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Home Posts tagged "cheese" (Page 6)
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Chicken enchiladas

Published on July 20, 2011, by in Recipes.

I love Mexican food. I could eat it everyday. Surprisingly, I have never made enchiladas. I decided that needed to change last week. I was planning on actually making them, but when I went to the cupboard to pull out the corn tortillas and they were looking a little funky on one side. So, I punted. I cut them in half to save the good halves and made an enchilada bake. I’m so glad that I did. It was awesome. Brian and I were practically racing each other to the fridge for the leftovers. I started by cooking about 1 pound of chicken in a combination of chicken broth, 4-5 jalapeno slices and 2-3 garlic cloves. When the chicken is fully cooked, I shredded it. This made the chicken very flavorful with a little kick. Mix shredded chicken with one cup of black beans, one cup of corn, half cup

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Pizza on the grill

Published on May 30, 2011, by in Recipes.

Pizza on the grill is one of my favorite meals. I think it is so fun to make. All you have to do is make the dough and a toppings station and everyone makes their own. It’s perfect for small get togethers and picky eaters. One batch of dough with make 4 decent sized pizzas. Turn the grill burners on medium and let the grill heat up. While the grill is heating, have each person roll out their piece of dough to desired thickness. Keep in mind that the dough will almost double in thickness while grilling. Once dough is rolled out, carefully spray grill with non-stick spray and lay dough on grill grate. Grill for 4-6 minutes for until dough is golden brown on one side. Remove from grill and place toppings on grilled side of dough. Return to grill(raw side of dough on grates) for 5-7 minutes or until dough is golden

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Easy egg bakes: The perfect breakfast in 10 minutes or less

Published on May 18, 2011, by in Recipes.

I used to hate breakfast. Fortunately, I had a mom who understood the importance of breakfast and would make my brother and I eat breakfast everyday. Even if it was in the form of S’mores Poptarts. In recent years, I have come to love breakfast. I have come to prefer a savory breakfast to sweet. For example, Brian and I went to Flat Top’s make your own breakfast on Sunday and I had an egg white omelette with tons of veggies. Brian had pancakes with Reese’s peanut butter cups and coconut. Combining my love for eggs and simple but delicious recipes, I couldn’t wait to make a variation of Shutterbean’s Egg and Asparagus Gratins. For starters, I needed to get gratin dishes. Lucky for me, they had them at the local Dollar Tree…one dollar for a ceramic gratin dish. Yessiree. I love a bargain. Pre-heat oven to 450. Next up, generously spray gratin dishes

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Easy Cheesy Mac and Cheese

Published on April 4, 2011, by in Recipes.

Are you afraid of making homemade mac and cheese? Does it seem too complicated? This recipe will change your mind. Say goodbye to box mac and cheese forever. World’s easiest and best Mac and Cheese(adapted from Babble): Ingredients: 1 8 ounce package of elbow macaroni, cooked and drained(any small noodle that holds cheese will work) 2 tablespoons butter 1 teaspoon onion powder 2 cups milk(the recipe called for whole, i used skim) 1/4 cup all-purpose flour 3 cups sharp cheddar cheese, shredded 3 cups colby jack cheese, shredded 2 cups bread crumbs 1/2 cup  butter, melted salt and pepper to taste Directions: Preheat oven to 400 degrees. In a large saucepan, melt the 2 tablespoons of butter.  Add the onion powder, then whisk in the flour and milk. Cook until slightly thickened.  Add three cups of the cheddar cheese and stir until melted in the mixture.  After mixed and melted add

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Asiago cheese bagels

Published on February 22, 2011, by in Recipes.

In an attempt to continue to conquer my fear of making bread products, I decided to tackle The Knead For Speed’s Asiago cheese bagel recipe. The Knead declares these to be better than Panera’s Asiago cheese bagel. While, I haven’t had Panera in months and can not do a proper comparison, I can say this confidence, “These are superb!” Ingredients: 2 cups plus two tablespoons all-purpose flour 2 1/4 teaspoons instant yeast 3/4 cup warm water 2 tablespoons Parmesan cheese, shredded 1 1/2 tablespoons sugar 2 teaspoons minced dried onion 1 1/2 teaspoons salts additional tablespoon sugar 1/2 cup Asiago cheese, shredded Directions: In a mixing bowl, stir together flour, yeast, 1 1/2 tablespoons sugar, Parmesan, dried onion and salt. Add warm water and combine until dough forms. Roll out dough on lightly-floured surface. Knead until dough becomes smooth and elastic. Let rest in a lightly oiled bowl, covered, for 10 minutes. With a floured knife

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Brie en Croute De-LUX

Published on January 31, 2011, by in Recipes.

I could have made the title of this: Dried cherries, pecan and rosemary brie en croute, but I felt like that was a little long and didn’t do this justice. This is by far the best Brie en Croute I have ever had. Three people finished off an entire wheel of brie as an appetizer to a dinner. It is also an incredibly easy and impressive appetizer to make. Soften 1/3 cup of dried cherries. Simply soak them in hot water for a minute or two, then drain off the excess water. Preheat oven to 400F. Thaw one puff pastry sheet. Lay puff pastry sheet out on a well-greased pan. In a bowl, mix together the soften cherries, 1/4 cup toasted pecan, 1/4 cup honey, 1/4 teaspoon fresh rosemary leaves. I didn’t have fresh rosemary, so I used dried. Not as effective but worked in a pinch. Spread this mixture on the

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Crustless quiche

Published on December 24, 2010, by in Recipes.

My mom sent me a recipe for a crustless spinach quiche. Which I meant to make….but I went to the grocery store twice and managed to pick up everything but the spinach. Also, the recipe involves cottage cheese, which made me a little leery. Don’t be scared, it cooks down and melts in so that you never know it’s in there.  I substituted portabella mushrooms, artichokes and black olives for the spinach and made it healthier by chosing the healthier versions of some of the ingredients.  It turned out awesome. I ate it everyday for about a week and can’t wait to make it again. Preheat your oven to 325F. Spray a 9×13 pan with non stick spray. Set aside. Chop up whatever vegetables that you want in the quiche. I threw in about a pint of sliced baby portabellas, one jar of artichoke quarters(drained and roughly chopped), 1/4 cup diced

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Melted leeks and poached disappointment

Published on October 3, 2010, by in Recipes.

I had been excited about making this recipe for a long time. I had found it this summer and stuck it away waiting to make it for one of the first chilly nights, causing my expectations to rise. Well, they rose and they rose and I thought about this recipe day after day. One day, the temperature dropped and so did my love for this recipe. I had already decided it was a keeper and would be great to make as a starter for dinner parties. I was wrong. These are the quantities per person: 1/3 cup melted leeks(about 2 cups uncooked)  1/2 cup cooked quinoa 1/2 cup simmering chicken stock a handful of Parmesan or other hard cheese, grated as finely as possible (about 1/2 oz) 1 large egg( and a tsp or 2 of vinegar to poach) 2 Tbs butter Use mostly white part and a little bit

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