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Cheddar Cheese and Rosemary Biscuits

Cheddar Cheese and Rosemary Biscuits

Cheddar Cheese and Rosemary Biscuits

2 C. flour
1 1/2 tsp. baking powder
1 tsp. baking
10 ounces of cold butter cut into cubes
1/2 C. buttermilk (buttermilk)
2 eggs
1 C. shredded Cheddar cheese
2 T. minced rosemary
1 egg, beaten

 

Preheat oven to 425 degrees. In a blender container mix table, the dry ingredients in medium speed, then add the diced butter until the butter pieces reach the size of a pea.. Add cheddar cheese and rosemary to the flour mixture. In a separate bowl, mix the buttermilk with the eggs and beat slightly. Add this to the original combination of flour and butter and continue mixing until the hydrated flour, not mix too. Remove the mass and took a floured surface. The knead about 5 times to finish incorporating ingredients. Stretch the dough to a rectangle approximately 2 inches thick and with a circular mold cookie biscuits we get the quantity, possible. Form another rectangle and repeat the same process. Get a tray and baking paper and put some dusted flour on the tray. Place the C.cakes and brush paint a coat of beaten egg. Bake for about 25 minutes.

Golden Garlic Parmesan Cruffins

Golden Garlic Parmesan Cruffins

Golden Garlic Parmesan Cruffins

 

1 sheet puff pastry, thawed

3 T. unsalted butter, melted

2 cloves garlic, minced

1/4 C. grated Parmesan cheese

1/4 C. shredded mozzarella cheese

1 T. fresh parsley, finely chopped

1 tsp. Italian seasoning

 

Preheat your oven to 375°F (190°C) and grease a muffin tin.  Roll out the puff pastry sheet on a lightly floured surface and brush it with the melted butter. Sprinkle the minced garlic, Parmesan cheese, mozzarella cheese, parsley, Italian seasoning, salt, and pepper evenly over the puff pastry. Roll the pastry tightly into a log, then slice into 6 equal pieces.  Place each piece into a greased muffin tin cavity, with the cut side facing up. Bake for 20-25 minutes, or until the cruffins are golden brown and puffed. Allow to cool slightly before removing from the tin. Serve warm and enjoy!

Baked Goat Cheese Dip with Lemon and Thyme

Baked Goat Cheese Dip with Lemon and Thyme

Baked Goat Cheese Dip with Lemon and Thyme

 

10.5 ounces goat cheese log

4 ounces cream cheese, softened

¼ C. grated Parmesan cheese

2 T. extra virgin olive oil, more for drizzling after baking

1 clove garlic, peeled and roughly chopped

¼ tsp. coarse ground black pepper

¼ C. chopped fresh flat-leaf parsley

1 tsp. finely minced thyme

½ tsp. lemon zest

salt, to taste

crostini, crackers, or mini naan for serving

 

Preheat oven to 400ºF.

In a food processor, combine goat cheese, cream cheese, Parmesan, olive oil, garlic, and pepper until smooth, scraping down sides as needed. By hand, fold in herbs and lemon zest. Taste and add salt if desired. Spread into a baking dish and bake for 10 to 12 minutes or until warm and just starting to bubble around the edges. Don’t overheat the dip. It should be creamy and not starting to separate. The length of baking time depends somewhat on the size of your baking dish. Drizzle with olive oil, if desired. Serve with crostini, crackers, or mini naan.

Crescent Roll Breakfast Casserole with Turkey Sausage

Crescent Roll Breakfast Casserole with Turkey Sausage

Crescent Roll Breakfast Casserole with Turkey Sausage

 

1 pound turkey breakfast sausage

1 tube (8 ounces) refrigerated crescent rolls

1 C. shredded mozzarella cheese (part-skim)

1 C. shredded sharp cheddar cheese

8 large eggs

1 ½ C. milk (2% or whole)

½ tsp. ground mustard

¼ tsp. coarse ground black pepper, or to taste

 

Preheat oven to 375°F. In a large skillet over medium-high heat, cook sausage until cooked through and no longer pink, breaking it up into crumbles as it cooks. Spray a 9 x 13 inch baking dish with nonstick cooking spray or grease with butter. Unroll crescent roll dough into pan and press together seams and perforations. Sprinkle cooked sausage on top of dough, followed by both types of cheese.  In a large mixing bowl, whisk together eggs, milk, ground mustard, and black pepper. Pour over sausage and eggs. Bake for 35 to 40 minutes or until set and no longer liquid in the middle. Let stand for 5 to 10 minutes before slicing and serving.

French Onion Meatballs

French Onion Meatballs

French Onion Meatballs

 

For the onions

 

2 T. olive oil

4 medium yellow onions, thinly sliced (about 6 C.)

3 cloves garlic, thinly sliced

2 bay leaves

1 1/2 tsp. kosher salt

1 tsp. fresh thyme leaves

1/2 tsp. freshly ground black pepper

1/3 C. dry white wine, such as sauvignon blanc

2 T. unsalted butter

 

For the meatballs

 

1 pound 90% lean ground beef

1 large egg, beaten

1/3 C. panko breadcrumbs

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

2 T. olive oil

 

For the sauce and serving

 

1 T. all-purpose flour

2 C. low-sodium chicken broth

1 tsp. Dijon mustard

1 tsp. Worcestershire sauce

6 ounces freshly grated Gruyere cheese (about 1 C.)

Toasted baguette slices, for serving

 

Cook the onions: In a large skillet, heat the olive oil over medium heat. Add the onions, garlic, bay leaves, and salt and cook, stirring frequently, until the onions are deeply golden (but not quite caramelized) and reduced significantly in volume, about 45 minutes. You can add a splash or two of water to the pan if it starts to become dry (this tends to happen around the 30-minute mark).  Add the thyme and black pepper and cook until the herbs are fragrant, about 1 minute. Add the white wine and butter, scraping up the bottom of the pan to loosen any dark bits. Remove and discard the bay leaves and transfer the onions to a plate to let cool slightly. Rinse and wipe out the skillet and set aside.  Make the meatball mixture: In a large bowl, combine the ground beef, egg, panko, salt, and pepper. Once the onions are cool enough to handle, roughly chop half the onions and add them to the meatball mixture.  Use your clean hands to mix everything together until combined. Divide the mixture up into 16 roughly 1 1/2-inch balls. A foolproof way to do this is by forming the meat mixture into an even mound, dividing the mound into quarters, and dividing each quarter into quarters again.  Heat 2 T. of olive oil in the reserved skillet over medium-high heat. Add the meatballs, making sure to space them evenly, and cook until browned on all sides, 10 to 12 minutes.  Sprinkle flour over the meatballs and toss gently until the flour is cooked, about 1 minute. Add the chicken broth, remaining reserved onions, mustard, and Worcestershire. Stir well, and let simmer until the sauce has thickened and grown slightly darker in color, about 10 minutes. Preheat the broiler on low. Sprinkle the Gruyere over the meatballs and sauce and broil until the cheese is melted, about 2 minutes.  Serve with toasted baguette slices. Leftover meatballs and sauce will keep for up to 5 days in the fridge.

One Pot Cheesy Orzo

One Pot Cheesy Orzo

One Pot Cheesy Orzo

 

8 ounces orzo or other pasta shape

2 C. heavy whipping cream

1 C. water

½ C. Cheddar cheese shredded

½ C. Monterey Jack cheese shredded

½ C. Parmesan cheese grated

⅛ tsp. salt if needed

⅛ to ¼ tsp. black pepper

2 cloves garlic clove

1 T.  shallots minced

 

Preheat the oven to 400℉. In a 7×12-inch oven-safe casserole dish, add the heavy cream, water, garlic, shallots, pepper, and orzo. Stir. Add Monterrey cheese and the Parmesan cheese to the dish and stir. Cover with foil and bake at 400℉ for 30 minutes. Remove the foil and stir. Sprinkle cheddar cheese over the top and put back in the oven, uncovered, for 10 to 15 more minutes.  Remove from the oven and allow the dish to sit 5 to 10 minutes before serving. Store any leftovers in an airtight container for up to 5 days.

Party Potatoes

Party Potatoes

Party Potatoes

 

6 russet potatoes (about 3 ½ – 4 lbs.), peeled and cubed

1 (8 ounce) block cream cheese, softened and cubed

1 C. (4 ounces) grated sharp cheddar cheese

8 ounces sour cream, at room temperature

½ C. milk, at room temperature

3 T. melted butter, divided

1 tsp. garlic salt

2 tsp. dried minced chives

1 C. crushed Corn Flakes cereal (about 1 ¾ C. cereal before crushing)

½ tsp. paprika

Optional garnish: chopped fresh chives, chopped fresh parsley, or sliced green onions

 

Place potatoes in a large pot. Cover with water and bring to a boil. Reduce heat; cover and cook for 15-20 minutes, or until potatoes are tender. Drain really well, making sure that the potatoes are dry. Transfer the potatoes to a large bowl. Add cream cheese, cheddar cheese, sour cream, milk, 2 T. of the melted butter, garlic salt, and chives. Beat the potatoes until well blended and fluffy. Taste and season with salt and pepper, as necessary. Transfer the potatoes to a 3-quart baking dish that has been sprayed with cooking spray. In a small bowl, toss together Corn Flakes crumbs and remaining 1 T. of melted butter. Sprinkle over top of the potatoes. Bake, uncovered, at 350°F for 30-35 minutes, or until the edges are bubbly and the potatoes are heated through. Sprinkle paprika over top, garnish with chives, parsley, or green onions if desired, and serve!

 

Make Ahead: Assemble according to the recipe instructions, cover, and refrigerate for up to 48 hours. When ready to bake, remove the cover and allow the dish to sit on the counter for about 30-60 minutes before baking. If the dish is still cold when it goes in the oven, you may need to extend the baking time slightly.

 

How to Freeze Before Baking: Assemble the casserole as instructed, but do not add the Corn Flake topping. Cover tightly and store in the freezer for up to 3 months. When ready to bake, thaw in the fridge overnight. Allow the dish to sit on the counter for about 30-60 minutes before baking. If the dish is still cold when it goes in the oven, you may need to extend the baking time slightly. Add the topping just before baking.

Cheesy Ham Zucchini Bake

Cheesy Ham Zucchini Bake

Cheesy Ham Zucchini Bake

 

3 small zucchini shredded

1 small onion chopped finely

3 slices cooked bacon chopped

1 cup chopped back bacon

1 cup grated cheddar cheese

1 cup all purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1/8 tsp. ground black pepper

1/2 cup vegetable oil

5 large eggs slightly beaten

 

Preheat your oven to 350 degrees F. Shred the zucchini and place it in a strainer over a bowl. Set aside to rest. Prep the ingredients: chop the onion, chop the bacon and back bacon, grate the cheese and whisk the eggs. Set everything aside. In a small bowl whisk together the flour, baking powder, salt and pepper. First, lightly squeeze out any excess moisture from the shredded zucchini. In a large bowl mix together the zucchini, onion, bacon, back bacon and shredded cheese. Stir in the flour mixture until well combined. Add the eggs and oil and mix well. Grease a baking dish with butter (8 x 8 works great). You can also use a cooking spray to grease it. Pour the mixture into the baking dish and smooth out the top. Bake for 45 minutes. The top should be golden. Serve right away (like zucchini puff)

Easy Pizza Fondue

Easy Pizza Fondue

Easy Pizza Fondue

 

1 1/2 cups shredded mozzarella cheese

1/2 grated Parmesan cheese

1 T. all-purpose flour

2 cloves garlic minced

3/4 cup dry white wine or broth

2/3 cup drained canned diced tomatoes

1 T. balsamic vinegar

1 T. chopped fresh basil or 1 tsp. dried basil

1 T. chopped fresh oregano or 1 tsp. dried oregano

 

Serve with:

cubes of crusty bread

pepperoni sticks

salami cubes

cooked sausage chunks

bell pepper chunks

mushrooms

grape tomatoes

ham

pineapple

black olives

 

In a bowl combine the mozzarella, Parmesan and flour. Mix well to coat the cheese with flour. Set aside. In a large saucepan, combine the garlic and wine (or broth), bring to a simmer over medium heat. Then reduce the heat to medium-low. Add the cheese mixture by the handful to the saucepan, stirring constantly after each addition. Use a spoon and stir in a figure eight motion until the cheese is melted. Stir in the tomatoes, balsamic vinegar, basil and oregano. Cook, stirring, until the tomatoes are heated through, about 2 minutes. Transfer to a fondue pot and serve immediately.

Roasted Fennel with Parmesan Cheese

Roasted Fennel with Parmesan Cheese

Roasted Fennel with Parmesan Cheese

 

2 fennel bulbs

kosher salt

fresh ground black pepper

1 T. olive oil

3/4 cup Parmesan cheese, fine grated

 

Preheat oven to 375 degrees F, (190° C). Cut stem and root off the fennel bulb. Remove outer layer of fennel bulb and rinse with cold water if you notice some soil. Pat dry. Slice lengthwise into 1/4 to 1/3 inch slabs. Place in greased sheet pan in one layer. Sprinkle with salt, pepper and good olive oil. Grate or sprinkle Parmesan cheese on fennel slices. Bake in oven for 40 to 50 minutes until the fennel is nicely browned. Serve hot

Croissant Breakfast Sandwich (Freezer Friendly)

Croissant Breakfast Sandwich (Freezer Friendly)

Croissant Breakfast Sandwich (Freezer Friendly)

 

6 large eggs, lightly beaten

¼ cup whole milk

1 T.  butter

4 large butter croissants

4 T.  mayonnaise

4 tsp. dijon mustard

6 ounces ham or turkey, thinly sliced

6 slices cheddar cheese

 

In a medium bowl whisk together the eggs with whole milk. Heat butter in a large skillet over medium heat. Add the eggs to the skillet and scramble the eggs, cooking until eggs are thickened and no liquid egg remains. Set aside. Prepare the sandwiches. Slice each croissant in half. On one half spread one T.  mayonnaise and on the other half spread one tsp. mustard. Fill each sandwich with egg, ham or turkey, and 1.5 slices of cheese. To bake. Preheat oven to 450 F. Wrap each sandwich in foil and place on a baking sheet. Transfer baking sheet to the oven and bake for 15-20 minutes, or until cheese has melted. To freeze. Tightly wrap each sandwich in plastic wrap and place in the freezer. To heat from frozen. Remove the sandwich from the plastic wrap and place in a paper towel on a microwave-safe dish. Microwave for 1-2 minutes, or until heated through. Alternatively, preheat oven to 450 degrees F. Remove sandwiches from plastic wrap and wrap in foil. Transfer to a baking sheet and bake for approximately 15 minutes, or until cheese has fully melted. Enjoy!

Caprese Salad with Burrata

Caprese Salad with Burrata

Caprese Salad with Burrata

 

8 cups halved cherry, small heirloom or cocktail tomatoes

4 (2.5-oz.) rounds burrata cheese

Olive oil

Coarse sea salt

Black pepper

1/4 cup fresh basil leaves

 

In a large bowl, add the halved tomatoes then top them with dollops of the burrata cheese. Drizzle the salad with olive oil then sprinkle it with coarse sea salt and freshly cracked black pepper. Garnish with fresh basil leaves and serve immediately.

I Love You, Tri-Color

I Love You, Tri-Color

I Love You, Tri-Color

 

2 avocados

2 fresh mozzarella balls

2 tomatoes

heart-shaped cookie cutter

4 T. olive oil

3 T. balsamic glaze

sprinkle of sea salt

pinch of pepper

 

Cut the avocado into thin slices. Flatten the avocado as much as possible, with equal spacing between the slices. Use the heart-shaped cutter to make the fanned-out avo hearts. Slice the mozzarella and tomatoes, and cut out the hearts. For the tomatoes it helps to press the cutter into the soft part of the tomato. Chop up all the ‘leftovers’ and place them at the bottom of your platter. Top with the hearts. Mix together the olive oil, balsamic glaze, salt and pepper. Pour the dressing over the salad.

The Downtowner Sandwich

The Downtowner Sandwich

The Downtowner Sandwich

 

1 6 inch sub sandwich loaf, I buy the 12-inch loafs from Sam’s Club and cut in half

4 T. softened cream cheese, I use the spreadable tub

¼ tsp. dill

4-5 thin slices Turkey Breast, adapt to your preference

2 slices Swiss or Provolone cheese

2 T. cranberry sauce

½ avocado, sliced thinly

½ cup shredded lettuce

 

Cut sub sandwich loaf in half length wise to create a top and bottom half of sandwich. Spread about 2 T. of cream cheese on the inside of each sandwich half. Sprinkle the top of the cream cheese lightly with dill. Place turkey slices on bottom half of sandwich and place the two slices of cheese over the top of turkey. Place sandwich halves on microwave safe plate and microwave the sandwich halves for about 30 seconds or until cheese begins to melt. Smear cranberry sauce over the top half of sandwich. Place avocado slices over to top of the cranberry sauce. Next place shredded lettuce evenly over the top of the avocado. Place the two sandwich halves together and enjoy!

Caramelized Celery and Mozzarella Crostini

Caramelized Celery and Mozzarella Crostini

Caramelized Celery and Mozzarella Crostini

 

2 T. unsalted butter

6 stalks of celery, thinly sliced (1/8-inch diagonal slices)

Salt, to taste

1 T. sugar

1/4 cup aged balsamic vinegar

4 slices of crusty bread, like ciabatta

Extra-virgin olive oil

6 oz. fresh mozzarella, thinly sliced (about 1/8- to 1/4-inch thick)

1 T. fresh snipped chives

 

Heat a large frying pan over medium-low heat (almost medium). Add butter. When melted, add celery, salt and sugar. Cook, stirring occasionally, until the celery is soft, olive green and slightly browned around the edges, about 40-45 minutes. Moderate heat to make sure celery does not cook too fast. Remove celery from pan. Heat a small frying pan over medium heat. Add balsamic vinegar and cook until reduced by about half. Set pan aside to cool slightly. Preheat oven broiler with rack about 5 inches from broiler. Place slices of bread on a baking sheet and brush with olive oil. Place under the broiler and cook until lightly toasted, about a minute or so (watch carefully or it will burn). Spread 1/4 of the cooked celery on top of each piece of toast, then top with a couple slices of mozzarella. Place under broiler and broil for about a minute until the cheese has melted a bit. Remove from oven and transfer toasts to a serving platter. Drizzle with balsamic vinegar and sprinkle with chives.

Rosemary-honey Halloumi Fries

Rosemary-honey Halloumi Fries

Rosemary-Honey Halloumi Fries

 

8 fresh rosemary sprigs, divided

1 cup panko breadcrumbs

Freshly ground black pepper

1 cup all-purpose flour

2 large eggs

8 oz. package halloumi, rinsed and patted dry

1 cup refined avocado or grapeseed oil

¼ cup honey, plus more to taste, for serving

 

Strip needles from 5 rosemary sprigs and finely chop. On large plate, combine chopped rosemary with panko and season with a few cracks of pepper. Add flour to another large plate and season with pepper. In medium shallow bowl, beat eggs and season with pepper. Slice halloumi into ½”-thick fry shapes. Gently pat dry again. In small batches, coat halloumi in flour, followed by eggs and then rosemary panko. Continue with remaining pieces of halloumi. Line baking sheet with paper towels. Heat oil in large skillet over medium heat. When oil shimmers, add enough fries to comfortably fit in pan without overcrowding and fry until golden, about 2 minutes per side. Use slotted spoon to transfer fries to lined baking sheet and repeat with remaining halloumi. Remove needles from remaining 3 rosemary sprigs and fry just until crisp, about 30 seconds. Place fries in shallow bowl, top with fried rosemary needles, and drizzle with honey.

White Pizza with Bacon, Leeks, and Cream

White Pizza with Bacon, Leeks, and Cream

White Pizza with Bacon, Leeks, and Cream

 

½ pound thick-cut bacon, chopped

1 medium leek, root and leaf ends trimmed off, white and light green part halved lengthwise and then sliced into thin half-moons

Kosher salt

Freshly ground black pepper

1 (14- to 16-ounce) ball pizza dough

4 ounces Fontina, Gruyère, aged Gouda, or sharp Cheddar cheese, finely grated

¼ cup heavy cream, divided

 

Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high. Put the sliced leek in a colander and rinse it thoroughly under cold running water, using your fingertips to separate the layers. Drain well, then transfer the leek slices to a paper towel–lined plate and blot them dry. In a medium skillet over medium heat, cook the bacon until it just begins to brown at the edges, 5 to 7 minutes. Remove the skillet from the heat and transfer the bacon to a paper towel–lined plate to drain. Pour the bacon grease into a small ramekin for brushing the dough. Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel). Use a pastry brush to spread a very thin layer of bacon grease all over the dough. Scatter the sliced leeks and cooked bacon on top, then sprinkle with the cheese. Drizzle the toppings with half of the heavy cream. Transfer the pizza to the oven and bake until the crust is golden around the edges and evenly browned on the bottom—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel. Remove the pizza from the oven and immediately drizzle the remaining heavy cream over top. Wait 3 to 5 minutes for the cream to congeal, then slice and serve.

Blue Cheese Stuffed Pears

Blue Cheese Stuffed Pears

Blue Cheese Stuffed Pears

 

Bosc pears

extra virgin olive oil

blue cheese (a milder version like Danish Blue cheese, or try goat cheese)

walnuts, toasted and chopped

fresh thyme. chopped

honey

Aleppo pepper

flaky salt

 

Slice the pears in half lengthwise and remove the core and seeds.  Place in a cast iron skillet (or a baking dish), cut side up. Drizzle with the olive oil and season lightly with salt and pepper. Transfer the pears to the oven and bake for 15 minutes. Remove the pears and stuff with the blue cheese, walnuts and thyme.  Place back in the oven for eight to ten minutes, until the cheese has melted a little. Mix the honey with Aleppo pepper in a small bowl. Once the pears are done cooking, transfer to a platter (or plates) and drizzle with the honey and garnish with flaky salt and extra thyme (if desired).  You can use the air fryer – cook at 380℉ and bake for eight minutes to start. Add the cheese and then bake for another four to five minutes.

Short-cut Bacon Cheddar Rolls

Short-cut Bacon Cheddar Rolls

Short-cut Bacon Cheddar Rolls

 

11 ounce package refrigerated ready to bake French loaf

5 to 6 slices cooked bacon chopped

1 cup shredded cheddar cheese

1/4 cup butter melted

 

Melt butter in a microwave save bowl. Cut bread into 33 even pieces. Preheat oven to 375 degrees. Roll each piece of dough in butter and put 3 in each muffin tin. Sandwich approximately 1 T bacon and 1 T cheese in the middle of dough. Bake 375 degrees 12 to 14 minutes or until cheese is melted and bread is golden. Serve immediately.

Crispy Prosciutto Grilled Cheese

Crispy Prosciutto Grilled Cheese

Crispy Prosciutto Grilled Cheese

 

2 slices  Sliced Prosciutto

2 slices  Sliced Sourdough Bread

2 slices Sliced Cheddar Cheese

2 tsp. of chopped  Rosemary

1 T.  Unsalted Butter

TJ’s Glaze, for drizzling

 

Crisp the prosciutto: Using a medium sized skillet, add prosciutto slices to cold pan and turn on to a medium-low heat. Cook the prosciutto for two minutes each side, then turn off the heat. Assemble the sandwich: To build the layers of your sandwich, start with a piece of bread on your cutting board. Next, add a slice of cheese, followed by half of the chopped rosemary sprinkled evenly. Add the two slices of crisped prosciutto and sprinkle the remaining rosemary over it. Add the final slice of cheese and top with the remaining slice of bread. Cook the sandwich: Return the heat to medium low, add half of the butter to the pan, until it melts and begins to bubble. Add the sandwich and cook for 4-5 minutes, until the bread is golden, the cheese begins to melt. Add the remaining butter to the pan and flip the sandwich, cover and cook for another 4-5 minutes. Drizzle with glaze and cut in half to serve.

Creamy Baked Macaroni and Cheese

Creamy Baked Macaroni and Cheese

Creamy Baked Macaroni and Cheese

 

2 cups elbow macaroni

2½ cups shredded Cheddar cheese, divided

2 cups small curd cottage cheese

1 (8-oz) carton sour cream

1 egg, beaten

1 tsp salt

½ tsp pepper

2 T. butter, cut into small pieces

 

Preheat oven to 350°F. Cook macaroni according to package directions. Stir together macaroni, 2 cups Cheddar, cottage cheese, sour cream, egg, salt, and pepper in a large bowl. Spoon into a lightly greased baking dish; dot with butter. Sprinkle with ½ cup cheese. Bake, uncovered, 45 minutes.

Caramelized Onion and Apple Grilled Cheese

Caramelized Onion and Apple Grilled Cheese

Caramelized Onion and Apple Grilled Cheese

 

4 slices sourdough or country style bread

Onion jam

4 slices prosciutto

½ apple (or pear), thinly sliced

¾ cup white cheddar, coarsely grated

½ cup gouda, coarsely grated

2 T. butter

2 T. olive oil

1½ T. fresh sage, roughly chopped

 

Start with a slice of bread and top with a generous smear of onion jam, 2 slices of prosciutto, a few slices of apple (or pear), and half of the cheddar and gouda cheeses. Place another slice of bread on top and press down firmly. Heat 1 T. of olive oil in a pan over medium heat. Carefully transfer assembled grilled cheese onto the pan and cook until golden and cheese has melted, about 4-5 minutes. Add ½ T. of butter to the pan with a pinch of sage leaves. Let butter melt and swirl the pan so the grilled cheese can absorb the sage butter. Flip the sandwich over, cook until bread is golden, another 4-5 minutes, and repeat melting ½ T. of butter in the pan with a pinch of sage leaves. Swirl the second side to absorb sage butter and remove grilled cheese from the pan. Repeat with remaining ingredients for a second grilled cheese, then serve immediately.

Jammy Eggs in Toast Cups

Jammy Eggs in Toast Cups

Jammy Eggs in Toast Cups

 

4 slices of bread, crusts removed (white bread or sourdough works best here)

1 T. unsalted butter, olive oil, or avocado oil, for greasing

4 eggs

Salt and pepper

1/2 cup shredded cheese (I use Cheddar or Swiss)

1/4 cup sliced green onions

Avocado slices, fresh sprouts, and sour cream or salsa

 

Preheat the oven to 3 75 °F. With a rolling pin, roll over each slice of bread to flatten it out and make it pliable. Brush or spray each muffin tin with butter or oil. Gently place and press a slice of flattened bread into each muffin bin. Crack an egg into each crust, sprinkle with some salt and pepper, and top with shredded cheese and sliced green onions.  Place the muffin tin in the oven and bake for 12 to 15 minutes or until the eggs are done to your preference. Cooking longer will produce more of a hard-boiled egg texture. Remove the muffin tin from the oven and let the muffins cool for a few minutes. Serve with avocado slices, fresh sprouts, and dollops of sour cream or salsa.

Mushroom Gruyere Tartlet

Mushroom Gruyere Tartlet

Mushroom Gruyere Tartlet

 

1 package frozen butter puff pastry

1 ounce dried porcini mushrooms

2 cups gruyere cheese, grated

1 medium yellow onion, finely chopped

Package cremini mushrooms, stems removed and caps sliced

2 tablespoons extra virgin olive oil

2 tablespoons butter

1 teaspoon soy sauce

4 tablespoons Madeira or white wine

½ teaspoon dried thyme

Fresh Italian parsley to garnish

 

Thaw puff pastry according to directions on package. Preheat oven to 375 degrees

Add 1 cup hot water to porcini mushrooms in a small bowl. Set aside for 30 minutes. Drain and coarsely chop.  Sauté onion over medium/low heat in 2 tablespoons olive oil until just softened, about 5 minutes. Add cremini mushrooms, butter, soy sauce, wine, dried thyme, and reserved porcini mushrooms. Cook, uncovered, over medium heat until liquid has evaporated. Remove from heat and set aside.  Using 4 ¼ inch bowl to trace, cut four rounds from puff pastry. Transfer to ungreased cookie sheet. Score ¼ inch edge of each round with sharp knife.  Top each round with approximately 1/3 cup mushroom mixture, being careful to leave ¼ inch edge. Add roughly 3 tablespoons grated gruyere on top of mushroom mixture and garnish each with 3-4 fresh parsley leaves.  Bake for 25 minutes until puff pastry is golden brown. Serve immediately.

Fresh Goat Cheese Shanklish

Fresh Goat Cheese Shanklish

Fresh Goat Cheese Shanklish

 

Traditionally made from dried yogurt that is shaped and rolled in herbs, often kept in jars of olive oil, with styles that range from very dry and pungent to slightly soft and creamy. We wanted to bring some of that tradition and technique home with us, but give it a more familiar flavor by combining beautiful fresh local goat cheese with rustic za’atar. Spicing and storing the cheese in olive oil, as has been done for generations, makes it all the more special. Bonus: the oil the cheese steeps in makes a fantastic dressing with the addition of fresh lemon juice.

 

8 ounces fresh goat cheese

1/2 teaspoon kosher salt, plus more to taste

1/2 to 2/3 cup za’atar

1 cup extra-virgin olive oil

1 lemon

2 sprigs fresh thyme

 

Line a rimmed baking sheet with parchment paper. Mix the goat cheese and salt together in a mixing bowl with a spatula. Take 1/2-ounce spoonfuls of cheese and, with wet hands, shape the cheese into balls. Set the balls on the baking sheet. Take a ball of cheese and place in a bowl with the za’atar. Toss the za’atar over the ball to completely cover, then place back on the baking sheet. Repeat with remaining cheese balls. Add more za’atar to the bowl if needed. Refrigerate uncovered for at least 8 hours, to let the cheese dry. Once the cheese has dried, pour half of the olive oil into at least a quart-size jar and place several of the balls in a layer on the bottom. Tear the thyme sprigs into 1-inch pieces and tuck them between the cheese pieces. Remove a strip of zest from the lemon and lay over cheese pieces. Continue layering the cheese balls, thyme, strips of lemon zest, and oil until the jar is filled, then cover and refrigerate. The drier the goat cheese is, the longer it will keep, but try to use it within a week.  When ready to serve, remove the cheese from the oil and place on a serving plate or in a bowl, then drizzle with some of the oil. Allow the cheese to come to room temperature before serving.

Baked Spasagna

Baked Spasagna

 

1 1/2 lbs 24 ounces spaghetti noodles, uncooked

2 lbs shredded mozzarella cheese, you could probably get away with less

8 ounces ricotta cheese

8 ounces sour cream

1 1/4 cups half-and-half

1/2 cup grated Parmesan cheese, divided

1 teaspoon dried oregano leaves

1 tablespoon chopped fresh basil or 1 teaspoon dried basil

1/2 teaspoon pepper

1 teaspoon minced garlic

1 teaspoon kosher salt

 

12 ounces ground beef or sausage

1/2 cup chopped white onion

1 24 ounce jar spaghetti sauce

 

Preheat oven to 350 degrees. Cook spaghetti al dente according to package directions. Drain and place in large mixing bowl. In another mixing bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, pepper, garlic, salt, and half of the Parmesan cheese. Add above cheese mixture to the spaghetti. Mix gently until spaghetti is evenly coated with mixture. Spray a 9×13 glass baking dish with cooking spray. Gently place spaghetti mixture into prepared dish. Top with remaining Parmesan cheese. Cover dish with aluminum foil and bake at 350 degrees in pre-heated oven for 30 minutes. Remove from oven, remove foil and place dish on cooling rack for 10 minutes. While pasta is cooking, prepare the meat sauce. For the meat sauce: Add ground beef or sausage to a skillet over medium heat and brown meat well. Add salt and pepper. Add the onion and cook until soft. Drain meat and set aside. Add spaghetti sauce and let simmer for about ten minutes. Cut pasta into into squares and top with meat sauce.

Onion Cheddar Chips

Onion Cheddar Chips

Onion Cheddar Chips

 

Crated Cheddar Cheese

Sliced Onion

 

Spray Muffin top Pan with Nonstick Spray.  Layer grated cheddar cheese in wells. Top with a slice of onion.  Sprinkle with seasonings as desired. Bake at 325 degrees for 12-15 minutes.  Allow to cool for 10 minutes to crisp up.

Homemade Cream Cheese

Homemade Cream Cheese

Homemade Cream Cheese

 

2 cups heavy cream

2 cups whole milk, ultra-pasteurized is ok!

2 tablespoons buttermilk, shaken

1/2 teaspoon kosher salt

3 drops liquid vegetable or animal rennet, dissolved into 2 tablespoons of water

 

In a large pot, combine heavy cream, whole milk, buttermilk and salt. Heat to 75 degrees F. (Warm to the touch.) Mix in rennet being sure it’s evenly distributed. Cover with clean kitchen towel and allow to stand in place that’s 75 degrees for 14 hours. Just a heads up, I tried this once during the day and once at night. No surprise that the batch that sat for 14 hours during the day was MUCH better. It was just warmer and was overall a better environment for the cream cheese. Line a fine-mesh strainer with a few layers of cheesecloth; and then nestle it over a large bowl. Pour the cream/milk mixture into the cheesecloth and allow it to strain, on its own (don’t work it through), for about 4 hours to 5 hours. When it’s completely drained, the final product should be a creamier, smoother and lighter version of cream cheese that you’re probably used to. It keeps in the fridge for 2 weeks.

Quinoa With Thyme and Taleggio

Quinoa With Thyme and Taleggio

Quinoa With Thyme and Taleggio

 

2 T. olive oil

leaves from 4 sprigs of fresh thyme

1 bay leaf (optional)

1 medium leek, trimmed and shredded

1 clove garlic, sliced

2/3 cup quinoa

1 wineglass of dry white wine

1 1/4 cups hot vegetable stock

4 ounces Taleggio cheese, sliced

 

Warm the oil with the thyme leaves, and a bay leaf if you have one, in a pan over gentle heat.  Add the leek and garlic and cook for 5 minutes, covered, stirring from time to time. Tip in the quinoa and the wine. Let the wine bubble away (you need its flavor, not its liquid), then pour in the hot stock. Simmer, stirring occasionally, for 10 minutes, watching that is does not stick on the bottom.  When the stock has been absorbed by the quinoa grains, stir in the cheese, serve right away.

Prosciutto Wrapped Apple with Cheddar Cheese and Arugula

Prosciutto Wrapped Apple with Cheddar Cheese and Arugula

Prosciutto Wrapped Apple with Cheddar Cheese and Arugula

 

2–3 apples

8 ounces sharp white cheddar

1 bunch/package arugula

1 package/several slices

dry cured prosciutto

 

Use as many apples and cheddar slices as desired. One apple will make approximately 8 bites. Slice apples thinly, leaving on the skin for color. Slice cheddar cheese into ½-inch thick slices to fit on top of apple slices. Assemble by laying cheese onto apple slices, then arugula on top of the cheese. Wrap prosciutto around middle of apple, cheese and arugula. These can be kept in the fridge for up to 8 hours. Take out and let sit at room temperature for 15 minutes before serving.

Prosciutto-Wrapped Lemon Thyme Farmer Cheese Asparagus Appetizer

Prosciutto-Wrapped Lemon Thyme Farmer Cheese Asparagus Appetizer

Prosciutto-Wrapped Lemon Thyme Farmer Cheese Asparagus Appetizer

 

1 pound asparagus (1 bunch or approximately 20 spears)

7.5 ounces farmer cheese* (1 package)

1½ T. skim milk

1 T. fresh lemon thyme (stems removed), plus more for garnish

12 ounces sliced prosciutto (four 3-ounce packages or approximately 20 slices)

Zest from 2 lemons (2 T. separated)

1 lemon for garnish (sliced into wedges)

*Farmer cheese is a soft, mild cheese made by pressing cottage cheese. Ricotta cheese or goat cheese can be substituted.

 

Rinse and pat dry asparagus. Remove the tough ends. To do this, hold one spear in both hands, and gently bend until it snaps. Discard ends (compost or store in the freezer for later use). Set aside. Zest lemons and set aside. This should yield about 2 separate tablespoons. Mix 1 T. thyme and 1 T. lemon zest into farmer cheese. Add milk and mix until incorporated. Set aside. In a Dutch oven, bring 1 inch of water to a boil. Gently place asparagus spears in boiling water and cook for 3-4 minutes, or until asparagus has turned bright green and is a little tender. Do not overcook! Remove asparagus and place into a strainer. Immediately rinse with very cold water, then arrange on a paper towel-lined plate, and let cool. Gently remove one slice of prosciutto from its packaging. Keeping the prosciutto flat, add one heaping tsp. of the cheese mixture to one end, and then use the back of a spoon spread slightly. Vertically center one asparagus spear on top of the cheese mixture. Using both hands, gently roll the prosciutto, cheese, and asparagus. Think of it as wrapping a prosciutto blanket around the center of the asparagus. Arrange asparagus in a single layer on a rectangular plate or on a medium-sized wooden cutting board. Be sure spears are all facing the same direction. To garnish, sprinkle 1 T. lemon zest and lemon thyme on top. Serve with lemon wedges on the side. Serve immediately.

Happy Halloumi

Happy Halloumi

Happy Halloumi

 

2.5 oz. Halloumi, cut into equal slices

1 clove Garlic, roughly chopped

1” piece Ginger, peeled and roughly chopped

1 tsp. Garam Masala

¼ tsp. Chili Powder

7 oz. Baby Spinach

Olive Oil

S & P

 

Heat a splash of olive oil in a large frying pan on medium heat and fry the sliced halloumi for 1 minute on each side, until golden all over. Push the halloumi to one side of the pan and lower the heat a little. Add a drop more olive oil to the empty side of the pan and add the chopped garlic and ginger. Fry them for 30 seconds, or until they are just starting to crisp. Lower the heat slightly and add the garam masala or curry powder and the chile powder (if using). Mix well using a wooden spoon or spatula. Stir the spinach into the garlic and spice mixture and cook for 30 seconds more, until the spinach is just starting to wilt. Plate the spinach and top with the halloumi. Add salt and pepper to taste before serving.

Lemon-Herb Cheese Bites

Lemon-Herb Cheese Bites

Lemon-Herb Cheese Bites

 

1/4 C. fresh flat-leaf parsley, finely chopped

1/4 C. fresh mint, finely chopped

3 T. finely chopped fresh chives

2 T. fresh dill, finely chopped

1 T. finely grated Meyer lemon zest

1 T. T. pink peppercorns, crushed or chopped

2 (4-ounce) logs fresh goat cheese

Pretzel sticks, for serving

 

Combine parsley, mint, chives, dill, lemon zest, and peppercorns in a bowl. With damp hands, roll cheese into balls (about a heaping tsp. each), then roll in herb mixture, pressing gently to adhere. Serve with pretzel sticks alongside.

Bruleed Goat Cheese with Bacon Jam

Bruleed Goat Cheese with Bacon Jam

Bruleed Goat Cheese with Bacon Jam

 

1 pound bacon, cooked, drained and chopped

1 large white onion, julienned

1 C. local honey

1/2 C. sugar

1 C. apple cider vinegar

salt and pepper

 

2 C. goat cheese

6 cloves roasted garlic, pureed

1/2 tsp. white pepper

Turbinado or raw sugar

Herbs for garnish

 

Sweet Potato Chips

 

To prepare Bacon Jam, saute onions in oil until caramelized, about 20 minutes. Add honey, sugar, and vinegar and bring to a strong simmer. Let simmer, stirring occasionally, until the liquid becomes thick and syrupy (about 15 minutes). Reduce heat to low and add bacon. Season with salt and pepper and let cool at least 1 hour before serving. Serve with Bruleed Goat Cheese. Bacon jam will keep for up to 8 days in your refrigerator. To prepare Bruleed Goat Cheese, with a mixer or by hand, mix the goat cheese, roasted garlic, white pepper and salt. Press the mixture into an oven safe ramekin and bake at 400 degrees for 4-5 minutes, until warmed. Sprinkle raw sugar over the top in a thin layer, and brown (brulee) with a torch or place under broiler for 30 seconds. Top with bacon onion jam and serve with sweet potato chips.

15 Minute Spinach Burrata Omelet with Avocado Salad

15 Minute Spinach Burrata Omelet with Avocado Salad

15 Minute Spinach Burrata Omelet with Avocado Salad

 

5 large eggs

2 T. water

pinch salt and pepper

1 T. coconut oil

1 C. baby spinach

4 ounces burrata cheese

 

3 C. torn butter lettuce

1 T. olive oil

2 tsp. white balsamic vinegar

1/2 avocado thinly sliced

 

Place the eggs and water in a bowl and whisk until combined. Whisk in the salt and pepper. You want to really whisk to get some air into those eggs! Heat a large skillet over low heat. Add the coconut oil. Make sure it melts all over the entire pan. Add the eggs and swirl the pan until the eggs cover the bottom. Let the eggs cook, untouched, for a few minutes until set – I like to tilt the pan so the egg in the center runs around the outside edges and cooks, and sometimes I even lift up the edges so the egg runs underneath. This allows the whole omelet to cook without flipping! Once the eggs are almost set. Place a handful of spinach on top and then the burrata. I pull the burrata apart so it’s melty and delicious over the center, because I’m going to cut this omelet in half when serving. After a minute, fold the omelet in half gently. You can briefly cover it, or just continue to cook until the cheese is melty and the spinach is wilting inside. I remove the omelet from the heat and let it sit for a minute before slicing it in half. In a bowl, toss the butter lettuce with a pinch of salt and pepper, long with the olive oil and vinegar. Serve with the avocado sliced on top and alongside the omelet.

Leek and Mushroom Grilled Cheese

Leek and Mushroom Grilled Cheese

Leek and Mushroom Grilled Cheese

 

1 T. olive oil

1 T. unsalted butter, plus more for grilled cheese

1 leek, trimmed and thinly sliced

Salt

3 ounces of mushrooms, sliced

Pinch of crushed red pepper

1/4 tsp. Dijon mustard

1 C. of grated Gouda cheese

Bread of choice

 

To a medium skillet, set over medium heat, add the olive oil and butter. when the butter is melted, add the leeks and a few pinches of salt. Cook, stirring frequently, until softened, about 5 minutes.  Add the mushrooms and cook, stirring frequently for another 7 minutes, until the mushrooms have cooked down. Stir in the crushed red pepper and Dijon mustard. Transfer to a bowl.  To assemble the grilled cheese, add a few spoonfuls of the leek mixture to one half of bread. Top with a liberal handful of cheese. To a medium skillet, set over medium heat, add a T. of butter. When melted, add the grilled cheese and cover with a lid. Cook until lightly golden brown on the first side, about 3 minutes. Flip and cook on the opposite side for about 3 minutes. Slice and serve.

Burrata and Spring Pesto Toast

Burrata and Spring Pesto Toast

Burrata and Spring Pesto Toast

 

1 thick slice of sourdough bread, toasted

½ ball of burrata

2–3 tbsp (30ml–45ml) Spring Pesto

1 radish, very thinly sliced

Flaky salt

Choice of spring flowers, pea shoots, crushed pistachios, extra-virgin olive oil, and/or herbs for garnish

 

Build up your toast by layering the burrata, pesto, radish slices, flaky salt, and garnish. Drizzle some good quality extra-virgin olive oil on top and enjoy it right away.

Grilled Halloumi and Lamb Skewers with Greek Chimichurri

Grilled Halloumi and Lamb Skewers with Greek Chimichurri

Grilled Halloumi and Lamb Skewers with Greek Chimichurri

 

For the skewers

1 small boneless leg of lamb (about 5 lb.)

1 1/2 pounds halloumi cheese (we love Bee Tree Farm & Dairy halloumi)

1 1/2 pounds cherry tomatoes

1/4 cup(s) freshly squeezed lemon juice

1/4 cup(s) red wine vinegar

1 cup(s) olive oil

2 T. kosher salt

1 tablespoon(s) freshly cracked black pepper

5 garlic cloves, chopped

1/3 cup(s) chopped fresh oregano

1/3 cup(s) chopped fresh parsley

1/3 cup(s) chopped fresh rosemary

For the chimichurri

1/4 cup(s) white wine vinegar

1/4 cup(s) red wine vinegar

4 garlic cloves, chopped

1 large shallot, chopped

1/2 teaspoon(s) red pepper flakes

1/2 teaspoon(s) kosher salt

1/4 teaspoon(s) freshly ground black pepper

1/2 cup(s) chopped fresh parsley

1/2 cup(s) chopped fresh oregano

1/2 cup(s) chopped fresh basil

1/4 cup(s) chopped fresh thyme

1 cup(s) high-quality olive oil

 

Clean the lamb of any residual fat or sinew and cut into 1½-inch chunks. Set aside. Cut the halloumi into 1½-inch chunks and set aside. Wash the cherry tomatoes and set aside. Combine the next 9 ingredients in a large plastic bag or casserole dish. Place the lamb, halloumi and cherry tomatoes in the bag or dish, toss to coat and allow to rest for 12 to 24 hours. For the chimichurri: Combine all ingredients except for the olive oil in the bowl of a food processor. Pulse a few times until well incorporated. Do not overmix—a smooth texture here isn’t ideal. Pour the contents into a bowl and pour the olive oil over the herb mixture. Let the mixture sit at room temperature for up to 4 hours. Before serving, whisk the oil and herb mixture together. It will not completely emulsify, but that’s okay. Once the cheese, tomatoes and lamb have marinated, thread them onto either metal or wooden skewers that have been soaked in water—alternating pieces of cheese, tomatoes and lamb. Heat a grill to medium-high heat. Place the skewers on the grill and cook until the cheese and lamb are slightly charred and the lamb is medium rare—about 4 to 5 minutes per side or until desired doneness is achieved. Serve immediately drizzled with the chimichurri.

Cheesy Grits

Cheesy Grits

Cheesy Grits

 

2 T. unsalted butter

1/4 C. minced onion

1 1/2 C. water

1/2 C. milk

1/4 tsp. Sriracha

½ tsp. salt

1/8 tsp. pepper

1/2 C. grits (coarse cornmeal)

2 oz. havarti cheese, grated

2 oz. cheddar cheese, grated

1/4 C. fresh or frozen corn kernels, pureed

1 green onion, sliced thin

 

Melt 1 T. butter in medium saucepan over medium heat. Add onion and cook until softened. Stir in water, milk, Sriracha, salt, and pepper and bring to boil. Whisk grits into saucepan. When smooth, reduce heat to low and cook, stirring frequently, for 15 minutes. Turn off heat and stir in cheeses, pureed corn, and remaining 1 T. butter until incorporated. Season to taste with salt and pepper. Serve sprinkled with green onion slices and additional Sriracha, if desired