Choppin' Broccoli

I was on a broccoli kick for a while and thought this recipe would cure that craving - well, actually it just increased it! Once we finished this dish I was ready to turn around and immediately make another one.

Broccoli and Cheddar Quiche with a Brown Rice Crust
via favehealthyrecipes.com

2 cups cooked brown rice 
1/4 cup cheddar cheese, finely grated
5 eggs
1 cup milk
2 cups broccoli, cut into bite sized pieces and blanched (how to blanch)
1 cup sharp cheddar cheese, grated - we just used medium cheddar for the entire 1 1/4 cups needed
4 green onions, sliced
1 pinch nutmeg (optional)
Salt and pepper, to taste

• Preheat oven to 450.
• Mix the rice, finely grated cheese, and one egg in a bowl.
• Press the rice mixture into a pie plate, about 1/4 inch thick.
• Bake until the edges and bottom just start turning golden brown, about 5 to 7 minutes.
• Turn the oven down to 375.
• Mix the remaining eggs, milk, broccoli, sharp cheddar cheese, and green onions in a bowl.
• Season with salt and pepper.
• Pour the egg mixture into the pie crust and put dish back in the oven until the crust is golden brown and the egg is set in the center, about 30 to 35 minutes.

This ended up being a simple and somewhat elegant dinner when we served it with a salad to our dinner guest.

My first savory crepe

Summer Vegetable Crepes (302 calories)
via eatingwell.com

The filling and then the final product

1/3 cup reduced-fat sour cream
1/2 cup chopped fresh chives
3 Tbs low-fat milk
2 tsp lemon juice
3/4 tsp salt, divided
1 Tbs extra-virgin olive oil
2 cups chopped zucchini
1 1/4 cups chopped green beans - we used frozen
1 cup fresh corn kernels - we used frozen
1 cup part-skim ricotta cheese
1/2 cup shredded Monterey Jack cheese
1/4 tsp freshly ground pepper
4, 9-inch “ready-to-use” crepes

• Stir sour cream, 1/4 cup chives, milk, lemon juice, and 1/4 tsp salt in a small bowl until combined - set aside.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add zucchini, green beans, and corn. Cook, stirring until beginning to brown - about 6 to 8 minutes.
• Reduce heat to low; stir in ricotta, Monterey Jack, the remaining 1/4 cup chives, the remaining 1/2 tsp salt, and pepper. Cook, stirring gently until the cheese is melted - about 1 to 2 minutes.
• Remove from the heat.
• To roll crepes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crepes in the package).
• Spoon one-fourth of the vegetable-cheese mixture (about 3/4 cup) down the center of the crepe.
• Use the paper to help you gently roll the crepe around the filling.
• Place the crepe seam-side down on a dinner plate. Repeat with the remaining crêpes and filling.
• Serve each crepe topped with 2 tablespoons of the reserved sauce and more chives, if desired.

Though it is convenient to use "ready-to-use" crepes, it is also pretty easy to make your own! We use Alton Brown's recipe - he even includes a helpful video. Do note that if you make the crepe yourself the batter will have to sit in the fridge for at least an hour - so, plan ahead.

I can make that snack in 5 ingredients

This month one of my uncles turned 60 and we decided to get together to throw him a party at my family's new favorite local hangout - Coaches Pub 'N' Grill. We reserved a three seasons-type room and brought a bunch of snacks to pass. Since I haven't really cooked in a while I wanted to try something a little different.

Last month, I saw a recipe in one of my magazines for hot poppers. Normally, I would think this recipe would be a little hard to make but the magazine clearly showed that it was pretty easy, so I gave it a try!

Hot Poppers

via Woman's Day Magazine - Feb '12

4 oz Neufchatel cream cheese - room temperature

2 oz extra sharp cheddar - finely shredded

12 small jalapenos

2 large eggs

3/4 cup fine cornmeal

• Preheat oven to 425.
• Line a rimmed baking sheet with foil.
• Cut the jalapenos in half, lengthwise. Remove and discard the seeds.
• In a medium bowl, combine both cheeses and then spoon into a resealable plastic bag. Snip off one corner (you are making a piping bag).
• Pipe cheese mixture into the pepper halves.
• In a second bowl, beat the egg whites until frothy.
• Place cornmeal in a shallow bowl.
• Dip each pepper half in the egg whites and then into the cornmeal turning and pressing gently.
• Place the peppers cheese-side up on the baking sheet.
• Bake until the peppers are just tender and the cornmeal is golden and crisp, about 12 - 15 min. 

My husband doesn't like sharp cheddar cheese so I went for a mild cheddar. I also substituted the Neufchatel for regular cream cheese. Overall, my family really liked these and I didn't have any leftover - and that's a true test!

Christmas Spread

I was looking for a handful of snacks to bring over to Christmas day at my parent's house. Something we could munch on before dinner and during the game. I made the Sesame-Chile Kettle Corn, the Sweet and Spicy Walnuts, and I found this new herb cheese dip recipe.

Herb Cheese Dip
From allrecipes.com

1 (8 oz) package cream cheese, softened
2 cloves garlic, minced
1/2 tsp prepared mustard
1/2 tsp Worcestershire sauce
1/4 cup chopped parsley
1/4 cup chopped fresh dill weed
1/4 cup chopped fresh basil
1/4 cup chopped black olives - Greek olives would also be a good alternative
1 1/2 Tbs lemon juice
Sliced pepperoncinis - highly recommended, optional garnish

• In a medium bowl, mix cream cheese, garlic, mustard, Worcestershire sauce, parsley, dill weed, basil, olives, and lemon juice.
• Transfer to desired mold and chill in the refrigerator at least 2 hours before serving.

I waited until Christmas eve to buy the ingredients and every food store was closed so I had minimal options for what to buy. I had to resort to Walgreens and our pantry. Luckily, we had all of these herb dried because I wasn't able to buy fresh.

Recipe(s) from Greece!

This past spring I went to Greece with a friend of mine and her roommate. I expected the typical gyro and lamb food-heaven, but I actually found a lot of chicken dishes and various cheeses! Most of the cheese I am not familiar with but the first one I noticed of course was feta. 

It was our first night of the trip and we were in Santorini. We asked for recommendations for dinner and the woman at the front desk of our hotel recommended an inexpensive place to eat within walking distance. The restaurant is called the Kypa Nikh. I saw something on their menu called "baked feta"... I had no idea what to expect and it ended up being amazing! 

The baked feta is served warm, topped with tomatoes and pepper, and I think it's typically eaten with a fork. I however, asked for a loaf of bread to eat it with. For the remainder of the trip we tried to order this or some other form of baked and/or grilled cheese.

Baked feta dish at Kypa Nikh

Unfortunately, when I got home I couldn't find a good recipe that seemed to replicate what we had. BUT I did find another Greek cheese recipe I want to share :-)

Whipped feta with cucumbers

from Food & Wine Magazine Nov '11

1 lbs feta cheese, cut into 2 pieces - room temp

1/4 lbs cream cheese - softened

2 Tbs heavy cream

1/4 cup extra-virgin olive oil

2 Tbs fresh lemon juice

2 cucumbers - halved, seeded and cut into 1/2" dice

1 Tbs chopped oregano

Salt and fresh pepper

Toasted pita for serving - I used sea salt crackers

Cracker topped with whipped feta
and marinated cucumber

• In a bowl, cover feta with water and let stand for 30 min
• Drain and crumble feta
• Transfer to food processor and puree - I made this in the KitchenAid stand mixer
• Add cream cheese, heavy cream, 2 Tbs olive oil, and 1 Tbs lemon juice
• Process until smooth
• Refrigerate for 1 hour
• Meanwhile, in a bowl, toss cucumbers with remaining 2 Tbs of olive oil, 1 Tbs lemon juice, and oregano
• Season with salt and pepper
• Cover and chill for 1 hour
• Serve feta lightly chilled with the cucumbers and toasts

I've never really been a huge fan of Greek food but it's my new obsession. Since I've been back, I've been enjoying Greek yogurt topped with honey almost every day for my work breakfast. For just a few moments, it really brings me back to Greece.

Watch out Red Lobster!

We had another potluck at work and I signed up to bring an appetizer. I was really busy that week and didn't have much time to think about what to make let alone go shopping and make it!

The night before, my husband was trying to help me think of something I could make with only the ingredients we had in the house. We came across this cheese garlic biscuit recipe on allrecipes.com and it turned out great!

Cheese garlic Biscuits II

Allrecipes.com

1 3/4 cup all-purpose flour

1/2 tsp salt

1/2 tsp baking powder

5 Tbs butter

1 cup milk

1 cup shredded cheddar cheese

1/4 cup butter

1 clove minced garlic

• Preheat oven to 400
• In a large bowl, sift flour, salt, and baking powder
• Cut in butter until mixture resembles coarse crumbs
• Push the flour mixture to the sides of the bowl until you can see the bottom of the bowl
• Add the milk and cheese in the center
• Stir until combined
• Place small spoonfuls of the batter onto an ungreesed baking sheet
• Place in the oven for 12-15 min -until golden brown
• While the biscuits are in the oven, mix together melted butter and the minced garlic
• Once the biscuits are done and out of the oven, brush garlic butter over each biscuit

Best served warm, but can be refrigerated and served the next day.

They aren't going to replace the ones at Red Lobster, but it's a good rival.

Cheese vs. Cheese vs. Cheese!

If you were wondering where I've been for the past month, I couldn't tell ya! But I can tell you where I was last weekend....hanging with my cousin and her boyfriend. We spent all weekend playing games, drinking, and eating. And of course the most important part of all of that is the eating.

My cousin and I seem to share a love for cooking, so I was really looking forward to what she had in store for us. I knew that Saturday night was homemade mac n' cheese night, but that soon turned into an impromptu mac n' cheese throw-down! So, below are the two recipes we feasted on, and the last recipe is where I'm going to throw in the long awaited blog of "how I jazz us mac n' cheese (from a box)".
Raechel's Mac N' Cheese

5 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 1/2 cups half-and-half or whole milk
1 pound sharp Cheddar cheese, cut into 1/2-inch pieces
1/2 pound Colby cheese, cut into 1/2-inch pieces
1 tablespoon Dijon mustard
Pinch of freshly grated nutmeg
Pinch of cayenne pepper
Salt and freshly ground pepper
1 pound elbow macaroni
3/4 cup plain dry bread crumbs

• Preheat the oven to 350F.
• Generously butter a shallow 2-quart baking dish. Melt 3 tablespoons of the butter in a large saucepan. Add the flour and cook over moderate heat for 2 minutes, stirring constantly. Add the half-and-half and cook over moderate heat, whisking constantly until thickened, about 3 minutes.
• Add one-half of the cheddar and colby cheeses and cook over low heat, stirring, until melted.
• Stir in the mustard, nutmeg and cayenne; season with salt and pepper.
• Meanwhile, cook the elbow macaroni in a large pot of boiling salted water until al dente. Drain very well. Return the macaroni to the pot. Add the cheese sauce and the remaining cheese and stir until combined. Spread the macaroni in the prepared baking dish.
• In a small glass bowl, melt the remaining 2 tablespoons of butter in a microwave oven. Add the bread crumbs to the butter, season with salt and pepper and stir until evenly moistened.
• Sprinkle the buttered crumbs over the macaroni and bake for 45 minutes, or until bubbling and golden on top. Let stand for 15 minutes before serving.

Laura's Mac N' Cheese

4 strips of bacon - substituted with prosciutto
1 large, sweet onion
5 oz elbow macaroni - used wheat pasta
12 oz mozzarella, shredded
2 - 4 oz blue cheese
1 cup of half-n-half
1/8 tsp. black pepper

• Preheat oven to 350.
• Cook prosciutto in large skillet until done, cool, then crumble (Be sure to save any drippings in the pan)
• Cook onion in the pan for about 5 - 8 minutes
• Cook and drain macaroni, and then pace in a 1 1/2 quart casserole dish
• Add, prosciutto, onions, 2 cups of mozzarella, blue cheese, half-n-half, and the pepper. Stir.
• Bake uncovered for 20 min. Stir again and then top with remaining mozzarella.
• Bake for 10 more minutes or until brown and bubbly.

Cheese How I jazz up Mac n' Cheese

• Make a box of regular Kraft macaroni and cheese
• In a separate pan, cook up some ground beef and season with a packet of taco spice
• Combine the mac n' cheese with the ground beef
• Toss in the following: sliced black olives, chopped green onion, and diced tomatoes (could also substitute with Rotel)
• Stir, then add some hot sauce to taste