make crostinis for my husband and me as a light meal. I made three toppings. A quick one with heirloom tomatoes, red onions, and a vinaigrette to keep things nice and bright. I also made one of our favorites, Buttery Mushrooms, that I could just eat bowls of. For the third I did up a chicken with sundries tomatoes.
Heat up a tablespoon or so of olive oil in a skillet and add a handful of chopped sun dried tomatoes. Cook low and slow for several minutes to make sure the sun dried tomatoes soften up.
Next I sliced up about a 1/4 cup of red onion. Add it to the skillet and allow the onions become translucent.
Cut up about a cup of the roasted chicken. Add that with a teaspoon or so of fresh thyme and a splash of lemon juice.
Cook until the chicken is warmed through.
For the bread we used the boule my husband makes which is absolutely fantastic. I sliced and buttered it before toasting.
Obviously this would great with a lovely bottle of wine. But I was in the mood for a dirty martini and I have to say that worked well. Olives go well with crostini. 🙂
My family is a big fan of French Onion soup but in the summer time it is way too hot to think about soup. I came across a pin on Pinterest for French Onion Grilled Cheese sandwiches. Problem was the recipe didn’t appeal to me at all. Very picky about my french onion! So I decided to modify our recipe for the soup to make the sandwiches. The inspiration was from the Hannafords magazines they have. I modified that as well to make it the way we like it. I can’t help myself! 🙂
This recipe makes four sandwiches:
1 large red onion sliced somewhat thinly
1 T butter
1 tsp sugar
1 T Better than Bouillon Vegetable Base Organic (this is really good!)
1/2 cup hot water
couple of squirts stone mustard
2 T Worcestershire sauce
2 T brandy or cognac
Melt butter and saute the onions in the butter with the sugar until softened. Dissolve the bouillon into the hot water. Traditional French Onion calls for beef bouillon but I like the veg version for a more layered taste. Add to the onions and bring to a simmer. Add the Worcestershire sauce and cognac and cook down until the sauce is reduced.
Slice the bread and butter the outside of each slice. Place slices of cheese of your choosing onto the bread. We use jarlsberg for most dishes that require some sort of swiss but that is our preference. Spoon some onions on the cheese and top with the second slice of bread.
Grill on the griddle or frying pan until the cheese is melting. Serve immediately.
This meal only takes about 30 minutes to make and goes down a treat.