Roasted Garlic Parmesan Bread

Original Date: May 16, 2021 Revised Date: February 24, 2023

This tasty bread is addictive. I think hubby and I ate more of this than the pasta dish that we had for dinner. Adding roasted garlic and Parmesan cheese to the butter mix really turns ordinary garlic bread into something epic. The bread is slightly crunchy on the outside and soft on the inside with a delicious flavor of garlic and buttery Parmesan …. heaven! This is great with pasta, steak or just about any main meal, but fair warning, you might find yourself devouring more of this than your main meal.

Ready to make some for yourself?

Here’s what you need:

*5 garlic cloves (or more for a more garlic taste); peeled

*olive oil

*French bread

*1/2 stick butter, softened ( I used a small loaf of French bread so if you are using a bigger one use 1 stick of butter.)

*2 TBS finely grated Parmesan cheese

*2tsp dried parsley or 1 TBS. fresh parsley

Preheat oven to 350°. Place a small sheet of foil on a baking sheet. Drizzle garlic cloves with oil.

Fold foil over cloves to seal them. Roast garlic in oven for 20 minutes or until soft. Remove from the oven and set aside to cool

Turn oven temperature up to 400°.

Slice bread in half lengthwise and place on to a baking sheet.

Place roasted garlic cloves in a small bowl, with the back of a spoon or fork, mash until it forms an almost paste like consistency.

Add butter, Parmesan cheese and parsley in the bowl with the garlic.

Mix well.

Spread evenly on each half of the bread.

Bake for about 15 minutes or until edges and the cheese start to turn a golden brown.

Slice and serve.

Enjoy!

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Leftover Breakfast Rice

You guys know how much I love breakfast. Most of the time I go for the traditional kind of breakfast….bacon, eggs, potatoes. Yes, I might go a little out of the “breakfast box” like with my Waffle Iron Grilled Cheese with Bacon or the Carne Asada Breakfast Tacos but I think it’s good to stir the old breakfast pallet up a bit at times. For instance, hubby loves leftovers for breakfast and while I might not always go that route, when he recently had some leftover rice for breakfast, it got me thinking. Why not rice for breakfast? Many other cultures eat those tasty grains to start their day, such as Japanese, Korean and several other Asian countries, So why couldn’t I zhuzh some up and make it a bit more….breakfasty? Is that even a word? Anyway, I came up with this simple but tasty dish when we had some leftover Mexican rice (yes, from takeout). I just reheated it in a pan and tossed in some bacon (who can resist bacon anytime) and topped it with a fried egg. Oh my goodness was this good.

This is a great way to use up any leftover rice. I just happen to have Mexican rice on hand, but you can use fried rice or even white rice. It’s easy and it really doesn’t take much time at all to put together. This is good not just for breakfast, but brunch or even for when you want a breakfast for dinner type of night. So grab your extra rice and here’s what you need to make your own.

*leftover rice of any kind

*bacon cooked to the way you like it and torn into pieces; reserve about 1 TBS of the bacon drippings for reheating the rice

*canola oil

*1 egg per serving

*salt and pepper to taste

*chives (optional)

Cook the bacon the way you like it and remove from the pan; leave about 1 TBS of the drippings.

Turn the heat to medium high and add the leftover rice; add the bacon.

Stir frequently until the rice is heated through.

While the rice is warming, heat a small pan on medium high heat and add a little of the canola oil. Crack the egg into the pan.

Cook until the white is set and the edges start to turn crispy, but the egg yolk is still runny. Add salt and pepper to taste.

Scoop out the rice from the pan into a bowl or plate and top with the fried egg. Top with chives and serve immediately.

Enjoy!

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Beef Enchilada Casserole

If you like beef enchiladas, then you will love this casserole. It has all of the flavors of beef enchiladas, but it’s so much easier to make. There is no rolling up the tortillas here, instead the zesty beef mix is layered between gooey cheese, corn tortillas and smothered in enchilada sauce.

Doesn’t that just make you want to dive right in?

This comforting, hearty casserole will make a welcome dinner for any night of the week.

This can also be made the night before. It can be frozen as well, which is always great if you have a busy week ahead and you want to have something on hand to just pop into the oven. So grab some tortillas and cheese and let’s get started.

Here’s what you need to make your own:

*corn tortillas; I like to use corn tortillas, but you can use flour if you prefer.

*1 large can enchilada sauce

*2 cups shredded cheese; I used a Monterey and Colby Jack blend

For The Beef Mixture:

*1 LB ground beef

*1 small onion chopped

*2 garlic cloves minced

*1 1/2 tsp. cumin or more to taste

*1 1/2 tsp. coriander or more to taste

*1 1/2 tsp. chili powder or more to taste

*1 tsp. dried oregano or more to taste

*salt and white pepper to taste

Heat a large skillet to medium high heat. Add the ground beef. Cook until almost browned, breaking up the meat as it cooks.

Add the onions and the garlic to the beef and continue cooking stirring frequently until all of the beef is cooked through; drain if needed.

Turn the heat down to medium and pour in 1/4 cup of the enchilada sauce and the rest of the ingredients for the beef mixture.

Set aside.

Preheat the oven to 350°.

Pour some of the enchilada sauce on the bottom of a medium baking dish; just enough to cover the bottom.

Line some of the corn tortillas on the bottom of the baking dish over the sauce. It’s ok if they overlap.

Spread the beef mixture over the tortillas.

Sprinkle half of the cheese over the beef mixture.

Line more of the tortillas over the beef and cheese mixture.

Pour the remaining enchilada sauce over the tortillas.

Top with the rest of the cheese.

Bake uncovered for 30 minutes.

Serve and Enjoy!

If you want to make ahead, simply assemble, cover tightly and place in the refrigerator.

*Note*

If you don’t want the tortillas to become too soft from sitting in the enchilada sauce over night, toast them in a pan before assembling.

To Freeze:

Toast the tortillas in a pan if you want them a little firmer. They will become softer from sitting in the enchilada sauce.

Assemble and cover the unbaked casserole.

When ready to bake, partially unthaw in the refrigerator over night. Remove from the refrigerator for 30 minutes before baking.

Bake uncovered for 30 to 45 minutes or until heated through with in internal temperature of 165°.

Casserole can be frozen up to 3 months.

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Marinated Chicken with Bacon and Cheese

Have you ever eaten a great dish somewhere and you liked it so much that you wanted to recreate it at home? Way back…..and I mean waaay back….when I was just starting to cook and experimenting in the kitchen (like my mom and dad would do) I had two great chicken dishes that I absolutely loved. One was the Alice Springs Chicken from Outback Steakhouse. Their famous (and still one of my favorites) chicken marinated in a honey mustard type sauce and topped with mushroom, bacon, Monterrey Jack and Cheddar cheese. The other was from Applebee’s, it was a grilled chicken breast topped with bacon and cheese (do you see a pattern here? Yes, I have a weakness for bacon and cheese). I wanted to combine the two and of course, put my own spin on it….as I still like to do. So with a lot of trial and error in the marinade, I finally came up with a version that not only did I enjoy, but my parents as well. I actually have not made this in years, but I thought about it recently and made it once again for my hubby, although he hates mushrooms (which saddens me to no end) so I left those out.

The chicken is marinated for a few hours or over night (it has a little wine in it so you know it has to be good) then pan fried and topped with crispy bacon and melted cheese. Feel free to add the mushrooms. This is also good baked or grilled. It’s easy to put together and will be great for a weeknight….or weekend…dinner. You know it has to be a winner with bacon and gooey cheese.

Here’s what you need to make your own:

For The Marinade:

*1/2 cup soy sauce

*2 TBS Sherry wine

*the juice of 1/2 lime

*2 tsp. Dijon mustard

*1 TBS. olive oil

*2 1/2 tsp. brown sugar

*2 large cloves of garlic grated or minced

*1/2 tsp. sweet paprika

*1/2 tsp onion powder

*1 tsp. dried tarragon

*boneless, skinless chicken breast (thighs are good too)

*2 TBS or more of canola oil for frying

*1 TBS butter

*Shredded cheese; I used a blend of Monterrey Jack and Cheddar

*2 slices of bacon per chicken breast cooked

*scallions for garnish (optional)

In a bowl or measuring cup, combine all of the ingredients for the marinade. Taste and add any more amounts of the ingredients if desired.

Place chicken breasts between two pieces of plastic wrap and pound to make them a little thinner and equal in size.

Place the chicken in a zip top bag and pour in the marinade.

Place in the refrigerator and marinate for at least 3 hours or over night.

Preheat oven to 400°.

Cook bacon and set aside.

Discard the marinade and pat the chicken dry with paper towels.

Pour the canola oil and add butter to a large cast iron pan or oven proof pan and heat to medium high heat.

When the butter melts and the oil is hot, carefully add the chicken breasts to the pan.

Cook chicken 2 to 3 minutes or until the chicken starts to turn golden; flip the chicken over and cook another 2 minutes.

Place in the oven and cook for 10 to 15 minutes or until the chicken reaches and internal temp of 165°.

Top the chicken with the bacon and cheese.

Place back into the oven for another minute or so until the cheese melts. Top with scallions and serve.

Enjoy!

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