This past Monday I started a new job. I think it is going ok. I am working for a company in an industry that I barley have any knowledge about- so I am having to learn a TON of stuff. The first two days were the hardest because I felt like I was having to ask the same questions over and over again. But now I am starting to feel more comfortable with it and it helps that all my fellow employees are nice and helpful.
The only bad thing is that I am going from working part time on the nights and weekends to full time during the day Monday thru Friday. I am glad to have my nights and weekends back I just hope my cooking and blogging time are not affected too severely. I love to cook and to blog and because of this I want to do so many more things and my plate was already full to begin with and now I have a full time job.
Speaking of doing more things. I recently posted that I wanted to do more cookbook reviews and so I was going to start a “cookbook of the month”. I will be starting this on Monday. So every month I will pick one cookbook to feature and I will post a different recipe each Monday from the honored cookbook. I only hope that I can keep up with it all!
Because of my new job I will be needing to find easy recipes and things to cook since I will not be getting home from work until after 6 now and by that time I am so ravishingly hungry that if it is not quick it will not be made and therefore I will be eating sandwiches or cereal (my go to starvation meals). So when I stumbled upon the below recipe on My Kitchen Cafe and then my friend Stacy tried it and raved about it on her blog decided to give it a try. And that is what I did. I tried this recipe and now I am raving about it! This stuffed bread was so yummy and super fast (it literally took less than 20 minutes- my kind of meal). I know this will be a go to meal on busy week day nights. Below is MY version, however if you go to My Kitchen Cafe or My Favorite Recipes, you can get the original recipe.
1 loaf french bread, cut lengthwise
2 cups cooked, shredded chicken (in a pinch, you can use two large cans chicken breast, or left over rotisserie chicken)1/2 cup mayo
1/2 cup sour cream
1/2 cup yellow onion, chopped****
2 cloves garlic, minced
1/3 cup fresh parsley, chopped (or 2 tablespoons dried)
2 cups sharp cheddar cheese, shredded and divided
1 cup monetary jack cheese
Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl,except for one cup of the sharp cheddar cheese. Spread topping evenly on top of both lengths of french bread. Bake for 15 minutes. Remove from oven and sprinkle top with remaining cheddar cheese. Return to oven an bake for just a minute or two more or until bubbly and edges are lightly browned. Slice into pieces and serve immediately.
****I usually chop 1 or 2 onions at one time during the week and then just store the in Tupperware in the fridge and then take out what I need when I need it. This saves on ‘crying’ sessions and makes it easy to make dinner fast. They usually stay good for a week or so cut and stored in the fridge.