Since I made the Zucchini Lasagna, I wanted to have some “bread” with it. I loved the two ingredient bread that I had made, and decided to try making a garlic bread.
Again, I used 1 cup of full fat greek yogurt, and 1 cup of flour. Mix together, and let rest. Kneed, and roll out. I oiled my pizza stone with some olive oil, and laid the dough on top. Pressed out some spots or indents.Topped the dough with olive oil, Italian seasoning, and chopped garlic.Bake at 350 degrees for about 25-30 minutes or until golden brown.
This was a perfect accompaniment for my zucchini lasagna. I love this chewy bread. I don’t feel as guilty since this has some protein in it.
I ended up making taco meat with onion, and getting a Rotisserie chicken for my two ingredient meat pies and pizza. I let the taco meat cool a bit, and chopped up the chicken. I had used a half of a purple onion in the taco meat mixture, and reserved the other half for the chicken portion. Rolled out the chilled dough mixture with some flour on the counter. Somewhat sectioned out the portions. Scooped the meat in each, and folded the dough over.I added some shredded cheddar cheese to both meats, and yes, I cheated and used packaged shredded cheddar cheese. For the remaining dough, I rolled it thin, and placed it in a baking sheet that I sprayed with baking spray.Spread the remaining taco meat on half, and the chicken on the other half.Added BBQ sauce to the chicken, and cheese to both.For the pies, I pressed the edges down, and used a fork to seal the edges.Baked them both at the same time with the pizza on the bottom rack at 350 degrees for about 30 minutes. These were really good. I will make the dough again, and the pizza. Not sure about the meat pies. I need to vary the recipe a bit, and work out the kinks on the moisture with the chicken ones. I loved the taco meat ones.
David really enjoyed all of it, and we had plenty left over. I will only make enough dough next time for one serving of pizza or meat pies as this was too much dough to use up in one serving.
David had French Onion soup every night on the cruise (as it was a splurge, and takes more time than I am willing to do). But then this recipe was in Southern Living’s Magazine. So I thought I would give it a try. Please click on the link for their recipe instructions. Sliced onions, with unsalted butter, parsley, bay leaves, thyme, salt and pepper.Baguette sliced, and toasted in a 350 degree oven for 12 minutes.Onions, cooked…to nothing…3 hours later…I am not sure I did this correctly…but the smells in the kitchen were amazing. Flour added, then Sherry, and beef broth.First layer of casserole.First layer with cheese added.Second layer with cheese.Baked, covered…then uncovered and broiled to brown. Doesn’t look ANYTHING like theirs, but the flavor was amazing. David loved it, as did Stephen. It will be a long while before I make this again, and it will be in Fall or Winter due to the time in the kitchen–but I will make it again.
We needed bread to go with the Lasagna that we made (of course). So we had purchased a French Baguette. I cut it in half, and then sliced it in half. For the cheese mixture: 1/2 cup mayonnaise, 2 tablespoons butter (soften), garlic powder, Italian seasoning, parsley, Parmesan Cheese. Mix together until well blended, and spread on bread.Top with Mozzarella, and broil until cheese is melted, and golden brown.Slice and serve.I confess…these were super yummy. I had two slices. I so miss bread. This was super easy to do, and came out flavorful. I would add more garlic powder next time as I didn’t measure.