Thursday, August 29, 2013

Bruschetta Feta Dip

The first time my cousins, Kimmie and Stratton, came to Sunday dinner was the predecessor to the first Monday in quite some time I was close to calling in sick to work due to the party flu.  I think our Sunday dinner that night lasted somewhere along the lines of 4 to 5 hours.  

We poured some wine and caught up on family stories, we opened another bottle and told funny tales about what we have all gotten into in the time we haven't seen each other as often as we would like, we broke into the boxed wine, poured it into a decanter and called it classy while at the same time laughing so hard it made our sides hurt.

Since this first epic Sunday dinner together we knew we would have to be getting together far more than the occasional family gathering.  Since then we have had dinner, drinks, and hours upon hours of cocktails, stories, wine and entertainment.

When we recently had dinner together this summer Kimmie made this most amazing dip.  When I say amazing what I really mean is in between shoveling it into my mouth all the while begging her for he recipe not stopping to swallow and ask like a civilized human being.

It was so incredibly fantastic that I literally could not wait to make it for the rest of the family.  I used to claim that I wasn't a huge feta fan....well I don't care what you think you do or do not will LOVE this dip!

Bruschetta Feta Dip

8 oz. low fat cream cheese
4 oz. low fat flavored feta
Italian Seasoning
2 tablespoons of fat free plain yogurt
1 large, ripe tomato chopped and seasoned with salt and pepper
1 tablespoons extra virgin olive oil
1/2 tablespoon balsamic vinegar
Basil (torn into small pieces, about a handful)
Salt and Pepper

Mix the feta, cream cheese, and yogurt in the food processor. 
Add Italian seasoning to taste and spread along the bottom of a serving dish. Mix the tomatoes with the olive oil and vinegar and toss evenly over the cream cheese mixture. 
Top with the shredded basil and salt and pepper . 
Serve with whole wheat crackers or pieces of fresh hearty bread.
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Thursday, August 22, 2013

Rosemary and Sea Salt Fingerling Potatoes

One of my favorite things to do in the kitchen is to bring the savory goodness of my herb garden into 
cooking.  When I came across several ideas on Pinterest I thought it only made sense to add a few of my favorite flavors together and call it a side!

That is how this recipe came to fruition.  To call it a recipe seems a bit of an overstatement as it is almost too simply to even be called a recipe.  

But this is my blog so I will do what I want and I want to call it a recipe!  So there!

It is truly a wonderful way to dress up the typical roasted potatoes while bringing the freshness of the herb garden to the dinner table!

Rosemary and Sea Salt Fingerling Potatoes
3 sprigs fresh rosemary
sea salt, to taste
olive oil

Toss the potatoes with the olive oil, minced rosemary and sea salt.  I like things on the saltier side so I add a couple tablespoons but that is completely a matter of taste.
Bake at 400 degrees for 30 minutes or until fork tender.  Serve immediately.

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Thursday, August 1, 2013

Herbed Croutons

For years I have seen recipes that teach a person how to take leftovers and turn them into beautiful, delicious meals.  I feel some have gone so far as to take spaghetti and turning it into a filet dinner....I don't get did they do that?

Since I am also not really a big eater of leftovers, the whole idea sort of blew my mind.

But what is it they say?  Necessity is the mother of invention.  So when I found myself with an enormous amount of leftover bread from a family dinner (evidently I had thought everyone was going to eat their very own loaf by the amount I had purchased) I thought I would give one of these miraculous "turn your leftovers into dinner" recipes.

Of course, I had to start small, so I went with croutons....who doesn't like croutons?  Well when they are made like this the answer is one!

Herbed Croutons
1 loaf French bread
1/2 cup extra virgin olive oil
2 tablespoons onion powder
1 tablespoon garlic powder
1 teaspoon ground thyme
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon basil
2 tablespoons parmesan cheese (optional)

Cut bread into 1/4 inch cubes.
 Combine all ingredients in large bowl.
Toss well.

Place on a single layer on a baking sheet.  Bake at 350°F until crispy.
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