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Recipes
***Shannon’s Sausage Fennel Stuffing
By CheeseDiva
In a 10- to 12-inch heavy skillet cook sausage over moderately high heat, stirring and breaking up lumps with a for...
- 1 lb. Aidell’s Chicken Apple Sausage, casing discarded.
- 1/2 stick butter (1/4c.)
- 2 medium-large yellow onions, chopped fine
- 1 1/2 fennel bulbs (about 2 medium), stalks removed, bulbs chopped fine (about 4-1/2c.)
- 2 tsp. fennel seeds, chopped fine
- 1/4 c. Pernod or other anise flavored aperitif
- 2 tsp. dried thyme, crumbled
- 2 tsp. dried tarragon, crumbled
- 5 c.packaged corn bread stuffing
- 1 1/2 c. good chicken stock
Bacon Olive Orzo
By CheeseDiva
Great side dish with just about any protein
- 1 cup orzo
- 1 lemon, juiced
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh cilantro leaves, finely chopped
- 2 tablespoons fresh parsley leaves, finely chopped
- 1/2 lb. cooked bacon pieces
- 1 c. sliced, pitted Kalamata Olives
Tyler’s Ultimate Blue Cheese/Chive Dressing
By CheeseDiva
Great on Roasted Potatoes/Veal
- 1/2 c. crumbled blue cheese
- 1/2 c/ Buttermilk
- 2 T. lemon juice
- 1 bunch minced chives
- 2 T. olive oil
- Salt & Pepper
Boursin Stuffed Chicken over Baby Greens
By CheeseDiva
For dressing, in a small bowl, combine vinegar, shallot, mustard, salt and pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon minced shallot
- 3/4 teaspoon Maille® Dijon Originale mustard
- 1/16 teaspoon salt
- 1/16 teaspoon ground black pepper
- 2 tablespoons Bertolli® Extra Virgin Olive Oil
- One 3-ounce boneless, skinless chicken breast half
- 1 ounce Boursin Garlic & Fine Herbs
- 2 ounces (approximately 4) medium mushrooms
- 3 cups mixed baby salad greens, packed
Chocolate Almond Brickle
By CheeseDiva
Sprinkle 1 1/4 cup nuts over the bottom of a well-greased 13 by 9-inch baking pan
- 2 1/2 cups almonds, toasted and coarsely chopped, divided
- 1 cup (2 sticks) butter
- 1 1/2 cups packed brown sugar
- 1 3/4 cups (from 11.55-ounce package) milk chocolate morsels
Thai Coconut Shrimp Soup
By CheeseDiva
In a large pot over medium heat, add the olive oil, garlic, ginger and lemongrass
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 4 teaspoons grated fresh ginger root
- 4 teaspoons minced lemongrass or lemongrass paste
- 1 teaspoon curry powder
- 1/2 teaspoon crushed red pepper flakes
- 2 cups vegetable broth
- 1 pound medium shrimp, peeled and deveined
- 4 cups Silk Unsweetened Coconut Milk
- 2 cups Napa cabbage, finely shredded
- sea salt to taste
- lime wedges, for serving
- fresh cilantro or parsley, for serving
- green onion, sliced, for serving
Whipped Ricotta Salad
By CheeseDiva
For the whipped ricotta: Place the ricotta, olive oil and salt in a food processor
- For the Whipped Ricotta:
- 1 cup whole-milk ricotta cheese, chilled
- 2 teaspoons olive oil
- 1/8 teaspoon salt
- For the Dressing:
- 1 cup packed fresh basil leaves
- 2 tablespoons pine nuts, toasted
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 3 tablespoons olive oil
- For the Salad:
- 1 cup heirloom cherry tomatoes, halved or quartered depending on size
- 18 snap peas, cleaned and cut in half (about 1/4 pound)
- 3 cups baby arugula
Mashed Potato Bacon Bombs
By CheeseDiva
1) In a large bowl combine the Mashed Potatoes, Egg, and S&P until well blended
- 2 cups leftover and chilled Mashed Potatoes
- Bacon..one slice per Bomb
- 1 Egg
- 1/2 cup Dry Bread Crumbs
- Cheddar Cheese cut into 1″ chunks (one chunk per Bomb)
- Salt and Pepper to taste
- Skewers or toothpicks
- Oil for frying~ I used Canola
- Sour Cream and toppings for dipping
- Preparation Instructions
Red Velvet Poke Cake
By CheeseDiva
Prepare cake mix according to package directions for a 9x13 cake
- 1 box red velvet cake mix
- ingredients needed to make cake (eggs, oil & water)
- 2 (3.4 oz.) boxes instant Cheesecake-flavored pudding
- 4 cups milk
- 1 (8 oz.) tub frozen whipped topping (COOL WHIP), thawed
- 10 Oreo cookies, crushed (optional)
Cheesy Grits Casserole With Smoked Sausage
By CheeseDiva
Cheesy Grits Casserole with Smoked Sausage can be eaten for breakfast, lunch, or dinner
- 1/2 tablespoon olive oil
- 1 package Butterball smoked sausage, sliced
- 1/2 red bell pepper, diced
- 4 green onions, sliced
- 2 cups water
- 2 cups chicken broth
- 1 teaspoon salt
- 1 1/4 cups quick-cooking grits
- 1/2 cup milk
- 2 eggs, lightly beaten
- 1/2 teaspoon garlic powder
- 1/3 cup grated Parmesan cheese
- 1/2 cup shredded Cheddar cheese