Crock Pot Mac and Cheese

2 c uncooked elbow macaroni
16 oz plain greek yogurt or sour cream
2 c shredded cheddar cheese
1 c whole milk
1 stick salted butter, melted
1 can condensed cheddar cheese soup
1/2 t mustard powder
1/2 t salt, to taste

Cook macaroni in boiling water for 6 minutes. Drain, do not rinse.

While macaroni is cooking, in medium size crock pot add all remaining ingredients. Stir well to combine. Add drained macaroni and mix well. Cover and cook on low 2 hours, stirring occasionally, until thickened and macaroni is done.

Serve with additional shredded cheese or other toppings.

Cheesy Cauliflower Bites ~ adapted from The Table

1 raw medium cauliflower, cut into florets (aprox. 2 cups)
1 egg
1 egg white
1/2 c plain Panko bread crumbs
3/4 c mild cheddar cheese
1 t minced garlic
1 t dried basil
1/2 t dried oregano
1/2 t dried parsley

Preheat oven to 400.

Place 1/2 inch water in a medium pot and bring to boiling. Add cauliflower, cover and reduce heat to a simmer for 5 minutes. While cauliflower is cooking, place remaining ingredients in large bowl.

Drain cauliflower and transfer to food processor. Pulse until finely chopped, but not puréed. Add cauliflower to bowl and mix well to combine. Scoop cauliflower mixture with small cookie scoop or spoon and place on baking sheet.

Bake 20-25 minutes or until lightly golden. Remove from baking sheet and sprinkle with salt, if desired. Serve with ketchup or ranch dressing. Makes 25 cauliflower bites.


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Black Bean Omelette with Jack Cheese

2 Eggs, beaten
1/2 c Black beans, canned, rinsed and drained
1/4 c Monterey Jack cheese, shredded
1 T Salsa
Dash ground cumin
Salt and pepper, to taste

Heat 9" cast iron skillet over medium heat. Spray lightly with non-stick cooking spray. Add salt and pepper to eggs and pour into heated skillet. Using a spatula, gently scrape half the cooked egg to the center of the skillet and tilt the skillet away from the egg to allow raw egg to re-coat the skillet. Repeat until no longer able to move any raw egg to the side.

Sprinkle beans and cheese over the center of eggs and spread with salsa. Add cumin and fold eggs in half over filling. Cover skillet with dinner plate and remove from heat. Let stand 2 minutes. Place omelette on plate and serve. Serves 1.

Garlic Mac & Cheese

2 boxes macaroni & cheese, recommended: Kraft Three Cheese Mini-Shells & Cheese
1 stick butter
1/4 c milk
1/2 t garlic powder
shredded cheddar cheese, optional

Boil macaroni per package instructions. Drain and return to low heat. Add butter and stir until completely melted. Add milk, cheese packets and garlic powder. Mix until thoroughly combined and cheese is smooth. Serve immediately garnished with shredded cheese, if desired. Serves 4 as a main dish, 6 as a side.

How to "Handle" Cheese

Often times, I purchase large quantities of cheese at warehouse prices because I have one picky child whose physical existence is largely due to her love of dairy products. Occasionally, I will open one of these enormous blocks of cheese for a snack and then not come back to it several days later.

Hard and semi-hard cheeses, like Cheddar and Romano, left unopened in their original packaging can be kept under refrigeration for many months without concern. However once the seal is broken and the cheese is exposed to air, the process for spoilage can be rapid. One way to stave off bacteria is to avoid directly touching the cheese with your hands. Ever. This presents a dilemma... how to use something without touching it.

When I open a package of cheese, I completely remove it from the original wrapping. I take care not to touch the cheese with my hands or place it directly on the counter as no matter how much washing I have done, there will always be some bacteria on the counter or on my hands which will transfer to the cheese causing spoilage. It hurts to admit that, but it's the truth. Once the package is opened, I transfer the cheese directly onto a large piece of wax paper that completely covers the cheese twice. I loosely wrap the cheese in the wax paper and then place the wrapped cheese in a zip-top bag, which is sealed and placed in the refrigerator along with the original packaging for identification.

To use cheese in smaller quantities and for recipes not requiring the whole block, I use the wax paper to hold the large block of cheese (to avoid direct contact with my hands) and taking a sharp knife, I slice off a piece of cheese roughly the size required. Then I rewrap and refrigerate the unused cheese and shred or slice the smaller piece as needed. This keeps the lesser used (and expensive) hard cheeses such as Romano or Parmesan from spoiling for several months until I can use it all.

Soft and semi-soft cheeses such as Brie, Bleu, and Feta spoil much more quickly and are purchased on an "as needed" basis.

Cheddar Cheese Sauce

3 T butter
3 T flour
1/2 t salt
1/8 t fresh ground black or white pepper
1 1/2 c milk
1 c grated sharp Cheddar cheese

In medium saucepan, melt butter over low heat. Remove from heat and whisk in flour, salt and pepper. Whisk in 1/4 c milk and whisk until smooth. Gradually add remaining milk, whisking until well mixed. Return to cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon (approximately 5 minutes). Remove from heat, add cheese and stir until completely melted. Serve over pasta, vegetables or sandwiches.

Yield 2 cups.

Grilled Ham and Cheese Sandwich with Honey Mustard Dipping Sauce

Sandwich:
4 slices sourdough bread
4 slices Swiss cheese
2 slices ham, recommended: Kirkland Signature spiral sliced ham
3 T butter, melted
1 T grated parmesan cheese
1/4 t garlic powder

Dipping Sauce:
2 T dijon mustard
2 T spicy brown mustard
1 T honey
1/2 t rice vinegar
5 grinds fresh black pepper
pinch salt

Heat griddle to medium heat. Mix melted butter, parmesan, and garlic powder together and brush on one side of each slice of bread. Place two slices of bread on heated griddle, butter side down. Add cheese and ham, top with remaining slices of bread, butter sided up. Cook until well browned and flip to uncooked side, reduce heat to medium low.

Continue cooking until second side is well browned. Remove from griddle and let cool slightly. (Removing the sandwich from the hot pan is very important because the bread should be cooked to perfection, but the cheese needs to continue to melt into happy gooey goodness.)

While sandwich is cooling, place ingredients for dipping sauce in small bowl and whisk to combine. Pour into individual serving cups.

Slice sandwich on the diagonal to make triangles (easier for dipping) and enjoy! Serves 2.

Crustless Quiche Lorraine with Spinach

1 c diced ham
1 t butter
5 oz fresh spinach
4 eggs
1/8 t fresh ground black pepper
1/2 t kosher salt
dash ground nutmeg
1/2 c half and half (or whole milk)
1/2 c cheddar cheese, shredded
1/2 c monterey jack cheese, shredded
2 T parmesan cheese, grated
non-stick cooking spray

Preheat oven to 350°. Spray 9 inch pie plate with non-stick cooking spray and sprinkle with grated parmesan. In large non-stick skillet, saute diced ham in butter over medium heat to render fat, approximately 5 minutes. Add fresh spinach and cook until wilted. Remove skillet from heat.

Beat eggs together with half and half, pepper, salt and nutmeg. Add cheddar and jack cheese and mix well. Place ham and spinach in prepared pie plate and pour in egg and cheese mixture.

Bake in center of preheated oven 30 minutes or until center is set. Serves 6.

Tortellini with Gorgonzola and Walnuts

1 pound frozen cheese tortellini
6 oz fresh sliced mushrooms (recommended, baby portobello)
1/4 c chopped white onion
2 T olive oil
1/4 t salt
fresh ground black pepper, to taste
1 T flour
1/4 c water
1/2 c milk
6 oz gorgonzola crumbles
1/2 c toasted walnuts*

*Toasted Walnuts
1/2 c shelled walnuts
2 T walnut oil

Over medium-high flame, heat walnut oil 3 minutes in medium skillet. Add walnuts and toast 3-5 minutes, stirring frequently. Remove walnuts to paper towel to drain and allow to cool.

Prepare pasta to package directions. Drain pasta and reserve 1/4 c pasta water for use in recipe. In large pan over medium-high heat, saute onions in olive oil until beginning to soften; add mushrooms and cook until browned, approximately 5 minutes. Season with salt and pepper to taste. Sprinkle on flour, stir well and cook 2-3 minutes stirring constantly. Add reserved pasta water to deglaze and reduce slightly. Add milk and heat until thickened and bubbly, stirring frequently. Add cheese, stir until melted and add walnuts; mix well. Stir in cooked pasta, garnish with grated parmesan and fresh parsley. Serves 2 (large servings).

Chef's Note: Special thanks to Amber for creating this recipe and sharing it with me. It is outstanding.

Roasted Pepper and Goat Cheese Sandwich

4 ciabatta rolls, halved horizontally
2 T vinaigrette dressing (recommended: Brianna's French vinaigrette)
4 oz plain goat cheese
1/2 c roasted red peppers
baby spinach leaves

Drizzle bottom half of each roll with dressing and spread goat cheese evenly over dressing. Add layer of peppers and then layer of spinach leaves. Top with remaining half of roll. Serves 4.

Chef's Note: If you would like to roast your own peppers, see this recipe. I used prepared jarred roasted red peppers in this sandwich recipe.

Bacon Wrapped Stuffed Chicken Breast

4 boneless, skinless chicken breasts
1/2 c garlic and herb cheese spread (Boursin or Alouette)
4 slices bacon
Fresh ground black pepper to taste

Preheat oven to 375. Place chicken breasts, one at a time, in large zip-top bag. Pound chicken with meat mallet, from center out, until approximately 1/4 inch thick. Place chicken breast, membrane side down, on work surface. Add 1 t cheese in center and spread evenly to all edges. Roll chicken breast with cheese inside and tuck edges. Wrap one bacon slice around stuffed chicken, making sure edges are sealed underneath. Place in lightly oiled ovenproof dish and repeat with remaining chicken breasts. Season well with freshly ground black pepper.

Bake 40-50 minutes until chicken is cooked through. Note: for crispy bacon, turn oven to broil for last 5 minutes.

Remove chicken from dish and cover loosely. Add 1/4 c water to dish and whisk to deglaze cheese and bacon rendering over medium high heat 3-5 minutes. Slice chicken and pour sauce over. Serves 4.

Chicken and Green Chile Quesadilla

4 12 inch flour tortillas
1 cooked chicken breast, shredded
1 c shredded monterey jack cheese
1/2 c cooked corn kernels
1/2 c pinto beans
1/4 c chopped green chiles
1/4 c chopped roasted red peppers
sour cream and cilantro for garnish

Heat griddle over high heat. Place two tortillas on hot griddle, add 1/4 c cheese and shredded chicken. After cheese has melted, add corn, beans, chiles and peppers. Sprinkle remaining cheese over all and top with two tortillas. Flip quesadillas and reduce heat to medium. Continue to cook until second tortilla is brown and cheese is melted. Remove from griddle and allow to rest 5 minutes. Cut into wedges, garnish and serve. Serves 4.

Meat Lovers Pizza Sandwich

4 slices sourdough bread
8 slices swiss cheese
8 slices deli ham, thin cut
16 slices turkey pepperoni
2 T butter, softened
1 t grated parmesan cheese

Heat griddle to medium high. Combine butter and parmesan and spread one side of each slice of bread. Place two pieces of bread on griddle, butter side down. Add two slices of swiss cheese on each bread, equally divide ham and pepperoni between two sandwiches. Top with additional two slices of cheese. Add remaining two slices of bread. Grill first side of bread until well browned, approximately 5 minutes. Flip sandwich over, reduce heat to medium low and continue to grill until second side is browned and swiss cheese is melted. Remove from grill and slice diagonally to resemble pizza slices. Serve immediately with marinara sauce for dipping. Serves 2.

Grilled Ham and Double Cheese Sandwich with Strawberry and Walnut Salad

Grilled Ham and Double Cheese Sandwich
4 slices white sandwich bread
2 T butter, softened
1 t grated parmesan cheese
4 slices swiss cheese
2 pieces thick cut ham

Heat griddle to medium high. Combine butter and parmesan and spread one side of each slice of bread. Place two pieces of bread on griddle, butter side down. Add one slice of cheese on each bread, add ham and additional slice of cheese. Top with remaining two slices of bread. Grill first side of bread until well browned, approximately 5 minutes. Flip sandwich over, reduce heat to medium low and continue to grill until second side is browned and swiss cheese is melted. Remove from grill and serve immediately. Serves 2.

Strawberry and Walnut Salad
1 head romaine lettuce, washed and chopped
6 large strawberries, sliced
1/2 c walnuts, chopped
1/4 c bleu cheese, crumbled
1/2 c Brianna's blush wine vinaigrette dressing

Prepare lettuce, dry and plate. Top with remaining ingredients. Serves 2.

Creamy Chicken Chili

1 T canola oil
1 lb. boneless-skinless chicken breast, cubed
1/2 c onion, chopped
14~oz can chicken broth
2 15~oz cans white beans (great northern), rinsed and drained
4~oz can diced green chiles
1 1/2 t garlic powder
1 t salt
1 t cumin
1/2 t dried oregano
1 c sour cream
1 c heavy cream
10~oz pkg corn tortilla chips
1 c monterey jack cheese, shredded

Heat oil in large skillet over medium heat; add chicken and onion. Saute until chicken is cooked through and juices run clear; set aside.

Combine broth, beans, chiles and seasonings in large soup pot over medium-high heat; bring to boil. Add chicken mixture; reduce heat and simmer 30 minutes stirring occasionally.

Add sour cream and heavy cream; mix well and return to simmer.

Top with shredded cheese and tortilla chips. Serves 8.

Chef's Note: Special thanks to my sister-in-law, Gayle, for this recipe.

Grilled Triple Cheese Sandwich

4 large slices extra-sourdough bread, recommended - San Franciscan
1/2 stick butter, melted
1/4 c parmesan cheese
1/2 t garlic powder
4 slices cheddar cheese
2 slices provolone cheese

Heat griddle to medium high. Mix parmesan cheese and garlic powder in melted butter and stir until well combined. Spread liberally on one side of each slice of bread. Place 2 slices bread on griddle, butter side down. Add 2 slices cheddar and 1 slice provolone cheese to each bread. Top with another slice of bread, butter side up. Heat to golden brown, flip over and continue cooking until evenly browned on both sides and cheese is melted. Cut in half on the diagonal. Serves 2.

Mashed Broccoli Baked Potato

~3 pounds red potatoes, cubed
~4 cups broccoli florets
2/3 cup warm milk
1 c shredded jack cheese
1/2 t salt
fresh ground pepper to taste

Bring 1 inch of water to a boil in a large pot. Place potatoes in a steamer basket and steam for 15 minutes. Place broccoli on top, cover and steam until the potatoes and broccoli are tender, 8 minutes more. Transfer broccoli and potato to a large bowl and coarsely mash. Add cheese, milk and salt and continue mashing to desired consistency; add pepper to taste. Serve immediately.


Chef's Note: Never use a mixer to mash potatoes unless making a souffle.

Broccoli Cheese Casserole

Florets from 2 heads broccoli ~ chopped and rinsed
1 can cream of mushroom soup
2 c shredded cheddar cheese
2 eggs ~ beaten
Salt and pepper to taste
12 Ritz crackers ~ crushed

Preheat oven to 350. Mix all ingredients (except Ritz crackers) and place in 8 x 8 baking dish. Cover with foil and bake 35 minutes. Remove foil and top with crackers. Bake uncovered an additional 10 minutes or until crackers are golden. Let set 10 minutes before serving.