November 17, 2006

Home Cooking is Blog of the Week

To my surprise this morning, I had an email from Adwina of informing me that my blog (Home Cooking is What I Like) had been chosen for Blog of the Week! WOW!

My blog post, 40 Years of Marriage, is the post that Adwina enjoyed so much! I encourage everyone to take a look at her own blog, It’s a wonderful site for parents and families.

Thanks Adwina! I appreciate your thoughtfulness and thanks for your very nice comment about my parents.

I finished up my baking for my parent’s anniversary party late last night. I made two loaves of Chocolate Zucchini Bread, to go along with the Cheesy Potato Casserole, dips and Melting Moment Cookies from Thankfully, everything is packed up and ready to make the drive down to southern Missouri after work today.

My Explorer is so loaded down I don’t know how me, my husband and our two kids (really our dogs: Rudy and Lizzy) will fit? But we’ll make room.

I am so excited for tomorrow night, I can hardly wait to see the expression on my parent’s faces when they realize that the party they thought was for their friends is really their own 40th Anniversary Party! Priceless…..

I’ll be sure to share photos from the party next week, so stay tuned!

In the meantime, I’ve got a recipe from my gal pal Kasie today for Tasty Tomato Bread. Yummy is all I have to say for this scrumptious recipe.

Tasty Tomato Bread
by Kasie Zimmerman

1 loaf of fancy French bread
Favorite cheese thinly grated
Cooked chicken breast
1 can of Del Monte diced tomatoes with basil and garlic
Olive oil
Fresh garlic

Cook chicken breast to taste. Cut into bit size pieces. Slice bread.

In a skillet on medium heat warm olive oil, and garlic. Place bread into oil. Spoon chicken onto bread. Cover with cheese.

Keep heat medium to low, so cheese will melt and the bread will get golden brown but not burnt.

Warm tomatoes in a separate bowl.

You can place the tomatoes on top of bread or serve on side.

French Bread, I like to use an “everything bread” it has onions, poppy seeds, and other yummy things cooked on top. I have used both Pepper Jack cheese, and Colby Monterey Jack. Both are good and give it entirely different flavors. For Garlic I keep a jar of garlic in my fridge. I just spoon a bit into the oil.

Del Monte tomatoes seem to have the most consistent taste. They are not overpowering but still yummy. What is also great is I made this using left over chicken. I had a breast in my fridge already cooked. Chopped her up and used her. So this is ideal for planning ahead.


adwina - said...

Thanks so much for posting this, Lane :). How was the anniversary party? I can't wait to hear about it! I hope it went great..

You have a really nice blog. I hope it will be OK if sometimes I want to try one of your recipes. They look so tempting!


Anonymous said...

I was reading thru the pecan pie bars by georgia munsterman and dont see where you give the ingredients to make the "cookie" layer. The recipe as I see it on your blog starts with with cream cheese layer ingredients and says to spread it ont he cookie covering bottom. Am I missing where the cookie part is given? Thanks

Good Ole Cook said...

I apologizde if the instructions are a littel vague. The cream cheese, butter and flour, make the cookie layer. Then you spread this mixture on the bottom of a cookie sheet and then place your mix on the top of the cookie mixture.

Does that make sense?

Tahnks for your questions and if anyone ever has a question about anything I post, please let me know.