About Tastebud
Chris and Camri McAvoy started Tastebud Chicago as a way for them to keep track of the wines and cheeses that they love to eat and drink. Its grown to cover all aspects of cooking and eating. We're not professional chefs, we just really like to cook.
We typically add content once a week, usually on Saturday morning.
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Pretzel Casserole
Pretzel Casserole, a Camri original!
Hi there, remember us? We've been away for a while, raising Wil McAvoy to be a little foodie. It's hard work, and doesn't leave much time for blogging. However, we've recommitted to Tastebud, and plan on putting out an article a week for the foreseeable future. Let's get started!
Last week was Mayfest here in Lincoln Square. Camri, Wil, and I went over for Thuringers, beer, and delicious potato salad. Like all previous Mayfests, you pay for all the goodies with tickets, rather than cash. I was in charge of ticket purchasing, and ended up buying way too many. We had a few options, drink the tickets away, or buy a bunch of cake. Pre-WilWil, we probably would have just drank up the tickets, but in this post-William world, you have to consider the big picture. No one wants a picture of drunk mommy and daddy stumbling home with the baby.
Camri went to get us a load of cake, and found out that they were completely sold out. Instead, she bought five pretzels. "I have a plan," she said, and left it at that. We went home, sober, baby-safely in tow, lugging around five pretzels. By the time we got home, we had three pretzels...they sure make good walking food.
The next day, Camri made a surprise dinner, Pretzel Casserole, which she made up her very own self. It turned out great. Clearly, when Camri has a plan, just follow her lead. Here's the recipe, in all its glory:
1/2 onion, chopped
2 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon spicy brown mustard
2 tablespoon whole grain mustard
1 teaspoon canola oil
1 teaspoon water
3 Mayfest pretzels, cut into 1" chunks
3 oz cream cheese
1 cup sharp cheddar cheese, grated1. Preheat oven to 350 degrees.
2. Cook onion in non-stick pan until translucent (about 5 minutes), add garlic and cook about 30 seconds
3. Mix mustards, oil and water together, add onion and garlic mixture
4. Mix cream cheese and cheddar cheese
5. Coat pretzel chunks with mustard mixture, transfer to a casserole dish sprayed with cooking spray
6. Take cheese mixture and break off pieces and drop into pretzel chunks, mix some in and put the remaining ones on top
7. Put the lid on the casserole dish and bake for 15 minutes, or until cheese is melted.
