Cheese

Beefy Nacho Casserole

April 16, 2014 by Kay 2 Comments

Beefy Nacho Casserole combines the great flavors of Mexican Cuisine along with tortilla chips, beef and cheese.

I am a huge fan of Mexican Cuisine, a huge, huge fan so I am always looking for new recipes to add to my collection. I also love casserole’s because they offer layers and layers of comfort.

Beefy Nacho Casserole starts with crushed tortilla chips soaked in butter for the “crust”. Next comes a layer of beef, onions, peppers and salsa. Of course you can’t have a casserole without cheese and this recipe features cheddar and pepper jack cheese. This is all baked to marry the flavors.

Serve this with sour cream, fresh tomatoes, fresh cilantro or black olives.

Enjoy!

Add butter to the crushed tortilla chips.

Stir the ingredients together.

Add the beef mixture on top of the tortilla crust.

Bake until hot and bubbly.

Serve with your favorite toppings.

Beefy Nacho Casserole

Layers of comfort.

Beefy Nacho Casserole

Rating: 41

Yield: 6-8 Servings

Beefy Nacho Casserole

Ingredients

1 (12 oz) bag tortilla chips
½ c. butter, melted
2 tablespoons olive oil
1 medium onion, diced
2 sweet bell peppers, diced
1 lb. ground chuck
½ teaspoon salt
¼ tsp. pepper
2 cups shredded cheddar cheese
1 cup shredded pepper jack cheese
2 cups medium salsa
Grape Tomatoes for garnish
Sour Cream, Tomatoes, Black Olives, Cilantro for garnish

Instructions

Pre-Heat oven to 375 degrees .
Place tortilla chips in a food processor or blender and pulse into fine crumbs. Pour the mixture into a 9x 13 pan. Melt the butter and pour over the chips. Stir well to combine. Press the mixture into the bottom of the pan. Bake for 8-10 minutes, or until golden brown and set.
While the crust is baking, heat oil in a large skillet over medium-high heat. Add onion and peppers and sauté for 5 minutes. Pour the onions & peppers onto a plate and set aside.
Add the ground chuck to the pan and add the salt and pepper. Cook the meat breaking it up as it cooks, about 7-8 minutes or until no longer pink in the center. Remove the pan from the heat and drain off any excess fat from skillet. Stir in the onion & pepper mixture, salsa, 1 cup cheddar cheese and a ½ cup of the pepper jack cheese. Scrape entire mixture onto the prepared crust. Sprinkle the remaining cheeses over the top.
Bake for 40 minutes. Serve with sour cream, tomatoes, black olives or cilantro.

http://www.lovefoodwillshare.com/beefy-nacho-casserole/

Adapted from Wanderlust Kitchen

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Skinny Gorgonzola Pasta

April 13, 2014 by Kay 3 Comments

Skinny Gorgonzola Pasta is rich in flavor and not in calories and has the addition of roasted corn and tomatoes to make a mouth watering dish.

This recipe starts with roasting corn and grape tomatoes which gives them both a sweeter flavor. I guarantee you will love the flavor of both in this recipe.

Gorgonzola cheese is an Italian Blue Cheese, buttery in texture and has a strong pungent flavor. I recommend using a good quality gorgonzola cheese for this recipe, it will make a difference.

The gorgonzola sauce starts with an olive oil, garlic and flour mixture which chicken broth is added to. Using olive oil and chicken broth reduces the calories in this recipe. Add in the gorgonzola cheese to the sauce and you are ready to serve this with pasta and top it with the corn and tomatoes.

Add the corn and tomatoes to baking sheets and toss with olive oil.

This is what the corn and tomatoes look like after roasting.

Pour the sauce over the pasta and some of the corn.

Add some corn and tomatoes to the top of the pasta before serving.

Twirl some pasta on your fork and make sure to get some corn and tomatoes in with it.

Creamy goodness.

Enjoy!

Skinny Gorgonzola Pasta with Roasted Corn & Tomatoes

Rating: 51

Yield: 4 Servings

Skinny Gorgonzola Pasta with Roasted Corn & Tomatoes

Ingredients

2 cups frozen corn, thawed
1 pint grape tomatoes
12 ounces linguine
2 Tbsp. olive oil, plus more for roasting
4 cloves garlic, minced
4 Tbsp. flour
1 ½ cups chicken broth
1 cup low-fat milk (I used skim)
3/4 cup crumbled Gorgonzola Cheese, plus more for serving
½ tsp. dried basil
1/2 tsp. salt
1/4 tsp. black pepper

Instructions

Preheat the oven to 375 degrees.
Add foil to two baking sheets. Toss the tomatoes on one of the baking sheets and sprinkle with oil, toss to coat the tomatoes. Lightly salt & pepper the tomatoes. Spray the second baking dish with cooking spray and add the thawed corn. Pat the corn with paper towel to soak up some of the moisture. Lightly salt & pepper the corn. Roast the tomatoes and corn for 15 minutes. The tomatoes may take a couple extra minutes, the skins should be wrinkled when done.
Cook pasta according to package directions.
Meanwhile, heat olive oil in a large pan over medium heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and whisk to combine. Saute for an additional minute to cook the flour, whisking occasionally.
Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for a couple of minutes or until sauce has thickened, then whisk in the Gorgonzola cheese until melted. Add in the spices and whisk to combine. Reduce heat to low until pasta is finished cooking.
Drain pasta and return it to the pan and add 1 ½ cups of the corn. Pour the gorgonzola sauce over the pasta and corn and toss to combine.
To serve, add the pasta mixture to a bowl and top it off with the roasted tomatoes and the rest of the corn. Add more gorgonzola on the top if you would like.

http://www.lovefoodwillshare.com/skinny-gorgonzola-pasta/

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Cajun Sausage Frittata

April 13, 2014 by Kay 4 Comments

Enjoy this hearty Cajun Sausage Frittata for breakfast, brunch or dinner. A tasty egg dish that has an edge with cajun spices.

I enjoy breakfast for dinner and the other night I had a pound of sweet italian sausage staring me in the face. I opened the fridge and saw 2 dozen eggs and decided a frittata would be the perfect option.

The Cajun Sausage Frittata is layered and baked to a golden brown. The sausage is browned and added to a 9 x 13 pan. Saute shallots and roasted red pepper and layer that in the pan next, then top with cheese. Mix together the eggs and spices, pour over the layers and it’s ready to bake.

If you are making this for breakfast or brunch serve it with fresh fruit and if you are serving it for dinner add a salad to the menu. Although, this is perfect served on its own.

Fry the sweet italian sausage.

Saute the onions and roasted pepper.

Add the sausage, onion and pepper to the baking dish.

Top with cheddar cheese.

Pour the egg mixture to the pan.

It’s ready to bake.

Right out of the oven.

Cajun Sausage Frittata

Very Tasty

Cajun Sausage Frittata

Rating: 41

Yield: 8 Servings

Cajun Sausage Frittata

Ingredients

1 lb. sweet Italian sausage
2 shallots, chopped
1 roasted pepper, chopped
2 cups cheddar cheese, shredded
10 eggs
½ cup sour cream
½ cup milk, skim
1 tsp. Cajun seasoning

Instructions

Heat the oven to 350 degrees.
Brown the sausage in a pan over medium high heat, break it up as it cooks. Cook for 6-8 minutes, or until it fully cooked. Drain the fast and set the sausage aside.
In the same pan, add the shallots and roasted pepper and cook for 3 minutes, turn off the heat and remove the pan from the heat.
Spray a 9 x 13 pan with cooking spray. Layer the sausage on the bottom and add the shallot & pepper mixture on top of the sausage. Sprinkle the cheese over the top.
In a bowl add the sour cream and milk and whisk to combine. Add the eggs and whisk to combine. Whisk in the Cajun seasoning. Pour the egg mixture over the sausage mixture making sure the egg mixture distributes evenly over the sausage mixture.
Bake for 35-45 minutes, or until the egg mixture is set.

Notes

You can substitute a medium chopped onion for the shallots.

http://www.lovefoodwillshare.com/cajun-sausage-frittata/

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Parmesan Butter Rolls

April 13, 2014 by Kay 4 Comments

Parmesan Butter Rolls are a quick and delicious recipe that uses refrigerated bread dough bathed in butter, cheese and spices.

Parmesan Butter Rolls are perfect for a quick addition to any week night meal, a pot luck or as an appetizer. I made them recently for a Confirmation Brunch and they were a big hit.

This recipe starts with cutting the refrigerated bread dough into 12 equal slices. You then place the slices into a muffin tin and brush the bread dough with melted butter then sprinkle with garlic salt, parmesan cheese and oregano.

Parmesan Butter Rolls are best served warm and can easily be doubled or tripled.

Parmesan Butter Rolls

Love the garlic salt & oregano on these rolls.

Don’t forget the parmesan cheese.

Enjoy!

Parmesan Butter Rolls

Yield: 12 Rolls

Parmesan Butter Rolls

Ingredients

1 tube (11 ounces) refrigerated bread dough
4 tbsp. butter, melted
Garlic Salt
Parmesan Cheese
Oregano

Instructions

Preheat oven to 375 degrees.
Remove the bread dough from it's wrapper and cut it into 12 equal pieces. Place the pieces into a muffin tin that has been sprayed with cooking spray.
Melt the butter and brush the top of each of the rolls. Sprinkle the rolls with garlic salt, parmesan cheese and oregano.
Bake the rolls for 13 - 16 minutes, until golden brown.

http://www.lovefoodwillshare.com/parmesan-butter-rolls/

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