Bangin' Cheesy No B.S. Garlic Bread

In a perfect world, we’d all enjoy fresh ingredients year round. Unfortunately, they’re not always readily available (or in season), often too expensive, and let’s face it, not everyone is comfortable chopping veggies and herbs. 

So I’ve designed my recipe to be easily made with or without fresh herbs. Either way you do it, it’s pretty bangin’! 

Prep Time: 8 mins (if you using fresh ingredients, 3 mins if not)

Cook TIme: 10 mins

Yield: One Split Loaf

If substituting dried herbs, take into consideration a ratio of 3 fresh to 1 dried.

Ingredients:

• 1 Loaf French Bread
• 1/2 cup Jack Cheese, shredded
• 1/2 cup Cheddar Cheese, shredded
• 1/4 cup Mayonnaise
• 3 tablespoons Butter, room temperature
• 6 cloves Garlic, finely chopped OR 2 tablespoons granulated Garlic
• 1/2 cup Onion, finely chopped OR 1 tablespoon Onion powder
• 1 sprig Rosemary, finely chopped OR 1 teaspoon dried Rosemary
• 1 sprig Thyme, finely chopped OR 1 teaspoon dried Thyme
• 1 Roma tomato 
• Salt & Pepper, to taste
• 1/4 cup Extra Virgin Olive Oil
• 1/4 cup Basil, chiffonade, OR 1 teaspoon dried Basil, for garnish

Directions:
Preheat Oven to 350

Slice the bread in half lengthwise and spread both sides with equal amounts of butter and mayonnaise. Add the garlic and spread it with a knife to blend with the butter and mayo. Next, add the onion, then tomato, then sprinkle the rosemary, thyme and salt & pepper. Top with equal amounts of cheese and a drizzle of olive oil.

Loosely tent each half loaf with foil, being careful not to touch the cheese, or it will get pulled off when you open the foil.

Place side by side on a baking sheet and back for 5 minutes. Remove from the oven, carefully opening the foil and fold underneath the bread and bake for another 5 minutes.

To serve, garnish with basil and slice diagonally for a nice presentation.

Peanut Butter Quesadillas

Most of us grew up eating Mom’s PB&J sandwiches. They were a staple in my home, that’s for sure. But after a while, they fall into the “same ole, same ole” category, and that’s why I decided to put my own twist on it.

What makes these fun is you use jelly, jams, preserves, whatever you like, as dipping sauces, something for everyone. Plus, I like to include potato chips and pickles as well. Who didn’t put pickles or chips in their peanut butter sandwich at school, right? 

I guarantee after you try these, you’ll make a batch and take it to your next party! 

Recipe

• Prep Time: 10 mins
• Cook Time: 5 mins
• Yield: 16 Triangle Wedges

Main Ingredients

• 1 cup Peanut Butter (old fashioned is best without added sugar), divided
• 4 Burrito-Sized Tortillas 

Optional Sauces and Sides

• 3, 1/4 cup portions of different Jellies, Jams or Preserves (Strawberry, Grape, Raspberry, whatever you like)
• Banana Purée (recipe below)
• Nutella 
• Handful of regular potato chips
• Sliced Dill Pickles

Directions

Make sure the peanut butter is at room temperature. It’s much easier to spread and won’t tear your tortillas. Take one tortilla and spread half the peanut butter out to about a half an inch from the edges. Place a second tortilla on top like a sandwich. Repeat with the remaining tortillas. 

Over medium heat, place a dry skillet large enough for your tortilla (this can also be done on the BBQ over low heat, which gives those cool grill marks like in my photo). Once hot, place one of your tortilla quesadillas and cook for a minute or two so it just begins to brown. Keep an eye on it. Using a spatula underneath and your fingers on top, carefully flip it over and continue cooking for another minute or so. The peanut butter should have just begun to melt. Remove from the pan, and set aside to cool. Repeat with the other quesadillas. 

Once cooled, grab a chef’s knife, cut the quesadillas in half, then in half again and finally into triangle wedges. To serve, layer on a platter or large clean cutting board, put your dipping sauces into little bowls and spread the chips and pickles nearby.

And that’s it. Good munchie food. Oh, and my personal fave bite is banana purée and pickles.

Banana Purée Recipe

• One Large Banana, roughly chopped
• 1/2 teaspoon Lemon Juice
• 1 teaspoon Sugar or 1/2 teaspoon Honey

Put everything in a blender or food processor and blend until smooth. Keep covered in the fridge if not using right away to keep the bananas from turning a yuckie grey color.