cheese

Cheesy Chicken Prosciutto Roll-Ups in White Wine Sauce

/ Jodi / 27 Comments

Cheesy Chicken Prosciutto Roll-Ups in White Wine Sauce.

This past Sunday, I made a new recipe with chicken that turned out so yummy, I couldn’t wait to share.

With a few simple ingredients, but also the finest you can find or afford, you can create this amazing dish in just a few minutes before putting in the oven for a half hour.

Turn your sound on for just a few seconds, and click the arrow below to experience the glorious sizzling of these little gems as they brown in olive oil and a bit of butter!

These chicken breasts, pounded as flat as possible, are stuffed with thinly sliced salty, high-quality prosciutto,  fresh, creamy mozzarella cheese and a few simple spices before being rolled in flour and browned in olive oil and butter.

Once browned,  white wine is poured in to blend with the browned bits and juices to create the most amazing gravy!

We enjoyed our Cheesy Chicken Prosciutto Roll-Ups with a fresh garden salad.  The only thing we were missing was some crusty bread to sop up every last bit of gravy.

I cannot recommend this winner of a chicken dinner more highly.  I slightly revised a recipe I found at mangiamichelle.com.

Here is how I made it.

Cheesy Chicken Prosciutto Roll-Ups in White Wine Sauce

Ingredients:

  • 2 lbs. (3 large) chicken breasts, sliced in half horizontally to create 6 pieces
  • 6 paper-thin sliced high-quality proscuitto
  • 1 lb. fresh mozzarella ball, sliced
  • 1 tsp. Italian Seasoning (or your favorite i.e. oregano, sage, thyme)
  • Salt and pepper to taste
  • 3 Tbsp. olive oil
  • 2 Tbsp. butter
  • 2 cups white wine
  • 1/2 cup flour

Directions:

Preheat oven to 350 degrees F.

Pound the chicken pieces until they are as flat as possible to about 1/3 inch thick.  Sprinkle with salt and pepper and seasoning.  Lay a slice of prosciutto on top followed by a slice of mozzarella.  Roll up and secure with a toothpick or two to secure.  Dredge each chicken roll-up in flour.

Heat olive oil and butter in a large oven-safe skillet over medium heat.  Brown each roll-up on each side for about 4-5 minutes.  Pour wine over all, and stir up browned bits and butter to incorporate.  Baste sauce over chicken.  Place in oven, and bake for 30 minutes. 

Enjoy!

Cheers & Hugs,
Jodi

Baked Brie with Candied Bacon

/ Jodi / 45 Comments

Baked Brie with Candied Bacon.

Need I say more?

Gooey, buttery, melted baked brie smothered with smokey bacon candied with brown sugar and maple syrup and balanced out with tangy rice vinegar, coarse black pepper and a few shakes of hot sauce.

This heavenly appetizer recipe really puts the crack in cracker.

If you are looking for the next must-have appetizer to make or take to a picnic or party, look no further.  I can pretty much guarantee this will be a winner! It sure was with my family this past weekend.

Here is how I made it, adapted from a recipe found here.

Baked Brie with Candied Bacon

Ingredients:

  • 8 oz wheel of brie cheese
  • 8 slices thick bacon, diced
  • 1/3 cup brown sugar
  • 1 Tbsp rice vinegar
  • 1 Tbsp pure maple syrup
  • 1 heaping Tbsp coarsely ground black pepper
  • 4-5 drops Frank’s Red Hot Sauce (or your fave)
  • 1 box water crackers (or your fave)

Directions:

Preheat oven to 350 degrees F.

Cook diced bacon in a hot skillet until just crispy.

While bacon is cooking, stir together brown sugar, maple syrup, rice vinegar, black pepper and hot sauce in a small bowl.

Drain grease from bacon, and add sauce.  Simmer for 3-4 minutes until thick and bubbly.

Place brie in small stoneware casserole or baking pan.  Top with candied bacon.  Bake 10 minutes or until brie is warm and gooey inside.

Allow to rest for 10 minutes or so.  Serve with water crackers or your favorite cracker.

Enjoy!

Cheers & Hugs,
Jodi

Easy Sausage & Vegetable Quiche

/ Jodi / 41 Comments

 

Easy Sausage and Vegetable Quiche.

For those days when you want a hearty, substantial supper, but don’t feel like putting a lot of time and effort into it, this simple recipe is just the ticket.

It’s full of protein and veggies and could really be eaten for breakfast, lunch or dinner!

The secret to it being easy is in the fact that you don’t have to prepare a crust.  You simply use a little bit of baking mix (like Biquick) to create an almost crust-like texture.

And the options are limitless for what you can put in for your protein and veggies.  Exchange the sausage for bacon or chicken or turkey or ground beef.   You could even leave the meat out and just add more veggies.  Throw in any favorite vegetables you have in your fridge – mushrooms, asparagus, cauliflower, spinach, kale, tomatoes…..  And use any kind of cheese you love.  Exchange the cheddar for Swiss or muenster or provolone or mozzarella or even blue cheese or feta.

You get the idea…  right?  Toss in whatever you like, and you can have a wide variety of quick and easy meals.

I was recently reminded of this recipe when I came across a version of it at The Speckled Pumpkin.  It reminded me of years ago making all of those “impossible” pies….  Impossible Cheeseburger Pie, Impossible Taco Pie, Impossible Lasagna Pie, Impossible Tuna Pie….  Anybody else remember the Impossible Pie craze?  I may be back in the mood for these!

Serve it with a salad or side of roasted potatoes or even some chunky applesauce.

Here is how I made mine for our Sunday Supper last night.

Easy Sausage and Vegetable Quiche

Ingredients:

  • 1 lb pork sausage, cooked and crumbled
  • 1/2 medium sweet onion, chopped
  • 1 red pepper, chopped
  • 1 1/2 cups chopped fresh broccoli
  • 1 cup shredded cheddar cheese
  • 4 eggs
  • 2 cups milk
  • 1 cup Bisquick baking mix (or your favorite)

Directions:

Preheat oven to 400 degrees F.

Put sausage in bottom of stoneware deep dish baker or your favorite 2-quart round casserole dish or deep dish pie pan.  Top with chopped onions, pepper, broccoli, and cheese.

In a medium bowl, beat the eggs, milk and baking mix with a wire whisk until well blended.  Pour over sausage, veggies and cheese.

Bake for approximately 40 minutes until knife inserted in center comes out clean. 

Enjoy!

Cheers & Hugs,
Jodi

 

 

Cheesy Bacon Ranch “Crack” Dip

/ Jodi / 43 Comments

Cheesy Bacon Ranch “Crack” Dip.

It’s party food time of year!

Time for dips and spreads, puffs and cups, hors d’oeuvres and crudites, balls and logs… Time for bits and bites in every color and shape and flavor.

When you are looking for an easy, crazy addictive, crowd-pleasing recipe, give this warm, cheesy, bacony, ranchy dip a go.

It’s sure to be a hit!

Cheesy Bacon Ranch Crack Dip

Ingredients:

  • 8 oz cream cheese, softened (I used 1/3 Less Fat)
  • 16 oz. sour cream (I used Light)
  • 2 cups cheddar cheese, shredded
  • 1 lb. bacon, cooked crisp and crumbled
  • 1/2 cup thinly sliced green onions (reserve a few for garnish)
  • 2 Tbsp. (or one 1oz. envelope) Ranch Dressing mix

Directions:

Preheat oven to 400 degrees F.

Combine all ingredients in bowl, reserving a bit of cheddar cheese and a few green onion slices for garnish.

Transfer dip to a pretty oven-proof serving bowl, fand back 20-25 minutes, uncovered until browned and bubbly.

Remove from oven, and immediately garnish with reserved shredded cheddar cheese and green onions.

Serve warm with tortilla chips, pretzel sticks, carrot or celery sticks, crackers, or your favorite dipper.

Enjoy!

Cheers & Hugs,
Jodi

 

 

Four Cheese Garlic Spaghetti Squash

/ Jodi / 48 Comments

Four Cheese Garlic Spaghetti Squash.

I have always enjoyed spaghetti squash, but now that I have discovered this recipe…….. well…. now I LOOOVVVEE spaghetti squash!

This is absolutely the most amazing way to eat it!

Imagine a version of mac ‘n cheese without the macaroni carbs or calories and replaced with healthy spaghetti squash “noodles.”  (Macaroni carbs 78g/cup vs. Spaghetti Squash carbs 7g/cup – Macaroni calories 221/cup vs. Spaghetti Squash calories 31/cup!)

But…… it also has the most amazing flavor, you won’t even miss your macaroni!

When I saw a recipe at Eatwell101 for this amazingness, I knew I had to try.  I tweaked it up a bit, and here is how I made it.

Hope you will give it a try!  You won’t be sorry!

Four Cheese Garlic Spaghetti Squash

Ingredients

  • 1 large spaghetti squash
  • Freshly ground pepper
  • 1 1/2 cups Half and Half
  • 5 cloves garlic, minced
  • 1 tsp. chicken base or 1 chicken bouillon cube, crushed
  • 1/2 tsp dried thyme (or 1 Tbsp. fresh thyme)
  • 1/4 cup finely chopped scallions or green onions
  • 1 cup freshly shredded cheese – I used the following combination:
    • 1/4 cup Mozarella
    • 1/4 cup White Cheddar
    • 1/4 cup Parmesan
    • 1/4 cup Gruyere

Directions

Preheat oven to 400 degrees F.

Cut both ends off of spaghetti squash and cut in half lengthwise.  Scrape out seeds.  Place both halves in a 9×13 baking dish flesh side up.  Sprinkle with freshly ground pepper.

Combine half and half, garlic, chicken base (or bouillon), thyme, and scallions in a small bowl.

Sprinkle half of shredded cheese in the cavities of each halved squash.  Pour half of cream mixture into each squash half.  Top with remaining shredded cheese.

Roast for 40 mins, or until squash flesh is tender when poked with a fork.

Remove from oven and carefully scrape squash from skin with a fork creating spaghetti “noodles.”  Mix well with cheese and cream, and serve immediately.

Enjoy!

Cheers & Hugs,
Jodi

Zucchini Pizza Casserole

/ Jodi / 57 Comments

Zucchini Pizza Casserole.

Are you enjoying the abundance of garden fresh zucchini squash in new and creative ways?

There are oodles of zoodles.  There are breads and brownies.  There are soups and sticks,  fries and fritters  and frico.  There are even planks and boats.

Well – here’s one that is sure to be a crowd pleaser.  It is Hubby tested and two thumbs up approved here!

A version of this recipe was recently posted by a friend on Facebook in one of those hyperlapse videos that make everything look easy.  And in this case, it was!

This is a wonderfully delicious, cheesy, gluten-free, low-carb way to get your protein and veggies all in one wonderful casserole.

Serve it with a fresh green salad, and you will be all set.

We really, really, really loved this, and it made enough that we’ll be happily enjoying it for a few days!

Give it a try, and let me know if you like it as much as we did.

Zucchini Pizza Casserole*

Ingredients:

  • 4 cups shredded zucchini (do not peel)
  • 2 eggs
  • 1 cup freshly shredded Parmesan cheese
  • 1 cup shredded cheddar cheese
  • 1 lb fresh Mozzarella cheese, sliced thinly
  • 1 lb ground beef or turkey
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (15oz.) jar of your favorite pizza or tomato sauce
  • 1 medium sweet red, yellow, orange, or green pepper, chopped
  • Salt and Pepper
  • 2-4 leaves fresh basil, chopped

Directions:

Preheat oven to 400 degrees F.  Place grated zucchini in a colander, sprinkle with about  1 tsp salt.  Let set for 10 minutes.  Squeeze out water.

In medium bowl, combine zucchini, eggs, 1/2 cup Parmesan, and 1/2 cup cheddar cheese.  Mix well and press into a greased 13×9″ baking dish.  Top with half of the mozzarella cheese slices.  Bake for 20 minutes.

While that is baking, brown ground beef or turkey with onion and garlic, and salt and pepper in a large saucepan.  Add pizza or tomato sauce, and stir well.

Spoon meat mixture over top of baked zucchini mixture.  Top with remaining 1/2 cup Parmesan, 1/2 cup cheddar, sliced mozzarella and chopped peppers.  Sprinkle with chopped basil.  Bake for 20 more minutes until browned and bubbly.

Let stand for 5-10 minutes before serving.

Enjoy!

Cheers & Hugs,
Jodi

*Slightly adapted from Taste of Home.

Creamy Cauliflower Soup

/ Jodi / 50 Comments

creamy-cauliflower-soup-4

Creamy Cauliflower Soup.

Does anything warm you up more wonderfully on cold winter days than a steamy, creamy bowl of soup?

I made this yummy creamy, cheesy cauliflower soup one day this past week, and we absolutely loved it.

creamy-cauliflower-soup-1

When hubby, who typically prefers to eat lunch out during the work week, asked for a serving to take for lunch the next day, I knew I had a real winner on hand!

creamy-cauliflower-soup-2

It is chock full of delicious vegetables simmered in broth and then creamed by adding an easy cheesy roux and blending a bit.  You could completely cream it if you like, but I like to cream about half and leave plenty of hearty chunks of the cauliflower, celery, carrots and sweet red peppers.

creamy-cauliflower-soup-3

Fresh thyme really adds a fabulous fragrance and taste, and hot sauce is a great way to kick it up just a bit!

Imagine serving this with some crusty french or chewy ciabatta bread to dunk in it or alongside a sandwich or salad.

Hope you’ll give it a try, and hope you enjoy it as much as we did!

Creamy Cauliflower Soup

Ingredients:creamy-cauliflower-soup-4

  • I head cauliflower, broken into florets (5-6 cups)
  • 1 cup finely chopped carrot
  • 1/2 cup chopped celery
  • 1/2 cup chopped sweet onion
  • 1/2 cup chopped sweet red pepper
  • 1 tsp freshly chopped thyme
  • 3 cups chicken broth (I made from water and 3 tsp. chicken base)
  • 3 Tbsp butter
  • 3 Tbsp flour
  • Dash of salt and pepper to taste
  • 2 cups half and half or milk
  • 1 cup freshly grated sharp cheddar cheese (do not use pre-grated)
  • 2 tsp Cholula Hot Sauce (or you can use Sriracha or your favorite or none)

Directions:

  • Combine all vegetables, thyme, and chicken broth in a large pot.  Cover and bring to a boil.  Reduce heat, and simmer for 15 minutes.
  • In a medium saucepan, melt butter, then add flour, salt and pepper to create a roux.  Whisk half and half in slowly.  Bring to a boil over medium-high heat.  Cook and continue whisking for 2 minutes until thickened and smooth.  Turn heat off and stir in shredded cheese until melted.  Add hot sauce (if desired).
  • Pour creamy cheese mixture into vegetables and broth.  Stir until completely combined.
  • Puree to desired consistency using Immersion Blender leaving chunks of vegetables, but creating a creamy texture.
  • Ladle into bowls to serve.  

Cheers & Hugs,
Jodi

 

Bacon & Caramelized Onion Mac ‘n Cheese

/ Jodi / 32 Comments

bacon-and-caramelized-onion-mac-n-cheese

Bacon & Caramelized Onion Mac ‘n Cheese….

You want to get this in your belly!  No joke!

bacon-and-caramelized-onion-mac-n-cheese-3

Who can resist a yummy, cheesy, creamy, comforting homemade macaroni and cheese?

But add bacon….. and some sweet, buttery caramelized onions…. and oh dear lord!

Mix up you favorite cheeses.  I used extra sharp cheddar, Parmigiano Reggiano, and fresh Mozarella.  Tangy…. Salty and Nutty…. and Dreamy Creamy…. all in one dish!

bacon-and-caramelized-onion-mac-n-cheese-2

I made this dish (adapted from Ree Drummond’s Fancy Macaroni) kind of on a whim at the last minute to serve with our Prime Rib Christmas Eve family dinner.  I was going to roast some potatoes, but then decided to kick it up a notch!  And boy am I glad I did.  What a delicious hit this was!

Make this for your next special occasion.  It’s a guaranteed crowd pleaser!

You can thank me later when everyone is ooooing and ahhhing and singing your praises.

Bacon & Caramelized Onion Mac 'n Cheese

Ingredients:bacon-and-caramelized-onion-mac-n-cheese

  • 1 lb. Rotini or Macaroni or your favorite pasta shape
  • 8 Tbsp Butter (1 stick)
  • 2 Large Sweet Onions, cut in half & sliced thin
  • 10-12 slices Bacon
  • 1 Tbsp Bacon Grease (reserved)
  • 1/4 cup Flour
  • 2 cups Milk
  • 1/2 cup Half and Half
  • 2 Egg Yolks, beaten
  • Salt and Pepper, to taste
  • 1 cup Grated Extra Sharp Cheddar Cheese
  • 1/2 cup Grated Parmigiano Reggiano Cheese
  • 6 oz Fresh Mozarella Cheese

Directions:

Preheat oven to 350 degrees F.

Cook macaroni for 2 mins. less than package instructions. Drain and set aside.

Fry bacon until slightly crispy. Drain on a paper towel. Reserve 1 Tbsp. grease.

Melt 4 Tbsp. butter in a skillet.  Saute onions for 10-12 mins. or until golden brown. Set aside.

Melt remaining 4 Tbsp. butter and 1 Tbsp. bacon grease in a large pot.  Sprinkle in flour and whisk to combine. Cook, stirring constantly, over medium heat for 1 min. Pour in milk and half & half, then cook for 3-5 mins.or until thick. Reduce heat to low. Add salt and pepper to taste.

Beat egg yolks and drizzle 1/4 cup hot mixture into the yolks, stirring constantly. Stir to combine. Pour egg mixture into sauce and cook for another min.

Add all cheeses and stir until melted. Add onions and bacon and stir. Taste for seasonings.  Add more salt if needed. Add cooked macaroni, and stir to coat.

Pour into a baking dish and bake for 20 mins.

This decadent dish tastes great with with red meat and/or a green salad!

Enjoy!

Cheers & Hugs,
Jodi

Bacon Cheese Ball Bites

/ Jodi / 44 Comments

bacon-cheese-ball-bites-02

Are you looking for a fun party treat?

Everybody loves a good cheese ball, but how about bite-sized appetizer cheese ball bites?

bacon-cheese-ball-bites-1

Mini individual cheese ball bites rolled in bacon, chopped pecans and scallions and served on a pretzel stick.

bacon-cheese-ball-bites-3

Enjoy this fun party appetizer for the holidays!

Bacon Cheese Ball Bites

Ingredients:bacon-cheese-ball-bites-2

  • 2 8-oz. blocks cream cheese
  •  1 1/2 cups shredded cheddar cheese
  • 1 tsp. garlic powder
  • 1 tsp. smoky paprika
  • 1 lb. bacon, finely chopped and cooked
  • 1/2 cup chopped green onions
  • 1/2 cup finely chopped pecans
  • Pretzel sticks (approx. 24)

Directions:

Blend together cream cheese, cheddar cheese, garlic powder and paprika.  Roll into approxiately 30-40 small balls using approximately 1/2 tsp. of mixture.  Refrigerate approximately 1 hour until firm.

Mix together cooked chopped bacon, green onions, and pecans in a shallow bowl or plate.

Roll balls in bacon mixture.  Insert a pretzel stick into each ball.

Enjoy!

Cheers & Hugs,
Jodi

Parmesan Garlic Roasted Spaghetti Squash

/ Jodi / 31 Comments

parmesan-garlic-spaghetti-squash-1

Parmesan Garlic Roasted Spaghetti Squash – oooo la la!

Spaghetti Squash may not the best photographic subject…. but oh what an easy and seriously delicious dish this is!

In the past, I have usually cooked my spaghetti squash in the microwave by simply poking fork holes in it and “steaming,” but this time, I decided to roast it in the oven, and OH boy did we love it!!!

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In the past, I also typically put a tomato or marinara sauce or canned diced tomatoes with seasoning on it, and it was good and filling and low calorie, and a great vegetable, but this version……

is KICKED UP!

Not sure I can go back now!

And as full flavored as it is, it is so super simple.

Give it a try, and see what you think!

Ingredients:parmesan-garlic-spaghetti-squash-1

  • 1 large spaghetti squash
  • 1 Tbsp olive oil
  • Salt and Pepper
  • 6 Tbsp butter
  • 3-4 cloves fresh garlic, minced
  • 1/4 cup chicken broth (or vegetable broth to keep it completely vegetarian)
  • 1 cup freshly grated Parmigiana Reggiano Cheese

Directions:

Preheat oven to 400 degrees F.

Cut squash in half, scoop out seeds, drizzle with olive oil, and sprinkle with salt and pepper.  Place flesh down in a baking dish, and roast for approximately 30 minutes.

Remove from oven and let cool slightly to handle.  While it is cooling, melt butter in saucepan, add garlic and cook for a minute or two.  Add broth.  Stir in cheese.

Use a fork to scoop out spaghetti squash.  Add to saucepan.  Stir to coat.  Sprinkle with parsley and a little more cheese if you please.

Enjoy!

Cheers & Hugs,
Jodi