Simply Cookbooks

Posts Tagged ‘cheese’

Or any time really.   The last minute gift shopping and wrapping is over in this house.  It is time to get down to some serious celebrating of the season!

Our cookies are done, stuffed cabbage done, kielbasa bought, Pierogis are made.  What else?  Not much…except maybe appetizers.  After all when my family gathers for the holidays we “graze” as my daughter likes to tell it.

Here are some grazing appetizers for you to try.

Roll ‘Em Ups. Spread a thin layer of your favorite cream cheese spread on large flour tortillas (you can use plain, herb, sun-dried tomato, or spinach-flavored). Top with thin layers of turkey or roast beef, thinly sliced tomato, and baby spinach leaves. Roll the tortilla up very tightly, similar to a jelly roll. Chill rolls for about 30 minutes, then cut rolls into slices, creating small finger sandwiches.  These are also good after Christmas for snacks, use whatever cheeses you like and thinly sliced ham or turkey.   Great way to use some leftovers.

Where’s the Shrimp? Who doesn’t love shrimp? For a super-easy appetizer, thaw cooked frozen shrimp (or steam, saute, or boil your own raw shrimp). Place bowls of dipping sauces on a platter (such as tartar or cocktail sauce or aioli), then surround the bowls with the cooked shrimp.

Dip This. Every party needs a dip, but here’s an option that’s a little bit more gourmet. Purchase garlic- or basil-flavored oil or make your own variations by stirring herbs, garlic, or grated Parmesan cheese into olive oil. Pour the oil into small dipping dishes and serve with chunks of focaccia or baguette slices for dipping.

Twisted Salsa. Here’s a fun salsa variation that’s almost a meal in itself. Combine drained canned black beans, thawed frozen corn, chopped roma tomatoes, sliced green onions, chopped cilantro, chopped green pepper, and chopped avocado. Toss the mixture with some lime juice, salt, and pepper. If you like, you can also add chopped garlic, sliced black olives, chopped jalapeno peppers, or anything else! Serve with tortilla chips, or just give guests a spoon to dig in!

All of these recipes are from Better Homes and Gardens, one of my favorite magazines.

Happy “Grazing” and have a safe holiday season!

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With the holidays upon us, most are looking for easy to fix appetizers for the last minute guest.   These do not have to be elaborate or hard to make.

Here is a simple recipe that I have used for years.  It is always a hit with family and friends.  I make the filling out before hand, keep it in the refrigerator up to week, then when the guests drop by, I just fill the mushroom and put in the microwave.

RECIPE INGREDIENTS
1 pound large stuffing mushrooms, cleaned and stems removed
4 ounces bulk Italian sausage
1/2 teaspoon Italian seasoning
1 large clove garlic, minced
2 tablespoons grated Parmesan cheese
1/2 cup shredded Mozzarella cheese plus two tablespoons
2 green onions
DIRECTIONS
Chop mushroom stems. In microwaveable pie plate using a fork, combine mushroom stems, sausage, Italian seasoning, garlic, Parmesan cheese, ½ cup Mozzarella cheese and green onions. Cover with paper towel.

Microwave on HIGH (100% power) for 1 minute. Arrange mushroom caps on paper towel lined microwaveable pie plate. Spoon about 1 tablespoon sausage mixture into each cap. Cover with paper towel. Microwave on HIGH (100% power) uncovered, until cheese melts, about 30 seconds.

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I like simple recipes. Recipes that don’t take hours to cook, a lot of ingredients and uses household items we already have.

I am sure some of you know this method of cooking chicken, but for those of you who don’t…well I will just say you are missing a wonderful way to cook chicken. Whether you like chicken breasts, thighs, or legs this recipe is good with all. I like to de-bone my pieces first, it makes it easier to eat when it is done.

For years I cooked chicken breasts only to have them come out dry 9 out of 10 times. They were barely edible. Now I can’t cook enough of them!

Here is the simple recipe:

Chicken pieces (de-boned)
1 Jar of your favorite salsa
1 package of shredded cheese of your choice (I prefer Colby Jack)
Oil

My seasoning (recipe below)
Heat oven to 325 degrees

Pat dry all your pieces and liberally sprinkle them with salt and pepper. Place in a hot skillet to fry until each side is lightly browned.

Place the partially cooked pieces in a oven safe pan and cover with salsa, and cheese. Place in heated oven for 30 minutes.

I serve mine with sour cream, garden salad, and sometimes flour tortillas on the side.

My seasoning:

Salt
Pepper
Garlic Powder

Mix together and store in airtight container.

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I received daily recipes from various sources and I always like to try them out before I suggest them on this blog.

This is one of those recipes that just the name of it sold me.  Once I made them  and served them to my family they became an instant hit!

This flavorful and juicy burger is stuffed with a beer, cheese and onion filling.

Ingredients:
Filling:
2 tablespoons unsalted butter, softened
4 oz cream cheese, softened
1 teaspoon paprika
1/4 cup beer
1/4 cup minced onion
1 cup shredded sharp cheddar cheese

Patties:
1 pound ground chuck
1 pound ground sirloin
1/4 cup beer
2 tablespoons steak sauce
1 teaspoon salt
2 teaspoons course ground pepper
1/2 teaspoon garlic powder

6 good quality Kaiser rolls

Directions:
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

In medium sized bowl, combine softened butter, cream cheese, paprika, 1/4 cup beer, minced onion and cheddar cheese. Stir together until well-blended and then set aside.*

Place ground chuck and ground sirloin in large bowl. Combine steak sauce, salt, pepper, garlic powder and 1/4 cup beer. Add to ground beef, mixing lightly by hand, making sure to blend thoroughly. Divide meat into six portions.

Carefully form each portion of meat into a patty. Make an indentation in the middle of each patty. Place heaping tablespoons of the cheese mixture in the indentation and then, gently, to avoid compacting, close the meat around the cheese, keeping the meat in patty form.

Brush grill grates with oil. Place patties on the grill, cover and grill for 5-7 minutes on each side for medium. During the last few minutes of grilling, butter the roll and place them, cut side down, on the outer edges of the grill until toasted.

Makes 6 servings…

*Leftover cheese filling makes a great dip for tortilla chips or fritos.

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