Posts Tagged ‘cheese’

Feta Cheese…Two different Recipes…Chicken and Shrimp

When I was growing up Feta cheese wasn’t a part of my diet. To be truthful I don’t believe my mother knew what Feta was or how to make use of it. It simply wasn’t widely recognized here in the United States. Over the years I have turn into a big supporter of the Feta! It’s really a fantastic mouth watering cheese and extremely distinctive.

Feta cheese is amongst the earliest cheeses on the planet, and it is considered an authentic product from Greece. To be more precise, since October 14, 2002, feta cheese has become officially recognized as being a Greek only, cheese.

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The Ultimate Mac And Cheese

This mac-and-cheese makeover has all the comfort and great taste of its predecessors with a substantially more healthful profile. It uses whole-wheat pasta and includes a colorful layer of spinach. It’s also a winner for make-ahead convenience.

RECIPE INGREDIENTS

  • 3 tablespoons plain dry breadcrumbs
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon paprika
  • 1 16-ounce or 10-ounce package frozen spinach
  • 1 3/4 cups 1% milk, divided
  • 3 tablespoons all-purpose flour
  • 2 cups grated extra-sharp cheddar cheese (6 ounces)
  • 1 cup low-fat (1%) cottage cheese
  • 1/8 teaspoon ground nutmeg
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Holiday Party Time

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.

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Tried and True Easy Recipes

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.

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Chicken and Salsa

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.

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Cheese Stuffed Beer Burgers

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

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Salsa and Cheese Dip

Summer Party Fun!

Ingredients

* 1/4  cup fresh Italian parsley leaves
* 2  tablespoons fresh cilantro leaves
* 1  tablespoon fresh oregano leaves
* 1  tablespoon pistachio nuts
* 1  green onion (white portion, only), cut up
* 1  8-ounce carton dairy sour cream
* 2  ounces queso fresco or farmer cheese, crumbled (1/2 cup)
* 3  tablespoons bottled green salsa
* Few  drops bottled hot pepper sauce

Directions

1. In a food processor or blender combine parsley, cilantro, oregano, the 1 tablespoon pistachio nuts, and the onion. Cover and process until finely chopped. Set aside.

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