Chicken Enchilada Soup

 Super easy and tasty!

2lb. chicken, diced thinly
15 oz. green enchilada sauce

12 oz. chicken broth
3/4 c. heavy cream
1 c. Monterey jack cheese, shredded
2 oz. cream cheese, softened and cubed
salt and pepper to taste

In a large stockpot, add the chicken. Cook on medium heat until almost cooked through. Add the broth. Simmer until chicken is fully done.

Add everything else to the pot. Stir and heat on medium low until it is warmed through and the cheese is melted.

I will make this again soon!

Mini Sloppy Joes

1 lb. ground beef
half of a large onion, chopped
8 oz. tomato sauce
1/3 c. ketchup
1 Tbsp. brown sugar
1 tsp. dry mustard
salt and pepper
1 Tbsp. vinegar
1 Tbsp. Worcestershire sauce
1 baguette, cut into about 25 slices
Parmesan, shredded
Provolone, grated

Preheat oven to Broil.

In a large saucepan, over medium heat, combine the beef and onion. Cook until meat is mostly browned, then drain well.

In a small bowl, whisk together the tomato sauce, ketchup, brown sugar, dry mustard, salt and pepper, vinegar, and Worcestershire sauce.

Pour the sauce ingredients over the drained beef, then stir to coat evenly. Cover and simmer 20 minutes, stirring occasionally.

Line your baguette slices onto one or two baking sheets. Put about a Tbsp or two of the beef sauce onto the top of each bread slice. Sprinkle each slice with Parmesan, then cover the top in Provolone.

Broil for 2 minutes.

Let cool a minute or two before enjoying.

Copycat Panera Broccoli Cheese Soup

2 Tbsp. butter
2 Tbsp. flour
1/2 c. yellow onion, chopped
1 c. half and half
1 small head broccoli, chopped into tiny pieces
12 oz. Velveeta
29 oz. chicken broth
1 c. carrots, julienne, chopped, or shredded
12 oz. cheddar cheese, shredded
salt and pepper to taste

In a large saucepan, melt the butter. Stir in the flour and onions. Cook for about a minute, then slowly add the half-and-half, whisking until thickened and smooth. 

Add the broccoli and Velveeta. When the cheese is completely melted, add the chicken broth 1 cup at a time, stirring occasionally, until soup is well mixed. 

Add the carrots and simmer for about 10 minutes. 

Stir in the cheddar cheese and cook for 10 minutes more. Season with salt and pepper to taste. Serve when all the cheese is fully melted and blended through.

This soup goes fabulously with these biscuits: Quick and Easy Homemade Biscuits

Here is a link to the recipe I adapted: Broccoli Cheddar Soup

 

Homemade Mac & Cheese

1 lb. dried macaroni
1 egg

4 Tbsp. butter
1/4 c. flour
2 1/2 c. whole milk
2 tsp. dry mustard
1 lb. cheddar, grated, plus more for topping
salt
Red Robin salt
black pepper
cayenne powder
garlic powder

Preheat oven to 350 F.

Cook the macaroni until still slightly firm. Drain and set aside. 

 

Grease a baking dish. Set aside.

In a small bowl, beat the egg. 

 

In a large pot, melt the butter then sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Pour in the milk, add the mustard, and whisk until smooth. Cook until very thick. Reduce the heat to low.

Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together until smooth. Pour the egg into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. 

 

Add all the seasonings to taste. Make sure to stir it in and taste it to make sure it is how you like it.

Pour in the drained, cooked macaroni and stir to combine. Pour into prepared baking dish, top with extra cheese, and bake until bubbly and golden on top, 20 to 25 minutes.

 

Here is a link to the recipe I slightly adapted: http://www.foodnetwork.com/recipes/ree-drummond/macaroni-and-cheese-recipe.html

Spinach & Artichoke Pizza

Garlic before roasting

1 garlic bulb
Olive oil, for drizzling
1 pizza crust dough (homemade or store bought)
2 Tbsp. olive oil
1/2 c. Parmesan, shredded, divided
2 c. mozzarella, shredded, divided
13 oz. can of artichokes, drained and chopped
1 c. fresh baby spinach

Preheat oven to 375 F.

Slice off the top of the garlic bulb so the cloves are exposed. Place in a pie dish, clove side up. Drizzle with olive oil. Cover with aluminum foil.

Before baking

Bake for 35 minutes.

While the garlic is roasting, spread your dough out on a pizza sheet.

When the garlic is done roasting, remove from oven and turn the heat up to 475 F.

In a small bowl, mash together 5-6 cloves of the roasted garlic. Pour in the 2 Tbsp. olive oil. Mix together. Spread onto the prepared pizza dough.

Sprinkle with 1/4 c. Parmesan and 1 c. mozzarella. Add the artichokes and spinach.

Ready to eat

Sprinkle with the remaining cheeses.

Bake 14-16 minutes or until the crust is golden and the bottom of the dough is cooked. Slice and serve.

Here is a link to the recipe I adapted: http://sallysbakingaddiction.com/2014/04/23/spinach-artichoke-white-cheese-pizza/

Havarti Bread

Before baking

*Plan ahead... needs to rise twice...

400 g. flour, divided
1/2 tsp. salt
2 tsp. dry yeast
200 g. Havarti, grated
200 g. plain yogurt
1/2 c. hot water
3 Tbsp. olive oil
1 egg yolk

Sift flour. Reserve 100 grams of flour, set it aside. In a large bowl, combine the remaining flour, salt, and yeast. Whisk well. Add cheese to the flour, and mix with hands.

In a separate bowl, whisk yogurt, hot water, and olive oil together. Make a well in the flour mixture bowl. Then pour in the wet ingredients. Start mixing with a spoon, then transfer to a floured surface.

Knead the dough about 5 minutes, adding in the reserved flour as you knead.

Oil a bowl, put the kneaded dough in, cover with a tea towel, and let rise about an hour.

After an hour, flour the counter, turn out the dough, gently knead, then divide into thirds. Roll each piece into a long rope shape (that fits on your baking sheet). Braid. Secure the ends by tucking them under. Transfer braided dough to a lined baking sheet (or you could braid the dough on the sheet instead of having to move it afterward if that would be helpful). Cover and let rise 30 minutes.

After baking

Preheat oven to 400 F.

Whisk egg yolk and brush over braid after it has risen a second time.

Bake for 15-20 minutes or until it starts to turn golden.

Here's a link to the recipe I used. It is a European website, which is why the measurements are in grams instead of cups: http://tinascookings.blogspot.com/2014/11/havarti-braid-bread.html

Chicken and Potato Casserole with Hot Sauce

2 large chicken breasts, cubed
6 Tbsp. olive oil, divided
1 tsp. salt, divided
1 tsp. pepper, divided
2 tsp. garlic powder, divided
6 Tbsp. Frank's hot sauce, divided
2-3 red potatoes, cubed
1 c. cheddar cheese, shredded
2 slices of bacon, cooked and crumbled
2 green onions, chopped
blue cheese, crumbled

In a small bowl, mix together the chicken, 3 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. pepper, 1 tsp. garlic powder, and 3 Tbsp. hot sauce. Make sure the chicken is coated. Then let marinate for 1 hour in the fridge.

Preheat oven to 500 F.

Grease a medium sized baking dish. Set aside.

In a bowl, add the potatoes, 3 Tbsp. oil, 1/2 tsp. salt, 1/2 tsp. pepper, 1 tsp. garlic powder, and 3 Tbsp. hot sauce. Make sure all the potatoes are coated. Place the potato mixture in the greased baking dish. Bake for 20 minutes, stirring after 10 minutes of baking. Remove from the oven.

Lower oven temperature to 400 F.

Pour the marinated chicken and sauce over the potatoes. Stir to mix everything up. Cook for 20 minutes.

Add the cheddar, bacon, and onions to the top. Bake for 3-5 minutes, or until the cheese is melted and bubbling.

Sprinkle a bit of blue cheese over the top. Serve hot.

Here's the recipe original recipe I altered since recipes are more like guidelines: http://www.the-girl-who-ate-everything.com/2014/11/buffalo-chicken-potato-casserole.html

Potato Cauliflower Cheese Casserole

Cooking spray
3-4 medium potatoes, diced
1/2 head of cauliflower, chopped into bite sized pieces
salt and pepper, to taste
2 Tbsp. cilantro, chopped
1 onion, chopped
2 c. cheddar cheese, shredded, more for sprinkling on top
2 c. sour cream (I used lite)
6 slices of bacon, cooked and chopped

Preheat oven to 350 F.

 Grease a baking dish with cooking spray. Set aside.

Boil potatoes for 10-15 minutes, or until they are soft. Drain. At the same time, boil the cauliflower for 7-10 minutes. Drain. Mix the potatoes and cauliflower together in the greased baking dish. Season with salt and pepper, and sprinkle with cilantro.

Cook the onion for 3-5 minutes over medium heat. Add to the baking dish. Toss.

Combine the cheese and sour cream in a dish. Spoon over the potato and cauliflower mixture. Stir to combine it all together.

Bake for 20 minutes. Sprinkle a layer of cheddar over the top. Bake for an additional 3-5 minutes. When it's done, sprinkle the cooked bacon over the top. Serve hot.

I made it with the bacon in the casserole and baked it, but I was sorely disappointed. Nice crispy bacon on the top would have been much better. That is how I will make it in the future.

Here's a link to the recipe I adapted: http://12tomatoes.com/2014/03/dinner-recipe-baked-potato-casserole.html

Shrimp Monica

1 lb. farfalle pasta

Cream sauce cooking

2 Tbsp. olive oil
1/4 c. water + 1/2 tsp. cornstarch, mixed
1 lb. shrimp, frozen, peeled
6 Tbsp. butter
1 onion, chopped
5-6 cloves of garlic, minced
1/3 tsp. paprika
3/4 tsp. salt
1/3 tsp. garlic powder
1/3 tsp. pepper
1/4 tsp. onion powder

Uncooked shrimp

1/4 tsp. coriander
1/2 tsp. cayenne
1/2 tsp. oregano
1/2 tsp. thyme
1/4 c. dry white wine
1 Tbsp. lemon juice
2 c. heavy cream
1/2 c. green onions, chopped
2 Tbsp. cilantro, chopped
3/4 c. Parmesan

Cooked shrimp

Cook pasta according to package directions until al dente. Drain. Return to pot. Toss with the olive oil and cornstarch slurry. Cover to keep warm.

In a skillet over medium heat, cook the shrimp until they are pink all the way through. Set aside.

In a large pot, melt the butter. Add in the onion, and let cook for about 5 minutes. Add in the garlic and all the seasonings. Stir and cook about 1 minute.

Cream sauce, almost done

Add in the white wine, turn the heat to high. Cook until the wine is almost completely evaporated. When it's ready, turn the heat down to low for a minute or two, stirring occasionally. Add in the lemon juice, then the cream. You don't want to put the cream in when the temperature is still high because it can curdle your cream. Heat through.

Add in the green onions and cilantro. Cook for a minute or two.

Add the pasta and shrimp to the cream sauce. Toss to coat all the noodles and shrimp. Cook until everything is heated through, which should only be a few minutes. Remove from heat. Stir in the Parmesan. Serve hot.

Shrimp Monica!

I served this with a side of french bread. Definitely a recipe I will come back to.

Here is a link to the original New Orleans recipe I adapted: http://www.gonola.com/2011/05/15/crawfish-monica-recipe-for-a-new-orleans-jazz-fest-classic.html

BBQ Casserole with Cauliflower Crust

1 head cauliflower, cut into florets
1 c. chicken, shredded
1 onion, diced
1 Tbsp. olive oil
1/2 c. BBQ sauce
1 egg

1/2 c. mozzarella, shredded
1 Tbsp. Parmesan
Italian seasoning, garlic powder, salt, and pepper, to taste
3/4 c. mozzarella, shredded
1 Tbsp. Parmesan

Preheat oven to 450 F.

Boil the cauliflower florets in water for 15 minutes.

While the cauliflower is boiling, cook your chicken and onion in the oil. When they are fully cooked, pour in the BBQ sauce, and turn heat to low.

Drain the cauliflower when it is done cooking. Using a ricer, rice the cauliflower into a large bowl. When you first start ricing, hold the ricer over the sink because lots of water will come out, and you don't want your crust to be too watery. If you don't have a ricer, you could use an electric hand mixer. After draining it, put the cauliflower in a bowl with about 1 Tbsp. cornstarch; beat for a few minutes until it's all broken up into tiny pieces.

Mix in the egg, 1/2 c. mozzarella, parmesan, and spices into the riced cauliflower.  Flatten out into a greased baking dish.

Bake the crust for 15 minutes.

When the crust is ready, take it out, then layer the BBQ chicken and onion mix over the top. Cover with the mozzarella and parmesan. Bake in the oven for about 10 minutes or until the cheese is melted and bubbly.

As a casserole instead of pizza

Here's a link to the recipe I adapted: http://www.closetcooking.com/2013/02/cauliflower-pizza-crust-with-bbq.html

Bacon Jalapeno Popper Grilled Cheese

2 Tbsp. butter, softened
2 slices Italian bread
1 oz. cream cheese, softened
1 1/2 Tbsp. canned jalapenos, diced
2 strips of bacon, cooked, cut in half
2 slices Pepperjack (from pre-sliced package)
2 slices Sharp Cheddar (from pre-sliced package)

Preheat griddle to 275 F.

Spread 1 Tbsp. of butter on one side of each slice of bread. Place 1 slice of bread butter-side down on the griddle.

In a small bowl, mix the cream cheese and the diced jalapenos. Spread the cream cheese mixture on the side of the bread facing up on the griddle.

Layer the 2 slices of Pepperjack on top of the cream cheese mixture. Layer the 4 small slices of bacon over the Pepperjack. Layer the 2 slices of Sharp Cheddar on top of the bacon. Close the sandwich with the remaining piece of bread, butter side up.

Cook until the bottom side is golden brown and the cheese is beginning to melt, about 5 minutes.

When the bottom side is golden, flip the sandwich and cook on the other side, about 3-5 minutes. It's okay to turn the griddle temperature up a little bit at this point, to 300-350 degrees. The cheese should be really melted and oozing.

Serve hot and gooey.

Guinness Braised Onion Quiche

Plan ahead... needs to chill...

Pie crust

Pie Crust:
1 1/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. sugar
1 stick unsalted butter, cold, cut into 1/2 inch cubes
4-5 Tbsp. cold water

Quiche:
5-6 slices bacon, diced
1 lb. onions, sliced

Onions just starting to cook

black pepper
1/2 -1 c. Guinness
2 tsp. mustard
2 tsp. Worcestershire sauce
1 c.milk
1 tsp. cornstarch
4 eggs, lightly beaten
1 c. cheddar, shredded
1/2 tsp. salt
1/8 tsp. cayenne powder (or more if you prefer)

To make the crust: Pulse the flour, salt and sugar in a food processor to mix. Then add the butter; pulse until the mixture resembles a coarse meal, about 6-8 times. Add a tablespoon of water at a time pulsing in between until it starts to clump together.

Onions caramelizing

Place the dough on a clean surface and shape it into a disc. Wrap the dough in plastic and refrigerate for at least an hour.

Roll the dough into a 12 inch circle about 1/8 of an inch thick on a lightly floured surface. Place the dough into the pie plate and form it.

To make the quiche: Preheat oven to 375 F.

Quiche before baking

Cook the bacon in a large skillet or pot over medium high heat until crispy. Remove to a paper towel lined plate. Keep the bacon grease.

Add the onions to the bacon grease. Saute about 5-7 minutes, or until tender. Then add in 1/4 - 1/2 c. Guinness. Simmer over medium low heat until the liquid has evaporated. Takes about 10 minutes. Make sure to stir occasionally. Repeat this process - add the rest of the Guinness, saute again until the liquid has almost evaporated.

Remove from heat. Add in the mustard and Worcestershire sauce. Mix together.

In a separate bowl, mix together the milk and the cornstarch. Pour into the onion mixture.

After baking

Add the eggs, only 1/2 of the cheese, salt, cayenne, and more pepper if you'd like. Mix it all up. Pour into the prepared pie dish. Top with the remaining cheese.

Bake for 25-30 minutes, or until the center is set and the top is turning golden. Enjoy!

Here's a link to the original recipe I adapted: http://www.closetcooking.com/2012/03/guinness-braised-onion-and-aged-white.html.  This guy has some good recipes on his blog; you should check him out.

Cheesy Cauliflower Bake

olive oil
1 head cauliflower, cut into large florets
1/2 c. mozzarella, shredded

Riced cauliflower

1/2 c. Parmesan, shredded
1 egg, beaten
1/2 tsp. oregano
1/2 tsp. garlic powder (maybe a bit more)

Topping:
2 Tbsp. butter, softened
1 tsp. garlic powder
1/4 c. mozzarella, shredded
1/4 c. Parmesan, shredded

Preheat oven to 450 F.

Before baking

On a baking stone or sheet, spread a small amount of olive oil to coat, then lay parchment paper on top.

Boil the cauliflower for about 15 minutes, or until very tender. Drain. Add the cauliflower to a ricer, and press gently over the sink to get rid of the excess water. Then rice into a large bowl. Continue until you have 1 (or 1 1/2) cup cauliflower.

Add the mozzarella, parmesan, egg, oregano, and garlic powder to the riced cauliflower. Mix it all together. Transfer to the baking stone/sheet, and spread it out using your hands.

Bake for 15 minutes.

To make the topping: In a small bowl, mix together the softened butter and the garlic powder. When the cauliflower is done baking, spread the garlic butter over the top. Add the cheeses. Bake 5-8 minutes, or until the cheese is melted.

Ready to eat!

Give it a minute to cool before cutting and serving.

Pretty simple recipe. Will definitely be making it again!

Here's a link to the original recipe: http://whatsfordinner-momwhatsfordinner.blogspot.com/2012/06/cheesy-garlic-cauliflower-bread-sticks.html

Recipe link courtesy of Angel Lee

Copycat In N Out Double Double Burger, Animal Style

1 1/2 onions, diced
oil or butter

The Secret Sauce

water
4 hamburger buns
16 oz. ground chuck, 80% lean
16 slices American cheese, sliced, whole milk (I used Boar's Head from the grocery deli)
oil
yellow mustard
4 lettuce leaves
16 pickle slices

Secret Sauce
5 Tbsp. + 1 tsp. mayo

2 Tbsp. ketchup
2 Tbsp. dill pickles, minced
2 tsp. yellow mustard

Carmelizing the onions, beginning stages

Cook the onions in a little oil or butter in a pan, over medium heat. Let them brown a little, then add a little water to the pan to reliquify the juices. Let the water cook down and let the onions brown a little more. Repeat this process with the browning and water for at least an hour; it could even be an hour and a half. Don't rush this process. Cook until the onions are a real deep brown color, where they're falling apart and spreadable, like a jam. Onion jam.

Preheat oven to 400 F.

Burgers with mustard, cooking

Lay your hamburger buns, open, on an ungreased cookie sheet, and toast for 2 minutes.

To make the sauce: Mix all ingredients together in a small bowl, then set aside.

 Split your ground chuck into 8 equal 2 oz. pieces, and flatten. Cook in a tiny bit of oil on one side, while adding a large dollop of yellow mustard to the uncooked side. Flip when ready, then cook until cooked through, or however you like your burgers cooked.

Lay a single slice of cheese on each meat patty right before the meat is done cooking, so the cheese is melty.

Assembling

To assemble: Spread a good amount of the sauce on the bottom bun. Add 4 pickle slices on top of the sauce. Add the lettuce leaf. Then layer one patty with cheese. Spread a tablespoon or two of the onions on top. Then add another patty with cheese. Top with the top bun. Enjoy this ooey gooey goodness. One of the best burgers I've ever had.

Ooey Gooey Goodness

Makes 4 Double Double burgers.

Cauliflower Gratin

1 head of cauliflower, cut into florets
8 baby bell peppers, diced

Cauliflower, bell peppers, and cilantro

1 Tbsp. cilantro
olive oil
salt and pepper to taste
garlic powder (however much you want)
1/2 c. bread crumbs


Sauce:
3 Tbsp. butter
3 Tbsp. flour 
1 1/2 c. milk
salt and pepper to taste
garlic powder to taste
1 c. cheese (I used some Dubliner cheddar, a little Asiago, and Parmesan)

Preheat oven to 450 F.

Cauliflower Gratin ready to bake

Toss the cauliflower, bell peppers, and cilantro with the olive oil, salt, pepper, and garlic powder. Arrange in a baking dish. Roast the vegetables for 20-30 minutes until a golden brown.

When the cauliflower and peppers come out of the oven, reduce the heat to 350 F. Set aside the dish with the vegetables.

Ready to eat

To make the sauce: Melt the butter in a deep skillet over medium heat. Add the flour, and stir. Add the milk, and turn up the heat. When it is starting to come to a boil, stir for 30 seconds, then reduce the heat to low. Add the salt, pepper, garlic powder, and cheese. Stir until the cheese is melted.  Remove from heat.

Pour the sauce over the roasted vegetables. Toss to coat. Layer the bread crumbs over the top.

Bake for 15-20 minutes or until bubbling in the corners and brown on the top. Serve warm.

Here's a link to the original recipe I adapted: http://www.closetcooking.com/2012/10/roasted-cauliflower-and-aged-white.html

Lasagne Cupcakes

I know in the US we often spell lasagne with an 'a', but I prefer the European spelling which ends in an 'e'.

Wrappers with 1st cheese layer

Cooking spray
1/3 - 1/2 lb. ground beef
pepper, garlic powder, onion powder, fennel, salt (just a little of each)
butter
1/2 an onion, diced
1-2 cloves garlic, minced
16 oz. can tomato sauce
oregano, basil, garlic powder, onion powder, pepper (all to taste)
1 Tbsp. brown sugar
24 circular wonton wrappers
water
1 3/4 c. Parmesan, grated (I didn't actually measure any of the cheeses when I made this; these amounts are from the original recipe so you have something to go by. I just eyeballed it)
1 3/4 c. mozzarella, shredded
3/4 c. ricotta

1st layer

Preheat oven to 375 F.

Spray a muffin tin with cooking spray; set aside.

Brown the beef in a skillet. While cooking add in the pepper, garlic powder, onion powder, fennel, and salt. When finished, set aside.

 Saute the onion in a little butter, for about 5 minutes. Add the minced garlic, and saute for 1 more minute.

Add the tomato sauce and diced tomatoes to a  large bowl. Add the beef, onion, and garlic. Add in oregano, basil, garlic powder, onion powder, and pepper. Add in the sugar. Stir it all together.

Starting the 2nd layer

As you start layering the cupcakes, dip each wonton wrapper into a small bowl of water. Just quickly dip in the water, then press a wonton wrapper into the bottom of each muffin tin.

Sprinkle a little Parmesan in each tin, then mozzarella, then ricotta. Top with a little of the meat sauce. Repeat all the layers again (don't forget to dip the wonton wrappers in water, one at a time).

Top each cupcake with a little more Parmesan and mozzarella. You can never have too much cheese.

Ready to eat!

Bake for 18-20 minutes, or until browned around the edges. Let sit 3-4 minutes, then you can pop them out with a spoon fairly easily. Serve hot.

Here's a link to the original recipe I adapted: http://www.tablespoon.com/recipes/lasagna-cupcakes-recipe/1/.

Creamy Pasta with Sausage

1 Tbsp. olive oil

Sausage and onion

1 whole onion, diced
1 lb. Polish sausage
thyme, basil, pepper, oregano, coriander
5 cloves garlic, minced
2 c. chicken broth
14 oz. can diced tomatoes
4 oz. can green chiles, mild (or whatever you want, I suppose)
1/2 c. heavy cream
8-10 oz. pasta (if you use more, make sure you increase the chicken broth amount)
1-2 Tbsp. cilantro
1 c. Trader Joe's Creamy Toscano Cheese (or Parmesan or Asiago)

Everything in one skillet

Add the oil to a large, deep skillet over medium high heat. Add the sausage and onion; cook until browned, about 5 minutes. While the onion and sausage are cooking, add a little bit of each spice listed above. Add the garlic; cook about 30 seconds.

Mmmmm, ready to eat!

To the skillet, add the chicken broth, tomatoes, chiles, cream, pasta, and cilantro. Stir it all together. Add more of the same spices here. Bring to a boil, then cover and reduce heat. Simmer for about 15 minutes, or until the pasta is tender.

Remove from heat. Stir in the cheese. Serve hot. It is delicious.

Here's a link to the recipe I adapted: http://www.kevinandamanda.com/recipes/dinner/spicy-sausage-pasta.html

Focaccia Cambozola

1 garlic bulb

Garlic before baking

olive oil
Salt
1 uncooked pizza dough (if you want to make your own dough, follow this link to my calzone recipe, and follow the directions for the dough: Pizza dough )
dried basil
1/2 c. Parmesan, shredded
1 wedge Cambozola cheese (or any blue cheese or Gorgonzola will do)

Preheat oven to 350 F.

Wedge of Cambozola

Cut off the top of the garlic bulb. De-husk around the outside of the bulb, then put in a pie dish. Drizzle with olive oil then sprinkle with salt. Cover with tin foil and bake 40-45 minutes, until tender and mushy.

When the garlic is almost done baking, roll out the dough like you would for pizza, put on a pizza baking sheet. Brush with olive oil, and sprinkle with the basil and Parmesan.

Before baking the dough

Use a fork to poke the dough all over, about 1-2 inches apart.

When the garlic is done, put in the pizza dough and bake until golden brown, about 15-20 minutes.

Focaccia bread after baking

Meanwhile, remove all the garlic cloves from the bulb, being careful not to burn yourself. Put them all in a bowl and mash them. Add in the blue cheese wedge, and continue to mash until it is somewhat smooth and spreadable.

Garlic cheese spread

Slice the dough into bread slices. I used a pizza cutter still to cut the slices. I served it so that everyone could put their own garlic Cambozola spread on their individual pieces. I suppose you could also spread it on the whole bread before serving it. It's up to you.

Next time I think I will use a stronger cheese like Gorgonzola with the garlic to see how the flavor changes. This was definitely a crowd pleaser, and there were no leftovers.

Recipe courtesy of Carla Pieplow

Pasta with Mushroom Shrimp Swiss Cheese Sauce

1/2 lb. pasta
1/2 lb shrimp, devained and shelled
1 small can mushrooms, sliced
1 Tbsp. butter
1 Tbsp. flour
3/4 c. milk
black pepper
few dashes of garlic powder
dash or two of oregano
2 Tbsp. parmesan cheese, shredded
1/2 - 3/4 c. Swiss cheese, shredded (depends on how much you want!)

Cook the pasta according to package directions. Drain and set aside.

While the pasta is cooking, cook the shrimp and mushrooms in a large skillet with the butter over medium heat. Cook about 5 minutes. Add the flour to the skillet, and let it get bubbly (about 30 seconds), then stir in the milk. Add the seasonings. Turn up the heat just a little, and stir constantly for a minute. When the milk has thickened, turn off the heat and add the cheeses. Stir until they are melted in.

Serve the sauce over the cooked pasta. Enjoy!

Spinach Artichoke Pasta Sauce

3 Tbsp. butter, separated

Spinach

2 cloves garlic, minced
10 oz. bag of baby spinach
13-15 oz. artichokes, drained and halved
1 1/2 Tbsp. flour
1/2 c. milk
Dash or two of cayenne pepper
Salt and pepper, to taste
Several dashes of red pepper flakes
1/2 c. parmesan cheese, grated
1 1/2 c. mozzarella cheese, grated
12 oz. cooked pasta (like penne)
Seasoned breadcrumbs, for topping

Sauce

Melt 1 Tbsp. butter in a skillet or pan. Add the garlic and spinach. Stir until the spinach is wilted, about 1 minute. Remove spinach and garlic from the pan, set aside.

Add another 1 Tbsp. butter to the same pan, and raise the heat to high. Add the artichokes, and stir around, about 1-2 minutes. Remove the artichokes from the pan, set aside.

Reduce the heat to low. Add the last Tbsp. of butter to the pan. When melted, add in the flour; whisk until combined. Pour in milk, whisk to combine. Let cook 3-5 minutes, or until the sauce starts to thicken. Add the parmesan, mozzarella, salt, pepper, cayenne, and red pepper flakes. Stir to melt the cheeses.

Spinach Artichoke Pasta Sauce

Add the artichokes to the sauce. Stir. Gently stir in the spinach and garlic. Add your cooked pasta to serving bowls. Pour the sauce on top. Toss to combine. Sprinkle each bowl with the breadcrumbs for crunch. So delicious!

Here's a link to the original recipe I adapted: http://thepioneerwoman.com/cooking/2012/10/spinach-artichoke-pasta/