Today was an absolutely beautiful day!
So Emily and I took the dogs on a walk. . .
I thought the 30 degree weather wouldn't be a big deal when we were walking and in the sun. . . but the wind was SOOOO COLD! (so we didn't last long!)
Thank goodness for Cafe Mochas and the Keurig!
I think the cold makes the puppies extra tired!
Since it was so cold outside a nice hot appetizer sounded amazing for dinner! One of Nate's very favorite places to hunt is at El Canelo ranch! Besides the incredible bird hunting, Nate also LOVES Monica Burdette's cooking! Monica has culinary training from Paris, Cannes, and San Francisco, and is sweet enough to share recipes with me!! This was one of Nate's favorite appetizers from his last trip to El Canelo!
Queso Fresco with Roasted Garlic1/2 cup olive oil
1 head garlic, cloves separated and peeled (or 10 tsp of minced garlic)
1 8-oz package queso fresco (I used an 12 oz package)
French Bread, baguette or pita chips (Nate likes pita chips best! We used wheat things and Nate said the salt in the wheat thins changed the taste of the appetizer)
Heat oil in frying pan. Add whole garlic cloves (or minced garlic) and saute about 1 minute or until lightly browned. Place queso fresco in round glass or ceramic pie pan. Pour olive oil/garlic mixture over cheese, allowing oil to pool around cheese. Place pie pan in oven for about 10 minutes or until cheese melts slightly. Serve warm with French bread, baguette or pita chips.
Monica Burdette El Canelo Ranch