Herb Focaccia Bread

 

I love leftover night because it means no cooking for me, but sometimes I like to spruce up leftovers with some fresh bread or a yummy salad.  Yesterday I made this to have with some leftover lasagna and it made for a great meal.  Also, I love to make grilled cheese sandwiches out of this bread once it's a day or two old.

I have been making this bread for a few months and always enjoy it.  In the winter I use all dry herbs, but yesterday I used fresh rosemary and thyme.  I didn't measure, but I think I probably went a bit crazy and put in more fresh rosemary than the recipe calls for.  I love how flavorful it was.  Another great thing about this bread--it's just plain fun to be able to poke your fingertips all over some dough.  My 2-year old would definitely agree! 

Herb Focaccia Bread
Note: I've used different combinations of all-purpose flour, bread flour and white whole wheat flour in this bread and it's always been delicious. 
Ingredients:
1 cup all-purpose flour or bread flour
1 3/4 cups white whole wheat flour
1 teaspoon salt
1 teaspoon sugar
2 teaspoons instant yeast
2 large cloves garlic, finely minced
3/4 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
1/2 teaspoon dried thyme or 1 1/2 teaspoons fresh thyme, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 tablespoon olive oil, plus more to brush on top
1 cup warm water
Coarse salt

Directions:
1. In a large bowl (or stand mixer), mix the flour, salt, sugar and yeast.  Mix in the garlic and herbs.  Pour in the olive oil and water and mix until the dough comes together.  Knead for about 6-8 minutes, until smooth and elastic.  If the dough is too stiff, add additional tablespoons of water as needed to make a soft and pliable dough. 

2. Cover the bowl with lightly greased plastic wrap and let the dough rise for 30 minutes, until it is puffy.  Deflate dough and let rest for 5 minutes. 

3. Preheat oven to 425 degrees F.  Lightly grease a baking sheet or line it with a silicone baking mat.  Spread the dough with your hands into an 8x10-inch rectangle.  Use your fingertips to make indentations all over the dough.  Lightly brush the dough's surface with olive oil and bake for 15 to 20 minutes, until golden brown.

4. Immediately after removing from oven, lightly brush with olive oil again and sprinkle coarse salt over the surface of the bread.  Tear or slice into pieces and serve.

Source: slightly adapted from melskitchencafe.com

Creamy Lemon Pie

I recently had this lovely lemon dessert at a church activity.  It was served in individual plastic cups, each garnished with half a strawberry and some blueberries.  It was a wonderful cool and tangy summer dessert.  I particularly love the strawberry/lemon combination.

When my friend sent me the recipe I was happy to find out how easy this is to make.  Next time I make this I plan to make the crust in the food processor, give it a quick rinse/dry and then whip up the filling in it as well.  This dessert packs quite a flavorful punch with minimal effort--perfect for hot summer days.

Creamy Lemon Pie
Note: This can also be made in individual cups or dishes.  In this case the graham cracker crust can just be pressed into the individual dishes and refrigerated (without baking).
Ingredients:
For the crust:
9 whole graham crackers
5 tablespoons butter, melted
3 tablespoons sugar

For the filling:
8 oz. cream cheese, softened
1/3 cup fresh-squeezed lemon juice
14 oz. sweetened condensed milk
1 teaspoon vanilla
Fresh berries for garnish (optional)

Directions:
1. Preheat oven to 350 degrees.  In a food processor or blender crush the graham crackers until finely ground.  Mix in the sugar and butter.  Press mixture into the bottom and up sides of a pie plate.  Bake for 8-10 minutes, until mixture appears dry and is beginning to brown.  Cool completely.

2. In a blender, food processor, or with a mixer combine the cream cheese, lemon juice, sweetened condensed milk and vanilla.  Mix until smooth.  Spread in cooled graham cracker crust.  Chill until set.  Garnish with fresh berries as desired.

Source: crust slightly adapted from melskitchencafe.com, filling from my friend, Julie

Spring Mix Salad with Strawberries, Grapes, and Almonds

A friend recently brought us dinner and along with some other amazing food, she brought this delicious salad.  It's taken me a long time to realize that salad doesn't just have to consist of some obligatory vegetables to eat with my dinner.  With a little variety, salad can be something to really look forward to.  There are no particularly unusual ingredients in this salad, but I love the combination of greens, sweet fruit, crunchy toasted almonds and parmesan cheese. 

 

Spring Mix Salad with Strawberries, Grapes and Almonds

Note: I used my vegetable peeler to coarsely grate the cheese off a wedge of parmesan.  Also, I think this salad would also be delicious if made with all baby spinach instead of the spinach/spring mix.

Ingredients:

5-6 oz. spinach and spring mix

1/2 lb strawberries, sliced

1 cup halved grapes

1/4 cup coarsely grated parmesan cheese

1/3 cup sliced or slivered almonds

Poppyseed dressing

 

Directions:

1. Place the almonds in a small skillet and toast over medium heat, stirring occasionally until they are light golden brown.  Cool completely.

 

2. Combine all the salad ingredients except for the dressing.  Just before serving drizzle with poppyseed dressing.

 

Source: slightly adapted from my friend, Kate

 

Greek Feta and Pepper Dip

A friend brought this dip to a Christmas party once and it was so unique and tasty.  I think it would be great served along with hummus on an appetizer tray.  This dip has three main ingredients, and if you aren't a fan of any one (or all three!) of those flavors, you probably will not like this dip!  If you are a fan of feta, cream cheese and banana peppers, you will probably enjoy the variety this dip adds to a vegetable/cracker tray.

Greek Feta and Pepper Dip
Ingredients:
4 oz. cream cheese, softened
4 oz. crumbled feta cheese, softened
1-2 teaspoon olive oil
1/4 cup chopped mild banana pepper rings (or more to taste)

Directions:
1. Mix cream cheese and feta cheese together.  Add olive oil and mix together until desired consistency is reached. 

2. Add chopped banana peppers and mix into cheese mixture.  Serve with bread, crackers or chopped vegetables.

Source: from my friend, Shari

Creamy Berry Pecan Salad

I love summer BBQs, and it's the sides that I most look forward to--watermelon, sweet corn on the cob, creamy salads, crunchy salads, pasta salads, etc.  I don't think I could ever have a summer with too many salads.

At a recent church potluck BBQ a friend brought a creamy strawberry salad.  It was quite tasty and a nice contrast to the other sides.  I asked her what was in it and it turns out she just mixed a carton of Cool Whip Cream Cheese Frosting with sliced strawberries.  What a smart idea!  I decided to try a homemade version of the cream and decided to add blueberries and pecans.  While this most definitely is not a health salad, it's a tasty way to indulge in summer berries.

Creamy Berry Pecan Salad
Note: I thought the berries/cream ratio in the salad pictured above was off.  In the recipe I decided to cut the cream ingredients in half so next time I make this there will be more berries to go along with the cream.
Ingredients:
4 oz. cream cheese, softened
1/4-1/2 cup powdered sugar, to taste
1/2 teaspoon vanilla
3/4 cup heavy whipping cream
2 cups sliced strawberries
1 1/2 cups blueberries
1/2 cup chopped pecans, plus more for sprinkling on top

Directions:
1. Beat together the cream cheese, powdered sugar and vanilla until smooth. 

2. Add the cream and whip until thick and fluffy, 3-4 minutes.  Gently stir in the berries and pecans.  Garnish with additional berries and pecans, if desired.

Source: inspired by a salad made by my friend, Kristen, cream mixture from melskitchencafe.com