Today, I have switched shoulders. Oh ho ho, have I ever switched shoulders. Today, I'm going to suggest you make that chicken and the veggies, too. But serve them with a big old slab of Olive Cheese Bread. I'm talking carbs loaded down with cheese and butter and mayo...plus a bunch of olives for good measure. But seriously, just like a lot of carbs and fats. You feeling me?
This is not the kind of bread that you serve on a regular basis. Nor is this the kind of bread that you should eat much of...although you WILL be tempted to. This here is special occasion bread. Not because it's fancy or complicated to make. No sir. No ma'am. It's special occasion bread because you will probably want to smash this loaf of gooey goodness right into your pie hole. It's crusty and cheesy and olive-y and every other wondrous adjective you can conjure up. And you just shouldn't do that every Tuesday night...unless you are prepared to trade in all your skinny jeans for sweat pants. On second thought, that doesn't sound like a bad idea.
So make this bread. Make it with something healthy like roast chicken and veggies so you don't feel like a total Paula Deen after you dominate this bread. Just speaking from experience here folks. Now go get 'em!
Olive Cheese Bread
Ingredients:
1 loaf french bread
6 ounces, weight pimiento-stuffed green olives
6 ounces, weight black olives
2 stalks green onions (scallions)
1 stick butter, room temperature
1/2 cup mayonnaise
3/4 pounds monterey jack cheese, grated
Directions:
Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.
Yield: 12 servings
Source: The Pioneer Woman
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