Cuisine: Cheese

Baked Spinach and Artichoke Mac and Cheese

The ultimate comfort food hybrid is here. Baked Spinach and Artichoke Mac and Cheese merges the irresistible richness of the classic dip with the hearty satisfaction of baked macaroni. This decadent, creamy casserole is guaranteed to please a crowd and instantly turns a simple dish into an indulgent, flavorful main course.

By Leslie Blythe

French Onion Baked Ramen

I'm always drawn to anything that starts with French onion. I've made all sorts of French onion recipes, this French Onion Baked Ramen is cheating, but good it you don't have the time to cook. It's perfect for 2 people. It's a one-pan dish where uncooked ramen noodles are covered in a mixture of French onion soup, broth, and butter, then baked until tender and topped with cheese and broiled. You can add some cooked ground beef if you want to make it heartier. Alternatively, it can be made by cooking the ramen noodles separately and ladling them into oven-safe bowls with French onion soup and shredded cheese before broiling, similar to classic French onion soup.

By Leslie Blythe

One-Pot Pasta with Ricotta and Lemon

I had some leftover ricotta and a pile of lemons, so I made One-Pot Pasta with Ricotta and Lemon. It's a quick, easy, and cheesy one-pot pasta that's bursting with lemon flavor and makes for a super easy cleanup. What's not to like?

By Leslie Blythe

Parmesan Tomato Cannellini Bean Soup

I love this recipe for Parmesan Tomato Cannellini Bean Soup because it's so quick and easy. Cannellini beans, also known as white kidney beans, have a nutty, earthy flavor and a smooth, creamy texture.
My secret ingredients elevate this simple soup. I add a tablespoon of red wine vinegar to cut through the sweetness of the tomatoes and add a bright, acidic note. Another trick is to simmer the soup with a parmesan rind. It acts as a natural flavor bomb, giving the soup a deep, salty, and umami flavor. I always keep a bag of leftover rinds in my freezer to toss into soups and broths.

By Leslie Blythe

Stovetop Bacon Lasagna

This Stovetop Bacon Lasagna is a perfect weeknight meal. It's so good and really easy. It starts with a base of spicy, bacon-infused onions and then builds layers with broken lasagna noodles and basil-infused tomatoes. The finishing touch is generous dollops of ricotta and shredded cheese, creating a dish that's ready in under an hour. Oh, and its all done in one pan for easy cleanup!

By Leslie Blythe

Greek-Style Baked Feta & Cauliflower

This Greek-Style Baked Feta & Cauliflower is packed with tomatoes, briny olives, and salty feta. It's an easy, one-pan meal. The feta roasts with cherry tomatoes, kalamata olives until the feta becomes soft and creamy and then, gets cauliflower florets and, of course, it gets covered in mozzarella. Cauliflower is rich in nutrients, which is an excellent source of vitamins C and K, as well as folate and fiber. It also contains antioxidants that can help reduce inflammation and may offer protection against certain diseases.

By Leslie Blythe

Amish Yummasetti

I have been cooking a lot for my elderly father and his wife. Many times he does not like what I make. This however, knocked it out of the ballpark. It's everything you want in a bowl. It's filling, comforting and really delicious. I think kids would like it too.

Amish Yummasetti is a classic Amish dish, that is usually made into a casserole this is the dump it together in a pot version. The name "Yummasetti" is thought to be a playful combination of "yummy" and "spaghetti," though spaghetti is not a part of this dish! Traditionally, the Amish would make handmade noodles and cream of mushroom soup, though many have relented to use ready made. Who has time for that?

By Leslie Blythe

Ritz Zucchini Cheddar Casserole

Since I am originally from Indiana, I can't resist a cheesy casserole. This Cheesy Zucchini Cheddar Casserole is the ultimate comforting side! It's packed with zucchini and onions in a rich, creamy, and, you guessed it, cheesy sauce, all topped with buttery, crunchy crackers. It's a simple, warm, and delicious dish that's perfect for family dinners or potlucks.

By Leslie Blythe

Cheez-It® Cracker Chicken Caesar Salad

My friend Chef Sara Tane (I hope she remembers me when she has her own Food Network show!) is responsible for this out of this world recipe. She has developed several recipes for Cheez-It crackers. This Cheez-It® Cracker Chicken Caesar Salad is crazy good. I think I will throw all bread crumbs out and use Cheez-Its from now on. I have merged her Caesar salad with her Cheez-It Cobb salad. I have been an enormous fan of these crackers since college. I used to dip them in Kraft Pimento spread. My culinary tastes were born in Indiana in the early '60s.

By Leslie Blythe

Parmesan Zucchini Rings

Get ready for a snack revelation! These Parmesan Zucchini Rings offers crunch and savory flavor. Each slice of fresh zucchini is generously coated in Parmesan cheese, baking up into a wonderfully crispy, golden crust. They're not just delicious, they're also gluten-free and low-carb, making them the perfect smart snack solution.

There is zero waste here because the zucchini centers become a dip. They are sautéed until tender, then blended with bright lemon, milk, and spices and pulsed until smooth.

By Leslie Blythe