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.
August 10, 2015
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A trip to Texas this past spring turned me on to jalapeño margaritas, and a recent dinner at Besito put watermelon margaritas on my mind. When Breville sent me one of their powerful blenders to try I thought this was the perfect time to combine the two! It’s got the tang of lime, the heat from the jalepeno-infused tequila, sweetness from a bit of agave, and the pureed watermelon gives you a majorly refreshing taste. I blended up a big batch, which was helpful since they were so tasty they disappeared fast. Now, the real question is, how have I lived this long without a blender in my life? Full recipe for your own summer-cocktail enjoyment below!
- 1/3-1/2 Cups of Jalapeño-infused Tequila
- 3 Cups small-cubed Watermelon
- 4-5 Cups of Ice
- 1/3 Cup of Lime Juice
- 1 Tbsp of Agave
- Infuse tequila the night before, slice one jalapeño and leave it a bottle of tequila overnight.
- Combine all ingredients and blend for 60 seconds.
- Pour into 4 glasses and garnish with slices of jalapeño, lime and watermelon!
Please note: Breville has provided me with a complimentary blender. All opinions, recipes, and images are my own.