CheeseDiva's profile page
Recipes
Standing Rib Roast with Aioli
By CheeseDiva
Generously season beef with salt and pepper
- 1 shoulder-end 4-bone standing beef rib-eye roast, preferably dry-aged (about 8 lb.), chine bone removed
- Kosher salt and freshly ground black pepper
- 2 large egg yolks*
- 2 cloves garlic finely grated
- 1/2 cup grapeseed or vegetable oil
- 1 tablespoon fresh lemon juice
- 1/2 cup extra-virgin olive oil
Baked Sweet and Sour Chicken
By CheeseDiva
No need to order take-out anymore - this homemade version is so much healthier and a million times tastier!
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/4 cup vegetable oil
- 3/4 cup sugar
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
Tapenade Recipe
By CheeseDiva
Makes about one cup 1. In a medium-sized saucepan, simmer the figs in the water for about 30 minutes, until very t...
- 1/2 cup (about 3 ounces, 90 gr) stemmed and quartered dried black figs (use dried Black Mission figs, if available)
- 3/4 cups (180 ml) water
- 1 cup (about 150 gr) black olives; Niçoise, Nyons, or Greek, rinsed and pitted
- 1 1/2 tablespoons lemon juice
- 2 teaspoons whole-grain mustard
- 1 small garlic clove, peeled
- 1/2 tablespoon capers, rinsed, drained and squeezed dry
- 1 teaspoon finely chopped fresh rosemary or thyme
- 1/2 cup (150 ml) extra-virgin olive oil
- black pepper and salt, if necessary
French Toast Bread Pudding
By CheeseDiva
Preheat the oven to 350 degrees
- 1 challah loaf, sliced 3/4 inch thick
- 8 extra-large eggs
- 5 cups half-and-half or milk
- 3 tablespoons honey
- 1 tablespoon grated orange zest
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- Confectioners' sugar and pure maple syrup, for serving
Chicken Bog
By CheeseDiva
Chicken bog is a delicious chicken, rice and sausage dish, and it’s very much a South Carolina thing
- Chicken Bog
- (Recipe courtesy of the Loris Chamber of Commerce)
- 6 cups water
- 1 tablespoon salt
- 1 onion, chopped - I use shallots
- 3 cloves garlic, sliced
- 1 (3- pound) whole chicken or meat from rotisserie chicken
- 1 cup long-grain white rice -- I use brown rice
- 1/2 pound smoked sausage of your choice, sliced
- 2 tablespoons Italian-style seasonings
- 2 cubes chicken bouillon - I use bouillon paste
- Sliced scallions and Italian parsley. to garnish.
WFM Apple, Sage and Turkey Meatloaf
By CheeseDiva
Preheat the oven to 400°F
- 2 apples, cored, peeled and grated
- 1 large yellow onion, finely chopped (about 1 cup)
- 2 /3 cup Italian-style dry bread crumbs
- 1 /2 cup low-fat (1%) milk
- 2 pounds ground turkey, preferably a mix of white and dark meat
- 1 /4 cup chopped fresh sage leaves
- 1 egg, lightly beaten
- 1 teaspoon fine sea salt
- 1 /2 teaspoon ground black pepper
- 1 /4 cup tomato sauce, plus more for serving
Mrs. Field’s Chocolate Chip Cookies
By CheeseDiva
Preheat oven to 300° 2 Combine flour, salt and baking powder with a whisk
- 1 cup butter
- 1/2 cup sugar
- 1 cup dark brown sugar-firmly packed
- 2 large eggs
- 2 tsp. real vanilla extract
- 2 cups all-purpose flour
- 1/4 tsp. salt
- 1/2 tsp. baking powder
Poppy Seed Cookies-Aunt Ida's
By CheeseDiva
Preheat the oven to 350 degrees F
- 3 cups flour
- 2 teaspoons baking powder
- 1/2 cup poppy seeds
- 1 cup peanut oil
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla
Crab and Brie Casserole with Wild Mushroom Crumb Topping
By CheeseDiva
Directions Bring a large pot of salted water to a boil
- Topping:
- Casserole
- Kosher salt
- 1 pound bag dried egg noodles
- 2 tablespoons unsalted butter
- 2 shallots, minced
- 3 cloves garlic, minced
- 2 tablespoons dried oregano
- 1 cup dry white wine
- 1 cup seafood stock
- 8 -ounces brie, rind removed
- 16 -ounces lump crabmeat
- 1 (1-ounce) package dried shiitake mushrooms
- 1/2 cup panko bread crumbs
- 2 tablespoons unsalted butter
Beer Battered Shrimp Sandwiches/Sliders with Malt Vinegar Slaw
By CheeseDiva
PREHEAT oven to 425°F. Prepare the shrimp according to package instructions and keep warm
- 1 16oz package of SeaPak Beer Battered Shrimp
- 1/4 cup malt vinegar
- 2 tablespoons sugar
- 3 tablespoons olive oil
- 1 teaspoon celery salt
- 3 cups grated coleslaw mix
- 4-6 sandwich rolls
- Bread and Butter Pickles
- Salt and Vinegar potato chips
- Salt and Pepper to taste