August 31, 2015
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I’ve got a recipe for you today that’s a little bit cheesy, a little bit spicy, and is served in a crispy, carb-y, delicious bread bowl made from La Brea Bakery’s jalapeño cheddar bread. So you know, you’re welcome. The bread itself was the inspiration for the recipe, jalapeño and cheddar are a winning combination in my book! I used those flavors to update a classic baked spinach dip for a savory appetizer with a little bit of a kick. And if you’re not ready for a piping-hot dip just yet, you can refrigerate it and serve it cold too, I tested it both ways and they’re equally delicious. Recipe below!
- La Brea Bakery’s Jalapeño Cheddar Bread
- 8 oz Cream cheese
- 1 C Sour cream
- 3 Tbsp Mayonaise
- 2 Tbsp Worcestershire sauce
- 1.5 C Shredded sharp cheddar cheese
- 2 C Spinach (packed)
- 1/2 C Scallions, plus extra for garnishing
- Carrot and celery sticks for serving
- Pre-heat oven to 400 degrees.
- Combine Cream cheese, sour cream, mayonnaise, Worcestershire sauce and cheddar cheese in a food processor and blend until fully combined. Remove and set aside in a bowl.
- In the food processor, combine spinach, scallions and jalapeño (use between one half and one whole jalapeño, depending on your desired spice level). blend until fully combined and add to cream cheese mixture.
- Fold together cream cheese and spinach mixtures to combine.
- Using a bread knife, hollow out the top of the jalapeño cheddar loaf bread, saving the inside bread for dipping.
- Fill the bread bowl with dip mixture and bake at 400 degrees for 20 minutes, or until top of dip begins to turn a golden brown.
- Garnish with extra scallions and jalapeños, and serve with carrot sticks, celery, and additional bread cubes.
Interested in trying out this jalapeño bread and more La Brea Bakery’s bread products? La Brea Bakery’s Breaking Bread Tour is coming to Boston September 19-20, visit BreakingBreadTour.com for more info and to find our about the tour stops.
Please note: this post was sponsored by La Brea Bakery, but all opinions, images, ideas, and recipes are my own.
July 28, 2015
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They say a party with out cake is just a meeting. Well, I say a party without appetizers fits the same criteria. Even if I’m just having a few people over for casual drinks, I almost always make two things: a cheese plate and a small crudité platter. I always feel like I’m being super healthy when I make a veggie and dip tray, but let’s be honest — vegetables are only there as vehicles to get the most amount of dip possible in my mouth — real talk people! Alouette Cheese sent me some of their new Le Bon Dips to try and I attempted a little stylists’ trick to make my crudité look extra appealing: I made a dip bowl out of veggies!
You can try this trick at home, it’s very simple. Start with a small head of raddichio, purple cabbage, or savoy cabbage (or get creative with other vegetables! Slice a small sliver off the bottom of the head of cabbage so that it can sit flat without rolling. Then slice the top inch or so off the top of the head to form the bowl shape. Next you have to hollow it out, using a sharp knife at an angle, slice what should be a cone-shaped hole out of the center of the head, leaving about half an inch of a bowl border around the edges. Use a smaller paring knife to cut away pieces from the inside and keep removing the insides until you have a bowl that works for your plate. Then fill that veggie bowl up with your favorite dip! I tried the Alouette Le Bon Dip in fire roasted vegetable and basil, zucchini, parmesan — try adding a few fresh herbs to the top of the dip before you serve it for a special touch!
Please note: This post was sponsored by Alouette Cheese, all opinions, ideas, recipes and photography are my own.
January 20, 2015
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Come football play-off season the pressure is really on for me. I’m not talking about being nervous or worked up about the actual games, I’m talking about intensely brainstorming game-day snack ideas. While everyone else is preparing their picks for the big game, I’m busy concocting up ideas for what I plan to stuff my face with. And good news: I have a buttery, carb-y, pepperoni-stuffed plan, my friends! When I hit a mental block thinking about what to bring to a football viewing party last weekend my husband offered me some sage advice. He said: ‘you usually do well by taking something big and tasty and turning it into a bite sized snack’ – of course! So I shrunk down my favorite flavors in pizzas and garlic breads into a super easy Pepperoni-Stuffed Garlic Knot bite. The full recipe is below for all of your Superbowl Party planning needs!
- Store-bought pizza dough
- Shredded mozzarella cheese
- 4 Tbsp of butter
- 1/4 cup of parsley leaves
- 8-10 cloves of garlic
- Pre-heat oven to 375 degrees.
- Pull or cut 1″ round pieces of pizza dough and use your fingers to roll into a 1 to 2″ disc. Top the disc with a piece of pepperoni and a sprinkle of mozzarella cheese.
- Roll the sides of the dough over the pepperoni and cheese filling and pinch the dough closed to seal it inside. Roll dough around in between your hands to round the shape and ensure the dough is fully sealed. Repeat until all of the dough is used up and arrange the dough balls into a pie dish.
- In a food processor, combine butter, parsley and garlic. Spread the garlic herb butter over the dough, making sure that the mixture is evenly dispersed.
- Bake in the oven for 20-25 minutes until the garlic knots just begin to turn gold brown. Serve with a side of marinara sauce for dipping.
February 20, 2014
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On my day off on Monday my husband suggested I try making homemade hummus — we buy it all the time and word on the street is that it’s pretty simple to make, so I gave it a whirl! I used Ina Garten’s recipe as a base (because she’s fabulous and I always trust her recipes!) and made a few modifications. First, I added a bit more garlic, an extra large clove, because adding more garlic is pretty much always my way life. Next, I reduced the tahini paste — it has a strong flavor, and I added in a little bit of the recommended 1/3 cup at a time, I probably only ended up using 1/4 cup in my version. After I blended all of the ingredients, I used a spatula to scrape it out into a serving dish and topped it with a few toasted pine nuts and a drizzle of good olive oil (for no other reason than that I’ve seen it done at restaurants, and I think it looks pretty!). The verdict? It really is as easy it sounds — you just throw it all in a food processor and blend. Now that I know that, I’m brainstorming more flavors to try!
December 10, 2013
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November 13, 2013
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November 5, 2013
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I have one more recipe to share from our apple-picking porch party that was featured on SMP Living last week — and this one combines my two favorite things, gooey baked cheese and sweet apples. The best part about this recipe? You can make it the night before and freeze it, just pop it in the oven before guests arrive! I’d be lying if I said we didn’t eat the full wheel of brie between the few us gals — it was delectable!
- 2 apples, sliced in thin pieces
- 1 tbsp butter
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- 1 tsp Royal Rose’s cardamom clove simple syrup
- 1/2 tsp cinnamon
- Dash of nutmeg
- Wheel of brie (6 to 8 oz)
- Frozen puff pastry dough, thawed
- 1 egg, beaten for wash
- Preheat oven to 375°F
- In a small saucepan, melt butter over medium heat. Combine apple, sugars, simple syrup and spices in saucepan until apples are fully coated and sauté for 4-5 minutes while stirring. When sugars start to bubble up, remove the mixture from the heat and let cool.
- On a floured surface, roll out thawed puff pastry dough and cut into a 10″ circle.
- Cut the wheel cheese in half horizontally, place bottom half off cheese wheel on the rolled out pastry dough, top with 1/2 of the apple mixture. Place the second half of the cheese wheel on top, and cover the top with the remaining apple mixture.
- Working in a circular fashion, begin to wrap and fold the pastry dough around the brie, leaving some room at the top for the apple compote to show.
- Brush the dough lightly with one beaten egg, and then bake off in the oven for 35-40 minutes on a baking sheet, or until the crust is a golden brown. Let it rest for 5-10 minutes before cutting, and serve warm with a crusty baguette or crackers.
All images by Bring To Light Photography