Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts

Sunday, March 27, 2016

Tyropita Appetizer Bites / SundaySupper

Today for Sunday Supper, we are celebrating the new movie "My Big Fat Greek Wedding 2", which opened in theaters this past Friday. I made Tyropita Appetizer Bites and we all made some Greek food to share with you, because it's not a party without great food!
These Tyropita Appetizer Bites are a great way to get the party started! Fillo dough filled with four cheeses, then baked to a golden finish are really simple and quick to make. I served them with a little bit of strawberry jam for a touch of sweetness.

Tyropita, jam
Tyropita Appetizer Bites

Sunday, September 6, 2015

Fruit and Cheese Platter/#SundaySupper

Do you know what the best thing is about a Fruit and Cheese Platter? They are quick and easy to put together, with pretty much no work at all! That's what we are celebrating today for #SundaySupper! No Labor Recipes! There really is NO work involved in putting this plate together. Yes, I had to go shopping, but I was going anyway for something else. Plus, I love to shop, so it's not work for me! I picked out four different cheeses and 4 different fruits to make this tray. I didn't use any fancy fruits or exotic cheeses, but I did buy a cheese that I hadn't had before. Making a fruit and cheese platter is the perfect opportunity to try products you may have wanted to try, but were waiting for a reason. Now you have one!

fruit, cheese, grapes, pears, apples, cheddar, havarti,
Fruit and Cheese Plate

Wednesday, January 30, 2013

Super Bowl Fun!-Chili and Queso Dip!

I think just about everyone knows that it is the last few days before the Super Bowl. I am not a huge football fan myself, but I do love all the festivities and of course, all the food and the creativity that goes in every dish. I mean, that part is fun!!! This Chili Queso Dip is definitely a fun dip to serve and easy to make. It's fun because it's always a winner, and it's easy because you can serve 2 party foods from 1 recipe. You start by making up a big batch of homemade chili. There's your first party food. Then take some of the chili to make your dip. Now you have something for everyone!

Chili Queso Dip
2 pounds Ground Beef
1 ounce Chili Powder
1 tablespoon Garlic Powder
1 medium Onion
16 ounces Tomato Sauce
6 ounces Tomato Paste
16 ounces Water
16 ounces Chili Beans
1 tablespoon Hot Sauce
Low Carb Flour Tortillas
1 tablespoon Vegetable Oil
1/2 teaspoon Garlic Powder
1 pound Cacique Queso 
Crackers 
Brown your beef over medium heat, drain the grease,
and add your chili powder and garlic powder.
Chop and add your onions.
Add tomato sauce, tomato paste, and water.
Drain and rinse beans, and add to chili.
Add your hot sauce. Mix together and let simmer for 1 hour.
Cut your flour tortillas. I cut them by cutting the tortilla into quarters.
I cut each tortilla  into thirds. You end up with 12 pieces per tortilla.
In a small bowl, mix together the vegetable oil and the garlic powder.
Place the tortilla pieces into the bowl and
 coat them with the oil and garlic powder.
Lay the tortilla pieces out on a baking sheet.
I covered my sheet with parchment paper,
but spraying it with pan spray will work also.
You are just trying to eliminate any sticking.
Bake at 350 degrees for 10-15 minutes.
Then let cool on a rack.
Take 2 cups of chili from your pot, and place in a smaller pot.
Cut your cheese in to small pieces,
and add it to the small pot of chili.
Stir occasionally. The cheese will melt into the chili.
I thought this chili dip would be perfect for a bread bowl,
and I saw these cute, ready to cut bowls at the grocery.
Fill the bowl with chili dip, top with cheese, and party!

Thanks for joining The Freshman Cook today!














Monday, January 21, 2013

Mini Cheeseball Bites!

Today is the Secret Recipe Club reveal! This month I was given the blog, The Avid Appetite, written by Rachel. This blog is amazing and wonderful! Rachel's blog is full of incredible recipes. She has them all neatly indexed, and they are so easy to find. She has everything from appetizers to breakfast to meats to desserts, and more. Even her desserts are categorized! Thank you Rachel, for making it so easy to browse your blog. The problem is, you made it hard for me to decide what to make! Everything looked great! I finally decided on Cheeseball Bites, and I am so glad I did! They were perfect for a football party we were invited to, and everyone loved them!!
Mini Cheeseball Bites!
There were 2 kinds of cheeseballs in Rachel's recipe.
They were both so easy to make, which make them perfect for
a party, and they both had just a few ingredients, which made them 
fantastic for entertaining!
Feta Cheeseball Bites
4 oz Cream Cheese, softened
3 oz Feta Cheese Crumbles
1/2 teaspoon Oregano
1/2 teaspoon Garlic Cloves, minced
Black Pepper, to taste
1/2 cup Mixed Nuts, finely diced

Cheddar Cheeseball Bites
4 oz Cream Cheese, softened
1/4 cup Cheddar Cheese, fine shred
1/2 teaspoon Paprika
Black Pepper, to taste
1/2 cup Mixed Nuts, finely diced

For either recipe, beat the cream cheese until soft.
Add the second cheese and mix together. 
Add in the spices and beat until mixed well.
Place each cheese mix in plastic wrap
and refrigerate for at least 30 minutes.
Roll the cheese into 1 tablespoon sized balls
and roll them in walnuts.
Serve with crackers!
Enjoy!

I made some minor changes in Rachel's recipe because
I wanted to use what I already had in my kitchen. 
Stop by and see her original recipe for a lower fat version!

Best wishes to Rachel! She and her husband Shaun are 
expecting their first baby any day now!
How exciting!

Thanks for joining me today!
 




 

Tuesday, January 15, 2013

The Perfect Appetizer - Triple Berry Brie

This time of year, I am all about party food, particularly appetizers. I am getting ready for a large and loud  Super Bowl party, and a really nice dinner for Valentine's Day. Throw in Mardi Gras, Easter, a couple birthdays, and an upcoming college graduation, and I really need to get busy with some party planning! One of the foods I love to serve, no matter what the occasion, is warm brie with fruit and bread chunks on the side. It is simple, quick, and always so, so good! This time, I wanted to dress it up a little! So, I set the brie on a bed of triple berry jam, and wrapped it in a coat of puff pastry. I popped it in the oven, and what emerged was warm, creamy, sweet goodness. Heavenly!
Triple Berry Brie
(recipe courtesy of Smuckers)
1 sheet frozen Puff Pastry
1/3 cup Smucker's Northwest Triple Berry Preserves
8 ounce wheel Brie
1 Egg
1 tablespoon Water
Crackers, Apples Slices, Bread Chunks  

Preheat oven to 400 degrees.
If you have ever used frozen puff pastry, you know 
that it is easy to use. Unless, of course, you ignore the
directions-like I did. I let the dough sit out on the 
counter top for so long that it was impossible to unfold it.
So I had to roll it out with a rolling pin-like pie crust!
It worked fine, but I recommend following 
the package directions. :)
Spoon the preserves into the middle of the dough.
Place the wheel of brie on top of the preserves.
Fold the pastry over the brie making sure to cover it.
Trim off any extra pastry, and put aside. Don't throw
them away. Press together any open seams. Make an egg
wash by whisking together the egg and the water. 
Brush the seams of the pastry with the egg wash. 
This will help them seal together.
Place the brie seam side down on a baking dish.
 Roll out your pastry scraps, and cut out 
a decorative design for the top. Because it has been
so cold here, I thought snowflakes would be appropriate!
Brush the snowflakes with egg wash.
Bake for 20-25 minutes. 
Let your baked brie sit for 20 minutes before cutting.
Serve with crackers, fruit or bread.
Enjoy!

Thank you for joining me today!   
 

  

Monday, July 23, 2012

4 Cheese Stuffed Shells

I love Italian food, so when I was assigned the blog, Cookin' with Moxie, for this months Secret Recipe Club, I was thrilled. Cookin' with Moxie is a wonderful blog written by Jamie, whose blog is stuffed as full as these pasta shells of delicious sounding and beautiful looking foods. What to make was a difficult decision, but I finally decided on Jamie's 4 Cheese Stuffed Shells. They were so delicious, and cheesy and just yum!!
4 Cheese Stuffed Shells
1 pound Jumbo Pasta Shells
30 oz. Ricotta Cheese
2 1/2 cups Mozzarella, divided
1 cup grated Parmesan Cheese
1 cup Provolone Cheese
1 teaspoon Garlic Powder
1 Egg
2 tablespoon minced, flat leaf Parsley
2 tablespoon chopped, fresh Basil
Salt and Pepper to taste
3 cups Marinara Sauce, preferably homemade

Preheat oven to 350 degrees
Bring a large pot of water to boil. Add pasta.
Cook the shells until soft but not cooked through
(about 1/2 the cooking time on the box)
Drain pasta and set aside until the filling is ready.
Place the ricotta in a bowl.
Add 1 cup of the mozzarella and the Parmesan.
Add the provolone.
Mix together.
Add the garlic powder, egg, parsley, basil, salt and
pepper. Mix thoroughly.
In a 13X9 casserole dish, pour in half of your
marinara sauce. 
Fill your partially baked shells with the cheese filling.
Place the shells in your dish on top of the marinara.
The shells should be open side up.
(I used a smaller dish)
Place the rest of your marinara on top of the shells.
Top the marinara with 1 1/2 cups mozzarella cheese.
Garnish with minced basil and parsley, if desired.
Cover your dish with foil, and bake for 30-40 minutes.
Uncover and continue to bake for an additional 15-20 minutes,
or until the sauce starts to bubble.
Serve immediately.
Enjoy!

Thanks for joining me today!
Stop by and see what all my fellow Secret Recipe Club members made:

Saturday, June 30, 2012

Freedom Nachos!

Today is Day 10 of our 15 Days of Red, White and Blue and we are celebrating day 10, Friday, summer, and anything else you want to "woo~hoo" about with one of my favorite things to munch on~Nachos! I even went a little upscale with this dish, adding some additional ingredients I think you will be happy to see and taste!

Freedom Nachos
Red, White, and Blue Nacho Chips
Muenster Cheese
          Salsa(recipe)
         Cowboy Beans(recipe)
Avocado
Sour Cream
Filet Mignon Chunks
Sauteed Red and Green Peppers with Onions

Make your beans first. They take a while to make.
You will want to start the day before you need them.
But they are so worth it. Delicious!
Just follow the link to the recipe above.
The same goes for the salsa. 
I didn't take any pictures of it, but you might want to
make it the day before also.
I bought a nice piece of filet. Because it was so big,
the remainder can be used for another meal, making it a much 
better price! I sliced some very thin pieces of beef,
and then chopped them to small chunks.
Cook the beef in a small frying pan.
Saute your peppers and onions at the same time.
Now lets put everything together!
Cover the nachos with the muenster cheese and microwave to melt it.
Place beans, beef, avocado, sauteed veggies and sour cream
in separate bowls for easy access for everyone.
Set out spoons and forks for easy serving, and dig in!
Happy 4th of July!

Thanks for joining me today.

I hope you stop by tomorrow for Day 11 of
15 Days of Red, White and Blue!!

Monday, June 18, 2012

Scalloped Potatoes

Today is reveal day for Secret Recipe Club! This month I was assigned a wonderful, fun blog,
A Day in The Life. It is authored by Danielle, who is the mother to 2 adorable little boys, and she lives in beautiful Kentucky, which is right across the river from where I grew up, and it holds a special place in my heart. Danielle's blog has many recipes to choose from, but I chose this particular recipe because I thought it would be a wonderful addition to our Father's Day festivities. And it was! Delicious Scalloped Potatoes!



Scalloped Potatoes
1 1/2 cups Heavy Cream 
1/2 teaspoon dried Thyme
2 Garlic Cloves, minced
1/2 teaspoon ground Nutmeg
2 pounds Russet Potatoes
1/2 cup freshly grated Parmesan Cheese
1/2 cup shredded Cheddar Cheese


Preheat your oven to 375 degrees. 
         Butter or spray a casserole dish.




Peel your potatoes, and then
using a mandolin or slicer, cut your potatoes
into 1/8" slices.












In a medium saucepan, over medium low heat, warm up the cream, thyme, garlic and nutmeg. Keep your eye on the cream because you do not want it to boil over.














Place a layer of potatoes in the bottom of your prepared casserole dish, overlapping slightly.
Season with pepper. 












Pour about 1/3 of the cream mixture over the potatoes.
Sprinkle some of the parmesan and cheddar over the potatoes.







Do this for 2 more layers.






Bake, uncovered, for 40-45 minutes.










Enjoy!








Thanks Danielle for a great recipe, that was loved by all and made a delicious
addition to our Father's Day celebration!


I made a few changes to this recipe. To see Danielle's exact recipe
go to www.danielledeskins.blogspot.com