Recipes - Italian Seasoning

Italian Cheesy Spinach Appetizer

• ½ cup butter
• 3 eggs
• 1 cup milk
• 1 cup flour
• 1 tsp baking powder
• 1 tsp salt
• 1 Tbls Backyard Patch Italian Seasoning
• 3 oz. roughly chopped fresh spinach (uncooked)
• 2 cups shredded cheddar cheese

Melt butter in a 15 by 10 inch baking sheet with low sides.  In a large bowl, mix eggs, flour, milk, baking powder, salt and Italian Seasoning.  Add chopped spinach and shredded cheese, stir to blend.  Spread mixture over the buttered cookie sheet.  Bake at 350 degrees for 35 minutes.  Cook slightly, then cut into 1 ½ inch squares.  (Makes about 60)

BYP Italian Layered Hummus Dip

• 8 ounce package cream cheese, softened
• 1 tablespoon lemon juice
• 1 teaspoon Backyard Patch Italian seasoning
• 3 cloves garlic, minced
• 1 ½ cups prepared hummus
• 1 cup chopped cucumber
• 1 cup chopped tomato
• ½ cup chopped pitted Kalamata olives
• ½ cup crumbled feta cheese
• ⅓ cup sliced green onions
• Pita chips and/or multigrain tortilla chips

In medium mixing bowl beat cream cheese, lemon juice, Italian seasoning, and garlic with electric mixer on medium speed until smooth and combined.

Spread cream cheese mixture into a deep 9-inch pie plate, or shallow serving dish. Evenly spread hummus on cream cheese layer. Top with cucumber, tomato, olives, feta cheese, and green onions. Cover and refrigerate 2 to 24 hours. Serve with pita chips and/or multigrain tortilla chips. Makes about 2-1/2 cups dip (16 servings).

Italian Hummus

• 1 crusty baguette, sliced
• 1 can white beans, rinsed and drained3 tbsp sesame tahini paste
  
• 2 cloves garlic, grated or minced
• 2 Tbls Italian Seasoning 
• 1 lemon
• salt
• 2 tbsp extra virgin olive oil

Optional Garnishes

• Coarsely chopped green or black olives
• Chopped parsley and basil leaves
• Chopped roasted red peppers
• Chopped hot pickled vegetables (giardiniera)

Heat the oven to 325 degrees F.  Toast bread 7 to 8 minutes.  Place the beans in a food processor with tahini, garlic, rosemary, the juice of 1 lemon and some salt.  Turn processor on and stream in a little olive oil, process until smooth, adjust salt and transfer to a small serving bowl, garnish with toppings if you wish, and serve with toast. 

Turkey Meat Balls

• 3 slices white bread or any bread you have, torn into small pieces
• 1/2 cup fat-free milk
• 2 pounds lean ground turkey
• 1/4 cup grated Parmesan cheese
• 1/4 cup minced fresh parsley
• 2 large eggs, lightly beaten
• 3 garlic cloves, minced
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

SAUCE:

• 2 medium onions, chopped
• 1 medium green pepper, chopped
• 2 cans (28 ounces each) crushed tomatoes in puree
• 2 cans (6 ounces each) tomato paste
• 4 garlic cloves, minced
• 1 tablespoon sugar
• 2 teaspoons Backyard Patch Italian Seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 bay leaves
• Hot cooked pasta
• Additional minced fresh parsley and grated Parmesan cheese, optional

Preheat broiler. Combine bread and milk in a large bowl; let stand until liquid is absorbed. Add next eight ingredients; mix lightly but thoroughly. Shape into 1-1/2-in. balls; place on a greased rack of a broiler pan. Broil 5-6 in. from heat until lightly browned, 4-5 minutes.

For the sauce, in a 6-qt. slow cooker, mix the next nine ingredients. Add bay leaves and meatballs; gently stir into sauce. Cook, covered, on low until meatballs are cooked through, 4-5 hours. Discard bay leaves. Serve with pasta; if desired, sprinkle with additional parsley and Parmesan cheese.

Freeze option: Omitting additional parsley and Parmesan cheese, freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little water if necessary. If desired, sprinkle with additional parsley and Parmesan.