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Recipes
West Coast Shrimp and Grits, Andouille Sausage and Hot Sauce Butter
By CheeseDiva
Over a medium heat saute shallots, leeks and andouille sausage in oil
- Grits:
- 2 shallots, thinly sliced
- 1 small leek, thinly sliced (white part only)
- 4 ounces andouille sausage, diced
- 1 tablespoon olive oil
- 1 tablespoon hot sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1/2 cup white wine
- 3 tablespoons tomato puree
- 1 pound fresh shrimp, peeled and deveined
- 2 tablespoons butter, cubed and chilled
- Salt and freshly ground black pepper
- 2 cups water
- 2 cups milk
- 2 tablespoons butter, cubed and chilled
- 1 tablespoon salt
- 1 cup stone-ground coarse grits
- 2 tablespoons shredded Parmesan
Grilled Bloomin' Onion
By CheeseDiva
Preheat grill over medium-high
- FOR THE DIP
- FOR THE DIP
- FOR THE DIP
- 1/4 1/4 1/4 c. mayonnaise
- 1/4 1/4 1/4 c. mayonnaise
- 1/4 1/4 1/4 c. mayonnaise
- 1/4 1/4 1/4 c. sour cream
- 1/4 1/4 1/4 c. sour cream
- 1/4 1/4 1/4 c. sour cream
- 1 1 1 tbsp. ketchup
- 1 1 1 tbsp. ketchup
- 1 1 1 tbsp. ketchup
- 1 1 1 tsp. Worcestershire sauce
- 1 1 1 tsp. Worcestershire sauce
- 1 1 1 tsp. Worcestershire sauce
- 1/2 1/2 1/2 tsp. paprika
- 1/2 1/2 1/2 tsp. paprika
- 1/2 1/2 1/2 tsp. paprika
- Pinch Pinch of cayenne pepper
- Pinch Pinch of cayenne pepper
- Pinch Pinch of cayenne pepper
- FOR THE ONION
- FOR THE ONION
- FOR THE ONION
- 1/2 1/2 1/2 c. finely grated Parmesan cheese
- 1/2 1/2 1/2 c. finely grated Parmesan cheese
- 1/2 1/2 1/2 c. finely grated Parmesan cheese
- 1 1 1 tbsp. paprika
- 1 1 1 tbsp. paprika
- 1 1 1 tbsp. paprika
- 1/8 1/8 1/8 tsp. cayenne pepper
- 1/8 1/8 1/8 tsp. cayenne pepper
- 1/8 1/8 1/8 tsp. cayenne pepper
- 1/2 1/2 1/2 tsp. Italian seasoning
- 1/2 1/2 1/2 tsp. Italian seasoning
- 1/2 1/2 1/2 tsp. Italian seasoning
- 4 4 4 sweet Vidalian onions, peeled with root end intact
- 4 4 4 sweet Vidalian onions, peeled with root end intact
- 4 4 4 sweet Vidalian onions, peeled with root end intact
- Fresh chopped parsley, for serving
- Fresh chopped parsley, for serving
- Fresh chopped parsley, for serving
Omelet Breakfast Boats
By CheeseDiva
Omelet Breakfast Croissant Boats are croissants stuffed with eggs, cooked bacon and cheese - such a yummy way to st...
- 4 large croissants
- 5 eggs
- 7 tablespoons cheddar cheese
- 6 strips of bacon chopped
- 3 tablespoon green onion
- 2 tablespoon milk
Oatsies
By CheeseDiva
1.Preheat oven to 400 degrees F (205 degrees C)
- 2 cups rolled oats
- 1/2 cup packed brown sugar
- 1/2 cup butter
- 1/4 cup dark corn syrup
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 6 ounces semisweet chocolate chips
- 1/4 cup chopped walnuts
- DIRECTIONS
Bugnes - Lyon region "Mardi Gras" beignets.
By CheeseDiva
Prepare the dough at least 2 hours in advance: Sift the flour over a large bowl
- 250 g (14 fl. oz.) all purpose flour
- 50 g (slightly less than 1/2 stick or 4 tbsp) unsalter butter
- 50 g (2 fl. oz.) sugar
- 2 eggs
- 1 tbsp orange blossom water (optional)
- salt
- 1/2 about 1/2 liter (1/2 quart) sunflower oil to deep-fry the bugnes.
- powdered sugar (a few tablespoons)
Creamy Velvet Chicken Soup
By CheeseDiva
1. In a medium saucepan, melt butter
- 1/3 cup butter or margarine
- 1/3 cup all-purpose flour
- 1/8 teaspoon ground white pepper
- 3 cups chicken broth
- 1/3 cup half-and-half or light cream
- 1/3 cup milk
- 1 1/2 cups finely chopped, cooked chicken
- Chives
- Mushrooms
- Bacon or Pancetta?
Rice Krispie Nests
By CheeseDiva
Place the marshmallows in a large microwave-safe bowl and heat for 25-30 seconds
- 4 cups marshmallows
- 5 cups rice cereal
- 1/4 cup coconut oil
- 2 teaspoons vanilla
- 2 cups mini eggs
Twice Baked Potatoes Casserole with Cream Cheese, Bacon, and Garlic
By CheeseDiva
Preheat oven to 350° Fahrenheit
- 9 medium russet potatoes
- 4 ounces cream cheese
- 1/2 cup sour cream
- 4 tablespoons butter
- 3 cloves garlic, finely chopped
- 1/2 to 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 to 1/2 cup milk (if potatoes are too thick)
- 1 jar bacon bits, or a half pound of bacon, fried and cut into bits, or cut into bits and fried
- 2 1/2 to 3 cups shredded cheddar cheese
- canola oil to fry in
- sour cream, if desired
- 3 green onions, sliced
Grilled Beef Kofte
By CheeseDiva
We skipped the traditional bread panade in favor of a little gelatin to keep our kofte moist after grilling
- Serves 4 to 6
- Serve with rice pilaf or make sandwiches with warm pita bread, sliced red onion, and chopped fresh mint.
- Ingredients
- YOGURT-GARLIC SAUCE
- 1 cup plain whole-milk yogurt
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 1 garlic clove, minced
- 1/2 teaspoon salt
- KOFTE
- 1/2 cup pine nuts
- 5 garlic cloves, peeled
- 2 teaspoons hot smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- 1 1/2 pounds 80 percent lean ground beef or, ground lamb
- 1/2 cup grated onion, drained
- 1/3 cup minced fresh parsley
- 1/3 cup minced fresh mint
- 1 1/2 teaspoons unflavored gelatin
- 1 large disposable aluminum roasting pan (if using charcoal)
Copycat Cheesecake Factory Shrimp Scampi
By CheeseDiva
Toss shrimp in baking soda and salt mixture
- 1 lb. peeled, deveined shrimp, butterflied
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1/2 package angel hair pasta
- 1/2 c. panko breadcrumbs
- 3 tbsp. shredded Parmesan
- 1/4 tsp. Black pepper
- 1/4 tsp. cayenne pepper
- 3 tbsp. olive oil
- 1 c. white wine
- 4-5 whole garlic cloves, peeled
- 1 pint heavy cream
- 1/2 red onion, diced
- 1 plum tomato, diced
- 1 tsp. fresh basil, chopped