Showing posts with label Cheese. Show all posts
Spicy & Cheesy Stuffed Beets Swirl Bread
in Baking Items, Bread, Cheese, Seeds, Vegetable on Tuesday, June 12, 2012
We love stuffed breads or rolls, this time i tried out making the same stuffed bread with some changes using beets puree, cheese and some spicy mixed veggies masala for stuffing...This bread tastes fabulous to enjoy anytime..Its a prefect snacks for a cold evening weather or else a simple dinner with some salads..We loved enjoying this spicy and cheesy bread along with hot steaming soup for our dinner..This bread will get vanished within few minutes once u remove the bread from the oven..Yeah its really an irresistible bread to enjoy with anything anytime...Sending to Champa's Bake Off, Susan's Yeast Spotting and finally to CWS-Nigella Seeds guest hosted by Umm and finally to Healing Foods-Beetroot guest hosted by Priya, event by Siri and finally to Srivalli's Kid's Delight-Finger Foods..
3cups Wheat flour
1tbsp Active dry yeast
2tbsp Olive oil + few olive oil (for brushing)
1tsp Dry Basil leaves
1tsp Flax seeds
1tsp Nigella seeds
1tsp Salt
1tsp Sugar
1cup Beets puree (luke warm)
Mix the lukewarm beets puree,active dry yeast with salt and sugar and keep aside until its turns foamy..take the flour,oil,dry basil leaves in a large bowl, add the foamy yeast-beets puree to the flour n knead them as dough, they will be extremely sticky, but after kneading them for few minutes they will turn smooth dough... keep the dough in a warm place and dont disturb them for an hour...
Veggies filling:
Heat oil in a kadai,add the mustard seeds n cumin seeds n let them crack, add the chopped onion n stir them until they turns transculent, now add the chopped green chillies followed by the chopped potatoes pieces, carrot pieces with enough salt..cook everything well until the veggies get well cooked, add the chopped coriander leaves n put off the stove...keep aside and let them cool...
Roll the dough into thick square like disc by dusting them with the flour...just spread the veggies filling,springle the grated cheese and roll them into a loaf.. place them in a greased loaf pan and keep the dough again in a warm place until they doubled their volume...Preheat the oven to 350F... now brush the doubled dough with olive oil, sprinkle the flax seeds & nigella seeds..Bake them for 25-30minutes or else until the crust turns firm...Remove from the oven n keep aside for 5 minutes, remove the bread from the loaf pan n let them cool atleast for 30 minutes before serving...
Enjoy warm..
3cups Wheat flour
1tbsp Active dry yeast
2tbsp Olive oil + few olive oil (for brushing)
1tsp Dry Basil leaves
1tsp Flax seeds
1tsp Nigella seeds
1tsp Salt
1tsp Sugar
1cup Beets puree (luke warm)
Mix the lukewarm beets puree,active dry yeast with salt and sugar and keep aside until its turns foamy..take the flour,oil,dry basil leaves in a large bowl, add the foamy yeast-beets puree to the flour n knead them as dough, they will be extremely sticky, but after kneading them for few minutes they will turn smooth dough... keep the dough in a warm place and dont disturb them for an hour...
Veggies filling:
1no Onion chopped
2nos Potatoes(big& chopped)
2nos Carrots (chopped)
1/4tsp Mustard seeds, cumin seeds
2nos Green chillies (chopped)
2tsp Coriander leaves (chopped)
Salt
Oil
1/4cup Grated cheese
Roll the dough into thick square like disc by dusting them with the flour...just spread the veggies filling,springle the grated cheese and roll them into a loaf.. place them in a greased loaf pan and keep the dough again in a warm place until they doubled their volume...Preheat the oven to 350F... now brush the doubled dough with olive oil, sprinkle the flax seeds & nigella seeds..Bake them for 25-30minutes or else until the crust turns firm...Remove from the oven n keep aside for 5 minutes, remove the bread from the loaf pan n let them cool atleast for 30 minutes before serving...
Enjoy warm..
Golden Onion Quiche
in Baking Items, Cheese, Chicken, French, Sweet Punch on Thursday, June 7, 2012
Sweet Punch challenge for this month went for savoury quiche and was hosted by Ria..I was really happy to see this savoury bake once i came back from vacation, We love quiche lorraine which quite famous here and its basically prepared with leek chunks, eggs, cream and cheese, this golden onion quiche went for onions,chicken or else paneer or veggies with a homemade pastry sheet...I was really excited to try out this delicious quiche and enjoyed making them before a week, we loved having this quiche with a simple cucumber salad for our lunch... Its really a filling quiche to enjoy along with a simple salad or soup for dinner or else for lunch with a fruit dessert, i went for a medium sized quiche using a regular cake tin and they turned out really awesome..I made few changes, i skipped the beaten egg in pastry dough and used less butter also used less milk and egg in the filling otherwise i prepared as same as the original recipe went for..
For Pastry Dough:
200gms Maida
50gms Butter (frozen)
1/4tsp Baking powder
Salt
Iced cold water (if required)
Sieve maida,salt and baking powder together, grate the butter and mix it with flour using ur finger tips till it ressembles as coarse sand..add the water and gather into soft dough..roll it in a lightly floured surface and line it over the baking sheet lined in a baking tin..arrange in fridge until u prepare the filling..
Onion & Chicken Filling:
1/2cup Boiled and shredded chicken
2nos Onions (chopped)
3/4cup Milk
100grms Cheese
2nos Beaten eggs
Salt
Pepper
Oil
Heat oil and fry slightly the chicken till its turns golden brown, add the onions and fry until the onions turns caramalised..put off the flame and let this chicken-onion mixture gets cool...Add the milk, cheese, beat eggs,salt and pepper, whish everything well...spread the chicken and onion over the already prepared pastry sheet and pour the prepared milk-egg-cheese mixture..Bake for 25minutes at 350F until the crust turns brown..
Cool it completely and serve it in wedges..
For Pastry Dough:
200gms Maida
50gms Butter (frozen)
1/4tsp Baking powder
Salt
Iced cold water (if required)
Sieve maida,salt and baking powder together, grate the butter and mix it with flour using ur finger tips till it ressembles as coarse sand..add the water and gather into soft dough..roll it in a lightly floured surface and line it over the baking sheet lined in a baking tin..arrange in fridge until u prepare the filling..
Onion & Chicken Filling:
1/2cup Boiled and shredded chicken
2nos Onions (chopped)
3/4cup Milk
100grms Cheese
2nos Beaten eggs
Salt
Pepper
Oil
Heat oil and fry slightly the chicken till its turns golden brown, add the onions and fry until the onions turns caramalised..put off the flame and let this chicken-onion mixture gets cool...Add the milk, cheese, beat eggs,salt and pepper, whish everything well...spread the chicken and onion over the already prepared pastry sheet and pour the prepared milk-egg-cheese mixture..Bake for 25minutes at 350F until the crust turns brown..
Cool it completely and serve it in wedges..
Sautéed Zucchini Patties with Gruyère
in Appetizers, Cheese, Chipotle pepper sauce, Gruyère cheese, Onions, Side Dish, Vegetables, Zucchini on Sunday, April 29, 2012
A person can only eat so many slices of zucchini bread or cake! You know how that goes ~ if your garden or your neighbor’s has a plant or two of zucchini ~ you’ll have copious amounts of zucchini!
For a change, this recipe comes into play. Combine shredded zucchini with the nutty, sweet and salty taste of Gruyère cheese, add some chopped onions, a little chipotle pepper sauce and seasonings; shape into patties and sauté in olive oil for a crispy, lip-smacking veggie dish. These are quick to make; only needing a couple of minutes on each side for sautéing.
Serve them as an appetizer or as a side dish with grilled seafood, chicken or just with your favorite green salad! Now you have a good recipe for your plethora of lovely zucchini!
Sautéed Zucchini Patties with Gruyère
Ingredients:
1 pound zucchini, shredded
1 egg
2 tablespoons onion, minced
¼ teaspoon chipotle pepper sauce, or to taste
1/3 cup flour
1/3 cup Gruyère cheese, grated
¼ teaspoon each, salt and pepper
Enough olive oil to just coat bottom of skillet
Method:
In a large bowl, combine all ingredients, except vegetable oil.
Heat oil in non-stick skillet over medium-high heat.
Shape zucchini mixture into small patties.
Sauté for 2 minutes on each side.
Serve with sour cream or your favorite tomato sauce.
YUM!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.
Savory Baked Tomatoes with Ricotta
in Breakfast/Brunch, Cheese, Entree, Parmigiano-Reggiano, Ricotta cheese, Side Dish, Spinach, Tomatoes on Thursday, April 26, 2012
What do you need: a delicious appetizer, a side dish, a main course? These baked tomatoes can easily fill the bill for any of the three!
I like everything about tomatoes; the round plump shape, the sweet juicy taste and the ruby red color. This warm dish unites tomatoes with the savory taste of spinach, garlic, ricotta and Parmigiano-Reggiano cheeses. The tomatoes aren’t stuffed so that means you don’t need extra preparation time to scoop out the pulp and seeds. The cheese topping sits proudly on top of the tomato halves for a quick tasty dish that looks pretty too after being baked.
This is the perfect dish for your bumper crop of tomatoes. It’s a simple recipe for any meal of your choice ~ how about breakfast? YUM!
 |
| No Parmigiano-Reggiano yet/and with it ~ ready for the oven Baked Tomatoes with Ricotta Ingredients: 2 tomatoes 6 tablespoons ricotta cheese ½ cup chopped fresh spinach 2 garlic cloves, minced ¼ teaspoon dried thyme ¼ teaspoon seasoned pepper 2 tablespoons grated Parmigiano-Reggiano cheese Method: Preheat oven to 400 degrees. Cut tomatoes in half crosswise. Combine ricotta cheese, spinach, garlic, thyme and pepper. Top each tomato half with about 2 tablespoons of the ricotta mixture. Sprinkle Parmigiano-Reggiano cheese over top. Bake 15-20 minutes or until cheese turns golden. These cheesy tomatoes are GREAT!!! ENJOY!!! |
Chipotle Chicken Sausage Wraps
in Bell peppers, Cheese, Corn, Entree, Johnsonville Sausages, Monterey Jack, Onions, Refried beans, Tortillas, Wraps on Sunday, April 22, 2012
Wraps are a fresh change of pace from sandwiches and about as easy to make. The tortilla is a flatbread made from corn or wheat. The word “tortilla” comes from the Spanish word “torta” and translates “round cake.” When Spanish explorers discovered the Aztecs making unleavened flatbread, they called it tortilla ~ little torta.
Tortillas have been made for centuries in Mexico and with the growing demand for Mexican food; they are especially enjoyed in North America, Europe and Eastern Asia. Tortillas are generally prepared with meat for making burritos, tacos and enchiladas. And this is the way I decided to make ours after reading the recipe in a magazine ad for Johnsonville Chipotle Monterey Jack Cheese Chicken Sausage.
The sausage is smoked chicken laced with savory Jack cheese, having a full-bodied spicy chipotle pepper kick. These wraps make for an easy quick meal that’s tasty with the sausage and fresh vegetables. They’re just right wrapped tight and drizzled with lemon juice!
Chipotle Chicken Sausage Wraps
Ingredients:
1 medium onion, chopped
1 red bell pepper, chopped
1 cup frozen corn, thawed
1 tablespoon olive oil
1 package Johnsonville Chipotle Monterey Jack Cheese Chicken Sausage, chopped
1 tablespoon lemon juice
5 flour tortillas (8-inches), warmed
2/3 cup refried beans
1½ cups shredded Monterey Jack cheese
Shredded lettuce
Method:
In a large skillet, sauté the onion, pepper and corn in oil until tender.
Stir in sausage and lemon juice, heat through.
Spread 2 tablespoons refried beans over each tortilla.
Spoon sausage mixture down the center of tortillas.
Sprinkle with cheese and lettuce.
Roll up tightly.
5 servings
If you like wraps, give this a try!
Disclaimer: I received no compensation for this post. It’s my opinion only.
Be sure to visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Summer Spaghetti Salad
Is a family reunion on your horizon? How about a cook-out with friends or a company picnic? If so, spaghetti salad is just the right dish for a hot summer day to fill up those bellies!
There are so many variations of spaghetti salad that is usually served cold but can be served hot as well. You can add your favorite variety of vegetables to satisfy your tastes. I use thin spaghetti but, you can replace it with linguine, vermicelli or the pasta of your choosing; just cook it until al dente.
It is a refreshing salad due to the fresh crunchy brilliantly colored vegetables. This dish will be eye candy and disappear fast. It’s great for any get together because, not only can it be made ahead; it is mayonnaise free to avoid spoiling in this hot weather.
This is a scrumptious go-to dish to satiate your hunger quickly ~ actually; I can make a meal of just this mouthwatering piquant salad!
Summer Spaghetti Salad
Ingredients:
1 pound thin spaghetti
10 slices bacon
1/2 cup chopped celery
1 large red onion, chopped
1 green bell pepper, diced
1 (2 ounce) can sliced black olives, drained
2 tomatoes, diced
10 slices bacon
1/2 cup chopped celery
1 large red onion, chopped
1 green bell pepper, diced
1 (2 ounce) can sliced black olives, drained
2 tomatoes, diced
1 cucumber, diced
1/4 cup salad seasoning mix*
½ teaspoon lemon zest
1/4 cup salad seasoning mix*
½ teaspoon lemon zest
3 tablespoons fresh lemon juice
¼ cup extra virgin olive oil
3 garlic cloves, minced
1/2 cup grated Parmesan cheese, optional
1/2 cup grated Parmesan cheese, optional
Method:
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, cook bacon until crisp.
In a large skillet over medium heat, cook bacon until crisp.
Drain and crumble.
In a large bowl combine cooked spaghetti, celery, onion, bell pepper, olives, tomatoes, cucumbers and salad seasoning.
In a large bowl combine cooked spaghetti, celery, onion, bell pepper, olives, tomatoes, cucumbers and salad seasoning.
In a small bowl, whisk lemon zest, lemon juice and minced garlic with olive oil.
Pour over spaghetti mixture and toss.
Add crumbled bacon and lightly toss.
Sprinkle with Parmesan cheese, if desired.
Chill until serving.
8-10 servings
*Pam’s note: For my homemade salad seasoning mix, see my post on Wednesday, July
27, 2011: http://pamsmidwestkitchenkorner.blogspot.com/2011/07/home-made-salad-supreme-seasoning.html
Give it a go ~ it’s a delicious people pleaser!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.
Stuffed Cuban Pork Tenderloin
in Bread and butter pickles, Cheese, Cuban, Dijon mustard, Entree, Hot air balloon, Pork, Pork tenderloin, Swiss cheese on Sunday, April 15, 2012
We definitely have a fondness for Cuban food resulting from our first visit to Key West years ago. While vacationing, we enjoyed our first Cuban sandwich at the Roof Top Café and were instantly hooked on the great flavors!
Our Canadian friends make us envious by telling us about their trips to Cuba ~ about the beauty of Cuba and the delicious spicy cuisine. However, until Americans can easily travel there, Miami and Key West are about as close as we can venture to Cuba so all I can do is recreate those spicy flavors in a sandwich or roast for now.
This recipe for Stuffed Cuban Pork Tenderloin in Cooking Light magazine grabbed my attention and I knew I had to try it. It’s tangy with just the right amount of spice. I followed the recipe except for omitting 1/3 cup of cilantro and adding dried oregano. I’m just not “hooked” on cilantro at all. Anyway, this roast is tender and just melts in your mouth. We really like how flavorful this pork is from the first bite to the last.
Off the subject ~ I’d like to share with you the view out my back door this morning. As I am writing this, the sliding door is open to a cool breeze and the only sounds to be heard are the birds chirping and the gas from the hot air balloon. There’s nothing like early morning peace and quiet and a cup of strong black coffee!
Now, back to the pork:
Stuffed Cuban Pork Tenderloin
Adapted
Ingredients:
1 (1-pound) pork tenderloin, trimmed
2 tablespoons whole-grain Dijon mustard
3 thin slices Swiss cheese, halved
1/3 cup chopped bread-and-butter pickles
1 teaspoon dried oregano
¼ teaspoon salt
½ teaspoon freshly ground black pepper
Cooking spray
Method:
Preheat grill to medium-high heat.
Cut a lengthwise slit down the center of the tenderloin two-thirds of the way through the meat. Open halves, laying tenderloin flat.
Place tenderloin between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or heavy skillet.
Spread mustard evenly over pork and sprinkle with cilantro.
Arrange cheese and pickles over pork in a single layer.
Roll up, starting with long side; secure pork at 1-inch intervals with twine.
Combine salt, pepper and oregano and sprinkle over pork.
Place the pork on a grill rack coated with cooking spray.
Grill 22 minutes or until a thermometer registers 155°, turning after 11 minutes.
Remove from grill.
Let stand covered for 5 minutes.
Cut into 12 slices.
Que rico! Buen apetito!
Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway. She’s judging “goodies” at the Iowa State Fair now!
Vegetarian Soccer Pizza
in Baking Items, Cheese, Dinner, Italian, Vegetable on Saturday, April 14, 2012
First time am making vegetarian pizza at home that too with asparagus and mushrooms with home made pizza sauce and just with cheese, coz its never happens as we love to have anytime pizzas with meats and sausages...I was planning to make something for Niloufer's Soccer Mania, finally using some asparagus, i prepared the toppings for this pizza as soccer ball pattern, eventhough this pizza doesnt looks exactly like soccer ball, i was somewat happy to send this post to Nilou's event, hope she will accept this vegetarian soccer pizza..I wanted to prepare my pizza base somewat healthy and finally i prepared the pizza base with oats and all purpose flour along with active dry yeast, this pizza base tastes extremely delicious also very simple to prepare..We enjoyed having this delectable pizza for our sterday's evening dinner with a simple cucumber salad and we loved it..
Pizza Base:
2cups All purpose flour
1cup Rolled oats
1tbsp Active dry yeast
1tsp Salt
1tsp Sugar
2tbsp Olive oil
Add the active dry yeast, salt and sugar in a cup of luke warm water,mix well and keep aside until the yeast turns foamy...In an another large bowl take the flour, rolled oats, make a well in the centre and add the foamy yeast mixture along with olive oil, knead everything as a soft and stiff dough..arrange in a greased bowl, keep in a warm place for two hours or until they doubled the size..
Once they doubled, punch down the dough and roll them as medium sized discs..arrange this disc over a baking sheet lined in a baking tray..
Pizza toppings:
1cup Button mushrooms
10nos White asparagus (steam cooked)
1cup Home made pizza sauce
1tsp Oregano
1cup Grated cheese
Preheat the oven to 350F..Spread the pizza sauce to the rolled discs, arrange the asparagus as shown in the picture, mix the oregano along with mushrooms , springle over the pizza base finally springle the grated cheese over the veggies..Bake this vegetarian pizza in the middle rack for 20-25minutes until the cheese melts..
Enjoy warm with simple salads..
Pizza Base:
2cups All purpose flour
1cup Rolled oats
1tbsp Active dry yeast
1tsp Salt
1tsp Sugar
2tbsp Olive oil
Add the active dry yeast, salt and sugar in a cup of luke warm water,mix well and keep aside until the yeast turns foamy...In an another large bowl take the flour, rolled oats, make a well in the centre and add the foamy yeast mixture along with olive oil, knead everything as a soft and stiff dough..arrange in a greased bowl, keep in a warm place for two hours or until they doubled the size..
Once they doubled, punch down the dough and roll them as medium sized discs..arrange this disc over a baking sheet lined in a baking tray..
Pizza toppings:
1cup Button mushrooms
10nos White asparagus (steam cooked)
1cup Home made pizza sauce
1tsp Oregano
1cup Grated cheese
Preheat the oven to 350F..Spread the pizza sauce to the rolled discs, arrange the asparagus as shown in the picture, mix the oregano along with mushrooms , springle over the pizza base finally springle the grated cheese over the veggies..Bake this vegetarian pizza in the middle rack for 20-25minutes until the cheese melts..
Enjoy warm with simple salads..
Opa!!! Cucumber Salad with Kalamata Olives, Goat Cheese and Spicy Radish Slices
Are you ready for a salad with some OOMPH!!!? If so, you’ve stopped by at the right food blog!
Combining the nippy taste of goat cheese with salty Kalamata olives and spicy radish slices gives you a pleasant pungent little salad. Goat cheese is a bit tangy with great flavor and a creamy texture. It pairs perfectly with the Kalamata olives. The olives come to us from Greece with their deep rich aubergine color, turning dark brown when brined. They’re sweet, rich and a treat to eat, especially when paired with cheese.
You’ll enjoy this spicy summer salad like we do with about any meat or seafood from the grill. If you haven’t tried Robusto Italian Dressing, put it on your shopping list. It’s so spicy delicious and blends well with pasta also or is an excellent marinade for seafood. I use it often, in many dishes but not with lettuce yet. So I guess that will be next!
I adore this salad and really want you to try it! I think you’ll like it also! I actually could make a meal of it along with a slice of crusty bread!
Cucumber Salad with Kalamata Olives, Radishes, Goat Cheese
Ingredients:
1 cucumber, peeled and sliced thin
1 red onion, chopped
4 radishes, sliced thin
½ cup Kalamata olives
¾ cup crumbled goat cheese
¼ to ½ cup Wish-bone Robusto Italian Salad Dressing
1 teaspoon freshly ground black pepper
Method:
Toss all ingredients in a large bowl and allow to marinate for 15 to 30 minutes. Transfer to a serving bowl and serve.
Καλή σας όρεξη!
Does that really mean, Bon Appetite in Greek?
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.
Baked Chicken over Spaghetti
in Cheese, Chicken, Entree, Garlic, Mozzarella, Mushrooms, Pasta, Sauces/Marinades, Spaghetti, Spinach, Vegetables on Tuesday, April 10, 2012
Through the years, I’ve seen lots of recipes for Baked Chicken over Spaghetti with most of them having “cream of” soup added to the mix. No “cream of” soup here to disguise the flavors!
I used boneless chicken breasts this time, but you use the chicken you like ~ your own baked, broiled or boiled chicken, a whole rotisserie chicken from the grocery store or grilled chicken, shredded chicken and even chicken tenders.
With the additions of tender baby spinach, sliced mushrooms, spicy Italian seasoning and your favorite pasta sauce, this can be thrown together quickly, baked and served over spaghetti for an appetizing meal for your family. Be creative and throw into the mix
Baked Chicken over Spaghetti, a crisp green salad and a loaf of crusty bread ~ that’s simply another comforting meal!
 |
| Oven ready! |
Baked Chicken over Spaghetti
Ingredients:
4 boneless chicken breast halves or 1 pound cooked chicken of your choice
1 jar (24-ounces) pasta sauce (I use Classico Fire-Roasted Tomato and Garlic)
1 package (6-ounces) baby spinach
8 ounces mushrooms, sliced
2 cloves garlic, minced
1 teaspoon pepper
1 teaspoon dried Italian seasoning
1 cup shredded mozzarella cheese
1 pound spaghetti, cooked
Method:
Coat with cooking spray a 9 x 13 baking dish.
Place chicken breasts in the baking dish.
In a large bowl, combine pasta sauce and spinach.
Add next 4 ingredients, combining well.
Pour sauce over chicken.
Cover dish with foil.
Bake at 375 degrees for 40 minutes.
Scatter cheese over chicken and cover with foil.
Bake until cheese melts, about 10 minutes.
Meanwhile cook spaghetti according to package directions.
Serve chicken with sauce over cooked spaghetti.
Ummmm, good!!!
Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
Mushrooms Florentine
How long has it been since you’ve swooned over a side-dish? This one really makes me drool! It’s one of my favorite side-dishes and I can hardly believe I haven’t posted it before now!
What do you think about mushrooms? How do you like spinach? And cheese ~ ‘nuff said! If you like them all, I know you’ll be digging your fork in as soon this comes out of the oven. I know, because I do ~ just a taste test!
Mushrooms Florentine is a simple recipe that builds up your arm muscles because the important part is wringing out the spinach thoroughly. I place the thawed spinach in a couple of layers of paper towels and gently squeeze the water out. Then into fresh paper towels and wring it, repeating the process another time or two. Into the refrigerator the spinach goes, in a bowl lined with paper towels for an hour or two.
Even though spinach has a starring role, the essential ingredient of this recipe is the mushrooms. Sautéing them with the garlic in a little olive oil renders them great taste ~ and a wonderful aroma permeates the kitchen. It’s a quick dish to assemble by layering spinach, mushrooms and cheese. Then, after some oven time, you’re guaranteed a savory delectable side-dish!
All I can say is: “This is delicious!!!”
Mushrooms Florentine
Ingredients:
1 tablespoon olive oil
1 pound sliced mushrooms
2 cloves garlic, chopped
1 pound package frozen chopped spinach, thawed, drained
1 large onion, chopped
¼ teaspoon salt
½ teaspoon seasoned pepper
1 cup shredded cheddar cheese, divided
Method:
Sauté mushrooms in oil in a skillet on medium-high for 2-3 minutes, until they start to turn golden.
Add garlic and sauté for another minute or two.
In the meantime, squeeze thawed spinach thoroughly in paper towels until well-drained.
In an 8 x 8-inch baking dish, combine spinach, onions and salt and pepper.
Sprinkle half the cheese over the spinach.
Cover with mushrooms.
Sprinkle with remaining cheese.
Bake at 350 degrees for 30-40 minutes or until cheese is melted and golden.
Serves 6
This will be your favorite way for mushrooms and spinach!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes. She’s having a Double Giveaway now!
I love Brun-uusto!!!
in Appetizers, Cheese on Monday, March 26, 2012
I came upon this cheese in the store the other day and it makes for a perfect appetizer or snack. If you love cheese like we do here, you will love this one! It’s “Brun-uusto,” Brunkow’s Baked Cheese made at Brunkow Cheese in Darlington , Wisconsin
It’s a wonderful thing! The recipe comes from Finland
Brun-uusto can be eaten right out of the packaging but, it is meant to be enjoyed warm whether by heating in a skillet, on a grill or even in the micro for a short time. It can definitely stand alone but is especially good with a tomato slice atop it and then warmed, adding a sprinkling of Parmesan cheese. It also has an amazing flavor when warmed and topped with something sweet such as maple syrup, marmalade or honey.
You simply have to try it to discover how incredibly delicious it is ~ it’s an addicting, unique cheese and you won’t be able to stop at one piece!
By the way, don't forget to enter my give-away posted on July 20th! Here's the link:
Cheese Beef Sticks
in Beef, Bubba's recipes, Cheese, Garlic, Ground beef, Snacks/treats on Friday, March 9, 2012
Bubba has made another great thing!
Many years ago, when man started eating meat, the only way to preserve it was to dry it. Beef sticks are an excellent source of protein with most of the fat being removed. It’s easy to make and by making it yourself, you know exactly what has been added to it; no chemicals and preservatives. And besides that, it tastes so much better than store bought!
Bubba likes to cook and experiment with the ingredients in recipes. He has made this recipe with many different combinations and finally ended up with this great recipe. It has a little heat with the jalapeños. Then, Bubba flavored the beef with lots of garlic, cayenne, black pepper, liquid smoke and the star ingredient, sharp cheddar cheese.
He mixed together the ingredients and extruded it through a jerky gun. I really have never seen one but it works on the same principal as a caulking gun or my cookie gun for shaping spritz cookies, etc. The final part of the process is dehydrating the sticks in a dehydrator per the manufacturer’s instructions. It’s a wonderful thing for a snack!
CHEESE BEEF STICKS
Ingredients:
2 ¼ pounds, 90% ground beef
4 ounces sharp cheddar cheese, grated
4 ounces sharp cheddar cheese, grated
5 jalapeños
3 tablespoons minced garlic
1 tablespoon cayenne pepper
1 tablespoon black pepper
2 tablespoons Morton Tender Quick Cure
1 tablespoons liquid smoke
Method:
Place jalapeños and garlic in food processor.
Purée, almost liquefy them.
Place all ingredients in a large bowl.
Mix well then knead until all ingredients are well blended.
Place in refrigerator for 1 hour.
Using a jerky gun, extrude the mixture out into tubes about 3/8” diameter.
Dehydrate for 5½ hours.
Cool.
Refrigerate.
Thanks Bubba!
They’re the best! Yum!!!
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I wanted to try instant oats idly for a long time. I used to make a version of this before,by adding a oats as major part in the rav... -
The spicy curry cooking on the stove and a cloudy weather outside is just what I need on a lazy day like today. With this kind of weathe...
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