Cheddar Chive Beer Bread

March 17, 2013

Cheddar Chive Cheese Bread

Fresh bread has a way of transforming any meal into something special, but add cheese… and beer… and you have something to get really excited about.  Combine that with the fact that this bread takes only minutes to put together and it is hard to come up with an excuse NOT to make the bread.

Cheddar Chive Beer Bread is moist, cheesy, oniony goodness with just the right amount of tang from the beer.  A quick brush of butter over the top before baking makes for a crunchy buttery crust.  Any kind of beer will do.  I have made this with everything from a light pale ale to a rich Guinness.  Keep in mind that the more flavorful the beer, the more of the beer taste will come through in the finished loaf.  The alcohol however cooks off in the process, so do not hesitate to serve this up to the kids.  My kids love it! Read the rest of this entry »

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Cheesy Kale and Orzo

May 22, 2012

At nearly the age of four, our daughter sat in disbelief  in front of a bowl of mac and cheese served by a friend of ours.  “But it’s not green?”  She couldn’t fit the bowl of creamy goodness into her limited epicurean understanding of the world, mostly because her mother had apparently spent her ultra-formative years fooling her into thinking that all mac and cheese had pureed spinach or kale as an integral part.  But before you jump to conclusions and label me a crazy mom who withholds hard-earned icons of American childhood (probably no hot dogs or Oreos either!), consider that the addition of these rich greens actually makes the dish taste better (and triples the nutritional value of course)!  And not just to adults either, our kids prefer this as well.  Just look at the happy girl then and now! (But you are right about the Oreos, we have held back on those.  Perhaps you know of a fantastic recipe to make them at home and would like to share a link below!)

Cheesy Kale and Orzo is the next generation of mac and cheese at our dinner table.  It satisfies our kids’ desire for cheesy pasta, yet holds its own as a more sophisticated side for grilled salmon (our protein of choice these days).  The orzo cooks in the fashion of a risotto, so it has a chance to soak up the white wine and rich chicken broth.  Kale, steamed and blended fine, mixes in and colors the dish a deep green. Fresh cut chives and Parmesan add a bit more flavor and creaminess at the end.

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Cheesy Onion Corn Muffins

February 3, 2011

Cornbread may be the ultimate quick bread.  In under 45 minutes, basic pantry staples- flour, cornmeal, milk, and eggs- turn into hot, tender, crumbly goodness.  Cornbread is a natural accompaniment to chili, but is also great with any other bean based soup or grilled meats.

This recipe is one of my favorites, I have made it many times.  The onion and cheese add deep flavors to the bread.  This combination not only tastes great, but the additional moisture also increases its shelf life.  While most cornbread is best eaten right out of the oven, these muffins will stay moist through the day.  For added color, try green onions in place of the white onions.

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