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Recipes
Chicken & WIld RIce Soup
By CheeseDiva
Photo by Randalla B
- 1 cup wild rice
- 1/4 cup vegetable oil
- 1 onions, chopped
- 2 medium sized carrots, peeled and chopped
- 2 large stalks celery, chopped
- 1 tsp dried thyme
- 3/4 cup all-purpose flour
- 8 cups chicken stock
- Salt and pepper
- 2 cups cooked chicken, cubed
- 8 ounces mushrooms, stems removed and sliced
- 1 cup half-and-half
- 1/2 cup chopped parsley
Shrimp Scampi Risotto
By CheeseDiva
In a large deep-sided skillet or pot over medium heat, melt 1 tablespoon butter
- 3 tbsp. butter
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 c. arborio rice
- 1/2 tsp. kosher salt
- 4 c. low-sodium chicken broth
- 1 1/2 c. dry white wine
- 1 lb. medium shrimp, peeled and deveined
- Juice of 2 lemons
- 2 tbsp. chopped fresh parsley, plus more for garnish
- 1 tsp. crushed red pepper flakes
- 1 c. freshly grated Parmesan
Granola Cake
By CheeseDiva
Set a rack on the oven's middle shelf, then heat the oven to 325 F
- Servings: 16
- 1/2 cup (1 stick) unsalted butter, room temperature, plus extra for the pan
- 1 cup (136 grams) all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon (if granola is not spiced)
- Pinch of freshly grated nutmeg (if granola is not spiced)
- 1 cup (120 grams) granola, preferably homemade
- 4 ounces (113 grams) bittersweet, milk or white chocolate, finely chopped
- 1/2 cup (60 grams) shredded coconut, sweetened or unsweetened
- 1/2 cup (100 grams) packed light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 large egg, room temperature
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon fine sea salt
Mocha Dacquoise
By CheeseDiva
Preheat the oven to 250°
- For the almond meringue and buttercream
- 8 8 1 1⁄4 egg whites (about 1 1⁄4 cup)
- 2 2 1⁄3 1⁄3 cups (18 oz.) granulated sugar
- 1 1 1 tbsp. cornstarch
- 3 3 1⁄4 1 cups plus 1 Tbsp. (12 oz.) blanched almond flour (silvered will work)
- 7 7 1⁄2 large egg yolks (about 1⁄2 cup)
- 12 12 12 oz. (3 sticks) unsalted butter, softened
- 2 2⁄3 2⁄3 cup coffee
- 1 1 1⁄2 cup (7 1⁄2 oz.) sugar
- For the Chantilly
- 2 2 2 cups heavy cream
- 1 1⁄2 1⁄2 cup confectioners' sugar, plus more for garnishing
- 1 1 1 tbsp. dark rum, such as Meyers brand
- Hot fudge, good-quality chocolate sauce, or bittersweet ganache, for drizzling
*** Ham Casserole -- Mom's
By CheeseDiva
This was one of my Mom's recipes to use up leftover ham
- 1/2 c. chopped onion
- 1/3 c. butter
- 1/3 c. flour
- 1 tsp. salt
- 1 tsp. paprika
- 2 c. buttermilk
- 1 c. milk
- 2-3 c. cooked ham or turkey
- 1 can French’s French Fried Onions
- 12 oz. cooked pasta
Turkey-Sausage Meat Loaf w/ Cheese Curds
By CheeseDiva
Heat the oven to 350°F. Lightly oil a rimmed baking sheet or loaf pan
- Oil for preparing pan
- 1 1/2 pounds ground turkey
- 4 ounces Italian chicken or pork sausage, casings removed
- 5 ounces Beecher’s Fresh Curds, roughly chopped
- 1/2 medium yellow onion, minced
- 1/2 stalk celery, minced
- 2 cloves garlic, minced
- 2 1/4 teaspoons Italian herb blend
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- &frac18 teaspoon cayenne pepper
- 1 1/2 cups fresh bread crumbs
- 6 tablespoons water
Arancini
By CheeseDiva
First make your risotto! In a saucepan bring chicken stock to a simmer
- 4 cups chicken broth
- 4 tablespoons butter
- 3/4 cup finely chopped onion
- 1 cup Carnaroli or Arborio rice
- 1/2 cup dry white wine
- 1/2 cup finely grated Parmigiano-Reggiano, plus extra for garnish
- 1/3 cup heavy cream
- 1 1/2 tablespoons chopped fresh herbs (basil, thyme, parsley or chives)
- Salt and freshly ground black pepper
- 3 eggs
- 1/3 cup cubed mozzarella, cheddar, muenster or Swiss cheese
- 1/3 cup fully-cooked meat filling (pepperoni, prosciutto, chopped ham, salami, sausage, etc.)
- Vegetable oil, for deep-frying
- 1/2 cup flour
- 1 cup dry Italian bread crumbs
- Tomato sauce, as accompaniment
Mini Zucchini Pies
By CheeseDiva
1. Preheat oven to 400. Cut out rounds from pie shells and line muffin pan
- 2 pie crusts, thawed according to package instructions-Puff Pastry?
- 3 large zucchinis
- 1 cob sweet white corn, kernels removed
- 2 eggs
- 2 green onions, chopped
- 4 basil leaves, chopped
- 1 tbsp Dijon mustard
- 1/4 cup parmesan cheese, grated
- 1/3 cup jack cheese, grated
- 1/4 tsp garlic powder
- 1/4 tsp chili pepper flakes
- 1/4 tsp onion powder
- 1/2 tsp salt
- pinch of pepper
Garlic Mashed Potatoes w/ Asiago
By CheeseDiva
Mash potatoes with butter, S& P Add Asiago, garlic, sour cream
- Mashed potatoes - melted butter
- 8-10 roasted garlic cloves
- 1/2 cup sour cream
- 1 cup shredded Asiago
Seared Scallops and Herbed Butter Sauce
By CheeseDiva
Step 1 Prepare orzo according to package directions, omitting salt and fat
- 3/4 cup uncooked orzo
- 2 tablespoons chopped fresh parsley, divided
- 2 tablespoons chopped fresh chives divided
- 2 teaspoons extra-virgin olive oil
- 1/8 teaspoon kosher salt
- 1 1/2 pounds large sea scallops
- 3/8 teaspoon kosher salt, divided
- 3/8 teaspoon black pepper, divided
- Cooking spray
- 1/3 cup dry white wine
- 1 tablespoon chopped shallots
- 1 tablespoon white wine vinegar
- 3 tablespoons chilled butter, cubed
- 1 teaspoon chopped fresh thyme