Cuisine: Cheese
Pizza Spaghetti
This Pizza Spaghetti is my new favorite casserole. If you have kids, this is a must-try. You can add your favorite toppings to the "noodle crust" to make it your own. The next day I reheated it in a cast-iron skillet for lunch. It's so good, I want to make it again, but I probably should wait at least a week!
By - Prep: 15 mins
- Yields: 6 - 8 Servings
Burrito Pie
Here's another socially distant dinner I made in my Instant Pot on my Dad's porch. You can also make this layered Burrito Pie in the oven. It's everything in a burrito - meat, refried beans and cheese that are stacked up with tomatoes and baked.
By - Prep: 15 mins
- Yields: 6 Servings
Chicken Wrapped in Bacon with Peaches & Brie
This Chicken Wrapped in Bacon with Peaches & Brie is a great way to use ripe peaches. I have a love-hate feeling about stone fruit. They are on your counter hard as a rock and then they are ripe and go bad very quickly. This recipe works because of the sweetness of the peaches and saltiness of the bacon and then, of course, there is gooey cheese!
- Prep: 10 mins
- Cook: 25 mins
Chicken Lombardy
This Chicken Lombardy is juice, cheesy and delicious. I think the only difference between Chicken Lombardy and Chicken Marsala is that this dish has cheese. It does call for Marsala wine, though you can use dry sherry.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 4 Servings
White Bean, Hearts of Palm & Artichoke Salad
This White Bean, Hearts of Palm & Artichoke Salad is something I threw together using some of my pantry items. It turned out to be a great combination of things. Use this dressing recipe and with different kinds of beans, cheeses and nuts from your pantry to make your own version. This lasted a few days in the fridge and was great for lunch.
- Prep: 10 mins
- Yields: 4 Servings
Butternut Squash & Leek Clafoutis
Clafoutis is a baked French dessert of fruit, traditionally cherries, arranged in a buttered dish and covered with a thick flan-like batter. This dessert originated in the Limousin area of France, where batters play an important role. This Butternut Squash and Leek Clafoutis is a savory version. It's simple to make and my husband absolutely loved it and wants me to keep the recipe handy. The problem with me, (and I have many problems!) is that I make so many new things that I forget to make some of our old favorites.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 6 Servings
Baked Potatoes with Boursin & Leeks
In this recipe for Baked Potatoes with Boursin & Leeks, the potato is scooped out, mixed with Boursin, cheddar and leeks and then broiled until the cheese is golden and bubbling. Serve it with a mixed green salad.
- Prep: 10 mins
- Cook: 1 hrs 30 mins
- Yields: 4 Servings
Cheesy Scalloped Zucchini
I know many of you have planted zucchini in your gardens. This Cheesy Scalloped Zucchini is one way you might get your kids to eat some vegetables! It can be made ahead and baked before serving.
- Prep: 20 mins
- Cook: 25 mins
- Yields: 6 Servings
Antipasto Baked Smothered Chicken
Antipasto is the traditional first course of a formal Italian meal. Typical ingredients of a traditional antipasto include cured meats, olives, pepperoncini, mushrooms, anchovies, artichoke hearts, various cheeses, pickled meats, and vegetables in oil or vinegar. This Antipasto Baked Smothered Chicken uses that first course to smother some chicken breasts. The outcome is wonderfully, briny and delicious.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 Servings
Jalapeño Parmesan-Crusted Grilled Cheese
This Jalapeño Parmesan-Crusted Grilled Cheese has ooey-gooey cheddar cheese on the inside and crispy Parmesan cheese and sliced Jalapeños on the outside. It is a phenomenal combination, as long as you like spicy!
- Prep: 10 mins
- Cook: 10 mins
- Yields: 2 Servings
