Place all the ingredients in a bowl and stir or knead together until thoroughly combined. Form the mass into a ball or log (whichever shape desired) and wrap it in plastic wrap. Refrigerate for at least one hour or up to 2 days.
Toss the outer layer ingredients together and spread them out on a plate. Roll the cheese ball in them to evenly coat the surface.
2-3 Tbsp olive oil (1-2 tablespoons to sauté the veggies, another tablespoon for cooking)
1 Tbsp balsamic vinegar
1 tsp dried parsley
1 tsp dried oregano
2 Tbsp fresh basil, chopped for garnish
Salt & pepper to taste
In a large skillet over medium heat, add 1 Tbsp of olive oil and sauté the chopped onions for 3-4 minutes
Add the minced garlic in with the onions, and sauté together one more minute
Add the sliced mushrooms to the sautéed onions and garlic and cook 5-7 minutes until the mushrooms are golden. Add salt and pepper to taste while cooking
Add 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar to the pan then toss in the sun-dried tomatoes, artichoke hearts, and olives. Sprinkle in the parsley, oregano, and stir a few minutes
Next add the chopped chicken and spinach to the pan – stir and cook 1-2 minutes, or until chicken is heated through. Add more salt and pepper if needed.
Preheat oil in a medium nonstick skillet and sauté the onion for 2 – 3 minutes. Add the bacon and cook until brown. Stir in the cauliflower and cook for several minutes or until tender and light brown.
Soften or melt the butter. Then add butter and stir. Butter speeds up cooking and browning. Add lemon juice and cook for 1 – 2 minutes. Season with salt and pepper and sprinkle parsley on top.
You can also add paprika. Serve as a breakfast side or make fried eggs and serve with the hash browns. You can also combine with roast beef or bratwurst for a satisfying meal.