Tag: Cheese

Breakfast · Do-ahead · Egg based · Gluten Free · Meat

Bacon, potato and egg breakfast casserole

Belinda

Serves 6 as a main course

4 thick slices of bacon, cut into strips about 1/2 inch wide
1 large yellow onion, peeled and diced
1 yellow bell pepper, cleaned out and diced
4 cloves garlic, crushed
1/3 cup sun-dried tomatoes, chopped
2 tsp salt, divided
8 extra large eggs
1 large cup milk, preferably whole
1 tsp freshly ground pepper
2 cups shredded sharp cheddar cheese
3 cus frozen diced potatoes, unthawed

Heat the oven to 350F

Lightly grease a 13 by 9 inch baking with oil.

Put the bacon slices in a large skillet and turn the heat on to medium. Cook the bacon, stirring occasionally until crisp. Add the onion, yellow bell pepper, sun dried tomatoes and 1 tsp of salt and cook over medium heat  until all the vegetables are fragrant and soft- about 5 more minutes.
Turn off the heat and let cool slightly.

In a separate bowl beat the eggs thoroughly and whisk in the milk. Whisk in the remaining tsp of salt and the black pepper.
Stir in the cheese, frozen potatoes, bacon and vegetables from the skillet. (Don’t worry, the frozen potatoes cook just fine)

Pour the whole mixture into the prepared baking dish. At this point the casserole can be covered and refrigerated for 24 hours, this saving you oodles of time when entertaining for brunch!

When you are ready to bake the dish, bake for 40 minutes or until the eggs are firm and the top is sightly golden. A knife inserted in the center should come out clean.

Serve immediately with fruit, rolls or toast.

Note,

This recipe calls for frozen potatoes for convenience and it really works. It’s not worth the bother of pre- cooking potatoes.

Do-ahead · Gluten Free · Vegetable sides · Vegetable-related

Easy cheesy zucchini bake

Belinda

I guess I’m going for some of the easier recipes at the moment. This is simple but very effective and even the children will like this. probably something to do with the cheese!

Makes 4 – 6 servings but can easily be doubled or trebled.

2 medium sized zucchini, cut in slices or half moon slices.
2 medium sized yellow squash, cut in slices or half moon slices.
4 tbsp of fresh chopped basil. (You can use less if you’re not a huge fan of basil)
2 – 4 tbsp thinly sliced fresh scallions (spring onions) depending on taste
1/2 to 3/4 tsp dried thyme
3/4 tsp garlic powder or more according to your taste
3/4 cup plus another 3/4 cup grated sharp cheddar, or any mixture of cheeses as long as there is plenty of flavor in the cheese.
1/2 to 3/4 coarsely grated parmesan cheese
Salt and freshly ground black pepper to taste

Preheat the oven to 350 degrees.
Spray an 8 x 8 (or thereabouts) baking dish with oil or non stick spray
Wash the squashes and cut into slices or half moons. Wash the basil and spin dry or dry gently on paper towels and  finely chop.  Slice the scallions (spring onions)
Combine the sliced squashes, chopped basil, sliced green onions, dried thyme, garlic powder, both cheeses (remember to hold back the extra cheese for the topping) and stir with the vegetables until they are well coated with the cheese and herbs and well distributed.
Season with salt and freshly ground black pepper.
Put the mixture in the baking dish and bake uncovered for 25 to 30 minutes.

When the zucchini dish is nearly cooked through, take the baking dish out of the oven and sprinkle over the remaining grated cheese.
Put the dish back in the oven and bake for 15 minutes until the cheese is melted and lightly browned and the zucchini melted.
Serve hot.

Do-ahead · Egg based · Vegetable sides · Vegetable-related

Cheese-baked egg-stuffed tomatoes

Belinda
This Iraqi-inspired recipe is the stuff of Sunday evening suppers – nourishing, full of the taste of years gone by, but with a hint of the exotic propelling you into the week ahead.

Serves 4

The eggs are settled onto bread for two reasons: it stops them falling over, and it also serves to absorb some of the tomato-y goodness. Dishes served this way are known as tashreeb (which kind of means “drinking bread”), and it is a great way to cook – the bread somehow feels quite sinful, oozing with vegetable “dripping”, and what may be a simple vegetable concoction is rendered something more substantial and filling. It’s also a good way to use up not-quite-freshly-baked bread.
8 big tomatoes
olive oil
2 onions, chopped
4 garlic cloves, minced (optional)
1 teaspoon marjoram
½ teaspoon turmeric
salt and pepper
1 sheet khobez (or 3 pitta)
8 eggs
100g / 3½oz grated cheese
1 teaspoon za’atar
Cut the tops from the tomatoes, and scoop out the flesh inside using a pointy teaspoon (or a melon-baller, if anyone has such a thing any more). Put the tomato shells to one side, and chop the inside bits, retaining as much of the juice as possible. Heat a little oil in a pan and cook off the onion; when it becomes translucent add the garlic, marjoram and turmeric. After a few minutes, add the chopped tomato.
Toast the bread and lay it in the bottom of a greased oven dish. Preheat the oven to 180C / 350F / Gas mark 4.
Spoon a little of the oniony mix into each of the tomato shells, and smear the rest across the bread. Nestle the tomatoes into the dish, and then crack an egg inside each one. Top with cheese and a sprinkling of za’atar.
Bake in the oven for 15 minutes, or until the eggs have set. Serve with additional warm bread.
Appetizers · Do-ahead · Gluten Free · Meat

Grilled stuffed Portabello Mushrooms stuffed with Italian sausage, spinach and mozzarella

Belinda
 
Serves 4.  Great for a BBQ.  This is from a great food blog.

4 large Portobello mushrooms (get the biggest ones you can find)
12 oz. mild or hot Italian sausage
1-2 T olive oil (for browning sausage and onions and brushing on mushrooms before grilling)
1 small onion, finely chopped
1 tsp. minced fresh garlic
1/2 cup tomato sauce or marinara sauce
pinch red pepper flakes (optional)
8 oz. coarsely chopped spinach leaves
2 T chopped fresh basil
2 T chopped fresh parsley
3/4 cup freshly grated parmesan cheese
3/4 cup grated mozzarella, plus 1/2 cup for sprinkling on topPreheat gas or charcoal grill to high heat. Heat a small amount of olive oil in heavy frying pan, then crumble Italian sausage into pan and cook about 5 minutes, breaking apart with back of the turner as it cooks. When sausage is well-browned, remove to bowl.

If needed, add a bit more olive oil, then saute onions until they’re starting to soften, about 2 minutes. Add garlic and continue cooking until onions are starting to brown, a few minutes more. Add Italian sausage back into pan, then add red pepper flakes and tomato sauce and simmer 2-3 minutes while you chop the spinach.

Add chopped spinach and let it wilt and cook down, stirring so it’s evenly distributed in the sausage/onion mixture. Turn off heat and stir in 1/2 cup mozzarella, 1/2 cup grated parmesan cheese and chopped basil and parsley.

Remove stems from mushrooms caps, being careful not to break them then brush both sides of mushrooms with olive oil. Put mushrooms on grill, inside facing down, and cook about 4 minutes, until mushroom is slightly browned and starting to soften.

Remove mushrooms from the grill. (I put them on a wooden cutting board.) Carefully stuff the inside of each mushroom with sausage/spinach/cheese mixture, then top each mushroom with about 2 T grated mozzarella and parmesan cheese.

Carefully put mushrooms back on grill, stuffing facing up of course! Cover grill and cook about 5 minutes, checking often and removing from grill when mushrooms are cooked through, and cheese is melted and starting to brown, and stuffing mixture is hot. Serve immediately.

Vegetable sides · Vegetable-related

Scalloped tomatoes with garlic, basil and toasted croutons

Belinda1 Comment

Again, there’s something comforting but light about this recipe.

This is another Ina Garten recipe from  “How easy is that?”

5 tbsp good olive oil, divided
2 cups (1/2 inch dice) diced bread from a round, rustic loaf, crusts removed
3 lbs plum tomatoes, 1/2 inch diced (14 to 16 tomatoes)
1 tbsp minced garlic (3 cloves)
2 tbsp sugar
2 tsp Kosher salt
1 tsp freshly ground black pepper
1/2 cup julienned fresh basil leaves, lightly packed
1 heaped cup freshly grated parmesan cheese (Parmigiano Reggiano)

Preheat the oven to 350 degrees

Heat 3 tbsp of the olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir well to coat with the oil.
Cook over medium to medium high heat for 5 minutes, stirring often until the cubes are evenly browned.
Meanwhile, combine the tomatoes, garlic,sugar, salt and pepper in a large bowl.
Add the tomato mixture to the bread cubes and continue to cook over medium heat, stirring often, for 5 minutes.
Off the heat, stir in the basil.
Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the parmesan cheese and drizzle with the remaining 2 tbsp of olive oil.
Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubble.
Serve hot or warm.

Do-ahead · Gluten Free · Salad · Vegetable-related

Middle Eastern Chopped Salad (CleanCuisine)

Belinda1 Comment

My step daughter  Candice, made this last night and everyone fell upon it. After the heavy Holiday  eating it was so refreshing. I would give it 6 out 5! The only thing you could add, maybe, is pitted Kalamata olives, but it was perfect as it was. It’s an Ina Garten recipe.

Serves 4 – 6
10 scallions, white and green parts, thinly sliced
1lb ripe tomatoes, seeded, cored and  1/2 inch diced.
1 hothouse cucumber, halved lengthways, seeded and  1/2 inch diced
1 16 oz (or as near as possible) can chickpeas (garbanzo beans), drained and rinsed
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint
1/3 cup fresh basil leaves, julienned
1/4 cup freshly squeezed lemon juice (about 4 lemons)
1 tbsp minced garlic, (3 cloves)
Kosher salt and freshly ground pepper
1/4 cup good olive oil
8 oz good Greek feta cheese, 1/2 inch diced
Toasted pita bread, for serving
Some optional additions are; halved pitted Kalamata olives or chopped avocado

Place the scallions, tomatoes, cucumbers, chickpeas, parsley, mint and basil in a large salad bowl and toss to combine.
Ina  small bowl or measuring cup whisk together lemon juice, garlic, salt and 1 tsp of pepper.
Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad tossing gently to coat all the vegetables. ( You might not even want to put all the dressing on, depending on how much you like. I held some back)
Add the feta, sprinkle with salt and pepper and toss gently.
Serve the salad with the toasted pita bread.

Gluten Free · Poultry

Easy oven baked pesto chicken breasts

Belinda

This is a recipe from “Kalyn’s Kitchen” food blog which I tried one evening when I didn’t really feel like cooking. It was so delicious I decided to post it.

4 boneless, skinless chicken breasts
salt and freshly ground pepper for seasoning the chicken
1/2 cup basil pesto
2 oz (1/2 cup) grated mozzarella
1/2 cup grated Parmesan cheese

Preheat the oven to 375 degrees. Trim all visible fat and tendons from the chicken pieces, then cut each breast lengthwise into 2 or 3 pieces. (I cut the larger ones into 3 and the smaller ones into 2 strips)

Spray a 9″ x 12″ baking dish with non stick spray, then spread 1/4 cup of basil pesto over the bottom of the dish. lay the chicken strips over the pesto then spread 1/4 cup more pesto over the chicken.

Cover the baking dish with aluminum foil and bake the chicken for 25 to 30 minutes, just until the chicken is barely firm and cooked through. Don’t over cook at this point or the dish will be very overcooked by the time the cheese is melted and browned.

When the chicken is barely cooked through, remove the foil and sprinkle with 1/2 cup grated parmesan cheese then 1/2 cup grated mozzarella. Put dish back in the oven without the foil and cook 5 more minutes or just until the cheese has melted. At this point it is nice to put under the broiler to get a nice color on the cheese.

Serve hot. There will be great and flavorful juice in the bottom of the dish so you may want rice, couscous, ciabatta bread or quinoa to soak up the juice.

Breakfast · Do-ahead · Egg based · Meat

Breakfast casserole with pancetta and cinnamon ricotta

Belinda

Absolutely delicious and indulgent!
Serves 4 -6 people

1/4 lb pancetta, diced
1 small ciabatta loaf, thinly sliced
1/2 lb ricotta cheese
1 tbsp plus 1/2 tsp ground cinnamon, divided
1 1/2 tsp vanilla essence,
1/4 cup dark brown sugar
5 extra large eggs
1/2 cup half and half
2 tbsp turbinado sugar

Butter an 8 by 8 casserole dish and set aside.
Heat a saute pan over medium heat and cook pancetta 5 – 6 minutes until cooked through. Remove from the heat and set aside to cool.
Fold together the ricotta, 1 1/2 tsp ground cinnamon, vanilla essence and dark brown sugar. In a separate bowl whisk together the 5 eggs, half and half and t tsp cinnamon.
Place a layer of ciabatta in the prepared pan. Spread the ricotta cheese mixture over the bread.
Sprinkle cooled pancetta over the top.
Layer the remaining bread slices over the top. Pour the egg mixture evenly over the remaining bread, cover with plastic wrap and refrigerate overnight.
Remove the casserole from the fridge and allow to sit at room temperature for 20 minutes. Sprinkle with turbinado sugar. Preheat the oven to 350 F and bake for 40 minutes or until the custard is set.
Serve warm!

Do-ahead · Holiday Food · Pasta · Vegetarian pasta

Paula Deen’s Creamy Mac and Cheese in the Slow cooker

Belinda

This is a real hit with the kids, and even the adults keep picking at it. Very moreish. The Campbell’s cheddar cheese soup sounds weird, but really makes it! We have this every year as an extra and it’s

always gone!

Serves 10

2 cups uncooked elbow macaroni (an 8 oz box isn’t quite 2 cups)
4 tbsp (1/2 stick) butter, cut into pieces
2 1/2 cups (about 10 oz) grated sharp Cheddar cheese
2 large eggs, beaten
1/2 cup sour cream
2 cans  (10 3/4 oz) condensed Cheddar cheese soup (I used Campbells)
1/2 tsp salt
1 cup whole milk
1/2 tsp dry mustard (I use Colmans)
1/2 tsp black pepper, ground

Boil the macaroni in a 2 qt saucepan in plenty of salted water until not quite tender, about 5 minutes.
Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. Okay, so here, having used the pre-packaged grated American cheddar cheese, it didn’t seem to melt and stayed all lumpy. Next time I will grate my own “real” mature cheddar cheese, but the lumps do go away once it goes into the slow cooker.
In the slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well.
It might still be weird and lumpy at this stage but don’t worry as it all changes when it’s cooking so slowly.
The add the drained macaroni and stir well again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Do-ahead · Holiday Food · Vegetable sides · Vegetable-related

Ina Garten’s Spinach Gratin

Belinda1 Comment

This is a must in our home at Thanksgiving. It’s rich but oh so good!

Serves 8

4 tbsp (1/2 stick) unsalted butter
4 cups chopped yellow onions (2 large)
1/4 cup flour
1/4 tsp freshly grated nutmeg
1 cup heavy cream
2 cups whole milk
3 lbs frozen chopped spinach (5x 10oz packages)
1 cup (at least) freshly grated parmesan cheese
1 tbsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup (at least) grated Gruyere cheese

Preheat the oven to 425 degrees F
Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes.
Add the cream and milk and cook until thickened.
Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste with salt and pepper.
Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere cheese on top.
Bake for 20 minutes until hot and bubbly. Serve hot