Showing posts with label Cheese. Show all posts
Showing posts with label Cheese. Show all posts

Thursday, January 30, 2014

Georgian Cheese Bread

Yet another bread recipe! this one from bake for happy kids is filled with a center of melting cheese, does it get any better than that!  The traditional cheese for this Georgian bread is sulguni but I used a combination of havarti and mozzarella, which apparently will replicate the flavour and texture of the traditional cheese.


1 packet of yeast
7 tbsp warm water
1 2/3 cups all purpose flour
3/4 tsp salt
1 large egg
125 grams havarti cheese
125 grams mozzarella cheese
1 tsp butter, melted

Sprinkle yeast over warm water and add 1 tbsp of the flour.  Set aside for 5 minutes.

In a large bowl, stir together remaining flour and salt, mix in the egg and add the yeast mixture.

Place the dough on a floured surface and knead until smooth and elastic, about 5 minutes.  Form dough into a ball, place into a large bowl, cover and leave to rise in a warm place for 2 hours, punching down the dough after each hour.

Place dough onto a floured surface and roll into a 7 inch circle. Mix the cheeses together and press to form a ball.  Place in the center of the dough and bring the dough up around the cheese ball, forming a knot of dough over the cheese.  Press on the knot of dough to spread the cheese and continue flattening the dough until it is about an 11 inch circle.

Cut a 6 inch X through the center of the dough and bake at 500 for 10-12 minutes, brush with the melted butter and return to the oven for another 3-5 minutes.
 

Caprese Quinoa Bake

One of Randal's favourite meals is roasted Italian sausages with spaghetti and marinara sauce.  I am not really a fan of Italian sausages so when I make that for him I either have just the spaghetti and marinara or I make something for myself that I know Randal wouldn't eat, just so I can try out a new recipe, which is exactly what I did with this quinoa bake from  Half Baked Harvest.  I really like quinoa but I know that Randal doesn't, but he surprised me and actually had a small bowl of this along with his sausage spaghetti.



2 cups cooked quinoa
1 cup pasta sauce
2 tbsp tomato paste
1/3 cup heavy cream
1/3 cup parmesan cheese
1 cup mozzarella, divided
1 cup grape tomatoes, halved
fresh basil, chopped
1/2 tsp red pepper
1/4 tsp salt
1/4 tsp pepper
 
Preheat oven to 350
 
In a large pan, heat the pasta sauce and tomato paste, add in the heavy cream, parmesan, red pepper flakes and salt and pepper.

Remove from heat and stir in the cooked quinoa, half the mozzarella, half the tomatoes and a handful of chopped fresh basil.  

Grease an 8x8 baking dish and pour in the quinoa mixgture.  Top with the remaining mozzarella and tomatoes and bake for 15 minutes.

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Wednesday, January 29, 2014

Turkish Yeast Bread

I have been working my way through a long list of yeast bread recipes I want to try.  This time I wanted to make a cheese bread to have with spaghetti so this Turkish yeast bread topped with mozzarella seemed like a perfect choice.

  

2 cups milk
250 g margarine
1 tsp sugar
1 TB yeast
1 tsp salt
about 5 cups flour
1 egg, beaten, for egg wash
about 2 cups mozzarella cheese, shredded
- See more at: http://www.recipebest.com/2013/06/top-10-best-bread-recipes.html#sthash.gUrx2rZI.dpuf
2 cups milk
250 g margarine
1 tsp sugar
1 TB yeast
1 tsp salt
about 5 cups flour
1 egg, beaten, for egg wash
about 2 cups mozzarella cheese, shredded
- See more at: http://www.recipebest.com/2013/06/top-10-best-bread-recipes.html#sthash.gUrx2rZI.dpuf
2 cups milk
1 cup butter
1 packet yeast
1 tsp sugar
1 tsp salt
5 cups flour
2 cups mozzarella
1 egg

Warm one cup of the milk and add the yeast and sugar, set aside for 5 minutes.

Add in the remaining cup of milk, melted butter and salt.  Stir in the flour.  Leave in a warm place to rise for an hour.

Divide dough into small balls and place on a baking sheet.  Cut a slit in each roll and leave to rise for 30 minutes.

Top each roll with the mozzarella and bake for 13-15 minutes at 375.

2 cups milk
250 g margarine
1 tsp sugar
1 TB yeast
1 tsp salt
about 5 cups flour
1 egg, beaten, for egg wash
about 2 cups mozzarella cheese, shredded
- See more at: http://www.recipebest.com/2013/06/top-10-best-bread-recipes.html#sthash.gUrx2rZI.dpuf
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Thursday, January 23, 2014

Hard Cider Macaroni and Cheese

This recipe is from  Bakeaholic Mama and even though macaroni and cheese isn't something I eat often, I knew I had to give it a try once I had seen the ingredient list, does it get any better than warm cheese and cider baked into macaroni? the apple cider flavour was really string in this but I loved it.


1 box of macaroni
1 cup hard cider
1 cup heavy cream
3 tbsp flour
3 tbsp all purpose flour
1 granny smith apple, peeled and diced
1 onion
18 oz sharp cheddar

Prepare the pasta according to package directions.

In a medium pan, melt the butter and add the diced onion and apple, cook for 5 minutes.  Sprinkle over the flour and cook for another minute before adding the cider and heavy cream.  Bring to a boil, stirring constantly, reduce heat and add in 12 oz of the cheese and stir until melted.

Combine the cheese sauce and cooked pasta, pour into a large baking dish and top with the remaining cheese. Bake at 350 for 20 minutes.
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Friday, January 17, 2014

Cauliflower Cheese

Cauliflower cheese is quintessentially British.  I grew up eating it but I haven't made it in many years and thanks to an enormous cauliflower I bought last week I decided to give an old favourite recipe a try again.


1 cauliflower
2 oz butter
2 oz all purpose flour
1 tsp colemans mustard powder
1 pint milk
2 oz cheddar cheese
salt and pepper
dash of nutmeg
1/4 cup panko

Steam the cauliflower for 10 minutes.

In a large pan, melt the butter, add the flour and cook for a minute before slowly adding the milk.  Once combined add in the mustard powder, salt, pepper and nutmeg.  Continue stirring until the sauce comes to a boil.  Reduce heat and add the cheese and stir until the cheese has melted.

Place the cauliflower into a large baking dish and pour the cheese sauce over the top.  Top with the panko and some extra grated cheese and bake at 350 for 30 minutes.

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Wednesday, January 8, 2014

Cream Cheese Grits with Bacon Wrapped Shrimp

Grits are not something I eat often, I had never had them at all until I moved to America and even now I only really eat them when we go to Cracker Barrel for breakfast, so I am mostly used to cheddar cheese grits.  When I saw these cream cheese grits over at The Caramel Jar I knew I had to make them as Randal loves cream cheese in place of other hard cheeses and even though shrimp and grits wouldn't usually be something that Randal would eat I had a feeling these would win him over.

These grits are seriously rich and creamy and different to any other grits I have tried, but I was right though, Randal loved them!


1 cup grits
2 cups whole milk
2 cups heavy cream
1/3 cup cream cheese
salt and pepper to taste

large shrimp
bacon

In a large pan heat the milk and cream until simmering.  Add the grits and stir often until cooked, about 25 minutes, add in the cream cheese and season with salt and pepper.

To make the shrimp, preheat the oven to 425

Cut each bacon strip in half and wrap each bacon half around a shrimp.  Heat a frying pan over high heat and brown the bacon on each side before placing the shrimp on a sheet pan and baking for 5-7 minutes, until the shrimp are cooked through.

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Friday, January 3, 2014

Cheese Fondue

We don't really do much for new years eve, I can never stay awake until midnight these days anyway, so our fun new years celebration was to have a fondue day.  We started out with this cheddar cheese fondue, moved on to an oil fondue with filet mignon, shrimp and lobster and finished with a chocolate fondue.  They were all delicious but to be honest I am all about the cheese, is there anything better than a warm cheese and beer fondue with a huge pile of crusty bread for dipping?


1/2 cup beer 
2 teaspoons chopped garlic 
2 teaspoons dry mustard powder 
2 teaspoons worcester sauce 
6 ounces medium sharp cheddar cheese 
2 ounces Emmentaler Swiss cheese  
2 tablespoons all purpose flour

If using an electric fondue pot, turn on to medium.  Add beer, garlic, dry mustard, and worcester sauce to the pot and mix well. Grate the cheeses and toss with flour, coating the cheese well.  When the beer mixture is warm, add one third of the cheese and whisk very well. Once the cheese has been incorporated well, add half of the remaining cheese and whisk in very well. Add the remaining cheese and whisk until nice and smooth.

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Monday, November 18, 2013

Menu Plan Monday







Monday: Red chicken curry with butternut squash

Tuesday: Lasagna rolls

Wednesday: BLTs with tomato and basil soup

Thursday: Herb roasted chicken, mashed potatoes and green beans

Friday: Eating out

  
See other menu plans over at Organizing Junkie


Wednesday, June 13, 2012

Carbonara

Randal has been asking me to make carbonara for a long time, I'm not sure why I resisted for such a long time because it's actually very quick and easy to make. This is a Pioneer Woman recipe and it's really good, just like most of her recipes are! Randal added grilled chicken to his, but we both agreed we would make this again.
 
 

12 ounces linguini
8 slices bacon, diced
1/2 cup onion, diced
2 cloves garlic, minced
3 eggs
3/4 cup parmesan
3/4 cups heavy cream
1/2 cup Peas
Salt and pepper
 
Cook pasta in a large pot of salted water for 10 minutes.

While the pasta is cooking, fry the bacon until crisp, remove from the pan and add the onions and garlic, cook until softened, about 5 minutes.

In a bowl, mix together eggs, Parmesan, cream, and salt and pepper.

Add the cooked linguine to the pan with the onions and garlic, slowly drizzle in the egg mixture, stirring constantly. Add the peas and bacon and serve immediately.




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Friday, May 11, 2012

Jalapeno Popper Quiche

Randal loves jalapeno poppers, especially the ones from Arby's that come with that bronco berry sauce that contains no berries.  Usually though, quiche and Randal do not mix, but when I saw this jalapeno popper version from Closet Cooking I thought he might actually eat this one. 

We both really liked this quiche, although I will say that it is quite spicy so if you prefer a milder quiche clean out the seeds from the jalapenos.  I left the seeds in one of the jalapenos even though the recipe says to leave them in both, but I knew that would be too spicy for me, and even with one it was still hot!





1 frozen pie crust, defrosted
1/2 cup cream cheese, room temperature
2 jalapenos, diced
1/2 cup milk
1/2 cup cream
5 large eggs
1/4 teaspoon paprika
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 jalapeno, sliced
1/2 cup cheddar cheese

Preheat oven to 400.

Place the pie crust in a 9 inch pie pan, prick the bottom of the crust with a fork and bake for 10 minutes.

While the pie crust is baking, heat the milk and cream in a small saucepan until barely simmering.

When the pie crust has baked for 10 minutes, remove from oven and lower the oven to 350.  Spread the softened cream cheese over the bottom of the crust, and top with the diced jalapenos.

In a bowl lightly beat the 5 eggs, and slowly add the warm milk and cream.  Stir in the spices.

Pour the mixture into the pie crust and bake for 30 minutes.

Remove from oven and top with 8 jalapeno slices, bake for 10 minutes.  Then top with the grated cheese and bake for 5 minutes.


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Friday, April 20, 2012

Beer Battered Grilled Cheese

This is another recipe I found on pinterest and I knew I had to try it. Who doesn't love the beer and cheese combination (well, apart from my husband!)?


4 slices hickory-smoked bacon
4 slices white bread
2 slices provolone cheese
2 slices Cheddar cheese
1 egg
3/4 cup beer
1/4 cup all-purpose flour
1/4 teaspoon chili powder
1 tablespoon butter

1. Cook bacon until crisp, set aside.

2. On 2 of the bread slices, place 1 slice provolone cheese, 2 slices bacon and 1 slice Cheddar cheese on each. Top with remaining bread slices.

3. Heat griddle over medium-high heat. In shallow bowl, beat egg, beer, flour and chili powder until smooth. Dip each sandwich into batter, giving it a few seconds on each side to absorb.

4. Melt butter on hot griddle. Place sandwiches on griddle. Cook 3 to 4 minutes on each side until golden brown.

Thursday, April 12, 2012

Chile Rellenos Casserole

Another pinterest recipe originally from Winner Dinners. I followed the recipe as is but next time I think I would change the tomato paste layer, maybe use an enchilada sauce or something, the paste was just a little too strong for me. This is actually quite good though, and very crustless quiche like with all that baked eggs and cheese!




3 7-oz. cans whole green chiles
1 pound cheddar cheese, grated
1 pound jack cheese, grated
4 eggs
1 can evaporated milk
3 tablespoons flour
1 teaspoon salt
1 6 oz. can tomato paste

Wash the chiles, removing the seeds, and dry on paper towels. Grate the cheeses. Reserve 1/2 cup of each of the two cheeses, mixing them together in a small bowl. This will go on top of the casserole later, so you can place it in the refrigerator for now. In a medium-sized casserole dish, layer 1/2 of the chiles, all of the cheddar cheese, the remaining chiles, then all of the jack cheese. Separate the eggs. Beat yolks and add evaporated milk, flour and salt, beating until frothy. Beat whites separately for about a minute. Combine the two egg mixtures and beat for a few seconds longer so that they are well-mixed. Pour the egg mixture over the chiles and cheese. Bake at 300 for 1 hour. Then spread the tomato paste over the top. Sprinkle with the reserved cheese you placed in the refrigerator. Bake 1/2 hour longer. Let stand for 5 minutes before serving.

Tuesday, April 10, 2012

Cheddar Bay Biscuits

The best thing at Red Lobster is the cheese biscuits and I have been wanting to make this recipe for such a long time. I am so glad that I finally got around to making these, they are so good!


2 1/2 cups Bisquick
4 Tbsp cold butter
1 cup cheddar cheese, shredded
3/4 cup milk
1/4 tsp garlic powder
3 Tbsp butter
1/2 tsp garlic powder
3/4 tsp dried parsley flakes

Preheat oven to 400 and grease a sheet tray.

Combine Bisquick with cold butter in a medium bowl. Add cheddar, milk, and garlic powder, mix until combined.

Drop mixture by 1/4 cup onto the greased sheet tray. Bake for 15 minutes.

Melt the butter in a small bowl, add in the garlic powder and parsley and when biscuits are done brush over the top.

Monday, March 26, 2012

Ham and Cheese Croissants

I had some puff pastry leftover from making the individual beef wellingtons, which I will be posting next, and I remembered seeing these ham and cheese croissants over at Laura in the kitchen. These were the perfect thing to make with the leftover pastry, I had everything I needed in the fridge and they are quick to make and really good.


1 sheet of puff pastry (makes 8)
Ham slices
Cheese slices
1 egg
Salt and pepper

Roll out the puff pastry sheet so it's a little thinner than it is coming out of the box. Cut the pastry into 4 equal squares, and then cut each square into two triangles.

Take any kind of ham and cheese you would like and fold a piece of each onto the largest end of the triangle.

Beat the egg with a little water to make an egg wash, and brush the edges of each triangle with it. Roll the pastry ending with the seam side down.

Brush with the egg wash and season the top of each pastry with salt and pepper and bake at 400 for 20 minutes.

Tuesday, March 6, 2012

Cheesy Garlic Bread

I wanted to make garlic bread to go with the lasagna, and after a quick search I found this cheesy garlic bread over at Laura in the kitchen and I am so glad I made this, it really couldn't be easier and it is so delicious.


1 loaf of italian bread
5 garlic cloves
¼ cup olive oil
2 tbsp fresh parsley
1 cup Shredded Mozzarella
1/2 cup shredded provolone

Preheat the oven to 400.

In a blender puree the garlic, parsley and olive oil.

Split the bread in half and spoon the garlic and parsley oil all over the inside of the bread, put the bread back together and wrap in foil and place on a baking sheet, bake for 15 minutes.

After 15 minutes, remove from the oven, lay the bread cut side open and sprinkle over both the mozzarella and provolone cheese, bake for another 10 minutes, until the cheese has melted.

Sunday, January 15, 2012

Beer and Cheddar Risotto

Just a couple of days after saying I would post more often this year, my computer went and died. I've been going crazy the last 10 days without it, but after spending most of yesterday afternoon trying to bring it back to life, I finally have it back. So now I am playing catch up, trying to get the recipes I've made in the last couple of weeks posted.

I found this recipe over at Made In Mel's Kitchen. I ended up liking this a lot more than Randal did, he said it tasted like the cheese fondue at the melting pot restaurant, which is delicious so of course I loved this risotto!


1/2 small onion, diced
2 cloves garlic, minced
1 tablespoon butter
2 tablespoons olive oil
2 cups Arborio rice
12 oz. bottle of beer
48 oz of chicken broth
5 ounces sharp cheddar cheese
1/3 cup mozzarella cheese
1/3 cup Parmesan cheese
1/4 teaspoon cayenne pepper

Warm chicken broth over low heat

Heat large pan over medium heat, add the butter and olive oil, when butter has melted add the onion and cook for 3 minutes, add garlic and cook for 1 minute.

Add rice, cook for 2 minutes, add beer and once it starts to simmer add the chicken broth 1/2 a cup at a time, stirring until absorbed before adding the next 1/2 cup of chicken broth. Keep stirring and adding the broth until the risotto is creamy and the rice is cooked.

Remove from heat and stir in the cheese and cayenne pepper.

Wednesday, December 21, 2011

Pizza Hut Pan Pizza

I found this recipe on pinterest a few weeks ago, and ever since I sent Randal the link he has been asking me to make it. It's very easy to make, and we both loved these pizzas. I made Randal pepperoni and green pepper and mine was cheese and pineapple, we will definitely be making these again soon!



1 1/3 cup warm water
1/4 cup dry milk
1/2 teaspoon salt
3 cups flour
1 tablespoon sugar
1 package dry yeast
2 tablespoons vegetable oil
3 ounces butter (1 ounce per pan)

Pizza sauce
1 8 ounce can tomato sauce
1 teaspoon dry oregano
1/2 teaspoon marjoram
1/2 teaspoon dry basil
1/2 teaspoon garlic salt

Put yeast, sugar, salt, and dry milk in a large bowl. Add water and stir to mix, let sit for two minutes. Add oil and flour and stir until dough forms.

Turn out on to a flat surface and knead for 10 minutes. Divide dough into three balls. In three 9" cake pans, put 1 Oz. of melted butter. Roll out each dough ball to a 9" circle and place in pans. Cover and place in a warm area and allow to rise for 1 1/2 hours.

To make the sauce, combine all ingredients and let sit for 1 hour.

Preheat oven to 450.

For each pizza, use 1/3 cup of sauce, cover sauce with 1oz of cheese (we used mozzarella and provolone) then add toppings, finally cover with 3oz of cheese. Bake for 15-20 minutes, until crust is browned and the cheese is bubbling.

Monday, June 22, 2009

Cheese and Bacon Fondue



2 tbsp vegetable oil
5 slices of bacon, chopped
1 onion finely chopped
1 clove of garlic
4 oz button mushrooms
1 tbsp cornstarch
10 fl oz milk
3/4 lb mature cheddar
3/4 lb monterey jack
1 tsp worcester sauce
1 tsp mustard
1 tsp hot pepper sauce

Put oil in pan over medium heat and fry the bacon until crisp, set aside to cool

Add the onion, garlic and mushrooms to the pan, and cook for 4-5 minutes

Sprinkle over the cornstarch and mix well, gradually add the milk, mixing until smooth. Slowly add the grated cheese, stiring constantly until melted

Add the worcester sauce, mustard powder and hot pepper sauce and most of the bacon

Transfer to fondue pot/crock pot to keep warm, garnish with remaining bacon

Serve with cubes of crusty bread, cherry tomatoes, celery and apple slices