1 loaf soft French or Italian bread, halved lengthwise
¾ cup part-skim ricotta cheese
1 cup shredded low-moisture mozzarella cheese
¼ cup roughly chopped fresh parsley
2 tablespoons shredded parmesan cheese
Red pepper flakes, to taste
3 vine-ripened tomatoes, sliced
2 tablespoons balsamic vinegar
Preheat the broiler (we had the oven rack on the middle shelf). Take a large skillet and pour one tablespoon of the olive oil in, setting the heat to medium-high. Once the oil’s hot, add in the mushrooms, seasoning them with salt and pepper afterwards. Stir the mushrooms around now and then for 5 minutes or until they’re lightly browned (we cooked them for 5 minutes). Take the skillet off the heat and leave it off to the side for now.
Take a small bowl out and mix the ¼ cup oil and garlic together in it. Take a baking sheet out (we lined ours with aluminum foil) and place the bread on it cut-side up. Drizzle the garlic oil over both halves, sprinkling o salt to taste. Broil the bread for 2 to 3 minutes or until it’s lightly toasted (2 minutes did the job for us). Spoon the ricotta onto the bread, spreading it out evenly, topping it with the mushrooms and mozzarella afterwards (might not matter but between the two, we put the mushrooms on first). Stick the bread back in to broil for another 2 to 5 minutes or until the pizza is browned and bubbly (we went with 3 minutes*). Take the bread off the baking sheet and transfer it to a cutting board.
Slice the bread into pieces, topping with the parsley, parmesan, and however much red pepper flakes you desire. Take the tomato slices and drizzle them with the vinegar and the remaining tablespoon of olive oil, seasoning them to taste with salt and pepper. Serve the tomato slices with the pizza and enjoy !
Serves 4 (or two really hungry people).
*At 3 minutes the cheese was nicely browned and bubbly but the ends and the edges of the bread were browned a little more than we would’ve liked so next time we’ll try just going for 2 ½ minutes.
When you cook a pizza using a pre-made pizza crust, the crust can be limp or make you think “so this is what cardboard tastes like”, you won’t have to worry about that with this french bread pizza ! The outside of the bread had a nice crispy crunch to it and the cheese became ooey gooey. We love eating mushrooms so we’ll be at least doubling the amount of mushrooms next time. We couldn’t really taste the parsley but it did add a nice pop of color ! We added enough pepper flakes to make the pizza spicy which is a nice counterbalance to the salty (in a good way), cheesy awesomeness of this pizza !
We got this recipe from Food Network.
We weren’t paid in any form to promote Food Network.
Cook the macaroni based off the directions on the package they came in, leaving them off to the side for now. Preheat your oven to 350 degrees.
Take a 12-inch cast-iron skillet out and add the ¼ cup butter to it, setting the heat to medium-high. Once the butter’s melted, toss the onion in, stirring constantly for 4 to 5 minutes or until the onion just starts to brown. Add the flour and garlic in, continuing to stir for another mixture or two or until the garlic becomes fragrant. Pour the milk in and wait for the mixture to come to a boil. Once boiling, turn the heat down to low and gradually whisk in the Cheddar cheese and processed cheese until all of it has melted. Take the skillet off the heat and mix in the pasta, mayonnaise, salt and ½ cup of parsley (we used 6 tablespoons).
Take a small bowl out and mix the ricotta and egg together in it. Take the ricotta mixture and gently stir it into the macaroni and cheese, leaving large swirls. Place the skillet in the oven for 10 minutes.
While the skillet is in the oven, take a medium-sized bowl out and mix the panko, melted butter, and remaining 2 tablespoons of parsley together in it until combined. Once the skillet’s been in the oven for 10 minutes, pull it out and top it with the panko mixture, sticking the skillet back in the oven for another 10 minutes or until the panko mixture is lightly browned.
Serves 6 (1 ½ cups per serving) (Could serve even more people if you choose to serve this as a side dish.)
This is a delicious mac and cheese that you’ll enjoy either as a main dish or just as a side dish ! The parsley adds a nice pop of color as well as adding a nice freshness to the dish when you get enough of it in a bite. You can taste the garlic a little as well but it’s the wonderful cheesy flavor that comes through the most. The panko mixture provides a nice crunchy contrast to the macaroni and cheese. We hope you enjoy this hearty macaroni and cheese as much as we did !
This recipe came from Southern Living.
We weren’t paid in any form to promote Velveeta, Duke’s or Southern Living.
1 (10-ounce) can red enchilada sauce (we used hot red enchilada sauce)
2 cups shredded cooked chicken
2 serranos, seeded and minced (we left the seeds in)
2 cups shredded pepper jack cheese, divided
Cilantro for garnish (optional)
Tortilla chips for serving
Start by preheating your oven to 350 degrees. Take a baking dish (we used an 8- x 8-inch baking dish) and spray the inside of it with nonstick cooking spray. Leave the dish off to the side for now.
Take a large mixing bowl out and mix the cream cheese, sour cream and enchilada sauce together until combined. Now mix in the chicken, serranos and cheese, reserving some of the cheese* to use as a topping later.
Take the bowl mixture and spread it out evenly in the baking dish, topping it with that cheese you set aside earlier. Put the dish in the oven and let the dip bake for 10 to 15 minutes or until the cheese looks golden brown.
Serve the dip immediately, topping it with cilantro and the chips on the side.
*We set aside ½ cup but it might be even better to set aside ¾ cup.
This is such a delicious cheesy dip ! We thought this was going to be really spicy between the serranos, enchilada sauce and pepper jack cheese but the dairy really tempers it down to a pleasant level of heat. While the cilantro is optional, we thought it brought a nice fresh component to the dish and the flavor from the cilantro pairs wonderfully with the dip.
We got this recipe from Chile pepper magazine.
We weren’t paid in any form to promote Chile pepper magazine.
¼ cup white wine or chicken broth (we used chicken broth)
12 oz. chopped fresh spinach, coarsely chopped (we used baby spinach)
½ tsp. seasoned salt, divided
¾ cup water
¼ cup lime juice
1 Tbsp. chicken bouillon granules
1 Tbsp. garlic powder
1 ½ cups (12 oz.) sour cream
½ cup minced fresh cilantro
12 corn tortillas (6 in.), warmed (we only ended up using 8*)
1 ½ cups (6 oz.) shredded Monterey Jack cheese (we used pepper jack cheese)
Crushed red pepper flakes, optional
Preheat your oven to 350 degrees. Take a large skillet out and add the butter to it. Once the butter’s melted, add in the mushrooms and onion, stirring them around occasionally until tender. Toss in the garlic, cooking for an additional minute. Take half of the mushroom mixture out and leave off to the side for the sauce.
Pour the broth into the skillet and cook for 2 minutes, stirring constantly. Add in the spinach and ¼ tsp. seasoned salt, continuing to stir just long enough for the spinach to wilt and the liquid to evaporate (we add in some kosher salt to bring out the flavors more).
Take a large saucepan out and add to it the water, lime juice, chicken bouillon, garlic powder and the remaining seasoned salt, stirring to dissolve the bouillon. Turn the heat up high enough for boiling to occur. Once boiling, stir in the sour cream, cilantro and the mushroom mixture you had put off to the side (we actually turned our heat down because we were afraid of the sour cream breaking). Stir until the sauce is heated through.
Get a 13- x 9-inch baking dish out and grease the inside (we used nonstick cooking spray). Take 3 tablespoons of the spinach mixture and place it down the middle of the tortilla. Roll it up and place it seam side down in the greased baking dish. Repeat with remaining tortillas until the filling is all used up. Pour the sauce over the filled tortillas, sprinkling the cheese on afterwards. Stick it in the oven for 14-18 minutes or until it’s heated through. Add pepper flakes on if you’d like.
*We don’t know if we packed our 3 tablespoons of filling more than they did but for some reason we only had enough filling for 8 tortillas.
As you can see from the first picture, this is a very cheesy dish. It was hard to get a good picture because this was oozing with all the cheese and the creamy sauce. While it may not be the prettiest looking, this is so delicious ! The sauce has a tanginess to it and two enchiladas were enough to have us feeling full. The enchiladas are great on their own but adding the crushed red pepper flakes brings a heat to the dish and makes it that much more scrumptious !
2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry
1 ½ cups spreadable chive and onion cream cheese (we used Philadelphia Chive & Onion Cream Cheese Spread) (we had to buy 2 (7.5 oz. each) packages in order to get 1 ½ cups worth)
1 cup grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese
¼ cup butter (we used salted butter)
¼ tsp. pepper (we used freshly ground black pepper)
Kosher salt, to taste (the original recipe never calls for salt but we think adding it helped make it even tastier)
Take a large saucepan out and add the butter and pepper to it, setting the heat to medium. Once the butter’s melted, add in everything but the salt, stirring for 8 to 10 minutes or until everything’s heated through. Add salt to taste. Serve immediately.
This is the first time we’ve had creamed spinach so we don’t know how this recipe compares to other versions but it’s got us sold on creamed spinach ! This tasted pretty good on its own but with some salt added to it, the flavors were even more pronounce ! You have to eat this immediately or else the cheese starts to solidify again. It’s gonna be tasty enough that you’ll want a big helping of this but it fills you up quicker than you’d think.
Recipe source unknown.
We weren’t paid in any form to promote Philadelphia cream cheese.