{Creamy Chicken and Broccoli Calzone}

This was my very first Calzone making experience. I was pretty proud of myself. We really enjoyed these babies. I did have to had some salt to the sauce because it totally needed it. But once I got that adjusted it was really yummy flavor. The dough was really the best part I would say. Enjoy!

for the dough:

 1 cup warm water
 1 tsp honey
 1 package dry active yeast
 2 1/2 cups all-purpose flour
 1 Tbs. extra-virgin olive oil
 1 tsp salt

for the filling:

1 tsp olive oil
 1 head garlic
 2 Tbs. butter
 2 Tbs. flour
 1 cup milk
 1 1/2 cups broccoli florets
 3 cups shredded chicken
 2 Tbs. lemon zest
 coarse salt and freshly ground pepper

In a small bowl, mix 1/4 cup water with the honey and dry yeast. Let sit about 3 minutes until the yeast starts to bubble.

In a bigger bowl, combine the flour and salt. Add the oil, the yeast mixture and the remaining 3/4 cup water. Mix to combine and knead the dough until it’s soft and elastic, about 5 minutes.

Place the dough ball in an oiled bowl, cover with plastic wrap and let rise for an hour.

After an hour, divide the dough into 4 balls. You can throw the leftover two in the freezer if you want, or keep going for 4 calzones. (just increase the filling) Place them into 4 smaller, oiled bowls and let rise another 15 minutes.

Roll out each dough ball until it’s 10-12 inches in diameter, like a pizza. You’re ready for the filling!

While the dough is rising, preheat oven to 425.

Lop the stem end of the garlic off, exposing the cloves. Place inside a small square of aluminum foil, drizzle with oil, fold up and roast 35 minutes.

In a small saucepan, melt the butter. Once the foam subsides, whisk in the flour. Continue to whisk about 2 minutes, until it starts to brown. Whisk in the milk and keep whisking until it thickens and gets creamy. Toss in a pinch of salt and pepper. Transfer to a small food processor, add the roasted garlic cloves, and blitz until combined.

Adjust the oven to 375.

Spoon some of the creamy sauce along the bottom of each crust. Top with shredded chicken and broccoli florets. Spoon more of the sauce (I’d say about 5 Tbs. total in each calzone, or more if you want!) over the chicken and broccoli. Sprinkle with the lemon zest.

Roll over the dough, creating a calzone. Transfer to a baking sheet lined with parchment paper. Brush each one with a light egg wash or extra-virgin olive oil.

Bake for about 25 minutes, or until the crust is golden brown


Recipe Source: Bev Cooks

{Lasagna}

How do you take a decent picture of lasagna? Despite the picture, this is really really good. My husband does not like the traditional lasagna because he doesn't like ricotta cheese. So I make mine with cottage cheese, and I even like it better.

INGREDIENTS:
Red Sauce:
2 tablespoons olive oil
1 tablespoon butter
4 cloves fresh garlic, finely minced 
1/2 large onion, diced 
2 (8-ounce) cans tomato sauce
1 (6-ounce) can tomato paste
1 (14.5-ounce) can diced tomatoes, undrained
1 tsp dried oregano 

1 tsp dried basil
1/2 teaspoon salt
1/2 teaspoon pepper

9 lasagna noodles, boiled for half the time on the box (about 4 minutes)

1 pound ground beef

1/2 pound italian sausage 

12 oz cottage cheese
1 pound mozzarella cheese, shredded

8 ounces Parmesan cheese, shredded

DIRECTIONS:
Preheat the oven to 350 degrees. Lightly grease a 9X13-inch baking pan with cooking spray or with a napkin dipped lightly in olive oil and set aside.

In a large skillet, brown the ground beef and sausage over medium-high heat, breaking the meat apart into pieces with a wooden spoon. When meat is cooked through, drain the grease and set aside.

In a medium-size saucepan over medium-high heat, add 2 tablespoons olive oil and one tablespoon butter. Add a pinch of salt and pepper. When oil/butter is hot, add the garlic, stirring constantly. When the garlic is lightly browned, but NOT burned, add the onion. Continue cooking on medium-high heat until the onions are soft and browned and the fluid has mostly cooked out. Then add the tomato sauce and tomato paste. Stir to combine. Then add the diced tomatoes, oregano and basil, salt and pepper. Stir. Cover and let the sauce sauce simmer for 30 minutes over medium-low heat, stirring occasionally. Right before using the red sauce in the lasagna, stir in the reserved ground meat.

While the red sauce simmers, if using lasagna noodles that need to be boiled, bring a large pot of salted water to a boil and boil the noodles for half the time suggested on the box. Once the noodles are cooked, drain, but do not rinse. Add a dab of olive oil to keep them from sticking together. 

To begin layering the lasagna, keep in mind that you’ll have three layers of noodles as well as three layers of the sauces and cheese – so plan on splitting all the sauce and cheese piles into thirds so you don’t run out at the end! On the bottom of your lightly greased baking pan, layer three pre-boiled noodles or four no-boil noodles, slightly overlapping the no-boil noodles. Layer the red sauce, Parmesan and mozzarella cheeses, cottage cheese,  spreading all to the edges and top with another layer of noodles. Again, layer the red sauce, cottage cheese, Parmesan and mozzarella cheeses and top with the final layer of noodles. Layer the sauces and cheeses again.

Cover the lasagna with a greased layer of aluminum foil and bake for 30 minutes. Remove the foil and let the lasagna sit for 15 minutes before cutting and serving.

{Cinnamon Pancetta Carbonara}

I love Carbonara, and have made other recipes before. This one is my new favorite with the added subtle cinnamon flavor. It goes perfect with this dish. If you are a fan of fettuccine alfredo, you will love this

• 4 slices bacon, chopped
• 4 slices pancetta, chopped
• 1/4 teaspoon ground cinnamon
• 2 cups whipping cream
• 1 1/2 cups freshly grated Parmesan
• 6 large egg yolks
• 1 box fettuccine noodles
• Salt and freshly ground black pepper
• 2 tablespoons chopped fresh chives

Saute the bacon and pancetta in a heavy large frying pan over medium heat until almost crisp, about 5 minutes. Sprinkle the cinnamon over the bacon and pancetta and saute until the bacon is crisp and golden, about 2 minutes longer. Cool. Whisk in the cream, cheese, and yolks to blend.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until it is just tender but still firm to the bite, stirring occasionally, about 3 minutes. Drain. Add the fettuccine to the cream mixture and toss over medium-low heat until the sauce coats the pasta thickly, about 5 minutes (do not boil). Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large wide serving bowl. Sprinkle with chives and serve.

Recipe Source: Giada De Laurentiis

{Garlic and Herb Bread}

By far the best I've had!

1 stick of softened butter
6 garlic cloves
1 Tbs grated parmesan cheese
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp dried oregano
Bread of choice ( I like specialty breads, that have a hard crust but a soft center)

Preheat oven to 450 degrees. Oil inside of a food processor, add butter, garlic, cheese and herbs. Pulse until well combined. Spread the butter mixture onto each slice of bread. Bake for about 7 minutes.

Adapted from: Giada De Laurentiis

{Zuppa Toscana}

I have seen this recipe a lot. For some reason I have never really thought of making it. I have never gotten this soup at Olive Garden, maybe that's why. I recently went to a baby shower where this soup was served and I tried it and was in love! It has so much great flavor. My hubby loves it too, so I finally made it with Olive Garden Breadsticks. New fave at our house.

1 lb. Italian sausage
1 large onion, chopped
3-4 cloves garlic, minced
½ cup white wine to deglaze the pan
½ tsp. red pepper flakes
2 russett potatoes, peeled and cut into ½-inch chunks
2 cups fresh kale, chopped
3 cups chicken broth
2.5 cups water
1 cup heavy cream
Salt and pepper

Place a large stockpot  on the stove over medium heat.  Crumble the sausage into the pan and cook until well browned.  Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside.  Add the chopped onion to the pan and sauté until tender, about 5-7 minutes.  Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant.  Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits.  Add the potatoes, kale, chicken broth and water to the pot.   Return the sausage to the pot.  Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low.  Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through.  Stir in the heavy cream and season with salt and pepper to taste.  Serve immediately.

Recipe Source: Annies Eats

{Italian Cream Soda}

This has become our new addiction. They are so good! My sister in law was just visiting us for Christmas and gave us the idea to make them. I love ordering these at restaurants, but they are usually not cheap. I'm so happy I can make these at home anytime I want now :)

8 oz club soda
3 Tbs flavored syrup (I use Torani brand in the coffee section of the grocery store)
2 Tbs half and half
Whipped cream (optional)
Ice

Put the desired amount of ice in the class and fill with club soda. Add in the flavored syrup and half and half and stir. Top with whipped cream if you like.

{Italian Baked Chicken and Pasta}

This has become one of those go to recipes, because it's really easy and I usually have all the ingredients on hand. Also, I have a 3 year old who has gotten picky on me, but she ate an entire bowl and asked for more! Just for that reason, I will be making this again and again. It's that yummy!

• 
  
• 
  
• 
  
• 1 1/2 cups small pasta (I used large elbow pasta)
• 2 tablespoons olive oil
• 1/2 cup cubed chicken breast
• 1/2 cup diced onion 
• 1 clove garlic, minced
• 1 (14.5-ounce) can diced tomatoes with juice
• 1 cup shredded mozzarella
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup bread crumbs
• 1/4 cup grated Parmesan
• 1 tablespoon butter, plus more for buttering the baking dish

Preheat the oven to 400 degrees 

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta and put into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8  baking dish. In a small bowl mix together the bread crumbs and the parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Adapted from Everyday Italian (Giada De Laurentis)

{Pasta ai Quattro Formaggi}

This is a four cheese Italian pasta that is so easy and wonderful. I've heard amazing things and just had to try it for myself. LOVED IT! You can really use any four cheeses that you have on hand or that you love. I loved the slight tang and creaminess that the goat cheese gave this.















1 pound Angel Hair or fettuccine Pasta
½ cups Grated Fontina Cheese
½ cups Grated Parmesan Cheese
½ cups Grated Romano Cheese
8oz Goat Cheese
2 Tablespoons Butter, Softened
1 cup half and half or Heavy Cream
1 whole Garlic Clove, minced
½ teaspoons Salt, More To Taste
Freshly Ground Black Pepper
Minced Fresh Parsley
Reserved pasta water

Heat cream in a small saucepan on the stove over low heat.
Mince garlic clove very finely.
Cook pasta according to package directions in lightly salted water until al dente. Do not overcook! Drain pasta, (reserve about 1 cup of pasta water) then return pasta to the cooking pot. Pour in cream, add butter, and add cheeses, garlic and salt and pepper. Stir gently to combine, adding hot pasta water as needed for consistency and to make sure it's not too dry. Don’t overmix; if there are little clumps of cheese here and there, it’s fine! Taste and add more salt if needed.
Turn pasta into large serving bowl. Sprinkle with parsley and serve immediately.

{Grilled Chicken with Lemon Pasta}

This pasta was great! The key is to grill the chicken if you can and make sure it is really marinated. It just adds so much extra flavor to the pasta and goes really well with the fresh lemon flavor. Delish!














1 pound dried penne
2 chicken breasts, Marinated (recipe below)
Salt and freshly ground black pepper
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
1-2 tsp dried parsley
2 lemons, juiced
1/2 cup shredded Parmesan cheese


Chicken Marinade:

2/3 cup vegetable oil
6 Tbs freshly squeezed lemon juice
3 Tbs soy sauce
2 clove garlic, finely minced
1 tsp dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Mix all the above ingredients in a large dish add the chicken and let marinade for at least 4 hours.

Once the chicken is all marinaded. Cook the pasta in a large pot of boiling salted water, until al dente. Drain well. Put the pasta in a large bowl.

While the Pasta is cooking, grill chicken on a grill until done. (You could also fry them in a pan) Cut into strips.

Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add to the bowl of pasta. Squeeze in lemon juice, add parsley and shredded parmesan cheese. Mix all together.

Add chicken to the warm pasta and season with salt and pepper. Sprinkle in dried parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

{Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto}

Another fav from Giada. Yum!












2 pounds asparagus, trimmed
3/4 pound spaghetti
4 tablespoons olive oil
4 garlic cloves, minced
Salt and freshly ground black pepper
6 ounces thinly sliced prosciutto, cut crosswise into strips
6 ounces smoked mozzarella cheese, diced (about 1 cup)
6 tablespoons thinly sliced fresh basil leaves

Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.

Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.

Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.

{Pasta Carbonara}

If I could eat this meal everyday I would!! This is total comfort food to me and I love how flavorful it is. I adapted this recipe from the Pioneer Woman and it is so fantastic and really simple.













1 pound Bacon
1 pound Linguine Pasta
1 whole Large Onion
8 cloves Garlic
1 cup White Wine (I just used cooking wine)
1 cup Chicken Stock
4 whole Eggs
1-½ cup Parmesan Cheese
1 bunch Parsley
1/4 stick Butter
1 Tablespoon Black Pepper

First, slice up 1 pound of bacon into pieces about one inch wide. Once they’re sliced, just toss your bacon pieces into a stainless steel pan. Cook until browned and crisp.
While the bacon’s cooking, set a pot of salted water (I use about 2 tablespoon of salt for a gallon of water) on the stove for our pasta. When it comes to a boil add your linguine and cook until al dente, tender-firm.
Next, chop your onion. When the bacon is cooked, scoop it out with a slotted spoon and set it onto a plate. Reserve the bacon grease!
Throw the diced onions into the bacon grease. Give the onions a quick stir and let them cook down over a medium-high heat for a couple of minutes.
In the meantime, thinly slice the garlic. After the onions have cooked for a couple of minutes, throw in the garlic. Adding it after the onions have cooked a little will prevent the garlic from burning. After the onion and garlic have cooked for another couple of minutes, remove from the pan with a slotted spoon. Discard the grease.
Place the pan back on high heat until it starts to smoke a little. As soon as the pan begins to smoke, pour in the white wine. Whisk until pan is thoroughly deglazed and all of the brown bits have come off of the bottom of the pan. Add 1 cup of chicken stock. Return bacon, onion and garlic back to the pan. Let simmer over medium heat.
Crack four eggs into a large bowl. Add most of the Parmesan cheese, and rough chop the parsley, adding it into the eggs as well. Leave a little Parmesan and parsley out for a garnish. Mix well with a fork.
Drain the water from your pasta. Be sure the pasta is very hot. Add the pasta to the egg mixture and then add the bacon/onion mixture. Finally throw a 1/4 cup of butter in there. Mix it all together well. Pepper to taste. Garnish with Parmesan and parsley. Enjoy!

{Chicken with Mustard Mascarpone Sauce}

I have tried a lot of Giada De Laurentiis recipes...This one has been one of our favorites, it's one of those recipes that I save and make on special occasions like Valentines Day, my husbands birthday or even our Anniversary. It's just a delicious and special recipe. It basically turns out as if you are eating at a really pricey Italian Restaurant, there is nothing better then good Italian food Mmm.
















4 boneless skinless chicken breasts, each cut into 3 pieces
Salt and pepper
2 Tbs olive oil
5 Tbs Butter
3/4 cup chopped onion
1 lb cremini mushrooms, sliced
2 Tbs minced garlic
1 Cup marsala wine
1 cup mascarpone cheese
2 Tbs dijon mustard
2 Tbs fresh parsley
1 Package fettuccine

Season chicken well with salt and pepper. Heat oil in a large skillet over high heat. Add the chicken and cook just until brown about 4 minutes on both sides. Transfer the chicken to a plate and let cool. Melt 2 Tbs butter in the same skillet over medium high heat. Add onion and saute, add mushrooms and garlic. Add wine and simmer about 5 minutes. Stir in cheese and mustard, return chicken to the skillet, simmer uncovered until the sauce thickens slightly. Stir in chopped parsley. Season with salt and pepper. Cook fettuccine until done about 8 minutes. Toss with 3 Tbs butter. Serve fettuccine onto serving plates. Spoon chicken mixture over top.

{Penne with Radicchio and Goat Cheese}

This goes really well along side Pork Chops like these. This meal had very unique and sharp flavors because of the goat cheese and radicchio together. My husband LOVED it!
















1 pound penne pasta
1/4 cup extra-virgin olive oil
1 clove garlic, halved
1 pound radicchio, chopped (about 4 cups)
3 packed cups baby spinach
1/2 cup chicken stock
1/4 cup balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon kosher salt, plus more for seasoning
1/2 teaspoon red pepper flakes
1 1/2 cups grated Parmesan
1 1/2 cups (11 ounces) goat cheese, crumbled
1/2 cup basil leaves, torn


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a 12-inch skillet, heat the oil over medium heat. Add the garlic and cook until fragrant and golden, about 1 minute. Remove the garlic and discard.

Add the radicchio, spinach, chicken stock, balsamic vinegar, lemon juice, 1 tablespoon of salt, and red pepper flakes. Cook until the radicchio and spinach until wilted, about 6 to 8 minutes.

Add the pasta and Parmesan. Toss well and thin out the sauce with a little pasta water, if needed. Season with salt, to taste.

Transfer the penne to a large serving bowl. Top with the crumbled goat cheese, mix until the goat cheese in incorporated and garnish with basil.

{Tuscan Garlic Chicken}

This is amazing! It's really good for a special occasion dinner. Italian food is so romantic...:)

6 boneless, skinless chicken breasts
1 1/2 cups and 1 Tbs flour
5 Tbs extra virgin olive oil
1 Tbs salt
2 tsp pepper
2 tsp italian herb seasoning
1 1/2 cups heavy cream
1 Tbsp roasted garlic, chopped
1/2 cup white wine ( I just use cooking wine from the grocery store)
1 red pepper, sliced
1/2 Ib baby spinach, steamed
1 cup parmesan cheese, grated
1 Ib fettuccine

Preheat oven to 350 degrees

Mix 1 1/2 cups flour, salt, pepper and italian seasoning in a shallow dish. Dredge chicken in the mixture. Heat 2 Tbs oil in large skillet. Cook chicken breasts over med-high heat until golden brown and crisp (about 3 minutes) Add more oil if needed.
Place the cooked chicken on a baking sheet and transfer to the oven and cook for 10-15 minutes or until cooked through.
Cook the pasta according to the package directions, drain and set aside.
Heat 2 Tbs oil in a sauce pan. Add garlic, red pepper and cook for about 1 minute. Stir in 1 Tbs flour, wine, spinach and cream and bring to a boil. Sauce is done when the spinach becomes wilted. Completely stir in the parmesan cheese.
Coat pasta with sause, then top with chicken and remaining sauce.

{No-Cook Tomato Sauce}

I have been a little behind on this blog, we are in the process of moving out of state. But I will update every chance I get :) I love all the freshness that summer brings. I just had to try this recipe and it was really good. It's very simple and you can kinda do what you want with it. I felt more on the healthy side after eating this :) You can toss this with pasta or spoon over chicken, or even just eat it out of the bowl.

















6 large fresh tomatoes
2 garlic cloves, chopped
3 Tbs extra virgin olive oil
1/3 cup chopped fresh basil
1/4 tsp kosher salt (I would keep adding and tasting till you get it the taste you want)
ground black pepper

Chop the tomatoes and place in a bowl. Add the garlic, olive oil, basil and salt and pepper. Toss gently. Cover with plastic wrap and let sit at room temperature for 1 to 2 hours. The longer they sit the juicier they get.

{Bruschetta}

This is so so yummy! Its so simple to put together and great to serve as a light lunch or an appetizer before dinner. I usually double this whole recipe to make more :)













1 1/2 cups chopped roma tomatoes
2 Tbs diced onion
1 large clove garlic, minced
2 Tbs chopped fresh basil
2 Tbs olive oil
1/2 tsp red wine vinegar
1/4 tsp salt
little black pepper
1/2 loaf french baguette or crusty italian bread, sliced into 5-7 slices
1/4 tsp. garlic salt
3 Tbs fresh italian parsley

In a medium bowl, combine tomatoes, onion, garlic and basil. Add 1/2 Tbs olive oil, vinegar and salt and pepper and mix well. Cover and refrigerate for at least an hour. Preheat broiler, slice bread in 1" slices diagonally. Combine remaining 1 1/2 Tbs olive oil with the garlic salt. Brush the entire surface of each side with the oil mixture. Broil for 1 1/2-2 minutes on each side until they start to brown a little. Serve with the tomato mixture, garnished with fresh parsley.

{Fettucini Alfredo}

This is truly AMAZING. It taste pretty much EXACTLY like Olive Garden's alfredo. I don't make this as often as I like because it isn't the healthiest thing for you. But I have to have this every once and awhile. It is so good!















1 stick of butter
2 cloves garlic, minced
2 cups heavy cream
1/4 tsp pepper
1/2 tsp salt (you can adjust this how you like)
1/2 cup parmesan cheese, grated
1 12 ounce box fettucine pasta

Melt butter in a medium sauce pan over medium heat. Add the garlic, cream, salt and pepper and bring to a simmer. Turn the heat down if it reaches a rapid boil. Add the cheese and continue to simmer for 10 minutes or until it starts to thicken. While the sauce cooks, make the pasta, drain and add the sauce too it.
*The sauce will start to thicken more as it cools a little

{Parmesan Chicken with Garlic Spaghetti}

I got this recipe from my Sister, she used to make this and have us over and everyone could not stop talking about how good it is! This is one of those easy dishes that looks like a restaurant style dish :) Make this for family or friends. They will love you!

Chicken parmesan

1 to 2lbs of skinless bonless breasts of chicken

1 container of cantadina italian bread crumbs

2 eggs

1 cup flour

1 large bottle of prego garlic herb speghetti sauce

grated motzerella cheese

Wash off chicken breasts, beat eggs, dip the chicken in flour then the egg until coated, cover with cantadina bread crumbs, in a baking dish coat bottom of pan with sauce, place chicken in the pan cover with remainder of sauce, cover the dish with foil, place in the oven. Bake at 350 degrees for 1 hour. (last 5 minutes of baking top chicken with motz cheese.)

Garlic Spaghetti

1/4 to1/2 cup of olive oil

2 cans of chopped olives

1 to 1 1/2 tsp of italian capers

1 whole head of garlic, finley chopped ( I buy the bottled )

1 tsp salt

In a small sauce pan, place all ingredients and bring to a slow boil, cooking on low to simmer together for at least 45 minutes. ( do not let the garlic scorch) sometimes I shut it off and restart so not to burn.