Pimento Cheese Spread

Today is all about comfort food.  It is cold outside.  Oh Baby, is it cold outside!  I don't know why but when the mercury dips and the snow is flying, I immediately crave what I call comfort food.  Food that I grew up with as a kid.  Pimento cheese is one of those comfort foods.  It evokes memories of child hood and good memories.  We didn't have pimento cheese often, and when we did have it, it came from the deli at the grocery store.  However, I decided I'd make mine from scratch.  I had all the ingredients and it saved me from a special trip to the store.  I had mine with a salad and made up as grilled cheese.  This is a simple recipe.  It is versatile and can be a simple spread for crackers or slathered on bread for a sandwich, but why not make it extra special and make a grilled cheese!

Margie's Cheese Ball

This Christmas I am miles away from family and was invited to my sweetheart's family Christmas gathering.  I couldn't go empty handed, so I asked what I could bring, and a cheese ball was suggested.

I immediately knew which recipe I would use!  My mind immediately traveled back in time to the late 70's when I worked at Citizens Bank in Evansville.  I remembered those waistline expanding  Decembers when we had food from the beginning to the end of month!   So much great food that we had a sign up calendar to help spread out the feast and as you can imagine, there wasn't an empty day!

Margie was a very sweet lady, loved by all.  Her contribution each December was this fabulous cheese ball.   She has since passed away and in her memory, I am honored to share her cheese ball recipe with everyone to use in their holiday celebrations!  It's a little late for Christmas, but certainly something you could make for your New Year's parties!

Tasty Meatballs

Mama Mia!

That is what you will be saying when you make these for the first time.

If you are looking for a good incredible meatball recipe to try, buckle up and give this one a test drive.

I've always been a meat sauce kinda of gal.  Why?  I can't say really, other that we always had spaghetti and meat sauce when I was growing up.  I've always thought making meatballs was way too much trouble.  Yup, you can see, that I am lazy!  It's easier to brown up the meat and add the sauce.

I know you've all heard the saying "try it, you might like it".  You will be delighted to find that these meatballs really aren't too much work  (okay, maybe a little messy) but they are so worth it and I bet you will agree that they are slap yourself silly awesome!

This recipe is an adaptation of one I had Pinned from Kaye's Low Carb Lifestyle.  Thanks for the inspiration!

Low Carb Quiche Lorraine

This recipe is not mine, it is one that I tried from Maria Emmerich's blog, Maria's Mind Body Health.

I've been making an effort to reduce my carb intake and eat healthier.  To help me along that journey, I am constantly on the lookout for new recipes that are low carb.

Maria's site is a good source for low carb, healthy recipes.  You can find her original recipe here.

I made her recipe exactly as written and it turned out wonderful. Okay, I did make a small tweak.  I used a little more cheese, adding some to the top, before putting it in the oven.  

This quiche is excellent and has versatility.  It can be a savory breakfast or shine as a main event accompanied with with a nice green side salad for lunch or dinner.

Bacon Wrapped Stuffed Chicken Breast

Bacon...that's all I need to hear and I'm ready and salivating.
I probably consume more bacon that I should, but what can I say, I love the stuff and it is a staple in my low carb way of eating and I don't see that changing anytime soon.

This recipe was inspired from a picture I saw on Pinterest.  I was looking for something different to jazz up a normal boring chicken breast, and remembered the picture I saw and that was all the inspiration I needed.

The chicken was so juicy and moist, and reheated well in the microwave.  When I took my leftovers to lunch, folks in the lunch room were totally envious!

Bacon Wrapped Stuffed Chicken Breast

Ingredients:

2 chicken breasts
2 slices pepper jack cheese
2 slices Virginia Baked Ham
8 slices of bacon
1/2 tsp. salt
1/4 tsp. pepper

Instructions:

Preheat the oven to 350 degrees F.
Line a baking sheet with foil.

Create 4 slits in each chicken breast by diagonally slice the chicken breasts, being careful to not cut them all the way through.

Quarter each slice of cheese and stuff into each of the four slits.
Do the same with the ham slices.  It doesn't have to be pretty, you'll be wrapping bacon around the entire thing, so don't worry.

Salt and pepper each breast.

Next carefully wrap the bacon around each chicken breast, making sure the cheese and ham stay in place, overlapping the bacon ends until you have swaddled the entire chicken breast in bacon.  Secure the top and the bottom pieces of the bacon with a toothpick to keep everything in place.

Add some additional pepper to top off the wrapped chicken if desired.

Place the chicken on the foil lined baking sheet and bake for 30 minutes.  Flip the chicken breast and cook an additional 30 minutes or until the bacon that was on the underside turns crispy.
Add a salad or some nice green veggies as a side and dig in!

....and That's What's Cooking at Cathy's ~ Enjoy!

Cheesy Sausage Balls

While surfing Pinterest the other evening, I found this sausage ball recipe and decided it might be something nice to try for breakfast.

I get up really early to ride the bus to work, so in addition to packing my lunch, I also pack breakfast to take along.  A few minutes in the microwave once I'm at work and I have a nice hot breakfast.  Studies have proven that we function better if we provide our bodies fuel for the day. I can vouch for that! Along with my coffee, I have to have some type of protein to start my day.  It helps keep my hunger under control and prevents those embarrassing tummy growls during meetings!  

What I liked about this recipe is that it truly is low carb.  It does not contain baking mix that many sausage ball recipes call for.

These would also be great appetizers or game day nibblers.

Bacon Cheddar Cauliflower Chowder

I don't know how the weather has been where you live, but here in Kansas it has been very cold. We didn't get the significant sleet and snow that many areas south and east received and I've been a little envious, of the snowfall part.  I love snow and figure that if it is going to be this cold, snow is in order.

As much as I like winter and snow, it requires a nice hot soup to warm  up after being outside.  I tried this recipe over the weekend and it was tasty!  So when you are in need of a nice hot soup to warm you up from the inside out, give this a try.

Pesto Two Ways

Red and Basil Pesto

 Woza!  I can't believe that I totally missed April with a blog post.  My life has just been really busy and with

all the craziness, the blog entries suffered.

Well today I'm back in the kitchen!

This week has been full of memories of last year's vacation to Italy.  My friend Wanda and I have been reading journals and sharing quotes.  We recalled and laughed about funny moments that merited subsequent pinky swears that we'd carry those stories to our graves!  That's what best friends are for? Right?  It was an amazing trip and we made wonderful new friends that we hope to get to see again someday.

One of the highlights during the first week of the trip was a wonderful experience we had visiting Monterosso and the day we spent with Daniella.  So in tribute to that memory, today I made pesto!

Fortunately fresh basil is available in my local grocery so I can   enjoy it anytime I am inclined (which is pretty often).  I'll follow with a couple of additional blog entries soon (I promise) for incorporating the pesto into other recipes.  In the meantime, just plain good for slathering on toasted bread or as dippers from fresh veggies!

Recently I brought home some old dishes that I found stored away that belonged to both of my grandmothers.  The small bowls with stripes were used at my grandma Helen's restaurant as well as a couple of crockery bowls, one being grandma Helen's and the other grandma Mary's.  You'll see these heirlooms in the photographs.  As I was cleaning up, I couldn't help but think that these two women would have never ever thought of making anything like pesto nor believed any any such concoction would be served in these bowls.  I also best they would be surprised, and hopefully proud, that their bowls are still around and being used in their granddaughter's kitchen.

Gluten Free FireCrackers

I've dubbed these little jewels "fire" crackers because they have jalapeno pepper in them.  I'm among those who like spicy foods.
Also these little gems contain no wheat flour for those of you who are needing to avoid gluten.

I found this recipe via Pinterest, yes it is an addiction, but it inspires me to try new things and helps me pass time on the bus ride to and from work each day. Following is the recipe as posted by The Realistic Nutritionist, inspired by Oh My Veggies with a little modification to the directions by me.
 Let the healthy snacking begin!

New York Style Cheesecake

Say Cheese.....Cake!

I can see a big smile spreading across your face right now.  Doesn't this look amazing?
Other adjectives that come to mind for this cheesecake are luscious, creamy, delectable, light, fattening, heavenly, lemony...you get the idea, feel free to add your own to the list!

I'm a big fan of cheesecake.  I have several different recipes and I'm here to tell you that this one is awesome.  This recipe also omits the crust, and while I'm lamenting the absence of the buttery sweet  baked graham cracker base, I'm not missing the calories it would add...and honestly, this cheesecake doesn't need it.  It can stand on its own merits.

Serve it plain or dress it up with some fresh berries, chocolate ganache or with a dollop of fresh whipped sweetened cream.  I added a little spoon full of lemon curd I had stashed in the fridge and it put it over the top!

Baked Mac 'n' Cheese

Nothing says "comfort food" to me more than baked macaroni and cheese.  I love the crispy edges and pieces on the top.  This recipe is from the 1946 edition of "Fannie Farmer’s Boston Cooking School Cookbook”.


Oh, my mouth is watering just thinking about it.  I made this a few weeks ago and it is simply perfection!

It makes a large quantity, so you may want to cut the quantities in half....but if you are like me, you'll make the large quantity and enjoy all that cheesy goodness.

Creamy Chicken Basil Alfredo

I had a package of chicken tenders to fix for dinner this week and couldn't decide what to do with them.  Staring me in the face on my kitchen counter was my basil plant in desperate need of pruning.  A quick check of the pantry and fridge and I had my answer....


Creamy Chicken Basil Alfredo
Yield:  4 Servings

Ingredients:

1 one pound package raw chicken strips
1 Tablespoon Mrs. Dash seasoning
2 teaspoons extra virgin olive oil
8 ounces fettuccine pasta

1/4 cup butter

1 cup fat free Half and Half

1 clove garlic, crushed

2 cups freshly grated Parmesan cheese

1/2 cup fresh chopped basil

Directions:

Cut each chicken strip into thirds.
In a heavy skillet, heat olive oil over medium heat.
Add chicken pieces and seasoning and cook until done and well browned.

Remove the chicken from the pan and set aside.
In a medium pot, heat water to boiling and cook fettuccine until al dente.
Wash and chop the fresh basil.

When pasta is nearly cooked, add the butter to the heavy skillet (don't worry about cleaning it from the browned chicken) and melt over low heat.
Add the Half and Half and simmer for 5 minutes.

Add the garlic and cheese and whisk quickly.
Mixture will rapidly thicken.  Stir until the cheese melts and the mixture is smooth and creamy. (This will happen quickly).
Add the chicken and the fresh chopped basil into the sauce.
Using tongs, add the drained fettuccine to the skillet and gently lift and turn the mixture to evenly coat the chicken and pasta.

Place individual servings into pasta bowls and top with a fresh grind of black pepper and a sprig of fresh basil.

....and that my friends is What's Cooking a Cathy's ~ Enjoy!

Stuffed Peppers

Stuffed peppers is not something we ever had when I was growing up, or at least not that I can remember, but they are something that I really like and they are easy to make, taste good and are good for you!

I was having a craving for stuffed peppers and like many of the things I make, my stuffed peppers are something I just throw together and as a result they never taste quite the same way twice.  Today's recipe was no different, but now that I'm blogging to share recipes that I make, adapt or create, I keep a notepad and pen alongside the camera in the kitchen so I can easily jot down the ingredients and measurements I go.

Maybe this time I was so hungry for  stuffed peppers that the filling tasted extra good, or maybe I just hit upon a combo that is extra special.  I have to admit that I had enough filling to fill another pepper, so what to do with the leftover filling?  Hum..I must confess that I got myself a spoon and shamelessly ate the rest of the filling while standing over the kitchen sink. 

I cooked the filling and baked these peppers in my new Le Creuset 3 1/2 quart Buffet Pan.  If you have something similar, this recipe makes and bakes in one pan and clean up is a whiz!

Some recipes you find will instructions to preboil the peppers.  Personally, I like my veggies to be a bit more crispy and less wimpy, so I prefer to just let mine cook in the oven. If you prefer yours precooked, you can certainly do that in addition to steps listed below.  If you do precook the peppers, lower the oven temperature to 325 degrees F and reduce baking time to approximately 30 minutes.

I did not specify the color of the peppers.  I will leave that choice up to you. I personally prefer the red, yellow or orange to the green, but any color will do. You will see from the photos that I used mostly red but did have a green one thrown in for variation. 

Give this recipe a try.  I hope you like it as much as I do!

Stuffed Peppers

Ingredients:

5 Bell Peppers, any color
1 Tablespoon Garlic Infused Extra Virgin Olive Oil
1 medium Onion, chopped
1.25 lbs. lean ground Turkey
1/2 teaspoon Salt
1 teaspoon Cumin
1 teaspoon medium Chili Powder
1 cup shredded Carrot
1 box of frozen shoe peg corn (or 2 ears of fresh cut corn)
1/4 cup Taco Sauce (your favorite)
1/2 cup shredded sharp cheddar cheese

Directions:

1. Preheat oven to 350 degrees F.
2. Wash and cut bell peppers in half, top to bottom so you have 2 halves to fill later.
3. Remove the seeds and membranes and rinse to remove all the seeds.
4. Heat a heavy oven proof skillet over medium heat.  Drizzle in the garlic infused extra virgin olive oil.
5. Add the onions, ground turkey, salt, cumin and chili powder and stir, cooking until turkey is done. Continue to cook until all liquid (water) has evaporated.
6. Chop one of the 5 bell peppers and add it to the turkey along with the carrots, corn and taco sauce.
7. Mix over medium heat just to warm everything through.
8. Remove stuffing mixture to another bowl.
9. Spoon stuffing into each bell pepper half and arrange them in the heavy ovenproof skillet or a separate casserole dish, repeating until all of the peppers are full.
10. Put an extra teaspoon of taco sauce on the top of each pepper (my sauce has a squirt top, so I just squirt some on).
11. Top with shredded cheese.
12. Bake uncovered in the preheated oven for 45 minutes.

Enjoy!

Au Gratin Potatoes (aka Cheese Potatoes)

I was wandering the isles of the grocery this afternoon trying to decide what to fix to accompany the Parmesan Crusted Chicken Tenders that I'll be serving for dinner tonight and wasn't feeling inspired when I remembered that a friend of mine had asked for my Cheese Potato Recipe.

You would think that would be a relatively easy request to fulfill right?  Not for me.  My problem is that I do not have a written recipe.  I just make it.  You know, add ingredients until it is "just right".  So I could pass along the recipe, I made the effort to write down the ingredients and measurements and the dish is happily bubbling away in the oven and should be ready in about 20 minutes.

This takes more effort to prepare than the boxed variety which is dried potatoes and powdered cheese and you add butter and milk.  I think if you give this recipe a try, you will be happy with the results.

I have some cast enamel cookware that is great for dishes like this.  I used it to saute the bacon and onion and create the sauce, added the potatoes and it went directly into the oven.  So there is one less pan to clean up!  Cast enamel cookware isn't inexpensive, and I only have two pieces, one Le Creuset and one Chantal, and I love to cook with it!

Au Gratin Potatoes

Ingredients:

6 Idaho Potatoes
1 1/2 teaspoons salt
4 slices bacon, diced
1/2 cup sweet onion, diced
2 Tablespoons Olive Oil
1/4 cup all purpose flour
2 cups whole milk
4 oz. Provolone Chees
4 oz. Mild Cheddar
4 oz. Sharp Cheddar
1/4 teaspoon ground black pepper
1/4 teaspoon thyme

Directions:

1. Peel potatoes and slice them in 1/4 inch slices.
2. In a large saucepan, cover potatoes with cold water, add salt and bring to a boil.
3. Boil potatoes about 10 minutes, or until they are almost tender. Drain potatoes and set aside.
4. Heat a medium size heavy pot over medium high heat.
5. Add the diced bacon and onion and saute until bacon is crisp.  If your bacon is relatively lean, to prevent burning, add a drizzle of olive oil. 
6. When the bacon is crisp, remove the bacon and onion with a slotted spoon and set aside.
7. Add 2 Tablespoons of Olive Oil to the drippings already in the pan.
8. Stir in 1/4 flour and stir quickly to make a roux.  It will clump like in the photo.
9. Slowly add 2 cups of cold milk, stirring constantly with a whisk to blend.
10. When milk starts to thicken add the cheeses, continue to stir constantly until the cheese melts and incorporates with the milk.
11. Finally, add the black pepper and thyme along with the bacon and onion mixture and stir thoroughly.
12. Remove from heat.
13. Spoon  the cooked, drained potatoes into the cheese sauce, mixing carefully to not break up the potatoes.
14. Turn the mixture into a casserole that you have coated with non-stick spray.
15. Top with a sprinkling of shredded cheese.
16. Bake in a preheated 350 degree oven for 30-45 minutes, until bubbly and top is golden brown.