Fig & Goat Cheese Salad
Celery, Fennel & Radish Salad with Homemade Blue Cheese Dressing
Celery, Fennel & Radish Salad with Homemade Blue Cheese Dressing
1 head of celery, tough outer stalks removed, well rinsed
1 fennel bulb, stalks and fronds removed
1 bn red radishes, tops removed and well washed
1/2 C. The best blue cheese dressing
1 pinch freshly cracked black pepper
1 C. croutons
Thinly slice the celery, fennel and radishes; toss together. Arrange the salad onto a serving plate. Top with blue cheese dressing and garnish with croutons, if using.
Garlic Mustard Roulade
Garlic Mustard Roulade
1 pound garlic mustard greens, flower stalks, and flowers
1/2 tsp. ground nutmeg
1/2 tsp. sea salt
1 tsp. smoked paprika
2 tsp. granulated garlic
1/2 tsp ground black pepper
4 egg yolks
4 egg whites
2c. shredded mozzarella cheese
Heat oven to 425° F. Prepare a sheet pan with parchment paper. In a large pot of boiling water, blanch the garlic mustard greens for 1 minute. Shock the greens in ice water to stop the cooking process, and squeeze as much water from them as possible. Add the cooked greens to a food processor. Add the nutmeg, salt, smoked paprika, granulated garlic, black pepper and egg yolks. Pulse until the garlic mustard greens are finely chopped. In a mixer, whip the egg whites until stiff peaks form. With a spatula, fold 1/3 of the egg whites into the greens mixture, mixing until no more whites are seen. Then gently fold in the remaining egg whites, until the mixture is uniform. Spread the garlic mustard and egg mixture evenly on the parchment paper covered sheet pan, leaving an inch of exposed paper around the entire edge. Bake until the egg is set, about 12-15 minutes.. Loosen the roulade from the parchment paper. Sprinkle the top with whatever you are using as a filling, or just cheese. Starting with the wider side, roll the roulade up like a jelly roll, ending seam side down. Bake an additional 10 minutes to melt the cheese and warm the filling.
New Mex Migas
New Mex Migas
2 T. unsalted butter
⅓ C. chopped green onion (green parts only)
¼ C. chopped roasted and peeled green chile (or more to taste)
8 large eggs (beaten until smooth)
salt (to taste)
4 ounce tortilla chips (about 2 3/4 C.) preferably stale
2 C. grated cotija cheese (divided)
½ C. cooked black beans
¼ C. Mexican sour cream (plus more to taste)
1¼ C. coarsely chopped cilantro
Melt the butter over medium heat in a large nonstick skillet. Add the green onions and cook until they wilt slightly, 1 to 2 minutes. Add the green chile and cook until fragrant, another minute or two. Add the beaten eggs and let sit until they just begin to set, about 1 minute. Salt lightly, sprinkle the tortilla chips over top of the eggs and stir, folding the unset egg over the chips. Cook quickly (to keep the chips from softening), stirring until the eggs are almost set, then stir in half of the cotija cheese. When the eggs are set to your taste, an additional 2 to 3 minutes, divide the mixture evenly among 4 to 6 heated plates, or serve it family style on a large platter. Spoon over the black beans, then the remaining cheese, sour cream and the cilantro. Serve immediately.
Cheesy Pierogi Casserole
Cheesy Pierogi Casserole
1 package (16 oz) frozen potato and cheese pierogies
7 oz kielbasa sausage, sliced (chicken sausage also tastes yummy)
2 cup shredded Cheddar cheese, divided
4 oz cream cheese, soften
1/2 cup sour cream
1/3 cup chicken broth
1/8 teaspoon black pepper
1/4 teaspoon garlic salt
optional topping: fresh parsley
Heat oven to 375°F Prepare a 2-quart baking dish with cooking spray. Place frozen pierogies evenly in casserole. Top with sausage. In medium bowl, mix together 1 cup of shredded cheese, cream cheese, sour cream, pepper and garlic salt. Spread cream cheese mixture evenly over sausage and pierogies and pour in broth. Cover and bake for bake 30-35 minutes. Uncover, and top with remaining cheese. Continue baking for 3 to 5 minutes, until cheese is melted.
Herby Cheesy Roasted Brussels Sprouts
Herby Cheesy Roasted Brussels Sprouts
About 4 cups of Brussels sprouts, cut in half
Olive oil
Salt
Chimichurri
½ cup grated Parmesan cheese
Preheat your oven to 425ºF. Toss the Brussels with a drizzle of oil, a pinch of salt and about 2-3 T. Chimichurri. Then toss the sprouts with the cheese. Spread the Brussels sprouts on a baking sheet lined with parchment paper, making sure to keep them in one even layer. Roast the Brussels sprouts for 25 to 30 minutes til the cheese and sprouts are crispy.
Braided Cheddar Loaf
Braided Cheddar Loaf
3/4 cup (6 fl. oz./180 ml) plus 2 Tbs. warm milk (112°F/44°C)
1 package (2 1/4 tsp.) active dry yeast
2 Tbs. sugar
5 Tbs. (2 1/2 oz./75 g) unsalted butter, melted and cooled slightly
1 egg, at room temperature
3 cups (12 3/4 oz./360 g) bread flour, plus more for dusting
3 tsp. kosher salt
1 tsp. freshly ground pepper
Canola oil for greasing
1 1/2 cups (6 oz./180 g) grated sharp cheddar cheese
1/2 cup (2 oz./60 g) grated Parmesan cheese
Fresh herb leaves, such as thyme, oregano or basil, for garnish
In the bowl of an electric mixer, whisk together the warm milk, yeast and sugar. Let stand until foamy, about 10 minutes. Fit the mixer with the flat beater and add the melted butter, egg, 1 cup (4 1/4 oz./120 g) of the flour, the salt and pepper. Beat on low speed just until combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl, then beat on medium speed for 30 seconds more. Switch to the dough hook, add the remaining flour and beat on medium speed until the dough comes together and then becomes elastic and pulls away from the sides of the bowl, about 7 minutes. Lightly grease a large bowl with canola oil. Transfer the dough to the prepared bowl and turn to coat with the oil. Cover the bowl with a kitchen towel and let stand in a warm spot until doubled in size, about 2 hours. Lightly grease a 9-by-5-inch (23-by-13-cm) loaf pan with canola oil. Turn the dough out onto a lightly floured work surface and gently punch it down to release some of the air. Roll out the dough into a 15-by-9-inch (38-by-23-cm) rectangle, with a long side facing you. Sprinkle the dough evenly with the cheddar and Parmesan, leaving a 1/2-inch (12-mm) border at the top. Tightly roll the dough away from you into a log and pinch the seam to seal. Place the log seam side down; using a serrated knife, cut the dough in half lengthwise. Cross one half over the other to form an X shape, then cross the ends and tuck them underneath, keeping the cut sides up as much as possible. Some cheese will spill out but that’s okay. Transfer the loaf to the prepared pan and sprinkle the top with any cheese that had spilled out. Cover with a kitchen towel and let stand in a warm spot until the dough has risen just over the edges of the pan, 30 to 45 minutes. Meanwhile, preheat an oven to 350°F (180°C). Remove the towel and place the loaf pan on a baking sheet. Bake until the top of the bread is deep golden brown, the cheese is bubbling and the loaf sounds hollow when tapped, 45 to 55 minutes. Transfer the loaf pan to a wire rack and let cool for 15 minutes, then turn the bread out onto the rack and garnish with herbs. Cut into slices and serve warm or at room temperature. Serves 6 to 8.
Jarlsberg Cheese Fondue
Jarlsberg Cheese Fondue
1 clove garlic (peeled and halved)
½ C. fruity white wine
1 tsp. lemon juice
½ tsp. Dijon mustard
½ pound Jarlsberg cheese (grated)
¼ pound fontina cheese (grated)
bread cubes, sliced fruit or boiled baby potatoes (as needed for dipping)
Generously rub the insides of a medium saucepan with the garlic clove; discard remnants. Place the pan over medium heat. Whisk in the wine, lemon juice, and mustard. Bring the mixture to a simmer, then add the cheese 1 C. at a time stirring after each incorporation with a wooden spoon until smooth. Pour into a fondue pot set over a heat source or set the saucepan on a trivet. Serve immediately with the bread, fruit and/or potatoes.
Creamy Cheese Vegetable Soup
Creamy Cheese Vegetable Soup
3 ribs celery, chopped fine
1 bell pepper, chopped fine
1 onion, chopped fine
5 cloves garlic, minced
4 C. chicken broth
1 (8-ounce) package cream cheese, softened
1 small can tomato paste
1 T. olive oil
1 T. butter
2 tsp. table salt
1 tsp. ground black pepper
2 c cheddar cheese
1 C. finely grated parmesan cheese
Heat olive oil and butter in a pot over medium-high heat. Add celery, pepper, onions, salt, and black pepper. Cook about 5 minutes, stirring occasionally. Add garlic and tomato paste. Stir constantly until incorporated and fragrant, about 1 minute. Add broth, and bring to a boil over high heat, then reduce to medium heat. Add the cheddar and cream cheese, stirring into the soup until fully incorporated. Take an immersion blender and blend until smooth. Reduce to medium-low heat. Simmer to let the flavors combine, about 5 minutes, stirring occasionally. Serve warm, passing around extra parmesan cheese for topping.
Cheesy Baked Tortellini
Cheesy Baked Tortellini
Olive Oil
2 C. marinara sauce
1/3 C. mascarpone cheese
1/4 C. chopped fresh Italian parsley
2 tsp. chopped fresh thyme
1 lb purchased cheese tortellini
2 oz thinly sliced smoked mozzarella
1/4 C. parmesan
Preheat oven to 350 degrees. Lightly oil an 8×8 inch baking dish.
Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling, salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.
Baked Gnocchi with Spinach and Ricotta
Baked Gnocchi with Spinach and Ricotta
3/4 C. ricotta cheese
1/3 C. thinly sliced fresh basil
3 oz. shredded mozzarella, divided
1 oz. fresh grated Asiago cheese
1 large egg, lightly beaten
1/4 tsp. crushed red pepper
salt and fresh ground black pepper
3 C. marinara sauce, divided
1 lb. packaged potato gnocchi, divided
2 C. baby spinach leaves, thinly sliced, divided
Preheat oven to 400 degrees. In small bowl, whisk together ricotta, basil, 1/3 C. of the mozzarella, Asiago, egg and crushed red pepper. Season with salt and fresh ground black pepper. In an 8″ square baking dish coated with nonstick spray, spread a thin layer of the marinara sauce over the bottom. Arrange one-half of the uncooked gnocchi in a single layer – scatter half of the spinach on top. Using a spoon, add small dollops of half of the ricotta mixture on top of the spinach. Spoon a layer of marinara over the ricotta, leaving enough sauce behind for another layer on top. Repeat layering, adding all of the remaining sauce on top. Scatter the remaining mozzarella on top. Place into the oven and bake until the sauce is bubbling and the cheese is lightly browned, about 35 to 40 minutes. Remove and let sit 10 to 15 minutes before serving. Sprinkle with additional grated Asiago cheese before serving, if desired.
Chicken Cordon Bleu Crepes
Chicken Cordon Bleu Crepes
7-10 store bought, prepared crepes (or you can make your own)
2 C. cooked chicken, chopped
1/2 C. chopped (cooked) ham
1 C. shredded Swiss cheese
2 T. butter
2 T. flour
1 chicken bouillon cube, mashed into powder
1 1/2 C. warm milk
1/3 C. shredded Swiss cheese
For Garnish: chopped Parsley, optional
Assemble crepes: On each crepe, pile some chicken, some ham and Swiss cheese. Roll up or fold in quarters and place in a greased casserole dish (9×13). Make sauce: In a small saucepan, melt butter. Add in flour and mashed bouillon cube. Stir and let cook for 1 minute to cook out the raw flour taste. Gradually whisk in milk. Bring this to a boil but watch so it doesn’t burn. Continue to stir and cook for a few minutes until it thickens. Remove from heat and add in 1/3 C. Swiss cheese. Stir until it melts. Pour 3/4 C. of sauce on top of the crepes. Bake 350 degrees for 15-20 minutes or until heated through. Sprinkle with parsley, if using. Heat remaining sauce and serve with crepes. I made the crepes the day before and kept them in the fridge between sheets of wax paper.
Three-Cheese Baked Macaroni
Three-Cheese Baked Macaroni
8 oz. multi-grain elbow macaroni
3 slices bacon, cut crosswise into 1/2″ thick pieces
3 garlic cloves, minced
3 large eggs
12 oz. canned evaporated milk
1/2 tsp. salt
1/4 tsp. cayenne pepper
pinch fresh grated nutmeg
6 oz. (about 1 1/2 cup) shredded sharp white cheddar
2 oz. (about 1/2 cup) shredded Monterey Jack cheese
1 1/2 oz. (about 1/3 to 1/2 cup) fresh grated Parmesan cheese
Preheat oven to 475 degrees. In a large pot of boiling, salted water, stir in pasta and cook a couple minutes short of al dente, about 6 to 8 minutes depending on brand. Drain well and set aside. Meanwhile, in a medium skillet, add bacon and place over medium heat. Cook, stirring often, until the bacon is crisp, about 8 to 10 minutes. In a large pot of boiling salted water, cook macaroni 6 minutes (it will be undercooked). Stir in garlic and cook until fragrant, about 30 seconds. Transfer bacon mixture using a slotted spoon to a paper-towel lined plate. In a large bowl, whisk together eggs and evaporated milk. Add 1/2 tsp. salt, cayenne, nutmeg, cheeses and two to three tsp. bacon fat, if desired. Stir in cooked pasta and the cooked bacon and garlic mixture. Scoop mixture into an 8″ or 9″ baking dish coated with nonstick spray, spreading smooth with an off-set spatula. Place dish into the oven and bake until the sauce is bubbling at edges, about 10 to 12 minutes. Remove and place on a wire rack to cool for 10 to 15 minutes before serving.
Cheddar and Bacon Grilled Cheese Sandwich
Cheddar and Bacon Grilled Cheese Sandwich
8 slices applewood-smoked bacon (6 oz)
6 ounces Cheddar cheese, at room temperature (about 1 C. grated)
4 slices (from a medium to large loaf) country bread, sliced 1/2 inch (12 mm) thick
1/4 Granny Smith apple, peeled, cored, and sliced 1/16 inch thick
2 T. unsalted butter (1 oz), at room temperature
Preheat the oven to 325°F (163°C). Arrange the bacon in a single layer on a rimmed baking sheet. Bake, turning it once after 10 minutes, until crisp, about 20 minutes total, depending on the thickness. Transfer the bacon to paper towels to drain. Divide half the cheese between 2 slices bread and then divide the apple slices between them. Place 4 slices cooked bacon on each sandwich, top with the remaining cheese, and sandwich with the remaining bread slices. Spread the outside of each sandwich with 1/2 T. butter per slice of bread. (You can cover and refrigerate the sandwiches for an hour or so before heating them.) Heat a large nonstick skillet over medium heat. Add the sandwiches and cook until the sandwich is golden brown and the cheese has melted, 3 to 4 minutes per side, pressing down with a spatula to flatten the sandwiches. (If the bread looks golden and done but the cheese hasn’t completely melted, arrange the sandwiches in a single layer on a baking sheet and finish them in the still-warm oven.) Transfer the grilled cheese sandwiches to a cutting board and cut them in half or, if you prefer, into bite-size pieces (about 8 per sandwich). Arrange the grilled cheese on a plate or platter and serve.
Yield: 4 servings
Calories: 453
Fat: .5g
Fiber: 1.2g
Apple and Cheddar Quiche
Apple and Cheddar Quiche
2 large apples (cored and cut into bite sized chunks)
1 C. apple cider
4 strips bacon (cut into 1 inch pieces)
6 sheets phyllo (thawed as directed on package)
1/4 C. olive oil
1/2 tsp. rosemary (chopped)
1 C. strong cheddar (grated)
4 eggs (lightly beaten)
1 C. half and half
Simmer the apple slices in the cider until they just start to turn tender, about 3-5 minutes, remove and set them aside. Simmer the remaining cider to reduce to about 2 T.. Meanwhile, cook the bacon in a pan and set aside. Brush a sheet of phyllo pastry with the olive oil and fit it into the bottom of a greased 9 inch pie dish or springform pan with the ends hanging over the side of the pan and repeat with the remaining sheets placing them on top. Toss the apple slices in the reduced cider and spread them out over the bottom of the pan. Sprinkle the bacon, rosemary and cheddar cheese on top of the apples. Mix the eggs and half and half, pour into the pan and fold the edges of the phyllo dough that is hanging over the sides. Bake in a preheated 375F/190C oven until golden brown and set in the center, about 25-45 minutes.
Crustless Skillet Pizza
Crustless Skillet Pizza
2 pounds lean ground meat
2 tsp. sea salt
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. black pepper
2 C. sugar-free pizza sauce
3 C. semi-hard cheese of choice (mozzarella, cheddar) divided
1 C. bell pepper chopped
1/2 C. red onion diced
6 large white mushrooms sliced
1 C. black olives sliced
Preheat oven to 425 degrees Fahrenheit. In a medium-size bowl, combine meat, oregano, salt and pepper together. Spread meat mixture evenly on 12″ cast iron skillet, spreading to the walls of the skillet. Bake meat patty for 25 minutes. When meat is cooked, remove from oven. The meat patty should slightly shrink in size. Spread pizza sauce directly on top of the meat, making sure to get the outside of the patty. Cover the pizza sauce with 2 C. of cheese, followed by toppings. Top with additional 1 C. of cheese and return to oven for another 15 minutes or until vegetables are tender and cheese is bubbling. Remove from oven and let sit for 10 minutes. Cut slices and enjoy immediately.
Roasted Tomato and Goat Cheese Soup
Roasted Tomato and Goat Cheese Soup
In this recipe, pungent tomatoes are balanced by goat cheese for a rich fall soup. Goat cheese can seem pricey because, unlike cows, goats roam instead of graze in one spot. Due to their independent nature, goats can’t be put into factory farms, which are cheap for farmers but hard on the environment. Most goat farms are small, family-run, and often highly sustainable operations. Find out about your local goat farm’s practices and use their cheese in recipes like this, where a little goes a long way.
12 ripe tomatoes
2 cloves garlic, peeled and smashed
1 yellow onion, coarsely chopped
1 T. honey
2 sprigs fresh rosemary
2 T. balsamic vinegar
4 T. olive oil
Salt and freshly ground black pepper
1 dried bay leaf
1/4 C. fresh goat cheese
Preheat the oven to 42 5 °F. Core and quarter the tomatoes and scoop out the seeds, reserving the seeds and cores for the stock. In a large bowl, toss the tomatoes with the garlic, onion, honey, rosemary, 1 T. of the vinegar, 3 T. of the olive oil, and a dash of salt. Spread the mixture on a baking sheet and roast for 40 minutes, stirring occasionally. Remove the rosemary and set aside. Combine the tomato scraps, bay leaf, and 1 C. water in a pot and bring to a boil over high heat. Decrease the heat and simmer, uncovered, for 15 minutes. Strain the stock into a bowl and discard the solids. Rinse the pot and return the stock to the pot. Add the roasted tomatoes. Bring to a boil over high heat, then decrease the heat and simmer, uncovered, for 5 minutes. Let the soup cool for 10 minutes, then pour into a blender. Add the cheese and blend until smooth. With the blender running, add the remaining 1 T. olive oil. Season to taste with salt. Garnish the soup with the remaining 1 T. balsamic vinegar and a few grinds of pepper and serve.
Auntie Deedle’s Cheesy Cornbread
Auntie Deedle’s Cheesy Cornbread
4 Jiffy Corn Muffin mixes
4 eggs
1 stick butter, not unsalted, softened, but not melted
1 cup sugar
2 cans whole kernel sweet corn, drained
16 ounces sour cream, not fat free
½ cup heavy whipping cream
4½ cups shredded cheddar cheese
Mix all above ingredients together except the shredded cheese with a wooden spoon in large bowl. Prepare 14-by-10-by-3 baking pan (do not use glass baking dish) by greasing sides and bottom with Crisco. Spread ½ of batter in pan. Spread 2½ cups shredded cheddar cheese over batter. Spread remaining batter over cheese. Bake at 300 F. for approximately 45 minutes or until set, but not brown. Pull from oven and place remaining 2 cups shredded cheddar cheese atop and push back into oven for approximately 5 minutes or until cheese melts. After cheese has melted, pour 1½ cups heavy whipping cream and 1 stick butter, not unsalted, melted together in microwave, over top and around sides of cornbread. Let sizzle just a few minutes. It will soak into cornbread. Serve hot and sizzling!
Crispy Stinging Nettle and Mozzarella Rolls
Crispy Stinging Nettle and Mozzarella Rolls
8 cups (2 L) stinging nettles
1 T. (15 mL) extra-virgin olive oil
salt and pepper, to taste
8 sheets phyllo pastry
2 T. (30 mL) extra-virgin olive oil (or hazelnut oil), for brushing on pastry
¼ cup (60 mL) hazelnuts, finely chopped
1 package (7 oz [200 g]) fresh mozzarella
Preheat the oven to 375°F (190°F). Bring a pot of salted water to boil and add the nettles. Cook for 1 minute, then transfer to a bowl of cold water. When cool, drain the water. Take the drained nettles and squeeze into a ball. With a chef ’s knife, chop the ball into slices and chop the slices into a rough dice. Transfer into a bowl, drizzle with olive oil, and season with salt and pepper. Place a phyllo sheet on a clean work surface. Brush it with olive oil and sprinkle one half with an eighth of the chopped hazelnuts. Fold the sheet over to make a long, narrow rectangle. Lay a thin line of chopped nettles along the left (short) side of the sheet. Cut the mozzarella into slices and cut each slice into strips. Lay a few strips of cheese over the nettles to cover. Working from the left, fold the phyllo overtop of the filling. Compress the filling to make a tight log. Roll the filling a couple of times in phyllo until a very tight log is formed. Fold over the top and bottom edges of the phyllo sheet to seal in the ends of the log. Continue rolling the filling into a tight roll. When you get to the end of the sheet, brush the edge with a little oil and fold to seal tightly. Place on a tray covered with parchment (or silicone) paper and refrigerate until needed. Repeat with remaining filling and phyllo. Brush chilled rolls with a little olive oil and place in the oven. Bake for 10– 12 minutes, or until the pastry is browned and crisp. Transfer to serving plates and serve
Noodle-Less Lasagna with Ricotta Cheese
Noodle-Less Lasagna with Ricotta Cheese
Nonstick cooking spray
1 (15-ounce) container part-skim ricotta cheese
¼ cup grated Parmigiano-Reggiano cheese
1 large egg, lightly beaten
½ cup Marinara Sauce with Italian Herbs
½ cup shredded part-skim mozzarella cheese
Preheat the oven to 375°F. Coat an 8-by-8 baking dish with the cooking spray. In a small bowl, combine the ricotta cheese, Parmigiano-Reggiano cheese, and egg.. Spread the cheese mixture over the bottom of the baking dish. Layer the marinara sauce over the ricotta mixture and top it with the mozzarella cheese. 5 Bake for 15 to 20 minutes or until the mozzarella cheese is bubbly.
Serving: ¼ C. Calories: 121 Fat: 7g Fiber: 0g
Warm Halloumi Salad
Warm Halloumi Salad
1/2 tsp. chili powder
1 large handful mint, chopped
Zest and juice of 1/2 lemon
1 T. olive oil
1 zucchini, cut into 1/2-inch rounds
5 ounces halloumi cheese, cubed
4 handfuls arugula
1 red bell pepper, diced
1 T. sliced black olives
Mix the chili powder, half the mint, the lemon zest and lemon juice, oil, zucchini, and halloumi. Let marinate for 30 minutes. Soak 8 wooden skewers in water for 20 minutes. Thread the zucchini and halloumi onto the skewers, put the remaining marinade to one side. Grill or broil for 7 to 8 minutes, turning halfway through, and basting with a bit of the remaining marinade. Place the arugula in a bowl with the bell pepper, olives, remaining mint and dress with the last of the marinade.
Yield: 2 servings
Calories: 280
Baked Brie with Balsamic Cherries, Pistachios & Cinnamon Balsamic
Baked Brie with Balsamic Cherries, Pistachios & Cinnamon Balsamic
2 T Cinnamon Pear Balsamic or your favorite!
2 T hot water
1/2 c. dried cherries (or could use dried cranberries)
1/3 c. pistachios, chopped (or your favorite nuts)
200 g. brie cheese wheel
2 T honey
Preheat oven to 350F. In a small bowl, add Cinnamon Pear Balsamic and hot water to dried cherries. Set aside and allow to soak for 15 minutes. While cherries are soaking, warm honey slightly in microwave or saucepan (to make it thin for drizzling). Using a brie baker or a baking sheet lined with parchment, place unwrapped brie. Using a fork or a vegetable peeler, lightly score or peel top rind of brie (leave sides and bottom intact). M Drain balsamic-soaked cherries, then place on top of brie. Sprinkle the pistachios and drizzle the warmed honey. Bake for 15 minutes or until brie has just started to ooze. Transfer brie to a serving platter if desired, and drizzle with extra Cinnamon Pear Balsamic. Serve warm with crackers, crostini or baguette slices. Chef’s Note: Try with your favorite flavored Balsamic! We would recommend Black Currant, Blackberry Ginger, or Cherry Balsamic.
Tartiflette Toastie
Tartiflette Toastie
Lunch doesn’t get more comforting – or indulgent, frankly – than this sumptuous version of cheese on toast, which is also a great way to use up leftovers. It’s not something you can take to the office, granted, but it is just the sort of thing I like to rustle up for lunch when I’m at home. It’s inspired by the Savoyarde dish tartiflette, a rich baked combination of potatoes, cheese, and bacon. Tartiflette is usually made with Reblochon, but any semisoft washed-rind cheese, such as Brie (not too ripe), works well, or try a semi-hard cheese, such as Cheddar.
1 T. canola or olive oil
2 bacon slices, or a slice of cold ham, cut into small strips
1 cold cooked potato (baked, boiled, or even roasted), thickly sliced
1 to 2 T. heavy cream or creme fraiche
Sea salt and freshly ground black pepper
1 large, thick slice bread
3 to 4 thick slices (about 1 ounce) semisoft or semihard cheese (good melting cheese)
A few crisp, bitter salad greens, such as chicory, radicchio, or frisee, to serve
Heat the oil in a small frying pan over medium heat. If you are using bacon, add it to the pan and fry for a few minutes, until cooked. Add the potato and fry until it is heated through and starting to color a little. If you’re using ham, add it now and stir until well heated through. Stir in the cream or crème fraiche and allow it to bubble and reduce for a couple of minutes. Remove from the heat and season to taste. Toast the bread, pile the mixture on top, then cover with the sliced cheese and put under a hot broiler. As soon as the cheese is melted and bubbling, whip out from under the broiler and transfer to a plate. Serve at once, with a few crisp, bitter salad greens on the side.
Pimento Cheese
Pimento Cheese
2 garlic cloves, grated on a Microplane
1 whole roasted red bell pepper, peeled, seeded, and chopped (1/2 cup)
4 ounces cream cheese, softened
1/2 C. mayonnaise
1 tsp. cayenne pepper
1/2 tsp. kosher salt
8 ounces sharp cheddar cheese, grated (2 cups)
8 ounces Monterey Jack cheese, grated (2 cups)
Combine the garlic, bell pepper, cream cheese, mayonnaise, cayenne, and salt in the bowl of a stand mixer with the paddle attachment. Beat on medium-low speed until well mixed, scraping the bowl occasionally. Add the cheddar and Monterey Jack cheeses and beat on low speed until the cheese is evenly distributed. Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 1 hour and preferably overnight. The garlic will mellow over time and the flavors will meld.
Baked Ham and Cheese Rolls with a sweet tangy Honey Mustard Glaze
Baked Ham and Cheese Rolls with a sweet tangy Honey Mustard Glaze
1 lb. Pizza Dough (store-bought or home-made)
1/2 cup Unsalted Butter
8 large slices Ham (thinner slices will roll easier)
8 large slices Swiss or Provolone Cheese
1 T. Dijon Mustard
1 T. Honey
1 T. Poppy Seeds
If the pizza dough is refrigerated, take it out of the fridge 20 minutes before you begin so that it comes to room temperature (this will make it easier to work with). Preheat oven to 400 degrees F. Spray an 8 x 8 baking dish with nonstick cooking spray. Roll pizza dough out on a lightly floured surface into a rectangle that is roughly 16″ x 8″ (just use the baking dish as a guide, no need to be exact). Heat butter in the microwave until melted. Brush the surface of the rectangle lightly with melted butter (this should require about 1 Tablespoon of butter) and set the remaining butter aside. Top the pizza dough with ham and then with cheese each in a single layer with no slices overlapping. Starting with the edge closest to you, roll the pizza dough up into a log so that the ham and cheese is on the inside. Use a serrated knife to slice the roll into 9 even pieces. Place the pieces in the prepared baking dish and set aside to rise for 20 minutes. Whisk remaining butter with mustard, honey and poppy seeds. After the dough has risen slightly, pour honey mustard glaze over the top of the rolls. (This will look like a lot of sauce, but that’s what makes it so good!) Bake the rolls until the dough is cooked through and golden on top, 20-25 minutes. Serve rolls warm or at room temperature.
Serving Size: 1 Roll
Calories: 407
Fat: 26g
Fiber: 1g
Italian Pasta Salad
Italian Pasta Salad
16 oz. fusili pasta, cooked according to package instructions
8 oz. mozzarella balls, halved
4 oz. salami, quartered
2 c. baby spinach
1 c. cherry tomatoes, halved
1 c. artichoke hearts, chopped
1/2 c. pitted black olives, sliced
1/3 c. olive oil
2 tbsp. red wine vinegar
1 garlic clove, minced
2 tsp. Italian seasoning
1 tbsp. freshly chopped parsley
Pinch red pepper flakes
Kosher salt
Freshly ground black pepper
In a large bowl, toss together pasta, mozzarella, salami, spinach, tomatoes, artichokes, and olives.
To make the dressing, add olive oil, vinegar, garlic, Italian seasoning, parsley, and red pepper flakes to a jar and secure with a lid then shake to combine. Season with salt and pepper to taste. Dress pasta with dressing and serve.
Get The Mix-Ins Right
Variety is the spice of pasta salad mix-ins. That’s how that phrase goes, right? But seriously, it’s all about variety. Variety in texture, flavor, and color. Hey, we eat with our eyes first! All that variety brings balance to your salad, so make sure you have several contrasting elements. For example:
Creamy/Fatty Mix-Ins These are the things you want in every bite: quartered mozzarella balls, crumbled bacon, shaved gouda, chunks of avocado, crumbled feta, prosciutto, or chopped salami are all solid options. Without them, your pasta salad might be a little too virtuous.
Crunchy/Fresh Mix-Ins We’re talking veggies! Arugula, chopped bell peppers, celery, spinach, cherry tomatoes, cucumbers, slices of raw red onion, the list goes on. Pick and choose your favorites! Without these, your pasta salad may feel a bit too heavy. It is Summer, after all! Take advantage of all that glorious produce.
Hearty Mix-Ins These elements can make your pasta salad feel like a meal. Chickpeas, chopped hard-boiled eggs, toasted nuts, shredded chicken, broiled or grilled shrimp, or even white beans make delicious and satisfying additions.
Salty Mix-Ins We LOVE a burst of salty flavor in our salads. Capers, sliced olives, pickled onions (or really anything pickled), sliced pepperoncini, or chopped anchovies for the adventurous folks.
Brightly Flavored Mix-Ins When we think of bright flavors, we think of herbs and citrus: things that will give your salad an extra boost of freshness and flavor. From dill to basil, in our opinion there’s no such thing as too many herbs. Feel free to combine 3 or 4 types of herbs, the more the merrier! When it comes to citrus, we like adding zest or juice to our final dish (especially those with creamy dressings) to add a little zing.
Get The Dressing Right
The dressing really ties everything together. Just like the mix-ins, you’re looking for balance. Your dressing should be bright but not astringent, full-bodied but not oily, flavorful but not overpowering, and perfectly seasoned. Okay, I know this sounds particular, but the good news is, all you really need are your taste buds! Dressing is one of the easiest things to taste an adjust while you’re making it, so as soon as you find your balance, you’re good to go. Here’s what ya need:
- Oil: use your favorite olive oil if you want that delicious rich flavor, or a neutral oil like vegetable oil or grape seed oil if you don’t.
- Vinegar: there’s SO many delicious vinegars, but some of our favorites are red wine vinegar, apple cider vinegar, balsamic vinegar, and rice wine vinegar. Try to match your vinegar with your mix-ins. (For example: sliced cabbage, red peppers, chopped peanuts = rice wine vinegar. Basil, cherry tomatoes, mozzarella = balsamic or red wine vinegar.)
- Flavorings: minced garlic or shallots, fresh or dried herbs, spices or a scoop of dijon mustard all would be delicious add-ins. These flavorings are what gives your dressing personality.
- Sweeteners: although not totally necessary, we find that sometimes our dressings are a bit too acidic. (AKA that feeling when you taste it and it burns in the back of your throught.) A teaspoon or two of honey, maple syrup, agave, or even just plain sugar can help round out the acidity.
- Creaminess:also not entirely necessary, but if you’re craving a more bodacious dressing, try adding a scoop of mayo! This brings your pasta salad into a more traditional place, and we aren’t mad at that. If you don’t do dairy, pureeing your dressing with ripe avocado is a great substitute!
Prosciutto, Pesto & Fresh Mozzarella Panini
Prosciutto, Pesto & Fresh Mozzarella Panini
8 slices Italian bread
4 ounces prepared basil pesto
1/4 lb. thinly sliced prosciutto
8-12 slices fresh mozzarella
Olive oil, for brushing
Preheat the panini grill to medium-high heat. For each sandwich: Spread about an ounce of pesto onto one slice of bread. Top with 1/4 of the prosciutto and 1/4 of the mozzarella. Close the sandwich with a second slice of bread. Brush a little olive oil over the top slice of bread. Grill for 5 to 7 minutes, until the cheese is melted and the bread is toasted. Serve immediately.
Vegetable Cheddar Bacon Soup
Vegetable Cheddar Bacon Soup
1 C. onion, chopped
1 C. carrot, chopped
½ C. celery root, chopped
½ C. parsnip, chopped
1 C. butternut squash, peeled and chopped
1 C. potatoes, peeled and cubed
2 C. broth, chicken or vegetable
1½ C. sharp cheddar cheese, cut into small cubes
½ C. heavy cream
2 tsp. extra virgin olive oil
sea salt
fresh ground Tellicherry pepper
chopped Italian parsley for garnish
8-10 slices of bacon, chopped and fried
In a pan over medium heat warm oil, fry the onion until translucent. Add the rest of the vegetables and fry for a few minutes. Add broth so that the vegetables are covered. If not covered add more broth, or water. If using a non-salted broth, add some salt, starting with ¼ tsp. and adjust as needed. Simmer for approximately 15 minutes or until the vegetables are soft. When ready add the soup into a blender and blend until smooth. Transfer back to the pot, add the cream and 1 C. of the cheese. Re-heat on low, but do not bring to a boil.
If the soup is too thick for your liking, add more broth or water. Season with salt and pepper to taste. Prior to serving garnish with the bacon bits, the remaining cubed cheese and fresh parsley.
Orange Circles with Minced Fennel, Pickled Onions, and Diced Fresh Cheese
Orange Circles with Minced Fennel, Pickled Onions, and Diced Fresh Cheese
1 medium red onion, thinly sliced
2 tablespoons cider vinegar
4 teaspoons sugar, honey, or agave nectar
¾ teaspoon salt
1 small fennel bulb (about ¾ pound)
2 tablespoons extra-virgin olive oil
Juice from a small lemon
3 or 4 oranges
About 6 ounces feta or ricotta salata, in tiny dice
Black pepper to taste
Put on a kettle of water to boil. Place the sliced onion in a colander in the sink. While waiting for the water to boil, combine the vinegar with the sweetener and ½ teaspoon of the salt in a bowl large enough to fit the onion. Whisk to blend. Pour the boiling water over the onion in the colander, shake to mostly drain, then add the onion to the vinegar mixture and stir to coat. Let it sit, stirring occasionally, while you prepare the rest of the recipe. (It can also be refrigerated for several days; see note above.) Trim and discard the bottom 1/8 inch or so of the fennel bulb, then finely mince the rest, including the fronds. Transfer to a bowl, toss with the olive oil, lemon juice, and remaining ¼ teaspoon salt. Set aside.
With a serrated knife and a slicing motion, remove the peel from oranges, then slice the peeled oranges into thin rounds. Transfer the slices (plus as much of their juices as reasonable) to a platter and arrange in a single layer. (Pick out the seeds if/as necessary.) Divide the fennel mixture among the orange slices, spooning a little pile on each slice. Scatter on some onions (you probably will not need to use them all), decorate with the diced cheese, and sprinkle with black pepper. Serve cold or cool.
Grilled Nopales with Cheese
Grilled Nopales with Cheese
1 Pound Fresh Nopales (small to medium size preferred)
6 ounces Queso Fresco
For grilling: Grill nopales for 4 to 5 minutes over a low flame until lightly charred and cooked through on one side. The nopales will darken in color when completely cooked. Turn nopales to continue cooking the other side and immediately season lightly with salt. Top nopales with 1 to 2 slices of queso fresco. Grill nopales for an additional 3 to 4 minutes until lightly charred and the cheese has melted. Remove from heat. For stove-top cooking: Roast the nopales on a comal, griddle, or grill pan over low heat for 6 to 8 minutes until lightly charred and cooked through on one side. Turn nopales and immediately season lightly with salt. Top nopales with 1 to 2 slices of queso fresco. Cover and let cook for another 3 to 4 minutes until lightly charred and the cheese has melted. Remove from heat
Halloumi and Fig Salad with Balsamic
Halloumi and Fig Salad with Balsamic
1 cup walnut pieces
8 fresh figs, stemmed and halved lengthwise
6 teaspoons aged balsamic vinegar, divided
2 tablespoons olive oil, divided
4 (1/4-inch-thick) slabs halloumi cheese (4 ounces)
4 cups baby arugula
1 fennel bulb, thinly sliced (2 cups)
1/4 teaspoon salt
Freshly ground black pepper
Toast the walnuts in a dry, large, nonstick skillet over medium-high heat until fragrant and golden, 3 minutes. Transfer the nuts to a plate. Brush the figs on both sides with 2 teaspoons of the balsamic vinegar. Heat 1 tablespoon of the oil in the same skillet over medium-high heat. Place the cheese in the skillet and cook until it is warmed through and a nice brown crust has formed on both sides, about 2 minutes per side. Transfer the cheese to a cutting board. Place the figs, cut side down, in the same skillet and cook until caramelized and beginning to soften, 2 minutes, then flip and cook for 1 minute more. Cut the halloumi slabs each into two triangular pieces, so you have eight pieces total. Toss the arugula and fennel in a medium-size bowl with the remaining tablespoon of oil and the salt. To serve, divide the greens among four salad plates. Top each with four pieces of fig, two cheese triangles, and 1/4 cup of walnuts. Drizzle each plate with 1 teaspoon of the remaining balsamic vinegar each and pepper to taste.
Instant Pot Goat Cheese & Mushroom Frittata
Instant Pot Goat Cheese & Mushroom Frittata
1 T. unsalted butter, plus more for the soufflé dish
5 T. grated Parmesan cheese
1 T. extra-virgin olive oil
8 ounces cremini or white mushrooms, thinly sliced
2 garlic cloves, minced
2 T. finely chopped fresh sage
2 tsp. finely chopped fresh thyme
1 tsp. kosher salt
9 large eggs
1/2 C. whole milk
2 T. all-purpose flour tsp.
¼ tsp. freshly ground black pepper
3 ounces soft goat cheese (or grated hard cheese like cheddar)
Butter a porcelain or ceramic (not glass) 7-inch soufflé dish and dust the sides with 2 T. of the Parmesan. Set aside. Using the sauté function, melt the 1 T. butter and the oil in the pressure cooker pot. Add the mushrooms and cook, stirring occasionally, until browned, about 7 minutes. Stir in the garlic, sage, and thyme and cook until the mushrooms are tender, another 2 minutes. Scrape into a small bowl, sprinkle with 1/4 tsp. of the salt, and set aside until cool, 3 to 5 minutes. In a large bowl, whisk together the eggs, milk, flour, pepper, and the remaining 3/4 tsp. salt. Stir in the cooled mushrooms and goat cheese, then scrape into the prepared souffle dish. Cover the dish with aluminum foil. Pour 1 1/2 C. water into the pressure cooker (no need to wash it out first). If your steamer rack has handles, place the souffle dish on the rack and lower everything into the pressure cooker pot. If your rack does not have handles, first place the rack in the pot, then lower in the souffle dish using a homemade sling. Lock the lid into place and cook on high pressure for 25 minutes. Let the pressure release naturally for 10 minutes, then manually release the remaining pressure. Carefully remove the dish from the pressure cooker, using the sling or oven mitts. Remove the foil. Heat the broiler. Sprinkle the remaining 3 T. Parmesan cheese over the frittata, then broil until it is golden brown, 2 to 3 minutes. Let it sit for 5 minutes before serving.
Ham, Egg & Cheese Roll-ups
Ham, Egg & Cheese Roll-ups
10 eggs
2 tsp. garlic powder
kosher salt
Freshly ground black pepper
2 T. butter
1 1/2 c. shredded Cheddar
1 c. baby spinach
1 c. chopped tomatoes
20 slices ham
Heat broiler. In a large bowl, crack eggs. Whisk together with garlic powder and season with salt and pepper. In a large nonstick skillet over medium heat, melt butter. Add eggs and scramble, stirring occasionally, 3 minutes. Stir in cheddar until melted, then stir in baby spinach and tomatoes until combined. On a cutting board, place two slices of ham. Top with a big spoonful of scrambled eggs and roll up. Repeat with remaining ham and scrambled eggs. Place roll-ups in a shallow baking dish and broil until ham is crispy, 5 minutes.
Beef Tenderloin Crostini with Whipped Goat Cheese and Pesto
Beef Tenderloin Crostini with Whipped Goat Cheese and Pesto
½ baguette, cut into ¼-inch slices (You should have around 25 slices.)
4 T. extra virgin olive oil, divided
5 cloves garlic, divided
2 8-ounce pieces beef tenderloin
Salt
Fresh ground pepper
1/3 C. pesto of your choice (I used my kale pesto, but rustic basil pesto would also be bomb if you want to go the homemade route.)
For the Whipped Goat Cheese:
4 ounces cream cheese, softened
4 ounces goat cheese, softened
2 T. extra virgin olive oil
½ tsp. crushed red pepper flakes
Pinch of salt
Start with the crostini. Arrange the baguette slices on a large baking sheet. Lightly brush both sides of the bread with olive oil (you’ll need about 2 T. of oil for this) and sprinkle with a little salt. Place bread under the broiler for 1-2 minutes on each side until lightly brown. Peel 1 clove of garlic, and slice the tip off. Rub the clove on one side of each toasted baguette slice. Briefly set crostini aside to cool. Pat the steaks dry with paper towels and season both sides generously with salt and fresh ground pepper. Heat 2 T. olive oil in a large skillet or saucepan over medium-high heat. When hot, add the steaks and cook for about 4 minutes on each side for medium-rare. When you turn the steaks (after the first 4 minutes), smash 4 garlic cloves in their skins and add them to the skillet. Periodically use a spoon to baste the steaks with the oil/juices in the pan. Remove the steaks to a cutting board and let rest for 10 minutes before thinly slicing them against the grain. While the steaks are resting, make the whipped goat cheese. You have two options here: 1.) Place all of the ingredients in a food processor and process for 1-2 minutes until fluffy and smooth. 2.) Place all the ingredients in a bowl and beat with a hand mixer until fluffy and smooth. Assemble the crostini! Spread each toasted baguette slice with whipped goat cheese. Top with a slice of steak and a small dollop of pesto. Serve immediately.
The Art of Cutting Cheese
Rosemary and Goat Cheese Stuffed Chicken with Wild Mushroom Sauce
Rosemary and Goat Cheese Stuffed Chicken with Wild Mushroom Sauce
1 whole chicken
4 ounces goat cheese, room temperature
1 tablespoon chopped fresh rosemary leaves
2 tablespoons extra-virgin olive oil, plus more for sauteing
Salt and freshly ground black pepper
Wild Mushroom Sauce:
1 tablespoon butter, plus 1 tablespoon
1/4 cup chopped shallots
4 ounces morel mushrooms, cleaned and sliced in half lengthwise (substitute 1 ounce dried morels, rehydrated)
4 ounces black trumpet mushrooms, cut into 1 1/2-inch pieces
3/4 cup chicken stock or broth
2 tablespoons chopped chives
Preheat the oven to 450 degrees F. Remove the backbone and wings from the chicken. Press the chicken open like a book. Carefully remove the bones from the chicken leaving the whole chicken intact with the skin. You can ask your butcher to do this for you. In a small bowl, combine the goat cheese, rosemary, and olive oil. Season with salt and pepper and mash together with the back of a fork. Turn the chicken over so the skin side is up. Gently loosen the skin by inserting your fingers underneath it to make a pocket. Stuff the rosemary goat cheese under the skin evenly over the breasts and legs. Tuck the skin back over the chicken. Season both sides of the chicken well with salt and pepper. Drizzle a little olive oil over the chicken and rub well. Heat a large, ovenproof sauté pan over high heat. When the pan is hot, add enough olive oil to coat the bottom of the pan. When the oil is hot and begins to shimmer when swirled, add the chicken, skin side down. Cook the chicken until the skin side is a deep golden brown, about 8 to 10 minutes. Carefully turn the chicken over and transfer to the oven. Roast for 10 minutes, or until the chicken is cooked through and the juices run clear. Remove the chicken from the pan and keep warm. Remove all but 2 tablespoons of the fat from the pan and return to the heat. Add 1 tablespoon of the butter and the shallots and sauté for 2 minutes, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Add the mushrooms and season with salt and pepper. Sauté for 2 minutes, or until the mushrooms begin to brown. Add the stock and bring to a simmer. Cook 5 minutes or until reduced by 1/3. Stir in the remaining tablespoon of butter and remove from the heat. Pour the sauce over the chicken and garnish with the chives. Serve immediately.
Cheesy Grits & Lamb Sausage Breakfast
Cheesy Grits & Lamb Sausage Breakfast
2 1/2 cups Freeman’s Mill Stone Ground Whole Grain yellow grits
6 cup savory chicken bone broth (or chicken stock)
1/2 stick unsalted Kerrygold Butter
1/3 cup heavy cream
1 cup shredded Kerrygold Reserve Cheddar
1 cup shredded Uniekaas Robusto cheese (or a good pale rind Gouda cheese)
sea salt, to taste
freshly cracked black peppercorns, to taste
2 tablespoons chopped cilantro per plate
Caramelized Onions:
1 large Sweet Vidalia Onion
1 tablespoon extra virgin olive oil
2 tablespoons high-quality unsalted butter
sea salt, to taste
freshly ground black peppercorns, to taste
In a large skillet over med-high heat add EVOO and unsalted butter. Once the butter has melted, add the sliced onions and toss until the onions are glossy. Spread the onions out so they cook and brown evenly. Cook onions on med-high heat for five (5) to get a bit of char on them. Reduce heat to low and slow cook them until they caramelize. About thirty-five (35) more minutes and they’re done. Add sea salt and freshly ground black peppercorns to taste.
Notes: Don’t slice your onions too thin, thin onions have a tendency to fall apart or burn. Use a mandolin and adjust the blade for a medium cut, about a 1/4″ is perfect.
Cooking the lamb sausage:
I put a bit of EVOO in a cast iron skillet over med-high heat, but you can grill them over wood charcoal too for even more flavor. Once the oil began to smoke I added the lamb sausage. I let them cook for about 4-5 minutes on each side to get a bit of char on the sausage. After browning both sides reduce the heat to med-low and cook the sausage until done. About 15-20 minutes. The Merguez Lamb Sausage produces a flavorful jus that begs to be spooned over the cheese grits.
Cheesy Grits Directions:
Cook your grits last, because grits naturally thicken the longer they sit. So, for best results prepare the meat and onions first, then prepare the cheesy grits last.
Prepare caramelized onions and lamb sausage ahead of time. Using a large stock pot over med-high heat add six cups of savory chicken bone broth, butter and a pinch of sea salt. When the bone broth mixture begins to boil start adding the grits and stir them using a whisk. Whisking the grits prevents them from clumping together. And believe me, you don’t want lumpy grits. Continue stirring until the grits start to thicken, typically after 10-12 minutes. Turn the heat source to low, add cheese and heavy cream and stir until the cheese melts. Add sea salt and freshly ground black peppercorns to taste. Spoon cheese grits onto a serving plate, add lamb sausage, caramelized onions. Finish with freshly chopped cilantro and pan drippings from the sausage. Serve.
WIW: Caprese Salad with Waffled Eggplant
WIW: Caprese Salad with Waffled Eggplant
1 small eggplant, cut into round slices, about 1/2-inch thick
kosher salt or coarse sea salt, to taste
ground black pepper, to taste
2 medium-size tomatoes
4 oz. fresh mozzarella
1/4 C. extra virgin olive oil, plus more for drizzling
1 large bunch basil, washed and dried, stems removed
Place the eggplant slices on a layer of paper towels and generously sprinkle both sides of the slices with salt. Allow the eggplant to sit for 30 minutes. Meanwhile, slice the tomatoes into rounds. Do the same with the mozzarella. Preheat the waffle iron on high. Rinse the eggplant slices in cold water to wash off the salt. Pat the slices dry. Brush both sides of each eggplant slice with olive oil. Place the eggplant in the waffle iron, close the lid and cook for 4 minutes, or until the eggplant is soft and cooked through. Remove the eggplant from the waffle iron and set on a serving plate, layering it with slices of tomatoes and cheese. Scatter the basil leaves atop the salad. Drizzle with olive oil and sprinkle with salt and freshly ground pepper.
Crispy Baked Parmesan Chicken Wings
Crispy Baked Parmesan Chicken Wings
2 pounds chicken wings
salt and pepper to taste
1/2 tsp garlic powder
Parmesan mixture
1/4 C. Parmesan cheese grated
1/4 C. chopped parsley
1 tsp red pepper chili flakes
1/2 tsp garlic powder
salt and pepper to taste
Preheat oven to 425 F degrees. Line a baking sheet with parchment paper, this will save you from scrubbing the baking pan until tomorrow. Season the wings generously with salt, pepper and the 1/2 tsp of garlic powder. Arrange the wings in a single layer on the prepared baking pan. Bake for about 40 to 45 minutes or until they’re golden crisp. While wings are baking, mix all the Parmesan mixture ingredients together in a small bowl. When the wings are done baking, transfer them to a bowl right away. Dump the Parmesan mixture over the wings and toss well, making sure each wing is fully covered with the Parmesan mixture. Serve right away.
Grilled Asparagus Wrapped in Mozzarella & Prosciutto
Grilled Asparagus Wrapped in Mozzarella & Prosciutto
20x Asparagus Heads (cut pieces of asparagus)
10x Prosciutto Slices (remove as much visible fat as possible)
Ball Fresh Mozzarella (sliced into 10g pieces – you need 10 pieces)
Ground Pepper (to taste)
Top two pieces of asparagus with 10g of mozzarella. Wrap the asparagus and mozzarella in a piece of prosciutto, making sure to finish at the bottom so as to make sure it doesn’t unwrap. Sprinkle with a bit of ground pepper. Repeat ten times. Spray a griddle, griddle pan or frying pan with Fry Light and heat until the Fry Light is bubbling. Place your asparagus seam side down. If you have something to weigh the asparagus down with you can use this (as per the image above) but it’s not necessary. Grill for 3 – 4 minutes on each side, or until the asparagus is cooked to your liking. Remove from the pan and serve immediately.