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Thursday, February 22, 2018

Chicken & Cottage Cheese Enchiladas

Have you ever heard of cottage cheese enchiladas?  We certaniliy hadn't. But the rave reviews were convincing enough to give it a shot! And boy were they delicioius.  We made a few adaptations to the original recipe - to meet our tastes. Like less cheese, etc....since there is plenty of cottage cheese.  We made a double batch and froze one.  And frozen enchiladas are always great to have on hand when dinner is seemingly impossible. Please tell me I'm not the only one that happens to! 


Tuesday, February 13, 2018

Focaccia Bread

This cheesy, crusty focaccia bread is so simple and so delicious!  It can be on your table with almost no effort thanks to the help of frozen Rhodes dough.  Besides planning ahead enough time to thaw the dough, this recipe is quick, tasty and the perfect side to a hearty pasta dish or a simple soup.  
Start by thawing 2 loaves of Rhodes White Bread.  You can do this overnight (8-12 hours in the fridge) or 5-7 hours at room temperature.  You can also follow the directions on the bag for the speed thaw method (2-4 hours) with the help of the oven.  

Once your loaves are thawed, line a baking sheet or pizza pan with parchment paper.  Press the 2 loaves of bread together and press the dough to a thickness of about 1/2 inch.

While pressing the dough out, use your fingers to create "dimples" in the bread.  This will give the focaccia it's signature look and allow it to hold on to a little bit more olive oil as it rises and bakes make the crust extra crispy and delicious.  

Once your bread is pressed, top it generously with olive oil, herbs (dried or fresh), parmesan or asiago cheese, and garlic salt.  Let rest for 10 minutes before baking.  

Bake in a 425 degree oven for 12-15 minutes, or until the crust is golden brown.  

Remove from oven and allow to cool before slicing into sticks, wedges, or tearing off a piece for serving.  Enjoy!
Focaccia Bread

2 loaves Rhodes White Bread, thawed according to directions on bag
3 tablespoons olive oil
3 tablespoons thinly sliced fresh basil (or use 1 teaspoon dried Italian seasoning)
½ -1 cup grated parmesan or asiago cheese (don’t skimp here!)
½ - 1 teaspoon garlic salt


Preheat oven to 425.  When Rhodes loaves are thawed but still cold, press the 2 loaves together and set on a parchment lined baking sheet or pizza pan.  Using your hands, press it out into a thickness of about ½ inch.  

Use your fingers to make indentations in the bread as you press it out to help hold onto some of the olive oil and give the characteristic craggy look of focaccia bread.  Drizzle the bread with olive oil and use your hands or a pastry brush to spread it around and make sure the bread is all coated (use more olive oil if necessary).  Sprinkle with herbs (fresh or dried), cheese, and garlic salt.  Let rest for 10 minutes.

Bake in preheated oven for 12-15 minutes or until golden brown.  Remove from oven and let cool.  Slice into sticks or wedges or tear off pieces for serving.  Enjoy!

Thursday, February 1, 2018

Loaded Breakfast Skillet

This breakfast skillet has become a fast favorite for breakfast, lunch, or dinner at our houses.  We love it's versatility and the fact that it comes together so quickly! It's hearty, healthy, and delicious!

The recipe is live at OSSS today. 

A few other breakfast favorites: