cheese

Broccoli-Cheese Casserole

Arguably the Best Side Dish Ever

This dish is at war with my (natural) standards. C’est la vie. I believe in organic ingredients… I can’t argue against the dependably creamy texture and consistent flavor of Cheez Whiz. I did not create this dish; I was given this gift. What can I say, except that it is a long-time family favorite. I realize that there are currently many natural cheese products with the similar thickness of Cheez Whiz (not available at the origin of this recipe, I’m sure). You do you. There are times when nostalgia and tradition outweigh set Sadie’s rules. (I’m okay with that.) It’s flavorful, indulgent, and incredibly easy to make. There are only 4 ingredients, all of which are easy to store. It also reminds me of almost every holiday table I have ever perused. You can’t replace that.

3 – 10 oz bags of Frozen Broccoli, thawed and cut into bite-sized pieces

1 – 15 oz jar of Cheez Whiz

10 Tbsp Butter (1 stick + 2 Tbsp)

36 Saltine Crackers (1 sleeve)

Preheat oven to 350 degrees.

Crush the sleeve of crackers until about pea size. Melt butter over medium high heat till bubbly and add crackers pieces.

Sauté till golden brown and butter is absorbed.

Remove from heat and set aside.

Lightly pat any excess water from Broccoli pieces and evenly distribute in ungreased casserole dish. (Side note: you can use fresh broccoli, but you’ll need to add a little water.)

Remove lid and heat Cheez Whiz (right in jar) in microwave for 30 seconds, stir. Heat 20 seconds more, or until easily spreadable.

Spread Cheez Whiz evenly over top of broccoli.

Top with sautéed crackers and bake for half hour, until hot and bubbly.

Apple & Brie Pie

For more than one holiday, my sister and I have wrapped a small round of brie (to bake) in puffed pastry. Before it’s wrapped, we top the brie with walnuts, dried cranberries, and honey. It’s served with (buttery) crackers, and it’s amazing. One could lighten it up by serving it with some apple slices or celery… You do you. Naturally, due to my butter inclination, it lead to that would make a good pie.

2 – Pie Crusts, homemade or store bought

5 medium Apples (up to 7 small), peeled and sliced about ½ inch thick

Juice of 1 Lemon

1 Tbsp Flour

2 Tbsp granulated Sugar, plus more for sprinkling

3 Tbsp Brown Sugar

1/2 tsp Cinnamon

1/8 tsp Nutmeg, freshly grated

1 Tbsp Honey

1 sprig fresh thyme, finely chopped (or small leaves striped from stem)

1/2 cup dried Cranberries

5 oz. Brie cheese, diced into ½ inch cubes

2 oz. White Cheddar, shredded

1/2 cup Walnuts, chopped

1 Egg white + 1 splash water, for egg wash

Preheat the oven to 375º.

Blind bake 1 pie crust in a baking dish 10-12 minutes. (Blind bake means to pre-cook the crust, without filling using pie weights, rice or dry beans in parchment paper set on top of the crust.) Set aside.

Meanwhile, place apple slices, lemon juice, flour, granulated sugar, brown sugar, cinnamon, nutmeg, thyme, and cranberries in a bowl.

Gently toss until all is mixed well. In the pre-baked crust, evenly distribute apple mixture and brie pieces. Cover the apple and brie filling with an even layer of shredded cheddar cheese. Next place an even layer of chopped walnuts over the cheese.

Carefully lay the second pie dough (in a pattern or not) over the top of the layered pie filling.

Side note: My inspiration for the diamond pattern came from the latest issue of Martha Stewart’s Living Magazine:

(If you do not have a pattern, cut a few slices in the top of the dough to release steam.) With a pastry brush (or spoon), lightly cover the pie dough with the egg wash, and sprinkle with sugar.

Bake for 30-35 minutes, until cheese is oozy, crust is browned, apples are softened but still a little firm, walnuts are toasted, and flavors are melded.

Let stand 10-15 minutes. Serve warm.

…Or at room temp.

…Or for breakfast the next day.

…(Because I can easily eat cheese, crackers and fruit for breakfast. Same thing?)

Migas

Let’s get to it. Have you bought the cookbook, It’s All Easy by Gwyneth Paltrow yet? I don’t know what more I could do to promote this book. I have loved everything about it- including my most recent re-creation, Migas. It looks like there are a few variations of the dish, translated as “crumbs” depending on where you go, Spain, Portugal or Mexico. These are more Mexican style, using tortillas and eggs to make an awesome “breakfast nacho” dish. (Although the first time I made them, they were eaten for dinner and did not disappoint. They were “migas with amigos” -thank you Chad.) What is the rule on copywriting? I probably can’t just share the recipe without permission? So let me just show you what I did. I’ve added a little twist with my chunky guacamole salsa. Is that a spin enough to call it my own? (So many questions!) And I should note, that from here on out all corn tortillas should be fried with diced onion. It should be a law. Drop the mic.

As organic as possible, naturally.

In a non-stick frying pan, heat the oil over medium-high heat. When oil is hot, add the tortilla wedges and onion. Cook until onions start to soften and tortilla starts to crisp.

Crack the eggs right over the tortillas and onions. Love.

Season with salt and pepper, and give the whole thing a messy stir. When eggs are almost cooked through add the cheese and give a stir.

Transfer to a plate and top with the guacamole, salsa, jalapeño and cilantro.

The Art of the Cheese Platter

I am a lover of good cheese (it’s in my bio). So a beautiful cheese platter is a treasure to behold. Don’t let me fool you, I haven’t perfected the art of assembly. In fact, I beat my self up for like an hour for cutting my Mango-Ginger Stilton in to square crumbles rather than leaving it in a wedge for my guests to cut themselves. (It’s a bad habit I have. I still get embarrassed that my voice cracked during an 8th grade choir solo. I KNOW! I need to get over it. I have issues.) However, I’ve included some tips I’ve picked up and some ideas from the experts (or at least a couple of people I admire).

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Here is a guide to make The Ultimate Cheese Plate from What’s Gaby Cooking. Her pictures are always stunning.

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Courtesy of What’s Gaby Cooking

I love that cheese board. I almost put out some dried fruit… and I would have loved to place an assortment of nuts on my trays, but my youngest son has a nut allergy. What’s a girl to do? Well, I’ll tell you what I did, I avoided the risk. I appreciate how much she loaded the tray with variety too. My platters aren’t quite that full, mostly because I turned the whole table into a large assortment. But I did take note and try to vary ingredients on each plate; a fruit or olive or pickle, a cheese or two, a choice of cracker or dried bread or pita chip, etc.

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I think when making a cheese plate, it is important to show case several different cheeses, not just in flavor but in texture and style too. Naturally the amount of food is based on the number of guests. But even if you are only having a few people over, if you are having a “cheese board” you probably want to have a variety. Maybe a spreadable cheese, a hard sliced or cubed cheese and possibly a semi-soft cheese like a brie or a crumbled cheese. Of course, my favorite Smoky Cheese Ball makes an appearance at most of our gatherings (pecans included, it’s the one exception). Jessica Merchant from How Sweet Eats describes How to Make a Killer Cheese Plate with a few cheese ball recipes too.

Courtesy of How Sweet Eats

Courtesy of How Sweet Eats

I’m a fan of labeling the food for guests, especially when there are many to choose from. I suppose if it were a small gathering and we were all sitting together I might remember the names of all of the sausages, cheeses, crackers and what-have-you. But if there are more than two or three of each, I’d probably be hard pressed to rattle off the titles of all of them. They do manufacture some beautiful note cards, little chalkboards, and the like for such an occasion. A little creativity, i.e, legible penmanship, index cards cut into shapes, toothpicks and tape works too!

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Lastly, I love that Honestly Yum used fresh figs in their post, The Perfect Fall Cheese Platter. Doesn’t it just seem right? And look at that rustic plank cheese board! Swoon.

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Courtesy of Honestly Yum

Above all remember it’s all about good times with good friends! (I keep telling myself that too!)

 

Erica’s Apple Baked Brie

A friend of mine made this, so I feel at ease to boast and say, “Look at this gorgeous presentation!” I am a long-time fan of baked brie. If you are not familiar with the cheese, it is a soft French cow’s milk cheese, most often encased in an edible covering of white mold. Depending on the process it can range from very mild to a strong musky flavor. (I am not one to shy away from a pungent cheese). Usually I do mine wrapped in a puff pastry, but I love that Erica used a croissant pastry dough! It made for such a lovely crust! Of course the rustically sliced apples were beautiful too… and then the taste! Sweet apples and brown sugar with warm creamy brie on slices of fresh bread, grainy crackers, and ripe fruit. La vie en rose!

1 – 16 oz round Brie

2 cans Pillsbury Crescent Rolls

1 apple (plus 1/2 for decoration, optional)

4 Tbsp (1/2 stick) Butter

2 Tbsp Brown Sugar

1 Egg

 

Preheat oven to 350°.

Melt butter in a sauté pan over medium heat. Thinly slice or dice (your preference) the apple and sauté it in the butter. Add the brown sugar to the butter and apple mixture, and gently stir until sugar is dissolved and mixture has slightly thickened. Place the beautiful apple syrup on top of the Brie and wrap it in the crescent rolls. Whisk the egg and brush it top of the dough. Optionally, cut a few slices of apple for decoration and position them on top in a circular pattern. Bake for about 30-40 minutes, until crust is golden brown and cheese is warmed through. Allow to set for a few minutes before serving. You want the cheese to be warm and spreadable, but not to ooze. Serve with slice rounds of bread, apple slices, and or crackers.

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Dorito Taco Salad

This is like in a food group all of its own… or it should be. We should be required to have one serving every day. It definitely is a mandatory staple at all potlucks. It’s colorful and textural and down right appetizing. If you’ve tasted Dorito Taco Salad before then you know what I’m talking about. If by chance you haven’t, well then today is your lucky day! And may I suggest that you change all other dinner plans?

 

1 lb Hamburger

1 pkg Taco seasoning

l bag Nacho Cheese Doritos (10 oz.)

16 oz.  Catalina salad dressing

8 oz. (2 cups) Sharp Cheddar cheese, shredded

1 head Ice Burg Lettuce

 

(Side note: I know that saying “as organic as possible” seems odd in this case… but every bit is worth doing! Even the hamburger, lettuce and cheese!)

Brown hamburger and add taco seasoning according to package directions. Set aside to cool. Break lettuce into bite size pieces. Crush chips to bite size. After meat cools add to lettuce and cheese mixed together. When ready to serve add chips and dressing. It’s best to mix every thing just before serving if possible (otherwise the Doritos begin to lose their crunchy texture).

Other optional toppings include sliced scallions, salsa, olives, diced green pepper, etc., but you will never be disappointed with the basic. Furthermore, you might want to have another bottle of Catalina dressing and bag of Nacho Cheese Doritos on hand and add to taste, because sometimes as a party goes on I like to add more Doritos and Catalina, and toss.

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Pizza Bagels

This is proof that food can be fun. I have some cherished childhood memories of my dad making pizza bagels. It’s the kind of food he’d make for us while mom was away at a baby shower or something. It seemed exciting because, well for one, we were cooking with dad. Second, it was all things we were familiar with and knew we liked. Pizza! For another, it really seemed like we were getting creative. Taking something made for one thing and turning it into something completely different. Kids eat that kind of stuff up! (Figuratively and literally… and so do adults.) It really doesn’t get much easier!

As organic as possible:

Makes 8 servings

4 plain or everything Bagels, cut in half

1 – 14.5 oz jar or can of favorite prepared or homemade pizza sauce

2 cups shredded mozzarella cheese

4 oz Pepperoni

*Any other topping you like (my kids pretty much stop right there)

 

Preheat the oven to 350°.

Place bagel halves, open faced, on a baking sheet. Spoon on desired amount of sauce on each bagel. (Side note: This is a lot of fun for kids (big and small). And everyone can adjust the toppings to their preferences.) Place a handful of shredded mozzarella on top of the sauce. Sporadically or methodically place pepperonis on top of the cheese (keeping in mind they will shrink in size when they cook).

Place the pizza works of art into the oven and bake 15 to 20 minutes, until cheese is melted and bubbly. Leave it until it starts to brown if you prefer. This is your show. But do allow them to cool slightly before you bite into them, because the sauce will be surprisingly hot, and if you burn your tongue on the first bite, you will ruin the rest of your dinner. …And tasty pizza bagels are too tasty and fun to not enjoy!

Hot Artichoke Dip

I am a sucker for hot cheesy dips. Melted flavorful cheese is hard to resist. Period. Give me a cracker, a chip, or a spoon.  I know I’m not alone. The best part of these dips is that they are good all year round. Bring ’em to a pot luck or a party; you won’t disappoint anyone. I am also fond of artichokes. They are great hearty and healthy vegetables that can stand up to a lot of flavor. The combination is perfect as an appetizer, for a midday snack or a light meal …A little reminder that food can taste really good.

As organic as possible:

1 – 12 oz jar Marinated artichoke hearts, drained

1 – 14 oz can Artichoke hearts, drained

8 oz Cream cheese

1 cup Mayonnaise

1 tsp granulated Garlic

1/2 tsp Salt

1/4 tsp freshly ground Black pepper

1/8 tsp Cayenne pepper

3 Scallions (green onion), chopped

3/4 cup finely grated Parmesan cheese

1/2 cup freshly grated Parmesan cheese

Preheat oven to 350°.

Place half of the jar of marinated artichoke hearts into a food processor and set the rest aside. Add the can of drained artichoke hearts, cream cheese, mayonnaise, garlic, salt, pepper, cayenne and scallions into the processor and pulse (not to liquify) until all is incorporated together.

Chop the remaining marinated artichoke hearts into small bite size pieces. In a large bowl add artichoke mixture, chopped artichokes and Parmesan cheeses. Stir until combined. Check for taste, and adjust seasonings accordingly.

Spoon cheesy artichoke goodness into a medium sized baking dish and bake for 20-25 minutes, until hot and bubbly (and maybe just starting to brown around the edges). Serve with tortilla chips or crackers. Savor.

Adapted from The Pioneer Woman

Susan’s Mac & Cheese

Macaroni and Cheese is just such a real comfort food. It’s creamy, hearty and warm, and the perfect remedy for a cold day, rainy day or even a hard day. “Mac” short for “macaroni” is really a blanket term for whichever pasta one happens to choose. Big shells, little shells, cavatelli, cavatappi… cook it al dente, cover it with cheesy goodness and bake it until bubbly perfection. I’m in. This is my sister-in-law’s variation; it’s delicious.

As organic as possible:

8 oz “Mac” noodles (today we’re using medium shells)

1/4 cup Butter

2 1/2 Tbsp flour

2 cups Sharp cheddar

1/2 cup Parmesan cheese

3 cups of milk

 

Preheat the oven to 350°.

Cook pasta just short of the package recommendation (as they will continue to soften in the oven).

In a large sauce pan, make a roux using the flour and butter. (Over a medium heat, cook the flour and butter for a couple minutes, stirring regularly, and keeping watch not to burn.) Add milk, whisk. Add cheese and stir until melted. Mix sauce and noodles cover with bread crumbs or crumbled crackers. Bake until bubbly, about 45 minutes.

Smoky Cheese Ball

I don’t want to brag, but I’ve been told I make a pretty good cheese ball. Oh yeah, life of the party – right here. It’s honestly one of the easiest things to do. It’s so much better than store bought and worth the effort. The goal is to taste like cheese and be able to spread on a cracker. Because it’s so simple, using quality ingredients is mandatory; punishable by… a tasteless disaster! (Possibly.) Over the years I’ve made quite a few variations, and this one is a crowd pleaser every time.

As organic as possible:

1/2 cup Butter (1 stick), softened

12 oz Cream Cheese (1 1/2 bars), softened

1 1/2 tsp granulated Garlic

1/2 tsp Salt

1 1/2 tsp Worcestershire sauce

1 1/2 Tbsp Milk

8 oz Smoked Gouda, shredded (can substitute with smoked cheddar)

3/4 cup Pecans

On the day I know I’m going to make a cheese ball, I get out my butter and cream cheese in the morning with my coffee. That way when I feel like getting to it, it’s ready to go. That’s like the extent of the difficulty. When you’re ready to get started I throw everything (except the pecans) in a stand up mixer. Although if you don’t have one, no worries; once everything is soft, it would be easy to mix by hand. Beat until creamy, scraping down the sides.

Now here is the trick for a perfect ball: Line a bowl with two sheets of cling wrap, in a cross pattern, pressing down with extra over the sides. Using a spatula, scoop the cheese into the center of the lined bowl. When all of the cheese is in, wrap the cheese with the plastic until covered and form a ball, pressing the cheese together lightly to rid of cracks and air pockets. Place back into the bowl and put in the refrigerator for at least 4 hours. (You can easily make this a day ahead.)

Before serving (or transporting to a Partay) toast the pecans. I like using the toaster oven for small batches like this, but stove top and conventional oven will work too. Heat in a dry skillet over medium heat (watching and tossing) or at about 350º for 6-7 minutes, just until you start catching the aroma of the nut. I don’t like the nuts over toasted for this. Then chop the nuts into small pieces. Remove the ball from the plastic wrap and roll around in the nuts. pressing nuts onto every open space. Don’t worry if the wrap left not-so-pretty lines, they will be covered with beautiful nut pieces! Place on a serving tray with assortment of crackers and spreading knife. Get ready to live.