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Rosemary Flatbreads

8 Dec

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My dear friend, Keri Brennan, passed this recipe my way. And it was perfect timing as I was headed to a family dinner and wanted to bring some things. These lil flatbreads would be the perfect thing to bring.

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They require some yeast – but don’t let that keep you from trying. It’s so easy to throw these together.

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You just need a little bit of time to allow the dough to proof and rise.

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You can also toss in any herbs/seasonings you like. They are so versatile!

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They were delicious! I think next time I wouldn’t add as much sea salt to the tops of them – they were a bit salty. But they tasted great and made a great accompaniment to our meal!

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Rosemary Flatbreads

Ingredients:

  • 1 cup warm water (about 110 F/43 C)
  • 1 teaspoon (2 ¾ gm) active dry yeast
  • 3 cups (15 oz) all-purpose (plain) flour, plus more for rolling
  • 3 tablespoons of extra virgin olive oil
  • 1 tsp coarse salt
  • 1 teaspoon sugar
  • 1 large egg whisked with 1 tablespoon water, for egg wash
  • sea salt, for sprinkling
  • 1/4 cup (¼ oz) fresh rosemary or thyme ( I used minced rosemary)
  • (homemade seasoned salt made by combining dried homegrown herbs with sea salt)

Directions:

Place the water in a medium sized bowl and sprinkle the yeast on top. Let stand until the yeast is foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until a dough forms. Add the minced rosemary.

Turn out dough onto a lightly floured surface and knead until smooth, about 2 minutes. Use as much flour as necessary so it is not a sticky dough. Place in a lightly oiled bowl and roll the dough around in the bowl so that it is also lightly oiled on the surface all over. Cover with saran wrap. Let stand in a warm place until it doubles in volume, about 1 hour.

Preheat oven to moderate 350°F. Divide dough into 16 equal portions and cover with plastic wrap. Roll out each piece to approximately 4″x10″ (or however small/large you like) on a lightly floured surface.

Transfer to a parchment lined baking sheet. Brush with the egg mixture and sprinkle with sea salt and herbs (or homemade seasoned salt.)

Bake, rotating sheet halfway through baking, until crisp and golden, 18-22 minutes. Let cool on the baking sheet then transfer to a wire rack to cool completely.

Storage and Freezing Instructions/Tips: Store in an airtight container at room temperature for up to 1 month. Prolong the freshness by freezing for up to 3 months.

Rosemary Lemon Shortbread Cookies

13 Oct

I came across this recipe in People Magazine. I know it sounds crazy, but sometimes you can really get some good recipes from People Magazine.

Every once in a while, I try one out and see what happens.

This is a keeper!!!

It tastes so elegant and gourmet. I love how you can see the lemon and the rosemary in the dough.

All I had at the time were star cookie cutters (and xmas stuff but that wouldnt have been right!).

And apparently I didnt have many sprinkle options either 🙂

These cookies are SO good! They are a fabulous twist on plain sugar cookies or rollout cookies. Definitely recommend!!!

Rosemary Lemon Shortbread Cookies

Ingredients:

  • 2 sticks unsalted butter, softened
  • ¾ cup sugar
  • 1 tblsp grated lemon zest
  • 1 tblsp chopped fresh rosemary
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 3 cups flour

Directions:

In a mixer bowl, beat butter and sugar on medium speed for 3 minutes. Add zest, rosemary, egg, vanilla, and salt and mix for 1 minute. Scrape down bowl. At low speed, add flour and mix just until combined; do not overmix.

Roll dough out between two large sheets of parchment paper to ¼ inch thickness. Chill dough for 30 minutes.

Preheat oven to 350°.

Roll dough out on clean surface and cut out using your favorite cookie cutter. Place onto baking sheet. Top with sprinkles and bake for 16-18 minutes or until edges are golden.

Garlic Dill Pickles

31 Aug

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My friend, Matt Smith, posts some great pics and recipes of yummy dishes he makes from time to time. Earlier this summer he posted a pic of a giant vat of pickles that he had just made. And all of a sudden it dawned on me – I desperately want to make pickles.

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He graciously gave me the recipe he used. As soon as I saw it, I knew this was the perfect pickle recipe. IMG_1497

It had all the ingredients I love in a pickle – jalapenos, garlic, dill, and some sugar. Cucumbers are flooding the farmers market at this time of year – everyone is practically giving them away. And I have a ton of jalapenos in my lil garden 🙂

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The hardest part to this recipe? Waiting for the pickles to marinate for a week…..It takes SO much patience. Every time I opened the fridge, those pickles were staring at me – daring me to take a taste. Look at them….mocking me.

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But I resisted. And my hard work paid off. These pickles are incredible. They might not be for everyone – so you might want to tweak the recipe. Tweak away, friends! These pickles are tart and have a definite vinegar flavor. They mellow over time.

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I highly recommend draining all of the spices/seeds/dill/peppercorns out of the liquid when the week is up. That way they don’t continue pickling while you eat them (and you don’t reach into the vat and pull out a strand of dill or random spice).

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Garlic Dill Pickles

Ingredients:

  • 3.5-4 pounds of pickling cucumbers (the lil guys)
  • ¼ cup chopped garlic
  • 2 jalapeno peppers, thinly sliced (seeds and all)
  • ½ cup chopped fresh dill
  • 4 cups white vinegar
  • 2 cups water
  • 6 tblsp kosher salt
  • ½ cup sugar (I used a lil less)
  • 5 heaping tblsp pickling spices
  • 2 tblsp mustard seeds
  • 2 tblsp black peppercorns

Directions:  

Make sure you prepare a large container – at least a 3.5 quart container – to hold your pickles.

Combine the remaining ingredients in a large saucepan and bring to a boil over high heat. Pull the pan off the stove and let the mixture cool down while you slice your cukes.

Prepare garlic, jalapenos, and dill. Slice your cucumbers into ½ inch-thick rounds – you can slice thinner if you like as well. Put them in your container along with the dill, garlic, and jalapenos and mix well.

Pour the mixture over your other ingredients and make sure everything is all mixed around and ingredients are distributed. Cool to room temperature and cover.

Here comes the hardest part: put them in the fridge and don’t touch them for a week unless you are going to shake them up a bit.

This recipe makes a TON of pickles and they keep for weeks!

 

Roasted Red Pepper Dip

29 Jul

I am often looking for good and healthy dips. I feel like I might have played out some of my white bean dips – I was looking for something new for Sunday Family Poolday 2 weekends ago. I stumbled onto this keeper. It was so good, I made it this past weekend AGAIN for Family Birthday Extravaganza Part Deux (with frozen ryes included)!!

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It was from a Good Housekeeping magazine. I saw it on a random beauty page (7 years to stay younger). But it was FOUR ingredients. How could I resist? Plus it sounded really good! Annnnnnd all the ingredients are heart-healthy – BONUS!

Boy was I right. I think my sister-in-law and I single-handedly took down this bowl of dip in about 30 minutes or less. It was amazing.

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I doubled the recipe – and I tasted it when adding the vinegar and cumin. I added a smidge more of both – but that was just to my liking. This dip is a GREAT fun appetizer to bring to a get-together because it travels well (doesn’t need refrigeration) and tastes great! AND most importantly, you can make this dip in literally 3 minutes. Time yourself and let me know how long it takes you!

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Roasted Red Pepper Dip

Ingredients:

  • 1 10-ounce jar roasted red peppers, drained
  • ¼ cup walnuts
  • ½ tsp cumin
  • 1 Tblsp balsamic vinegar

Directions:

In a food processor or blender, combine all ingredients. Serve with veggies or pita chips!

Sweet Ham and Swiss Sliders

28 Apr

I have seen this recipe on a COUPLE blogs and cooking sites that I follow. It always sounded intriguing. I noticed I had 3 versions of it bookmarked to try and was just waiting for the perfect time to try it.

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When is a better time to try something like this than for the SUPERBOWL!!!! My brother Marty decided to have a family Superbowl party where everyone brought heavy apps and desserts. This was the perfect thing to bring in order to see if it was a keeper or not.

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Let me just tell you. This thing could NOT be easier to make. You buy ham and cheese, put it on little sliders or dinner rolls, pour the sauce over top, and bake! I mean, come on!!!!

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And look at how amazing the finished product looks – golden and juicy and delicious. My brother even pretends to salivate over a plate of them….while my other brothers and mom look on in the background.

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Sweet Ham and Swiss Sliders

Ingredients

  • 16 White Dinner Style Rolls, cut in half
  • 24 slices Honey Ham
  • 16 slices Swiss Cheese
  • 1/4 C Mayonnaise
  • 1 1/2 Tbsp Dijon Mustard
  • 8 Tbsp butter, melted
  • 1 tsp onion powder
  • 1/2 tsp Worcestershire Sauce
  • 1 Tbsp poppy seeds
  • 1/4 C brown sugar

Directions:

  1. Preheat oven to 400°
  2. On a rimmed baking sheet place bottom half of dinner rolls and top with 1 1/2 slices of ham and 1 slice of swiss cheese. Spread about 1 tsp of mayonnaise on each top-half of roll and place on top of ham and cheese. You want the rolls to be snug together, kissing just a bit (hee hee) so the sauce can soak up into all of the nooks and crannies.
  3. In a small bowl combine the mustard, melted butter, onion powder, Worcestershire sauce, poppy seeds, and brown sugar. Mix until combined and evenly pour over the assembled rolls. Cover with foil and refrigerate until ready to bake.
  4. Bake covered with foil for 10 minutes, remove the foil and bake for an additional 5-10 minutes or until the tops are browned, and cheese is good and melted.
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