CheeseDiva's profile page
Recipes
*** Zucchini Fritters
By CheeseDiva
This a recipe my Mom found in a local newspaper
- 2 c. shredded zucchini, drained
- 2 eggs, slightly beaten
- 1/4 tsp. salt
- 1/2 tsp. baking powder
- 1/2 c. flour
- 2 tbsp. grated Parmigiano
Chicken Bacon Roulades with Creamy Pancetta Dressing
By CheeseDiva
Our 2008 dinner entree
- Dressing:
- 4 shallots, thinly sliced
- 10 bacon slices (about 1/2 pound)
- 4 skinless boneless chicken breast halves (about 1 1/2 pounds total)
- Lemon pepper seasoning to taste (or ground black pepper with a little lemon zest)
- 6 Tbsp grated Parmesan (about 1 ounce)
- 1 Tbps olive oil
- 1 clove of garlic, minced
- 1/3 cup dry white wine
- 2 Tbsp unsalted butter
- 1 1/2 Tbsp flour
- 1 1/4 cups chicken broth
- 1 1/2 cups roughly cut pancetta
- 1 onion, finely chopped
- 1 clove garlic, minced
- 2 tablespoons minced fresh thyme leaves
- 1/4 cup cider vinegar
- 1 cup mayonnaise
- 1 cup sour cream
- Freshly ground black pepper
- 1/4 cup heavy cream
- 3 tablespoons olive oil
Creamy Rice Pudding
By CheeseDiva
Skip Raspberries for plain pudding
- 8 cups milk
- 1 1⁄4 cups arborio rice
- 1 ⁄3 cup sugar, plus 2 tbsp.
- 1 1⁄2 tsp. vanilla extract
- 2 cups fresh or frozen raspberries
- 1 1⁄2 cups heavy cream
- Nutmeg
Bacon Ranch Dip
By CheeseDiva
Instructions In small bowl, combine sour cream and dressing mix
- 2 cups (16 ounces) sour cream
- 1 (1 ounce) envelope Ranch dressing mix
- 1 medium tomato, deseeded and chopped
- 1 (4 ounce) can sliced olives, rinsed and drained
- 3 Tablespoons finely chopped red onion
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 4 slices bacon (about 4 ounces) bacon (chopped, cooked, and drained)
- tortilla chips, corn chips, or veggies for serving
Chicken Piccata
By CheeseDiva
Heat the oil and butter in a pan over medium heat
- 2 chicken breasts, butterflied and pounded thin
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 clove garlic, chopped
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 1 lemon, juice
- 1 teaspoon honey
- 2 tablespoons capers
- 1 tablespoon butter
- salt and pepper to taste
- 1 tablespoon parsley, chopped
Corn Bread with Scallions
By CheeseDiva
Preheat the oven to 400°
- 1 1/3 cups all-purpose flour
- 1 cup coarse, stone-ground yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- Pinch of freshly ground pepper
- 1 1/4 cups buttermilk
- 2 tablespoons honey
- 2 large eggs, beaten
- 1/3 cup plus 1 tablespoon corn oil
- 8 scallions, white and tender green parts only, thinly sliced
- Sour cream garnish
Robie's Buttermilk Flapjacks
By CheeseDiva
1. Put flour, sugar, baking powder, baking soda, and salt into a large bowl and whisk to combine; set aside
- 2 cups flour
- 2 tbsp. granulated sugar
- 4 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. fine salt
- 2 cups buttermilk
- 4 tbsp. melted butter
- 1 tsp. vanilla extract
- 2 beaten eggs
Roasted-Garlic Asparagus
By CheeseDiva
Preparation Preheat oven to 400°F
- 1 /2 cup extra-virgin olive oil
- 8 cloves fresh garlic, minced
- 1 teaspoon onion powder
- 2 tablespoons fresh finely chopped parsley
- 2 pounds thin asparagus, ends trimmed
- Fleur de sel or coarse sea salt
- Freshly ground black pepper
Yellow Man-Irish Toffee
By CheeseDiva
MAKES 1 POUND 1. Butter an 8 1/2" x 12" baking pan with 1 tsp
- 2 tbsp. plus 1 tsp. butter
- 1 16-oz. bottle light corn syrup
- 1 1/4 cup light brown sugar
- 2 tsp. white vinegar
- 2 tsp. baking soda
Crispy Baked Avocado Fries
By CheeseDiva
Season the avocado slices with salt, pepper and cayenne to taste, dredge them in flour, dip them in egg and then pa...
- 2 large avocados, sliced
- salt, pepper and cayenne to taste
- 1/2 cup flour
- 1 egg, lightly beaten
- 1 cup panko bread crumbs
- 1/4 cup ranch dressing
- 1 chipotle chili in adobo, chopped