6 fresh black mission figs
2 C. mascarpone cheese
3 T. confectioner’s sugar
Zest of 1/2 an orange
Fresh mint
Place mascarpone cheese, confectioner’s sugar and orange zest in the bowl of a food processor. Pulse to just combine ingredients. Refrigerate until ready to use. To serve, halve figs, placing three pieces on each plate with a dollop of sweetened mascarpone cheese. Garnish each plate with fresh mint sprig.
Breakfast Cheese Bread
Cooking spray
2 2/3 cups baking mix
3/4 cup whole milk
2 large eggs, lightly beaten
2 teaspoons dry mustard
1 1/2 cups shredded sharp Cheddar cheese, divided
2 tablespoons butter
Preheat the oven to 350 degrees. Lightly spray a large loaf pan. In a large bowl stir the baking mix and milk with a spoon. Add the eggs, mustard, and 1 cup of the cheese. Pour into the loaf pan. Sprinkle the remaining cheese on top and dot with butter. Bake 45 to 50 minutes. Cool in the pan for 10 minutes, and then remove and cool on a wire rack before slicing.
Just mix up 1/2 C. shredded mozzarella cheese with 1/2 C. cream cheese. Form into 4 logs and then put in the middle of a thin cut boneless chicken breast. Then roll it up and place in pan crease side down. The recipe called for green peppers in cheese mixture but I omitted that. Pour 1 C. spaghetti sauce over chicken. Cover with Foil. I baked mine at 375 for 40 minutes. Variations here depending on ovens and meat. Then during the last 5 minutes I sprinkled each chicken breast with more cheese. )
3 oz. cream cheese, softened
1 C. + 1 T. cold half & half
1 T. pourable Splenda (or equivalent in packets)
1 1/2 C. thawed SF Cool Whip
2 four-serving size boxes SF vanilla instant pudding
1 16 oz. can plain pumpkin (not the pie mix)
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
Mix cream cheese, 1 T. half & half and Splenda with a wire whisk until smooth and creamy. Gently stir in Cool Whip. Spread on bottom of pie crust. Cover and place in freezer. Pour 1 C. half & half into mixing bowl; add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Let stand 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Refrigerate at least 2 hours before serving. Garnish with additional whipped cream and nuts, as desired.
1 T. vegetable oil
1 C. thinly sliced red onion
1 small jalapeño pepper, cored, seeded and minced
1 C. pitted fresh sweet cherries
1 T. brown sugar
1 tsp. balsamic vinegar
1/4 tsp. salt
2 (9-inch) flour tortillas
3 oz. ham, thinly sliced
2 oz. Havarti cheese, thinly sliced
2 tsp. butter
Heat vegetable oil in 12-inch skillet over medium-high heat. Add onion and jalapeño pepper; cook and stir 3 minutes or until onions are golden. Add cherries; cook and stir 1 minute. Stir in brown sugar, vinegar and salt. Cook over low heat 1 minute, stirring constantly. Remove from heat; cool slightly. Arrange half of ham slices and half of cheese slices over one side of each tortilla. Top with one fourth of the cherry jam. Fold tortillas in half. Remove and reserve any remaining cherry jam. Wipe out skillet. Melt butter in skillet over medium heat. Add quesadillas; press down firmly with spatula. Cook quesadillas 3 to 4 minutes per side or until golden and cheese melts. Remove from skillet. Cut each quesadilla in half. Serve with remaining cherry jam.
1 pound dried orzo pasta
2 teaspoons olive oil
2 tablespoons minced garlic
1 teaspoon hot chili flakes
1 pound broccoli rabe or broccoli, rinsed, ends trimmed, and coarsely chopped
1 container (15 oz.) low-fat ricotta cheese
1/4 cup chopped pitted kalamata olives
Salt and pepper
In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add orzo and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain, reserving 1 1/2 cups pasta-cooking water. Return orzo to pan. Meanwhile, heat oil in a 10- to 12-inch frying pan over medium heat. Add garlic; stir until fragrant but not brown, 1 to 2 minutes. Add chili flakes and broccoli rabe; stir 3 to 4 minutes. Add 1 cup of reserved water; simmer until greens are tender to bite, 6 to 8 minutes. Add broccoli rabe mixture to orzo with ricotta, olives, and remaining 1/2 cup reserved water; mix, adding salt and pepper to taste.
1 T. Extra virgin olive oil
1/2 C. Onions; finely minced
1/4 C. 97 percent fat-free smoked -ham; diced
1/2 lb Lean turkey breast; ground
1/2 C. Celery; minced
1 T. Minced garlic
1 T. Fresh thyme leaves; chopped
1 lb Ripe tomatoes; peeled, -seeded, and chopped, to make 1 cup
2 T. Tomato puree
16 wonton skins
4 Egg whites; lightly beaten
8 oz Low-fat cream cheese
1 T. chopped fresh garlic
1 tsp. Chopped fresh thyme
1 tsp. Chopped fresh oregano leaves
1/4 tsp. Salt
1/4 tsp. freshly ground black pepper
In a sauté pan, heat the olive oil, then add the onions, ham, salt, and pepper. Sweat them for 2 minutes. Add the crumbled ground turkey and cook until golden brown. Add the celery and garlic. When the garlic becomes fragrant, add the thyme, tomatoes, and tomato puree. Season with salt and pepper to taste. Cook for 20 minutes and let it cool for about 45 minutes. In a large glass bowl, mix the cheese mixture with the turkey mixture. (It is best to refrigerate the mixture for 2 hours so it will hold together very tightly.) Place the 16 wonton skins on a clean work surface. Using a small paintbrush or your fingertips, 'paint' the egg whites onto one side of each wonton skin. Place 1 tablespoon of the turkey and cheese mixture in the center of 8 of the squares. Place a second wonton skin on top of each filled bottom (painted side down) and press firmly to close. Using a cookie cutter, a fluted cutter, or a knife, cut out 2 1/2-inch circles and discard the excess wonton skin. You may refrigerate the ravioli, covered, in a single layer on a baking sheet. Bring a large pot of water to a boil. Cook the ravioli until they float to the top, 7 to 10 minutes.
Sautéed Summer Fruits over Greens with Goat Cheese and Balsamic
2/3 C. balsamic vinegar
2 T. brown sugar, divided
2 T. unsalted butter, divided
2 peaches, pitted and sliced
2 plums, pitted and sliced
1 C. blueberries
1 head Bibb lettuce
2 ounces goat cheese, crumbled
1/4 C. chopped walnuts, toasted
Bring balsamic vinegar to a boil in a small saucepan. Simmer over medium heat for about 10 minutes or until reduced by half. Stir in 1 T. brown sugar and 1 T. butter; set aside. Melt remaining T. butter in 10-inch skillet over medium heat. Add peaches and plums and cook about 1 minute, just until softened. Add blueberries and brown sugar and cook about 1 minute or until sugar is dissolved and mixture is slightly saucy. Arrange lettuce on platter; pour fruit mixture over lettuce. Top with goat cheese and walnuts. Pour Balsamic reduction over salad and serve immediately.
1 sheet frozen puff pastry, 1/2 (17.3-oz.) package
1/3 C. grated Parmesan
2 T. extra-virgin olive oil
2 tsp. minced garlic
1 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. cayenne
1 large egg
All-purpose flour, for dusting
Preheat oven to 400 degrees F. Line 3 large baking sheets with parchment paper. Thaw the pastry sheet at room temperature covered by a clean kitchen cloth, about 30 minutes. While the pastry is thawing, combine cheese, olive oil, garlic, oregano, salt and cayenne in a small mixing bowl. Stir well to combine. In a clean small mixing bowl, beat the egg with a fork. On a lightly floured surface, gently unfold the pastry. Sprinkle the pastry lightly with flour and using a rolling pin, roll into a 14 by 10-inch rectangle. Brush the top of the pastry with a beaten egg. Cut in 1/2 lengthwise to form 2 (7 by 10-inch) rectangles. Spread the herb-cheese mixture with the back of a spoon evenly across 1 rectangle. Lay the second rectangle across the coated piece, egg side-down. With the rolling pin lightly roll the 2 sheets together to seal. With a large knife cut crosswise into strips, about 1/3-inch wide each. (Alternately, you can use a pizza wheel to cut the strips.) One at a time, grab the ends of each strip and twist in opposite directions to form a spiral. Transfer to the prepared baking sheets. Bake until light golden brown, about 10 minutes. Remove from the oven and let cool on baking sheets until cool enough to handle. Serve either warm or at room temperature.
Fluffy Cheese Puffs
1 C. water
1 T. butter
1 T. olive oil
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 C. unbleached flour
4 large eggs
1 C. shredded Cheddar cheese
2 T. minced chives or scallions
Heat the oven to 400° F. Lightly coat 2 cookie sheets with cooking spray. In a medium saucepan, combine the water, butter, oil, salt, and cayenne pepper. Bring to a boil. Remove the pan from the heat and add the flour all at once. Stir the mixture with a wooden spoon until it forms a smooth paste. With the wooden spoon, beat in the eggs one at a time, blending completely each time. Stir in the Cheddar cheese and minced chives or scallions. Using a tablespoon, drop balls of batter onto the cookie sheets. Bake for 20 to 25 minutes or until the puffs are firm and well browned. Serve them warm or at room temperature. Makes 30 to 40 puffs.
1/2 C. panko bread crumbs
1 tsp. melted butter
1/2 C. (1 stick) of butter
1/2 C. flour
5 C. of milk
1/2 tsp. dry mustard
1/4 tsp. white pepper
1/4 tsp. cayenne pepper
1/8 tsp. nutmeg
1 tsp. salt
1 bay leaf
4 C. of shredded mild cheddar cheese, divided
3 C. of shredded Swiss Gruyere cheese
1 pound shells or elbow macaroni, cooked according to package directions in salted water
1/2 C. of heavy cream
Preheat oven to 350 degrees. Cook pasta al dente according to package directions and set aside. Toss the panko bread crumbs with melted butter on a small baking pan. Toast bread crumbs at 350 until lightly browned, about 10 minutes. Set aside to cool. In a large saucepan, heat the butter over medium heat until melted, then stir in the flour. Heat and stir until the mixture is smooth and bubbling, about 2 minutes. Remove from heat and whisk in milk. Add the dry mustard, white and cayenne pepper, nutmeg, salt, and bay leaf. Heat and stir until boiling, then reduce heat to a low simmer and cook 30 minutes, stirring occasionally. Remove bay leaf. Stir in 3 C. of the cheddar cheese and all the Gruyere until melted. Pour the sauce over cooked pasta in a large bowl, stirring until pasta is coated. Pour the mac and cheese into a well-buttered casserole. Sprinkle the remaining 1 C. of cheddar cheese on top, and then the toasted bread crumbs. Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake uncovered for an additional 10 minutes. Put under a preheated broiler for 5 minutes to brown top.
2/3 C. finely chopped seeded tomato
2 T. finely chopped red onion
1 pickled or fresh jalapeno chile, or to taste, seeded and minced (wear rubber gloves)
2 T. minced fresh coriander
1 T. fresh lime or lemon juice
4 large eggs
2 T. water
1 T. unsalted butter
3 slices of lean bacon, cooked and crumbled
1 small avocado (preferably California)
1/2 C. coarsely grated Monterey Jack (about 2 oz.)
In a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste. In an 8-inch skillet, preferably non-stick, heat 1/2 T. of the butter over moderately high heat until the foam subsides, pour in half the egg mixture, tilting the skillet to spread the mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pieces, and half the Monterey Jack and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filling, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa.
Wild Mushroom-Cheddar Burger
2 tablespoons olive oil
1 tablespoon unsalted butter
12 ounces assorted mushrooms (such as cremini, lobster, chanterelles, and stemmed shiitakes), chopped
1 small shallot, finely diced
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh flat-leaf parsley leaves
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
1 1/2 tablespoons canola oil
4 slices sharp cheddar cheese
4 hamburger buns, split; toasted, if desired
Chipotle Ketchup (optional, recipe follows)
1 cup ketchup
2 to 3 tablespoons pureed canned chipotle in adobo (depending on how spicy you prefer it)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Heat the olive oil and butter in a large sauté pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers using the canola oil (see Cook’s Note) and topping each one with a slice of cheese and a basting cover during the last minute of cooking.
Place the burgers on the bun bottoms and top each burger with chipotle ketchup, if using, and a large spoonful of the mushrooms. Cover with the bun tops and serve immediately.
Chipotle Ketchup:
Whisk together the ketchup, chipotle, salt, and pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce will keep for 1 week in a tightly sealed container in the refrigerator.
4 medium red beets (about 1 pound), stems trimmed off
2 T. extra-virgin olive oil
Salt and freshly ground black pepper
4 C. baby leaf spinach
Crumbled blue cheese
Toasted almonds
1 tangerine (sectioned)
1 1/2 C. tangerine juice
1 tsp. lemon juice
Pinch salt and pepper
2 T. extra-virgin olive oil
Preheat oven to 350 degrees F. Place the beets in a baking pan, drizzle with the oil, and season with salt. Cover with foil. Bake for about 1 hour, or until tender when pierced with a knife. While the beets are roasting, make the dressing: In a small saucepan, over medium-high heat, reduce the tangerine juice to about 1/2 C. Remove from the heat and strain with a fine sieve. Return to the saucepan, add lemon juice, salt and pepper. Over medium heat, reduce until the mixture bubbles and has a syrup-like consistency. You should have about 1/4 C. Remove from the heat and strain again. Let cool to room temperature. Add the olive oil. Set aside. Peel the beets, and thinly slice them into rounds. Pour the dressing into a skillet and bring to a simmer. Turn off heat, add the spinach and gently coat with dressing until just slightly wilted. Arrange the beets and tangerine sections around the perimeter of the salad plates, place a mound of spinach in the center, and garnish with crumbled blue cheese and toasted almonds.
Oregon IPA Cheddar Soup with Garlic Hazelnuts
1 cup roasted hazelnuts halved or roughly chopped
4 garlic cloves, grated
3 tablespoons unsalted butter
12 ounces Deschutes Fresh Squeezed IPA
1 tablespoon cornstarch
1 tablespoon water
8 ounces Tillamook Sharp Cheddar Cheese, shredded
4 ounces Tillamook Medium Cheddar Cheese, shredded
¼ teaspoon ground black pepper
1 tablespoon chopped fresh chives
Add the hazelnuts, 1 clove of garlic, and 2 teaspoons of butter to a medium skillet. Heat over medium high and toss gently to melt the butter and gently cook the garlic as it coats the nuts. Cook for about 1 minute and remove from the heat. Melt the remaining butter in a small soup pot over medium heat and add the remaining garlic. Let cook until it just begins to sizzle, about 1 minute. Remove the pan from the heat and pour in the beer. Return the pan to medium heat. Stir together the cornstarch and water in a small dish. Pour this into the warming beer and whisk. Continue to whisk as the beer heats and the liquid thickens slightly, about 2 minutes. Turn the heat to low. Add the cheeses a handful at a time and whisk the soup well to melt the cheese. Once the cheeses are smooth. Remove the soup from the heat. Ladle into 4 small bowls and top each with garlic hazelnuts and fresh chives before serving.
Polenta Casserole
Cooking spray
1 tsp. olive oil
2 C. chopped onion (about 2 onions)
3 C. (12 ounces) coarsely chopped shiitake mushrooms
2 garlic cloves, minced
1½ tsp. salt
⅓ C. red wine
1 T. tomato paste
1 T. chopped fresh thyme
1 (15-ounce) can diced tomatoes
1 C. polenta
½ C. shredded Asiago cheese (2 ounces)
¼ tsp. freshly ground black pepper
½ C. fresh goat cheese
1½ tsp. unsalted butter, cut into small pieces
Preheat the oven to 400°F. Spray a 9 × 13-inch casserole dish with cooking spray. Heat the oil in a medium sauté pan set over medium-high heat. Add the onions and cook for 8 minutes, until they start to brown. Add the mushrooms, garlic, and ½ tsp. of the salt, and cook, stirring, for 4 minutes. Add the wine, tomato paste, and thyme and cook for 3 minutes. Stir in the tomatoes, reduce heat to medium, and cook for 10 minutes, or until thick. Bring 4 C. of water to a boil in a medium saucepan. Stir in the polenta and the remaining 1 tsp. of the salt. Reduce the heat to low and cook, stirring, for 20 to 30 minutes, or until thick. Spread a third of the polenta into the prepared casserole dish. Spread half of the tomato sauce over the polenta and sprinkle with 2 T. of the Asiago cheese and ⅛ tsp. of the pepper. Crumble and sprinkle half of the goat cheese across the casserole. Repeat the layers, ending with the last third of the polenta. Top with the remaining ¼ C. of the Asiago cheese and top with the butter. 5 Bake for 25 minutes, or until bubbly.
ATK Farmer’s Cheese with Homemade Tomato Jam
If you can’t find farmer’s cheese, goat cheese works well, too. Fish sauce can be found in most supermarkets in the international foods aisle alongside other Thai and Vietnamese ingredients. If you want the jam to be spicier, add the reserved chile seeds. Serve with Garlic Toasts, thinly sliced baguette, or crackers
2 pounds plum tomatoes, cored and chopped
1 1/4 cups sugar
3/4 Cup red wine vinegar
1/4 C. fish sauce
6 garlic cloves, minced
1 large jalapeno chile, stemmed, seeds reserved, and minced
1 T. grated fresh ginger
2 star anise pods
8 ounces farmer’s cheese
Combine all ingredients except cheese in 12-inch skillet and bring to boil. Reduce to simmer and cook until mixture begins to thicken, 25 to 30 minutes. Remove and discard star anise. Mash mixture with potato masher until relatively smooth, then continue to simmer until spatula leaves trail through jam, 5 to 10 minutes longer. Transfer jam to bowl and let cool to room temperature. (Jam can be refrigerated for up to 7 days; bring to room temperature before serving.) Transfer jam to serving bowl with spoon or spreader, and serve alongside farmer’s cheese. (Makes 2 cups).
4 C. low fat milk
2 C. water
1 tsp. salt (divided)
1 1/4 C. uncooked quick cooking grits
1 C. (4 oz) shredded parmesan cheese
1/2 teaspoon black pepper
5 large egg whites
6 T. chopped fresh chives (or green onions)
2 tsp. butter (melted)
cooking spray
Preheat oven to 350F. Combine milk, water and 1/2 tsp. of salt in a medium saucepan over medium-high heat; bring to a boil. Add grits, stirring with a whisk. Cover, reduce heat to low and cook 8 minutes or until liquid is absorbed. Remove from heat. Stir in 1/4 tsp. salt, cheese and pepper. Cool 5 minutes.
Place remaining 1/4 tsp. salt and egg whites in a large bowl and beat with a mixer at high speed until stiff peaks form. Gently fold grits into the egg whites and add the chives. Spoon mixture into a 13×9″ baking dish coated with cooking spray. Top the grits with the melted butter. Bake at 350F for 40 minutes or until browned. Let stand 10 minutes before serving. Yields 8 servings (approx 1 C..)
1/2 cup tomato sauce, low sodium
1 clove garlic
3/4 cup frozen spinach
1 tsp. low sodium parmesan cheese
3 1/2 oz. boneless chicken breast
1 tsp. onion powder
1/3 tbsp. olive oil
Cook your pasta of choice (try penne or rigatoni) according to recipe provided; set aside. Rinse and pat dry chicken, then cut into strips. Mince garlic. Heat a nonstick skillet sprayed with cooking spray over low-medium heat, and sauté garlic for 2-3 minutes, until just soft. Raise heat to medium high, add chicken and cook for 5-6 minutes or until no longer pink. Remove from pan and reserve. Microwave spinach in a microwavable bowl at high heat, covered, for 2-3 minutes and drain. Add spinach and tomato sauce to skillet and simmer for about 2-3 minutes, covered. Add chicken and onion powder to sauce, stir and cover: simmer another 2-3 minutes. Add cooked pasta to pan, combine and heat through for another minute. Serve with a sprinkle of Parmesan cheese.
3 ounces Parmesan cheese, shredded on large holes of box grater (about 1 cup)
3 C (15 ounces) all-purpose flour
1 Tbsp baking powder
1/4 tsp cayenne pepper
1 tsp salt
1/8 tsp black pepper
4-5 ounces sharp or extra-sharp cheddar cheese, cut into ½-inch cubes
1 1/4 C whole milk (2% milk may be substituted but don’t use skim milk)
3 Tbsp butter, melted
1 large egg lightly beaten
3/4 C sour cream
Adjust an oven rack to the middle position in the oven and preheat oven to 350 degrees. Spray a 5 by 9-inch loaf pan with nonstick cooking spray, then sprinkle 1/2 cup of the Parmesan cheese evenly in bottom of pan. In a large bowl, whisk flour, baking powder, cayenne, salt, and pepper to combine. Using a rubber spatula, mix in cheddar cheese cubes, breaking up clumps, until cheese is coated with flour. In a medium bowl, whisk together milk, melted butter, egg, and sour cream. Using a rubber spatula, gently fold wet ingredients into dry ingredients until just combined (the batter will be heavy and thick). Do not overmix. Scrape batter into prepared loaf pan; spread to sides of pan and level surface with a rubber spatula. Sprinkle remaining 1/2 cup Parmesan evenly over surface. Bake until deep golden brown and toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Cool in pan on wire rack 5 minutes; invert loaf from pan and continue to cool until warm, about 45 minutes. Cut into slices and serve.
3 eggs
3/4 cups all-purpose flour
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp herbs de Provence
4 T. chopped parsley leaves
1 cups whole milk
3/4 cup grated Parmesan (about 5 ounces)
Preheat the oven to 400 degrees F. In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed. Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes. Remove popovers from muffin tin and cool on a wire rack.
1 12 ounce (6”) wheel of brie
8 sheets fillo dough, thawed
1/2 cup butter, melted
1/2 cup cranberry sauce
3 sprigs fresh thyme
sliced apples and bread
Cover a baking sheet with a layer of parchment paper. Preheat oven to 400 degrees. Unwrap the brie and have the cranberry sauce and thyme ready before you begin working with the fillo dough. Lay out one sheet of fillo dough on a clean work surface and brush generously with melted butter. Repeat with the additional sheets of fillo. After the last layer, spread cranberry sauce in a circle in the center, as wide as the round of brie. Center the brie over the sauce and lay thyme sprigs over the top. Trim the corners off the fillo to make an oval shape. Working quickly, fold up the edges over the brie, brushing folds with melted butter as you go. Once it’s closed, gently flip over onto baking sheet and brush outside with butter. Bake for 25 minutes, until fillo is golden brown. Remove from oven and let cool for 45 minutes, then serve with apples and bread. If you’re impatient like me and can’t wait to dig in, be prepared for a gooey gush of warm, melted cheese. Mmm. Enjoy!
1 bagel
1/2 apple – sliced
1 tsp. butter
2 thin slices of cheddar cheese (American works too)
1 tsp. sugar
1 tsp. cinnamon
Preheat oven to 400 degrees. Combine cinnamon and sugar together. Split bagel in half and lightly toast in oven or toaster. Spread a little butter on each half. Top each bagel with apple slices and a sprinkle with cinnamon-sugar. Place cheese slices on top and broil until cheese is bubbly.
40 Ritz or similar snack crackers – finely crushed
4 large eggs
2 C. shredded Mozzarella cheese
3/4 C. milk
1/2 C. chopped roasted red peppers
1/2 C. dijon mustard
1/4 C. shredded Parmesan and Romano cheese blend
1/4 C. chopped parsley
3 T. butter or margarine – melted
Preheat oven to 350 degrees. In a medium bowl, mix the cracker crumbs with the butter or margarine. Lightly coat a 13 by 9 pan with cooking spray. Place crumb mixture in pan and press out to make a crust on the bottom. Bake for 8 to 10 minutes – until golden. Remove from oven and let stand for 5 to 10 minutes. Sprinkle half (1 C.) of the Mozzarella cheese over the crumb layer. Follow that with a layer of red peppers covered with the remaining (1 C.) Mozzarella cheese. In a small bowl, beat the eggs with the milk, mustard and parsley. Pour evenly over the last layer of cheese in the pan. Finally, sprinkle with the Parmesan and Romano cheese blend. Bake (at 350 still) for 30 to 35 minutes or until set. Let stand 10 minutes; cut into squares and serve warm. A perfect use for slightly stake crackers
3 tsp. Oil
¾ C. Milk
1 Egg
1 Egg White
¾ C. Flour
½ Tsp. Johnny’s Garlic Seasoning
1/3 C. Cheddar Cheese (shredded)
Spray 24 mini muffin cups with cooking spray, place the muffin pan on a cookie sheet. Add 1/8 of a tsp. Oil to the bottom of each cup. In a small bowl combine the milk, egg and egg white, mix well using a whisk. Add the flour and garlic season then mix well, once fully combined stir in the cheese. Warm the cookie sheet/muffin pan in a 425 degree oven for about 5 minutes, once heated divide the batter between the muffin cups. Bake for 18-20 or until golden brown. Immediately remove popovers from the pan and serve warm.
2 T. dry bread crumbs
1 C. chopped parsnip
2 T. butter
1/2 C. milk
2 T. (scant) flour
3 large eggs, separated
3/4 C. grated sharp cheddar cheese
1 t. dried marjoram or minced rosemary
Pinch of salt
Butter two ramekins or ovenproof mugs. Dust each with breadcrumbs and set aside. Scrub the parsnips and cut into 1 inch pieces. Cook in boiling salted water for 15 minutes or until tender. Drain and allow to cool for a few minutes. Place the cooled parsnip in a food processor and add the butter, milk, and flour. Puree until smooth. Add the egg yolks, cheese, herb and salt. Process until thoroughly combined. Transfer the mixture to a mixing bowl and set aside. Preheat the oven to 375 F. With an electric mixer, whip the egg whites until stiff. Carefully fold the whites into the parsnip mixture in small batches. Divide the mixture between the prepared ramekins, filling almost to the top. Place the ramekins on a baking sheet and bake for 30 minutes until puffed and golden, being careful to never slam the oven door! Serve immediately.
8 cups chicken stock
1 large onion, thinly sliced
3 carrots, diced
3 cloves garlic, thinly sliced
10 oz (or so) Parmesan-Reggiano rind (using shredded or grated will make the soup stringy)
½ cup chopped Italian Parsley plus some extra for garnish
12 or so dumplings
Add all ingredients except dumplings to a pot and bring to a simmer. Salt and Pepper to taste. Cook about 15 minutes to blend flavors and soften carrots and onions. For the Dumpling dough, you can follow the directions on the side of a box of Bisquick to make about 12 dumplings. Add about 3 green onions, finely diced, to the dough as well as about ¼ cup chopped parsley. Mix well. Roll into balls. They should be about 2/3 the size of a golf ball. Add dumplings one at a time and ensure that there are at least 2-3 inches between dumplings because they will expand. Cook until dumplings are cooked through (about 10 minutes). Soup will thicken slightly. Using a large slotted spoon or “Spider”, remove the remnants of the Parmesan-Reggiano rind and discard. Ladle into soup bowls and garnish with additional Parsley.
Cherry tomatoes or other small tomatoes
Mozzarella, as fresh as possible
Rosemary, chopped
Thyme, chopped
Chili pepper flakes
Capers in salt
Salt
Extra-virgin olive oil
Cut the mozzarella in small pieces and put in a small bowl. Add herbs, chili pepper, salt and olive oil and stir really well. Leave to marinate for 20-30 minutes. Cut the tomatoes in two, scoop out the seeds and use them for something else. Put the mozzarella into the tomatoes and then put these in an oven-proof form. Bake in a pre-heated oven (175°C/350°F) until golden, it takes between 10-15 minutes. Top with an unwashed salted caper and serve hot or tepid.
1 2/3 cups plain flour
5 T. ricotta
1 egg yolk
Milk as needed
1/4 tsp salt
1/4 tsp pepper
Combine all the ingredients, and knead briefly until the dough is smooth. Wrap and rest for 30 minutes. Divide it into smaller portions, about the size of walnut, roll each to a flat circle, 1/8″ thick. In between rollings you should cover and let the dough rest 2 more times so that it won’t resist to spread. Pour 2″-deep oil in wok, preheat. Fry dough, due to the size you may only do one at a time, over medium/ medium-low heat until both sides golden. Drain. Serve immediately with sauce to your choice. Go plain is great too.
Parsley Anchovy Sauce
1 small slice of country bread soften by soaking in wine vinegar
A bunch of Italian parsley, leaves only.
2 medium cloves garlic, peeled
1 hard-boil egg, yolk only
3 anchovy fillets in oil, drain
Some olive oil
Chop parsley and garlic together until very very fine. Then transfer them to a bowl, add bread (squeezed out the vinegar first), anchovy and yolk, mashed by a spoon, keep adding (little by little) olive oil while stir the mixture until it emulsifies.
6 ¼ ounces all-purpose flour
4 ounces (1 stick) cold unsalted butter, diced
8 ounces shredded sharp cheddar
1 teaspoon nigella seeds
¼ teaspoon powdered mustard
Generous pinch cayenne pepper
Several drops Worcestershire sauce
½ teaspoon kosher salt
3 tablespoons water
Combine all of the ingredients in a mixer fitted with a paddle attachment and mix on low for about 3 minutes, or until the dough comes together. Transfer the dough to a sheet of parchment paper and roll into a 2-inch log. Refrigerate for about 45 minutes, or until firm. Preheat the oven to 400˚F. Unwrap the dough and cut into 3/16-inch slices. Arrange the slices about an inch apart on parchment-lined baking trays. Bake for 14 to 16 minutes, or until lightly browned. Transfer crackers to a rack to cool. Makes 4 to 5 dozen crackers. This is an extremely versatile recipe; try experimenting with different cheeses and flavorings. For example, instead of nigella, try freshly cracked black pepper—a very coarse grind is best. Or substitute Parmegiano-Reggiano and 2 teaspoons minced fresh rosemary for the cheddar and nigella, omitting the mustard, cayenne, and Worcestershire.
Piquillo Peppers
8 whole roasted piquillo peppers
1-1/2 cups soft goat cheese
1/2 cup toasted pine nuts
1/2 cup California golden raisins, soaked in water for 3 to 4 hours
3 tablespoons finely snipped fresh chives
3 tablespoons finely chopped fresh basil
1/2 teaspoon piment d’Espelette or freshly ground black pepper
1/4 cup heavy cream
Moscatel Vinaigrette
3-1/2 tablespoons Moscatel vinegar or balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra virgin olive oil
3 tablespoons California golden raisins, soaked in water for 3 to 4 hours
Garnish
4 small handfulls micro-greens
Freshly snipped chives
Piquillo Peppers: Preheat oven to 375°F. Lay out peppers on a small sheet pan and set aside. Combine remaining ingredients in a large mixing bowl and mix until completely integrated and cheese is uniform in texture. Gently stuff each pepper with equal amounts of goat cheese mixture and return to sheet pan. Bake at 375°F just until warmed through, about 5 to 6 minutes. Moscatel Vinaigrette: Combine vinegar, salt, pepper and olive oil in a mixing bowl and whisk together vigorously. Stir in raisins; set aside. To Serve: Garnish each of four plates with a handful of micro-greens. Prop one stuffed piquillo pepper against a second one on each plate. Spoon vinaigrette liberally over all and sprinkle with snipped chives. Serve immediately.
2 pieces soft lahvosh or flatbread (about 13 by 18 in. each)
1 carton (8 oz.) whipped cream cheese
2 tablespoons chopped parsley
Salt and pepper
12 ounces thin-sliced smoked salmon
1 English cucumber (about 8 oz.), rinsed and very thinly sliced
3/4 cup very thinly sliced red onion (about 4 oz.)
Place one piece of lahvosh on a sheet of plastic wrap. With a flexible spatula or a knife, spread about 1/2 cup cream cheese in a thin, even layer over entire surface of bread. Sprinkle with 1 tablespoon parsley, then lightly with salt and pepper. Arrange half the smoked salmon slices on top, leaving a 1-inch border along short ends of lahvosh. Arrange half the cucumber and onion slices evenly over salmon. Beginning at a short end, roll lahvosh as tightly as possible, taking care not to push filling forward as you go. Wrap tightly in plastic wrap. Repeat to fill, roll, and wrap second lahvosh. Chill rolls for at least 1 hour or up to 8 hours. Unwrap rolls and trim off about 1 inch from each end (save to eat later). Cut each roll into eight equal pieces and arrange on a platter
3 tablespoons (3 ounces) log-type goat cheese
1 tablespoon olive or walnut oil
3 tablespoons 2% milk
1 tablespoon lemon juice
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 large heads belgian endive, leaves separated and cut into 1″ diagonal slices
1 large bunch watercress, chopped
2 tablespoons toasted pine nuts
1/2 large Bosc pear (4 ounces total), cut into 1/2″ cubes
Substitute 4 cups mixed baby spring greens or 1 large bunch arugula for the Belgian endive. Substitute 2 kiwifruits for the pear. Keep the dressing refrigerated in a covered container for up to 5 days. Bring to room temperature before using. In a blender, combine the cheese, oil, 2 tablespoons of the milk, the lemon juice, salt, and pepper. Process until thickened and creamy, adding up to another tablespoon milk if too thick. Place the endive and watercress in a large salad bowl, add the cheese mixture, and toss to combine. Divide among 4 plates. Sprinkle with the nuts and pear.
1 tsp. olive oil, preferably extra virgin
3/4 C. chopped red bell pepper
3/4 C. chopped green bell pepper
3/4 C. (3 ounces) shredded reduced-fat Monterey jack cheese
2 T. chopped fresh basil
5 eggs, lightly beaten
2 egg whites, lightly beaten
1/4 tsp. salt
Ground black pepper
Preheat the oven to 375°F. Coat a 9″ ovenproof skillet with vegetable oil spray. Place over medium-high heat. Add the oil. Heat for 30 seconds. Add the bell peppers. Cook, stirring occasionally, for about 5 minutes, or until just soft. Sprinkle the cheese and basil into the pan. Add the eggs, egg whites, salt, and pepper. Bake for about 30 minutes, or until the eggs are set. Let stand to cool slightly. Cut into wedges.
Yield: 4 servings
Calories: 180
Fat: 12g
Fiber: 1g
2 lb. baking potatoes (about 4 potatoes), peeled
1/2 tsp. dried whole thyme
1/2 tsp. freshly-ground black pepper
1 T. extra-virgin olive oil
1/4 C. finely-grated fresh Parmesan cheese
1/2 tsp. salt
Cut each potato into three pieces and then into strips. Pat wedges dry with paper towels and place in a bowl. Add thyme and pepper and toss well. Drizzle oil over wedges, tossing well to coat. Arrange in a single layer on a baking sheet coated with cooking spray. Bake at 450F for 30 minutes. Sprinkle cheese and salt evenly over wedges. Bake an additional 10 minutes or until tender and browned.
Yield: 6 servings (5-6 strips)
Calories: 153
Fat: 4g
Fiber: 2g
1 C. unbleached flour
1/2 C. oat bran
2 tsp. baking powder
3/4 C. nonfat buttermilk
1/2 C. reduced-fat Cheddar cheese
2 oz. ham (97% lean), finely chopped
Combine the dry ingredients in a medium bowl. Add the buttermilk and stir to mix well. Fold in the cheese and ham. Coat a 9-inch pan with nonstick cooking spray. Drop heaping T. of the batter onto the pan, spacing the biscuits 1 inch apart. Bake at 400F for 20 minutes, or until lightly browned.
Yield: 8 servings
Calories: 98
Fat: .9g
Fiber: 1.4g
1 T. butter or stick margarine
4 C. diced peeled Granny Smith apple (about 1 1/2 lb.)
1/2 C. packed brown sugar
2 T. fresh lime juice
2 T. water
1/2 tsp. ground ginger
1/8 tsp. salt
2 C. 2% low-fat cottage cheese
1/4 C. (2 oz.) mascarpone cheese
1/3 C. granulated sugar
1 tsp. vanilla extract
Melt the butter in a large nonstick skillet over medium-high heat. Add apple and the next 5 ingredients (apple through salt), and cook 12 minutes or until liquid is almost absorbed. Remove from heat.
Place cottage cheese in a food processor, and process until smooth (about 2 minutes). Add mascarpone, granulated sugar, and vanilla, and process until smooth. Spoon 2 T. cheese mixture into each of 6 parfait glasses, and top each with 2 T. apple mixture. Repeat procedure with 3 T. cheese mixture and 2 T. apple mixture, ending with 3 T. cheese mixture. Cover and chill at least 4 hours.
Yield: 6 servings
Calories: 265
Fat: 5.8g
Fiber: 1.4g
1/3 C. finely crushed onion-flavored melba toast rounds (about 9)
1 T. grated Parmesan cheese
1 T. minced fresh parsley
1/4 tsp. paprika
1/4 tsp. pepper
1 1/2 lb. sea scallops
1 T. margarine, melted
Cooking spray
Lemon wedges
Combine first 5 ingredients in a large zip-top plastic bag; set aside. Brush scallops with margarine. Add scallops to bag, and seal; shake to coat. Place scallops on a broiler pan coated with cooking spray; broil 10 minutes or until done. Place the broiler pan on the second rack position to keep the scallops from burning. Serve with lemon wedges.
Yield: 4 servings
Calories: 209
Fat: 5.2g
Fiber: 0.1g
Cooking spray
2 C. vertically sliced onion
1 (8-oz.) package presliced mushrooms
3/4 tsp. salt, divided
1 (8-oz.) boneless sirloin steak, trimmed
1/4 tsp. coarsely ground black pepper
3 (7-inch) refrigerated individual pizza crusts (such as Mama Mary’s)
2 T. low-fat mayonnaise
1 1/2 tsp. prepared horseradish
1/3 C. (about 1 1/2 oz.) crumbled blue cheese
Preheat oven to 450�. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and mushrooms; cover and cook 3 minutes. Uncover and cook 5 minutes, stirring occasionally. Stir in 1/4 tsp. salt; remove onion mixture from pan. Sprinkle steak with 1/2 tsp. salt and pepper. Add steak to pan; cook over medium-high heat 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak diagonally across grain into thin slices. Place crusts on a baking sheet. Bake at 450� for 3 minutes. Remove crusts from oven. Combine mayonnaise and horseradish; spread each crust with about 2 tsp. mayonnaise mixture. Arrange onion mixture evenly over crusts; bake at 450� for 2 minutes. Divide steak and cheese evenly among pizzas; bake an additional 2 minutes or until cheese melts. Cut each pizza in half.
Yield: 6 servings
Serving size: 1 pizza half
Calories: 323
Fat: 10.8g
Fiber: 4.2g
3 C. (1/8-inch-thick) diagonally cut zucchini (about 1 lb.)
3 (1/8-inch-thick) slices red onion
1 red bell pepper, seeded and cut into 4 pieces
2 T. balsamic vinegar
1 tsp. extravirgin olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Cooking spray
1 (1-lb.) loaf ciabatta, cut in half horizontally
1 C. gourmet salad greens
5 oz. fresh mozzarella cheese, sliced
8 fresh basil leaves
Prepare grill to medium-high heat. Combine first 7 ingredients in a large bowl, tossing to coat. Remove vegetables from bowl, reserving vinegar mixture. Place the onion and bell pepper on grill rack coated with cooking spray; grill 7 minutes on each side or until tender. Grill zucchini 3 minutes on each side or until tender. Hollow out bottom half of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Layer grilled vegetables, greens, cheese, and basil in bottom of loaf; drizzle reserved vinegar mixture on top. Cover with top of the bread; press lightly. Place filled loaf on grill rack; grill 4 minutes on each side or until cheese melts. Cut into quarters.
Yield: 4 servings
Serving size: 1 sandwich quarter
Calories: 338
Fat: 11.1g
Fiber: 4.4g