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October 23, 2018

Hello All!

NEW BestSellersFor a twist on a popular dimpled Italian flatbread try this recipe for FOCACCIA BREAD WEDGES that use the prepackaged bread shells. (or if you're feeling ambitious you can make your own from scratch).

This makes for a great appetizer or you can couple it with some soup for a delicious lunch.

Enjoy!
Marzee

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EASY FOCACCIA BREAD WEDGES

INGREDIENTS:
3 onions, medium thinly sliced
1/4 teaspoon pepper coarsely ground
1 tablespoon olive oil
3/4 cup white beans rinsed and drained canned
1/2 cup white wine or reduced-sodium chicken broth dry
1 teaspoon thyme, dried crushed
4 6-inch bread shells Italian (such as Boboli)
sweet pepper Red (optional)
marjoram Fresh (optional

DIRECTIONS
In a large skillet cook and stir onions and pepper over
medium-high heat in hot oil, uncovered, for 7 minutes or
until onions turn brown. Remove onions; set aside. Add beans
to skillet; cook for 1 minute. Add the wine or broth and
thyme; reduce heat and simmer, uncovered, for 3 to 4 minutes
or until liquid is reduced by half. Mash beans slightly.

Spread bread shells with bean mixture; top with onions.
Bake in a 450 degree oven for 10 minutes. Cut into wedges.
Garnish with red pepper and marjoram.

Yield: 16 Servings


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MARZEE'S CORNER

A FEW THINGS YOU GARLIC LOVERS SHOULD KNOW

* Chew parsley after eating a garlicky dish to get rid of
that garlic breath.

* Touch the garlic smell away: Just rub your hands on your
faucet or a stainless steel spoon and the odour will go
away!!!

* Crushing Garlic..Don't hassle with peeling garlic for
crushing! Take a wide edge knife and pound the garlic
under it with your fist! If that doesn't work, put the
garlic in a plastic bag and pound it with a mallet or
hammer...this works great!

* Did you know you can even nuke it! Microwave unpeeled
garlic cloves at 100 percent power 10 to 20 seconds,
cool, and store in a self-sealing plastic bag in the
coldest part of the refrigerator. Microwaving makes
garlic easier to peel and lessens the garlicky smell
on your hands. Use the garlic within two weeks.