Is there a certain month of the year that you feel is busier than all the others? (Not counting December since that’s crazy for everyone.) Mine would definitely be August. Our family and friends have a bunch of birthdays that month, plus my best friend and I are always trying to squeeze stuff in before her son goes back to school. Both last week and this week have been packed full of fun activities with friends and family. Last week I didn’t manage to squeeze a post in, so this week I was determined to give you at least one recipe.
Actually this recipe is almost more of a technique for garlic bread. Before finding this recipe, my go to for garlic bread was to buy a loaf of french bread, cut it in half, slather it with butter or margarine, and sprinkle on Italian seasoning, garlic powder, and parmesan cheese. It’s a pretty good way to do it, but depending on how you cut your loaf, the butter may not soak in all the way to the bottom, so part of the bread can be a little plain. This technique makes sure that each piece is full of flavor. It’s also really easy to prep ahead of time. (You can even freeze it and pop into the oven whenever you need a quick side.) Yay!
Easy Garlic Bread (from LoveFoodies.com)
1 12 in. semi-baked baguette (HEB has partially cooked bread available in the regular bread aisle. If you can’t find that in your store, you could use a fully cooked loaf. You’ll just need to wrap it in foil to keep it from burning when you heat it through.)
6-8 tbsp. softened butter (I usually use start with a whole stick. Then if I don’t use it all on the bread, I can just freeze that bit of butter. Once this has happened a few times, you’ll have enough already made butter to just buy the loaf and go from there.)
1/2 tbsp. dried, chopped parsley (We prefer Italian seasoning for extra flavor.)
3 cloves minced garlic
- Preheat the oven to 425 degrees. In a small bowl, mix together the butter, parsley, garlic, and a pinch of salt.
- At an angle, cut the bread not quite through into 2 inch slices. (You want the bread to have enough connection at the bottom that it will hold together. I do more of a 1 inch slice because I want to make sure there’s plenty of butter soaking into both sides.)
- Spread the slices with the butter on both sides.
- Bake 10-15 minutes or til golden brown. (If you’re using an already cooked through loaf, wrap your bread in foil until the last couple of minutes.)
I definitely love how quick and easy this is. If you don’t have softened butter, you could use the same slicing technique but base the spread on margarine. You could also add any sort of flavors to the butter to make it your own style.
Well, I hate to post and run, but it really is a busy week and I’ve got a birthday dinner to go cook. Have a great evening, and I hope to talk to you soon!!!