Garlic Olive Oil Bread Dip

One of my husband's favorite restaurants is Carabba's. They serve nice warm sourdough bread with this amazing bread dip that keeps you coming back for more. The last time we had spaghetti I tried to duplicate this dip. The attempt was a success and now I make it as often as we have something to dip. Last night I made it to go with Stromboli and it was excellent. For the Strombolli I just used me pizza dough recipe, made two 8 x 12 rectangles, topped it lightly with sauce and toppings, rolled it up, pinched shut and baked at 400 degrees for 20 minutes. Here's the recipe for the bread dip.

Garlic-Olive Oil Bread Dip

1/2 c. extra-virgin olive oil
1/2 tsp. sea salt
1/4 tsp. course grind black pepper (or freshly ground)
3 cloves garlic, smashed and coarsely chopped
1 tsp. Italian seasoning
1/8 - 1/4 tsp. red pepper flakes

Combine all ingredients and mix well. the longer this is allowed to set the more intense the flavor. It can be made ahead of time and stored in the refrigerator, but let it come to room temperature before serving. Serve with nice crusty bread or any Italian type bread. It is also wonderful drizzled over pizza or spaghetti.

Pacific Island Chicken

It's been quite a week here. Our new little one is growing so fast... right before our eyes. It's always amazing to watch a new baby change and grow. The days seem to be passing instantly and before I know it I take a peek at my blog here and realize it's been days since I have posted.

I have been sticking to old stand-bys mostly when it comes to dinner. The other day we had a recipe I haven't made since before I started this blog. I'm not quite sure why because we all loved it and it was really easy too. The recipe is listed below.

I also found a cool new (to me anyhow) food blog that I really enjoyed so it's been added to my list of favorite food blogs. Take a look at Cooking Is Medicine.

Pacific Island Chicken

1 1/2 lbs. chicken breasts (I have made this with boneless-skinless, bone-in or chicken tenders, all work well)
1/2 c. soy sauce
1/4 c. brown sugar
1 can pineapple chunks (including the juice)
3 cloves garlic, minced
1/2 tsp. ground ginger
1/4 c. cold water
3 Tbsp. corn starch

Place chicken in crock pot and top with soy sauce, brown sugar, pineapple chucks, garlic and ginger. Whisk corn starch into cold water then pour over all. Cook on low for 6 hours or high for 4 hours. I serve this with broccoli seasoned with salt, pepper and shallots and Jasmine rice.

Rice Pilaf

I just made a great rice pilaf in the crock pot. I posted the recipe on my crock pot blog, so check it out if you're looking for an easy and delicious side dish that won't have you standing over a hot stove. Here's the link.

Crock Pot Lasanga

We are finally getting back into the swing of things here. I didn't do much cooking the first two weeks after Serena's birth because our wonderful and generous church family blessed us with meals for dinner every night. This past week we stuck to some tried and true favorites like posole, spaghetti and lentil stew. Tonight our 7 year old, Kiah took over in the kitchen and with a very small amount of help from me, prepared her first dinner for the family. The meal was wonderful and a very happy mom and dad are much appreciative of her willingness to help in the kitchen! Here's a picture of her culinary masterpiece and the recipe :0) Great work Kiah!!



Crock Pot Lasagna

1 box farfelle ("bow tie") pasta
1 lb. ground beef, browned and drained
( season beef to taste with salt, pepper, minced onion, garlic powder and Italian seasoning)
1/2 bell pepper, diced
2 c. grated mozzarella cheese
2 jars spaghetti sauce of your choice
sliced pepperoni

Spread a small amount of pasta sauce in bottom of crock pot. Layer ingredients in crock pot in thirds as follows: pasta, sauce, meat, bell pepper, cheese. Top last layer with pepperoni. Set on low and cook 3 - 5 hours.