These 2 recipes are extremely easy and both can be made in around 30 minutes! Delicious enough and fancy-looking enough for company, but easy enough for everyday.
olive oil & herb appetizer
I am a sucker for the olive oil and herb dip at Carrabba’s. I love having something to munch on while I wait for my main course. With this recipe, I attempted to recreate that oil and herb dip.
I ended out with a picture-perfect dead ringer for the Carrabba’s herb and oil dip. I would be derelict in telling you it tasted exactly the same though. Sadly it tastes a bit different, but is similarly delicious. I think you will really enjoy it.
First, I heated 1/2 a loaf of Italian bread in the oven, just to get it nice and warm, but not toasted. Then, in a bowl, I added 1tsp black pepper, 1tsp dried oregano, 1tsp dried rosemary, 1tsp dried basil, 1tsp dried parsley, a decent shake of garlic powder, and a couple small shakes of garlic salt. Finally, I eyeballed the amount of olive oil I wanted on top, and we were in business.
I got the recipe for the sauce from my best friend, Annick. I changed some of the proportions, cut the butter, and didn’t need any thickeners. Annick is Austrian and serves the sauce with spaetzle, I am 1/2 Italian and serve it with gnocchi. Gnocchi is larger and is more able to pull in the sauce (hence no thickening). It also adds a little of it’s own flavor to the mix. If you decide you want to serve this sauce with a smaller noodle or dumpling, you may have to wing it a little.
I love gnocchi! It is a shame not many people know what it is, though it has been around since Roman times. It is not one of the more main stream American Italian ingredients, so don’t be ashamed if you have Italian blood and have never tried it. It has a pretty rich history and I recommend Googling it for fun facts. If you love Italian food, I can only explain it as an Italian dumpling, which makes this recipe a kind of Italian chicken and dumplings.
In a large skillet, you melt 1/2 a stick of butter, then add 1/2 diced yellow onion, and 1 large chicken breast cut into small pieces. Before that is done cooking, add a few big shakes of paprika. Once the chicken looks cooked all the way around, add the entirety of a small container of sour cream and 1 heaping spoonful of “better than bullion” (the chicken flavor).
In a previous post I mentioned that Annick introduced me to “better than bullion;” this was the recipe she used to open my eyes. I have been adding it to my old recipes left and right to liven them up.
While the completed sauce simmers, boil the gnocchi. It only takes about 3 minuets, so by this time you are almost finished. When the gnocchi is cooked, turn the sauce’s heat off and stir the gnocchi in. You will end out with this lovely and interesting main course.