Cheese

Broccoli Rice Casserole

August 21, 2014 by Kay Leave a Comment

Broccoli Rice Casserole is a comforting side dish filled with broccoli, rice and cheese and is sure to please even the finicky eaters!

As I sit and write this I am looking at my two cats, Oscars and Olives taking an afternoon nap. Oh, the life a cat leads. On long days like today I envy them, wishing I could snuggle up and take a nap. Unfortunately, that won’t happen today.

I just got home from work (my paying job) and am sitting down to work on my blog (my non-paying job). Don’t get me wrong, I love working on the blog but some days after getting home from work my mind is a bit blank and creativity is hard to come by.

I am also busy canning cucumbers this week. I am making dill pickles and sweet pickle relish. I received the best cucumbers for pickling from The Berry Dairy, the perfect height for pint sized jars and very little seeds, two things I find very important when canning dill pickle spears and relish.

Broccoli Rice Casserole can easily be made gluten free if that is a diet you follow. The cheese sauce used in Broccoli Rice Casserole is extra special because it uses two kinds of cheese, gouda and cheddar cheese. To the cheese sauce you add sauteed broccoli & onion and cooked rice. The casserole is topped with more cheese and baked until its bubbly and brown.

Feel free to serve this dish along side some grilled chicken or pork chops.

Enjoy!

Broccoli Rice Casserole

Rating: 51

Yield: 6 Servings

Broccoli Rice Casserole

Ingredients

2 tbsp. olive oil
1 medium Vidalia onion, chopped
3 ½ - 4 cups broccoli, chopped into small pieces
3 tbsp. water
1 ½ tbsp. butter
2 tbsp. gluten free flour, or regular flour
½ tsp. salt
¼ tsp. pepper
½ cup half & half
1 cup milk, I used skim
1 cup gouda cheese, divided
¾ cup cheddar cheese divided
1 cup rice, cooked

Instructions

Preheat the oven to 375 degrees.
In a pan, heat the olive oil over medium high heat and add the onion. Cook the onion for 6-8 minutes, until the onions turn translucent and start to brown.
Add the broccoli and water to the pan, cook another 5 minutes, until the broccoli turns a bright green. Put the broccoli mixture in a bowl and set aside.
Add the pan back on the burner and add the butter to melt. Lower the temperature to medium and whisk in the flour, let cook for 2-3 minutes, working any lumps out of the mixture. Let the mixture come to a boil and once it is thick, remove the pan from the heat. Whisk in ½ cup of the gouda cheese and ¼ cup of the cheddar cheese.
Stir in the broccoli mixture and the rice. Pour the casserole into a 2.5 quart baking dish sprayed with cooking spray.
Cook for 25-30 minutes, until the cheese starts to turn brown. Let sit 5 minutes before serving.

Notes

Adapted from Iowa Girl Eats.

https://www.lovefoodwillshare.com/broccoli-rice-casserole/

Saute the broccoli and onion.

Gouda & Cheddar Cheese is added to the sauce.

Stir in the rice, broccoli and onion mixture.

Add the mixture to your baking dish.

Top with more cheese!

Bake until golden brown.

Broccoli Rice Casserole

Real Comfort Food

Every bite is delicious.

Leek Mac & Cheese

August 19, 2014 by Kay Leave a Comment

A rich and flavorful dish, Leeks Mac & Cheese combines the taste of sharp cheddar with the sweetness of leeks for a new twist on mac and cheese.

Are you familiar with leeks? They have the flavor of a mild onion. I really like leeks in this recipe, it adds a new element to the dish and compliments the sharp cheddar cheese very nicely.

If you are not familiar with cleaning leaks, here is a link,How to Clean Leeks. Dirt tends to lie in the creases and crevices, so it’s important to clean them properly before cooking with them.

I have always been a fan of Mac & Cheese and Leek Mac & Cheese has become my new favorite. As far back as I can remember, way back into my childhood, my Mom would make Mac and Cheese regularly. Any dish that combines pasta and cheese rates high on my list and I am sure you will fall in love with this dish as much as I have.

Enjoy!

Leek Mac & Cheese

Rating: 51

Yield: 6 Servings

Leek Mac & Cheese

Ingredients

1 lb. pasta, medium in size
4 tbsp. butter, divided
3 leeks, cleaned and sliced
½ tsp. salt
¼ tsp. pepper
3 tbsp. flour
1 ½ cups half & half
1 ½ cups skim milk
4 tbsp. cheese powder *
1 ½ cups shredded sharp cheddar cheese, divided

Instructions

Preheat the oven to 350°.
Cook pasta according to package directions
Melt 2 tbsp. of butter in a large sauce pan. Add the leeks and sauté for 3-5 minutes until the leeks start to brown. Set the leeks aside.
In the same saucepan, melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for 3 minutes, making sure to whisk while it cooks.
Add the half & half and skim milk. Whisk the mixture until the mixture starts to boil, reduce the heat to medium and continue whisking until the mixture is thickened, about 3-5 minutes.
Remove the pan from the heat and whisk in the salt, pepper and cheese powder.
Add 1 cup of the shredded cheddar and whisk to combine.
Stir in the pasta and leeks. Pour the mixture into a 3 quart baking dish. Sprinkle the remaining ½ cup of cheese on the top.
Bake for about 30 minutes. Let sit for 10 minutes before serving.

Notes

*If you don't have cheese powder, increase the amount of cheddar cheese to 2 cups.

https://www.lovefoodwillshare.com/leek-mac-cheese/

Saute the leeks.

Once the sauce is bubbly add in the cheese powder.

Whisk in the cheese.

Toss in the pasta and leeks.

The thick sauce sticks to the pasta

Bake until the cheese is golden brown.

Leek Mac & Cheese

So creamy

Leek Mac & Cheese

I love a good Mac & Cheese!

Peach Fig & Goat Cheese Bread

August 5, 2014 by Kay Leave a Comment

Peach Fig & Goat Cheese Bread is a delightful appetizer that has the sweetness of fig spread, a bite from the goat cheese and it’s balanced out with the fresh peaches.

I don’t even know where to begin with this recipe, it’s that good. I guess I will start with my trip to Aldi’s to do a little grocery shopping. I was at the check out andthey had fig spread at the end cap for under $2. I grabbed it and thought, “I can make something with this”.

Figs are really popular right now. I have yet to cook with fresh figs, mostly because they are hard to find and they are expensive. Also, I wasn’t really sure of what the taste would be so I thought starting with the fig spread would give me an idea if I like figs or not. I will say the fig spread was divine!

My daughter Mackenzie and I shared the Peach Fig & Goat Cheese Bread and once we took one bite we didn’t stop until there was nothing left. That’s how much we loved this recipe. You must try this, TODAY!

Enjoy!

Peach Fig & Goat Cheese Bread

Rating: 51

Yield: 8 Servings

Peach Fig & Goat Cheese Bread

Ingredients

1 loaf ciabatta bread, cut in half lengthwise
4 ounces plain goat cheese, room temperature
¼ - ½ cup fig preserves
Pinch of Sea Salt
2 ripe peaches, sliced thin
10-12 leaves of basil, chiffonade

Instructions

Preheat your oven to 350 degrees.
Spread the goat cheese evenly on each half of the cut side of the bread.
Spread a thin layer of the fig preserves on top of the goat cheese. The preserves can be very sweet, so make sure it’s a thin layer.
Bake the bread for 10 minutes.
Remove the bread from the oven, take a pinch of salt and sprinkle each half of the bread. Layer the peaches on the bread. Sprinkle with the basil. Cut the bread into slices and serve warm.

https://www.lovefoodwillshare.com/peach-fig-goat-cheese-bread/

Ciabatta Bread

Spread goat cheese on the bread.

Add a thin layer of fig spread.

Slice your peaches, chiffonade your basil and sea salt.

Add even rows of sliced peaches.

Peach Fig & Goat Cheese Bread

Ready to eat!

The flavors are sensational.

Peach Fig & Goat Cheese Bread

Fiesta Fettuccine

July 30, 2014 by Kay Leave a Comment

Fiesta Fettuccine is vibrant with color from the peppers, corn and basil. Add to it some spices, pasta and cheese and you have a dish full of flavor.

I could eat pasta every day, really, I love it that much! I try to control the amount of pasta I eat, too many carbs to eat it every day. When I make a pasta dish I like to add in a fair amount of vegetables to off set the carbs. At least in my head I think I am eating healthier. 🙂

There are some wonderful spices in Fiesta Fettuccine, my favorites are paprika and cayenne pepper. These spices add some smokiness and heat to the dish. The cilantro and basil add a fresh element to the dish. Lastly, I added bacon and cheese to the recipe because everything tastes better with bacon and cheese. I’m right, aren’t I?

Enjoy!

Fiesta Fettuccine

Rating: 51

Yield: 4-6 Servings

Fiesta Fettuccine

Ingredients

1 pound fettuccine pasta
3 cups corn, fresh or frozen off the cob
4 tbsp. butter, softened
1 lime, juice of ½, ½ for garnish
½ tsp. paprika
½ tsp. chili powder
Pinch of cayenne pepper, more if you want it spicier
¼ tsp. pepper
½ tsp. salt
1 sweet pepper, seeded and sliced into strips
½ onion, sliced
¾ cup milk
¾ cup heavy cream
1/3 cup parmesan cheese, grated
½ cup sharp white cheddar cheese, shredded
2 tbsp. parsley or cilantro
1/2 cup fresh basil, chopped or julienned
6 sliced bacon, cooked & crumbled
1/2 cup queso fresco, crumbled

Instructions

Cook fettuccine according to package directions. Reserve 1 cup of the pasta water.
Add the corn to a microwave safe dish and heat for 2 minutes, set aside.
In a small bowl, mix together the butter, juice of a ½ a lime, paprika, chili powder, cayenne pepper, pepper and salt. Take ½ of the mixture and mix it in with the corn. Put the other half in a large sauce pan over medium high heat. Add the pepper and onion. Cook for 5-6 minutes, until they start to soften.
Stir in the milk and heavy cream. Cook for 5 minutes stirring often, until the mixture starts to thicken. Stir in the cup of pasta water.
Remove the pan from the heat and stir in the parmesan and cheddar cheeses. Stir to combine, return the pan to the heat. Add in the pasta, corn, parsley or cilantro, basil and bacon. Stir to combine.
Plate the pasta, garnish with queso fresco, a slice of lime and basil.

https://www.lovefoodwillshare.com/fiesta-fettuccine/