Tag Archive: cheddar cheese


mushroom-kale-cheddar-frittata

  • Serves 6
  • Hands-On Time 15 min
  • Total Time 40 min

INGREDIENTS

  1. 1/4 cup olive oil
  2. ounces mushrooms (such as cremini and shiitake), halved or sliced if large
  3. Kosher salt and black pepper
  4. small shallots, chopped
  5. large eggs
  6. 1/2 cup crème fraîche or sour cream
  7. ounces Cheddar, shredded (1 cup)
  8. ounces Parmesan, shredded (½ cup)
  9. 1/2 small bunch lacinato kale, stems discarded and leaves sliced (about 4 cups)

DIRECTIONS

  1. Heat oven to 400° F. Heat 2 tablespoons of the oil in a large ovenproof nonstick skillet over medium-high heat. Add the mushrooms and season with ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until golden, 4 to 6 minutes. Add the shallots. Cook, tossing frequently, until the shallots are tender, 2 to 3 minutes. Transfer to a plate. Reserve the skillet.
  2. Whisk the eggs, crème fraîche, ½ teaspoon salt, and ¼ teaspoon pepper until combined. Whisk in the Cheddar and half the Parmesan. Toss the kale with 1 tablespoon of the remaining oil.
  3. Heat the remaining 1 tablespoon of oil in the reserved skillet over medium heat. Add the egg mixture to the skillet, followed by the mushrooms, the kale, and the remaining Parmesan. Cook until the frittata is set just around the edge, 2 to 3 minutes.
  4. Transfer the skillet to oven and bake until the frittata is just set, 20 to 24 minutes. Slide onto a plate to serve.

Courtsey of Real Simple, Justin Chapple

NUTRITIONAL INFORMATION

Per Serving

  • Calories390 calories
  • Fat31 g
  • Sat Fat13 g
  • Cholesterol295 mg
  • Sodium640 mg
  • Protein20 g
  • Carbohydrate8 g
  • Sugar1 g
  • Fiber1 g
  • Iron2 mg
  • Calcium361 mg

 

Cheddar Broccoli Soup

  • COOK TIME

    20 min

  • PREP TIME

    10 min

This makes a great soup for lunch or light dinner. To make the soup heartier, add in spinach, cooked chicken, rice and/or cauliflower.

INGREDIENTS

  • 4 c. vegetable stock
  • 4 c. milk
  • 1/4 tsp. paprika
  • 2 Tbsp. Clabber Girl Cornstarch
  • 2 Tbsp. all-purpose flour
  • 1/4 tsp. pepper to taste
  • 3 Tbsp. butter
  • 1 1/2 tsp. salt
  • 1 c. broccoli florets
  • 1/2 c. carrots
  • 1/2 c. celery
  • 1 Tbsp. parsley
  • 1 small onion
  • 8 oz. cheddar cheese shredded
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Basil

Instructions

Chop onion, celery, carrots and broccoli. Add vegetables to a large sauce pan or dutch oven. Saute all together in 2-3 Tbsp. of butter until lightly browned.

Add all-purpose flour and blend well and cook until brown (2-3 minutes). Add milk and stock slowly, while stirring.

Add Clabber Girl Corn Starch, paprika, salt, pepper, garlic powder and basil. Bring to a boil, then simmer for 20 minutes. Keep stirring occasionally to prevent the milk from scalding on the bottom of the pan. Add cheese and parsley. Stir until the cheese is melted.

100_0582
Cook time: 4 hours

Total time: 4 hours 10 minutess
Ingredients
  • 4 Boneless Chicken Breast ( use 5 if they are smaller in size)
  • 32 ounces of  Mild Salsa
  • 2 Cloves Garlic, Minced
  • 2 chopped dehydrated Habanero (you can use fresh chopped also) or any pepper of your choice
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon of kosher salt
  • 1 cup of chopped Onion
  • 1 Tablespoon of Honey
  • 2 Tablespoons of Vegetable Oil
  • tortillas
  • chopped lettuce
  • cheddar cheese
  • lite sour cream
  • Salt/Pepper
Instructions
Season the chicken breasts with cumin, smoked paprika, very lite salt, cover and put in refrigerator  overnight
Next day
  1. Heat oil in a pan then cook the chicken for 2 minutes per side
  2. Place chicken and all other  ingredients in slow cooker then cook on low for 6-8 hours or high for 3-4 hour or until chicken is falling-apart tender
  3. Add salt/pepper to preferred taste
  4. Turn the slow cooker to warm and shred chicken with fork.
  5. after shredding place chicken (drain a wee bit)  in flour tortilla, add some  shredded cheese (on top or inside or both), wrap tortilla,
  6. add  a dab of salsa juice left in slow cooker on top of tortilla,
  7. then add lettuce and dab of sour cream and serve.
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