cheese tagged posts
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Monday, December 16, 2019 Food
This Queso Cheese Dip is so easy to make, you’ll serve it at every party or friendly get together from now on.
Lets make Queso cheese dip !!
I think a good queso cheese dip is smooth and creamy with a slight tang.
Not a lot of prep is involved making this queso cheese dip and – when topped with a cooked protein like taco meat or chorizo and served with chips or warm tortillas – it becomes a complete meal.
Monday, November 25, 2019 Food
Instant Pot French Onion Soup! French onion soup comfort food at its finest. Rich flavored broth with caramelized onions, topped with crusty, cheese-covered bread is sure to warm anyone on a cold winter’s night. Make this delicious soup in half the time by using your Instant Pot!
French onion soup is a bistro classic for a reason—the combination of deeply savory, onion-packed broth and a cheesy browned crouton makes for a satisfying, comforting dish.
As the crouton sits in the broth, it becomes soft enough to break apart with a spoon, giving you cheesy, bready goodness in every bite.
This pressure cooker version comes together in just over an hour ” if you don’t have an Instant Pot, you can make on Stovetop”.
What’s great is, it will stay hot on your pressure cooker’s warming setti...
Monday, June 24, 2019 Food
Chipotle Hamburger Recipe
I love a good Hamburger and have many ways I like to make them, I got a recipe from a buddy for chipotle hamburger you have to try,
1 Roast the poblano chiles: If including poblano chiles in your burger, you will need to roast them first. Coat the poblanos with a little oil and grill or broil them until they are blackened on all sides. Alternatively, you can take the plain, un-oiled peppers and place them directly on a gas stovetop burner, turning them as needed, until they are blackened on all sides.
Place the blackened peppers in a covered bowl for 15 minutes or so to steam. Peel off the charred skin and remove all the seeds. Slice into thick ribbons and toss with a little vegetable oil and salt and set aside.
2 Make chipotle burger mix: Mix the ground beef, ...Read More
Sunday, November 4, 2018 Food
Who doesn’t love a good meatloaf?I have always loved Meatloaf since I was a youngster. Now that I am older and the one making it, I have put my own twist on it
I love cooking outside on the grill or using one of my smokers, the meatloaf turns out ridiculously awesome!
My go to most of the time is my Green Mountain Davey Crockett pellet grill. This thing cooks almost flawlessly.
When making my meatloaf I use the normal ingredients and sometimes mix some cheddar cheese in with it and then wrap in bacon.
When using my DC “Davey Crockett ” I like to start out low and slow setting my temp on the grill to 185 degrees and letting it smoke for 2 hours,then I will check the internal temperature and remove from grill and crank it up to 325 degrees and finish it off till bacon is fully cooked and int...Read More
Wednesday, October 31, 2018 Food
Cheesy Baked Hot Dogs! Take a kids favorite—hot dogs—to the next level by adding cheese and baking them in the oven to crispy, gooey perfection. Some onions and relish help, too.
Oh, the humble hot dog! It’s maybe the most iconic American children’s food, and with good reason.
Hot dogs are easy to cook—actually almost all of them are precooked so you can safely eat them cold out of the package, if that’s your thing. They are easy for kids to eat either with hands or chopped up into pieces. They are also pretty darn delicious.
Most kids will eat pretty much any hot dog, but if I’m making these for my dinner as well, I want a good quality hot dog. I prefer to buy all-beef hot dogs with a natural casing on them so they have some snap to them.
WHY BAKE YOUR HOT DOGS?
Monday, October 29, 2018 Food
1 Roast the squash: Preheat the oven to 425°F. On a rimmed baking sheet, combine the squash with olive oil, salt, and pepper on a rimmed baking sheet, and toss to coat.
Roast for 20 minutes, tossing half way through to evenly brown. When it’s ready, the squash will be soft and some of the edges will have browned.
2 Cook the pasta: Meanwhile, bring a large pot of salted water to boil and cook the pasta to al dente, or according to package directions. Drain well and set aside.
3 Fry the bacon: In a large, deep skillet , put the bacon in a cold pan and cook over medium heat until crispy. Remove from the skillet and drain on paper towels.
4 Cook the shallots: Place the skillet back on the stove, but with the heat turned off. Drain all but about 2 tablespoons of the bacon grease.
Add the ...Read More
Monday, October 15, 2018 Food
Making an omelet at home is not difficult. With a few basic steps and a flip of the wrist you can pull this off in minutes. Fill it with whatever you have on hand—it’s a great way to use up leftovers!
Americans think of omelets as breakfast food, but the French have a long association with eggs at other times of day. In fact, they don’t actually eat them for breakfast all that much.
OMELETS: NOT JUST FOR BREAKFAST!
In her book An Omelette and a Glass of Wine, the late British writer Elizabeth David, who was one of the first food writers to educate a generation of English speakers about real, everyday French cooking, extolls the virtues of the simple omelette enjoyed with a glass of wine. It’s worth a read just for the pleasure of armchair cooking and a bit of perspective...
Monday, September 24, 2018 Food
White beans and nutritional yeast give this polenta a creamy and cheesy taste, without the dairy. Add some roasted broccoli and a drizzle of chili oil, and you’ve got an easy, filling meat-free dinner!
The cooler months always bring the comfort food out in full force. Pasta and casseroles are usually the big hit in my family. But for me, it’s all about the creamy polenta. During fall and winter, I’ve been known to eat a bowl that consists only of creamy, cheesy polenta.
Occasionally, I add vegetables, but the comfort food really is in the polenta base. In my book, there’s nothing quite as satisfying.
HOW TO MAKE CREAMY VEGAN POLENTAOf course, if you’re looking to make creamy polenta and you’re vegan, some items have to change. Cheese is out of the question...
Monday, September 24, 2018 Food
There’s a lot to be said for slow food, and even for truly labor-intensive food, but sometimes you just need a shortcut in the kitchen, like Bisquick or boxed cake mix—or crescent roll dough. It stars in all sorts of dishes, from appetizers and breakfasts to dinners and desserts, and is a worthy secret weapon to keep on hand.
The dough bakes up tender and flaky with a crisp golden-brown crust no matter what form you use it in, so you can stuff it, braid it, use it as a crust or topping, take it sweet or savory, fry it, even give it a little baking soda bath to make it more like a pretzel (more on that below).
While many crescent roll dough recipes use butter, Pillsbury—the original refrigerated crescent roll brand, first marketed in the 1960s—actually uses palm oil, so their product ...Read More
Saturday, September 22, 2018 Food
1 Prep the oven: Preheat your oven to 350°F, then lightly grease or butter a 13”x 9” casserole dish.
2 Prep the bagels: Using a serrated bread knife, cut each bagel into bite-size pieces. I like to cut the bagel in half (from top to bottom) and then cut each half into fourths. Try to cut the bagel into pieces that are no larger than an inch.
3 Make the egg mix and combine with the bagels: In a large mixing bowl, whisk together the eggs, half-and-half, salt, and pepper until no yolk is visible and the mixture is smooth.Add the cut bagels to the egg mixture and, using a large spoon or spatula, toss to coat the bread in the liquid. Set this to the side to allow the bread to soak while you brown the sausage.
4 Cook the sausage, onion, and pepper: Heat the oil in a large skillet over m...Read More