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Cheesy Appetizer Loaf

14 Apr

cheesy loaf

Nothing tastes better than warm, crusty bread! My husband, Pat, is of Italian descent and he LOVES bread. I made this appetizer loaf with him in mind. You can adapt this to whatever your families preferences are. Sometimes, I make this simply with cheese and browned sausage. My son, Nico, likes it that way. The key to moist, broiled bread is; you have to put either butter or as in this case, mayo on it first. Mix it up and have fun with it. Mama always said “Don’t play with your food”, well I say, go ahead and have FUN!!

You will need:

3 Tablespoons of Mayonnaise

1/2 Teaspoon Garlic Powder

1 8 oz package of Kraft‘s Mozzarella Cheese Crumbles

2 Tablespoons Spanish Olives

1 Loaf of French Bread, cut length wise, in half

Make your way over to the oven and set in on broil. Next, mix all ingredients together and spread on bread. See, I told you it was simple! Now, broil 6 inches from heat for 1-2 minutes or until cheese is nice and melted.

You may also use chopped mushrooms, finely chopped ham or turkey. Actually, like I said before, you can make this anyway you like. Just don’t forget to moisten the bread first!




Honey Ginger Chicken Bites

27 Mar

honey ging chix bites

These bite sized appetizers are steeped in a mixture of garlic, soy sauce ginger, citrus and honey.

This recipe is courtesy of my friend Christine Knapp Curtis in Florida. Thanks Christy!


2/3 C. Honey

2 Tablespoons Minced fresh ginger

2 Tablespoons Fresh lemon juice

2 Tablespoons Low sodium soy sauce

2 Teaspoons Dark Sesame oil

1 Teaspoon Grated orange rind

1 Teaspoon Worcestershire sauce

4 Cloves garlic, minced

1 1/4 Pounds skinless, boneless chicken thighs, cut into bite size pieces (about 16 thighs)

Cooking spray

1 Teaspoon Salt

1 Teaspoon Pepper

2 Teaspoons Corn Starch

2 Teaspoons Water

2 Teaspoons Sesame Seeds, toasted (optional)

Combine first 9 ingredients in a large ziplock plastic bag, seal and shake well. Add chicken; seal and toss to coat chicken. Refrigerate 2 hours or overnight, turning occasionally.

Pre heat oven to 425 degrees.

Remove chicken from bag, reserve marinade. Arrange chicken in a single layer on the rack of a broiler pan coated with cooking spray. Sprinkle chicken with salt and pepper. Bake for 20 minutes, stir once.

While chicken is cooking, strain the marinade through a sieve into a bowl; discard solids. Place marinade in a saucepan; bring to boil. Cook 3 minutes; skim solids from surface. Combine cornstarch and water in a small bowl; stir with a whisk. Add cornstarch mixture to marinade stirring with a whisk; cook 1 minute. Remove from heat;pour glaze into large bowl.

Pre heat broiler. Add cooked chicken to glaze, coat well. Place chicken in pan; broil 5 minutes or until browned, stirring twice. Sprinkle with sesame seeds, if desired.