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Herby Poached Egg on A Spring Onion & Chèvre Tartlet

Herby Poached Egg on A Spring Onion & Chèvre Tartlet

Herby Poached Egg on A Spring Onion & Chèvre Tartlet

 

1 sheet quality puff pastry dough

1 pound leeks or spring onions or a combination, well-rinsed

3 T. unsalted butter

⅔ C. heavy cream

2 T. fresh tarragon, chopped, divided

2 T. fresh parsley, chopped, divided

2 T. fresh chives, chopped Kosher or sea salt

Freshly ground black pepper

4 ounces chèvre (goat cheese), crumbled

4 large fresh farm eggs, plus 1 for egg wash

2 T. milk for egg wash

Water

1 T. white vinegar

 

Remove puff pastry from freezer so it can soften slightly while you cook the onions. Thinly slice the white and light green parts of the leeks or spring onions. Melt butter in a large sauté pan, add leeks or onions and cook over low-medium heat, stirring often, 30–40 minutes or until soft and golden. Add cream, 1 T. each chopped fresh herbs (reserving remainder for garnish). Season with salt and pepper. Stir and simmer over low heat, 20 minutes. Remove from heat and set aside (or refrigerate up to 1 day). Preheat oven to 425°. Roll out puff pastry sheet on a floured surface to ¼-inch thickness. Cut into 4 equal rounds using a large biscuit cutter or 4-inch inverted bowl. Place puff pastry rounds onto baking sheet lined with parchment paper. Prick each pastry with a fork to prevent uneven cooking. Whisk 1 egg with milk to create an egg wash, and brush lightly onto pastry. Divide onion mixture onto pastry rounds and top each with goat cheese. Bake for 25 minutes, or until golden brown. (If pastry rises unevenly during cooking, push down gently with a fork while still warm.) Set aside in a warm place. Fill large saucepan with water, add white vinegar and bring to a simmer. Crack eggs into four individual dishes, taking care not to break the yolk. Slide eggs, 1 at a time, into simmering water. Gently cook each egg until desired doneness, or about 4 minutes for a slightly runny yolk. Remove with a slotted spoon and pat dry. To serve, place each egg atop a warm onion tart, sprinkle with remaining chopped herbs and enjoy.

Frito Casserole

Frito Casserole

Frito Casserole

 

10 oz. bag Fritos Original corn chips

10 oz. cooked and shredded white meat chicken (pulled from a store-bought roasted chicken)

1 tsp. chili powder

1 tsp. ground cumin

1 tsp. dry oregano leaves

1/2 tsp. garlic powder

16 oz. can refried beans, any flavor

8 oz. jar salsa or picante sauce

4 oz. can diced green chiles

2.25 oz. can sliced black olives, drained

12 oz. bag shredded cheese (Mexican, cheddar or Colby/jack)

 

Preheat the oven to 375 degrees. Spray a deep (at least 4 inches) casserole dish with nonstick spray. Pour approximately one-third of the Fritos into the bottom of the casserole, and crush them down slightly with your knuckles. They don’t have to be flat; just break them enough so that they’re not all sticking up. In a large nonstick skillet over medium heat, combine the chicken, chili powder, cumin, oregano, and garlic powder. Mix well, breaking up the large chunks and coating the chicken well with the spices. Cook, stirring often, for about 3 minutes, or until spices are fragrant. Remove from heat and set aside in a medium bowl. In the same skillet (no need to clean it), combine refried beans and salsa. Stir until hot and combined, about 3 minutes. Remove from heat. Drop half of the bean mixture over the top of the Fritos in the casserole dish, in dollops. Spread half of the chicken mixture over the beans, as evenly as possible. Sprinkle half of the green chilis and half of the black olives over the chicken. Spread half of the cheese over the top. Reserve a couple of handfuls of the Fritos for garnish; pour the rest over the top of the cheese (crushing in your hands as you drop them in). Repeat the layering of the beans, chicken, chilis, olives and cheese.

Grilled Halloumi Wraps

Grilled Halloumi Wraps

Grilled Halloumi Wraps

 

1 red onion, halved and sliced thin

3 tablespoons red wine vinegar

1 tablespoon ground sumac

3/4 teaspoon table salt, divided

2 tablespoons lemon juice

1 garlic clove

1/2 cup plain Greek yogurt

1 large red bell pepper

4 (8-inch) pitas, divided

12 ounces halloumi cheese, sliced crosswise 1/4 inch thick

1 tablespoon extra-virgin olive oil

1/4 teaspoon red pepper flakes

2 ounces (2 cups) arugula

Combine onion, vinegar, sumac, and 1/4 teaspoon salt in medium bowl. Stir until well combined and set aside. Place lemon juice in small bowl. Mince or grate garlic and add to juice. Add 1/4 teaspoon salt and whisk to combine. Whisk in yogurt until smooth. Slice 1/2 inch from top and bottom of bell pepper. Gently remove stem from top. Twist and pull out core, using knife to loosen at edges if necessary. Cut slit down 1 side of bell pepper. Turn bell pepper skin side down and gently press so it opens to create long strip. Slide knife along insides to remove remaining ribs and seeds. Lightly moisten 2 pitas with water. Sandwich remaining pitas between moistened pitas and wrap tightly in lightly greased heavy-duty aluminum foil. Turn all burners on gas grill to high; cover; and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). Clean and oil cooking grate. Arrange halloumi slices and bell pepper pieces, skin side up. on hotter side of grill. Cook, covered, until undersides of cheese and bell pepper are lightly browned, 3 to 5 minutes. Using tongs, flip cheese and bell pepper and continue to cook until second side of cheese and bell pepper are lightly browned, 3 to 5 minutes longer. Meanwhile, place packet of pitas on cooler side of grill. Flip occasionally to heat, about 5 minutes. Transfer cheese and bell pepper to cutting board. Cut bell pepper into 1/2-inch pieces and transfer to second small bowl. Add oil. pepper flakes, and remaining ¼ teaspoon salt and toss to combine. Lay each warm pita on 12-inch square of foil or parchment paper. Spread each pita with one-quarter of yogurt mixture. Place one-quarter of cheese in middle of each pita. Top with pepper, onion, and arugula. Drizzle with any remaining onion liquid. Roll pita into cylinder. Wrap in foil, cut in half, and serve.

Afternoon Onion Soup

Afternoon Onion Soup

Afternoon Onion Soup

 

4 ounces (1 stick) butter

4 ounces coconut oil

3 pounds onions

1½ C. grated potatoes (2 medium-sized potatoes)

½ tsp. salt

½ tsp. pepper

32 ounces vegetable or beef broth

1 small (4- or 5-ounce) round of Camembert or other ripened cheese

½ to 1 cup cream, optional

 

Place butter and coconut oil in a deep soup pot and melt over medium heat. Peel each onion and cut in half lengthwise. Lay face down and halve lengthwise again, then slice thinly crosswise. Add the onions to the pot, stirring to coat in the melted fats. Gently cook the onions over low to medium heat for about 20 minutes, stirring often. They should all turn a light brown color and become very aromatic. If you wish to continue until they caramelize, cook for another 20 minutes or so until very soft and browned, stirring as needed to prevent burning. Turn heat up to medium-high. Add grated potato to the onions and cook for 2 minutes, stirring well. Stir in salt and pepper. Stir in broth, bring to a simmer and cook on medium for 5 minutes. Turn off the heat. Cut the round of Camembert cheese in half. Holding one of the halves over the pot, use a tsp. to scoop out the creamy inner cheese and drop into the hot soup. Repeat with other half round of cheese. Using an immersion blender or a standing blender, carefully blend the soup to a creamy consistency. Taste and adjust seasonings. Serve hot. If desired, add the cream just before serving and stir well; or place the cream on the table and let each eater add it as they wish. It really increases the richness of the soup.

Halloumi Sheet Pan Dinner (for 2)

Halloumi Sheet Pan Dinner (for 2)

Halloumi Sheet Pan Dinner

 

14 ounces butternut squash, cut into 3/4-inch slices

8 ounces halloumi cheese, sliced into 6 slices

1 large red bell pepper, cut into 1-inch rounds

6 large radishes, halved

1 medium red onion, cut into wedges and layers separated

14 large black olives

1 serrano chile pepper

2 tsp. za’atar

1 tsp. ground turmeric

½ tsp. dried mint

3 T. extra-virgin olive oil

 

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.  Combine butternut squash, halloumi, bell pepper, radish halves, red onion, black olives, and serrano in a large bowl. Sprinkle za’atar, turmeric, and dried mint over the vegetables; mix to coat. Drizzle oil over everything and toss to combine. Spread out vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven until the halloumi is brown and bubbly and the vegetables have softened and browned, about 18 minutes.

Polenta-Baked Eggs with Corn, Tomato and Fontina

Polenta-Baked Eggs with Corn, Tomato and Fontina

Polenta-Baked Eggs with Corn, Tomato and Fontina

 

2 C. (475 ml) water

1/2 cup (70 grams) fine polenta or yellow cornmeal

1/2 cup (60 grams) fresh corn kernels, from 1 small cob (or use frozen, defrosted)

1/2 cup (55 grams) coarsely grated fontina, plus 3 T. for sprinkling

Salt and freshly ground black pepper

2 T. (30 grams) sour cream or creme fraiche

1/4 cup (60 grams) prepared tomato sauce or tomato puree

4 large eggs

Fresh flat-leaf parsley or chives, for garnish

 

Heat the oven to 400 degrees. Bring the water to a simmer in a medium-sized saucepan over medium-high heat. Slowly whisk in the polenta, trying to avoid lumps then lower the heat to medium-low and simmer the mixture, stirring almost constantly, for 15 minutes. Stir in the corn kernels, and cook for 5 minutes more, continuing to stir regularly. Add Vi cup cheese and stir until melted; then season well with salt and pepper. Add the sour cream and stir until partially combined. (I like to leave a few creamy bits throughout.) Coat a 1-quart baking dish or an 8-to-8‘/2-inch oven-safe skillet with butter or nonstick cooking spray. Transfer the polenta to the dish, then dollop with spoonfuls of tomato; swirl them unevenly into the polenta, so that there are pockets of tomato throughout. Smooth the top of the polenta and use a spoon to make four deep wells and crack an egg into each hole. Sprinkle the whole dish with salt and pepper, then sprinkle with the 3 T. cheese. Bake in the heated oven until the whites are firm and the yolks are runny; you can check progress by inserting a toothpick into the whites to see if they’ve firmed up. If you plan to serve this dish more than a few minutes after taking it out of the oven, remove the eggs from the polenta before they are done, because otherwise they will continue to cook in the hot polenta. If you’d like it to be a little brown on top, run the pan under your broiler when the eggs are only halfway as cooked as you like. Sprinkle with parsley or chives and serve with a spoon.

Sheet Pan Halloumi with Burst Tomatoes, Summer Squash, Preserved Lemon, and Mint

Sheet Pan Halloumi with Burst Tomatoes, Summer Squash, Preserved Lemon, and Mint

Sheet Pan Halloumi with Burst Tomatoes, Summer Squash, Preserved Lemon, and Mint

 

1 (about 8.8-ounce) package halloumi

1 pound summer squash (about 2 medium)

1/2 medium red onion

4 cloves garlic

1 preserved lemon

1 pint grape or cherry tomatoes (about 11 ounces)

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes

8 sprigs fresh mint

 

Arrange a rack in the middle of the oven and heat the oven to 425ºF.  Prepare the following, adding each to the same rimmed baking sheet as it is completed: Pat 1 (about 8.8-ounce) package halloumi dry with paper towels and cut into 1-inch cubes. Trim 1 pound summer squash, halve lengthwise, and cut crosswise into 1/2-inch pieces. Cut 1/2 medium red onion into 1-inch chunks. Smash and peel 4 garlic cloves. Pull away the flesh from 1 preserved lemon and discard. Rinse the skin well and thinly slice.

Add 1 pint grape or cherry tomatoes to the baking sheet. Drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Toss to coat and spread out in a single layer.  Roast, tossing halfway through, until the halloumi is softened and browned in spots and the vegetables are tender, 25 to 30 minutes. Meanwhile, pick the leaves from 8 fresh mint sprigs and finely chop (about 2 tablespoons).  Let the halloumi and vegetables cool for a few minutes. Sprinkle with the mint and gently toss to combine.

Caramelized Blackcurrant & Thyme Red Onion & Brie Tartlets

Caramelized Blackcurrant & Thyme Red Onion & Brie Tartlets

Caramelized Blackcurrant & Thyme Red Onion & Brie Tartlets

 

250g  Ready-made Shortcrust Pastry

2 tbsp Oilve Oil

2 Medium Red Onions – peeled and sliced

3 tbsp Blackcurrant & Thyme Vinegar

125g  Brie – cut into 24 small pieces

Salt and Freshly Ground Black Pepper – to taste

 

Preheat the oven to 200C/400F/Gas 6. Roll the pastry to 0.25cm and cut 24 5cm circles from it using a cutter. Prick the circles with a fork and place on a baking tray. Bake in the oven for 10-12 minutes, or until cooked through and golden brown, then remove and set aside to cool. Heat the oil in a frying pan. Add the onions and fry over a low heat stirring regularly until softened. Add the Blackcurrant & Thyme Vinegar and continue to cook, stirring well, until the onions have caramelized. Season as required. To assemble the tartlets, spoon some of the red onion mixture into each pastry circle and top with a piece of brie.

Easy Beef & Bean Enchiladas

Easy Beef & Bean Enchiladas

Easy Beef & Bean Enchiladas

 

1 1/2 pounds ground beef

3 tablespoons vegetable or canola oil

10 corn or flour tortillas

1 8-ounce package sour cream

cilantro optional

1 cup canned black beans rinses and drained

2 cups shredded Monterrey Jack or Cheddar cheese

1 homemade enchilada sauce recipe

 

Brown ground beef over medium-low heat. Drain meat to remove any excess drippings. Add ¼ cup of enchilada sauce into brown meat and stir until well-combined. For the Enchilada Assembly: Preheat oven to 350º F. Pour ½ cup enchilada sauce into the bottom of a 9×13 oven-safe, casserole dish. Drizzle oil into the bottom of a skillet over a medium-low heat. Add tortillas, one at a time, and cook for about 1 minute each. Do not allow to become crispy. Drain tortilla and then layer on beef, sour cream, cheese, cilantro, and beans. Roll tortilla to keep all ingredients inside. Then place seam side down in the casserole dish. Once all enchiladas have been assembled and placed into casserole dish, pour remaining enchilada sauce over to make sure well covered. Top with remaining cheese. Place in oven and bake 15 minutes, or until cheese has fully melted. Remove from oven and top with additional cilantro, if desired.

Tortellini Caprese Bites

Tortellini Caprese Bites

Tortellini Caprese Bites

 

1 (9-oz.) package refrigerated cheese-filled tortellini

3 cups halved grape tomatoes

3 (8-oz.) containers fresh small mozzarella cheese balls

60 (6-inch) wooden skewers

Basil Vinaigrette

Optional, Included pitted Black Olives

 

Prepare tortellini according to package directions. Rinse under cold running water. Thread 1 tomato half, 1 cheese ball, another tomato half, and 1 tortellini onto each skewer. Place skewers in a 13- x 9-inch baking dish. Pour Basil Vinaigrette over skewers, turning to coat. Cover and chill 2 hours. Transfer skewers to a serving platter, and sprinkle with salt and pepper to taste. Discard any remaining vinaigrette.

Parmesan, Oregano and Pine Nut Melts

Parmesan, Oregano and Pine Nut Melts

Parmesan, Oregano and Pine Nut Melts

 

2 cups fresh Parmesan cheese finely grated (see notes)

1 T. flour

½ tsp. oregano see notes

1 T. pine nuts

 

Preheat oven to 400F. Line two large baking sheets with parchment paper or Silpat mats. If your Parmesan isn’t fine enough, pulse it a few seconds in your food processor. In a large bowl, combine Parmesan, flour and oregano. Place a round cookie cutter on the prepared baking sheet. Carefully sprinkle a tablespoon of cheese mixture into the cutter and smooth the surface. Remove the cutter. Repeat with the remaining mixture, leaving a 1-inch gap between each melt. Sprinkle with pine nuts.

Bake in the oven for 5-7 minutes or until light golden. Transfer to a wire rack to cool. Recipe Notes: For this recipe, pre-grated parmesan will not work. You need to buy a block of parmesan and grate it yourself.

I decided to use only ½ tsp of dried oregano because I wanted the taste to be subtle. Don’t hesitate to use 1 tsp for a stronger flavor.

Crispy Goat Cheese Poppers with Honey

Crispy Goat Cheese Poppers with Honey

Crispy Goat Cheese Poppers with Honey

 

1/3 cup all purpose flour

1/2 tsp. black pepper

1 large egg

1/2 tsp. kosher salt

2/3 cup panko breadcrumbs

1 (11 oz.) log soft goat cheese

for frying:

2 cups oil (grapeseed, canola or veg oil)

for garnish:

1 T. honey

2 T. minced fresh chives

 

In a medium bowl, combine flour and black pepper. In a separate bowl, whisk egg, salt and 2 tablespoons water. In a separate bowl, add panko. Roll goat cheese into 24 (1-Tablespoon size) balls. Roll each ball in flour, then egg, then panko crumbs, coating evenly. Freeze 20 minutes, or until firm. When ready to cook, set a deep saucepan to medium-high heat. Heat oil to 350 degrees F. Fry goat cheese in batches, 1 to 2 minutes, or until golden and crisp. Remove with a slotted spoon to a paper towel lined plate. Arrange goat cheese poppers on a platter. Drizzle with honey and sprinkle with chives. Serve immediately.

Three Cheese Quiche Stuffed Peppers

Three Cheese Quiche Stuffed Peppers

Three Cheese Quiche Stuffed Peppers

 

2 medium bell peppers sliced in half and seeds removed

4 large eggs

1/2 cup ricotta cheese

1/2 cup mozzarella shredded

1/2 cup parmesan cheese grated

1 tsp. garlic powder

1/4 tsp. dried parsley

1/4 cup baby spinach leaves

2 T. parmesan cheese to garnish

 

Heat oven to 375°F. Prepare the peppers by slicing them into four equal halves and removing the seeds. In a small food processor blend the three cheeses, eggs, garlic powder, and parsley. My food processor is smaller than I would like so I did this in two batches, half and half, and then combined both fillings. Pour the egg mixture into each pepper, filling just below the rim. Place a few baby spinach leaves on top and stir with a fork, pushing them under the egg. Cover with foil and bake for 35-45 minutes or until the egg is set. Sprinkle with Parmesan cheese and broil for 3-5 minutes or until the tops begin to brown.

Torn Figs and Burrata

Torn Figs and Burrata

Torn Figs and Burrata

 

1/4 cup extra-virgin olive oil plus more for drizzling

3 rosemary sprigs

About 18 perfectly ripe figs* preferably Mission

12 ounces (3 balls) burrata

Sea salt

Freshly ground black pepper

1/4 cup unsalted pistachios chopped, for garnish

 

Heat a small saucepan over medium heat. Add the olive oil and rosemary just until the leaves begin to crisp. Place the rosemary sprigs on a paper towel for at least 10 minutes. Strip the leaves from the stem, discarding the stems. Tear or slice each fig into 4 pieces and divide them among 6 plates. Tear each ball of cheese in half and add a portion to each plate. Sprinkle the crisped rosemary and pistachios on top of the burrata cheese and figs, season with salt and pepper, and drizzle with olive oil.

Herbed Lemon Cheese

Herbed Lemon Cheese

Herbed Lemon Cheese

 

1 quart whole or 2% milk

¼ cup freshly squeezed lemon juice

¾ tsp. minced fresh chives

½ tsp. minced Italian parsley

¼ tsp. minced fresh thyme

1 clove garlic, grated

Kosher salt

Freshly ground black pepper

 

Gently heat the milk to 180ºF. Add the lemon juice and stir slowly until the milk separates into curds and whey. Ladle into a cheesecloth-lined fine mesh sieve set over a large bowl. Gather the corners of the cheesecloth together over the curds and tie with butcher’s twine. Let the curds drain in the refrigerator for 4 to 24 hours, or until the desired consistency. Transfer the cheese to a medium bowl, stir in the chives, parsley, thyme, and garlic and season to taste with salt and pepper. Form the cheese into a wheel and wrap in plastic wrap. Refrigerate overnight before serving.

Savory Gruyere Custard

Savory Gruyere Custard

Savory Gruyere Custard

2 oz/55 g Gruyere cheese

2 oz/55 g Parmesan or Pecorino cheese

2 C./500 mL 35% cream

1 sprig fresh thyme

1 garlic clove

3 eggs

3 egg yolks

½ tsp. Dry Mustard

Salt and pepper

 

Assemble, prepare, and measure ingredients. Grate both cheeses. Preheat oven to 300°F/150°C. Lightly butter four l-cup/250 mL ramekins or a 1-quart/l L baking dish. In a small saucepan, warm cream over medium-low heat with thyme and garlic until steam rises. Remove from heat and allow to infuse and cool while you make the eggs. In a mixing bowl, beat eggs and yolks with mustard (or cayenne) and salt and pepper. Stir in grated cheeses. Strain cream through a fine-mesh sieve and whisk into egg mixture. Pour custard mixture into ramekins (or baking dish) and place in a large roasting pan. Pour boiling water around dishes to come halfway up their sides. Be careful not to splash any water into the custards, as you want them to be creamy and silken, not watery. Bake for 30 -45 minutes, or until center is just set. Custards in ramekins will cook more quickly than those in a single baking dish. Remove from oven and allow to cool slightly.  To serve, place ramekins on individual plates or scoop out servings from larger baking dish.

Pan-Fried Feta with Thyme and Greek Marinated Olives

Pan-Fried Feta with Thyme and Greek Marinated Olives

Pan-Fried Feta with Thyme and Greek Marinated Olives

 

Greek Marinated Olives

1/2 C. extra-virgin olive oil

6 garlic cloves

4 bay leaves

2 sprigs fresh thyme

1/2 tsp. dried fennel seeds

Zest of 1 lemon, peeled in strips with a vegetable peeler

2 C. mixed olives (I like kalamata and green olives)

Crushed red pepper flakes

 

1 large egg, beaten

1/3 C. panko bread crumbs

1 (10- to 12-ounce) block feta cheese

2 T. extra-virgin olive oil

2 sprigs fresh thyme

Freshly ground black pepper

Crushed red pepper flakes

Grilled naan, heirloom tomatoes, and fresh basil leaves, for serving

 

Marinate the olives. In a small saucepan, combine the olive oil, garlic, bay leaves, thyme, and fennel. Bring the oil to a simmer over medium-low heat, then reduce the heat to low. Simmer, stirring occasionally, for about 10 minutes, until fragrant. Remove the pan from the heat. Stir in the lemon zest and olives. Season with red pepper flakes. (The olives can be prepared up to 1 week in advance and stored in a glass jar in the fridge.) Make the feta. Pour the beaten egg into a shallow medium bowl. Put the panko in a separate shallow medium bowl. Dip the block of feta in the egg, coating all sides completely, then remove and allow any excess egg to drip off. Place the block of feta in the panko, pressing the crumbs gently to adhere. In a medium skillet, heat the olive oil over medium. When it shimmers, add the feta and cook for 2 to 3 minutes on each side, or until golden. Transfer the feta to a serving platter and garnish with fresh thyme, black pepper, and red pepper flakes. Serve warm, with the marinated olives, naan, and tomatoes alongside.

Low Carb Baked Zucchini Casserole

Low Carb Baked Zucchini Casserole

Low Carb Baked Zucchini Casserole

 

40 ounces (approximately) Zucchini, large, sliced 1/4 inch thick

1 tsp. Salt

2 T. Butter

5 ounces Onion, diced

2 cloves Garlic, minced

½ C. Heavy Cream

6 ounces Gruyere Cheese, grated and divided

4 ounces Parmesan Cheese, grated and divided

 

Preheat oven to 450 degrees F. Prepare zucchini by slicing it and then lightly salting it on both sides. Place the salted zucchini slices on a layer of paper towels and let sit for 15 minutes before flipping and letting sit for another 15 minutes. This will remove the excess water from the zucchini before baking. In a baking dish place the prepared zucchini slices in rows one on top of another until the dish is filled. Set dish aside.

In a large skillet, melt butter over medium heat. Add onion to the skillet and cook for 2-3 minutes until it begins to soften. Then add garlic and cook for 2 minutes more. Pour the heavy cream into the pan stirring until it begins to bubble. Add 2 ounces of Parmesan cheese and 4 ounces of Gruyere cheese to the heavy cream, onions, and garlic. Stir together until the cheese melts. Pour the cheese sauce over the zucchini spreading it evenly over the zucchini. Cover the casserole dish with foil and place in the oven and bake at 450 degrees F for 15 minutes. Then remove the foil, top with the remaining Gruyere and Parmesan cheese and bake for 5 minutes more or until the cheese is melted and bubbling and the zucchini is tender. Remove from oven and serve.

Cheese in a Jar

Cheese in a Jar

Cheese in a Jar

Throughout the Mediterranean, cheesemakers have traditionally preserved their fresh cheeses in jars of olive oil, often with the addition of wild herb branches. It is a glorious snack to make at home. After only a few days in a flavorful marinade, it’s ready to eat with a good crusty loaf or with Real Garlic Toast. Make sure to get a little herby oil in each bite. Cheese in a jar is handy to take on a picnic too—and just as nice for an indoor picnic at the kitchen table.

 

1/2 pound fresh goat cheese log or mild feta

A few thyme branches

A few rosemary sprigs

A bay leaf

2 garlic cloves, halved

A few black peppercorns

About 1 C. olive oil

 

Slice the cheese into 2-inch chunks. Carefully layer the cheese in a clean jar or glass bowl, adding the thyme branches, rosemary sprigs, bay leaf, garlic, and peppercorns as you go. Pour over enough olive oil to cover. Seal tightly and refrigerate for at least several days before serving. This keeps, refrigerated, for up to 1 month.

Cheese Apple and Nut Butter Roll Ups

Cheese Apple and Nut Butter Roll Ups

Cheese Apple and Nut Butter Roll Ups

 

4 thin slices (1/4 lb.) swiss or muenster cheese, at room temperature

1/2 large apple (3 oz) thinly sliced

1 T. macadamia nut butter or 2 tsp. unsweetened peanut butter

 

Place the cheese on a cutting board. Arrange the apple slices in a horizontal row 1″ from the narrow end of each cheese slice, roll up, and drizzle or spread with the nut butter. Secure with toothpicks.

 

Makes 4 servings

Calories: 143,

Fat 11g

Fiber 1g

Sheet-Pan Pasta Bake with (leftover) Chicken and Kale

Sheet-Pan Pasta Bake with (leftover) Chicken and Kale

Sheet-Pan Pasta Bake with (leftover) Chicken and Kale

 

Kosher salt

12 ounces penne pasta

1 cup panko breadcrumbs

1 cup grated Parmesan cheese divided

4 T. olive oil divided

1/2 tsp. garlic powder

1/4 tsp. Italian seasoning

3/4 tsp. freshly ground black pepper divided

1 bunch curly kale ribs and stems removed, leaves torn into bite-size pieces

1 pint cherry tomatoes halved

1 cup sour cream or crème fraiche

1 T. Dijon mustard

4 cups shredded rotisserie chicken

1 1/2 cups shredded mozzarella cheese divided

 

Set a rack in the top third of the oven and preheat to 450 degrees F. Bring a pot of salty water to a boil and add the pasta. Cook the pasta until al dente. Meanwhile, mix the panko, ¼ cup of the Parmesan cheese, 2 T. of the olive oil, garlic powder, Italian seasoning, ¼ tsp. black pepper, and ¼ tsp. salt in a medium bowl and set aside. Toss the kale and tomatoes with ½ tsp. salt and the remaining 2 T. olive oil on a rimmed baking sheet. Reserve ½ cup of the pasta cooking water, then drain the pasta. Return the pasta to the pot along with the sour cream, Dijon mustard, 1 tsp. salt, ¼ cup pasta water, and the remaining ¾ cup Parmesan cheese and ½ tsp. black pepper; stir until smooth. Stir in the shredded chicken and 1 cup of the mozzarella, adding more pasta water to keep everything mixable if needed, until well combined. (You can add additional aromatics and seasoning at this point to pump up the flavor.  Garlic powder, roasted red bell peppers, red pepper flakes, scallions or chives, etc.).  Transfer the mixture to the baking sheet with the kale and tomatoes. Toss to combine and spread everything in an even layer on the baking sheet. Top with the panko mixture and the remaining ½ cup mozzarella cheese. Place the pan in the oven and roast the pasta until the cheese is melted and the top is lightly browned, about 5 to 7 minutes. Serve warm.

Baked Feta with Chickpeas and Greens

Baked Feta with Chickpeas and Greens

Baked Feta with Chickpeas and Greens

 

2 T. olive oil, plus more for drizzling

1 tsp. cumin seeds (optional)

1 large or 2 small bunches kale (about 8 ounces total), stems removed and leaves torn into bite-size pieces, washed, and shaken dry (there should be a little water still clinging to the leaves)

3 cups Simple Tomato Sauce

1 (15-ounce) can chickpeas, rinsed and drained

1 T. fresh lemon juice, plus additional wedges for serving

Kosher salt

1 (12-ounce) block feta, cut into ½-inch-thick slices

Freshly ground black pepper

Warm pitas or crusty baguette slices, for serving

 

Preheat the oven to 350°F.  Heat a 14-inch oven-safe skillet over medium heat and add the oil. When the oil’s hot, add the cumin seeds (if you’re using them) and let them sizzle gently for a minute or two. Add the kale in batches, letting each handful shrink and wilt before adding the next. When the last of the kale has wilted, add the tomato sauce, chickpeas, lemon juice, and ½ cup water. Give everything a stir and let it come to a simmer. Taste the sauce for salt and add a little if needed. (Whether it needs it will depend on how salty your tomato sauce is, but keep in mind that the feta is salty, too.) Nestle the feta slices into the sauce and give them a few good grinds of black pepper. Slide the skillet into the oven and bake until the feta has softened, about 15 minutes. Drizzle a little olive oil over the whole thing and serve with warm bread and lemon wedges.

Broccoli Cheese Cups

Broccoli Cheese Cups

Broccoli Cheese Cups

 

3 cups cooked and chopped broccoli

1 large egg

12 Ritz crackers (crushed)

1 heaping cup of cheddar cheese (plus more for topping)

1/2 tsp. garlic powder

1/2 tsp. salt

Preheat your oven to 375 degrees.  In a medium size bowl, mix all of the ingredients together until well incorporated.  Generously grease a mini muffin tin and evenly distribute the mixture into about 16 of your muffin tin cups.  Use your fingers to squish the mixture down so that it’s well compacted. Top with more cheese and bake in the center rack for 14-16 minutes or until the cheese starts to brown. Let them cool for at least 5 minutes before removing them from the pan. Serve alone or with a little ranch or ketchup for dipping. Store any leftovers in the fridge for up to 3 days. Recipe Notes: The mixture will seem a bit dry, but this is what makes them crispy and not too eggy. Add an extra egg if you want more of a quiche consistency. They’re great for breakfast this way!  Like things crispy? You can add a pinch of cheese to the bottom of your greased muffin tin wells before adding your mixture.  Feel free to season however you’d like. You could also add onion powder or black pepper. Don’t forget that the Ritz crackers already have added salt.

Zucchini Quesadilla

Zucchini Quesadilla

Zucchini Quesadilla

 

4 T. olive oil

1 onion, coarsely chopped

Salt

4 cloves garlic, minced

2 medium zucchini (about 1 lb.), halved lengthwise and thinly sliced crosswise

1 cup frozen corn kernels (4 ounces)

1/4 cup chopped fresh cilantro (optional)

4 (8-inch) flour tortillas

2 C. grated pepper jack cheese

 

Preheat oven to 400 degrees. In a large skillet, heat 3 T. oil over medium heat. Add onion and 1 tsp. salt; cook, stirring occasionally, until onion is soft, about 5 minutes. Stir in garlic; cook 1 minute more. Add zucchini and frozen corn kernels; cook, stirring occasionally, until zucchini is soft and corn is tender, about 6 minutes. Remove from heat; stir in cilantro, if using. Brush one side of all tortillas with remaining T. oil; lay 2 tortillas, oiled side down, on a baking sheet. Place half of the filling on each, and sprinkle with half the cheese. Place remaining 2 tortillas on top, oiled side up; press down gently with a spatula to seal. Bake until cheese has melted and tortillas are golden brown, turning once, about 10 minutes. Remove from oven; let cool slightly. To serve, slice each quesadilla into wedges.

Cachapas – Fresh Corncakes with Cheese

Cachapas – Fresh Corncakes with Cheese

Cachapas – Fresh Corncakes with Cheese

 

3 C. corn kernels (from fresh ears or thawed frozen)

1/4 C. masa harina (available on the international aisle of most grocers)

salt & pepper

1/2 C. shredded queso mano or mozzarella

vegetable oil, for frying

 

Grind the corn kernels to a smooth pulp, along with the salt and pepper. Add in the masa harina. Note: You can use a food processor or a blender for this step. If you use a blender, you’ll need a tamper or long spoon to push the corn into the blade (not while the blender is running, of course!). Once the mixture is smooth, preheat a griddle or large frying pan over medium heat. Add on some oil, then spoon the batter onto the pan. With the back of your spoon, press the batter into a rough circle. Cook the cachapas for 3-5 minutes. Flip and cook for 3-5 more minutes, pressing the mixture flat if desired. Sprinkle with mozarella and let melt. If necessary, keep warm in the oven until all cachapas are cooked. Fold in half and enjoy!

Baked Savory Custard with Cheese

Baked Savory Custard with Cheese

Baked Savory Custard with Cheese

2 C. cream, half-and-half or milk

1 sprig thyme, optional

1 clove garlic, optional

3 eggs plus 2 yolks

Pinch cayenne

½ tsp. salt

½ cup grated semihard cheese, like Gruyère, Comté or Emmenthal

½ cup grated Parmesan

 

Put cream in a small pot with thyme and garlic, if you’re using them. Cook just until it begins to steam. Heat oven to 300 degrees and set a kettle of water to boil. Put eggs, cayenne and salt in a medium bowl and whisk or beat until blended; stir in the cheese. Remove thyme and garlic from cream, then add cream gradually to egg mixture, whisking constantly. Pour mixture into a 1-quart dish or into 4 ramekins or custard C.. Put dish or ramekins in a deep baking pan and pour boiling water in, to within about 1 inch of top of dish or ramekins. Bake until mixture is not quite set; it should jiggle a bit in middle. This will take about 30 minutes for ramekins and longer for baking dish; also, cream sets faster than milk. Serve warm, at room temperature, or cold within a few hours of baking.

Foraged Mushroom Tart

Foraged Mushroom Tart

Foraged Mushroom Tart

1 ready-made pie crust

2 T. butter

1⁄2 cup minced onion

salt

freshly ground black pepper

4 C. sliced exotic mushrooms (lobster, hedgehog, oyster, black trumpets, baby shiitakes, etc.)

2 tsp. chopped garlic

2 C. heavy cream

3 large eggs

1 dash hot pepper sauce

1 dash Worcestershire sauce

1 cup grated white cheddar cheese

4 ounces shaved parmigiano-reggiano cheese

 

Preheat the oven to 350 degrees F. Place crust in a 10 inch tart pan. Prick the bottom of the crust all over with a fork. In a medium sauté pan, over medium heat, melt the butter. Add the onions. Season with salt and pepper. Sauté for 1 minute. Add the mushrooms. Season with salt and pepper. Continue to sauté for 3 to 4 minutes or until the mushrooms are wilted. Stir in the garlic and remove from the heat. Cool completely. In a mixing bowl, whisk the cream and eggs together. Season with 3/4 of a tsp. of salt, pepper, hot pepper sauce, and Worcestershire sauce. Mix well. Pour the mushroom mixture into the pastry shell. Sprinkle the cheese over the mushrooms. Pour the cream mixture over the cheese. Bake until the center sets and the top is golden, about 55 minutes. Remove from the oven and let cool for 5 minutes before slicing to serve.

Artichoke Soufflés

Artichoke Soufflés

Artichoke Soufflés

4 Eggs

¼ tsp. hot pepper sauce

¼ C. flour

Pinch freshly ground nutmeg

1½ C. milk

1 can (14 ounces) artichoke hearts, drained and coarsely chopped

1 C. grated fontina cheese

1 C. grated cheddar cheese

½ C. chopped green onion or chives

 

Preheat oven to 350°F. Lightly grease eight ½-C. ramekins. Whisk together the eggs and hot pepper sauce in a large bowl until blended. Add the flour and nutmeg and mix well. Whisk in the milk, then stir in the artichoke hearts, cheeses, and green onion. Spoon the mixture into the ramekins, filling them to about ¼ inch below the rim. Set the ramekins on a baking sheet and bake until puffed and nicely browned, 45 to 50 minutes. Serve immediately.

Mini Basil Parmesan Cheesecakes with Tomato Jam

Mini Basil Parmesan Cheesecakes with Tomato Jam

Mini Basil Parmesan Cheesecakes with Tomato Jam

 

1 1/4 cup cracker crumbs

4 tablespoons salted butter, melted

1 egg white

16 ounces cream cheese, room temperature

1 cup shredded parmesan cheese

2 tablespoons chopped fresh basil

1 tablespoon sugar

2 large eggs, room temperature

1/8 teaspoon kosher salt

1/2 cup tomato jam

fresh basil leaves, for garnish

 

Preheat oven to 350 degrees. In a small bowl, combine the cracker crumbs, butter and egg white until combined. Press 1/2 tablespoon of the crumb mixture into each well of a mini cheesecake pan. (If you don’t have a cheesecake pan, you can use a muffin pan lined with cupcake liners.) Transfer to pan to the oven and bake for 10 minutes or until crisp. Remove from the oven and allow to cool for 5 minutes. Turn the heat down to 300 degrees. Add the cream cheese, parmesan, basil, sugar, eggs and salt to a blender.

Puree the ingredients until smooth. Fill each well of the pan halfway with the cheese mixture. Return the pan back to the oven and bake for 15-20 minutes, or until the edges are dry but the centers are still a little jiggly. Remove from the oven and allow to cool to room temperature. Transfer the pan to the refrigerator and chill for 8 hours or overnight. Remover the cheesecakes from the pan by running a knife around the edges and pushing up on the bottom. Transfer to a serving platter or plate. Top with tomato jam and garnish with basil. Serve immediately.

Ultimate Grilled Cheese+

Ultimate Grilled Cheese+

Ultimate Grilled Cheese+

Savory. Sweet. Cheesy. Crispy. Goodness.

 

4 slices prosciutto di Parma

2 T. mayonnaise

4 slices sourdough bread

2 T. apricot jam

3/4 C. shredded Jarlsberg cheese

2 T. unsalted butter

 

Preheat a large skillet over medium heat. When the pan is hot, lay the slices of prosciutto in the pan and cook, turning once, until frizzled and crisp, about 1 minute per side. Spread the mayonnaise on one side of each slice of bread. Flip over and spread the jam on the other sides. Divide the cheese on the jam sides of two slices of bread, top with the crispy prosciutto, and top with the remaining bread slices, jam-side down, to form two sandwiches. Melt the butter in the skillet over medium heat. Lay the sandwiches in the pan and cook, pressing down on them occasionally with a spatula and turning once, until the bread is golden brown and the cheese is melted, about 3 minutes per side. Transfer to a cutting board and cut each sandwich in half. Serve hot.

Grilled Cheese with Apricot Jam and Arugula

Grilled Cheese with Apricot Jam and Arugula

Grilled Cheese with Apricot Jam and Arugula

 

4 slices country bread

4 oz. Cheddar or Dubliner cheese, sliced

2 T. apricot (or other fruit) Jam

1 T. salted butter

1/4 C. arugula

 

Preheat a large skillet or sandwich press on medium-high heat. To assemble sandwiches, spread a thin layer of jam on one side of bread. Top with a double layer of cheese slices and second piece of bread. Generously butter outsides of both pieces of bread.  Put sandwiches in skillet and toast until bread is golden brown and cheese is melted, about 3-4 minutes per side. Remove from pan. Carefully (it will be hot!) peel apart bread and place arugula inside and replace top slice of bread. Cut in half and serve immediately.

Garlic Mustard Roulade

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

New Mex Migas

2 T. unsalted butter

â…“ 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

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.

Braided Cheddar Loaf

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

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.

Cheesy Baked Tortellini

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

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.

Cheesy Green Mish-Mash Soup

Cheesy Green Mish-Mash Soup

Cheesy Green Mish-Mash Soup

1 onion, roughly chopped

2 cloves garlic, chopped

3 T. coconut oil, ghee or butter

6 C. roughly chopped green vegetables

4 C. vegetable stock or basic chicken stock

1 C. of rocket/arugula or watercress

1 C. roughly chopped coriander, basil or flat leaf parsley leaves

pinch of salt

juice of 1 lemon

1/2 C. crumbed sharp cheddar

 

In a large saucepan, sauté the onion and garlic in the coconut oil. Add the green vegetables and stir for a minute, then pour in the stock and bring to the boil. Reduce the heat and simmer for 10-15 minutes. Stir in the rocket, herbs and salt. Turn off the heat and puree until smooth using a blender, or transfer to a blender and pulse. Whisk in the lemon juice and stir through the cheese. Serve hot.

Chicken Cordon Bleu Crepes

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.