The Anti-Chicken Fingers Movement - Caramelized Onion and Goat Cheese Crostini

I'm making this delicious appetizer for our reunion with Zac's family Monday night.  It's pretty easy to make and so very fabulous!  It's easy to eat while chatting with family or chasing after the kiddos! 

Caramelized Onion and Goat Cheese Crostini

2 tablespoons olive or vegetable oil
2 medium sweet onions, thinly sliced (about 2 cups)
1 teaspoon salt
1 tablespoon packed brown sugar
1 tablespoon balsamic vinegar
24 slices (1/4-inch thick) French bread baguette
Nonstick cooking spray
1 package (4 oz) chèvre (goat) cheese, softened
1 package (3 oz) cream cheese, softened
1 teaspoon chopped fresh thyme or oregano leaves

1.In 12-inch nonstick skillet, heat oil over medium-high heat. Stir in onions; cook uncovered 10 minutes, stirring every 3 to 4 minutes.
2.Reduce heat to medium-low. Stir in salt, brown sugar, and vinegar. Cook 30 to 35 minutes longer, stirring every 5 minutes, until onions are deep golden brown (onions will shrink during cooking). Cool slightly.
3.Heat oven to 325°F. Place bread slices on ungreased cookie sheet; spray lightly with non-stick cooking spray. Bake 6 to 9 minutes or until crispy.
4.Meanwhile, in small bowl, combine goat cheese and cream cheese; blending until smooth; set aside.
5.Place 1 teaspoon caramelized onions onto each bread slice; top with 1 rounded teaspoon cheese mixture. Sprinkle with herbs.

The Anti-Chicken Fingers Movement ~ Pepper Steak & Rice

This meal is wonderful, it's a nice change to a plain old meat and potatoes or any simple American-food routine. The kids aren't super fond of the green peppers, but I make them eat at least one every time.

Ingredients

• 1 lb skirt steak, round steak, or sirloin sliced thinly
• 1 green bell pepper, sliced
• 1 medium yellow onion, sliced
• 1 cup cornstarch
• 3- TBL Olive Oil
• 1/4 cup soy sauce
• 1 can beef broth
• salt and pepper to taste
• Whole Grain Rice or potatoes (mashed) to serve the meal over
• Lightly coat steak with cornstarch. Shake off any excess. Saute in medium high pan with about 3 Tbsp of oil, till brown. Remove from pan and place aside.

Using the same pan, add about 3 Tbs of olive oil and saute the green pepper and onion. Add salt and pepper to taste. Saute to desired doneness.

Return meat to the pan and turn heat to high. Add soy sauce and 1/2 or 1 can of beef broth. Turn heat down and taste. You may have to adjust the salt content due to the soy sauce and broth. Add salt and pepper to taste.

Make a corn starch slurry in a separate dish, by adding about 2 Tbsp of cornstarch with 3/4 cup of very cold water. It should be a thick, but liquid, consistency. Add the slurry to the pan to thicken the sauce. Add slowly, as you don’t want it too thick!

Serve over mashed potatoes, or rice (I served w/white rice as I had some leftover from a previous recipe, but have also made w/brown - which I prefer)

~Happy Eating Friends! ~ Trina