Saturday, September 29, 2012

September Sojourns

Hello  dear friends.....I can't believe that September has already come to an end! I want to share with you one activity where I had SO much fun! I received an apron from the delightful Cooking School Hostess Kristi and later purchased a copy of Taste of Homes wonderful new cookbook....BEST LOVED RECIPES.
It's a GREAT cookbook and I LOVE my new apron!!

But back to the EVENT
 You too can have the same opportunity to attend as they go to cities throughout the country. Its the...
Everyone received a nice Goodie Bag full of samples, recipes, coupons, a copy of one of their magazines and the
There were Sponsor booths giving out products and food samples and TONS of Giveaways. You received a ticket when you went into the auditorium and they gave out MANY door prizes. They gave away at least two dozen bags of groceries and I was fortunate to win one of them and a T Shirt. And  they gave away all the food from the recipes they made with the wonderful containers they baked them in. The atmosphere was ELECTRIC. And the Cooking Hostess, Kristi, was dynamic and so much fun. Two huge screens flanked the preparation area so we could see every detail of a recipe as she made it.
To my delight and surprize my friend Debbie Reids recipe was made and featured.
(You can see my scribbled notes as the  recipes were made.)
It's called Steak and Blue Cheese Bruschetta with Onion and Roasted Tomato Jam.
Doesn't this look just delicious!!!  What a way to WOW your family and guests!!
And here is my Friend Debbie Karner Reid of Clearwater, Florida
the creator of this recipe

Steak & Blue Cheese Bruschetta with Onion & Roasted Tomato Jam

 Steak & Blue Cheese Bruschetta with Onion & Roasted Tomato Jam

An appetizer bursting with flavor from bleu cheese, caramelized onion, jam and balsamic vinegar - tasty bites that vanish in a hurry. —Debbie Reid, Clearwater, Florida
16 ServingsPrep: 45 min. Grill: 10 min.


  • 1 large sweet onion, halved and thinly sliced
  • 5 tablespoons Filippo Berio® Extra Virgin Olive Oil, divided
  • 1 cup grape tomatoes, halved
  • 1/2 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground pepper, divided
  • 6 ounces cream cheese, softened
  • 3 ounces crumbled blue cheese
  • 3 garlic cloves, minced
  • 16 slices French bread baguette (1/2 inch thick)
  • 2 beef ribeye steaks (3/4 inch thick and 8 ounces each)
  • 1-1/2 teaspoons Montreal steak seasoning
  • 2 tablespoons balsamic vinegar


  • In large skillet, cook and stir onion in 2 tablespoons oil over
  • medium-high heat until softened. Reduce heat to medium-low; cook 30
  • minutes or until golden brown, stirring occasionally.
  • Place tomatoes in a shallow baking pan. Add 1 tablespoon oil, 1/4
  • teaspoon salt and 1/8 teaspoon pepper; toss to coat. Bake at
  • 400° for 10-15 minutes or until softened. Lightly mash tomatoes;
  • stir into onion.
  • Brush both sides of baguette slices with remaining oil. Grill over medium heat 1-2 minutes on each side or until toasted.
  • Sprinkle both sides of steaks with steak seasoning. Grill, covered, over medium heat for 3-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand 5 minutes before slicing. 
  • Spread cheese mixture onto toasts; top with steak and onion mixture.
  • Drizzle with vinegar. Yield: 16 appetizers (3/4 cup tomato jam).
Nutrition Facts: 1 bruschetta equals 185 calories, 14 g fat (6 g saturated fat), 32 mg cholesterol, 292 mg sodium, 7 g carbohydrate, trace fiber, 8 g protein.
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