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.
May 29, 2014
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I have a major back-log of recipes I’ve been meaning to share here, and with the chilly grey weather in Boston this week, a highly caloric comfort food recipe just seemed like the right choice to share. We celebrated my mother-in-law’s birthday in early May and I made a big tray of twice-baked potatoes, loaded to the brim with bacon and cheese-y goodness. They were a crowd-pleaser, which is always a treat when they’re actually so simple to make!
Preheat oven to 350 degrees. Scrub baking potatoes thoroughly, and use a knife to slice a few holes to let steam out. Pop them in the oven and let them bake for about an hour. While the potatoes are baking, prep your toppings: shred sharp cheddar cheese, chop up scallions and/or chives, and crisp up bacon and chop it into bits.
After the potatoes are done baking, use a sharp knife to slice the top 1/4 inch off the top of the potato horizontally and discard of the skin. Using a spoon (I think a melon-baller works great!), scoop out the inside of the potatoes into a bowl. In the bowl, combine the potatoes with salt, pepper, and sour cream — I used about 1/8 cup of sour cream per potato, you may need a bit more if they’re really big. Mash the combination together to thoroughly combine and then fold in some of the chives, bacon, and cheddar cheese.
Then you’re ready to re-stuff the loaded mashed potato goodness back into the potato skins. You’ve added more to the mixture, so they’ll heap over the edges a bit at this point. Then add more bacon and cheese on top and pop them back in the oven for 5-10 minutes until the cheese is melted; sprinkle with fresh chives before serving.
September 9, 2013
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A few weeks ago when we were in Maine for a wedding, we hanging around the rental cottage for the ‘after-after party’ and a cousin of the groom started whipping up grilled cheeses with the local blueberry jams that had come in our welcome bags. I have since been dreaming about this late-night snack and realized all of the untapped potential of grilled cheese experiments. So I set to work this weekend to test some gourmet grilled cheese recipes that would be perfect for a grilled cheese bar at a casual party, or served bite-size as an appetizer.
Are you ready for these pairings? First up, I recreated my late night inspiration with sharp English cheddar and wild blueberry jam (this one is still my favorite!). For a savory sandwich I combined goat cheese with cracked black pepper and fresh green chives (this won the husband vote). And for the most unique combination, I used a french brie, drizzled with honey, and topped with some sweet raisins. My cast iron skillet was pumping out these crusty, buttery little treats and we had quite the Saturday taste-testing all of my concoctions — I’m definitely using this idea for some simple entertaining with friends!