Cheesy Olive Bread

Cheesy Olive Bread {Domesticated Academic}

You’ll love this cheesy, warm, ooey, gooey, wonderful appetizer because it’s comes together in a snap, takes little effort, and people will think it’s extra fancy. And who doesn’t like that kind of compliment?

I saw a recipe for some olive dip but being an incredibly lazy creature, I thought about it and I thought about it….and I decided that I should just put the dip on the bread and bake it. Less work to eat it in the long run ūüėõ

Cheesy Olive Bread {Domesticated Academic}

I added some hot pepper jack cheese to mine instead of all mozzarella, but feel free to go forth and experiment with your preferred cheese of choice. There’s probably no “wrong” answer here in terms of what you want to melt. 20 minutes in the oven and you’ll be waiting with breath that is baited.

You’ll need:

  • 1 French bread baguette (or loaf of French bread)
  • olive oil
  • 2 stalks green onions (about 1/2 cup), sliced into thin pieces
  • 1 block of cream cheese, room temperature
  • 1/4 c. mayonnaise
  • 1 c. green olives, roughly chopped
  • 1 c. black olives, roughly chopped
  • 1 c. mozzarella cheese, grated
  • 1 c. pepper jack cheese, grated (or you choose your combo
  • 1/2 tsp. black pepper
  • 1/2 tsp. garlic powder
  1. Preheat oven to 350 degrees F.
  2. Split the bread lengthwise with a serrated knife.
  3. Hollow out the bread ‘boats’ with your fingers to give you more room for the amazing cheese mixture.
  4. Drizzle with olive oil (or spread some softened butter).
  5. Mix the cream cheese, green onion, mayo, both kinds of olives, cheeses, pepper, and garlic together in a mixing bowl until it all comes together.
  6. Smooth spoonfuls of the mixture into the hollowed out bread.
  7. Bake on a cookie sheet for 20 min. or until the bread is golden brown.
  8. Serve warm.
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Super Easy No Knead “pizza hut” Pan Pizza

No Knead Pan Pizza | Domesticated Academic

Half whole wheat, half amazing! No kneading necessary to make this soon to be family favorite! I started with the recipe from budget bytes and was intrigued by the notion of a pizza hut like pan pizza. All I can think of it the “book it” program that we participated in as kids. Read books, get a personal pan pizza as a reward! Mom and dad got a cheap night out and the kids ate for free as a reward. Pretty much the best thing ever as a kid. Yeah….pretty much ūüėÄ

No Knead Pan Pizza | Domesticated Academic

I beefed up the crust with half whole wheat, half AP flour and used a little more yeast to help balance out the ‘weight’ of the whole wheat flour. Let the crust grow and expand all day (or the day before) and when you’re ready, plop it into a 10 or 12 inch skillet that greased and you’ll have an amazing crust with melty cheese and toppings. shutthefrontdoor. I need to go make another pizza. You can cut the dough into two or three smaller “personal” pan pizza sizes that’s great for the kids or for ‘make your own’ night.

You’ll need:

12 hours (rise time kids)

  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 3/4 cup warm water (90-110 degrees F)
  • 1/2 teaspoon fast rising yeast
  • 2 tablespoons olive oil + more to coat the dough
  • *optional: garlic powder and/or italian seasoning
  1. Bloom the yeast in the warm water. Sprinkle it over the top of the water and set aside for 3-5 minutes to wake it up.
  2. In a medium mixing bowl combine the flour, salt, and the two tablespoons olive oil with a whisk just until combined.
  3. Form a well in the middle of the bowl and pour the yeast mixture in.
  4. Fold the flour and yeast mixture together just until combined.
  5. The mass should be sticky but should clean away from the edge of the bowl.
  6. Pour some more olive oil into the bowl to coat the dough.
  7. Cover with plastic wrap and set on the counter so the gluten will develop and you don’t have to knead it!
  8. When it’s pizza time, preheat the oven to 450 degrees F.
  9. Take your skillet and coat the bottom with oil. You can roll it around or use a paper towel to distribute.
  10. Flip the dough out of the bowl into the skillet.
  11. Press to fit with your fingers. Sprinkle garlic powder and italian seasoning to give it some more flavor.
  12. Dress it up any way you want all the way to the edge! Sauce, cheese, all the toppings….I mean ALL THE TOPPINGS!!!
  13. Bake for 18-22 minutes until the cheese is bubbley and golden brown.

Healthy Flatbread Pizza | Domesticated Academic

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Summer Pizza 

Caprese Skewers

Caprese Skewers | Domesticated Academic

Fragrant basil with the tang of balsamic vinegar as the cherry tomatoes burst in your mouth–summer on a skewer at my place! You’ll love these because food on a stick is so much better than anything else, not to mention these are a snap to put together.

Caprese Skewers | Domesticated Academic

I cut my bamboo skewers with a pair of pruning shears to minimize ruining of scissors and to make these more portable. Half size skewers fit nicely into my plastic containers and into my cooler for transport and staying cool.

Summer on a skewer!

You’ll need

  • 1/2 lb. mozz cheese, cubed
  • 24 cherry tomatoes
  • 24 cooked tortellini
  • fresh basil
  • balsamic vinegar
  • olive oil
  1. Skewer the ingredients in no particular order.
  2. Chop the basil or Chiffonade it.
  3. Sprinkle is over the skewers before serving.
  4. Drizzle balsamic and olive oil over the skewers.

Summer Cheese Dip | Domesticated Academic

Queso Cheese Dip

Greek Ranch Dip

Greek Ranch Dip | Domesticated Academic

The guilt can be gone! Greek yogurt is strong enough to stand up to all those other dips this year! You’ll love this because it’s a healthier swap for the typical ranch or mayo based dips we see during the summer and on one will really know the difference. This stuff is hearty enough to get some veggies dunked in it, get slathered on a burger in place of mayo, and it will keep in your fridge and be ready for you when the moment strikes. The cool, creamy texture of the dip also serves up some protein and will make a great addition to your summer table and snack time!

Greek Ranch Dip | Domesticated Academic

I played with the ratio of yogurt to seasoning but decided that the best way to go isa 2:1 ratio: two cups yogurt, 1 ranch packet. You should test it out for yourself.

You’ll need:

  • 2 cups non-fat plain greek yogurt
  • 1 packet of ranch seasoning mix
  1. Mix the two ingredients together in a bowl.
  2. Sit in the fridge for an hour to let everything get ‘married’ and get all delicious.
  3. Serve!!!

Greek Yogurt Fruit Dip | Domesticated Academic

Greek Yogurt Fruit Dip

Spinach Bread Bowl Dip | Domesticated Academic

 

Spinach Dip Bread Bowl

I Dip, You Dip, We Dip: Summer Cheese Dip

Summer Cheese Dip | Domesticated Academic

Summer is here! Summer is here! It’s one of my favorite seasons for food! Everything tastes better because there’s fresh produce around, the weather gets us eating outside in nature, and the long days make us linger longer in good company. You’ll love this dip because you can take the produce you have on hand and turn it into some AMAZINGGGGG dip for a crowd. It can also sit out for a bit without giving anyone food poisoning.

Summer Cheese Dip | Domesticated Academic

I’ve seen several variations on this recipe using Feta, but I went with a good block of queso fresco this time around. Feel free to mix and match, my feelings will never be hurt!

Summer Cheese Dip | Domesticated Academic

You’ll need:

  • 1/4 cup olive oil
  • 1 standard block (10 oz. or so) of queso fresco cheese, cubed or crumbled into small pieces
  • 3 Roma tomatoes tomatoes, cubed in small pieces
  • 2 strands¬†green onions, sliced small
  • 1/4 green pepper, chopped very small
  • 1 baguette
  • Greek Seasoning of some sort (or oregano, salt, pepper)
  1. Take a pie plate or equal size serving platter and pour olive oil over the bottom.
  2. Layer on the tomatoes, green onion, and green pepper.
  3. Top with cheese
  4. Sprinkle seasoning over the top.
  5. Toss GENTLY with a spoon until incorporated.
  6. Use bread to dip, scoop, and enjoy!

Bite Sized Spinach Dip Cups | Domesticated Academic

Spinach Dip

Crock Pot Crab Dip | Domesticated Academic

Crock Pot Crab Dip

Mini Cheesecakes

Mini Cheesecakes | Domesticated Academic
If cheesecake is your jam, you’ll love this perfectly portioned dessert! It’s perfect for potlucks or other events where it’s nice to have one hand free for mingling and they’re a breeze to make and take with you. Each mini cheesecake is anchored with a friend: an Oreo cookie, so you have a crust and a perfect cake. Strawberries are in season and plentiful, so I took full advantage of the beautiful fruit. These are the cutest dessert I’ve made in a while and the texture of the cheesecake was firm, slightly sweet, and had a New York style feel to it-not quite as dry, but they cooked evenly and were done in 20 min on the dot. No need to mess with this recipe!¬†
Mini Cheesecakes | Domesticated Academic
My friends get together once a month for some socializing as a group, some really good drinks, and food! This month was “cheese” themed and we went all out. There was fondue, homemade pimento cheese, margarita pie, more cheese, and awesome cocktails for everyone. It was a slam dunk! These made a nice addition to the afternoon that turned into evening and it’s so great to see some of my professional friends and catch up! I met them all through work or other friends and we’ve become ‘real friends’ in real life–what a gift!¬†
You’ll need:
1/2 hr. cook time
3 hrs. “cool” time in the fridge
  • 2 pkg. ¬†(8 oz. each)¬†¬†cream cheese, softened
  • 1/2 cup ¬†sugar
  • 1/2 tsp. ¬†vanilla
  • 2 ¬†eggs
  • 12 chocolate sandwich¬†cookies
  • cupcake liners
  • fruit of choice
  1. Heat¬†oven to 350¬įF. Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs; mix just until blended.
  2. Place 1 cookie on bottom of each of 12 paper-lined muffin cups; top with cream cheese mixture.
  3. *hint: I tamp down the cupcake tin to get the cheese mixture to settle before putting in the oven to ensure there’s no air bubble and everything cooks evenly.
  4. Bake 20 min. or until centers are almost set. Cool. Refrigerate 3 hours. Top with fruit & serve.

Triple Chocolate Cheesecake | Domesticated Academic

 

Triple Chocolate Cheesecake

Lemon Cream Cheese Cake | Domesticated Academic

 

Lemon Cheesecake

Spring Green Smoothie

spring green smoothie | domesticated academic

Spring cleaning. Good for closets, goodwill, the salvation army, but what about our GI tract? It’s no secret that winter….winter has been extra long this year and months of comfort food are making us all sludgy on the inside. This smoothie is packed with those great nutrients from spinach plus some calcium and protein to keep you going and a touch of sweetness that isn’t over powering. The slightly sweet flavor of the honey really shines without making you think you’re going to have to chew all that spinach.

spring green smoothie | domesticated academic

I had been at brunch w friends and one mentioned that she had tried a ‘green juice’ of sorts, but noted it was too gross tasting and ‘stringy’ to finish. Ew….I like a smoothie as much as the next person, so I gave this one a whirl in my blender and trust me: it’s not stringy. I don’t want to chew my smoothie.

You’ll need:

5 minutes tops

  • 2 cups spinach leaves
  • 1/2 cup non-fat greek yogurt
  • 2 tablespoons honey (or use honey yogurt)
  • 1/2-1 cup milk of choice (depending on how thick you like things)
  1. In a blender, blend this up until it’s the consistency you like!

Black Cherry Chocolate Smoothie | Domesticated Academic

Black Cherry Chocolate Smoothie