Fontina Mac and Cheese

This is another delicious recipe from Annie's Eats. Normally I adjust the recipe as I go but I didn't really see a need to with this one. The only thing I did change was the shape of the pasta I used. (I used bow ties instead of shells. Really any textured pasta shape will work.)

Ingredients
1 lb. small or medium pasta shells
5 tbsp. unsalted butter, divided
1 cup heavy cream
8 oz. Fontina cheese, shredded
Salt
Pinch of grated nutmeg
1/3 cup panko bread crumbs
¼ cup freshly grated Parmesan cheese

Directions
Preheat the oven to 400˚ F. In a large pot of boiling salted water, cook the pasta according to the package directions just until 1-2 minutes shy of al dente.

Meanwhile, dice 4 tablespoons of the butter and place in a large mixing bowl. Warm the cream in a small saucepan or the microwave. Cover to keep warm.

Once the pasta is cooked, add to the bowl with the butter and toss to coat well. Stir in the warm cream and the Fontina until the cheese starts to melt. Mix in salt to taste, and add the nutmeg.

Pour the mixture into a buttered 2-quart casserole dish. In a small bowl, melt the remaining 1 tablespoon of butter. Mix in the panko breadcrumbs and shredded Parmesan. Toss with a fork to coat evenly with the butter. Sprinkle the bread crumb mixture evenly over the pasta in the baking dish.

Bake until the sauce is bubbling and the topping turns golden brown, about 20 minutes. Serve immediately.

Southwest Quesadilla

I was inspired to make these when I came across a recipe for Southwest Egg Rolls at Annie's Eats. They were delicious and I made a quick spicy ranch dipping sauce for them. (It's just hot sauce and ranch dressing.)

Ingredients

1 pound of cooked shredded chicken (I cooked the chicken in my Crock Pot during the day and seasoned it with garlic powder, onion powder and cumin. You can easily use leftover roast or grilled chicken.)
1 - 8 oz can of whole kernell corn, drained
1 - 10 oz chopped spinach, thawed and drained
1 - 15 oz can of black beans, rinsed and drained
2 cups of Colby Jack shredded cheese
4 tbsp garlic powder
4 tbsp onion powder
2 tbsp cumin
tortillas
vegetable cooking spray

Directions

Mix chicken, corn, spinach, and beans in a large bowl. Season with garlic and onion powders and cumin.

To assemble quesadillas, heat a griddle pan and spray lightly with vegetable cooking spray. Place a tortilla on the griddle. Sprinkle 1/8 cup of cheese on half of the tortilla. Spoon 1/4 cup of chicken mixture on top of cheese. Sprinkle an additional 1/8 cup of cheese on top of the chicken mixture. Fold tortilla over on itself. Press firm with a spatula. Cook for 1 minute and flip cooking other side for an additional 30 seconds to 1 minute.

Cut quesadilla into fourths and serve hot.

French Onion Soup

My husband loves French Onion Soup. Any time he orders soup from a restaurant there's a 95% chance it's going to be French Onion. I came across this recipe while perusing Annie's Eats and had to make it for him. I followed the recipe she has posted, except where I note.

I served it with salad and the extra baguettes. It makes about 4 servings. Enjoy!

Ingredients
2 tbsp. unsalted butter
2 large red onions, thinly sliced
Pinch of sugar
2 leeks, including tender green portions, thinly sliced
2 cloves garlic, minced
3 cups low-sodium chicken broth
¾ cup low-sodium beef broth
¼ cup dry red wine
2 sprigs fresh parsley
1 sprig fresh thyme (I used dried thyme)
1 bay leaf (I omitted...I just do not like bay leaf)
Salt and pepper, to taste
Baguette slices, ¾-inch thick
Sliced Gruyere cheese

Directions
Melt the butter in a Dutch oven or large stockpot over medium-high heat. Add in the sliced red onions, reduce the heat to medium, and cook, stirring frequently, until the onions have wilted. Mix in the sugar and leeks and continue to cook, stirring frequently, until the onions are completely caramelized and dark in color (about 15 more minutes). Add the garlic to the pot and sauté just until fragrant, about 1 minute. Stir in the chicken and beef broths and red wine, scraping the browned bits from the bottom of the pot. Add the parsley, thyme and bay leaf. Cover, reduce the heat to medium-low and simmer about 30 minutes. Discard the herbs and season with salt and pepper to taste. Preheat the broiler with an oven rack in the upper-middle position. Portion the soup into oven-safe bowls or crocks placed on a baking sheet. Top each serving with two baguette slices, and layer with thin slices of Gruyere cheese. Place under the broiler until the cheese is browned and bubbly, 2-5 minutes.

Finger Sandwiches

Roast Beef and Cheddar


Ingredients
12 slices wheat bread
1/2 pound roast beef, sliced thin
4 oz sharp cheddar cheese, sliced thin
6 tsp horseradish

Directions
Spread horseradish on 6 slices of bread. Divide roast beef between 6 slices of bread spread with horseradish. Divide cheese between remaining 6 slices of bread. Top each roast beef half with a cheese half. Cut crusts off and slice remaining sandwiches in half.

Ham and Swiss

Ingredients
12 slices of white bread
6 tsp of stone ground mustard
1/2 pound of Virgina tavern ham, sliced thin
1/4 pound of Swiss cheese

Directions
Spread mustard on 6 slices of breads. Divide ham between 6 slices of bread spread with mustard. Divide cheese between remaining slices of bread. Top each ham half with a cheese ham. Cut crusts off and slice remaining sandwiches in half.

Smoked Salmon, Cucumber and Dill

Ingredients
12 slices wheat bread
6 oz cream cheese, softened
4 tbsp fresh dill, chopped fine
8 oz smoked salmon, sliced
half a large cucumber, sliced thin

Directions
In a small bowl mix cream cheese and dill together, chill for 2 hours or overnight. (NOTE: you don't have to let the cream cheese and dill chill, however the flavors won't be as blended).

Remove cream cheese mixture from refrigerator and bring to room temperature. Spread 6 slices of bread with cream cheese mixture. Divide smoked salmon between 6 slices of bread spread with cream cheese. Top remaining 6 slices of bread with cucumbers. Top each smoked salmon half with a cucumber half. Cut crusts off and cut remaining sandwiches in half.

Garlic and Herb Cheese Pinwheels

I've made these several times for different events. I just made them for a wine festival we attended and they traveled well and stood up to the warm weather and sun.

Ingredients

1 package of crescent rolls
4 oz garlic and herb pub cheese
2 tbsp grated Parmesan cheese

Directions

Preheat oven to 350 degrees. Unroll crescent roll dough and close any open seams. Spread pub cheese over the dough. Sprinkle Parmesan over pub cheese. Roll the dough up lengthwise. Chill in freezer for 5-10 minutes. Cut 1/2 inch slices of chilled dough. Arrange on an ungreased baking sheet. Bake 10-15 minutes or until golden brown.

Serve immediately.

Chicken Bacon and Caramelized Onion Pizza

This pizza was inspired by an appetizer I made recently (that I have yet to post). It has everything we love: chicken, bacon and onions. It requires a little bit of effort if you don't have the ingredients leftover from another meal but it's still so worth it.

Ingredients

1 pre-made pizza crust
4 oz of tomato sauce
10 oz of fresh whole milk mozzarella, sliced
2 chicken breasts
6 pieces of bacon
1 yellow onion
2 tsp of sugar
olive oil
1 tbsp of butter

Directions

Heat the oven to 425 degrees.

Cook bacon and cool. Once cool to handle rough chop.

Slice the onion (no wider than 1/4 inch). In a large saute pan heat a tablespoon of olive oil and a tablespoon of butter over a medium heat. Add the onions and saute for approximately 15 minutes or until slightly golden brown. Add the sugar to the onions and continually stir onions to prevent sugars from burning. Cook for another 5 to 10 minutes or until onions are a deep golden brown and smell sweet. Remove from pan.

If you don't have left over chicken, season two chicken breasts with garlic powder, onion powder, salt & pepper and saute in a pan with olive oil until just cooked through (about 5-7 minutes on the first side and 2-4 minutes on the second side). Remove from pan. Slice chicken into even strips.

Roll out the pizza dough onto an cookie sheet. Spread tomato sauce evenly to the edges. Place half of the cheese on top of the sauce; add the chicken and onions. Top with cheese and bacon. Sprinkle with oregano if you desire.

Bake for 15-17 minutes or until cheese and crust are golden brown.

Serve immediately.

Out of the Blue Chicken Cordon Bleu

Out of the blue (no pun intended) I was craving this. I scrounged around in the fridge and was able to find all the ingredients that I needed without having to run out to the market. Enjoy!

Ingredients

• 4 chicken cutlets, pounded thin
• 4 wedges of Laughing Cow Swiss Cheese (I use the low fat version)
• 4 slices of thin sliced ham (I used the ham we make our sandwiches with)
  
• 2 Tbsp of canola oil
• Flour for dredging
• Salt
• Pepper
• You'll need toothpicks to secure the chicken rolls
  

Directions

Heat oven to 375 degrees. Spread each cutlet with a wedge of cheese. Top with a slice of ham. Roll each cutlet up lengthwise and secure with two toothpicks. Heat oil in a large skillet. Season flour with salt and pepper. Dredge each roll in the flour. Once the oil is hot, place the rolls in the skillet. Brown each side (about 5 minutes a side). Remove from oil and place in an oven safe dish. Cover with aluminum foil and bake for approximately 15-20 minutes. (Always use a meat thermometer to check the internal temperature of the chicken. You're looking for a temperature around 145-150.) Remove and serve immediately.

Cheesy Chicken Quesadillas

Ingredients

3 boneless skinless chicken breasts

1 – 10 oz. can of Campbell’s Cheddar Cheese Soup

2 tbsp Cheez Whiz

1/4 cup chunky salsa

1/4 cup of water

2 tbsp onion powder

2 tbsp garlic powder

1 tsp cumin

1 tsp red cayenne pepper

4 burrito sized tortillas

cooking spray

Directions

Dice the chicken into 1/2″x1/2″ cubes. Spray a large deep skillet with cooking spray place over medium high heat. Add chicken and coat with spices. Stir chicken occasionally to avoid burning.

While chicken is cooking, mix soup and salsa in a small bowl. Once chicken is no longer pink, add water and soup mix to skillet. Stir until water and soup are thoroughly incorporated. Turn the heat down to medium. Cook for 10 minutes until bubbling and steaming.

In a small skillet over low heat, place a tortilla. Spoon a quarter the chicken and soup mixture onto half of the tortilla. Fold the tortilla over and heat thoroughly (about 1 minute). Repeat for the remaining tortillas.

Serve immediately.

Homemade Mac n Cheese

3lbs macaroni (bow ties work best)

8 oz. Fontina Cheese

1lb American Cheese

8 oz. Monterey Jack Cheese

12 oz. White Cheddar Cheese

16 oz. Whole Milk

1 tsp. Dijon mustard

1 tsp. nutmeg

½ cup breadcumbs

2 tbsp. butter (cold)

2 tsp. cornstarch

Preheat oven to 425° F.

Shred all cheeses. You may have to cube the American Cheese. Mix all cheeses together with cornstarch.

In a large pot, heat milk until steaming, being sure to stir frequently to prevent burning. Stir in mustard and nutmeg. Slowly add small amounts of cheese to milk, stirring in figure 8, to avoid cheese from balling. Continue until all the cheese is melted into the milk.

Meanwhile, bring a pot of water to boil. Add macaroni. Boil for 3 minutes. Drain. DO NOT RINSE!

Add macaroni to cheese sauce. Pour into large casserole dish.

In a clean bowl, work butter into breadcrumbs until mixture is coarse. Top macaroni with breadcrumbs.

Bake the dish for 25 minutes or until top is golden brown and bubbling. Serve immediately.

**Bacon and/or peas can be added for something extra.

Creamy Gouda and Mushroom Soup

This soup is fantastic! I was drooling as soon as I came across the recipe on Mary Ellen’s Cooking Creation Blog. It’s definitely a meal by itself and a whole pot (which probably will give you 6 large servings) only cost me $17 for all of the ingredients. And now that the weather is getting colder this is the perfect thing to warm you from the inside out.

Ingredients

• 1/4 lb. bacon, diced
• 1 onion, diced
• 1 lb. mushrooms (your choice)
• a few sprigs of fresh thyme or a good pinch of dried
• 1/4 cup dry sherry or white wine
• 1 bay leaf
• 3-4 cups yukon gold potatoes, cubed
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1.5 cups light cream
• 2 oz. smoked gouda, shredded

Directions

• In a stockpot or dutch oven, cook the bacon until it has rendered its fat. Remove the bacon with a slotted spoon and set aside.
• In the bacon fat, cook the diced onion over low heat for about 2 minutes before adding the mushrooms. Add a little salt and pepper and continue cooking over low or medium-low heat until the mushrooms have released their moisture, about 10-15 minutes.
• Increase the heat and add the sherry or wine. Cook until almost all of the alcohol has cooked off.
• Add the potatoes and the garlic, stirring to combine. Add the bay leaf and broth. Bring to a light boil and simmer until potatoes are tender. Season to taste with salt and pepper.
• Remove the bay leaf. Put as much or as little of the mixture as you want into a food processor and pulse it. This isn’t necessary but it creates both texture and thickness to the soup.
• Return the pureed soup to the dutch oven. Add the light cream and gouda. Simmer until the soup has heated through and the cheese has melted.
• Garnish bowls with diced bacons and more cheese, if desired.

Smokey Steak and Mushroom Gouda Risotto

I am absolutely infatuated with Gouda cheese recently. I just realized how versatile it is. Inspired by the recent Mushroom and Gouda soup I made, I adapted the recipe for my and Tim’s favorite side dish…risotto. Tim came up with the rub for the steaks and I have to say…it was fabulous! Not overpowering…just the right amount of seasoning.

Smokey Steak

Ingredients

2 – 1 inch strip steaks

2 tbsp McCormick’s Montreal Seasoning

2 tsp chili powder

Directions

Heat grill to medium high heat. While grill is heating, season both sides of steaks with seasoning and chili powder. Place steaks on hot grill and do not move. After about 7 minutes, turn each steak 90 degrees. (This will make those beautiful grill marks.) Cook for an additional 2-3 minutes. Flip steaks over and repeat for other side. Use a meat thermometer to make sure the inside is at least 160°F (medium).

Mushroom Gouda Risotto

Ingredients

2 cups risotto

32 oz. chicken broth

3/4 cup of white wine (use whatever you drink)

5 oz. smoked gouda, shredded

2 tbsp extra virgin olive oil

1 small yellow onion, diced

3 gloves, minced

16 oz. sliced baby portobello mushrooms

Directions

Place a large stock pot or dutch oven over medium high heat. Add olive oil and onion to pot, cook onion 5-7 minutes or just until onion turns golden brown. Add garlic and mushrooms and stir to coat with oil. Cook the mushrooms until they release most of their moisture, about 7-10 minutes. Add risotto and toast, 3-5 minutes. Pour the wine in; this will help deglaze the pan, make sure you scrape up any bits that are stuck to the bottom. Continue to stir the risotto. Once most of the wine is absorbed, add 2/3 cup to 1 cup of broth. Reduce heat to medium. Continue to stir the risotto, approximately every 2 minutes. Once the broth is absorbed (usually about 5-7 minutes), add another 2/3 cup. Repeat until all of the broth is used and the risotto is creamy and tender. (About 25-30 minutes.) Slowly stir in the gouda. (Stir is figure 8′s, it will prevent the cheese from balling up.) Once all of the cheese is incorporated add salt and pepper to taste and serve immediately.

(Pardon the dark picture, it was taken with the hubby’s cell phone.)

Cheese Nip Chicken

I can’t take the credit for this recipe. I found it on Mary Ellen’s Cooking Creations Blog yesterday while trying to figure out what I wanted to do with some chicken we had thawing. The picture of the bright orange chicken she had post was what actually caught my eye first. I was hesitant to make baked chicken because it seems like it always comes out dry but I think Mary Ellen hit the oven sweet spot by raising the temperature from the old standby of 350 to 400 degrees. It’s a higher heat that seals in the juices and crisps up the coating much better. I relied on my trustworthy meat thermometer to tell me when the chicken was done and it was hands down the best piece of baked chicken I’ve ever hand. Juicy on the inside and a crispy, tasty crust on the outside.

Ingredients

3-4 boneless chicken breasts

Laughing Cow cheese (we used the low fat original variation)

Cheese Nips

Garlic powder

Onion powder

Paprika

Ground mustard

Salt

Pepper

2 Eggs

Flour to dredge

Canola oil

Directions

Preheat the oven to 400 degrees. Lightly spray a large baking dish with canola oil.

Fill a large zip lock bag about a quarter of the way with Cheese Nips. Crush into fine crumbs (I used a rolling pin). Set up a coating station in this order: flour, egg, Cheese Nips.

Cut a pocket into the side of each chicken breast. Spread one wedge of Laughing Cow cheese into each pocket. Dredge each piece of chicken into flour, dip in egg, repeat, then coat in Cheese Nips. (You’ll be so happy you double dipped in the flour and egg.) Place in dish.

Bake uncovered for approximately 30-45 minutes (depending on how large your chicken is) (for best results use a meat thermometer).

We had steamed green beans and a brown rice with this chicken. You’ll notice how I have no pictures of the chicken because we ate before giving it a second though.

Enjoy!