Mushroom and Gruyere Bruschetta

INGREDIENTS

• 1 small loaf ciabatta bread or a crusty baguette or homemade baguette
• 1 clove garlic, halved
• 1 pint cremini mushrooms
• 1/4 pound Gruyere cheese, grated (a generous cup)
• 1 Tbsp Sherry (or Marsala)
• pinch of salt, if needed
• fresh thyme
• Fresh cracked black pepper

INSTRUCTIONS

1. Cut the bread in half lengthwise, so you have a large cut surface. You will not need the whole loaf, I used about a 6 inch by 6 inch piece of ciabatta. Grill the bread, cut side down, on a hot grill until it starts to get nice char marks. Rub the cut side of the garlic across the bread while it is still hot. Set aside.
2. Dust off the mushrooms with a clean dish cloth. Trim off the tips of the stems, and then thickly slice them.
3. Heat a cast iron or saute pan on medium high, and add the mushrooms and thyme leaves. Dry saute the mushrooms, stirring often so they won't stick to the pan, until they release their moisture and are softened. This will only take a couple of minutes.
4. Add the sherry and let it sizzle for just a few seconds. Stir to deglaze the pan and get up any browned bits from the bottom of the pan. Season with a pinch of salt, if needed.
5. Spoon the mushrooms and any juice onto the bread. Top with the cheese, some black pepper, and a little more fresh thyme. Broil until the cheese is melted.
6. Slice the bread into individual portions and enjoy right away.

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Chicken Nuggets

4 servings

INGREDIENTS

• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 cup dill pickle juice
• 1 1/2 cups milk, divided
• 1 cup peanut oil
• 1 large egg
• 1 1/4 cups all-purpose flour
• 1 tablespoon confectioners' sugar
• Kosher salt and freshly ground black pepper, to taste

FOR THE HONEY MUSTARD

• 1/4 cup mayonnaise
• 2 tablespoons honey
• 1 tablespoon mustard
• 2 teaspoons Dijon mustard
• 2 teaspoons freshly squeezed lemon juice

INSTRUCTIONS

• To make the honey mustard, whisk together mayonnaise, honey, mustards and lemon juice in a small bowl; set aside.
• In a large bowl, combine chicken, pickle juice and 1/2 cup milk; marinate for at least 30 minutes. Drain well.
• Heat peanut oil in a large skillet over medium high heat.
• In a large bowl, whisk together remaining 1 cup milk and egg. Stir in chicken and gently toss to combine; drain excess milk mixture.
• In a gallon size Ziploc bag or large bowl, combine chicken, flour and confectioners' sugar; season with salt and pepper, to taste.
• Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
• Serve immediately with honey mustard.

Enjoy it!

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