Posts Tagged ‘Swiss cheese’

Corn Spoon Bread

This moist and cheesy corn spoon bread pairs perfectly with your favorite chili or hearty soup, and it couldn’t be easier to make.

Corn Spoon Bread

Yesterday I gave you a cornmeal pizza crust topped with BBQ chicken and cheese. Today I present to you a corn spoon bread. Two savory recipes in a row, I know it’s unusual but I’m suddenly bursting with savory recipes. I blame football season (not that I am upset about it) and every store throwing fall in my face.

This corn spoon bread gets it’s name because it is so moist that you may needing to eat it with a spoon. Not surprising if you look at the ingredient list: eggs, corn muffin mix, kernel corn, creamed corn, sour cream, butter, and cheese. It is perfect served along side of chili or your favorite hearty soup for fall. Or just chow down on it because there’s no resisting a good corn bread, especially when it is topped with cheese.

One year ago: Apple Crumble Cheesecake Bars

Three years ago: Baklava Mousse Cups
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Grown-Up Macaroni and Cheese

Boxed macaroni and cheese cannot compete with the three cheeses in this grown-up version. Sharp cheddar, Gruyere, and blue cheese will rock your taste buds.

Secret Recipe Club

Happy Memorial Day! And also a happy Secret Recipe Club reveal day. This month I was assigned to Dena’s blog, Oh! You Cook! Not only is she a blogger, she is also a librarian by day and has a cookbook called The Everything Kosher Slow Cooker Cookbook. Regardless of your dietary restrictions however she has scads of recipes everyone can enjoy such as Stuffed Grape Leaves Casserole, Chubby-Hubby Truffles, and even Caramelized Banana-Stuffed Fried Oatmeal. Talk about incredible! But with the Memorial holiday I had my sights set on her macaroni and cheese.

This particular mac and cheese is a huge upgrade from the boxed stuff (not that I don’t enjoy that from time to time). It is made with three types of cheese, sharp chedder, Gruyere, and blue cheese. The combination of those three makes for one awesome mac and cheese sauce. Which speaking of I must warn you, while making the cheese sauce for this recipe I was worried that it should have cooked down further or used less milk as it seemed like far too much sauce for the amount of noodles. However once it baked in the oven it was perfect. Do not be concerned with the seemingly excessive amount of sauce pre-baked, it will turn out just right.

Grown-Up Macaroni and Cheese

One year ago: Spaghetti Avocado

Three years ago: Baked Zucchini Fries with Balsamic Aioli
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Baked Reuben Taquitos with Thousand Island Dipping Sauce

Irish meets Mexican in these baked Reuben taquitos with a thousand island dipping sauce. Classic Reuben flavor with a twist.

Baked Reuben Taquitos with Thousand Island Dipping Sauce

St. Patrick’s Day may be over but Reubens are good year-round, which is why you should use up any leftover corned beef that remains to make these taquitos. Oh yea you better believe I mixed Mexican and Irish into one amazing appetizer (or entree). I was inspired to do such a thing after experiencing Irish eggrolls for the first time and figured I could expand it into other food genres. Cooked corned beef is mixed with shredded cabbage and creamy swiss, then rolled into white corn tortillas to be oven-fried with a light spray of cooking oil. While they bake, whip up the thousand island dipping sauce and you’ll be ready to dive in.

P.S. Job hunt news: I had a second phone interview for the job I told you about last week! The one with the writing assignment. Overall I think it went well and enjoyed the conversation. Unfortunately I blanked and then blundered a bit over one question, but managed to compose myself and continue on without another hitch. Hopefully I will receive good news in a week or two regarding the next step in the process!

One year ago: Raw S’mores Cookie Dough Bites

Two years ago: Corned Beef with Blackberry Mustard Glaze
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Homemade Imo’s Pizza

Are you prepared to meet the thinnest crust ever?! If you are not a thin crust person, this pizza is not for you. Go on and just close the browser right now, I won’t be offended but I will scoff at you because I think this pizza could convert you. So on second thought please stay!

By a show of hands, how many of you have ever had Imo’s pizza? Okay, how many more of you have at least heard of Imo’s pizza? Anyone who did not raise their hand will not understand the craze that this pizza creates, but should still dive in and create this pizza at home. Especially if you don’t have the time to drive to St. Louis. Because today I give to you, homemade Imo’s Pizza.

So what makes this pizza so special, other than it’s geographical exclusivity? Well for starters it has a supremely thin crust, that is crispy yet a little floppy all at the same time. This crust is covered by a moderately thin layer of freshly made pizza sauce, then topped off by Imo’s very own brand of shredded cheese known as Provel – a mixture of white cheddar, Swiss and provolone, with a hint of hickory smoke flavor.

One benefit to living 4.5 hours from St. Louis, is that the grocery stores here happen to carry this fantastical cheese blend. But luckily for everyone else it is easy to fix up a homemade version of it. Granted it won’t be processed all together, but the flavors are all there and that’s what counts. So no matter where you are in the world, you too can experience Imo’s pizza!

For me, the cheese is the selling point. It gets so bubbly and the white cheddar brings such great flavor to otherwise traditional pizza toppings. And it just so happens to be one of my favorite kinds of cheese, and am amazed that I have not topped off any of my pizzas with it before (prepare yourself for more of it to come). Of course, don’t forget to slice it up into Imo-style small square slices, and prepare to fight over your favorite pieces. Are you a middle-crust or an edge-crust person?

One year ago: Avocado Fries
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Gluten-Free Bacon-Swiss Penne

One night while in Columbus, my friends and I decided to stay in one night and cook dinner together. I just so happened to have brought some recipes along with me (surprise surprise!) and we picked something out of a Taste of Home magazine. What sold all of us was the word bacon and the mention of cheese. Doesn’t take much to interest our taste buds!

The most time consuming part was cooking the bacon. Maybe that was our fault for picking thick-cut bacon but it was totally worth it. This pasta dish reminds me of an grown-up version of macaroni and cheese, but would definitely please all ages. I would like the note that the gluten-free bread crumbs did not get as crispy and brown and regular bread crumbs would, even after turning the broiler on for a couple minutes. But this did not take away from the texture or overall enjoyment of the meal. Definitely going to make this again, especially since I wasn’t smart enough to claim leftovers.

This is my last gluten-free recipe for awhile so for all the gluten-free readers out there, enjoy!

Oh and tomorrow is my 1 year blogoversary!!

GLUTEN-FREE BACON-SWISS PENNE

Serves 10

Ingredients:

12 0z. uncooked gluten-free penne pasta

13 bacon strips

1-1/2 lbs. boneless skinless chicken breasts, cut into 1-inch cubes

3 Tbsp butter

6 green onions, chopped (forgot to buy at the grocery so I used some onion powder instead)

3 Tbsp gluten-free all-purpose flour

4 cups 2% milk

3 cups (12 oz.) shredded cheddar cheese

1-1/2 cups shredded Swiss cheese

1-1/2 cups frozen peas, thawed

3/4 tsp pepper

1/2 tsp dried thyme

TOPPING

3/4 cup dry gluten-free bread crumbs

2 Tbsp butter, melted

Directions:

  1. Preheat oven to 350 degrees. Grease a 13 x 9″ baking dish; set aside.
  2. Cook penne according to the package directions.
  3. Meanwhile, in a large skillet, cook bacon in batches oven medium heat until crisp. Remove to paper towels; drain, reserving 4 tsp drippings. Crumble bacon and set aside.
  4. Saute chicken in butter and drippings until no longer pink. Add onion; cook 1 minute longer. Stir in flour until blended; gradually add milk. Bring to a boil, cook and stir 2 minutes or until thickened. Stir in cheeses, peas, pepper, thyme and bacon.
  5. Drain penne; add to chicken mixture and toss to coat. Transfer to prepared baking dish. In a small bowl, combine bread crumbs and butter, sprinkle over top. Bake, uncovered, for 30-35 minutes or until golden brown.

Source: Adapted slightly from Taste of Home Magazine September 2011

Disclosure: I received a complimentary copy of the September issue of Taste of Home magazine. I have not been compensated for posting about this recipe and opinions are my own.

Slow Cooker French Dip Sandwich with Au Jus

I had been craving a French dip sandwich for a very, very long time. And when I found this recipe using a slow cooker I knew it was the one for me. Except for the fact that after working in the lab all day and then going to the gym immediately after, 6-7 hours of cooking time has long been passed. So how do I solve this problem? Boyfriend to the rescue!

Before he started his new job he was at home most days of the week, so I put him to work! I think I was pretty easy on him for this one. Throw a bunch of stuff in a pot at noon, turn it on and we will have something tasty for dinner! But then I had to do the dishes because that’s the rule. S/He who cooks dinner is exempt from dishes. Not a problem though because my craving was finally fulfilled by this delicious sandwich.

Ingredients:

1 medium yellow onion

3/4 cup beef broth/stock

1/4 cup reduced sodium soy sauce

1/2 cup water

1 Tbsp Worcestershire sauce

1 Tbsp creole mustard

2 cloves garlic, roughly chopped

~3lb chuck roast

Salt & pepepr

6-8 sandwich rolls, split

6-8 slices of Swiss cheese

Directions:

  1. Slice the onion into ~1/4-inch rounds. Keeping the rounds intact, place them in the bottom of the crockpot.
  2. Add beef broth, soy sauce, Worcestershire sauce, mustard, and garlic to the crockpot.
  3. Salt and pepper both sides of the roast and place on top of the onions.
  4. Cook on low 6-7 hours until beef is fall-apart tender.
  5. Transfer the roast to a cutting board and thinly slice.
  6. Remove the onions and set aside. I strain the juice into a large “defatter” measuring cup and get rid of the oil that collects on top.
  7. Return the roast, juice, and onions to the crockpot for up to an hour before serving (I usually switch it to “Keep Warm” so it doesn’t continue cooking).
  8. Heat the broiler. Place the split sandwich rolls on a lined baking sheet and toast for 1 minute or just until the bread begins to brown.
  9. Remove the tops from the pan. Lay the beef on the bottom of the rolls and top with cheese.
  10. Return to the oven just until cheese is melted. Top with sandwich halves and serve with small bowls of jus.

Source: Confections of a Foodie Bride

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