Fresh Tomato, Herb, Garlic And Mozzarella Foccacia... The Easy Way

I fell in love with Foccacia many years ago and continue to carry the torch. There are so many ways you can prepare it, making it different every time you have it. The easiest of all ways is to use pre-made refrigerated pizza dough, spreading it out on a prepared cookie sheet.

Here it is:

Tomato, Herb, Garlic And Mozzarella Foccacia:

Ingredients:

1 Pillsbury Pizza Dough, divided into two parts

1 fresh tomato, thinly sliced

4 cloves of garlic, pressed

1 teaspoon olive oil

1 teaspoon dried basil

1 teaspoon dried rosemary

salt and pepper, to taste

Directions:

1. Spread prepared pizza dough out on cookie sheet to desired thickness (we like ours thin).

2. Cook garlic and herbs in olive oil for approximately one minute and remove from heat.

3. Using a pastry/basting brush, brush the garlic, herb, olive oil mixture over the pizza dough.

4. Top with thinly sliced tomatoes, then with grated mozzarella cheese.

5. Bake in preheated 425 degree oven for 10 minutes or until done.

6. When pulled out of the oven, sprinkle grated Parmesan cheese over the top and serve.

This is a great side for soup and a variety of other entrees. 


Bon Appetit!

Grilled Lamb Chops With Rosemary

There was a time when I refused to eat lamb. No, not because I couldn't bear to eat "Lambie Pie". It was because every place I'd ever been that served it, you could smell it the minute you walked through the door. And not in a good way.


I later came to learn that only mutton has the overbearing gamey odor. A friend who lives out on a ranch and raises sheep convinced us to come to dinner one night to have some real baby lamb and I've been a huge fan ever since. So, I'm going to share my recipe for those of you who THINK you don't like lamb. It's taste is basically like a steak, only much more tender.



Grilled Baby Lamb Chops With Rosemary:  

Ingredients: 

4 Baby Lamb Chops

1 Bottle of Ken's Lite Caesar Dressing

Dash of Garlic

Salt

Ground Pepper

Fresh Rosemary, Chopped  

Directions:

1. Allow the fresh baby lamb chops to come to room temperature before grilling.

2. Coat both sides of the chops with the dressing about 20 minutes before grilling.

3. Salt and pepper both sides of the chops.

 

4. Cover both sides of the chops in the chopped rosemary.

5. When the coals in the grill are ready, place each chop directly over the fire. (I also like to add large hickory chips to the coals for a smokey flavor.)

6. Grill each side of the chops for approximately 4-5 minutes.

7. The Hand Method for testing doneness. Make your hand into a fist with the thumb inside. Push the fleshy part of your skin. When the meat feels like your hand, it should be medium rare.