Cheese! – Page 21 – Kristen's Recipes

Swiss Cheese Chicken

November 4, 1996 Kristen

Swiss Cheese Chicken

6 boneless, skinless chicken breasts

6 slices Swiss cheese

1 (8 oz.) jar mushrooms, drained

1 can cream of chicken soup

1/2 c. water

1/2 c. chicken broth

2 c. stuffing mix

Butter

Place chicken in bottom of crock pot. Place Swiss cheese on top of each piece of chicken, then top with mushrooms. Mix soup, water and broth together; pour over chicken, cheese, and mushrooms. Pour stuffing mix (dry) on top. Place dollops of butter on top of stuffing. Cover. Cook on HIGH for 4 to 5 hours or cook on LOW for 6 to 8 hours

Crockpot Chicken Parmesan

October 17, 1996 Kristen

Crockpot Chicken Parmesan

3 chicken breasts

1 sliced small eggplant

1 egg

10 1/2 oz. canned pizza sauce

1 tsp. salt

6 mozzarella cheese, slices

1/4 tsp. pepper

1 C. dry bread crumbs

1/2 C. butter

If using whole chicken breasts, cut into halves. In a bowl beat egg, salt, and pepper. Dip chicken into the egg, then coat with crumbs. In a large skillet or crock-pot with a browning unit, sauté chicken in the butter. Arrange eggplant and the chicken in pot, (place eggplant on the bottom or it will not cook completely.) Pour pizza sauce over the chicken. Cover and cook on low 6 to 8 hours. Add mozzarella cheese; sprinkle Parmesan cheese on top. Cover and cook 15 minutes.

Cream Cheese Chicken

October 14, 1996 Kristen

Cream Cheese Chicken

1 frying chicken — cut up

2 T. melted butter or margarine

salt and pepper, to taste

2 T. dry Italian salad dressing

1 can cream of mushroom soup

6 oz. cream cheese — cut into cubes

1/2 C. dry white wine or sherry

1 T. chopped onion

Brush chicken with butter and sprinkle with salt and pepper. Place in a crockpot and sprinkle dry mix over all. Cover and cook on low for 6 to 7 hours. About 45 minutes before done, mix soup, cream cheese, wine, and onion in a small saucepan. Cook unti smooth. Pour over the chicken and cover and cook another 45 minutes.

Serve with sauce.

Chicken Parmesan

October 9, 1996 Kristen

Chicken Parmesan

8 boneless chicken breast halves

Salt, pepper & Italian seasoning

1 can tomato soup

1/2-1 can water

Bay leaf

Garlic (clove or powder)

1 C. shredded Mozzarella cheese

Parmesan cheese

Rice or noodles

Brown chicken with salt, pepper and Italian seasoning. Mix tomato soup, water, bay leaf and garlic in crock pot. Put chicken in and cook for 3 to 4 hours until tender. Remove chicken and sauce to casserole dish. Sprinkle with mozzarella and Parmesan cheese. Heat in 350 degree oven until cheese is melted. Serve over rice or noodles.

Chicken Eggplant Parmesan

September 30, 1996 Kristen

Chicken Eggplant Parmesan

3 chicken breasts

1 sliced small eggplant

1 egg

10 1/2 oz. canned pizza sauce

1 tsp. salt

6 mozzarella cheese, slices

1/4 tsp. pepper

1 C. dry bread crumbs

1/2 C. butter

Cheesy Crock-Pot Chicken

September 26, 1996 Kristen

Cheesy Crock-Pot Chicken

6 chicken breast (boneless, skinless)

garlic powder

2 cans cream of chicken soup

1 can cheddar cheese soup

10 oz. Frozen Broccoli

Rinse chicken and sprinkle with salt, pepper and garlic powder. Mix undiluted soup and pour over chicken in a crock pot. Cook on low all day. Serve over rice or noodles.

Cheesy Italian Tortellini

August 12, 1996 Kristen

Cheesy Italian Tortellini

1/2 lb. ground pork

1/2 lb. Italian sausage

1 container (15 oz.) refrigerated marinara sauce

1 c sliced fresh mushrooms

1 can (14 1/2 oz.) diced tomatoes with Italian seasonings, undrained

1 pkg (9 oz.) refrigerated cheese tortellini

1 c shredded mozzarella or pizza style cheese (4 oz.)

Break beef and sausage into large pieces in a 10 inch skillet. Cook over med heat about 10 min, stirring occasionally, or until brown. (This can be done the night before so that you can just mix the ingredients together in the morning) Spray crockpot with Pam. Mix beef mixture, marinara sauce, mushrooms and tomatoes in the crockpot. Cover and cook on low for 7-8 hrs. Stir in tortellini. Sprinkle with cheese. Cover and cook on low for 15 min longer, or until tortellini is tender. Makes 4-6 servings.

Steak Roll Parmesan

August 1, 1996 Kristen

Steak Roll Parmesan

2 to 3 lb. flank or round steak, pounded, thin

1 sm. can mushroom pieces

1 sm. onion, diced

4 T. Parmesan cheese

Salt to taste

Pepper to taste

1 T. vegetable oil

1 1/2 C. beef bouillon

1/4 C. flour

1/4 C. water

1 T. parsley flakes

Place mushrooms, onions, cheese, salt, pepper and parsley along center of steak. Beginning with the short side, roll as tightly as possible into one large roll. Fasten with string. Brown meat in oil. Place in slow cooker and add bouillon. Cover and cook on low for 7 to 10 hours (3 to 4 hours on high). Thicken cooking liquid with mixture of 1/4 C. flour mixed with 1/4 C. water. Place roll on serving platter and pour gravy over it.

Cheeseburger Sandwiches

June 16, 1996 Kristen

Cheeseburger Sandwiches

1 1/2 lb. lean ground beef

1/2 tsp. garlic-pepper blend (see note)

1 (8-oz.) pkg. pasteurized process cheese spread

2 T. Milk

1 green bell pepper, chopped

1 small onion, chopped

2 garlic cloves, minced

8 sandwich buns, split

In large skillet, brown ground beef and garlic-pepper blend until thoroughly cooked. Drain. In 3 1/2- to 4-quart slow cooker, combine cooked ground beef and all remaining ingredients except buns; mix well. Cover, cook on Low for 6-7 hours. To serve, spoon mixture into sandwich buns. Note: Garlic-pepper blend is a mixture of garlic powder and cracked black pepper. Check the spice shelves in your local grocery. If you wish to make your own, mix equal portions of garlic powder and cracked black pepper.

Cheese Grits Casserole

May 18, 1996 Kristen

Cheese Grits Casserole

7 C. water

2 C. uncooked regular grits

3 large eggs, separated

1 8 oz. jar Cheese Whiz (or Velveeta)

1/2 C. butter or margarine

1/2 tsp. garlic powder

2 tsp. salt

1/4 tsp. ground cayenne pepper

Bring 7 c. water to a boil in a large saucepan; gradually stir in grits. Cover, reduce heat, and simmer, stirring occasionally, 10 min. Remove from heat; let stand 15 min. Stir in egg yolks, cheese and next 4 ingredients until smooth. Beat egg whites at high speed with an electric mixer until stiff peaks form. Fold into grits mixture. Spoon into lightly greased CP. Cook on low for 6 hrs.

Peanut Butter Cheese Cookies

April 18, 1996 Kristen

Peanut Butter Cheese Cookies

1/2 C. Butter

1/3 C. Peanut Butter

1/2 C. Brown Sugar

1 Egg

1 C. Shredded Cheddar Cheese

1 tsp. Vanilla

1 3/4 C. Flour

2 tsp. Baking Powder

1/2 tsp. Salt

Mix butter with peanut butter and sugar until creamy. Stir in egg, cheese and vanilla. In separate bowl mix dry ingredients, then add to wet batter. Flour hands lightly and form dough into 1” balls. Place on baking sheet and press flat with fork. Sprinkle each cookie with granulated sugar and chopped peanuts. Bake at 350 degrees for 12-15 minutes.

Fran’s Cream Cheese Cake

March 31, 1996 Kristen

Fran’s Cream Cheese Cake

Drain a small can of crushed pineapple, reserving 2 T. juice. Blend reserved pineapple juice with 8 oz. softened cream cheese. Stir in half can pineapple and 1/4 C. cherry pie filling. Gently fold in 1 C. cool whip or whipped cream. Spoon into prepared graham cracker pie crust. Arrange remaining pineapple bits in circle around pie near crust. Garnish with more pie filling and cool whip. Chill until serving.

Crescent Wrapped Brie

January 1, 1996 Kristen

Crescent Wrapped Brie

1 Can Crescent Dinner Rolls

1 8 oz. Round Natural Brie Cheese

1 Egg, beaten

Heat oven to 350 degrees. Unroll dough. Separate dough crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 solid squares. Place one square on ungreased cookie sheet. Place cheese on center of dough. With small cookie cutter, cut 1 shape from each corner of the remaining piece of dough. (Stars are nice) Set cut-outs aside. Place remaining dough square on top of cheese. Press dough evenly around cheese. Fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg and top with the cut-outs. Brush with additional beaten egg. Bake for 20-24 minutes r until golden brown. Cool about 15 minutes before serving.

Thirty Minute Mozzarella

February 22, 1994 Kristen

You can probably find citric acid at a good grocery store, but rennet is harder to come by. You can order it online at several retailers; I’ve purchased it from New England Cheesemaking Supply and Grape and Granary.

I prefer to use liquid vegetarian rennet, which New England Cheesemaking Supply sells at double-strength, so I use 1/8 tsp. for this recipe.

1 gallon Milk, not ultra-pasteurized (Depending on the fat percentage of your milk, you’ll get a very different cheese at the end. Whole milk produces a very rich, soft mozzarella, whereas 1% will make a harder, more string-cheese-like cheese. Fat free can get a bit too rubbery, so I don’t recommend it)
1 1/2 tsp. Citric Acid powder, dissolved in 1/4 cup room-temperature water
1/4 tsp. Liquid Rennet or 1/2 tablet Rennet, dissolved in 1/4 cup room-temperature water
1 tsp. Cheese (Flake) Salt or Kosher Salt

Pour the milk in to a large pot. On medium-low, heat slowly to 55 degrees Fahrenheit. Stir slowly and continuously to keep from scalding. Once the milk reaches 55 degrees, pour in the citric acid mixture and stir well. Keep heating. When the milk hits 88 degrees, add the rennet mixture and stir well. Right around this time the milk will start to thicken, and you’ll see little white flecks stick to your spoon as it starts curdling. Once the milk is in the 90-degree range, it should be noticeably curdled. Stir very gently at this point, if at all — you want to encourage the curds to knit together. Between 95 and 105 degrees, the curds will be quite thick. Turn off the heat once they start separating from the sides of the pot, and there’s a very clear distinction between the curds (white clumps) and whey (yellow liquid). Let the curds rest for 5 minutes.

With a perforated or slotted spoon, ladle the curds into a bowl. The curds will continue expelling whey once they’re in the bowl, which is fine. Once you have pulled most of the curds out of the pot (some little bits will probably still be floating about), pour any excess whey back in the pot. Using a microwave, heat the curds for 60 seconds. Drain off any excess whey, then fold the curds over once, then once again. This is to distribute the heat evenly. Microwave again for about 30-40 seconds, depending on the strength of your microwave. Pour off the whey. Sprinkle the salt onto the cheese, and then fold the curds over twice again. Put them back into the microwave for another 30-40 seconds. Pour of any excess whey.

At this point, the cheese should be very hot, and look like melted mozzarella! The curds will get quite hot — it’s really helpful to have a pair of clean kitchen gloves to protect your hands. Stretch the cheese, and then fold it back on itself. If it tears when you try to stretch it, the cheese is not hot enough; just repeat the microwaving process. Stretch it again once or twice. If you want a more string-cheese like cheese, do it a few more times. You can then twist or braid the cheese, or tear off pieces and roll them into small balls. If you’re going to refrigerate the cheese for later, drop it in a bowl of ice water to get the temperature down quickly. Otherwise, just dig in while it’s still warm!

The Babs

February 16, 1994 Kristen

6 slices bacon
Salted Butter, melted
4 slices Rye bread
8 slices Tillamook® Baby Swiss Cheese
4 oz (1/2 cup) bleu cheese crumbles
1 Braeburn apple, sliced to an even thickness

Preheat a countertop griddle to medium-high heat. Begin by cooking the bacon evenly on both sides to your desired crispiness. At the same time, brush butter onto one side of all slices of bread and put them on the grill, butter side down. Top both slices evenly with your Swiss Cheese, and on one side, spread the bleu cheese crumbles. To help the cheese melt faster, place a pot lid over both slices of bread. When the bacon appears done, remove it from the grill and cut each piece in half. This will help it sit in the sandwich without spreading out past the crust. Put the bacon onto the side with the bleu cheese, then place your sliced apples on top of the bacon. Once the bread appears sufficiently browned, close the sandwich and flip it a few times to melt the cheese into the ingredients. After a minute or so, remove from the griddle, cut, plate, and enjoy.

Crispy Chicken Breasts Stuffed with Prosciutto and Mozzarella

February 8, 1994 Kristen

4 thin slices prosciutto
2 tsp. coarse-grained mustard
8 large basil leaves
1/2 C. fresh grated mozzarella
4 boneless chicken breast halves with skin
2 T. extra virgin olive oil
2 medium garlic cloves, minced
1/2 C. Merlot
2 C. chicken broth
1 T. unsalted butter
1 T. all-purpose flour

Arrange prosciutto slices on work surface. Spread each slice with mustard. Top each slice with 2 basil leaves and one fourth of the cheese. Starting with short end, roll up each prosciutto slice. Remove small flap of meat from underneath each breast (these are tenders) and reserve for another use. Put chicken breast halves on cutting board skin side up and beginning at thicker end of breast half, horizontally insert a thin sharp knife three fourths of the way through the center of each. Open cut to create a 1″ wide pocket in each half. Fit a prosciutto roll into each pocket and secure with a toothpick. Sprinkle skin with salt and pepper. Heat oil in large skillet over moderately high heat. Add chicken, skin side down, and cook 6 minutes or until skin is crispy. Turn heat down to moderate, cover pan and continue to cook skin side down until chicken is just cooked through, about 6 minutes. Transfer chicken to a platter, arranging them skin side up, and cover loosely. To make sauce, add garlic to skillet and cook over moderate heat for 2 minutes. Add wine and simmer, scraping up brown bits, until reduced to a few T.. Add broth and simmer until reduced by half. Mix butter and flour together well in a small bowl with a fork. Add a little bit of the hot liquid to the bowl and whisk butter flour mixture back into the skillet, along with any juices that accumulate on chicken platter. Bring sauce to a boil and simmer 2 minutes. Season with salt and pepper to taste. Remove tooth pick and slice chicken crosswise. Arrange on plates and spoon some of sauce over each portion.

Conchigliette al forno (Baked Shells)

February 4, 1994 Kristen

6 ounces portabella mushrooms, cleaned and trimmed
1 stick unsalted butter
1 teaspoon kosher salt
½ cup white wine
One cup of Chicken broth
2 cups finely shredded radicchio
2½ cups heavy cream
½ cup freshly grated Parmigiano-Reggiano
½ cup coarsely shredded fontina
½ cup crumbled Gorgonzola
2 teaspoons mascarpone cheese
6 leaves fresh sage, chopped
1 pound conchigliette rigate (pasta shells)

Preheat the oven to 500 degrees F. Bring a pot of salted water to a boil. Slice the mushrooms about ¼-inch thick. Heat 6 tablespoons of butter in a large skillet; add the mushrooms and ¼ teaspoon salt. Sauté over medium heat, add half cup of dry white wine stirring frequently, add one cup of chicken broth until they are cooked through, 15 to 20 minutes. In a large mixing bowl, combine the mushrooms, radicchio, cream, cheeses, sage. Parboil the pasta shells for 4 minutes; drain and add to the ingredients in the mixing bowl. Toss to combine. Divide the pasta mixture among 6 to 8 individual, shallow, ceramic gratin dishes (1½ to 2 cup capacity). Dot with the remaining 2 tablespoons of butter and bake until bubbly and brown on top, about 7 to 10 minutes. Garnish with fresh Italian parsley, but do not cook the parsley in the pasta.

White Pizza Grilled Cheese

February 2, 1994 Kristen

2 bulbs garlic
1 teaspoon olive oil
1 pinch of salt
8 ounces mascarpone cheese, at room temperature
¼ cup freshly chopped basil leaves
2 tablespoons freshly chopped rosemary
2 tablespoons freshly chopped thyme leaves
2 tablespoons freshly chopped oregano leaves
1 tablespoon freshly chopped parsley
8 ounces sharp provolone cheese, freshly grated
4 ounces mozzarella cheese, freshly grated
2 ounces parmesan cheese, freshly grated
8 thick slices Italian or sourdough bread

Preheat the oven to 350 degrees F. Slice off the top of the bulb of garlic and remove any of the outside paper from the bulb. Drizzle the exposed cloves with olive oil. Wrap the bulb in foil and roast for 1 hour, until the cloves are golden and caramely. Let the garlic cool slightly. Squeeze the cloves out in a bowl and add a pinch of salt. Mash the cloves with a fork until they form a paste. Add the mascarpone to the bowl and stir to combine. Add in the basil, rosemary, thyme, oregano and parsley, stirring to combine. Toss together the provolone, mozzarella and parmesan cheeses. Heat a large skillet or griddle over medium heat. Spread the outsides of the bread with softened butter. Spread the insides of the bread with the mascarpone cheese mixture. Place a slice of bread butter-side down in the skillet and add a few handfuls of cheese on top. Follow it with another slide of bread, butter-side up. Cook until the cheese is melty and each side is golden, about 4 to 5 minutes per side. Serve the sandwiches with a garnish of extra chopped herbs.

Mock Brazilian Cheese Bread (Pão de Queijo)

February 1, 1994 Kristen

1 egg, at room temperature
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour (tapioca starch)
1/2 cup packed (about 100 grams) grated cheese of your choice (I like the combination of cheddar cheese and mozzarella cheese)
1 heaping teaspoon salt

Preheat the oven to 400°F. Grease a mini muffin tin generously. Put all of the ingredients into a blender and pulse until smooth. Use a spatula to scrape down the sides of the blender so that everything gets blended well, it will yield about 2 cups batter. Transfer the batter into the mini muffin tins. Fill up about 3/4 full. Bake in the oven for 20 minutes, until all puffy and just lightly browned. Remove from the oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later.

Savory Bacon Cheese Monkey Bread

January 21, 1994 Kristen

1 egg
2 T. milk
1 (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
1 pkg. precooked bacon, cut into 1/2-inch pieces
3 oz. shredded Cheddar cheese
1/4 cup finely chopped green onions (4 medium)

Heat oven to 350°F. Spray 11×7- or 12×8-inch (2-quart) glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth. Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer. Bake at 350°F. for 23 to 28 minutes or until golden brown. Cut into squares.

Passatelli Soup or Cheese Dumplings in Chicken Broth

January 8, 1994 Kristen

9 cups well-flavored chicken broth
1-1/2 cups freshly grated Parmigiano-Reggiano
1/2 C. fine dry bread crumbs (Use freshly made bread crumbs for best results)
1/8 tsp. freshly grated nutmeg
1 lemon, zested and juiced (optional)
3 large eggs
1 T. minced fresh marjoram
2 tsp. minced fresh oregano

In a large saucepan, bring the broth to a slow boil. In a bowl, combine 1 C. of the Parmesan cheese, the bread crumbs, nutmeg and lemon zest and juice and make a well in the center. Add the eggs to the well and slowly incorporate into the dry ingredients, until it comes together and resembles cooked polenta. (If the mixture is too thin, add a bit more grated cheese and bread crumbs.) Transfer the cheese mixture to a food mill or ricer fitted with the large die. Hold the food mill as high above the steaming broth as possible, and turn the handle so that the Parmesan mixture is forced through the mill into the slowly boiling broth. Cook for 1 to 2 minutes without stirring. Remove from the heat and let sit 5 minutes. Ladle into soup bowls and top each with a sprinkling of fresh herbs and the remaining grated cheese. Serve immediately.

To make dumplings instead of noodles: Scoop up a lump of the dough and roll it into a small ball. Place the dumplings as you make them on a plate that has been sprayed with Pam. Drop the dumplings into gently boiling water. The dumplings will drop to the bottom of the pan and rise to the top when they are done. If any of the dumplings stick to the bottom of the pan, gently nudging with a butter knife will let them rise. Cook about 1-2 minutes, and then scoop out with a strainer. Place dumplings in bowls and ladle hot broth over them. Sprinkle with minced herbs and more parmesan.

Smoked Ham and Jarlsberg Cheese Sandwiches with Basil Mayonnaise and Tomato And Apricot Chutney

January 6, 1994 Kristen

2 T. basil pesto
1/3 C. mayo
8 slices rye bread
8 T. Tomato and Apricot chutney
8 slices Jarlesburg cheese
3/4 Lb. sliced honey-smoked ham or pepper ham, about 12 to 16 slices

To make each sandwich: Mix together the pesto and mayo and spread a thin layer of it on each slice of bread. Spread a thicker layer of the chutney on one slice of bread and put one slice of cheese on top of it. Then place 3 to 4 slices of ham on top and add another slice of cheese. Close the sandwich with the other slice of bread. Heat a griddle or skillet to medium and smear with butter (or smear butter on the outside of the bread) and toast the sandwich slowly to a nice golden brown, making sure the cheese is melting before turning the sandwich and toasting the other side. Serve with potato chips, pickles and mustard.

Tomato and Apricot Chutney

2 1/2 T. extra virgin olive oil
1 T. peeled and grated fresh ginger
3/4 tsp. red chile flakes
3/4 tsp. brown mustard seeds
1/4 tsp. cumin
1/4 tsp. fennel
1/4 fenugreek seeds
2 1/4 lb. tomatoes, peeled and chopped
9 cloves garlic, chopped into a paste or run through a press
1/3 C. sugar
1 1/2 tsp. salt
2 or 3 jalapenos
9 dried apricots, diced

Heat the olive oil in a large saucepan over medium heat. Add the ginger and cook for 1 minute. Add the chile flakes, mustard seeds, cumin, fennel, and fenugreek seeds and stir for a few seconds. Stir in the tomatoes, garlic, sugar and salt. Bring to a boil; reduce heat and simmer, stirring occasionally for 25 to 30 minutes, until mixture starts to thicken. Cut a slit in the jalapenos (use only 2 if you want less heat), then add them and the apricots to the pan. Simmer, stirring frequently until the mix is thick and jam like, for about 20 minutes. Remove jalapeños and serve separately, if you wish. Cover tightly and store in the fridge for up to 1 month.

Corn & Cheese Balls

November 19, 1993 Kristen

1 C. Corn (frozen or fresh)
100gm Paneer Indian cottage cheese (If paneer is not available, you can use boiled potato)
¾ C. grated Cheddar cheese
2 T. Corn flour
¼ C. All-purpose flour
Salt to taste
½ tsp Sugar
1 Mild Green chili, diced fine
2 T. fresh chopped Cilantro
½ tsp Baking powder
¼ C. Milk
Bread crumbs
Oil for frying

Boil corn in little water till it is soft. Drain the water and coarsely grind in a grinder. Grate the Paneer or Potato. In a bowl, mix together corn, paneer, cheese, corn flour, all purpose flour, salt, sugar, green chili, green coriander and baking powder. Make 13-15 balls from the mixture. Refrigerate for 10-15 minutes. Take out from the refrigerator. Dip the balls in milk and then in bread crumbs, so that they are coated with crumbs. Refrigerate again for 10-15 minutes. Heat oil in pan. Take the balls out of the refrigerator and let them sit on the counter for at least 2-3 minutes before frying. When the oil becomes very hot, Turn the heat to medium and fry the balls till golden brown. Take care not to fry the balls at a very high heat, otherwise they will turn black. Serve hot with tomato ketchup.

Deep-Dish Skillet Pizza

November 3, 1993 Kristen

1 loaf frozen bread dough, thawed
1 to 2 15-oz. jars pizza sauce
1/2 lb. ground pork sausage, browned and drained
5-oz. pkg. sliced pepperoni
1/2 c. sliced mushrooms
1/2 c. green pepper, sliced
Italian seasoning to taste
1 c. shredded mozzarella cheese
1 c. shredded Cheddar cheese

Generously grease a large cast-iron skillet. Press thawed dough into the bottom and up the sides of skillet. Spread desired amount of pizza sauce over dough. Add favorite toppings, ending with cheeses on top. Bake at 425 degrees for 30 minutes. Carefully remove skillet from oven. Let stand several minutes; pizza will finish baking in the skillet. Cut into wedges to serve.

Chicken and Corn Chowder with Chiles and Cheese

February 16, 1992 Kristen

3 slices bacon, chopped
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 medium yellow onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
4-5 green chiles (or 1 4oz. can) diced
5 C. low-sodium chicken broth
2 russet potatoes, peeled and diced
1 C. frozen corn
1 14 oz. can creamed corn
1/2 C. all-purpose flour
2 C. skim (or 1%) milk
1 1/2 C. grated cheddar cheese
1/4 tsp. cayenne pepper
kosher salt and black pepper
Scallions to garnish, if desired

Cook the bacon in a large pot over medium heat until crispy. Remove and let drain on a paper towel. To the bacon drippings add the chicken, onion, bell pepper and garlic. Cook, stirring occasionally, for 5 minutes. Add the green chiles and cook an additional minute. Add the chicken broth and potatoes. Bring to a boil, reduce heat, cover and simmer for 20 minutes, until the potatoes are tender. Add frozen corn and creamed corn and stir well. Place flour in a medium bowl and gradually whisk in the milk. Add the flour mixture to the soup and cook over medium heat, stirring frequently, until the mixture thickens, about 15 minutes. Stir in the grated cheese and cayenne pepper. Season to taste with salt and pepper. Garnish with crumbled bacon and grated cheese if desired.

Mousetrap Grilled Cheese

February 16, 1992 Kristen

4 tsp. Tillamook® Salted Butter at room temperature
4 slices Tillamook® Sharp Cheddar Cheese
4 slices Tillamook® Monterey Jack Cheese
4 slices creamy Havarti Cheese
8 slices high-quality sourdough bread (we use sourdough from Artisan Bakers of Sonoma)

Spread butter on one side of each slice of bread. Place bread buttered side down. Layer 1 slice of Sharp Cheddar on each of 4 slices of bread, then Monterey Jack, then Havarti. Sandwiches can be cooked open face on a pre-heated cast-iron pan in a 500°F oven, then closed and served, or can be closed, then cooked in a pan on a stovetop over medium-low heat until bread is toasted and cheese is melted. Serve immediately.

The Oaks Grilled Cheese

February 13, 1992 Kristen

4 oz Tillamook® Unsalted Butter
8 slices wheat cranberry walnut bread (or another high quality wheat bread)
4 slices Tillamook® Sharp Cheddar Cheese
4 oz (about ½ cup) creamy Camembert cheese
4 slices (about 4 oz) Fontina cheese

For each grilled cheese, lightly butter one side of each piece of bread and place butter side down on medium heated pan or flat grill. Place 1 slice of sharp cheddar cheese on one slice of bread and 1 oz each of Camembert and Fontina on the other slice of bread. Let the cheese melt on the bread while checking the underside so as not to burn. Lower heat if necessary. Place the sides together when they have reached desired melted consistency. Let cool for 20 seconds and cut.

Beer Fondue

February 9, 1992 Kristen

1 small clove garlic, halved
3/4 C. Budweiser
2 C. shredded processed Swiss cheese
1 C. shredded sharp cheddar
1 T. flour
dash hot sauce
veggies and bread for dipping

Rub inside of saucepan with garlic. Add beer; heat slowly. Coat cheese with flour. Add cheese to beer, stirring constantly until thick. Stir in hot sauce. If mix becomes too thick, stir in a little warm beer.

Turkey, Pesto and Cranberry Melt

February 4, 1992 Kristen

6 slices of roasted turkey breast
6 slices fresh mozzarella cheese
4 tablespoons pesto
6 tablespoons fresh or canned cranberry sauce
4 slices sourdough bread, cut ½ – ¾ inch thick
Butter

Heat butter in a skillet over medium heat. Spread the pesto on the sourdough bread, and then add turkey breast, cranberry sauce, and mozzarella cheese. Place the sandwich into the skillet and let cook for a few minutes until cheese becomes melty, then flip the sandwich onto the other side and repeat until desired color and look is reached.

Gruyere Popovers

January 23, 1992 Kristen

2 1/2 cups whole milk
2 1/2 cups all-purpose flour
Coarse salt
6 large eggs
Unsalted butter, softened, for pans
1 cup coarsely grated Gruyere cheese (3 ounces)

Preheat oven to 425 degrees. Whisk together milk, flour, and 1 teaspoon salt. Whisk in eggs (mixture will be lumpy). Heat two 6-cup popover pans in oven for 5 minutes. Generously brush cups with butter. Fill each cup a little more than halfway with batter. Sprinkle with cheese. Bake for 20 minutes. Reduce oven temperature to 350 degrees. Bake until golden brown, about 25 minutes more. Let cool in pan for 5 minutes. Turn out popovers. Serve warm.

Savory Rhubarb and Thyme Bruschetta with Romano Pecorino Cheese

January 16, 1992 Kristen

1 Tablespoon extra-virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon kosher salt
1 teaspoon apple cider vinegar
1/3 cup golden raisins, coarsely chopped
1/2 cup granulated sugar
1 Tablespoon lemon juice
1/3 cup white wine, dry; such as Pinot Grigio
1 Tablespoon fresh ginger, peeled and grated (from about a 2-inch piece)
12 ounces rhubarb, trimmed and cut crosswise, 1/4 inch thick
1 1/2 teaspoons fresh thyme leaves, plus more for garnish

1 baguette, cut into 1/4-inch thick slices
1/4 cup olive oil
1/2 teaspoon kosher salt
8 ounces Pecorino Romano cheese

Preheat oven to 375°F. Rhubarb Chutney: Heat the oil in a medium sauté pan over medium heat. Cook onion, garlic, ginger and salt until the onion is translucent, about 5-7 minutes. Add wine, vinegar and raisins and bring to a boil; cook for 1 minute. Add sugar and stir until it dissolves. Stir in the lemon juice and rhubarb. Cook until the rhubarb starts to soften, about 5 minutes. Transfer to a food processor or blender and blend for 15-20 seconds (until blended but chunky). Return to sauté pan and then cook until thickened (about 10 minutes). Add the thyme and adjust seasoning if necessary. Make Bruschetta: Arrange bread slices on a baking sheet. Brush the bread slices on one side with olive oil and sprinkle with kosher salt. Bake until the slices are golden around the edges and crisp, about 12-15 minutes. Set aside to cool. Assemble: Using a vegetable peeler, shave ribbons of cheese. Put a slice of the shaved cheese on the bread, then a dollop of chutney and garnish with a sprig of thyme. Serve immediately.

Smoked Gouda Fritters with Balsamic Honey Mustard Dipping Sauce

January 7, 1992 Kristen

1 (15-oz) container whole milk ricotta
1 cup shredded smoked gouda
1 cup shredded mozzarella
1 cup flour
3 eggs, lightly beaten
2 cups seasoned breadcrumbs
Canola oil, for frying

For the Dipping Sauce:

1/3 cup Dijon mustard
2 tablespoons grainy mustard
2 tablespoons aged balsamic vinegar
1 tablespoon honey
Salt and pepper, to taste

For the Fritters: Combine the cheeses in a large mixing bowl. Mix well. Scoop approximately 1 tablespoon of the mixture into hand and roll gently into a ball. Place on a parchment-lined baking sheet. Repeat with remaining filling. Once all fritters are formed, place the tray in the freezer for at least 30 minutes. Remove from tray and dredge each fritter in the flour, then the eggs, and finally the breadcrumbs. Repeat with all fritters and return to the baking sheet. Freeze for at least 30 minutes (frozen fritters can be stored in plastic bags and fried whenever you need them). Heat the oil in a large, heavy-bottomed pot until temperature reaches about 350°F. Working in batches, place the chilled fritters in the hot oil and cook for 2-3 minutes, or until golden brown on all sides. Remove from oil and immediately sprinkle with salt. Repeat until all fritters are fried. Serve fritters warm with dipping sauce.

For the Dipping Sauce: While the fritters are chilling, mix all ingredients for the dipping sauce together in a bowl. Set aside until ready to serve.

Bacon Beer Cheese Soup with Chicken

November 23, 1990 Kristen

6 slices thick cut bacon
1 pound boneless skinless chicken breast
¼ cup butter
¼ cup flour
2 teaspoons garlic powder1/2 to 2 teaspoons ground chile de arbol (or 1/2 to 2 teaspoons cayenne pepper; to taste)
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon pepper
1 cup beer, Belgian style wheat beer (Blue Moon)
1 cup chicken broth
2 cups half and half
8 ounces mild cheddar cheese, shredded
1 teaspoon Worcestershire sauce
Chives
Croutons

Warm an 8 quart pot over high heat. Using clean scissors; cut bacon into pot. Cook bacon until lightly crisp, stirring occasionally. Meanwhile, cut chicken into bite size pieces. Remove bacon from pan and place on a plate. Add chicken into bacon grease to cook. Stir occasionally until chicken is cooked through. Remove chicken onto plate with bacon. Cut butter into 1 tablespoon pieces and add to pan drippings. Whisk in flour and spices. Add beer, broth and half & half. Whisk to combine and bring to a bubble. Add cheese whisk to combine, stir until you have a smooth mixture. Add Worcestershire sauce, chicken and bacon. Stir to combine. Allow to simmer until ready to serve, stirring occasionally.

Hot Brie Pasta

March 2, 1990 Kristen

½ lb. ripe Brie
¼ cup olive oil
½ cup fresh basil, julienned
1- 3 cloves garlic, crushed
2 tomatoes, seeded and cubed
¼ tsp. salt
½ tsp. freshly ground black pepper
½ lb. pasta (fettucine, linguine, or capellini all work well)
½ cup peas
Parmesan

Remove rind from Brie and cut into irregular pieces. Combine with next 6 ingredients and let stand 2 hours at room temperature. Cook pasta al dente, drain, and add raw peas (frozen are acceptable, but of course must be thawed first). Toss hot pasta with Brie sauce. Top with Parmesan cheese and serve at once.

Mozzarella Sticks with Buttermilk Dip

February 22, 1990 Kristen

The secret to getting restaurant quality mozzarella sticks at home is using panko-style breadcrumbs and making sure that each piece of cheese is double dipped for an extra crispy crust that is free of any holes for the cheese to escape from during frying. Freezing the mozzarella sticks prior to frying ensures that the crust has time to adhere to the cheese in the dry environment of the freezer. As with all frying, make sure to carefully monitor your oil temperature and allow it to rebound in between batches. Because the mozzarella sticks are frozen, it might be a good idea to make a double batch to keep on hand for any last minute game day parties.

12 stick s of string cheese or 12 pieces of mozzarella cut into 4 x 1/2 inch sticks
1 1/2 cups panko-style breadcrumbs
4 teaspoons Italian seasoning
1/2 teaspoon table salt
Freshly ground pepper to taste
4 eggs
1 cup of all-purpose flour
Canola oil for frying

1/3 cup buttermilk
1/4 cup sour cream
2 tablespoons freshly squeezed lemon or lime juice
1 tablespoon olive oil
1 1/2 teaspoons honey
2 tablespoons minced fresh basil
2 tablespoons minced green onions
2 tablespoons minced flat-leaf parsley
1/4 to 1/2 teaspoon of table salt to taste
Freshly ground black pepper to taste

Dredge the mozzarella sticks: Spread the flour and breadcrumbs on separate plates (pie plates work well for this). Add the Italian seasoning, salt and pepper to the breadcrumbs and mix well. Place the eggs in a small bowl and beat them lightly. Drop a piece of cheese into the flour and roll it around until it is well covered. Shake off the excess flour and dip the cheese into the egg mixture before rolling it in the breadcrumbs until well coated. One last time, dip the breadcrumb coated cheese back into the beaten egg and roll again in breadcrumbs to create an extra crispy coating. Set aside on a clean plate and repeat with the remaining cheese sticks. Once all of the mozzarella has been breaded, place the plate into the freezer uncovered and freeze until the breadcrumb coating is firm, at least 2 hours.

Meanwhile, make the buttermilk dip: In a small bowl, whisk all of the ingredients together until well combined. Cover with plastic wrap and refrigerate until ready to serve.

Fry the mozzarella sticks: Pour enough oil into a large heavy-bottomed pot to come to a depth of at least 2 inches. Using an candy thermometer, heat oil until it reaches a temperature of 350°. Fry the mozzarella sticks in batches, being careful not to overwhelm the oil, until crispy and browned on the exterior, about 5 minutes. Drain on paper towels. Repeat with remaining mozzarella, allowing the oil temperature to rise back to 350° between batches. You can place the finished mozzarella sticks in a 200° oven to keep them warm while the others fry. Serve immediately with buttermilk dip.

Roasted Poblano, Onion & Jack Quesadilla

February 12, 1990 Kristen

6 poblano chiles
1/4 cup loosely packed fresh cilantro
1 tablespoon plus 2 tsp. olive oil
1 medium white onion, thinly sliced lengthwise (about 1-1/2 cups)
Kosher salt and freshly ground black pepper
two 10-inch flour tortillas
grated Monterey Jack cheese (4 to 8 oz.)
sour cream or crème fraiche to taste

To roast the peppers using a gas flame: Turn a gas burner to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 to 8 minutes per pepper. To roast the peppers in the oven: Preheat the oven to 400ºF. Halve and seed the peppers and place on a parchment-lined (for easy cleanup) baking sheet. Roast for about 30 to 35 minutes or until charred in some places. (Don’t let them get too black as I did here or you will have trouble peeling them.) Immediately after roasting, put the poblanos in a bowl, cover, and set aside to steam and loosen the skins. When they’re cool enough to handle, peel the charred skin off with your hands or a small paring knife. Pull out and discard the stems and seed clusters (if you haven’t already). Slice the peppers into 1/4-inch-wide strips and put them in a small bowl. Put a baking sheet in the oven and heat the oven to 150°F (or its lowest setting). Meanwhile: heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft and lightly browned, 3 to 5 minutes. Add the poblano strips, season with a generous pinch of salt and a few grinds of pepper, and cook, stirring occasionally, until the peppers are heated through, another 1 to 2 minutes. Transfer to a plate and wipe the skillet clean. Heat 1 tsp. of the oil in the skillet over medium-high heat until hot. Add one tortilla and scatter over it half of the cheese, half of the poblano mixture, and half of the cilantro. When the tortilla smells toasty and the bottom is browned in spots, in 1 or 2 minutes, fold it in half, pressing it with a spatula to flatten it. Transfer to the baking sheet in the oven to keep warm. Repeat with the remaining ingredients to make one more quesadillas. Cut each quesadilla into wedges and serve with the sour cream or crème fraiche on the side — I like to open my quesadilla up and drop spoonfuls of crème fraiche inside.

Pesto Grilled Cheese & Roasted Tomato Soup

February 2, 1990 Kristen

About 14 vine tomatoes (not the huge beef ones, just firm-mediumly-sized ones, still on the vine)
3 cloves of garlic, unpeeled
Handful of basil
Salt, pepper, paprika, chili flakes, olive oil
1-2 mugs of vegetable stock (depending how thick you like your soup)
For the sandwiches:
4 pieces of bread
Few slices of gouda
Butter
Big handful of basil
Half a fist sized chunk of parmesan, grated
Handful of pine nuts
1 small clove of garlic, crushed
Olive oil

Pre-heat your oven to 190C/375F. Place your tomatoes into a baking tray with your garlic cloves, a good drizzle of olive oil, salt & pepper. Pop them into the oven for about 45mins.

While they’re cooking, whip up your pesto. Gently toast the pine nuts in a dry frying pan over a medium heat. When they’re golden put them in your food processor with your basil, parmesan, olive oil & garlic. Blend & you’re done. When your tomatoes are roasted to perfection (the skins should have popped open and peeled up at the edges) take them out and leave them on the side to cool down. Once they’re cold enough to handle, peel off the skins. Throw your naked, quivering tomatoes into a blender with your stock, a pinch of paprika, a dusting of chill flakes & a fist full of basil. You can always add a good splash of cream here for double comfort points. Blend until smooth & soup like.

To make your pesto grilled cheese, heat a dry frying pan on a medium heat. Grab your bread & butter each piece, on just one side. Smear a generous amount of your pesto onto the unbuttered side & top with a couple slices of cheese. Put the top of the sandwich on, butter side facing up. Place into the pan & weigh it down with a something flat (I used a pie dish but you can use a plate, just make sure it won’t melt) & pop something heavy, like a can of beans on top. Cook for about 2mins or until the cheese starts to melt, then carefully flip it over & repeat.

Cinnamon Streusel Baked French Toast Sticks

January 26, 1990 Kristen

2 cups finely grated fresh Parmesan (or Pecorino Romano)
2 large eggs
2 large egg yolks
1 1/4 cups sour manioc starch (povilho azedo)
3/4 cup manioc starch or sweet manioc starch (povilho doce)
2 teaspoons kosher salt
1/2 cup whole milk
1/2 cup water
1/4 cup plus 3 tablespoons extra-virgin olive oil
Pinch of ground nutmeg
Pinch of cayenne pepper
Pinch of black pepper

1. Place the Parmesan in the bowl of a food processor. Add the eggs and yolks and blend until you have a smooth paste, about 1 minute. Place the two types of manioc starch and salt in the bowl of a stand mixer fitted with the paddle attachment. Place the milk, water, and oil in a small saucepan, and bring to a boil. Immediately pour the milk mixture into the starch mixture, all at once, and turn the machine on at low speed. Mix until the dough is smooth and the starch is completely incorporated, about 2 minutes. Pause the machine and add the cheese-egg paste, scraping it directly into the manioc starch mixture. Add the nutmeg, cayenne, and black pepper, and mix the dough at low speed until it turns a pale yellow, about 10 minutes. You are trying to develop the structure of the dough by kneading it slowly. The dough should feel a bit sticky and moist. Transfer the dough to a bowl, cover it with plastic wrap, and refrigerate for at least 2 hours, or overnight. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Lightly coat your hands with olive oil (or flour them with manioc starch), pinch off walnut-size pieces of dough, and roll them between your palms. Alternately, you can use an ice-cream scooper to make 1-inch balls. Place them on the parchment, leaving 1 1/2 to 2 inches between the rolls. Bake the cheese rolls in the oven until they puff up and are lightly golden brown, 12 to 14 minutes. To ensure even cooking, rotate the pan once during baking time. Remove the baking sheet from the oven and place the rolls in a basket lined with a napkin. Serve immediately, while they are still at their warmest and chewiest.

Mozzarella with Herbs

April 15, 1989 Kristen

Mozzarella with Herbs

8 oz. part-skim mozzarella cheese, cut into bite sized pieces (2 C.)

2 T. extra-virgin olive oil

1 T. chopped fresh basil

1 T. chopped fresh oregano

1 T. chopped fresh flat-leaf parsley

kosher salt

fresh-ground pepper

In a medium bowl, combine mozzarella cheese, olive oil, basil, oregano, and parsley. Cover and chill for 2-4 hours. Let stand at room temperature for 30 minutes and season with salt and pepper.

Yield: 8 servings

Calories: 103

Fat: 8g

Fiber: 0g

Tomato-Mozzarella Salad

Prepare as above, except add 4 C. roma tomato wedges and 2 T. balsamic vinegar. Serve on a bed of 6 C. fresh spinach. 6 servings, 169 calories, 11g fat, 2g fiber

Marinated Fresh Mozzarella Pearls

April 14, 1989 Kristen

Marinated Fresh Mozzarella Pearls

1 lb. fresh mozzarella pearls (or use any type of fresh mozzarella and cut into bite-sized pieces)

1/2 C. olive oil

1/2 C. chopped fresh herbs (measure after chopping)

(I used mostly basil with just a few T. of chopped oregano)

salt and fresh ground black pepper to taste

1/2 tsp. fresh red pepper flakes (more of less to taste)

Drain mozzarella in a strainer placed in the sink while you wash and chop herbs. Be sure mozzarella is drained well, and pat dry with paper towels if needed. Wash herbs, spin dry in salad spinner or blot dry with paper towels, then finely chop enough fresh herbs to make 1/2 C.. Mix chopped herbs with olive oil and red pepper flakes, and season with a generous amount of salt and fresh ground black pepper. Put mozzarella pieces into a plastic or glass container with a tight-fitting lid, add olive oil mixture, and stir to combine. Put lid on container and marinate mozzarella at room temperature for 30-60 minutes, turning container over a few times so the mozzarella stays covered with the olive oil-herb mixture. Serve at room temperature.