Winners of Carrie's Experimental Kitchen Cookbook Giveaway

Thank you all for entering, I loved reading all of your comments. Congratulations to the following 5 winners! Each will receive a signed copy of my cookbook, Carrie's Experimental Kitchen: A Collection of Mediterranean Inspired Family Meals.  

If you would like to purchase a copy for yourself or give one as a gift this holiday season, you can order through the e-Store tab on my website, where I also have Downloadalble PDF's for Desserts and Under 400 Calories: Main Entrees. At this time, I can only ship signed copies to the U.S; however, you can also purchase a copy of the cookbook through Amazon, Barnes and Noble, Indie Bound or Tate Publishing.

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Design Changes for CEK

I mentioned in the newsletter that I'll be making some slight changes to the blog over the next couple of months and some of you may have noticed some minor changes already; like the new header and design colors.

The next step after the design change was to FINALLY splurge and have a professional photo shoot done of me in my kitchen and I learned a few things.

#1. I am not photogenic...AT ALL; which is why I put this off for so long. I smile and my eyes crunch up so tight, that they look like slits. Seriously, I have lizard eyes! (Made you laugh didn't I?!). And if I don't smile, I look like I'm constipated. Not quite the image I want to portray!

#2. I SERIOUSLY need to drop a few pounds. All of this cooking over the last 2 years has really taken a negative toll on this aging body. I just don't bounce back as quick as I used to. 

#3. Bob Ernst from Robert Wayne Photography is a GENIUS! Not only was he professional, but his prices were very reasonable, he was very accommodating and made me look good! (Well, at least my hubby thinks so and that's all that matters to me!). His specialty is wedding photography, but he does portraits as well. If you live in the Northern NJ area, give him a call and tell him I sent you! After NUMEROUS shots and poses, here is the final one I'll be using.

What do you think?  

Are there any other changes or features that you would 

like to see here at Carrie's Experimental Kitchen 

in the coming months? 

I'm also looking for someone locally in the tri-state area that can help with some minor IT support. If you or someone you know does this kind of work, please email me at carrieexpktchn (at) optonline (dot) net.


Have a great weekend everyone!

Bruschetta...It's in the Cookbook!

When I first posted this recipe for Bruschetta almost 2 years ago, my photography skills weren't that stellar. Not that they're perfect now, but I have come a long way with practice. I also included this recipe in my cookbook, Carrie's Experimental Kitchen, as it's one of my favorite recipes. You should really check out the book if you haven't already! 

If you click on the link, it will take you to the Amazon.com page where you can look inside the book and read the wonderful reviews the book has received so far.  This book would make the perfect addition to any kitchen, but Mother's and Father's Day is right around the corner and would make a great gift too! 

There are over 180 original recipes including many of my family's favorites such as:

• Appetizers: Stuffed Chorizo Bread, Garlic and Herb Cheese Stuffed Mushrooms, Roasted Garlic, Rosemary & Sun Dried Tomato Hummus
• Soup: Tuscan White Bean, Beef Barley, French Onion
• Salads: Tortellini Salad with Sun Dried Tomatoes & Broccoli, and Haricot Verts with Feta, Cranberries & Pistachios
• Poultry: Lemon Yogurt & Basil Chicken Kabobs, Chicken Francaise, Balsamic Honey Mustard Grilled Chicken, Beer & Orange Marinated Grilled Chicken, Pecan Breaded Chicken
• Beef and Pork: Flank Steak Stuffed w/ Zucchini & Brie, Braised Short Ribs, Tuscan-Style Beef Brisket, Lemon Basil Grilled Pork Chops and Pork Milanese
• Pasta and Nonmeat: Eggplant Parmesan, Homemade Gnocchi, Mediterranean Pasta with Chicken & Olives
• Sides: Balsamic Mushroom Risotto, Chorizo Cornbread Stuffing, Sweet Potato Casserole
• Vegetables: Garlic Roasted Cauliflower; Spinach with Garlic & Roasted Plum Tomatoes, Greek Tomato Zucchini Fritters and Stuffed Zucchini Boats
• For the Sweet Tooth: Limoncello Strawberries with Fresh Basil, Red Wine Poached Pears and Candied Pecan & Cranberry Biscotti

This recipe for Bruschetta is the most frequently made recipe in my home throughout the year; mainly in the warmer months when fresh Roma tomatoes are in season and I tend to use it a variety of different ways including:

• As an appetizer served over toasted baguette slices
• Top the bruschetta over chicken or pork cutlets; which is our favorite way to eat this and the most requested by my family
• Add the bruschetta to a garden salad
• Mix the bruschetta with pasta, rice or grains; as in a salad or main entree 

I recently made this recipe when we topped it over chicken cutlets (our favorite comfort-food meal) and wanted to share it with you as it's extremely tasty and easy to make. Tomato season will be here before you know it and I hope you like it as much as we do! 

Bruschetta

6 Ripe Plum Tomatoes, small dice

1 tbsp. Red Onion, finely chopped

2 tbsp. Fresh Basil, chopped

2 tbsp. Pecorino Romano Cheese, grated

1 tsp. Garlic Powder

1 tsp. Kosher Salt

1 tsp. Fresh Ground Black Pepper

2 tbsp. Balsamic Vinegar

1/4 c. Extra Virgin Olive Oil 

Cooking Spray

Directions:

1.  In a bowl, mix together the tomatoes, onion, basil, cheese, garlic powder, salt, pepper, vinegar, and oil. Refrigerate until ready to serve. 

2. Assemble the bruschetta on the toast rounds or place in a separate bowl for guests to top the toasts themselves. Serves 6.

*Nutritional Information per Serving (without bread): Calories 102, Carbs 5.1g, Fat 9.5g, Protein .7g, Fiber .8g, Sugar 2.6g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Enjoy!