Posts Tagged ‘white cheddar’
Ohio State lost to Michigan State last night in the Big Ten Conference Championship, and therefore lost the chance to go to the National Championship. To add insult to injury, it’s been miserably cold all over the country, including here, with sleet, freezing rain, and below freezing temperatures. Campus was closed on Friday and the St. Jude Marathon was cancelled Saturday as were the group fitness classes at my gym. I lost power on Friday but thankfully only for an hour. All day Saturday I kept expecting it to go out because my lights flickered constantly. As a result I didn’t dare prepare anything that took more than a couple minutes to cook. Which meant it was time for some microwave cooking!
Baking cakes in a mug with the microwave has been a huge trend and has expanded beyond baked goods to meals. Microwave mac and cheese isn’t a new concept, as it can be purchased at your local grocery store, but this is a homemade version using white cheddar for this much needed comfort food. With a cook time of 6 minutes and 30 seconds it was perfect to sneak in before the power finally decided to fail.
Two years ago: Toffee Apple Dip
Happy National Cheese Day! What better way to celebrate that with some pasta covered in it? When it comes to mac and cheese, I tend to prefer the stove top varieties bnecause they are creamier. I have never met a baked version that could compete. That was until this recipe happened because it just may be the creamiest baked mac and cheese ever.
When Lindsay (Love & Olive Oil) posted about this recipe and explained how many sub-par batches of mac and cheese she and Taylor had to eat before reaching the perfect consistency and flavor, I knew I had to make it with the exact same cheeses. It was surprisingly difficult to locate mild white cheddar in the grocery stores near me, but finally found one and it was well worth the hunt.
Don’t like Brussels sprouts? Leave them out or substitute for another veggie, such as broccoli. This creamy mac and cheese is the perfect base to which you can incorporate any of your favorite add-ins.
It just occurred to me that I’ve been craving avocado and Mexican-inspired dishes a lot lately. Most recently I have made Chicken-Quinoa Burgers with an Avocado-Yogurt Sauce, Cheesy Chicken Quesadilla Pie, Guiltless Avocado Alfredo Pasta with Spicy Chicken, and now of course these quesadillas. There’s another avocado in my kitchen waiting for be turned into something else magical, but I might cave and just make guacamole out of it because it’s yummy.
In addition to an abundance of avocados, I’ve seen more sunrises than usual since daylight savings. I am one of those people that is up when the sun it up, so the fact that my alarm now goes off before the sunrises is most upsetting to me and it is therefore difficult to get myself moving and out of bed. But at least I get to appreciate a pretty sight in the sky.
Remember how I mentioned I wanted to make something else with the leftover arugula pesto on Monday? Well here it is! It’s another pasta dish, but this has white cheddar int it – one of my favorite cheeses. While preparing and practicing my presentation for my committee meeting today, I was in serious need of some comfort food. White cheddar macaroni and cheese was already super comforting by itself, but the addition of the pesto added great flavor. I even served this mac and cheese with some chicken sausage. It’s an adult version of hot dog mac and cheese.
My meeting is at 10am central today. Here’s to hoping I will be super relieved and happy when I talk to you tomorrow!
This is another recipe recreated from my undergraduate years at Ohio State. I pretty much rotated through these pita pizzas, stir frys, the Asian BBQ Chicken, and pasta with meat sauce when I lived off campus the last two years. Oh the days before my need to try a new recipe every single stinking day. Nowadays I rarely repeat recipes in my kitchen. Mostly because there are too many others I want to try and cooking for one slows me down. Which was one bonus to staying with my parents in Knoxville in August, because I had the ability to cook entrees more often and therefore actually did remake past recipes. What a treat to have some of them again!
When making the pitas for this recipe, I was also reminded how much better it is homemade than store bought. The store stuff is stale and dry in comparison, and I find it difficult to even entertain the idea of purchasing them ever again. Especially since it’s so fun to watch them puff up in the oven.
I am so excited to have been assigned to A Healthy Jalapeno for Secret Recipe Club this month! She had my blog for SRC once and that’s how I discovered her blog and have loved it ever since, so I definitely had a hard time picking out just one thing to make for today.
Since I have never had spaghetti squash before, I decided I should try out her recipe. It involves a white cheddar cheese sauce inspired by Annie’s White Cheddar Mac ‘n Cheese, which meant it had to be good!
Upon my first bite, I was first surprised by the little bit of crunch that the squash still had despite being fully cooked – but I liked it! And the white cheddar sauce was so good I would love to pour it all over every pasta dish I make in the future. Thanks Laura for great first experience with spaghetti squash!
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?
For my birthday this past year, my boyfriend took me out to dinner to a place called Interim where we had the most amazing blue-cheese potatoes. I of course then had to figure out how to recreate them at home. After searching the internet for recipes that sounded similar for a guide, I succeeded a month later when I cooked Brent dinner for his birthday. I did not attempt to make this a healthy side-dish option. Apart from using reduced fat sour cream, there is nothing healthy about this dish.
While preparing the menu for dinner, I recalled this dish and thought it would go quite well with the honey-glazed ham I had been meaning to cook. Sure enough I slopped up any leftover sauce from the potatoes with the ham on my plate, and even got an extra slice to fully clean my plate off. I also served this meal with roasted asparagus (preheat oven to 400 degrees, toss asparagus in olive oil, salt and pepper, roast approximately 30 minutes).
4 lbs russet potatoes
1 tsp salt
1/2 tsp black pepper
1 tsp minced fresh thyme
1 tsp minced fresh rosemary
3/4 cup crumbled Danish blue cheese
3/4 cup grated Parmesan cheese
3/4 cup shredded extra sharp white cheddar cheese
1/4 cup finely chopped onion
4 Tbsp butter
1 cup reduced far sour cream
2 cups heavy whipping cream
1/2 tsp salt
1/2 tsp nutmeg
- Preheat oven to 350 degrees. Butter a 9 x 13 inch glass baking dish.
- Peel and slice potatoes into 1/8-inch slices. Toss in large bowl with salt, pepper, thyme and rosemary.
- In a small bowl, toss together the cheeses.
- Layer half of the potatoes in the prepared dish, top with onion, then sprinkle with half the cheese mixture. Dot with butter and top with remaining potatoes.
- In a bowl, whisk together the sour cream, heavy whipping cream, salt and nutmeg; pour over potatoes. Sprinkle with remaining cheese mixture.
- Bake potatoes for 45 minutes covered, then 30 minutes uncovered or until browned and tender.