Tag Archives: cheddar

PASTA AND CHEESE WITH HAM

25 Wednesday Nov 2015

Posted by in Pasta, Recipes

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My husband and I joined our youngest child for the traditional Elementary School “Thanksgiving Feast”. It was our eighth consecutive year to attend and also, wistfully and inconceivably our last.

Following a filling, well-balanced lunch of chicken (revised from the usual slices of turkey) and all the accoutrements, enjoyed alongside live piano music graciously provided by a former music teacher, I made my way to a yoga class, then home to prepare dinner for that evening. My husband and I had been invited out to celebrate a friends birthday, so I assembled a quick pasta dish for the kids, served by our sitter alongside boiled peas from the freezer, while we enjoyed our meal at the Country Club.

washington thanksgiving lunchPASTA AND CHEESE WITH HAM

pasta and cheese with ham

6 ounces pasta

3 tablespoons butter

3 tablespoons flour

3 cups milk

salt and freshly ground black pepper to taste

3 cups shredded cheddar cheese

1 cup parmesan cheese

6 ounces creme fraiche

1 (4-ounce) can chopped green chiles

8 ounces diced ham

Cook pasta according to package directions. Melt butter in a separate pan over medium heat. Whisk in flour, cook for 2 minutes. Gradually whisk in the milk, until smooth. Add salt and pepper. Simmer, whisking for 2 minutes or until thickened. Remove from heat, stir in cheddar, parmesan, creme fraiche and chiles. Drain pasta, toss with sauce and ham.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, August 2014

www.arkansasonline.com/news/features/food/

SHEPHERDS PIE

26 Sunday Jul 2015

Posted by in Beef, Recipes

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A hectic, early morning taking my daughter to her horse show, cooking and grocery shopping, culminated in saying a quick goodbye to my husband who was leaving for a conference for the week. I was in need of quiet, calm time and couldn’t think of anything more wonderful than sitting out on the back deck after the requested Shepherds Pie dinner that evening, relaxing and reading with my kids while sipping a glass of wine.

reading on the deck

SHEPHERDS PIE

shepherds pie1 tablespoon oil

1 onion, chopped

500 grams ground beef

2 tablespoons flour

2 tablespoons ketchup

3/4 cup beef stock

3 potatoes chopped

1 tablespoon butter

1 tablespoon finely chopped onion

1/2 cup grated sharp cheddar

salt

black pepper

Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned, stirring constantly. Stir in flour and cook for 1 minute. Add ketchup and stock. Bring to a boil, reduce heat and simmer for 5 minutes. Set aside. Cook potatoes in boiling, salted water until tender. Drain and heat for a few minutes to dry off excess moisture, shaking the pan frequently. Mash potato, add butter, onion and half of the cheese, mixing until smooth and creamy. Season with salt and pepper to taste. Put ground beef mixture into a pie dish. Top with potato mixture, Sprinkle with remaining cheese. Bake at 375F for 20 minutes or until golden and heated through.

Enjoy!

Recipe adapted from the Edmonds Cookery Book, 1992

www.edmondscooking.co.nz/

 

BROCCOLI WITH CHEDDAR CHEESE SAUCE

19 Sunday Jul 2015

Posted by in Recipes, Vegetables

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I loved my Mums cheese sauce growing up – a simple mixture of ingredients that greatly elevated any humble vegetable on our plates. It happens to be one of my kids favorite sauces also, and we are all delighted when it appears on a menu.

BROCCOLI WITH CHEDDAR CHEESE SAUCE

broccoli with cheddar cheese sauce

1 pound of broccoli, cut into florets

3 tablespoons unsalted butter

3 tablespoons flour

1 1/4 cups milk

1/4 cup cream

1/4 teaspoon dry mustard mixed with 1/2 tablespoon water

6 ounces sharp white cheddar cheese, shredded

salt

Cook broccoli until crisp tender. Transfer to a platter.

Meanwhile, in a saucepan, melt the butter. Add the flour and whisk over moderately high heat for 2 minutes. Add the milk and cream and cook, whisking, until thickened, about 2 minutes. Add the mustard and cheese and cook over moderately low heat until the cheese is melted. Season the sauce with salt, transfer to a bowl and serve with the broccoli.

Enjoy!

Recipe adapted from Food and Wine, August 2007

www.foodandwine.com/

MEXICAN MARTINI and STUFFED JALAPENO PEPPERS and BEEF FAJITA BITES and CHIPOTLE BEAN DIP and CHICKEN TACO CORNBREAD SQUARES WITH CILANTRO DRIZZLE and CHEESY CORN DIP and MEXICAN SHRIMP COCKTAIL and DARK CHOCOLATE CHERRY LIME SHORTBREADS

04 Monday May 2015

Posted by in Appetizers, Cocktails, Recipes

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These were some of the appetizers I made for a friends office holiday party. A long time employee was leaving for a position in another town and her favorite food was Mexican, so I based my menu on a South of the Border theme, consciously keeping the food easy and elegant to eat, enabling people to easily mingle while enjoying the refreshments.

MEXICAN MARTINI

mexican martini

1/2 cup ice cubes

1.5 ounces tequila

1.5 ounces Cointreau

2 teaspoons Grand Marnier

3 ounces freshly squeezed lime juice

1.5 ounces freshly squeezed orange juice

1.5 ounces freshly squeezed lemon juice

pimento stuffed green olives for garnish

Place the ice in a cocktail shaker, and pour in the tequila, Cointreau, Grand Marnier, lime juice, orange juice and lemon juice. Shake until cold and pour into a martini glass.

Garnish with pimento stuffed green olives.

Enjoy!

Recipe adapted from All Recipes

allrecipes.com › … › Tequila Drinks

STUFFED JALAPENO PEPPERS

stuffed jalapeno peppers

1 pound ground sausage

8 ounces cream cheese, softened

1/2 cup grated parmesan cheese

20 whole jalapeños

Heat oven to 350F. In a skillet, cook the sausage until done, and then drain excess oil. Mix cooked sausage, cream cheese and parmesan in a large bowl until combined. Slice each jalapeño lengthwise and remove seeds and ribs. Pack the sausage and cheese mixture into the jalapeños, then bake, uncovered, for 8 minutes.

Enjoy!

Recipe adapted from Catering To You

www.cateringtoyouinlittlerock.com

BEEF FAJITA BITES

beef fajita bites

juice of 2 limes

2 tablespoons finely chopped fresh cilantro

2 teaspoons ground cumin

1 teaspoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon lime zest

salt and pepper

1 tablespoon olive oil

2/3 pound thinly sliced round steak cut into 1-inch pieces

2 tablespoons diced onion

1/4 cup diced red bell pepper

30 mini phyllo shells, prepared according to package instructions

3 tablespoons guacamole for garnish

3 tablespoons sour cream

diced tomato for garnish

To make marinade: In a small bowl, combine lime juice, cilantro, cumin, chili powder, garlic powder, onion powder and lime zest. In a separate bowl, combine the steak with 1/4 cup of the marinade. Cover and refrigerate for 1 hour. Heat oil in a small skillet over medium-high heat, add beef and cook, stirring frequently, for 2 minutes. Add remaining marinade, onion and bell pepper and cook 2 to 3 minutes more.

Fill each phyllo shell with beef mixture, then top with a small dollop of guacamole, sour cream and diced tomato.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, February 2011

www.arkansasonline.com/news/features/food/

CHIPOTLE BEAN DIP

chipotle bean dip

Blend 3/4 cup mayonnaise, 1/2 chipotle pepper in adobo sauce, 1/2 teaspoon of the adobo sauce, 1/4 cup peanut butter, and 1 can of chickpeas in a blender until smooth. Transfer to a serving bowl. Top with 1 chopped tomato and 1 tablespoon of chopped fresh cilantro.

Enjoy!

Recipe adapted from Food and Family, 2013

www.kraftrecipes.com/foodfamilyarchive/foodandfamilyarc…

CHICKEN TACO CORNBREAD SQUARES WITH CILANTRO DRIZZLE

chicken taco cornbread squares

DRESSING

1/2 cup ranch dressing

1/2 cup salsa verde

1 cup cilantro leaves

FILLING

2 tablespoons olive oil

1/2 cup finely chopped onion

1/4 cup finely chopped red bell pepper

1 tablespoon finely chopped jalapeño pepper

2 cups chopped, cooked chicken

3 tablespoons finely chopped cilantro leaves

1/2 teaspoon salt

1/2 teaspoon cumin

1/4 teaspoon black pepper

1 (14.5 ounce)can diced tomatoes with green chilies

CRUST

1 egg

1 (7-ounce) package cornbread mix

1/2 cup milk

TOPPINGS

1/2 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese

3 cups shredded romaine lettuce

1 cup chopped tomatoes

Heat oven to 400F. Combine ranch dressing, salsa and 1 cup cilantro leaves in a small food processor. Process until well blended. Cover and refrigerate. In a large skillet, heat olive oil over medium heat. Add onion, bell pepper and jalapeño pepper, cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons of cilantro, salt, cumin, pepper and tomatoes with green chilies, cook 5 minutes. In a large bowl, beat egg, add cornbread mix and milk, mix well. Pour cornbread mixture into a baking dish. Spoon chicken mixture over cornbread mixture, sprinkle with cheeses. Bake for 16 to 20 minutes or until golden brown. Cut into squares. Top with romaine and tomatoes, drizzle with dressing.

Enjoy!

Recipe adapted from Martha White

www.marthawhite.com/recipes

CHEESY CORN DIP

cheesy corn dip

In a baking dish, combine equal parts corn kernels and shredded cheddar, a spoonful of mayonnaise, some chopped green onions and sliced pickled jalapeños. Bake until bubbly, serve with chips.

Enjoy!

Recipe adapted from Rachael Ray, September 2014

www.rachaelraymag.com/

MEXICAN SHRIMP COCKTAIL

mexican shrimp cocktail

1/2 cup ketchup

1/4 cup freshly squeezed lime juice

1/4 cup Cholula hot sauce

1/4 cup olive oil

pinch of salt

freshly ground black pepper

1/2 cup Pico de Gallo (recipe to follow)

10 jumbo shrimp, steamed, shelled and deveined

2 cilantro sprigs

tortilla chips to serve

Combine the ketchup, lime juice, hot sauce and olive oil and stir. Add the salt, pepper, pico de gallo and the shrimp. Stir gently to combine.

Enjoy!

PICO DE GALLO

3 tablespoons freshly squeezed lime juice

1/2 cup chopped sweet onion

2 cups chopped tomatoes

2 tablespoons finely chopped jalapeño peppers

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons fresh cilantro, chopped

dash of olive oil

Combine the lime mice and onions in a bowl and allow to marinate for 20 minutes, or up to an hour. Combine the tomatoes, onion mixture, chiles, salt, pepper, cilantro and olive oil in a mixing bowl, and mix well. Adjust the seasonings to taste.

Enjoy!

Recipe adapted from USA Weekend, June 2013

www.usaweekend.com/section/FOOD04/Recipe-Archive

DARK CHOCOLATE CHERRY LIME SHORTBREADS 

dark chocolate cherry lime shortbreads

3/4 cup flour

1/4 cup unsweetened cocoa powder

1 tablespoon unsweetened dark cocoa powder

1/2 teaspoon salt

1 stick unsalted butter, softened

1/4 cup sugar, plus more for sprinkling

1 1/2 teaspoons finely grated lime zest

1/2 cup dried cherries, chopped

In a bowl, sift the flour with both cocoa powders and salt. In a stand mixer fitted with the paddle, beat the butter with the 1/4 cup sugar at medium high speed until fluffy. Beat in the zest. Beat in the flour mixture at low speed until the dough comes together. Add the cherries, beat until incorporated.

Scrape the dough onto a work surface and pat it into a disk, roll it between 2 sheets of parchment paper to a 1/4 inch thickness and refrigerate on a baking sheet until firm, 1 hour.

Heat the oven to 350F and line a baking sheet with parchment paper. Peel off the top sheet of parchment from the dough. Using a 2-inch cookie cutter, stamp out cookies. Arrange the cookies 1-inch apart on the baking sheet. Reroll the scraps between parchment paper and stamp out more cookies, arrange on the baking sheet. Sprinkle with sugar.

Bake the cooked in the middle of the oven for 13 minutes, until just set. Let cool for 5 minutes. Transfer to a rack to cool completely.

Enjoy!

Recipe adapted from Food and Wine, May 2014

www.foodandwine.com/

PRICKLY PEAR and ENDIVE WITH PEARS, BLUE CHEESE AND WALNUTS and RICOTTA, THYME, HONEY AND FRESH PEAR TOPPING and PEAR AND ARUGULA SALAD and PEAR SALAD WITH BUTTERMILK CURRY DRESSING and PEAR SALAD WITH WATERCRESS AND GOAT CHEESE and FIG BALSAMIC GLAZED DUCK WITH PEARL ONION AND PEAR HASH and APPLE PEAR TARTS WITH CHEDDAR ROSEMARY STREUSEL

09 Monday Mar 2015

Posted by in Appetizers, Cocktails, Dessert, Entrées, Recipes, Salad

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Right before Christmas, my husband bought a large box of pears from Harry and David, having discovered a great discount through Living Social. My Sister-In-Law around about the same time, sent us a lovely package which was also from Harry and David, and which also included their famous, flavorful, juicy, incredibly delicious pears.

As well as enjoying the sweet and succulent fruit unadorned straight from the box, I also transformed the luscious produce into several dishes to take to friends parties, as an appetizer for a dinner party, a cocktail to start the evening, a sweet ending after a meal and as an accompaniment with dinner.

PRICKLY PEAR

prickly pear

1 pear, peeled and chopped

1 tablespoon honey

1/2 lime, juiced

3 ounces of bourbon

ice cubes

6 ounces ginger ale, if desired (I forgot to add this)

In a cocktail shaker, muddle the pear, honey and lime juice. Add the bourbon, fill with ice and shake. Strain into 2 glasses. Top with ginger ale (if desired and remembered) and add ice.

Recipe adapted from Rachael Ray Magazine, October 2013

www.rachaelraymag.com/

ENDIVE WITH PEARS, BLUE CHEESE AND WALNUTS

endive with pears blue cheese and walnuts

1 tablespoon olive oil

1 1/2 cups finely chopped pear

1 tablespoon honey

salt and freshly ground black pepper to taste

2 ounces Gorgonzola cheese crumbled

16 Belgian endive leaves

1/4 cup chopped walnuts, toasted

Heat a medium skillet over medium heat. Add oil to pan, swirl to coat. Add pear, cook 2 minutes or until softened, stirring occasionally. Remove from heat, stir in honey. Cool 3 minutes, stir in cheese, season to taste with salt and pepper.

Spoon about 2 teaspoons of pear mixture into each leaf. Sprinkle with walnuts.

Enjoy!

Recipe adapted from Cooking Light, December 2014

www.cookinglight.com/

RICOTTA, THYME, HONEY AND FRESH PEAR TOPPING

ricotta and pear crostini with thyme honey

crostini

16 ounces ricotta

2 or 3 ripe pears

10 stems fresh thyme, leaves removed and chopped

1/4 cup honey

olive oil

Core, peel and cut pears into chunks. Spread about 1 tablespoon of ricotta on each crostini. Top with a cube of pear and sprinkle of thyme. Drizzle with honey and olive oil.

Enjoy!

Recipe adapted from Glamour Magazine

www.glamour.com/about/food-recipes

PEAR AND ARUGULA SALAD

pear and arugula salad

Combine 1 tablespoon olive oil, 1 tablespoon white wine vinegar, 1 teaspoon chopped fresh thyme, 1/2 teaspoon Dijon mustard and a spoonful of honey, season to taste with salt and freshly ground black pepper, stir with a whisk. Combine salad greens, chopped pear and chopped toasted walnuts in a large bowl. Drizzle vinaigrette over salad mixture, toss to coat. Sprinkle with crumbled blue cheese.

Enjoy!

Recipe adapted from Cooking Light, November 2013

www.cookinglight.com/

PEAR SALAD WITH BUTTERMILK CURRY DRESSING

pear salad with buttermilk curry dressing

2 tablespoons mayonnaise

1 1/2 tablespoons buttermilk

1/4 teaspoon curry powder

1/8 teaspoon onion powder

1/8 teaspoon salt

1/3 cup dried apricots

1/4 cup chopped shallots

1/4 cup sliced celery

1 pear, cubed

1/4 cup chopped, toasted walnuts

3 teaspoons chopped fresh tarragon

2 heads of endive, leaves separated

In a large bowl, whisk mayonnaise, buttermilk, curry powder, onion powder and salt. Toss in 1/4 cup apricots, shallots, celery, pear, walnuts and 2 teaspoons of tarragon. Stuff salad into endive leaves and top with remaining apricots and tarragon.

Enjoy!

Recipe adapted from Rachael Ray Magazine, October 2011

www.rachaelraymag.com/recipes/

PEAR SALAD WITH WATERCRESS AND GOAT CHEESE

pear watercress goat cheese salad

1 bag watercress

3 pears, cored and thinly sliced

1/2 cup pecans, roughly chopped

1/3 cup goat cheese, crumbled

2 tablespoons pear infused vinegar

1/2 teaspoon Dijon mustard

salt and pepper

1/4 cup olive oil

Arrange watercress on a serving platter. Top with sliced pears, pecans then crumbled goat cheese. In a small bowl, mix vinegar and mustard, season to taste with salt and pepper. In a slow steady stream, add the olive oil, whisking constantly until dressing is emulsified. Pour dressing over salad and serve immediately.

Enjoy!

FIG BALSAMIC GLAZED DUCK WITH PEARL ONION AND PEAR HASH

fig balsamic glazed duck

4 duck breasts

2 tablespoons olive oil

2 pears, halved, cored, cut into slices

1 10-ounce bag pearl onions, blanched, peeled, halved

4 potatoes, boiled until just tender, peeled, cut into pieces

2 tablespoons chopped fresh sage

3/4 cup chicken broth

1/2 cup fig balsamic vinegar

Using small sharp knife, score duck skin in 1-inch-wide grid pattern. Season duck generously with salt and pepper. Heat oil in large skillet over medium-high heat. Add duck, cook about 6 minutes per side for medium. Transfer to a cutting board, tent with foil. Discard all but 1/4 cup drippings from skillet. Heat drippings in skillet over high heat. Add pears, onions and potatoes, sauté until beginning to brown, 5 minutes. Stir in sage, season with salt and pepper. Transfer hash to bowl, cover to keep warm. Heat same skillet over high heat. Add broth and vinegar, bring to a boil, scraping up browned bits. Boil until reduced to glaze, about 5 minutes. Season glaze with salt and pepper.

Divide hash among plates. Cut duck into 1/2 inch slices, fan over hash. Drizzle glaze over and serve.

Enjoy!

Recipe adapted from Bon Appetit, January 2005

www.bonappetit.com/

APPLE PEAR TARTS WTIH CHEDDAR ROSEMARY STREUSEL 

apple pear tart

1 pear

1 apple

juice of half a lemon

3/4 cup flour plus 1 tablespoon

1/2 cup brown sugar plus 1 tablespoon

3/4 teaspoon vanilla essence

1/2 teaspoon baking powder

1 cup cheddar cheese

1 tablespoon finely chopped rosemary

4 ounces butter, chilled and cut into small pieces.

1/2 package of refrigerated pie crust

Heat oven to 375F. Quarter, core and dice the apple and pear. Place in a bowl and sprinkle with the lemon juice, mix. Add 1 tablespoon of brown sugar and 1 tablespoon of flour, toss to coat. Mix in vanilla essence.
In another bowl, combine the remaining flour, brown sugar, baking powder, cheese and rosemary. Add butter and mix.
Unroll pie crust, using a 2 1/2 inch round cookie cutter, cut out 20 circles, re-rolling dough as necessary. Place dough circles over holes of a 20 cup mini-muffin pan, and press down gently. Place about 1 tablespoon of filling into each cup, top with a scant 2 teaspoons of topping, flattened slightly.
Bake for 15 to 20 minutes, or until filling is bubbling and topping is lightly browned.
Remove from oven and let stand for 10 minutes before removing them from the pan.
Enjoy!

 

HOMEMADE SAUSAGE AND LENTIL SOUP and MEXICAN CORNBREAD

07 Wednesday Jan 2015

Posted by in Breads, Recipes, Soup

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Although I made this hearty, interesting and fabulous soup for dinner the night we were trimming our Christmas tree – it would be absolutely perfect for any cozy winter night by the fire. I served it with Mexican Cornbread – which produced an incredible combination of multi-cultural flavors, just as there is a wonderful combination of cultures in our family – and in each case, all of the components harmoniously compliment each other.

HOMEMADE SAUSAGE AND LENTIL SOUP

homemade sausage and lentil soup

SAUSAGE

1 pound ground pork

salt and pepper

2 tablespoons red wine vinegar

2 tablespoons parsley, finely chopped

2 cloves garlic, minced

1 teaspoon crushed red pepper

1 teaspoon fennel seed

1 teaspoon fennel pollen

1 teaspoon onion powder

a few grates of fresh nutmeg

LENTILS

1 cup dried lentils

2 bay leaves

1 onion, halved

1/2 teaspoon salt

SOUP BASE

3 tablespoons olive oil, plus more for cooking

1 potato, peeled

2 carrots, peeled

1 onion

3 cloves garlic

2 ribs celery

1 bunch of parsley, chopped

3 sprigs fresh rosemary

salt and pepper

4 cups beef stock

GARNISH

freshly grated pecorino-romano cheese

In a large bowl combine the ground pork, salt and pepper, vinegar, parsley, garlic, crushed red pepper, fennel seed, fennel pollen, onion powder and nutmeg. Let stand for 15 minutes.

In a medium saucepan, place the lentils with the bay leaves, onion and salt. Cover with 2 inches of water, bring to a boil and cook until tender but with some bite, 20 to 22 minutes. Drain and discard the bay leaves and onion.

Meanwhile in a medium pot, heat 3 tablespoons of the olive oil over medium heat. Using a food processor, pulse the vegetables, half of the chopped parsley and rosemary leaves from sprigs, until chopped. Transfer to pot. Season, cover and let ingredients sweat in the oil, 6 to 8 minutes. Add the stock and 2 cups of water. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 12 minutes.

While the potatoes are cooking, heat a little olive oil in a large skillet over medium-high heat. Cook the sausage until brown and crumbly, about 5 to 7 minutes. Stir sausage into soup along with the cooked lentils. Serve the soup in bowls and top with the reserved parsley and the pecorino-romano.

Enjoy!

Recipe adapted from Rachael Ray Magazine

www.rachaelraymag.com/

MEXICAN CORNBREAD

mexican cornbread

1/2 cup butter

1/4 cup sugar

4 eggs

1 (16-ounce) can of cream-style corn

1/2 cup grated Monterey Jack cheese

1 1/2 cups grated cheddar cheese

1 cup flour

1/4 teaspoon salt

1 (8 1/2 ounce) package corn muffin mix

jalapeño slices

Heat oven to 350F. In a bowl, cream butter and sugar. Add eggs and mix well. In a separate bowl, mix corn, cheeses, flour, salt and cornbread mix. Add jalapeño if using (I placed slices on top of half the pan, but didn’t add any to the mix). Add egg mixture to corn mixture and stir until just combined. Pour into a greased 9 by 13 inch baking dish and bake for 40 to 45 minutes.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, January 2013

www.arkansasonline.com/news/features/food/

BEEF AND LAMB BURGERS WITH CHEDDAR AND CAPER REMOULADE

22 Saturday Nov 2014

Posted by in burgers and sandwiches, Recipes

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My family and I loved these delectable burgers – all the distinctive flavors came together perfectly, for a flawless meal.

BEEF AND LAMB BURGERS WITH CHEDDAR AND CAPER REMOULADE

lamb and beef burgers

4 cornichons, coarsely chopped

3 tablespoons parsley leaves, coarsely chopped

2 teaspoons drained capers

1 garlic clove

1/2 cup mayonnaise

1 tablespoon whole-grain mustard

3/4 pound ground beef

1/2 pound ground lamb

salt and freshly ground black pepper

4 english muffins, split

4 slices cheddar

tomato slices and cucumber for garnish

Light a grill. In a food processor, pulse the cornichons with the parsley, capers and garlic clove until finely chopped. Add the mayonnaise and mustard and pulse until blended.

In a large bowl, gently mix the ground beef with the ground lamb and season generously with salt and pepper. Form the meat mixture into four 1-inch-thick patties and make a slight indentation into the center of each one with your thumb. Season the burgers with salt and pepper.

Grill the english muffin halves cut side down until toasted, about 1 minute. Flip the muffins and grill for 30 seconds longer. Transfer to a work surface cut side up and spread the bottom halves of the muffins with the caper remoulade.

Grill the burgers over high heat until they are nicely charred on the bottom, about 4 minutes. Flip the burgers, top them with the cheddar cheese and grill until cooked to medium and the cheese melts, about 4 minutes longer. Transfer the burgers to the toasted english muffins and let rest for 5 minutes. Top the burgers with the tomatoes and cucumbers if desired, close the burgers and serve.

Enjoy!

Recipe adapted from Food and Wine, June 2008

www.foodandwine.com/recipes

ROASTED RED PEPPER AND CHEDDAR MUFFINS

19 Wednesday Nov 2014

Posted by in Breads, Recipes

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These Roasted Red Pepper and Cheddar Muffins compliment the warm hearty fare this time of year, to perfection.

ROASTED RED PEPPER AND CHEDDAR MUFFINS

roasted red pepper muffins

1 1/4 cups yellow cornmeal

1/2 cup flour

1 tablespoon sugar

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup grated cheddar cheese

1/2 cup grated smoked cheddar

3/4 cup buttermilk, at room temperature

1 egg

1/4 cup unsalted butter, melted

1 (7-ounce) jar roasted red peppers, rinsed and dried

Heat oven to 375F. Butter 12 muffin cups, or line with paper liners.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt and both cheeses. In a small bowl, whisk the buttermilk, egg and butter. Add the liquid ingredients to the dry ingredients, and mix to just combine. Roughly chop the peppers, and stir them into the batter. Fill the muffin cups half full with batter, and bake for 25 minutes or until a knife inserted into the middle comes out clean. Remove the muffins from cups and cool on a wire rack for 30 minutes before serving.

Enjoy!

Recipe adapted from The Morning News, December 2004

TRAVEL TUESDAY – RICO ENTERPRISES, PRAIRIE GROVE, ARKANSAS – PARMESAN BASIL CHEDDAR STARS and MASON JAR CRUDITE WITH PIMENTO CHEESE and CHOCOLATE DIPPED TRAIL BITES

21 Tuesday Oct 2014

Posted by in Recipes, Travel Tuesday

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My daughter requested to have her birthday party at the horse barn where she takes lessons. We decided on a country theme, a color, and a menu. The party favors consisted of a mason jar with the girls names inscribed on a chalkboard label (also used as a water glass) a bandanna (also used as a napkin) a jar full of candy and a canvas that also doubled as a place mat. Despite the damp and dreary weather, the girls had a fabulous and very fun time, taking turns grooming and riding the horses, and petting the numerous other animals out on the farm.

Party Favors on the Table

Party Favors on the Table

The girls and Ms. Rachel with Abby and Caspian at Rico Enterprises

The girls and Ms. Rachel with Abby and Caspian at Rico Enterprises

PARMESAN BASIL CHEDDAR STARS

cheddar parmesan basil stars

Beat 2 1/2 cups shredded sharp cheddar cheese, 1 1/2 cups grated parmesan cheese, 1 /2 cup softened butter, 3 tablespoons of half and half, and 1 teaspoon of salt at medium speed with a heavy-duty mixer until blended. Gradually add 1 1/2 cups of flour and 3 tablespoons finely chopped fresh basil, beating just until combined. Turn dough out onto a well floured surface. Divide into 4 equal portions, and flatten each into a disk, roll to 1/8-inch thickness. Cut with a star-shaped cutter. Place 1-inch apart on parchment paper-lined baking sheets. Bake 11 to 14 minutes or until golden, cool on baking sheets on wire racks for 30 minutes.

Enjoy!

Recipe adapted from Southern Living, December 2012

www.southernliving.com/food

MASON JAR CRUDITE WITH PIMENTO CHEESE

mason jar crudite with pimento cheese

1 pound smoked cheddar, grated

1 pound bacon, cooked and chopped

8 ounces of cream cheese, softened

1 quart of mayonnaise

6 ounces of canned chipotle peppers in adobo, chopped

1 green onion, chopped

Mix all ingredients together in a medium bowl. Place in a mason jar then top with fresh vegetables of your choice.

Enjoy!

Recipe adapted from Citiscapes Magazine, September 2013

www.citiscapes.com/

CHOCOLATE DIPPED TRAIL BITES

chocolate dipped cranberry trail bites

2/3 cup sugar

1 tablespoon finely shredded orange peel

1 1/4 cups dried cranberries

1/2 cup fresh cranberries

1/2 cup semisweet chocolate pieces

1/2 cup unsalted butter, slightly softened

1/3 cup vegetable oil

2 teaspoons vanilla extract

1/4 teaspoon salt

2 1/2 cups flour

1/4 teaspoon baking soda

2 tablespoons orange juice

In a food processor combine half the sugar and the orange peel. Cover and process until sugar is colored and very fragrant, about 30 seconds. Add dried and fresh cranberries and chocolate pieces. Pulse until finely chopped.

In a large bowl, beat butter, oil, remaining sugar, vanilla and salt with an electric mixer on low speed until evenly blended. Beat in half the flour and the baking soda until evenly incorporated. Stir in remaining flour until evenly incorporated. If dough is slightly dry or crumbly, gradually knead in 1 to 2 teaspoons more orange juice until cohesive. Let stand about 10 minutes, or until soft but not sticky.

Divide dough in half, place each on a 12-inch piece of plastic wrap. With lightly oiled hands, use the plastic to shape each into an evenly thick 11-inch log. Roll each log in plastic wrap, twist ends to close. Freeze at least 1 hour before slicing.

Position rack in middle of oven, heat oven to 350F. Line baking sheets with parchment, set aside.

Working with one dough potion, cut into slices a little more than 1/4 inch thick. Place slices about 1 1/2 inches apart on baking sheets. Repeat with second portion.

Bake one baking sheet at a time for 7 minutes. Rotate from front to back, bake 4 to 6 minutes more or until cookies are just beginning to brown. Transfer baking sheet to a wire rack, let cool 3 minutes to firm up. Using a wide spatula, transfer cookies to wire rack. Cool completely. Dip in melted chocolate and sprinkle with salt.

MELTED CHOCOLATE

Place 2 cups of chocolate pieces and 4 teaspoons of shortening in a microwave-safe bowl. Microwave each on 50 percent power 1 to 2 minutes or until melted and smooth. Dip cookies partially into chocolate, transfer to wire rack to cool.

Enjoy!

Recipe adapted from Better Homes and Gardens, December 2012

www.bhg.com/recipes/

TOMATO AND RICOTTA TARTS – FAYETTEVILLE PILATES AND BARRE

04 Thursday Sep 2014

Posted by in Appetizers, Recipes, Tailgating

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A delicious way to cheer on the Hogs and celebrate the first home game – whether your tailgate gathering is large or small. I love that the colors in the tarts are the same as our Razorbacks! Go white and cardinal red!

TOMATO AND RICOTTA TARTS

tomato ricotta tart

16 slices of white sandwich bread

4 tablespoons of grated parmesan

100 grams of aged cheddar, grated

100 grams of ricotta

8 cherry tomatoes, sliced in half

olive oil

salt flakes and freshly ground black pepper

Heat the oven to 300F. Grease a mini-muffin tin with cooking spray.

Roll each piece of bread with a rolling pin. Cut circles from the bread using a cutter a little larger than the holes in the mini-muffin tin. Place the circles into the holes and make sure the slices are pushed well into the holes. Bake in the oven for 15 minutes.

Stir together the parmesan, cheddar and ricotta. Fill the bread cases to two thirds with the ricotta mix. Top each with half of a cherry tomato.

Bake for 20 minutes until the tomato is cooked through. Drizzle with a little olive oil and season well with salt and pepper.

Enjoy!

Recipe adapted from The Foodtown Magazine