Marinated Cheese

Apple and Cheddar Soup

Corn, Tomato, and Cheddar Pie

 

Tomato, Basil, Mozzarella Bites

Zucchini Wraps

1 lb roughly two zucchini, sliced into 1/8” lengths                   2 tsp. extra virgin olive oil

Extra virgin olive oil                                                                     1 tsp. fresh lime zest

8 oz. ricotta cheese                                                                      ½ tsp. freshly squeezed lime juice

4 oz. fresh Parmesan cheese, grated                                          salt and pepper to taste

2 TBSP fresh mint, finely minced

In a medium bowl combine the cheeses, fresh mint, lime juice, zest and olive oil.  Season with salt and pepper.  Using mandolin, carefully slice the zucchini lengthwise into 1/8” slices.  Drizzle the slices lightly with EVOO and season with salt and pepper.  Preheat a grill pan over medium heat, and grill both sides of each zucchini slice.  One at a time, lay the zucchini flat and spread a thin layer of the cheese mixture onto each slice.  Start with one end and roll up the zucchini in to small rolls and attach with a toothpick.  Keep plastic wrap on them and place in the refrigerator until ready to serve

Queso Fundido

• 3/4 cup shredded Colby Jack cheese
• 3/4 cup shredded Monterey Jack cheese
• 1/2 cup Queso Fresco, crumbled
• 1 cup sliced mushrooms
• 1 clove garlic
• 1 cup spinach, chopped rough and packed tight
• 3 TBS butter
• Salt and pepper to taste
• Tortillas or chips to serve

Heat oven to 350 degrees.

Put cheeses in mixing bowl, and set aside.

In a skillet over medium high heat, melt butter and sauté the mushrooms until cooked. (2 to 3 minutes). Add minced garlic and chopped spinach and cook until spinach is wilted and garlic is fragrant. (about 2 minutes) Season with salt and pepper.

Remove from heat, pour over cheese, toss to mix.

Place cheese mixture in a lightly buttered, oven safe baking dish. Sprinkle with salt and pepper.

Place in heated oven and bake until bubbling and lightly browned on top 10 – 12 minutes, then dig in!

Southwest Grilled Cheese Sandwich

Makes 2 sandwiches

• 3 TBS butter, divided
• 3 TBS mayonnaise
• 2 tsp chipotle chiles in adobo sauce, finely chopped (or 1/4 tsp chipotle chili powder)
• 2 TBS fresh cilantro, coarsely chopped
• 4 slices sourdough bread
• 4 oz shredded or very thinly sliced sharp cheddar cheese
• Fresh chopped grape tomatoes

In a small bowl, melt 2 tbs butter. In a separate bowl, whisk mayonnaise, chipotle chilies in adobo sauce and cilantro. Set aside.

Spread the remaining 2 tablespoons of butter on one side of each of the 4 slices of bread. Place slices, buttered side down, on a clean work surface. Spread the cilantro-mayo mixture evenly over the 4 slices of bread. Pile shredded cheese evenly over two slices of bread. Top with tomatoes. Place the second slice of bread, buttered side up, on each, creating two sandwiches.

Place sandwiches in a large preheated skillet. Cook 2 to 3 minutes, or until the undersides are golden brown and the cheese has begun to melt. Flip the sandwiches with a spatula, pressing lightly to flatten.

Cook 1 to 2 minutes or until the undersides are golden brown and the cheese is completely melted. Eat immediately.

Grilled Ham and Cheese Sammie

Baked Macaroni and Cheese

Pepper Jack Shrimp

Shhhh.... It's a secret

Pecan Crusted Mozzarella Salad with Balsamic Vinaigrette

YIELD: SERVES 4

• 1/3 c. pecan halves
• 1/2 oz. parmesan, grated (about 2 tbsp.)
• 1/2 16 oz. log fresh mozzarella cheese
• 1 tbsp. all-purpose flour
• 1 egg
• 1/3 c. panko bread crumbs
• 2 tsp. olive oil
• 1 c. grape tomatoes
• 6 c. mixed salad greens
• balsamic vinaigrette....recipe follows

1. Finely chop pecans. Grate parmesan cheese. Slice mozzarella cheese into eight rounds about 1/2 in. thick.

2. Place flour in a tray. Lightly beat egg in a second tray. Combine pecans, parmesan cheese, and bread crumbs in a third tray. Lightly dredge each mozzarella round in flour, shaking off excess; dip into egg and then into pecan mixture, coating evenly.
3. Add oil to skillet (do not use stainless cookware); heat over medium heat 1-3 minutes or until shimmering. Cook mozzarella rounds 1-2 minutes on each side or until coating is golden brown and cheese begins to soften around edges.
4. Cut tomatoes in half lengthwise. Divide mixed greens and tomatoes among serving plates; drizzle with vinairgrette and top with mozzarella rounds. 


Balsamic Vinaigrette

• 1 tbsp. dijon mustard
• 3 tbsp. balsamic vinegar
• 3 tbsp.  lemon juice 
• 2 tbsp. honey
• 1-2 cloves garlic, minced
• 1/2 c.  olive oil 

Baked Fontina

1 ½ lb. Italian Fontina, rind removed and 1 in. diced
¼ c. good olive oil
6 garlic cloves, thinly sliced
1 tbsp. fresh minced thyme leaves
1 tsp. minced fresh rosemary leaves
1 tsp. kosher salt
1 tsp. freshly ground black pepper
1 crusty French baguette

1.Preheat the broiler and position the rack 5in. from the heat.
2.Distribute the cubes of Fontina evenly in a 12-inch cast iron skillet. Drizzle on the olive oil. Combine the garlic, thyme and rosemary and sprinkle over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown.
3.Serve the baked Fontina family style—right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip.

30 Minute Mozzarella

For SIMPLE step-by-step photo instructions, click here...

30 Minute Mozzarella

Snow Man Cheese Ball!

What could be better than a ball of cheese? Have Fun!

• 2 packages (8 ounces each) cream cheese, softened
• 1/4 cup mayonnaise
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot pepper sauce
• 2 cups (8 ounces) shredded cheddar cheese
• 6 bacon strips, cooked and crumbled
• 3 green onions, thinly sliced
• 2 cartons (4 ounces each) whipped cream cheese
• Assorted fresh vegetables or crackers

In a large bowl, beat the cream cheese, mayonnaise, Worcestershire sauce and pepper sauce until smooth. Stir in the cheddar cheese, bacon and onions. Shape into balls . Cover with whipped cream cheese - can wrap in plastic wrap. Refrigerate until chilled. Garnish as desired.

This recipe started it’s life in our family a few years ago. It has appeared as a pumpkin, Frankenstein, and others. Just tint the whipped cream cheese and off you go!