Recently in cheese Category

southwestpastasalad.jpg

A fresh tasting pasta salad with roasted southwestern flavors. Double the dressing to add a bit more flavor. Add chopped cooked chicken or steak for a full meal.

2  poblano peppers
2  red bell peppers
2  ears shucked corn
4  cups  hot cooked penne (about 8 ounces uncooked pasta)
2  cups  halved grape tomatoes
1  cup  finely chopped onion (optional)
1/4  cup  chopped fresh cilantro
1  chopped peeled avocado
3/4  cup  (3 ounces) queso fresco
Dressing:
2-4  tablespoons  fresh lime juice
1-2  tablespoon  extra virgin olive oil
1  teaspoon  salt
1/2  teaspoon  freshly ground black pepper
1/2  teaspoon  ground cumin
1  garlic clove, minced

Preheat broiler.

Cut poblano and bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Add corn to baking sheet. Broil 18 minutes or until peppers are blackened and corn is lightly browned, turning corn occasionally. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and coarsely chop. Cut kernels from ears of corn.

Combine juice, oil, salt, black pepper, cumin, and garlic in a large bowl; stir. Add peppers, corn, pasta, and remaining ingredients except cheese; toss. Top with cheese.

Yield: 8 servings (serving size: 1 cup pasta and 1 1/2 tablespoons cheese)
Calories: 234 (29% from fat)
Fat: 7.5g (sat 1.6g,mono 4.1g,poly 1g)
Original recipe

Adding the mixture of white bread and milk to these meatballs makes them tender and moist. Lots of fresh parsley, garlic, and some mild Italian sausage add plenty of flavor. Can be baked or sauteed. Serve with pasta or as sandwiches with fresh mozzarella, tomatoes, and basil.

1 (1-ounce) slice white bread
1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
1/4 cup milk
1/4 cup chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 pound ground sirloin
1/4 pound mild Italian sausage
2 garlic cloves, peeled and minced
1 large egg white
Spaghetti sauce
Cooking spray

Preheat oven to 400°. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs, 1/3 cup cheese, and remaining ingredients (cheese through egg white). Shape mixture into 24 (1-inch) meatballs, and place on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until done. Add meatballs to sauce; cook over low heat 15 minutes or until thoroughly heated.

Original recipe

Classic processed comfort food, mostly from cans, but tasty.

8 oz elbow noodles
3 cans tuna
1 can cream of celery soup
½ c. sour cream
½ c. milk
2 ½ c. shredded cheddar cheese
1-2 tbs. brown mustard
½ tsp. onion powder
¼ tsp. garlic powder
potato chips (optional)

Preheat oven to 350°.
Cook noodles
Mix soup, sour cream, milk, and seasonings
Drain tuna, flake into noodles with 2 c. cheese.
Fold in soup mix, add milk if dry. Pour into 13x9 casserole dish, crumble potato chips or cheese on top. Cook at 350° for 30 minutes.

Dewberry family recipe
Stacie's Macaroni and Cheese Stacie's famous baked macaroni & cheese with 4 cheeses: Parmesan, fontina, Velveeta, and cheddar. Classic comfort food. 3 cups elbow macaroni
1/2 C parmesan
4 oz Velveeta
1/3 C flour
2 1/3 C milk
3/4 C fontina cheese
1/2 C cheddar
PAM cooking spray
salt/pepper/cayenne to taste

Preheat oven 375 degrees. Grease 9x13 casserole dish.
Cook/drain macaroni.
Combine flour and milk with whisk over low heat for 10 mins. Add cheeses, spices.
Mix with macaroni and pour into casserole dish. Sprinkle extra cheese on top or rough-torn fresh bread crumbs tossed with melted butter.
Bake for 30-40 mins.

From: Stacie
Light, sweet salad with addictive candied walnuts

Lettuce or spinach
Craisins
crisp apples
Orange juice (enough to toss apples in to prevent browning and add a little flavor)
cheese (Parmesan, Feta, goat, etc)
1/2 c. chopped walnuts
1/4 c. sugar
Honey Red Wine Vinaigrette:
1/2 c. red wine vinegar
1/3 c. honey
1-2 cloves garlic, roughly chopped (really, that's pretty optional; it all goes in the blender)
1 tsp. Kosher salt
1 tsp. coarsely ground black pepper
1/4 c. olive oil
Dressing:
In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for about 2-3 weeks. Shake well before serving.

Candied Walnuts:
combine walnuts and sugar in a medium skillet over medium heat. Stir constantly. After a few minutes, the sugar will look very fine and then a few minutes after that, it will start to liquefy. This is when you have to be absolutely vigilant about scraping the bottom of the skillet and making sure everything gets stirred around. The syrup will begin to darken and will coat the nuts. When they reach a golden brown color, remove from heat. Stir occasionally as the nuts begin to cool. After a few minutes, spread candied nuts onto a greased piece of parchment or wax paper or a greased cookie sheet and allow to cool completely. Set aside.

Salad:
Chop apples and toss in orange juice
When ready to serve, toss lettuce, cranberries, walnuts, apples, and cheese in a large bowl. Add dressing if desired; it really is better all mixed together rather than on top, but the dressing will wilt any leftovers.

Original recipe
poblano_sm.jpgA bit complex to put together, but the smoky rich flavors are well worth it.

1 large tomato or 4 plum tomatoes (about 3/4 pound)
6 medium fresh poblano peppers
1 medium yellow onion, peeled and quartered
2 large cloves garlic, unpeeled
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt, plus more to taste
 Freshly ground black pepper to taste
1/2 cup coarsely grated extra-sharp cheddar cheese
Cheese Grits:
2 teaspoons sea salt, plus more to taste
1 cup stone-ground yellow grits (or yellow cornmeal for quick-cook)
1 cup milk
1 cup fresh or frozen corn kernels
1 tablespoon unsalted butter
1 cup grated cheddar or pepper jack cheese (about 3 ounces)
1 teaspoon freshly ground black pepper, plus more to taste
Grits:
Bring 3 cups of water to a boil in a large saucepan over high heat. Stir in the salt. Add the grits in a slow, steady stream, whisking constantly.

Reduce the heat to medium low, and cook the grits, stirring frequently, for 40 to 45 minutes (5 minutes for cornmeal), until they are thick-soupy and the grains are tender to the bite. Stir in the milk and corn kernels, and cook for about 2 minutes to warm the corn.

Remove the grits from the heat, stir in the butter,cheese and pepper, and continue to stir until butter and cheese are melted. Season to taste.

Vegetables:
Core the tomato with a sharp paring knife. Arrange the tomato, pepper, onion, and garlic in a 9-x-13-inch roasting pan, with the peppers gathered at one end. Brush all the vegetables with the olive oil, and sprinkle them with salt. Slide the pan under the broiler (about 3 inches from the flame or heating element), with the peppers nearest you; you'll be turning them frequently as they roast. Turn the peppers every 3 minutes until their skins are blistered and blackened all over, about 9 minutes total. Transfer the peppers to a large bowl. Transfer the tomato, onion, and garlic to a medium bowl, and let them cool. Set aside the roasting pan.

Preheat the oven to 400 degrees F.

Assembly:
When the peppers are cool enough to handle, gently massage their skins to remove them and discard. Cut a 3-inch slit down the side of each pepper and gently spoon out the seeds and any whitish, fibrous veins. Fill each pepper with 1/2 cup cheese grits, and place in the roasting pan.

When the tomato, onion and garlic have cooled, remove the skins from the tomato and garlic. Process the tomato, onion and garlic in a blender or food processor, about 30 seconds. Season to taste with salt and pepper. Pour the sauce over the peppers.

Bake the peppers on the middle rack until the tomato sauce bubbles gently, about 15 minutes. Scatter the cheese on top, and place the pan under the broiler about 2 inches from the flame or heating element until the cheese has browned.

Original recipe

1 2 >>