Along with that salad and homemade croutons...

... sprinkle some flaxmeal on top. It may sound strange, but flaxmeal gives anything a light, nutty taste AND it's SO HEALTHY. One bag of flaxmeal goes a long way. You should find some breading ideas for the flaxmeal in this blog right here.

Something light: Homemade Croutons for Soup or Salad

I found some fancy, pretty expensive multigrain uncut bread in my bread box yesterday. I bought it before the rush of the holiday season, with full intention of making garlic bread, but instead I completely forgot about it. It was hard, but I didn't want to waste it. You know what they say: when life gives you old bread, make croutons! Here's a very simple way to turn old (or not so old) bread into a yummy topping for your soup or salad.

HOMEMADE CROUTONS
bread (preferably a good French bread or sourdough or multigrain)
olive oil spray
Garlic Earth Italian Garlic Seasoning
grated Parmesan cheese
dried oregano (optional)
cayenne pepper (optional)

Preheat oven to 350 degrees F. Season cookie sheet with olive oil spray and a few shakes of the Italian seasoning. Spread bread cubes into a single layer on cookie sheet. Spray cubes with olive oil spray. Shake some Italian seasoning, cheese, oregano and cayenne pepper onto bread cubes. Bake for about 15-20 minutes until lightly toasted.

These go very well with tomato soup or on top of a salad.

The croutons pic is from SimpleComfortFood. This picture looks very similar to my own croutons. The Italian seasoning is full of bits of garlic, sundried tomato, peppers, herbs and spices -- the croutons are full of flavor and flecks of color, naturally.

Rustic (Easy!) Potato Gratin

Need an easy and DELICIOUS side dish for the holidays? I've got one for you. This is one of the dishes that I'm taking to Christmas dinner that I first learned about from the Rachael Ray cooking show several years ago. I tweaked it by lowering the fat, using my Italian Garlic Seasoning in place of salt, and simplifying some steps. You don't need to slice the potatoes into thin slices, you just halve small potatoes until their roughly the same size and you'll see what else. It's very easy to make and it's sooooooooo yummy!


RUSTIC POTATO GRATIN

a couple Tbsp olive oil
3-4 pounds mixed baby potatoes, such as baby red, purples, and fingerlings
1 cup heavy cream
1 cup half & half (plus some to cover)
4 tablespoons butter (1/2 stick)
2 sprigs each fresh thyme, sage, and rosemary
2-4 garlic cloves, chopped
2 tsp plus a few shakes Garlic Earth Italian Garlic Seasoning
black pepper
1/2 cup grated Italian Cheeses


Directions:

Preheat the oven to 400 degrees F.

Drizzle the olive oil in the bottom of a large baking dish. Halve the potatoes and toss them into the baking dish and season with a few shakes of the Italian Seasoning and some pepper.

In a medium saucepan, combine the cream, half & half, butter, herbs, garlic and 2 tsp. Italian Garlic Seasoning. Bring to a simmer over medium heat, then cook over low heat for about 20-30 minutes, stirring often. This will infuse the half & half and cream with flavor. Note: This last italicized part was added on 12/27/09. I found that simmering the mixture for a while really helps to add more flavor.

Using a slotted spoon, pull out the herbs, then pour the hot cream mixture over the potatoes. Sprinkle the cheese evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.

Artichoke Dip and Baked Tortilla Chips a Hit at Missouri Mercantile

I just love Missouri Mercantile. Here's a store that contains only Missouri-made products in the middle of a mall (The Mills). It's like stepping back into the general store in the 70s show, The Waltons. There are so many cute and yummy items in there. The owner, Bill, and his staff are always friendly and helpful, too.

We demo-ed a family recipe Artichoke Dip. This EASY recipe that is always a hit at family functions and parties is a cinch to make. This recipe is already doubled -- I at least double it and it's always gone quickly! This can be baked and kept warm in a small crock pot for parties. Here it is:

ARTICHOKE DIP

1 1/4 cups grated Parmesan cheese
3/4 cup shredded Italian cheese (the Italian blend in a bag)
3/4 tsp Garlic Earth Italian Garlic Seasoning
2 cups light mayonnaise
2 cans quartered artichoke hearts, drained

Optional (any or all of the following): a few pinches of cayenne pepper, a couple tablespoons pimentos, a small can of rinsed and sliced black olives

Preheat oven to 375 degrees. Combine the above in a bowl. Mix well. Spread mixture into a 9 x 13-inch casserole dish. Bake until bubbly and toasted on top, for about 30 minutes. Serve warm with crackers.

Another party idea: Spread a thin layer of mixture onto focaccia bread or Baboli pizza crust; bake, cut and serve in bite-size pieces.

The recipe for the baked Tortilla Chips can be found here.