I’ve always enjoyed dipping oils in restaurants but had never tried my own version. This was very good; I gently toasted the garlic to bring out a more flavor and used some fresh rosemary too. We had this with a crusty baguette and some fresh steamed broccoli. I actually dipped some of the broccoli in too and it was oh so delicious!
1/4 cup extra virgin olive oil
3 cloves garlic
1/2 tsp rosemary
1/2 tsp salt
1/8 tsp cayenne pepper
1/4 tsp black pepper
1 Tbs balsamic vinegar
1 Tbs rice vinegar
Heat small skillet over medium heat. Add minced garlic and 1 Tbs olive oil. Cook until garlic is very lightly toasted; add rosemary, remove from heat, then stir in remaining oil and the rest of the ingredients. Serve with bread for dipping.
I must have dressing with turkey; it’s a must in my opinion. I like my moms best but this came out pretty good. Here is a link to my turkey recipe and the citrus rub.
1 pound breakfast sausage
1/2 cup onion – diced
1 1/2 cup celery – sliced
2 Tbs dried sage leaf
1/2 tsp marjoram
1/2 tsp thyme
1/2 tsp garlic
4 cups chicken or turkey stock
2 pounds bread
salt and pepper to taste
Cook sausage, onion, and celery until veggies are tender and sausage is cooked through. Add sage, marjoram, thyme, garlic, and stock; bring to a simmer.
Tear bread into small pieces. I like to test my sausage and stock to see if it needs any salt or pepper by dunking a piece of bread into it and tasting. Depending on the sausage and stock used you may need to zip up the flavors a bit. Once flavors are right pour stock and sausage mixture over torn bread; stir. Pour into oiled casserole and bake for 20 minutes until browned and heated through. If making and chilling ahead allow 30 – 40 minute for baking.
Charles made some homemade bread yesterday; but that’s another post for another day. Today I took a couple of slices of the awesome wheat bread he made and decided to bake an egg into the center like I’d seen in a recent magazine; any kind of bread will do. Super yummy! Easy to do too; it took about 12 minutes cook time but not much fussing.
salt and pepper
Take each slice of bread and cut a hole in the center with a drinking glass or a 2 or 2 1/2 inch cookie cutter. Butter each side and place bread in a 375 degree oven for about 6 minutes.
Remove from oven and flip over bread. Crack an egg into each hole and bake an additional 6 minutes or until bread is toasty and egg is set to your liking; mine had a slightly soft yolk but not too runny.
I thought I’d try a different twist on my cream cheese dip tonight. I decided to go with a southwestern flair; cilantro, lime, and jalapeno just sounded tasty. The sweetness of the red pepper and the tartness of the lime worked very well with this spicy combination. I don’t think I would change a thing. I couldn’t decide if bread or tortilla chips would be better; I tried both but enjoyed the crusty toasted baguette the best. This can be made ahead and baked just before serving. It also reheats very well should you be lucky enough to have leftovers!
Southwestern Cream Cheese Dip
1 8 o.z. package cream cheese
1/4 cup sour cream
2 Tbs mayonnaise
1/4 cup sweet red pepper ~ diced
1/4 cup jalapeno ~ diced ~ I used 1 large jalapeno
2 Tbs green onion ~ thinly sliced
1/2 tsp lime zest
juice of 1/2 lime
1 tsp chili powder
3/4 cup cheddar cheese ~ shredded
1 tsp cilantro ~ chopped
Allow cream cheese to soften at room temperature for about an hour. Mix in sour cream and mayo until fully incorporated. Add pepper, jalapeno, onion, lime zest and juice, chili powder, 1/2 cup of cheddar, and cilantro. Spread into small buttered baking dish or pie pan. Top with remaining cheddar cheese.
Bake at 350 degrees for about 30 – 40 minutes until hot and bubbly.
This is my favorite banana bread recipe. It makes just one little loaf ~ I use the disposable mini loaf pan that measure about 5 1/2 X 3 X 2. It’s not too sweet and the addition of chocolate chips and pecans is optional; we just happen to like it this way. I sometimes make several loaves when I have lots of bananas; this freezes beautifully. This is especially great to make if the oven is already going and that lonely banana in the corner is threatening to draw fruit flies!
Mini Banana Bread
3 Tbs butter
1/3 cup sugar
1/4 tsp vanilla extract
2/3 cup flour
1/4 tsp baking soda
1 ripe banana
1/8 cup mini chocolate chips
1/8 cup chopped pecans
Cream together butter and sugar. Add egg and vanilla to creamed mixture. Stir together flour and baking soda and add to creamed mixture. Thinly slice banana and stir into batter. Gently fold in chocolate chips and pecans.
Pour into greased mini loaf pan. Bake at 325 degrees for about 50 minutes. Allow to cool for 5 – 10 minutes; remove from pan and cool completely on wire rack.
We had a craving for some beer cheese today. Not being a huge beer fan it’s tricky sometimes to find the right combination; Charles on the other hand enjoys beer so I left that choice to him. I figure the dip can only be as good as the beer and cheese you put in. Anyway Charles found a great combination today.
Guinness and Gruyère Beer Cheese
8 o.z. cream cheese
2 cloves finely minced garlic (we used our zester; a garlic press should work too)
6 o.z. Gruyère
8 o.z. extra sharp Cheddar
1 cup Guinness Extra Stout
1/2 tsp crushed red pepper
1/4 tsp cayenne
1/2 tsp paprika
1/4 tsp black pepper
We started with the Guinness and cream cheese in our pot heating over medium low heat; next add the seasonings and begin adding cheeses a little at a time melting completely before adding more cheese; stirring constantly. You could do this in a crock pot or a double boiler to be on the safer side ~ just be sure to stir constantly if using direct heat and work with a low heat setting.
Pumpernickel bread was fantastic contrast with this dip. Choose your favorite bread and enjoy ~ Kimberly