Posts Tagged ‘Cheddar Cheese’

Welcome to another edition of Tasty Tuesdays! It is still spring here in the Foothills, but it feels like summer! Our unseasonably warm weather has me thinking of barbecuing. What goes well with a great steak, ribs or chicken from the grill? Broccoli Slaw!

Now if you are looking for convenience, they do have a mix of broccoli and other veges in the pre-made section of the grocery store. I like to put this together myself. It is easy, and you can clean out your vegetable drawer. To make this side salad, prepare this about four hours before you plan on eating it! This allows the lovely flavors of the mixture to meld. So, come along with me as we head into the kitchen to make this very tasty slaw!

1 cup of mayonnaise
4 TBS sugar
2 TBS white wine vinegar
salt and pepper to taste
1 broccoli crown, medium in size
2 green onions
5-7 radishes
1 carrot
1 large stalk of celery
1 cup cheddar cheese, grated

First, I like to get the dressing made for the cole slaw. This is so easy! In a bowl mix together the mayo, sugar, and vinegar. You want to make sure that the mixture is smooth. Add a bit of salt, and several grinds of fresh black pepper. Set this aside.

Slaw sauce mixture

Slaw sauce mixture

Now get out a large mixing bowl. Wash the broccoli. Cut the broccoli close to the flower heads. Do not throw away that stem! With the flower head make small cuts so that you have a bunch of little florets. Add these to your mixing bowl. Now for those stems…Using the larger part of the stem, trim away the hard outer covering, the slice and dice the stem and add this to your bowl.

Take your green onion, trim off the roots and about an inch off of the green tops and slice. Add these to the mixing bowl. Now for the radishes, trim off the root and the greens. Slice the radishes so that you have little circles, then slice those circles into strips and add to your mixing bowl. For the carrots: Wash, then peel. Cut the carrot in four pieces. Then cut the pieces lengthwise into four. Then slice the quarters into little cubes. Add these to the mixing bowl. Was and trim the celery, Cut these the same way we did the carrots. Into the mixing bowl these go! Now stir this up until you have an even blend of veges. It should look like this:

Vegetable mixture of broccoli slaw

Vegetable mixture of broccoli slaw

Pretty colors, eh?

Now, add to this the cheddar cheese. And mix it up good.

Slaw with Cheddar added

Slaw with Cheddar added

The cheddar gives this an amazing texture!

Now add in the dressing and stir it up so that the vegetables are evenly coated. Let this sit for 4 or more hours, and then when your grilled meats are ready, serve it up!

The finished slaw

The finished slaw

Now wasn’t that easy? Other vegetables that would be good in this recipe are red cabbage, kale, fresh peas…I leave that up to you!

Thanks for stopping by today for another edition of Tasty Tuesday and stay tuned for a new recipe next week! Be well! ^..^

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We have been having a mixed bag of weather. Rain, sunshine, hail, thunder, lightning, and now snow! What could be better on a cold spring evening than a pizza? Again, this pizza does not use sauce but tomatoes in its place!

Pizza dough
Extra virgin olive oil
4 medium tomatoes, sliced thin
1 1/2 tsp basil leaves
1 1/2 tsp oregano leaves
3 cloves finely chopped fresh garlic
Mozzarella, cheddar and asiago to your liking
Hard salami
Chopped tomatoes, from the tops and bottoms of the tomatoes
black olives

Tomatoes sliced for the pizza

These tomatoes are not too bad for this time of year. Summer time tomatoes are best, but these will do!

Lay out your crust then let it rest. Turn the oven on to 425 degrees. When the oven is hot, place the pizza dough in the oven for about 8 minutes. Remove from the oven, and let it sit for about 5 minutes. Then brush on the olive oil, lay out the sliced tomatoes, and add your herbs and the garlic.

Add the herbs and garlic

Top this with 2/3 of the cheese. Follow this with the pepperoni, salami, tomatoes, mushrooms and olives.

Add the toppings

Follow this with the remainder of the cheese. Then place this in the oven,

Pizza is in the oven

and set the timer for about 10 minutes. Check the crust to see how it is doing. I had to add another five minutes to the timer.

Pizza right out of the oven!

Let the pizza sit for about 5 minutes, then slice it up!

Pizza is served!

Serve this up with a hearty red wine or an ice cold beer!

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My friend at work the other day mentioned Chile Rellenos to me and I have not been able to get it out of my head!  This recipe is a take off from a recipe by Roseann Wilson of Albuquerque, NM, with one change.  Her recipe uses stewed tomatoes.  I chose to use diced tomatoes with basil, garlic and oregano.  I just cannot handle bell peppers!  Eat one bite of those dogs and I will be burping bell peppers the rest of the day.  The chiles in this recipe do not affect me that way!

2 – 4 oz. cans of whole green chiles
1/2 lb. each of shredded cheddar and jack cheese
14 oz. can diced tomatoes with basil, garlic and oregano (or stewed tomatoes if you prefer)
4 eggs
2 TBS flour
3/4 cup of evaporated milk

Spray the inside of your crock pot with a non-fat cooking spray to keep the dish from sticking. Take the chiles drain them.

Drain the cans of whole green chiles

Then cut them into strips.

Cut down the side of the chile and open

Layer the chiles and cheese in the crock pot.

First layer - the chiles

Add a layer of jack cheese

Then cheddar

Repeat the layers.

Then start the layers over again

Finish with the cheddar. Then pour the tomatoes over this.

Add the tomatoes

Next, in a bowl, take the eggs and combine them with the flour and milk. Pour this into the crock pot.

Add the milk, egg and flour mixture

Cover and cook on high for 2-3 hours.

I like this dish as it not only tastes wonderful, but it is all done in one pot! When done, serve this up with some rice and refried beans!

Dinner is served!

Dinner is served, quick and easy! Enjoy!

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So, I made this great dinner last night, and the question is what does one do with leftover prime rib? Well, sandwiches are always good, but the first question I had to ask myself is what do I have in the house? Certainly, there is the beef, and I have mushrooms. Sounds good. And, I also have some onion, and there is already garlic and pepper on the prime rib…Hmmm…Wait a minute! Wait a minute! I also have Tillamook Medium Cheddar Cheese! I love it when things come together!

Well, I created this concoction before, and I have to say that is really pretty darned good and it is easy to make!

Leftover prime rib
1/2 # crimini mushrooms
1/2 of an onion
8 oz. of grated cheddar cheese

Start by cutting up the leftover slices of prime rib into 1/2″ chunks.

Prime rib cut in chunks

Coarsely chop up the mushrooms and the onions. Place 2 TBS of butter into a large skillet and add the onion.

Onions and butter are ready to cook

Heat this up and when the onions start to get translucent, add the mushrooms. When the mushrooms start to cook down and their juices come out into the pan, add the beef.

Meat, mushrooms and onions...yummy!

Cover the pan, and turn down the heat, and let it cook for about 5 minutes. Then remove the cover and stir. Let this sit covered for another 5 minutes. Stir again, and then add the cheddar cheese. Stir until the cheese melts

Cheese is added and dinner is ready!

and serve! Not very pretty, but it sure tastes good!

Tonight I will be serving this with some fresh steamed green beans, and what leftover Petite Sirah we had from last night! Try a good warm crusty bread with this. La Brea Bakery makes a really good Tuscan Bread, and this is perfect to go with this dish!

Another way to do this is to cut the meat in thin strips, and cook the same and then serve it on a really good sourdough roll with a really good Stout beer!

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Do you love carnitas? I sure do and we have not been able to get good carnitas here in the boonies. One of my friends from work told me that he was headed toward Sacramento to a Mexican market called La Esperanza. He told me that they had really good carnitas and would I like some. Twist my arm! He brought me back a sampling to try and told me that if I liked it, next time he would go down he would pick some more up for me. Boy was it good! I used the meat to make quesadillas! Another really good comfort food meal!

Cheddar Cheese
Flour tortillas
Medium hot salsa

Everything is ready to go!

Coarsely chop up the carnitas, grate the cheese and get out the salsa and tortillas. Heat a small amount of oil in a good size fry pan and just reheat up the carnitas.

Warm up the carnitas in a bit of oil

Set this aside. Clean the pan and then just rub with some oil. Heat it up over medium high heat. Place a tortilla into the pan to warm.

Warm up the flour tortilla

Turn it and then layer with the cheese, meat and then sprinkle on the salsa.

Layer the cheese, the meat and then cover with salsa

Cover with another tortilla and let the ingredients cook a bit and then turn.

Flip the quesadilla

Once the cheese has melted and all is piping hot, remove from the pan.  Cut into slices like a pizza and serve it up!

Cut and serve!

Serve this up with a really good beer and a side bowl of salsa!

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Last night we dined on a glorious maple glazed smoked ham. One of the many benefits of cooking a ham is the leftovers! And tonight’s fare is my special recipe Mac ‘n Cheese with Ham. Without further adieu…

1 1/2 cups of elbow macaroni
2 cups of white sauce
1 # grated Tillamook Medium Cheddar Cheese
1 to 1 1/2 cups cubed ham

Gather your ingredients

Fill a pot 3/4 full of water, salt added and bring to a boil. Add the macaroni,

Add elbow noodles to the boiling water

set the timer for 3 minutes and stir continually until the buzzer goes off. Then turn off the heat, cover the pot and set the timer for 10 minutes. When the timer goes off, drain the macaroni and put it into your greased casserole dish. Cover. Preheat the oven to 375 degrees.

Next you need to make your white sauce. You will need 2 cups. My white sauce is white sauce. Try a number of recipes to see what suits you. And, Joe – do not load it down with butter! Sorry, but I cannot divulge my trade secret white sauce recipe! But I can tell you that whatever white sauce recipe you choose, take your time in making the sauce. Remember that the cheese will thicken it a bit. I use about one pound of Tillamook Medium Cheddar cheese for the entire recipe. I use a few healthy handfuls in the sauce.

Second handful of cheese added

From the maple glazed rotisserie ham that I made the night before, I cut up slabs into bite sized cubes. Mix the ham into the macaroni

Mix the ham into the elbow noodles

and then pour your sauce over. Mix this well.

Sauce is mixed in with the noodles and ham

Then cover with the remaining cheese.

Sauce is mixed in with the noodles and ham

Bake for 30 minutes. The cheese should be slightly browned and bubbly. Once out of the oven,

Right out of the oven!

let this sit for five minutes, then serve!

Dinner is served!

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What could be a better comfort food other than really good cheesy potatoes? OK, I can think of a few things, but there is nothing like good cheesy potatoes! This dish will be one of the side dishes to my rotisserie ham…

This recipe makes 4 servings…

2 large russet potatoes, washed clean – leave the skins on!
Butter for greasing the pan
1 cup of milk
1 TBS butter
1 TBS flour
3 cloves of garlic, finely chopped
1/2 onion, finely chopped
1/3 tsp. salt
1/4 tsp. black pepper
1 1/2 cup of grated medium cheddar cheese

Preheat the oven to 400 degrees. Grease a baking pan, one with a lid, with butter on the bottom and sides. Next take the potatoes and cut them into 1″ cubes. In a jar combine the milk and the flour. Shake this vigorously until the flour is incorporated into the milk. Pour this into a bowl and add the garlic, onions, salt and pepper and mix until combined.

Next, layer 1/3 of the potato cubes into your pan and add 1/3 of the milk mixture. Again layer the potatoes. Sprinkle over this 1/2 cup of the cheddar cheese. Then pour over 1/3 of the milk mixture. Layer the potatoes and follow with the milk mixture. Bake for about 30 minutes. At this point uncover the potatoes, sprinkle the rest of the cheese over the top and put this back into the oven for 20-25 minutes. The cheese will be bubbly and slightly browned.

Potatoes are ready!

Take this out of the oven and let it stand for about 5 minutes to cool a bit and then serve!

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I wanted to get your mouths watering, so here is what is to come starting today and going through Monday!

Tonight – A spicy, flaky fish recipe, with a jasmine rice and steamed broccoli

Christmas Eve – Maple glazed smoked ham, sweet acorn squash and cheesy au gratin potatoes

Christmas Day – Barb’s famous Mac ‘n Cheese with ham

Monday – Sopa de Pedos, or “Fart Soup” – this is a bean soup made with the leftover ham and the bone of course!

Comfort food just perfect for the holidays! What are you cooking up?

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We needed to lighten things up a bit here as we had that marvelous bacon wrapped pork loin last night. So tonight I tried to lighten this up with a salad. I like lots of veges in a salad, and tonight’s salad was really good, plus I have enough left over for lunch tomorrow! Always looking forward!

3/4 of a good size head of Romaine lettuce
1 large tomato, cut into chunks
3 large crimini mushrooms, coarsely chopped
1 large carrot, sliced
1 thick slice of ham, cut into 1/4″ cubes
1 thick slice of turkey, cut into 1/4″ cubes
3 pieces of hearts of palm, sliced thinly
2 stalks of celery, sliced thinly
1 – 4″ piece of cucumber, cut into quarters then sliced
4 strips of cooked bacon, crumbled
2 hard cooked eggs, sliced
1 avacado, sliced
4 radishes, cut into sections for decoration, and eating of course!
1/8 cup of raw sunflower seeds
1 cup of cheddar cheese, grated

Start with the Romaine. Wash this well, and use a salad spinner to remove excess water.

Romaine lettuce cleaned and torn for the salad

Then lay out in sections the rest of the ingredients. I did a section of each of the ingredients, and placed the bacon in the center, leaving an open area for the radishes. After placing the eggs on the salad, I then sprinkled it with the sunflower seeds, and cheddar.

Finished salad!

Toss the salad with your favorite dressing and serve!

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What could be better than some slop for breakfast! What is slop you ask? When camping it is whatever you have available, and at home, it is whatever you want it to be! Here is the slop we had for breakfast this morning:

1/2 # Peppered bacon
1 large potato cut into very small cubes
1/4 cup chopped onion
8 eggs
Cheddar – enough for about one cup grated

Cut the bacon into half strips. Fry them up in a pan over medium to medium high heat. When browned remove to a pan layered with paper towel to drain. Let cool. Drain the pan but leave about 1 TBS bacon grease.

Cut up the potato and the onion. Re-heat the pan to heat up the bacon grease. Add the potatoes and onion.

Brown the potatoes and onion

Watch the potatoes and onions, and turn when needed so that they brown. While this is browning, break up the peppered bacon into small pieces. Grate the cheddar. When the potatoes look like they are browned enough to your liking, break the eggs into a bowl and whisk well, then add to pan.

Add the eggs

Stir to combine, then add the bacon and cheddar.

Add the cheddar and peppered bacon

Get your toast going now. Stir the slop in the pan until combined and well cooked. The toast should be ready about the same time!

Slop is served!

Pour a good size cup of tea or coffee, and a glass of orange juice and enjoy!

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