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.
There’s nothing too fancy about a classic Cubano sandwich but that’s what makes it so good! Try this delicious recipe for the perfect sandwich to take you to Florida without leaving your kitchen.
For the shredded pork:
4 pounds boneless pork shoulder, trimmed of excess fat
2 teaspoons kosher salt
2 teaspoons ground cumin
¼ teaspoon red pepper flakes
2 teaspoons dried oregano
6 cloves garlic, minced
1/3 cup orange juice
1/3 cup lime juice
½ cup chicken broth
For the sauce:
¼ cup mayonnaise
¼ cup yellow mustard
1 pinch cayenne pepper
For the Sandwich:
1 pound thick sliced ham
1-2 loaves soft French bread
8-10 slices Swiss cheese
1 cup sliced dill pickles
Butter for toasting the sandwiches
In a small bowl, combine the salt, cumin, red pepper, and oregano.
Place the pork shoulder into the Instant Pot and sprinkle all over with the seasoning mix.
Add the minced garlic to the pot and pour the orange and lime juice and chicken broth over the pork.
Lock the Instant Pot lid in place, making sure the venting valve is sealed.
Set Instant Pot to cook on high pressure for 65 minutes.
When the cooking time is up, allow the pressure to release naturally for 15 minutes, and then carefully turn the venting valve to release the remaining pressure. When the pressure pin drops, remove the lid.
Remove the pork from the cooking liquid and shred once cooled. Then, stir the shredded pork back into the cooking juices to absorb some flavor.
Mix the mayonnaise, mustard, and cayenne pepper together in a small bowl and set aside.
When ready to assemble the sandwiches, slice a loaf of French bread in half and spread both sides with the sauce.
Top one half of the bread with a good portion of the shredded pork followed by several slices of ham.
Shingle the Swiss cheese slices over the other half of the bread and top with pickles.
Combine the two halves to make a whole sandwich and cut into individual servings.
Heat a heavy-bottomed skillet over medium heat and add a tablespoon of butter.
Place a portion of sandwich into the melted butter and, using another heavy pot or pan, press the sandwich into the pan to flatten it. Cook until golden brown, flip and repeat until both sides are golden brown and cheese is melted.
Repeat with the remaining sandwich portions and serve.
Did you know that Monkey Bread was a staple of Ronald Reagan’s family Christmas dinner? It may not be Christmas and you may not be a Reagan, but Monkey Bread is good no matter your name or what time of the year it is.
3 12 ounce packages of refrigerated biscuit dough
1 cup sugar
2 teaspoons cinnamon
1/2 cup margarine
1 cup brown sugar
1/2 cup walnuts
1/2 cup raisins
Preheat oven to 350 degrees and grease a 9-10 inch Bundt pan.
Mix white sugar and cinnamon in a plastic bag. Quarter biscuits and shake 8 pieces in the sugar-cinnamon mixture. Put pieces of sugar-cinnamon biscuits in bottom of pan. Continue until all biscuits are coated and in pan. If using nuts and raisins, place them around biscuits as they are being placed.
Melt margarine and brown sugar over medium heat. Boil for 1 minute and pour over the biscuits in the pan. Bake for 35-40 minutes, let cool, and enjoy!
2 cups Food Club Frozen Parisian Blend Vegetables, thawed
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1 tube Food Club Pizza Dough
1 cup Food Club Marinara Sauce
1 cup Food Club Shredded Mozzarella Cheese
1/4 cup Food Club Shredded Parmesan Cheese
Fresh basil for garnish
Preheat oven to 475°F and line a baking sheet with parchment paper. In a small skillet combine vinegar and brown sugar on medium heat. Bring to a boil and simmer, stirring frequently, until vinegar has reduced by half and is a syrupy consistency. Set aside.
Heat olive oil in a large skillet on medium-high heat. Add chicken, vegetables, salt and red pepper flakes. Sauté until chicken is just cooked through, 5-7 minutes. Remove from heat.
Press or roll pizza dough into a 9×13 inch rectangle. Cover with marinara sauce and coat evenly with mozzarella and parmesan cheese. Top with cooked chicken and vegetables.
Bake 12-15 minutes or until crust is light golden brown. Drizzle with balsamic glaze and garnish with fresh basil.
Enjoy Valentine’s Day at home this year with this delicious surf and turf dinner for two. Made with buttered, baked lobster tails and pan-seared filet mignon steaks flavored to perfection.
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Prep: 15 minutes plus standing Cook/Roast: 22 minutes Serves: 2
2 filet mignon steaks (about 8 ounces each)
½ teaspoon kosher salt
¼ teaspoon ground black pepper
4 tablespoons unsalted butter, softened
2 lobster tails (about 4 ounces each)
1 medium shallot, finely chopped
¼ cup cognac
½ cup heavy cream
1 tablespoon fresh lemon juice
½ teaspoon chopped fresh tarragon
Preheat oven to 400°. Sprinkle steaks with ¼
teaspoon salt and pepper. In large oven-safe skillet, heat 1 tablespoon butter
over medium-high heat; add steaks and sear 1 minute on each side or until
outside is browned. Transfer skillet to oven; roast 10 minutes or until
internal temperature reaches 135° for medium-rare. Transfer steaks to cutting
board; tent with aluminum foil and let stand 10 minutes. (Internal temperature
will rise to 145° upon standing.)
With scissors, cut tail shells lengthwise
down center; with fingers, spread shells apart slightly and place, cut side up,
on rimmed baking pan. Top tails with 1 tablespoon butter; roast 10 minutes or
until meat turns opaque throughout and internal temperature reaches 145°.
In large skillet, heat 1 tablespoon butter
over medium-high heat. Add shallot; cook 2 minutes or until tender, stirring
occasionally. Add cognac; cook 1 minute or until liquid is reduced by half, stirring
frequently. Add cream; cook 1 minute or until thickened, stirring frequently.
Remove from heat; stir in lemon juice, tarragon, remaining ¼ teaspoon salt and
1 tablespoon butter. Makes about ½ cup.
Serve steaks topped with Cognac Cream along
with lobster tails.
Show the love with festive Berry Hand Pies that feature a blend of blackberries, blueberries, and raspberries. Wrapped in pie crust and baked until golden brown, this recipe is oozing with delicious flavor.
1 package Food Club Pie Crust, thawed
3 cups Food Club Frozen Berry Medley, thawed
1/2 cup granulated sugar
1/4 teaspoon kosher salt
1 tablespoon water
2 teaspoons cornstarch
1 teaspoon vanilla extract
1 large egg, lightly beaten
4 ounces Food Club Cream Cheese, softened
1/2 cup white chocolate, melted
1/2 cup powdered sugar
4-5 tablespoons milk
Red, white and pink sprinkles (optional)
Roll out pie crusts and cut out 16 heart shapes. Transfer to a baking sheet and chill for 30 minutes.
Combine berries, sugar, and salt in a saucepan set over medium heat. Bring to a boil and simmer for 10 minutes. In a small bowl, whisk together water and cornstarch until smooth. Add cornstarch mixture to berries and cook for 2 minutes or until mixture thickens slightly. Remove from heat and stir in vanilla extract. Transfer mixture to refrigerator and chill for 30 minutes.
Preheat oven to 400°F. Lay 8 dough hearts on a parchment-lined baking sheet. Place 1-2 tablespoons of berry filling into center of each dough heart. Top with remaining dough hearts and crimp with a fork to seal. Use a sharp knife to cut a small vent on the top of each hand pie. Brush tops lightly with beaten egg and bake for 18-20 minutes or until dough is golden brown and filling is hot and bubbling. Transfer hand pies to a wire rack to cool completely before glazing.
While pies bake, make glaze by beating together cream cheese, white chocolate, and powdered sugar until smooth. Add milk a tablespoon at a time until glaze is thick but pourable. Glaze tops of pies and decorate with sprinkles if desired.