Everyday Living Food & Lifestyle
Quick and Easy Bruschetta Appetizers
Affordable and versatile Bruschetta is a deliciously simple tomato and basil combo.
A classic Italian appetizer, Bruschetta originated in 15th century Italy. Olive growers would grill bread over an open fire to taste their freshly pressed oil. The simple slice of toasted bread later evolved to include cheeses, meats and olives.
Soft cheeses like goat cheese, ricotta or brie can create a unique flavour. This recipe uses Bleu cheese and slices of French bread but you can also use ciabatta bread instead. Bruschetta can be served warm or cold as part of an appetizer platter.
Bruschetta pairs well with pastas and salads, grilled chicken or fish. Leftovers can be refrigerated for 2-3 days in an air tight container.
Prep Time: 15 min Cook Time: 10 Min Servings: 4 - 6
Ingredients:
- • 4 cups of chopped tomatoes
- • 2 tbsps chopped basil
- • 1⁄4 cup chopped red onion
- • 6 tbsps extra virgin olive oil
- • 1 French bread
- • 1⁄2 cup mayonnaise
- • 1⁄2 cup crumbled Bleu Cheese
- • 3⁄4 tsp dry mustard
- • 1⁄2 tsp salt
- • 1⁄2 tsp coarsely ground black pepper
- • 1 tbsp white wine vinegar
directions:
Pre heat oven to 400 degrees Fahrenheit.
Slice French bread into 1/2 inch thick slices and then cut into half. Lightly brush slices with olive oil on both sides, place on a baking sheet and bake in oven for 10 minutes or until lightly brown.
Prepare tomato mixture by mixing together tomatoes, red onion, basil, salt, pepper, 2 tbsps of olive oil and the white wine vinegar.
In a separate bowl gently mix together mayonnaise, mustard and crumbled Bleu cheese.
Spread the cheese mixture on the toasts then top with the tomato mixture. Garnish with fresh basil leaves and serve.
Bon Apetit....
QUICK AND EASY BRUSCHETTA APPETIZERS - JEN’S COOKING TIPS
• Bruschetta is a classic Italian appetizer and is best made with ripe but firm tomatoes and fresh basil leaves.
• I have used white wine vinegar in this recipe but you could also use balsamic vinegar if you prefer.
• You can substitute the Bleu Cheese with Goat cheese, Ricotta or Brie to create a delicious flavour.
• You can substitute the French bread with Ciabatta or a baguette.
• Leftovers can be refrigerated for up to 3 days but freezing is not recommended.
YOU WILL NEED
• French Bread
• Fresh tomatoes
• Fresh Basil
• Red onion
• Olive Oil
• White wine vinegar
• Mustard
• Bleu Cheese
• Mayonnaise
Latest Recipes
Stuffed Red and Yellow Bell Peppers
Red bell peppers belong to the capsicum family. All bell peppers start out green and progress through the yellow and orange stages before reaching their most flavourful red stage.....
Stuffed Red and Yellow Bell Peppers
Red bell peppers belong to the capsicum family. All bell peppers start out green and progress through the yellow and orange stages before reaching their most flavourful red stage.
Red bell peppers are considered the most healthy because they contain high levels of vitamins like C and A and antioxidants. All bell peppers offer nutritional benefits but the red, yellow and orange are the most flavourful.
Bell peppers can be used in every aspect of cooking but the hollow insides of the peppers make them ideal for stuffing with ground meats, cheeses and grains as shown in the Stuffed Red and Yellow Bell Peppers recipe below.
Prep Time: 10 min Cook Time: 25 Min Bake Time: 35 Min Servings: 4
Ingredients:
- • 4 red and yellow bell peppers
- • 1 lb lean ground beef
- • 2 tbsps olive or canola oil
- • 1 tsp minced garlic
- • 1⁄2 cup chopped yellow onion
- • 1 tsp minced ginger
- • 2 bay leaves
- • 1 cinnamon stick
- • 1⁄4 tsp ground cloves
- • 1⁄2 tsp salt
- • 1⁄2 tsp black pepper
- • 2 cups cooked long grain rice
- • 2 cups shredded mozzarella or cheddar cheese
directions:
Pre heat oven to 425 degrees Fahrenheit.
Wash and dry the bell peppers, then slice in half and remove the pith and seeds.
Brush the bell peppers with a little oil and sprinkle some salt and black pepper. Place the peppers cut side up on a baking tray and roast in the oven for about 10 mins.
While the peppers are baking prepare the filling by heating the remaining oil in a skillet. Then add onions and saute for a few minutes until softened. Next add the garlic, ginger, bay leaves, cloves, cinnamon stick and the ground beef. Saute the mixture until the beef turns brown then add a cup of water, cover and cook for about 12 - 15 minutes or until the beef is cooked and the liquid dries up. Remove from heat and discard the bay leaves and cinnamon stick before adding the cooked rice and half the cheese.
Arrange roasted bell pepper halves in a baking dish and spoon the beef and rice mixture into them. Bake on middle rack of oven for about 20 minutes then sprinkle remaining cheese and bake peppers uncovered for about 5 minutes or until cheese is melted.
Serve with mashed potatoes, garlic bread or cornbread if desired.
Bon Apetit....
STUFFED RED AND YELLOW BELL PEPPERS - JEN’S COOKING TIPS
• I prefer pre roasJng the bell peppers as opposed to boiling them as it preserves the flavour.
• Red, orange or yellow peppers have a sweeter flavour and more nutrients than green peppers due to their longer growing process.
• Prep the peppers by slicing them from top to bottom, then remove the seeds and membranes.
• You can substitute the rice with cooked quinoa or any other grain.
• Bell peppers should be purchased when they are firm and have no soft or dark spots.
• Store unwashed peppers in a plastic bag (with a few holes in it) in the crisper drawer of the refrigerator for up to a week.
YOU WILL NEED:
• Red, yellow or orange bell peppers Ground Beef
• Olive or Canola oil
• Cook Laugh Live
• Cooked long grain rice Garlic
• Onion
• Ginger
• Bayleaves
• Cinnamon sitck
• Ground cloves
• Shredded Mozzarella or Cheddar cheese
Salmon and Broccoli Rice Bowl
Raw or cooked, broccoli is a nutrient rich vegetable packed with vitamins, minerals and fiber. Steaming or roasting tends to preserve the most nutrients and flavour but raw broccoli....
Salmon and Broccoli Rice Bowl
Raw or cooked, broccoli is a nutrient rich vegetable packed with vitamins, minerals and fiber.
Steaming or roasting tends to preserve the most nutrients and flavour but raw broccoli is also a great option when paired with dips or in salads.
Cooking broccoli can soften the tough fibers making it easier to chew and digest. Nutrient rich and low in fat broccoli can be a healthy, low calorie snack.
When purchasing broccoli, choose bright green broccoli with crisp, dark green leaves and tightly closed buds. Store in refrigerator and wash only when you plan to use it.
Create your own stir fry sauce or use a store bought one as shown in this simple and easy to prepare SALMON AND BROCCOLI RICE BOWL recipe below.
Prep Time: 15 min Cook Time: 20 Min Servings: 2
Ingredients:
- • 2 fillets of Salmon (4 ozs each)
- • 1⁄4 tsp salt
- • 1⁄2 tsp black pepper
- • 1 tbsp olive oil
- • 2 tsps black sesame seeds
- • 1 crown of broccoli sliced
- • 1/2 cup store bought stirfry sauce
- • 1⁄2 tsp crushed garlic
- • 1⁄2 tsp crushed ginger
- • 1 tbsp sesame seed oil
- • 2 cups cooked white, brown or black rice
- • 1⁄2 avocado sliced
directions:
Pre heat oven to 400 degrees Fahrenheit.
Place salmon fillets on a foil lined baking sheet. Drizzle the olive oil on the fillets and sprinkle the salt and pepper and then bake on the middle rack of the oven for 18 minutes or until salmon is cooked through. Remove salmon from oven, sprinkle with black sesame seeds and cut into small chunks.
Heat 1 tbsp of sesame oil in a skillet, add the broccoli florets and saute on medium heat for 3 – 4 minutes.
Next add the garlic, ginger and stirfry sauce and continue to saute until broccoli is tender.
To serve divide the rice in two bowls and top with salmon pieces, broccoli, sliced avocado and lemon wedges. Spoon additional stir fry sauce on the broccoli if desired.
Bon Apetit....
Salmon and Broccoli Rice Bowl - Jen’s Cooking Tips
• Rice bowls are easy to prepare and assemble and offer a healthy and tasty week night option.• The best way to eat broccoli is half cooked to retain its nutrients. In addition to the florets the stalks are also full of fiber and nutrients.
• Always choose broccoli with tightly closed bright green buds and crisp, dark green leaves. Yellow or brown florets and soft stalks are signs of spoilage.
• Fresh broccoli can be placed in a loose bag and stored in the crisper in the refrigerator for 2 - 3 days.
• Stir frying is a great way to cook broccoli as it is simple and quick and uses very little fat. Make sure to slice the broccoli into bite size pieces to ensure even cooking.
• You can substitute fresh broccoli with frozen broccoli but fresh broccoli will always taste beber in a stirfry.
You Will Need
• Broccoli
• Salmon fillets
• Olive oil
• Black sesame seeds
• Stirfry sauce
• Garlic
• Ginger
• Sesame seed oil
• Avocado
• Cooked white, brown or black rice
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Creamy Beef Enchiladas
The idea of rolling tortillas around food originated in Aztec times but it was the Spanish Conquistadors who adopted the dish and added new ingredients like cheese, pork......
Creamy Beef Enchiladas
The idea of rolling tortillas around food originated in Aztec times but it was the Spanish Conquistadors who adopted the dish and added new ingredients like cheese, pork and chicken.
Enchiladas meaning “to season with chilies” refers to stuffed corn tortillas that have been dipped in a chilli sauce. A traditional Mexican dish, Enchiladas have a unique flavour and are a perfect combination of tortilla, meat, cheese and sauce.
Smothered in sauce and baked CREAMY BEEF ENCHILADAS are filling and rich so they are best paired with a simple Bean salad or Mexican Rice.
Prep Time: 20 min Cook Time: 30 Min Bake Time: 30 Min Servings: 5 - 6
Ingredients:
- • 1 1⁄2 lbs lean ground beef
- • 1 tbsp canola oil
- • 1⁄2 cup yellow onion sliced
- • 1 cup cooked and rinsed black beans
- • 2 packets (24 gm each) hot and spicy taco seasoning
- • 6 large flour tortillas
- • 1 1⁄2 tsp powdered cumin
- • 1⁄4 cup all purpose flour
- • 1 can diced green chili peppers
- • 1 cup milk
- • 2 cups light sour cream
- • 1⁄2 cup low fat Greek yoghurt
- • 2 cups Mexican shredded cheese
directions:
• Heat oil in a medium size pan, add onion and saute until it turns a light brown. Then add the ground beef and brown about 3 – 4 minutes. Next add the taco seasoning and the black beans and continue to stir for 2 – 3 minutes.
• Add the water and simmer the beef and bean mixture for about 20 mins or until the liquid has dried up. Remove from heat and allow to cool.
• Pre heat oven to 350 degrees Fahrenheit.
• Grease a large, rectangular oven proof dish with butter. Place the tortillas on a flat surface and divide the cooled meat mixture between the tortillas. Fold tortillas and place them in the baking dish seams side down.
• Prepare the cream sauce by combining the flour, cumin, sour cream, milk, yoghurt and chilies in a bowl. Then spoon the sauce over the tortillas and sprinkle the cheese over it. Cover with non-stick foil and bake in the oven for 30 – 40 mins.
• Garnish with chopped tomato, avocado and coriander leaves and serve with a salad, salsa and sour cream if desired.
Bon Apetit....
JEN’S COOKING TIPS
• Enchiladas are a staple in Mexican cuisine and also in my home as they are easy to make and serve. This is one of my go to dishes as it can be prepped ahead and baked just before guests are about to arrive.• I have used a basic filling of beef and beans but you could substitute the beef with cooked chicken or pork. I have added cooked black beans to the filling for added protein and flavour.
• The creamy enchilada sauce takes minutes to pull together using only one mixing bowl.
• The flour tortillas can be substituted with corn or gluten free tortillas.
• I have used Mexican shredded cheese but you can use any shredded cheese of your choice.
• Use non-stick tin foil for baking as it prevents the cheese from sticking to the foil.
• Fresh toppings for garnish can include radishes, jalapenos or finely chopped red onion.
YOU WILL NEED:
• Chickpeas
• Ground beef
• Can of Black Beans
• 6 large flour tortillas
• Canola oil
• Onion
• Mexican Taco seasoning
• Dried Green Chili Peppers
• Milk
• Sour cream
• Yoghurt
• Mexican Shredded Cheese
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About Me
Jennifer
Hi there, I am Jennifer Puri and welcome to CookLaughLive. The recipes presented here are simple, quick, and relatively healthy and are inspired by my family and friends and my love for cooking.
As a mom and grand mom I appreciate the value of simple recipes that don’t take a lot of time to prepare and use fresh, tasty and mostly inexpensive ingredients.
I live in Calgary, Alberta and in addition to testing, preparing and photographing recipes, I also enjoy reading, getaways to the mountains, interior decorating and the occasional “friendly” political discussion.
“Food is how we bring people together and show love.” - Giles Duley
Thanks for being here
Jennifer
Read MoreDid You Know
DID YOU KNOW that nearly everyone suffers from FRIZZY HAIR at some point in their lives?
November 20th, 2025
Frizzy hair can be frustrating but as hair becomes dry or damaged its appearance changes. Moisture can escape the hair shaft allowing moisture from the air....
Nearly everyone suffers from FRIZZY HAIR at some point in their lives. Hair damage, humidity, lack of moisture and hydration can all cause your hair to frizz.
Frizzy hair can be frustrating but as hair becomes dry or damaged its appearance changes. Moisture can escape the hair shaft allowing moisture from the air to enter the shaft causing it to swell and change shape and become frizzy.
Heat styling, harsh products and even friction from drying your hair can cause naturally curly hair to become even more drier. For people with straight hair the natural oils produced by their scalp travels down the hair shaft easier than it does for people with curly hair causing it to frizz.
Chemicals and harsh hair products strip the hair of its natural oils – hair colour, perms and products containing sulphates and alcohol are the main culprits.
Washing your hair in very hot water, excessive colouring or lightening of hair can also damage the surface of the hair making it rough to touch and robbing it of its shine. Depending on your hair type there is no need to wash your hair more than 2-3 times a week. Use a gentle moisturizing shampoo, rinse your hair with cool water, avoid rough towel drying and instead blot your hair with the towel.
Heat styling tools can also damage your hair so its best not to use them every day. If you do use heat styling on a frequent basis then use conditioners, oils or sprays that minimize heat damage. Use a heat protectant before using very hot tools. Hair dryers should be used with diffusers.
Frizzy hair can be treated by conditioning regularly with a leave in conditioner, hair masks, anti frizz moisturizing hair serums and smoothing sprays to control frizz.
Healthy hair starts from the inside so staying hydrated and maintaining a diet that includes healthy fats and protein will help to reduce frizz and keep your hair looking healthy and sleek.
Watch the video “Anyone can tame Frizzy Dry Hair” by READY TO GLOW.
Now you know.
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