Tag Archives: cheese

Cheddar Buttermilk Cornbread

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I’m loving this cold snap! The high is about 72 today and the low is 51 – now, I’m sure there are some of you who would wear shorts during these temps 😉 But I am not built for the cold – 75 is too low for me! Cooler temps bring more cravings for warm, comfort foods and this corn bread fits right into that criteria. I served this with chili – cornbread is an absolute requirement when I make chili. I used Bob’s Red Mill coarse cornmeal which I soaked overnight in the buttermilk to soften it up (hopefully).

Verdict: Soaking the cornmeal helped a little, but I will be on the lookout for a finer grind. My husband really enjoyed the addition of cheese and we liked adding the crumbs to our chili. Overall the flavor was good and not too sweet for us 🙂 Thanks for reading, enjoy!

Cheddar Buttermilk Cornbread – adapted from Michelle’s Story

  • 1/2 cup butter
  • 1/2 cup white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 2/3 cup sharp cheddar cheese

Directions:

1. Preheat oven to 375 degrees F (175 degrees C). Butter a 8×8 baking dish or a 9 inch cake pan.

2. Melt butter in large skillet (I put it in the microwave for about 45 seconds). Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Fold in the cheese and pour into your prepared pan.

3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.(*mine took 30 minutes with convection)

Homemade Hot Pockets

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Yum! These are worlds better than store bought Hot Pockets:) I made several different combinations for these and they all turned out to be really flavorful, cheesy and satisfying. I made a chicken, broccoli and cheese pocket, a pepperoni, sausage and cheese, and ham and cheddar cheese. Next time I think I’ll use a garlic and herb flavored dough to take the flavor up a few notches. We enjoyed the pizza pockets with what else – pizza sauce, drops of Frank’s Red Hot or green Tobasco. I had to stop myself from eating more of these – cheese and bread in combination are my weakness! The recipe below is really just a rough guideline for making these. They’re pretty fool-proof and don’t require any real measurements. I just made sure that I didn’t over-fill the dough. Thanks for reading, enjoy!

Homemade Hot Pockets –

  • 4 ounce balls of pizza dough (*I made 9)
  • cheddar, Swiss, mozzarella, Parmesan cheeses – odds and ends are great for these
  • pepperoni, ham, chicken sausage, and shredded chicken breast – cut into small pieces
  • steamed broccoli, mushrooms, tomatoes – or whatever leftover cooked veggies you have

Directions –

Take one ball of dough and roll it out on a lightly floured surface so that the long side is perpendicular to your body. It should have a rectangular shape and be only slightly thicker than paper thin. Add about about 1/4 cup of your filling over the dough, leaving a 1-inch border along the edges of the dough.

Pull the shorter ends toward each other and then pull the longer ends toward the middle. Seal the roll by pinching this last portion of dough against the roll. Smooth out with your fingers by gently pressing the seam. Place the pocket into onto the prepared baking sheet seam side down. If you’d like a crisper crust you can brush the tops with olive oil or egg wash. Repeat with the remaining pieces of dough. Bake in a 375 degree oven for 20 – 25 minutes.

 

 

 

 

 

 

Roasted Portobello Mushroom Salad with Dijon Vinaigrette

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Oh.My.Goodness. This was perfect – the combination of these few, simple ingredients was so yummy. I love Portobello mushrooms because they are so meaty and savory, the parmesan cheese shavings were salty and nutty, the tomatoes added sweetness and the simple vinaigrette blended well with all. It tastes so fancy – sorry, I couldn’t help but admit that 😉 This is a total keeper and will be a regular in this household – well, for me anyway. Thanks for reading, enjoy!

Mixed Greens with Dijon Vinaigrette and Roasted Portobello – adapted from Annie’s Eats

For the dressing:

  • 1 clove garlic, finely minced
  • 1 tbsp. Dijon mustard
  • ¼ tsp. kosher salt
  • Pinch ground black pepper
  • honey (optional)
  • ¼-½ cup red wine vinegar*
  • ½ cup extra virgin olive oil

For the roasted mushrooms:

  • 2 or 4 full-size Portobello mushroom caps, gills scraped out and wiped clean
  • Olive oil
  • Kosher salt
  • Ground black pepper

For the salad:

  • Mixed greens, rinsed and dried
  • Shaved Parmesan cheese
  • Cherry or grape tomatoes

*Start with ¼ cup of vinegar and add more as desired to taste.  The more tart you like your vinaigrette, the more vinegar you will want to use.

Directions:

To make the dressing, combine all of the ingredients in a jar or bottle with a secure lid.  Shake well so the ingredients are well combined and emulsified. Place in the refrigerator for at least 30 minutes – longer is better.

To make the mushrooms, preheat the oven to 425˚ F.  Slice the Portobello caps about ½-inch thick.  Add to a bowl and toss with a bit of olive oil, just enough to coat lightly (about 2 tablespoons).  Season with salt and pepper.  Spread in a single layer on a baking sheet.  Roast, flipping halfway through baking, about 15 minutes total.

While the mushrooms are roasting, portion the mixed greens between serving plates.  Top with shaved Parmesan and tomatoes.  Top with the warm mushrooms and drizzle with the vinaigrette.

Slow-Cooker Shredded Beef Tacos

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I  love taco night:) Especially when all the work takes about 10 minutes to prepare and then the crock pot does the rest. I seared the meat and prepared the sauce the night before. I decided that it was best to have it ready to go so I don’t have to stress about it the next day. There is lots of spring cleaning I need to finish…one less thing is just that – one less thing.

The verdict: The meat was so flavorful, tender, juicy and not at all spicy. It just has a wonderful smoky flavor from the chipotles and smoked paprika. I used two chipotles in mine and they weren’t overpowering at all. We ate these tacos with my “orange” rice, this salsa, cilantro and some shredded Colby Monterey jack cheese. I suppose some day I should share my “orange” rice with you all since I have mentioned it in several different posts🙂 Thanks for reading, enjoy!

Slow-Cooker Shredded Beef Tacos – adapted from Gimme Some Oven

  • 1-2 Tbsp. extra virgin olive oil
  • 2 pounds beef (boneless chuck roast)
  • 1 tsp. chili powder
  • 1/2 tsp. cumin (*cumin is my favorite, so I always use extra)
  • 1/2 tsp. smoked paprika
  • 1 cup beef stock
  • 2 Tbsp. tomato paste
  • 1 chipotle pepper in adobo sauce, minced
  • 1/2 large sweet onion, diced
  • 4 cloves garlic, minced
  • Flour tortillas
  • Favorite taco toppings

Method:

Heat the olive oil in a large, heavy skillet over medium-high heat.  Meanwhile, combine the chili powder, cumin, and smoked paprika in a small bowl.

Rub the spice mix into the beef, covering each side evenly. Once the oil is hot (it will shimmer a bit in the skillet), place the beef in the skillet and sear on each side.

Remove the beef from the skillet and place in the bottom of a slow cooker.  Leave the pan on the heat, and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan.  Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly.

Add the diced onion and minced garlic on top of the seared beef in the slow cooker.  Pour the pan sauce down over the onions, garlic, and beef.  Cover and cook on low for 6-8 hours.

Remove the beef from the slow cooker and shred with two forks.  Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.

Serve the beef in the flour tortillas, topped with your favorite taco toppings.

Buffalo Chicken Calzone

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Quick Post: By now you can tell we like buffalo chicken! I love Frank’s Red Hot because it has great flavor and a mild kick to it. I made two calzones tonight – one for the adults and one for the kids. The other calzone had mozzarella, Parmesan, cheddar, pepperoni and sliced baby Portobello mushrooms in it. They both tasted excellent:) I warmed up some marinara sauce for the kids to dip theirs, and for the buffalo calzones I made a quick blue cheese dip. Thanks for reading, enjoy!

Buffalo Chicken Calzone – a Mom Make’s Recipe

  • 3/4 pound roasted chicken breast, shredded
  • 1/4 batch of this pizza dough
  • 1/4 cup Frank’s Red Hot
  • 1/4 cup crumbled Gorgonzola cheese
  • 1/3 cup sharp white cheddar
  • 1/4 cup Parmigiano Reggiano cheese
  • 1 egg plus a splash of water for the egg wash
  • pizza seasoning to taste

Directions –

1. Preheat oven to 475 degrees.

2. Roll out your pizza dough in a large rectangle – about 10×14 inches. Sprinkle your shredded cheddar on the dough leaving at least an inch of space from the edge. Toss your roasted chicken with the Frank’s Red Hot to coat, then layer on top of the cheese. Sprinkle the Gorgonzola and Parmesan cheeses over the top of the chicken.

3. Brush the egg wash around the perimeter of the dough, and then fold the long side of the dough to the opposite side and crimp to seal. Place on a lined baking sheet, brush the top of the calzone with the egg wash, and bake for 15 minutes.

Blue Cheese Dip – a Mom Make’s Recipe

  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup blue cheese
  • fresh cracked pepper to taste

Directions –

1. Mix all ingredients together in a bowl. YUM!

Chicken Parmesan

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Quick Post: This recipe is a combination of a few different techniques and ingredients I pulled together from some simple chicken parm recipes. I liked the addition of Panko in this recipe verses the typical Italian breadcrumbs. I pulled the shallow fry method from the same recipe, but baked the chicken, sauce and cheese in the oven before serving like this one. Oh, and I used my favorite marinara sauce for this recipe. This was a tasty and filling meal – even my picky eater happily ate this. Thanks for reading, enjoy!

Chicken Parmesan – a Mom Makes Recipe

  • 4 chicken breast cutlets
  • 1 egg, lightly beaten with 2 TBSP water
  • 1 cup Panko breadcrumbs
  • 1 cup all-purpose flour
  • oregano, salt, pepper to taste (for Panko)
  • 2 TBSP butter
  • 3 TBSP olive oil
  • 1 batch of this marinara or at least 2 jars of your favorite store-bought sauce
  • 1 pound of thin spaghetti
  • 1/2 cup of mozzarella cheese
  • 1/4 Parmigiano-Reggiano cheese

Directions –

1. Preheat oven 400 degrees and put a large pot of water to boil.

2. Clean and dry your chicken well. Set up an assembly line for your breading – one shallow dish for your flour, one for your egg, and one shallow dish for the season Panko. Season your chicken with kosher salt and pepper then lightly coat with the flour, then dip in the egg mixture, then coat the chicken with the seasoned Panko – set aside.

3. Heat oil and butter in a large, heavy bottomed skillet over medium heat until a pinch of the breadcrumb mixture sizzles immediately when added. Add the chicken breasts and fry without disturbing for 5 to 6 minutes, or until golden brown. Using tongs, turn the chicken breasts and fry another 4 to 5 minutes, or until just cooked through and golden brown.

4. Place the finished chicken in a 13×9 baking dish. Top the chicken with enough marinara sauce to cover the tops of each, then sprinkle the parm and mozzarella cheese. Bake for 10 minutes or until the cheese is melted.

5. While the chicken is in the oven, cook off your spaghetti noodles in rapidly boiling, liberally salted water – cook according to package directions. Drain pasta, spoon over some marinara and set alongside your yummy chicken parm! Enjoy!:)

Homemade Chili Mac

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I love having a well stocked pantry! All I needed to pick up from the grocery store today for this meal was the ground beef. This is the kind of meal I like to make when I don’t want to put too much effort or thought into dinner – sorry, family! I don’t think they’ll mind;) They’re concern isn’t how much time a meal took but it does have to taste good, of course.

This recipe delivers smoky, slightly sweet flavor with a hint of spice. I didn’t add quite the full amount of green chiles for Little S – she’s so picky as it is, I didn’t want her to feel justified in not liking this meal. It’s so good and she’s still moping at the table picking at her food. M on the other hand loved it and had two helpings!  God has a sense of humor is all I can say – they’re so different:)  Either way, I’m going to have to make this again soon. Thanks for reading, enjoy!

Chili Mac Ingredients – adapted from The Cooking Photographer

  • 1 tablespoon olive oil
  • 1 ¼ pounds lean ground beef
  • Salt and pepper to season beef
  • 1 onion, diced
  • 1 Tablespoons chili powder
  • 1 Tablespoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon coriander
  • 1 teaspoon salt
  • 3 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1 (15 ounce) can tomato sauce
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (4.5 ounce) can chopped mild green chiles
  • 8 ounces (2 cups) elbow macaroni
  • 2 cups water
  • 1 cup shredded pepper jack cheese
  • ½ cup cheddar cheese
  • Freshly ground pepper

Directions –

1. Heat oil in a 12-inch non-stick skillet over medium heat and add ground beef and diced onion. Season with a dash of salt, pepper, onion powder, and garlic powder. Once the meat is no longer pink, strain off the grease in a colander and place the meat mixture back in the pan.

2. Add chili powder, cumin, onion powder, coriander, 1 teaspoon salt, minced garlic and brown sugar and cook over medium heat for 1 to 2 minutes until fragrant.

3. Stir in tomato sauce, diced tomatoes with roasted garlic, can of green chiles, elbow macaroni, and 2 cups water. Stir to combine, cover and keep at a high simmer for about 14 minutes or until juices are absorbed and macaroni is tender.

4. Stir in pepper jack, vintage cheddar, and cilantro and season with freshly ground pepper. Taste for salt and add if needed. Garnish with sour cream and parsley if desired.

Pan Seared Shrimp & Four Cheese Ravioli with Vodka Cream Sauce

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Quick Post: I came across this recipe today, not even looking for something like this at all. The picture on the blog sold me on the idea. My family loves shrimp, tomato cream sauces, and lots of cheese so why not? Shrimp was on sale – thankfully it was the easy peel kind! Thanks for reading, enjoy!

Pan Seared Shrimp & Four Cheese Ravioli with Vodka Cream Sauce – adapted from Jane Deere
  • 1 pound large shrimp, peeled & deveined
  • 2 teaspoons lemon pepper seasoning (* I used some lemon zest and Italian seasoning )
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1-20 oz package refrigerated Four Cheese Ravioli (used: Buitoni)
  • 1 jar prepared tomato & basil pasta sauce (used: Bertolli)
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 cup chicken or vegetable broth
  • 1 cup vodka (* I used 3/4 cup)
  • 1/2 cup cream cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup finely chopped fresh parsley
Directions –
Start a large pot of boiling, salted water for ravioli.In a medium sauce pan, add prepared tomato sauce and vodka and simmer over medium-low heat until the mixture reduces by 1/4, stirring often, about 20 minutes.

Meanwhile, heat a saute pan over medium heat and add 1 tablespoon butter and two tablespoons canola oil.  Allow butter to melt and stop foaming, do not brown.

Toss the shrimp with lemon pepper seasoning and add to the pan, in a single layer.  Sear shrimp for 1 minute, then flip and continue for 1 minute more.  Remove to a plate; set aside.

While shrimp are cooking, add ravioli to boiling water and cook for about 8 minutes.  Drain well.

Once the shrimp are cooked, add the shallots and garlic and saute until fragrant.  Add broth to deglaze the pan and simmer for 1 minute until slightly reduced.

Add cream cheese to the deglazed pan; cook over medium heat and whisk until smooth and melted.  Stir in the tomato sauce until well combined.  Remove from heat and whisk in parmesan cheese until well blended.  (If sauce is too thick, begin whisking in hot pasta water until desired consistency is reached: sauce should coat the back of a spoon)  Stir in chopped parsley.

Add shrimp and ravioli and toss to coat.  Serve warm with hot garlic bread and salad.

Buffalo Chicken Macaroni and Cheese

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Oh, this is too good! While searching for a recipe to use up leftover roasted chicken, I came across this. I had to buy the cheese but I had everything else on hand which is always good:) While reading through a few of the comments, I noticed that several people wrote that this recipe makes “a ton” but they successfully halved it. Well, that sounded like a good idea to me because I didn’t have enough chicken to make three cups anyway. The recipe also doesn’t seem so decadent when you halve the amounts of cheese and butter;) Everyone enjoyed this, but M still prefers this one over all others I’ve made. Honestly, I’m looking forward to eating leftovers;) Thanks for reading, enjoy!

Buffalo Chicken Macaroni and Cheese – adapted from Food Network

  • 7 tablespoons unsalted butter, plus more for the dish
  • Kosher salt
  • 1 pound elbow macaroni
  • 1 small onion, finely chopped
  • 2 stalks celery, finely chopped
  • 3 cups cooked chicken, shredded
  • 2 cloves garlic, minced
  • 3/4 cup hot sauce (preferably Frank’s)
  • 2 tablespoons all-purpose flour
  • 2 teaspoons dry mustard
  • 2 1/2 cups half-and-half
  • 1 pound yellow sharp cheddar, shredded
  • 8 ounces pepper jack cheese, shredded (about 2 cups)
  • 2/3 cup sour cream
  • 1 cup panko
  • 1/2 cup crumbled blue cheese (I used Gorgonzola)

Directions –

Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.



Breakfast Burritos

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The tots made these burritos!;) M requested breakfast burritos and I immediately thought they would have eggs, cheese, sausage and/or bacon, salsa, and tater tots! These were so easy and the longest part was waiting for the oven to heat up and then for the tots to bake. I will have to make these and variations of this more often. Oh, look at what my hairdresser gave me – my very first basil plant! Lets hope that I have the ability to keep it alive…I’ve never had any kind of plant to take care of.  I’ll make sure to keep you posted on its progress:) Thanks for reading!