Blue Cheese Garlic Bread

If there is one thing I know for certain it is that almost everyone loves garlic bread. I mean, how could you not? Its crunchy, garlicky (yes that’s a word), yummy goodness. Whether it is traditional garlic bread, garlic bread sticks or even Texas toast it all tastes delicious. There aren’t many things I enjoy cooking with more than garlic. I use it in almost everything I make and find it adds something to almost every dish. On that same track I also love cooking with and eating blue cheese. I’m not just talking about regular blue cheese either. I want it to be as strong as you can get with deep dark veins of bluish green running all through it. The white part also needs to be starting to turn a little on the yellow side as well. That is how you know it’s going to be good.

The other day when trying to come up with something to put together for you fine folks to try out I thought to myself, let’s see what would happen if I combine two of my favorite ingredients together and bake it on top of bread. Well that is exactly what I did and here is how¬† you can do it too.

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Ingredients (for one batch that should make about 10 pieces)

1 whole loaf of fresh french bread. (You should be able to find this in your grocers bakery dept).

1 stick of salted butter

2 tbsp of minced garlic

1 tsp of black pepper

1 4 oz container of blue cheese crumbles

1/2 cup of chopped flat leaf parsley

Prep and cooking

Go ahead and start your oven pre-heating to 450 degrees so it will be ready to go when you get everything assembled.

Slice the loaf of bread long ways down the middle like you are going to make a large sandwich and then cut those two pieces into 2″ to 3″ pieces and lay them out on a baking sheet.

Now melt the butter in the microwave (or stove top) and mix in the garlic, pepper, blue cheese and parsley. Place it back in the microwave for about 15 seconds and then stir it all together to make a nice thick mixture.

Now with a pastry or BBQ brush start spreading the mixture over each piece of bread. You want to make sure and cover as much of the top of each piece as you can until the mixture is all gone. Don’t worry if it looks to thick, it will be fine. Trust me on this one.

Now place it in the oven and let it bake until the top starts to brown around the edges (about 15 minutes).

That is all there is to it. You are ready to eat. This bread is great by itself or used as a base for sandwiches or even with your favorite pasta dish. It really is heavenly.

As always, thanks for reading

JMW

 

 

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Meatball Sub Casserole

Like most people, I love a good meatball sub. Little balls of yummy goodness covered in marinara and melted cheese on a warm sub roll. MMMM… It doesn’t get much better than that. Sometimes you toast them, sometimes you steam them. It really depends on which part of the county you are from. Whichever you prefer nothing beats this sandwich when you have a craving for zesty goodness. This time around we are going to back them. Yes, I said bake them, and in a casserole no less. This is a great recipe for a family that doesn’t want to go to the trouble of making a bunch of individual subs for everyone. Now you can make one big one and cut it up for everyone to enjoy.

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Here’s how you do it.

What you need

1lb lean ground beef

1lb hot Italian sausage

1 cup Italian bread crumbs

1 small white onion (half finely chopped, half sliced)

1 small bell pepper (thinly sliced)

2 cloves garlic (finely chopped)

2 eggs

1 tsp salt

1 tsp black pepper

1 tbsp granulated garlic

1 cup grated Parmesan

2 tbsp crushed red pepper

2 tbsp olive oil

2 Pillsbury french bread tubes

8 oz fresh mozzarella  (the little balls packed in water work great)

1 24 oz jar of marinara sauce ( I used Rao’s Marinara)

Prep and cooking.

This recipe is a little involved but the results are pretty amazing.

Note. You can make the meatballs ahead of time and freeze them to use later.

Making the meatballs

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Thoroughly mix the ground beef, Italian sausage, bread crumbs, eggs, chopped onions, salt, pepper and garlic together in a large mixing bowl. Cover a baking sheet with aluminum foil and spray it with non stick cooking spray. This will help the meatballs not stick to the baking sheet. Now roll out the meatballs into small little balls about an inch and half around. You don’t want them too big because it is harder to get them cooked through properly, but you don’t want them too small either or they dry out easily. Once you have all of the mixture rolled out into little meatballs place them in a preheated (to 35o degrees) oven and bake for 20 minutes. You want them to start getting nice and brown on top.

Garlic Onions and Peppers

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While the meatballs are baking you can prep the onions, peppers and garlic. You want to saute them using the olive oil in a medium size pan over medium high heat. Saute them until the onions start to turn translucent. Set aside.

Assembling the casserole.

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Coat a large casserole dish with non stick cooking spray. Unroll one of the tubes of french bread and line the bottom of the dish. you want to cover the entire bottom. Now start placing the meatballs in a single layer on top of the bread. You can put them as close together as you like. Its really up to you how many you want in it. Next start placing the mozzarella in between the meatballs. You want to make sure you get them nice and evenly spaced throughout the meatballs so when they melt every bite will have some. Next you want to take the onions, peppers and garlic and spread it out evenly on top of the meatballs and mozzarella. Once that is done pour out the entire jar of marinara sauce and cover everything. Now take half of the Parmesan cheese and sprinkle evenly on top. Once that is all put together it is time to add the top layer of bread, roll out the second french bread and cover the top completely. For the final touch sprinkle the remaining Parmesan cheese and the red pepper flakes on top and cover with aluminum foil and place it in the center of a preheated (350 degrees) oven. Bake it for 30 minutes covered then another 15 uncovered to get a nice brown on the top.

And there you have it. Make several cuts all the way through to get individual servings and enjoy.

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Thanks for reading,

JMW