Roasted Grape Red Wine Muenster focaccia

I want to wine and dine you.


All in one meal .. snack?… appetizer?

Bread – Gooey cheese – and red wine, and grapes .. so it’s also health food … all in one!!

 YES YES YES .. dooo it, dooo it , dooo it!! …. Seriously, peer pressure of the best kind.


 Cheese, bread and red wine may be my choice last meal. Ever.

I lie. For my last meal, I want fruitloops. No, no I don’t.

I want chocolate chip cookies … or macaroni and cheese – but not the boxed kind.

Or a smokey brisket sandwich would do me right – but so would a healthy (read : huge-mongous) slice of carrot cake …. But I can’t forget home-made bread … or pretty much anything my granny makes.


It’s a good thing, I’m not going anywhere – I’m not ready to make my last meal decision quite yet – it’s too much pressure, and plus I have waaaayy to much to still eat ( that should say do/travel/learn … but no, eat)

 Ladies and cheeseheads … heh. I called all the boys cheeseheads … I feel like you need this focaccia. Either you need it, or you need to rescue it out of my sight because I can totally see myself ( read: have) polishing off the ENTIRE thing.

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 Real life.

Red wine Muenster focaccia


3-1/4 cups all-purpose flour
1 packet quick rising Yeast
1 tablespoon granulated sugar
1-1/2 teaspoons sea salt, divided ( 1 tsp x 1/2 tsp)
1-1/2 cups water
4 tablespoons extra virgin olive oil, divided ( 2 tbsp x 2 tbsp)
1 cup fresh seedless grapes

¼ cup red wine

1 tablespoons dried rosemary

2/3 cup cubed muester cheese

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 In a small bowl, combine grapes and red wine – allow to marinate while you prepare other ingredients.

In an other bowl, add flour, dry yeast, sugar and 1 teaspoon salt and stir until combined.

Using a Microwave safe bowl, combine water and 2 tablespoons olive oil. Microwave on high for 30 seconds

Add oil mixture to dry ingredients and stir with a spoon until well mixed.

Spread into greased 9×13 inch pan. Cover with towel and let rise in warm place until doubled in size, about 30 minutes.

 Gently poke holes about every inch in the dough going nearly to the bottom of the dough.

Drizzle with remaining 2 tablespoons olive oil and evenly top with  rosemary and remaining 1/2 teaspoon kosher salt. Let rise, uncovered, an additional 15 minutes. Make indents one more time and scatter your marinated grapes and parmesan cheese. Allow to rise one last time while oven preheats to 400 degrees.

Bake for 25 minutes or until golden brown.


 Buon appetite!!

Sunday’s With Joy : Baked Avocado Fries and Sriracha Mayo

Sunday’s with Joy are back!! I missed last week’s recipe since it was mother’s day

….. and my grocery store ran out of leeks :( – how is that even possible? I don’t know.

So ixnay on the Quiche and heeeellllloooo Avocado Fries.

If you haven’t gotten the bible of these yum-tastic recipes … what are you waiting for?!!? Get-er DONE.

I couldn’t wait to chomp down on these little crunch-crescents!! And they were ppeerrfect, equal parts creamy and crunchy.

I also made a little Sriracha Mayo dippy sauce to add another level of yumm.

Go ahead, it’s Monday … indulge a little :)

While Joy’s recipe was flawless, I thought it was a little too hot to get in front of a bubbling pot of oil – so I baked them ( and I think it may be a little healthier … you know without taking away from the yum factor)

Paired with the Sriracha Mayo … we are in business.

Baked Avocado Fries

Arrange on baking tray, bake for 25 minuets at 400 0c.

Sriracha Mayo Dipping Sauce

1/4 Cup Extra Virgin Oil Mayonnaise

2 Tbsp Sriracha Hot Sauce ( you can add more, if you can handle the heat :D )

1 Tsp Cayenne Pepper

1 Tsp Onion Powder

1 Tsp Black Pepper

2 Tbsp Milk


Add all of the above ingredients, minus the milk into a small bowl.


Add Milk.


Happy Avocado Fries Munching Kids