Herbs in Recipes

Saucy Swiss Steak in a Slow Cooker

From The 150 Best Slow Cooker Recipes

by Joi

The 150 Best Slow Cooker Recipes Cookbook

Talk about a cookbook living up to its name. The 150 Best Slow Cooker Recipes is as appropriately named as the Big Dipper.

Make no mistake about it, whether you call them crock pots or slow cookers, I know my way around them. I love food that has cooked for hours. For one thing, the flavors all blend in a magical sort of way, each bringing out the best in all the rest. For another thing, I work from home and kind of get off on the aroma that fills the house. When they asked me if I’d like a copy of this cookbook to review for the food blog, it was all I could do not to reply in ALL CAPS… YESSS!!! I tried to keep it classy.

So I pitched a tent next to my mailbox and awaited its arrival. I said “classy,” but I never promised to be patient.

The first recipe I tried was the Saucy Swiss Steak. Amazing, amazing, amazing. Most of the time, aromas from the kitchen make it into the dining room, the living room, the den, and (if they’re really on their game) down the front hall and into the two front bedrooms. However, as the Saucy Swiss Steak cooked for 8 glorious hours, the aroma filled not only the front of the house, it made it’s Heavenly way back to the back of the house – into the master bed room and even into our walk in closet! The recipe could have cooked on high for 4 but I don’t like to rush great things. I prefer to… draw… them…. out…)

From the back cover of The 150 Best Slow Cooker Recipes: Enjoy old standards and new classics in this completely revised and updated edition. While 100 of the original and your favorite recipes remain, many have been refreshed to emphasize healthy eating, and 75 new recipes (including 25 bonus recipes!) have been substituted to reflect today’s contemporary tastes. Consequently, the number of fish, seafood and vegetarian/vegan recipes has been expanded and there is more emphasis on whole-grain options. It’s all here: from great family food to more sophisticated recipes for entertaining, not to mention luscious desserts.

The author of The 150 Best Slow Cooker Recipes is Judith Finlayson, a food writer, journalist, and bestselling author. Her slow cooker books have sold over 750,000 copies!

Saucy Swiss Steak

2 TBSP oil, divided
2 lbs round steak or “simmering steak”
2 medium onions, finely chopped
1 small carrot, thinly sliced, about 1/4 cup
1 small stalk celery, thinly sliced, about 1/4 cup
1/2 tsp salt
1/2 tsp cracked black peppercorns
1 bay leaf
2 TBSP all purpose flour
1 can (28 oz) diced tomatoes, drained and 1/2 cup juice preserved
1 TBSP Worcestershire Sauce

  1. In a skillet, heat 1 TBSP of the oil over medium-high heat.  Add steak, in pieces, if necessary, and brown on both sides.  Transfer to slow cooker stoneware.
  2. Reduce heat to medium and add remaining TBSP of oil to pan.  Add onions, carrot, and celery to pan and cook, stirring, until softened, about 5 minutes.  Stir in salt, peppercorns, and bay leaf.  Sprinkle flour over vegetables and cook, stirring for 1 minute. Add tomatoes and reserved juice.  Bring to a boil, stirring, until slightly thickened.
  3. Pour tomato mixture over steak and cook on Low for 8 hours or on High 4 hours, until meat is tender. Stir in Worcestershire sauce.  Discard bay leaf and serve.

Bay Leaves
If you’re unable to find fresh Bay Leaf in the produce section of your store, look in the spice aisle.  Bay leaves are a bit of an obsession – the add so much flavor to soups, stews, and countless other dishes. Just remember to always discard the leaf after it has fulfilled its duties.

For year round delicious slow cooker recipes (and aromas you’ll become addicted to!), order your copy of The 150 Best Slow Cooker Recipes today. I can’t say enough good things about this amazing cookbook.

Also on Amazon:

Slow Cooker
Hamilton Beach 6-Quart Slow cooker

Fellow Olive Lovers, Prepare to Swoon

Italian Olive Burgers Recipe

by Joi

Italian Olive Burgers with Lindsay Olives

For as long as I can remember, I’ve been obsessed with olives.  When my parents and I went out for pizza, they always ordered two pizzas – one for me and one for them.  Why?  All I wanted on my pizza was green olives.  I figured that since I was an only child, I had a reputation to uphold.

And I did so!

Even today, I can’t get enough of olives.  My husband and oldest daughter aren’t fans, though, so I don’t order many pizzas with just olives on them anymore.  My youngest daughters and I, however, would devour 10 pizzas inside of ten minutes if they wore olives and nothing else.

Below is a recipe I can’t wait to try.  It looks, and sounds, simply delicious!  It might even win over the two who shall not be named to our side.

Italian Olive Burgers with Basil & Sun Dried Tomato Relish

Cook Time: 10 minutes
Servings: 4
1 cup Lindsay® Recloseables Italian Seasoned Olives, coarsely chopped, divided
1 pound lean ground beef or turkey
1/4 cup fresh breadcrumbs
1/2 teaspoon freshly ground black pepper
2 tablespoons well drained finely chopped sun dried tomatoes
2 tablespoons chopped fresh basil
1/2 cup shredded part skim mozzarella cheese
4 whole wheat or multi-grain hamburger rolls, split, grilled or toasted if desired
4 romaine or Boston lettuce leaves

Heat oiled grill to medium-high heat. Combine 1/2 cup of the olives (use olives without chopping so you can really see them), meat, breadcrumbs and pepper; mix well. Shape to form four 1/2-inch thick patties. Grill on covered grill or in a ridged grill pan over medium heat 5 minutes per side or until no longer pink in center.
Meanwhile, combine remaining olives, sun dried tomatoes and basil; mix well. Stir in cheese. Serve burgers in rolls topped with the relish and lettuce.

Nutrients Per Serving:
Calories: 356 Calories from fat: 133 Total fat: 15g Monounsaturated fat: 6g Cholesterol: 68mg Sodium: 548mg Total Carbohydrates: 27g

This recipe is used with courtesy of Lindsay Olives (YUM!).  Lindsay Olives has created some great recipes, such as this one (and one that’ll I’ll post tomorrow) that are easy to follow, easy to make and provide nutritious necessities while still packing in the unique flavor and texture only olives can provide. While olives are often overlooked in the kitchen, they are allergen-free and contain only 25 calories per serving with zero saturated fat.

I’m craving olives so badly now I’m about to eat the picture at the top.  It has been warned.

Drop Dead Gorgeous Orbit Spice Rack

With Round, Pre-Filled Jars

by Joi

Orbit Jar Spice Rack

There’s no way you could convince me that the Olde Thompson 16-Jar Orbit Spice RackSpice Racks) isn’t the most gorgeous spice rack ever made.  I’ve kind of got a thing for spice racks, so I’m more than a little familiar with them.  At one time, I actually had three spice racks at once.

I told you I had a thing for them!

This particular spice rack, however, is in a league all its own. The original beauty is available on Amazon.

Product Features

  • This handy, well-stocked spice rack comes with 16 sealed jars filled with frequently used spices
  • Stainless jar caps bear the names of the spices in clear, black lettering
  • Rack revolves, bringing all the glass jars into view, so finding the spice of choice is easy
  • Handsome rack made with a black base and a matching stainless finial to blend with any decor
  • Fits neatly on any countertop or stores easily in a cabinet; set makes a great gift idea for new homeowners or newlyweds

Click HERE to take a closer look.  If you’re lucky you’ll have a chance to buy one for your kitchen before I scarf them all up.  I promise to exercise a little restraint. Maybe.

One-Skillet Pork with Wild Rice and Herbs

Pork, the Other White Meat, is Equally Delicious

by Joi

Pork Recipe: One Skillet Pork with Rice and Herbs

I love chicken as much as the next person (if the next person’s a vegetarian, then it’s safe to say I love chicken recipes more than them) but – let’s be honest – there are only so many ways you can cook that culinary bird.  Besides, variety is the spice of life, and, like a spice rack, the more variety the better.

I’m using pork more and more in my daily cooking.  The Other White Meat is just as delicious as chicken and it’s a lot more versatile than some people may realize.

As far as nutritional value is concerned, today’s pork is leaner than ever before.  Pork is an excellent source of thiamin, niacin, riboflavin, vitamin B-6, phosphorus and protein and a good source of zinc and potassium.

From The Other White Meat.com: Pork today compares favorably for fat, calories and cholesterol with many other meats and poultry. While providing a greater amount of vitamins and minerals, many cuts of pork are as lean or leaner than chicken. Pork tenderloin, for example, is just as lean as skinless chicken breast and meets the government guidelines for “extra lean.” In total, six pork cuts meet the USDA guidelines for “lean,” with less than 10 grams fat, 4.5 grams saturated fat and 95 milligrams of cholesterol per serving. Any cuts from the loin – like pork chops and pork roast – are leaner than skinless chicken thigh, according to USDA data. Pork steaks or roasts from the leg (“fresh ham”) are also lean choices.

Give this recipe (pictured above)  a try this week, you’ll soon be praising Pork like never before.

One-Skillet Pork with Wild Rice and Herbs Recipe

1 pound pork tenderloin, lean, cut into bite-sized pieces
1 8-oz package sliced white mushrooms, OR brown mushrooms
1 1/2 cups chicken broth, reduced-sodium
1 cup uncooked white and wild rice blend*
1 tablespoon Italian herbs, herbes de Provence OR other dried herb blend
1 1/2 cups frozen mixed vegetables, thawed
Salt and black pepper

In a large skillet or sauté pan with a tight-fitting lid over high heat, combine pork, mushrooms, broth, rice, and herbs. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes.
Stir in mixed vegetables and continue to cook until liquid has absorbed, rice is tender, and pork is cooked through, about 5 minutes.
Season with salt and pepper to taste and serve.

Serves 4

*Note: To make sure they’ll be done at the same time, use an already-combined mixture of white and wild rice. Look for a blend that has a cooking time of about 20 minutes.

Serving Suggestions:
Nothing is easier than a one dish meal, especially for a busy weeknight. Serve with a mixed greens salad tossed with a simple vinaigrette.

Nutritional Information: (Per Serving)
Calories: 350 calories
Protein: 32 grams
Fat: 3 grams
Sodium: 330 milligrams
Cholesterol: 75 milligrams
Saturated Fat: 1 grams
Carbohydrates: 45 grams
Fiber: 3 grams

To learn more about pork and uncover a gold mine of delicious recipes, visit The Other White Meat.

Herb Scissors, How Do I Love Thee?

Let Me Snip the Ways!

by Joi

Herb Scissors from Useful Things

I was recently sent two really cool, fun, and very useful kitchen tools to review. They’re both available at Useful Things – but be warned before you visit the site, it is addictive. You know the aisles in your favorite department stores where they put inexpensive but wonderful gadgets, tools, unique gifts, and so on?

That’s exactly what Useful Things reminds me of. Inexpensive fun? What part of that isn’t off the charts?!

I cook a lot (a whole lot!) with herbs.  Like all obsessive cooks, I grow my own herbs and use them faithfully. Yet, you know something strange? These are the first herb scissors I’ve ever had.  Big DUH on me!  I’d always used regular, run-of-the-mill scissors (and had the audacity to wonder why they didn’t perform as crisply as I wanted them to).  The 5 blades on these herb scissors, simply put, make magic happen.

Since getting them, I’ve used them on cilantro, parsley, basil, oregano, green onions, and (a frequent guest at our table) chives. You can quickly create uniform-sized herb garnishes for your dishes without the hassle of dragging out the cutting board.  Simply stand over the plate, pot, or bowl and snip away.  I love that they come with their own little blade cover – makes it much safer to retrieve them from the kitchen gadget drawer.  Even an overly-caffeinated, accident prone, airhead like me can’t possibly hurt herself when a blade cover’s involved.

Here’s something else I love: These herb scissors cost less than $10!

Product Description:

Snip the herbs you need quickly, neatly, and right where you want with our Herb Scissors. The unusual blade design features a set of 5 sharp 3″ stainless steel blades that allow you to cut, chop or mince herbs directly into a pan or over a plate for garnishing. The large plastic handles have a soft silicone lining for the most comfortable grip. 7.5″ long overall and dishwasher safe.

Ideal For:

  • Arugula
  • Basil
  • Chervil
  • Chives
  • Cilantro
  • Dill
  • Fennel
  • Marjoram
  • Mint
  • Oregano
  • Parsley
  • Sage
  • Scallions
  • Savory
  • Tarragon
  • Etc!

Take a closer look and order your own pair today: Herb Scissors

I’ll tell you about the other really cool kitchen gadget tomorrow – the scissors kind of wanted exclusivity with this post.  I thought they made a good point.  (Sorry, couldn’t resist.)

Flavored Butter For Ninjas of the Grill

by Joi

By adding flavored butter to meats, seafood, vegetables, or just about anything you prepare on the grill, you can turn an ordinary meal into an extraordinary meal.  Flavored butters are simple to prepare, and they make tasty and elegant accompaniments to your grilled dishes.

Use flavored butters to add a finishing touch to grilled steaks and salmon, to jazz up grilled asparagus or corn-on-the-cob, and to add some pizzazz to your favorite side dishes. When they melt on whatever you’re grilling, their delicious flavors come through, making your meal a masterpiece.  They just might call you a grilling ninja!

Since they’re so simple to prepare, you can easily keep a variety of flavored butters at you fingertips.  You can store them in the refrigerator for up to two weeks by rolling them into logs and wrapping them in plastic food wrap, parchment or waxed paper.  You can also slice the butter into pats and freeze them in resealable plastic food bags for longer storage.

Land O’Lakes would like to share the following outstanding butter recipes, just in time for grilling season:  Italian Flavored Butter, Chili Lime Butter, Caramelized Onion Butter and Herb Seasoned Butter.

Italian Flavored Butter

Use Italian Flavored Butter when grilling meats and vegetables, or toss with rice, potatoes or corn-on-the-cob

Preparation time: 15 minutes

Yield: 1/2 cup

Ingredients:

1/2 cup LAND O LAKES Butter, softened
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
1 teaspoon finely chopped fresh garlic
1/2 teaspoon salt

Preparation:

  • Combine all ingredients in small mixer bowl. Beat at medium speed until well mixed (1 to 2 minutes). Brush on meats, poultry, fish and vegetables when grilling or toss with hot cooked rice or vegetables.

Chili Lime Butter

Chili Lime Butter turns grilled steak, chicken or vegetables into a southwestern delight

Preparation time: 15 minutes

Yield:  1/4 cup

Ingredients:

1/4 cup LAND O LAKES Butter, softened
2 teaspoons chopped fresh cilantro
2 teaspoons sliced green onion
1/2 teaspoon chili powder
1/4 teaspoon chili lime seasoning
1/4 teaspoon finely chopped fresh garlic
1/8 teaspoon ground red pepper
1/8 teaspoon salt

Preparation:

  • Combine all ingredients in small bowl. Beat at medium speed until well mixed. Brush on meats, poultry, fish and vegetables while grilling or toss with hot cooked rice, pasta or vegetables.

Caramelized Onion Butter

Serve this savory butter with your favorite grilled steak or veggie, or as a spread on artisan bread

Preparation time: 15 minutes

Cooking time: 25 minutes

Yield:  1½ cups

Ingredients:

2 tablespoons LAND O LAKES Butter
2 large (2 cups) onions, coarsely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup LAND O LAKES Butter, softened

Preparation:

  • Melt 2 tablespoons butter in 10-inch skillet over medium heat until sizzling; add onion, salt and pepper. Cook, stirring occasionally, until onion is golden brown and caramelized (20 to 25 minutes).  Place onions into medium bowl; cool 10 minutes.
  • Add 1 cup butter to onions; mix well. Toss with hot cooked rice or vegetables, or serve on grilled meat.

Herb Seasoned Butter

Use Herb Seasoned Butter to add fabulous taste to the simplest grilled foods

Preparation time: 10 minutes

Yield: 1 cup

Ingredients:

1 cup LAND O LAKES Butter, softened
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 tablespoon finely chopped shallots or green onions
1/2 teaspoon finely chopped fresh garlic

Preparation:

  • Combine all ingredients in small bowl. Beat at medium speed until well mixed. Store refrigerated in container with tight-fitting lid up to 2 weeks. Serve with warm artisan breads, tossed with hot cooked pasta or brush on meats, poultry or fish when grilling.

Additional recipes for flavored butters and much more and can be easily found on the Land O’Lakes website.  Also, join the LAND O LAKES Simple Rewards Club to enjoy benefits such as free downloadable gift tags, an online Recipe Box for storing favorite recipes, easy access to LAND O LAKES Recipe Buzz™ Blog, and printable, money-saving coupons for LAND O LAKES products.

About Land O’Lakes

Land O’Lakes, Inc., a Minnesota-based food and agriculture company, is a leading supplier of quality dairy products. In 1921, Land O’Lakes began making butter from sweet—not sour—cream. Ever since that breakthrough, the company has been a leading producer of butter and other pure, wholesome dairy products that deliver simple goodness to consumers. Visit www.landolakes.com for great recipes and meal ideas.

Rachael Ray’s Red White Beans Recipe: Outstanding!

by Joi

My husband and I saw Rachael Ray make these beans on a recent episode of 30 Minute Meals and I knew I’d have to take them for a test run.  I’m always on the lookout for new bean recipes as well as recipes that utilize the herbs in our herb garden.  This one uses a personal favorite herb, rosemary.

Add the fact that I absolutely, positively love myself some Rachael Ray and I knew it’d be a can’t miss.

My husband didn’t know quite what to make of the rosemary in these beans – but I think it’s the best part.  He liked them but he said he’d like to try them sometime without the rosemary.

If you have the ingredients on hand, these would make an exceptional side dish for your Fourth of July meal – or any meal, for that matter.

Rachael Ray’s Red White Beans Recipe

2 tablespoons extra-virgin olive oil
1 medium to large onion, chopped
2 sprigs rosemary, leaves finely chopped
Salt and freshly ground black pepper
1/4 cup tomato paste
1 cup chicken stock
2 (15-ounce) cans cannellini beans, drained

Heat the extra-virgin olive oil in a skillet over medium heat. Add the onions, rosemary and salt and pepper, to taste. Cook the onions until sweet and soft, 8 to 10 minutes. Stir in the tomato paste for 1 minute. Add the stock, then stir in the beans and reduce heat to low. Adjust seasoning and turn out into a serving bowl. Keep warm until ready to serve.

Recipe Credit:  Food Network!

Alaska Salmon Recipes: Salmon, Artichoke and Bean Salad, Thai Salmon Cakes, and More!

by Joi

Alaska Salmon Artichoke and Bean Salad

ALASKA SALMON, ARTICHOKE AND BEAN SALAD (a 15 minute meal!)

1 jar (14 oz.) marinated, quartered artichoke hearts
1 jar or can (16 oz.) marinated bean salad
1-1/2 teaspoons Dijon-style mustard
1/2 teaspoon ground cumin
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon, drained and chunked
1 package (10 oz.) ready-to-eat salad greens or spinach leaves

Dressing: Drain liquid from artichokes and beans into a small bowl or pitcher. Blend in mustard and cumin.

Salad: In separate bowl, combine beans, artichokes, salmon and dressing. Portion 2 cups greens onto each of four plates. Top each plate of greens with 1-1/4 cup salmon mixture.

Makes 4 servings. Nutrients per serving: 330 calories, 15g total fat, 3g saturated fat, 37% of calories from fat, 58mg cholesterol, 28g protein, 28g carbohydrate, 9g fiber, 1768mg sodium, 325mg calcium and 2.4g omega-3 fatty acids.

Thai Salmon Cakes With Hot and Sour Sauce

THAI SALMON CAKES WITH HOT AND SOUR SAUCE

2 cans (14.75 oz. each) or 4 cans (7.5 oz. each) traditional pack Alaska Salmon OR 4 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
1 Tablespoon peanut or canola oil
¾ cup diced yellow onion
2 cloves garlic, minced
2 teaspoons seeded and minced jalapeño pepper
1-1/2 teaspoons minced lemon grass
Juice and zest of ½ lime
1 Tablespoon plus 1 teaspoon soy sauce
2 teaspoons sugar
1-1/2 cups finely sliced green onions
¼ cup chopped fresh cilantro
2 eggs
3 Tablespoons cornstarch
Salt and pepper to taste

Drain and chunk Alaska Salmon. Heat oil in small saucepan over medium-low heat. Add yellow onion and cook until soft, about 3-5 minutes. Add garlic, jalapeño pepper and lemon grass; cook an additional 1-2 minutes. Cool. In large bowl, combine lime juice and zest, soy sauce, sugar, green onions and cilantro. Mix well and reserve. In small bowl, whisk eggs. Add cornstarch, salt and pepper; mix. Add egg and cooled onion mixtures to large bowl; fold gently to mix. Add salmon and carefully fold until just combined. Form salmon mixture into 8 cakes (3 oz. each) and chill for at least 30 minutes. Pan fry salmon cakes in oil over medium heat for 2-3 minutes per side, or until heated through. Serve hot with Hot and Sour Sauce.
Makes 4 Servings.

HOT AND SOUR SAUCE

2 Tablespoons sugar
2 Tablespoons plus 1 teaspoon rice vinegar
2 Tablespoons chili sauce (sambal or roasted)
1 Tablespoon fresh chopped cilantro

Dissolve sugar in vinegar. Add chili and cilantro; mix together. Makes ½ cup.

Nutrients per serving (with ½ dipping sauce): 444 calories, 19g total fat, 5g saturated fat, 39% calories from fat, 238mg cholesterol, 47g protein, 20g carbohydrate, 2g fiber, 1919mg sodium, 498mg calcium and 3.6g omega-3 fatty acids.

Alaska Salmon with Walnuts and Herbs

ALASKA SALMON WITH HORSERADISH, WALNUTS AND HERBS

2 Alaska Salmon fillets (4 to 6 oz. each)
Olive oil
3 Tablespoons horseradish sauce
1/3 cup finely chopped walnuts
1 Tablespoon each chopped fresh chives, parsley and tarragon
1 Tablespoon softened butter
Salt and pepper, to taste

Preheat oven to 450.

Spray a 9-by-13-inch baking pan with cooking spray. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Brush both sides of fish with olive oil and place in the pan. Roast, uncovered, for 5 minutes.

Meanwhile, in a small bowl combine horseradish sauce, walnuts, herbs and butter. Season with salt and pepper. Remove fish from oven and spread mixture evenly over salmon fillets.

Return fish to oven and roast an additional 8 to 10 minutes for frozen fillets or 5 to 6 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

Serves 2.

Recipe and Photo Credit: http://www.alaskaseafood.org/

***** To read why we all need to eat more salmon, check out the recent post on my Self Help Blog!  One of the benefits may surprise (and delight) you.

Avoiding the Dreaded Spaghetti Sauce Slide

by Joi

Basil is Love.

Click HERE for a little video featuring Curtis Stone. He takes the stand against adding oil to pasta as it cooks. I remember seeing a Good Eats episode where Alton Brown preached the same sermon. The boys are right, too. Sauce will adhere to pasta better when there’s a little stickiness to it. Oil and butter take that away, leaving you with sauce that tries desperately to hitch a ride to your mouth, but keeps sliding off!

Watch how Curtis serves it in the video, too. I’ve never taken his approach with cheese, but I assure you I will next time. I love the idea of parsley as well.

In Olive Oil’s defense, I do have to say that it’s quite healthy (eating a Mediterranean type diet is great for your heart and waistline) and should be invited to dinner frequently.   A nice change of pace from serving spaghetti sauce with pasta is to simply boil your pasta as directed, then splash a litte olive oil over it after you’ve drained the water.  Use your tongs to incorporate the olive oil throughout, making sure each strand is covered.

Coarsely chop fresh herbs and sprinkle generously.  I like a combination of parsley, basil (love, love, love basil), and chives.  Purists would slap me silly for not including oregano, but it detracts from my favorite child, basil.  If chicken’s involved with the meal in any way, I add Rosemary.  She is AMAZING with chicken.  Truth be told, she’s another favored child.

Just experiment with the herbage and I won’t be the least bit mad at you if you prefer oregano to basil.

Another way to work olive oil into the meal is in the bread basket – or at least near it.  Every now and again, when serving an Italian meal, I’ll bake, grill, or broil my bread unbuttered.  Then, I take a great looking  plate or platter and pour Extra Virgin Olive Oil into it.  Then I grab my beloved pepper mill and ground fresh pepper into the oil – covering front to back, side to side.

We dip our pieces of bread into the oil then shove them into our faces.

Oddly enough, I’ve experimented with adding ground herbs to the oil as well, but still prefer the basic, simple pepper approach.  I’ve never tried an Italian blend Olive Oil before, but it might just be sensational.  I’m pretty sure I’d still prefer the pepper and regular Olive Oil, though. Strange, I just noticed that I keep capitalizing Olive Oil.  I have no idea, whatsoever,  why I do that.  I guess I watched too much Popeye growing up (confession: I still do.).  Part of my brain must think it’s an alias for Olive Oyl.

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