The Wishful Dish is back! We only have a couple of shows left before we shift to Gourmet Holiday shows on Mondays at 5pm. So, this week we have a great Friday Night Meal that will make everyone's mouth water! Chicken Parmaroni, anyone?
Imagine getting home on Friday, at the end of a long week, and just pulling this out of the freezer for dinner............delish. The only way this could be improved upon would be to serve a quick and easy garlic bread with it. Crispy or soft, you say? Well, that depends on my mood. So, I thought I would share both.......
Garlic Bread 2 Ways
INGREDIENTS
1 16-ounce loaf of Italian bread or French bread
1/2 cup butter, softened
2 cloves of garlic, minced
1 tablespoon of fresh parsley, chopped
Crispy version.........
First, preheat the oven to 350°F. Then, cut the bread in half, separating the top from the bottom, and lay it on a baking sheet open-faced. Mix the butter, garlic, and parsley together in a small bowl. Then, spread the mixture over both halves of the bread. Heat it in the oven for 10 minutes. Remove the bread from the oven and let it cool for a minute. Then, cut it into 1 inch thick slices, and serve it right away. Crisp and delicious!
Soft version.........
Preheat oven to 350°F. Mix the butter, garlic, and parsley just like the crispy version. Make the slices into the bread about 1 inch apart, but don't slice all the way through. Try to leave the bottom crust attached. Then, spread 1 or 2 teaspoons of the butter between each slice. Finally, wrap the bread in aluminum foil and put it in the oven for 15 minutes. Mmmmmmmm, the kitchen smells delicious. Soft garlic bread is one of life's great comfort foods.
Tip: If you do the crispy version, you have the option if grating some Parmesan cheese on top after it bakes. Pop it back under the broiler for two minutes, and watch it so it doesn't burn. Then, you have cheesy garlic bread! Yum!
Also, we have something new to share in the show! If you like apples, you are gonna love these!
I'm looking forward to having you stop in on Monday at 5pm!
-Sharon