Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.

As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.

Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Friday, December 14, 2012

cheesy herb bread

here is a wonderful recipe for a cheesy herb bread that can easily be adapted to fit your appetizer party or as a dinner accompaniment.  to make the recipe come together very quickly, begin with one small round of unsliced sourdough bread.

preheat the oven to 350 degrees.  cut the bread lengthwise and widthwise without cutting through to the bottom crust.  place the round bread on a parchment or foil-lined baking sheet. 

next , add about 12 ounces of shredded monterey jack cheese between the slices in the bread.

melt one stick of margarine in the microwave, and add 1/2 cup of finely sliced green onion with 2 teaspoons of poppy seeds.  drizzle this mixture over the bread.

wrap the bread in foil and bake on the sheet pan.  bake for 15 minutes and then unwrap the bread.  bake for an additional 10 minutes until the cheese is melted. serve and enjoy.

this recipe could be adapted for different tastes and preferences.  other spices could be added as desired, such as parsley or basil.  other seeds could be substituted for poppy seeds, such as sesame seeds or caraway seeds.

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