Tag: cheese

Family Favorites

Tangy Mustard Cauliflower

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The first microwave I owned was a gift from my husband and the microwave was the size of a small refrigerator.  The microwave was so complex (or so we thought) that we attended three complimentary classes at the local Appliance Store.  Looking back, it cracks me up that it was considered so cutting edge.

Microwave cooking changed my life, making leftovers an almost perfect ‘do-over’ of the original meal.

This recipe was one of many shared with us in our classes.  I made it often early in our marriage but forgot about it until a recent conversation with my sister-in-law, Donna. It isn’t the healthiest vegetable recipe, but delicious and provided me with this fun walk down memory lane.

TANGY MUSTARD CAULIFLOWER

Servings: 6

1 medium head cauliflower
2 tablespoons water
1/2 cup mayonnaise
1 teaspoon finely chopped onion
1 teaspoon prepared mustard
1/2 cup shredded cheese

  • Place cauliflower in casserole. Add water and cover with lid or plastic wrap. Microwave on High for 8-9 minutes, or until tender crisp.
  • Combine mayonnaise, onion and mustard in small mixing bowl. Spoon mustard sauce on top of cauliflower.
  • Sprinkle with cheese.
  • Microwave for 1-2 minutes to heat topping and melt cheese. Let stand 2 minutes.
New Favorite

Corn Chile Cheese Pie

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Corn Chile Cheese Pie has been in my recipe file for years without credit to anyone. This weekend I had the ingredients and decided to try it.  I especially like the addition or corn meal to give a little texture to the pie.  While this recipe indicates no crust, I think it would be wonderful with a crust as well.

I served mine topped with slices of avocado and a side of fresh tomatoes.  Yummy for breakfast, lunch, dinner…anytime!

CORN, CHEESE, CHILE PIE

3 large eggs
16 ounce can whole kernel corn (blenderized)
2/3 stick butter
1/2 cup yellow cornmeal
1 cup sour cream
4 ounces Monterey Jack cheese, shredded
4 ounces Cheddar cheese, shredded
4 ounces can diced green chiles
1/2 teaspoon salt
1/4 teaspoon Worcestershire sauce

  • Preheat oven to 350 degrees.
  • Grease 9 1/2″ pie plate with butter.
  • Beat eggs.
  • Add all ingredients and stir.
  • Pour into dish and bake 45 minutes to 1 hour. Center will be firm and top will be brown.
  • Cool 10 minutes before cutting and serving.

  • Serve with sliced avocado and/or tomatoes.
Family Favorites · My Roots

Crunchy Potato Casserole, aka Wedding Potatoes

cathysmaha1 Comment

Crunchy Potato Casserole is a yummy side dish and family favorite.  It has become tradition served with Christmas and Easter ham.  I typically make the casserole the day before.  Simple to make and bake.  To make it easy on myself, I typically make the casserole the day before, cover, and refrigerate until ready to bake.

Many folks refer to this dish as ‘wedding potatoes’, since it is often served as part of wedding feasts.

CRUNCHY POTATO CASSEROLE

1 large bag frozen hash browns partially thawed
1/4 cup butter melted
1/2 cup chopped onion
2 cups grated cheddar cheese
8 ounces sour cream
1 can Cream of Chicken soup
1/4 cup butter, melted
crushed corn flakes (or seasoned bread crumbs)
parsley flakes

  • Preheat oven to 350 degrees.
  • Mix all ingredients together, except for 1/4 cup butter and crushed corn flakes.
  • Place mixture in lightly buttered 9″ x 13″ pan.
  • Sprinkle crushed corn flakes (or bread crumbs) over the potato mixture and top with remaining 1/4 cup melted butter.
  • Sprinkle with parsley flakes.

  • Bake for 50 minutes (or until hot in the center).
New Favorite

Stuffed Portobello Mushrooms…Filet Mignon of Mushrooms

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Portobello Mushrooms are an adult favorite. I enjoyed button mushrooms and morels growing up but the Portobello Mushroom is my Filet Mignon of mushrooms. They are so hearty and delicious I use them as my entrée. This is just one of many ways to cook them. Experiment with your favorite ingredients!

STUFFED PORTOBELLO MUSHROOMS

4 large portobello mushroom caps
Baby Spinach
Grated/crumbled goat cheese
Garlic Salt
Grated Parmesan Cheese
1-2 tablespoon olive oil

  • Preheat oven to 350 degrees.
  • Rinse mushroom caps under cold water and pat dry.
  • Brush mushroom caps lightly with olive oil, and place on a baking sheet cap side down. Sprinkle with garlic salt.
  • Put crumbled goat cheese in mushroom cap.  Top with a handful of baby spinach.
  • Sprinkle with Parmesan cheese.
  • Bake at 350 for 30 minutes, or until the mushroom is cooked, cheese has melted, and the spinach is wilted.
Family Favorites

Chicken Divine

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Chicken Divine starts by roasting chicken breasts with savory rosemary making your mouth water, anticipating the great final dish to come.  This dish takes a while but you could easily bake the chicken breasts ahead of time.

I do not recall where I found this recipe but it’s been a family favorite for the past 20 years.  Pair Chicken Divine with a green salad, crusty bread and a nice glass of white wine.  Dinner is served!

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

SAUCE:

  • Melt butter, add flour and stir until smooth. Cook 2 minutes. Gradually add milk, stirring constantly until thickened. Add cheeses and seasonings.

CASSEROLE:

  • Sprinkle chicken with rosemary, salt and pepper. Bake chicken at 350 degrees for 1 hour. Cool. Skin, bone and slice.
  • Cook broccoli in water with salt and onion. Drain.
  • Layer chicken, then broccoli, then rice in buttered casserole.
  • Pour cheese sauce over entire dish. Add more grated Parmesan on top if desired.

  • Bake uncovered at 350 degrees for 30 minutes or until bubbly.
Family Favorites · New Traditions

Brie and Honey; Brie and Jam, Brie any way!

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Brie is truly my favorite cheese or all time.  I love it plain, baked in pastry with jam or simply topped with honey or jam. It is a simple, elegant, crowd-pleaser every time.

Happy New Year! Wishing all a wonderful year creating new traditions for your friends and family.

Family Favorites · New Favorite · New Traditions

Baked Spinach Artichoke Dip

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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)

  • Heat oven to 350 degrees. Mix mayonnaise and Parmesan cheese. Stir in artichoke hearts, spinach and bell pepper.
  • Spoon mixture into greased 1-quart casserole.
  • Sprinkle with Monterey Jack cheese.

  • 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.
Family Favorites

Mexican Cornbread Casserole with Green Chile

cathysmaha2 Comments

Many years ago, my friend Judy D., shared this recipe with me and it has been a family staple.  Serve with homemade green chile and you have a wonderful meal for family and friends.  This time I served with slices of the last tomatoes of the season.  A silly discovery…sliced canned peaches made a wonderful side to this.  Don’t ask me why…it just does!

This casserole also freezes beautifully.  I have frozen leftovers and have also  made two pans and froze one.  Just heat it again and voila…dinner is served.

MEXICAN CORNBREAD CASSEROLE

2 cups yellow corn meal
2 cans cream style corn
2 eggs
1 cup milk
2 pounds ground beef (or turkey)
2 cups grated cheddar cheese
1 small can green chiles (mild or hot)
Green Chili

  • Mix together corn meal, corn, eggs and milk. Set aside.
  • Brown and drain ground beef.
  • In a separate bowl, mix cheese with green chiles.
  • Spray 9×13″ pan with PAM. Put 1/2 of cornmeal mixture into bottom of baking pan.
  • Spread all ground beef and chiles on top. Next sprinkle with cheese.
  • Finish with remaining cornmeal mixture.
  • Cover with foil and bake at 350 degrees for 45 minutes.

Great topped with hot green chili (canned or home-made).

 

Family Favorites · Vegetarian

Vegetable Pizza…cold and scrumptious!

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Vegetable Pizza served cold and is a great appetizer and a family favorite.  This recipe made its way to my wooden recipe box many moons ago and has been a favorite of our family for many years.

The recipe is simple and easy to make.  Two tubes of Pillsbury Crescent Rolls, sour cream, garlic powder, dill, fresh veggies and cheese and you’re prepared.  It’s refreshing in the summer and a side dish to serve with a hearty soup.

Make an hour or two before serving and chill in the refrigerator.

VEGETABLE PIZZA

2 cans Pillsbury crescent rolls
2 cups sour cream
2 teaspoons dill weed
1 teaspoon garlic powder
chopped broccoli, cauliflower, tomatoes, avocado, lettuce, onion, green pepper (or your choice)
shredded cheddar cheese

  • Spread crescent rolls flat and bake in 9×13″ pan until slightly brown.  Cool.
  • Mix together sour cream, dill weed and garlic powder. Spread on cooled crust.
  • Top with chopped fresh vegetables.
  • Sprinkle top with shredded cheese.  Cut into small squares for serving.

Can half the recipe and bake on round pizza pan.

Family Favorites

Mexican Quiche…easy, tasty, wonderful!

cathysmaha1 Comment

Mexican Quiche hit my recipe box via Sunset Magazine circa early 1980s. Over the years, I have made with it with chorizo or more often with a savory sausage.  Topped with a fresh slice of yummy avocado and tomato, it presents beautifully.

Recently I served Mexican Quiche at my annual Mother’s Day Coffee.  There were a few pieces left over and were equally tasty the next day.

When serving a crowd, I often make the Quiche the night before and have it ready to pop in the oven the next morning.  Enjoy!

MEXICAN QUICHE

1 pound chorizo (or savory) sausage
2 medium-size onions, chopped
1 teaspoon salt
1/8 teaspoon pepper
4 tablespoons diced green chiles
10 eggs
2 cups half and half or milk
1 can sliced ripe olives, drained (2.5 oz.)
1 can whole kernel corn, drained (8.75 oz.)
3 cups shredded Jack cheese
Avocado and Tomato Slices
Fresh cilantro sprigs

  • Remove casings (if necessary) from chorizo. Crumble or finely chop meat and place in a wide frying pan; cook, stirring over medium-high heat until browned. Add onions and saute until tender. Drain off excess fat. Stir in salt, pepper, and chilies. Remove from heat.
  • In a large bowl, beat eggs and half-and-half just until blended. Stir in chorizo mixture, olives, corn and cheese. Evenly spread in a greased 10×15″ jelly roll pan.
    3. Bake in 375F oven for 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes. Garnish with avocado, tomato, and cilantro.

Adapted from Sunset Magazine, Circa early 1980s