This savory gluten-free stuffing will put your big feast over the top. Use MYBREAD bread cubes for the perfect addition to your holiday meal. Includes dairy-free and vegan options.
MYBREAD® Soft Pretzel Bites
16 ounces cheddar cheese, shredded (high quality cheese is best!)
2 ounces cream cheese
½ teaspoon garlic powder
1 teaspoon dijon mustard
½ cup gluten free beer
Salt and pepper, to taste
Preheat the oven broiler.
Reserve ½ cup of the shredded cheddar cheese and set to the side for later.
Add the rest of the shredded cheddar cheese and cream cheese to a medium saucepan over medium-low heat.
Whisk in the garlic powder, dijon mustard and gluten free beer until evenly blended and smooth, stirring almost constantly to prevent it from burning on the bottom.
Transfer to a small oven proof skillet or baking dish and top with the reserved shredded cheese.
Heat under the broiler until bubbly and starting to brown, watching very closely, about 1-2 minutes.
Remove from the oven and serve with MYBREAD Soft Pretzel Bites (for best results, prepare soft pretzel bites per the instructions on the packaging)
Enjoy!
]]>2 packages MYBREAD® Dinner Rolls
4 pound pork shoulder roast
1 teaspoon vegetable oil
1 cup barbecue sauce
½ cup apple cider vinegar
½ cup gluten-free chicken broth
¼ cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 ½ teaspoons dried thyme
2 tablespoons butter
Coleslaw
Pickle Chips
Pour the vegetable oil into the bottom of a slow cooker.
Place the pork roast into the slower cooker..
Pour in the barbecue sauce, apple cider vinegar, and chicken broth.
Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme.
Cover and cook on High until the roast shreds easily with a fork, 5-6 hours.
Remove the roast from the slower cooker.
Shred the meat using two forks.
Return the shredded pork to the slow cooker, and stir the meat into the juices.
Cut MYBREAD Dinner Rolls in half.
Spread the inside of both halves of rolls wit butter.
Toast the buns, butter side down, in a skillet over medium heat until golden brown.
Spoon a generous amount of pulled pork into the toasted rolls.
Top with coleslaw and pickle chips.
Enjoy!
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1 package MYBREAD® Baguettes
2 cloves garlic, not peeled
Coarse salt
Olive oil
Cut bread in half lengthwise.
Brush cut side of bread lightly with olive oil.
Grill bread, turning a few times, until cut surfaces are golden brown.
Remove bread and move to a working surface.
Grab a garlic clove and rub lightly on the surface of the bread until it is well scented (the papery garlic skin will come off).
Brush bread again with olive oil.
Toast bread again using your grill.
Remove and sprinkle with a little bit of salt.
Enjoy!
]]>This savory gluten-free stuffing will put your big feast over the top. Use MYBREAD bread cubes for the perfect addition to your holiday meal. Includes dairy-free and vegan options.
1 package MYBREAD® gluten-free bread cubes (7 OZ or approximately 6 cups). Bread cubes included in MYBREAD Thanksgiving Pack.
1 pound ground pork sausage (omit sausage for a meat-free version)
2 shallots, minced
2 celery stalks, diced
1 yellow onion, diced
2 carrots, diced
4 tablespoons unsalted butter (sub oil of choice to make dairy-free)
2 teaspoons dried sage
2 teaspoons dried thyme
½ teaspoon sea salt
½ teaspoon ground black pepper
½ cup dry white wine
1 cup gluten-free chicken broth (use 1¼ cups if omitting the sausage)
¼ cup fresh parsley, chopped
Preheat oven to 350F.
In a medium skillet, cook the sausage over medium heat for 8-10 minutes, until brown and cooked through, breaking up the sausage with a spatula while cooking.
Remove sausage from the pan. Leave 1 tablespoon of sausage grease in the pan and add butter.
When the butter is melted, add the shallot, celery, onion and carrots. Cook, stirring frequently, until soft and golden brown.
Add sage, thyme, salt and pepper, cook for 2 minutes. Add wine and cook until liquid is reduced by half.
In a large bowl, combine vegetable mixture with MYBREAD® gluten-free bread cubes, gluten-free chicken broth and parsley. Mix gently until combined.
Transfer to a lightly greased 9" x 13" baking dish.
Bake until golden brown, approximately 30 minutes.
Note: If preparing the night before, do not bake. Instead, store tightly covered in the refrigerator. Let sit on the counter 30-40 minutes prior to baking.
Optional: add additional chicken both while baking if you enjoy extra moist stuffing.
GOBBLE, GOBBLE, Enjoy!
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2 packages MYBREAD® Original Soft Breadsticks
½ stick butter, melted
½ cup sugar
2 tablespoons cinnamon
½ cup powdered sugar
1 tablespoon half & half
Preheat oven to 375F.
Mix cinnamon and sugar in a small cup.
Brush a melted butter over MYBREAD breadsticks.
Sprinkle cinnamon and sugar over breadsticks.
Place breadsticks on a baking sheet.
Bake for approximately 5-7 minutes.
Mix powdered sugar and half and half in a small bowl.
Drizzle breadsticks with the icing or use icing for a dipping sauce.
Enjoy!
]]>1 package MYBREAD® Original Baguettes
2 cups fresh whole-milk ricotta
¼ cup heavy cream
½ teaspoon lemon zest
1½ teaspoon lemon juice
1 teaspoon sugar
2 teaspoon salt
¼ teaspoon pepper
¼ cup olive oil
¼ cup honey
½ cup toasted walnuts, coarsely chopped
Beat ricotta, cream, salt, pepper, lemon zest, lemon juice, sugar using an electric mixer until the ricotta is light and fluffy, approximately 3 minutes.
Slice MYBREAD Baguettes into 1-inch thick crostini pieces.
Heat a large cast-iron skillet over medium-high.
Brush both sides of sliced bread with olive oil.
Toast bread in the skillet until golden, approximately 2-3 minutes per side.
Spread with whipped ricotta.
Drizzle with honey.
Top with walnuts.
Enjoy!
]]>1 10" MYBREAD® Pizza Crust
3 large eggs
3 strips bacon
¾ cup shredded cheddar cheese
¾ cup shredded mozzarella cheese
Green onion for garnish
Salt & Pepper to taste
Olive Oil to brush crust
Cook bacon using a large nonstick skillet over medium heat.
Drain bacon on a paper towel-lined plate, then chop.
Preheat oven to 425 F.
Brush thawed MYBREAD 10" Pizza Crust on both sides with olive oil.
Top crust with chopped bacon and shredded cheddar and mozzarella cheese.
Bake crust in the oven until the edges are crisp and cheese is melted and slightly browned, approximately 10-15 minutes (Place directly on the rack or use a hot pizza stone for added crisp).
Meanwhile...
Add a bit of oil to a skillet and turn the heat to medium.
Break the eggs (carefully) into the hot skillet, sprinkle with salt and pepper and cook until the whites are set, 4 to 5 minutes.
Remove the crust from the oven.
Top the pizza with the fried eggs.
Garnish with green onion.
Enjoy!
]]>1 package of MYBREAD® Pita
1 clove of garlic, minced or finely chopped
⅓ cup olive oil
1-2 small tomatoes per pizza, sliced
Fresh herbs - chopped thyme, sage, basil, parsley
Brush thawed MYBREAD pitas on both sides with olive oil.
Sprinkle minced or finely chopped garlic on the top of MYBREAD pita.
Top the pita with fresh mozzarella and tomato slices
Season with the fresh herbs - chopped thyme, sage, basil and parsley.
Grill using indirect medium-high heat for 8-10 minutes or until the pita becomes golden brown around the edges and crispy.
Tip: the pizza can be made vegan by using vegan cheese or by not using cheese.
Alternative Prep: Bake the pizza in a pre-heated 450 F oven for 8-10 minutes. Place directly on the rack or use a hot pizza stone for added crisp.
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1 package MYBREAD® Baguettes
1 lb flank steak
1 package fresh mozzarella
1 large tomato
½ cup of fresh basil, sliced or chopped
Olive Oil
Salt & Pepper to taste
Set the grill to a medium heat.
Slice the MYBREAD Baguettes diagonally into 1 inch thick crostini pieces.
Brush the baguettes lightly on both sides with olive oil.
Season the steak with salt & pepper.
Grill the flank steak for approximately 5-6 minutes per side or until desired temperature is reached (145 F for medium).
Transfer the steak to a cutting board and let rest for 5-10 minutes.
Grill the baguette slices over indirect heat for approximately 2 minutes per side, until lightly toasted and golden brown.
Slice the fresh mozzarella, tomato and basil.
Slice the steak, thinly.
Arrange the mozzarella, steak and tomato on the grilled baguette.
Garnish with basil.
Add salt & pepper to taste.
Enjoy!
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1 pack MYBREAD® Baguettes or Rolls
Olive oil
Salt
Black pepper, freshly ground
¼ teaspoon red pepper flakes
Preheat the oven to 400 F.
Cut bread into cubes and place in a large bowl.
Drizzle bread with olive oil, salt, pepper and red pepper flakes.
Mix well.
Place bread onto a sheet pan in an even layer.
Bake for approximately 15 minutes or until bread is golden brown and crispy.
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Vegan Chickpea Salad
1 can chickpeas, rinsed and drained
¼ cup chopped parsley
¼ cup chopped dill
2 tablespoons whole grain mustard
2 tablespoons vegan mayo (or regular mayo)
Pinch of salt and pepper
Sandwich Ingredients
MYBREAD Rolls or Baguettes
1 tablespoon maille mustard
2 large lettuce leaves
1 cucumber, thinly sliced
1 avocado, thinly sliced
1 carrot, thinly sliced or use vegetable peeler
4 radishes, thinly sliced
Handful of sprouts, alfalfa or sunflower
Combine chickpea salad ingredients in a medium bowl, mix and mash with a fork until well combined.
Toast MYBREAD rolls or baguettes, brush bread lightly with olive oil and bake at 375F for 5-8 minutes.
Slice rolls or baguette horizontally.
Spread whole grain mustard on the bread.
Top with lettuce and a generous amount of the chickpea salad.
Layer sliced cucumber, carrots, radishes and avocado.
Top with a handful of sprouts.
]]>1½ pounds chicken thighs
1 onion large, finely chopped
3 cloves garlic, minced
1 1-inch piece ginger
2 tablespoons tomato paste
2 tablespoons garam masala
2 teaspoons ground cumin
2 teaspoons ground turmeric
2 teaspoons ground coriander
2 teaspoons chili powder
2 teaspoons paprika
2 teaspoons kosher salt
3 ½ cups tomato sauce
¾ cup heavy cream or coconut milk
Cilantro, freshly chopped
2 cups basmati rice
½ cup yogurt
1 package MYBREAD® Flatbread for garlic naan.
Marinate chicken in ½ cup yogurt overnight.
The next morning...
Shake chicken to remove excess yogurt.
Cut chicken thighs into bit-sized pieces.
Combine chicken in a crockpot with onion, garlic, ginger, tomato paste, garam masala, cumin, turmeric, coriander, chili powder, paprika and salt.
Stir until chicken is evenly coated with spices.
Add tomato sauce.
Cook in slow-cooker for 4 hours on high or 8 hours on low.
Stir in the cream/coconut milk 15 minutes before the end of cooking.
Add additional garam masala or salt to taste.
Serve with basmati rice and pair with MYBREAD® garlic butter gluten-free naan.
]]>This easy-to-make berry French toast casserole has a crunchy brown sugar top! Assemble the casserole the night before and bake it the next morning. Your family will love this weekend treat.
]]>2 MYBREAD® baguettes
3 cups fresh or frozen berries
8 large eggs
2 cups half-and-half or whole milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon salt
1 cup brown sugar (for topping)
2 sticks butter
Powdered sugar
Maple syrup
Slice each baguettes into approximately 1 inch slices or cubes.
Place bread in a well-greased 9"x13" pan (overlapping is okay).
Whisk eggs, half-and-half or milk, sugar, vanilla, salt and cinnamon in a bowl.
Pour mixture over the bread.
Cover the pan with foil and refrigerate overnight.
The next morning...
Mix melted butter and the brown sugar.
Pour the topping evenly over the casserole and top with the berries.
Bake at 375 F for approximately 45 minutes or until puffed and golden brown.
Dust with powdered sugar.
Serve with maple syrup.
½ pound imported Swiss cheese, shredded
½ pound Gruyere cheese, shredded
2 tablespoons cornstarch
1 clove garlic, peeled
1 cup dry white wine (such as Sauvignan Blanc)
1 tablespoon lemon juice
1 tablespoon brandy
½ teaspoon dry mustard
Pinch nutmeg
Plenty of MYBREAD® for dipping
Coat the cheeses with cornstarch in a small bowl and set aside.
Rub the inside of the ceramic fondue pot with the garlic.
Over a medium heat, add the wine and lemon juice. Bring to a gentle simmer.
Stir the cheese into the simmering liquid gradually (do this gradually for a smooth dip).
Once smooth, stir in the brandy, mustard and nutmeg.
Heat or toast MYBREAD® baguettes, pitas, breadsticks or rolls and cut into "dipper" size pieces.
Serve bread with apples and vegetables.
Dip and enjoy.
]]>1 (12.3 ounce) round brie cheese (room temperature)
¼ cup cranberry sauce (whole berry, not jellied)
¼ cup shredded white cheddar
1 sprig rosemary
Pinch freshly cracked black pepper
Drizzle of honey for garnish
MYBREAD® Dinner Rolls and Pita
2 tablespoon butter melted
1 tablespoon freshly chopped parsley
Pinch Kosher salt
Preheat oven to 375 F.
Stir together melted butter and fresh parsley.
Brush MYBREAD Dinner Rolls and Pita the butter mixture.
Season MYBREAD Rolls and Pita with salt and pepper.
Place brie in oven safe dish, use pairing knife to remove top rind.
Bake the brie for approximately 8 minutes (or until cheese is melty).
Add cranberry sauce and cheddar to melted brie and gently fold to combine.
Top brie with rosemary.
Bake the brie again for 5-7 minutes. At the same time, heat the MYBREAD Dinner Rolls and Pita in the oven.
Arrange the rolls and pita in a wreath around the dip.
Drizzle with honey and serve hot.
]]>1 pack MYBREAD® Pita
½ stick of butter
8 ounces cream cheese (room temperature)
3 tablespoon molasses
2 tablespoon brown sugar
1 tablespoon powdered sugar
1 teaspoon ground cinnamon (will need extra for pita)
1 teaspoon ground ginger
⅛ teaspoon ground nutmeg
Pinch ground cloves
8 ounce container of Cool Whip non-dairy whipped topping
Garnish of holiday sprinkles
Beat cream cheese, molasses, brown sugar and powdered sugar together until well combined and smooth using an electric mixer.
Stir in cinnamon, ginger, nutmeg and cloves.
Fold in Cool Whip until thoroughly mixed.
Refrigerate until ready to serve.
Preheat oven to 375 F.
Cut MYBREAD® Pita into triangle shaped wedges.
Brush pita generously with melted butter.
Place pita wedges on baking sheet and bake for 6-8 minutes.
Dust pita generously with cinnamon.
]]>2 pounds boneless, skinless chicken breast, cut into 2-inch cubes
1 ½ cups plain yogurt
½ cup red onion, chopped
1 clove garlic, minced
1 tablespoon fresh lemon juice
2 teaspoons garam masala
2 teaspoons chopped cilantro, additional for garnish
1 teaspoon freshly grated ginger
1 teaspoon sea salt
½ teaspoon turmeric
½ teaspoon paprika
½ teaspoon cumin
¼ teaspoon cayenne
Place the chicken in a 9 x 13 inch baking dish.
Combine the yogurt, onion, garlic, lemon juice, garam masala, cilantro, ginger, salt, turmeric, paprika, cumin and cayenne in a bowl.
Spread the mixture over the top of the chicken.
Cover the dish and refrigerate for 4-6 hours.
Remove the chicken from the refrigerator and let sit out for 30 minutes.
Thread the chicken onto the skewers (if using wood skewers, soak them in water for 30 minutes prior).
Grill using medium-high heat until the chicken is cooked through, about 20 minutes. Rotate skewers as needed.
Garnish the skewers with additional cilantro before serving.
Serve with MYBREAD gluten-free garlic butter naan.
]]>1 pack MYBREAD® Flatbread Pita
4 tablespoons butter, melted
3 cloves garlic, minced
2 tablespoons fresh chopped parsley for garnish (may substitute with other greens or seasonings to taste)
Stir butter and garlic together in skillet over medium heat until butter is melted.
Brush MYBREAD flatbread with melted butter and garlic mixture.
Grill MYBREAD flatbread using indirect, medium-hot heat. Approximately 2-3 minutes per side or until flatbread develops golden brown color notes and grill marks.
Flip the flatbread and grill the other side. Continue to brush with remaining butter mixture.
Remove the naan from heat and arrange on a serving platter.
Garnish with fresh chopped parsley or your favorite seasonings.
]]>1 pack MYBREAD® Baguettes
8 ounces dark chocolate (or substitute chocolate spread)
1 cup roasted hazelnuts, chopped (or substitute crumbled gluten-free graham cracker)
1 cup marshmallows (or substitute marshmallow spread)
Pinch of flaky sea salt
Slice MYBREAD Baguette length-wise and cut into 3 inch sections.
Divide chocolate among sections of baguette.
Top with hazelnuts (or gluten-free graham cracker), marshmallows, and a pinch of sea salt.
Wrap each section tightly in foil.
Grill using medium, indirect heat for approximately 4-6 minutes or until chocolate is melted.
]]>1 can (15 ounces) chickpeas, rinsed and drained
½ teaspoon baking soda
¼ cup fresh lemon juice
1 clove of garlic, roughly chopped
½ teaspoon fine sea salt, to taste
½ cup tahini
2-4 tablespoons ice water, more as needed
½ teaspoon ground cumin
1 tablespoon extra-virgin olive oil
Any of the following garnishes: ground sumac, paprika, chopped fresh parsley
Package of MYBREAD® Gluten-Free Pita or Baguette for dipping
Place chickpeas in a medium saucepan and add the baking soda.
Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat.
Continue boiling for about 20 minutes or until the chickpeas look bloated, skin falling off, and soft.
Drain the chickpeas using a fine mesh strainer and run cool water over them for about 30 seconds
Set the chickpeas aside, no need to peel them.
Combine the lemon juice, garlic and salt in a food processor or powerful blender until the garlic is very finely chopped. Let the mixture rest for 10 minutes for the flavors to mellow.
Add the tahini and blend until the mixture is thick and creamy (as necessary, stop and scrape down any extra mixture from the sides of the processor).
While running the blender, drizzle in 2 tablespoons of ice water and blend until the mixture is super smooth, pale and creamy, about 2 minutes. If your tahini was extra-thick to begin with, you may need to add 1-2 more tablespoons of ice water.
Add the cumin and drained, over-cooked chickpeas to the blender.
While running the blender, drizzle in the olive oil and blend until the mixture is super smooth, about 2 minutes (as necessary, stop and scrape down any extra mixture from the sides of the processor).
Taste and adjust as necessary by adding a bit more salt or lemon juice.
Scrape the hummus into a serving bowl and use a spoon to create a nice "swooshes" on top.
Garnish with olive oil and your choice of sumac, paprika and fresh parsley.
Tip: hummus keeps well in the refrigerator, covered, for up to 1 week.
Brush thawed MYBREAD Pita or Baguette with olive oil.
Grill using indirect heat for 5-8 minutes or until bread develops beautiful grill marks.
Cut pita into wedges or baguette into crudités.
Alternative Prep: Try heating MYBREAD Pita on a hot skillet for approximately 3 minutes per side or until pita becomes soft and pliable. Try heating thawed MYBREAD Baguette in a 400 F pre-heated oven for approximately 5 minutes.
]]>7 ounces feta cheese (approximately 1 cup crumbled)
1 tablespoon grated lemon zest, plus extra for garnish
1-2 tablespoons fresh lemon juice
1 clove of garlic, minced
6 tablespoons extra-virgin olive oil, plus extra for garnish
Pinch of red pepper flakes for garnish
Package of MYBREAD® Gluten-Free Pita or Baguette for dipping
Place feta cheese, lemon zest, lemon juice, garlic, and olive oil in a blender and whir until combined, but still slightly chunky.
Taste, if dip is too salty for your liking, add more lemon juice.
Spoon into a serving bowl.
Garnish with a drizzle of olive oil, and pinch of red pepper flakes and lemon zest.
Brush thawed MYBREAD Pita or Baguette with olive oil.
Grill using indirect heat for 5-8 minutes or until bread develops beautiful grill marks.
Cut pita into wedges or baguette into crudités.
Alternative Prep: Try heating MYBREAD Pita on a hot skillet for approximately 3 minutes per side or until pita becomes soft and pliable. Try heating thawed MYBREAD Baguette in a 400 F pre-heated oven for approximately 5 minutes.
]]>2 thawed MYBREAD® Pitas, torn into bite size pieces
3 tablespoons unsalted butter
½ cup sugar
1 teaspoon ground ceylon cinnamon
¼ teaspoon ground cardamom
Pinch kosher salt
1 cup Greek yogurt
4 strawberries, sliced
1 mango, peeled and sliced
2 tablespoons strawberry jam
2 mint leaves, torn into pieces
Preheat the oven to 350 F
Line a baking sheet with parchment paper or a non-stick liner.
Place torn, bite-sized pieces of MYBREAD Pita in a bowl and set aside.
Melt butter in a skillet over medium heat and cook until it begins to brown.
Remove the skillet from heat.
Add the torn pita pieces and sugar to the butter, stir to combine.
Sprinkle ceylon cinnamon, cardamom and salt over the top, gently stir to combine.
Transfer the pita mixture to the prepared baking sheet.
Bake until the butter and sugar coating caramelizes, about 20-30 minutes.
Remove from the oven and let cool.
Choose a small glass.
Line the bottom of the glass with 1/2 of the strawberry jam.
Layer pieces of strawberry and mango on top of the jam.
Layer the sweet gluten-free pita crisps on top of the fruit.
Top with half of the greek yogurt.
Repeat the layering process once more.
Garnish with any remaining strawberries, mango, pita crisps and mint.
Tip: store covered in the refrigerator for one day, or eat it all right away!
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