Au Gratin Good Time
Posted: February 24, 2014 Filed under: sides & soups, veggies | Tags: brussels sprouts, cheese, food, gratin, meatless monday, recipes, side dish, vegetables, vegetarian 3 Comments
why hello there
When they’re in season, brussels sprouts find their way onto my plate at least once a week. And while I’m HUGE fan of roasting and sautéing those little beauties, that can get boring.
But if you’re looking for a good time, go ahead and add some cheese. Cheese tends to make everything better, right? And brussels sprouts are no exception.
Most grocery stores have pre-bagged brussels sprouts but if they’re available on the stalk, go for that. It might fit a little awkward in your fridge but they’ll taste fresher and last longer.
Brussels Sprouts Gratin
1 lb of brussels sprouts, ends trimmed
Pinch of red pepper flakes
Salt & pepper
½ cup of light cream
3/4 cup of shredded white cheddar cheese
½ cup of breadcrumbs
Cooking spray
1 tablespoon of unsalted butter
Heat your oven to 400º.
Bring a large pot of salted water to a boil. Add the brussels sprouts and cook for 8 to 10 minutes, until tender. Drain and then roughly chop.
Lightly grease a 9×7 baking dish with cooking spray and then add the chopped brussels sprouts. Add the red pepper flakes, season to taste with salt and pepper, and stir to combine. Pour the cream over the top and sprinkle with the cheese and breadcrumbs. Then place dabs of butter around the dish. Bake for 15 minutes, or until golden and bubbling. Let cool slightly and then eat.
Say Queso!
Posted: September 9, 2013 Filed under: apps & snacks, sides & soups | Tags: appetizers, cheese, dips, food, jalapeno, meatless monday, Mexican, queso, recipes 11 Comments
i dip you dip we dip
We can all be little cheesy now and then, right? Right? Just say yes and agree with me and this will go a lot smoother. Probably as smooth as melted cheese. And just as creamy.
Wait, what are we talking about? Oh right. Cheese. As in smooth and creamy chile con queso.
But you know what we’re not talking about? That over-processed brick of “cheese” in that yellow box. If you want to use that stuff, fine by me. You’re just not going to find it here. Real cheese, both cheddar and Monterey Jack, and can be melted and chile’d up just as well as that fake stuff.
Wait, it’s even better than that stuff. No comparison whatsoever.
Chile con Queso
2 tablespoons of unsalted butter
½ of a small yellow onion, diced
1 jalapeño, diced
2 cloves of garlic, minced
2 tablespoons of flour
1 cup of milk
1 14.5 oz can of diced tomatoes with zesty mild green chilies, drained
8 oz of cheddar, shredded
8 oz of Monterey Jack, shredded
½ cup of sour cream
Salt and pepper
Tortilla chips (Scoops preferred)
In a saucepan, melt the butter over medium-low heat. Add the onion and jalapeno, and cook until soft, about 5 minutes. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for about 30 seconds. Whisk in the milk and cook, stirring occasionally, until it thickens, about 3 minutes. Next, stir in the diced tomatoes. Reduce the heat to low and add the cheese a little at a time until melted. Stir in the sour cream, season to taste with salt and pepper, and continue cooking until the sauce is smooth and creamy and the consistency you prefer. Transfer to a bowl and serve with tortilla chips.
Little Tarts, Lotsa Flavor
Posted: April 1, 2013 Filed under: apps & snacks, sauces & gravy | Tags: appetizers, cheese, food, meatless monday, phyllo, recipes, romesco, sauce, snacks 14 Comments
bite-sized wonders
These appetizers will have people thinking you’ve spent all day crafting miniature tart shells and a laboring over a special sauce. Well, the sauce is special but super easy. Romesco is a bit like a red (pepper-y) version of pesto, since it has nuts and olive oil, and is made entirely in a food processor. I couldn’t decide which cheese to use, so I bought some mild gouda and this Catamount Hills cheese from Cabot Creamery, which is an Italian cheese that’s like a cross between Swiss and Parmesan. I think I prefered the “bite” of the Catamount Hills, but any cheese that melts nicely would work really well. You’ll definitely have some romesco sauce left, which would make a nice dip for crackers or breadsticks.
Mini Romesco Tarts
1 cup of roasted red peppers, drained
2 cloves of garlic
⅓ cup of toasted almonds
⅓ cup of olive oil
1 teaspoon of red wine vinegar
Pinch of red pepper flakes
24 mini phyllo tarts, defrosted
½ lb of cheese, cut into cubes
Dried oregano
Start by making the romesco sauce: Place the roasted red peppers, garlic cloves, almonds, olive oil, red wine vinegar and red pepper flakes in a food processor and pulse until finely chopped.
Heat your oven to 425º.
Place the mini phyllo tarts on a baking sheet. Spoon a little bit of sauce into each tart and then add a cube of cheese. Bake for about 8 minutes or until the cheese melts. Sprinkle dried oregano over the tarts and serve warm.
Cornbread in a Jiffy
Posted: March 11, 2013 Filed under: baked goods, eggs! | Tags: bread, cheese, cornbread, eggs, food, meatless monday, recipes, Southern 6 Comments
cornbread saving time
Bust out your cast iron skillet, because it’s cornbread time! Like many of you out there, I grew up eating Jiffy Mix corn muffins. That delightfully retro blue box always had a place in our cupboard, and those crumbly muffins still hold a special place in my heart. But – you can make your very own cornbread from scratch in the same amount of time. It’s true. This recipe is pretty traditional, meaning it’s more savory than sweet. Because cornbread is to be eaten during supper, not after.
Cast Iron Skillet Cornbread
– ¼ cup of vegetable oil
– 2 cup of cornmeal
– ½ cup of flour
– 2 teaspoons of baking powder
– ½ teaspoon of baking soda
– 1 teaspoon of salt
– 1 egg
– 2 cups of buttermilk
– ½ cup of shredded Cheddar cheese
– 1 tablespoon of diced chives
– Pinch of cayenne pepper
Heat your oven to 450º.
While the oven is heating up, pour the oil into a cast iron skillet and then place it in the oven until sizzling.
In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. In a medium bowl, whisk together the egg and buttermilk, and then add it to the flour mixture and stir until well combined. Next stir in the cheese, chives and cayenne.
Take the skillet out of the oven, carefully add the hot oil to the batter and stir until combined. Pour the batter into the skillet and then bake for 15 to 20 minutes, or until a knife inserted in the center comes out clean. Slice and eat.
Totes McGoats Cheese Stuffed Chicken
Posted: November 14, 2012 Filed under: chicken | Tags: cheese, chicken, comfort food, eggs, food, recipes Leave a comment
totally stuffed
Chicken, covered in breadcrumbs, stuffed with cheese. What could possibly be wrong with that? The secret for this goat cheese stuffed chicken is letting the stuffed cutlets chill in the fridge before dipping and dredging in the breadcrumbs. They’ll hold their shape that way, and allow the cheese mixture to set. I used marjoram and rosemary but feel free to use any herbs you like.
Goat Cheese Stuffed Chicken
– 4 boneless skinless chicken cutlets (about 5 to 6 oz each)
– 1 tablespoon of unsalted butter
– 1 medium shallot, minced
– 1 teaspoon of freshly chopped rosemary
– 1 teaspoon of freshly chopped marjoram
– 1 clove of garlic, minced or pressed
– 2 oz of cream cheese, softened
– 2 oz of goat cheese, softened
– 2 cups of breadcrumbs
– ½ cup of flour
– 2 eggs, lightly beaten
– 1 teaspoon of Dijon mustard
– Salt and pepper
– Olive oil
One at a time, place the chicken cutlets between two pieces of wax paper and pound with a meat mallet, or something similar, until lightly flattened. Pat the chicken dry and season with salt and pepper.
Melt the butter in a skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft and caramelized, about 10 minutes. Stir in the rosemary, marjoram and garlic, and cook until fragrant, about 1 minute. Set aside to cool, and then combine with the sour cream and goat cheese, season to taste with salt and pepper, and mix until smooth.
Place the flattened chicken cutlets on a clean surface. Put a spoonful of filling near the tapered end of the cutlet, and then roll the chicken over the filling to a form a neat, tight package (or, as a neat as you can get it). Repeat with the remaining cutlets. Place the stuffed cutlets, seam-side down, on a large plate and refrigerate for 1 hour.
When ready to bake, heat your oven to 350º.
Put the breadcrumbs in a shallow bowl and combine with 1 tablespoon of olive oil. In another shallow bowl, combine the flour with ¼ teaspoon of salt and ⅛ teaspoon of pepper. In a third shallow bowl, whisk the eggs and Dijon mustard together. Working with 1 stuffed cutlet at a time, dredge it in the flour (shaking off any excess), then in the egg mixture, and then coat with breadcrumbs, gently pressing so they stick. Place the breaded cutlets at least 1 inch apart on a wire rack set over a large baking sheet. (Coating the wire rack with cooking spray will help prevent sticking.) Bake until the center of the chicken registers 160º to 165º, about 35 to 40 minutes. Let rest about 5 minutes, and then eat.
Pumpkin to the Mac
Posted: November 8, 2012 Filed under: pasta | Tags: cheese, comfort food, food, pasta, recipes, vegetarian 4 Comments
pump’d up
Earlier this year when it was cold and dark outside, I made mac & cheese with cauliflower as a secret ingredient. Now that we’ve come full circle – seriously, I hate daylight savings time – I’ve made mac & cheese again, this time with pureed pumpkin hidden amongst the cheesy goodness. Will you taste the pumpkin? That depends on the power of your taste buds. But either way, there’s nothing more comforting than a hot plate of cheesy macaroni on a chilly night.
Pumpkin Mac & Cheese
– 3 cups of elbow macaroni
– 2 tablespoons of unsalted butter
– 2 tablespoons of flour
– 2 cups of milk
– ¾ cup of pumpkin puree
– 4 oz (1 cup) of shredded Colby Jack cheese
– 4 oz (1 cup) of shredded Gruyere cheese
– 2 oz (½ cup) of grated Parmesan
– ¼ teaspoon of salt
– ⅛ teaspoon of pepper
– Pinch of ground nutmeg
– ¼ cup of breadcrumbs
Heat your oven to 375º.
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook 1 to 2 minutes less than the directions. Drain and set aside.
While macaroni cooks, melt the butter in a saucepan over medium heat. Whisk in the flour until dissolved. Slowly whisk in the milk and let cook until thick, about 5 minutes. Whisk in the pumpkin. Remove from the heat and mix in the cheeses, salt, pepper and nutmeg. Stir until smooth.
Combine the cheese sauce with pasta and then pour into a lightly greased baking dish. Top with the breadcrumbs. Bake until golden and bubbling, about 25 to 30 minutes. Let cool slightly and then eat.
Port-OHH-bello Ques-AHH-dillas
Posted: January 25, 2012 Filed under: apps & snacks, veggies | Tags: cheese, food, Mexican, recipes, vegetarian 2 Comments
ohh ... tastes like steak! (kinda)
Something weird is going on with the weather. We had a mini snow storm not even four days ago, and then yesterday it was in the 50s and sunny. Which is totally bizarre for mid-January in Boston, let me tell you. But the warm(er) weather had me craving something Mexican. Rather than whip up my usual chicken fajitas or chicken tacos, I wanted something cheesier and more comforting. (Because it’s still winter, right?) So these black bean and portobello quesadillas were perfect. Portobello mushrooms are somewhat magical, because cooked and seasoned the right way, they taste a heck of a lot like meat … steak even.
Black Bean and Portobello Quesadillas
– 1 small yellow onion, diced
– 1 jalapeno, diced (or half depending on how hot you want it)
– 2 Portobello mushroom caps, chopped
– 1 tablespoon of soy sauce
– 1 15.5oz can of black beans, rinsed & drained
– 1 teaspoon of Penzey’s Arizona Dreaming spice*
– ½ teaspoon of cumin
– Tabasco hot sauce
– Juice from half a lime
– Monterrey Jack cheese, shredded
– Flour tortillas
– Salt
– Olive oil
– Salsa (your favorite jarred or homemade)
In a large skillet, heat a few tablespoons of oil over medium-high heat. Add the onions and jalapeno and cook until slightly soft. Add the mushrooms and soy sauce, and cook a few more minutes. Then add the black beans, Arizona Dreaming spice, cumin, a few dashes of Tabasco (and extra salt if you want) and let everything cook for about 6 minutes, or until the beans are cooked through and soft. If they can be easily smashed with a wooden spoon, they’re perfect. Remove the skillet from the heat and stir in the lime juice.
Heat a clean, large nonstick skillet over medium heat. When hot, place one tortilla in the skillet, spoon some of the Portobello and mushroom mixture on top, sprinkle with cheese and cover with another tortilla. When the bottom tortilla is golden brown, flip and fry the other side. It helps to move the quesadilla around the pan so it won’t burn. When browned and crisp to your liking, remove from the skillet, cut into quarters and eat with the salsa.
*Arizona Dreaming is a spice blend that includes ancho chili pepper, garlic, paprika, citric acid, Mexican oregano, cilantro, lemon peel, chipotle pepper, red pepper, cocoa and other great flavors. But you could use your favorite Mexican/Southwest spices instead.
Give Me a Quiche
Posted: December 2, 2011 Filed under: eggs! | Tags: breakfast, brunch, cheese, dinner, eggs, food, recipes 14 Comments
hello, old friend!
With all of the autumnal food recipes and meat dishes I’ve been making lately, it seems I’ve neglected one very important ingredient: the egg! So why not revisit our old friend with a nice cheesy quiche?
I’ve made a quiche before, but that was half a dozen months ago, when summer was just kicking into high gear and I was happily sitting on a beach.
Gees, how time flies. They say time moves faster as we get older. They’re right. How is it already December? Anyway …
This quiche makes me proud. Not only because it looks pretty and tastes awesome, but it’s also the first time I’ve made a homemade shell. Last time I went the easy route with a pre-made one. And then just a few days ago I used leftover rolls for my pot pie. Both work just fine, but when you make the shell yourself, there’s a sense of accomplishment that makes the whole thing taste even better. This shell is incredible easy to make too, just allow time for the dough to chill in the fridge. I’ve added ham, onions and tomatoes, but you could add anything you want for a tasty brunch, lunch or dinner quiche.
Cheddar, Ham & Tomato Quiche
For the shell:
– 1 cup of flour
– 2 teaspoons of sugar
– ½ teaspoon of salt
– 1 stick plus 1 tablespoon of cold, unsalted butter
– 1 egg yolk
– 1 tablespoon of milk
For the filling:
– 1 small yellow onion, thinly sliced
– 3 eggs
– 2 egg yolks
– 1 cup of milk
– 3 oz of softened cream cheese
– 1 to 2 tablespoon of Dijon mustard
– ¾ of a cup of diced ham
– 2 cups of cheddar cheese, shredded – I used a combo of white sharp and an orange mild
– 1 beefsteak tomato, sliced
– Salt and pepper
– Italian seasoning (or your favorite dried herb)
– Olive oil
Start by making the shell. In a food processor (you can use a mixer if you want), mix the flour, sugar and salt. Add the butter and mix for 45 seconds, or until the flour is no longer white and it starts to clump together. In a small bowl, whisk together the egg yolk and milk. Add it to the flour and mix until well combined. Form the dough into a 1-inch thick pancake-like disk, wrap tightly with plastic wrap and refrigerate for at least 4 hour. The dough will keep in the fridge for 4 days, or up to 1 month in the freezer.
When you’re ready to make the quiche, heat your oven to 350º.
On a clean but well-floured surface, roll the dough into a circle 10 to 12 inches in diameter. Carefully place the dough into a quiche dish or pie plate, and gently press it into the dish. Trim the excess dough, but leave a little lip to allow for shrinkage. Line the shell with parchment paper and fill with dried, uncooked beans (or those fancy pie weights if you got ‘em) and pre-bake for 30 to 40 minutes, or until the entire shell is golden.
Meanwhile, heat some oil in a pan on medium heat. Add the onions and cook until soft, about 4 to 5 minutes. Add the diced ham and lightly cook for a few minutes. In a large bowl, whisk together the eggs, yolks, milk and softened cream cheese. (A quick way to get cream cheese really soft: leave it on your oven while the shell bakes.) Add the Dijon mustard and season to taste with salt and pepper.
Sprinkle the cheese on the bottom of the shell, and then add the onions and ham. Carefully pour the egg mixture into the dish. Place the tomato slices on top and lightly season with salt, pepper and Italian seasoning. Bake for 1 hour, or until the eggs set. Let it cool slightly, cut into pieces and eat.
kinda looks like a pizza pie
A special thanks to my friend Kim, for passing along this great shell recipe … and for giving me the swift kick I needed to finally make my own crust.
breakfast, lunch, dinner, midnight snack ...
I just had to show it from another angle. The somewhat sweet crust was the perfect shell for the creamy, cheesy eggs. I love the tomato slices on top. And I really love that I got to enjoy this for dinner and breakfast.
Twice as Spice
Posted: July 11, 2011 Filed under: eggs!, sides & soups | Tags: breakfast, brunch, cheese, eggs, food, recipes, side dishes, vegetarian 3 Comments
dos amigos
Last week I happily came across some chipotle pepper-flavored goat cheese at a local farm. So, for the past so-many days I’ve been thinking (pondering? dreaming? obsessing?) about what I could do what that goat cheese.
mmm
Oh the possibilities!
Aside from just devouring the little log of cheese all by itself, I wanted to make good use of it.
Eggs would obviously be on the menu. Maybe those black beans in the pantry. And then I remembered this amazing chipotle barbecue sauce that I have.
Double chipotle flavor? Is that too much? Am I crazy? Is it wrong? Or so, so very right?
Here we go!
Chipotle Goat Cheese Scrambled Eggs with Spicy, Smoky Black Beans
For the beans:
– 1 15oz can of black beans, drained & rinsed
– ¼ of a white onion, diced
– ½ of a jalapeno, diced
– 1 teaspoon of minced garlic
– Chipotle barbecue sauce
– 2 to 3 tablespoons of butter
– Olive oil
For the eggs:
– 2 large eggs
– Chipotle pepper goat cheese (I used cheese from here)
– Margarine
– Salt and pepper
– Cracked red pepper
– Flour tortillas
– Curly parsley (for garnish)
Start by making the spicy, smoky black beans. In a saucepan, heat a little oil and a tablespoon of butter on medium-low heat. Add the onions and cook until soft. (There’s nothing like the smell of onions cooking to wake you up in the morning!) Add the jalapeno and garlic and cook for another minute or so.
mmm part 2
Then add the black beans and the chipotle barbecue sauce. I added about 2 tablespoons of sauce, along with a little salt. If it looks a little dry or that the beans might stick to the pan, add a little extra butter. Cover and simmer for 5 to 7 minutes. The beans should be cooked but still have a little bite. Leave the cover on and set aside.
Crack the eggs and beat them in a bowl with a fork. Season with salt, pepper and some cracked red pepper. Heat a few tablespoons of margarine (yes, margarine) in a non-stick pan on medium-low heat. When it’s nearly melted, add the eggs and stir — and keep stirring as they cook. When the eggs have nearly set, take the pan off the heat and stir in 1 to 2 tablespoons of chipotle pepper goat cheese. Return the pan to the heat and continue cooking until they’re as firm as you want. I prefer mine soft, so I didn’t keep it on the heat for very long.
When done, spoon the eggs onto a plate along with some of the black beans. Sprinkle some curly parsley on top, and then eat. Instead of toast, I ate these eggs with flour tortillas that I lightly warmed.
spicy smoky sunday special
This entire breakfast was spicy, smoky and satisfying. It really hit the spot. The eggs were creamy, and the tangy yet subtly spicy goat cheese really stood out. And the beans! They were amazing. Smoky. Spicy. Hearty. And because there were some left, I got to enjoy them with my dinner. I’m definitely going to make these again.
egg me on 