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Recipes
Chicken and Comte
By CheeseDiva
Sprinkle the chicken lightly with the salt and pepper
- for broth)
- Coarse salt and freshly ground black pepper
- 1/2 cup plus 1 tablespoon all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive or other vegetable oil
- 1 1/2 cups full-bodied chardonnay or other white wine
- 1 cup chicken stock
- 1 1/2 cups coarsely shredded Comté cheese
- Grating of whole nutmeg
- Grinding of black pepper
Deviled Eggs with Crab
By CheeseDiva
In a medium mixing bowl combine the crabmeat, celery, mascarpone cheese, mayonnaise, sour cream, Dijon mustard, lem...
- 4 ounces lump crabmeat
- 1/2 stick celery, finely chopped
- 2 tablespoons mascarpone cheese, at room temperature
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 3 tablespoons chopped fresh chives
- Salt and freshly ground black pepper
- 6 hard boiled eggs, peeled, halved, and yolks removed
Strawberry Panna Cotta
By CheeseDiva
Combine all the pannacotta ingredients (if using gelatin, see instructions below) in a medium saucepan and bring to...
- 240 ml (1 cup) whipping cream
- 240 ml (1 cup) milk
- 50 grams (1/4 cup) sugar
- 2 grams (1 tsp) agar-agar (or 3 sheets gelatin, 6 to 7 grams; see note)
- 2 teaspoons pure vanilla extract
- 250 grams (9 ounces) fresh strawberries, stemmed and quartered
- 50 grams (1/4 cup) sugar
- 12 small fresh strawberries
- four butter cookies (such as Petits Beurres)
Baked Chicken Chimichangas
By CheeseDiva
Stir together cream cheese, Pepperjack cheese and taco seasoning
- 8oz pkg. cream cheese
- 8 oz. Pepper jack cheese, shredded
- 1 1/2 Tbsp. taco seasoning
- 1 lb. cooked chicken, shredded
- 8 flour tortillas
- cooking spray
- shredded cheddar cheese
- green onions, for garnish
- sour cream
- salsa
Baked Shrimp Scampi
By CheeseDiva
Preheat the oven to 425 degrees F
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 tablespoons good olive oil
- 2 tablespoons dry white wine
- Kosher salt and freshly ground black pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 4 teaspoons minced garlic (4 cloves)
- 1/4 cup minced shallots
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko (Japanese dried bread flakes)
- Lemon wedges, for serving
Easy Homemade English Toffee
By CheeseDiva
Easy homemade English toffee with crunchy almonds and creamy chocolate!
- 1 cup whole raw almonds
- 1 cup butter, cut into 1-inch cubes
- 1 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 2 cups milk chocolate chips
- 1/4 cup finely chopped pecans (such as Diamond of California)
Ham and Cheese Breakfast Casserole
By CheeseDiva
Instructions Spray a 8 x 8 casserole dish with non stick cooking spray, set aside
- non-stick cooking spray
- 6 large eggs
- 1 1/2 cups milk
- 1/2 cup buttermilk
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 6 baker croissants (12 oz)
- 2 cups chopped Castle Wood Reserve Honey Cured
- 4 slices Castle Wood Reserve Natural Smoked Provolone Cheese, shredded
- 4 slices Castle Wood Reserve Natural Sharp Cheddar Cheese, shredded
My Big Fat Greek Tacos
By CheeseDiva
Instructions At least one hour or as early as one day before you prepare the meat, prepare the relish and tzatzik...
- Cucumber Tomato Relish:
- 1 1 1 tablespoon extra-virgin olive oil
- 1 1 1 tablespoon red wine vinegar
- 2 2 2 firm tomatoes, seeded and diced
- 1 1 1 English cucumber, seeded and diced
- 1/2 1/2 1/2 red onion, diced
- Freshly ground black pepper
- Feta Mint Tzatziki:
- 1 1 1 English cucumber
- Salt
- 1 1 1 cup whole-milk plain Greek yogurt
- 1/2 1/2 1/2 cup crumbled feta cheese plus extra 1/2 cup or so for serving
- 1 1 1 clove garlic, minced or pressed
- 2 2 2 tablespoons minced fresh mint
- Lamb or Turkey:
- 1 1 1 tablespoon olive oil
- 1 1/2 1 1/2 1/2 pounds ground lamb or turkey
- Kosher salt and freshly ground black pepper
- 1/2 1/2 1/2 red onion, minced
- 2 2 2 teaspoon dried oregano
- 4 4 4 cloves garlic, minced
- 2 2 2 tablespoon tomato paste
- 4 4 4 tablespoons dry red wine or cooking wine or red wine vinegar
- For the pitas:
- 4-6 4-6 4-6 non-pocket Greek pitas
Cannoli Bites
By CheeseDiva
Make these Cannoli Bites. Devour these Cannoli Bites
- Optional toppings:
- 2 cups all-purpose flour, plus more for dusting work surface
- 2 1/2 Tbsp granulated sugar
- 1 tsp cocoa powder
- 1/2 tsp cinnamon
- 1 pinch nutmeg (optional)
- 1/2 tsp salt
- 1/4 cup butter, melted
- 1 large egg white
- 6 - 8 Tbsp apple juice or grape juice*
- 2 Tbsp white wine vinegar (red wine vinegar or plain white vinegar would be fine)
- Vegetable oil cooking spray
- 12 oz whole milk Ricotta cheese, strained
- 8 oz Mascarpone cheese
- 1/2 cup powdered sugar**
- 1/3 cup mini semi-sweet chocolate chips
- powdered sugar, for dusting (optional)
- Melted chocolate, chopped pistachios, sprinkles, toasted sweetened coconut
Five-Spice Shrimp Puffs
By CheeseDiva
1. Heat oven to 400°F. Separate dough into 10 biscuits; separate each evenly into 2 layers, making 20 dough rounds
- 1 (12-oz.) can Pillsbury® Golden Layers® Refrigerated Buttermilk Biscuits
- 20 uncooked deveined shelled medium shrimp, tail shells removed
- 1 teaspoon Chinese five-spice powder
- 2 tablespoons hot chili sesame oil*
- 2 tablespoons dry sherry
- 6 oz. (1 1/2 cups) finely shredded Swiss cheese
- 3 tablespoons finely chopped green onions (3 medium)
- 1 tablespoon grated gingerroot
- 1 tablespoon finely chopped red bell pepper
- 1/4 teaspoon salt
- 1 clove garlic, minced
- 1/4 cup mayonnaise
- 1 teaspoon hot or regular chili sauce with garlic