Posts Tagged ‘garlic’

GARLIC BREAD, TWO WAYS

Posted: May 22, 2023 in Uncategorized
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0

With the annual Boyz Weekend at my house now history, one of the successes was my garlic bread. I served it with my Chicken Rollatini recipe, which you can also find in the search engine of this blog.

My daughter also loves foods that are heavy on the garlic, so this is a special treat we make when diets don’t matter! It’s buttery, it’s garlicky, it’s carby, and it’s absolutely delicious!

I use 2 kinds of garlic in my garlic bread: fresh and granulated. I think it packs a garlicky punch even better than either one alone. And passing the fresh garlic through a press ensures that it will cook quickly and not leave you with that raw garlic taste in your mouth.

Although I love French baguettes, they’re too thin and crisp for garlic bread. I buy that long, soft, Italian loaf you can find in just about any supermarket bakery. When it bakes, the outside edges are nice and crispy, while the inside of the loaf stays soft…exactly what you want! The Italian loaf is big, so not only do I cut it lengthwise, I then cut each piece in half. This will make enough for us to enjoy one evening, and still store some in the freezer for a future craving.

This recipe makes enough for 1 garlic bread, 1 cheesy garlic bread, and also the bread you’ll be putting in the freezer for another time.

The delicious final product…but I digress…

2 sticks (8 oz.) unsalted butter
2 (or more!) large cloves garlic, squeezed through a press
1 teaspoon granulated garlic
1 teaspoon sea salt
1 teaspoon oregano
1 teaspoon parsley
grated mozzarella cheese…a few ounces

In a bowl, let the butter soften to room temperature. Once it’s soft, squeeze the fresh garlic cloves through a garlic press and add them to the butter. Then add the granulated garlic, salt, oregano and parsley. Using a fork, mix the ingredients really well until you have a beautiful garlic and herb butter. (Once it’s mixed, I find it’s easier to spread with a spatula or the back of a large spoon.)

Spread the garlic butter evenly on all 4 pieces of bread you’ve cut. Use it all up! Going thin on the butter serves no purpose here!

Place one of the loaves on a baking sheet. Add the grated mozzarella to one of the other loaves, and place it on the baking sheet as well.

Regular garlic bread on the left, cheesy garlic bread on the right…ready to go into the oven.

Pre-heat the oven to 400 degrees.

With the other two pieces of bread, I simply put them together…with cheese inside or not…

…and wrap them in aluminum foil. I place that in a freezer bag and keep it frozen until we have another craving. When it’s time to cook, I pre-heat the oven to 350, and bake the loaf in the foil for about 25 minutes. I take it out of the foil at the very end and bake another 5 minutes to get it to crisp up.

Ready to be devoured!

With the oven at 400, I bake my garlic bread and cheesy garlic bread for about 10 minutes, or until the edges of the bread start to turn a golden brown and the cheese on the cheesy side starts to melt.

I cut each piece in half so my daughter and I share in the 2 breads. There’s never any leftovers!

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SUPER-GARLICKY CHICKEN

Posted: May 8, 2023 in Uncategorized
Tags: , , ,
0

I love garlic, and I spend a lot of time trying to figure out how I can up the garlic in any particular dish. Now, this piece of chicken may look pretty harmless to you, but it is a garlic bomb…and it’s delicious. I tried to think of ways I could increase the garlic quotient without simply adding more granulated  garlic to the breading…and then it came to me: add fresh garlic to the egg wash! Brilliant!

 

 

3 lbs. chicken pieces
1 cup all-purpose flour ( I use Cup4Cup GF flour if I want this dish to be gluten-free)
2 teaspoons granulated garlic (add more if you like!)
1 teaspoon granulated onion
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon basil
1 teaspoon black pepper
1 teaspoon salt
2 eggs
1 tablespoon (or more) fresh finely chopped garlic
oil for frying

 

I use the oven-fried method for my chicken. That means I fry the pieces until golden brown, then place them on a baking sheet and finish cooking them in the oven.

Pre-heat the oven to 350 degrees. Heat the oil in the pan to 350 degrees.

In a bowl, combine the flour, granulated garlic and onion, oregano, parsley, basil, pepper and salt. Mix well and set aside.

In another bowl, whisk the eggs together. Finely chop the fresh garlic, making it into a paste either by squishing it with the side of a chef’s knife or, my preferred method, pushing it through a garlic press. Add the garlic to the egg and mix well.

Take the chicken pieces and coat them in the egg and garlic mixture. Then place them in the flour mixture, coating well and shaking off the excess. You can place them in the hot oil at this point…or…dip them back in the egg/garlic mix again, then back into the flour, for a double-coating of crunchy garlic.

Fry the chicken pieces until they’re golden brown, but not cooked all the way through. Place them on the baking sheet. When all the pieces have been fried, place the baking sheet in a 350-degree oven to finish cooking.

 

 

 

 

GARLIC BREAD, TWO WAYS

Posted: January 8, 2023 in Uncategorized
Tags: , , , ,
0

My daughter and I love any foods that are heavy on the garlic, so this is a special treat we make when diets don’t matter! It’s buttery, it’s garlicky, it’s carby, and it’s absolutely delicious!

I use 2 kinds of garlic in my garlic bread: fresh and granulated. I think it packs a garlicky punch even better than either one alone. And passing the fresh garlic through a press ensures that it will cook quickly and not leave you with that raw garlic taste in your mouth.

Although I love French baguettes, they’re too thin and crisp for garlic bread. I buy that long, soft, Italian loaf you can find in just about any supermarket bakery. When it bakes, the outside edges are nice and crispy, while the inside of the loaf stays soft…exactly what you want! The Italian loaf is big, so not only do I cut it lengthwise, I then cut each piece in half. This will make enough for us to enjoy one evening, and still store some in the freezer for a future craving.

This recipe makes enough for 1 garlic bread, 1 cheesy garlic bread, and also the bread you’ll be putting in the freezer for another time.

The delicious final product…but I digress…

2 sticks (8 oz.) unsalted butter
2 (or more!) large cloves garlic, squeezed through a press
1 teaspoon granulated garlic
1 teaspoon sea salt
1 teaspoon oregano
1 teaspoon parsley
grated mozzarella cheese…a few ounces

In a bowl, let the butter soften to room temperature. Once it’s soft, squeeze the fresh garlic cloves through a garlic press and add them to the butter. Then add the granulated garlic, salt, oregano and parsley. Using a fork, mix the ingredients really well until you have a beautiful garlic and herb butter. (Once it’s mixed, I find it’s easier to spread with a spatula or the back of a large spoon.)

Spread the garlic butter evenly on all 4 pieces of bread you’ve cut. Use it all up! Going thin on the butter serves no purpose here!

Place one of the loaves on a baking sheet. Add the grated mozzarella to one of the other loaves, and place it on the baking sheet as well.

Regular garlic bread on the left, cheesy garlic bread on the right…ready to go into the oven.

Pre-heat the oven to 400 degrees.

With the other two pieces of bread, I simply put them together…with cheese inside or not…

…and wrap them in aluminum foil. I place that in a freezer bag and keep it frozen until we have another craving. When it’s time to cook, I pre-heat the oven to 350, and bake the loaf in the foil for about 25 minutes. I take it out of the foil at the very end and bake another 5 minutes to get it to crisp up.

Ready to be devoured!

With the oven at 400, I bake my garlic bread and cheesy garlic bread for about 10 minutes, or until the edges of the bread start to turn a golden brown and the cheese on the cheesy side starts to melt.

I cut each piece in half so my daughter and I share in the 2 breads. There’s never any leftovers!

PASTA AGLIO E OLIO MEETS STEAMED CLAMS IN WINE

Posted: March 14, 2022 in Food, frying, Italian, pasta, Recipes, seafood
Tags: , , , , ,
1

What can I say? I was craving both dishes, so I combined them. I figured: if I love each one of them, I’d be crazy over both together!

 

image

 

Pasta
1/4 lb. bacon, finely chopped
1 onion, finely chopped
18 small clams, washed and purged*
1 teaspoon fresh oregano, finely chopped
1/4 cup white wine
Good quality olive oil
6 large garlic cloves, finely chopped
1/4 cup fresh parsley, finely chopped

 

In a large pot, salt some water and bring it to a boil. Cook the pasta until al dente.

In the bottom of another large pot on medium-high heat, fry the bacon until it’s crisp. Add the onions and sauté them until they’re translucent. Add the clams, oregano and wine, and cover the pot with a lid. Reduce the heat to medium. The clams are cooked when they open. Discard any unopened clams.

In a frying pan, heat the olive oil to medium. Add the chopped garlic and fry it until just crispy. Toss in the parsley and stir it to combine.

Place the pasta in a bowl or plate. Pour the clams and juice over the pasta. Pour the fried garlic and oil all over the clams.

 

*Purging clams: Clams can be pretty sandy and gritty, so it’s important not only to scrub the outside of the shell, but to purge them as well. Clams should be stored in a bowl in the fridge with a wet dish towel over them, never in water. Once you’re ready to use them, fill a bowl with water and add salt (think salty like ocean water) and a tablespoon of corn meal. Mix this around, then add the clams and let them sit in this solution in the fridge for a couple of hours. The clams will purge (clean themselves) out. Discard the liquid and rinse the clams before cooking.

BRAISED CHICKEN WITH TOMATO, GARLIC AND OLIVES

Posted: October 15, 2021 in chicken, Food, Recipes
Tags: , , , , , ,
0

It was cool day, and I was craving comfort food. I didn’t want to go to the store, so I looked in the pantry and fridge for tasty ingredients, and went this route. There are many similar versions of this dish out there, using different cuts of chicken–or a whole bird cut up. I just happened to find a great deal on organic drumsticks at the store, so I went with that. But you should use any cut of chicken that is your favorite.

 

 

It takes about an hour to prepare this dish from start to finish, so it’s something you could even cook on a weeknight…and it’s certainly easy enough to double the recipe if guests are coming over.

 

It starts in the pan!

 

Traditionally, this is cooked in a large cast iron skillet, started on the stovetop, then placed in the oven. I choose to cook mine in a baking pan that fit my smaller convection oven, so I started everything on the stovetop, then made the transfer to the baking pan.

 

Now that the chicken has seared, we start the veggies.

 

I’m on a diet, so calories matter. Chicken drumsticks aren’t all that bad in the calorie count: about 100 calories for a medium-sized drumstick (whatever medium is)…and that’s with the skin on. No need to get into exact gram weight measurements here, but the real calories come later when you add a starch to the dish. It does go really well with pasta, rice or potatoes. (My choice would be fresh Italian bread to really sop up the sauce!) But alas…I had none of those. Just a salad on the side. I’ll bring the bread out once my diet’s over.

I go with organic ingredients whenever possible, especially kale, which is on the “Dirty Dozen” produce list almost every year. (Along with strawberries, potatoes, apples, and others, kale is one of the most heavily sprayed produce items you can buy. I always go organic.)

 

If sodium is not a problem for you, add more olives!

 

3–4 lbs. organic, pastured chicken drumsticks (about 12 medium)
salt, pepper and paprika
olive oil
2 small yellow onions, finely chopped
2 cloves garlic, squeezed through a press
1 teaspoon each: dried oregano, parsley, and thyme
1 tablespoon tomato paste
1 can (28 oz.) crushed tomatoes
1 cup chicken stock (homemade is best)
dry white wine (optional)
1/4 cup olives, sliced in half (I like green olives from Greece)
4 cups organic chopped kale (optional)

 

Pre-heat an oven to 350 degrees.

Season the chicken drumsticks with salt, pepper, and a bit of paprika.

Put a couple of tablespoons of olive oil in a hot pan. Add the chicken to the pan, and sear the drumsticks on all sides, getting them nice and brown. It’ll take about 10–15 minutes.

Remove the chicken pieces from the pan and add the chopped onions to the same pan. Let them cook for a few minutes until they’re translucent, then add the garlic. Let the garlic cook for about 10 seconds, then add the oregano, parsley, and thyme. Now add the tomato paste and stir it all around, cooking it for just a minute to caramelize it and give it more flavor.

Pour in the can of tomatoes and the chicken stock, stirring well. (A splash of wine is optional at this point.) Add the olives and let the sauce cook for a few minutes.

 

The sauce is all happy, and ready for the baking pan.

 

Pour the sauce into the baking pan. Add the chicken drumsticks to the pan, nestling them in the sauce. (I like to roll them around in it to cover all sides.)

Place the pan in the oven to cook.

After 30 minutes, remove the pan from the oven, and remove the drumsticks from the sauce, moving them onto a plate.

 

It looks like a lot of kale, but it withers down. Remember: go organic!

 

Take the kale and place it in the baking pan, tossing it around in the sauce. The sauce is hot, so the kale will start to wither and meld into the sauce in about a minute.

 

The kale’s withered down, and the chicken goes back in.

 

Now return the chicken drumsticks back to the baking pan, nestling them in the sauce again. Return the pan to the oven and bake for another 15 minutes. Turn the oven off and let the pan rest in the oven until you’re ready to serve.

 

Turn the oven off, but keep the door closed to keep the chicken warm.

 

Where’s that bread?…

 

 

GARLIC BREAD, TWO WAYS

Posted: October 22, 2020 in Uncategorized
Tags: , , , ,
3

My daughter and I love any foods that are heavy on the garlic, so this is a special treat we make when diets don’t matter! It’s buttery, it’s garlicky, it’s carby, and it’s absolutely delicious!

I use 2 kinds of garlic in my garlic bread: fresh and granulated. I think it adds a richer flavor than either one alone. And passing the fresh garlic through a press ensures that it will cook quickly and not leave you with that raw garlic taste in your mouth.

Although I love French baguettes, they’re too thin and crisp for garlic bread. I buy that long, soft, Italian loaf you can find in just about any supermarket bakery. When it bakes, the outside edges have a crisp bite to them, while the inside of the loaf stays soft…exactly what you want! The Italian loaf is big, so not only do I cut it lengthwise, I then cut each piece in half. This will make enough for us to enjoy one evening, and still store some in the freezer for a future craving.

This recipe makes enough for 1 garlic bread, 1 cheesy garlic bread, and also the bread you’ll be putting in the freezer for another time.

The delicious final product…but I digress…

2 sticks (8 oz.) unsalted butter
2 large cloves garlic, squeezed through a press
1 teaspoon granulated garlic
1 teaspoon salt
1 teaspoon oregano
1 teaspoon parsley
grated mozzarella cheese…a few ounces

In a bowl, let the butter soften to room temperature. Once it’s soft, squeeze the fresh garlic cloves through a garlic press and add them to the butter. Then add the granulated garlic, salt, oregano and parsley. Using a fork, mix the ingredients really well until you have a beautiful garlic and herb butter. (Once it’s mixed, I find it’s easier to spread with a spatula.)

Spread the garlic butter evenly on all 4 pieces of bread you’ve cut. Use it all up! Going thin on the butter serves no purpose here!

Place one of the loaves on a baking sheet. Add the grated mozzarella to one of the other loaves, and place it on the baking sheet as well.

Regular garlic bread on the left, cheesy garlic bread on the right…ready to go into the oven.

Pre-heat the oven to 400 degrees.

With the other two pieces of bread, I simply put them together…with cheese inside or not…

…and wrap them in aluminum foil. I place that in a freezer bag and keep it frozen until we have another craving. When it’s time to cook, I pre-heat the oven to 350, and bake the loaf in the foil for about 25 minutes. I take it out of the foil at the very end and bake another 5 minutes to get it to crisp up.

Ready to be devoured!

With the oven at 400, I bake my garlic bread and cheesy garlic bread for about 10 minutes, or until the edges of the bread start to turn a golden brown and the cheese on the cheesy side starts to melt.

I cut each piece in half so my daughter and I share in the 2 breads. There’s never any leftovers!

PASTA AGLIO E OLIO MEETS STEAMED CLAMS IN WINE

Posted: October 5, 2020 in Food, frying, Italian, pasta, Recipes, seafood
Tags: , , , , ,
2

What can I say? I was craving both dishes, so I combined them. I figured: if I love each one of them, I’d be crazy over both together!

 

image

 

Pasta
1/4 lb. bacon, finely chopped
1 onion, finely chopped
18 small clams, washed and purged*
1 teaspoon fresh oregano, finely chopped
1/4 cup white wine
Good quality olive oil
6 large garlic cloves, finely chopped
1/4 cup fresh parsley, finely chopped

 

In a large pot, salt some water and bring it to a boil. Cook the pasta until al dente.

In the bottom of another large pot on medium-high heat, fry the bacon until it’s crisp. Add the onions and saute them until they’re translucent. Add the clams, oregano and wine, and cover the pot with a lid. Reduce the heat to medium. The clams are cooked when they open. Discard any unopened clams.

In a frying pan, heat the olive oil to medium. Add the chopped garlic and fry it until just crispy. Toss in the parsley and stir it to combine.

Place the pasta in a bowl or plate. Pour the clams and juice over the pasta. Pour the fried garlic and oil all over the clams.

 

*Purging clams: Clams can be pretty sandy and gritty, so it’s important not only to scrub the outside of the shell, but to purge them as well. Clams should be stored in a bowl in the fridge with a wet dish towel over them, never in water. Once you’re ready to use them, fill a bowl with water and add salt (think salty like ocean water) and a tablespoon of corn meal. Mix this around, then add the clams and let them sit in this solution in the fridge for a couple of hours. The clams will purge (clean themselves) out. Discard the liquid and rinse the clams before cooking.

BRAISED CHICKEN WITH TOMATO, GARLIC AND OLIVES

Posted: March 8, 2020 in chicken, Food, Recipes
Tags: , , , , , ,
0

It was cold day, and I was craving comfort food. I didn’t want to go to the store, so I looked in the pantry and fridge for tasty ingredients, and went this route. There are many similar versions of this dish out there, using different cuts of chicken–or a whole bird cut up. I just happened to find a great deal on organic drumsticks at the store, so I went with that. But you should use any cut of chicken that is your favorite.

 

 

It takes about an hour to prepare this dish from start to finish, so it’s something you could even cook on a weeknight…and it’s certainly easy enough to double the recipe if guests are coming over.

 

It starts in the pan!

 

Traditionally, this is cooked in a large cast iron skillet, started on the stovetop, then placed in the oven. I choose to cook mine in a baking pan that fit my smaller convection oven, so I started everything on the stovetop, then made the transfer to the baking pan.

 

Now that the chicken has seared, we start the veggies.

 

I’m on a diet, so calories matter. Chicken drumsticks aren’t all that bad in the calorie count: about 100 calories for a medium-sized drumstick (whatever medium is)…and that’s with the skin on. No need to get into exact gram weight measurements here, but the real calories come later when you add a starch to the dish. It does go really well with pasta, rice or potatoes. (My choice would be fresh Italian bread to really sop up the sauce!) But alas…I had none of those. Just a salad on the side. I’ll bring the bread out once my diet’s over.

I go with organic ingredients whenever possible, especially kale, which is on the “Dirty Dozen” produce list almost every year. (Along with strawberries, potatoes, apples, and others, kale is one of the most heavily sprayed produce items you can buy. I always go organic.)

 

If sodium is not a problem for you, add more olives!

 

3–4 lbs. organic, pastured chicken drumsticks (about 12 medium)
salt, pepper and paprika
olive oil
2 small yellow onions, finely chopped
2 cloves garlic, squeezed through a press
1 teaspoon each: dried oregano, parsley, and thyme
1 tablespoon tomato paste
1 can (28 oz.) crushed tomatoes
1 cup chicken stock (homemade is best)
dry white wine (optional)
1/4 cup olives, sliced in half (I like green olives from Greece)
4 cups organic chopped kale (optional)

 

Pre-heat an oven to 350 degrees.

Season the chicken drumsticks with salt, pepper, and a bit of paprika.

Put a couple of tablespoons of olive oil in a hot pan. Add the chicken to the pan, and sear the drumsticks on all sides, getting them nice and brown. It’ll take about 10–15 minutes.

Remove the chicken pieces from the pan and add the chopped onions to the same pan. Let them cook for a few minutes until they’re translucent, then add the garlic. Let the garlic cook for about 10 seconds, then add the oregano, parsley, and thyme. Now add the tomato paste and stir it all around, cooking it for just a minute to caramelize it and give it more flavor.

Pour in the can of tomatoes and the chicken stock, stirring well. (A splash of wine is optional at this point.) Add the olives and let the sauce cook for a few minutes.

 

The sauce is all happy, and ready for the baking pan.

 

Pour the sauce into the baking pan. Add the chicken drumsticks to the pan, nestling them in the sauce. (I like to roll them around in it to cover all sides.)

Place the pan in the oven to cook.

After 30 minutes, remove the pan from the oven, and remove the drumsticks from the sauce, moving them onto a plate.

 

It looks like a lot of kale, but it withers down. Remember: go organic!

 

Take the kale and place it in the baking pan, tossing it around in the sauce. The sauce is hot, so the kale will start to wither and meld into the sauce in about a minute.

 

The kale’s withered down, and the chicken goes back in.

 

Now return the chicken drumsticks back to the baking pan, nestling them in the sauce again. Return the pan to the oven and bake for another 15 minutes. Turn the oven off and let the pan rest in the oven until you’re ready to serve.

 

Turn the oven off, but keep the door closed to keep the chicken warm.

 

Where’s that bread?…

 

 

SUPER-GARLICKY CHICKEN

Posted: August 27, 2018 in Uncategorized
Tags: , , ,
0

I love garlic, and I spend a lot of time trying to figure out how I can up the garlic in any particular dish. Now, this piece of chicken may look pretty harmless to you, but it is a garlic bomb…and it’s delicious. I tried to think of ways I could increase the garlic quotient without simply adding more granulated  garlic to the breading…and then it came to me: add fresh garlic to the egg wash! Brilliant!

 

 

3 lbs. chicken pieces
1 cup all-purpose flour ( I use Cup4Cup GF flour if I want this dish to be gluten-free)
2 teaspoons granulated garlic (add more if you like!)
1 teaspoon granulated onion
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon basil
1 teaspoon black pepper
1 teaspoon salt
2 eggs
1 tablespoon (or more) fresh finely chopped garlic
oil for frying

 

I use the oven-fried method for my chicken. That means I fry the pieces until golden brown, then place them on a baking sheet and finish cooking them in the oven.

Pre-heat the oven to 350 degrees. Heat the oil in the pan to 350 degrees.

In a bowl, combine the flour, granulated garlic and onion, oregano, parsley, basil, pepper and salt. Mix well and set aside.

In another bowl, whisk the eggs together. Finely chop the fresh garlic, making it into a paste either by squishing it with the side of a chef’s knife or, my preferred method, pushing it through a garlic press. Add the garlic to the egg and mix well.

Take the chicken pieces and coat them in the egg and garlic mixture. Then place them in the flour mixture, coating well and shaking off the excess. You can place them in the hot oil at this point…or…dip them back in the egg/garlic mix again, then back into the flour, for a double-coating of crunchy garlic.

Fry the chicken pieces until they’re golden brown, but not cooked all the way through. Place them on the baking sheet. When all the pieces have been fried, place the baking sheet in a 350-degree oven to finish cooking.

 

 

 

 

GARLIC BREAD, TWO WAYS

Posted: August 18, 2018 in Uncategorized
Tags: , , , ,
1

Although my daughter and I love any foods that are heavy on the garlic, my wife can’t eat them. She also needs to maintain a gluten-free diet, so garlic bread is a special treat we make when Mom’s not around. It’s buttery, it’s garlicky, it’s carby, and it’s absolutely delicious!

I use 2 kinds of garlic in my garlic bread: fresh and granulated. I think it adds a richer flavor than either one alone. And passing the fresh garlic through a press ensures that it will cook quickly and not leave you with that raw garlic taste in your mouth.

Although I love French baguettes, they’re too thin and crisp for garlic bread. I buy that long, soft, Italian loaf you can find in just about any bakery. When it bakes, the outside edges have a crisp bite to them, while the inside of the loaf stays soft…exactly what you want! The Italian loaf is big, so not only do I cut it lengthwise, I then cut each piece in half. This will make enough for us to enjoy one evening, and still store some in the freezer for a future craving.

This recipe makes enough for 1 garlic bread, 1 cheesy garlic bread, and also the bread you’ll be putting in the freezer for another time.

 

The delicious final product…but I digress…

 

2 sticks (8 oz.) unsalted butter
2 large cloves garlic, squeezed through a press
1 teaspoon granulated garlic
1 teaspoon salt
1 teaspoon oregano
1 teaspoon parsley
grated mozzarella cheese…a few ounces

 

In a bowl, let the butter soften to room temperature. Once it’s soft, squeeze the fresh garlic cloves through a garlic press and add them to the butter. Then add the granulated garlic, salt, oregano and parsley. Using a fork, mix the ingredients really well until you have a beautiful garlic and herb butter. (Once it’s mixed, I find it’s easier to spread with a spatula.)

Spread the garlic butter evenly on all 4 pieces of bread you’ve cut. Use it all up! Going thin on the butter serves no purpose here!

Place one of the loaves on a baking sheet. Add the grated mozzarella to one of the other loaves, and place it on the baking sheet as well.

 

Regular garlic bread on the left, cheesy garlic bread on the right…ready to go into the oven.

 

Pre-heat the oven to 400 degrees.

 

With the other two pieces of bread, I simply put them together…with cheese inside or not…

…and wrap them in aluminum foil. I place that in a freezer bag and keep it frozen until we have another craving. When it’s time to cook, I pre-heat the oven to 350, and bake the loaf in the foil for about 25 minutes. I take it out of the foil at the very end and bake another 5 minutes to get it to crisp up.

 

Ready to be devoured!

 

With the oven at 400, I bake my garlic bread and cheesy garlic bread for about 10 minutes, or until the edges of the bread start to turn a golden brown and the cheese on the cheesy side starts to melt.

 

I cut each piece in half so my daughter and I share in the 2 breads. There’s never any leftovers!

 

 

 

 

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