The Best "Herby" Bread

I hope everyone had a wonderful holiday.   

We had a fantastic one.  I just noticed that while I brought you a great pasta dish to serve on Christmas Eve...I FORGOT the bread!  My gosh, what is a great pasta without a great bread?

The good thing is this pasta can be made anytime...and you can still make the bread!  Even better, New Year's Eve is right around the corner and this bread would make a great appetizer.

This bread is not unlike your typical garlic bread.  I usually make the standard garlic and butter bread, broiled in the oven.  One day I decided to give it a little twist and added olive oil to replace the butter and some herbs for a little zip.  It was the birth of a new fabulous creation.  From then on MGG has been asking for that "Herby" Bread!

Now I consider myself a bread connoisseur.  It's a weakness with me, you see. I swoon over piping hot bread slathered with butter, there's nothing more pleasureful.   That being said, take it from me, the bread-aholic, this bread is the BEST herby garlic bread you will find.

Enjoy!

The Best "Herby" Bread

makes 10 - 12 slices (20-24 for appetizers)

1 loaf of Italian or French bread
2-3 T olive oil
2 garlic cloves, minced fine
1 t oregano
1/4 t thyme
1 T grated Parmesan

Preheat the broiler. 
Slice the loaf in half lengthwise.  Brush olive oil on the cut side of each half.  Sprinkle the garlic, oregano, thyme, and Parmesan on top of the olive oil.  Place the loaves on a flat baking sheet.  Place in the oven under the broiler for about 2 minutes or until the edges are brown and the toppings are bubbly.  

Slice each half into 5-6 pieces.  Serve immediately.  For appetizers cut each half into 10-12 small slices.  

Christmas Eve Dinner: Spaghetti and Cherry Tomato Aglio Olio

A family tradition has been to serve pasta on Christmas Eve.  Typically, spaghetti with our secret family meat sauce recipe.  It easy to make and no fuss, plus it is the ultimate comfort food.  All perfect for an easy dinner the night before the 'big day'!

Besides, who wants to cook a big complicated meal the day before another 'big' meal?  Not I and I'm sure that many of your would agree.

This year I am keeping with the pasta theme but changing up my Christmas Eve Dinner with a new, lighter pasta dish.  Spaghetti and Cherry Tomato Aglio Olio is even easier to make.  It will have dinner on the table in about 15 minutes.  All this needs is a nice salad and some crusty Italian bread and you are all set.

Aglio Olio means "with garlic and oil".  So basically this is a no sauce recipe.  The flavors of a good olive oil, some garlic, some cherry tomatoes, and some red pepper flakes really punch up the spaghetti.  Trust me, this is good!

I soooo like my red sauces.  So I'm a hard sell on a pasta that is just tossed in oil.  But one bite of this and the flavor punch from the red pepper flakes.....Ohhhh!  I am sold!  I would have never thought that I would like this as much as I did.  I thought it would be 'just ok..."  but NO....it is really, really good.  Hot tomatoes burst in your mouth...and then the touch of garlic.  Fabulous.  You have to try this...really, no really.

Hope you have a wonderful Christmas Eve, and make you and your family something simple but fabulous to eat!

Spaghetti and Cherry Tomato Aglio Olio
serves 4

1 lb. Spaghettini (thin spaghetti)
1/3 c extra virgin olive oil
1 T. finely chopped garlic cloves
1 t. crushed red pepper flakes
2 c cherry tomatoes, halved
1/3 c flat leaf parsley, chopped

Cook spaghettini according to package directions.  In a large skillet over medium high heat add the olive oil, garlic, and pepper flakes.  

Cook, stirring often, until garlic is fragrant.  About 1 minute.  Don't let the garlic burn.  Remove from heat and stir in the tomatoes.  

Drain the pasta reserving a little of the cooking water.  Add the pasta to the skillet and  return to the stove-top   Heat over medium heat tossing mixture until everything is coated and warm.  Add parsley and toss.  At this point you can add some of the reserved pasta liquid if the sauce seems a little dry.  Serve immediately.

Not Your Typical Christmas Cookie: Zucchini Cookies

This is not your typical Christmas cookie.

That's why I love it!

Sure you can make the holiday sugar cookies, or spritz cookies.  I love them all.  My all time favorite was a spritz cookie that my neighbor's mom made in the shape of a tree, colored green, with little sprinkles on top.  We used to get them every year, and I would be looking forward to those soooo much.  More than the fudge, or the other cookies.  I would even try to sneak and take all the trees before the rest of the family got to them!  

But I decided to be a little unconventional this year.  I wanted to go with a nice cakey cookie.  One with a hint of spice, some chocolate, and something healthier....like zucchini.

Just look at those green flecks...how cool!

Do you like zucchini bread?  Love it!  And you know you can't really taste the zucchini.  Same thing with these cookies.  They are smart that way.  Add a little fiber, some vitamins, textures, and moisture and you have one heck of a cookie!  

These are perfect for the holidays or anytime of year.  Especially in summer with a nice bumper crop of zucchini.  So this is a good recipe to keep on hand.  Oh yea, you can also make these a lower carb cookie by using Splenda Blend.  You need to make sure it is the blend (half sugar half Splenda) in order for these to rise well.  Trust me they turn out perfect...you'll see.

So come along with me and be a little "unconventional" this year.  Make some zucchini cookies.  You can thank me later!

Zucchini Cookies

Adapted from Sunset

makes about 3 dozen medium sized cookies 

(freeze any leftovers, they freeze well)

1 cup butter, at room temperature 

1 1/2 cups sugar or Splenda Blend equivalent

2 large eggs 

1 teaspoon vanilla extract

2 cups grated zucchini

2 3/4 cups flour 

2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon salt

1 cup pecans, chopped

1 cup semisweet chocolate chips 

Preheat oven to 350°.  In a large bowl, cream together butter and sugar until light and fluffy.  Beat in eggs and vanilla.   Stir in zucchini.  In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.   Add to zucchini mixture. Stir in nuts and chocolate chips.  

Drop by tablespoonfuls onto cookie sheets sprayed with cooking spray. Bake until lightly browned, 15 to 20 minutes, and transfer to a rack to cool. Repeat with remaining dough.