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Recipes
Duck Pâté in Pastry
By CheeseDiva
1. Cut bacon, duck breast, and chicken into medium pieces
- 8 oz. smoked bacon
- 1 12-oz. duck breast, fat removed
- 2 6-oz. chicken breasts
- 3 tbsp. olive oil
- 1 cup Sancerre or other dry, acidic white wine
- 1 tsp. crushed coriander seeds
- 1 ⁄2 tsp. nutmeg
- 2 tsp. thyme leaves
- 1 ⁄4 cup chopped chervil
- 1 ⁄4 cup chopped chives
- 3 eggs
- 2 tbsp. crème fraîche
- Salt and freshly ground black pepper
- 1 ⁄2 cup flour
- 1 lb. frozen puff pastry, defrosted but cold
- 3 hard-cooked eggs, peeled
Shrimp, Bacon & Cream Cheese Phyllo Purses
By CheeseDiva
Instructions Pre-cook shrimp for 5 minutes at 425 Reset oven to 375 Remove shrimp tails Cook bacon and break i
- 12 butterfly shrimp
- 1/4 cup cream cheese
- 6 slices bacon
- 1 heaping tbsp of thinly sliced scallions
- 12 phyllo pastry sheets or puff pastry
- 1/3 cup butter
- salt & pepper to taste
***Monku inNevada's Buttermilk Dressing (WW)
By CheeseDiva
Blend
- 2/3 c. cottage cheese
- 2 oz. blue cheese
- 1 c. Buttermilk
- 1/2 teas. each: chives, parsley
- 1/4 teas. ea. onion and garlic powder
Chicken Parmigiana - Ultimate
By CheeseDiva
Chicken Parmigiana Recipe courtesy Tyler Florence Preheat the oven to 350 degrees F
- 1/4 cup extra-virgin olive oil, plus 3 tablespoons
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1/2 cup kalamata olives, pitted
- 1/2 bunch fresh basil leaves
- 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
- Pinch sugar
- Pinch red pepper flakes
- Kosher salt and freshly ground black pepper
- 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 large eggs, lightly beaten
- 1 tablespoon water
- 1 cup dried plain bread crumbs
- 1 cup freshly grated Parmesan, plus extra for sprinkling
- 1/2 cup chopped flat-leaf parsley leaves
- 2 teaspoons garlic powder
- 1 (8-ounce) ball fresh mozzarella, thinly sliced
- 1 pound spaghetti pasta, cooked al dente
Boston Clam Chowder
By CheeseDiva
Bring bottled clam juice and potatoes to boil in heavy large saucepan over high heat
- 3 8-ounce bottles clam juice
- 3 russet potatoes, peeled, cut into 1/2-inch pieces
- 1/4 stick butter
- 1/2 lb. +, salt pork, finely chopped
- (or use Pancetta).
- 2 cups chopped onions
- 1 bay leaf
- 1/4 cup all purpose flour
- 6 6-1/2-ounce cans chopped clams, drained, juices reserved
- 1 1/4 cups half and half
The Monroe
By CheeseDiva
Heat large skillet or sauté pan over medium-high heat
- 8 thick slices bacon
- 1 yellow onion, thinly sliced
- Salt and pepper
- 2-3 tablespoons water,
- 8 tablespoons butter, divided
- 10-12 ounces fresh spinach leaves 4 whole-grain baguettes 4-8 tablespoons fig jam or preserves 8 ounces Wisconsin Limburger cheese, sliced
Glazed Pecans
By CheeseDiva
MAKES 2 CUPS Line a baking sheet with parchment paper; set aside
- 3/4 cup sugar
- 1/4 cup sour cream
- 2 cups pecan halves, lightly toasted
- 3/4 tsp. vanilla extract
Spinach Banana Smoothie
By CheeseDiva
Add all ingredients to blender and puree to desired consistency
- 1 tablespoon almond butter
- 2/3 cup Greek yogurt
- 1/2 banana
- 3/4 cup water
- 1 scoop vanilla protein powder
- 1 huge handful spinach
Chicken Taco Cups
By CheeseDiva
Sprinkle chicken with taco seasoning
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 envelope reduced-sodium taco seasoning
- 1 small onion, chopped
- 1 jar (16 ounces) salsa, divided
- 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
- 36 wonton wrappers
- Sour cream, chopped green onions and chopped ripe olives, optional
BBQ Sauce Recipe
By CheeseDiva
If you want to kick it up a notch for a spicier Memphis style barbecue sauce? Try adding a 1/2 tsp or more of cay...
- 1 c Ketchup
- 2/3 c Brown Sugar
- 1/2 c Beer
- 1/2 c cherry Soda
- 1/3 c Real Maple Syrup or Molasses
- 6 oz Tomato Paste
- 3 tbs Mustard
- 3 tbs Apple Cider Vinegar
- 1 tbs Sea Salt
- 1 tbs Dry Mustard
- 1 tbs Worcestershire Sauce
- 1 tbs Garlic Powder
- 1 tbs Onion Powder
- 2 tsp Thyme
- 1 tsp Black Pepper
- 1 tsp Paprika
- 1/2 tsp Cayenne