Broooskeettaaa...and Italian Quinoa with Chicken

 I have pronounced bruschetta "BROOSHETTA" my entire life.

I always just thought Giada was saying it wrong. 

I love her...but she was wrong.

 Turns out, I was wrong.

All 876 times that I have ordered this delightful dish, I have asked for "BROOSHETTA", not "BROOSKETTA".

Learning. Always learning.

I was also recently watching Julie & Julia, in which Julie makes an insane looking bruschetta, which made me CRAVE.

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I also had 3 slices of Texas Toast (healthy alert) in the freezer that I more or less wanted to use than needed to use, along with some ricotta cheese. 

After marinating fresh basil, minced garlic, halved cherry tomatoes, cubed mozzarella, olive oil, balsamic, salt, and pepper in a bowl for about 10 minutes, I popped the frozen toast under the broiler for a few minutes, spread the warmed toast with ricotta and topped with the tomato mixture, then broiled for another 5 minutes or so.

Perfection.

My Julie & Julia BROOSKETTA craving has officially been fulfilled. Yum.

I also made a rather satisfying Italian Quinoa with Chicken as our main dish last night.

This chicken was rather questionable, however, since I threw these organic chicken breasts into a plastic baggie with 1 cup of organic Italian dressing as the marinade...2 days ago.

Is is ok to marinate chicken for 2 days? Hmmm. Guess I'll find out :/

I also had chicken salad for lunch yesterday, that was leftover from a lunch date on Monday...that sat in my car for 4 hours after lunch. It was too good to waste!

My sister says that I am going to die from e.coli poisoning one day.

I think not.

Stomach.of.steel.

So yum.

It has been almost 17 hours since I stuffed myself silly with questionable chicken, and I am feeling GOOD! Let's just hope it doesn't hit me like a brick wall during spin class tonight. Awkward.

You are loved!

 

Italian Quinoa with Chicken

Ingredients:

• 2 cups chicken broth
• 1 cup dry quinoa, rinsed and drained
• 1 tsp olive oil

• 1 Tbsp olive oil
• 2 large chicken breasts, marinated in 1 cup Italian dressing for at least 3 hours

• 1/2 chopped olives (kalamata and green)
• 1/4 cup chopped sundried tomatoes (oil-packed)
• 3 garlic cloves, minced
• 1/2 cup mozzarrella cheese, cubed
• 2 Tbsp balsamic vinegar
• 4 cups fresh spinach

Directions:

1. In a medium-sized pot, combine chicken broth, quinoa, and olive oil, cover and bring to a boil. Reduce heat to low and simmer for 15 minutes, or until liquid is absorbed. Remove from heat and let sit for 5 minutes.
2. Heat 1 Tbsp olive oil in a large skillet over medium heat.
3. Remove chicken breasts from marinate and place in skillet. Cook until the outside is golden brown and cooked through.
4. Remove chicken from skillet and place on a plate or cutting board. Using two forks, shred chicken into strips.
5. Add olives, sundried tomatoes, garlic, mozzarella, shredded chicken, balsamic vinegar, and prepared quinoa to skillet and toss to combine.
6. Continue to cook over medium heat until mixture is heated thorougly and spinach is wilted.
7. Serve warm with bruschetta!

ENJOY!