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Recipes
The Ultimate Chicken Schnitzel Sandwich
By CheeseDiva
Marinate the chicken: In a large bowl, add the buttermilk, yogurt, grated onion, steak seasoning (if using), grated...
- 2 cups buttermilk
- One 6-oz. container plain yogurt
- 1 tbsp. Montreal steak spice (optional)
- 1 ⁄4 cup medium sized Spanish onion, finely grated
- 2 garlic cloves, finely grated
- 1 tsp. kosher salt
- 2 large chicken breasts, halved crosswise, then each piece pounded to 1⁄4 inch thickness
- One 8-oz. box instant mashed potato mix (3 cups)
- 2 1⁄2 cups breadcrumbs (10 oz.)
- 3 cups all-purpose flour, divided
- Salt and pepper
- 2 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 3 eggs
- Canola oil, for frying
- For the sandwich
- 4 cups thinly sliced iceberg lettuce (8 oz.)
- 2 pickled chiles, finely chopped
- 1 large shallot, thinly sliced
- 1 ⁄4 cup extra-virgin olive oil
- 2 tbsp. red wine vinegar
- Salt and pepper
- Honey, for drizzling
- 1 ⁄2 lemon, for squeezing
- 1 ⁄2 cup mayonnaise
- 2 tbsp. chunky chile paste, such as Israeli schug
- 1 large loaf challah cut into eight 1/2-inch slices
- Softened or melted butter, for spreading
- Kosher dill pickles, sliced lengthwise
Mini Cheeseburger Dough Balls
By CheeseDiva
Pre-heat oven to 180ºC (350ºF)
- 800g beef mince
- Sliced cheddar cheese cut into 1” squares
- Bacon rashers, cooked and chopped into 1” pieces
- 2 tsp salt
- 1 1/2 tsp pepper
- 1 tsp Garlic powder
- Egg wash
- Sesame seeds
- 660g pizza dough
Overnight French Toast
By CheeseDiva
Prepare a 9x13 baking dish by generously buttering the entire dish
- butter (for preparing baking dish)
- 1 loaf French bread
- 8 large eggs
- 1 cup half-and-half -- or less liquid - it might be too moist
- 1/2 cup milk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Praline Topping
- 2 sticks unsalted butter, room temperature
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Cheesy Hasselback Potato Gratin
By CheeseDiva
Adjust oven rack to middle position and heat oven to 400 degrees
- 3 ounces finely grated Gruyère or comté cheese
- 2 ounces finely grated Parmigiano-Reggiano
- 2 cups heavy cream
- 2 medium cloves garlic, minced
- 1 tablespoon fresh thyme leaves, roughly chopped
- Kosher salt and black pepper
- 4 to 4 1/2 pounds russet potatoes, peeled and sliced 1/8-inch thick on a mandoline slicer (7 to 8 medium, see note)
- 2 tablespoons unsalted butter
Johnnycakes
By CheeseDiva
1. Combine johnnycake meal, milk, salt, and butter in a bowl
- 1 cup johnnycake meal
- 1 1/2 cups room-temperature milk
- 1/2 tsp. salt
- 4 tbsp. cooled melted butter
- Vegetable oil
Paccheri and Cheese with Peas and Mint
By CheeseDiva
Featuring paccheri rigati, a ribbed, tube-shaped pasta, this over-the-top casserole cooks in a 9"-diameter springfo...
- 1/4 cup (1/2 stick) unsalted butter plus more for pan
- 1/3 cup plus 1 1/2 cups grated Parmesan, divided (about 3 1/2 ounces total)
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1 cup shredded Fontina cheese
- 1 large egg
- Kosher salt and freshly ground black pepper
- 1 pound paccheri rigati or rigatoni
- 1 cup shelled fresh or frozen peas
- 2 cups coarsely chopped arugula
- 1 cup plus 2 tablespoons coarsely chopped flat-leaf parsley
- 1/2 cup plus 2 tablespoons coarsely chopped fresh mint
- 1 cup ricotta (about 9 ounces)
- 1/2 teaspoon finely grated lemon zest
Chicken Lombardy - Olive Garden
By CheeseDiva
Place the flour, salt and a pinch of black pepper into a shallow dish
- 4 boneless skinless chicken breasts
- 2 eggs (lightly beaten)
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- pinch of black pepper
- 2 cups dried breadcrumbs
- 4 tablespoons of oil
- 1/2 cup shredded smoked mozzarella cheese
- 1/2 cup shredded provolone cheese
- 4 pieces of bacon, cooking until crispy and crumbled
- 1 cup prepared alfredo sauce
- 1 tablespoon minced fresh parsley
Hot Glazed Bonuts
By CheeseDiva
Heat the peanut oil over high heat in a large Dutch oven fitted with a fry/candy thermometer
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 8 ounces powdered sugar, about 2 cups
- 2 quarts peanut oil
- 12 ounces all-purpose flour, plus an additional 1/2 cup for dusting
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 ounce unsalted butter, chilled*
- 2 ounces shortening, chilled
- 1 cup low-fat buttermilk, chilled
Grits with Ramps
By CheeseDiva
1. Bring 5 cups salted water to a boil in a 4-qt
- Kosher salt, to taste
- 1 1/4 cups quick-cooking grits
- 12 oz. white cheddar, grated
- 1/2 cup half-and-half
- 3 tbsp. unsalted butter
- 1/4 tsp. cayenne
- 4 cloves garlic, mashed to a paste with 1 tsp. kosher salt
- Freshly ground black pepper, to taste
- 12 oz. ramps, trimmed
- 3 tbsp. olive oil
- 1 bay leaf
Bourbon Mushroom Risotto
By CheeseDiva
1. Bring the chicken broth to a boil, then let it simmer to keep warm
- 1 cup arborio rice
- 1 medium sweet onion, diced
- 1/2 lb dried shiitake mushrooms, soaked in water for 20 minutes and sliced
- 1 quart chicken broth
- 1 cup bourbon
- olive oil
- 1/3 cup aged parmesan cheese