Cheesy Garlic Bread

 

If there's any bread that I can say that I'm obsessed with is Cheesy Garlic Bread

The store brought ones is so good.

But, I just found out myself that the Homemade ones is 100 times better!

It is actually not hard to make. 

I swear this is the best!

Aromatic Garlic Confit

The key to cheesy garlic bread is the garlic confit. Oven-roasted with herbs for a delectable fragrance, the only way you’ll make garlic cheese bread from now on. Easy to make, it just needs a little patience as it simmers away in olive oil. You can infuse your olive oil with rosemary, black peppercorns, bay leaves, lemon zest or flakey sea salt for a tantalising taste or keep it simple with some sprigs of thyme. Once the garlic turns golden brown and is soft to the touch, it will lend a caramelised flavour and buttery, velvety texture that will melt in your mouth. This garlic confit will upgrade your cheese and garlic bread and is a delicacy you’ll constantly crave.

Bake 2 cloves of Garlic in Olive oil and herbs

375 F until soft.

I would say its about 15-20 minutes.

Ingredients

• 1 loaf French or Italian bread (approx. 24" long) 
• Garlic confit
• 2 Tbsp olive oil 
• 4 cloves garlic, minced
• 2 Tbsp chopped fresh parsley 
• 1/8 tsp salt 
• 1/4 tsp garlic powder
• 1/2 cup Butter, room temperature

Instructions

• Preheat the oven to 400ºF. In a bowl, stir together the room-temperature butter, olive oil, garlic confit, garlic powder, chopped parsley, and salt until relatively smooth (a few small lumps of butter are okay).
• Cut the loaf in half, into two 12" long pieces, then cut each piece open lengthwise. Lay the bread on a baking sheet cut sides facing up. Spread the garlic butter mixture evenly over the open surfaces of the bread.*
• Bake the bread for 10-15 minutes, or until the edges are golden brown and crispy. Bake for less time if you prefer a softer garlic bread, and more time if you prefer a crispier garlic bread. Cut the bread into 2-inch sections and serve hot.

Perfection!!

Enjoy!

Seafood Pasta Salad

I will never get tired of Fresh cold salad.

It's the best side dish.

This may be more of a Summer side dish,

But, I could eat this any time!

So so good and it's so easy to make.

 

Ingredients

• 8 ounces imitation crab meat 
• 12 ounces salad shrimp thawed
• 1/2 small red onion diced small
• 2 stalks celery diced
• 3/4 cup mayonnaise 
• 1 tablespoon lemon juice
• 2 teaspoons Old Bay Seasoning 
• 1/2 tablespoon fresh dill 
• 1/2 teaspoon kosher salt
• black pepper to taste

Instructions

• In a large bowl, combine the crab meat (broken up), shrimp, red onion, and celery.
• In a small bowl whisk together the mayonnaise, lemon juice, Old Bay Seasoning, fresh dill, and salt. Taste and add pepper to taste.
• Stir the dressing into the main ingredients and serve. Enjoy!
  

Enjoy!

xo

Chili night

 

Chili Season!

I love Summer,

But, I look forward to this comforting bowl of soup 

right when the temperature goes down.

We made this a lot of times and there's really no way of messing it up.

You can make is however you want it

And put toppings you love!

RECIPE HERE

Slow Cooker Chili

We made a different side this time.

Hubby was craving for some Jalapeño Cornbread so we gave it a try.

Jalapeño Cheddar Cornbread

Ingredients

• 2 large eggs, whisked
• ¼ cup vegetable oil
• 1 cup buttermilk
• 1 cup cornmeal
• ½ cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ teaspoon garlic powder
• 1½ cups sharp cheddar cheese, shredded
• 1 cup corn kernels
• ½ white onion, diced
• 2 medium jalapeno peppers, seeded and diced (approximately ½ cup)

Instructions

• Place a greased 8-inch cast-iron skillet into a cold oven. Preheat the oven to 350°F, allowing the skillet to heat up with the oven.
• In a medium bowl, combine eggs, oil, buttermilk, and cornmeal. Set aside.
• In a separate bowl combine flour, baking powder, baking soda, salt, and garlic powder. Whisk together until combined.
• Pour the egg mixture into the flour mixture and mix until well combined.
• Fold in cheese, corn, onion, and jalapeños.
• Carefully remove the skillet from the oven. Pour the batter into the hot skillet.
• Bake 45-50 minutes, or until golden brown. (An inserted toothpick should come out clean or with a few dry crumbs.)
• Let the cornbread cool for about 20 minutes before cutting and serving.

It was a perfect side for Chili.

What's your favorite side?

Enjoy!

xo

Fourth of July 2023

 

For the first time in a long time,

We got to celebrate Fourth of July at home together.

It has been usually Hubby is away for work,

Or we are traveling.

I made sure this year was extra special.

Our Fourth of July Table setting!

Finally got to do one this year.

I love it!

Cupcakes!

I love getting themed cupcakes at Hy-vee!!

Hubby grilled some eat,

Not a lot since it was just us.

Cheers!

We for sure still made a lot of food just for us.

But, its okay.

I love leftovers!

This Pasta Salad,

that we have been making for few times now,

I will post recipe soon!

The meats that Hubby grilled was perfection.

The BBQ beans that we make every Holiday!

Potato Casserole that I learned from Mother in-law.

It was so good and easy to make!

It was an amazing Dinner!

So grateful!

I hope you all had a great Fourth of July!

xo

Bok Choy with Garlic Sauce

 

Ingredients

• 2 lb of Bok Choy
• 1 tbsp of Oil
• 1.5 tsp of Salt

For the  Garlic Sauce

• 6-8 cloves of Garlic minced
• 1 tbsp of Sesame Oil
• 3 tbsp Oyster Sauce
• 2 tbsp of Soy Sauce
• 1 tbsp of Sugar

Directions

• Prepare the Bok Choy by cutting it in half. If the Bok Choy is quite large, cut it in half again.
• Bring a pot of water to a simmer and add 1 tbsp of oil and 1.5 tsp of salt. Blanch the Boy Choy for 3-4 minutes. You want it to be soft yet still crunchy. Set aside.
• Add in minced garlic,  oyster sauce, soy sauce, sugar, and sesame oil in a pan. Let it simmer for 1-2 minutes, or until the sugar has melted.
• Drizzle the sauce over the bok choy and enjoy!
  
  
  
  
  

  
  

  This was so good!

  Perfect for side or by itself.

  
  

  Let me know what you guys think!

  
  

  xo

  
  
  

New Year's Eve.

2023!!

I still can't believe that a New year is here. 

Feels like it we were just welcoming 2022.

Holiday's like these,

I like to make it special.

In the simpliest but nicest that I can.

Love the Table setting I did.

All from Hobby Lobby!

For Cupcakes,

Hubby picked it up from Hyvee

Good for the Kids!

For desserts this year.

I picked the easy ones.

Since I didn't have all the time to make Homemade desserts.

..And you know what,

It was nice!

I wasn't feeling pressured to get it done on time!

Of course, 

We had to have the Traditional Fruit Platter.

We had Champagne this year.

For a change!

It was ok.

For Appetizer.

Me and hubby made this Salami Roll ups.

Definitely challenging to make!

Recipe will be up soon!

For Side dishes I made my Favorite

Pesto Tortellini!

So so good!!

(RECIPE HERE)

And we added some Shrimp platter.

We definitely tried to make this Dinner as the easiest to make!

Such a great idea!

We had dinner early and relaxed until the midnight!

It was a great New Year's Eve!!

xo

-Jen

 

Cheesy Corn Casserole

 

We love a really good side dish when we have our grilling days.

We like to make something new sometimes and this was a definitely hit.

The boys were not interested with it so we went ahead and put some Jalapenos. 

Feel free to add some in it or not at all.

It was so so good.

Perfect for Potlucks or just dinner at home.

Let me know what you guys think!

INGREDIENTS

• 2 c. shredded cheddar cheese
• 1 c. shredded Monterey Jack cheese
• 2 T. all-purpose flour
• 1/2 tsp. black pepper
• 3/4 c. milk
• 4 oz. cream cheese, softened
• 2/3 c. sliced green onion
• 2 (15.25 oz.) cans whole kernel corn, well drained
• 2 (15.25 oz.) cans whole kernel Mexicorn or Fiesta Corn with red & green peppers, drained
• 1/2 T. to 1 T. chopped pickled jalapeno {about 4 to 6 slices}
• chopped green onions and Jalapenos for garnish {optional}
  
  

  
  

  

  
  

  
  

  
  

  
  

  INSTRUCTIONS:

  1. Toss shredded cheeses, flour, and pepper together in a small bowl. Set aside.
  2. Combine milk, cream cheese, 1/3 cup green onions, hot sauce, and chopped jalapenos in a 9x13-inch baking dish. Add corn and shredded cheese mixture; stir until well combined.
  3. Cover and bake at 350 degrees for 30 minutes. Uncover, sprinkle with remaining 1/3 cup green onions, and bake 5 minutes more.
  4. Sprinkle with chopped green onions and jalapenos if desired, just before serving.

  
  

  
  
  Enjoy!
  
  
  xoxo