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Zucchini, Cheddar and Bacon Cakes

Zucchini, Cheddar and Bacon Cakes

4 slices of bacon chopped into small pieces and fried until crisp

1 small zucchini shredded in a box grater

1 C shredded cheese

2-3 scallions, thinly chopped, white and green parts

2 eggs separated

½ C white flour

½ C yellow corn meal

2 T sour cream

dash of cayenne pepper

salt

 

Garnish: Fresh tomato, avocado, sour cream

Oil and Butter for frying

 

In a large mixing bowl, combine all ingredients except the egg whites. You will want to whip those up until soft peaks form and gently fold those into the mixture. Play with the batter until it is the texture of thick pancake batter. Heat up a large flat skillet with both a pad of butter and some olive oil until it is hot. Add a generous dollop of the batter to the hot pan and watch carefully (I lost a few because they burned!) and flatten into discs with a spatula. Be sure to fiddle with the cakes so that they don’t stick to the bottom. Once they get brown on one side flip. Place on a plate with paper towels. Serve warm with fresh tomatoes, avocado and sour cream!

 

 

Yield:

Calories:

Fat:

Fiber:

Cheddar-Bacon-Ranch Pull Apart Bread

Cheddar-Bacon-Ranch Pull Apart Bread

1 unsliced loaf of (round is preferable) sourdough bread
8-12 oz cheddar cheese, thinly sliced
3 oz bag Oscar Mayer Real Bacon bits
1/2 cup butter, melted
1 Tbsp Ranch dressing mix

Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap in foil the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

cheddar bacon ranch pulls

Smoked Cheddar Grits with Broiled Heirloom Tomatoes

Smoked Cheddar Grits with Broiled Heirloom Tomatoes

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2 cups water

2 cups reduced-fat milk

1 cup grits

2/3 cup shredded smoked cheddar cheese

1 clove garlic, minced

1 tablespoon butter

Salt and pepper to taste

4 slices heirloom tomatoes

 

Bring the water and milk to a boil in a large saucepan. Whisk in the grits, cover, and reduce heat to low. Stir often and cook until thick and creamy, 30-45 minutes.  Preheat broiler. Remove saucepan from heat and whisk in the cheese, garlic, and butter, then season to taste with salt and pepper. Divide the grits into four large ramekins that have been sprayed with oil or cooking spray. (If you don’t have large ramekins or mini cocottes, about 6 small ramekins will work.) Top each ramekin with a slice of tomato, lightly spray the tomato with oil, and then sprinkle a little additional salt and pepper on top. Place ramekins on a baking sheet and broil for 5-10 minutes, or until the tomato is softened and starting to blister.

Cheddar Pinwheels

Cheddar Pinwheels

2 C. Unbleached Flour; Sifted

1/2 tsp. Salt

1 T. Baking Powder

1/4 C. Butter

2/3 C. Skim Milk

1 C. reduced fat Cheddar; sharpest possible, Grated

 

Sift the flour, salt, and baking powder together in a mixing bowl and then cut into the butter. Add the milk and stir together quickly but thoroughly. Turn out on a floured board and knead for 30 seconds then roll out to a 1/8-inch thickness. Spread with the grated cheese and roll up tightly like cinnamon rolls. Cut into 3/4-inch slices and transfer to baking sheets and bake in a moderate oven (375 degrees F.) for 20 minutes or until delicately browned.

 

Roasted Veggies with Brie

Roasted Veggies with Brie

Roasted Veggies with Brie1 wheel of brie
1 medium zucchini, cut into rounds
Roasted red pepper
30-40 garlic cloves, roasted
olive oil, kosher salt and black pepper
Finely chopped fresh rosemary
Baguette for serving

Pre-heat your oven to 375 degrees. Put peeled garlic cloves in an oven safe dish, sprinkle with about a teaspoon of black pepper, a teaspoon of kosher salt and about a tablespoon of olive oil. Cover tightly with foil & bake for about 30 minutes. Slice zucchini into rounds and put into a pan that has been heating over medium heat with a few swirls of olive oil and a pinch of kosher salt. Cook for about 10-12 minutes & give them a flip with a spatula and cook down about another 10 minutes. Slice the brie wheel & roasted red pepper into long strips, set aside, finely chop 2 tablespoons fresh rosemary. Cut the baguette and lightly toast on a sheet pan. Your oven should already be hot, so only about 5-7 minutes will do. Assemble roasted red pepper strips, roasted garlic & zucchini in separate piles in an oven proof pan; stack the brie like a fan. Sprinkle the veggies and brie with kosher salt and finely chopped fresh rosemary. Place the whole pan in the oven for about 5 minutes… until the brie starts to melt; serve with toasted baguette.

Bacon Cheddar Bread

Bacon Cheddar Bread

Cheddar-Bacon-Bread6 cups all purpose flour

3 1/4 cups warm water

2 tsp. instant yeast

2 tsp. salt

2 tsp. sugar

2 3/4 cup grated cheddar cheese

10 strips cooked bacon, chopped and divided

fresh ground black pepper to taste

In a large mixing bowl combine water, yeast, salt and sugar. Allow mixture to sit for several minutes.  Add flour, two cups of cheese, 1/2 bacon and fresh ground black pepper. Stir with spoon until combined. Dough will be shaggy. Don’t stress if it looks messy. It will come together in the end.  Cover with a towel and allow to rise in a warm place for an hour.  After an hour, turn dough out onto a floured board and knead for a few minutes. It does not need to be completely smooth. Just knead it long enough to come together and place dough into a loaf pan.  Cover loaf with remaining cheese and bacon. Cover with towel and allow to rest for thirty minutes.  Bake in a 400º oven for fifteen minutes. Cover loosely with foil and reduce heat to 350º and continue baking for another 25 minutes. Remove foil and allow to bake for another 5 minutes.   NOTE! Readers have alerted me that the pan I use is apparently larger than the standard 9×5. Therefore, either divide the batch in half and make two smaller loaves, or cut off about 1 1/2 cups of the dough for a taller loaf. Use the leftovers to make a couple of mini loaves or bake in muffin cups.

Grilled Cheese with Tomato Jam

Grilled Cheese with Tomato Jam

Grilled Cheese with Tomato Jam

 

2 T. unsalted butter, softened

4 slices crusty sourdough bread

6 oz sliced fresh mozzarella cheese

1/4 C. chopped fresh basil

1/2 C. Homemade Tomato Jam

 

Butter one side of each of the pieces of sourdough bread. Heat a large skillet over medium heat. If your pan is large enough, you can make two sandwiches at a time. Otherwise, proceed with steps 3-4 for one sandwich, and then repeat the process. Once the pan is hot, place two slices of bread in the pan, buttered side down. Top each slice of bread with half of the mozzarella, half of the chopped basil, and half of the tomato jam. Place another slice of bread on top of each, buttered side up. Cook until the bottom of each is browned, approximately 2-3 minutes. Flip carefully with a spatula, cooking again until the bottom is browned and the cheese is melted. Remove from the pan, and slice in half with a serrated knife if desired. Serve immediately.

Cheddar Potato Slices

Cheddar Potato Slices

1 10 3/4 ounce can condensed cream of mushroom soup

1/2 tsp. paprika

1/2 tsp. pepper

4 russet potatoes, sliced

1 C. shredded low-fat cheddar cheese

In a small bowl, combine soup, paprika, and pepper. Spray a 2 qt. baking dish with nonstick spray. Arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese. Cover with foil and bake at 400F for 45 minutes. Uncover, and continue to bake 10 minutes, or until potatoes are fork tender.

Harvest Cheddar Soup

Harvest Cheddar Soup

Harvest Cheddar Soup

2 cups (480 ml) chicken broth

2 Tablespoons white wine

¼ (40 g) onion

½ (50 g) celery stalk

2 (400 g) granny smith apples

1 (285 g) russet potato

â…› teaspoon dried thyme

â…› teaspoon ground nutmeg

â…› teaspoon ground black pepper

½ teaspoon salt

1 cup (115 g) cheddar cheese, shredded

 

Place chicken broth, wine, onion, celery, apples, potatoes, thyme, nutmeg, pepper, and salt into the Vitamix container in the order listed and secure lid. Select Hot Soups program or Variable speed 1. Start the machine slowly increase to its highest speed and blend for 5:45 or allow machine to complete programmed Hot Soups program. Once you have turned off the machine or the Hot Soups program has come to a stop, Select Variable 1. Start the machine and slowly increase speed to Variable 6 and remove the lid plug. Drop in cheese through the lid plug opening. Blend an additional 10 seconds. Notes: Garnish with sour cream and diced apples. This recipe can be reduced by half and made in smaller containers. Soup may vary in color depending on the types of apples and cheese that you use. Season soups to your liking a little salt and pepper can go along way or spice it up with a little jalapeno! Potatoes should be baked, veggies are raw. By cooking all ingredients beforehand, you will get a sweeter soup. This soup is an apple forward soup with rich sweetness for a heartier flavor use 1 apple and then season to taste at the end with more spices, herbs, and cheese to make it to your liking.

Butternut Squash Gratin

Butternut Squash Gratin

Butternut Squash Gratin

 

3 T. butter

1 large onion, chopped

2 tsp. garlic

1 large butternut, peeled, seeded, and cut into chunks

1 T. brown sugar

¾ cup broth

1 cup sharp cheddar cheese, grated

1 cup Gruyere cheese, grated

1 cup bread crumbs

1 T. Rosemary

1 T. Thyme

 

Grease bottom and sides of slow cooker. Over medium-high heat melt butter in skillet. Add onions and garlic. Continue cooking over medium heat until onions turn golden brown. Add the butternut squash and brown sugar. Cook, stirring occasionally until squash begins to brown, but is still firm in the middle. Put squash mixture into slow cooker, pour in broth and stir well. Cover and bake 1 1/2 hour on low. While cooking mix together cheeses, bread crumbs, and spices. After 1 1/2 hour remove lid and sprinkle squash with cheese mixture. Continue baking for 15 more minutes until cheese is melted.

Warm Asparagus Salad with Fava Beans and Fresh Ricotta

Warm Asparagus Salad with Fava Beans and Fresh Ricotta

Warm Asparagus Salad with Fava Beans and Fresh Ricotta

 

1 cup fresh ricotta cheese

1 teaspoon finely grated lemon zest

Kosher salt

Freshly ground black pepper

1 1/4 pounds fresh fava beans, shelled (about 1 cup)

1 tablespoon finely chopped parsley

1 tablespoon finely chopped mint

2 tablespoons extra-virgin olive oil

1 pound thin asparagus

1 tablespoon fresh lemon juice

Fleur de sel, for sprinkling

 

In a medium bowl, whisk the ricotta cheese with the lemon zest and season with kosher salt and black pepper. In a medium saucepan of salted boiling water, cook the fava beans until the skins start to loosen, about 2 minutes. Drain and cool under running water, then squeeze the fava beans from their skins. In a medium bowl, toss the favas with the parsley, mint and 1 tablespoon of the olive oil; season with kosher salt and black pepper. In a large saucepan of salted boiling water, blanch the asparagus until crisp-tender, 2 to 3 minutes, then drain. In a medium bowl, toss the asparagus with the lemon juice and the remaining 1 tablespoon of olive oil; season with kosher salt and black pepper. Transfer the asparagus to plates and spoon the ricotta and favas over the top. Sprinkle the salads with fleur de sel and serve.

Creamy Four Cheese Spinach Butternut Squash

Creamy Four Cheese Spinach Butternut Squash

Creamy Four Cheese Spinach Butternut Squash

1 butternut squash

1/2 C. (125ml) vegetable broth

1 C. (250ml) heavy cream

5 garlic cloves (or to taste), minced

1 C. Italian 4 cheese mix

1 C. freshly chopped spinach

Fresh thyme, to taste

Kosher salt and fresh cracked pepper

Red chili pepper flakes (optional)

 

Preheat the oven to 400°F(200°C). Scrub the outside of the squash clean and cut each in half down the middle from the stem to the root end. Scoop out the seeds and scrape a bit of the flesh with a melon baller, leaving a nice border all the way around. Sprinkle each half with salt and pepper. In a large bowl, combine minced garlic, heavy cream with 1/2 C. vegetable broth, cheese and spinach. Mix well. Divide the mixture into each halves, then top with additional cheese and sprinkle with additional pepper, fresh thyme and red chili flakes.. Roast in the oven for 40 to 50 minutes, depending on the thickness of your squash, or until the flesh of the butternut squash is very tender when poked with a fork. Remove from oven and serve immediately.

Cheesy Steak Bake

Cheesy Steak Bake

Cheesy Steak Bake

1 lb. steak tips

1 C. sharp cheddar cheese, grated

1 C. fontina cheese, grated

6 slices bacon, optional

2 white onions, thinly sliced

2 cloves garlic, minced

1/2 T. herbs de Provence

kosher salt and freshly ground pepper, to taste

Preheat oven to 375º F. If using, cook bacon to personal preference. (Don’t make it too crispy, as it will also be baked later.) In a large pan or skillet over high heat sear steak tips until browned on all sides. Transfer steak to a plate or bowl and drain off fat, leaving 1 T. in the skillet.

Reduce heat to medium-low heat and add sliced onion. Season with salt and pepper and sauté for 10-12 minutes, stirring occasionally, or until onions are softened, translucent and golden brown. Add minced garlic and cook for another 1-2 minutes, or until fragrant. Place steak tips in a large baking dish, add bacon strips (if using) and cover with caramelized onions and garlic.

Top with both cheeses and sprinkle with herbs de Provence. Place in oven and bake for 15-20 minutes, or until cheese is melted and bubbly and steak is cooked through. Remove from oven and serve hot.

Blue Bayou Monte Cristo Sandwich

Blue Bayou Monte Cristo Sandwich

Blue Bayou Monte Cristo Sandwich

1 egg

1 3/4 C. plus 2 T. water

1 3/4 C. all-purpose flour

1/4 tsp. salt

1 tsp. baking powder

8 slices egg bread (challah works well), sliced 1/2-inch thick

8 thin slices ham

8 thin slices turkey

8 thin slices Swiss cheese

3 C. canola oil

Confectioners’ sugar

Blackberry preserves

 

Line a cookie sheet with paper towels; set aside. Whisk the egg and water together in a mixing bowl. Add flour, salt, and baking powder and whisk thoroughly for 2 to 3 minutes or until smooth, scraping sides of bowl. On one slice of bread, arrange 2 slices of ham, turkey, and cheese, covering the bread evenly. Place another slice of bread on top and slice each sandwich in half diagonally. Heat oil to between 365 degrees F and 375 degrees F in a 10-inch pan. Do not let the oil reach a higher temperature than this; if the oil starts to smoke, turn the heat down. Dip half of the sandwich into the batter, allowing excess to drain, and very carefully place into the oil. Repeat with the other sandwich half. Cook 3 minutes on each side, or until golden brown. Place the cooked sandwich on the prepared cookie sheet in a warm oven until ready to serve. Repeat with the other three sandwiches. Cook one at a time and allow the oil to reach the desired temperature between each. Sprinkle with confectioner’s sugar and serve with blackberry preserves on the side.

Breakfast Cheese Bread

Breakfast Cheese Bread

Breakfast Cheese Bread

 

Cooking spray

2 2/3 cups baking mix

3/4 cup whole milk

2 large eggs, lightly beaten

2 teaspoons dry mustard

1 1/2 cups shredded sharp Cheddar cheese, divided

2 tablespoons butter

 

Preheat the oven to 350 degrees. Lightly spray a large loaf pan. In a large bowl stir the baking mix and milk with a spoon. Add the eggs, mustard, and 1 cup of the cheese. Pour into the loaf pan. Sprinkle the remaining cheese on top and dot with butter. Bake 45 to 50 minutes. Cool in the pan for 10 minutes, and then remove and cool on a wire rack before slicing.

Puff Pastry Cheese Twists

Puff Pastry Cheese Twists

1 sheet frozen puff pastry, 1/2 (17.3-oz.) package

1/3 C. grated Parmesan

2 T. extra-virgin olive oil

2 tsp. minced garlic

1 tsp. dried oregano

1/2 tsp. salt

1/2 tsp. cayenne

1 large egg

All-purpose flour, for dusting

 

Preheat oven to 400 degrees F.  Line 3 large baking sheets with parchment paper. Thaw the pastry sheet at room temperature covered by a clean kitchen cloth, about 30 minutes. While the pastry is thawing, combine cheese, olive oil, garlic, oregano, salt and cayenne in a small mixing bowl. Stir well to combine. In a clean small mixing bowl, beat the egg with a fork. On a lightly floured surface, gently unfold the pastry.  Sprinkle the pastry lightly with flour and using a rolling pin, roll into a 14 by 10-inch rectangle. Brush the top of the pastry with a beaten egg. Cut in 1/2 lengthwise to form 2 (7 by 10-inch) rectangles. Spread the herb-cheese mixture with the back of a spoon evenly across 1 rectangle. Lay the second rectangle across the coated piece, egg side-down. With the rolling pin lightly roll the 2 sheets together to seal. With a large knife cut crosswise into strips, about 1/3-inch wide each. (Alternately, you can use a pizza wheel to cut the strips.) One at a time, grab the ends of each strip and twist in opposite directions to form a spiral. Transfer to the prepared baking sheets. Bake until light golden brown, about 10 minutes. Remove from the oven and let cool on baking sheets until cool enough to handle. Serve either warm or at room temperature.

Fluffy Cheese Puffs

Fluffy Cheese Puffs

Fluffy Cheese Puffs

 

1 C. water

1 T. butter

1 T. olive oil

1/2 tsp. salt

1/4 tsp. cayenne pepper

1 C. unbleached flour

4 large eggs

1 C. shredded Cheddar cheese

2 T. minced chives or scallions

 

Heat the oven to 400° F. Lightly coat 2 cookie sheets with cooking spray.  In a medium saucepan, combine the water, butter, oil, salt, and cayenne pepper. Bring to a boil. Remove the pan from the heat and add the flour all at once. Stir the mixture with a wooden spoon until it forms a smooth paste.  With the wooden spoon, beat in the eggs one at a time, blending completely each time. Stir in the Cheddar cheese and minced chives or scallions.  Using a tablespoon, drop balls of batter onto the cookie sheets. Bake for 20 to 25 minutes or until the puffs are firm and well browned. Serve them warm or at room temperature. Makes 30 to 40 puffs.

Cheese Chowder

Cheese Chowder

Cheese Chowder

 

1/4 C. Onion, finely chopped

2 T. Butter

1/4 C. Flour

2 C. Milk

13oz. Can Chicken Broth (13/4C.)

1/4 C. Carrot, finely diced

1/4 C. Celery, finely diced

1/2 C. Sharp Cheddar Cheese, cubed

 

Cook Onion in butter until tender.  Blend in flour; Add remaining ingredients except cheese.  Cook and stir until bubbly and thick.  Reduce heat.  Add cheese, stir to melt.  Simmer 15 minutes.  Serves 4.

Bacon, Avocado, and Cheese Omelets with Tomato Salsa

Bacon, Avocado, and Cheese Omelets with Tomato Salsa

2/3 C. finely chopped seeded tomato

2 T. finely chopped red onion

1 pickled or fresh jalapeno chile, or to taste, seeded and minced (wear rubber gloves)

2 T. minced fresh coriander

1 T. fresh lime or lemon juice

4 large eggs

2 T. water

1 T. unsalted butter

3 slices of lean bacon, cooked and crumbled

1 small avocado (preferably California)

1/2 C. coarsely grated Monterey Jack (about 2 oz.)

 

In a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste. In an 8-inch skillet, preferably non-stick, heat 1/2 T. of the butter over moderately high heat until the foam subsides, pour in half the egg mixture, tilting the skillet to spread the mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pieces, and half the Monterey Jack and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filling, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa.

Wild Mushroom-Cheddar Burger

Wild Mushroom-Cheddar Burger

Wild Mushroom-Cheddar Burger

2 tablespoons olive oil

1 tablespoon unsalted butter

12 ounces assorted mushrooms (such as cremini, lobster, chanterelles, and stemmed shiitakes), chopped

1 small shallot, finely diced

Kosher salt and freshly ground black pepper

1 tablespoon chopped fresh thyme leaves

2 tablespoons chopped fresh flat-leaf parsley leaves

1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)

1 1/2 tablespoons canola oil

4 slices sharp cheddar cheese

4 hamburger buns, split; toasted, if desired

Chipotle Ketchup (optional, recipe follows)

 

1 cup ketchup

2 to 3 tablespoons pureed canned chipotle in adobo (depending on how spicy you prefer it)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

 

Heat the olive oil and butter in a large sauté pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers using the canola oil (see Cook’s Note) and topping each one with a slice of cheese and a basting cover during the last minute of cooking.

Place the burgers on the bun bottoms and top each burger with chipotle ketchup, if using, and a large spoonful of the mushrooms. Cover with the bun tops and serve immediately.

 

Chipotle Ketchup:

 

Whisk together the ketchup, chipotle, salt, and pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce will keep for 1 week in a tightly sealed container in the refrigerator.

Oregon IPA Cheddar Soup with Garlic Hazelnuts

Oregon IPA Cheddar Soup with Garlic Hazelnuts

Oregon IPA Cheddar Soup with Garlic Hazelnuts

1 cup roasted hazelnuts halved or roughly chopped

4 garlic cloves, grated

3 tablespoons unsalted butter

12 ounces Deschutes Fresh Squeezed IPA

1 tablespoon cornstarch

1 tablespoon water

8 ounces Tillamook Sharp Cheddar Cheese, shredded

4 ounces Tillamook Medium Cheddar Cheese, shredded

¼ teaspoon ground black pepper

1 tablespoon chopped fresh chives

 

Add the hazelnuts, 1 clove of garlic, and 2 teaspoons of butter to a medium skillet. Heat over medium high and toss gently to melt the butter and gently cook the garlic as it coats the nuts. Cook for about 1 minute and remove from the heat. Melt the remaining butter in a small soup pot over medium heat and add the remaining garlic. Let cook until it just begins to sizzle, about 1 minute. Remove the pan from the heat and pour in the beer. Return the pan to medium heat. Stir together the cornstarch and water in a small dish. Pour this into the warming beer and whisk. Continue to whisk as the beer heats and the liquid thickens slightly, about 2 minutes. Turn the heat to low. Add the cheeses a handful at a time and whisk the soup well to melt the cheese. Once the cheeses are smooth. Remove the soup from the heat. Ladle into 4 small bowls and top each with garlic hazelnuts and fresh chives before serving.

Polenta Casserole

Polenta Casserole

Polenta Casserole

 

Cooking spray

1 tsp. olive oil

2 C. chopped onion (about 2 onions)

3 C. (12 ounces) coarsely chopped shiitake mushrooms

2 garlic cloves, minced

1½ tsp. salt

â…“ C. red wine

1 T. tomato paste

1 T. chopped fresh thyme

1 (15-ounce) can diced tomatoes

1 C. polenta

½ C. shredded Asiago cheese (2 ounces)

¼ tsp. freshly ground black pepper

½ C. fresh goat cheese

1½ tsp. unsalted butter, cut into small pieces

 

Preheat the oven to 400°F. Spray a 9 × 13-inch casserole dish with cooking spray. Heat the oil in a medium sauté pan set over medium-high heat. Add the onions and cook for 8 minutes, until they start to brown. Add the mushrooms, garlic, and ½ tsp. of the salt, and cook, stirring, for 4 minutes. Add the wine, tomato paste, and thyme and cook for 3 minutes. Stir in the tomatoes, reduce heat to medium, and cook for 10 minutes, or until thick.  Bring 4 C. of water to a boil in a medium saucepan. Stir in the polenta and the remaining 1 tsp. of the salt. Reduce the heat to low and cook, stirring, for 20 to 30 minutes, or until thick. Spread a third of the polenta into the prepared casserole dish. Spread half of the tomato sauce over the polenta and sprinkle with 2 T. of the Asiago cheese and ⅛ tsp. of the pepper. Crumble and sprinkle half of the goat cheese across the casserole. Repeat the layers, ending with the last third of the polenta. Top with the remaining ¼ C. of the Asiago cheese and top with the butter. 5 Bake for 25 minutes, or until bubbly.

ATK Farmer’s Cheese with Homemade Tomato Jam

ATK Farmer’s Cheese with Homemade Tomato Jam

ATK Farmer’s Cheese with Homemade Tomato Jam

If you can’t find farmer’s cheese, goat cheese works well, too. Fish sauce can be found in most supermarkets in the international foods aisle alongside other Thai and Vietnamese ingredients. If you want the jam to be spicier, add the reserved chile seeds. Serve with Garlic Toasts, thinly sliced baguette, or crackers

 

2 pounds plum tomatoes, cored and chopped

1 1/4 cups sugar

3/4 Cup red wine vinegar

1/4 C. fish sauce

6 garlic cloves, minced

1 large jalapeno chile, stemmed, seeds reserved, and minced

1 T. grated fresh ginger

2 star anise pods

8 ounces farmer’s cheese

 

Combine all ingredients except cheese in 12-inch skillet and bring to boil. Reduce to simmer and cook until mixture begins to thicken, 25 to 30 minutes. Remove and discard star anise. Mash mixture with potato masher until relatively smooth, then continue to simmer until spatula leaves trail through jam, 5 to 10 minutes longer. Transfer jam to bowl and let cool to room temperature. (Jam can be refrigerated for up to 7 days; bring to room temperature before serving.) Transfer jam to serving bowl with spoon or spreader, and serve alongside farmer’s cheese.  (Makes 2 cups).

Apple Cheddar Bagel Broil

Apple Cheddar Bagel Broil

 

1 bagel

1/2 apple – sliced

1 tsp. butter

2 thin slices of cheddar cheese (American works too)

1 tsp. sugar

1 tsp. cinnamon

 

Preheat oven to 400 degrees.  Combine cinnamon and sugar together. Split bagel in half and lightly toast in oven or toaster. Spread a little butter on each half. Top each bagel with apple slices and a sprinkle with cinnamon-sugar. Place cheese slices on top and broil until cheese is bubbly.

Mini Cheddar Garlic Popovers

Mini Cheddar Garlic Popovers

3 tsp. Oil

¾ C. Milk

1 Egg

1 Egg White

¾ C. Flour

½ Tsp. Johnny’s Garlic Seasoning

1/3 C. Cheddar Cheese (shredded)

Spray 24 mini muffin cups with cooking spray, place the muffin pan on a cookie sheet. Add 1/8 of a tsp. Oil to the bottom of each cup. In a small bowl combine the milk, egg and egg white, mix well using a whisk. Add the flour and garlic season then mix well, once fully combined stir in the cheese. Warm the cookie sheet/muffin pan in a 425 degree oven for about 5 minutes, once heated divide the batter between the muffin cups. Bake for 18-20 or until golden brown. Immediately remove popovers from the pan and serve warm.

Parsnip Souffles

Parsnip Souffles

2 T. dry bread crumbs

1 C. chopped parsnip

2 T. butter

1/2 C. milk

2 T. (scant) flour

3 large eggs, separated

3/4 C. grated sharp cheddar cheese

1 t. dried marjoram or minced rosemary

Pinch of salt

Butter two ramekins or ovenproof mugs.  Dust each with breadcrumbs and set aside.  Scrub the parsnips and cut into 1 inch pieces.  Cook in boiling salted water for 15 minutes or until tender.  Drain and allow to cool for a few minutes. Place the cooled parsnip in a food processor and add the butter, milk, and flour.  Puree until smooth.  Add the egg yolks, cheese, herb and salt.  Process until thoroughly combined.  Transfer the mixture to a mixing bowl and set aside. Preheat the oven to 375 F. With an electric mixer, whip the egg whites until stiff.  Carefully fold the whites into the parsnip mixture in small batches.  Divide the mixture between the prepared ramekins, filling almost to the top.  Place the ramekins on a baking sheet and bake for 30 minutes until puffed and golden, being careful to never slam the oven door!  Serve immediately.

Cheddar Crackers

Cheddar Crackers

 

6 ¼ ounces all-purpose flour

4 ounces (1 stick) cold unsalted butter, diced

8 ounces shredded sharp cheddar

1 teaspoon nigella seeds

¼ teaspoon powdered mustard

Generous pinch cayenne pepper

Several drops Worcestershire sauce

½ teaspoon kosher salt

3 tablespoons water

 

Combine all of the ingredients in a mixer fitted with a paddle attachment and mix on low for about 3 minutes, or until the dough comes together. Transfer the dough to a sheet of parchment paper and roll into a 2-inch log. Refrigerate for about 45 minutes, or until firm. Preheat the oven to 400˚F. Unwrap the dough and cut into 3/16-inch slices. Arrange the slices about an inch apart on parchment-lined baking trays. Bake for 14 to 16 minutes, or until lightly browned. Transfer crackers to a rack to cool. Makes 4 to 5 dozen crackers. This is an extremely versatile recipe; try experimenting with different cheeses and flavorings. For example, instead of nigella, try freshly cracked black pepper—a very coarse grind is best. Or substitute Parmegiano-Reggiano and 2 teaspoons minced fresh rosemary for the cheddar and nigella, omitting the mustard, cayenne, and Worcestershire.

Cheddar Grit Cakes with Roasted Peppers

Cheddar Grit Cakes with Roasted Peppers

Grits:
1 C. 1% low-fat milk
1 (14-oz.) can fat-free, less-sodium chicken broth
3/4 C. uncooked quick-cooking grits
2 tsp. minced jalape�o pepper
1/2 C. (2 oz.) shredded extrasharp cheddar cheese
Cooking spray

Peppers:
3 medium red or orange bell peppers
2 tsp. extravirgin olive oil
1 tsp. balsamic vinegar
1/2 tsp. ground coriander
1/4 tsp. salt

To prepare grits, bring the milk and broth to a boil in a medium saucepan. Stir in grits and jalape�o. Cover, reduce heat, and simmer 5 minutes or until thick. Stir in the cheese; cook until cheese melts. Spread grits into a 9-inch square baking pan coated with cooking spray; cover and refrigerate for 8 hours or until set. To prepare peppers, cut the bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into 1-inch strips. Combine peppers, oil, vinegar, coriander, and salt; toss well. Invert grits onto a cutting board. Cut grits into 4 (4 1/2-inch) squares. Cut each square diagonally into 2 triangles. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add triangles; cook 4 minutes on each side or until lightly browned. Serve pepper mixture over grit cakes. Prepare the peppers up to a day ahead, then reheat them in the microwave before serving. This frees the oven so you can roast the chicken.

Yield: 4 servings
Serving size: 2 grit cakes and 1/2 C. pepper mixture

Calories: 247
Fat: 8.2g
Fiber: 2.5g

Apple-Cheddar Popovers

Apple-Cheddar Popovers

butter-flavored cooking spray
1 tart apple, such as Pippin, Granny Smith, or Fuji, peeled, cored, and chopped
1/3 C. shredded 2% sharp cheddar cheese
2 large eggs
1 C. unbleached all-purpose flour
1/4 tsp. salt
1 C. low fat (1%) milk
1 T. stick reduced-fat margarine, melted

Preheat oven to 450�F. Lightly coat 8 popover cups with cooking spray. Place 1 T. each of the apple and cheese at the bottom of each popover cups. In a food processor or blender, combine eggs, flour, and salt. Process until well blended. With the machine running, add milk and margarine through the feed tube. Process until smooth. Fill the C. two-thirds full with the batter. Bake for 15 minutes, reduce oven temperature to 350�F, and continue to bake for another 20 minutes until popovers are puffed and golden brown. Let cool at least 15 minutes, then remove from pan.

Yield: 8 servings
Calories: 111
Fat: 4g
Fiber: 1g

Broccoli with Burrata, Pine Nuts and Warm Anchovy Vinaigrette

Broccoli with Burrata, Pine Nuts and Warm Anchovy Vinaigrette

3/4 C. (about 80g) fresh breadcrumbs (preferably from sourdough bread)
1/3 C. (80ml) plus 1 tsp. extra-virgin olive oil
1/2 C. (70g) pine nuts
1 tsp. flat-leaf parsley, chopped
about 1 lb. (450g) Italian broccoli, sprouting broccoli or broccolini, trimmed
4 tsp. (60g) unsalted butter
2-3 anchovy filets
pinch dried chili flakes
1 tsp. minced garlic
1 tsp. fresh thyme
1 lb. (450g) burrata or fresh buffalo mozzarella
1 medium shallot, sliced
juice of 1 lemon, plus more for serving
salt and pepper

Preheat the oven to 375F/190C. Bring a large pot of heavily salted water to a boil over high heat. Toss the breadcrumbs with one tsp. olive oil. Spread them on a baking sheet, and toast 8-10 minutes, stirring once or twice, until golden brown and crispy. Spread the pine nuts on another baking sheet, and toast them 4-5 minutes, until they’re golden brown and smell nutty. Crush half the pine nuts in a mortar and combine them with the whole pine nuts, breadcrumbs and parsley in a small bowl. Season with salt and pepper. Blanch the broccoli in the rapidly-boiling water for 2-3 minutes, until just tender. Drain and set aside to cool. Meanwhile, heat the remaining 1/3 C. olive oil and the butter in a large sauté pan over low heat. Add the anchovy and chili and cook 5 minutes, stirring with a wooden spoon as the anchovy melts into the sauce. Add the garlic and thyme and turn off the heat. The garlic will finish cooking in the hot oil. Pour out into a small bowl and season with a generous pinch of salt. Don’t wash out the pan. Cut the burrata or mozzarella into 6 slices, and then cut each slice in half. Place the sauté pan over high heat. Add the anchovy butter, shallots, and broccoli, and season with salt, pepper and a squeeze or two of lemon juice. Toss well to warm the broccoli and coat it with the anchovy butter. Taste for seasoning and add more salt, pepper and lemon juice as needed. Arrange half the broccoli on a large platter in one layer. Tuck half the burrata slices among the broccoli and continue layering the remaining broccoli and burrata. Shower the pine nut breadcrumbs over the top. Serve with additional lemon slices for squeezing.

Mozzarella Cheese Puffs

Mozzarella Cheese Puffs

 

1 cup flour, sifted

1/4 tsp. salt

1/4 tsp. Paprika

1/2 cup butter or margarine

6 oz. shredded mozzarella cheese

 

Sift the dry ingredients together. Cream the butter and the cheese. Add the dry ingredients and mix well. Shape the mixture into small balls about 1″ in diameter. Place them on a lightly greased baking sheet and bake them for about 15 to 20 minutes at 350 degrees.  Also substitute different cheeses. I might use cheddar with chopped walnuts or provolone, sun-dried tomatos, and basil.

Cheddar Shrimp Nachos

Cheddar Shrimp Nachos

3/4 lb. peeled deveined, cooked shrimp 

1 1/2 C. shredded cheddar cheese

1 (4 oz.) can chopped green chilies, drained 

1/3 C. chopped green onions 

1/4 C. sliced ripe olives, drained 

1/2 C. mayonnaise 

1/4 tsp. ground cumin 

48 tortilla chips, scoops 

 

Combine the shrimp, cheese, chilies, onions and olives. Combine the mayo and cumin; add to shrimp mixture and toss to coat. Place about a T. of the shrimp mixture into each tortilla scoop and place on baking sheets.  Bake at 350° for 5-10 minutes or until cheese is melted. Serve warm.

Cheddar Pinecone

Cheddar Pinecone

8 oz. cream cheese, softened
8 oz. Cheddar cheese spread
1 T. horseradish
1/2 tsp. hot pepper sauce
Whole almonds
Rosemary sprigs

 

Blend first 4 ingredients. Shape into an oval. Stud with almonds. Garnish with rosemary.

Smokey Havarti, Caramelized Onions & Fig Jam Grilled Cheese

Smokey Havarti, Caramelized Onions & Fig Jam Grilled Cheese

Smokey Havarti, Caramelized Onions & Fig Jam Grilled Cheese

2 slices Bread

Thin slices of Smokey Havarti cheese

1/2 onion sliced thin

2 T. fig jam

3 T. softened butter

Instructions

 

In a small frying pan, add 1 T. butter and sliced onions. Cook on med-low heat cook until softened and lightly browned while stirring occasionally. Cook about 20 – 25 minutes. Set aside. Butter one side of each piece of bread. Add cheese slices to the other side of the bread until covered (opposite of the buttered side). On one slice of the bread, spread the fig jam over the cheese. On the other slice, spread the onions over the cheese. Place the slices of bread (buttered side down) in the pan on medium low and cover with a lid. It only takes a minute or two for the bread toast and the cheese to melt. Once bread is browned, take out of pan on a plate and put sandwich together. Cut in half and serve.

Appetizer Cheese Gift Box

Appetizer Cheese Gift Box

1/2 T. butter

1/2 C. finely diced leeks (white part; reserve green part for ribbon and bow)

1 T. minced garlic

1-1/2 tsp. thyme

1/4 tsp. each salt and pepper

1 pkg. (8 oz.) cream cheese, softened

1 log (4 oz.) goat cheese, softened

Thinly sliced medium radishes, cut in triangles

 

Line a 5-1/2″x 3″ loaf pan with plastic wrap so that ends extend and can be wrapped over top of pan. In skillet, cook leeks in butter 5 minutes until soft. Add garlic, thyme, salt and pepper. Cook 1 minute longer. Cool. In bowl, beat cheeses until smooth; blend in leek mixture. Spoon into prepared loaf pan; spread evenly. Cover with plastic wrap. Chill 24 hours until very firm. Uncover, invert onto serving plate; remove plastic wrap. To make bow, drop reserved green leaves into boiling water just until color brightens. Immediately remove with slotted spoon and plunge into ice water. Remove when cool and pat dry. Place one long or two medium strips lengthwise on top and down sides. Place another “ribbon” crosswise. Place large loops on loaf lengthwise to make bow loops. Place a short loop in the middle to form the knot. Place 2″ notched pieces as shown for bow ends. Press radishes randomly on package.

 

Yield:

Calories:

Fat:

Fiber:

Ravioli with Seven Herbs & Ricotta (Ravioli Alle Sette Erbe)

Ravioli with Seven Herbs & Ricotta (Ravioli Alle Sette Erbe)

Ravioli with Seven Herbs & Ricotta (Ravioli Alle Sette Erbe)

 

1 1/2 (680 g) lb. ricotta

1/4 C. loosely packed basil leaves

1/4 C. roughly chopped flat-leaf parsley

1 T. roughly chopped mint

1 T. sliced chives

1 T. roughly chopped chervil

1 tsp. roughly chopped oregano

1 tsp. thyme leaves

Kosher salt

1/4 C. (59 ml) extra-virgin olive oil

1 recipe egg pasta dough

2 T. freshly grated pecorino cheese, plus more for serving

 

In a food processor fitted with the blade attachment, add the ricotta, the herbs, and 2 tsp. of the salt. Process until the herbs are chopped. With the motor running, gradually add the oil in a steady stream until it is incorporated, the herbs are finely chopped, and the mixture is the consistency of mayonnaise. Reserve 1/3 C. of the cheese mixture and set aside. Divide the dough into four pieces. Using a pasta machine, roll the dough out, starting with the widest setting and then going down until the dough is 1/8 inch thick. Lay out one sheet of pasta. Drop tsp. of filling down one side of the pasta sheet at 1/2-inch intervals. Fold the pasta over the filling and gently press out any air between the filling and the dough. With a fluted pastry cutter, cut the ravioli into small squares (about 1 1/2 inches) and place on a lightly floured baking sheet. Finish the remaining ravioli in the same fashion. Bring a large pot of well-salted water to a boil. Drop the ravioli into the boiling water and cook until they rise to the surface, 2 to 3 minutes. Reserve !4 C. of the pasta water, then drain the ravioli. Toss the ravioli in a bowl with the reserved cheese filling, a little of the pasta water, and the pecorino cheese. Serve immediately with more cheese if desired.

Welsh Rabbits

Welsh Rabbits

Welsh Rabbits

1/3 c grated Cheddar

1 egg yolk

1 tsp cream or milk

2 or 3 drops Worcestershire sauce (or to taste)

Pepper, to season

1 English muffin, split and lightly toasted

Peas, thin slices of carrot or snow peas, 1 black olive (pitted and halved) a few fresh chives and scallion, to garnish

 

Preheat the broiler to high. Put the cheese, egg yolk, cream and Worcestershire sauce into a bowl and mash together. Season to taste with pepper.  Spread the cheese mixture on the cut sides of the toasted muffin, spreading right to the edges. Place the cheese-topped muffin halves about 3 inches away from the heat source – don’t have them too close, as the egg in the mixture can make them brown very quickly. Broil for 3-4 minutes, until the cheese has melted and is golden and bubbling. Decorate the cooked muffin halves with peas for eyes and strips of carrot or snow peas for ears, half an olive for a nose, chives for whiskers and scallion for teeth. Serve immediately.

 

From Top 100 Finger Foods

Pepperoni Rigatoni Bake

Pepperoni Rigatoni Bake

Pepperoni Rigatoni Bake

 

1 package(s) (16-ounce) rigatoni or penne pasta

2 large eggs

1 cup(s) whole milk

1 cup(s) (4 ounces ) shredded part skim mozzarella cheese

1 cup(s) (3 ounces ) grated Parmesan cheese

1 container(s) (15-ounce) part-skim ricotta cheese

4 ounce(s) (1 cup) sliced pepperoni, cut into slivers

1 package(s) (10-ounce) frozen peas

1/2 teaspoon(s) salt

1/4 teaspoon(s) ground black pepper

 

Heat large covered saucepot of salted water to boiling over high heat. Add rigatoni and cook as label directs. Meanwhile, preheat oven to 375 degrees F. Grease 3- to 3 1/2-quart casserole (about 2 inches deep) or 13- by 9-inch glass baking dish. In large bowl, with wire whisk, lightly beat eggs. Stir in milk, mozzarella, Parmesan, ricotta, pepperoni, frozen peas, salt, and pepper until well combined. Drain rigatoni. Add rigatoni to cheese mixture and toss to coat. Transfer rigatoni mixture to prepared casserole. Bake, uncovered, 20 to 25 minutes or until edges are golden and center is almost set. Let stand 5 minutes before serving.

Yield: 6 servings

Calories: 675

Fat: 26g
Fiber: