Take-out Tuesday, Cheesy Brussels & Bacon Dip
This dip is in the rock star category of dips It can be whipped up with minimum fuss and made it in advance and baked later Roasted garlic, roasted Brussels sprouts, maple bacon, 3 kinds of cheese, mayonnaise and sour cream The roasted garlic is the secret ingredient that takes the flavor over the top … Continue reading
Take-out Tuesday, French Onion Soup with Roasted Garlic, Beer & Bacon
This is an amped up version of onion soup that you can make in a slow cooker I took my basic French Onion Soup recipe here and used Pumpkin Ale instead of wine and added roasted garlic The roasted garlic gives it a depth of flavor that is hard to describe, but let’s just say … Continue reading
Recipe Box, Roasted Garlic Eggplant Marinara
I adapted this recipe from my September Paint Bucket recipe inspiration, Half Baked Harvest’s Parmesan Garlic Roasted Eggplant and Spicy Chicken Sausage Lasagna Boats Now that’s a mouthful of a recipe title! What intrigued me about this recipe was the roasted garlic eggplant You roast a head of garlic along with eggplant halves at 400 … Continue reading
Recipe Box, Zucchini Garlic Gruyere Galette
I do love zucchini, but we have eaten a truckload this summer so I was looking for something a little different to make with some stragglers in my refrigerator Paired with some pie crust, roasted garlic, caramelized onion and shallot, well now, that sounds pretty interesting…and throw in some Gruyere cheese and I am doing … Continue reading
Take-out Tuesday, Not your Momma’s Vegetable Pizza!
When you think of vegetable pizza, are you picturing mushrooms, peppers, onions, olives, the usual suspects? How about amping up the flavors with asparagus, fennel, roasted garlic and Brussels sprouts? Get out of a pizza rut with unexpected combos of different vegetables Roast them on a foil lined baking sheet Use a store bought or … Continue reading
Take-out Tuesday, Triple Stuffed Shells with Roasted Garlic and Sage Butter
This is a “please try me” :star: recipe~ the triple is butternut squash, creamy spinach, and Italian sausage. It isn’t hard, can be made ahead of time, it makes a ton, and the flavor combination is so unique…it is such a delightful change from traditional pasta with marinara sauce and it’s much lighter for the … Continue reading
Recipe Box, Muffaletta “Pie”
Muffalettas are a staple of New Orleans cuisine and have made their way to menus all over the country because of their popularity. Traditionally this sandwich is made on a large round bun with savory meats, cheeses and a healthy portion of chopped olive salad. I ordered a Muffaletta sandwich earlier this year when I … Continue reading
Recipe Box, Deconstructed Hawaiian Pizza
The Australian Open! The Super Bowl! The Olympics! We need food! Lots of food! But, we need to stay healthy, and in shape ourselves, while watching all this athletic genius, so I am reinventing some favorite appetizers over the next few weeks to make them a little more figure friendly~ I started with a “deconstructed” … Continue reading
Creations! Flatbread with pear, bacon & bleu cheese
This is one of those recipes that is more of a formula than a recipe. Change it up to suit your taste or what you have in the fridge. This version is a combo of all my favorites, freshly baked bread, roasted garlic, caramelized onions, bacon, bleu cheese & fresh pear. I love the sweet, … Continue reading
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