Cheese & Roasted Garlic Pull-Apart Bread

photoI am not a baker.  I can barely bake cookies from the package without messing them up.  But all non-bakers are in luck! This recipe is made for us! And it definitely doesn’t break the bank.  You basically just reinvent a can of biscuits into this delicious cheesy loaf of bread.  I paired it with meatballs and marinara, and I think everyone ate more bread than meatballs.

This recipe was adapted from DoughSeeDough


Cheese & Roasted Garlic Pull-Apart Bread

BREAD:

2 heads of garlic

olive oil

¾ cup parsley

4 oz muenster cheese, shredded

4 oz swiss cheese, shredded

2 oz parmesan cheese, shredded

½ teaspoon coarse salt

1 teaspoon black pepper

2 cans grand’s homestyle biscuits

  1. In order to roast the garlic, preheat the oven to 400 degrees. Remove most of the paper from the garlic and slice off the top to reveal the cloves inside. Drizzle a small amount of olive oil over top the heads and wrap in foil.
  2. Bake the garlic for about 40 minutes until the garlic is soft and golden.
  3. Once the garlic is done baking reduce the temperature of the oven to 350 degrees.
  4. Unwrap the garlic from the foil and set aside to cool.
  5. Combine the shredded cheeses, chopped parsley, salt and pepper in a bowl.
  6. Slice the biscuits in half horizontally
  7. By this time the garlic should be cooled enough to handle. To remove the garlic from the peel, gently squeeze the bottom of each clove and it should easily release and pop out the top.
  8. Chop/mash the garlic and mix into the cheese mixture.
  9. Lightly grease a 9×5 loaf pan and stand it up on its end and lean it up against your back splash or something along those lines.
  10. Start building your bread by placing one of the slices of biscuit in the end of the pan. Sprinkle with a little cheese mixture and then lay another biscuit in the end of the pan. The two biscuit pieces should overlap in the middle. Then sprinkle with more cheese and repeat until the pan is filled to the top with dough.
  11. Scatter the top of your bread with any leftover cheese
  12. Cover with foil and bake for 20 minutes
  13. Remove the foil and bake for another 25 minutes
  14. Serve warm!
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Featured Ingredient: Sun-dried Tomatoes

I’m starting a new type of article on Coyote’s Kitchen. Every once in a while I’m going to feature an ingredient that I’ve been particularly hooked on. The first featured ingredient is…sundried tomatoes!

I think sundried tomatoes are completely underrated. They’re salty and sweet and tomato-y without being too tomato-y. Even my tomato hating friend likes these guys. There are limitless ways to utilize this ingredient. A few of my favorite ideas are:

  • Of course they’re classic with pasta especially marinara, but they’re still delicious with pesto or alfredo.
  • On pizza. Added before or after baking/grilling! I’ve been known to add a couple sun-dried tomatoes to delivery pizza for some extra pizzazz.
  • In scrambled eggs or in an omelet with feta cheese and spinach
  • Added to risotto. In the near future, I’ll be posting an adaptation of this recipe for sun-dried tomato and mushroom risotto. A little labor intensive but totally worth the work.
  • On grilled cheese sandwiches. I love fresh tomatoes on sandwiches, but sometimes they’re kind of watery and can make your sammies soggy. That sogginess will never happen with sundried tomatoes!
  • Sundried tomato veggie dip. Ina Garten has a great recipe for this: Sun-dried Tomato Dip. I used a little less salt than she did and added a few pinches of crushed red pepper.
  • On salads. Just chop and top.

You can make your own sundried tomatoes with an oven or dehydrator but I usually prefer buying them in oil because I really like to use the oil the tomatoes are packed in. The tangy sweetness of the tomato bleeds into the liquid creating a wonderfully developed flavored oil. The oil has so tasty it’s a crime to throw it out. Several ways I use the oil are:

  • In salad dressings. If I’m lucky enough to have some on hand, I add about a tablespoon of the tomato oil to many of the oil based salad dressings I make. It is particularly good with lemony dressings.
  • In pesto. Before drizzling your olive oil into the food processor, mix it with some of the tomato oil. Yum.
  • Over pasta. This oil is so rich and flavorful on it’s own it can act as a sauce for pasta. Just add some fresh chopped parsley, lots of parmesan cheese and a squeeze of lemon.
  • As a base for tomato soup. When you sauté your onions and garlic, use the tomato oil instead of butter or canola.
  • To marinate goat cheese. Replace some of the olive oil with tomato oil. Especially good with herby marinades
  • To scramble or olive oil fry eggs. Mix a small amount of the tomato oil with the olive oil before cooking your eggs.
  • ETC. Be creative!

Bottom line is I love sundried tomatoes. Please comment with your favorite sundried tomato recipes! I’m interested to try something new.

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Grilled Margarita Flatbreads

photo 1Summer is almost upon us which means fresh veggies and herbs!  The anticipation to grill every night is overwhelming.  This past weekend I lit up the grill with some of my friends and had a mini pizza cookout.  We grilled margarita pizzas with fresh mozzarella, chopped basil, tomatoes two ways (fresh and sundried) and ricotta cheese in place of the sauce.  You could use the bread base and add whatever topping you’d like, maybe go classic with marinara, mozz and pepperoni.  Or cover the flatbread with garlic butter, a variety of grilled vegetables and queso fresco.

I used store bought fresh pizza dough because it’s 20x easier and very affordable, but you could use your favorite pizza dough recipe and make your own.  The result would be the same if not better!

I have grilled flatbreads many many times before I figured out the “right” way to do it.  Here are a couple things to remember:

  1. Prepare all toppings before grilling your bread.  If you fail to prepare, the process of grilling the bread while cutting up your toppings is going to be so hectic you’ll probably end up with burnt crust or toppings all over the floor.  Not that I’m talking from experience…
  2. photo 3

    apologies for the blurry picture 😦

    Form your dough so its about half an inch thick. Any thinner the the bread browns too quickly before the cheese has a chance to melt.  You can decide to make it thicker but you’ll need to adjust your grill accordingly.  Lower the temperature and cook for longer.

  3. Don’t overload your flatbread with sauce.  If you put too much sauce on your pizzas the dough will be soggy and no one wants soggy crust.
  4. As corny as it sounds the most important thing is to have a good time doing it. You’re grilling pizzas! Pour yourself a glass of wine and have a little fun.

Grilled Margarita Flatbreads

1 full sized pizza dough

Olive oil

1 cup ricotta cheese

2 teaspoon salt

1 ½ teaspoon pepper

¼ teaspoon roasted garlic powder

1 teaspoon white wine vinegar

About 15 cherry tomatoes

3 tablespoons chopped sundried tomatoes

6 ounces of fresh mozzarella cheese cubed

What to do:

  1. To start, light the grill and set to high.  The hotter the grill the crispier the flatbread will be.
  2. Break your dough in half and then halve those halves until you have 8 pieces. Roll each piece ball until it is about a half inch thick. They don’t have to be round unless you prefer.
  3. Put flattened dough on a greased cookie sheet, drizzle the tops with olive oil and cover with plastic wrap to set aside for later. Slice and prepare all toppings before putting any bread on the grill.
  4. For ricotta spread: place ricotta cheese in a small bowl with garlic powder, vinegar, salt and pepper. Stir until well incorporated.
  5. Put all toppings on the same cutting board or cookie sheet for easy transport.
  6. Grease up the grill and place the dough rounds evenly over the flame.  Grill for about 2 minutes and then flip.  I flip the bread every couple minutes so that neither side browns too quickly.   If the crust gets too dry spray with a little spray oil. The bread should be almost all the way cooked before you put on any toppings.
  7. Once the bread is nice and golden (with grill marks!!). Spread the crust with a portion of the ricotta mixture and sprinkle with other toppings evenly between all the flat breads. Once all of them are topped,  turn down the grill and cook until the cheese is melted.  I think it is the best sliced in fourths, but sometimes it’s hard to wait to cut them.

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Spiced Fruit with Soft Whipped Cream

Happy Easter!

It doesn’t matter whether you’re celebrating for the resurrection of Jesus or for the bunny and his candy, Easter is a great motive to get the whole family together for a feast.  Because my parents moved to Columbus from Indiana, I don’t get to see much of my extended family very often, but this year my uncle, his wife and two kids travelled 5 hours just to come eat with us. As is tradition, we ate spiral cut ham, roasted potatoes and carrots, and my mom’s “famous” lentil salad. As dinner came to a close, Noah and I snuck off to set up an Easter egg hunt with overstuffed baskets for the kids.

photo-6While everyone was digging into their baskets filled with excessive amounts of jelly beans and marshmallow peeps, I dreamt of our post meal dessert: fruit infused with cinnamon and cloves topped with lightly whipped sweet cream.  This fruit is no ordinary dessert. It is light, guilt free (maybe minus the whip cream), but still deliciously satisfying. This spiced fruit is the quintessential winter treat, although it’s pretty damn good on Easter.  Actually, it’s pretty great any time of year.  I can’t make enough of this stuff.  As soon as anyone discovers there’s a new batch, it’s gone within minutes.  Note: the fruit will stay fresh for up to 2 weeks when refrigerated in a tight sealing jar, like a mason jar (if it even lasts that long before being eaten).

For an extra special dessert, sprinkle the fruit with sugar and lightly torch until browned for a crunchy brûlée-esque exterior. Then top with the sweet whip and enjoy.


Spiced Fruit with Soft Whipped Cream

2 large jars peaches in syrup

1 large jar pears in syrup

1 jar sweet cherries

1 ½ tablespoons white vinegar

3-4 sticks cinnamon

½ teaspoon whole allspice

¼ teaspoon whole cloves

2 tablespoons brown sugar

2 cups heavy whipping cream

1 tablespoon confectioners sugar

¾ teaspoon vanilla

What to do:

Begin one to three days before serving.

  1. Drain syrup from peaches and pears into medium saucepan. (Discard syrup from cherries or save for another use.)
  2. Add vinegar and spices to the pan with syrup.
  3. Heat to boiling and simmer 5 minutes. Stirring often.
  4. Add brown sugar and simmer for another 5 minutes.
  5. Remove from heat and cool for 15 minutes.
  6. Remove spices from the syrup with a slotted spoon.
  7. Pour syrup over fruit and refrigerate until needed.
  8. Before serving fruit, add cream, confectioner’s sugar, and vanilla to a medium sized bowel.
  9. Whip with a hand mixer on medium until soft peaks form
  10. Top fruit with whipped cream and serve

For “spicier” fruit, simply do not remove spices from the syrup until just before serving. Spices could also be tied into cheesecloth during mulling process for easier removal.

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An Exceedingly Customizable Ice Cream Pie

My mom and I recently travelled to Indiana to visit my grandma for her birthday. Following tradition, we treated her to good ol’ steak dinner at Cork and Cleaver. The meal was delicious, and by the end all of us were stuffed with steak crab cakes, and baked potato. Not mention, serve yourself salads from their extensive salad bar (including roe and wasabi peas. Yum.). Even though our tummies were about to pop, it was a special occasion so we ordered a slice of ice cream pie to share. The waitress gushed about how delightful it was and having never been a dessert person I was unconvinced. I’d always preferred a nice bag of salt and vinegar potato chips to a slice of cake.

photo 2

My version of this tasty pie

But as soon as the plate hit the table, my skepticism was lifted. There sitting in front of us was an 8 inch tall slice of ice cream pie. The smooth chocolate fudge center complimented the espresso ice cream filling perfectly while the cookie crust provided just the right amount of crunch.

That dessert inspired this highly customizable highly addicting ice cream pie that has satisfied many sweet tooths and savory souls. Out of all the combinations we’ve tested thus far this one is the best, but I don’t think I’ll ever stop trying new ideas.  I included a list of different mix ins, but don’t limit yourself to only changing the mix-ins. You could switch the flavor of ice cream or use oreos to make a chocolate crust. The possibilities are endless.


An Exceedingly Customizable Ice Cream Pie

Crust:

1 ½ cup graham cracker crumbs (about 1 package crushed)

½ cup sugar

6 tablespoons butter, melted

Filling:

2 pints of vanilla ice cream, softened

¾ cup mini Reese’s peanut butter cups (the unwrapped ones work the best)

½ cup cookie dough nibs

Chocolate syrup (optional)

Whip cream (optional)

*other ideas for mix ins: kitkats, butterfingers, chocolate sauce, snickers, blueberries, oreo pieces, nuts of any kind, peanut butter chips, junior mints, dried fruit, white chocolate nibs, candy cane pieces, caramel sauce, strawberries, cinnamon, etc.

What to do:

  1. Preheat oven to 375 degrees. Mix graham cracker crumbs, sugar and melted butter together and press into an 8” pie pan.
  2. Bake for 6-7 minutes until the crust is golden. Cool completely.
  3. To make cookie dough nibs: simply break cookie dough into small chunks about the size of your fingernail. Place on a cookie sheet and freeze for 10-15 minutes.
  4. Spread of thin layer of softened ice cream into the bottom of the crust. Press 1/3 of the mix in’s (mini peanut butter cups and cookie dough nibs) into the ice cream.
  5. Repeat step 4, 2 more times until the filling is level with the top of the crust.
  6. Cover with foil and freeze until hard (1-2 hours)
  7. Cut into slices and serve with chocolate sauce and whip cream

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Chipotle Peach Chicken Tacos with Marinated Peppers and Roasted Tomatoes

This will be my first self created recipe that I’ve refined enough to publish on Coyote’s Kitchen and I’m very excited!

photoI love tacos. In fact, I think I’ve eaten them 4 times this past week alone. They’re so versatile and always delicious. The grill really lends a helping hand in taking tacos to the next level, and since it’s getting warmer out I’ve been obsessed with grilling anything and everything and slapping it into a tortilla.

This recipe was inspired by a dish my mom makes with those roasted red peppers you get in a jar. As I was eating I thought to myself how easily I could recreate those peppers with a little more freshness and pizzazz. After several rounds of trial and error and some light research, these bright tangy marinated peppers were born.

Now, I really enjoy spicy food and I wouldn’t really consider this recipe to be “spicy”, but I recently made it for some friends who are a little more sensitive. While they thoroughly enjoyed the food, they needed a glass of milk to curb the kick.   If you’re whipping up this recipe for your little ones or some tender tounged individuals, simply omit the jalapeños and/or reduce the amount of chipotle salsa in the sauce, but for your average Joe this recipe is a perfect balance between the spicy chipotle, sweet peaches and tangy peppers.

Enjoy!

p.s. still wish that plate wasn’t yellow


Chipotle Peach Chicken with Marinated Grilled Peppers and Roasted Tomatoes

Olive Oil

Salt and pepper

3 bell peppers of different colors

2 jalapeños

1 medium onion

2 large limes

2 1/2 tablespoons cilantro

3 cloves of garlic, finely chopped

1 can of chipotle salsa

1 cup peach preserves

2 large chicken breasts

2 teaspoons cayenne pepper

¾ pint of cherry tomatoes

Shredded mexican style cheese

8 taco size flour tortillas

What to do:

  1. Thinly slice onion and place on a sheet of tin foil. Coat whole peppers and the onions with oil and season with salt and pepper.
  2. Grill peppers and onion on medium heat turning often until soft. (About 15-20 minutes) *Note: peppers will be charred in places.
  3. While the peppers are grilling, heat a saucepan over medium heat. Add 2T of olive oil, garlic, salt and pepper to pan and lightly sauté.
  4. Once garlic is fragrant, add chipotle salsa and peach preserves. Cook until slightly thickened stirring often. (5-10 minutes)
  5. Remove from heat and pour mixture in the blender. Add 1T lime juice, season with salt and pepper and blend until smooth. Set aside for later.
  6. At this point the peppers and onions are probably done, remove them from the grill and allow to cool.
  7. Core and peel peppers. The skin should be loose and come off easily by gently rubbing your fingers on the outside of the pepper. Finely dice jalapenos and thinly slice bell peppers lengthwise. Lightly chop onions. Place in a medium size bowel.
  8. Zest ½ the lime and juice the rest of the lime onto the peppers. Add chopped cilantro and season with salt and pepper.
  9. Stir the mixture and set aside to marinate.
  10. Slice tomatoes in half and place on a sheet of tin foil. Drizzle with oil and season with salt and pepper.
  11. Coat chicken with oil, cayenne and SP. Place tomatoes and chicken on the grill. Cook for 10-15 minutes turning the chicken and stirring tomatoes halfway through.
  12. Remove from grill and slice chicken into thin strips.
  13. Grill tortillas. *Note: tortillas are very quick grill so stay within reach and watch with a close eye. You want your tortillas to be soft with pliable with some nice grill marks
  14. Top tortillas starting with chicken and sauce, then peppers and tomatoes. Sprinkle cheese over top and garnish with cilantro if desired.
  15. Serve with lime wedges and extra sauce.

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