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Recipes
Aventine's Meatball Appetizer
By CheeseDiva
To serve: simple tomato sauce, golden raisins, pesto, shaved parmesan Makes six
- 1 lb. ground beef
- 1 lb. ground Italian sausage
- 1/2 small onion, diced
- 2 cloves garlic, chopped
- 1 small handful of Italian parsley, chopped
- 4 oz. milk
- 1/2 baguette, diced small
- 1/4 oz. dried oregano
- 2 oz. parmesan cheese
- 1 whole egg
- Salt and pepper
- Mozz. cubes in center?
Spinach and Pancetta Strata
By CheeseDiva
Heat the oil in a heavy large skillet over medium heat
- 2 tablespoons olive oil
- 4 ounces thinly sliced pancetta, coarsely chopped
- 1 small onion, chopped
- 1 (10-ounce) box chopped frozen spinach, thawed, squeezed dry
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon freshly grated nutmeg
- 8 cups cubed Italian bread, from a 1-pound loaf
- 1/2 cup finely grated Parmesan
- 3 cups whole milk
- 10 large eggs
Ricotta Dumplings with Asparagus and Green Garlic
By CheeseDiva
Check the wetness of the ricotta before preparing dumplings
- 2 2 2 cups whole-milk ricotta
- 1 1 1 cup finely grated Grana Padano, plus more (for serving)
- 1 1 1 large egg, room temperature
- 1 1 1 egg yolk, room temperature
- 2 1/4 2 1/4 1/4 teaspoons kosher salt, plus more
- 1/4 1/4 1/4 cup all-purpose flour, plus more
Breakfast Pasta
By CheeseDiva
Directions 1. Bring a large pot of salted water to a boil
- Salt, to taste
- 1 pound fresh fettuccine pasta
- 4 slices of thick-cut bacon cut in 1/2-inch cubes
- 4 eggs
- 1 teaspoon lemon zest
- 1 teaspoon coarse black pepper
- 3 ounces grated Parmigiano-Reggiano, to serve
- Grated nutmeg, to taste
Chicken Enchilada Stuffed Zucchini
By CheeseDiva
Place the zucchini halves in boiling water for a minute, remove and let cool
- 4 medium zucchinis, cut in half lengthwise
- 1 tablespoon oil
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon cumin, toasted and ground
- 1 tablespoon chipotle chili powder or to taste
- 1 cup cooked and shredded chicken
- 1/2 cup corn
- 1 teaspoon oregano
- 1 1/2 cups enchilada sauce (see below)
- 1 handful cilantro, chopped
- 1/2 cup cheddar, shredded
- 1/2 cup mozzarella, shredded
Bacon Cheddar Patty Cakes with leftover mashed pota
By CheeseDiva
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browne...
- toes
- 3 slices bacon
- 4 cups cold leftover mashed potatoes
- 2 eggs
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup shredded Cheddar cheese
4-Ingredient Belgian/Dutch Cream Waffles
By CheeseDiva
Makes three waffles
- 1 cup flour
- 1/4 teaspoon salt
- 3 eggs, separated
- 1 tsp. vanilla
- 1 cup heavy whipping cream
- optional toppings: powdered sugar, syrup, fresh fruit, etc
Skirt Steak with Avocado-Crème Fraîche Drizzle
By CheeseDiva
Combine all ingredients except canola oil in a zip-top plastic bag
- Juice of 1 1/2 limes
- 1 tablespoon olive oil
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 3/4 teaspoon honey
- 1/2 teaspoon chipotle chili powder
- 1/4 teaspoon ground cumin
- Sea salt, to taste
- Ground black pepper, to taste
- 2 pounds skirt steak, cut into 4 equal pieces
- 1 tablespoon canola oil
- 1 Hass avocado
- 1/4 cup crème fraîche (such as Bellwether Farms Créme Fraîche)
- 1 tablespoon chopped Chinese leeks or chives
- Sea salt, to taste
- Ground black pepper, to taste
- Pinch garlic powder
Shrimp Parmesan Recipe
By CheeseDiva
. Take 3 gallon-size zipper bags
- 1 pound fresh or frozen peeled shrimp (21 to 25 count)
- 6 tablespoons olive oil
- 3 tablespoons white wine or dry vermouth
- 1 1/2 teaspoon salt
- 1 teaspoon pepper
- 2 garlic cloves, crushed
- zest of one lemon
- 1 tablespoon hot sauce such as Shiracha
- 2 cups panko breadcrumbs
- 1 cup finely grated Parmigiano Reggiano
- 2 egg whites
- olive oil spray
Supernatural Brownies
By CheeseDiva
Instructions Heat oven to 350°
- 16 tbsp. unsalted butter, plus more for greasing
- 8 oz. bittersweet chocolate, cut into 1⁄4" pieces
- 4 eggs
- 1 cup sugar
- 1 cup firmly packed dark brown sugar
- 2 tsp. vanilla extract
- 1 ⁄2 tsp. fine salt
- 1 cup flour