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Recipes
Enchilada Cupcakes
By CheeseDiva
Preheat oven to 375 degrees
- 12 wonton wrappers – tortillas as individual bowls?
- 1 lb of ground beef, browned and drained or shredded chicken/or roast shrimp
- salt and pepper
- 1 bag of shredded cheese
- 1 10 oz can of enchilada sauce
- 1 cup plain yogurt (low fat) or sour cream
- 1 handful of cilantro, roughly chopped
- 1 bunch green onions, thinly sliced
- juice of half a lime
Choc-Covered Bacon Turtles
By CheeseDiva
1. 1 Preheat oven to 325ºF
- /4 pound whole pecan halves (about 3 1/2 cups)
- 5 strips bacon
- 1 cup heavy cream
- 5 tablespoons unsalted butter, diced
- 1 teaspoon vanilla extract
- 1 1/2 cups granulated sugar
- 3 tablespoons light corn syrup
- One (12-ounce) package bittersweet chocolate chips
HOW TO POACH AN EGG IN OLIVE OIL...
By CheeseDiva
1. In a small nonstick sauté pan, bring oil to a simmer over medium heat
- 1 large egg
- 1/4 cup extra virgin olive oil
- Salt and pepper, to taste
Peach Panzanella with Burrata
By CheeseDiva
Preheat oven to 425 degrees F
- 1/2 red onion, thinly sliced (1 cup)
- 1/2 c. white balsamic vinegar
- 1/2 loaf ciabatta, cut in 1 1/2" cubes (4 cups)
- 1/2 c. extra-virgin olive oil, divided
- kosher salt
- Black pepper
- 8 small (or 4 large) ripe peaches, sliced 1/2"-thick (8 cups
- 1/2 c. torn basil leaves, plus more for serving
- 1 8 ounce ball burrata
Bacon Wrapped Guacamole Stuffed Chicken
By CheeseDiva
Grill over indirect medium heat, with the lid down, until the bacon is crispy and the chicken is cooked (160F to 16...
- 4 (6 ounce) chicken breasts, butterflied or pounded thin
- salt and pepper to taste
- 1/2 cup guacamole
- 8 slices bacon
3 Cheese Spanakopita Phyllo Tartlets
By CheeseDiva
3 Cheese Spanakopita Phyllo Tartlets-Joseph Sciascia
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 shallots, chopped
- 2 cloves of garlic, chopped
- 3 tablespoons white wine
- 1 10 ounce package of frozen chopped spinach, thawed and squeezed dry
- 1/2 cup of crumbled feta cheese
- 1/2 cup of ricotta cheese
- 1/4 cup of parmesan cheese
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon dried dill
- 1/2 teaspoon black pepper
- Pinch of salt
- 1 egg
- 2 packages of phyllo tart shells
***Carbonara - Favorite
By CheeseDiva
This is not the classic recipe, but, one of our favorite adaptations
- 8 ounces pasta of choice (bucatini, fettuccine, angel hair -- whatever)
- 2 tablespoon extra-virgin olive oil
- 8 ounces pancetta, sliced 1/4 inch thick and cut into 1/4-inch dice
- 2 shallot, very finely chopped
- 2 garlic clove, very finely chopped
- 2 cup heavy cream
- 4 tablespoons freshly grated Parmigiano-Reggiano cheese or, Pecorino Romano, or Asiago, plus more for serving
- 8 large egg yolks - at room temp.
- Salt
- 4 tablespoons coarsely chopped parsley
- Freshly ground pepper
- 1-2 Fried eggs per person - optional
Grits Breakfast Casserole
By CheeseDiva
Preheat oven to 350 degrees
- 1 1/2 cups water
- 1/2 cup uncooked grits
- 2 tablespoons butter, divided
- 3/4 cup shredded Cheddar cheese, divided
- 1/4 pound ground breakfast sausage
- 3 eggs
- 2 tablespoons milk
- salt and pepper to taste
Zucchini Grilled Cheese
By CheeseDiva
Squeeze excess moisture out of zucchini with a clean kitchen towel
- 2 c. grated zucchini
- 1 large egg
- 1/2 c. freshly grated Parmesan
- 2 green onions, thinly sliced
- 1/4 c. cornstarch
- kosher salt
- Freshly ground black pepper
- Vegetable oil, for cooking
- 2 c. shredded Cheddar
Baked Potato Skins for Dinner
By CheeseDiva
Preheat the oven to 450 degrees F
- 8 med. size russet potatoes - oiled and baked.
- 1 cube butter
- 1 cup sour cream
- 1 1/3 cups shredded cheddar cheese, divided
- 10 ounces cream cheese, divided
- 12 ounces bacon, fried and crumbled
- 1 can sliced black olives, drained
- 1 cup chopped green onions
- Salt and pepper
- 1 # gr. lamb, cooked with (2) sauteed, diced shallots/Or, use cooked chicken