The TegCaprese Salad

We’ve always done some kind of tomato, fresh mozzarella and basil salad. It’s just something we grew up with. It was always something I knew I didn’t have to fight my brother for a lot, but I definitely had to fight my Dad for seconds. We’ve never come to blows, but someday if there is a basil shortage, mozzarella shortage and also a tomato shortage, and we only had one spoonful left, I do think we might have some kind of “war.” More than likely….thumb wars…



Anyway, we have many variations and always feel free to substitute anything. We’ve used all different kinds of mozzarella cheese, some fresh, some herb encrusted, some small little balls of mozzarella or large slices.


This version uses a herb encrusted rope cheese from Costco. Those of you who are huge fans of Costco, we drive 3.5 hours to our closest Costco every once in a while to obtain this beaut. Clearly, we don’t go often, so we savor what we have.



Any kind of tomato you want to use, we used yellow sweet tomatoes.

Basil!!!!!



There are no measurements for this recipe…I’ve never much enjoyed measurements


TegCaprese Salad


Your choice of Mozzarella or other preferred cheese
Your choice of Tomato
Fresh Basil (use as little or as much as you want)
olive oil (optional)
balsamic vinegar (optional)


Chop ingredients as fine or as chunky as you want, mix together in bowl. Cover with your favorite balsamic dressing or create your own with olive oil and balsamic vinegar.



Close up of the pretties that go into the salad, this is before I dressed with a Balsamic dressing we bought at the store. 

 This is how a real woman eats her burgers. Covered in the TegCaprese salad. Dear lord! Heavenly!

Check out not only the lovely burger but the yummy mixture on top! This is the perfect salad for my honey and I by the way love tomatoes, he hates them. I get all of his tomatoes, while he enjoys his delicious cheeses. Let’s just say if you have a similar situation like that you’ll be able to share and share a like.


Enjoy!
~Nikki
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Baked Cheese in Bread Bowl


For those of you who are addicted to anything involving cheese this is the world’s most fabulous dip! To die for, yes I probably am over exaggerating, however this is honestly how I feel.


Due to finding this fantastic loaf of bread at HyVee, I decided we would have to make this dip for the Super Bowl, as I just had to have it. 


On top of my infatuation with cheese, I love garlic, hence the choice of Garlic Crown, plus this is just a gorgeous loaf of bread, the ridges and the dark gold and brown just make it lovely as a bread bowl at a party. 

When you make this the first time, play with your choices in cheeses, just because the recipe calls for a very specific cheese that isn’t particularly your favorite doesn’t mean it can’t be substituted. Always keep this in mind when cooking; it’s ok to make something your own! 

First we used a different kind of bread both times we’ve made this. First time we used King’s Hawaiian-Original Hawaiian Sweet Bread, we also used mascarpone as this was the only other cheese product we had in the fridge at the time. This turned out really sweet and surprisingly delish. Our family kept going back for more and before the family event was over the entire thing was gone. 

This time we doubled the artichokes used, added black olives, and used the garlic loaf from HyVee. Hardest part of the recipe is removing the guts of the bread. Carefully is in caps for a reason! I ripped a hole in the bottom of our loaf by mistake by being overzealous! Whoops. Note: even when it’s slightly bruised and not gorgeous, it’s how it tastes that matters (unless you’re on Chopped, in which case don’t put disgusting tasting or looking food in front of them). Also, if you have too much of the filling, it never hurts to have some spare rolls just lying about.

Below you’ll find the recipe:

BAKED CHEESE DIP IN SOURDOUGH BOWL
Borrowed from: My Mom’s friend Carolyn


Before Baking


1 10 inch sourdough bread  – remove most of the inside of the loaf CAREFULLY. Save…
1 can drained or 1 cup  chopped baby artichokes.
1 cup Brie (cut into small pieces)
3 minced cloves of garlic
2/3 cup mayonnaise or thick  plain yogurt
2/3 cup jack cheese grated
2/3 cup Parmesan grated
2/3 Cup sharp cheddar
1 small white or brown onion chopped

Mix all ingredients in large bowl. (We use our hands to mix it all together and to put it inside the bread bowl.) Put ingredients inside hollowed out bread bowl then place bread lid on top! Line baking pan with foil and place bread bowl in center of pan.
Bake 1 ¼ hours at 350 degrees.
Serve with French bread cubes or Wheat Thins or slightly cooked broccoli or slightly cooked carrot strips.

Inside a delish pretzel roll!

Kalamata Olive rolla


Super Seed Bread (I honestly don’t know what it’s called)

We save all of the bread we take out of the insides of the rolls to use for later dipping.

I hope you enjoy!