Category Archives: Cedaredge

Cheese and Herb Garlic Bread Pull Apart

Cheese Bread Pull Apart

Cheese and Herb Garlic Bread Pull Apart

Here’s to the cheese bread recipe of your dreams. Pull apart this heavenly recipe and you’ll see things moving in slow motion. Easy to make, easy to love, and easy to share!


1 large loaf of bread (unsliced)

1/2 cup butter

2 cloves of garlic (minced)

1 tbsp fresh oregano

1 tbsp fresh thyme

1 tbsp fresh parsley

2 cups mozzarella (shredded)

1/4 cup parmesan (grated)

Optional chili flakes for spice


To start, preheat your oven to 350 degrees.

Get a baking sheet and prep it with lined baking paper (parchment, aluminum foil, etc.)

Place your loaf of bread onto the pan or cutting board. Start by cutting a diagonal pattern with a serrated knife into the bread. Be sure to make your cuts all the way to the bottom, but without cutting through the base.

In a bowl, mix together butter, thyme, parsley, and oregano.

Using your fingers (or utensil), hold open the sliced sections of your bread and pour butter mixture liberally. The more butter, the better. Add chilli flakes here as well if desired.

Next comes the cheese. Start by stuffing placing the mozzarella into the bread cracks.

Cover your loaf with foil, and bake for about 10 minutes, or until the cheese is melted. The foil will prevent your cheese from burning.

Once melted, remove the foil and sprinkle your parmesan cheese over the loaf.

Place loaf back in the oven for another 5 minutes, or until melted and golden brown.

Once cooked, add more fresh parsley for garnish and flavoring.

Plate, pull, enjoy!

Grilled Cheese Dippers

Rolled grilled cheese with tomato soup

The perfect snack has finally been created- the Grilled Cheese dipper! To accomplish this delicious and dippable snack, you simply roll and grill your traditional grilled cheese. To make this snack even better, don’t forget the tomato soup for the perfect dipping combo.


1 loaf white bread

1 pkg. sliced cheddar cheese

1 can tomato soup


Lay two slices of white bread side-by-side on a flat surface and roll to 1/4 inch thick with a rolling pin. Lay a slice of a cheese on top and roll into a pin-wheel shape. If needed, slide a toothpick through each side to hold in place while you grill.

After rolling out the amount you need, heat a frying pan with 2 tbs. of butter over medium heat until butter is fully melted. Lay 3-5 rolled grilled cheese in the pan and rotate 90 degrees after browned and melty until you have grilled the entire roll.

To serve, heat tomato soup through and dip the cheesy grilled cheese dippers. Enjoy!

Butternut Squash Soup

Butternut Squash Soup

Butternut Squash Soup

Are you craving something seasonal and creamy? Well, you’re in luck! Try this Butternut Squash Soup any night of the week.


4 tbs. butter

1 white onion, chopped

2 potatoes, chopped

1 carrot, chopped

2 celery stocks, chopped

1 butternut squash, cubed

4 cups chicken stock

Salt and pepper to taste



Melt butter in a large stock pot and add all veggies. Cook for 10 minutes until slightly tender. Add stock, salt, and pepper and simmer for 1 hour.

Once veggies are all completely tender, transfer to blender or use an immersion blender to make take out any lumps. Serve and enjoy!


beef stew with carrots and potatoes

Beef Stew

beef stew with carrots and potatoes

Don’t let the cold weather get you down. Warm up with this incredibly cozy and hearty beef stew! In our opinion, this pairs perfectly with fresh french bread from the bakery!


2-4 tbs. oil

3 lb. chuck roast, cubed

1 tsp. salt

1/2 tsp. pepper

1 onion, chopped

4 carrots, cut into thick slices

4 yukon potatoes, chopped

4 cups beef broth

1/4 cup tomato paste

1 bay leaf

1 tsp. thyme

4 cloves garlic, minced

2 tbs. butter

2 tbs. flour



Heat a large pot over medium high and add oil. Add cubed beef and brown on all sides. Once browned, remove from pot.

Melt butter in pot and add onion, carrots, and potatoes into the same pot. Let soften for 10-15 minutes. Add garlic and cook for 1 minute. Once softened, season with salt and pepper. Add flour and tomato paste and stir for 5 minutes to cook out the flour taste and brown the tomato paste. Add beef broth slowly.

Once all of the beef broth is added, add bay leaf and thyme and simmer for 2-2 1/2 hours. Serve and enjoy!

Turkey Taco Bowl

Ground Turkey with Cheese, Salsa, and Chips in a meal prep container

Put some prep in your step with this turkey taco bowl recipe. The key to success is picking simple and delicious food that will taste great throughout the week. Try this recipe today and thank yourself later.


1 package of ground turkey

Salsa of your choice

Shredded cheese or your choice

Sour cream

Chips of your choice

Taco seasoning (optional)


Take the ground turkey meat and cook over medium to high heat until browned and cooked through. Mix this with taco seasoning if desired.

Once cooked, choose the containers of your choice to divide your precooked meal.

Place cooked taco meat, then top with salsa, sour cream, and shredded cheese.

Take your choice of chips to pair on the side. Use these to scoop up your taco meat and create the perfect taco taste in just one small bite.

Reheat and continue to eat throughout the week. Happy prepping!

Honey Lemon Chicken with Baby Potatoes

Honey Lemon Chicken with Potatoes

Honey Lemon Chicken with Baby Potatoes

Buzz through this honey lemon chicken recipe and enjoy your meal-prepped-goodness throughout the remainder of the week. The sweet and citrus flavor make for the perfect combination of flavors!

Scroll to the bottom to watch this recipe come to life!


Chicken breast, sliced or to your liking

Salt and pepper



Baby Potatoes, or cubed potatoes of your choice

Olive Oil


Preheat your oven 350 degrees.

Slice chicken breasts into thin slices, or buy it pre-cut.

Line a baking sheet with aluminum foil and place chicken on the pan, leaving room for your potatoes.

Salt and pepper the chicken to your liking, then drizzle with honey and squeeze fresh lemon juice over the top.

Add potatoes to the pan, and drizzle with olive oil and more salt and pepper for seasoning.

Add your leftover lemon slices across the pan for more flavor.

Cook for 30-40 minutes or until potatoes are tender and chicken is well done. Each oven will vary, so check on the chicken around the 25 minute mark and remove if fully cooked to avoid drying it out. Then add the potatoes back in for the remaining 10-15 minutes.

Serve yourself a plate of your freshly made chicken, and place the rest in containers for meal prep to eat throughout the remainder of the week!

Zoodle Shrimp Scampi in container

Shrimp Scampi Zoodles Meal Prep

Zoodle Shrimp Scampi in container

Meal prep can be extremely rewarding. We have a yummy and healthy recipe for you to make ahead and have ready for a satisfying lunch or dinner.

Ingredients (For single serving, adjust measurements for multiple meal prepped meals)

1/4 pound small shrimp

2 tablespoons butter

1/2 garlic, minced

1 package zoodles


If shrimp are not deveined, devein, peel and remove tail before cooking.

To devein shrimp make a light slit down the back of the shrimp, in the middle Remove and discard black vain.

In a large pan on medium heat add butter and garlic. Stir while cooking for about 6 minutes or until butter is lightly browned. Add shrimp and cover in sauce. Stir shrimp to prevent burning. Once the shrimp turn a pink color and are slightly opaque turn down heat and add zoodles. Toss together until zoodles are warm.

Remove from heat and place in single serving container.

To reheat add a splash of water and microwave for about a minute and a half and then stir and continue microwaving, checking every 30 seconds, until shrimp and zoodles are warm.

Meal Prep Containers 3 Ways

January Meal Prep

3 meal prep recipes

Gone are the days of the holidays, and back to the hustle and bustle of our day-to-day, which means it’s time to start meal prepping again. We have to put together a few of our favorite recipes and tools to help you get back into the swing-of-things and prepare for your breakfast, lunch, and/or dinner for the whole week.

Meal prep recipes

Shrimp Scampi Zoodles

Turkey Taco Bowls

Honey Lemon Chicken


Must-Have meal prep cooking tools

Split containers are a great way to keep things from getting soggy. Put your carbs or sauces in the side container for an extended storage time.

Rice cookers will save you a ton of time and your pot from spilling over. Invest in a rice cooker to make meal prep and life much easier.

Mason jars are an excellent way to store breakfast. They are microwave and dishwasher safe making heat up and clean up a breeze.

Sheet pans are the best way to make multiple days of roasted food in the same batch. To make it even easier, line each sheet pan with aluminum foil to make clean up incredibly easy.


Bowl of mashed parsnips

Whipped Parsnips

Bowl of mashed parsnips

Parsnips are a root vegetable that are often called “white carrots.” We have a recipe for whipped parsnips that might rival whipped potatoes.


5 cups whole milk

10 parsnips

1 teaspoon salt

1/4 cup butter

1 teaspoon dried thyme

Chives for topping


In a large pot, heat milk over medium heat until warmed. Peel and chop parsnips and add to pot with 1 teaspoon salt. Cover pot with lid and cook for about 25 minutes, until parsnips are tender.

Once parsnips are tender, strain from milk. Reserve the milk in separate bowl.

Mash the parsnips, butter, dried thyme and 1 cup of reserved milk together using a hand mixer. More of the reserved milk can be added. Season with salt and pepper and top with chives!


Assorted produce in basket

January Produce Guide

Assorted produce in basket

January Produce Guide

Eating healthy always tastes right but is especially refreshing right after the Holiday season. We compiled a list of our favorite January produce with some classic uses and some new fun twists!

Butternut squash

Butternut Squash

Butternut squash should be one solid beige color, with no patches. As with most produce, you want to choose a butternut squash that is heavy for its size. To pick a squash with a lot of meat, look for one that has a large neck. Also, to avoid a lot of seeds choose one with a smaller bulb. Butternut squash soup is a classic for a reason, the vegetables with the chicken broth keep it a favorite. Chop up your squash and toss it with olive oil, garlic and salt and pepper and roast it until tender and you have a yummy roasted butternut squash. It also makes a yummy layer to roasted butternut squash lasagna.

Red Cabbage

Red Cabbage

Red cabbage is the classic ingredient in coleslaw, but we have a few other ideas of how you can eat it too. Braised red cabbage makes a yummy side dish. Shredded red cabbage and carrots with a vinaigrette make a visually stunning and simple salad. Try adding red cabbage to your sandwich for a fun twist and some crunch.



Grapefruit is such a yummy winter citrus we want to incorporate it any way we can into our meals! Grapefruit in the morning is good, grapefruit yogurt cake in the morning is great! Add grapefruit slices to a salad with some baked chicken for a fresh lunch. Grapefruit can be added to smoothies or you can use it to make homemade sparkling water.



Parsnips are a carrot shaped vegetable, that shine in the winter! When picking them from the store you want to choose one that is very white and not very large, this means the taste will be sweeter. You also want to make sure that your parsnip is extremely firm and not showing any signs of shriveling. Parsnips are yummy mashed or roasted.

Sweet Potatoes

Sweet Potatoes

Sweet potato casserole with lots of marshmallows is a classic dish, but there are also many other ways to enjoy them. Spice up your sweet potatoes by tossing them with chili powder, paprika, onion powder and roasting them in the oven until crispy. Or try adding them to a banana smoothie. For a quick dish, cook them in the microwave for about five minutes and top with butter, chicken and cheese or any combination you want, for a quick meal.



Potatoes are a favorite not only in the meme world, but also in the cooking world. For fluffy and flavorful mashed potatoes use Yukon gold or Russet potatoes. Russets are also good for baked potatoes and homemade French fries as well! Have leftover mashed potatoes? Add an egg and flour and make some potato pancakes! Red potatoes hold their shape which make them a perfect option for stews and potato salads.