Carraba's Bread Dip and Bruschetta

Back when we lived in Arizona we used to enjoy going to Carraba's for Italian food.  One of the highlights was the dip they gave you with the complimentary bread; a mixture of spices covered in olive oil that you dip your bread into.  I was so excited to find this copycat recipe.  Just so you know, I put about 10 times as much of the spice mixture into the cup as you normally should because I'm greedy like that.  I also made bruschetta since we had some cute little tomatoes still in the garden I wanted to use up.  I was trying to make it like the bruschetta we had at Sundance.  I'm really, really pleased with this recipe, it was SO GOOD!!


Carraba's Bread Dip
Recipe from Mangio da Sola


Ingredients:

1 Tbsp crushed red pepper
1 Tbsp crushed black pepper
1 Tbsp dried oregano
1 Tbsp dried rosemary
1 Tbsp dried basil
1 Tbsp dried parsley
1 Tbsp minced garlic
1 tsp garlic powder
1 tsp salt


In a small container, combine all the ingredients together. Store mixture in the refrigerator until needed.

Put 1 Tbsp of mixture per person in a small saucer with raised edges. Pour extra-virgin olive oil over the mixture, and dip warm sourdough or French bread into the mixture. Be as greedy or dainty as you like (I lean more towards greedy myself).
 
 
Balsamic Bruschetta
Recipe from Allrecipes
 
Ingredients:
 
8 roma (plum) tomatoes, diced
1/3 cup chopped fresh basil
1/4 cup shredded Parmesan cheese
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 loaf French bread, sliced and toasted

Directions:

In a bowl, toss together the tomatoes, basil, Parmesan cheese, and garlic. Mix in the balsamic vinegar, olive oil, kosher salt, and pepper. Serve on toasted bread slices.

Chocolate Chip Banana Bread Muffins

Several years ago I was on a quest, a quest for a banana bread recipe without oil.  A good one.  Finally I found one I liked, and after years of tweaking I have come up with this.  I think it's pretty great and my family loves it too.  Thus, my long journey, over roads of bland tasting bread and valleys of hard as a rock muffins, is finally complete.


Chocolate Chip Banana Bread Muffins
Recipe by Kathee Clifford

Ingredients:

4 tbsp. butter, softened
1/4 cup applesauce
2 eggs
2 tbsp. milk
3/4 cup brown sugar
1 cup mashed bananas (2 to 4 medium bananas)
1 cup all purpose flour
3/4 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tbsp. ground flaxseed
1/2 cup mini chocolate chips


Directions:

Preheat oven to 350 degrees.  Beat butter, applesauce, eggs, milk and brown sugar in large bowl until smooth.  Add bananas and blend at low speed; then beat at high speed for 2 minutes.
In a seperate bowl, combine flour, baking powder, baking soda, salt and flaxseed; mix into batter.  Add chocolate chips and stir until combined. Pour batter into muffin tins.

Bake in preheated oven until toothpick inserted into center comes out clean, about 18-20 minutes.
(this can be made as a loaf also, just put it in a loaf pan and cook it for 55-60 minutes).

Cheesy Hash Brown Casserole

This is another super easy meal for me to make on days I work.  Everybody loved it!!!  It is basically what I call Mormon Potatoes (and everyone in this state morbidly calls Funeral Potatoes), with ham!


Cheesy Hash Brown Casserole
Recipe from Mommy's Kitchen


Ingredients:


1 (26 oz) bag frozen, shredded hash brown potatoes
1 (8 oz) container sour cream
1 (10.5 oz) can cream of chicken soup
1/2 cup butter, melted
onion, chopped fine (about 1/2 a small onion)(yuck, I skipped this)
1 (16 oz) package cubed ham
1 1/2 cups shredded cheddar cheese (or a bit more if you like)

Directions:

Stir all the ingredients together. Place into a lightly greased casserole dish (9 x 13 in). This is optional but you can add a bit more cheese on top if you like. Bake at 350 degrees for 45 min - 1 hour. Let cool a bit and serve.

Crock Pot Sante Fe Chicken

Since I started working part time a few days a week, I have found it makes it a lot easier on me if I put together a crock pot meal before I leave for work in the morning. It leaves me more time with the kids when we all get home in the afternoon, and makes for an easier evening overall. I am SO glad I found this recipe. It is simply delicious. I love it so much. The fact that it is low in calories and fat while high in fiber is just a lucky lucky bonus!!



Crock Pot Sante Fe Chicken
Recipe from Gina's Skinny Recipes

Ingredients:

24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste

Directions:

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice.

Meatball Stroganoff

I have had this recipe FOREVER.  I have no idea where I got it, all I know it that it rocks!!!


Meatball Stroganoff

Ingredients:

1 egg, lightly beaten
2 tbsp. ketchup
1/4 cup oats
1 tbsp. finely chopped onion
1/2 tsp. salt
1 lb. ground beef

2 cans condensed cream of mushroom soup
1 cup sour cream
1 cup milk
1 tbsp. paprika

1 tbsp. butter
1 tbsp. minced parsley
1 pkg. egg noodles (prepare according to package directions)

Directions:

Combine egg, ketchup, oats, onion and salt.   Add beef and mix well.  Shape into balls.  Bake uncovered at 400 degrees for 20 minutes.  In saucepan, combine soup, sour cream, milk and paprika.  Heat through.  Add meatballs, cover and cook until heated through.  Serve with noodles tossed with butter and parsley.