Cheesy Meatloaf

• 1 lb beef
• 8 oz white cheddar (block not shredded)
• 1 cup seasoned bread crumbs
• 1/2 cup beer
• 1 tbs Worcestershire sauce
• 2 tbs parsley
• 1 clove garlic
• 1/4 tsp salt
• 1/8 tsp pepper
• 2 eggs

Glaze

• 3/4 cup Ketchup
• 2 tbs mustard
• 2 tbs brown sugar
• 6 dashes hot sauce (optional)

Preheat the oven to 350 degrees Fahrenheit.

In a bowl add the beef, Worcestershire sauce,  parsley, garlic, salt and pepper.  Mix together. Add the eggs and mix.

Then add the beer and mix.  Finally add the breadcrumbs and mix, the final mixture should be moist but not soupy.

Dice the cheddar into 1/2 inch cubes.

Divide the meatloaf mixture into thirds.  Add 1/3rd of the mixture into a loaf pan.  Pat down and then add 1/2 of the cheese cubes.  Cover with another 1/3rd of the meatloaf mix.  Pat down and then add the other 1/2 of the cheese cubes. Finally top with the remaining 1/3rd of the meatloaf mixture.

In a small bowl combine the ketchup, mustard and brown sugar.  Add the hot sauce if you like a little heat, but this is optional. Not necessary if you do not like the heat.  Mix the ingredients and then coat the top of the meatloaf with the glaze.

Place the meatloaf in a preheated 350 degree oven for 55-65 minutes.  This will vary depending on the size of your loaf pan.  The best way is to check the temperature of the meatloaf after 55 minutes.  You want the thermometer to read 155 degrees.

When the meat reaches 155 degrees, remove it from the oven and let it rest for 10 minutes before cutting.  You need to let this meatloaf rest or else the cheese will ooze out like molten lava.

Slice it and serve.

This was a delicious meatloaf.  Tasty, tender and full of flavor.

The cheese added an extra layer of flavor and texture that made this meatloaf over the top.

Spinach, Bacon and Swiss Quiche – (Adapted from Paula Deen)

• 6 large eggs
• 1 1/2 cups heavy cream
• 1/4 tsp salt
• 1/8 tsp pepper
• 2 cups baby spinach, chopped
• 1 lb bacon, cooked and crumbled
• 1 1 /2 cups Swiss cheese
• 1 (9in) pie crust

Preheat the oven to 375 degrees.

Fit the pie crust into a pie pan or pie plate.  If you are using a pie crust that is in a disposable pan, it will be fine. Remember that if you use a dark colored pan or aluminum pan to check for doneness 10 minutes sooner.

Cook the bacon until crisp.

I find that if you slice the bacon before cooking it, you get a more even brown and altogether crispier pieces.

Cut the spinach into evenly sized pieces.

Layer the spinach, bacon and cheese into the pie crust.

I did two layers but feel free to do more.  You will find that it will float to the top of the quiche, but do your best.

In a blender combine the eggs, salt, pepper and cream.  Blend until thoroughly mixed.

Pour the egg mixture into the pie crust over the top of the bacon and spinach.

Place the quiche into the preheated 375 degree oven and bake for 45 minutes to 1 hour, or until the egg mixture is set.

This will all depend on your oven, pie tin and thickness of your quiche.  I found that mine took almost an hour to set.

If you see that your quiche is starting to brown too much on top, feel free to cover it with foil after about 20 minutes in the oven.

This quiche was delicious.  The eggs were light and fluffy and the bacon made it sing.  It was one of the best quiches that I have ever made.

Wisconsin Mac and Cheese

• 1/2 lb macaroni
• 2 tbs butter
• 2 tbs flour
• 2 cup whole milk
• 1/2 tsp salt
• 1/2 tsp paprika
• 1/4 tsp pepper
• 2 cups Monterey jack cheese, shredded
• 1 cup shredded Cheddar/jack or Colby/jack cheese

Boil the Noodles

Bring a large pot of water to boil and cook the macaroni according to the directions on the box. Make sure to cook it to al dente.

The Cheese Sauce

Heat a sauce pan over medium heat.  Add the butter to the pan and melt.  Then add the flour. Start to whisk to make a roux.

Whisk until the butter mixture starts to boil and foam.  Then cook for another minute until it starts to lightly turn brown.

Slowly mix in the whole milk.  Continue to whisk and cook until it starts to thicken.

Then add the salt, pepper, paprika and Monterey Jack cheese. Whisk until the cheese is fully melted.

The sauce will not be too thick.  This is perfect.

To Serve

Pour 1/2 cup of the cheese sauce into the bottom of a bowl.  Then add 1 – 1 1/2 cups of cooked noodles to the bowl.

Then top with 1/2 cup of shredded Cheddar/jack or Colby/jack cheese.

Serve.

To eat mix the cheese, macaroni and cheese sauce together.

The shredded Cheddar/jack or Colby/jack cheese will melt right into the mixture and make a perfect mac and cheese.

Southwestern Cheesy Chicken Rice

• Fajita Chicken
  • 1 lb boneless skinless chicken breasts
  • 3 tbs fajita seasoning
  • 1/4 cup extra virgin olive oil
• Cheesy Rice
  • 2 cups uncooked rice
  • 2 cups chicken broth
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 can black beans, drained
  • 2 cups water
  • 3 tbs butter
  • 2 tbs flour
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 1/2 cups half and half, you can substitute milk
  • 1/2 cup processed cheese, Velveeta
  • 1/2 cup cheddar cheese

Fajita Chicken

Trim the chicken and then add to a zip top bag with the fajita seasoning and olive oil.  Shake to coat and let sit until ready to grill.

Preheat your grill to medium/high, make sure to set aside a portion of the grill for indirect cooking.

Remove the chicken from the bag and place directly over the heat source on the grill.  Cook for 6-7 minutes on each side.  Then move to an indirect cooking portion of the grill.  Continue to cook until the juices of the chicken run clear. Roughly 5-10 minutes.

Remove from the grill and set aside.

Cheesy Rice

Cook the rice using your favorite method, except substitute 2 cups of the water with chicken broth.  My rice cooker requires about 4 cups of liquid for every 2 cups of rice.  So I used 2 cups of chicken broth and 2 cups of water.

While the rice is cooking add 1 tbs of butter to a large skillet or fry pan.  Heat the pan to medium/high and then add the peppers.  Cook for 5 minutes and then add the black beans.  Continue to cook for another 2 minutes or until the peppers start to soften.  Remove them from the pan and set aside.

While the pan is still over medium/high heat, add the remaining 2 tbs of butter to the pan and then add the flour.  Using  a whisk, stir together the flour and butter and create a roux.

Once combined cook while continuing to stir for two minutes.  Cook until the flour/butter mixture turns a light brown.

Add the half and half and stir until thickened.  While stirring add the salt, paprika, chili powder and garlic powder.  Next add the cheese.  Stir until the cheese is melted and you have  a smooth sauce.

Stir the cooked rice into the sauce.

Add the peppers and black beans into the sauce.  Then add the chicken.  Make sure to fold everything together so that the chicken does not shred.

Remove from the heat and serve.

This meal was quick and delicious.  The cheese sauce worked perfectly with the rice.

One Pot Mac and Cheese – (Adapted from Alton Brown)

• 1/2 pound elbow macaroni
• 4 tbs butter
• 2 eggs
• 6 ounces evaporated milk
• 1/2 tsp hot sauce
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp dry mustard
• 6 ounces processed American cheese – (aka Velveeta)
• 6 ounces sharp cheddar, shredded

Smoked Chicken Pizza

• 1 pizza dough – (recipe for Basic Pizza Dough)
• 1 cup smoked chicken – (Smoked Drumsticks)
• 3 roasted red peppers, sliced – Roast yourself or use the jarred variety
• 1red onion, finely sliced
• 2 cups mozzarella
• 1 cup of your favorite bbq sauce
• 1 tbs hot sauce
• cornmeal or semolina for dusting the peel

The first step is to make the pizza dough and let it rise till it doubles. Here is a simple and easy pizza dough. If you are running short on time, almost all grocery stores have pre-made pizza dough in the deli section and/or freezer section, or you can always stop by a local pizzeria and purchase the pre-made dough.

Preheat your oven to 500 degrees Fahrenheit.

Make sure to dice and slice all of the vegetables before starting the pizza.  You do not want the sauce sitting on the pizza for too long before you put it in the oven.

Coat a pizza peel or the back of a sheet pan with semolina or cornmeal.  Then spread the pizza dough out over it.  Make sure you make a pizza that will fit on your pizza stone.

In a small bowl mix together the bbq sauce and the hot sauce.  Then evenly distribute the sauce onto the pizza dough.

Next add a light layer of cheese.  I coat the base with about 1/2 cup of the mozzarella.  Then top with the smoked chicken.

Next top with the red onion and roasted red peppers.

Finally top with the remaining mozzarella cheese.

Bake at 500 degrees for 10-14 minutes.  When the crust browns and the cheese starts to brown, your pizza is ready.

This pizza is awesome.  The Smokiness of the chicken combined with the spiciness of the sauce is awesome.  I could eat this over and over again.

By opening up the packet you can add the cheese and make these potatoes completely delicious.

Grilled Cheesy Potatoes - (Adapted from About.com Grilled Potatoes)

• 6 large potatoes, peeled and sliced
• 1 onion, sliced
• 1 cup monterey jack cheese
• 3 cloves garlic, minced
• 3 tablespoon butter or margarine
• 1 tablespoon dill, chopped
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional)

Preheat the grill to medium/high.  Roughly 350-400 degrees Fahrenheit.

Peel and dice the potatoes.  I have found that they turn out better if you give them a good rinse before using them.

Place potatoes topped with onions and butter, on a large sheet of aluminum foil.

Top with salt, pepper, paprika, cayenne, dill, and garlic. Seal potatoes in foil and place on the grill.

Cook for 20 minutes on medium/high heat. Turn potatoes once during cooking process.

During the last five minutes of cooking, open foil and sprinkle potatoes with cheese.  If you wrapped your foil to the point where you can not open it, use a sharp knife and cut a slit on the top of the foil.  Leave the potatoes unwrapped and cook an additional 5-7 minutes.

When the cheese is melted you are ready to eat.

These are similar to my original foil wrapped potatoes, but the cheese makes them so much better.

Served with a basic marinara these manicotti were awesome.

Baked Manicotti

• 10-ounce package frozen spinach, thawed
• 1 box manicotti shells (usually 14 in a pack)
• 2-3 cups marinara sauce, (use your favorite or try my quick and easy marinara recipe)
• 16 oz  ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 large eggs, lightly beaten
• Freshly ground pepper
• Kosher or sea salt

Thaw the spinach and then squeeze out any liquid using a couple of sheets of paper towels.

Bring a large pot of salted water to a boil.  When you have a rolling boil, place the pasta shells in it and cook until al dente.  The box should have suggested times for cooking the pasta till al dente.  This can be used as a base time to check the pasta.  Always make sure to check at least a minute or two before the time listed on the box.  Strain the pasta and set it aside.

Preheat the oven to 350 degrees Fahrenheit.

Grease a 9- x 13-inch baking dish.  Then coat the bottom of the pan with marinara sauce (roughly 3/4 cup).

In a large bowl, combine the ricotta, mozzarella, and 1/2 cup of the Parmesan, eggs, and drained spinach. Mix until thoroughly combined.  Season with salt and pepper to taste.

Using a small spoon or piping bag, place the cheese mixture into the manicotti shells.  Once the shells are filled place them into the baking dish.

Cover with your desired amount of sauce.  This is a personal preference, I do not like my pasta drenched in sauce, however some do.  This is up to you.

Sprinkle with the remaining Parmesan cheese and bake for 30-35 minutes, or until the cheese is slightly browned.

Serve with a side salad and garlic bread.  Try this delicious braided garlic bread.

Grilled Cheese

I love grilled cheese and this is the best I have had.

Ultimate Grilled Cheese

• Rustic Wheat Bread
• Butter – (Preferably Spreadable)
• Manchego Cheese – shredded
• Gruyere Cheese – shredded
• Mozzarella Cheese – shredded or in slices
• 1 tomato – sliced

Preheat the oven to 400 degrees.  Preheat a cast iron skillet or heavy bottom oven safe skillet over medium heat.

Slice the loaf of bread into 3/4 inch slices.  Next butter one side of each of the slices.

Butter the bread. The more even the butter the better the browning

Top the non-buttered side of one of the slices with the mozzarella cheese.  Then layer a couple of slices of tomato onto the bread.

Mozzarella and Tomato is a killer combination

Place the slice of bread, buttered side down onto the preheated skillet.  Then top the tomato with the Manchego  and Gruyere cheeses.  This will make it so that you don’t waste too much cheese bringing the sandwich to the skillet.

Top the bread with the shredded cheese after it is in the skillet

Finally top the sandwich with the other half of the bread.  Making sure that the buttered side is up.

Top with the other half of the bread

Cook for 5-6 minutes or until the bottom is golden brown.  When it is golden flip the sandwich and place the skillet in the oven.  The heavy bottom skillet will retain the heat and will brown the bottom of the sandwich.  The oven will heat the rest of the ingredients making sure that the cheese in the center is melted and warmed.  Nothing is worse than a grilled cheese with un-melted cheese.

Flip when golden brown

Cut in half and serve.  This is the perfect sandwich to eat with a nice bowl of tomato soup.

Grilled cheese with tomato soup

Enjoy….

White Truffle Twice Baked Potato

With the addition of cheddar cheese, this pototo is amazing.

White Truffle Twice Baked Potato – (Serves Two)

• 2 large baking potatoes
• 6 strips of bacon
• 1/4 cup milk
• 1/4 sour cream
• 1 tsp truffle oil – This stuff is strong so add sparingly.
• 1/2 cup cheddar cheese

Preheat your oven to 350 degrees.  While the oven is preheating wash your potatoes.  Gently scrub them.  Remember you are leaving the skins on so clean them well.

I love potatoes

Next coat the potatoes with olive oil.  Make sure to get all sides.  Then sprinkle all sides of the potatoes with sea or kosher salt.

Season with a good amount of salt

Next place the potatoes in the pre-heated oven for an hour to an hour and a half.  This will vary depending on the size of the potatoes.  They are done when they are fork tender.  Remove them from the oven and let them cool until they are cool to the touch.

While the potatoes are cooling, slice up the bacon into small strips and cook it in a pan until crispy.  It is not going to be an amazing potato until there are some crispy bacon bits in it.

Frying bacon bits

When the potatoes are cooled, cut the top 3rd of the potato off. This will give you plenty of room to fill with the truffle potato mixture.

Cut the top 3rd of each potato off.

Next scoop the insides of the potatoes out to form a potato canoe.  Place the scooped out potato in a large bowl.

Forming a potato canoe

Next add the milk, sour cream, truffle oil, salt and pepper to the potato mixture.  Then mash the potato mixture using a potato masher.  Mash until creamy and delicious looking.

Potato mixture

A side note on truffle oil.  It can be picked up at any gourmet food store.  It is usually around $10 a bottle.  I picked mine up at TJ Maxx in the home section.  It was $4.95 a bottle.  TJ Maxx has tons of gourmet food items in its home section.  Next time you see one, check it out.

After you have mashed the potatoes, fold in half of the bacon bits.  Then pile the potato mixture into the potato canoes.

Pile High - You can pipe it in the potatoes but I find that it is hard to do with the bacon bits in the mixture.

Next add the remaining bacon bits on top of the potatoes.

Cover with bacon

Now top each potato with cheddar cheese.

Layer on the cheese

Place the potatoes back in the oven for another 10-15 minutes.  Cook until the cheese is a nice golden brown.

Perfectly cooked twice baked potatoes.

They are an amazing treat.  The truffle oil adds an amazing earthy flavor to the dish.

Once more shot of the bacon and cheese. How awesome does that look.