Tag: Cheese

Dorm Room Microwave Mug Mac & Cheese · i am a food blog i am a food blog

This recipe is perfect for anyone without access to a full kitchen, or maybe just anyone who’s feeling lazy but not too short on time. To be honest, microwave mac & cheese takes just as long as stovetop mac & cheese, but the benefit is: you don’t have to wash anything but a mug, and that’s worth a recipe in itself.

Dorm Room Microwave Mug Mac & Cheese | www.iamafoodblog.com

Dorm Room Microwave Mug Mac & Cheese | www.iamafoodblog.com

Dorm Room Microwave Mug Mac & Cheese | www.iamafoodblog.com

Dorm Room Microwave Mug Mac & Cheese Recipe
serves 1

  • 1/2 cup small macaroni
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 1/2 cup shredded cheese

via The Kitchn

In a very large microwaveable mug, combine the macaroni, water, and salt. Stir to combine then place on a microwave safe plate.

Microwave in two minutes intervals, stirring in between, about 10 minutes total, until all the water is absorbed and the macaroni is tender.

Stir in the milk and cheese and microwave for 30 seconds, or until cheese is melted. Enjoy immediately.

Source link

Herby Kale Omelette with Manchego Cheese

Overhead photo of Omelette with a tarragon-kale sauce and melted manchego served with extra sauce and coffee.

Green Sauce

When it comes to experimenting with recipes, sauces are up there as a favorite. It can be easy to completely shift a dish (or many dishes) with one simple sauce. I don’t use a lot of kale outside of a few recipes but using it in sauces ensures I use it all before it goes bad.

Saucy Kale Omelette

You can swap the kale for other greens such as spinach, chard, or collards. If you’re using spinach, drop the time for blanching. Spinach takes much less time: usually around 30 to 60 seconds.


I know tarragon isn’t everyone’s favorite herb. You could swap it out for chives or if it’s summer, use fresh basil.

Omelette vs Frittata

I love a solid omelette for my morning breakfast but if I’m making a dish to feed the family, I usually stick with frittata. You can easily use this same concept in frittata form. I like to use this base recipe and right before I transfer the pan to the oven, I swirl in the kale sauce.

Add some Grains

Leftover grains? Add a few to the omelette. I really like using cooked grains in the omelette or as an omelette filling. This also works if you’re making the frittata (as mentioned in the previous paragraph!)

Veg Bulk

Depending on the time of year, add fresh or cooked vegetables to the filling. During the cooler months, roasted squash or sweet potatoes. For spring, try some pan-fried asparagus then during summer, blistered tomatoes!


Finally, since the sauce is vegan, I’d be remiss if I didn’t add a vegan option for the omelette. Use the kale sauce in a tofu scramble, make a grain bowl, or there’s the new ‘just’ product that uses mung beans as a base.


Herby Kale Sauce Omelette


A simple omelette mixed in a go-to tarragon kale sauce and melted manchego.


Sauce (makes more than one omelette)

2 cups packed blanched kale

⅓ cup chopped scallions (2 to 3)

¼ cup packed parsley

1 tablespoon packed tarragon

Juice from one lemon

¼ cup olive oil

¼ cup-ish of water

½ teaspoon salt


2 large eggs

1 tablespoon heavy cream

Pinch of salt

2 teaspoons ghee

2 tablespoon grated manchego


  • Bring a pot of salted water to a boil and have a bowl of ice water ready. Destem and give the kale a rough chop. Drop in the water and blanch for about 1 ½ to 2 minutes, the kale should be bright green. Transfer to the ice bath and let cool.
  • Once the kale is cool, place in a blender along with the scallions, herbs, lemon, olive oil, water, and salt. Puree until mostly smooth.
  • Whisk the eggs, cream, and egg together. Heat an 8” skillet over medium-low heat. Add the ghee and once that melts, add in the egg mixture. As the bottom of the eggs set, lift up the side of the eggs with a spatula and let uncooked eggs run under the cooked eggs.
  • Add the two tablespoons of sauce before the omelette is fully set, letting swirl into the uncooked egg. Continue to cook until the omelette is mostly set. flip the omelette over and sprinkle with the cheese. Fold the omelette, turn off the heat, and let rest for a minute or two, just enough to melt the cheese.
  • Serve the omelette with extra sauce and crushed red pepper (if desired).

Close-up photograph of kale sauce omelette with manchego cheese.


Source link

2019’s Best Cheese USA Has Just Been Crowned

Today in good cheese news: The best cheese in the USA has been named. And it is…a baby Swiss from Ohio, according to a press release from the venerable Wisconsin Cheese Makers Association.

The winner, made by Guggisberg Cheese of Millersburg, Ohio, scored an impressive 98.54 points of out 100 in the WCMA’s 2019 US Championship Cheese Contest, beating 2,555 other cheeses from 35 states for the top spot. Previously, Guggisberg also won the championship with its Premium Swiss in 2015, making it the third producer to win the title twice.

Perhaps even more impressive is the fact that baby Swiss—which, as you may have guessed, is aged for less time than traditional Swiss—was actually invented in the 1960s by Guggisberg’s founder, a Swiss-born cheesemaker named Alfred Guggisberg who set out to make a cheese that had smaller “eyes” and a creamier taste than classic Swiss. In a congratulatory statement, WCMA Executive Director John Umhoefer praised Guggisberg’s “recipe for success.”

Meanwhile, both the second and third prize went to contenders from Marieke Gouda of Thorp, Wisconsin, founded by Marieke Penterman. With just a tenth of a point less than the winner, Marieke’s Gouda Premium scored 98.41 points, while its Gouda Overjarige earned 98.39 points.

Although Wisconsin didn’t quite bring home the championship this year, “Wisconsin cheesemakers dominated the 2019 competition,” the association noted in its press release, “earning gold medals in 60 of the 116 contest classes and sweeping the gold, silver, and bronze medals in 25 classes.” New York cheesemakers won nine gold medals, while California and Idaho each won six.

Coincidentally, an an entire cookbook dedicated to Wisconsin cheese (the Wisconsin Cheese Cookbook: Creamy, Cheesy, Sweet, and Savory Recipes from the State’s Best Creameries) and its multi-generational history was just published earlier this month, tailor-made for the person for whom a wheel of cheese makes the world go round. Best of all, if you just want to get your hands on a few of America’s best cheeses, you can easily order online from both Guggisberg Cheese and Marieke Gouda.

Baby Swiss? Gouda? What’s your favorite cheese from the USA? Tell us in the comments!

How to Build a Great Cheese Board

Source link

Garlic Bread Grilled Cheese · i am a food blog i am a food blog

Oh hello. It’s me, Garlic Bread Grilled Cheese. You know, the love child of Garlic Bread and Grilled Cheese. Like the two things you love most in the world, combined into one.

Make me because you’re sad and you need to do some emotional eating. My garlic-y perfectly crisp bread-y outsides with a molten melty cheese core will bring you so much joy. Or make me because you’re having a great day and you want to make it even better. Or make me because you want to celebrate nothing in particular and you deserve a sandwich. Whatever your reason, you need Garlic Bread Grilled Cheese in your life. Because you deserve it.

Garlic Bread Grilled Cheese | www.iamafoodblog.com

Garlic Bread Grilled Cheese | www.iamafoodblog.com

Garlic Bread Grilled Cheese
makes 1 sandwich

  • 1 1/2 tablespoons room temperature butter
  • 1 clove garlic, crushed
  • chopped flat leaf parsley, to taste
  • salt, to taste
  • 2 slices bread of choice
  • cheddar cheese

Mix together the butter, garlic, flat leaf parsley and salt.

Heat up a pan on medium-low heat.

Butter one slice of bread with the garlic butter and place in the pan butter-side down. Top with cheese. Butter the other slice of bread and place on top of the cheese, butter-side facing out.

Cook slowly on medium-low heat until golden brown and toasty. Most of your cheese should be melted when it’s time to flip. Carefully flip your sandwich and continue grilling.

The second side grills a bit faster, so turn the heat down to low and keep a close eye on it. When perfect, remove from the pan, slice into your desired shapes and enjoy hot!

Source link

Lentil Rotini with Garlicky Kale and Goat Cheese Sauce

Post sponsored by Barilla. See below for more details.

Before spring starts to show, I wanted to share one last cozy pasta meal. This lentil rotini pasta features easy garlicky kale, a no-cook goat cheese sauce, and Barilla Red Lentil Rotini. The spirals in the rotini are perfect for soaking up that saucy-goodness!

All the Greens

When it comes to greens, I’m constantly swapping different ones in and out of recipes. One of the reasons I love recipes like this is because it’s forgiving. Happen to have chard or collards on hand? Those would work just as well.

I’ve also been known to make a similar pasta and add roasted cauliflower, broccoli, and/or sweet potatoes as a replacement or in addition to the greens.

Goat Cheese: love it or leave it

I love goat cheese and I’m not shy about my love. However, I know that it’s not everyone’s favorite cheese. This pasta can work well with any softer-type cheese. Cream cheese or farmers cheese would work as well.

Vegan? Yes!

Never fear, vegan friends. You can easily make this vegan. I like to use my favorite cashew cream or sunflower cream with a little bit of onion powder, garlic powder, and nutritional yeast in place of the goat cheese sauce.

Barilla’s Red Lentil Rotini Pasta

When I was writing my cookbook on grinding flour, one of the biggest surprises came when working with red lentil flour. It’s such a good, protein-solid flour. Because of this, I’m not surprised to see this great, one-ingredient Red Lentil Rotini from Barilla. You can find this and all the other varieties of the new Barilla legume pastas on Amazon.


Lentil Rotini with Garlicky Kale and Goat Cheese Sauce



4 ounces red lentil rotini


1 tablespoons ghee

3 cups shredded kale

1 garlic clove, minced


4 ounces soft goat cheese, at room temperature

1/4 cup whole milk

1/2 cup shredded Parmesan

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Crushed red pepper, optional


  • Heat a large skillet over medium-low heat. Add the ghee followed by the kale. Let cool, stirring occasionally, until the kale is starting to wilt. Stir in the minced garlic and a pinch of salt. Let cook for another minute or two, until the garlic is golden and the kale has softened.
  • To make the pasta, bring a pot of salted water to a boil. Add the Chickpea Casarecce and cook until al dente, 7 to 8 minutes. Drain and return the pasta back to the pot.
  • Finally, in a blender, combine the goat cheese, milk, parmesan, salt, and pepper. Puree until smooth, adding a splash more milk if needed to thin the sauce.
  • Combine the kale with the pasta and the goat cheese sauce. Toss until well combined and serve, with a sprinkle of crushed red pepper, while still warm.


Leftover pasta will need a little more liquid as it reheats- the sauce really soaks up into the pasta.

Disclosure: This recipe was created in partnership with Barilla. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.


Source link

Easy Cheese Dip Recipe – Best Appetizer for the Super Bowl or Any Party

This cheesy skillet dip is not so much a recipe as it is a description of the last-ditch attempt I regularly make to be a good dinner party host. A lifeboat made of melted cheese, if you will.

Perhaps this sequence of events sounds familiar: you invite a handful of guests to a dinner party. You plan an intricate menu, hit the grocery store with time to spare, and get your entrée marinating (or braising, or pickling…) without a hitch. Then, mere moments before your friends arrive—glass of relaxed-host-of-the-century wine in hand—it hits. The realization that you forgot to plan snacks of any sort. No beautifully arranged cheese board, no adorable finger foods puffing up in the oven.

This extra-cheesy skillet dip is my answer. It draws inspiration from baked cheeses everywhere (hi, honey-covered baked brie, queso fundido, and roasted feta) and it’s endlessly customizable. The version I’ve written up begins with onion and enoki mushrooms, sautéed in a little butter, but you could swap in any alliums, mushrooms, or quick cooking vegetables (like peppers or tomato—just use a non-reactive skillet with the latter). Experiment with any melty cheese to find your favorite version; I also love incorporating Gruyere, Comté, and Taleggio. Finally, top with whatever you please. If sour cream and hot honey aren’t up your alley, try tomato jam and herbs. Or hot sauce. Or spicy breadcrumbs. (Or, nothing at all!)

Thanks to the scientifically proven fact that hot cheese is delicious, your guests will love it no matter what:

What’s your super easy, go-to party app? Let us know in the comments!

Source link

Crock Pot Beer Cheese Dip


When it comes to the big game there are two kinds of people….the ones who care about the game, and the ones who care about the food. We’re pretty much in the latter group, so we’re already thinking about all the fun things we’re going to prepare that day! One of the things at the top of our list is this Crock Pot Beer Cheese Dip with all the things to dip in it! We were able to pick up all the ingredients we need for this recipe at our local ALDI. They have a wide variety of high quality products, at really great prices. Right now, you can also grab all the things you might need for the Big Game with Instacart, and get $10 off your first three ALDI orders of $35 or more with the code ALDIFAN.

This recipe couldn’t be easier to throw together, especially since we’re using a crock pot for the dip! You literally throw everything into the slow cooker and just give the dip a stir every once in a while. That’s it! Plus, the slow cooker will keep the beer cheese dip warm throughout the afternoon! ALDI also has a wide selection of snacks and appetizers, so you can pick up plenty of dipping options as well as other appetizers to add to your spread for a stress free day! Enjoy! Xx, Jenny




Crock Pot Beer Cheese Dip

Prep time: 5 minutes
cook time : 1 hr
Makes 1 quart

beer cheese dip:
12 ounces Happy Farms Cream Cheese, softened
3 cups Happy Farms Shredded Sharp Cheddar Cheese
1/2 cup Hollander 1839 Lager
2 teaspoons Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper

Clancy’s Party Size Wavy Potato Chips
Hard Pretzel Rods
Pita Chips
Grilled Bratwursts
Clancy’s Restaurant Style Tortilla Chips


1. Place ingredients into a slow cooker and place over high heat for about 1 hour, stirring every 10 to 15 minutes. Adjust seasonings.
2. Serve beer cheese dip with chips, pretzels, etc.

Source link

Cranberry and Brie Grilled Cheese · i am a food blog i am a food blog

Cranberry and Brie Grilled Cheese | www.iamafoodblog.com

Rolling in with a quickie: a triple decker cranberry and brie grilled cheese. I love cranberries and brie together. There’s something ultra festive about cranberries and brie together. I think it might be because the very first time I ever had brie was at a Christmas party.

I’m not entirely sure because it’s kind of a fuzzy memory but I do remember a cheese platter and how someone got upset at my uncle for stealing the “nose” of the cheese and also eating only the insides, leaving the rind. Luckily I managed to get a bite of brie before it was all gone. It definitely felt very fancy and grown up to me, especially since most of my cheese exposure as a kid was Kraft singles.

That first taste of brie started a lifelong obsession for me. Brie is silky smooth creaminess. It’s mild and melty and so, so good. Here it pairs up with sweet-tart cranberry sauce for a perfectly festive red and white sandwich. Personally, I think Santa mike like it more than cookies? At least it’d be a little bit of a different kind of treat!

Hope you guys are having a cozy December full of grilled cheeses 🙂
xoxo steph

Cranberry and Brie Grilled Cheese | www.iamafoodblog.com

The Cran-brie: Cranberry and Brie Grilled Cheese Recipe
makes 1 sandwich

  • 1 tablespoon room temperature butter
  • 3 slices bread of choice, I used sourdough
  • 6 slices brie cheese
  • 2 tablespoons cranberry sauce

Melt a bit of the butter – not all of if – in a non-stick frying pan over medium heat. Add one slice of bread and top with half the brie. Dot it with the cranberry sauce and then put another slice of bread on top. When the bottom is golden brown, flip, add a bit more butter to the pan. On top of the toasted side, add the remaining brie and cranberry sauce, topping with the third slice of bread. When the bottom is golden, add the last bit of butter to the pan, flip and cook until golden and melted. Enjoy!

Note: This is just a general approximation of the ingredients, if you need more cranberry or more cheese, feel free to adjust. Also, this works as a regular grilled cheese too if you don’t want to triple decker it.

Source link

Lobster Macaroni and Cheese – A Cozy Kitchen

This whole blog post is going to be me attempting to convey my enthusiasm for this macaroni and cheese. I have wanted to make lobster macaroni and cheese for what feels like forever. But I’ve always hesitated. I’ve always doubted myself!

Does cheese and lobster actually go together?
Will it be good?
Is the price-point going to scare me and all of you away? 

The first answer is YES. I don’t typically cook any sort of seafood with cheese but in this context it absolutely works. Will it be good? Umm…yes, it’s glorious. Will the price-point be scary? Not this time!

For this post, I teamed up with ALDI, where I went to get these VERY affordable and delicious wild-caught Maine lobster tails. FYI lobster tails are available in stores starting tomorrow (12/12)!! They also have lots of other holiday goodies at super affordable prices. Like this delicious 4 Year Aged Cheddar that gave this macaroni and cheese a nice, sharp flavor. I also picked up a wine advent calendar and it’s the cutest thing I’ve ever seen. I love it.

I gave a lot of thought to the other components of the mac n’ cheese. I paired the Aged Cheddar with gouda, which adds great meltability. Other options could be mozzarella or Gruyere. I also love adding Dijon mustard to a rich cheese sauce.

The gouda adds meltability and the Dijon mustard is necessary so it’s not too rich. The brininess from the lobster is so delicious in this macaroni and cheese.

I used 4 lobster tails, but this is totally doable with 2 lobster tails. The question is: how much do you like the people coming over?! Hahah.

I’m not a huge “baked macaroni and cheese” person. I usually like the creamy, stove-top version but this is with the crispy panko bread crumbs is absolutely delicious.

(This post is sponsored by ALDI. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.)

Lobster Macaroni and Cheese

Lobster Macaroni and Cheese


    Bread Crumb Topping:

  • ¼ cup Panko bread crumbs
  • 2 tablespoons unsalted butter
  • Pinch of salt
  • Macaroni + Cheese:

  • 4 Specially Selected Maine Lobster Tails (about 6 ounces total) 
  • 6 tablespoons of unsalted butter
  • 6 tablespoons all-purpose flour
  • 3 cups milk, divided 
  • 1 1/2 teaspoons kosher salt 
  • 1/2 teaspoon crushed red pepper 
  • 1 teaspoon Dijon mustard
  • Freshly ground pepper
  • 1 1/2 cup grated Specially Selected 4 Year Aged cheddar
  • 1 cup grated Specially Selected Gouda Cheese (about 5 ounces)
  • 1 pound of pasta of choice (I used rigatoni) 
  • Chives, as garnish 


    To Make the Buttery Bread Crumbs: 

  1. To a small saucepan, set over medium heat, melt the butter. When melted, add the breadcrumbs and a pinch of salt. Mix until the breadcrumbs are thoroughly coated. Set aside. 
  2. To Cook the Lobster Tails:

  3. Bring a pot of salted water to a medium boil (should be a chill boil, nothing too aggressive). Drop the lobster tails into the water and cook for about 1 minute, until they mostly turn opaque. They will be undercooked, but no biggie, they’ll cook more in the pasta. Run them under cold water. 
  4. Using kitchen scissors, cut the shell on both sides. Pull out the lobster meat and chop it up into bite-size pieces. 
  5. To Make the Macaroni + Cheese:

  6. Preheat oven to 375 degrees F. 
  7. To a medium pot, set over medium heat, add the butter. When the butter has melted, add the flour and mix it together and cook the flour butter mixture for about 1 minute. Pour in the milk in two batches, stirring continuously in between additions. Cook until it thickens up, about 2 to 3 minutes. It’ll start to bubble up and thicken. Give it a good whisk and be sure to get in those corners of the pan to get any floury bits up and mixed in. It should be thick enough to coat the back of a spoon. 
  8. Turn off the heat and whisk in the kosher salt, crushed red pepper, Dijon mustard and a few rounds of pepper. Give it a taste and adjust the salt to taste. Add the grated cheeses and mix them in until they’re melted. Cover the pot with a lid and set aside. 
  9. Meanwhile, bring a pot of salted water to a boil. Cook the pasta according to the package’s instructions, about 9 minutes. 
  10. Drain the pasta and then immediately add it to the pot with the cheesy sauce, along with the reserved lobster. Mix until thoroughly combined. 
  11. Transfer to a 9 x 11-inch baking dish (or one that is comparable). Smooth it into an even layer and then top it with the reserved breadcrumbs. 
  12. Transfer it to the oven to bake for about 15 to 20 minutes, until the top is lightly golden brown. 



Source link

Actually Useful Cheese Board Tips, According to Our Favorite Certified Cheese Professional

If you’re hosting any get-together between now and 2019, you probably have a to-do list, and that to-do list is probably long: Plan the menu. Grocery shop. Make the latkes. Bake the chocolate cake. Find those cloth napkins in the attic. Ooh, and the tablecloth too. Buy holiday gifts. Buy flowers. Buy candles. Tell someone to clean his room…

What’s one reliable thing to take off your plate? A cheese plate. This we-have-it-at-every-event appetizer is a Food52 favorite because it basically makes itself. Oh, and everyone loves cheese. That helps.

So the cheese plate idea is a definite no-brainer, but what about the actual cheeses? Which ones do you get? Does the type of milk matter? What about firmness? And how many? And what do I serve with them? All of this can be intimidating if you’re more familiar with eating cheese than studying it (read: almost all of us).

Which is why on this week’s Dear Test Kitchen—our Hotline-inspired video series—Food52’s test kitchen director Josh Cohen called in an extra-special guest: his wife, Elena Santogade, who also happens to be a certified cheese expert. (Lucky us! Lucky him!)

Elena answered all our questions and then some—and I am now ready to build the best cheese board of my life (yep, my life!) this holiday season. Just follow her pro tips and you will be, too.

Pick 3–4 cheeses, based on texture and milk type.

You don’t need to buy 84 cheeses to impress your guests. Just diversify each type so every person can find one (or more!) they love. Elena’s picks:

  1. Soft, goat’s milk
  2. Semi-firm, cow’s milk, washed rind
  3. Firm, sheep’s milk, aged
  4. Cream-added blue

Maybe you’re thinking, But I don’t like goat cheese! Or, I hate blue cheese! That’s cool. Just swap out Cheese #1 for a creamy, also-soft Brie. And drop Cheese #4 altogether. So long as you avoid repetition, you’re golden.

Add some nibbles to serve alongside.

“Think about accompaniments as little bites that people can enjoy between tasting the cheeses.” In other words: palate cleansers. Maybe it’s something sweet after eating a salty, funky cheese. Or, texturally, a crunchy nibble after eating a buttery, creamy cheese. Here’s Elena’s lineup:

  1. Cashews
  2. Dried apricots
  3. Tomato relish
  4. Seeded crackers
  5. Olives

Another plus of these: They’re pretty. Cheese’s color scheme can be pretty monotonous. Bonus ingredients are an opportunity for a pop of orange or red. Of course, they’re also an opportunity to have fun. Cashews can be substituted with any other nut, even a roasted mix. Dried apricots could be replaced with prunes, figs, or mango. Instead of tomato relish, try any other preserves—from pepper jelly to apple butter. You get the idea.

Take out the cheese at the right time.

What’s the wrong time? A few minutes before your guests come over. As Elena puts it, “The cheese needs to relax.” In other words: come to room temperature, so all its flavors come through. Exactly how long the cheese needs to sit out will depend on how chilly or warm the room is. Figure at least 30 minutes.

Don’t let the guests cut the cheese themselves.

Well, don’t let them cut all the cheese themselves. Elena recommends pre-cutting at least half the cheese, so guests have an example of how each one should be sliced. This way, you avoid a certain someone who scoops out all the creamy center of the Brie and leaves a sad shell behind.

  1. For a super-soft cheese, put out a spreader so guests can, well, spread the cheese on crackers.
  2. For a semi-soft variety, you want each person to get “an equal part of the rind and the cheese paste.” (Cheese paste is cheese speak for the interior.) So, for a square cheese, halve it on the diagonal, then cut that triangle into baby triangles. For a round one, cut it in half, then cut wedges radiating out from the center. (If a wedge is too big, just halve it.)
  3. For a firm variety, you probably have a wedge. Lay it on its side, cut off the left or right rind, then slice triangles.
  4. For a big hunk of blue, “chunk it out,” as Elena says. This is as simple as nudging the cheese with the tip of your knife and breaking the cheese into bite-sized nuggets. If the cheese is too soft or messy to pick up by hand, put out some toothpicks.

What are your go-to picks and tricks for a cheese plate? Tell us in the comments!

Source link