Tag: Cheese

Mushroom Vegetable Risotto

Post author By Sharon
Post date May 19, 2014
No Comments on Mushroom Vegetable Risotto

Delicious creamy Mushroom Vegetable Risotto

1 cup Arborio rice
2 Tbs butter
Salt
garlic powder
1 packet Lipton Vegetable soup mix
8 oz diced fresh mushrooms
8 oz chicken broth + additional broth added during cooking
white wine – some for the recipe, the rest for the cook 😉
1/4 cup shredded Swiss cheese
1/4 cup shredded Parmesan cheese

Saute rice in melted butter for a few minutes. Add a dash of salt and garlic powder. Add mushrooms and saute a couple minutes more. Pour in 8 oz chicken broth, stir. Bring to a simmer, stirring frequently.

As the liquids are absorbed, add more chicken broth or wine a little at a time and keep simmering, stirring and adding more liquids as needed until the rice is tender. (This is kind of tedious but will be worth it!)

When rice is finally tender stir in the cheeses.

Ta-Dah! Enjoy your Risotto!

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Sharon Springfield

Mushroom Vegetable Risotto

Tags Cheese, mushroom, Rice, risotto, vegetable, veggie

Appetizers Dips

Pimento Cheese

1 1/2 cup Mayonnaise
1 (4 oz) jar diced pimentos, drained
1 tsp Worcestershire sauce
1/4 tsp cayenne pepper
16 oz sharp cheddar cheese (freshly shredded – not pre-packaged shredded)

Mix together the first 4 ingredients then stir in the cheese until well mixed. Refrigerate for 24 hours before serving.

*recipe and picture posted on facebook by “Musings of a Plus Size Southern Girl” fb page.

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784196046/

Sharon Springfield

Tags Cheese, Dip, sandwiches

Casseroles Main Dish

Chile Rellenos Casserole

Chile Rellenos Casserole
2-4 servings

1/2 lb. beef*
1/4 onion (chopped)
1 10 oz. can whole green chilies
1 1/2 cups cheddar cheese
2 eggs
3/4 cups milk
1/8 cup flour
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 375° F. Coat 8×8 baking dish with nonstick spray. Cook hamburger meat and onion. Drain, then add cumin, salt, and pepper. Line the bottom of your pan with whole green chiles (chop extra green chiles for later).

Layer meat over green chiles. Top with cheese and chopped green chiles. Whisk together eggs and milk, then add flour and mix well. Pour this mixture over dish. Bake for 35 to 40 minutes.

Serve right away while everything is hot and cheese is melted.

*Variations: Use chopped cooked chicken or omit meat to make this a vegetarian dish.

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784049386/

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Sharon Springfield

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Chile Rellenos Casserole

Tags beef, casserole, Cheese, eggs, Latin, meatless

Soups

Broccoli Cheese Soup

This creamy, cheesy broccoli soup tastes just like Panera’s Broccoli Cheese soup. It’s so easy to make and is filling enough to be a meal in itself. Serve with a baguette or your favorite rolls.

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli***
1 cup carrot, julienned
8 ounces grated sharp cheddar cheese
salt and pepper

***Cut off the florets from head of broccoli. Peel tough skin off the stem, discard. Dice tender part of stem.

Sauté onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half. Add the chicken stock. Simmer for 20 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes. Add salt and pepper. Can be puréed in a blender. Return to heat and add cheese.

*To make this Vegetarian, substitute vegetable broth for chicken broth.

4 Servings

Pin It! http://www.pinterest.com/pin/280278776784020231/

If you like my recipes, be a sweetie pie and share on Facebook,
Like my page “I Love To Cook” and Pin these yummy recipes on Pinterest. 🙂

Sharon Springfield

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Broccoli Cheese Soup

Tags broccoli, Cheese, soup

Appetizers Dips

Buffalo Chicken Beer Cheese Dip

Post author By Sharon
Post date December 30, 2013
No Comments on Buffalo Chicken Beer Cheese Dip

Buffalo Chicken Beer Cheese Dip

Ingredients

2 tbs olive oil
3 boneless skinless chicken thighs, cut into small pieces
8 oz sour cream
16 oz cream cheese, softened
3/4 cup Parmesan
3/4 cup Mozzarella, plus ½ cup mozzarella for top
1/3 cup Franks Red Hot Sauce
2/3 cup IPA beer
1 tsp garlic powder
2 tbs cornstarch
½ cup blue cheese crumbles

Directions

Preheat oven to 350° F

Heat the olive oil in a large pan over medium high heat, add the chicken and cook until browned, about 5 minutes.

In a food processor, add the sour cream, cream cheese, Parmesan, 3/4 cup mozzarella, Franks Red Hot, beer, garlic powder and cornstarch, process until well combined, about 5 minutes.

Pour into an oven safe dish. Stir in chicken pieces, sprinkle with remaining mozzarella.

Bake until warm and cheese is bubbly, about 15 minutes.

Remove from oven, sprinkle with blue cheese and serve warm with chips.

Buffalo Chicken Beer Cheese Dip

Sharon Springfield

Tags Appetizer, Buffalo Chicken, Cheese, Dip

Appetizers Dips Vegetarian

Spinach Artichoke Dip

1 -10 oz. package frozen chopped spinach
1 -8 oz. package cream cheese
1/2 cup sour cream
1 -12 oz. jar marinated artichoke bottoms or hearts
1 -7 oz. jar roasted red peppers, drained
1/4 cup grated Parmesan cheese

Thaw spinach as package directs, squeeze out any excess liquid. Set aside.

In a food processor, combine cream cheese, sour cream and undrained artichoke hearts. Pulse until blended. Add drained peppers and Parmesan cheese; pulse until fairly smooth.
Transfer mixture to a 1 1/2 quart baking dish. Stir in drained thawed spinach.

Microwave at high power for 7 minutes, until heated through and bubbly around edges. Stir and serve with crackers.

14 Servings

[amd-yrecipe-recipe:5]

Tags Appetizer, artichoke, Cheese, Dip, spinach, vegetarian

Appetizers Dips Ham

Hot Ham & Cheese Spread

1 -8 oz. package cream cheese
1 cup cheddar cheese, shredded
3 slices smoked ham, finely chopped
Ritz crackers

Mix cream cheese, cheddar cheese and ham until well blended. Spoon into ovenproof crock or bowl. Bake at 350 degrees or until puffed and lightly browned. Serve warm as a spread with crackers.

24 Servings

Tags appetizers, Cheese, Dip, ham, spread

Pasta Pumpkin Ravioli

Pumpkin Ravioli with Gorgonzola Sauce

Post author By Sharon
Post date October 2, 2010
No Comments on Pumpkin Ravioli with Gorgonzola Sauce

I found this recipe on Cooking Light’s website. Perfect for a romantic fall dinner!

For a new way to enjoy pumpkin this season, try these pumpkin ravioli with a rich yet mellow Gorgonzola sauce.

You can assemble the ravioli a day ahead, cover with plastic wrap, and refrigerate. The ravioli will float when they are perfectly cooked. Pour a chilled chardonnay.

Yield: 6 servings
Ingredients

* 1 1/4 cups canned pumpkin
* 2 tablespoons dry breadcrumbs
* 2 tablespoons fresh grated Parmesan cheese
* 1/2 teaspoon salt
* 1/2 teaspoon minced fresh sage
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon ground nutmeg
* 30 round won-ton wrappers
* 1 tablespoon cornstarch
* Cooking spray
* 1 cup fat-free milk
* 1 tablespoon all-purpose flour
* 1 1/2 tablespoons butter
* 1/2 cup (2 ounces) crumbled Gorgonzola cheese
* 3 tablespoons chopped hazelnuts, toasted

Preparation

Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced sage, pepper, and nutmeg.

Working with 1 won-ton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining won-ton wrappers and pumpkin mixture.

Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 4 minutes or until done (do not boil), stirring gently. Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli.

Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola.

Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola mixture. Sprinkle each serving with 1 1/2 teaspoons hazelnuts. Serve immediately.
Nutritional Information

Calories: 250 (33% from fat)
Fat: 9.1g (sat 4.5g,mono 2.7g,poly 0.7g)
Protein: 9.5g
Carbohydrate: 33g
Fiber: 3.1g
Cholesterol: 22mg
Iron: 2.4mg
Sodium: 636mg
Calcium: 162mg

Tags Cheese, gorgonzola sauce, pumpkin, ravioli

Beef Ground Beef Sandwiches

Texas Style Sloppy Joe’s

1 pound ground beef
1 package Sloppy Joe’s Seasoning
1 can (14 1/2 ounces) pinto beans, rinsed and drained
1 can (8 ounces) tomato sauce
1/4 cup ketchup
1 can (4 ounces) green chilies, chopped
8 hamburger rolls or flour tortillas
shredded cheese (optional)

In a large skillet, brown ground beef. Drain fat.
Add Seasoning, pinto beans, tomato sauce, ketchup and chiles. Cover and simmer 10 minutes.
Serve over hamburger rolls or place 3 tablespoons mixture along center of 8 warmed flour tortillas; garnish with shredded cheese, if desired. Fold over edges of tortillas.

8 Servings

Tags beans, beef, Cheese, sandwiches, sloppy joe

Casseroles Ground Beef Tater Tots

Tater Tot Casserole

2 pounds ground chuck
1 onion, chopped
1 10 3/4 ounce can cream of chicken soup
1 package tater tots
1 1/2 cups cheddar cheese, shredded

Brown ground beef. Add salt, pepper and chopped onion.
Spread cream of chicken soup on top of meat. Pour tater tots on top, cover with cheese, Bake for 40 minutes at 350 degrees.

8 Servings

Tags casserole, Cheese, ground beef, tater tot