Wednesday, May 18, 2016

We Couldn't Believe It Wasn't Gardetto's

With so many awesome recipes online, it's sometimes silly to think about buying cookbooks if you're not a tried and true foodie or professional chef. And yet, there's one cookbook that I would recommend having a physical copy of: Cravings by Chrissy Teigen. Yep, you heard it here: buy it, borrow it, or peek over someone else's shoulder - not only for the amazing selection of recipes to try out, but for Teigen's dead pan humor and relatable narration. (Like, shockingly relatable, considering she is a model + married to John Legend.)
During our recent family reunion, we tried two selections - Dump & Done Ramen Salad (quick, easy, tasty - look for a post soon!) and I Can't Believe It's Not Gardetto's. Like the title states, we were pretty sure what we were shoveling into our mouths (along with the epic cheese tasting cheeses) could have been Gardetto's, that ubiquitous road trip snack that was basically my diet in middle school. (Teigen admits she also noshed on Gardetto's in middle school - SO RELATABLE.) This party dish would go great at a Memorial Day gathering, as weekday office treats, or just because you have some snack cravings.

I Can't Believe It's Not Gardetto's (adapted from Chrissy Teigen)

2 bagels sliced into thin rounds (she suggests pumpernickel; we used everything)
3 cups Chex cereal (any variety - we used both rice and corn)
1 cup broken grissini breadsticks
1 cup broken pretzel sticks
1 stick unsalted butter
6 cloves garlic, roughly chopped
1 small onion, cut into wedges
1/4 c Worcestershire sauce
1 tbsp hot sauce
1/4 tsp black pepper

  1. Preheat oven to 350.
  2. Place bagel rounds on a baking sheet in one layer and bake 10-12 minutes, or until crisp (but not brown!).
  3. Combine Chex, breadsticks, and pretzels in a large bowl and add crisped bagel rounds.
  4. In a small saucepan, combine butter, garlic, and onion. Simmer over medium heat until garlic begins browning, about 15 minutes. Remove from heat and strain, discarding solids. Whisk in Worcestershire, hot sauce, and pepper.
  5. Add butter to dry ingredients, stir until coated, and pour back onto baking sheet in one layer.
  6. Bake until crisp, about 25 minutes, stirring halfway through.
These are great straight from the oven, but your fingers would rather you wait until they cool. Store in an airtight container (if you have any left to store).

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