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Recipes
KJ Fried Green Tomatoes with Tarragon Buttermilk Ranch Recipe
By CheeseDiva
Instructions For the fried green tomatoes: In a medium sized bowl, soak the tomatoes in the buttermilk and set as...
- For the fried green tomatoes:
- 2 large unripe green tomatoes, sliced 1/2 -inch thick
- 1 cup buttermilk
- 6 slices bacon
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/4 tsp. garlic salt
- 1/4 tsp. black pepper
- 1 tsp. kosher salt
- 1 pinch cayenne pepper
- 1/4 tsp. good sea salt, for plating
- For the Tarragon Buttermilk Ranch:
- 1/2 C. buttermilk
- 1/2 C. mayonnaise
- 1 Tbsp. freshly squeezed lemon juice
- 1 Tbsp. chives, minced
- 1 Tbsp. parsley, minced
- 1 scallion, sliced thin
- 1/4 tsp. granulated garlic
- 1/4 tsp. celery salt
- 1/4 tsp. onion powder
- 1/4 tsp. tarragon, chopped
- 1/8 tsp. black pepper
Greek Easter Soup
By CheeseDiva
1. Heat 2 tbsp. of the oil in a large pot over medium-high heat
- 4 tbsp. extra-virgin olive oil
- 2 1/2-lb. lamb shanks, trimmed of fat
- 2 large yellow onions, peeled and quartered
- 2 medium carrots, peeled and halved
- 2 bunches scallions, finely chopped
- 1 1/2 lbs. boneless lamb shoulder, minced
- 1/2 cup long-grain rice
- 3 bunches fresh dill, finely chopped
- 8 cups shredded romaine lettuce
- 4 eggs
- Juice of 4 lemons
- Salt and freshly ground black pepper
Butter
By CheeseDiva
Shake vigorously for about 3 minutes, until pale yellow curds separate from the liquid
- Room Temperature heavy cream -- Strauss!
Mini Bacon & Egg Tater Tot Casseroles
By CheeseDiva
Preheat oven to 450 degrees Spray a 12 cup muffin pan with cooking spray Place 4 tater tots into each 12 cup muff...
- 48 tater tots, about 1/2 of 32 oz. pkg.
- 1 cup grated cheddar, jack or Gruyere cheese
- 4 strips of good thick bacon, cooked, drained, chopped
- 1/2 cup cream
- 1/2 tsp dried tarragon
- 1/4 tsp kosher salt
- 1/4 tsp coarse black pepper
- 2 tbsp cut chives, divided
- 1/4 cup sour cream
Guacamole Onion Rings
By CheeseDiva
In a medium mixing bowl, mash avocados with the juice of one lime
- 3 avocados, ripe
- 1 lime
- 1 tomato, diced and drained of excess water
- 1/4 cup cilantro, chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp chili powder
- 2 small-medium yellow onions
- Flour
- 2 eggs, beaten
- 2 cups panko bread crumbs
- Oil for frying
Ruffles Chicken Tenders
By CheeseDiva
1 Heat oven to 400°F. Spray large cookie sheet with cooking spray
- 1 egg
- 1 cup crushed Ruffles potato chips
- 1/2 cup finely shredded Cheddar cheese (2 oz)
- 1 package or jar (3 oz) cooked real bacon bits or pieces - optional
- 1 package (14 oz) uncooked chicken tenders (not breaded)
- Chive and onion sour cream potato topper, if desired OR
- Ranch Dressing
Bittersweet Chocolate Cheesecake Bars (goat)
By CheeseDiva
Finely chop the chocolate
- 8 medium biscotti
- 2 tablespoons unsalted butter, melted
- 4 ounces bittersweet chocolate (60% cacao or greater)
- 1 tablespoon unsweetened cocoa powder (natural or Dutch-process)
- 3 tablespoons boiling water
- 8 ounces cream cheese, at room temperature
- 2/3 cup chèvre (Such as Redwood Hill's Traditional Chèvre), at room temperature
- 1/3 cup plus 1 tablespoon sugar
- 2 teaspoons honey
- Pinch of salt
- 2 large eggs
- 1/2 teaspoon vanilla extract
Shrimp Risotto with Chive Gremolata
By CheeseDiva
1 Peel and devein shrinp; set shrimp aside
- For the Shrimp Stock-
- 1 lb. medium shrimp
- 2 cups water
- 1 1/2 cups chicken broth
- 1 cup chopped leek greens (tops)
- 9 black peppercorns
- 4 fresh parsley sprigs
- 2 bay leaves
- For the Risotto-
- 2 Tbsp. unsalted butter
- 1 cup chopped leeks
- 1 cup Arborio rice
- 3/4 cup dry sherry
- 1 cup frozen peas
- 1 tsp. kosher salt
- 1/4 tsp. cayenne pepper
- 1/2 tsp. ground nutmeg
- 2 Tbsp. unsalted butter
- 2 Tbsp. grated Parmesan cheese
- Chive Gremolata
- 7 3 strips thick-sliced bacon, diced
- 8 2 Tbsp. snipped fresh chives
- 9 2 Tbsp. minced lemon zest
- 10 1/2 tsp. minced garlic
- 11 Salt to taste
Breakfast in Bread
By CheeseDiva
Preheat the oven to 425 degrees F
- All-purpose flour, for dusting
- 1 sheet frozen puff pastry (half of a 17-to-18-ounce package), thawed
- 2 strips bacon
- 1 1/2 cups shredded havarti cheese
- 3 tablespoons shredded parmesan cheese
- 4 large eggs
- Kosher salt and freshly ground pepper
- Chopped fresh chives, for topping
Steak Carpaccio
By CheeseDiva
Tie the beef tenderloin with kitchen twine to help maintain its shape, then freeze the tenderloin until frozen (thi...
- 1 (10-ounce) piece beef tenderloin
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 cups lightly packed fresh arugula or fresh baby spinach
- 1/2-ounce shaved Parmesan
- 2 tablespoons fresh lemon juice