These are some pictures I took a few weeks ago, and hopefully they’ll be a sneak peek at something yummy I’ll share later in the week…
Hopefully when you leave here you’ll be hungry!
Have a good Monday!
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Chocolate Covered Pretzels, Anyone?
22 Dec posted by
I have been busy in the kitchen all day- in fact, I think I’m calling it quits for the day(and maybe the week); I’ll see how I feel tomorrow, but I still haven’t wrapped a single present; I have laundry to do, and Zach is working on installing a headboard in our bedroom as we speak. I so better get on the stick. And speaking of sticks, I covered some in chocolate today. Pretzel sticks that is. I dipped them in white chocolate and milk chocolate and covered them in crushed M&Ms as well as colorful sprinkles. I hope the pictures below make you hungry. That was the goal. In fact, I ate so many of those, and sugar cookies, that all I wanted for dinner was jalapeno stuffed olives. And no, I’m not pregnant.
I would have loved to provide a play-by-play on this pretzel project but my schedule just isn’t going to let me. In fact, as soon as this posts, I need to shut the laptop, because it sucks me in like the Bermuda Triangle or a black hole, and doesn’t let me free of its grip. So until tomorrow when we visit the Hoover Dam, or maybe take a look at some newly weaned colts, I bid you farewell and leave you with thoughts of pretzels dancing in your head. Or is that sugarplums? Oh never mind!
Have a good one!
TSDC
Decadent, Simple Butter Cookies
22 Dec posted by
Butter cookies are by far one of my favorite holiday treats. Several years ago, I found a recipe in Bon Appetit magazine and fell in love with the short-bread type cookie. All. Over. Again.
And then, I lost the recipe. That’s what happens when you get divorced. You lose stuff. But that’s for another time.
I had tried a couple other recipes since then. But none quite fit the bill. Then the other night as I was Twittering, a thought occurred to me- ask someone if they have it. So I did. And you know what I got, a big zilch. Oh I got a recipe for butter cookies and it is definitely one I’ll make; but it wasn’t the recipe I so desired. And then it happened. I decided I could try to figure it out on my own. After all, how hard can it be- butter, confectioners sugar, flour and an extract. It wasn’t rocket science.
My first attempt tasted great as cookie dough, but failed miserably when it came to baking it. I didn’t have enough flour in it. So I added more, and before I knew it, I had a lovely, soft in the middle, rich, buttery and yummy cookie.
And because I love you all, I’m sharing. Here goes…
Obviously we’ll need butter:
For best results please use it at room temperature. I used salted, but if you want to use unsalted it wouldn’t mess up the cookies. I honestly don’t know why there is even salted butter in my house. I usually have unsalted. My bad.
You’re gonna wanna beat that butter until it’s creamy and super soft.
Just looking at it makes me gain weight. But it’s the holidays. Who cares, right?
Then, because you love yourself, and the people you’re making cookies for, you’re going to want to add some confectioner’s sugar and some almond extract. If you hate almond extract, and I’m not sure why you would, you could add vanilla. It wouldn’t be as good, but then I’m not eating the cookies you’re baking so add whatever you want!
Mix it in:
Until it looks like this:
Then add some flour. I don’t keep special flours around- I use unbleached. But you can use whatever kind you’d like.
Get that good and mixed in, and then add more almond extract and more flour.
Mix until it becomes “dough-like”. Typically butter cookies are chilled, rolled and cut into shapes. But I don’t bother with that.
I take tablespoons full of mixture and roll them into balls like such:
Place them on your cookie sheet or baking stone (I use a baking stone- less clean-up that way- and you can tell my stone has been well-used).
Bake them at 350 degrees for about 10 minutes or until they just start to get golden around the edges:
I don’t wait to let mine cool on the baking stone before placing them elsewhere, because the stone holds heat well, it has a tendency to keep baking the cookie after it’s left the oven. So put it on a cookie sheet or wax paper to cool, and be sure to eat at least one straight out of the oven. Because we all know that warm cookies are the best.
Here’s the recipe:
2 sticks (1 cup) salted, room-temperature butter
1 1/4 c confectioner’s sugar
1/2 Tbs almond extract
2 1/3 c flour
Whip butter until soft, blend in confectioner’s sugar and teaspoon of extract. Add 1 cup of flour, mix well. Then add remaining flour and extract. If you desire to chill them and roll them out, let them chill for about an hour in the ice box, or if it’s minus -20 outside, 10 minutes on the porch will do it! Otherwise, spoon the mixture into your hands and roll into golf-ball sized rounds, and bake for 10 minutes in a 350 degree oven. This yields about 20 cookies. You could double the recipe or just make a second batch. They’re so simple. It takes more time to clean up than it does to actually make the cookies!
Yields about 2 dozen.
If you do not have salted butter in your kitchen- simply add in about 1/4 tsp of salt. And like I said above you don’t have to chill the dough, but after this season (2010 Christmas) the chilled dough makes the cookies better for some reason).
Merry Christmas, and you’re welcome.
TSDC
PS. I hope to, at some point this week, share my recipe for stuffed, roasted, poblano peppers. I’m hungry just thinking about them!
Spinning in Goodies
17 Dec posted by
I have been too busy the past few weeks to do much in the way of Spin Cycles- heck I haven’t even been able to keep up with what’s going on in my own life, but this week’s spin was about Christmas Goodies, and I couldn’t pass that up (even though I’m not nearly caught up on blogging my way through Vegas). I love Christmas goodies. Typically I bake butter cookies, cakes and anything else that strikes my interest. While I love a good butter cookie, my favorite thing to bake are Sugar Cookies. And I don’t even like making them (so I cheat and buy ready made dough- don’t hate me people). What I like is the decorating of said sugar cookies. I make stars, candy canes, stockings, trees, ornament balls, and snowmen. And of all those things, all I have ever photographed are the snowmen. Go figure. I’m too behind in life this year to bake treats for the neighbors or send tins to family so these picture cookies will have to do. If I actually get to bake some for myself anytime soon, I’ll blog those for sure!
Minature Frosty
All dressed in red
Thanksgiving Trip: The Recap
1 Dec posted by
I don’t really know where to start. Our trip to Texas was filled with fun, traffic citations, good food, family and friends. Did I mention the traffic citations? Yeah. There were two of them.
Barney Fife was bored in Nebraska when we were on our way to Texas, and the next day he was still bored in my parent’s hometown. We were stopped for no front license plate in Nebraska (which we are not required to have where we live). And then stopped in Texas for not having lights on our back license plate. Apparently Barney has never lived in gumbo country or on a gravel road. It’s impossible not to lose the light on the back license plate. Gravel, Barney, gravel and mud! Anyway, we weren’t given tickets for those offenses. Nooooo, we were given tickets because Zach’s license had expired on his birthday and he was unaware. I’m sure it happens to everyone at some point.
It is at this point that I need to remind everyone that I have two Zach’s in my life- my little brother and my cowboy are both named Zachary.
We made it to Texas just shy of 2am Wednesday morning. We stayed with my sister in her new, really cute, house! Wednesday I had some highly important appointments. I got a smashing new ‘do, and then had my brows and lashes tinted. You know those both are necessities. We did some hanging out with the folks, went through some of my late grandmother’s things, and threw in some last minute Christmas shopping, just for fun. That evening my brother, Zach and his wife, Amy, got in, and we visited with them for about 2 minutes, before we had to leave to go have supper with my friend Lacee and her husband Mark and their two kids, Rilee and Tanner. Good Mexican food was enjoyed by all.
Thursday morning I baked two pumpkin pies- my second favorite part of Thanksgiving (though if I’d have had my way there’d have been some rum glazed pecan pie too). And no pumpkin pie is complete without homemade whipped cream, so I whipped away. No pun intended. Ok, well maybe. Regardless, there’s only one response, “Yummy”! My favorite part of thanksgiving, is mom’s gravy. I could just bathe in it.
When those were done I went to my mom’s house to make some maple glazed brussel sprouts. Hat tip to Jan at the Sushi Bar for sharing that yummy goodness! Then I ate too much. I was so stuffed I didn’t even eat dinner. Though I did manage to shove another piece of pumpkin pie, covered in whipped cream, down my fat face. While the food ruminated, we watched the Cowboys actully look like they knew how to play football; and then that evening we watched The University of Texas (my brother and his wife’s alma mater) squeak out a win against a very fired up Texas A&M team. My Zach finds it humorous that I cheer for UT when I am technically an Aggie due to my graduation from a Texas A&M subsidiary school, Tarleton State. And he finds it more humorous that my family just doesn’t bring that little fact up- we just don’t talk about it. At all. Maybe that is a teensie bit funny. I think it’s made a bigger deal because my brother is a Big 12 Champion and an All American, as well as record holder at UT. So that might be part of the reason. Needless to say, we’re all proud of him.
Friday we decided to do some more shopping- I snuck out of the house early and headed to Hobby Lobby where I had a great deal of fun buying Christmas decorations for out new house; I was in and out in about 25 minutes, because my friend, Devon, and her little girl, Stella, were on their way to visit us. That was fun that we got to see them. After that visit and some lunch- like I needed to eat anything else, Zach and I went and did more shopping. It really wasn’t crowded at either the Best Buy or the Lowes. Really surprising if you ask me!
My cowboy wearing bowling shoes!
That evening we had planned a sibling outing- mom and dad had agreed to watch my neice, Tatum, Zach and Amy’s daughter. We headed to PF Chang’s China Bistro to enjoy some fabulous food and drinks. Then we decided to go bowling. That was just excellent fun. I totally creamed my brother in the first game, much to his chagrin. I’d have beat him in the second round too, but on the last frame, I tripped over my too long pants, and fouled. The bruise on my knee is just now going away. When we set up the games, little brother Zach gave us all funny nicknames:
Little Brother was The Bomb Digitty,
Little Sister, Megan was Meegan,
I am JayZ, of course,
My Zach is, Arm Deep, a funny little joke due to Preg Checking cattle,
And Amy is The Ringer, because apparently she bowls pretty good when you don’t expect it.
I'm surrounded by smart asses...
We had an nothing less than an absolute blast that night.
Saturday morning we were treated to brunch by my folks. I’m certain by this point my mother wants me to be fat. Like we needed to eat any more. Don’t put me in front of a buffet. Ever. Again. Please? I am so fat by this point.
After brunch, we had Christmas with the family and got all kinds of good loot. Zach and I got some new books, and a 17 piece set of Cuisine Art Stainless Cookware, which we really needed. Confession: I have made it a year and a half with what I’d consider sub-par cookware but no one starved and no one died, so maybe we didn’t need it. Or maybe we were saved by the Lodge Cast Iron Skillets and Griddle that we own? Hmmmm… Regardless, I asked for new cookware, and mom and dad like to deliver, so that’s what we got. Needless to say I was giddily excited. Zach and Amy hooked me up with more roosters for my kitchen, which is never a bad gift, because I don’t think you can have too much cock in the kitchen! Was that crass? Maybe a little. Sorry, Mom. Am I really sorry? I don’t know. I might have to think about it
Mom and Dad hooked my niece, Tatum, up with a pretty Christmas dress. Like she’s not cute enough on her own? Seriously. You’re not helping my baby fever here!
Saturday, after we’d opened presents, and dad made our vehicle *legal*, we headed north. As much as I love my folks, and love (and miss) Texas, I have really grown to love and adore this piece of paradise where we live. Did I mentionI love it? Even if it is in the frozen north. I am afforded so many luxuries and so much freedom in this place. Ready as I was to get back, goodbyes, from family that is a thousand miles away is always bittersweet.
Now we’re back on the ranch, with just a few days until we jet set again, this time to Vegas. We decided to road trip it this year- it’s about a 21 hour drive. But it should be fun. We’ll eat some excellent food. do some serious window shopping (and real shopping at Cowboy Christmas), probably see a show or two, and maybe even make a performance or two of the National Finals Rodeo. I’m sure I’ll see some friends, and possibly make some new ones! We are leaving Saturday before noon, so I have to get myself in gear. I need to get all the outside Christmas decorations up so it feels like Christmas around here, since I won’t be putting a tree up until we get back, and I have laundry to do and a week’s worth of mail to go through!
I’m scatting for now. I have more to share so I’ll be back at some point this week.
Have a good one, y’all!
Ranch Roasted Potatoes
10 Nov posted by
I know that lots of you have probably had roasted potatoes. But since we eat lots of steak and potatoes around here, I’m always looking for new ways to spice them up. And since I’m 65 miles from the nearest WalMarts well, I have to sometimes be creative- if I’m out of the things I typically use.
I’m going to show you the basis of the dish, and then you can take it and run with it. I do things differently when I have different ingredients on hand, but the idea of the dish is the same.
Here’s what we’ll need to get started:
About 5 medium sized, Red potatoes (note, I had red and gold, as that is what my future sister-in-law shared out of her garden, but I believe red potatoes to be better for roasting. It’s the texture folks.)
5 TBS Olive Oil
Fresh Ground Salt
Fresh Ground Pepper
Onions (minced or fresh)- yellow onions are really the right thing to do. I promise.
Garlic (minced or fresh)
Hidden Valley Ranch Seasoning
Bacon (optional)
Trust me,though, you’ll want to add bacon. Bacon makes all things taste yummier. (Please note- I was out of both bacon and fresh onion for purposes of this lesson. I apologize. I need to get to the store!)
Begin by taking that tasty, freshly washed potato and cutting in half, length-wise.
And then cut into half again.
Now place all those sliced potatoes into a bowl and add your olive oil, along with about 4 tablespoons of Ranch Dressing Mix.
Give it a good stir and make sure to coat the potatoes with the olive oil seasoning mixture really well.
Then, since we don’t have any fresh onion, we’ll substitute in some dried minced onion.
This kind is my favorite. If you don’t know where to buy Tastefully Simple products, please let me know and I’ll put you in touch with my fabulousOpera Singer Supplier!
Sprinkle in about 4-6 tablespoons. Don’t be shy. Do it! If we’d used real onion, I’d have had you put in about 2/3 of a cup. But we’re improvising today!
Look how lovely it is:
Now throw in some garlic powder or minced garlic, or fresh. Whatever you have on hand. Fresh is best. But I don’t have any so I used some minced garlic that came out of the icebox. Two teaspoons should do it. Add your freshly ground salt- more than you think you’ll need and some fresh ground pepper. If we had bacon, this would be the time we’d add 3 diced slices, of the salty goodness and then you could sprinkle in less salt.
Let’s put the mixture in a 9×13 casserole dish. You’re gonna wanna roast this goodness for about 25 minutes in a 425 degree oven.
About half-way through the roasting you’re gonna wanna stir this around.
When it’s done, it should look something like this:
Can you say yum? We like to serve it with fresh grated cheddar or Monterrey Jack cheese, sour cream, and chives on top. But you could serve it however you wanted. And there’s nothing wrong with serving it just like that. Because it’s all kinds of good on its own. So next time you’re bored with plain old potatoes, try roasting some. I promise you’ll be glad you did!
Have fun in the kitchen-
Carnitas Enchiladas
22 Oct posted by
It should be glaringly obvious to y’all by now that I am stuck indoors. Partly because I don’t want to be out in the *cold* and partly because it’s been raining, muddy and otherwise nasty outside, and I don’t desire to ride my horses when it’s like that. Sunday, when we gave fall shots, was the nicest day we’ve had nearly all month. To hear the native South Dakotans tell it, we’ll have an Indian Summer, but I’m not holding my breath. I wasn’t ready for the cold. I still have some outdoor projects to finish. At least we have sunny skies today.
So here’s what happens when I’m stuck in the house with fresh jalapeño peppers, some pork tenderloin and a craving for Mexican food. I cook. And I blog of course too. And I do laundry and clean. But those latter two aren’t nearly as fun as cooking or blogging.
I made an attempt to be like the Pioneer Woman, and photograph various stages of the cooking- but have y’all got any idea how hard it is to photograph food? And it’s more difficult when you don’t have the gorgeous kitchen that she has!
I didn’t take photos of every single stage of cooking, but you’ll get the general idea. I didn’t borrow this recipe from anyone, I developed it on my own. On the fly yesterday as I thought about what I wanted, flavor wise, from this dish.
Here’s what you’ll need for the enchiladas:
6 roasted jalapeño peppers, seeded and sliced (roasted pepper instructions to follow)
1 can of rotel tomatoes and green chilis
1 cup of diced onion
1 tablespoon each of garlic salt, fresh crushed black peppercorns, and cumin
1 lb of sliced pork tenderloin (think sliced like a pork chop)
1 1/2 cups of cheese- I used 1 cup of pepper jack and 1/2 cup of mild cheddar
6 10in flour tortillas. Corn would be better but I didn’t have any yesterday.
2 tablespoons olive oil
1/4 cup of tequila
4 oz cream cheese
In a heavy skillet over medium high heat (I would be lost without my Lodge Cast Iron skillet) pour two tablespoons of olive oil. Add your pork tenderloin. You want to sear it quickly, to lock in the juice and tenderness. While one side is cooking sprinkle the meat with the cumin, garlic salt and fresh crushed peppers. Turn the meat after about 1 minute and repeat the seasoning process. Add the onion. You want to let the onion get brown and yummy and cook quickly as you don’t want them to fall to pieces. Dead onion is never good. Remove the pork from the skillet and julienne them. They will still be pink in the center. If they’re not, you overcooked them. Continue to watch your onion and stir as necessary. When your pan is good and hot and your onions are getting brown, add your 1/4 cup of tequila to de-glaze the pan. The smell of this is just glorious. Let that cook for a couple to three minutes as you’ll want the alcohol to burn off. Then add your pork back to the pan. Throw in your can of rotel tomatoes and cover this bad boy for about 8-10 minutes. And you’ll probably want to turn the heat down so that the juices of all this goodness just simmer together and get happy in there. Then add your roasted jalapeño peppers. Oh, and pre-heat your oven to 375.
It should look a little something like this:
You can even see the steam coming off the pan in this photo. I rock. Now add your 4 oz of cream cheese to the pan. Remove all of this from the pan. Now you’re ready to assemble your enchiladas. Put 1/6 of the mixture per tortilla, and add 1/6 of the cheese. I mean, how else should I explain it? Obviously we’re only making six enchiladas! (If you need a tortilla wrapping tutorial you’re in the wrong place. You don’t have to close the ends if you’re making enchiladas). Just wrap them up tight, place them in an un-greased 9×13 glass pan. Or any other pan of a similar size. But make sure it’s deep enough that you can pour in the sauce we’re about to make. How yummy does that look? It gets better. I promise.
When all six of your enchiladas are made, place them in the oven for about 9 minutes. while they cook, we’ll whip up the sauce.
What you’ll need:
1/4 cup tequila
1/4 cup cream
12 oz (1 and 1/2 cups) of sour cream
1/2 to 1 tablespoon cumin
1 tablespoon garlic salt
1 to 1 1/2 cup chicken broth
2 oz cream cheese
4 oz grated cheese (monterry jack, cheddar, asiago, etc).
In your same heavy pan you used to make your enchiladas, and you don’t have to wash it folks-just use it- you get extra flavor that way. Add your tequila over high heat and let it cook for a couple to three minutes to cook the off the alcohol. Add your cream. Add the sour cream. Stir until it’s smooth. Add the cumin, and the sugar, and the cream cheese. Now add as much or as little broth as you desire to get the taste just right. You want the sauce to be sweet- not overly salty.
Take your lovely enchiladas out of the oven and pour 2/3 of the sauce over them.
Then add the cheese. If you desire to make it look super pretty, you can chop up some fresh parsley and cilantro to place on top too. I don’t have fresh, so I use the dried kind. Place it back in the oven until the cheese on top is all melty and wonderful. I think melty isn’t a word. But I don’t really care.
To serve it, place some sauce on the bottom of a plate, and place the enchilada on top. And then, prepare to be overwhelmed. It’s so good. Really. It is. Things I would do differently next time, and believe me, there will be a next time. I would add some butter to the sauce. That’s it. I would serve it with black bean soup too- but I am out of black beans. I haven’t been to the grocery store in a month. I can’t believe I actually still have food in my kitchen, but that’s what you get when you live 65 miles from Wal-mart. You become a food planner.
I hope you enjoyed this little foray into how my blonde cowgirl brain operates in the kitchen!
Ps. To roast a pepper you hold it over an open flame- such as your gas stove, or put it in a 350 degree oven until the skin is charred an blistered. Put the pepper in a plastic bag for about 5 minutes and let it sweat. Then you peel it. And it’s now a roasted pepper that you can use in so many ways!
Dude! What’s Wrong With Your Mouth?
2 May posted by
Wednesday I rode Gump and Shuttle. But then I turned Gump back out with the saddle horses. I figure I’ve made him suffer enough by putting him in a stall for four days while in OKC and by confining him to a small trap for the winter, when frankly, he’s used to being turned out on at least a thousand acres.
Thursday all the saddle horses were waiting for us in the arena, as we’ve been feeding them alfalfa hay in the mornings to encourage them to come back to the barn on their own. Later that morning, I go to catch Gump and his lips and nose are all swollen. Like he’s got a fat lip like some kid would if they’d fallen or been punched in the face. I’m sure that right now, as she reads this Jill is laughing. Because this is the kind of thing she’d find funny.
Anyway, I opted not to ride him and instead gave him a dose of bute- which is an anti-inflammatory. Yesterday he looked better, and today I think I’ll get to ride him.
While I was in OKC Shuttle picked up some sort of cold. She’s been coughing a lot- though it’s gotten better. Now Gump is coughing, and the other horses turned out with Shuttle, save for my old horse, Zero (who also was in OKC with me as he spent the winter in TX) all have snotty noses and are now coughing. I was thinking about going to a barrel race on Sunday, but I think I’ll opt out of this one, as there’s another one the 17th, right before the NBHA state finals on the 22-24th. That way it gives them more time to heal and people can’t be pissed at me for bringing their horses a cold.
Today it should be gorgeous outside and I’m really looking forward to riding. But first I’m going to go indulge myself on the macadamia nut pancakes that Zach is cooking for myself and the kids this morning.
Happy Saturday!
Beef, It’s What’s For Dinner!
25 Mar posted by
Thanks to my blogger friend and fellow barrel racer, Holly, who I will get to meet IRL this summer, I hope- I got a great Twitter link:
And this is where the link took me:
Monday, March 23,2009
BEEF ADDS STRENGTH TO ECONOMY
by WLJ
Oklahoma’s cattle operations are dollars on the hoof for the state economy, valued at more than $2 billion annually.
Randy Pirtle, Oklahoma State University Cooperative Extension director for Washington County, believes it is a fact that state residents should take a moment to consider as National Ag Week activities highlight the importance of agriculture to everyone, everywhere.
“Beef cattle production represents the largest single segment of Oklahoma and American agriculture,” he said. “There are more than 800,000 beef producers in the United States. The efficiency of American animal agriculture produces 25% of the world’s beef supply with only 10% of the cattle.”
If 1955 technologies were used to produce beef today, 165 million more acres of land would be needed. But the land-use benefits do not stop there.
“Approximately 85% of U.S. grazing land is unsuitable for producing crops,” Pirtle said. “Grazing animals on this land more than doubles the area that can be used to produce food, and beef is one of the most naturally nutrient-rich foods.”
A 3-ounce (oz.) serving of lean beef contributes nine essential nutrients and 50% of an average adult’s daily protein needs. There are 29 cuts of beef that meet the USDA’s guidelines for lean. Some studies show that fresh beef sold at U.S. retail meat counters has 27% less fat on average than 20 years ago.
“Where food is concerned, everyone wants to get full value for the money,” Pirtle said. “Studies indicate that it takes the average American about 35 days to earn enough disposable income to pay for all the food that is consumed at home and away from home during the entire year.”
By comparison, it takes the average American more than 100 days of earned income to pay all federal, state and local taxes each year.
“Never feel bad about eating lean beef,” Pirtle said. “It’s nutritious, tastes great, can be prepared any number of ways, maximizes land-use efficiency and supports the state economy.”
Around here we don’t feel bad about eating beef. We eat steak at least twice a week and some form of beef more often than not! Beef is definitely what’s for dinner!
Peppered Shrimp Alfredo
25 Feb posted by
Sunday night, Zach requested My Famous Shrimp Alfredo. We eat more pasta than we probably should, but I figure it’s because, well, it’s yummy. The recipe is actually published, and world famous as it’s been tried by folks as far away as Norway. You can get the recipe here. I cheat in this recipe and use jarred alfredo- though when I’m not in a hurry I am known to make it from *scratch. When I was in Texas I used to purchase my garlic butter at the local grocer, but alas, there is no grocer here who makes it, so I’ve resorted to making my own. That recipe hasn’t been submitted for scrutiny yet, so I thought I’d share it with you good folks, first. That is, of course, assuming you’re interested in making your own garlic butter.
Here’s what you’ll need:
1 loaf of french bread (I use half for the first meal, and the other portion for the leftovers)
1 stick of butter (I used Smart Balance)- but as long as it’s unsalted you should be good.
2 teaspoons of finely chopped fresh garlic
2 teaspooons of garlic salt (or more if you desire extra garlic!)
3-4 teaspoons of parsley- fresh would be best, but dried works (I don’t have fresh right now)
1 teaspoon oregano (again fresh is best, but out of the spice jar works fine too).
1 tablespoon freshly grated parmesan cheese, plus extra for sprinkling on the bread
Make sure that your butter is soft- room temperature, and begin to stir it in a small/medium sized bowl.
Add your fresh chopped garlic, mixing well. Then add the garlic salt, parsley and oregano.
Mix well. You can taste it at this point to make sure it’s to your liking. Really you can’t go wrong here.
Once those are well mixed, add your parmesan cheese.
Spread onto julianned slices of french bread and bake in a 425 degree oven for 5-8 minutes depending upon how crunchy/soft you like your bread to be. With a minute to go or so, sprinkle some more fresh parmesan on the bread and enjoy! I’m telling you- it’s so yummy.
