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Bacon and blue cheese… mmm…

Bacon and blue cheese… mmm…

BaconWrappedDateBites-6

After two consecutive healthy posts, I think it’s high time we had some more bacon around here. So this is my absolute favorite appetizer to cook up for a dinner party: blue cheese stuffed dates wrapped in bacon. If you want to really make it amazing, you can even make a balsamic reduction to drizzle over it, but I almost never actually get around to that, and these are fantastic as they are. They don’t do as well cold, though, so you can prep them ahead of time but need to bake them just before you serve them.

All you need is some pitted dates (not chopped. that was just a mistake on my part I didn’t realize until right after I started making them), a package of bacon, and some blue cheese. Crumbled, not, it doesn’t matter. If you want to double this recipe, one 5 oz container of blue cheese still gives you enough cheese for 2 8oz packages of dates and 2 lbs of bacon.

BaconWrappedDateBites-1

First, take a pitted date and pry it open.

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Posted by on December 3, 2012 in Appetizer/Snack

 

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Creamiest Mac and Cheese ever

Creamiest Mac and Cheese ever

So a few months ago, I saw a post claiming to be a macaroni and cheese revolution on Pinterest. Yes, I know that app/site is an evil addiction and will eventually swallow my soul and turn me to the dark side of pinning photos of cute knitwear and dream houses. At that point, you may all revoke my access to the internet and I will be justly chastised. Until then, it brings me recipes like this, which ARE a macaroni and cheese revolution. The greatest thing about it is that it’s actually reasonably healthy, though it involves a lot of cheese. You can definitely use whole wheat pasta, it already uses skim milk, and you COULD cut down on the cheese, or use low fat, though I claim no responsibility for whatever may occur if you go THAT far.

So, you start by washing your macaroni and draining it in a colander, then put it in a saucepan along with a little butter, some lowfat milk, nutmeg, mustard powder, and salt.

Turn on the heat to medium, and stir frequently while it comes to a simmer. Once to a simmer, reduce heat to low and stir often (as the recipe says, don’t leave the stove, frequent stirring is essential), until the macaroni has absorbed most of the liquid, about 15 minutes.

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Posted by on November 21, 2012 in Entree

 

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A Grilled Cheese Revolution

A Grilled Cheese Revolution

If you’re a cheese fan the way I am, and especially a spicy fan, you’re going to love this. I discovered it via the wonderful Joy the Baker (http://joythebaker.com), and became an instant convert. So did everyone else around me. And that was before we added bacon jam to it, and we haven’t even tried the tomato jam on it for the vegetarians. The bacon… raised it to perfection. I’m sure the tomato will do no less.

So, to make this, you need a sourdough loaf, or bread of choice, pepperjack cheese, cream cheese, and jalapenos. That’s it. A little butter is nice, but an olive oil spray or other way to make bread toast better is fine.

First, roast the jalapenos, peel off blackened skins, and dice them. Deseed them if you don’t like spicy, leave the seeds in if you’re like me. Then spread a layer of cream cheese on the bread, and layer with jalapenos.

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Posted by on November 14, 2012 in Sandwich

 

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