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Recipes
***Bistro Jeanty Coq au Vin
By CheeseDiva
-- The color -- and marvelous flavor -- comes from marinating the chicken for 24 hours in wine and herbs
- 2 large yellow onions, peeled and diced
- 3 shallots, peeled and diced
- 8 cloves garlic, peeled and roughly chopped
- 3 sprigs parsley
- 2 bay leaves
- 5 branches thyme
- 1 1/2 bottles good quality Merlot or Zinfandel
- 2 large chickens (3 1/2-4 pounds each), cut up
- Salt to taste -- Freshly ground black pepper to taste
- 1/2 cup olive oil
- 2 tablespoons flour
- 1/2 cup cognac
- 2 cups chicken stock (canned is OK)
- 1 1/2 tablespoons unsweetened cocoa powder
- 6 ounces thick- sliced apple- wood-smoked bacon, diced
- 1 basket pearl onions, blanched and peeled
- 1 pound cremini mushrooms, quartered
- 2 tablespoons chopped parsley for garnish
Stuffed French Bread
By CheeseDiva
French bread stuffed with a cheesy and flavorful hamburger mixture
- 1 loaf french bread- prepred like garlic bread?
- 1 pound lean ground lamb
- 1-2 sliced shallots
- 1 teaspoon minced garlic
- 2 cups sour cream
- salt and pepper, to taste
- 1 1/2 cups shredded cheddar cheese
- 1/2 Tablespoon chopped parsley
- Sliced Scallions
- Sliced Kalamatas
Heath Bars
By CheeseDiva
Line a rimmed baking sheet with parchment paper
- 2 cups (1 pound) unsalted butter
- 2 cups sugar
- 1 1/2 tablespoons water
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1/2 cup sliced almonds
- 2-3 cups chopped milk chocolate
Chicken and Avocado Enchiladas in Creamy Avocado Sauce
By CheeseDiva
and given my obsession with both Mexican cuisine and avocados it was only a matter of time until I made some of my ...
- 1 cup chicken broth
- 1 cup salsa verde
- 1/2 cup sour cream (or Greek yogurt)
- 2 avocados
- 1 jalapeno, coarsely chopped (remove seeds for less heat)
- 1 clove garlic
- 1 teaspoon cumin, toasted and ground
- salt and pepper to taste
- 1 handful cilantro
- 1/2 lime, juice
- 4 cups cooked shredded chicken
- 2 avocados, diced
- 2 green onions, sliced
- 2 cups cheddar cheese, shredded
- 2 cups monterey jack cheese, shredded
- 8 (7 inch) tortillas
Spinach Salad With Pancetta and Fried Eggs
By CheeseDiva
In a large salad bowl, whisk together shallots, garlic, vinegar, salt and pepper
- 1 small shallot, peeled and thinly sliced
- 1 to 2 garlic cloves, peeled and finely grated (or minced)
- 1 1/2 tablespoons cider vinegar
- 1/4 teaspoon fine sea salt, more as needed
- 1/4 teaspoon black pepper
- 1/3 cup plus 1/2 tablespoon olive oil, more as needed
- 3 ounces pancetta, diced
- 2 scallions, thinly sliced, white and light green parts only
- 4 eggs
- 12 cups spinach, preferably mature spinach rather than baby, or use kale
- 1/2 cup chopped fresh dill
Pull-Apart Christmas Tree
By CheeseDiva
Preheat oven to 450 degrees F
- 1 lb. refrigerated pizza dough
- Egg wash (1 egg whisked with 1 tbsp water)
- 7 mozzarella sticks
- 1/4 c. melted butter
- 1/2 c. finely grated Parmesan
- 1 tbsp. Thinly sliced basil
- 1 tbsp. chopped parsley
- 1 tbsp. chopped rosemary
- Marinara, warmed (for serving)
Bacon and Ramp Vinaigrette
By CheeseDiva
Grilled ramps and bacon add a smoky flavor to this bright, oniony vinaigrette that's wonderful drizzled over salads...
- 12 ramps, trimmed
- 2 slices bacon
- 3/4 cup olive oil
- 3/4 cup minced parsley
- 1/4 cup white wine vinegar
- Kosher salt and freshly ground black pepper, to taste
Monte Cristo Sandwich - the Real One
By CheeseDiva
Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C)
- 1 quart oil for frying, or as needed
- 2/3 cup water
- 1 egg
- 2/3 cup all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 8 slices white bread
- 4 slices Swiss cheese
- 4 slices turkey
- 4 slices ham
- 1/8 teaspoon ground black pepper
- 1 tablespoon confectioners' sugar for dusting
Mini German Pancakes made in muffin tins.
By CheeseDiva
Preheat oven to 400 degrees
- So easy!
- 1 cup milk
- 6 eggs
- 1 cup flour
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1/4 cup butter, melted
Irish Barmbrack
By CheeseDiva
Soak the dried fruit in the hot tea for 2 hours, then drain and gently squeeze out excess tea
- 2 1/2 cups chopped dried mixed fruit
- 1 1/2 cups hot brewed tea
- 2 1/2 cups flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1 egg
- 1 1/2 cups sugar
- 1/4 cup lemon marmalade
- 1 teaspoon grated orange zest