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 …
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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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. …
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 …
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
Chicken stuffed with Asparagus and Herbed Garlic Chevre
April 20, 2009 - Written by Diana
Ingredients:
