Herbed Dipping Oil

A couple of years ago, we had our first trip to Carrabba's for dinner, and my husband was hooked on the dipping oil and herbs. If that was all that was served, he'd probably be a happy man. So we immediately started looking for a knock-off recipe. We even got the exact recipe (or so they said) from the waiter and the restaurant. None of them were exactly right, so we tweaked it to our tastes. 

If you're looking for a way to stretch a meal, or keep the masses at bay while dinner finishes, or just have something that encourages everyone to sit around the table and talk, I recommend a loaf of fresh bread and and nice bowl of dipping oil. Give everyone a plate or bowl and enjoy.

Leni's Notes:
~Spring for good olive oil, and get the extra virgin. Anything that's heavier will allow the oil to over-power the herbs.
~Be creative with the bread. Make your own or go to the local market and grab a variety of breads to try.
~Adjust the spices to your family's taste. If there's something you particularly love or hate, adjust accordingly.
~I find kids love this too, so don't think you're saving it all for the adults! Caution kids not to scoop up the herbs on their bread. They'll be in for a nasty surprise, and possibly and upset stomach later.
~If we are a small gathering, we leave a bowl in the middle of the table, as pictured. For a larger group, you can ladle onto individual plates, or leave the herbs and oil unmixed and put a scattering of herbs on a plate and drizzle with oil. Keep the oil on the table, you'll run out and the herbs go a long way.


Ingredients:
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon powdered garlic
1 teaspoon kosher salt
1/2 teaspoon Cayenne powder
1/2 teaspoon ground black pepper
1 teaspoon minced garlic
3/4 - 1 cup extra virgin olive oil (add more as needed)
1-2 loaves of fresh bread

Instructions:
~Crush all dry ingredients with a mortar and pestle. (Rub herbs between your hands if you don't have a mortar and pestle.)
~Place into a bowl, and add minced garlic and olive oil.
~While dipping or serving, make sure that you continue to stir up the herbs.
~When oil runs low, add more and stir.

Blessings from my happy to kitchen to yours,
Leni

Sausage Stuffed Mushrooms

New Year's Eve has come and gone, and somehow I never managed to get here to post my recipe. My apologies. Had the family home all week with no work (for them, anyways) or school and we tried to just enjoy. 

So, this was my first attempt at Stuffed Mushrooms. I think it could use some tweaking, but my family said to leave it alone. Hmmm. I shall post it as it was prepared. ;o)

Leni's Notes:
~These were great to make ahead and then refrigerate just before the baking step. Nice for a party, so you can get the work done a day or so ahead of time.
~This version did not have a lot of extra fluid (which I happen to think it could have used, but I digress.) They weren't sloppy to eat. Again, good for a party.
~I used mild sausage, feel free to kick it up with hot sausage.
~Ingredients I would consider adding next time: reconstituted dry onion, 1/2 tsp garlic powder, 6 minced mushroom stems.

Ingredients:
4 links of Italian sausage, cooked and refrigerated until completely cooled.
32 oz package of baby bella mushrooms (I used Wegmans Food You Feel Good About)
10 oz (give or take) chopped spinach, thawed and drained
1 Cup panko bread crumbs
1/2 - 3/4 Cup shredded parmesan
1-2 Tablespoons lemon juice
Salt & Pepper to taste

Instructions:
~Place cooled sausage in food processor and mince until it has an even crumbly texture.
~Pour into a larger bowl, and add spinach, panko, parmesan, lemon juice, salt and pepper.
~Thoroughly mix ingredients.
~Wipe off mushrooms, and remove stems.  (save the stems to add to another recipe.;o)
~Grease baking dish.
~Place a mushroom cap in the palm of your hand, and pack the filling in until it resembles a golfball.

~Bake at 450 degrees for 20-25 minutes, until browned.

Leftovers warm up well. ;o)

Blessings from my kitchen to yours, and Happy New Year!
Leni