Love Food, Will Share

My Food Journal

Cheese

Kale Pesto

by 4 Comments

Kale Pesto is a nutrient filled sauce that is very versatile for cooking. It can be used with pasta or rice, meat or poultry, on pizza, bread or burgers. The possibilities are endless.

Pesto is basically made up of 4 ingredients (plus salt & pepper), you need a green, nuts, cheese and olive oil. My favorite greens to use are basil, spinach, kale and garlic scapes. For nuts, I like pine nuts, almonds, cashews or pecans. For cheese I always use parmesan and I always use olive oil.

This takes seconds to mix up and you have a fresh, deeply flavored sauce that will kick your taste buds into high gear.

Add the kale, cheese, nuts and olive oil into a food processor.

Add the kale, cheese, nuts and olive oil into a food processor.

 

 

Pulse to combine.

Pulse to combine.

 

 

Add pesto to your favorite recipe like pasta.

Add pesto to your favorite recipe like pasta.

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy!

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Kale Pesto

Kale Pesto

Ingredients

  • 2 cups kale, stems removed, packed
  • 1/3 cup olive oil
  • ¼ cup pine nuts, toasted
  • ¼ cup parmesan, shredded
  • salt and freshly ground black pepper, to taste

Instructions

  • Place ½ of the kale in the bowl of a food processor or blender. Add half of the olive oil, pine nuts, and parmesan cheese. Pulse until smooth, about 30 seconds. Add the second half of the kale, olive oil, pine nuts and parmesan cheese. Pulse until smooth, about 30 seconds. Season to taste with salt and pepper. Use immediately or store, refrigerated in an airtight container, for 1 day. You can also freeze this in the freezer for up to 3 months.
https://www.lovefoodwillshare.com/kale-pesto/

 

 

Cauliflower Cheese Soup

by 9 Comments

Along with the cauliflower, this recipe for Cauliflower Cheese soup also features carrots and celery that add a nice element and the chicken broth makes the soup taste like you were cooking it all day long.

The cheese in this recipe for Cauliflower Cheese Soup puts the finishing touch on this delicious recipe. The soup would be fine without the cheese, but I think the cheese takes this soup over the top.

This is a perfect week night meal, it comes together quickly. Serve this along side some crusty french bread for dipping.  It’s perfect as a left over for lunch the next day!

Cauliflower Cheese Soup

Cauliflower Cheese Soup

 

 

 

Tender chunks of vegetables.

Tender chunks of vegetables.

 

 

Add extra cheese on top.

Add extra cheese on top.

 

 

 

Cauliflower Cheese Soup

Cauliflower Cheese Soup

 

 

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

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Cauliflower Cheese Soup

Rating: 51

Yield: 4-6 Servings

Cauliflower Cheese Soup

Ingredients

  • 1 medium head cauliflower, broken into florets
  • 2 medium carrot, sliced thin
  • 2 stalks celery, sliced thin
  • 3 cups chicken broth
  • 3 tbsp. butter
  • 3 tbsp. flour
  • ½ tsp. salt
  • 1/8 tsp. pepper
  • 2 cups milk, I used skim
  • 1 cup sharp cheddar cheese, shredded plus more for garnish

Instructions

  • In a large pot add the cauliflower, carrots, celery and chicken broth. Bring to a boil over high heat, reduce and cook for approx. 10 minutes or until the vegetables are tender.
  • Meanwhile, in a separate pot, melt the butter over medium heat. Whisk in the flour and whisk for 2 minutes. Add in the salt and pepper. Whisk in the milk and bring the mixture to a boil. Turn off the heat and stir in the cheddar cheese. Add this to the vegetable mixture, stir to combine and serve in bowls. Add more cheese as a garnish if you like.

Notes

You can substitute mild or medium cheddar cheese for the sharp.

https://www.lovefoodwillshare.com/cauliflower-cheese-soup/

 

 

 

Chicken Chile Casserole

by 10 Comments

This recipe for Chicken Chile Casserole has a little heat to it along with biscuits, chicken, corn and cheese. These ingredients are mixed in a sauce of cream of chicken soup, cream cheese and milk. Lastly, spices are added in for extra flavor.

I used a rotisserie chicken I bought at the grocery store, I grab one of these if I need a quick meal. The chicken is so moist and has so much flavor. If you’ve never tried this trick before, please do, you will find it to be a life saver.

Here is the casserole before going into the oven.

Here is the casserole before going into the oven.

 

 

 

 

 

Here is the casserole coming out of the oven.

Here is the casserole coming out of the oven.

 

 

 

 

 

 

Chicken Chile Casserole

Chicken Chile Casserole

 

 

 

 

 

 

Scrumptious!

Scrumptious!

 

 

 

 

 

 

Chicken Chile Casserole

Chicken Chile Casserole

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

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Chicken Chile Casserole

Rating: 51

Yield: Serves 6-8

Chicken Chile Casserole

Ingredients

  • 2 cans – 10.75 ounce – cream of chicken soup
  • 4 ounces cream cheese, softened
  • 1 cup milk, I used skim
  • 3 cups chopped cooked chicken
  • 1 can – 4.5 ounce chopped mild green chiles
  • 1 ½ cups frozen corn, thawed
  • ½ tsp. chili powder
  • ½ tsp. cumin
  • 1 cup cheddar cheese, shredded
  • 1 ½ cups queso, pepper jack or Mexican blend cheese
  • 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits

Instructions

  • Preheat oven to 375 degrees. Spray a 9 x 13 baking dish with cooking spray, set aside.
  • Whisk together the soup and cream cheese. Add in the milk and whisk to combine. Stir in the chicken, chiles, corn, spices and cheddar cheese.
  • Cut each biscuit into 10 pieces. Add biscuit pieces to chicken mixture; stir gently to mix. Spoon you’re your baking dish. Top with the queso, pepper jack or Mexican blend cheese.
  • BAKE at 375°F for approx. 35 - 40 minutes or until edges are deep golden brown and center biscuit pieces are no longer doughy.

Notes

If you want a little more heat, you can use hot chiles.

https://www.lovefoodwillshare.com/chicken-chile-casserole/

 

 

 

 

Skinny Fettuccine Alfredo

by 8 Comments

Yes, this is a skinny recipe and YES it still has all the flavor of an Alfredo Sauce! I’m telling you the truth, you will love this light version of Skinny fettucine Alfredo. I used a black pepper infused fettuccine, so my noodles will have a darker color.

My daughter Mackenzie and I could not get enough of this recipe. We are both huge fans of Alfredo Sauce but don’t like to take in all the calories, so this is a nice alternative. We added some shrimp sautéed in olive oil and sprinkled with Old Bay Seasoning.

Make a roux.

Make a roux.

 

Add the liquid and bring to a low boil

Add the liquid and bring to a low boil

 

Stir in the cheese.

Stir in the cheese.

 

 

 

 

 

 

 

Add the sauce to your noodles.

Add the sauce to your noodles.

 

Mix it all together.

Mix it all together.

 

 

 

 

 

 

 

YUMMY

YUMMY

 

Add sauteed shrimp if your feeling adventerous!

Add sauteed shrimp if your feeling adventerous!

 

 

 

 

 

 

 

 

 

 

 

 

 

{Healthy} Tips and Tricks Tuesday

Enjoy!

Kay Signature

 

 

 

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Skinny Fettucinne Alfredo

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4 Servings

Skinny Fettucinne Alfredo

Ingredients

  • 12 ounces fettuccine (or any pasta shape)
  • 1 Tbsp. olive oil
  • 4 cloves garlic, minced
  • 3 Tbsp. flour
  • 1 cup chicken broth
  • 1 cup low-fat milk (I used 1%)
  • 3/4 cup freshly-grated Parmesan cheese
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper

Instructions

  • Cook pasta al dente according to package directions, in generously salted water.
  • Meanwhile, heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.
  • Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese until melted. Reduce heat to medium-low until pasta reaches al dente.
  • Drain pasta, then immediately add pasta to the saute pan with alfredo sauce. Toss to combine and serve.

Notes

Note: I served this dish with sautéed shrimp. Heat 2 tsp. olive oil over medium heat, add ½ to ¾ lb. cooked shrimp (tails removed) and sprinkle with Old Bay Seasoning. Saute for 3-5 minutes until shrimp are heated through. Serve on top of the Skinny Fettucinne Alfredo.

https://www.lovefoodwillshare.com/skinny-fettuccine-alfredo/

Adapted from Gimme Some Oven