1/4 cup unsalted butter
1 cup yellow onion, diced small
1/2 cup celery, diced small
1 teaspoon garlic, minced
1/4 cup all-purpose flour
2 teaspoons dry mustard
1 teaspoon kosher salt
1 teaspoon ground white pepper
1/2 cup dry white wine (I used Chardonnay)
1-1/2 cups chicken broth
1-1/2 cups whole milk
1-1/2 cups heavy cream
4 cups good quality sharp, white Cheddar cheese, grated (12 oz.)
Tomatoes and parsley for garnish
Sauté onion and celery in butter in a large pot over medium-low heat. Cook for 10 minutes; add garlic and sauté 1 minute more. Stir in flour to coat the vegetables. Add dry mustard, salt and white pepper. Stir constantly for 2 minutes to prevent scorching.
Whisk in wine, the mixture will be clumpy, that's okay. Then whisk in broth, milk and cream, scraping the bottom of the pot. Bring soup to a boil, reduce heat and simmer 15 minutes.
Remove from heat and stir in cheese. Continue stirring until cheese is completely melted.
Transfer to individual serving bowls and garnish with tomatoes and parsley. Serve immediately.
Enjoy this calorie bomb
2 cups halved cherry or grape tomatoes
3 ounces smoked cheese, cheddar, Gouda or Monterey Jack, diced
1/4 cup chopped cilantro
1/4 cup red wine vinegar
Juice of 2 limes
Salt and pepper to taste
1-1/2 cups shredded roasted chicken
6 corn tortillas
Sour cream, optional
In a medium sized bowl toss together tomatoes, cilantro, lime juice, cheese, red wine vinegar, green onion, salt and pepper. Let sit for 15 minutes.
While waiting, fry the corn tortillas to your choice of crispiness. Shred the roasted chicken and build each tostada to your liking.
Dollop with sour cream for extra flavor.
Makes six tostadas.
3 tbsp. unsalted butter
1½ cups onion, finely chopped
2 (10 oz.) packages frozen chopped spinach, thawed and drained
1 tsp. salt, divided
½ tsp. pepper, divided
Dash freshly grated nutmeg
8 cups cubed French or Italian bread, cut into 1-inch cubes
6 oz. coarsely grated Gruyere (about 2 cups)
2 oz. finely grated Parmesan (about 2/3 cup)
9 large eggs
2¾ cup milk
Melt the butter in a medium skillet over medium heat. Add the onions to the pan and sauté until soft, about 5 minutes. Add ½ teaspoon of the salt, ¼ teaspoon of the pepper, and the nutmeg, and continue to cook for 1 minute more. Stir in the spinach, remove from the heat and set aside.
Butter the inside of a 2½-3 quart baking dish. Layer the bottom of the dish with one third of the bread cubes. Top with one third of the spinach mixture and one third of each of the cheeses. Repeat these layers twice more with the bread, spinach and cheese.
In a medium bowl, combine the eggs, milk, the remaining ½ teaspoon of the salt and ¼ teaspoon of the pepper. Whisk together until blended. Pour the mixture evenly over the bread and spinach layered in the baking dish. Cover with plastic wrap and chill for at least 8 hours or up to 1 day.
Remove from the refrigerator 30 minutes before baking. Preheat the oven to 350˚ F. Bake uncovered until puffed, golden brown and cooked through, 45-55 minutes. Let stand at least 5 minutes before serving.
1/2 to 1 package lasagna noodles
1 pound ground beef
1 pound ground sausage
1 medium onion
2 garlic cloves
1 reasonably sized carrot
1 stalk celery
1/2 red bell pepper
1/2 cup beef broth
fresh basil (or 2 tbsp dried basil)
flat-leaf parsley (or 2 tbsp dried parsley)
oregano (or 1 tbsp dried oregano)
pinch dried basil
2 14oz cans diced tomatoes
1 6oz can tomato paste
2 tbsp milk
1/4 tsp nutmeg
3 cups ricotta
2/3 cup grated Parmesan
2 large mozzarella balls (roughly one pound)
parmesan (for topping)
Optional: 1/2 cup red wine – 3 tbsp heavy cream – 1 tsp ground cinnamon
Add the minced vegetables and cook for a minute or 2. Then add the garlic, beef broth and a good pinch of black pepper, stir well and simmer for 15 minutes. You can replace the beef broth with dry red wine if you like.
Season with salt (I’ve added 2 tsp salt and it was perfect, add 1 1/2 if you want to stay on the safe side), 1/4 to max 1/2 tsp ground nutmeg, a good pinch of pepper, about a tsp dried basil and 2 tbsp milk.
Stir well, bring to a boil, lower the heat and let the sauce simmer, without a lid, for 30 minutes.
Those 30 minutes give you plenty time to take it to the next step.
The ricotta was so good in this lasagna! Don’t worry too much about your hips, ricotta is naturally low in fat.
Get yourself 2 1/2 to 3 cups.
Lightly beat 2 eggs and add them to the ricotta along with 2/3 cup parmesan (1 cup is fine by me, too) and a good pinch of pepper.
Finish the lasagna with some grated Parmesan and a sprinkling dried basil. Tap the pan to get rid of air bubbles.
Yummy in my tummy :)
1 1/2 pounds strawberries
2 tablespoons sugar, for sprinkling (or more, to taste)
8 ounces cream cheese, softened
2 tablespoons flour
2 tablespoons sugar
1 tablespoon vanilla
1 pie crust, store bough or homemade
1. Pre-heat oven to 400 degrees. Hull and slice strawberries. Sprinkle with sugar and set aside.
2. Mix together cream cheese, flour, sugar and vanilla.
3. Line large baking sheet with parchment paper and place the pie crust on the parchment paper. Using an off-set spatula, spread the cream cheese mixture on the pie crust leaving a one inch border around the edge. Pile the strawberries on top of the cream cheese mixture. Work your way around the pie crust folding the edges up every one inch or so.
4. Bake in a 400 degree oven for 20-25 minutes. The crust should be a gorgeous light golden color, the strawberries should cook down, and the juices should be oozing.
First things first, hull and slice 1 1/2 pounds of ripe, juicy strawberries. Sprinkle them with two tablespoons of sugar (or a bit more if your berries are very tart) and try your best not to eat them all. I had to slap myself on the hand a few times. I love strawberries sprinkled with sugar.
Grab 8 ounces of softened cream cheese and mix it up with 2 tablespoons of flour, 2 tablespoons of sugar, and 1 tablespoon of vanilla.
Now, either make a pie crust or buy it in a box at the grocery store. Pillsbury makes a mean pie crust, if you’re feeling intimidated or lazy.
Lay your pie crust flat on a baking sheet lined with parchment paper. Using an off-set spatula, spread the cream cheese mixture all over the pie crust leaving a one inch border around the edges.
Pile your strawberries on top.
Excuse me, I think I need to go eat another piece of this right now...
5 eight-ounce packages cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla extract
9 large eggs (or 8 extra large), room temperature
1/2 pint heavy whipping cream, room temperatureIn the bowl of a standing mixer, add cream cheese, sugar and vanilla until thoroughly combined; about three minutes. Scrape down sides of bowl. Add eggs, one at a time, while beating at medium speed. Fold in heavy cream with a rubber spatula.
Pour mixture into a 10" springform pan and immediately place in a preheated 500 degree oven for 15 minutes. Turn down the oven to 200 degrees for 40 minutes. Make sure the middle is done by pressing on it with your finger, it should bounce back slightly to the touch. If it doesn't feel done continue to bake and check it every five minutes.
Cool completely and place in the refrigerator overnight. To unmold, run a knife around the edge of the pan and release.
*Note...because this a crustless recipe, it's possible your springform pan might leak slightly in the beginning. So before preheating the oven place a piece of aluminum foil on your the rack (nothing heavier) and as soon as you pour the batter in the pan, place it in the very hot oven.
1-1/2 cups sliced fresh strawberries
1 Tablespoon lemon juice
3/4 cup red currant jelly
1/4 cup framboise
Slice strawberries and drizzle with lemon juice. In a small saucepan add jelly and framboise and bring to a boil. Remove from heat and cool completely before adding the strawberries. Place in the refrigerator and serve over cheesecake. Top with whipped cream if desired.
For the crust: (this fits a 9" deep dish pie plate)
2-1/2 cups all-purpose flour
3/4 cup shortening
1 teaspoon salt
6 Tablespoons cold water
For the filling:
6 cups fresh blueberries
1/2 cup sugar
1/4 cup cornstarch
Zest of one lemon
Juice of one lemon
1/4 teaspoon ground nutmeg
Measure flour into bowl; mix salt through it. With pastry blender, cut in shortening until particles are the size of giant peas. Sprinkle with water a Tablespoon at a time, mixing lightly with a fork, until all flour is moistened. Gather dough together with fingers so it cleans the bowl. Press firmly into a ball. Then turn out on lightly floured cloth-covered board.
Divide the dough in half and flatten one of halves with your hand. Roll out not quite 1/8" thick. Roll lightly being careful not to add extra flour. Keep rounding edge of pastry, if it begins to break, pinch edges back together.
Keep pastry circular and roll it about 1" larger all around than pie pan. Fold pastry in half and carefully transfer to pie pan. Unfold pastry and place loosely into pan, being careful not to stretch it out (stretching causes pastry to shrink during baking). Press the dough gently into the pie pan so that no air remains.
For the filling, in a large bowl gently mix blueberries, sugar, cornstarch, lemon zest and juice and nutmeg until berries are completely coated. Pour blueberry mixture into pie pan evenly.
Roll out other half of pastry and place on top of pie filling. Crisp edges together tightly to form a seal with the bottom pastry dough, crimping the edges. Make sure to make slits in the middle of the pie to allow the steam to escape while baking.
Preheat your oven to 400o F and bake pie for 40-45 minutes or until crust is slightly browned and blueberry filling is bubbling.
Let pie cool completely before serving. We actually preferred it once it was refrigerated and served with vanilla ice cream.
8-9 large red potatoes (about 7-9 ounces each)
6 Tablespoons extra virgin olive oil*
Smoked paprika (regular is fine too)*
1/4 cup butter (1/2 a stick), melted
Fresh flat-leaf parsley, chopped*
Fresh thyme, chopped*
Place each potato in the bowl of a wooden spoon. Using a very sharp knife slice each potato until the knife cannot cut further. This will give you the characteristic sliced look.
After slicing place the potatoes on a microwave safe dish and cover with wax paper. Cook on high for 12 minutes or until they are easily pierced with a fork.
Place the potatoes on a baking sheet and drizzle with extra virgin olive oil, trying carefully to include each slice. Sprinkle each potato with salt, pepper and smoked paprika (regular is fine too). Place in a 450 degree oven for 23 minutes or until golden brown.
Once removed from the oven melt a 1/4 cup butter and drizzle over each potato. Top with tarragon, parsley and thyme.
*Quantities used for this recipe will vary depending on how much you want to put on each potato. These potatoes can also be made with other fresh herbs. Use whatever you like, the possibilities are endless.
2 cloves garlic, minced
1 can (1 1/2 cups) enchilada sauce (I use Mild)
ground black pepper
2 boneless, skinless chicken breasts
1 cup shredded cheddar cheese, divided
1 cup shredded Monterrey jack cheese, divided
1/2 cup plus 1 tbsp. fresh cilantro, roughly chopped, divided
12 6-inch corn tortillas
Preheat oven to 425 degrees.
Add the minced garlic to the enchilada sauce in a deep skillet and heat to boiling. Generously sprinkle kosher salt and ground black pepper over the chicken breasts and then nestle the chicken breasts into the sauce. Reduce the heat to low, cover and cook until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the sauce, set aside and let both the chicken and the sauce cool.
Using two forks, shred the chicken breasts by holding one fork steady and slowly scraping the other fork, prongs faced backwards, away from the other fork (see picture above). Transfer the shredded chicken to a large bowl. Add half the enchilada sauce, 1/2 cup each of the Monterrey jack and cheddar cheeses and the 1/2 cup of cilantro to the shredded chicken. Stir to combine.
Wrap the corn tortillas in a damp cloth or paper towel and microwave on high for 20-30 seconds until pliable and warm. Using cooking spray (if desired), oil a 9-inch x 13-inch baking dish. Spoon about 1/3 cup of the chicken mixture along the center of the tortilla. Gently, but firmly, roll the tortilla around the filling and place into the baking dish, seam-side down. Repeat with remaining tortillas.
Lightly spray the tortillas with cooking spray (or brush lightly with olive oil). This will help the tortillas turn golden in the oven and will also help keep them from cracking. Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden.
Reduce the oven temperature to 400 degrees. Remove the baking dish from the oven. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce. Sprinkle with 1 tbsp. fresh cilantro. Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Carefully remove foil after 20 minutes and bake, uncovered, for an additional 5-10 minutes or until the cheese is golden.
Remove form the oven and let stand 5-10 minutes prior to serving.
Feel free to add a dollop (or two!) of sour cream and some more chopped cilantro for a garnish if you’d like.
1 package (16 oz.) elbow macaroni
1 cup milk (I used whole)1/4 cup butter, cubed
1 envelope ranch salad dressing mix
1 teaspoon garlic salt
1 teaspoon garlic pepper blend
1 teaspoon lemon-pepper seasoning
1 cup (4 oz.) shredded Monterey Jack cheese
1 cup (4 oz.) shredded Colby cheese
1 cup (8 oz.) sour cream
1/2 cup crushed saltines
1/3 cup grated Parmesan cheese
Begin by shredding your Monterey Jack, Colby and Parmesan cheeses.
Cook macaroni according to package directions, however, do not use salt in the pasta water. Meanwhile in a Dutch oven, combine the milk, butter, dressing mix and seasonings; heat through. Stir in Monterey Jack and Colby cheeses until melted. Stir in sour cream.
Drain macaroni; stir into cheese sauce with the saltines. Sprinkle with Parmesan cheese.
hope you like it!
4 boneless pork loin chops, 1/2" thick (4 oz. each), trimmed of fat
Salt and freshly ground pepper
3 teaspoons olive oil, divided
1 package (8-10 oz.) sliced cremini or white mushrooms
1 large shallot, chopped (1/4 cup)
1/2 teaspoon dried thyme or 1-1/2 teaspoons fresh thyme leaves
1/2 cup chicken broth
1/3 cup Marsala wine
1 teaspoon cornstarch
Evenly season pork chops, on both sides, with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper.
In a 12-inch skillet (the recipe suggested nonstick), heat 2 teaspoons oil on medium 1 minute. Add chops and cook 6 minutes or until browned on the outside and still slightly pink in the center, turning over once. Transfer chops to a platter; keep warm.
In the same skillet, heat remaining oil 1 minute. Add mushrooms, shallot and thyme; cook 5 minutes or until mushrooms are browned and shallot is softened. Add broth and wine to mushroom mixture; cook 2 minutes. Mix cornstarch with 1 teaspoon cold water and add it slowly to the mushroom sauce while stirring. Place chops on plates and top with wine sauce.
Serve with asparagus or steamed green beans, maybe a side salad and rice.
*A quick way to cook asparagus: Place 1 pound of asparagus in a glass pie plate with 2 Tablespoons water; cover tightly with plastic wrap and cook in microwave on High 3 to 3-1/2 minutes or until fork tender.
Hope you like it!
7 large eggs, scrambled
1/2 cup mayonnaise
1 Tablespoon mustard
1/4 cup chopped green onion
4 sweet pickles (or dill), diced
Salt and pepper to taste
Scramble seven, large eggs in a nonstick pan. Turn them out on a cutting board and give them a good chop.
Add the chopped eggs to a bowl along with 1/2 cup mayonnaise, 1 Tablespoon mustard, 1/4 cup chopped green onion, 4 diced sweet pickles and salt and pepper to taste. Mix until you have your desired consistency.
Refrigerate for one hour or longer before serving on your favorite bread or roll.
Amounts of ingredients will change depending on how many eggs you use.
hope you'll enjoy it!
Amounts for this recipe are not set and are dependant on how many you are making.
Crusty dinner rolls, as many as you choose
Eggs, large, one for each roll
Mixed herbs, chopped, such as, parsley, chives and tarragon, about a teaspoon for each roll
Heavy cream, 1 teaspoon for each roll
Salt and pepper
Parmesan cheese, grated, as much as you want to sprinkle on each roll
Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a baking sheet. Reserve tops. Crack an egg into each roll. Top each egg with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan. Bake in a 350 degree oven until eggs are set and bread is toasted 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes.
Place tops on rolls and serve warm.