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...
 
TASTE OF HOME COOKING SCHOOL
 
 
Everyone received a nice Goodie Bag full of samples, recipes, coupons, a copy of one of their magazines and the
 
 
COOKING SCHOOL COOKBOOK and PROGRAM
 
 
 
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.

Ingredients

  • 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

Directions

  • 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.

12 comments:

Michele @ The Nest at Finch Rest said...

Oh Nann! So nice to read this post-what a fun time for you all!

As great a chef you are it is awesome to get some new inspiration!

Thanks for sharing your friends recipe- that's NEAT she was featured, what an honour!

Thanks for visiting!

Big hugs!

Cindy Adkins said...

Oh Nann,
What a fabulous post!!! (((hugs))) to you,
Cindy

Delicious Dishes by Debbie said...

Great Post. I wish I could have been there with you. What fun. I just had lunch with Debbie on Sunday. She is a doll. Enjoyed it, Debbie.

Anne @ Domesblissity said...

What a lovely day out Nann. Congratulations on your win! What a lovely recipe. I'd love to try that one day.

Anne xx

Shabby chic Sandy said...

You look so cute in your apron with the cookbook. You look like you could have your own show or something! My family would just love it if I took cooking classes! I have never found joy in cooking, I wish I did. There is always so many other things I would rather do. :)

marty (A Stroll Thru Life) said...

Super to have you back. You asked about my header, yes I do it myself. It is just a colage that I do on Picmonkey. Really simple and easy. Thanks. Hugs, Marty

Yvonne @ StoneGable said...

Nann! I am so happy to see a comment from you on my blog!
You must have had the best time at cooking school! I would love to do that. And aren't you so pretty in your apron!
Thanks for sharing Debbie's Steak and Bleu Cheese Bruschetta... YUMMY!
I am trilled to visit!!!
xo

Nellie said...

I have missed your posts, Nann! This sounds like it was great fun!

xo Nellie

Jann Olson said...

Hi Nancy,
Sounds like such a fun time. Congrats on winning the groceries. Your friends recipe sounds so yummy. I want to give it a try.
Hugs,
Jann

Anonymous said...

Looks awesome Debbie. Great article Lady Nann. `roberta

Anonymous said...

Donna B or Grandmere Lovestobake here...That recipe from Debbie looks wonderful and the post is fabulous Lady Nan! What a great time you had!

kitty said...

Hi Nann, it's great see a post from you and you look so cute in your TOH apron. How fun to see your friend's recipe in the cookbook. I have been to one of their cooking shows and it is a fun event. I have to tell you that I subscribed to your blog long ago and I don't receive notices. I checked again and it said that I already have a subscription. I don't know what to do about that.

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