Really Good Garlic Bread.

Really Good Garlic Bread.

Saw this on America’s Test Kitchen and tried once before but had a crustier bread, it was good. Trying again tonight with a lighter airier bread.



Print Shopping List

  • 1 teaspoon garlic powder
  • 1 teaspoon water
  • 8 tablespoons unsalted butter
  • ½ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • 4—5 garlic cloves, minced to paste (1 tablespoon)
  • 1 (1-pound) loaf soft Italian bread, halved horizontally




A 12 by 5-inch loaf of supermarket Italian bread, which has a soft, thin crust and fine crumb, works best here. Do not use a rustic or crusty artisan-style loaf. A rasp-style grater makes quick work of turning the garlic into a paste. The amount of time needed to brown the bread after flipping it in step 3 depends on the color of your baking sheet. If using a dark-colored sheet, the browning time will be on the shorter end of the range.

  1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Combine garlic powder and water in medium bowl. Add 4 tablespoons butter, salt, and cayenne to bowl; set aside.
  2. Place remaining 4 tablespoons butter in small bowl and microwave, covered, until melted, about 30 seconds. Stir in garlic and continue to microwave, covered, until mixture is bubbling around edges, about 1 minute, stirring halfway through microwaving. Transfer melted butter mixture to bowl with garlic powder–butter mixture and whisk until homogeneous loose paste forms. (If mixture melts, set aside and let solidify before using.)
  3. Spread cut sides of bread evenly with butter mixture. Transfer bread, cut sides up, to rimmed baking sheet. Bake until butter mixture has melted and seeped into bread, 3 to 4 minutes. Remove sheet from oven. Flip bread cut sides down, place second rimmed baking sheet on top, and gently press. Return sheet to oven, leaving second sheet on top of bread, and continue to bake until cut sides are golden brown and crisp, 4 to 12 minutes longer, rotating sheet halfway through baking. Transfer bread to cutting board. Using serrated knife, cut each half into 8 slices. Serve immediately.


The lighter bread toasted a little quicker than I thought but was still good.  I guess I’ll just forget about my love handles and keep trying till I perfect this.

What to do with 5 lbs. of Green Unripen Tomato – Salsa!

What to do with 5 lbs. of Green Unripen Tomato – Salsa!

OK The frost was coming, the frost was coming, and I am plighted with having my garden in the only space available which does not getting full sun in late summer and early fall. even with the warm fall I had over 5 lbs.  of green unripen tomatoes. They are fine to eat fired, in stew whatever I chose Sala, spicy salsa.




YIELD 8 pints

  • 5 lbs. green tomatoes, chopped small (as you prefer for salsa)
  • 6 yellow onions, chopped (4 cups)
  • 3 jalapenos, chopped with seeds (1/2 cup)
  • 4 large red bell peppers, chopped (2 cups)
  • 6 garlic cloves, minced
  • 1 cup fresh cilantro, chopped
  • 1 cup lime juice
  • 1⁄2 cup vinegar
  • 1 tablespoon salt
  • 1⁄2 tablespoon cumin
  • 1 tablespoon dried oregano leaves
  • 2 teaspoons pepper
  • 1⁄4 teaspoon cayenne (optional, to taste)
  • 1 -2 teaspoon sugar


Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.


To continue canning, bring salsa to a boil.

Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.

Process (boil) jars for 15 minutes. Make sure the cans are covered by water.


Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.


Shaved Broccoli-Apple Salad with Tarragon Dressing and Bacon

Shaved Broccoli-Apple Salad with Tarragon Dressing and Bacon

Kathy inspired us with her broccoli salad so we searched for other recipes.

After checking out Moe’s Southwest Grill  for the first time this afternoon we were so full  that this was a perfect lite dinner. Moe’s was another thing Kathy inspired, she had their guacamole at the company BBQ and I thought it was pretty darn good.  We were on our way back from Wrentham Outlets and Lyn was hungry so she choose Moe’s. 

This turned out to be a really refreshing salad. The crisp apple was the perfect touch, everything was complimented by the tarragon and whole grain Dijon mustard dressing. While we were making it I said corn would be a great addition, Lyn said garbanzo beans. After tasting it I don’t think adding anything is necessary. You could skip the bacon if you don’t eat meat but there is something with a little hint of bacon. Now we have a giant bowl and I’m sure by midweek it will be quite enough if you know what I mean. Why we made for 9 is beyond me.

This is a refreshing new twist on the broccoli-and-bacon picnic standard that sometimes gets drenched in mayonnaise dressing.

Cooking Light SEPTEMBER 2014

Yield: Serves 9 (serving size: about 1 cup)

Hands-on:15 Minutes

Total:3 Hours, 15 Minutes



  • 3 tablespoons cider vinegar
  • 1 teaspoon whole-grain Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1 shallot, thinly sliced
  • 1/3 cup plain fat-free Greek yogurt
  • 3 tablespoons canola mayonnaise
  • 1 tablespoon plus 1 teaspoon chopped fresh tarragon
  • IMG_20140817_075903099_HDR
  • Salad

  • 12 ounces broccoli florets
  • 1 tablespoon fresh lemon juice
  • 2 Jazz or Gala apples, cored and cut into wedges
  • 2 Applewood-smoked bacon slices, cooked and crumbled



Combine first 5 ingredients in a bowl, and let stand for 10 minutes. Add yogurt, mayonnaise, and tarragon; stir with a whisk.



With processor on, add broccoli through the food chute of a food processor fitted with the slicer attachment. Transfer broccoli to a bowl.

Add juice to bowl of food processor. Repeat procedure with apples; add apples to bowl with broccoli.


Combine dressing and broccoli mixture; toss well to coat. Cover and refrigerate for 3 hours. Stir in bacon just before serving.



My Finished Dish

My Finished Dish not as pretty as their but mighty tasty


Kathy’s Broccoli Salad

Every year we all look forward to the company BBQ at Bruce’s  good food, drinks and company. Horseshoes was replaced by a similar game that you toss bean bags and instead of a pole it’s a hole. Stewart’s kids make a beeline for the pool while the rest of us watch and chat. I loved when Stewart’s youngest son tried the dark chocolate coated ice cream, “ DISGUSTING” as he handed it to his mother, his face must have resembled mine at that age the first time I tasted semisweet cooking chocolate, not what I expected. Anyway, Bruce’s wife Kathy made the best broccoli salad I have ever had, it disappeared very quickly.

Thanks Kathy’s this was great!!

She said that she does not follow the amounts exactly and to me that is what cooking is all about tweaking to your likes.

brocolli salad


  • 1 lb of bacon – cooked and broken into pieces
  • Broccoli maybe 1 to 2 heads
  • 12 oZ white cheddar cheese- shreddedDressing¾ cup sugar

Blend in blender

  • Add to all other ingredients ½ hour before serving
  • 4 TBSP Cider Vinegar
  • 2 cups Mayo

Blend in blender

Add to all other ingredients ½ hour before serving


Refrigerated Dill Slices

Refrigerated Dill Slices

We made these last year and they came out great so when the pickling cukes looked good I sliced and made up a few jars and just 2 weeks later. I was going to bring a jar up to the annual Russo BBQ but I forgot,  poor them, lucky us. This year’s batch came out a little spicier but we thought, including everyone at work that the kick was nice.

What I like is that when empty I can add more slices to them and in 2 weeks start munching again.

Yield: About 5 pint jars or 2 quart jars.


  • 8 ¼ cups sliced trimmed pickling cucumbers – We like thick slices but suppose you could do as thin as you want or spears if that is how you like them.
  • 2 cups white vinegar
  • 2 cups water
  • 6 tablespoons pickling or canning salt (I used kosher salt)
  • ¼ cup sugar
  • 2 tablespoons pickling spice ( see recipe below if you want to make your own)
  • 7 ½ teaspoons dill seeds
  • 5 teaspoons mustard seeds
  • 1 ¼ teaspoon whole black peppercorns
  • 5 cloves garlic, halved (optional)



Place cucumber slices in a large glass or stainless steel bowl. Set aside.

Combine vinegar, water, pickling salt, sugar and pickling spice in a medium stainless steel saucepan. Bring to a boil over medium-high heat, stirring to dissolve salt and sugar. Reduce heat, cover and boil gently for 10 minutes.

Pour pickling liquid over cucumber slices. Cover with waxed paper and set aside until cooled to room temperature, about 30 minutes.

Place 1 ½ teaspoon dill seeds, 1 teaspoon mustard seeds, ¼ teaspoon peppercorns and two garlic clove halves in each of one five pint jars. Add cucumber slices to within a generous ½-inch headspace of top of jar. Ladle pickling liquid into jar to cover cucumbers, leaving ½-inch headspace. Apply lids. For best results, allow cucumbers to marinate in refrigerator for at least 2 weeks and use within 3 months.

From “Ball Complete Book of Home Preserving:


Home Made Pickling spice

  • 2 Tblsp mustard seed
  • 1 1/2 Tblsp whole allspice (you can use 1-2 Tblsp)
  • Optional – 2  tsp coriander (add it if you’d like, it’s in most mixes)
  • 1/2 tsp whole cloves
  • 1/2 tsp ground ginger
  • 1/2 tsp dried red pepper flakes (up to 1 tsp)
  • 4 bay leaves, crumbled (I don’t think you can add too many of these, add more if you’d like)
  • 1 cinnamon stick, 2-2 1/2″, crushed
  • 1/2 tsp celery seed-optional
  • 1 tsp black peppercorns

Pickle spices


Break up cinnamon, tear bay leaves into bits, mix all, store in an airtight container.
This makes approx 4 Tblsp, enough for 2 quart jars of pickles. If there’s a little mix left over, just add it to your pickle jar and use it up.

Mediterranean Chickpea Salad

Mediterranean Chickpea Salad

There are only two of us to I cut the recipe in half and if you know me you know I love that 18 year old balsamic  vinegar. All I can say is Yum as a meal or side dish

Yield: 4 main dish servings (6 as a side)

Prep Time: 20 min





  •  Two 15-ounce cans chickpeas, drained and rinsed
  •  1/4 cup chopped Italian parsley
  •  2/3 cup chopped bell pepper (mix red/yellow/orange)
  •  3/4 cup halved grape tomatoes
  •  3 green onions, sliced
  •  12 kalamata olives, sliced in half
  •  1/3 cup crumbled feta cheese



  •  4 tablespoons extra-virgin olive oil
  •  2 tablespoons plain yogurt
  •  1 tablespoon freshly squeezed lemon juice
  •  1 tablespoon red wine vinegar – I used 18 year old balsamic Vinegar, cause I love the stuff
  •  1 small garlic clove, minced
  •  1/4 teaspoon cumin
  •  salt and pepper, to taste



1. In a large bowl, toss together the salad ingredients. In a separate bowl, whisk together the dressing ingredients. Drizzle the dressing over the salad and toss. Transfer to a serving bowl and drizzle juices on top. Refrigerate until ready to serve.



*Use good quality canned chickpeas for this recipe (not generic). I really think it makes a difference in the flavor of the salad.

*If you are preparing this recipe as gluten-free, be sure to use a brand of chickpeas that is known to be GF.



Source: (adapted from The New York Times)

Quick Pickled Radishes

Quick Pickled Radishes


Radishes sliced with wise

Apple cider vinegar

White vinegar

I added some julienned carrots for color and sweetness





Slice the radishes

Combine vinegar and sugar in jar shake to mix

Add radishes and carrots refrigerate at least overnight but after 2 days it is best.