I am always downloading and trying new recipes. I have my own regulars I make all of the time like roasted chicken..etc. BUT I love trying out new ones and if they push our buttons Ill make them alot lol. Right now I'm loving foccacia that has roasted garlic and rosemary in it and sprinkled with parm, sundried tomatoes, sundried tomato oil and dried rosemary. Sometimes I sprinkle some garlic powder on top before baking when I really want alot of garlic flavor. Jon and I really love a pasta dish I found online with the foccacia. Of course I cannot get prosciutto and have to sub in some ham.

Olive Garden Linguine With Kalamata Olives and Prosciutto

SERVES 4
8 ounces linguine
4 tablespoons olive oil
3 tablespoons prosciutto, chopped
1 tablespoon garlic, chopped
1/2 cup mushroom, sliced
2 tablespoons kalamata olives, pitted and chopped
1 tablespoon green olives, pitted and chopped
1 tablespoon parsley, chopped
1/4 cup red wine
2 cups tomato sauce with herbs
1 tablespoon parmesan cheese, shredded (garnish)
parsley, chopped (garnish)

Cook linguine according to package directions.
When pasta is done, drain and toss with 3 tbsp olive oil.
Heat oil in a sauté pan while pasta cooks.
Add prosciutto, garlic, and mushrooms.
Saute for 2 minutes, until you can smell the garlic.
Add olives and 1 Tbsp chopped parsley.
Add wine and reduce by 1/2.
Add tomato sauce and bring to a boil.
Add pasta to sauté pan.
Toss to thoroughly coat pasta with sauce.
Transfer to large serving platter.
Top with shredded parmesan cheese and fresh chopped parsley.
Serve immediately.

What recipes are your favs right now? Next week Jon and I may be totally into something else lol. My little sister always asks me if I get tired of eating my own cooking because she says she gets tired of hers. I asked her what about her cooking she was tired of and she said she gets tired of the same old things. I told her to change up her recipes and try something new..which is what I do. If I ate premade frozen things in bags and boxes like she does I would probably get tired of them to. Yesterday I smoked 2 dozen chicken wings in my stovetop smoker and baked focaccia. Today I am making a garlic and herb roasted chicken with mac and cheese. Who knows what I will make tomorrow

Right now we are into gluten free pizza. Until I started to make it I couldn't have pizza. You never know how much you will miss something like that until you can't have it.

I agree. My little fella's eye light up like it is christmas when I make gluten free pizza. That is definately one meal when his plate is licked clean!! Enjoy....

I made some sundried tomato bread at the weekend, normally I use the breadmaker, but I only wanted a small amount, so when I was at the garden centre I picked up a couple of flower pots and used them to bake it in. Turned out good!


Bread with sundried tomatoes

Makes 4×10cm Terracotta flower pots
Prep Time 30 mins plus 1hr 30mins standing time
Cooking Time 35 mins
Ingredients

* 300g Strong white bread flour
* 160ml Tepid water
* 50g Butter, chopped into small pieces, plus a little for brushing
* 5g Salt
* 3g Sugar
* 7g Dried active yeast (see Cook's tips)
* Few chopped Sun dried tomatoes in olive oil with Italian herbs
* 2 Tsp Parmesan cheese, grated

Method

* Prepare the pots first
* Line the pots with greased parchment paper, put to one side
* Sift flour into a large bowl
* Add butter, rub into flour until mixture resembles fine breadcrumbs
* Add sugar, salt and yeast mixture, slowly pour in the tepid water and mix well
* Tip onto a floured surface and knead for 10 mins, until smooth and elastic
* Drain the sun dried tomatoes and work into the dough
* Place in a bowl and cover with lightly oiled clingfilm and leave in a warm place for about an hour to rise
* Tip the dough out onto a lightly floured surface and knead well
* Place back in the bowl and cover, again leave the dough for 30 minutes to rise
* Cut the dough into 4 equal pieces
* Place one piece in each pot
* Brush the top of the bread with a little melted butter
* Sprinkle a little Parmesan cheese over the top
* Bake in a preheated oven 200°C/400°F, gas mark 6 for 35 minutes

Topping

* Parmesan cheese

Cook's tips

* To activate the yeast, you need 3g sugar, 60ml tepid water, dissolve the sugar in the water, and sprinkle the yeast on top, then whisk in. Cover with a damp tea towel and leave for 10-15 mins. whisk before adding to flour

Equipment

* 4×10cm Terracotta flower pots
* Large mixing bowl

Shopping List

* 300g Strong white bread flour
* 75g Butter
* 5g Salt
* 3g Sugar
* 7g Dried active yeast
* Sun dried tomatoes in olive oil with Italian herbs
* Parmesan cheese

My favorite recipe right now is:

CANNED HAM IN THE CAN

1 canned ham -- (any size)

Remove key from can. Punch holes in can with can opener. Put in 350 degree oven for 30 minutes. Remove from oven and pour off liquid.

Pour in barbecue sauce, sweet and sour sauce, etc. Return to 325 degree oven for 20 minutes per pound. Remove from oven and open can with key.

Slice and serve