Category Archives: cheese

CHEESY BAKED EGGS WITH GREEN CHILES and GREEN CHILE AND CHEESE PIE

25 Wednesday Jan 2017

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Cheese and green chiles – lovely together!!

CHEESY BAKED EGGS WITH GREEN CHILES

cheesy baked eggs with green chiles

6 eggs

2 cups shredded pepper jack cheese

8 ounces ricotta cheese

2 tablespoons butter, melted

1/4 cup garbanzo bean flour

1 teaspoon salt

1 can (4-ounces) chopped green chiles

Heat oven to 350F. Place paper muffin liners into muffin tins.

Whisk eggs in a large bowl, then whisk in pepper jack cheese, ricotta and melted butter, flour and salt. Mix in green chiles.

Divide mixture among prepared muffin tins. Bake until eggs are completely set and top is golden, about 20 minutes.

Can serve with sour cream and salsa.

Enjoy!

Recipe adapted from allrecipes, April/May 2016

allrecipes.com/

GREEN CHILE AND CHEESE PIE

green chile and cheese pie

1 (9-inch) pie crust

1 1/2 cups shredded Monterey Jack cheese

1 cup shredded sharp cheddar cheese, divided use

1 (4-ounce) can diced green chiles, drained

1 cup half-of-half

3 eggs

1/8 teaspoon ground cumin

Heat oven to 350F. Bake pie crust just until pale golden, about 12 minutes. Let cool slightly. Reduce the oven temperature to 325F.

Sprinkle the Monterey Jack cheese and 1/2 cup of the cheddar cheese over the bottom of the partially baked crust. Evenly distribute the chiles over the cheese.

Beat together the half-and-half, eggs and cumin in a bowl, until blended. Pour over the chiles. Sprinkle with the remaining 1/2 cup cheddar cheese. Bake on a cookie sheet for 40 minutes or until the center of the pie appears set. Let stand for 15 minutes before cutting.

Enjoy!

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CHEESE CRUMPETS and ZUCCHINI CHEDDAR SAUTE and SOUR CREAM CORNBREAD

17 Tuesday Jan 2017

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Served straight from the skillet.

CHEESE CRUMPETS

cheese crumpets

2 cups bisquick

1 cup cream

3/4 cup grated parmesan

1/2 cup mixed butter and olive oil

Mix bisquick and cream, stir in cheese, and beat lightly. Drop from spoon into melted butter and oil in generous pan and bake in pre-heated oven at 450F for about 12 minutes or until lightly brown and done. Serve hot.

Enjoy!

Recipe adapted from M.F.K Fisher

https://mfkfisher.com/

ZUCCHINI CHEDDAR SAUTE

zucchini cheddar saute

3 tablespoons butter

1 onion, diced

1/2 red bell pepper, diced

2 zucchini, diced

1 teaspoon dried basil

4 garlic cloves, minced

salt and freshly ground black pepper

1 cup shredded cheddar cheese

2 tomatoes, chopped

3 tablespoons sliced ripe olives

In a large skillet, heat butter over medium heat. Add onion and basil, cook and stir 4 to 5 minutes or until onion is tender. Add bell pepper, zucchini and garlic, cook and stir over medium-high heat 2 to 3 minutes, or just until zucchini is tender, season with salt and pepper.

Top with cheddar cheese, chopped tomatoes and olives. Cook, covered, on low 1 minute or until cheese is melted.

Enjoy!

SOUR CREAM CORNBREAD

sour cream cornbread

2/3 cup vegetable oil

1 cup sour cream

2 eggs, lightly beaten

1 onion, finely chopped

1 (16-ounce) can creamed corn

1 1/2 cups yellow cornmeal

2 teaspoons baking powder

1 teaspoon salt

1 cup grated cheddar cheese, or to taste (I used a lot more than this)

Heat oven to 350F and grease a 9-inch round cast-iron skillet.

In a medium bowl, whisk the oil with the sour cream, eggs, onion, 3/4 cup cheese, and corn until evenly combined. In another bowl, whisk the cornmeal with the baking powder and salt. Add the dry ingredients to the wet ingredients and stir until they form a slightly lumpy batter.

Scrape batter into prepared skillet, sprinkle top with remaining cheese and bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Transfer the skillet to a rack and let cool for 20 minutes before serving.

Enjoy!

Recipe adapted from Saveur

www.saveur.com/

 

HOUSE SALAD WITH COTTAGE CHEESE DRESSING and RICOTTA STUFFED SHELLS

15 Thursday Dec 2016

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After being gone for a week over Thanksgiving, I discovered an abundance of cottage cheese in the refrigerator, extremely close to expiring.

Not wanting to waste one of my husbands favorite breakfast foods, I sought recipes that would incorporate as much of the fresh cheese curds as possible.

HOUSE SALAD WITH COTTAGE CHEESE DRESSING

house salad with cottage cheese dressing

1 (10-ounce) package fresh spinach

1 head iceberg lettuce

8 ounces fresh mushrooms, sliced

1/2 pound bacon, crisped and chopped

Cottage Cheese Dressing (see below)

Chop the lettuce into bite-size pieces. Toss the greens with the mushrooms, bacon and dressing.

COTTAGE CHEESE DRESSING

1/4 cup sugar

1 teaspoon salt

1 teaspoon dry mustard

2 tablespoons finely chopped green onion

1/3 cup cider vinegar

1 cup vegetable oil

1/2 pint large-curd cottage cheese

Combine all ingredients in the bowl of a food processor, pulse to blend.

Enjoy!

Recipe adapted from The Junior League Celebration Cookbook, 2000

RICOTTA STUFFED SHELLS

ricotta stuffed shells

1 (12-ounce) package jumbo pasta shells

2 eggs, lightly beaten

1 (15-ounce) container ricotta cheese

1 (16-ounce) container cottage cheese

4 cups shredded cheddar cheese

2 cups grated parmesan cheese

1 tablespoon dried Italian seasoning

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 (28-ounce) jar pasta sauce

1 (8-oounce) package fresh mushrooms, diced

Heat oven to 350F.

Bring a large saucepan of salted water to a boil. Add the pasta, and cook for 8 to 10 minutes or until al dente, drain.

In a large bowl, combine the eggs, ricotta, cottage cheese, 2 cups of the cheddar cheese, 1 cup of the parmesan cheese, Italian seasoning, salt and pepper, stirring until well combined. Spoon the ricotta mixture into the pasta shells. Place in a 13-by-9-inch baking dish.

In a medium bowl, combine the pasta sauce, mushrooms, and the remaining 1 cup parmesan cheese pour over the stuffed shells. Top with remaining 2 cups cheddar cheese. Bake for 50 to 60 minutes or until edges are bubbly.

Enjoy!

Recipe adapted from Six Sisters’ Stuff

www.sixsistersstuff.com/

BUTTERMILK BLUE CHEESE DRESSING and BLUE CHEESE AND ONION CORNBREAD and ALMOND CRUSTED CHICKEN WITH CREAMY BLUE CHEESE

04 Monday Apr 2016

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I had two wedges of blue cheese in the refrigerator, that were starting to smell a bit fragrant, even by moldy cheese standards. So, I found these awesome, flavorful recipes and set about chopping and mixing in the cheeses before they were past their best.

BUTTERMILK BLUE CHEESE DRESSING

buttermilk blue cheese dressing

5 ounces blue cheese, crumbled

1/2 cup buttermilk

1 tablespoon Champagne vinegar

1 tablespoon chopped tarragon

1/4 teaspoon ground cumin

1/4 cup olive oil

salt

In a blender, blend the blue cheese, buttermilk, vinegar, tarragon and cumin until smooth. Blend in the olive oil, season with salt.

Enjoy!

Recipe adapted from Food and Wine, April 2014

www.foodandwine.com/

BLUE CHEESE AND ONION CORNBREAD

blue cheese and onion cornbread

1 sweet onion, chopped

salt and freshly ground black pepper

1 1/2 cups cornmeal

1/2 cup flour

2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons salt

1/4 teaspoon cayenne pepper

1 1/2 cups buttermilk

2 eggs

4 tablespoons butter, melted

1 cup crumbled blue cheese

3 tablespoons olive oil

Place a cast iron skillet in the oven and heat oven to 425F. Heat the olive oil in a skillet over medium heat and add the onions and the salt and pepper. Cook for 25 to 30 minutes, or until onions are a deep golden brown, stirring occasionally.

In a mixing bowl, combine the cornmeal, flour, baking powder, baking soda, salt and cayenne pepper.

In a separate bowl, whisk together the buttermilk, eggs and butter.

Mix the wet ingredients into the dry, stirring until well combined. Add the onions, then fold in the blue cheese.

Carefully remove the hot cast-iron skillet from the oven and add 1 tablespoon of butter, swirling the melted butter to coat the pan.

Spoon the batter into the skillet and bake for 20 minutes or until the cornbread is golden brown.

Enjoy!

Recipe adapted from Arkansas Living, November 2014

www.aecc.com/arkansas-living-magazine/arkansas-living-magazine-archi…

ALMOND CRUSTED CHICKEN WITH CREAMY BLUE CHEESE

almond crusted chicken with creamy blue cheese

4 skinless, boneless chicken pieces

salt and freshly ground black pepper to taste

2 tablespoons quinoa flour

1 1/2 teaspoons garlic powder

1 egg, lightly beaten

1/2 cup sliced almonds

2 teaspoons olive oil

1 1/2 cups milk

1/2 cup crumbled blue cheese

1/4 teaspoon ground nutmeg

1/4 cup chopped fresh parsley

Salt and pepper both sides of the chicken. Mix flour and garlic powder with a fork in a shallow dish. Add chicken and turn to coat both sides well.

Place eggs in a separate shallow dish, add flour-coated chicken and turn to coat both sides. Press almonds into both sides of chicken. Heat olive oil in a skillet over medium-high heat. Add chicken and saute for 1 minute per side, until almonds are golden. Add milk and bring mixture to a boil. Reduce heat to medium-low and simmer for 8 minutes, until chicken is cooked through.

Remove chicken from skillet and transfer to individual plates. Add crumbled blue cheese and nutmeg to simmering milk in skillet and cook for 1 minute, until blue cheese melts, stirring constantly. Remove from heat and stir in fresh parsley. Spoon blue cheese sauce over chicken and serve.

Enjoy!

Recipe adapted from Shape, May 2004

www.shape.com/