LOL I love how you TOTALLY change your entire game plan every time you post...
Its McDonalds w/ fries all the time.
THen its Ben& JErrys with cookes ALL DAY
Now its a vegetarian diet cookbook meal plan LOL
Then its SeaFood cooked with oils every day LOL
Right and tomorrow its going to be fried Aligator and pickled pigs feet and Jez eats the crusted grouper with ceaser salad .. whatever hoss.
Yep.
I LOVE food!
Here is a good Recipe!
Vegetable Antipasto Stuffed Bread Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Everyday Gourmet
1 loaf crusty bread, 9 to 12 inches in length
1/4 cup sun-dried tomatoes in olive oil, drained, chopped -- 1/2 a small jar
1/4 cup black pitted calamata or oil cured olives, your preference, chopped
1/2 cup prepared pesto sauce
1/4 pound deli sliced provolone
1 jar, 16 to 18 roasted red peppers, drained
1 (15-ounce) can quartered artichoke hearts in water, drained
1 cup giardiniera, pickled vegetables (hot pickled peppers, cauliflower, carrots available on the Italian foods aisle of market or in bulk bins near deli section with bulk olives)
Coarse salt and black pepper
Extra-virgin olive oil, for drizzling
Cut the top off a loaf of crusty bread. Hollow out the inside of the bread.
Mix chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce. Spread the mixture evenly across the bottom of the hollowed out bread. Layer the cheese into the loaf. Layer the roasted red peppers on top of the cheese. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top. Replace the top, cut the stuffed loaf into pieces and serve.
