Cheesy Garlic Bread

There's quite a story behind this loaf of bread.

I will start by saying this: my week last week was BRUTAL. Emotional, awful in every way, just BAD. I was looking forward to Saturday night because a friend of ours from school was having a party. I made this bread on Super Bowl Sunday and it was devoured, so I thought I would make it and bring it to the party.

I prepped everything, got it all together...and right when I pulled it out of the oven, fiance, not looking so great, told me his right arm had been numb for 4 hours.

1. WHY WOULD YOU WAIT SO LONG TO TELL ME?! 2. We're going to the ER.

Can I tell you how interesting the ER was on the Saturday night before St. Patrick's Day? I heard a guy ASK for a straight jacket (why?) and I saw another guy get escorted out by 2 cops because he brought a knife into the ER (again, why?).

I cried. A lot. The biggest concern was that he had a stroke, and every time a nurse/doctor/PA/NP would say those words, I would burst into tears. Worst ER buddy EVER.

After 5 hours, they cleared fiance to go home (no stroke!) and requested he follow up with a neurologist. He's fine, I promise. But the most hilarious part about this night: we got home at 2:30 a.m. and were both STARVING. Sure enough, my bread is still sitting on the stove. We popped it in the oven and warmed it up for about 5 minutes...and then inhaled it (with a glass of wine on the side). Gluten-free fiance got a gluten pass after spending 5 hours in the ER.

The aftermath:

Anyway, this bread is delicious and easy. It makes for a great party appetizer. You won't regret making it. I definitely did not :)

Here's what you need (from Tasty Kitchen)...

1 loaf of italian bread (can buy at grocery store)
1 stick of unsalted butter
1 bunch of green onions (or chives)
3-4 cloves of garlic, minced
2 hunks of sharp cheddar cheese, freshly shred (16 oz.)

Here's what you do...

1. Preheat oven to 350.

2. Slice a grid in your bread. Be careful not to cut all the way to the bottom - the point is to be able to pull out pieces of this bread. If you flip it over, the bottom should be intact.

3. Melt butter in a microwave safe container. Add onion and garlic. Spoon the butter mixture into the crevices of the bread - pull it apart so you can really get it in there.

4. Cover with foil, and bake for 10 minutes. Remove the foil, and shove the shredded cheese into the crevices. Again, pull apart the bread and get it into the gaps. Bump up the oven temperature to 425 degrees.

5. Bake uncovered for 10-15 minutes, or until the cheese is melted and it's a little brown on top. Remove and let sit for a couple minutes (preferably NOT 5 hours). Enjoy!!

It's sort of embarrassing that we destroyed it like that, but in our defense we had not eaten much dinner before fiance told me about his problem.

Here's to a better week! Have a great one.

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Chicken Tacos with Goat Cheese Queso

It should come as a surprise to no one that I love queso.

I've been on a bit of a taco kick lately, and I have several ways I make tacos (in the crockpot, with shrimp), but this is my new favorite way.

Roasting the chicken with a bunch of spices gives it a great flavor, and the queso is just perfect. Is anyone shocked that we had a ton of goat cheese just laying around?

Here's what you need (from How Sweet Eats)...

2-3 lbs boneless skinless chicken thighs
1 yellow onion, sliced
2 limes, sliced into wedges
1 1/2 tsp of paprika
1 tsp garlic powder
1 tsp salt
1 tsp pepper
1 tsp chili powder
1 tsp cumin
Tortillas (I used corn - gluten free!)
Desired toppings (we just did red onion and lettuce)

For the queso:

1 tbsp butter
1 tbsp flour (I used gluten free)
1/2-1 jalapeño, diced
2-3 garlic cloves, diced
1/2 cup milk (I used 2 %)
6 oz. goat cheese

Here's what you do...

1. Preheat oven to 425.

2. Combine spices in a bowl. Grease a baking dish and layer onions on the bottom. Then, put chicken on top of the onions and sprinkle evenly with the spice mixture. Stick the lime slices in between the chicken.

3. Cover the baking dish, and bake for 60 minutes. Remove and let cool for a few minutes, then shred with a fork.

4. Meanwhile, in a small pot, melt butter. Add garlic and jalapeno and saute for 2-3 minutes or until soft and fragrant. Add flour and allow mixture to thicken (1 minute). Then, add milk. Allow the milk to get warm - it should bubble a little on the sides - then add goat cheese. Mix well until melted and smooth.

5. Add chicken to tortillas, top with queso and other desired toppings. Enjoy!!

This is a different take on tacos, and I loved it. The queso reheats really well, and you'll have plenty of leftover chicken as well.

AND...it can be gluten free. Lucky fiance.

Have a great week!

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Gluten Free Cheesy Broccoli Quinoa

Get ready to see a whole lot more gluten free on this blog.

Fiance found out this week he is gluten intolerant. According to fiance, the blood test that he took that tested his blood for allergies? Yeah, it's not legitimate. He's convinced it's wrong. He's drinking beer (which he rarely drinks) to prove some sort of point. I'm not sure if he's trying to prove it to me or the blood test, but either way, I'm not buying it.

I am slowly getting rid of the many, many gluten products in our pantry/fridge without his knowledge because he is refusing to acknowledge he's gluten intolerant because he's "never reacted to it!"

I think the best way to make this difficult transition is to show him how gluten free things can still taste good. Case in point: this quinoa.

It is SO good. I could not stop eating it. I've seen variations of this recipe floating around for awhile, and I finally broke down and tried one. I am so glad I did.

Here's what you need (from The Novice Chef)...

2 cups of water
1 cup of quinoa
2 tbsp butter
2 tbsp cornstarch
1 large yellow onion, diced
3-5 cloves of garlic, minced
1/4 tsp cayenne*
1/2 tsp ground mustard
1 cup 2% milk
1/4 cup fat free half and half
2 cups of fresh shred cheddar (I used a mix of white and yellow cheddar)
2 cups of steamed broccoli**
Parmesan cheese for topping

*Leave out the cayenne if you don't like a little kick.

**I used fresh broccoli, but feel free to use those microwave steam bags to save time.

Here's what you do...

1. Preheat oven to 400 degrees.

2. Bring water to a boil and add quinoa. Turn heat to low, and cover allowing to simmer for about 20 minutes. Remove and set aside.

3. Add butter and cornstarch to a pan. Stir together until thick, then add onion and garlic and stir until soft (about 5 minutes). Then, add cayenne and ground mustard.

4. Add milk and half and half and stir frequently until combined and thick. About 7-10 minutes.

5. Add your cheese and stir until melted and well combined. Add broccoli and quinoa and mix to combine.

6. Pour it all into a baking dish and top evenly with parmesan. Bake for 25 minutes, or until the top is brown. Enjoy!!

I kept saying how delicious this tasted and how it is a great (healthier) alternative to mac and cheese. Fiance just grunted and drank his beer (rebellion).

Whatever. He'll live.

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