Tag: CHEESE

MISSISSIPPI MUD POTATOES ~ BLOG 366.184

This dish full of golden potatoes, sharp cheddar cheese and crisp bacon is baked to a perfect blending making it a decadent and hearty side dish full of creamy texture, rich flavors and a bit of crunch that you’ll find in every good southern cooks recipe box. I’d wager it is prepared by at least one cook for every church supper and/or holiday meal. These are the PERFECT comfort food! The key to these delectable potatoes is baking them LOW & SLOW so the flavors meld together!

Research on how the recipe originally acquired its name shows very little on the original version – its exact origins are unclear and as muddy as the name, but appears to have been named for the earthy flavors and the “muddy” mixture of ingredients. It does embody the spirit of Southern cooking with its generous use of local staples like potatoes and bacon, making them that staple in Southern kitchens and beyond.

MISSISSIPPI MUD POTATOES
6 cups potatoes, peeled and diced
1 cup shredded cheddar cheese
3/4 cup DUKES mayonnaise
FRESH ground sea salt and black pepper, to taste
1 cup cooked and crumbled bacon
3 cloves garlic, FINELY minced
1/2 cup FINELY chopped green onions

  • Preheat your oven to 325°.
  • Grease a 9×13 baking dish.
  • Mix together the diced potatoes, cheese, bacon, garlic and onion.
  • In a larger bowl whisk the FRESH ground sea salt and black pepper into the mayonnaise.
  • Fold the potato mixture into the mayonnaise mixture until everything is evenly coated.
  • Spread into prepared baking dish.
  • Bake for 1 1/2 hours, or until the potatoes are tender and the top is golden brown.
  • Serve hot!

LEMON PECORINO CHICKEN ~ BLOG 366.180

LEMON PECORINO CHICKEN

CHICKEN
8 LARGE chicken tenderloins
½ cup AP flour
2 LARGE eggs
1 cup panko breadcrumbs
Zest from 1 LARGE lemon
FRESH ground sea salt and black pepper
¼ cup FRESH grated Pecorino Romano cheese
¼ cup avocado oil
2 tablespoons butter

  • Flatten all the chicken tenderloins to an even thicknesses.
  • Set up dredging station with flour, beaten eggs, and one with a mixture of panko breadcrumbs, lemon zest, and grated Pecorino Romano cheese.
  • Coat each tenderloin in the flour, then in beaten eggs, and then the breadcrumb mixture.
  • Heat oil and butter in a large nonstick sauté pan over medium heat.
  • Sauté the tenderloins 3-5 minutes on both sides until golden and cooked through. Work in batches if necessary – do not crowd the pan.
  • Drain on paper towels.

SAUCE
1 tablespoon avocado oil
1 tablespoon WONDRA flour
1 tablespoon FINELY minced garlic
¼ cup WHOLE milk
¾ cup heavy cream
¼ cup chicken broth
2 tablespoons lemon juice
1 tablespoon butter

  • In a medium saucepan, heat oil over medium heat.
  • Sauté minced garlic until fragrant.
  • Whisk in flour.
  • Gradually add milk, heavy cream and chicken broth.
  • Increase heat to medium-high and bring to a SLOW boil.
  • Cook 3-5 minutes until the sauce thickens.
  • Remove from heat and stir in lemon juice and butter.
  • Serve with FRESH pasta or mashed potatoes.
  • Drizzle the sauce over the chicken before serving. I made my sauce more like a gravy (thicker, but just as tasty) this time.

As seen on facebook:

BBQ BEEF PATTIES & ASPARAGUS RICE ~ BLOG 366.156

I found both of these recipes in one of the several old recipe boxes I found during a recent antique store expedition. They were quite good, after bringing them forward 50 years or so 😀

BBQ BEEF PATTIES

BEEF PATTIES
1 cup bread crumbs
1 1/2 cup whole milk
FRESH ground sea salt and black pepper
2 cloves garlic, FINELY minced
2 teaspoons Worcestershire sauce
3/4 pound LEAN ground beef
1/4 pound QUALITY ground pork

  • Preheat oven to 375.
  • In a large bowl pour milk over bread crumbs and let set 5 minutes.
  • Add garlic, onion, beef, pork and Worcestershire, minimally mixing until well blended.
  • Shape into 6 patties and place in large baking dish.
  • Pour sauce AROUND the patties.
  • Bake uncovered 45 minutes.

SAUCE
1/4 cup apple cider vinegar
2 tablespoons sugar
1/2 cup jalapeño ketchup
1/2 cup chicken broth
1/2 cup chopped green onion

  • Combine all the ingredients in a small sauce pan, stirring to blend.
  • Heat until sugar is dissolved and sauce is heated through, but do NOT boil.

ASPARAGUS RICE PILAF

1 1/2 cups uncooked rice
3 1/4 cups homemade chicken broth
3/4 pound asparagus, trimmed
2 tablespoons butter
3-4 LARGE green onions, minced
FRESH ground sea salt and black pepper
1/2 cup FRESHLY grated Parmesan cheese
FRESH thyme leaves

  • Blanch asparagus in boiling water for 2 minutes.
  • Drain and rinse in cold water until cool.
  • Cut spears into small bite size pieces.
  • Melt butter over medium heat in sauté pan.
  • Add onion, sautéing until softened.
  • Add rice, thyme leaves, FRESH ground salt and pepper. Bring to a boil.
  • Reduce heat to low, cover and cook 15-20 minutes until rice is tender and moisture is completely absorbed.
  • Remove from heat and fold in asparagus and Parmesan cheese.
  • Serve immediately.

LOOSEMEAT PHILLY CHEESESTEAKS ~ BLOG 366.128

I needed to make Philly Cheese Steak sandwiches for a crowd and didn’t want to be a short order cook ALL night. So this version came to mind using ground beef and a sheet pan.

LOOSEMEAT PHILLY CHEESESTEAKS ~ serves 6, but easily doubles or triples adapted from FACEBOOK

1 1/2 pounds QUALITY ground beef
6 ounces cream cheese, softened
2 teaspoons Montreal hamburger seasoning
2 teaspoons Worcestershire sauce
2 tablespoons avocado oil
8 ounces white button mushrooms, sliced
3 LARGE bell peppers (green, red, or yellow), sliced *SEE NOTES
1 cup diced onion
8 ounces sliced or shredded Provolone cheese
FRESH ground sea salt and black pepper, to taste
Sandwich rolls
butter and garlic salt for rolls
Mayonnaise for rolls
Creamed Horseradish, to taste

  • Preheat oven to 350°.
  • In a small bowl whisk together mayonnaise and creamed horseradish with a little salt to taste. Set aside for dressing rolls before serving.
  • Spray a deep jelly roll sheet pan with non-stick cooking spray or line with foil.
  • In a large skillet, cook the beef over medium-high heat until browned. Drain.
  • Add the cream cheese, steak seasoning and Worcestershire sauce, cooking over medium heat or until cream cheese is melted and combined. Add a little milk or cream if you want the sauce thinner.
  • Add FRESH ground salt and pepper to taste.
  • Spread beef mixture on sheet pan.

  • Wipe out skillet, or use a second pan while the beef is cooking and heat oil over medium high heat.
  • Add the mushrooms, bell peppers, and onion cooking until veggies are soft.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Spread veggies on top of beef mixture.
  • Top veggies mixture with Provolone cheese and bake in the oven for about 5-10 minutes or until cheese is melted.
  • Serve immediately on sliced grilled rolls that have been buttered and toasted with prepared mayonnaise.


NOTES:

  • I omit green bell peppers because I just can’t tolerate them and really prefer the sweetness that a red bell pepper adds to the mix.
  • Adding a little salt and creamed horseradish to the mayonnaise for the bread really OOMPHS up the flavor, but can easily be omitted.

WEEKNIGHT CHICKEN ENCHILADAS ~ BLOG 366.110

Everybody loves a Costco chicken! I buy one regularly to use for lunches, salads and casseroles as well as make my own bone broth. The chopped chicken pieces are the answer to these quick and easy enchiladas. I also started using Golden Blend tortillas which are half corn and half flour which have much more flavor in my opinion.

WEEKNIGHT CHICKEN ENCHILADAS
8 Golden Blend tortillas
2 cups chopped chicken pieces
1 bunch green onions, chopped (save a few pieces for garnish)
1/4 cup chopped FRESH cilantro
1 can salsa verde enchilada sauce
4 ounce can chopped HATCH green chiles
1 + 1/2 cup shredded Mexican cheese blend, divided
sour cream

  • Preheat oven to 350.
  • Spray baking dish with non-stick cooking spray.
  • In a large bowl mix together the chicken pieces, majority of the onions, cilantro, green chiles, 1 cup of cheese and just enough of the enchilada sauce to blend everything.
  • Spread each tortilla with sour cream.
  • Divide chicken mixture evenly amongst the tortillas.
  • Roll tightly and arrange in baking dish.
  • Pour remaining enchilada sauce over top.
  • Sprinkle with remaining cheese.
  • Bake 30 minutes.

BLACK BEAN, BEEF & POTATO ENCHILADAS

BLACK BEAN, BEEF & POTATO ENCHILADAS
1 tablespoon avocado oil
1 medium onion, chopped
1 1/2 pound chuck roast
2 1/4 cups enchilada sauce (see recipe below)
1 can black beans, rinsed and drained
1 can original ROTEL tomatoes, drained well
1 large russet potato, baked
8 flour tortillas
1 cup salsa
1 1/2 cups cheddar cheese
3 tablespoons chopped cilantro
FRESH ground salt and pepper to taste
Chopped black olives and onions, optional

  • Preheat oven to 350°.
  • Spray 13×9 baking dish with non-stick cooking spray.
  • Season chuck roast on all sides.
  • Heat avocado oil in dutch oven.
  • Sear chuck roast on all sides
  • Add onions to pan, top with 1 1/2 cups enchilada sauce, cover and bake 2 hours until meat is easily shredable. Shred meat into sauce.
  • Add black beans and rotel tomatoes to the meat mixture.
  • Wash and dry potato. Bake potato until tender along side the dutch oven.
  • Cool potato enough to e able to handle it. Peel off skin and coarsely chop.
  • Ladle 3/4 cup of enchilada sauce into the bottom of the baking dish.
  • Divide potato among the tortillas and top with a sprinkle of cheese.
  • Add about a 1/2 cup of the meat mixture.
  • Fold sides over the filling and roll up placing seam side down in baking dish. Repeat.
  • Top tortillas with remaining meat and sauce, brushing to cover the tops.
  • Bake covered for 20-25 minutes.
  • Uncover and top with remaining cheese.
  • Bake 5-10 minutes more until cheese is melted.
  • Sprinkle with cilantro and Serve.

NOTE: You can easily replace the potato with rice of choice for a change.

BACON MAC & CHEESE

BACON MAC & CHEESE
8 ounces elbow macaroni or small pasta shells
8 slices thick bacon, diced
2 tablespoons minced shallots
2 cloves garlic, minced
2 tablespoons WONDRA flour
2 ½ cups WHOLE milk
3 cups shredded cheddar cheese* (see note)

  • Cook pasta per package directions and drain well.
  • Cook bacon in skillet until crisp.
  • Remove bacon to paper toweling to drain.
  • Drain off all but 2 tablespoons of the bacon drippings.
  • Add shallots and garlic to bacon drippings over medium heat and cook a minute or two until shallots soften.
  • Increase heat to medium high and sprinkle in flour, whisking until golden and smooth.
  • Whisk in milk slowly and bring to a SLOW boil. Reduce heat to medium and cook 4-5 minutes until
  • sauce begins to thicken.
  • Reduce heat to low and gradually stir in cheese(s), stirring until cheese is melted and blended well.
  • Season to taste.
  • Fold in drained pasta and bacon pieces.

NOTE: *For an even creamier texture use a portion of Velvetta cheese to replace some of the cheddar cheese.

BAKED HAM & CHEESE SANDWICHES

These little gems have become an ALL TIME tailgating appetizer favorite for any gathering!  You can change up the meats and cheese for your own liking 😀

BAKED HAM & CHEESE SANDWICHES
1/2 cup butter, melted
3 tablespoons Worcestershire sauce
2 tablespoons HEINZ yellow mustard**
1 tablespoon minced onion
1 tablespoon poppy seeds
3 teaspoons sugar
1 package King’s Hawaiian rolls (I use the 8 pack small burger size)
8 slices COLBY cheddar cheese, halved
8 thin slices of deli ham, halved
8 slices Provolone cheese, halved

  • Preheat oven to 350°.
  • In a small bowl whisk together the butter, mustard or mayonnaise, onion, Worcestershire sauce, sugar and poppy seeds.
  • Place the bottoms in a 9×13 baking dish.
  • Brush each bottom with butter mixture.
  • Top each bun with layers of Colby cheese, deli ham and Provolone cheese folded to fit accordingly.
  • Brush with half the butter mixture.
  • Put roll tops on. Brush with remaining butter mixture.
  • Bake, uncovered 10-15 minutes until cheese is melted.

NOTE: I’m deathly allergic to mustard and substitute mayonnaise for the mustard and then put mustard on the serving table for others to use at their pleasure.

CHICKEN & CHEESE ENCHILADAS with HOMEMADE ENCHILADA SAUCE

CHICKEN & CHEESE ENCHILADAS
4 cups rotisserie chicken pieces
1/3 cup sour cream
2 + 1 tablespoons finely chopped cilantro
1 small shallot, finely chopped
FRESH ground sea salt and black pepper, to taste
8-10 small flour tortillas
3 cups shredded Monterey Jack and Cheddar cheese mix
Enchilada Sauce (see recipe below)

  • Preheat oven to 350°.
  • Spray 13×9 baking dish with non-stick cooking spray.
  • Ladle 3/4 cup of enchilada sauce into the bottom of the baking dish and spread evenly. Se aside.
  • In a large mixing bowl combine the chicken and 1/2 cup enchilada sauce, tossing to coat well.
  • Add the sour cream, 2 tablespoons cilantro, shallot, salt and pepper, mixing well. Set aside.
  • Warm and soften the tortillas slightly.
  • Add a spoonful of the chicken mixture and 2 tablespoons of the cheese to each tortilla rolling and placing seam side down in the baking dish.
  • Spoon the remaining sauce over the enchiladas.
  • Bake covered for 20-25 minutes.
  • Uncover and top with remaining cheese.
  • Bake 5-10 minutes more until cheese is melted.
  • Sprinkle with cilantro and Serve.

NOTE: this recipe is just as good with corn tortillas if you prefer.

ENCHILADA SAUCE yields 3 cups
3 tablespoons avocado oil
3 tablespoons WONDRA flour
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon unsweetened cocoa powder
3 cups chicken or beef stock
2 cloves garlic, minced
1/4 cup tomato paste
3 tablespoons packed brown sugar
1/4 teaspoon FRESH ground sea salt

  • Heat oil in sauce pan over medium-high heat.
  • Add flour, whisking to combine until golden.
  • Add chili powder, cumin and cocoa, blending well.
  • Add stock, stir well and bring to a SLOW boil.
  • Reduce to a simmer and add tomato paste, brown sugar and salt, blending well.
  • Simmer 10 -15 minutes, stirring often, until sauce thickens slightly.

CHEDDAR CHICKEN POT PIE

Making this recipe as individual pies you can taste the homemade pastry and rich cheddar flavored sauce in EVERY bite. You can make this as rustic or as elegant as you’d like by cutting the crust into cute little decorative shapes or leave it as a single layer. We like to invert the individual pies so the crust is on the bottom absorbing all the yummy gravy.

CHEDDAR CHICKEN POT PIE – serves 6
CRUST
1 cup soft flour
1/4 teaspoon baking soda
1/2 teaspoon FRESH ground sea salt
5 tablespoons unsalted butter, cut into small pieces
3 tablespoons cold vodka

  • 5 minutes before you begin the crust place the vodka and butter cubes in the freezer.
  • Combine flour, baking soda and salt in a mixing bowl.
  • Cut in butter until crumbly.
  • Gradually add vodka, mixing until forms a ball.
  • Cover with plastic wrap and refrigerate AT LEAST 30 minutes.

FILLING
1 1/2 cups chicken broth
2 cups cubed peeled potatoes
1 cup sliced carrots
1/2 cup sliced celery
1 can petite peas, drained WELL
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup Wondra flour
1 1/2 cups milk
2 cups shredded sharp cheddar cheese
4 cups diced rotisserie chicken
FRESH ground sea salt and black pepper, to taste

  • Bring the broth to a SLOW boil over medium high heat in a large saucepan.
  • Add vegetable and simmer 10-15 minutes until tender.
  • Whisk together the milk and Wondra flour.
  • Stir milk mixture into broth mixture and simmer 10 minutes more or until desired thickness.
  • Stir in cheese and chicken.
  • Fold in peas.
  • Season to taste.

ASSEMBLY

  • Spoon filling into baking dish(es). Set aside.
  • On a floured pastry mat roll crust 1 inch larger than baking dish.
  • Ease crust over dish, sealing the edges to the side of the dish.
  • Make several slits in the dough for steam to escape through.
  • Bake uncovered, for 40 minutes or until golden.

NOTE: DO NOT forget to cut slits in the crust to allow the steam to escape.

CHEESY CHICKEN PANCAKES

CHEESY CHICKEN PANCAKES makes 16-18
PANCAKES

1 1/2 pounds breast tenders, diced small
2 large eggs
1/3 cup mayonnaise
1/3 cup all-purpose flour, cornstarch or potato starch
1 1/3 cups shredded mozzarella cheese
1 1/2 tablespoon chopped fresh dill or thyme (your flavor choice)
1/2 teaspoon FRESH ground sea salt, to taste
1/8 teaspoon FRESH black pepper
2 tablespoons Avocado oil

  • Whisk together the eggs, mayonnaise, salt, pepper and dill.
  • Add flour, stirring until smooth.
  • Fold in cheese and then chicken pieces, stirring until well blended.
  • Cover with plastic wrap and refrigerate at least 2 hours or overnight is better.
  • Heat a large non-stick pan over medium heat with avocado oil.
  • When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops and sauté uncovered 3-4 minutes on the first side, then flip and saute 3 more minutes on the flip side or until golden brown and chicken is fully cooked through.  Repeat with remaining fritters adding more oil as needed. DO NOT CROWD THE PAN.

DIP
1/3 cup mayonnaise
1 large garlic clove, minced
1/2 tablespoon lemon juice
1/4 teaspoon FRESH ground salt
1/8 teaspoon FRESH black pepper

  • Combine all ingredients in a small bowl, stirring together until smooth.

NOTES:

  • To test for doneness, cut a pancake in half and the chicken should be completely white inside.
  • Partially frozen chicken breasts are easier to dice.
  • Sometimes I cook the tenders in advance and shred them so the pancakes take less time to actually cook.
  • Changing the cheese flavor makes a nice change.  Using pepper jack for the cheese and a splash of Frank’s hot sauce in the dip spices it up a bit.

CHEESY ARTICHOKE CHICKEN

CHEESY ARTICHOKE CHICKEN serves 2

2 skinless, boneless chicken breasts, pounded thin (1/8 inch)
6 ounce jar marinated artichoke hearts, drained WELL and chopped small
1/4 cup chopped flat leaf parsley
1 clove garlic, minced
2 green onions, sliced thin
4 thin slices Provolone cheese
2 tablespoons avocado oil
FRESH ground salt and pepper, to taste

  • Preheat oven to 350°.
  • In a small bowl combine artichoke heart pieces, parsley, garlic and green onions.
  • Generously season chicken pieces with salt and pepper.
  • Top each chicken breast with 2 cheese slices.
  • Top cheese with artichoke mixture and spread evenly.
  • Roll up chicken and secure with toothpicks.
  • In an ovenproof skillet heat avocado oil and turning frequently sear chicken bundles until golden.
  • Place skillet in preheated oven until cooked through, about 15 minutes.
  • Let stand 5 minutes.
  • Slice into roulades and serve with pasta or mashed potatoes.