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Recipes
Easy DIY Cronuts
By CheeseDiva
Instructions Put oil in pan min
- 1 pkg refrigerated Uncut Crescent Sheets
- 1 (4-ounce) container of vanilla pudding - snack-size
- 2 cup confectionery Sugar
- 1 tsp vanilla extract
- 1 tbsp Milk
- Vegetable Oil (for Frying)
Baked Goat Cheese Orzo
By CheeseDiva
Preheat an oven to 350°F
- Unsalted butter for greasing, plus 8 Tbs. (1 stick) butter
- 1 yellow onion, halved and thinly sliced
- 1/2 cup all-purpose flour
- 2 cups cow’s milk
- 2 cups goat’s milk (cow’s milk may be substituted)
- 1 cup crumbled fresh goat cheese
- 1/8 tsp. freshly grated nutmeg
- 1 Tbs. kosher salt
- 1 lb. orzo or ditalini pasta, cooked in salted water until al dente, drained
- 1/2 cup panko (Japanese bread crumbs)
- 2 tsp. finely chopped fresh flat-leaf parsley
Hasselback Potatoes
By CheeseDiva
2008 dinner. Fun presentation and can be done ahead
- 2 small baking potatoes, about 3/4-pound total
- 2 tablespoons melted butter
- 1/3 cup chicken stock
- 1/4 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- 1 1/2 tablespoons finely grated hard cheese, such as Parmesan
- 1 tablespoon fine dry bread crumbs
Shrimp Scampi with Linguine (or Rice)
By CheeseDiva
This was a favorite of mine when I went out to lunch with my Dad at Cote d'Azur restaurant when I worked for him du...
- 1 pound linguine
- 4 tablespoons butter
- 4 tablespoons extra virgin olive oil, plus more for drizzling
- 1 large shallot, finely diced
- 5 cloves garlic, sliced
- Pinch red pepper flakes, optional
- 20 large shrimp, about 1 pound, peeled and deveined, tail on
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- 1 lemon, juiced
- 1/4 cup finely chopped parsley leaves
Quick and Easy Asparagus
By CheeseDiva
Peel garlic and smash with a chef’s knife or spatula so that the cloves burst open but mostly stay intact
- fresh asparagus
- olive oil
- garlic
- coarse-grain salt
Salted Caramel Nut Brittle
By CheeseDiva
Instructions Preheat oven to 350 degrees F
- 12 ounces (about 3 cups, 340 grams) mixed nuts
- 2 cups (400 grams) sugar
- 1/2 cups (118 ml) water
- 1/2 cup (113 grams) unsalted butter
- 1/3 cup (100 grams) light corn syrup
- 1/2 teaspoon baking soda
- Fleur de sel or coarse salt, for sprinkling
Peach Cobbler - Bisquick
By CheeseDiva
In an 8 x 8 baking dish, stir Bisquick mix, milk, nutmeg and cinnamon together until thoroughly mixed
- 2 cups fresh sliced peaches (or one 29 ounce can of sliced peaches, drained)
- 1 cup Bisquick mix
- 1 cup of milk
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 cup butter, melted
- 1 cup of sugar
- Preheat oven to 375 degrees Fahrenheit
Rosti with Bacon and Scallions
By CheeseDiva
Cook bacon in a small nonstick skillet over medium heat, stirring occasionally, until most of fat is rendered and b...
- 4 slices thick-cut smoked bacon (4 ounces), chopped
- 6 scallions, chopped, divided
- Olive oil
- 3 Tab. unsalted butter, melted
- 1-1/2 lbs. russet potatoes, peeled
- 1 tsp. smoked salt or kosher salt plus more
- 3/4 tsp. freshly ground black pepper
Mushroom, Leek, and Fontina Frittata
By CheeseDiva
Spinach option?
- 2 tablespoons olive oil, divided
- 2 medium leeks, whites and pale green parts only, chopped
- 8 ounces crimini (baby bella) mushrooms, thinly sliced
- 12 large eggs
- 1/2 cup crème fraîche or sour cream
- 2 tablespoons coarsely chopped flat-leaf parsley
- 3/4 cup shredded Fontina cheese, divided
- Kosher salt, freshly ground pepper
Ice Cube Tray Cheesecake Bites
By CheeseDiva
Makes 16 (depending on how many ice cubes your tray makes) Place the chocolate chips and coconut oil in a microwav...
- 2 1/2 cups milk or dark chocolate chips
- 2 Tablespoons coconut oil
- 8 ounces cream cheese, softened and divided in half
- 2 Tablespoons chocolate hazelnut spread
- 2 Tablespoons powdered sugar
- 1-inch piece of vanilla bean, scraped
- 2 ounces strawberry cream cheese, softened