Savory Archives - Page 4 of 6 - HOLLY'S CHEAT DAY

Sweet Jalapeño Corn Muffins

May 4, 2015 By Holly

Early Happy Cinco de Mayo amigas and amigos!! I definitely think these sweet jalapeño corn muffins are the perfect way to get the festivities started (well other than margaritas of course).

I have to say I’m usually a purist when it comes to my cornbread or corn muffins, in that I want them to be full on savory…these have definitely reformed me.

These are so deliciously moist, a little bit sweet and a lot spicy. Obviously you can definitely tone down how spicy you make your muffins if you don’t like it that hot.

I used a little over half of the can of jalapeños, and they are definitely hot, which I personally just love 🙂 These are so darn easy to make, so if you’re looking for something to throw together in a hurry, these are definitely it. Enjoy y’all!!

Start with butter and sugar…

whip together…

add your eggs and honey…

mixed together…

now add your flour, cornmeal, salt, baking soda and baking powder…

all mixed up…

now for your cream style corn and jalapeños…

mix, mix, mix…

into your muffin tins…

baking…

yummies…

Sweet Jalapeño Corn Muffins

2015-05-03 17:46:19

Yields 17

Spicy, sweet and slightly savory corn muffins.

Write a review

Save Recipe

Ingredients

1 Cup of All Purpose Flour.
1 Cup of Yellow Cornmeal.
1/2 Cup of Unsalted Butter, Softened.
1/2 Cup of Granulated White Sugar.
1/4 Cup of Honey.
2 Eggs.
1/2 Cup of Buttermilk.
1 (4 Ounce) Can of Jalapeños (I used half).
1 (14.75 Ounce) Can Cream Style Corn.
1 Teaspoon of Salt.
2 Teaspoons of Baking Powder.
1/2 Teaspoon of Baking Soda.

Instructions

Preheat your oven to 400 degrees F.
Line 12-18 muffin cups with paper liners or spray well with baking spray.
With a handheld or stand mixer with paddle attachment in your bowl cream together your butter and sugar until light and fluffy.
Now add the honey and eggs and mix until well combined.
Now add your flour, cornmeal, salt, baking powder, and baking soda, mixing until incorporated.
Now add your cream style corn and jalapeños (you can use more or less depending on how spicy you want it) and mix until well combined.
Using an ice cream/cupcake scoop fill your cupcake tins 3/4 of the way full and bake 15-18 minutes or until they spring back to the touch.
Let cool slightly and serve immediately.

Notes

This recipe made 12 regular sized muffins plus 5 large muffins.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Baked Goat Cheese Dip

April 29, 2015 By Holly

Ok, I don’t know how y’all feel about goat cheese, and I am aware some people are repulsed at the mere mention of the name just because it’s from a goat, but y’all, this dip.

I seriously think that even if you are not the biggest fan of goat cheese, you’re gonna like this dip..I know, I know, very optimistic of me but this dip is the bee’s knees. Obviously, I’m a big fan ~~cheese, my BFF~~ and I have to say when I was in L.A. there was no shortage of it, they put it on everything, which of course I loved.

I think it’s such a light and smooth cheese, with a slightly earthy flavor, and not to mention I think it pairs well with so many things…sweet, salty, everything. This is not just goat cheese either, it’s got cream cheese and parmesan mixed in, and then the kicker is the tomato balsamic vinegar topping…OMG it’s good.

After you put the tomatoes on top of the dip, you stick it back in the oven which makes the tomatoes so deliciously roasted..droooool! I had to make myself stop eating this stuff, it is just that good. I highly recommend y’all run out and make this deliciousness ASAP 🙂

Alrighty, goat cheese into the food processor…

now the cream cheese…

now the parmesan…

and now the salt, pepper and olive oil…

now oil your pan…

spread your cheese into your pan…

all ready to go into the oven…

bake, bake, bake…

now time to prepare the topping, chopped tomatoes…

chop up your garlic…

into the bowl, as well as your salt, pepper and balsamic vinegar…

mix all together and place on top of your dip…

then back into the oven for a little bit and voila! Yumminess…

Baked Goat Cheese Dip

2015-04-27 11:14:20

Creamy, savory and wonderfully cheesy, this goat cheese dip is the perfect savory treat.

Write a review

Save Recipe

Ingredients

1(10 Ounce) Log of Goat Cheese, Room Temperature.
4 Ounces of Cream Cheese, Room Temperature.
1/4 Cup of Parmesan, Grated.
1/4 Cup of Olive Oil.
15-18 Grape Tomatoes, Halved.
2 Teaspoons of Balsamic Vinegar.
1 Clove of Garlic, Finely Chopped.
Baguette Slices, For Serving.
1 Quart Baking Dish.

Instructions

Preheat your oven to 400 degrees F.
In a food processor, place your goat cheese, cream cheese, parmesan, 2 tablespoons of olive oil and salt and pepper, pureeing until smooth.
Brush your baking dish with olive oil, then spread the cheese mixture in your dish evenly.
Bake until golden and bubbly around the edges, about 15 minutes.
While your dish is baking, in a small bowl place your cut up tomatoes, garlic, remaining olive oil, a pinch of salt and your balsamic vinegar.
Thoroughly mix the ingredients together and then spoon onto the middle of your dish, then bake in the oven for 8 more minutes.
Serve while hot with your baguette slices.

Notes

You could definitely use more or less tomatoes depending on your preferences.

Adapted from The Food Network

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Corn Jalapeño Dip

April 22, 2015 By Holly

The fact that it is now officially the end of April again is completely blowing my mind, I mean didn’t we just do this?

Well, to assuage my feelings of panic that time is just flying by, I present to you this ahhmaazzing corn jalapeño dip. Y’all, it’s creamy, cheesy, it’s got texture, just an itty bitty hint of sweetness from the corn, and spicy?–heck yeah it’s spicy.

Not to the point where you will be left incapacitated or anything but just enough that you will be all ‘yeah, that’s hot, but awesome, I want more’ (or maybe that’s just me).

Trust me, you will want more, this is most definitely addictive. Also, this would be the most perfect dip ever to go with your Cinco de Mayo margaritas, which is apparently just around the corner. If you like it super hot, then you could most definitely add another can of jalapeños or add fresh ones if you’re fancy 🙂 Also, if you’re not the onion sautéeing type then you could totally put them in raw, but I thought they really added a lot more flavor cooked. Happy Hump Day!! 🙂

Onion time! (doesn’t sound fun, but it does sound delicious)…

Nice and browned…

Place your cream cheese in your bowl…

Nice and smooth, and with some sour cream…

now the onions …

and the mayonnaise…

Now all of that delicious cheese…

the jalapenos (juice and all)…

the corn and some salt and pepper…

all mixed up…

mmm, baking up…

Delicious!!!!

Corn Jalapeño Dip

2015-04-21 13:15:48

Creamy, savory and perfectly spicy this dip is the perfect party appetizer.

Write a review

Save Recipe

Ingredients

1 (8 Ounce) Block of Cream Cheese, Softened.
2 (12 Ounce) Cans of Sweet Corn, Drained.
1 (4 Ounce) Can of Chopped Jalapeños.
1/2 Chopped Onion, Sautéed.
1/2 Cup of Mayonnaise.
1/2 Cup of Sour Cream.
1/2 Cup Monterey Jack Cheese, Shredded.
1/2 Cup of Sharp Cheddar Cheese, Shredded.
1 Teaspoon of Garlic Powder.
Salt and Pepper to Taste.
10" Baking Pan.

Instructions

Preheat your oven to 375 degrees F.
In a small pan on medium high heat, drizzle some olive oil then place your chopped onion into the pan, stirring until the onions are browned thoroughly.
With a handheld or stand mixer with paddle attachment place your cream cheese, and thoroughly beat it until smooth.
Now place your sour cream, sautéed onions, mayonnaise, cheddar cheese & monterey jack cheese, jalapeños, corn and salt and pepper to taste.
Mix all together until thoroughly incorporated.
Pour your mix into your pan and bake 22-25 minutes or until the edges are slightly browned and bubbly.
Serve immediately and enjoy!

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Hawaiian Pizza Dip

April 15, 2015 By Holly

I can guarantee some of y’all are reading the title of this recipe and already making a grossed out face, so I’ll just go ahead and apologize that my most favorite type of pizza in the whole wide world is Hawaiian.

Trust me, I have been the recipient of the ewww nasty faces when I suggest to a group we order Hawaiian pizza, and I know that I fall into a smaller group of people that have this as their preferred flavor.

You know it’s bad when you order a pizza with your dude on your cheat day, and he is afraid that an ingredient of your ~~super delicious~~ half might remotely ‘infect’ his side (his word not mine). I just can’t help myself, it’s that sweet and salty mix that I just love ~~I’m talking about the pizza not the dude hehe~~.

I kept seeing all of these pizza dips on Pinterest, but ~~obviously~~ not my favorite kind, so I figured I needed to remedy that asap. Honestly this dip made all of my Hawaiian pizza dreams come true ~~I’m such a dork~~, and I’m gonna go ahead and ~~optimistically~~ say that you will like this dip even if you are not a huge fan of this flavor. It was perfectly cheesy, pineapple-ey, ham-ey, and just bursting with pizza goodness. It didn’t hurt that I dipped delicious fresh French bread slices into it, drrooool, soo good y’all.

Mmm, look ham that needs to be sliced…

all chopped up…

pineapple all chopped up…

place 2 cups of your mozzarella in the bottom of your pan…

now the pizza sauce…

now place your ham on top…

now parmesan on top…

your pineapple, which obviously you can put as little or as much as you want…

now your pesto (optional of course)…

now more mozzarella…

bake, bake, bake…

once out of the oven you can garnish with more cheese, ham etc…

then enjoy!!!

Hawaiian Pizza Dip

2015-04-14 08:43:13

All the flavors of a Hawaiian pizza in an easy to throw together dip, baked wonderfully in an iron skillet.

Write a review

Save Recipe

Ingredients

1-2 Cups of Fresh Pineapple.
8 Ounces of Ham.
3 1/2 Cups of Mozzarella, Shredded.
8 Ounces of Pizza Sauce (Any pre-made you like).
1/2 Cup of Parmesan, Shredded.
2 Tablespoons of Pesto (Optional).
8" Iron Skillet.
French or fresh bread for dipping.

Instructions

Preheat your oven to 375 degrees F.
Cut up the desired amount and size of pineapple you like, as well as the ham.
Place 2 cups of your shredded mozzarella in the bottom of your greased skillet.
Then evenly spread your pizza sauce on top of your mozzarella.
Now layer half of your ham onto the pizza sauce, then sprinkle your parmesan on top of the ham.
Now place your pineapple on top of your parmesan, and you can place your pesto amongst the pineapple if you want to use it too.
Now place 1 cup of your shredded mozzarella as the top layer and bake for 25-30 minutes (I took mine out at 27) until bubbly and cheesy.
Once I took mine out of the oven I sprinkled the remaining 1/2 cup of mozzarella and ham on top.
Serve immediately, and I suggest with french bread 🙂

Notes

Note that all ingredients I used can be doubled, tripled, halved, etc completely according to what you like, that's what is awesome about cheesy dips.

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Crack Dip

April 1, 2015 By Holly

Sometimes I just want the cheesiest, savoriest, most decadent dip I can get my hands on for my cheat day, and sometimes ~~ok, always~~ I succeed in finding it.

Well, I suppose this time I didn’t find it or anything but made it. I kept seeing versions of this ‘crack dip’ online and obviously with a name like that I was intrigued. This dip by far exceeds any expectation I had y’all, it is cheesy, and savory and did I mention it has bacon bits in it?!

The ranch dressing mix ~~which makes everything better~~ in it gives it this extra oomph of awesome. This dip was in the pan and ready to be baked in less than 10 minutes, sooo obvi it is super easy to throw together.

After the first bite ~~insert awesome eye roll here~~ I couldn’t stop, it is no joke addicting, hence the ‘crack’ in the name. I’m gonna be honest and admit I devoured every bit of this stuff, so freaking good! 🙂

Cream cheese into the bowl…

Now the cheese…

Now the sour cream…

Now the ranch dip mix…

Bacon bits…mmm..bacon…

nice and mixed up…

into the pan…

baking…

Enjoy!!!

Crack Dip

2015-03-31 09:40:31

A cheesy, wonderful dip that is so good it's addicting.

Write a review

Save Recipe

Ingredients

8 Ounces of Cream Cheese, Softened.
1 (1 Ounce) Package of Ranch Dressing Mix.
1 (3 Ounce) Bag of Bacon Bits.
2 Cups of Cheddar Cheese, Shredded.
16 Ounces of Sour Cream.
1 Quart Baking Dish or 6" Baking Dish.

Instructions

Preheat oven to 400 degrees F.
With a handheld or stand mixer with paddle attachment add your cream cheese, cheddar cheese, sour cream, ranch dressing mix, and bacon bits into your bowl.
Mix all ingredients together until well incorporated and the texture is creamy.
Now place your mix into your dish and bake uncovered for 25-30 minutes (I took mine out 28) or until hot and bubbly, serve immediately.

Notes

Different versions of this recipe called for a 2 quart baking dish which I found to be too big for the amount it makes, so I used a smaller round dish.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Cheesy Garlic Puddings

March 16, 2015 By Holly

Sooo, here’s another one that didn’t quite turn out as originally planned ~~or even close~~. I was totally excited to finally use my popover pan, because I’m always seeing them in restaurants, food magazines, and various places online looking so fluffy and delicious.

I love how versatile they can be, some almost like pancakes topped with fruit and syrup and others super savory, which is definitely what I was going for with these ~~but obviously didn’t quite get.~~ I’m not at all sure what I did or didn’t do to have these turn out like cheesy garlicky Yorkshire puddings, not the fluffy, airy popovers as intended.

Buuuttt what can I say? these didn’t turn out like I wanted (though I swear I followed the recipe exactly) but they are still delicious…like really delicious y’all. They are so gooey, cheesy, garlicky and dense. Maybe you will have these turn out like the perfectly puffy popovers that I had wanted, and if you do please let me know what your secret is 🙂 Either way, whether yours turn out like mine or light and fluffy these will still be super awesome.

Start with the flour and salt…

Add your rosemary and garlic…

Now add your eggs in your bowl…

Go ahead and start whisking the eggs…

While the eggs are whisking, start to heat the milk…

Once bubbles start to appear on the edges, take off the heat…

While still whisking, slowly pour the milk in…

Continue whisking…

Now add your flour mixture while still whisking…

All nicely mixed…

Now into the pan…

Top off with cheese…

Into the oven…

And enjoy!!!

Cheesy Garlic Puddings

2015-03-15 17:52:05

Yields 12

Handheld cheesy garlic puddings, so moist and so savory.

Write a review

Save Recipe

Ingredients

4 Cups of All-Purpose Flour.
1 Tablespoon Plus 2 Teaspoons of Salt.
4 Cups of Milk.
8 Eggs.
8 Ounces of Gruyere Cheese, Grated.
3 Tablespoons of Dried Rosemary Citrus Mix.
2 Teaspoons of Garlic Powder.
Salt and Pepper To Taste.

Instructions

Place your popover pan in the oven and preheat to 350 degrees F.
In a bowl sift together the flour, dried herbs, garlic and salt and set aside.
In a small saucepan, heat the milk over medium heat until small bubbles form around the edges of the pan.
In the bowl of a stand mixer with whisk attachment, whisk your eggs, while whisking constantly slowly add your heated milk.
While still whisking, after you have added all of the milk add your flour mixture.
Remove your heated pan from oven and liberally spray each cup with nonstick cooking spray and place on a baking sheet.
Fill each cup with batter to the top, then top each cup with cheese.
Bake for 30-35 minutes or until golden brown.
Remove puddings from the pan and serve immediately.

Notes

To make sure they 'pop' up properly try not to open the oven while they are baking 🙂
You can use any variation of dried herbs you like, one of my favs happens to be a Rosemary Citrus mix that I used in this recipe, but a plain dried Rosemary or dried Thyme would be awesome too.
I freshly grated my Gruyere cheese, but feel free to use and pre-shredded cheese of your choice.

Adapted from Martha Stewart

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Easy Skillet Pizza

March 6, 2015 By Holly

I think one of the epitomes of comfort food is pizza, especially home made pizza ~~I’m not hating on delivery, me and Papa John’s are BFFs~~ but I am saying that freshly made dough, and the exact ingredients in the amount you want is just soooo darn good.

Speaking of freshly made dough, I have soo wanted to make from-scratch pizza dough for forever, the yeast, the rising, the whole shebang, buuut jeez y’all, most recipes I’ve seen need to rise overnight, be punched down, then rise again ~~do a little dance for it~~ etc., I only have one cheat day a week and don’t intend on waiting around on some dough to be ready for baking.

So that brings us to me totally cheating and buying Publix’s freshly made dough in their bakery section, and it is awesome y’all. I can’t imagine it tasting any better if I had ~~spent a week letting it rise~~ made it myself. I know not everyone has a Publix near them but I do know there are plenty of other pre-made pizza doughs available on the market if you also do not want to spend a million years making this deliciousness. This pizza was filled with things I love.. pesto, mozzarella, fresh basil, fresh tomatoes, more mozzarella…mmm and the crust was so soft and pillowy… droool. Of course, the skillet baked it perfectly per usual, you could definitely use a normal non stick pan but there’s just something about a good old seasoned cast iron skillet that gives it that oomph. Totally get in there and throw all of your favorite things in your pizza, when it’s this easy, why not right? 🙂

Alrighty, start with your skillet and get it nice and oiled and place your dough to let it hang out for a little bit, also throw some oil on your dough so it doesn’t dry out…

While that’s hanging out, shred some mozzarella (you can use pre-shredded but this tastes so good) …

Slice up some tomatoes…

Chop up your garlic…

Now stretch out your pizza dough as thick or thin as you like…

Place your pizza sauce on the bottom…

Then place your fresh mozzarella and sprinkle your garlic…

Then the pesto..mmm pesto…

Then sprinkle more mozzarella…

Time for the tomatoes…

Now time for the oven and once out, I sprinkled the top again with mozzarella and garnished with basil and more tomatoes, delicious!…

Easy Skillet Pizza

2015-03-03 13:05:07

Homemade pizza baked to perfection in an iron skillet, filled with fresh mozzarella, basil, tomatoes and pesto.

Write a review

Save Recipe

Ingredients

1 (16 Ounce) Bag of Fresh Publix Bread Dough.
2 Cups of Mozzarella Cheese, Shredded.
6 Ounces of Fresh Mozzarella, Sliced.
1.5 Fresh Tomatoes, Sliced.
5 Tablespoons of Olive Oil.
10" Cast Iron Skillet.
2 Cloves of Garlic, Finely Chopped.
1/2 Cup of Pizza Sauce (I used Prego).
1/4 Cup of Pesto (I used Classico).
4-5 Leaves of Fresh Basil.

Instructions

Preheat your oven to 425 degrees F.
Oil your skillet well with half of your olive oil, making sure to rub it up the sides as well with your hand or paper towel.
Place your dough in your skillet pouring the remainder of your olive oil all over the dough, and let your dough sit out and rest for at least 20 minutes (if you bought your dough like mine).
Using your hands, spread out the dough to the desired size and shape you like (I made my edges pretty thick and they puffed up so pretty and soft).
Evenly spread your pizza sauce onto the crust.
Now place your sliced fresh mozzarella on top of the pizza sauce and then evenly sprinkle your garlic onto the mozzarella.
Now spoon the pesto evenly onto the mozzarella.
Then place your shredded mozzarella making sure to completely cover all of the prior ingredients.
Then place your tomatoes on top of the shredded mozzarella and bake for 20 minutes.
When you take the pan out of the oven sprinkle more shredded mozzarella covering the tomatoes.
Once all of the cheese has melted, garnish the top of your pizza with basil and more fresh tomatoes if desired.

Notes

Obviously all ingredients and amounts can be substituted for your preferences 🙂
Warning, I initially placed the basil on top of the pizza before baking, but then quickly took it off of the pizza when I realized it started to shrivel and get crispy, so I don't recommend that haha.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Handheld Lasagnas

February 23, 2015 By Holly

I have to admit that Italian food is 9 times out of 10 going to be on my cheat day menu. I mean, can you blame me? buttery garlic bread, pastas with delicious sauces, cheese, more bread, more pasta mmm.

To me, it is some of the best comfort food in the whole world and though lasagna is one of my favorite Italian dishes, I don’t necessarily want to run to a restaurant to pick up some every time either. Also, lasagna is one of those dishes that’s not necessarily super hard to make, just a bit too time consuming for me ~~always in a hurry to get my cheat day on~~. Sooo I thought it would be awesome to make easy mini lasagnas with, get this, phyllo dough which I just love. Oh my gosh y’all these are perfect! I honestly didn’t know they would turn out as well as they did. The super crispy, flaky shell with the perfect amount of cheesy, saucy, gooey-ness of the filling. These are soo good and soo easy, you must make these 🙂

So lets start with some Italian sausage ~~I feel like this should be blurred out, a little graphic am I right? sorry mom haha~~…

Heat up your pan, and cut up the sausage into pieces stirring it around…

Once all of the sausage is warm and slightly brown add your marinara sauce…

Now for the phyllo dough, you will need to slather this stuff in butter so it doesn’t dry out…

Then with a very sharp knife, slice your dough into equal sized pieces…

See how pretty…

Gently place your dough into your muffin tins to form cups…

Place your ricotta cheese into the bottom…

Then your sausage/marinara mixture…

Then the mozzarella and all ready to go into the oven…

Baking…

Once I took them out of the oven I sprinkled a little dried thyme and basil on top of each lasagna which = perfection…

Yummy!!

Handheld Lasagna

2015-02-19 11:23:53

Yields 12

Miniature lasagnas with perfectly crispy phyllo shells.

Write a review

Save Recipe

Ingredients

2 Turkey Italian Sausage Links, Cooked.
1/2 Cup of Marinara Sauce (I Used Rao's Tomato Basil).
3/4 Cup (12 Tablespoons) of Ricotta Cheese.
3/4 Cup (12 Tablespoons) of Mozzarella Cheese.
1/2 Cup of Unsalted Butter, Melted (For Phyllo Dough).
16 Ounce Box of Phyllo Pastry Sheets (I used Athens Fillo Dough).
Dried Basil and Thyme For Sprinkling (Optional).

Instructions

Preheat your oven to 350 degrees F.
Spray 12 muffin tin cups and set aside.
If using frozen phyllo dough, make sure to let it sit out at room temperature for at least an hour so it will be thawed and pliable.
In a medium saucepan on low/medium heat, start to heat your sausage links leaving the casing on, and cut into desired sized pieces, my links were pre-cooked so I only needed to heat them.
Once sausage is either cooked through (if you are not using pre-cooked) or heated to desired temperature, remove from heat and add your marinara sauce, stirring to thoroughly coat your sausage, set aside.
Carefully roll out your phyllo dough, it is pretty fragile so take your time, then carefully divide the dough by taking off the top half of the stack of dough and setting aside, if you don't, you won't have enough for 12 tins and the dough will be too thick.
Brush or pour the butter on both sections of your dough, making sure they are well saturated so they don't dry out.
With a knife carefully cut your dough into equal sized square pieces, the size I cut made 8 for each half of dough.
Place your dough into the tins making sure to form a cup.
Place 1 tablespoon of ricotta cheese in the bottom of each cup.
Then place 1-2 tablespoons of marinara/sausage on top of the ricotta, then place 1-2 tablespoons of mozzarella on top of the marinara, you may use more or less mozzarella depending on your preferences.
Bake your cups for 12-15 minutes or until cheese has melted and the dough is golden and crispy.
I sprinkled dried basil and thyme on top of the mozzarella right out of the oven, this is optional.
Let cool a little before removing from tins, then enjoy!

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Baked Brie and Garlic Dip

February 18, 2015 By Holly

I know that I might have mentioned at some point my absolute love of cheese, but what I didn’t say was that my absolute most favorite cheese in the whole wide world was brie. Brie would definitely be my boyfriend, if you know, it was a human with arms and legs and stuff ~~is this getting weird?~~ Back to brie…it’s so smoky and soft and tastes amazing paired with either sweet or savory flavors, definitely like cream cheese in that regard.

Anyways, all week I had been all ‘OMG I could totally sit down and eat an entire block of cheese right now’ (there is no way that I am the only one who feels this way when stressed right?) but due to the whole being healthy thing I knew I was just going to have to wait until Sunday. Since I had all week to think about what awesomeness I could create, I thought putting some of my favorite Italian food flavors in a dip would be awesome, and true, brie is not a typical Italian cheese but dang it, it is so tasty! So of course garlic, thyme, rosemary, and olive oil went into this amazing dip, and y’all it is amazing.

Can I admit that I made another batch after eating the first one? Okay, I totally did, but the cheese is so gooey and garlicky, especially smothered on a piece of soft wonderful bread, and it’s pretty darn easy to make too. This totally kicked my cheese craving like whoa 🙂

Let’s start with the brie, and remove the rind…

FYI this is usually my view looking down, one foot on either side of her because she insists on laying right where I cook, hopeful to catch a falling piece of something, she’s too cute to tell her to move…

Now slice up your cheese, place in your pan and drizzle some olive oil over it…

Chop up your garlic…mmm garlic…

Chop up your rosemary…

Place garlic and rosemary in small bowl or measuring cup like so, drizzle a little olive oil and mix…

Sprinkle your rosemary and garlic over your cheese…

Bake it up and enjoy!…this looks like a totally awesome cheesy hot tub 🙂

Baked Brie and Garlic Dip

2015-02-17 14:19:18

Skillet baked brie and garlic dip that is addicting.

Write a review

Save Recipe

Ingredients

13.2 Ounce Package of Brie Cheese, Rind Removed and Cubed.
3 Cloves of Garlic, Finely Chopped.
2 Teaspoons Fresh Rosemary, Chopped.
1 Tablespoon of Dried Thyme.
Olive Oil For Drizzling.
Salt and Pepper to Taste.
8" Cast Iron Skillet.

Instructions

Preheat your oven to 375 degrees F.
Drizzle oil in your skillet.
Remove the rind from the Brie and cut the cheese into pieces, place in your oiled skillet.
Finely chop your garlic and rosemary and place both in a small bowl, drizzle olive oil on top and mix these ingredients together.
Spoon your rosemary/garlic mixture over your cheese, place skillet in your oven and bake for 6-8 minutes or until cheese is melted and bubbly, sprinkle your thyme on top of the dip and serve immediately.

Notes

I found that putting half of your cheese in your skillet, then placing into the oven for a few minutes or until it starts to melt, then removing from the oven then placing the rest of your cheese into your skillet seems to get the best results of melty-ness 🙂
You could definitely use more or less garlic depending on how much you like it, I used more because I love it.

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Beef Burrito Queso Dip

February 6, 2015 By Holly

Part of keeping a Paleo diet (6 days a week of course) means saying a big no to cheese ~~siiiiigh~~ and I’m gonna be completely honest, saying no to cheese is way more painful than saying no to wheat products for me.

Me and cheese definitely don’t get along on a physical level, but on an emotional, psychological level we are BFFs. I’m not saying I’m highly allergic to it or anything, but I’m saying cheese is kind of like that ex we’ve all had, ~~they give you mild indigestion~~ you are better off without them, but miss them sometimes. Fortunately, thanks to my cheat day I can partake in one of my old vices in a big way ~~minus the heartache~~. This dip popped in my head one day not too long ago when I was having a major hankering for some Mexican food, most especially cheesy beefy burritos and some queso dip with a mountain of chips, mmmm, so I set my sights on making a delicious dip that encompassed all of the aforementioned awesomeness for my cheat day. I’m not patting myself on the back or anything ~~ok maybe a little~~ but the whole burrito as a dip thing was totally accomplished. It’s super cheesy, a little bit spicy ~~a little bit rock n’ roll~~ and the rice really brings the burrito texture to it. This is a cinch to make, so get some tortilla chips and some soft flour tortillas and go to town on this stuff.

Alrighty first make some instant rice and set aside…

In your giant pan, brown some onions…

Throw in your beef to brown…

Starting to get nice and brown…

Throw in your cheese (this is not all of it, I would let it melt then add more)…

Add your tomatoes…

Stir constantly on medium heat until all the cheese melts and it looks like this…

Add your rice and chiles (not pictured, oopsie)…

Stir it all up and everything is well blended…

Then nom nom nom…

Yummy…

Beef Burrito Queso Dip

2015-01-28 19:17:50

Cheesy, spicy queso dip that has all the flavors of a beef burrito.

Write a review

Save Recipe

Ingredients

1 Cup of Instant Rice, Cooked.
2 Tablespoons of Olive Oil.
1/4 Cup of Onion, Diced.
3/4 Lbs of Ground Beef.
1 1/2 Pounds of Velveeta Cheese.
1 Can of Ro*Tel Tomatoes With Chiles.
1 (7 Ounce) Can of Diced Roasted Green Chiles.
(Optional) Chopped Cilantro as Garnish.

Instructions

Cook your instant rice according to the directions and set aside.
In a large pan on medium heat, heat your olive oil, add your onions while stirring constantly making sure they brown evenly.
Once the onions are browned, throw in your beef chopping and moving around until evenly browned.
When the meat is almost all browned add your chopped up cheese and tomatoes, continue to stir until all is melted and well incorporated.
Now add your rice and chiles and mix it all in evenly and enjoy!

Notes

You don't have to use instant rice, but cooking regular rice can take a hot second, I'm impatient on my cheat day what can I say? 🙂

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/