Spaghetti and Olive Cheese Bread
On Friday, the man and I squeezed into our tiny kitchen to make dinner together. He made his fantastic spaghetti sauce, full of good stuff like (very cooked) onions, garlic, mushrooms, and meat. He also adds a green pepper, which I could do without, because I think the flavor permeates everything, which is fine if you’re in the mood for green pepper, but I’m not always in that mood.
While he was manning his giant pot of bubbling tomato sauce, I whipped up a batch of the Pioneer Woman’s Olive Cheese Bread. Except that I used Colby jack instead of just Monterey jack, and I left out the green onions, because, well, yuck.
The cheese bread mixture was amazingly tasty, and it was fantastic all melted on the bread, but I’m going to try something different next time. Why? Because there was so much melty cheese all over the place that I was cursing like a sailor (except my sailor-husband doesn’t curse TOO much) while I was trying to cut the bread… burning-hot cheese sticking to fingers isn’t the nicest feeling in the world.
Next time, I’ll slice the bread and lay the pieces flat on the cookie sheet. I will push the cheesy olive mixture into a Tupperware and refrigerate it for a bit so it becomes sort of like a block of olive-cheese. Then, I’ll turn out the cheese and slice it, placing a slice on each piece of bread. This will eliminate the need for burning-finger-type slicing, and will also allow better control of topping placement.
In any case, the olive cheese bread was fantastic. You should hop over to the Pioneer Womans’ website and try out the recipe.
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