Category Archives: bread

Guinness French Onion Soup

IMG_4260This is my go-to french onion soup recipe. I’ve made it countless times but have never been able to get a decent picture. Melted cheese in a bowl, while in theory is AWESOME, isn’t the most appetizing thing to look at on a website. This french onion soup has a nice sharpness due to the sherry vinegar and guinness, which I just love. The original recipe calls for irish cheddar, but I add in a little gruyere for it’s melty-ness.

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Garlic Cheddar Biscuits

What’s a soup without a dipper?! You’ve got to have a dipper, as far as I’m concerned, and these easy biscuits were fab. Based on a “copycat” recipe of the famous Red Lobster biscuit, these definitely hit the mark. Yum.

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Whole Wheat Zucchini Bread

I found myself with a huge amount of zucchini and I knew exactly what to do with it: BREAD. Not just any bread, though — 100% whole wheat bread flecked with vibrant zucchini, which is close to my favorite vegetable ever.

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Shrimp Scampi Ciabatta Pizzas

I tore this recipe out of my RR mag (no judgment) as soon as I saw it. I’m always looking for substantial ways to use shrimp. While I love it, a few shrimp on a plate does not a dinner make for me. This, however, was a perfectly acceptable, if not a down right yummy, dinner. Next time, I might actually cut down on the cheese mixture by half — blasphemy, I know. I think it was a bit of overkill and drowned out the crispy bread a bit. Otherwise, a good weeknight meal.

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Cod with Greek Panzanella

Isn’t “panzanella” the prettiest word ever? Probably because it means bread salad, which is pretty by itself if you ask me. I loved this dish. Run, do not walk, to your grocery store right now and make it.  And while I’m almost always an anti-fish and cheese combination person, the mild fish with the salty creaminess of the feta paired with the other ingredients really works. Yum!

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Peanut Butter Banana Bread

Brian was having a tough night so I decided to make him some banana bread. Just so happens that his favorite candy is reese’s peanut butter cups, which is exactly what the frosting tastes like. Win.

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Happy 200th post! Mussels in a white wine, garlic, and thyme broth. And BREAD.

So, I’m about to be off bread again (and other pleasures) for a little bit so i decided that a few “bread is mandatory” recipes needed to be included in this weekend’s menu. Mussels is definitely one of those dishes. Just look at that yummy broth — how could you not mop that up with some crusty, faintly garlicky french bread?  I do not have the answer to that question, but I can say that we did eat a lot of bread in this meal, and it was amazing.

This dish is definitely restaurant quality, and SO, SO easy.

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Lime-Glazed Coconut Banana Bread

Although baking scares the bejesus out of me, I think I have mastered the fruit bread. This is my absolute favorite banana bread recipe, and if you cut it into 16 slices (but, really, who would do that?), it’s even inspired by a Cooking Light recipe. I, of course, slice it into about 8-10 fatty slices, slather it with a little smart balance, and dig in.

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Sweet Potato Biscuits

I love biscuits in every form, but especially when they’re this darn healthy.

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Porky Blue Cornbread

Ok, so what do you do with 2+ pounds of leftover pulled pork??

You stick it in cornbread, that’s what! What a good idea this was. The pork added a nice substantive meaty factor without being overwhelming. The bread itself was buttery, moist, and just a wee bit spicy.

*Sorry for the crappy pictures… I took this to a friend’s football party and left my camera behind 😦

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Blueberry Zucchini Bread

Part of the reason baking has always seemed so daunting to me is all of the directions. Keeping dry away from wet, sifting, making butter and flour look like “peas”, etc. It’s all so exhausting. What is most difficult for me is actually remembering to use all of the ingredients you’re supposed to use. This has happened on more than one occasion. This here blueberry zucchini bread was baked twice this week in my household, because the first time I completely forgot to add the sugar. Now, because it was still delicious without the added sugar (just a little tart, but still yummy), I could have totally just played it off as a south beach friendly baked good. Before I go messing with recipes, I like to make them as intended first, so I can taste what I like and dislike about it. Enter loaf #2. Also, delicious, not overly sweet, but definitely sweeter than the original. Verdict: I liked #2 better. Either way, you won’t go wrong with using berries and squash fresh from the farm.

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Crostini with Cheddar Scallion Butter

Because my bachelorette meal was so darn healthy, I decided to fat it up a bit. I have had this recipe in my “naughty recipe file” ever since I saw it on giada’s show a year ago. Tonight, it happened. And it was incredible. The gooey, cheesy topping is a great counterpart to the crispy bread. Eat this!

Stuffed Piquillo Pepper Crostini (aka Santa Hat Sammiches)

This recipe comes from a vegetarian cooking class I was treated to at Cambridge School of Culinary Arts. It’s a bit labor intensive, but overall it is a tasty and impressive looking treat. Colleen came up with the cute moniker (I just typed monkier by accident and laughed for 5 minutes to myself….ahhh, sigh) and I think it would be a super cute Christmas appetizer.
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