Garlic Cheese Bread

This garlic bread was amazing.  It was perfect with the chicken parmesan, just as it would be perfect with bacon and eggs in the morning or with some soup for lunch.  I adapted the recipe from Pioneer Woman, whom I love.

I changed some of what she did, though, just to make it work with what I already had.  I didn't buy and grate Cheddar and Monterrey Jack cheeses separately since I already had a store-bought bag of grated cheeses in the fridge.  I didn't use nearly as much butter as she did, and I used light mayo, but I don't think any flavor was lost.  Also, I didn't have a loaf of French bread at the house (although when I make it again, I'll remember to get some), but I did have split deli rolls that still tasted wonderful.  Next time I'd add some green onions or a dash of red pepper flakes.

Garlic Cheese Bread

1 cup grated Cheddar-Jack cheese (the kind in the bag from the store)
1/3 cup Parmesan cheese
1/4 cup mayonaisse
1 loaf French bread (or deli rolls)
2 Tbsp butter
2 garlic cloves, minced

Preheat oven to 425.  Mix the cheese and mayonaisse, and set aside or keep in the refrigerator until needed. 

Melt butter in a skillet and add garlic.  Place roll halves (or French bread loaf halves) in the skillet, allowing them to get lightly toasted while soaking up butter and garlic.  Remove garlic if it gets too brown. 

Spread cheese mixture on warm bread and bake at 425 until cheese is melted and golden, about 10 minutes. 

Chicken Parmesan

Yum.  Chicken Parmesan is always a tempting option on a menu at an Italian restaurant, and it certainly didn't disappoint at home.  I served it over pasta, but there's no reason why you couldn't throw this on some thick bread for a hearty sandwich.  The recipe is from my Southern Living cookbook, so you know it's good. 

Chicken Parmesan

1 cup Italian seasoned breadcrumbs
2 Tbsp flour
1/2 tsp ground red pepper
2 boneless, skinless chicken breasts, pounded to 1/4" thickness
1 egg, lightly beaten
2 Tbsp olive oil
Tomato sauce
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Prepare breadcrumbs, flour, and red pepper in a small dish, and set aside.

Dip one chicken breast in egg, and coat with breadcrumb mixture.  Dip again in egg, and coat again in breadcrumb mixture.  Repeat procedure with other chicken breast. 

Teak Dog Tuesday!

Teak can retrieve his bumper like nobody's business.

Here he is, sneaking a peak at what's for dinner.

He watches Bizzuck's every move. 

Cheesy Bacon Potatoes

What's not to love about this?  Potatoes, cheese, and bacon.  More, please!  I had some red potatoes left from an earlier recipe, and I needed a good side dish for some of the biggest steaks I'd ever seen.  This fit the bill.  It couldn't be easier, and I already had everything at the house. 

When you saw this post, if one of your first thoughts was about fat and cholesterol, then just thank me for omitting the entire stick of butter that the original recipe called for.  See?  Now you can feel good about eating this. 

You're welcome.


Cheesy Bacon Potatoes

1.5-2 lbs red potatoes, washed and cut into small wedges
1 cup shredded Cheddar cheese
6 slices bacon, cooked and crumbled
salt and pepper
olive oil

Preheat oven to 350.  Grease bottom and sides of a baking dish with cooking spray.  Place potatoes in dish, and drizzle with olive oil.  Season with salt and pepper to taste.  Cover with foil, and bake potatoes until tender, 45-60 minutes.  Remove foil and cover with cheese and bacon pieces.  Place back in oven until cheese is melted, 5-10 minutes. 

Soft Pretzels

Most nights during the summer at Biz's house, you will find a Braves game on TV (that is, when Mediacom is actually working, but that's another story).  Since we've been watching a lot of baseball lately, I wanted to make something you might eat at a ballpark.  Deciding against hot dogs and nachos (I love real nachos, but not that bright orange cheese you get at the ballpark), I opted for a soft pretzel.  These are good, and they were fun to make.

The recipe calls for four cups of flour--one cup of bread flour and three cups of all-purpose flour--but I used all all-purpose.  It also says to knead the dough until it's smooth and elastic, about 8 minutes.  There was nothing elastic about my dough, but I kneaded it until it was smooth, and it was fine.  It makes a dozen big pretzels, so I'm saving some for later.  When you want one, just warm it up in the microwave, and then brush some butter on it with whatever else you want to top it with--kosher salt, garlic salt, cinnamon sugar, etc.  Serve with whatever dipping sauce you like and enjoy!

Soft Pretzels

1 (0.25 ounce) pkg active dry yeast
2 Tbsp brown sugar
1 1/8 salt
1 1/2 cups warm water
3 cups all-purpose flour
1 cup bread flour
2 cups warm water
2 Tbsp baking soda
2 Tbsp butter, melted
kosher salt

In a large mixing bowl, dissolve the yeast, brown sugar, and salt in the 1 1/2 cups warm water.  Stir in flour, and knead dough on floured surface until smooth and elastic, about 8 minutes.  Place in a greased bowl (I used probably 1-2 Tbsp vegetable oil), and turn to coat the surface.  Cover, and let rise for one hour.

Combine two cups of warm water and baking soda in an 8" square pan.  After the dough has risen, cut into twelve pieces.  Roll each piece into a three-foot rope.  Twist into a pretzel shape, and dip into the water-baking soda solution.  Blot pretzel on a paper towel, place on a cookie sheet, and let rise for 15-20 more minutes. 

Bake at 450 for 8-10 minutes.  Brush with melted butter, and sprinkle with salt.  Enjoy!

Teak Dog Tuesday!

Here is Teak resting up for the beach trip.

He couldn't handle being in the backseat while we were driving, so he crawled up and wedged himself between the seat and Biz's back.

We found a new way for all of us to exercise yesterday when we discovered that Teak could jog alongside a bike while Bizzuck rides and holds his leash.  (I can't take my hands off the handlebars.)  He is such a good dog!

Firefly Cocktails

We've been lucky enough to have two beach trips this summer, and let me tell you, this is the drink you want to have in your hand while you're sitting in the sand (or while you're sitting on the back porch, or probably while you're sitting at your office desk).  It will also be a great tailgating drink when football season starts.  This is our new favorite.  If you haven't tried Firefly Sweet Tea Vodka yet, go get some.  Now. 

In the picture is (what's left of) the Firefly Sweet Tea Vodka and Firefly Lemonade Vodka.  (And yes, they're in coffee mugs.  We're renting a beach house, and we apparently hadn't yet found normal cups or glasses.)  I like the drink much better with plain lemonade.  The lemonade vodka is over the top for me since there's already sweet tea vodka in the drink, but it's up to you.  I am telling you--you will love this drink.

Firefly Cocktails

1 part Firefly Sweet Tea Vodka
1 part sweet tea
1 part lemonade

Stir and serve over ice.