Spinach Alfredo Garlic Bread

  

If you made last week's Cajun Shrimp Alfredo then you no doubt have some Alfredo sauce left over. Here is a wonderful way to put that to good use. This bread goes very well with soup or salad; it’s also darned tasty on its own.

Spinach Alfredo Garlic Bread

Adapted from realsimple.com

1 12-oz. loaf French bread, halved lengthwise

¾ c. jarred Alfredo sauce (such as Rao)

 ½ 10-oz. pkg. frozen chopped spinach, thawed, squeezed dry

2 cloves garlic

1/3 c. thinly sliced Melissa’s shallot

1 c. shredded Fontina cheese

Garnishes: fresh thyme, fresh parsley,red pepper flakes

 Preheat oven to 350°F with rack about 8 inches from heat. Stir together Alfredo sauce, well-drained, chopped, spinach, and garlic. Line a large rimmed baking sheet with aluminum foil. Place bread halves, cut side up, on baking sheet. Spread sauce over cut sides of bread. Top with sliced shallots and sprinkle with cheese.

 Bake until sauce is bubbly and cheese is melted, about 20 minutes. Increase oven temperature to broil. Broil until cheese is golden brown and edges are crispy, 2 to 3 minutes. Remove from oven and let rest for 5 minutes.

Garnish as you see fit. Cut each half into 4 pieces.

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Mexican Cheese Garlic Bread

 

 

I have been trying a variety of new soup recipes to put in the freezer for the cold months ahead. Generally, when I make anything spicy I serve it with cornbread. Today I decided that I was going to try something different. I wanted cheese garlic bread, but I wanted it to be Mexican at the same time, so I combined the two, and I can’t stop eating it! This version is mild. If you want more heat, double or even triple the amount of jalapeño. It is so good! Serve it with chili, tortilla soup, or my Mexican Pinto Bean Soup, the recipe of which will be posted next week.

Mexican Cheese Garlic Bread

 1 bulb garlic

1 T. olive oil

Pinch of kosher salt

½ c. butter, room temperature

1 T. minced Melissa’s pickled jalapeño

½ c. grated Parmesan

Pinch Mexican oregano

Pinch kosher salt

Few gratings freshly ground black pepper

1 c. grated Monterey Jack cheese

One loaf Italian bread

 Preheat oven to 400° F.

 Pace garlic bulb in the center of a square of foil. Drizzle with olive oil, sprinkle with salt, and wrap tightly in the foil; roast in the oven for 30 minutes. Set aside to cool while you make the cheese mixture.

 Place the softened butter in a medium bowl. Add jalapeño, Parmesan, oregano, salt, and pepper. Beat together until combined. Squeeze the roasted garlic out of the bulb into the butter mixture, and beat once more to combine.

 Slice bread on the diagonal into 1/2” - 1” thick slices. Slather on a generous amount of the mixture and bake for 12 to 15 minutes until the edges are golden and the cheese has melted.

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Cheddar Bay Biscuit Loaf

If you, like me, are absolutely in LOVE with the Cheddar Bay Biscuits from Red Lobster, then you will go crazy over this similarly tasting, super easy loaf. It is incredible warm from the oven, but also delicious when cooled. It makes fabulous toast, and the tastiest croutons ever.

Cheddar Bay Biscuit Loaf

Adapted from bellyfull.net

 For the Bread:

1¾ c. flour

1 T. sugar

1 T. baking powder

½ t. fine sea salt

¼ t. Old Bay seasoning

3 c. freshly shredded cheddar cheese

1 c. whole milk

1 large egg

¼ c. unsalted butter, melted

 For the Topping:

¼ c. unsalted butter, melted

¼ t. garlic powder

1/8 t. fine sea salt

Pinch Old Bay seasoning

Pinch onion powder

Pinch dried parsley

 Preheat the oven to 350°F. Spray a 9”x5” loaf pan with PAM; set aside.

In a large bowl, whisk together the flour, sugar, baking powder, salt, and Old Bay until combined. Add the cheddar cheese and stir it together so the cheese is coated in the flour mixture. Set aside.

In a small bowl, whisk together the milk and egg; pour into the dry mixture and stir it until just combined. Add melted butter and mix it in until everything is combined and there are no dry patches.

Pour the mixture into the prepared loaf pan and smooth out the top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

While the bread is baking, make the topping: whisk together the butter, garlic powder, salt, Old Bay, onion powder, and dried parsley.  

Remove loaf pan from the oven and set on a wire rack to cool slightly. Immediately brush the bread with the butter topping. Let the bread cool for 5 minutes in the pan and then take it out of the pan and cool completely on the wire rack. Slice and serve.

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Cheesy Herbed Garlic Bread

I don’t know about you, but when I have a salad as a main dish, particularly one as light as my new favorite with Mayfair salad dressing, I am going to need something on the side. I recently found a recipe for cheesy herbed garlic bread that sounded good, so I had to try it. I’m not entirely sure why the word “herbed” makes its way into the name because the only thing herb-y about it is the parsley or basil that you sprinkle on top, and that is optional. I will say that this bread is truly delicious! It is cheesy and garlicky and loaded with flavor. The recipe calls for it to be spread on a split ciabatta loaf. I bought ciabatta rolls from Aldi (they are amazingly good), and used them. This is a keeper!

Cheesy Herbed Garlic Bread

As seen on livinglou.com

 1 large ciabatta loaf

½ c. Duke's mayonnaise

¼ c. unsalted butter, softened

4 cloves garlic, minced

2 green onions, thinly sliced

2 c. cheddar cheese

2 c. mozzarella cheese

¼ t. freshly ground black pepper

1-2 T. chopped fresh parsley or basil, optional

 Preheat oven to 350°F.

 In a medium bowl, mix mayonnaise with butter, garlic, green onion, cheddar, mozzarella cheese and pepper. Slice ciabatta loaf in half lengthwise and spread cheese mixture over all.

Bake for 8-10 minutes or until cheese is melted and bubbly.

Sprinkle with parsley or basil and serve immediately.

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