Half Assed Kitchen

Veggie and Chicken Bruschetta on Flatbread

Can you get yourself to a Trader Joes? If so, we have an amazing, EASY recipe using their Vegetable Bruschetta.

Any kind of veggie bruschetta or veggie spread would probably work. Possibly even tapenade. (We're all about kitcheny improvisation.)

Here's what you need and how you do it

1/2 cup hummus

4 Flatbread or Naan (found in the bakery section of most grocery stores). Tortillas could also be a stand in.

12 ounces TJs (or other brand) veggie bruschetta

2 Skinless, boneless chicken, baked and diced

1/2 cucumber, chopped, seeds removed

1 cup tomatoes, sliced

Green onions, chopped

1 cup plain greek yogurt (non-Greek is fine too) (optional)

Feta or goat cheese (optional)

Spread a generous layer of hummus over the flatbread. Spread a generous layer of veggie bruschetta over the hummus. Top with diced chicken and warm in a 350 degree oven for about 7 to 8 minutes.

Top the flatbread-hummus-bruschetta-chicken concoction with cucumbers and tomatoes. Add a dollop of yogurt Sprinkle with green onions and feta if desired.

Filling, healthy-ish and totally delish.

This recipe is courtesy of our friend Heather, who we think should start her own cooking blog.

Delicious Caesar Dressing

So much better than the bottled variety! Just throw in some romaine, chicken, croutons and parmesan and you have a perfect summer entree.

Here's what you need and how you do it

2 Tbsp. light mayo (we use Veganaise)

2 Tbsp. olive oil

1/2 teaspoon chopped garlic

2 Tbsp. lemon juice--fresh is best

1 tsp. Worcestershire sauce

1/2 tsp. anchovy paste (found in the pasta aisle. Lends your recipes richness without necessarily giving away that it's actually derived from anchovies.)

Whisk all ingredients together.

The end. Enjoy!

Simple Ciabatta Bread in a Bowl

Nothing makes us feel more accomplished than creating a loaf of bread out of yeast, flour, salt and water. And a round, artisan-looking loaf brings glittery tears of joy to our eyes.

Here's what you need and how you do it

1 packet yeast

1 teaspoon sugar

3 cups flour

1 teaspoon salt

Water (about 2/3 cup)

Heat 1/4 cup of water a few seconds in the microwave. Until it's warm, but not hot. Stir in sugar and yeast. Let sit (proof) for about ten minutes. Once it's puffy, dump into a large-ish bowl and add flour, salt and remaining water. Mix with your hands or, if you're lucky enough to have a stand mixer, blend together ingredients with the paddle attachment or dough hook on low speed.

Turn out onto a floured surface and knead for five to ten minutes (or you can use your dough hook for this, which we highly recommend, as we're not partial to crampy hands).

Grease a glass 3- or 4-quart Pyrex bowl and transfer dough.

It should be quite gooey.

(read: hard to work with, but, just deal. It's worth it).

Cover bowl with plastic wrap and let rise in a warm place. We heat our ovens up to 100 degrees, turn it off and let our dough rise there.

When the dough has doubled in size, punch it down.

Cover loosely with a dish towel and let it rise again, until about double.

Preheat oven to 400 degrees. Bake bread until it turns golden and sounds hollow when you tap it, about 25 minutes. Let cool slightly, turn onto a cutting board and serve right away.

Mmm. Warm bread slathered with melty butter. The ultimate comfort food.

Kick ass burritos

These burritos are quick and easy and made with ingredients easily found in your kitchen.

Here's what you need and how you do it

2 to 3 chicken breasts (We cheated on this one and used precooked chicken strips)

1 can of Black Beans, rinsed

1/2 an onion

About a 1/2 cup of Taco sauce (We use La Victoria) or salsa

1/4 cup of water

Shredded cheese, chopped lettuce and tomatoes, cilantro, green onions, avocado and sour cream (all optional)

Tortillas (if you want to treat yourself, buy the Tortilla Land fresh tortillas at Costco and fry them in olive oil--totally puts precooked tortillas to shame.)

Cook the chicken breasts through, then shred or chop into bite-sized pieces. Set aside.

Sauté the onion in olive oil (or whatever kind of fat you happen to have). When it begins turning transparent, add the black beans, chicken, taco sauce or salsa and water. Simmer until heated through.

Scoop the cooked chicken/black bean mixture into your tortilla, add cheese, lettuce, tomatoes and roll closed. Dollop sour cream on top, and, if you want to get fancy, you can add a few avocado slices, a sprinkling of cilantro and green onions.