RSS Feed

Tag Archives: cheese

Super Simple Side Dish – Mediterranean CousCous

Posted on January 26, 2011 by amydeline

Life has left little time for blogging these past few days. Between normal day-to-day business, specialist visits for our ill dog, normal prenatal exams, and a fierce stomach bug which put myself and my family under siege, we’ve been scrambling just to keep up with the basics around here.

I’ve got a few new recipes lined up to post once things settle down for a moment, but for today we’re keeping it extra simple. I’ve got a super quick side dish, with a great amount of flavor and appeal. We decided to roast a few sausages for dinner last night. Is it weird that after a day of consuming nothing but peanut butter toast and ginger tea, all I was craving was spicy Italian sausage?? Perhaps not the wisest first dinner post-stomach bug, but the pregnancy brain is stubborn. I needed a quick, easy side dish to go along with the sausage. Pulling a few items out of the pantry and fridge, I came up with this Mediterranean-inspired couscous. Simple, delicious, and ready-to-eat in under 10 minutes.

Mediterranean Couscous

Ingredients

  • 2 cups Plain Couscous, prepared according to package directions in lightly salted water
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Balsamic or White Balsamic Vinegar
  • 1/4 cup Feta Cheese, crumbled
  • 1/4 cup Greek Olives, Kalamata or oil-cured
  • 1/8 cup Sun-Dried Tomatoes, sliced
  • 2 Tablespoons Fresh Parsley
  • Salt and Pepper

Directions

Drizzle olive oil and balsamic vinegar over the cooked couscous. Stir until well combined. Stir in the feta cheese crumbles, olives, tomatoes, and parsley. Season with salt and pepper. Serve warm or at room temperature.

Serves 4

2 Comments

Posted in Cheese, Food, Recipes, Side Dishes and tagged , , , , , , , , , . Bookmark the permalink.

Greek Salad and a Love Story

Posted on January 11, 2011 by amydeline

Is it wrong to be in love with a knife? Will people laugh at our love? Will I be labeled some sort of weirdo cutleryophile? Call me what you may…I am madly in love with a knife. It was true love at first sight. I initially spotted my new darling in the window at a Chicago Williams-Sonoma. I was drawn to that knife in the way which other women are drawn to the glittery diamonds on display in a jewelry store window. My heart went pitter-patter. The noticeable blush in my cheeks sent a surge of jealously through my husband.

The object of my affection was a knife in Shun’s newest Edo line of knives, sold exclusively at Williams-Sonoma. Gorgeous hammered steel detailing, samurai sword sharpness, perfectly balanced weight; not only a precision cutting tool, but a beautiful work of art. The 8″ Dual-Density Utility knife, with its high and low frequency serrations, whispered sweet nothings at me through the window. I was so easily wooed; so fully enamored. Were it not for its mind-numbing price tag and the knowledge that airport security would never have allowed me to gingerly carry my new love on board, I would have purchased that knife on the spot. Alas, I left empty-handed with a razor-sharp hole in my heart and the salty remnant of a single tear run down my cheek.

Then, this past weekend, we paid a visit to my parents to celebrate a belated Christmas. And Santa had left a very special gift for me at my parents’ house; the knife of my culinary dreams. Though I’ve been a loyal fan of the very excellent Henckels and Wüsthof knives for many years now, I have to admit that this knife puts my other knives to shame. My other knives quivered in the knife block when they saw this one coming. I can still hear them crying their nervous tears that they may never be used again.

Today’s recipe was selected for the pure excuse of having something to cut with my new knife; so simple, it’s barely a recipe at all. The bonus is that it also happens to make a delicious, refreshing, and flavor-packed meal; a fresh Greek salad decked with feta cheese crumbles, savory olives, and a basic red wine vinaigrette. I threw a few chopped anchovies onto my salad, but if the tiny, salty fish aren’t your cup of tea, simply omit them. A skewer of grilled shrimp or a nice piece of broiled fish would make other excellent additions.

Greek Salad

Ingredients

  • Romaine Lettuce, chopped
  • Baby Roma Tomatoes, quartered
  • Seedless Cucumber, quartered and sliced
  • Red Onion, thinly sliced
  • Olives, Kalamata and/or Oil-cured
  • Feta Cheese, crumbled
  • Anchovies, optional

For the Vinaigrette

  • 1/4 cup Olive Oil
  • 1/8 cup Red Wine Vinegar
  • 1 Tablespoon Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Garlic, minced
  • 1/8 teaspoon Onion Powder
  • Salt and Pepper

Directions

Combine all vinaigrette ingredients and whisk to combine. Toss the lettuce, tomatoes, cucumbers, and onions in a bit of the dressing. Top with feta cheese, olives, and anchovies (optional). Serve with toasted pita triangles, if desired.

5 Comments

Posted in Cheese, Dressings and Condiments, Food, Main Course, Recipes, Salads, Side Dishes, Things I Love, Vegetable and tagged , , , , , , , , . Bookmark the permalink.

Corned Beef Reuben Quesadillas

Posted on January 10, 2011 by amydeline

I was under the mistaken impression that all Irish people are inherently born with a taste for corned beef. I know I certainly was. I love it straight out of a pot of simmering water with a side of boiled cabbage and potatoes, prepared as breakfast hash under eggs over-medium, or on any sky-high sandwich constructed with rye bread. But, I recently learned that my Irish grandfather had no love at all for corned beef, except under one condition; when prepared as a Reuben. I suppose a little something magical happens when corned beef is paired with a bit of tart sauerkraut, creamy Thousand Island dressing, and melty Swiss cheese.

I’m not a once-a-year St. Patrick’s Day corned beef girl. I’m more of a whenever-the-opportunity-strikes corned beef girl. Over the years, I’ve prepared it a few different ways; boiled, baked, braised and slow-cooked. I love them all equally, but you can’t beat the simplicity of a pot of simmering water and a few hours of maintenance-free cooking time; makes a perfect corned beef every time. I recently looked into brining and curing my own beef brisket, but quickly abandoned the plan when I realized that the process would take weeks to complete. You don’t tell an Irish pregnant lady that she’s got to wait three weeks to enjoy her corned beef. No, you don’t.

I also learned something new about sauerkraut. I’d always assumed that sauerkraut was cabbage mixed with some sort of vinegar, in a sort of pickled way; perhaps a white wine or apple cider vinegar. I would have bet money on it had someone asked me what sauerkraut was made of. But, when I started looking into preparing my own sauerkraut, I quickly discovered that it is nothing more than cabbage and salt; allowed to ferment for a few weeks, until it develops that distinctly sour taste. Once again, after discovering that the process would take weeks to complete, I abandoned the idea and purchased prepared sauerkraut.

For a little variation on our corned beef feast, I decided to prepare Reuben Quesadillas. This simple recipe would make a great use for leftover corned beef or works well for a fresh-out-of-the-pot brisket. As part of our ongoing The Kids Cook Mondays series, my little men joined in on the quesadilla making process. Quesadillas, much like custom pizzas, are a fantastic dinner option for young children to get involved with. It allows them the opportunity to taste-test a variety of ingredients with the flexibility of preparing their very own personalized creations.

To facilitate the quesadilla construction, I organized several bowls of quesadilla fillings including the ingredients for our Reuben Quesadillas, along with some familiar favorites, such as American cheese and mini turkey pepperoni pieces. To add a little simple fun to the kids’ quesadillas, I used a large cookie cutter to cut star-shaped pieces from the flour tortillas. As they worked, I encouraged the kids to taste each of the ingredient options, but allowed them the flexibility to build their custom quesadillas as desired.

How to Prepare a Corned Beef Brisket

Place a corned beef brisket in a large pot. Fill with enough water to cover the brisket. Bring to a boil. Reduce heat, cover, and simmer for 3-4 hours, until fork tender. If you wish to serve with cabbage, potatoes, and/or carrots, add the cut potatoes and carrots to the pot during the last 20-25 minutes of cooking time and the cabbage during the last 15 minutes. Remove the corned beef from the water and cut against the grain before serving.

Corned Beef Reuben Quesadillas

Ingredients

  • Flour Tortillas
  • Corned Beef, thinly sliced and pulled apart into small pieces
  • Sauerkraut*
  • Swiss Cheese, shredded
  • Thousand Island Dressing

*To remove excess liquid and prevent soggy quesadillas, place the sauerkraut in a colander set over a bowl and allow it to drain for a few hours prior to using.

Directions

Preheat oven to 375 degrees. Spray a baking sheet with cooking spray. Place one flour tortilla on the baking sheet. Sprinkle with shredded swiss cheese. Scatter pieces of corned beef and sauerkraut over the cheese. Sprinkle with additional swiss cheese and top with another flour tortilla. Bake for 10-15 minutes, until the filling is hot and melty and the tortilla is slightly crisp. Serve with Thousand Island dressing.

6 Comments

Posted in Beef, Cheese, Cooking with Kids, Food, Main Course, Recipes and tagged , , , , , , , , , . Bookmark the permalink.

Spanakopita

Posted on December 30, 2010 by amydeline

Back in my pre-stay-at-home mom days, I worked as a teacher and math content coach at an elementary school. Along with my job as the school’s math content coach came the role of test coordinator for the school’s state-mandated annual testing. The task of coordinating testing for the school involved a tedious and meticulous process of coding, counting, training, timing, documenting, and maintaining careful test security for hundreds of test booklets and test content.  It was an exhausting time of year, to say the least. My saving graces during that time were a co-testing coordinator, extra large cups of coffee, and the little pizza shop across the street from the school.

That little pizza shop was always ready with hot slices of pizza, a really great chef’s salad, or my favorite; the Greek spinach pie. I can’t count how many spinach pies, called Spanakopita, I ordered from that little pizza shop, most especially during testing season. Delicate layers of buttery, flakey phyllo dough, filled with a melty spinach and feta combination; my mind will forever associate spinach pie with comfort food.

Spanakopita can be prepared a couple of different ways. It can be layered in a baking dish to create a sliceable “pie” suitable as a side dish with dinner or it can prepared as individual hors d’oeuvres which would be perfect for a New Year’s Eve event or any hors d’oeuvres gathering. However you serve it, the same delicious taste and buttery, flakey layers will scream pure comfort!

Spanakopita

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 small Onion, finely diced
  • 2 teaspoons Garlic, minced
  • 1 (10-ounce) package Frozen Spinach, defrosted and squeezed dry
  • 1/2 cup Feta Cheese, crumbled
  • 1/8 cup Parmesan cheese
  • Salt and Pepper
  • Fillo/Phyllo Dough, defrosted
  • 1 stick Butter, melted

Directions

Heat olive oil in a medium-sized pan over medium heat. Add onion and garlic. Cook for 3-5 minutes until the onion begins to soften. Lower the heat and add the spinach, feta cheese, and parmesan cheese. Stir until the feta has mostly melted and the ingredients are well combined.  Season with salt and pepper, to taste.

To prepare triangular spanakopita hors d’oeuvres, cut the sheets of phyllo into strips, approximately 2 inches wide by 7 inches long. Working with a few strips at a time, brush each strip with melted butter. Place a small spoonful of the spinach filling towards the center of one end. Fold the corner of the filled end up into a triangle. Continue folding the dough up and over to create a triangular packet. If necessary, seal the remaining edge of dough with a little extra melted butter. Place the prepared triangles on a baking sheet. Bake for about 15 minutes in a 350 degrees oven, until golden brown. *See my folding guide below.

To prepare the spanakopita in a baking dish, brush the inside of a 13×9 inch baking dish with melted butter. Cut your phyllo dough to fit the baking dish. Lay one sheet of phyllo in the baking dish. Brush it with melted butter. Place another sheet of phyllo on top. Continue layering the melted butter and phyllo until you have 6-7 layers of phyllo. Then, spread half of the spinach filling on top. Layer another 2-3 sheets of phyllo with melted butter between each sheet. Spread the remaining spinach filling on top. Complete the pie by layering another 6-7 sheets of phyllo dough with melted butter brushed between each sheet. Brush the top of the pie with melted butter. Bake in a 350 degrees oven for about 30 minutes. Cool for a few minutes before slicing into squares.

**As you work with the phyllo dough, keep the excess dough covered by a piece of plastic wrap with a damp towel on top. This will prevent the dough from drying out as you work. Exposed dough will dry out very quickly and become difficult to work with.

Spanakopita Folding Guide

When I prepared the spanakopita, I didn’t have the forethought to take step by step pictures for a folding photo guide. It wasn’t until I sat down to write up this recipe that I realized a photo guide would have been really helpful. Since my spinach filling and phyllo dough are long gone, I’ve made up a little photo guide using a piece of tortilla and raspberry jam which, as it turns out, make a pretty tasty snack. The following pictures should help give you an idea of how to fold the spanakopita.

Place a spoonful of filling in the center of one end.

Fold one corner up and over the filling to meet the opposite edge.

Fold the corner up along the same edge.

Fold it over to meet the opposite edge.

Fold it up along the same edge.

Fold over and seal any remaining dough with a bit of melted butter.

7 Comments

Posted in Appetizers, Baking, Cheese, Food, Main Course, Recipes, Side Dishes, Vegetable and tagged , , , , , , , , . Bookmark the permalink.

New Year’s Eve Hors d’oeuvres Round Up

Posted on December 29, 2010 by amydeline

I’ve said before and I’ll say it again. I love hors d’oeuvres. In my opinion, there’s no better way to entertain, be it for a casual girls’ night in, an elegant cocktail event, or a poker game, than with a selection of tasty hors d’oeuvres. One of my favorite events to host with an all hors d’oeuvres menu is New Year’s Eve. We keep things casual around here; pajamas, champagne, and an all munchies menu. With that in mind, I thought it wise to take a look back at some previously posted hors d’oeuvres and appetizer ideas which work perfectly for a New Year’s bash!

Click on the titles for links to recipes and more info on each idea.

Petite Toasts with Smoked Salmon and Crème Fraiche – Cold smoked salmon with a dollop of crème fraiche. Check near your grocery store’s cheese section for crème fraiche, which is similar to sour cream, only thicker and less sour. If your store doesn’t carry crème fraiche, you can substitute with a bit of sour cream or cream cheese blended with fresh dill.

Feta Cheese Mousse with Summer Fruits – Watermelon and fresh figs will be more difficult to find at this time of year. Substitute with any fresh or dried fruits. Goat cheese would also work well in this recipe and pair deliciously with fruit.

Buffalo Chicken Wing Dip – This one’s a crowd pleaser! Not too pretty to look at, but super tasty. Pair with tortilla chips, fresh celery, or chunks of doughy bread. It can be made ahead, refrigerated, and baked before serving.

Olive Tapenade Three Ways – Three variations on a simple and delicious olive tapenade. My favorite is the sun-dried tomato tapenade. Serve with crackers or slices of baguette.

Asian Style Turkey Meatballs with Hoisin Peanut Sauce – An interesting twist on cocktail meatballs. Prepare ahead of time and reheat before serving. About 15-18 minutes in a 350 degrees oven should do the trick!

Tomatoes, Mozzarella, and Basil Pesto – A classic favorite! Serve with slices of baguette and let your guests construct their own little hors d’oeuvres.

Baked Brie – Fill with apricot preserves or your favorite type of jam. Fresh whole-berry cranberry sauce works well too!

Bacon Stuffed Mushrooms – Omit the bacon for a vegetarian alternative.

Shrimp with Spicy Cocktail Sauce – New Year’s Eve feels like the perfect night for shrimp cocktail! Make your own cocktail sauce and serve with a few wedges of lemon.

Crab-Stuffed Jalapeño Poppers – A fresh and elegant alternative to frozen jalapeño poppers! Certain to clear those sinuses.

Mini Jumbo Lump Crab Cakes with Chipotle Remoulade – My personal favorite of the bunch! Prepare the mini crab cakes exactly as directed for full-sized crab cakes, only smaller. Broil for about a minute less. Serve each bite-sized crab cake with a dollop or drizzle of the remoulade.

Blue Cows in a Blanket – While all your neighbors are serving Pigs in a Blanket, you can stand out with these Blue Cows in a Blanket!! Think mini Bacon Bleu Cheese Burgers wrapped in puff pastry! Ummm….YUM!

Apple Cinnamon Rangoons – I want to marry these little goodies and run away with them to spend our lives together in apple cinnamon bliss. (Don’t tell my husband!)

Spinach Dip with Fried Wonton Chips – A simple prepare-ahead dip. Serve in a bread bowl with chunks of bread for an even easier, and equally delicious, alternative.

Spanakopita – Recipe Coming Tomorrow!!

A Few Other Simple Ideas…

Pigs in a Blanket – People love ’em. Make your own honey mustard sauce by combining dijon mustard with honey, as desired. Or serve with a simple Sweet and Sour sauce made from ketchup, grape jelly, and a splash of Worchestershire sauce.

Dates wrapped in Bacon – I might be making these myself this year. Stuff the dates with goat cheese or bleu cheese, if desired. Wrap each date with a piece of bacon and secure with a toothpick. Bake for about 20 minutes in a 400 degrees oven, until bacon is crispy.

Dried Figs with Goat Cheese and Prosciutto – Easy as it sounds! Cut dried figs in half. Place a small piece of goat cheese on the cut side. Wrap with a piece of prosciutto

Assorted Cheese Tartlettes – A fun alternative to a traditional cheese platter. Purchase pre-made phyllo shells and fill with a variety of cheeses and other toppings. Bake in a 350 degrees oven for about 10 minutes before serving. Try Feta with Olive Tapenade and Pine Nuts, Gorgonzola with Poached Pears and Bacon, Brie with Dried Apricots and Almonds, or Cheddar with Ham and Apples.

15 Comments

Posted in Appetizers, Baking, Burgers, Cheese, Food, Poultry, Recipes, Seafood, Vegetable and tagged , , , , , , , , , , , , , , , , , . Bookmark the permalink.

Post Christmas Recovery and Recap

Posted on December 28, 2010 by amydeline

Well, the big day has passed. The carefully wrapped gifts have been enthusiastically unwrapped. The cookies, pies and festive dinners have been prepared and consumed, with minimal leftovers to speak of. New toys have been put through their paces and new clothes have been worn and washed. Our house guests and house pets have all made their way home and all that’s left is to launder the sheets and towels. It was a beautiful holiday filled with laughter, love, and smiles.

And now, things are gradually returning to normal. We’re slowly reclaiming the house from the holidays, sweeping up the pine tree needles, and finding places to stash the new toys. As much as I thrive on the Christmas festivities, I’m looking forward to a bit of normalcy. I’m ready to pack away the cookie sheets for a while and get back to our normal day-to-day cooking and routines.

I must admit, I’ve been feeling a bit of post-holiday indulgence remorse. I ate way too many cookies and slices of eggnog pie “for the baby”, which I’m pretty sure went straight to my hips instead. The measly remainder of holiday cookies have been officially exiled from the house and I’m looking forward to some light, nutritious meals for the sake of my hips. But speaking of the baby, we found out yesterday morning that we are expecting our third boy! Looks like my husband just formed himself a foursome for golf!

I’ll be whipping up some healthy new recipes soon. But first, here’s a quick recap of some of the goodies we enjoyed with our holiday guests.

We started on Christmas Eve Eve (does that make sense?) with a request from my brother-in-law for my Steak Bordelaise Pizza. I’ve shared this recipe for you before, back in my Pizza Dragons and Chairs of Stock post. I guess you can say this is one of my signature dishes. It’s sort of a steak dinner on a pizza crust. This is definitely not your run of the mill pizza. My pizza traditionalist father would be reluctant to call it a pizza at all, but we’re all big fans of the dish around here.

On Christmas Eve, I cooked up a Chicken Parmigiana dinner, complete with spaghetti and toasty hot garlic bread. I’ve been cooking Chicken Parmigiana on Christmas Eve in this house for many years now, long before my husband and I were married and long before this house was our house. I’ll give the Chicken Parm it’s own post with a proper recipe soon, but for now, you can take a look back at my recipe for Eggplant Parmigiana. My Chicken Parm follows the same basic recipe, only substituting breaded thin-cut or pounded chicken breasts for the eggplant. It’s a delicious meal that can be almost fully prepared ahead of time. It’s definitely a satisfying crowd pleaser!

On Christmas, we started with two easy appetizers of Fresh Mozzarella and Tomatoes with Basil Pesto on Baguette and Shrimp with Spicy Cocktail Sauce. You can find my recipe for Basil Pesto back in my Toasted Caprese Sandwich post. For the shrimp, simply boil large de-veined shrimp for a few minutes until they curl and turn bright pink. Or, take the easy route, as I do, and buy a large bag of frozen, peeled, tail-on shrimp and allow them to defrost in the fridge overnight. Make a quick, delicious cocktail sauce by combining about a cup of ketchup with a healthy dose of horseradish (a few heaping tablespoons), a splash of Worchestershire Sauce, splash of Lemon Juice, and splash of Tabasco.

Our Christmas dinner featured Roasted Beef Tenderloin with two sauces. I trimmed and tied a 5 1/2 pound beef tenderloin, rubbed it with olive oil, generously sprinkled with salt and pepper, and roasted in a 425 degrees oven for about 45 minutes. Smaller roasts will cook quicker. On the side, I served a Horseradish Cream Sauce (made with sour cream, a generous amount of horseradish, dash of white wine vinegar, salt and pepper) and a Red Wine Mushroom Sauce, which was simply an adaptation of the Bordelaise Sauce used on my Steak Bordelaise Pizza; a little less wine, slightly less reduced, with sauteed mushrooms added at the end.

On the side, we enjoyed my Cheddar Garlic Biscuits, Spicy Utica Greens, Roasted Garlic Mashed Potatoes, and Roasted Brussel Sprouts with Bacon and Walnuts. Every bit was enjoyed. The brussel sprouts even managed to surprise a few apprehensive diners. For dessert, we enjoyed massive platters of cookies and Chocolate Eggnog Pudding Pie. Overall, it was a simple meal to pull off for a large group, which gave me plenty of downtime to enjoy with the kids and our guests.

It was another truly wonderful Christmas season, topped off by the revelation of our third baby boy! We are so very thankful for all of our blessings. Stay tuned for new recipes, coming up soon!

3 Comments

Posted in Appetizers, Beef, Breads, Cheese, Chocolate, Desserts, Dressings and Condiments, Food, Main Course, Poultry, Recipes, Sauces, Seafood, Side Dishes, Vegetable and tagged , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

(Uncle) Jackaroni and Cheese

Posted on December 3, 2010 by amydeline

When it comes to food, my Uncle Jack has, what you may call, refined tastes. Though he enjoys reading this blog, he’d be the first to admit that most of my dishes are not his cup of tea. Where I like my grilled cheese sandwiches with brie on ciabatta, he’s more of an American cheese on white bread kind of guy. Where I’d chose a lamb burger with tzatziki sauce, he’d order the hot dog with ketchup. Where I drool over steak smothered in bordelaise sauce with caramelized onions, he’d pick a meatloaf and mashed potatoes any day!

So, after seeing my Uncle Jack this past weekend, I decided to make a basic macaroni and cheese in his honor; a Jackaroni and Cheese, if you will. It would need to be simple, uncomplicated, and free of fancy embellishments; just a basic, delicious mac and cheese. This left me to carefully ponder my cheese selection; perhaps classic American cheese or even melty Velveeta. And then, as I was walking towards the cheese section of my grocery store, I encountered a display which settled the matter; a display for a Wisconsin cheddar cheese called Jack’s Favorite. Seriously?? Could the answer have been any more clear?? A classic Wisconsin cheddar it would be!

Once I’d settled on a cheddar cheese sauce, the rest of the dish quickly fell into place. I’d add a little chopped ham for a classic Ham and Cheese Sandwich kind of feel. A bit of cream cheese adds a nice smooth texture to any mac and cheese. Finally, I’d top the ‘ronis with good ole American cheese and a bit of bread crumbs for crunch. I used Panko bread crumbs, since it’s what I had on hand. But, something tells me that my Uncle Jack might like it with crumbled corn flakes too!

This recipe is another simple little twist on my other macaroni and cheese recipes. (Check out my Spicy Bacon Mac and Cheese or my Italian Mac and Cheese.) The recipe starts with 2 cups of milk, thickened with a roux made up 3 tablespoons butter and 3 tablespoons flour. Then, we simply mix in our desired cheeses and seasonings and combine with our pasta of choice. Easy as that.

The main differences in this recipe are due to the baking step. It’s been my experience that when you add hot macaroni to hot sauce, the macaroni will drink up the sauce during the baking time, leaving you with a tasty, but sauceless, mac and cheese. I like a creamy macaroni and cheese. Allowing the pasta and sauce to cool slightly, before combining and baking, seems to be the key to maintaining a creamy sauce.

Jackaroni and Cheese

Baked Ham and Cheese ‘Ronis

Ingredients

  • 1 pound Pasta, cooked according to package directions
  • 3 Tablespoons Butter
  • 3 Tablespoons Flour
  • 2 cups Milk (skim would be fine)
  • 1/2 bar (4 ounces) Cream Cheese
  • 1 1/2 cups Cheddar Cheese, shredded
  • 1/2 cup Ham, chopped
  • Salt and Pepper
  • 6 slices American Cheese
  • 1/2 cup Bread Crumbs or Crumbled Corn Flakes

Directions

Preheat oven to 350 degrees. Cook the pasta according to package directions. Strain, rinse with cool water and set aside to cool. In a saucepan, combine butter and flour over medium heat. Cook for a couple minutes, until it forms a thin paste-like consistency. Add the milk and whisk to combine. Bring the mixture to a gentle simmer and cook for a few minutes until the milk thickens. Turn the heat down to low and add the cheese. Stir until the cheese has melted into the sauce. Season with salt and pepper, to taste. Stir in the ham. Allow the sauce to cool slightly, whisking occasionally to prevent a skin from forming. Pour the pasta into the sauce and toss to combine. Pour the mixture into a 13×9 inch baking dish. Top with the slices of American cheese. Sprinkle the bread crumbs on top. Bake for 25-30 minutes until heated through and the top is golden brown.

Serves 6-8


5 Comments

Posted in Cheese, Food, Main Course, Pork, Recipes and tagged , , , , , , . Bookmark the permalink.

Buffalo Chicken Lasagna

Posted on November 30, 2010 by amydeline

Today’s recipe is sponsored by my clumsiness. I’m a terribly uncoordinated person. I prematurely turn around corners and frequently catch my little toe on the edge of doorways. I drop things, I spill, I trip over my own feet.  I miss my mouth when I drink and often pour beverages down my chin. Motor skills are clearly not my strength.

So, yesterday, it was no big surprise when I knocked an unopened bottle of Frank’s Red Hot Sauce off of my food shelves as I was rummaging for something else. The bottle of tasty hot sauce crashed to the floor. Miraculously, the glass remained intact and most of the sauce remained in the bottle. But, the crash had shattered the cap, rendering it completely unusable.

As I held the now permanently-open bottle of hot sauce in my hands, I quickly reworked my dinner plan. Last night was supposed to be braised short ribs. It would now be something containing Frank’s Red Hot; my favorite sauce for Buffalo chicken wings. I contemplated a Buffalo Chicken Sandwich or Buffalo Chicken Pizza, but I’ve made those recently. We’ve also already made Chicken Wing Dip and I had no interest in frying wings last night. What other variation on Buffalo chicken could I create? That’s when the idea of a Buffalo Chicken Lasagna popped into my head.

 

I waited to begin drafting this post until after my husband had a chance to taste my new twist on chicken wings and lasagna. He is my reliable, brutally honest, taste tester. He’s got no problem with telling me when a dish is a flop. I appreciate that about him. I held my breath as he brought the fork to his mouth. A moment later, he exclaimed, This is really good! Clearly, even he was surprised my how much he liked the dish.

 

And so, with hubby’s seal of approval, I present to you, yet another way to satisfy your Buffalo chicken wing cravings…

Buffalo Chicken Lasagna

Ingredients

  • 2 boneless, skinless chicken breasts, cooked and chopped
  • 1/2 cup celery, chopped
  • 1 1/2 cups blue cheese dressing*
  • 1/2 cup Frank’s Red Hot Sauce (or other hot sauce)
  • 1 cup ricotta cheese
  • 1 egg, lightly beaten
  • Pinch of salt
  • 2 cups mozzarella cheese, shredded
  • 1/2 package no-boil lasagna noodles

*I recommend Marie’s Super Bleu Cheese Dressing.

Directions

Preheat oven to 375 degrees. Combine blue cheesing dressing and hot sauce in a bowl. Set aside. In another bowl, stir together the ricotta cheese, egg, and pinch of salt. Set aside. Combine the chopped chicken and celery in another bowl. To compose the lasagna, coat the bottom of a small baking dish* with a thin layer of the dressing/hot sauce mixture. Place two lasagna noodles side by side over the sauce. Spread 1/3 of the ricotta/egg mixture over the noodles. Scatter 1/3 of the chicken and celery over the ricotta. Drizzle 1/4 of the blue cheese/hot sauce mixture over the chicken. Sprinkle 1/2 cup of mozzarella cheese over the sauce. Top with 2 more lasagna noodles. Repeat the layering process until you’ve used all of the chicken, celery, and ricotta. Top the final lasagna noodles with the remaining sauce and cheese. Cover the baking dish with foil and bake for 45 minutes. Remove the foil and cook for 10 additional minutes to allow the cheese to brown. (Or stick the uncovered pan under the broiler for a couple minutes. Watch closely to avoid burning.) Cool for 10 minutes before cutting and serving.

Serves 4

*This recipe is perfect for a small (9×7) baking dish. Double the recipe for a 13×9 baking dish.

 

19 Comments

Posted in Cheese, Food, Main Course, Poultry, Recipes and tagged , , , , , , . Bookmark the permalink.

Roasted Vegetable Pasta Primavera

Posted on November 19, 2010 by amydeline

Roasted vegetables are winter’s answer to grilled vegetables. In some parts of the country, the flowers are blooming and flip-flops are still appropriate footwear. But up here, we awoke to a world coated in white. Winter has arrived. And when the weather gets cold and the grill has been packed away for the season, it’s time to fire up the oven for some sweet roasted vegetables. The best part about roasting veggies is that it has the ability to coax some fantastic flavor out of some normally lackluster winter produce.

I love roasted vegetables on ciabatta bread with fresh mozzarella and pesto, toasted in the oven. Yum! It’s one of my favorite sandwiches in the world. But today we’re adding our delicious roasted veggies to a pesto pasta dish for a cold weather version of Pasta Primavera.

Roasted Vegetable Pasta Primavera

Ingredients

  • 1 Squash, cut in half lengthwise and sliced into half-moons
  • 1 Red Bell Pepper, cut in half, seeds and ribs removed
  • 1 1/2 cups Grape Tomatoes, rinsed
  • 1 1/2 cups small Mushrooms, rinsed
  • 2-3 Tablespoons Olive Oil
  • Salt and Pepper
  • 1 pound Pasta

For the Pesto:

  • 1 big bunch of basil
  • 1/4 cup pine nuts
  • 1 Tbsp lemon juice
  • 1/4 cup parmesan (or parmesan cheese blend)
  • 1 Tbsp minced garlic
  • 6 Tbps+ olive oil
  • Salt and Pepper

Directions

Preheat oven to 400 degrees. Toss the vegetables in olive oil and arrange on a baking sheet. Place the pepper halves cut side down. Cook for 20-35 minutes. The squash will probably be ready in about 20-25 minutes. The remaining veggies will take longer. Remove the veggies from the oven. Place the pepper halves in a ziploc bag to help the skin to pucker as it cools. Season the remaining veggies in a bit of salt and pepper. When the pepper has cooled, remove from the ziploc and peel away the skin. Cut the pepper into small pieces.

Cook the pasta according the package directions. While the pasta is cooking, prepare the pesto. Pull the basil leaves off of the stem.  Place in a food processor and pulse slightly, giving the leaves a course chop. Add all other ingredients, except the oil, and mix until well blended. Gradually incorporate the oil until you reach your desired consistency. Taste and adjust seasonings.

When the pasta has finished cooking, strain and return to the pot. Toss the pasta with some of the pesto and the roasted veggies. Serve hot with grated parmesan cheese.

Serves about 6


5 Comments

Posted in Food, Main Course, Recipes, Sauces, Vegetable and tagged , , , , , , , , . Bookmark the permalink.

Daddo’s Tuna Burgers

Posted on November 18, 2010 by amydeline

My father calls me Amo. I call my father Daddo. My siblings are also all called by names with an -o tacked on to the end. I don’t remember when or why we began calling each other in this way, but there’s something about it which makes my heart throb with love for my family. It’s like our private family language. There’s love in that -o.

Recently, I shared my family’s top secret recipe for Connecticut Supper; a beefy, cheesy casserole-type dish, which is my dad’s specialty. But, my dad has other specialties too. And the one which most easily comes to mind is his recipe for tuna burgers. My dad’s tuna burgers aren’t actually burgers, in the traditional sense. They’re more of a tuna melt with a twist. Whatever you call them, they are delicious and make a super-simple meal, which is perfect on nights when you have no idea what to cook.

My dad prepares these foil-wrapped goodies by the dozen and throws the extras in the freezer for a quick meal anytime. I’d almost guarantee that when I visit my family for Thanksgiving, I’ll be able to find a few of these babies hiding out in the freezer. They won’t last long with me in the house!

So, next week, when you’re wrapped up with preparing pies and dishes in preparation for Thanksgiving, and haven’t a moment to think about what you’re going to eat for dinner, make these. Add a quick salad on the side. Dinner is served.

Daddo’s Tuna Burgers

Ingredients

  • 3 6.4-ounce packets Chunk Light Tuna in Water
  • 1/3 cup Mayonnaise
  • 1/2 cup Olives, sliced
  • 6 slices American Cheese, chopped
  • 4 Tablespoons Butter
  • 6 Rolls (Vienna or Kaiser)

Directions

Preheat oven to 375 degrees. Combine tuna with mayonnaise until well-mixed. Stir in the olives and cheese. Split the rolls in half and lightly butter the insides of both halves. Place a mound of the tuna mixture onto each bun and tightly wrap the buns in foil. Bake for 30-35 minutes until the insides are warm and melty and the buns are slightly crisp.

Make 6 Burgers

5 Comments

Posted in Burgers, Cheese, Food, Main Course, Recipes, Sandwiches, Seafood and tagged , , , , , , , , , , . Bookmark the permalink.
← Older Posts
Newer Posts →
Look, Feel, Live Beautiful

Beauty Awaits

The Gourmand Mom

Good food, seasoned with a dash of life