Tag Archives: cheese

Appetizers

Hot Cheesy Mushroom Dip

Ingredients:
  • 1 tablespoon butter
  • 1 medium onion (sliced)
  • 1 pound mushrooms (cleaned and sliced)
  • 1 clove garlic (chopped)
  • 1 teaspoon thyme (chopped)
  • salt and pepper to taste
  • 1/4 cup white wine (or broth)
  • 1 (4 ounce) package cream cheese (room temperature)
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup mozzarella (grated)
  • 1/4 cup grated parmigiano reggiano (grated)
Directions:
Heat the oil and melt the butter in a pan.  Add the onion and cook until it starts to caramelize, about 20 minutes.
Add the mushrooms and saute until they start to caramelize, about 20 minutes.
Add the garlic and thyme and saute until fragrant, about a minute.
Season with salt and pepper.
Add the wine, deglazed the pan and cook until it has evaporated.
Puree 1/2 of the mushrooms in a food processor.
Mix the mushrooms, cream cheese, sour cream, mayonnaise, mozzarella and parmigiano reggiano and place in a baking dish.
Bake in a preheated 350F oven until bubbling and golden brown on top, about 20-40 minutes.
Serve with chips or raw veggies.
Main Dish

Spaghetti Squash Casserole

Ingredients:
  • 1 small spaghetti squash
  • 1/2 cup water
  • 1 pound grass fed beef or buffalo
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/4 cup chopped green bell pepper
  • 1 clove garlic, minced
  • baby portabella mushrooms (optional)
  • 1 can (14.5 ounces) diced tomatoes with liquid ( I use Muir Glen roasted canned tomatoes)
  • 1/2 teaspoon fresh leaf oregano, chopped (may use dried)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 1/2 cups shredded Cheddar cheese (or combination of cheeses)
Preparation:

Cut spaghetti squash in half lengthwise and scoop out seeds. Place spaghetti squash, cut side down, in a baking dish; add water to the baking dish. Cover and bake spaghetti squash in a 375° oven for about 30 minutes, or until the squash is tender and easily pierced with a fork. (You can also cook the squash in the crock pot for 8-10 hours).  When cool enough to handle, scoop out squash, separating strands with a fork. Set aside.

In a large skillet, brown the beef and pour off grease;  add onion, red and green peppers and garlic and cook just until vegetables are tender.   Add tomatoes, oregano, salt, pepper and squash. Continue to cook and stir for about 2 minutes, or until liquid is absorbed. Transfer mixture to an ungreased 1 1/2-quart casserole; stir in 1 1/2 cups of shredded cheese. Bake uncovered at 350° for 25 minutes. Sprinkle spaghetti squash with the remaining 1 cup of cheese and cook for 5 minutes longer, or until cheese is melted.

Main Dish

Crustless Quiche Ramekins

  • Butter (for ramekins)
  • Coarse sea salt
  • 1 package (10-oz.) frozen broccoli florets, or fresh
  • 6 large eggs
  • 1/2 cup half-and-half
  • Ground pepper
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup shredded cheese (3 oz)

Preheat oven to 350 degrees.  Butter four 8-oz. ramekins; set aside.

Bring a medium pot of salted water to a boil.  Add broccoli and cook 1 minute.  Drain well in collander and blot dry with paper towels.  Transfer to cutting board.  Chop coarsely.  Divide broccoli and cheese evenly between ramekins.

In large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg.

Place ramekins on a rimmed baking sheet.  Ladle egg mixture into ramekins, dividing evenly.  Bake until golden brown, 35-40 minutes.  Serve with a mixed green salad.