Feta Dip

I tried this recipe on Friday  night for a girls night and it was greatly appreciated.  I thought it was yummy.




Ingredients:
olive oil
1 block (1#) of feta cheese  (I don’t like the pre-crumbled kind because I think it is dry)
2-4 tomatoes depending on size.1 bunch of green onions
1 baguette
Greek Seasoning
1 large platter
salt and fresh ground pepper


Directions:
Pour a generous amount of olive oil on the platter.  Chop tomatoes, onions and feta.  Place on olive oil and sprinkle with Greek seasoning, salt and pepper to taste.  Mix all ingredients on the platter and let sit for at least 1 hour before serving.  Just before serving slice the baguette into thin slices.  Yum Yum!!
Original recipe found here with a picture of the Greek seasoning that she uses.

Roasted Garlic

I have been having some weird cravings during pregnancy and most of them are not worthy of being posted here (e.g. salad with beets and blue cheese) but this one is. I think!

Roasted Garlic

Ingredients:
1 medium garlic bulb (the whole bulb not just a clove).
2 T. olive oil
Salt to taste

Instructions:
Preheat oven to 320 degrees F (160 degrees C). Slice about 1/4 in. off top of garlic bulb. Place it in a small baking dish and drizzle with olive oil. Bake in preheated oven for 30-45 min. depending on size of bulb (until it is slightly browned and the cloves are soft). Remove from oven. When it is cool enough to touch extract each bulb by squeezing slightly. It should pop right out. If you can't wait for it to cool (I rarely can) then just use a fork to take each clove out.
Depending on what you are going to use it on you can add some salt or other spices and you can use the garlic infused olive oil as well. It should spread like softened butter!

It is amazing spread on bread or crackers or mixed into dips (like hummus), pasta sauce or on pizza crust or really it is good on anything. I hope you like it as much as I do. We are having it with a baguette and lasagna for dinner tonight!

I have also read that you can roast garlic cloves already peeled but it seems like so much work when they just slide out after roasting. But suit yourself.

Sorry there isn't a photo for this one but I forgot to take it before eating it all up.

Emily Bell's Salsa

This is great, and very easy to make. Just one word of warning it makes like a gallon of salsa!

6 regular cans of petite diced tomatoes
1 can of El Pato (yellow can)
2-3 jalapenos deseeded and chopped fine
1 banana pepper (fresh or in the bottle over by the pickles)
5-6 green onions
1/2 bunch of cilantro
1/2 T sugar
salt and pepper to taste

If you have a good blender I have just been using that to mix it, then you don't have to chop anything, just deseed. You can't fit it all in at once though, so I just do as much as I can and then stir it in a bowl.

Parmesean Artichoke Dip

1 pkg. cream cheese
1 cup mayo
1 jar artichokes (quartered)
1 8 oz. Parmesan cheese

combine all ingredients and bake at 350 degrees for 30 minutes or until bubbly. (I use a 8 x 8 dish) Serve warm with tortilla chips.