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Fresh Garlic and Herb Dipping Oil

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Fresh Garlic and Herb Dipping Oil

This is by far my favorite herb dipping oil. My husband and I are regulars at a family owned Italian restaurant that serves the best garlic and herb dipping oil for their homemade bread. I’ve asked for the recipe to no avail, so it was time to come home and experiment a bit. I just had to include this recipe, as a main stay aside Italian dishes, at home.

As with all recipes, make sure you use the highest quality and freshest ingredients you can find. The cost of fresh herbs can be greatly minimized by growing your own. When you need to add a new herb to your collection, consider buying a small potted plant, rather than the cut fresh herbs. And best of all, when you only have to go outside your back door or your kitchen window sill, the chance is high that you will reach for those fresh herbs more often.

 

Fresh Garlic and Herb Dipping Oil
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5 from 1 vote

Fresh Garlic and Herb Dipping Oil

Fresh Garlic and Herb Bread Dipping Oil
Prep Time5 mins
Cook Time2 hrs
Total Time2 hrs 5 mins
Course: Dips &amp, Sauces
Cuisine: Italian
Servings: 4
Author: Patti from CooksRecipeCollection.com

Ingredients

  • 1 clove garlic finely chopped
  • 1 teaspoon fresh basil finely chopped
  • 1 teaspoon fresh oregano finely chopped
  • 1/2 teaspoon fresh rosemary finely chopped
  • Salt to taste
  • Freshly ground pepper to taste
  • Olive Oil

Instructions

  • Chop garlic and herbs, add salt and freshly ground pepper.
  • Add about 2 tablespoons of olive oil to herb mixture and combine. This will give you an herb paste consistency. Cover and let flavors mingle for at least 2 hours.
  • Place herb mixture in shallow dish and pour more olive oil over the mixture.
  • Serve with warm bread.

 

Healthy Vegetable Soup Recipe

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You’ll love this Healthy Vegetable Soup Recipe. It’s quick and easy to make and filled with a rainbow of healthy veggies. This vegetable soup makes a tasty and filling lunch or a healthy addition to any family dinner.

Healthy Vegetable Soup

I’ve always loved soup and this healthy vegetable soup recipe makes it guilt free. Not only are you adding a variety of brightly colored vegetables to your diet, it’s also a low-calorie alternative, thanks to the broth base. You’ll feel good about both eating this healthy vegetable soup and serving it to your family.

This recipe makes a large batch of soup, which reheats well. I love making this soup when I have a busy week ahead. It’s nice to know I have a healthy meal to heat up quickly for a week of lunches.

Try these other Soup Recipes:

Recommended for this recipe:

Healthy Vegetable Soup
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Healthy Vegetable Soup

This Healthy Vegetable Soup Recipe is quick and easy to make and filled with a rainbow of healthy veggies.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Soups
Cuisine: American
Servings: 12
Author: Patti from CooksRecipeCollection.com

Ingredients

  • olive oil cooking spray
  • 1 cup arrots sliced
  • 1 onion diced
  • 3 cloves garlic minced
  • 6 cups fat free chicken broth (or broth of your choice)
  • 1 head Napa cabbage chopped
  • 6 ounces fresh spinach chopped
  • 1 can whole tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt (or to taste)
  • 2 zucchini diced

Instructions

  • Spray a large saucepan with olive oil cooking spray, and warm over medium heat.
  • Saute onion, garlic and carrots until they are soft, about 5 minutes.
  • Add broth, cabbage, spinach, tomatoes, basil, oregano and salt to the onion mixture and bring to a boil.
  • Reduce the heat and simmer, covered for about 15 minutes.
  • Add zucchini and cook an additional 5 minutes.
  • Serve warm.

Homemade 100% Whole Wheat Flour Tortillas

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Whole Wheat Flour Tortillas

 

When my local grocery store stopped selling our favorite whole grain flour tortillas, I knew it was time to go homemade! These whole wheat flour tortillas are not only easy to make (even easier with the help of my Kitchen Aid mixer with a dough hook), but also soft and delicious. These are so much better than the store bought ones, and as my husband says, cooking them makes the whole house smell so good.

 

I typically make these each week and we don’t have any problem finishing a batch of them for our favorite Mexican meals of quesadillas and burritos. If you have any left overs they refrigerate and freeze well in a zip top bag.

 

Although it isn’t required, I would recommend a tortilla press. They are inexpensive and it does make the process easier and the tortillas a more consistent size and shape.

 

Whole Wheat Flour Tortillas
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Homemade 100% Whole Wheat Flour Tortillas

These whole wheat flour tortillas are not only easy to make (even easier with the help of my Kitchen Aid mixer with a dough hook), but also soft and delicious.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Bread
Cuisine: Mexican
Servings: 11
Author: Patti

Ingredients

  • 3 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 1/2 cups hot water add slowly, you may not need all of this water

Instructions

  • In a Kitchen Aid Mixer with a dough hook (or a food processor), combine dry ingredients, mix to combine.
  • Add olive oil and mix again.
  • Add water slowly, while mixer running slowly (level 2), until you have a thick pie dough consistency.
  • Cut into 11 even pieces and roll into balls.
  • Heat a heavy skillet on medium heat. (I use a Le Creuset cast iron skillet)
  • Let balls of dough sit on counter a few minutes, covered, while pan heats.
  • Use a tortilla press to press each ball into an 8" tortilla (or roll out with a rolling pin).
  • Cook in skillet until lightly brown, about 3 minutes on each side.
  • Cover to keep warm until ready to serve.
  • Can be reheated in the microwave for 1 minute, between barely damp paper towels.
  • When cooled store leftovers in a zip top back and refrigerate or freeze.

 

Southern Mashed Potato Pancakes

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Southern mashed potato pancakes, made with leftover mashed potatoes. This versatile recipe can be prepared for breakfast (as a replacement for hash browns), as an appetizer, side dish or a snack.

Mashed Potato Pancakes

My southern grandmother, who grew up in Plains, GA (home of President Jimmy Carter), would always make these southern style mashed potato pancakes with our leftover mashed potatoes. Like any good southern cook who was raised in the great depression, she didn’t allow food to go to waste. Many of grandma’s traditional southern recipes were economical, only used a few ingredients, and are both quick and easy to prepare.

Do you typically have leftover mashed potatoes after Thanksgiving dinner? I typically make way too much to ensure there is plenty for everyone. If you’re anything like me, this is the recipe for you! Instead of just heating up those mashed potatoes again, why not reinvent them into these delicious pillows of comfort?

This versatile recipe can be prepared for breakfast (as a replacement for hash browns), as an appetizer, side dish or a snack. Around grandma’s house, they were usually made shortly after dinner for an evening snack and never lasted very long.

I hope you enjoy this recipe as much as I have over the years!

Types of Potato Pancakes

Potatoes are a part of many food cultures since they are both inexpensive and easy to store. Because of this potato pancakes also appear in many cultures throughout Europe and beyond, with each country having its unique versions of this traditional food, like different spices or additional vegetables. Here are a few examples:

German Potato Pancakes

German Potato Pancakes (as do most around the world) start with grated potatoes and add eggs and flour as to bind them into pancakes. They are traditionally served with either sour cream for a savory option or with applesauce for a sweeter version.

Jewish Potato Pancakes (Latkes)

Latkes are also made with grated potatoes and onions, eggs, and flour (or matzo meal). Traditionally, they are served as part of the Hanukkah celebration, along with other fried foods. The oil that the Latkes are fried in represents the miracle of a small amount of oil that kept the Temple’s lamp lit for eight days.

Southern Mashed Potato Pancakes

Southern Style Mashed Potato Pancakes are different from others by starting with a base mashed potatoes. Adding eggs and flour to the mashed potatoes allow you to form a patty, that is then pan-fried.

Hash Browns

Hash Browns were thought to have originated in New York as a Northen American breakfast staple. They start with grated potatoes and onion that are fried without added binders, which differentiates them from potato pancakes.

Potato Pancake Toppings and Add-Ins

My grandmother’s version of mashed potato pancakes is both delicious and perfect comfort food, featuring only a few ingredients. They are crispy on the outside; light and fluffy inside. This versatile recipe can be served with a variety of toppings and even taken to a higher level with add-ins.

  • Sour Cream – This is a very traditional potato pancake topping for a savory patty.
  • Applesauce – Another traditional topping, when you want a sweeter option.
  • Hot Sauce – A great option if you want to spice things up a bit.
  • Cheese and/or green onions – These are both make great toppings or add-ins. Add to mashed potato, egg, flour mixture before frying, or simply sprinkled on top of your finished masterpiece.
  • Loaded – If you want to kick these potato pancakes to the next level; top with sour cream, cheese, green onions, and crumbled bacon pieces.

Recommended for this recipe:

Try these other Appetizer Recipes:

Mashed Potato Pancakes
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5 from 9 votes

Southern Mashed Potato Pancakes

Southern mashed potato pancakes are made with leftover mashed potatoes. This versatile recipe can be prepared for breakfast (as a replacement for hash browns), as an appetizer, side dish or a snack.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Servings: 4
Author: Patti

Ingredients

Instructions

  • Heat about 1/4 inch olive oil in a frying pan to medium heat.
  • Combine all ingredients in a mixing bowl. This will be the consistency of thick pancake batter.
  • Drop batter into hot oil and fry until golden brown. I prefer smaller pancakes and use about 1/4 cup batter per pancake.
  • Remove from oil and place on paper towels to remove excess oil.
  • Serve warm with sour cream and/or apple sauce.

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Mashed Potato Pancakes

2013 Epcot International Food & Wine Festival: Taste Around the World

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Epcot Food & Wine Festival

 

 

The Epcot International Food & Wine Festival is an annual tradition for my family. We usually attend at least one during the festival. This year we were able to attend opening day, September 27, 2013, and hope to visit again before the festival ends on November 11, 2013. We’ve found there is just too much to taste and classes/presentations to attend to try to accomplish it all in one day.

 

If you are in the Orlando area during this festival, I’m sure you would enjoy the experience. For a complete menu at each country with the prices, check out Festival Menu.

 

 

Food & Wine Festival Sign

 

 

Although the festival is known for tastings of food and beverages that represent each country’s cuisine and culture, there are also demonstrations at the festival center that are both educational and entertaining. Many famous chefs and TV personalities speak and have book signings. For a full listing of this year’s offerings, check out Demonstrations and Seminars. As many of these demonstrations sell out early, purchasing tickets early is not only recommended, but often necessary.

 

 

Salmon from Scotland

Seared Scottish Salmon with Cauliflower Puree, Watercress & Malt Vinaigrette – Scotland Tasting

 

 

Tart from Scotland

Scottish Banoffee Tart with Bananas, Scotch Whisky Toffee, Walkers Shortbread Crumbles & Sweet Cream – Scotland Tasting

 

 

Poke from Hawaii

Tuna Poke with Seaweed Salad & Lotus Root Chips – Hawaii Tasting

 

 

Gyro from Greece

Chicken Gyro with Tzatziki Sauce – Greece Tasting

 

 

Spanakopita from Greece

Spanakopita – Greece Tasting

 

 

Food from Canada

Canadian Cheddar Cheese Soup, “Le Cellier” Wild Mushroom Beef Filet Mignon with Truffle Butter Sauce – Canada Tasting

 

 

Food & Champagne in France

Moet Champagne, Escargots Persillade en Brioche (Garlic & Parsley Snails in Brioche), Creme Brulle au Chocolat au Lait (Chocolate Milk Creme Brulee topped with Caramelized Sugar) – France tasting

 

 

Eat to the Beat - Starship with Mickey Thomas

 

 

When you are done with your food tasting, or just need a little break, check out the Eat to the Beat Concert Series. At the America Gardens Theatre, a different band typically plays each Friday through Sunday throughout the festival. We were able to listen to Starship with Mickey Thomas, while we were there. For a full listing of the bands, check out Concert Schedule.

 

 

Scallops with Stir Fried Vegetables

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For those nights when you want a more special meal while still staying on the healthy side, Scallops with Stir Fried Vegetables may be just the recipe you’re looking for. This scallop recipe gives you a bit of Japanese Steakhouse taste at home, and it’s also a dish that can be presented beautifully for a special dinner occasion.

 

Scallops with Stir Fried Vegetables
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5 from 2 votes

Scallops with Stir Fried Vegetables

An elegant scallops dish with a Japanese steakhouse flair.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Cuisine: Japanese
Servings: 4
Author: Patti

Ingredients

  • 4 teaspoons olive oil divided
  • 1 1/2 pounds scallops
  • 1 medium onion cut in half then thinly sliced
  • 7 ounces fresh shiitake mushroom remove caps and slice, discard stems
  • 1/2 tablespoon freshly grated ginger root
  • 2 cloves garlic minced
  • 1 cup shredded carrots
  • 1 cup mung bean sprouts
  • 2 tablespoons soy sauce low sodium
  • 2 tablespoons fresh lemon juice
  • 1 small bunch scallions sliced (for garnish)

Instructions

  • Dry scallops with a paper towel. This will allow for a nice sear on the scallops. Set aside.
  • Cut onion in half, then slice each half into thin slices. Set aside.
  • Remove mushroom stems and discard. Slice caps and set aside.
  • Mince 2 cloves garlic. Set aside.
  • Shred 1 cup carrots. Set aside.
  • Slice scallions to use for garnish and set aside.
  • Heat 2 teaspoon of olive oil in a large skillet over medium high heat. This will be used for the vegetables.
  • Add onions and stir fry until lightly brown, about 3 minutes.
  • Add mushroom caps to onions and cook an additional 2 minutes. The onions and mushrooms will be almost tender.
  • Add ginger and garlic and cook about another 1 minute.
  • Add carrots and bean sprouts and cook another 2 minutes. At this point all vegetables should be soft.
  • Remove vegetables from heat and add the soy sauce and lemon juice.
  • While vegetables are cooking, heat the other 2 teaspoons of olive oil in a small skillet over medium high heat. This will be for the scallops.
  • Cook scallops in a single layer until nicely browned, about 2-3 minutes on each side.
  • Remove scallops to a plate to rest while vegetables cook.
  • To plate: Divide vegetables even between 4 plates, add scallops on top of vegetables and garnish with scallions.

 

Recommended for this recipe:

Bread Pudding with Amaretto Sauce

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This version of bread pudding with amaretto sauce has become our household favorite. By adding the bananas and soaking the bread in the milk/egg mixture, the final result becomes a moist and delicious pudding. Additionally, by soaking the raisins they become a plump and juicy addition. I hope this becomes a favorite in your home like it is in ours.

Bread Pudding with Amaretto Sauce Recipe

Bread pudding is by far my husband’s favorite desserts. Each time I make this I definitely earn “brownie points” with him!

This version of bread pudding with amaretto sauce has become our household favorite.

By adding the bananas and soaking the bread in the milk/egg mixture, the final result becomes a moist and delicious pudding. Additionally, by soaking the raisins they become a plump and juicy addition. I hope this becomes a favorite in your home like it is in ours.

Recommended for this recipe:

Try these other dessert recipes:

Bread Pudding with Amaretto Sauce Recipe
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5 from 2 votes

Bread Pudding with Amaretto Sauce

This version of bread pudding with amaretto sauce has become our household favorite. By adding the bananas and soaking the bread in the milk/egg mixture, the final result becomes a moist and delicious pudding. Additionally, by soaking the raisins they become a plump and juicy addition. I hope this becomes a favorite in your home like it is in ours.
Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American
Servings: 12
Author: Patti from Cooks Recipe Collection

Ingredients

  • 1 loaf French bread
  • 1 quart milk
  • 1/2 cup sugar
  • 8 eggs lightly beaten
  • 1 cup raisins
  • 1/2 cup Amaretto
  • 4 bananas ripe
  • 1 tablespoon vanilla
  • 1 teaspoon cinnamon

For Amaretto Sauce:

  • 1 cup powdered sugar
  • 1/4 cup Amaretto
  • 1 stick butter

Instructions

  • Soak raisins for at least 1/2 an hour in 1/2 cup Amaretto (longer if time permits).
  • Coat 13″ x 9″ baking dish with cooking spray or butter; set aside.
  • Heat oven to 375 degrees.
  • Cut bread into 1-inch cubes.
  • Mash bananas with the tines of a fork.
  • Combine milk, eggs, sugar, bananas, vanilla, and cinnamon in a large mixing bowl.
  • Soak the bread cubes in the milk and egg mixture. Mix to ensure liquid is evenly absorbed.
  • Add raisins and Amaretto that have been soaking into the bread mixture and stir to combine.
  • Pour mixture into baking dish and bake for 30 – 45 minutes. The top will be golden brown and all liquid will be absorbed.
  • For Amaretto sauce: Over low heat, melt butter and sugar together in small saucepan, stirring consistently.
  • When butter is completely melted and sugar has dissolved, add Amaretto.
  • Pour over Bread Pudding and serve warm.

Pin this Bread Pudding with Amaretto Sauce Recipe for later!

Bread Pudding with Amaretto Sauce

Baked Sweet Potato Fries

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Baked Sweet Potato Fries

 

One of my favorite pub snacks are sweet potato fries. This savory snack or side dish is the perfect accompaniment to a cool beer and a hearty sandwich.

Why not reduce the guilt and enjoy this healthier, baked version at home? They are easy to make and so satisfying!

Baked Sweet Potato Fries
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Baked Sweet Potato Fries

Sweet Potato Fries are one of my favorite pub snacks, baked instead of fried for a healthy twist. Enjoy!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer
Cuisine: American
Servings: 4
Author: Patti from Cooks Recipe Collection

Ingredients

  • 1 1/2 pounds sweet potatoes (about 3 medium sized sweet potatoes)
  • 1 egg white
  • Olive oil cooking spray
  • 2 teaspoons ground paprika
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Preheat your oven to 400 degrees.
  • Combine paprika, garlic powder, salt and pepper in a small bowl. Mix well.
  • Peel potatoes, then cut into 1/2 inch thick strips. Place the potatoes in a large bowl.
  • Pour lightly beaten egg white over potato strips and toss to coat well on all sides.
  • Sprinkle spice mixture over potatoes and toss again to coat evenly.
  • Spray a large baking sheet with cooking spray.
  • Lay potato strips on baking sheet in a single layer, without touching each other.
  • Spray tops of potatoes with cooking spray and bake for 25 to 30 minutes, or until golden brown.

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Baked Sweet Potato Fries

Whole Wheat Banana Bread

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Whole Wheat Banana Bread

This is not only my favorite banana bread recipe, but quick and easy to prepare. I always pull this out when I have a few very ripe bananas around the house. And, you can feel even better about fixing this bread for your family knowing that it’s a bit healthier with the added whole wheat flour.

After the loaf has cooled on a wire rack, I slice the whole loaf and place it in a zip-lock bag for storage. This makes it convenient for the family to grab a slice and the bread stays moist.

I hope you enjoy making this banana bread as much as I have.

Whole Wheat Banana Bread
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4 from 1 vote

Whole Wheat Banana Bread

This is my favorite banana bread recipe. What can be better than the smell of homemade banana bread, with a healthy twist?
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breads
Cuisine: American
Servings: 12
Author: Patti from Cooks Recipe Collection

Ingredients

  • 3 large bananas very ripe
  • 1 egg
  • 2 tablespoons olive oil extra virgin
  • 1/3 cup milk
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 cup whole wheat flour
  • 3/4 cup all purpose flour

Instructions

  • Preheat your oven to 350 degrees.
  • Mash the ripe bananas with a fork and place in a mixing bowl.
  • Add the egg, oil, milk, sugar, salt, baking soda and baking powder to the bananas. Mix well.
  • Add the flour to the banana mixture and mix until moistened.
  • Pour into a 4" x 8" prepared loaf pan.
  • Bake for 45 minutes or until a toothpick inserted into the loaf comes out clean.
  • Cool on wire rack for 5 minutes before removing from pan.
  • Cool completely before storing.

 

Homemade Brownie Mix

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Brownie

Homemade Brownie

There is no reason to buy expensive pre-made brownie mix when you can mix up your own. By making your own you can monitor the ingredients that you and your family eat, and save some money along the way.

Ingredients:

1 1/2 cup sugar
3/4 cup cocoa powder
3/4 cup all-purpose flour
3/4 cup chocolate chips
1/2 cup chopped nuts (pecans or walnuts), optional
3/4 cup butter, softened
3 eggs, slightly beaten

Directions:

  1. Combine all dry ingredients (sugar, cocoa powder, all-purpose flour, chocolate chips, and nuts) in a bowl and mix to combine.
  2. Store ingredients in a heavy duty zip top bag, glass or plastic container.
  3. Print or write recipe on large mailing labels and attach to containers:
    1 batch Brownie Mix
    3/4 cup butter, softened
    3 eggs, slightly beaten
    Preheat oven to 325 degrees. In large mixing bowl, mix butter and eggs. Add the Brownie Mix and mix until all ingredients are combined. Turn mixture into a lightly greased 9×122 inch pan. Bake for 30-40 minutes. Cool then cut into squares.