May 9, 2013
Broccoli-Cheese Chowder Recipe

INGREDIENTS

  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, chopped
  • 1 large carrot, diced
  • 2 stalks celery, diced
  • 1 large potato, peeled and diced
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon cayenne pepper
  • 2 14-ounce cans vegetable broth, or reduced-sodium chicken broth
  • 8 ounces broccoli crowns, (see Ingredient Note), cut into 1-inch pieces, stems and florets separated
  • 1 cup shredded reduced-fat Cheddar cheese
  • 1/2 cup reduced-fat sour cream
  • 1/8 teaspoon salt

  • PREPARATION

    1. Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.
    2. Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan.
    3. Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through, about 2 minutes. Season with salt.

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(Notes: 2)
  
Filed under: Recipe food quick recipe broccoli recipe cheese healthy diet healthy food simple recipe 
August 30, 2012
margierecipebox: How to Recipes for Making Black Bean Dips This is a collection of different dips using black beans. I have included Black Bean Chili Cheese Dip, Black Bean Taco Dip and Tex Mex Black Bean Dip. These black bean dip recipes are easy to assemble and great to serve for parties or family gatherings.

margierecipebox:

How to Recipes for Making Black Bean Dips

This is a collection of different dips using black beans. I have included Black Bean Chili Cheese Dip, Black Bean Taco Dip and Tex Mex Black Bean Dip. These black bean dip recipes are easy to assemble and great to serve for parties or family gatherings.

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(Notes: 11)
  
Filed under: black bean chili dip cheese recipes food 
August 4, 2012
Macaroni cheese recipe

Macaroni cheese

A quick family dinner that everyone will love, this macaroni cheese can also be made with vegetarian cheese.

Ingredients

  • 250g/9oz macaroni

  • 40g/1½oz butter

  • 40g/1½ plain flour

  • 600ml/1pint 1½fl oz milk

  • 250g/9oz grated cheddar

  • 50g/2oz grated parmesan

Preparation method

  1. Cook the macaroni in a large saucepan of boiling salted water for 8-10 minutes; drain well and set aside.

  2. Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir to form a roux, cooking for a few minutes.

  3. Gradually whisk in the milk, a little at a time. Cook for 10-15 minutes to a thickened and smooth sauce.

  4. Meanwhile, preheat the grill to hot.

  5. Remove the sauce from the hob, add 175g/6oz of the cheese and stir until the cheese is well combined and melted.

  6. Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.

  7. Sprinkle over the remaining cheddar and the parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straightaway.

(Source: BBC)

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(Notes: 4)
  
Filed under: cheese dinner family meal recipe recipes food cooking easy recipes simple recipes best recipes 
July 20, 2012
Cornbread

Cornbread

You can vary the recipe by adding other ingredients. We’ve made some cornbread with jalapeno peppers, others with cheese.

Ingredients

  • 375g/13oz plain flour

  • 225g/8oz cornmeal

  • 1 tsp salt

  • 4 tsp baking powder

  • 110g/4oz sugar

  • 480ml/17fl oz milk

  • 2 free-range eggs

  • 110g/4oz butter, melted, plus extra for greasing

  • small tin sweetcorn kernels, drained (or use fresh sweetcorn)

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6. Grease 23cm/9in square baking pan with melted butter.

  2. In a large bowl, combine all the ingredients together except for the sweetcorn kernels. Mix until you have the consistency of a sponge cake batter, then add the sweetcorn.

  3. Stir to combine thoroughly, then pour into the prepared baking pan. Bake for about 20 minutes in the top of the oven. (Alternatively, you can bake these in a muffin tray lined with paper cases.)

  4. The cornbread is ready when it has a golden colour and is springy to the touch. Allow to cool slightly before cutting.

(Source: BBC)

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(Notes: 5)
  
Filed under: cornbread bread cheese jalapeno plain flour recipe recipes food cook cooking yummy delicious breakfast 
May 16, 2012
Chile Cheese Casserole Recipe

Notes

This breakfast dish was inspired by the Mexican dish, chilaquiles. By using baked tortilla chips, a mixture of eggs and egg whites and just a bit of sharp Cheddar and pepper jack, the fat is low while the flavor is high.

Ingredients

  • Cooking spray
  • 4 cups baked tortilla chips, 2 1/2 ounces
  • 6 egg whites
  • 4 large eggs
  • 1/4 cup skim milk
  • 3/4 teaspoon ancho chili powder
  • 1/8 teaspoon freshly ground black pepper
  • 1 (4-ounce) can mild chopped green chiles
  • 1 tablespoon chopped fresh cilantro leaves, plus whole leaves forgarnish
  • 1/2 cup shredded sharp Cheddar cheese, about 2 ounces
  • 1/2 cup shredded pepper jack cheese, about 2 ounces
  • 1/2 cup prepared green salsa verde
  • Reduced-fat sour cream, optional

Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with nonstick cooking spray. Coarsely crush the chips by hand and spread half of them into the bottom of the baking dish.

Whisk the egg whites, eggs, milk, ancho powder, and pepper in a large bowl until well combined. Stir in the chopped chiles, chopped cilantro, and 1/4 cup each of the Cheddar and pepper jack cheeses; pour into the pan. Sprinkle the remaining chips over the egg mixture. Bake until the casserole is set around the edges but a little loose in the center, 20 to 25 minutes.

Sprinkle with the remaining 1/4 cup of each cheese and continue to bake until the cheeses are melted and the casserole is set in the center, about 10 minutes. Let stand 10 minutes. Serve with the salsaand, sour cream, if using. Garnish with whole cilantro leaves.

(Source: foodnetwork.com)

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(Notes: 4)
  
Filed under: recipes food simple recipes casserole cheese breakfast 
April 28, 2012
Inside-Out Chicken Cordon Bleu

Picture of Inside-Out Chicken Cordon Bleu Recipe

Ingredients

  • 3 tablespoons fig jam
  • 1/2 teaspoon chopped fresh thyme
  • Kosher salt and freshly ground pepper
  • 4 6-ounce skinless, boneless chicken breasts
  • 1 cup shredded gruyere cheese (about 3 ounces)
  • 8 thin slices black forest ham
  • 5 tablespoons extra-virgin olive oil
  • 1 shallot, minced
  • 1/2 teaspoon dijon mustard
  • 2 tablespoons white wine vinegar
  • 2 cups baby greens

Directions

Mix the jam, thyme, and salt and pepper to taste in a bowl. Lay out a long piece of plastic wrap on a cutting board. Place the chicken on the plastic and brush half of the jam mixture evenly on top of each breast. Mound a quarter of the cheese on each piece of chicken, then wrap 2 slices of ham around each breast to cover the cheese. Place another piece of plastic over the chicken and gently pound with a mallet or heavy skillet until about 1/4 inch thick.

Heat 2 tablespoons olive oil in a medium nonstick skillet over medium-high heat. Add the chicken and cook until golden and crisp, 3 to 4 minutes. Turn and cook on the other side until cooked through but still moist, 3 to 4 more minutes.

Meanwhile, whisk the shallot, mustard, vinegar and the remaining jam mixture in a medium bowl. Slowly whisk in the remaining 3 tablespoons olive oil to make a smooth dressing.

Place each piece of chicken on a plate and drizzle with dressing. Toss the greens with the remaining dressing; serve with the chicken.

Per serving: Calories 500; Fat 26 g (Saturated 7 g); Cholesterol 124 mg;

Sodium 486 mg; Carbohydrate 22 g; Fiber 1 g; Protein 46 g

Photograph by Antonis Achilleos

(Source: foodnetwork.com)

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Filed under: meat ham cheese gruyere poultry chicken 
April 28, 2012
White Clam Pizza

Picture of White Clam Pizza Recipe

Ingredients

  • 3 large cloves garlic, chopped
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 pound refrigerated pizza dough
  • All-purpose flour, for kneading
  • Cornmeal, for dusting
  • Kosher salt
  • 1/2 cup thinly sliced mozzarella cheese (4 ounces)
  • 2 6.5-ounce cans chopped clams, juice drained and reserved
  • 1/4 teaspoon dried oregano
  • 2 tablespoons grated parmesan cheese
  • 2 cups baby arugula
  • Juice of 1 lemon
  • Red pepper flakes, for garnish (optional)

Directions

Preheat the oven to 500 degrees. Place a pizza stone or inverted rimmed baking sheet on the bottom rack.

Mix the garlic and 1/4 cup olive oil in a small bowl. Knead the dough about 6 times on a lightly floured surface. Roll and stretch into a 12-inch round. Place the dough on a pizza peel, or another inverted baking sheet, dusted with cornmeal.

Brush half of the garlic-oil over the dough; season with salt. Scatter the mozzarella and clams over the crust; drizzle with 2 tablespoons of the reserved clam juice and the remaining garlic-oil. Sprinkle with the oregano, parmesan, and salt to taste. Slip the pizza onto the preheated pizza stone or baking sheet (the cornmeal will help it slide off). Bake until the crust is light brown, 13 to 15 minutes.

Just before the pizza is done, drizzle the arugula with olive oil and lemon juice. Slice the pizza; top each piece with arugula and season with red pepper flakes, if desired.

Photograph by Antonis Achilleos

Per serving: Calories 698; Fat 33 g (Saturated 9 g); Cholesterol 82 mg; Sodium 821 mg; Carbohydrate 63 g; Fiber 2 g; Protein 39 g

(Source: foodnetwork.com)

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Filed under: shellfish clam cheese mozzarella 
April 27, 2012
Broccoli Cheese Casserole Recipe

Broccoli Cheese Casserole

INGREDIENTS

  • 2 pounds broccoli, stems removed (can use vegetable peeler to peel, then slice and eat like celery), large florets cut, yielding about 8 cups of broccoli florets
  • Salt for blanching water
  • 2 strips of thick-cut bacon (about 2 ounces), cut crosswise into 1/4-inch wide strips
  • 1/3 cup all purpose flour
  • 5 eggs, beaten
  • 1/2 cup cream
  • 1 cup whole milk
  • 2 to 3 teaspoons of freshly cracked black pepper (1 to 2 teaspoons if using fine ground black pepper)
  • 1/2 teaspoon salt
  • 2 teaspoons Dijon mustard
  • 8 ounces cheddar cheese, grated

METHOD

1 Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water). Add the broccoli florets and boil for 3-5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking.

2 While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp. Remove to a plate lined with paper towels to absorb the excess fat. Set aside.

3 Preheat oven to 425°F. Butter a 2 1/2 quart casserole dish. In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the black pepper (more or less to taste), salt, and mustard. Mix in about a third of the cheese.

4 Place the parboiled broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli florets as you lay them down. Sprinkle the bacon pieces over the broccoli. Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies. Sprinkle the casserole with the remaining cheese.

5 Bake for 25-40 minutes, or until set. Once the top has browned, you may want to tent with aluminum foil to keep from burning.

Yield: Serves 5 as a main course, 10 as a side.

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(Notes: 1)
  
Filed under: casserole cheese comfort food vegetables 
April 27, 2012
Asparagus Frittata Recipe

Asparagus Frittata

INGREDIENTS

  • 2 teaspoons olive oil
  • 1 small onion, thinly sliced
  • 1/2 teaspoon salt
  • 1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
  • 4 large eggs, lightly beaten
  • 1 cup shredded Gruyere or Swiss cheese

METHOD

1 Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.

asparagus-frittata-1.jpg

2 Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate. Cut into wedges.

Yield: Serves 4.

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(Notes: 1)
  
Filed under: breakfast cheese egg gluten-free low-carb quick seasonal