Cuisine: Cheese
Cheesy Baked Asparagus
I love making asparagus and am always trying to find new ways to serve it. This Cheesy Baked Asparagus is seriously easy to make and is so good. It's the perfect no-fuss side dish.
By - Prep: 15 mins
- Cook: 25 mins
- Yields: 6 Servings
Dates Stuffed with Goat Cheese and Pistachios
These Dates Stuffed with Goat Cheese and Pistachios is one of Evan Kleiman's signature appetizers. She recommends using Cypress Grove Purple Haze fresh goat cheese with a hint of lavender and fennel pollen. The tart tangy cheese pairs really well with the sweetness of the dates.
- Prep: 15 mins
Cheesy White Bean & Sausage Tomato Bake
I made this Cheesy White Bean & Sausage Tomato Bake last night for dinner and it got rave reviews. The original recipe did not have any sausage. you can leave out the sausage and then it's paleo, sugar-free, low-carb, gluten-free, whole30, and vegetarian! It is so fast and easy to make and it's all done in one pan.
- Prep: 5 mins
- Cook: 20 mins
- Yields: 4 Servings
Potato, Ham & Leek Gratin
We love leeks and I always say, they are under-utilized in the US. This Potato, Ham & Leek Gratin is a classic combination. You can leave out the ham to make it vegetarian. It gets topped with Gruyère cheese. What's not to love?
- Prep: 15 mins
- Cook: 1 hrs
- Yields: 8 Servings
Cauliflower Toasts
I made Ina Garten's Cauliflower Toasts and I now want to make it again. Apparently, it's one of Ina's favorite things to have for lunch. It calls for prosciutto, but you could leave it out to make it vegetarian. You can use any cheese you like. Also, you can double the cauliflower mixture and keep in your freezer.
- Prep: 25 mins
- Cook: 30 mins
- Yields: 6 Servings
Roasted Tomato Risotto with Basil and Parmesan
As most of you know, I love risotto. I made this Roasted Tomato Risotto with Basil and Parmesan, which is delicious. Roasting the cherry tomatoes adds a depth of flavor. You could also use these tomatoes for pasta. Make sure you boil the water in advance. You may not have to use all of the boiling water; the last ½ cup is for adjusting the consistency of the risotto at the end, if needed.It's also important to stir the risotto vigorously, which coaxes starch from the rice for a creamier consistency.
- Yields: 4 Servings
Alice Springs Chicken
Alice Springs Chicken is from Outback Steakhouse.The chicken breast is marinated, grilled and topped with sautéed mushrooms, crisp bacon, melted Monterey Jack, Cheddar cheese and honey mustard sauce. I have never been to an Outback Steakhouse and not sure why you wouldn't order a steak! Apparently, this chicken dish is very popular. The chicken is so tender and juicy!
- Prep: 10 mins
- Cook: 30 mins
- Yields: 4 Servings
Baked Broccoli Polenta with Roasted Mushrooms
I saw this recipe for Baked Broccoli Polenta with Roasted Mushrooms in Saveur magazine. I have to say, it was outstanding. You make the polenta, stir in roasted broccoli and grated Parmesan and put it in a loaf pan, refrigerate over night. Then it's sliced and roasted and serve with roasted mushrooms. It calls for maitake mushrooms, but I used cremini mushrooms. This would be a great addition to your holiday meal for your vegetarian guests or all guests! Oh, and it's gluten free!
- Yields: 4 Servings
Ham Shepherd’s Pie
I made this Ham Shepherd’s Pie because I had some random ingredients in my fridge. If you don't have a leek, use an onion. The recipe can be adapted to what you have on hand. The best part is the cheesy mashed potato topping. What's not to love?
- Prep: 15 mins
- Cook: 1 hrs 20 mins
- Yields: 4 - 6 Servings
Potatoes au Gratin from Todd Coleman
The thing about Potatoes au Gratin is that it takes forever to make and you have to do it at the last minute. This recipe is totally make ahead-friendly. You can even prepare it the night before, which I will find very helpful for the upcoming holidays.
- Prep: 5 mins
- Cook: 45 mins
- Yields: 6 Servings
