Get Forked Friday Feed

Get Forked Friday: Bad Breath Dip

Dip

Bad Breath Dip (lol)

For years I purchased dips in the store, but the more educated I became on what as in those dips the more disgusted I was and they are so easy to make on your own, so make them! Here is one of my favorites! I call it Bad Breath Dip because of the garlic ;)

My Bad Breath Dip

You need:

4 cloves of Garlic crushed
1 tub of good Sour Cream
2-3 large sprigs of Fresh Dill (chopped up or torn)
Smoked Paprika (2-3 dashes)

What you do: Combine all ingredients in a bowl and stir well, cover and refrigerate for at least 2-3 hours. Longer the better. Serve with fresh veggies or chips! YUM! See how easy that was?!

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Maria-mills-benatAbout the Author: Maria Mills-Benat is a Port Orange-based chef and has started a service of offering in-home cooking classes. She has a passion for cooking for others and has been doing so professionally for 10 year. Read full bio here.


Get Forked Friday: Yummy Tomato Bruschetta

Bruschetta

Yummy Tomato Bruschetta

I needed a bite of something while making dinner, so I made a little treat before dinner, some of my favorite Bruschetta, this is great as well if you are going to a pot luck, need a good light lunch, or having friends over for dinner! I tend to make it a little different than some people so here is my recipe.

What you need:

4-5 good Roma Tomatoes Diced
2-3 large basil leaves (chopped or torn into small pieces)
1-2 tsp Extra Virgin Olive Oil (the good stuff)
1/4 cup freshly grated parmesan cheese
Italian Bread (or baguette)
Garlic Clove peeled and cut in half length wise
2 cloves Fresh garlic
crushed Salt (I use Kosher)
Freshly ground black pepper (To taste)

What to do: Cut the bread into thin slices, brush with a bit of olive oil all around so it doesn't burn. Bake the bread in the oven on 350 degrees for approx. 2-3 minutes or until golden brown, when it comes out of the oven rub it with the clove of fresh garlic. Take the Tomatoes and mix with all the ingredients, allow to sit for about 30 minutes to infuse all the flavors, then serve with the bread. You can also add Parmesan cheese sprinkled to the top, and sometimes, I love to add a good balsamic glaze (only a tiny bit though!)

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Maria-mills-benatAbout the Author: Maria Mills-Benat is a Port Orange-based chef and has started a service of offering in-home cooking classes. She has a passion for cooking for others and has been doing so professionally for 10 year. Read full bio here.