Archive for the ‘Cheese’ Category

Broccoli Cheese Soup

Jan 16th, 09 / 7 Comments

I love soup! I love everything about soup. Here in Minnesota we are going on 80 hours of below zero. It was my turn to bring lunch for all the girls at work today so I decided to make some broccoli cheese soup.

I have had this starred in my google reader for a long time. It was well worth the wait. It was SOOO creamy and the flavor was just amazing not overly cheesy. Just the right amount.

Sorry for the bad photo, it was taken on my camera phone at work. Because I need to take this into work. I made it in the morning put it in the slow cooker and then about an hour before we would be eating I turned it on to warm up. Also because I am a cheese lover I used 2 cups of cheese instead of the 1 1/4 it called for.

Broccoli Cheese Soup (From: Bliss~Felicite Orginally From: Emeril Lagasse)

Broccoli Cheese

  • 3 tbls of unsalted butter and 2 tablespoons cold unsalted butter, cut into pieces
  • 1 cup of yellow onions or sliced leeks (use only the bottom white part)
  • 1/2 tsp of salt
  • 1/4 tsp of ground pepper
  • Pinch of nutmeg
  • 1/2 tsp of chopped garlic
  • 1/2 tsp of chopped fresh thyme or 1/8 tsp of dried
  • 3 tbls of flour
  • 3 cups of low-sodium chicken broth
  • 1 (16-ounce) package frozen broccoli, thawed & separated or 2 to 3 cups of fresh
  • 1/2 cup of heavy cream
  • 1 1/4 cups of shredded medium Cheddar

In a medium pot, melt 3 tbls of butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook until soft about 3 minutes. Add the garlic and thyme. Stir frequently for 20 seconds while it cooks. Add the flour and stir until throughly mixed for about 3 minutes. Slowly add chicken broth while whisking constantly. Bring to a boil. Reduce heat and simmer until thickened for about 5 minutes. Add the broccoli and cook for 10 minutes until tender.

Add the cream and barely bring to a simmer. Then add the cheese and lower heat till the cheese is melted. Add the remaining 2 tablespoons cold butter. Stir until it is mixed throughly.

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Stuffed Buffalo Chicken

Nov 14th, 08 / 4 Comments

As soon as this recipe in my google reader I said yum out loud. Adam asked what I showed him the picture and he said that does look awesome. I had some buffalo sauce in the fridge that needs a use so I used most of it up on this dish.

This was some of the BEST chicken I have had in a long time, it was SOOO flavorful and the blue cheese really gave it a pop. I cannot wait to make this again!

Adam and I are NOT spicy people so we brought the heat down of this recipe.

Stuffed Buffalo Chicken (Inspired From: Love Deliciousness)

  • 2 chicken breasts
  • 1/2 c. Blue Cheese crumbles
  • 3/4 c. Ranch Dressing
  • 1/2 c. Franks Red Hot (I used Buffalo Sauce one)
  • 1/2 c. Panko Bread Crumbs
  • 1/3 c. shredded colby jack cheese

Preheat oven to 375. Spray baking dish with Pam.

Mix ranch dressing and franks red hot, marinate chicken for desired amount of time, we did about 25 minutes.

Cut slit in the side of chicken breast and stuff with blue cheese crumbles.

Dip into franks/dressing mixture then dip in bread crumbs.

Bake in prepared pan for 35 minutes. Turn oven up to 400 and top with shredded cheese.

Bake until done through.

Enjoy!!

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Snake Coils

Nov 1st, 08 / 2 Comments

We had a halloween pot luck at work, and I wanted to bring something halloweeny, I found these and thought they would be fun. I made them a little simpler though to suit my tastes.

I doubled this recipe for the group of 6 of us girls, these were VERY yummy fresh out of the oven when the cheesy was still hot. They were also good the next day, I will be making these many more times, but trying different flavor of cheese with them.

Crabby Snake Coils (From: Pillsbury)

  • 1/3  cup garlic-and-herbs spreadable cheese (I used garlic as I could find herb)
  • 1/3 cup chopped green onions (I omitted and added onion powder)
  • 1 can (6 oz) crabmeat, drained (I used chicken)
  • 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
  • Pimiento-stuffed green olives and roasted red bell pepper, if desired

Heat oven to 350°F. Spray cookie sheet with cooking spray. In small bowl, mix cheese, onions and crabmeat.

Unroll dough and separate into 2 long rectangles; press each into 12×4-inch rectangle, firmly pressing perforations to seal.

Spread crabmeat mixture over rectangles to within 1/4 inch of edges. Starting with 1 short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet. Add green olives to each for head and bell pepper for tongue.

Bake 15 to 20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

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Cheesy Potatoes

Oct 28th, 08 / 3 Comments

After decided on the BBQ pork chops for dinner, I could not decide between rice or potatoes. After deciding potatoes I wanted something different, and yummy. This dish definatly fit those. These are VERY yummy, and I cannot wait to eat the leftovers!

Cheesy Potatoes (Inspiration From: Ashley’s Attempts in the Kitchen)

  • 5 baking potatoes, peeled and cubed
  • 1 can cream of mushroom soup
  • 2 cups shredded colby jack cheese
  • 8 oz. sour cream
  • 1 T. seasoning salt
  • 1 T. white pepper
  • 1/4 c. panko bread crumbs

Preheat oven to 350. Spray baking dish with non stick spray.

Season potatoes with seasoning salt and white pepper.

In mixing bowl mix soup, sour cream, and 1 cup cheese.

Add in potatoes and stir until mixed.

Pour potatoes into prepared dish.

Cover with remaining cheese.

Top with panko.

Baked for 45-60 minutes or until potatoes are tender.

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Olive Garden’s Parmesan Crusted Chicken

Oct 18th, 08 / 1 Comment

We had some friends come up for dinner tonight, I wanted to make something special and normally resort to pasta, tonight was no exception. We tried this recipe and it was enjoyed by everyone. I made was garlic breadsticks to go with it and it was the perfect meal for our movie night.

I doubled the sauce recipe and only used 4 chicken breasts. My only complaint was the recipe called for dipping in bread crumbs then milk then breadcrumbs, this seemed to make it a little too moist. Next time I will only do one time which I normally do for chicken parmesan.

Olive Garden Parmesan Crusted Chicken (From: Recipezaar)

  • 1 cup plain breadcrumbs (I used panko)
  • 2 tablespoons flour
  • 1/4 cup kraft parmesan cheese
  • 1 cup milk
  • 6 slices chicken breasts , 1/2 inch thick (chicken tenders)
  • vegetable oil (frying)
  • 2 cups dry bow tie pasta
  • 2 tablespoons butter
  • 3 tablespoons olive oil
  • 2 teaspoons crushed garlic
  • 1/2 cup white wine (I used chicken broth)
  • 1/4 cup water
  • 2 tablespoons flour
  • 3/4 cup half and half
  • 1/4 cup sour cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon basil leaves
  • 3/4 cup mild asiago cheese (finely grated)

Garnish

  • 4 broccoli florets (lightly steamed)
  • 2 white mushrooms (quartered lightly steamed)
  • 1/4 teaspoon crushed red pepper flakes

Prepare pasta according to package directions.

Wash and drain chicken strips.

Mix breadcrumbs, flour, and Parmesan cheese together.

Place milk in dish for dipping.

Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs.

Place in fry pan in which oil has been heated and fry at medium to medium low temperature until golden.

Remove and drain chicken.

In a saucepan on medium heat, melt butter, add olive oil.

Whisk in flour until mixture is blended.

Quickly add garlic, water, and 1/2 teaspoon of salt stir well.

Add wine and blend.

Immediately add half and half and sour cream stir.

When mixture is smooth add grated cheese stir until melted.

Finally sprinkle fresh basil in the sauce and stir lightly and remove from heat.

Place 2 cups pasta in individual a pasta dish.

Spoon about 1/2- 3/4 cup sauce over pasta, add broccoli and mushrooms.

Place Parmesan Chicken on pasta and sprinkle red crushed pepper and add grated Parmesan cheese if desired.

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