Category Archives: cheese

Baked Parmesan Garlic Chicken Wings Recipe

Title: Baked Parmesan Garlic Chicken Wings Recipe

From: Steamy Kitchen

Ingredients:

Ingredients:

1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon ground cumin
1 teaspoon kosher or sea salt (1/2 tsp table salt)
2 1/2 pounds chicken wings
2 tablespoons extra-virgin olive oil (or melted butter)
2 tablespoons minced fresh basil
2 garlic cloves, finely minced
1/4 cup grated parmesan cheese
1/2 teaspoon seasoning salt (like Lawry’s)
1 cup blue cheese dressing
1-2 teaspoons Dijon mustard (or to taste)

Directions:

1. Preheat oven to 425F. In a small bowl, mix together the oregano, rosemary, cumin and salt. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.

2. Bake the chicken wings for 20-25 minutes. While the chicken is baking, mix together the oil, fresh basil, garlic, parmesan cheese and seasoning salt.

3. In a separate bowl, mix together the blue cheese dressing with the mustard (this is your dipping sauce)

4. When the chicken is cooked through, toss the wings with the garlic/cheese/olive oil (or butter) sauce. Serve with the blue cheese/mustard dressing.

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Artichoke Dip

Title: Artichoke Dip

From: Mom

Ingredients:

2 cans Artichokes, quartered (Drained)
1 c. Mayonnaise
1 c. Mozzarella Cheese, shredded
1 c. Parmesan Cheese
1/8 to 1/4 tsp. Garlic Powder

Mix all ingredients. Place in baking dish, uncovered. Cook at 350 for approx 20 min until bubbly and browned.

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Feta and Chives Cornbread

Title: Feta and Chives Cornbread

From: A year in Bread

Ingredients:

Flour 1 1/2 cups 355 ml 6 3/4 oz 190 gr
Cornmeal 1 1/3 cup 295 ml 6 3/4 oz 190 gr
Salt 1 1/2 tsp 8 ml 1/4 oz 7 gr
Sugar 2 tsp 10 ml ~1/2 oz 14 gr
Baking soda 3/4 tsp 4 ml 1/8 oz 3-4 gr
Baking powder 2 1/2 tsp 13 ml 3/8 oz 11 gr
Feta cheese crumbled 1/2 cup 20 ml 3 oz 85 gr
Chives fresh, chopped 1/4 cup 60 ml 1/2 oz 14 gr
Eggs 3
Buttermilk 1 1/2 cup 355 ml 12 oz 335 gr
Butter 1/3 cup 80 ml 2 5/8 oz 75 gr

Preheat oven to 425F (220C).

If you are making this cornbread in a cast iron skillet or similar heavy dish, and I do recommend it, place it in the oven while it preheats. Otherwise, grease a 10″ round pan and set aside.

Place flour, cornmeal, salt, sugar, baking powder and baking soda in bowl and stir to combine. Add crumbled feta cheese and chopped chives and toss gently to coat.

Beat eggs lightly and combine with buttermilk. (If you don’t have buttermilk, put 2 tsp of white vinegar in a measuring cup, add milk to the 1 1/2 cup mark and let sit in a warm place for 5-10 minutes before using.)

If you are not using a preheated baking pan, melt the butter, let cool a bit and add to liquid ingredients.

Add the liquid ingredients to the flour mixture and mix gently until just combined.

If you are using a preheated pan, cut the butter into several pieces and toss them into the hot pan just before adding the batter. Otherwise, just add batter to pan and place in preheated oven.

Bake at 450° for 25-30 minutes, until golden brown. Turn out onto rack to cool for a few minutes before serving.

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Cheesy Potato Casserole

Title: Cheesy Potato Casserole

From: Cook’s Illustrated

Ingredients:

Serves 8 to 10

4 cloves garlic , 1 clove cut in half lengthwise, remaining cloves minced
1 tablespoon unsalted butter , softened
1 cup shredded Gruyère cheese or shredded Swiss cheese
1 cup coarsely grated Parmesan cheese
1 1/2 cups heavy cream
1 1/2 cups low-sodium chicken broth
2 teaspoons chopped fresh thyme leaves
1/8 teaspoon nutmeg
3/4 teaspoon table salt
1/8 teaspoon ground black pepper
2 1/2 pounds russet potatoes (4 to 5 medium), peeled and sliced 1/8 inch thick
4 – 5 slices hearty white sandwich bread , crusts removed and torn into pieces (about 4 cups)

1. Adjust oven rack to middle position and heat oven to 350 degrees. Use cut side of halved garlic to rub sides and bottom of 2-quart shallow baking or gratin dish. Allow garlic in dish to dry briefly, about 2 minutes, then coat dish with softened butter. Combine cheeses in small bowl.

2. Bring minced garlic, cream, broth, thyme, nutmeg, salt, and pepper to boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer until liquid is reduced to 2 1/2 cups, about 5 minutes. Remove from heat and gently stir in potatoes.

3. Spoon half of potato mixture into prepared dish. Sprinkle with half of cheese, add remaining potato mixture, and press with spatula to compact. Following photo, press bread pieces into casserole. Bake 40 minutes. Sprinkle remaining cheese on top and continue baking until golden and bubbling, 25 to 30 minutes. Remove from oven and let rest 20 minutes before serving.

Make Ahead

This casserole can be assembled (leave off the bread) and refrigerated up to 24 hours. When ready to bake, add bread topping and bake according to the recipe. If you’re cooking for a crowd, double the ingredients and use two baking dishes of similar size.

For an extra-crisp crust, press roughly torn pieces of sandwich bread into the casserole right before it goes into the oven.

The perfect scalloped potato casserole encases thin-sliced potatoes and a creamy sauce beneath a crisp, golden brown crust. Sounds easy enough, but scalloped potatoes rarely turn out so well. The sauce can be watery and curdled looking, or the potatoes may fail to cook through, leaving a hard middle. As for that golden crust, it’s nearly impossible to achieve. We wanted a foolproof recipe for this classic side dish. Here’s what we discovered:

Test Kitchen Discoveries

* Top the potatoes with pieces of torn sandwich bread. The bread topping absorbs the sauce and cheese and becomes far crisper than potatoes ever could.
* Blend heavy cream and chicken broth for a savory, not-too-rich sauce.
* Blend Swiss cheese and Parmesan cheese and sprinkle half in the middle of the casserole and the remainder on top. The Swiss cheese melts smoothly and the Parmesan adds valuable flavor.
* For the deepest flavor, liberally season the casserole with fresh thyme, nutmeg, salt, and pepper.


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Filed under casserole, cheese, cook's illustrated, dinner, main dish, potatoes, side dish

Polenta Sausage Mozzarella Casserole

Title: Polenta Sausage Mozzarella Casserole

From: Simply Recipes

Ingredients:

5 1/2 Tbsp olive oil
1 can (28 ounces) crushed tomatoes
1 Tbsp chopped fresh oregano
1 med yellow onion, halved lengthwise then cut into wedges
1 medium bell pepper (red, green, orange or yellow), cut lengthwise into thin slices
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red chili flakes
1 pound Italian sausage (removed from casings), sweet or spicy
2 pounds of prepared polenta, 1/2-inch slices if using prepared polenta in a tube (can use one recipe of creamy polenta, leave out the cream cheese)
1/2 pound (8 ounces) fresh mozzarella, 1/4-inch slices
Method

1 Preheat oven broiler on high. Heat 3 Tbsp of oil in a 2-3 qt saucepan on medium heat. Add tomatoes and oregano, simmer, uncovered for 15 minutes.

polenta-sausage-2.jpg
2 While the tomatoes are cooking, in a large frying pan, heat 1 Tbsp oil over medium-high heat. Add the onion, bell pepper, garlic, salt, pepper, and chili flakes. Cover the pan, lower the heat to medium, and cook until the vegetables have softened, about 5 minutes. Add the sausage, stirring and breaking it into small pieces as it cooks, about 5 minutes. Cover the pan and cook until vegetables are tender and the sausage is cooked through, about 5-8 more minutes. Add the tomato sauce and simmer for 10 minutes.

polenta-sausage-1.jpg
3 While the sauce is cooking, coat the bottom of a 9×13-inch baking pan with a 1 Tbsp oil. Add the cooked polenta (or slices) to the pan. Coat the top of the polenta with the remaining 1/2 Tbsp oil. Broil the polenta about 4 inches from the heating element until golden brown and crispy, about 10-15 minutes.

4 Pour sauce over broiled polenta, then arrange Mozzarella slices over the top and return the casserole to the broiler. Broil until the cheese is melted and beginning to brown, about 2 minutes. Let cool for a few minutes before serving.

Makes 6 servings.

http://www.lifeinitaly.com/food/polenta.asp

http://www.nytimes.com/2010/02/17/dining/17mini.html?ref=dining


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Baja Stuffed Potatoes

Title: Baja Stuffed Potatoes

From: AllRecipes.com

Ingredients:

* 6 large baking potatoes
* 3 tablespoons olive oil
* 3/4 cup sour cream
* 1 1/2 cups shredded pepperjack cheese
* 2 (11 ounce) cans Mexican-style corn, drained
* 2 (4 ounce) cans chopped green chile peppers, drained

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Pierce each potato several times and rub generously with oil. Bake until softened, about 45 to 55 minutes.
3. Meanwhile, in a medium bowl combine sour cream, cheese, corn and chiles.
4. When the potatoes are cooked, cut a slit in the top of each one and squeeze or scoop out the flesh, leaving a 1/2 inch thick shell. Combine the potato flesh with the cheese mixture; mix well. Spoon the potato mixture back into the shells, and place them on a baking sheet.
5. Bake for 15 minutes, or until cheese is melted and golden brown.


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Filed under cheese, mexican, potatoes, side dish

Cheese Grits Casserole

Title: Cheese Grits Casserole

From: You Gonna Eat All That?

Ingredients:

4 cups water
1 1/4 teaspoons salt
1 cup uncooked quick-cooking grits
1 1/2 cups (6 ounces) shredded extra sharp cheddar cheese, divided
1 tablespoon butter
3/4 cup milk
2 teaspoons garlic powder
1/2 teaspoon Cayenne pepper
2 large eggs
1 can of corn
6 scallions, chopped
Cooking spray

Preheat oven to 350°. Bring water and salt to a boil in a medium saucepan. Gradually add grits, stirring constantly. Cover and simmer 8 minutes or until thick, stirring frequently. Remove pan from heat. Add 1 cup cheese and butter, stirring until cheese melts.

Combine milk and next 3 ingredients (milk through eggs), stirring with a whisk. Stir milk mixture into grits mixture. Pour into an 8-inch square baking dish coated with cooking spray. Bake, uncovered, at 350° for 45 minutes. Sprinkle with 1/2 cup cheese; bake an additional 15 minutes or until cheese melts. Let grits stand for 10 minutes before serving.

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