Tag: CHEESE

BACON CHEESEBURGER HAMBURGER HELPER NOT!!!!

For some reason hubby LOVES Hamburger helper. Must be left over from his bachelor days BECAUSE IT IS NOT SOMETHING I HAVE EVER MADE. Since I can’t have pre-prepared foods I made him a substitute recipe for his favorite box that he says tastes even better. I make in advance too which makes a great weeknight casserole ready to pop in the oven when you get home. Hubby likes the texture of Velveeta, but I find it a bit rubbery. So I tried Land of Lakes American cheese and it slices great while still giving you that smooth creamy cheese texture when it melts. 

BACON CHEESEBURGER HAMBURGER HELPER NOT!!**
6 bacon strips cooked crisp and crumbled
1 1/2 pounds hamburger
1 small Vidalia onion, chopped
2 cups green giant frozen corn, thawed
2 large Yukon potatoes, sliced
Land o’ Lakes American Cheese Slices
Grated Cheddar for garnish
Corn chips (optional)

  • Preheat oven to 375 degrees.
  • Toss bacon and corn together.
  • Layer potatoes over top.
  • Generously salt and pepper the potatoes.
  • Place a thin layer of cheese slices over potatoes.
  • Brown hamburger and onions together. Salt and pepper well while meat is browning. Drain off fat.
  • Layer over the potatoes and top with another layer of potatoes.
  • Salt and pepper again and layer with another layer of cheese.
  • Cover and bake for 45 minutes.
  • Uncover and bake another 15 minutes.

NOTE: **I like to make these back to back (that way I also have 2 meals ready to go with half the mess) so the left over bits of browned sausage and caramelized onion add flavor to the hamburger.

KITCHEN SINK FRITTATA

I LOVE egg dishes like omelets and quiches, but especially frittatas with their blend of savory sautéed vegetable fillings and fluffy eggs! Frittatas are EXTREMELY versatile and are good warm and cold, kind of like pizza.

One of the keys to a GREAT fritters is to saute’ your vegetables first. This will remove excess moisture so it is NOT released during baking which would make your frittata tough and watery.

MY FAVORITE FRITTATA formula serves 6-8
1 LARGE bunch green onions, sliced thin (a small diced shallot is good also)
10-12 button mushrooms, cleaned and sliced thin
2 carrots, cleaned and diced small (zuchinni is a good substitute)
1/2 cup halved grape tomatoes (optional)
1/2-3/4 cup fresh corn kernels (optional)
1/2 pound bacon, diced and cooked crisp (shredded chicken, pork or sausage are good choices also)
12 eggs
1/4 cup WHOLE milk
FRESH ground salt and pepper, to taste
3/4 cup grated Gruyere, Swiss, Provolone, Pepper Jack or Cheddar (whatever your favorite is)
1/4 cup basil pieces (thyme, cilantro or rosemary work great too depending on your flavor combos)
3 tablespoons butter

  • Preheat oven 450°.
  • In a 10 inch cast iron (or ovenproof skillet) melt butter.
  • Add carrots and sauce 5-8 minutes until soft.
  • Add corn and onions next, cooking 2 minutes more.
  • Add mushrooms and tomatoes next, cooking 3-5 minutes more until moisture is removed from veggies.
  • Cook off all moisture.

 

  • In a mixing bowl whisk together all the eggs until well blended.
  • Add milk and whisk again until well combined.
  • Add basil or whatever herb you’re using along with salt and pepper to taste.
  • Pour egg mixture over veggies and cook 2-3 minutes over medium heat, stirring with a spatula to create large waves – eggs should be just about cooked through on the bottom and a bit wet on top still.
  • Sprinkle with your cheese choice and press gently into eggs.
    Transfer to oven and cook 1-2 minutes until cheese is melted and golden.
  • Let stand 10 minutes.
  • Slice and serve.

BALSAMIC BAKED MOZZARELLA CHICKEN

BALSAMIC BAKED MOZZARELLA CHICKEN serves 4
adapted from CafeDelites.com

4 skinless chicken breasts
2 tablespoons lemon olive oil
1 teaspoon Italian seasoning mix
FRESH ground salt teaspoon salt, to taste
FRESH ground black pepper, to taste
6 cloves garlic, minced
6 ounce jar marinated artichokes, drained well
1 cup grape or cherry tomatoes, halved
1/4 red onion, sliced
1 LARGE shallot, sliced
1/4 cup QUALITY balsamic vinegar
1 tablespoon packed brown sugar
3/4 cup fresh shredded mozzarella cheese
1 tablespoon FRESH chopped Italian parsley
1 tablespoon FRESH chopped basil

  • Preheat oven to 425°.
  • Place chicken breasts in a baking dish and drizzle with lemon olive oil.
  • Mix together Italian seasoning, salt and pepper.
  • Rub seasoning all over each breast.
  • Arrange the tomatoes, half of the garlic, shallot slices and red onion slices around the chicken in the dish.
  • Whisk together the balsamic vinegar, sugar and remaining garlic in a jug to combine.
  • Pour over the chicken breasts, flip each breast in the sauce to evenly coat.
  • Bake 20-25 minutes (depending on the thickness of your chicken breasts), or until no longer pink in the middle.
  • Sprinkle with cheese and broil for 4-5 minutes, until cheese is melted and golden.
  • Garnish with parsley and basil.
  • Serve over pasta
  • Drizzle with the pan juices.

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CONEY ISLAND TATERS

I’ve been making a recipe similar to this for years, but recently found a name for them on a package of ground beef from my grocer. It’s a cute name and really fits the recipe – it’s so country fair or carnival like! If you have left over Sloppy Joes they substitute well for the ground meat mixture also to make a quick weeknight meal.

CONEY ISLAND TATERS
1 pound ground beef (I use ground chuck)
1 medium Vidalia onion, chopped small
1 cup favorite BBQ sauce
2 large Russet potatoes (BAKED)
FRESH ground salt and pepper
1/2-3/4 cup shredded cheddar cheese (to taste)
1 bunch green onions, sliced thin
1/2 cup bacon pieces
1/2 cup sour cream

  • Heat a large skillet over medium high heat. Use non-stick if you have it, but if using cast iron oil it slightly before adding ground meat.
  • When pan is hot add ground beef and onion, sauteing 8-10 minutes all the while breaking meat into small crumble sized pieces.
  • Pour off excess grease. I actually pour it into a stainless steel colander over a paper towel lined paper plate so it can drain REALLY well. I can also use the spatula to break the meat apart even more into that small crumble.
  • Add BBQ sauce, mix well, cover and simmer on ow 10 minutes.
  • Starting lengthwise slice potatoes into quarters and theft each quarter ion half.
  • Arrange 4 pieces of potato on each plate.
  • Generously salt and pepper potatoes.
  • Top with a spoonful of beef mixture.
  • Top beef with shredded cheese, bacon pieces, green onions and sour cream to taste.

BISCUITS AND SAUSAGE GRAVY BAKE

BISCUITS AND SAUSAGE GRAVY BAKE
1 pound ground pork sausage
1 tablespoon avocado oil
5 tablespoons butter
1/4 cup Wondra flour
3 cups milk
FRESH ground salt and pepper
1 can Pillsbury JUMBO biscuits
1 small bunch green onions, chopped
3/4 cup shredded cheddar cheese (hubby like sharp – I prefer medium)

  • Preheat oven to 350°
  • Heat oil in large skillet over medium high heat.
  • Add sausage and cook until completely browned and crumbly.
  • Drain sausage in colander until free of oil.
  • Return pan to heat and add butter.
  • Whisk in flour until a golden roux appears.
  • SLOWLY add milk, whisking constantly until heated through.
  • Season with salt and pepper.
  • Add sausage pieces.
  • Coat 11×7 baking dish with non-stick cooking spray.
  • Place dish on baking pan to catch any drips.
  • Separate biscuits and then separate each biscuit in half so you have 16 pieces.
  • Place 8 halves in baking dish.
  • Cover with half the sausage mixture.
  • Sprinkle half the green onions over the sausage.
  • Repeat layers and sprinkle with cheese on top.
  • Bake 40 minutes or until golden.

NOTE: CAN EASILY BE MADE INTO INDIVIDUAL SERVINGS & I OFTEN SERVE IT WITH AN EGG ON TOP.

Linking up to FULL Plate Thursday.

SPAGHETTI with RICOTTA MEATBALLS & PECORINO GARLIC BREAD

In my humble opinion (especially now that bread is a rarity in my diet) a “dressed” garlic bread is the ONLY way to go! The strong penetrating flavor of the  Pecorino cheese in the garlic bread as well as the meatballs raises your normal spaghetti to a NEW level.

 

SPAGHETTI with RICOTTA MEATBALLS & PECORINO GARLIC BREAD – serves 2

2 tablespoons Pecorino cheese
2 tablespoons Parmesan cheese
2 tablespoons chopped FRESH Parsley, minced
2 tablespoons chopped FRESH Basil leaves, chopped
3 Garlic Cloves, minced and divide in thirds
3/4 pound LEAN ground beef
2 tablespoons Ricotta cheese
¼ cup Italian Breadcrumbs
1/3 pound spaghetti noodles
1 cup of your favorite marinara sauce
Avocado oil
Fresh ground salt and pepper, to taste
1 French Roll

  • Preheat oven to 375°.
  • Bring a medium pot of salted water to a FULL boil.
  • Prepare a small baking sheet with foil
.

 

  • Mix together the ground beef, ricotta cheese, parsley, 1/3 of the garlic, pepper and 1 tablespoon of the Pecorino cheese with your hands until well blended.
  • Shape meat into ping pong sized meatballs.

 

  • Heat avocado oil in a medium skillet over medium high heat.
  • Add meatballs to hot oil stirring occasionally until browned ALL over, 6-9 minutes.
  • Set aside.

 

  • While meatballs are cooking cook spaghetti in salted boiling water until al dente, 8-10 minutes.
  • Reserve 1/2 cup of the pasta water.
  • Drain pasta. Toss with oil.

 

  • In a small mixing bowl combine 1 tablespoon of Pecorino cheese and 1 tablespoon avocado oil together into a paste.
  • Stir in 1/3 of the garlic.
  • Place bread on lightly greased baking sheet.
  • Spread paste over bread and bake until golden brown.
  • Top with sprinkle of Parmesan cheese.

 

  • In a medium sauce pan combine marinara, a pinch of salt and reserved pasta water. Bring to a boil.
  • Return meatball pan to a medium heat. Add remaining garlic, cooking until fragrant.
  • Reduce heat to a simmer, stirring occasionally until meatballs are warmed through, 8 minutes or so.
  • Plate and serve immediately.

Linking up to FULL Plate Thursday.

MOZZARELLA CHEESE STICKS

MOZZARELLA STICKS
12 egg roll wrappers
12 string cheese
avocado or cocnut oil
Marinara sauce

  • Start in the corner of the egg roll wrapper and roll cheese half way.
  • Fold in at the corners
  • Brush remaining open edges with water and continue rolling until well sealed.
  • Heat 1/2 inch of oil to 375˚.
  • Fry sticks a few at a time until golden brown all the way around.
  • Drain on paper towels.
  • Serve with marinara.

Submitted to FULL PLATE THURSDAY @Miz Helen’s Country Cottage.