It's Game Time!!! 🏀
It's Game Time!!! 🏀
Buffalo Chicken Bread Bowl
Buffalo Chicken Bread Bowl
Yield: 8-10
Ingredients
Garlic Butter
- 1/2 cup unsalted butter, melted
- 2 tbsp parsley, finely chopped
- 1 tbsp minced garlic
- 3 tbsp grated parmesan cheese
- 1/2 to 1 tsp salt (to taste)
- 1 tsp dried oregano
Filling
- 12 oz shredded rotisserie chicken (or cooked chicken breast)
- 3/4 cup buffalo sauce
- 1/3 cup ranch dressing
- 4 tbsp cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tsp garlic, finely minced
- 1 whole green bell pepper, finely diced
- Optional: 1/4 cup sliced green onions (to mix in or add on top)
- Optional: 1/4 cup blue cheese crumbles (to mix in or add on top)
Instructions
- Preheat your oven to 350°F and line a baking tray with parchment paper.
- In a small bowl, mix the melted butter, parsley, minced garlic, parmesan, salt, and oregano. Set aside.
- In a large bowl, stir together the shredded chicken, buffalo sauce, ranch, softened cream cheese, shredded cheddar, shredded mozzarella, garlic, and diced green pepper.
- Place your bread on the baking tray. Cut a large rectangle out of the top and scoop out the center to create a bowl. Save the removed bread for dipping.
- Cut vertical slits along the outside of the loaf (about 2/3 of the way down) to create pull-apart pieces.
- Brush the garlic butter inside the bowl, into the side slits, and over the top. Fill the center with the chicken mixture.
- If you have extra dip that won't fit, spread it into a small baking tray or oven-safe dish. Bake it alongside the loaf to use as a refill or to serve on the side.
- Sprinkle extra mozzarella and cheddar over the dip.
- Bake for 15-20 minutes until the bread is golden and the cheese is bubbling.
- Remove from the oven. If desired, sprinkle with sliced green onions and blue cheese. Serve warm with the extra bread pieces and the side dish of extra dip for refilling the bowl.
Carmelized Onion Brie Bread Bowl
Carmelized Onion Brie Bread Bowl
Ingredients
- 1 Chabaso Sourdough Boule
- 1 Wheel of Brie Cheese (approx. 8–12 oz)
- 2 Medium Yellow Onions, thinly sliced
- 2-3 Cloves Garlic, minced
- Fresh Thyme
- Hot Honey
- Olive Oil
- Salt and Black Pepper to taste
- Note: Any Chabaso loaf shape will work
- Optional for serving: Sliced apples or crackers
Instructions
- Thinly slice two large onions and sauté them in a pan with olive oil over medium heat until golden brown and caramelized, then stir in minced garlic and fresh thyme for the last few minutes of cooking.
- Season the onion mixture with salt and pepper to taste and set aside.
- Take a Chabaso Sourdough Boule and use the cheese wheel as a guide to cut a circular hole into the top of the bread.
- Hollow out the center of the loaf to create a bowl, cutting the removed bread into small cubes to be used for dipping later.
- Slice the brie cheese into cubes and tuck them into the hollowed-out Chabaso loaf.
- Spread the caramelized onion and herb mixture evenly over the top of the cheese.
- Place the stuffed loaf and the extra bread cubes on a baking sheet, drizzle with olive oil, and bake at 350°F for about 15–20 minutes until the cheese is melted and bubbly.
- Remove from the oven, drizzle generously with hot honey, and serve immediately with sliced apples and the toasted bread pieces