11.23.2013

Roasted Red Pepper & Swiss Dip


As a blogger, I am supposed to follow these asinine guidelines on how to promote my blog.  {In 1950's announcer voice} "You too can be a popular blogger if you just follow these simple rules..."  It's really overwhelming and annoying and self-absorbed bullshit, in my opinion.  I am going to eat some Roasted Red Pepper & Swiss Dip while I contemplate it. (See, I followed one of the rules - "make sure you put the name of your recipe in the first paragraph so search engines ping it).

For example, I'm supposed to comment on a bunch of blogs in order to get my name out there.  Forget it. Ain't nobody got time for dat! As much as I love reading my favorite blogs, I just don't usually have anything to say because they usually cover just about everything.

As far as my Facebook page goes, I refuse to inundate everyone's news feed with blog promos when all anyone really wants to see on Facebook is someone else's failures. Am I right?


I realize I'm going to offend some people with this next opinion.  I apologize in advance.  I can't bloody stand link-ups.  I understand why people do it, for sure.  I know it's a good way to "get your name out there."  I am just absolutely annoyed to death by link-ups of any kind, and ignore any link that comes from a link-up. Those kinds of things feel so self-serving (I know, that's the point!) but I just can't bring myself to participate.


Don't get me wrong - I judge not.  I respect all bloggers' decisions regarding promoting their blogs.  And truth be told, their blogs are probably waaaaaaay more known than this little thing.  In the end, I guess they really are smarter and better!

Yes, I sound like a bitter, grumpy old lady.  I'll just grab my tea cup, set it on my doily, and have a little bit of this rich and decadent Roasted Red Pepper & Swiss Dip while I watch Golden Girls.



Roasted Red Pepper & Swiss Dip

12 oz. (3 cups) Swiss cheese, shredded
1/2 c. mayonnaise
1 bunch scallions, sliced
1 T. Dijon mustard
8 oz. cream cheese, softened
12 oz. jar roasted red peppers, drained and chopped
chives for garnish (optional)
Crackers, sliced bread, toast points for serving

Pre-heat oven to 400º.

Mix 2 cups Swiss cheese and next 5 ingredients in a large bowl.  Place in baking dish (fits in 8x8 inch dish or smaller).  Top with remaining cheese.  Bake 15-20 minutes or until bubbly.


11.05.2013

Cheesy Skillet Bread


This Cheesy Skillet Bread is a sort of combination of stuffing and cheesy bread pudding.  It's crunchy on the top and bottom (the best parts!) and the middle is cheesy and gooey and custard-y like bread pudding.  It's a great snack to munch during a football game.



Cheesy Skillet Bread

1 lb. baguette, cubed to 1/2 " pieces
2-2/3 c. chicken or vegetable broth
2 eggs
5 T. butter, divided
8 scallions, sliced
4 cloves garlic, minced
8 oz. Monterey Jack cheese, shredded

Pre-heat oven to 450° and set oven rack to upper-middle.

Place bread cubes on sheet pan and bake until light golden brown, 12-15 minutes.  Set aside to cool.

Whisk broth and eggs in a large bowl.  Add bread cubes and gently fold in until mixed well.  Set aside and fold over occasionally.

Meanwhile, melt 2 tablespoons butter in 12-inch non-stick oven-safe skillet over medium-high heat.  Add scallions and cook 5 minutes. Season to taste.  Add garlic and cook 30 seconds.  Stir green onion mixture into bread mixture.  Mix in shredded cheese.

Melt remaining 3 tablespoons butter in same skillet over low heat.  Add bread mixture to skillet, pressing down with a spatula.  Cook until bottom of bread is lightly browned.  Transfer skillet to oven and bake until center is hot and the top is golden and crunchy, 20-30 minutes.  Rotate skillet half-way thru baking.  Cool 10 minutes and serve.