Tomato and Mozzerella salad with Basil Vinegrette, for two

I am a big fan of Italian food, this is one of my favorite simple side dishes.

INGREDIENTS

Salad:
1 med. Tomato, chopped
2 ounces Mozzarella cheese, cubed
2 cups Salad greens

Vinegrette:
2 tsp. Dried Basil
1/4 cup Minced Garlic
1/4 cup Balsamic Vinegar
2 cups Olive Oil
Salt and Fresh Ground Black Pepper, to taste

DIRECTIONS

Make the vinegrette.

Combine prepared tomato and mozzarella in a small bowl and pour 1/4 cup of the vinegrette over it, toss well to coat. Reserve remaining vinegrette for a later meal, or use it as a great marinade for chicken. Arrange salad on two plates and place half the tomato mixture on each.

Serve.

Split Rolls

I think that there must be THOUSANDS of split roll recipes online these days, but I will add mine anyway... This is a variation on the French Pisolet from Eastern France and Belgium.

Makes four dozen rolls

INGREDIENTS

7 cups hard wheat bread flour or all-purpose flour, approximately

4 teaspoons salt

2 packages yeast

3 tablespoons sugar

½ cup non-fat dry milk

2 teaspoons plain malt syrup

4 ounces (1 stick) butter, room temperature

1 cup rye flour, for dusting

DIRECTIONS

Put 4 cups of flour into a large bowl and stir in the salt, yeast, sugar, and dry milk. Form a well in the bottom of the bowl and pour in 3 cups of water. With a large wooden spoon, pull in flour from the sides of the bowl to form a heavy batter. Add malt syrup. Break butter into small pieces and stir into the batter. Blend. Add the rest of the flour, ½ cup at a time; use your hands when dough gets stiffer. Move the dough to the floured work surface and, adding flour if dough remains sticky, Dough will become soft and elastic. Continue to knead another 10 minutes.

Return the dough to the cleaned and greased bowl. Cover and let rise till doubled in bulk. Punch down and knead briefly. Return to bowl and allow dough to rise again. Punch down and divide dough in half. Set one half aside and form the other half into golf ball sized balls. Sprinkle dough balls with rye flour (to keep it from sticking) and split almost in two with a strong quick chop with the side of your hand. Gently pull the ends of the roll to make a slightly oblong shape. Put the rolls split side down on a lightly greased surface to rise for 20 minutes. While the dough rises, preheat oven to 425F. Turn rolls right-side up for the oven. Place water in a bread loaf pan in the bottom of the oven. Bake rolls for 25 to 30 minutes, turning baking sheet around halfway through baking time. While first batch bakes, form the other half of the dough into rolls and allow to rise. Bake second batch just as the first.

Flavored Olive Oil

One way to flavor your cooking is to use olive oil that has been infused with flavor. You can now purchase "specialty olive oil" for lots of money... or you can make your own! It is surprisingly simple.

If you want to experiment with your own flavor, simply pull together about 1/2 cup to 1 cup of your favorite seasonings and spices and add it to 2 cups of Olive Oil.

All of the following flavored oils start with 2 cups of olive oil. ALWAYS use a glass container with a tight lid to hold the oil. I will list the spices and seasonings to add to the oil under each recipe. Allow the oil to sit at room temperature for a few days before using to allow the flavors to infuse. The longer it sits, the deeper the flavor. There is no need to strain the oil before using. The oil should be good for about three months, but mine never lasts that long...


Fire Oil

1 Head of Garlic, peeled and crushed
1 Tbs. Red Pepper Flakes
1 Tsp. Black or White Pepper
1/2 cup Hot Peppers/Chiles of your choice, seeded and sliced into strips
1 Tbs. Smoked Paprika

The peppers you choose will determine the heat of the oil. If you prefer a milder oil, use a mild chile like Aneheim. If you really want the fire, use Habañero!


Italian Oil

1 Head of Garlic, peeled and crushed
2 Tbs. Basil
2 Tbs. Marjoram
2 Tbs. Oregano
2 Tbs. Rosemary
2 Tbs. Thyme

This is a great all-purpose oil for Italian Cuisine. Drizzle a bit of this over freshly cooked pasta for a real treat!


Southwestern Oil

2 Tbs. Chili powder
2 Tsp. Ground Cumin
2 Tbs. Paprika
1 Tsp. Black or White Pepper
1 Tbs. Ground Coriander
1 Tsp. Cayenne Pepper
1 Head of Garlic, peeled and crushed
1 Tsp. crushed red pepper
1 Tbs. dried oregano

This is great for making some Mexican or Tex-Mex foods.


Asian Oil

1 Tbs. Freshly Ground Peppercorn Medley
1 Tsp. Ground Anise Seed
1/2 Tsp. Ground cloves
1 Tbs. Ground cinnamon
1 Tbs. Ground fennel seeds

Great for Asian cooking... You can make this with Peanut or Sunflower Oil as well.


Sweet Oil

3 Tbs. ground cinnamon
2 Tbs. ground nutmeg
1 Tbs. ground allspice
1Tbs. ground cardamom

This one is great when making desserts!

Pico de Gallo and Tilapia over Toasted Sourdough

DELICIOUS!

INGREDIENTS
2 Tilapia Filets
2 Tsp. Mrs. Dash Chipotle Seasoning
1 Tsp. Lemon or Lime Juice
1/2 Cup Pico de Gallo, divided
2 Slices Sourdough Bread, toasted

DIRECTIONS

Sprinkle Tilapia with Mrs. Dash seasoning and place in a small baking dish. Sprinkle with the Lemon or Lime juice and bake at 400 degrees till fish flakes easily with a fork.

Place toasted Sourdough slices on a plate, Remove fish from oven and place one fish filet on each slice of bread. Top each with 1/4 cup Pico de Gallo.

Serve.