Posts Tagged ‘cheese’
I have to say with the warmer days we have been having (at least out here in AZ), I am officially declaring it BBQ season.
The weekends in our have always been about BBQ or Brick Oven cooking. The kids swim, we cook. Fun all around.
I have started to crave grilling more and more. Because I am scared to death of our BBQ, I end up settling for indoor mock grilling. The kids don’t enjoy it as much, but I get my fix.
This came out of pure laziness one day. I sooo was not in a cooking mood; and child #2 was extremely emotional (pretty much everyday she is emotional, but this day more than normal). I needed something quick and something she would enjoy. (she is one of the most picky eaters that I know….short little ditty about her….when she orders her pizza it has to be pepperoni pizza with the pepperoni off. Not cheese pizza, that is no good….picky right?)
My daughter loves Ranch. She (like my hubby and son) dip everything in ranch…their burgers, pizza, eggs….everything! (we go thru a lot of it)
So the Italian Ranch Chicken burger was born
I have to say this little guy was delsih! After hovering down one I wanted another, and another, and another. But sadly I only was able to have the one.
These quickly made it back on our menu and will be made many more times.
The only thing I will try adding/changing is the addition of bacon. Nom, Nom, Nom……Sorry I had to close my eyes there a bit to fantasize
I hope you try these and enjoy.
Italian Ranch Chicken Burgers
Makes 4 Burgers
- 4 chicken breast
- 1 bottle (8 oz) Italian Dressing
- 1 pkg (1 oz) Ranch dressing powder
- 4 buns
- 1 avocado, sliced
- 1 cup chopped lettuce
- 4 slices Swiss cheese
- In a large (gallon size) Ziploc bag, place chicken, ranch powder and Italian dressing. Seal and shake. Let sit in fridge for 4 hours (best if overnight).
- Pre-heat grill (I pre-heated my indoor grill to 300). Cook chicken 4-5 min on each side, or until done
- Take your bun and add cheese to 1 side and sliced avocado to the other. Place cooked chicken on and top with lettuce and other half of bun.
- Dig in!
Who doesn’t like fries?
There are endless ways to make them, top them and eat them.
They are the perfect companion to any BBQ.
First, pre-heat and prepare your baking sheet. Wash and begin to cut your potatoes.
Once cut let them soak in a large bowl of ice cold water and 1 tsp vinegar (this help to keep the potatoes white…you do not taste the vinegar at all once they are baked).
After 20 min in the water, remove and pat potatoes dry with paper towels.
In a large bowl combine butter, oil, salt, pepper and garlic. Toss in potatoes and coat well.
Pour on to baking sheet and bake.
Once golden and yummy looking, remove from oven and immediately top with cheese. Enjoy.
- 5 large russet potatoes
- 3 cups ice cold water
- 1 tsp white vinegar
- ½ stick (1/4 cup) butter, melted
- ½ cup olive oil
- 2 tsp pepper
- 1 ½ tsp salt
- 1 tsp garlic powder
- 1 cup shredded cheese (I used sharp cheddar and asiago)
- Pre-heat oven to 450. Line a baking sheet with foil.
- In a large bowl add the ice-cold water and vinegar.
- Wash and cut your potatoes into 1-inch strips, and place in the bowl. Let soak for 20 min. Remove and pat dry.
- In another large bowl combine butter, oil, salt, pepper and garlic. Mix until combine. Add potatoes and toss to coat.
- Spread evenly over baking sheet and pop in the oven for 20 min. Stir/turn potatoes and bake for another 20-25 min or until golden brown.
- Remove and immediately top with cheese. The heat will help melt the cheese.
Just until recently one of my cringe foods was artichoke.
I would run screaming if some one mentioned that there were artichokes in a dish.
But this past summer, while on vacation in Washington, I decided to give it a try. It may have been bravery hit me or one to many Cherry Mojitos (<to die for…..still trying to figure out how they made it )
But I gave this Artichoke Crab dip a try and loved it. I loved it so much I hoarded the bowl all to my self.
This is defiantly one recipe you can find me in a corner at night scarfing down
So lets get to the good-ness……
In a medium bowl combine cream cheese, artichoke hearts, Parmesan cheese and crab meat.
Now take your fresh (check back tomorrow for a home made french bread recipe) French bread and cut in half. Drizzle with a bit of olive oil, smear garlic on and top with sliced mozzarella.
Generously spread the cream cheese, artichoke, crab mix on top. (My kids wouldn’t like it so I halved the recipe…their loss)
Top with a bit more Parmesan cheese and pop into the oven. Remove and let cool a bit.
Look at that gorgeousness…..delish…
Artichoke Crab Dip Bread
- 1 loaf French bread
- 4 cloves garlic, minced
- 8 oz mozzarella
- 8 oz cream cheese, softened
- 1 can (14 oz) artichoke hearts, diced
- 1 cup Parmesan cheese
- 1 can (6.5 oz) crab meat (fresh meat will work to, I just couldn’t find any)
- 1 cup four cheese blend, or Italian blend, shredded
- Pre heat oven to 425
- Cut French bread in half. Drizzle with olive oil and smear with garlic. Top with mozzarella
- In a medium-large bowl, combine cream cheese, artichoke hearts, crab-meat, ½ cup Parmesan cheese and salt and pepper to taste.
- Top generously onto bread and stick in oven for 8-10 min. or until cheese begins to melt
- After cheese has begun to melt, turn broiler on to low and broil until cheese is golden. Watch carefully so it doesn’t burn. It should only take about 2-3 min.
I am a huge pasta lover.
I dont discriminate. I love it in all shapes and sizes.
But I must confesss……I have never, not ever, cooked with Orzo. It has scared me….intimidated me…..made me eat gallons of ice cream at a time.
Ok maybe I can’t blame that last one on the pasta.
I decided one day while at the store to put on my big girl pants, man up and take that little guy on.
I have no idea why I was so frightened of this little thing. I love it. It cooks faster (which helps with my impatience) and its smaller so you can shovel more in your mouth.
I feel so good about my self….I can take on the world!
This is a fantastic side to the Chicken Puri Puri
Creamy Garlic and Cheese Orzo
- 1 box ( 16oz) Orzo
- 8 Tbsp butter
- 6-8 cloves garlic, minced
- 1 tsp salt
- 2 tsp pepper
- ½ container Cooking crème cheese
- 1 cup sharp white cheddar cheese, shredded
- ¼ cup scallions
- Cook pasta (orzo) in a large pot of salted boiling water. Cook about 8-9 min, just until al dente.
- In a large pan melt butter. Add garlic, salt and pepper; cook about 1 min (just until softened). Add cooked pasta. Fold in cooking crème. Once incorporated, add cheese; simmer and continue to stir until melted.
- Add scallions and gently stir.
- Serve warm.
Because I know you haven’t had enough eggs the last few days, here is away to have some more
Im not really an egg person, per se, but I am very much a finger foods, pot sticker, dipper person.
I love things you can pop in your mouth and continue to do dishes….or surf the web. ( I typically do the latter)
Even the cooking challenged can do this….(shout out to Jamie…you can do this )
Three easy steps:
1) Make your scrambled eggs.
2) Fill your pot stickers and seal
Ok sorry four easy steps.
Serve with some buffalo sauce or sriracha chili sauce.
- 4 eggs
- ¼ cup bacon, crumbled
- 1 Tbsp milk
- ¾ cup cheese
- 16 wonton wrappers
- ¼ cup water
- 1 Tbsp oil
- In a medium bowl, scramble eggs, bacon, milk and ½ cup of cheese. Pour into a heated pan. Cook over medium-high heat until done, about 3-4 min.
- Take 1 wonton wrapper and place 1 tsp of cheese in center. Add 1 Tbsp of scrambled egg mix. Wet sides of wrapper, bring together and seal.
- In a large sauce pan, over medium-high heat, add water and oil. Place potstickers in. Cover and cook about 2 min. Remove cover and continue to cook until all water is gone and potstickers begin to turn golden (about 5 min).
- Serve warm with buffalo sauce or sarache chili sauce. Makes about 16.
This comes from one of my all time favorite restaurants. Pizzeria Bianco…..my mouth is salivating just saying their name. Chris Bianco is the genius mastermind behind the food. If you ever find your self in the Phoenix, Arizona area go there, you wont be disappointed.
Pizzeria Bianco has been rated as the best pizza in the US by Bon Appétit,Vogue,and Rachel Ray,and has also been recognized by Martha Stewart. Chef Chris Bianco won James Beard Foundation Best Chef: Southwest for 2003 (the only pizza chef to have won a regional award).
Just a word of advice…..our typical wait time can be any where from 1 1/2 hours to 2 hours (and we know the guy ). It is an experience when you go there. A fabulous one!
On to the food……
This couldn’t be easier; even though it took me about 5 years to figure out the trick to not have the cheese completely ooze out.
First soak your skewers in water for at least 30 min. Then drizzle some oil and sprinkle some rosemary onto a baking dish.
Cut your fontina cheese and skewer it onto your sticks. Wrap with 3 sheets of prosciutto and place in baking dish; drizzle with a bit more olive oil and sprinkle with a little more rosemary. Stick in the freezer (that is the trick, put it into the freezer) for at least 1 hour. Remove, let the dish come to room temp, about 10 min (the meat and cheese should still be cold). Place in a oven pre-heated to broil and cook for 10-15 min or until heated thru out.
Whom ever you make this for will think it is much more complicated than it actually is.
- ½ pound Fontina cheese
- 12 oz prosciutto
- 2 Tbsp rosemary
- ½ cup olive oil
- 4 wooden skewers
- Soak your skewers in water for at least 30 min.
- Drizzle ¼ cup of oil onto bottom of baking dish. Sprinkle with 1 Tbsp of rosemary.
- Slice your cheese into 8 equal sections. Take a skewer and place 2 wedges of cheese onto it.
- Wrap with 3 pieces of prosciutto. Place in baking dish. Drizzle with remaining olive oil and sprinkle remaining rosemary.
- Pop in freezer for at least 1 hour.
- Pre heat oven to high broil.
- Remove baking dish from freezer and let dish come to room temp. Stick in oven for 10-15 min or until heated thru out.
- Serve warm.
When I am not in the mood to cook or get dressed to go get something , I make this.
It is fast to whip up and I pretty much always have what is needed on hand.
I don’t typically feel bad after eating this either.
It is what I eat after I eat this that is bad
Spicy Chicken with Guacamole Dip/Spread
- 4 chicken breast, cubed
- 3 Tbsp olive oil
- 2 tsp salt
- 1 tsp pepper
- 2 tsp chili powder
- 4 tsp cayenne powder
- 1 tsp garlic powder
- 1 tomato, quartered
- 3 avocados (guts only, no skins or seeds )
- 1 Serrano pepper
- 2 colves garlic
- 1 bunch cilantro
- 1 cup Greek Yogurt
- ¼ onion
- ¼ cup cheese, cheddar
- 6 tortillas
- In a gallon size Ziploc bag, place chicken, olive oil, salt, pepper, chili powder, garlic powder and cayenne. Seal and shake. Pop in fridge for at least 20 min.
- In the bowl of a food processor add remaining ingredients (tomato, avocado, Serrano, garlic, yogurt, cilantro and onion) blend until smooth. Add cheese and pulse three to four times.
- Remove chicken from fridge and sauté in a large pan until done.
- Take a tortilla and place 1- 1 ½ Tbsp of guacamole dip/spread. Top with chicken and roll. Eat and enjoy.
So my little ones have both started karate…. Not sure how I feel about giving them skills to kick each others butts, but….oh well…it is a few hours I don’t have to entertain them
And man oh man, it is the cutest thing ever! (sorry for the photo size. I took it from my phone and not sure how to change it. The technically gifted husband is out of town).
Therefor I need something when we get home and they are nagging me about being hungry and don’t want to wait for he oven to heat up.
This little concoction came from surfing the net while trying to ignore the back ground screams, cries and crashing sounds.
Speaking of back ground noises, I hear a lot of noise for kids that are supposed to be brushing their teeth….excuse me please……..
Ok I deeply apologize for that. Crazy youngsters.
Back to the amazingness that is this recipe.
This is fabulous for party appetizers or for a meal (shoot, its what I ate tonight).
This is super fast and not much work is needed, which I LOVE
Take your pizza dough and cut it into thirds. Roll out one third and drizzle with olive oil and place on preheated waffle iron. Drizzle top with olive oil, and close iron. Let that cook for about 5-8 min or until nice and brown.
Remove, top with basil ribbons (just take a few leaves of basil, stack onto each other, roll and slice) some chopped tomato and cubed fresh mozzarella. Grind some pepper and drizzle with a bit more olive oil.
Yum…..So supper yummmy.
Focaccia Waffles topped with Mozzarella Salad
- 1 pkg (16 oz) pizza dough (I used Trader Joes Garlic Herb)
- about ¼ cup olive oil
- 1 ball (8 oz) fresh mozzarella, cut into cubes
- ¼ cup basil, cut into ribbons
- 1 tomato, diced
- 1 tsp pepper
- Pre-heat waffle iron (I put mine to its highest setting)
- Take Pizza dough and cut into thirds. 1/3 of pizza dough and roll out. You want it as big as your waffle iron. Drizzle with olive oil and place on bottom o iron. Drizzle with a bit more olive oil and close. Cook for 5-8 min or until nice and brown.
- Remove and place on plate. Top with basil ribbons, chopped tomato and cubed mozzarella.
- Sprinkle with pepper and drizzle with a bit more olive oil. Dig in.
- Make about 3 waffles.
When ever I need something fast and warm and feeling half-way, kinda, some what healthy I make this.
It is kinda, sorta healthy because it has veggies in it.
My kids LOVE (with all capitol letter) this. Even the hubby loves this.
Mac & Cheese Soup
- 1 pkg (32 oz) Chicken broth
- 6 oz noodles (i.e. pasta shells)
- 1 bag Frozen broccoli, cauliflower, carrot blend
- 1 ½ cups milk
- 2 Tbsp flour
- 2 cups Sharp cheddar cheese, shredded
- In a large pot, bring broth to a boil over high heat.
- Add pasta and reduce heat to medium. Bring to a simmer.
- Simmer uncovered for 5 min.
- Add veggies and cook until veggies and pasta are tender. About 5-7 min more.
- Combine milk and flour in a re-sealable container; sake well to combine.
- Stir milk mix into pasta and veggies. Cook until bubbly.
- Add cheese and cook until melted.
- Serve warm.
One of my favorite comfort foods is Lasagna. Oh the pasta, cheese, carbs, cheese, meat, cheese, sauce, cheese……you get my point.
It just takes so long to make sometimes. So I wanted to shorten the time it took to make it…so I can make more of it and eat more of it.
Don’t judge…..ok judge.
Using ravioli eliminates 2 of the steps……holler
I mixed it up and used some cheese ravioli and some mushroom ravioli. I had to get some type of veggie in there
I wont waste your time with the step by step directions; as I am sure you are well aware of how to make a lasanga.
(sauce/meat layer followed by the pasta followed by some cheese and more sauce and repeat)
I was worried about the texture initially……my mind can rest easy. It was fan-tabulous.
- 4 cups spaghetti sauce
- 16 oz mozzarella
- 1 pound ground turkey
- 25 oz frozen cheese ravioli
- Pre heat oven to 375
- In a large pan cook ground turkey. Add sauce and cook until warm and bubbly.
- Bring a large pot of salted water to a boil. Cook ravioli only 2-3 min. Just so it is no longer frozen.
- Take ½ cup of sauce and meat mix and spread on the bottom of a 8×8 baking dish.
- Place on layer of ravioli, then some cheese and more meat/sauce mix.
- Continue layers.
- Top with any remaining cheese.
- Bake for 35 min, uncovered and over a cookie sheet.
- Remove and let stand for 5 min. Cut and serve.
- Serves 6-8 people.