My bruschetta is betta.

I have been terrible with posting recipes, and that is unacceptable! To make it up to you, you're all invited to my house for a meal of your choosing. Seriously, if you show up, I promise I'll cook you something in lieu of my lack of posting. Do it.  

But until you get here, I'll give you a quick recipe for some flatbread bruschetta that I made awhile back. It's a perfect party appetizer, plus it's light and won't sit in your stomach, which is perfect during these super hot summer days.

Flatbread Bruschetta:

• 1 tbsp. balsamic vinegar
• 1 tsp. olive oil (plus additional for brushing on bread)
• 1/2 tsp. salt
• 1 tbsp. fresh basil, chopped (more for garnish)
• 1 cup tomatoes, diced
• 1/4 cup red onion, diced
• 1 clove garlic, minced
• 1 green onion, diced (top dark green part only)
• 1 large piece of flatbread
• garlic salt (to taste)

Combine all veggies with balsamic, olive oil, salt, and basil and set aside. The longer the mixture sits, the more flavor it will have, so I like to make it a few hours ahead of time and leave it in the fridge to marinate.

I use this flatbread that I found at the commissary. I like it because it's super thin and comes out nice and crispy. One piece was great for two of us.

Cut it up into squares of your desired size. Place on a baking tray or foil and brush lightly with olive oil. Sprinkle with garlic salt.

Toast in toaster oven (or broil) until lightly browned and crispy.

Serve with bruschetta topping, garnish with a few fresh basil leaves, and you have one tasty snack!

I'm not sure I should be this excited about cutting potatoes.

I pretty much instantly NEED every kitchen gadget I see on the infomercials playing at 3am, because I'm positive they will make my life better. I was at the store one day and they announced a demonstration happening just a few aisles over. It was one of those things where the person takes their super sharp knife and cuts things no normal person should ever have to cut through, and then they somehow convince you that your life would be pretty terrible without their product. Well, needless to say, I bought the knives, because I don't want my life to be terrible! (To be fair, the knives work quite well, and were a great price, so I can't complain.) But, if you raised your hand at the right time during the presentation, they gave you free stuff. FREE STUFF! My favorite!

That's where this amazing spiral cutting potato tool came from. I threw it in the drawer and left it there forever before I finally figured out what the heck to do with it. But when I did, oh boy! I'm not sure if I'm just easily entertained, but I seriously think it's amazing. It makes fun curly strips, but it also makes slicing potatoes (or apples, etc.) a million times easier. So I wanted to share it with you. Take a look:

 (a special thanks to Mike who let me use an old guitar track he had recorded so I had something to play in the background!)

If you cook regularly, you know how much work and time is involved in prepping, cooking, and then cleaning up after a meal. And I don't know about you, but I am thankful for anything that makes my job easier and cuts down on the amount of time I spend in the kitchen.

So I suppose I should show you what I actually cooked right?

• 2 medium/large potatoes
• 1-2 tbsp. olive oil
• 1 tsp. rosemary
• 1 large clove garlic, minced
• 1/2 tsp. Sazon tropical
• 1/2 tsp. salt (to taste)

Preheat oven to 400°. After slicing potatoes, coat them with olive oil. Add seasonings of your choice. Place in single layer on baking pan (coat the pan with nonstick spray first if you go light on the olive oil so they don't stick).

Bake for about 20-30 minutes, turning at least once, until desired texture. Sometimes I cook them to be soft, other times I like them well done and closer to french fry texture.

We had ours with steak and snap peas. Yum!