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Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts

Monday, August 7, 2017

August 07, 2017

Cheesy Tomato Biscuit Casserole


I don't know about you but I get in such a rut with side dishes. Most of the time it's because I'm feeling uninspired or lazy and the same old same old is easy to throw together. I'm happy to report that I branched out this weekend and now I have a new, amazing side dish to add to my repertoire. And, bonus, it reheats well (if you have any leftovers that is).

Cheesy tomato biscuit casserole

My friend Amy posted this Cheesy Tomato Biscuit Casserole months ago, but I've been waiting until the height of tomato season to make it. While you can get tomatoes year-round, the ones we're enjoying right now are insane. I don't know if it's just a good year for tomatoes or what, but damn. I feel like I need to eat. all. the. tomatoes. every. day. So, so good.

As I was typing up this post I realized I forgot the onion in the original recipe. Oops! Since we thought it was amazing without it - and, bonus, if you skip that step you have one less pan to clean - I'm leaving it out. I also opted to add fresh chopped basil once this came out of the oven, mainly because my basil plant is out of control right now and because tomatoes and basil are so good together. Totally your call. Also, use way more tomato than you think you need. Tomatoes have a lot of water in them so they'll shrink as they cook.

Hurry up and make this simple and delicious side dish now. You won't be sorry!

Cheesy Tomato Biscuit Casserole
Slightly modified from BellyFull

1/2 cup sour cream
1/4 cup mayonnaise
1 cup shredded cheddar cheese
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1 container (16 ounce) Pillsbury Grands Buttermilk Biscuits
4 tomatoes, cut into 1/4-inch slices
paprika
fresh basil, chopped (optional)

Preheat the oven to 400 degrees. Coat a 9x13 casserole dish with nonstick cooking spray.

Combine the sour cream, mayonnaise, cheese, salt, pepper, oregano and garlic powder in a small bowl. Set aside.

Press the biscuits into the casserole dish, pinching the seams together so they cover the bottom of the pan and pushing the dough slightly up the sides. The dough will be thin.

Arrange the tomato slices on top of the biscuits, overlapping to fit as many slices as you can. Spread the cheese mixture over the top then sprinkle with a little paprika.

Bake for 25-27 minutes until the dough is cooked through and the cheese mixture is browning and bubbly. Let stand for 10 minutes, then top with chopped basil and cut into slices.

To reheat leftovers: Preheat a toaster oven to 350 degrees. Spray some foil with non-stick cooking spray and place a slice of the casserole on top. Heat in the toaster oven, being careful not to burn the edges of the crust, for about 5-10 minutes depending on your toaster.
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Thursday, June 1, 2017

June 01, 2017

One-Pot Bacon and Feta Pasta


One-pot meals are amazing, right? I know they're so 2015, but what busy family doesn't love a meal that combines minimal effort with maximum flavor? Ashley's recipe for One-Pot Chicken Feta Alfredo sounded perfect for a busy weeknight.

One pot pasta

I decided to make a few changes to the recipe - I left out the chicken, swapped the pancetta for bacon (although my family LOVES pancetta) and left the tomatoes and basil as a garnish rather than cooking them with the pasta (because I simply cannot stand loose tomato skin - blech).

The result was a creamy, cheesy, simply delicious and EASY weeknight meal. This is absolutely going in the permanent rotation, although I'll need to double it next time if we want leftovers.

One-Pot Bacon and Feta Pasta
Modified from Cheesecurd in Paradise

4 slices of bacon, cut into pieces (I like to use kitchen shears)
8 oz bow tie pasta
6 oz crumbled feta, divided
1 1/2 cups shredded Parmesan cheese
2 cups reduced sodium chicken broth
1 cup half-and-half
1/4 teaspoon garlic powder
1 tablespoon minced fresh basil
2 tomatoes, chopped

In a large non-stick skillet with a lid, cook the bacon until it's crispy. If there's a lot of fat, drain most of it off. Add the pasta, 4 oz of the feta, Parmesan, chicken broth, half-and-half and garlic powder.

Bring to a boil, then cover and reduce to a simmer. Cook for 15-20 minutes, just until the pasta is al dente (with a little bite left).

Add the basil, tomatoes and remaining 2 oz of feta. Stir to combine and let sit for 5 minutes before serving.
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Thursday, November 3, 2016

Three Cheese Risotto
November 03, 2016

Three Cheese Risotto

I've been on a serious risotto kick lately. I've always loved it, but for some reason I'm finding rice so comforting these days. Like pasta, risotto is incredibly versatile. You can add so many different ingredients, serve it with meat or make it meat-free, whatever floats your boat.

I recently printed off this recipe for Four Cheese Spaghetti, but what I really wanted was risotto. So I figured I'd combine the cheeses and fresh herbs from the pasta recipe with my standard risotto recipe. The result was, in a word, outstanding.

Three cheese risotto

This time of year I can't take a good food picture to save my life, so forgive me for the less-than-stellar photo that accompanies this post. Just close your eyes and imagine if creamy, dreamy risotto had a love child with mac and cheese. That's basically what you've got here. We couldn't get enough of this one. Katie took the leftovers to school for lunch and practically licked the Thermos clean.

Three Cheese Risotto
Inspired by Damn Delicious

6-8 cups chicken or vegetable broth
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 large shallot, chopped
3 cloves garlic, minced
2 teaspoons Italian seasoning
1 1/2 cups arborio rice
1/2 cup dry white wine
1 cup shredded mozzarella cheese
1/4 cup shredded Gruyere or Swiss cheese
1/4 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh chives

Bring chicken broth to a boil in a saucepan then turn down the heat and keep at a simmer.

In a deep, heavy skillet, melt the oil and butter over medium-high heat. Add the shallot, garlic and Italian seasoning. Saute for about 2 minutes or until the shallot is tender. Add the rice and cook for another 2-3 minutes to toast the rice, stirring frequently.

Add the white wine and bring to a boil. Once the rice has absorbed the wine, add 1 ladle (approx. 1 cup) of the simmering stock. Stir the rice every so often, making sure to push down any rice stuck to the edges of the pans. Once the liquid is nearly absorbed, add another ladle of stock. Continue to do this until the rice is cooked but still slightly chewy. Taste the rice after about 20 minutes to check the consistency. If you notice you're running low on broth, add more to the saucepan so you don't run out.

Remove the pan from the heat and stir in the cheeses. Season with salt and pepper, if needed. Add in the chopped herbs, stir to combine, then serve.
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Tuesday, May 10, 2016

Baked Camembert
May 10, 2016

Baked Camembert

Do you remember when food blogs weren't nearly as plentiful as they are today? Back when I started blogging (August 2006!) the Internet was a much quieter place. One of the first food blogs I stumbled on was The Food Pornographer. She rarely posts recipes - her focus is on restaurants and photos of food - but she did post this one for Baked Camembert, which her extended family likes to make for special occasions.

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I made the same tweaks that they did - more garlic, no nuts or cranberries - and served it with crackers as our first course on Mother's Day.

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The smell of the garlic and rosemary baking in the oven was downright intoxicating. As soon as it came out of the oven we all descended like vultures and it was quickly devoured. Poor Steve is lactose intolerant so he took a Lactaid pill to enjoy the cheesy deliciousness. And then Katie proceeded to all but elbow him out of the way to get to the cheese. I had to restrain her so Daddy could have a few bites. That girl loves cheese, just like her parents.

Baked Camembert
Modified from Jamie Oliver

8oz Camembert cheese
2 cloves garlic, thinly sliced
1 teaspoon fresh rosemary leaves, minced
olive oil
crackers or bread for dipping

Preheat the oven to 350.

Cut off the rind from one side of the cheese. Put the cheese into an oven-safe ramekin. Press the sliced garlic into the top of the cheese, then sprinkle with the minced rosemary. Drizzle with a little olive oil. Bake in the preheated oven for 15 to 20 minutes, until the cheese is soft and gooey.

Allow to cool slightly, then serve with crackers or bread cubes for dipping.
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Tuesday, September 8, 2015

Caprese Salad with Warm Bacon Dressing
September 08, 2015

Caprese Salad with Warm Bacon Dressing

Raise your hand if you're mourning the end of summer. I know I am. I love everything about summer - the warmth, the sun setting later, the pool, the beach, kids playing in the backyard before bed. I'm not one of those people who looks forward to fall with its cooler temps, sweaters and boots. Give me t-shirts and flip flops any day.

But, alas, summer is winding down. The good news is, this is the time when Jersey tomatoes are still at their best and there's no better way to showcase them than in caprese salad. I'm not usually one to mess with perfection. Caprese, with its creamy fresh mozzarella and red ripe tomatoes sprinkled with basil is my idea of a perfect summer meal. I love to eat it plain or tossed with pasta.

Caprese with warm bacon dressing

Then I saw this recipe for Caprese Salad with Warm Bacon Dressing. I was skeptical at first. Bacon on caprese? With red wine vinegar? Admittedly, I'm not a fan of balsamic on caprese, so I was hesitant to try this. But I'm so glad I did. We had this with my parents for Labor Day dinner and we were fighting over it. The crispy bacon is the perfect contrast to the mozzarella and tomatoes and the warm dressing, with just the right amount of tang from the red wine vinegar, is addictive.

Caprese Salad with Warm Bacon Dressing
As seen on Fake Ginger, adapted from Southern Living

2 1/2 pound beefsteak tomatoes, cut into 1/2-inch slices
8 ounces fresh mozzarella, cut into 1/2-inch slices
1/2 cup fresh basil leaves, finely minced
6 thick bacon slices, chopped into bite-size pieces
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Arrange the tomatoes and mozzarella on a serving platter. Sprinkle with the minced basil.

Saute the bacon pieces in a large skillet over medium heat until crisp. Remove the bacon pieces to a paper towel-lined plate. Transfer 2 tablespoons of the bacon fat to a small bowl. Let stand for 1 minute, then whisk in the vinegar, salt, and pepper. Add the bacon pieces to the dressing and stir to combine. Drizzle the dressing over the salad right before serving.
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Monday, February 23, 2015

Fried Mozzarella Sticks
February 23, 2015

Fried Mozzarella Sticks

Baby Girl loves cheese sticks. She eats them as a snack almost every day after school. Or rather, she used to. One week I noticed the package in the fridge was still mostly full so I checked the expiration date. It was that weekend. Since the Super Bowl was coming up I figured I'd turn them into Fried Mozzarella Sticks and went searching for a recipe.

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The key to any mozzarella stick recipe is to freeze the cheese sticks before you bake or fry them. I'm not sure why the recipe I used doesn't say to do that but it's an absolute MUST. The cheese will melt if it's anywhere close to room temperature. Heck, even mine frozen started to melt and ooze as they fried. So do not, under any circumstances, forget that step.

These were delicious, full of melty, gooey cheese. I only made 8 since it was just the three of us. SP and I each had three and Baby Girl devoured two. I'll definitely be making these again the next time we have cheese sticks that need to be used up.

Fried Mozzarella Sticks
Modified from Add a Pinch

24 mozzarella sticks
1 cup buttermilk
1 egg
1 cup flour
3 cups panko
1 tablespoon Italian seasoning
vegetable oil
pizza or marinara sauce, for dipping

The day before you plan to make these, place however many cheese sticks you want to eat into the freeze. Freeze them overnight. Do not skip this step!

The next day, prepare three separate bowls for dredging your mozzarella sticks. Whisk the buttermilk and the egg in one bowl. Put the flour in the second bowl. In the third bowl, combine the panko and the Italian seasoning.

Dip each cheese stick into the buttermilk, then into the flour, then back into the buttermilk and finally into the panko. Set aside on a sheet pan until all the cheese sticks have been coated.

Pour about 1 inch of oil into a 12-inch non-stick skillet. Heat over medium heat until the oil starts to shimmer. Add a few cheese sticks at a time, being careful not to crowd the pan. Use tongs to remove them as they turn golden brown.

Place on a baking sheet lined with paper towels to drain. Serve warm with pizza or marinara sauce for dipping.
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Wednesday, February 11, 2015

Easy Cheddar Cheese Sauce for Vegetables
February 11, 2015

Easy Cheddar Cheese Sauce for Vegetables

We all love pierogies but it had been ages since I'd served them for dinner. I always serve them with bacon and caramelized onions, with a big dollop of sour cream. And I always serve steamed broccoli on the side. This time I wanted to do something a little different with the broccoli. Enter this Easy Cheddar Cheese Sauce for Vegetables.

Easy cheese sauce

This is the same sauce you'd make for mac and cheese. It's an easy sauce to make and was really good with the steamed broccoli. I thought the original recipe was a bit thick, so I've halved the butter and flour in the recipe below.

Easy Cheddar Cheese Sauce for Vegetables
As seen on Iowa Girl Eats

1 tablespoon butter
1 tablespoons flour
salt and pepper
1 cup milk
1-1/2 cups freshly shredded cheddar cheese

Melt butter in a saucepan over medium heat. Add flour and whisk for one minute.

Slowly whisk in milk then season with salt and pepper and switch to a wooden spoon. Stir and cook until thickened, about 4-5 minutes.

Turn off heat and add cheese. Stir until melted and smooth. Taste then season with additional salt and pepper if necessary. Serve immediately.
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Monday, December 22, 2014

Burgers with Brie, Caramelized Onions, Arugula and Garlic Mayo
December 22, 2014

Burgers with Brie, Caramelized Onions, Arugula and Garlic Mayo

I love a good burger, don't you? These Burgers with Brie, Caramelized Onions, Arugula and Garlic Mayo have been on my radar ever since Kate posted them. What's not to like about Brie and caramelized onions?

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Sorry for yet another bad sandwich photo but you get the gist. These were delicious. SP mistakenly bought the "intense, earthy" Brie rather than our usual "nutty and buttery" Brie, so the cheese really shone through. Between that and the peppery arugula, we were glad for the sweetness of the caramelized onions.

Burgers with Brie, Caramelized Onions, Arugula and Garlic Mayo
As seen on Kate's Recipe Box

1 lb. ground chuck
Salt and pepper, to taste
Brie cheese
caramelized onions
arugula
garlic mayo
4 burger buns

Heat a grill to medium heat.

Divide the meat into 4 patties. Press an indentation in the center so they don't bulge while they cook. Season both sides liberally with salt and pepper.

Grill for 3 minutes on one side, then flip and grill for another 2 minutes. Remove to a plate, top each patty with some of the cheese and tent with foil. Let rest for 5 minutes.

Serve the burgers on buns topped with caramelized onions, arugula and garlic mayo.
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