Posts tagged cheese

Sausage Stuffed Zucchini Boats

Sausage Stuffed Zucchini Boats

Recipe: Sausage Stuffed Zucchini Boats

Ingredients

  • 1 1/4 cups favorite marinara sauce
  • 4 (31 oz total) medium zucchini
  • 1 tsp oil
  • 1/2 small onion, finely diced
  • 3 cloves garlic, crushed
  • 1/2 cup diced red bell pepper
  • 14 oz lean Italian poultry sausage, removed from casing
  • 1/2 cup part skim shredded mozzarella
  • 8 tsp grated Parmesan cheese

Instructions

  1. Bring a large pot of water to boil.
  2. Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4″ thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.
  3. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
  4. Place 1/4 cup of sauce in the bottom of a 9 x 12″ baking dish, and place zucchini halves cut side up.
  5. In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes. Combine with sausage and cook a few more minutes.
  6. Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Preparation time: 20 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 8

Inspired By: Sausage Stuffed Zucchini Boats

Clams Casino Pizza

Clams Casino Pizza

Recipe: Clams Casino Pizza

Ingredients

  • 1 recipe of your favorite pizza dough
  • 1 tablespoons olive oil
  • 4 slices of thick-cut bacon
  • 1 small red onion, chopped (about 3/4 cup)
  • 1 small red pepper, chopped (about 3/4 cup)
  • 1 small green pepper, chopped (about 3/4 cup)
  • 4 garlic cloves, minced
  • 4-5 glugs of tabasco/hot sauce
  • 8 ounces shredded mozzarella cheese
  • 1/3 cup parmesan cheese
  • 2 cans of minced clams, DRAINED

Instructions

  1. Preheat oven to 375 degrees F.
  2. Heat a large skillet on medium-high heat. Chop the 4 raw slices of bacon and add to the skillet. Cook for 3 minutes (no longer), just so a bit of fat is rendered. You do not want the bacon to be crispy at this point. Remove it with a slotted spoon and set it aside in a bowl, then turn heat down to medium. Add in onions and peppers with a sprinkle of salt, and stir. Cook for 5 minutes, continuously stirring. Add in garlic and cook for 3 more minutes. Completely drain clams, then add them to the peppers and onions along with half of the bacon. Cook for 2 minutes. Remove from heat and add a few shakes of hot sauce.
  3. Brush olive oil over pizza dough evenly and sprinkle with italian seasoning. Sprinkle dough with 4 ounces of mozzarella. Spoon clam/pepper/onion mixture evenly over pizza, then top with remaining mozzarella, parmesan, and the rest of the bacon. Bake for 25-30 minutes or until cheese is golden and bubbly.

Preparation time: 10 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 4

Inspired By: Clams Casino Pizza

Cheesy Jalapeño Popper Baked Stuffed Chicken

Recipe: Cheesy Jalapeño Popper Baked Stuffed Chicken

Ingredients

  • 2 slices center cut bacon, cooked and crumbled
  • 3 jalapeños, chopped (remove seeds for milder)
  • 3 oz fat-free cream cheese, softened
  • 4 oz reduced fat shredded cheddar jack or Mexican blend (Sargento)
  • 2 tbsp chopped scallions
  • 8 thin sliced skinless chicken breast cutlets, 3 oz each
  • 1/2 cup Italian seasoned whole wheat breadcrumbs
  • 2 juicy limes, juice of
  • 1 tbsp olive oil
  • salt and fresh pepper
  • olive oil non-stick spray

Instructions

  1. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
  2. Combine cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl.
  3. Lay chicken cutlets on a working surface and pound thin if needed.
  4. Spread 2 tbsp of cream cheese mixture on each cutlet. Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out.
  5. Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.
  6. Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. Repeat with the remaining chicken. When finished, lightly spray the top of the chicken with oil spray.
  7. Bake 22-25 minutes, serve immediately.


Quick Notes

These can be prepared the night before, up to the point of cooking. Store in the refrigerator for a quick dinner the next night

Preparation time: 30 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

Inspired By: Cheesy Jalapeño Popper Baked Stuffed Chicken
(more…)

Jalapeño Bites

Recipe: Jalapeño Bites

Craving a Jalapeno Popper, but looking for something healthier. This snack is easy to make and low calorie.

Ingredients

  • 6 halved jalapeños, seeds removed
  • 2 wedges light garlic/herb Laughing Cow
  • 1 stick reduced fat string cheese
  • 1 Tbsp panko bread crumbs
  • cooking spray

Instructions

  1. Preheat oven to 500F.
  2. Divide the Laughing Cow cheese and string cheese among the jalapeño halves. Top with panko bread crumbs and lightly spray with cooking spray.
  3. Bake for 10 minutes.

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Grilled Chicken-and-Bacon Mac-n-Cheese

Recipe: Grilled Chicken-and-Bacon Mac-n-Cheese

Ingredients

  • 6 slices good-quality smoky bacon, such as apple-wood smoked bacon
  • Salt and pepper
  • 1 pound whole wheat, short-cut pasta
  • 2 pieces skinless chicken breasts, lightly pounded
  • EVOO – Extra Virgin Olive Oil, for drizzling
  • 1/2 teaspoon sweet smoked paprika
  • 4 tablespoons butter
  • 1 large onion, quartered lengthwise and very thinly sliced
  • 2 rounded tablespoons flour
  • 1/2 cup cloudy apple cider or chicken stock
  • 2 cups whole milk
  • 2 tablespoons chopped fresh thyme
  • Freshly grated nutmeg, to taste
  • 1 1/2 cups shredded extra-sharp white cheddar cheese
  • 1 cup shredded Gruyere cheese
  • Chopped flat-leaf parsley or celery greens, for garnish

Instructions

  1. Preheat oven to 375 °F. Arrange the bacon on a slotted broiler pan or on a rack placed over a baking sheet and bake until crisp, about 15 minutes. Chop and reserve. Switch on the broiler and position the rack in the center of the oven.
  2. Bring a pot of water to boil, salt it, add pasta and cook 1 minute less then instructions indicate, or until just shy of al dente. Drain and return to the pot.
  3. While pasta is working, heat grill pan or cast-iron griddle over medium-high heat. Drizzle chicken with EVOO to coat lightly then season evenly with paprika, salt and pepper. Grill chicken for about 10 minutes, turning occasionally. Transfer to a cutting board and halve the pieces lengthwise, then thinly slice crosswise.
  4. While the chicken cooks, melt the butter in a medium saucepan over medium heat. Add the onion and cook until light golden brown and very soft, 15 to 20 minutes. Sprinkle in the flour and stir for 1 minute. Whisk in cider (or stock), then add milk. Bring to a boil and cook, whisking, until the sauce coats the back of a spoon, 3 to 4 minutes. Add thyme and season with salt, pepper and nutmeg. Stir in the cheese until melted.
  5. Add the chicken, bacon and sauce to the pasta and transfer to a casserole. Broil until bubbling and browned, about 5 minutes. Garnish with parsley or celery greens.

Number of servings (yield): 6

Inspired By: Grilled Chicken-and-Bacon Mac-n-Cheese

Dinosaur BBQ Macaroni & Cheese Shepard’s Pie

Recipe: Dinosaur BBQ Macaroni & Cheese Shepard’s Pie

Another fantastic recipe from the Dinosaur BBQ! This one combines two favorite comfort foods in one dish- what could be bad about that?

Ingredients

  • 3 tbsp kosher salt
  • 1 pound small pasta shells
  • 2 tbsp vegetable oil
  • 2 cups onion, chopped
  • 1 cup green pepper, chopped
  • 5 large cloves garlic, chopped
  • 1¼ pounds lean ground beef
  • 1 tbsp black pepper
  • ¾ cup Dinosaur BBQ Sensuous Slathering Sauce
  • ¼ cup butter
  • ¼ cup flour
  • 2½ cups half-and-half, OR milk
  • 3 cups shredded cheddar
  • 1 cup freshly grated Parmesan-Reggiano
  • 1 tsp Dijon mustard
  • Tabasco sauce

Instructions

  1. Preheat oven to 375 degrees. Bring a pot of water to a boil. Add two tablespoons of salt and stir in the pasta shells. Cook until al dente, drain and set aside.
  2. THROW a skillet on medium heat and swirl in the vegetable oil. Add half the onions and half the peppers, cooking them until soft. Toss in the garlic and cook for one minute more. Dump in the ground beef, breaking it up with a spoon, and cook it with the veggies until it loses it’s pinkness. Season with 1½ teaspoons each of the salt and pepper. Mix in the BBQ sauce and remove pan from heat.
  3. MELT the butter in a large saucepan over medium heat, and fry up the rest of the onions and the peppers until soft. Add the flour and whisk like crazy til very well blended. Slowly dribble in the half and half or milk, whisking as you go. When the mixture bubbles and thickens, remove it from the heat. Stir in two cups of the Cheddar, the Parmigiano-Reggiano, mustard, and the remaining 1½ teaspoons each of salt and pepper. Spice the sauce up with Tabasco to your liking. Stir til the cheeses are melted, then fold the cheese sauce in to the pasta shells and set aside.
  4. GREASE up a 9×13” baking pan. Spread the ground beef mixture in the pan, and then spread the mac’n’cheese over it. Top everything with the last cup of cheddar and pop it in preheated oven to bake for 30-45 minutes, or until the cheese sauce bubbles. Let the dish rest 15 minutes before serving if people can wait that long to eat it.

Personal Notes

I strongly recommend that you use Dinosaur BBQ Sensuous Slathering Sauce for the BBQ Sauce. It’s one of the best BBQ sauces out there, made with real sugar instead of high-fructose corn syrup and it’s low in sodium (for BBQ sauce).

Number of servings (yield): 8

Inspired By: Dinosaur BBQ Macaroni & Cheese Shepard’s Pie

Welsh Rarebit Burgers

Recipe: Welsh Rarebit Burgers

Pump up the pub flavor of sirloin burgers with a sauce made of beer, mustard and cheddar cheese.

Ingredients

  • 2 pounds ground beef sirloin, patted dry
  • 3 tablespoons Worcestershire sauce
  • Large handful of parsley, finely chopped
  • Lots of sea salt and black pepper
  • 2 tablespoons butter, plus some softened butter for the toast
  • 1 small onion, chopped
  • 4 slices 1 inch thick, good quality white bread (rye bread or English muffins also work)
  • 1 tablespoon flour
  • 1/2 cup Guinness (or your favorite stout)
  • 2 to 3 dashes hot sauce, such as Tabasco
  • 1 teaspoon ground mustard
  • 1 cup grated extra-sharp yellow cheddar cheese
  • 2 eggs, beaten

Instructions

  1. Heat a cast-iron skillet over medium-high heat.
  2. Combine the beef, Worcestershire sauce, parsley, salt and pepper. Form 4 large patties (thinner at the center and thicker at the edges for even cooking).
  3. Preheat the broiler.
  4. Melt 2 tablespoons butter in a medium saucepan of medium heat. Add the onion and garlic, season with salt and pepper and cook, stirring, until very soft, 10 to 12 minutes.
  5. Arrange the bread slices on a baking sheet. Lightly toast the bread on both sides under the broiler. Lightly butter the toast with the softened butter.
  6. Cook the burger patties in the hot skillet, turning once, for 8 minutes for medium-rare, or 12 minutes for medium-well. When you flip the burgers over, continue making the sauce.
  7. Sprinkle the flour into the pan with the onion and cook for a minute. Lower the heat to medium-low and stir in the beer, hot sauce and mustard. Stir in the cheese until melted. Add the eggs and stir constantly to thicken the sauce, 3 to 4 minutes.
  8. On the baking sheet, place the burgers on the toasts and spoon the sauce on top. Place under the broiler to brown the sauce, 2 to 3 minutes.

Number of servings (yield): 4

Inspired By: Welsh Rarebit Burgers (February 2011, Every Day Rachel Ray, p. 92)

Cuban Sandwich in America

Cuban Sandwhich

Recipe: Cuban Sandwich in America

Ingredients

  • ciabatta baguette (from bakery)
  • mustard
  • mayonnaise
  • ham of the bone (from deli)
  • Columbus Fire Roasted Pork (from deli)
  • Columbus Calabrese Salame (from deli)
  • provolone cheese, sliced (from deli)
  • roasted tomato strips
  • dill pickle strips

Instructions

  1. Cut baguette to fit grill and split down center.
  2. Spread mustard and mayonnaise on each side.
  3. One layer each of ham, roasted pork, salame and cheese.
  4. Top with dill pickle strips and roasted tomato strips.
  5. Cover and grill on press until heated through.

Personal Notes

When brands are called out, its very important that the brand is used.

Pear-Cheddar Turnovers with Hot Bacon-and-Spinach Salad

Recipe: Pear-Cheddar Turnovers with Hot Bacon-and-Spinach Salad

Ingredients

  • 4 slices bacon, thinly sliced crosswise
  • 1 bosc pear—peeled, cored and cut into 1/2-inch pieces
  • 3/4 cup grated cheddar cheese (about 2 1/2 ounces)
  • 1 teaspoon chopped fresh tarragon
  • Salt and pepper
  • 1 frozen puff pastry sheet, thawed
  • 1 1/2 tablespoons heavy cream
  • One 5-ounce bag baby spinach
  • 1/4 red onion, thinly sliced
  • 1 1/2 tablespoons fresh lemon juice

Instructions

  1. Preheat the oven to 400°. In a skillet, cook the bacon over medium heat until crisp, 7 to 10 minutes; drain on paper towels. Reserve the bacon grease in a small, heatproof bowl and reserve the skillet. In a large bowl, combine the pear, 1/2 cup cheese, the tarragon and 1/2 tablespoon of the reserved bacon grease; season with salt and pepper.
  2. Using a rolling pin, roll out the puff pastry to a 12-inch square; cut the pastry into quarters. Arrange in a single layer on a baking sheet. Divide the pear mixture evenly among the squares, reserving the bowl. Moisten the edges of the pastry with water, then fold over to enclose the filling, pressing the edges to seal. Brush each turnover with the cream, cut a few slits on top and sprinkle with the remaining 1/4 cup cheese. Bake until browned, about 20 minutes.
  3. In the reserved large bowl, combine the spinach, red onion and cooked bacon. Reheat 1 tablespoon of the reserved bacon grease in the reserved skillet, then remove the pan from the heat and swirl in the lemon juice. Drizzle over the salad, season with salt and pepper and toss. Serve with the turnovers.

Cooking time (duration): 50 min

Number of servings (yield): 4

Inspired By: Pear-Cheddar Turnovers with Hot Bacon-and-Spinach Salad

Pizza with Kale, Roasted Garlic & Four Cheeses

Pizza with Kale, Roasted Garlic & Four Cheeses

Recipe: Pizza with Kale, Roasted Garlic & Four Cheeses

Ingredients

  • your favorite pizza dough
  • 2 big handfuls of kale, sauteed in some olive oil until tender, then chopped
  • cloves from about half a head of roasted garlic, thickly sliced
  • 3 cups of grated cheese, a mix of fontina, asiago, provolone and mozzarella

Instructions

  1. Preheat the oven to 500 degrees F with a baking stone inside (I place my baking stone on a rack, and place the rack on the lowest slot in the oven.)
  2. Generously dust a pizza peel (or the back of a sheet pan) with coarse cornmeal or flour. Roll or stretch your pizza dough out to a 12 to 14 inch circle directly on the peel (or pan.)
  3. Top the crust with half the grated cheese, then half the sliced roasted garlic and half the sauteed kale. Repeat with another layer of cheese, garlic, and kale.
  4. Bake in the oven for about 8 minutes, or until the cheese is bubbly and just starting to brown, and the crust is golden brown.

Inspired By: Pizza with Kale, Roasted Garlic & Four Cheeses

Go to Top