Butternut Squash under a Swiss Cheese Crust
April 21, 2011 - Written by Diana
I still have butternut squash in my basement, but as the basement warms up, the squash will be in peril. I’m glad they lasted as long as they did, since this is the first year we tried basement storage. Last year we kept the winter squash upstairs, and they didn’t last as long. I’m going to make this dish for our family Easter gathering. I made it for dinner one night and my husband was really impressed, so impressed he wants me to make it for our Easter dinner.
I used curry in the dish to keep it from being too sweet, but also added nutmeg and cinnamon because I love the taste with butternut squash and I also added nutmeg to the cheese sauce. The swiss cheese was hand delivered from Wisconsin. A friend of my husband’s brought us back cheese from a recent trip. Isn’t it cool to have a friend like that?
My favorite prep method for butternut squash is to slice it down the middle, scooping the seeds and pulp out, but leaving the meat behind. Then …
Chocolate Mousse with Berries – Quick Valentine’s Dessert
February 14, 2011 - Written by DianaHere’s a Chocolate Mousse recipe that’s so quick, easy, delicious and perfect for Valentine’s Day. For the Superbowl I made vegan cupcakes that were delish. I thought the glaze tasted like pudding, but it was thick and sweet. I took that recipe and changed it into a mousse. This dessert is pretty fast and easy to make.
The microwave was used to melt the chocolate and goat cheese together before putting it into the magic bullet to combine it and add air (to moussify). That’s really all it takes, pour the mousse red raspberries and sliced strawberries in ramekins and then decoratively top with one of each and refrigerate. This is a dessert you can make after work and cool while dinner is being devoured. I loved it and so did my husband. One for us tonight, and another for tomorrow (no kids, oh well).
Ingredients:
- 8 ounces silken tofu
- 4 ounces semi sweet chocolate
- 2 tsp chevre (goat cheese – plain)
- 1 tsp vanilla extract
- 1 1/2 tsp agave
- 4 strawberries
- 12 raspberries
Use a paper towel or cloth to drain and pat dry the …
Campanelle and Pancetta in a Smoky Cheddar Goat Cheese Sauce
December 21, 2009 - Written by Diana
I made this to go with the barbecued ribs we had for dinner the other night. Macaroni and Cheese is a classic meal to go with barbecued ribs, but I had Smoky Cheddar Goat Cheese, so I thought I’d put in a few little twists. The campanelle is a nice sturdy pasta that holds cheese well and the pancetta ups the smoky factor nicely. The Smoky Cheddar Goat Cheese looked and tasted drier than I expected, so adding a little extra milk or cream was necessary. However, in a sauce it was terrific tasting. The cheese is Misty Creek Goat Dairy Cheddar Goat Cheese Smoked from U.S. Wellness Meats. I didn’t want a thick creamy sauce because I thought it would overpower the pancetta, so it was more of a light cheese sauce – at least for me.
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Ingredients: Preheat oven to 350 degrees. Instead …
My husband and son would declare every night sandwich night if it will get them out of cooking. Some nights I make Panini though I don’t consider it sandwich night then, it’s real food. My husband asked what the difference is between grilled cheese and Panini; my daughter said, “it’s the grill marks”. Yes, grill marks make all the difference – and the cheese. I’m not a big American cheese food fan, I like delicious flavorful cheese. Sargento’s has some nice cheese in the dairy case to try out in your Panini. Panini is actually the plural of panino. According to Wikipedia -A panino (Italian pronunciation: [paˈniːno]) is a sandwich made from a small roll or loaf of bread, typically a ciabatta or a rosetta. The loaf is cut horizontally and filled with salami, ham, cheese, mortadella or other food, and sometimes served hot after having pressed in a grill. I cheat because I don’t own a Panini grill. I use my grill pan and put a pot on top of the sandwich. When it’s done, I turn it over and put the pot on …
As a working parent of active teens, we are always on the go and looking for shortcuts to help out with dinner. Sargentos has some new products in your market that can provide you with some of those shortcuts. Salad Finishers – Salad finishers are great for dropping on top of your fresh picked salad leaves or in your cold pasta to finish up that salad. The other day we had a meet to attend. My daughter picked some Chard and lettuce, rinsed and put in a bowl, cut up an apple and a banana and combined it all together with the salad finisher. I didn’t have enough time to eat right then, so I grabbed the salad and stuck it into a lidded bowl added some dressing and took it with me to the meet. No hotdogs or hamburgers for me, I had the good stuff. Later on, my husband ate the rest, straight from the bowl. The Salad Finishers are just enough for one bag of salad – …
Sargento’s helped me out with a recipe just perfect for Cinco De Mayo. You’ve got to try out their Artisan Blend – Authentic Mexican Cheese. Ingredients * 2 Tbsp. canola or vegetable oil * 1 cup chopped onion * 2 cloves garlic, minced * 1 Tbsp. ancho or chipotle chili powder * 1 Tbsp. chopped fresh thyme or 1tsp. dried * 1/8 tsp. each: cinnamon, cloves, allspice * 3 cups chicken stock or broth, divided * 1 cup peeled chopped tomatoes or 1 (14.5 oz.) can diced fire roasted tomatoes, drained * ½ cup (4 oz.) cashew butter* * 2 chipotle chilies in adobe sauce from 7 oz. …
I keep using Asparagus and Chevre because I like the combination but also because asparagus is in season. I have some asparagus growing in a raised bed, but it’s very little, so I supplement with the store asparagus. Of course, then I keep using the asparagus until it is gone because I don’t want to waste any of it. The only thing I would add is little pear tomatoes, or dried tomatoes for a little more color, but the flavor as it was is very good. Directions: In a pan with a …
Since it’s National Garlic Day, I wanted to come up with a dinner that had some nice garlic flavor. Originally I was going to make a salad with garlic chicken and asparagus, but while I was at the store other thoughts entered my mind and I went with it. I grilled asparagus on a grill pan first, but maybe it doesn’t really need it. We loved the whole meal and I will definitely do it again when my daughter’s home, she enjoys it when I come up with something delicious. Dollop the Herbed Garlic Chevre on the flattened chicken …
HP Hood sent Deb some eggnog for the holidays that she brought to Mom’s for our weekend gathering and it was simply delicious. One nephew who adores eggnog was living off of it that weekend. HP Hood encourages us to use their products in all of their cooking and his mother(another sister) made an eggnog pie, so she’s well on her way. HP Hood has a recipe contest to encourage our readers. All you have to do is submit a recipe using one of their Hood Holiday products: Hood Eggnog (any flavor), Sour Cream, Cottage Cheese, Instant Whipped Cream (must be used in conjunction with another Holiday product to be eligible), Hood Cream, or Country Creamer (Original or Fat Free). The contest ends on January 16th, so get your recipes out and start entering because we’d really love it if one of you guys won the contest. The winner receives a chef prepared dinner party for the winner and 10 friends plus three runners up will get a 200.00 gift card. The contest is only open to legal U.S. residents of Massachusetts, Maine, New Hampshire, Vermont, Rhode Island, Connecticut and New York (Territory) who are 18 years of age or older at the time of the contest entry. This means Deb and I aren’t eligible, but my sister with the eggnog pie is. How about it Desiree, are you going to try and if you don’t can you still send us the recipe anyway to share? We also received recipes from HP Hood using cottage cheese in place of other cheese with higher fats. HP Hood has developed a series of healthy—and budget-friendly—family recipes that simply substitute its award-winning cottage cheese for higher fat cheeses like mozzarella, cheddar and ricotta. Since it’s diet resolution time I thought it would be great to share these healthier recipes with you. Italian Chicken Servings: 4
Sausage & Chard Crustless Quiche
August 24, 2009 - Written by Diana
I like quiches a lot, but more without the pie shell. I’m that way with pies too, I like the insides the most. This was our breakfast this morning. I used some herb garden chevre in it that we got from the cheese guy at the farmer’s market and some gouda (because it’s good-er that way). Quiches are fun because you can change it up a little – put in a different meat, or a different cheese, use some other veggies and it changes the taste for a whole new type of quiche.
August is National Panini Month
August 6, 2009 - Written by Diana
Sargento’s New Finishers and Artisan Cheese – Recommended
May 23, 2009 - Written by Diana
Celebrate Cinco De Mayo with Sargento’s Cheese
May 6, 2009 - Written by Diana
Chicken with Cashew Mole
Farfalle with Chicken and Asparagus
April 27, 2009 - Written by Diana
Ingredients:
Chicken stuffed with Asparagus and Herbed Garlic Chevre
April 20, 2009 - Written by Diana
Ingredients:
HP Hood’s Fourth Annual Holiday Recipe Contest
January 10, 2009 - Written by Diana
