Rosemary Focaccia Bread

• Ingredients
• 1 1/3 cup warm water (about 110°F)
• 2 teaspoons sugar or honey
• 1 (0.25 ounce) package active-dry yeast
• 3 1/2 cups all purpose flour
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 2 teaspoons sea salts, plus extra for sprinkling
• 2 sprigs fresh rosemary
• 
  
• Instructions
•    Add warm water (about 110°F, which you can measure with a thermometer                    
•    if you want to be sure it’s the right temp) and sugar to the bowl of a stand      
•    mixer with the dough attachment, and stir to combine.  Sprinkle the yeast    
•    on top of the water.  Give the yeast a quick stir to mix it in with the water.     
•    Then let it sit for 5-10 minute until the yeast is foamy.

1. Turn the mixer onto low speed, and add gradually flour, olive oil and salt.  Increase speed to medium-low, and continue mixing the dough for 5 minutes.  (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)
2. Remove dough from the mixing bowl, and use your hands to shape it into a ball.  Grease the mixing bowl with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel.  Place in a warm location (I set mine by the window) and let it rise for 45-60 minutes, or until the dough has nearly doubled in size.

1. Preheat oven to 400°F.  Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick.  Transfer the dough to a large baking sheet. Cover the dough with a greased piece of plastic wrap, and let the dough continue to rise for another 20 minutes.
2. Remove the plastic wrap. Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough.  Then drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
3. Bake for 20 minutes, or until the dough is slightly golden and cooked through.  Remove from the oven, and drizzle with a little more olive oil if desired (this adds nicely to the flavor).
4. Slice, and serve warm.

Baked Ziti

10 Servings

Ingredients

1 16 oz package ziti pasta
1 medium onion, chopped
3 cloves of garlic, minced
1 1/2 lbs Ground Beef
2 (24 oz) jars Tomato Basil Sauce
1 1/2 t dried basil, divided
12 oz ricotta cheese
1 t Italian seasoning
salt and pepper to taste
1 lb mozzarella cheese, shredded

Instructions

Preheat oven to 350 F. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Place onion with 1 T of EVOO in large deep skillet and cook about 3 minutes over medium high heat, then add garlic and cook another minute then add ground beef and cook until evenly brown.  Drain, crumble and set aside. In a large saucepan, heat pasta sauce with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, and 1 t Italian seasoning, salt and pepper.

Spray a 9 X 13 baking dish with Pam. Spread bottom of baking dish with a little sauce. Layer 1/2 of the ziti, 1/2 the ground beef mixture, 1/2 of the ricotta mixture and 1/2 of the mozzarella. Spoon half of the sauce over the top. Repeat layers and sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.

Bake in preheated oven for 40 to 45 minutes.

Creamy Chicken Potato Soup

6 Servings

Ingredients

2 T butter
1/2 C diced onion
1/2 C diced celery
3/4 C diced carrots
2 T all-purpose flour
3 C chicken broth
1 1/2 C milk
1 medium potato, peeled and cubed (about 2 cups)
1 8 oz package cream cheese (softened)
2 C shredded cooked chicken (rotisserie works really well)
1 t minced parsley

Instructions

In a large pot, melt butter and saute the onion, celery, and carrots over medium heat until soft. Sprinkle the flour over the vegetables and stir until coated. Slowly whisk in the chicken broth and milk. Add the potatoes and simmer for about 15 minus or until potatoes are fork tender. Stir in the cream cheese until melted. Add more milk if you need to thin out the soup. Stir in the chicken and parsley. Add salt and pepper to taste. Serve with toast or dinner roll.

Seafood Cocktail Sauce

Ingredients

1/2 C ketchup
2 T horseradish (more or less to taste)
1 t lemon juice
1 t Worcestershire sauce

Instructions

Whisk all the ingredients together until well mixed. Serve with cooked shrimp, crab, lobster, etc.