Category: Cheese

English Pub Spread

English Pub Spread

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Course Appetizer

Ingredients
  

  • 250 g cream cheese
  • 250 g cold-pack cheddar cheese (usually Imperial brand)
  • 50 ml butter softened, ¼ c
  • 5 ml Worcestershire sauce 1 tsp
  • 5 ml horseradish 1 tsp
  • 2-3 drops Tobasco
  • 1 ml black pepper ¼ tsp
  • 50 ml ale brown ale preferred, ¼ c
  • 2 ml garlic crushed, ½ tsp

Instructions
 

  • In a food processor, blend all ingredients together until smooth. Add more beer if the mixture seems too thick.
  • Pack in ceramic crock or bowl, garnish top with a sprinkle of paprika and some chopped walnuts, if desired.
  • Cover, and chill for at least an hour before serving.

Bacon Cheeseburger Soup

Bacon Cheeseburger Soup

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Ingredients
  

  • 1 lb ground beef
  • ½ onion diced
  • 2 cloves garlic minced
  • 3 ½ c beef broth
  • 14.5 oz canned diced tomatoes
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp minced parsley
  • 1 tsp dried dill
  • 1 tsp mustard powder
  • 1 tsp seasoned salt
  • 4 oz cream cheese
  • 1 ½ c grated cheddar cheese
  • 1 c heavy cream
  • 6 slices bacon cooked and crumbled

Instructions
 

  • Add the ground beef, onion, and garlic to a large pot and brown the beef over medium heat, breaking it up as it cooks. Drain grease.
  • Add the beef broth, tomatoes, Worcestershire sauce, parsley, dill, mustard powder, seasoned salt, and seasoned salt to the pot and stir. Bring to a boil and reduce to a simmer. Simmer for at least 30 minutes.
  • Add the cream cheese, grated cheddar, and heavy cream to the pot and whisk well until the cheeses have melted and the soup has thickened slightly.
  • Ladle soup between 6 serving bowls and top with crumbled bacon.

Chorizo & Cauliflower

Chorizo & Cauliflower

This was an attempt to make a keto version of our favourite "chorizo & tortellini" dish.
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Ingredients
  

  • 1 head cauliflower cut into bite-size florettes
  • 3 Tbsp butter divided (2 & 1)
  • salt and black pepper
  • 2/3 c sour cream
  • 1/4 c heavy cream
  • 2 cloves garlic minced
  • 1 1/2 c cheddar cheese shredded, divided
  • 4 links chorizo sausage sliced thin
  • green onion sliced thin

Instructions
 

  • Preheat oven to 450.
  • In a medium hot pan, cook chorizo until well done, drain if needed, and set aside.
  • Melt 2 Tbsp butter, and toss the cauliflower with it. Sprinkle with salt & pepper, then transfer to a baking dish. Roast 15 - 20 minutes, until crisp and tender.
  • Meanwhile, in a large bowl, whisk together sour cream, heavy cream, minced garlic, half the cheddar, green onions, and pepper.
  • Once cauliflower is done, add it to the sauce mix and blend well. Add chorizo, and return it all to the baking dish. Top with the remaining cheddar.
  • Bake for 5 - 10 minutes. Top with more green onions, and serve.

Easy Low-Carb Cheese Sauce

Easy Low-Carb Cheese Sauce

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Ingredients
  

  • 1 1/4 c whipping cream
  • 2 oz cream cheese
  • 2 Tbsp butter
  • 1/2 tsp ground mustard
  • 1/2 tsp pepper
  • 6 oz cheddar grated
  • 3 oz Gruyere grated

Instructions
 

  • Add the heavy cream, cream cheese, and butter to a medium sauce pan and cook over medium heat until the butter and cream cheese have melted.
  • Whisk in the ground mustard and pepper.
  • Remove from the heat and whisk in the cheddar and Gruyere until the mixture is smooth and creamy.
  • Serve immediately as the sauce will thicken as it cools.

Notes

To reheat, add a splash of cream and microwave in 30 second bursts, stirring in between, until the mixture is smooth, creamy, and hot.
If your cheese sauce is too thick or too thin for your preferences, add additional cheese to thicken or additional cream to thin.

Zucchini Baked “Ziti”

Zucchini Baked "Ziti"

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Ingredients
  

  • 1 Tbsp extra virgin olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 pinch crushed red pepper flakes
  • 1 lb ground beef
  • kosher salt
  • freshly ground black pepper
  • 2 Tbsp tomato paste
  • 1 tsp dried oregano
  • 1 28oz can crushed tomatoes
  • 4 large zucchini sliced into 1/4" coins
  • 2 Tbsp fresh basil thinly sliced, plus more for garnish
  • 1 1/2 c fresh ricotta
  • 2 c shredded mozzarella
  • 1/2 c freshly grated Parmesan

Instructions
 

  • Preheat oven to 375°. In a large saucepan over medium heat, heat oil. Add onion and cook, stirring often, until onion is soft, about 5 minutes. Stir in garlic and red pepper flakes and cook for one minute. Add meat and season with salt and pepper. Cook until no longer pink, 6 minutes. Drain fat.
  • Return saucepan over medium heat and add tomato paste and oregano. Cook for 2 minutes more, until slightly darkened. Add crushed tomatoes and bring sauce to a simmer, reduce heat and cook, stirring occasionally, until slightly reduced and flavors have melded, 10 to 15 minutes. Remove from heat and stir in zucchini and basil and season again with salt and pepper.
  • In a large baking dish, place half the zucchini in an even layer. Dollop all over with half the ricotta, and sprinkle with half the mozzarella and Parmesan. Add rest of zucchini in an even layer on top, and top with remaining cheeses.
  • Bake until cheese is melty and zucchini is tender, 25 minutes. Garnish with basil before serving.

Jack Daniel’s Smoky Bacon Mac and Cheese

Jack Daniel's Smoky Bacon Mac and Cheese

Recipe may be doubled. Simply use 2x the ingredients and follow cooking directions. Sauce will thicken as it cools. If sauce is too thick, add milk ½ cup at a time until it reaches your desired consistency. Reheat instructions: Add pasta to pot with milk. Heat until warmed through, adding ½ cup of milk at a time until desired constancy is reached. Freezing instructions: Allow pasta to come to room temperature. Place in resealable plastic bag or container. If using a container press a small piece of plastic wrap over top to avoid freezer burn. Will keep for up to 6 months. To reheat, that pasta and follow reheat instructions. Alcohol substitutions: You can substitute another liquid for the whiskey. Beer, bourbon or chicken broth would be best.
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Ingredients
  

  • 1/2 c kosher salt plus more for pasta water
  • 12 oz Hickory smoked peppered bacon uncooked
  • 2 Tbsp unsalted butter
  • 1/2 c Jack Daniel's Whiskey
  • 1/2 c chicken stock
  • 1/4 c all-purpose flour
  • 1/2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp chili powder
  • 1 Tbsp chili pepper paste
  • 1/2 Tbsp Worcestershire sauce
  • 2 c milk
  • 4 oz extra sharp cheddar shredded, white
  • 2 oz smoked provolone cheese shredded
  • 2 oz Asiago cheese shredded
  • 8 oz dry elbow pasta
  • croutons garnish

Instructions
 

  • Bring an 8 quart covered pot filled with water to a boil over high heat. Once it boils, add a handful of salt and pasta. Reduce heat to medium high and cook uncovered to al dente (has a bite to it). Drain and set aside.
  • Meanwhile warm a large 12” skillet over medium-high heat. Using clean kitchen shears cut bacon into bite size pieces over the skillet and let them to fall into the pan. Stir occasionally as needed. Cook until crisp.
  • While the bacon is cooking, shred cheeses and prepare remaining ingredients.
  • Once bacon is cooked through, remove bacon to a bowl with a slotted spoon. Reserve 2 tablespoons of bacon drippings and discard the rest. Wipe the side of the skillet to avoid flame ups.
  • Pour reserved bacon drippings back into the skillet over medium heat and add butter. Once melted add flour and whisk to combine. Add spices, chili paste, Worcestershire, whiskey and chicken broth. Whisk to combine. Allow to come to a bubble for 3 minutes, whisking occasionally to help pick up the bits on the bottom of the pan. Add milk. Whisk to combine. Bring back to a bubble and add cheeses. Stir until cheese is melted and smooth.
  • Add pasta to sauce and stir to combine. Add bacon. Cook pasta in sauce for 5 minutes over medium heat until sauce thickens and the pasta has a chance to absorb some of the sauce.
  • Sprinkle with croutons, if desired.
  • Serve and enjoy!

Notes

Recipe may be doubled. Simply double the ingredients and follow cooking directions. Sauce will thicken as it cools. If sauce is too thick, add milk ½ cup at a time until it reaches your desired consistency.
Reheat instructions: Add pasta to pot with milk. Heat until warmed through, adding ½ cup of milk at a time until desired constancy is reached.
Freezing instructions: Allow pasta to come to room temperature. Place in resealable plastic bag or container. If using a container press a small piece of plastic wrap over top to avoid freezer burn. Will keep for up to 6 months. To reheat, that pasta and follow reheat instructions.
Alcohol substitutions: You can substitute another liquid for the whiskey. Beer, bourbon or chicken broth would be best.

Mark’s Tortellini with Chorizo

I made this recipe up years ago, when the kids were quite young. We had the ingredients left over from something else, and I really didn’t want to head to the store. So … this.  The kids loved it, and it’s become one of Roxanne’s favourites.

This is the first time I’ve ever written it down though. Usually I just make it up until it tastes right.

Mark's Tortellini with Chorizo

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Ingredients
  

  • 2 links chorizo sausage
  • 1 pkg tortellini
  • 4 Tbsp butter
  • 4 Tbsp flour
  • 1 c milk
  • 1 c sharp cheddar cheese shredded

Instructions
 

  • Slice chorizo into 1/4” rounds. Fry, and when done, drain well. Often, I will rinse them in hot water, to remove most of the grease.
  • Boil tortellini as per package instructions. Rinse when cooked.
  • Melt butter in small saucepan on med heat. Add flour one Tbsp at a time, blending well each time. When fully combined, add milk, stir and heat until sauce begins to thicken.
  • Add shredded cheese, and blend until melted.
  • Combine chorizo, tortellini and cheese sauce.

Alfredo Blue

Alfredo Blue

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Ingredients
  

  • 1 pkg fettuccini 16 ounce
  • 1 Tbsp olive oil
  • 1 clove garlic sliced
  • 4 oz blue cheese crumbled
  • 1/4 c freshly grated Parmesan
  • 2 c heavy cream
  • 1 Tbsp Italian seasoning
  • salt and pepper to taste

Instructions
 

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
  • Heat olive oil in a small skillet over medium heat. Saute garlic in olive oil until golden. Remove garlic, and reserve oil.
  • In a medium saucepan over medium-low heat, combine blue cheese, Parmesan cheese, and cream. Stir until cheeses are melted. Stir in the oil from the garlic pan. Season with Italian seasoning, salt, and pepper.
  • Toss sauce with hot pasta, and let stand 5 minutes before serving.