Recipes Discovered - Recipes

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Ingredients:

• 6 fresh poblano or Anaheim chiles
• 14 ounces potatoes
• 8 ounces cream cheese, softened
• 1 3/4 cups sharp cheddar cheese
• 1 teaspoon salt
• 2 eggs, separated
• 1 cup flour
• 1/2 teaspoon pepper
• Oil, for frying

Directions:

Make a slit down one side of each chile. Place them in a dry frying pan over medium heat, turning them frequently until the skins begin to blister. Place the chiles in a strong plastic bag and tie the top to keep the steam inside. Set aside for 20 minutes, then carefully peel off the skins and remove the seeds through the slits, keeping the chiles whole. Dry the chiles with paper towels and set them aside.

Scrub or peel the potatoes and cut them into 1/2 inch dice. Place in a large saucepan, cover with water, and heat them over medium heat. Once they start to boil, lower the heat and cook for about 5 minutes, or until the potatoes are just tender. Do not over cook. Drain them thoroughly.

Put the cream cheese in a bowl and stir in the grated cheese with 1/2 teaspoon salt and black pepper. Add the potato. Filling can either be mixed gently for a chunkier filling or mashed for a smoother filling. Spoon the filling into each chile. Put them them on a plate, cover with plastic wrap, and chill for 1 hour until the filling becomes firm.

Put the egg whites in a clean, greasefree bowl and whisk them to firm peaks. In a separate bowl, beat the yolks until pale, then fold in the whites. Scrape the mixture onto a large, shallow dish. Spread out the flour in another shallow dish and season with remaining salt and pepper.

Heat the oil for deep frying to 375 degrees. Coat the chiles first in the flour and then in egg before adding carefully to the hot oil. Fry the chiles in batches until golden and crisp, 3 to 5 minutes. Drain on paper towels and serve hot.

Serves 6.

Nutrition:

Substitutions:

I had a rough time with this recipe. I had problems getting the skin off the peppers, so most of it stayed on. I also had a hard time getting the batter to cover the peppers. I would definitely go with 4 eggs for 6 peppers. Also, don’t crowd the pan when frying - the peppers will turn out soggy.
The potato filling was different than most Mexican restaurants (I think they do just cheese), but I thought it was really good.

Recipe courtesy of The Complete Book of Mexican Cooking

Read my review of this recipe.

Ingredients:

• 1/2-pound fresh mozzarella, finely diced
• 2 yellow peppers, roasted, peeled, seeded, and finely diced
• 1/4 cup chiffonad fresh basil
• 3/4 cup balsamic vinegar
• 1/4 cup molasses
• 1 tablespoon Dijon mustard
• Salt and freshly ground black pepper
• 6 cups mixed baby greens, washed and dried

Directions:

Combine the mozzarella, peppers, and basil in a large bowl. Whisk together the balsamic vinegar, molasses, and mustard in a small bowl; season dressing with salt and pepper. Pour 3/4 of the dressing over the mixture.

Place the greens in a large bowl, drizzle with the remaining dressing, season with salt and pepper, and toss to combine. Arrange the greens on a platter and mound the salad on top.

Serves 4.

Nutrition:

Substitutions:

Recipe adapted from Bobby Flay.

Read my review of this recipe.

Ingredients:

For the turkey:

• 1/4 cup pure maple syrup
• 1 teaspoon Dijon mustard
• 2 tablespoons bourbon
• Salt and freshly ground black pepper
• 4 boneless skinless turkey breast, 1 to 1/2 pounds total

For the Cheese Sauce:

• 1 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 1/2 cups grated sharp white Cheddar

To Assemble:

• 8 slices thick cut bread, toasted
• 1 cup grated sharp white Cheddar
• 8 thick slices ripe tomat0
• 8 slices bacon, cooked until crisp
• Finely chopped fresh flat-leaf parsley, for garnish

Directions:

Place the turkey breasts in a resealable bag with the maple syrup, Dijon mustard, bourbon, salt, and pepper. Allow to marinate for at least 30 minutes, up to 8 hours. When ready to cook, place a skillet over medium heat with a little olive oil. Add the turkey breast, along with the remaining marinade. Saute about 7 minutes per side, or until cooked through. Remove to a plate and allow to cool slightly. Cut into thick slices.

To make the cheese sauce, melt butter over medium heat in a medium saucepan. Whisk in the flour and cook for 1 minute. Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until melted. Keep warm over low heat.

To assemble the sandwiches, preheat the broiler.

Place the toasted bread on a baking sheet. Top each slice of bread with 2 to 3 slices of turkey, ladle sauce over the top, and divide the cheddar over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown. Remove from the oven and top each slice with 2 slices tomato and 2 slices of bacon. Sprinkle each slice with parsley and serve immediately.

Serves 4.

Nutrition:

Substitutions:

I didn’t like the tomato on the sandwich. I also thought the cheese sauce was enough cheese and the sandwich didn’t need the extra shredded cheese - Seth, of course, disagreed.

Recipe adapted from Bobby Flay.

Read my review of this recipe.

Ingredients:

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken stock, milk, or combo
• 2 cups cheddar or jack cheese, shredded
• 8 ounces Velveeta, cubed

Directions:

Melt the butter over medium-low heat in a thick-bottomed saucepan. Just as the foam subsides, sprinkle in the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to remove the starchy taste from the flour; don’t allow it to brown. Gradually whisk in the chicken stock or milk and simmer for 8 minutes to thicken. Once you have a good base, fold in cheese; mix until completely melted into a sauce.

Makes about 2 cups.

Nutrition:

Substitutions:

Great sauce for nachos!

My own concoction.

Read my review of this recipe.

Ingredients:

• 1 sheet frozen prepared puff pastry, 11 x 17 inches, defrosted
• 1 wheel brie or Camembert cheese, about 8 ounces
• 2 to 4 tablespoons jam
• 1/4 cup nuts, crushed or sliced

Directions:

Preheat oven to 350. Lightly grease a 9 inch pie pan or line a baking sheet with foil.

Spread the puff pastry sheet onto a counter. Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Place half of the brie onto the puff pastry. Spread the jam on top. Sprinkle the almonds on the jam. Replace the top half of the brie. Wrap dough up and over the brie, starting at the corners. Turn over so the sealed side is underneath.

Bake for 15 to 20 minutes or until golden brown.

Great served with crackers.

Nutrition:

Substitutions:

Strawberry jam and almonds is one of my favorite combinations. Walnuts and raspberry or apricot also work well.

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 12 lasagna noodles
• 1 pound ground beef, optional
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 large garlic cloves, minced
• 6 ounces tomato paste
• 1 tablespoon oregano
• 1 tablespoon basil
• 1 teaspoon sugar
• 1 teaspoon salt, or to taste
• 1/4 teaspoon pepper
• 28 ounces crushed tomatoes
• 16 ounces mozzarella, grated
• 8 ounces provolone, grated
• 8 ounces jack of fontina, grated
• 1/2 cup grated Parmesan cheese

Directions:

Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 5 to 7 minutes. Stir to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.

In a large skillet, saute ground beef, if using, until no longer pink. Otherwise, just heat oil in the skillet and cook the onions and garlic until soft, about 10 minutes. Add tomato paste and seasonings. Allow to cook for 2 to 3 minutes before adding the crushed tomatoes. Reduce heat to low and allow to simmer for at least 30 minutes.

To assemble the lasagna, coat the bottom of a deep 13 by 9-inch pan with olive oil or spray with non stick spray. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Spread 1/3 of the sauce over the noodles. Sprinkle 1/2 of the mozzarella, provolone, and jack cheeses on top of the cheese. Add another layer of noodles, 1/3 of the sauce, and remaining cheese (save a little for the top). Layer remaining noodles and sauce, any reserved cheese, and Parmesan. Cover with foil and bake at 375 for 45 to 60 minutes. Remove foil and return to oven for 10 minutes, or until cheese browns (can also be placed under the broiler for a couple minutes. Remove from oven. Let lasagna rest for 10 to 15 minutes so the noodles will settle and cut easily.

Serves 8.

Nutrition:

Substitutions:

My own concoction.

Read my review of this recipe.

Ingredients:

• 8 tablespoons (1 stick) unsalted butter
• 1 cup breadcrumbs
• 5 cups milk
• 1/2 cup all-purpose flour
• 2 teaspoons coarse salt, plus more for water
• Pinch of ground nutmeg
• 1/4 teaspoon freshly ground black pepper
• 4 1/2 cups (about 18 ounces) grated sharp cheddar cheese
• 2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
• 1 pound elbow macaroni

Directions:

Preheat oven to 375. Grease a 3-quart casserole dish; set aside. Place the bread crumbs in a medium bowl. Melt 2 tablespoons butter. Pour the melted butter into the bowl with the bread crumbs, and toss. Set aside.

Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, about 5 minutes. Transfer the macaroni to a colander and drain.

Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 2 minutes.

While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, about 5 minutes. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, 3 cups cheddar cheese (12 ounces), and 1 1/2 cups Gruyere (6 ounces) (or 1 cup Pecorino Romano). Stir the macaroni into the cheese sauce.

Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese (6 ounces), 1/2 cup Gruyere (2 ounces) (or 1/4 cup Pecorino Romano), and the breadcrumbs over the top. Bake until golden brown, about 30 minutes. Transfer the dish to a wire rack for 5 minutes before serving.

Serves 12.

Nutrition:

Substitutions:

I’m still undecided about the nutmeg… certain times I could really taste it and other times I couldn’t. Since Seth likes really brown cheese, I baked the macaroni for 20 minutes and then put it under the broiler for a couple minutes to brown the top.

Recipe courtesy of Smitten Kitchen.

Read my review of this recipe.

Ingredients:

• 1/2 cup butter
• 2 cups uncooked elbow noodles
• 3 cups shredded cheese
• 4 cups milk

Directions:

Melt the butter in the bottom of a 9×13 baking dish. Add the uncooked noodles and scatter the cheese on top of the noodles.Pour the milk over the whole dish. Bake uncovered at 325 degrees for1 1/2 hours. If the top begins to brown, cover loosely with tin foil.

Nutrition:

Substitutions:

Recipe can easily be doubled using an 11×17 baking dish.

Recipe courtesy of Sharon Gibbons.

Read my review of this recipe.

Ingredients:

• 16 ounces cream cheese, softened
• 1 ounce package ranch dressing mix (not dip mix)
• 8 ounces cheese, finely shredded (mild cheddar, Colby, or monterey jack)
• Bacon bits

Directions:

Mix the cream cheese and ranch dressing mix in a bowl. Fold in the shredded cheese. Shape into a ball and roll in the bacon bits. Wrap in plastic wrap and refrigerate for at least an hour, or overnight. Serve with crackers.

Nutrition:

Substitutions:

Recipe courtesy of allrecipes

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Ingredients:

• 8 ounces small pasta (shells, elbow, ect)
• 1 tablespoons extra-virgin olive oil,
• 3 large cloves garlic, minced
• 1/2 small to medium yellow onion, diced
• 1 (28-ounce) can crushed Italian tomatoes
• 1/2 cup, 10 to 12 fresh basil leaves, torn into small pieces
• Salt and pepper
• 1 cup store bought basil pesto sauce
• 1 cup ricotta cheese
• 1/2 cup grated Parmigiano-Reggiano cheese
• 8 ounces mozzarella, shredded

Directions:

Bring a large pot of water to a boil and salt the water. Add pasta and cook the pasta to al dente doneness which means that the pasta will still have a bite to it or be a little chewy. The pasta will soak up more juice and keep on cooking after we drain it, so we need it to be a little under cooked. The pasta will probably cook about 9 or 10 minutes.

Preheat a deep, big skillet or a medium sauce pot over medium heat. Add extra-virgin olive oil to the pan. Add the garlic to the oil. Add the chopped up onion to the garlic and oil. Cook, stirring a lot, 5 minutes until the onions are soft. Add the tomatoes to the onions and stir. When the tomatoes come to a bubble, reduce the heat under the sauce to low. Stir in basil pieces to wilt them. Season the sauce with salt and pepper, to your taste.

Preheat your broiler to high and place a rack in the center of the oven.

Drain pasta and add them to a casserole dish. Add pesto sauce, 1 cup of ricotta cheese and a handful of grated Parmigiano. Stir carefully and coat the hot pasta with the pesto and cheeses. Pour the hot tomato and basil sauce over the pasta, as much as you like. You can always serve a little extra at the table, to pass around. Scatter mozzarella over the pasta. Add a final sprinkle of Parmigiano to the mozzarella as well. Place the casserole under the broiler in the middle of oven, 10 to 12 inches from the heat. Let the cheese melt and bubble on top, 3 to 5 minutes.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Rachael Ray.