Here are a few of our family favorites. Tonight we had a real sit-down family meal for the first time in two weeks. It was very nice, something I miss a lot when Scotty is out of town for work. I made some of his favorites tonight and I tried a new chicken recipe which didn't end up getting very good reviews from the family, "It's okay" doesn't really make the recipe files.
Tomato Focaccia Bread
This is a 5 star recipe I hounded my husbands co-worker for for months.
Worth begging for... :-)
Tomato Focaccia Bread
This is a 5 star recipe I hounded my husbands co-worker for for months.
Worth begging for... :-)
1 loaf frozen bread dough (such as Rhodes)
2 cups shredded mozzarella cheese
2 Tbsp. finely chopped fresh basil
1/4 cup Parmesan cheese, grated or shredded
1/3 cup mayonnaise
2 cloves garlic, pressed or minced
4-6 roma tomatoes (or 2 very large roma tomatoes)
Thaw bread dough in an oiled 13 x 9-inch pan for about 4 hours. Cover with a piece of saran wrap sprayed with nonstick cooking spray.
2 cups shredded mozzarella cheese
2 Tbsp. finely chopped fresh basil
1/4 cup Parmesan cheese, grated or shredded
1/3 cup mayonnaise
2 cloves garlic, pressed or minced
4-6 roma tomatoes (or 2 very large roma tomatoes)
Thaw bread dough in an oiled 13 x 9-inch pan for about 4 hours. Cover with a piece of saran wrap sprayed with nonstick cooking spray.
Preheat oven to 375 degrees. Press the dough dough down, spreading to cover the bottom of the 13 x 9-inch pan. Sprinkle dough with 1 cup of the shredded mozzarella cheese. Slice tomatoes and place on top of the cheese.
In a small bowl combine 1 cup shredded mozzarella cheese, basil, Parmesan cheese, mayonnaise, and garlic. Top each tomato slice with a rounded teaspoonful of the mayonnaise/cheese mixture.
Bake at 375 degrees for 20 minutes or until cheese is bubbly and starts to brown slightly. Let sit a few minutes before slicing. I store leftovers in the fridge and reheat in the microwave. They never make it past breakfast.
In a small bowl combine 1 cup shredded mozzarella cheese, basil, Parmesan cheese, mayonnaise, and garlic. Top each tomato slice with a rounded teaspoonful of the mayonnaise/cheese mixture.
Bake at 375 degrees for 20 minutes or until cheese is bubbly and starts to brown slightly. Let sit a few minutes before slicing. I store leftovers in the fridge and reheat in the microwave. They never make it past breakfast.
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Wedge Salad
One of our favorites.
1 head of iceberg lettuce
1 roma tomato, diced small
1/4 cup chopped bacon
1/4 cup chopped green onion
1/2 cup blue cheese
desired amount of blue cheese dressing (our favorite is Marie's Original)
Cut lettuce head in half or quarters (depending on the size of the salad you want. Pour desired amount of blue cheese dressing on top and sprinkle with tomato, bacon, green onion and blue cheese. YUM!
_____________________1 roma tomato, diced small
1/4 cup chopped bacon
1/4 cup chopped green onion
1/2 cup blue cheese
desired amount of blue cheese dressing (our favorite is Marie's Original)
Cut lettuce head in half or quarters (depending on the size of the salad you want. Pour desired amount of blue cheese dressing on top and sprinkle with tomato, bacon, green onion and blue cheese. YUM!
Oven Rice Pilaf
My friend Miho brought us dinner one night and this casserole was a huge hit with the family!
2 cups rice (not instant)
2/3 CUBE butter
5 cups water
3 Knorr chicken bullion cubes (the large size 1 cube=2 cups broth)
1 & 1/2 cups chopped celery
1 & 1/2 cups chopped carrots
1 yellow onion, chopped
1 c. slivered almonds
Brown rice in the butter in a medium saucepan (holds 6+ cups). Place rice in a 13 x 9-inch casserole dish that has been sprayed with cooking spray. In the same saucepan heat up 5 cups water and the bullion cubes to a boiling point. Pour into the pan with the rice. Cover tightly with aluminum foil and bake at 375 degree oven for 30 minutes.
Take the pan out of the oven, add vegetables and almonds. Stir to mix well with a fork. Return to oven for another 30 minutes.
2/3 CUBE butter
5 cups water
3 Knorr chicken bullion cubes (the large size 1 cube=2 cups broth)
1 & 1/2 cups chopped celery
1 & 1/2 cups chopped carrots
1 yellow onion, chopped
1 c. slivered almonds
Brown rice in the butter in a medium saucepan (holds 6+ cups). Place rice in a 13 x 9-inch casserole dish that has been sprayed with cooking spray. In the same saucepan heat up 5 cups water and the bullion cubes to a boiling point. Pour into the pan with the rice. Cover tightly with aluminum foil and bake at 375 degree oven for 30 minutes.
Take the pan out of the oven, add vegetables and almonds. Stir to mix well with a fork. Return to oven for another 30 minutes.
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