Tag: cheese

Desserts · Holidays · New Favorite · Pastas

Kugel…Sweet, Noodle Pudding

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Kugel is something I have wanted to make (and taste) for years. Our book club was meeting to discuss ‘This is Where I Leave You’ by Jonathan Tropper. We always have a potluck prior to the discussion, typically with a theme from the book. This story takes place during the time this Jewish family is ‘sitting Shiva’, therefore the theme was favorite Jewish foods.

Our potluck including many wonderful dishes including Matzo Ball Soup, Latkes with Applesauce, Bagels and Lox, NY Cheesecake with Strawberries, Mandelbrot, Kugel and  fresh vegetables and fruit (to make us feel less guilty about the carb/fat overload).

Kugel was my immediate choice and friend and Grandmother-in-Law, Chris, shared a favorite recipe with me. It is a wonderful recipe, absolutely decadent and worth the splurge every now and again.  Sweet, sweet noodle pudding…I love you!

KUGEL

1 lb. egg noodles (broad or medium), cooked and drained
1/2 pound butter, softened
6 eggs, beaten
1 quart milk (1/2 cup less if using creamed cottage cheese)
3/4 cup sugar
2 caps vanilla
1 cup white raisins
1 pound cottage cheese

Topping:
1/2 cup sugar
1 teaspoon cinnamon
1 1/2 cups crushed Corn Flakes

  • Butter 10.5″ x 14.75 ” pan.  Heat oven to 350 degrees.
  • Pour boiling water over raisins, just to cover, to plump the raisins.  Let sit 10-15 minutes.  Drain.
  • Prepare noodles according to package directions.  Drain.  Place noodles in butter and mix well.
  • Combine eggs, sugar, milk, cottage cheese, and vanilla.
  • Add raisins and noodles.  Mix well.
  • Pour into casserole.  Top with cinnamon sugar and crushed corn flakes.
  • Bake for 1 hour and 15 minutes.
Family Favorites · New Favorite

Chicken Enchilritos

cathysmaha2 Comments

Enchilrito…what the heck is that? It’s my interpretation of a chicken enchilada made with flour tortillas instead of corn. The recipe I chose for this dish called it an Enchilada but used flour instead of corn tortillas.  I made, I liked, but would use corn tortillas next time for a truer version of Enchiladas.

The recipe is quite good and hearty.  Serve with a green salad, and if you can, a great Margarita!

CHICKEN ENCHILRITOS

1/2 cup chopped onion
2 to 4 cups of shredded, cooked chicken
2 (19 oz.) cans of Enchilada Sauce
10 count package of flour (or corn) tortillas (8-10″ in diameter)
3.5 cups shredded cheddar cheese
1 cup shredded mozzarella (or Monterey Jack) cheese
1 can drained black beans
1 (4.5 oz.) can chopped green chiles

  • Preheat oven to 350 degrees. Great a 9×13″ casserole dish.
  • In a heated skillet add a small amount of cooking oil and saute onion until soft. Add chicken, one can of Enchilada sauce, 1 cup of shredded cheddar cheese, black beans and chiles. Stir and heat slightly.
  • Place 2-4 spoonfuls of filling in the center of each tortilla.
  • Roll each tortilla up and place in the casserole dish with the open side down.
  • Pour the second can of Enchilada sauce over the tortillas.
  • Top with remaining cheese and garnish with parsley flakes.

  • Bake for 25-30 minutes.
  • Garnish with chopped green onions and serve with sour cream and salsa.

Note:  The recipe indicates that these can be frozen, leaving off the topping of Enchilada sauce and cheese until it is time to bake.

Recipe adapted from Cooking with Libby

Family · Family Favorites

Chicken Divine…a family fav!

cathysmaha2 Comments

Chicken Divine is a recipe I discovered in the ’90s.  I wish I could recall where the recipe originated but it had the elements that my young children liked: chicken, rice, broccoli and, of course, CHEESE!  I made, they liked, repeat.

To this day, it is still a favorite and the aroma of the baking chicken with rosemary is wonderful. I sincerely hope your family enjoys as much as ours does!

CHICKEN DIVINE

3 whole chicken breasts
rosemary to taste
salt and pepper to taste
1 sliced onion
1 pound fresh or frozen broccoli
3/4 cup raw rice, cooked

CHEESE SAUCE:
1/4 cup butter
1/4 cup flour
2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup grated, sharp Cheddar Cheese
1/2 cup freshly grated Parmesan cheese

  • Preheat oven to 350 degrees.
  • Sprinkle chicken with rosemary, salt and pepper. Bake chicken at 350 degrees for 1 hour. Cool. Skin, bone and slice.
  • Prepare the rice.
  • Cook broccoli in water with salt and onion. Drain.
  • Layer chicken, then broccoli, then rice in buttered casserole.
  • Prepare the cheese sauce:   Melt butter, add flour and stir until smooth. Cook 2 minutes. Gradually add milk, stirring constantly until thickened. Add cheeses and seasonings. (I have often made 1 1/2 recipes of the sauce to put on top to make it even more moist.)
  • Pour cheese sauce over entire dish. Add more grated Parmesan on top if desired.
  • Bake uncovered for 30 minutes or until bubbly.

 

 

 

Family Favorites · New Favorite · New Traditions

Baked Spinach Artichoke Dip for your Football Championship Party!

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This Friday I’m feeling under the weather so am reposting my Baked Spinach Artichoke Dip as an idea for the coming AFC and NFC championship games.  So good and would also be great baked on potato skins.

Spinach Artichoke Dip (3)

As I retreat for another nap, let me just say,  GO Denver Broncos!

Baked Spinach Artichoke Dip is a holiday/party regular.  This is an easy, tasty appetizer to serve for a holiday party or family gathering.

SPINACH ARTICHOKE DIP (BAKED) WITH PITA CHIPS

1 cup mayonnaise
1 cup freshly grated Parmesan Cheese
1 can (14 ounces) artichoke heart quarters, drained and coarsely chopped
1 package (10 ounces) frozen chopped spinach, thawed, squeeze to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey Jack or mozzarella cheese
Toasted baguette slices, assorted crackers or Pita Chips (recipe below)

  1. Heat oven to 350 degrees. Mix mayonnaise and Parmesan cheese. Stir in artichoke hearts, spinach and bell pepper.
  2. Spoon mixture into greased 1-quart casserole
  3. Sprinkle with Monterey Jack cheese.
  4. Cover and bake 15 to 20 minutes or until cheese is melted. Serve warm with pita chips, crackers or baguette slices.

PITA CHIPS:

Package pita bread
olive oil
garlic salt
Fresh shredded parmesan cheese

  • Brush pita bread with olive oil, sprinkle with garlic salt and parmesan cheese.
  • Bake pita in oven until cheese melts and bread is toasted. Remove from oven and cut into 6 or 8 wedges per pita bread.
Garden · Vegetarian

Zucchini…today it’s a boat!

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Zucchini is the vegetable that keeps on giving, except in my garden.  Daughter Megan has several plants and shares the wealth with family and friends.

Zucchini
Zucchini (Photo credit: Farmanac)

Zucchini can be a blessing or a curse.  I’ve read a quote online that supposedly came from Garrison Keillor that made me laugh.  ‘July is the only time of year when country people lock our cars in the church parking lot, so people don’t put squash on the front seat.’

We’ll be wishing for garden fresh zucchini this winter so we’ll, again, get creative with the zucchini recipes.

ZUCCHINI BOATS

3 small (or 2 medium) zucchini
Cherry or Sun Gold tomatoes (sliced in half)
Olive oil
salt and pepper
Bread crumbs (plain or seasoned)
Mozzarella cheese

  • Preheat oven to 350 degrees. Slice the zucchini in half lengthwise and slice a bit off the back side so the zucchini will lie flat on the baking pan.  Scoop out the centers of the zucchini halves with a spoon.
  • Brush the surface of each zucchini half with olive oil.  Sprinkle with salt and pepper. Slice tomatoes in half, and arrange them into the grooves.
  • Lightly sprinkle with bread crumbs. Sprinkle with mozzarella cheese or parmesan cheese (or both) and bake for about 30-40 minutes until tender.

  • Optional:  Set your oven to broil, and continue to cook another minute or two until cheese is golden and bubbly.

Recipe adapted from: http://sinfullytempting.com/2013/09/01/zucchini-boats/

Family Favorites · Gluten Free · New Favorite

Easy Peasy Appetizer…Mozzarella and Raspberry Chipotle Jam

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Now that I’m MUCH older, I’m feeling a little lazy around the postings so taking it easy for a week or two and celebrating the rest of my birthday month.

Even though I’m feeling lazy, sometimes you want a wonderful appetizer but don’t feel like putting a lot of time into it.  Are you with me?

Many years ago a popular appetizer was a brick of cream cheese with jalapeno jelly and it is still a favorite but I like to shake it up a little.  I purchased a fantastic jar of Shirley Ann’s Raspberry Chipotle Jalapeno Jam a while back and paired it with slices of Buffalo Mozzarella with crackers and sliced baguette. Yummo! It would be equally wonderful with a fine Brie.

Here’s to a lazy August day!

Family Favorites

Salsa Chicken ala Crockpot

cathysmaha1 Comment

Salsa Chicken in the crockpot is a simple, hearty dish and perfect to serve for a crowd. You can easily modify the recipe to match your taste, adding more vegetables, hotter chiles, etc.

I’m trying to avoid simple carbs so I served over quinoa with sliced fresh tomatoes. It would be fun to serve the chicken in a buffet with a variety of serving options (outlined below) to allow the guest to make their own finished product.

SALSA CHICKEN IN THE CROCKPOT

2 pounds chicken breasts (if large, cut in half)
1 can whole kernel corn, drained
1 can black beans, drained
7 oz. can diced green chiles
16 ounce jar of salsa
1 teaspoon dried cilantro
salt and pepper

  • Place chicken breasts in bottom of crock pot and season with salt and pepper.
  • Add corn, beans, chiles and salsa.  Sprinkle with cilantro.
  • Cover and cook on high for 5-6 hours or 8 hours on low.
  • About an hour before serving, shred the chicken in the crockpot and let simmer until ready to serve.

  • Serve with fresh tomatoes, avocado, sour cream, shredded cheese, or salsa as you like.
  • Serving options:  Use as filling in burritos or tacos.  Serve over quinoa, baked potato, rice or noodles.
Family Favorites

Southwestern Roll-Ups

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Tortilla roll-ups have been a favorite of mine since the early ’80s. It’s fun to experiment and add ingredients that appeal to your specific taste. Daughter, Megan, made these for Sarah’s baby shower earlier this spring, adding Iowa dried beef (not the canned stuff) to the delight of our guests.

A chilled tortilla roll-up would be a great summer snack or sandwich replacement.

SOUTHWESTERN ROLL UPS

5 large flour tortillas (we used spinach tortillas)
1 bunch green onions, chopped
4 ounces chopped green chiles, drained
8 ounces cream cheese, softened
8 ounces sour cream
1/2 pound Cheddar cheese, shredded
salt and pepper to taste
dried beef, corned beef, turkey (optional)
salsa, sour cream, guacamole

  • Combine green onions, green chiles, cream cheese, sour cream, cheddar cheese and salt and pepper with an electric mixer until combined. Spread mixture thinly and evenly over tortillas to within 1/8-inch of edge.
  • Place slices of dried beef, corned beef or turkey on top (optional).
  • Roll up and wrap each tortilla in plastic wrap. Refrigerate for a minimum of an hour or as long as overnight.
  • Immediately before serving,  slice in 3/4 inch rounds and arrange on serving plate. Serve with salsa, guacamole and/or sour cream.
New Favorite

Farmer’s Breakfast Casserole

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I love a hearty breakfast from time to time and this casserole is a favorite.  It combines all of the things I like…sausage, eggs, potatoes and, of course, cheese. The casserole is easy to make and can be refrigerated for up to 24 hours before baking making easy work of brunch/breakfast preparation.

Serve with fresh fruit, perhaps a pastry and good cup of hot coffee!

 

FARMER’S BREAKFAST CASSEROLE

6 cups frozen shredded hash browns
1.5 cups shredded Jalapeno Monterey Jack cheese
2 cups cooked breakfast sausage (or ham)
1/2 cup green onions, sliced
8 eggs, beaten
3 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper

  • Preheat oven to 350 degrees.
  • Grease a 4 quart baking dish.  Evenly arrange the potatoes in the bottom of the dish.  Sprinkle the cheese, sausage and green onions on top.
  • In a separate bowl, combine the eggs, milk, salt and pepper.  Pour the egg mixture over the potato mixture.
  • Bake uncovered for 50-55 minutes.  Let stand for 5 minutes before slicing and serving.

 

Family Favorites · New Favorite

BLATO (Bacon, Lettuce, Avocado, Tomato, Onion) Sandwich Bar

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Family was visiting and we were gathering for lunch at my house.  It occurred to me that a BLT, or better yet at BLATO, bar would be fun.  Standing over the stove frying endless pieces of bacon didn’t sound appealing so I turned to baked bacon instead.

Early that morning I baked 30 pieces of bacon and it was a breeze!  I also washed and prepared the lettuce and sliced the onion for later.  Immediately before serving, I sliced the avocado and tomato.  I provided 2 types of bread along with the option of toasting the bread in the toaster oven and provided condiments of mayonnaise, mustard, ketchup.  In addition, I served sliced turkey and cheese for those that may not like bacon OR prefer to make a mega-sandwich with all of the above!

For the vegetarian or vegan in the group, they can still partake with a wonderful veggie sandwich!

BAKED BACON

  • Heat oven to 400 degrees F.
  • Place a baking rack in a large baking, or cookie, sheet. The baking rack allows the drippings to fall away from the bacon.  Place bacon strips on baking rack.  Bake for 10-20 minutes depending on thickness of the bacon.  I used thick sliced bacon that took 16-20 minutes to bake.  For 30 slices of bacon, I baked 10-12 slices per pan.
  • Remove bacon and pat excess drippings with paper towel.  Set aside until time to serve.