cheddar

Baked Jalapeno Poppers

Posted on 03. Jul, 2011 by maureen in cheddar, cheese, cream cheese, jalapeno, panko, side dish

Ingredients:

  • 20 large (4″) jalapeno peppers
  • 1 package of cream cheese (8oz) at room temperature
  • 200 g of extra old cheddar cheese (about 1/2lb)
  • 3 eggs
  • 3/4 cup all purpose flour
  • 1.5 cups panko
  • salt and pepper

Directions:

  1. In a medium sized mixing bowl, beat the cream cheese with one egg until it is smooth and well combined.
  2. Shred the sharp cheddar cheese on the finer holes of a box grater so that the shreds are nice and fine. Mix this in with the cream cheese mixture, and season to taste with salt and pepper.
  3. Slice each jalapeno in half lengthwise and scoop the seeds and as much of the rib as you like out of the peppers.
  4. Stuff each jalapeno half with a heaping mound of cream cheese. The egg will bind with the cheesy interior to keep everything in it’s place.
  5. Lightly grease a shallow cooling rack which is small enough to sit on top of your baking sheet.
  6. Preheat the oven to 400F.
  7. To bread the jalapenos, flour goes in the first bowl. In the second bowl, beat the two remaining eggs and season liberally with salt and pepper. The panko goes in the third bowl.
  8. Grab a jalapeno pepper and roll it around in the flour. Dip the whole thing into the whisked eggs and turn it to make sure that the whole thing is well coated. Shake off any excess. Roll the eggy jalapeno in the panko, pressing down just gently as you turn, to coat it with crumbs.
  9. Lay the jalapenos onto the lightly oiled rack making sure that they don’t touch.
  10. Bake the poppers for 20 - 25 minutes, or until the tops are lightly browned and the crust is crusty.

Source: Choosy Beggars

Spicy Cornbread Muffins

Posted on 03. Jul, 2011 by maureen in bacon, cheddar, cheese, cilantro, corn, garlic, onion, serrano, side dish

Dry Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 3/4 cups corn meal
  • 1/2 cup sugar
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper

Add-in's:

  • kernals from 2 ears of fresh corn
  • 5-6 roasted serrano chiles, diced
  • 4 thick slices of bacon, cooked crispy then chopped
  • 2 green onions, thinly sliced
  • 1/4 cup cilantro, chopped
  • 2 cloves garlic, minced
  • 4 oz sharp cheddar, shredded

Wet Ingredients:

  • 3 large eggs
  • 1 cup whole milk
  • 1/2 cup canola or vegetable oil
  • 1 cup buttermilk

Directions:

  1. Preheat oven to 375 degrees F. Prepare several muffin tins by either spraying with non-stick spray or lining with muffin liners.
  2. Add all of the dry ingredients into a large bowl. Stir to combine thoroughly.
  3. Place all of the add-ins into the dry ingredients. Stir to combine evenly.
  4. In a separate bowl, add the eggs. Whisk to break up the yolks. Add the rest of the wet ingredients to the bowl with the eggs. Whisk to combine thoroughly.
  5. Pour the wet ingredients into the bowl with the dry ingredients and add-ins. Stir batter until just combined. Over-stirring will lead to tougher muffins.
  6. Pour the cornbread batter into the prepared muffin tins. Fill each muffin tin nearly to the top with batter. The muffins won’t rise too much while baking.
  7. Place the muffin tins into a preheated 375 degree oven. Bake in the upper half of the oven for about 20 minutes or until just baked through. To test the “doneness” of a muffin insert a toothpick into the center of one of the muffins. If it comes out clean the muffins are done.
  8. Let the muffins rest in the tins on a wire rack for at least 10 minutes before removing. Great Served warm or at room temperature. Enjoy!

24 muffins
Source: What We're Eating

Pork Chops with Chiles Rellenos and Ancho Sauce

Posted on 17. Aug, 2010 by maureen in cheddar, cheese, chile pepper, cinnamon, dinner, entrée, garlic, honey, oregano, pork, potato

Ingredients:

  • 6 large fresh poblano chiles, stemmed
  • 1 teaspoon cumin seeds
  • 12 ounces unpeeled Yukon Gold potatoes or baby Dutch potatoes, cut into 1/3-inch cubes (about 2 1/2 cups)
  • 1 1/4 cups coarsely grated sharp white cheddar cheese (about 4 ounces)
  • 1 tablespoon chopped fresh oregano plus oregano leaves for garnish
  • 1 cup low-salt chicken broth
  • 1/2 cup orange juice
  • 5 teaspoons ancho chile powder, divided
  • 1 tablespoon honey
  • 1 tablespoon Italian double-concentrated tomato paste*
  • 1 cinnamon stick
  • 1 garlic clove, pressed
  • 1 tablespoon coarse kosher salt
  • 6 1-inch-thick pork loin chops on bone, frenched
  • Olive oil

Directions:

  1. Char chiles over gas flame or in broiler until blackened all over. Place chiles in bowl; cover tightly with plastic wrap and let steam 15 minutes. Peel, leaving stem intact (do not tear flesh of chiles). Using small sharp knife, cut 1 long slit down side of each chile; carefully remove seeds. Toast cumin seeds in small skillet over medium-high heat until slightly darkened and aromatic, 1 to 2 minutes. Set chiles and cumin aside.
  2. Line rimless baking sheet with foil. Cook potatoes in large saucepan of boiling salted water until just tender, about 8 minutes. Drain. Transfer potatoes to medium bowl; cool. Add cheese, chopped oregano, and toasted cumin; stir to distribute evenly. Season to taste with salt and pepper. Carefully fill chiles with potato mixture, about 1/3 to 1/2 cup filling for each. Working with 1 chile at a time, hold in palm and squeeze gently to compress lightly. Place stuffed chiles on prepared sheet.
  3. Combine broth, juice, 2 teaspoons chile powder, and next 4 ingredients in heavy medium saucepan. Simmer over medium heat until slightly thickened and reduced to 2/3 cup, 8 to 9 minutes. DO AHEAD Chiles and sauce can be made 1 day ahead. Cover and chill separately. Let chiles return to room temperature before continuing.
  4. Mix 3 teaspoons chile powder and 1 tablespoon coarse salt in small bowl. Sprinkle mixture over pork chops; let stand at room temperature up to 2 hours.
  5. Prepare barbecue (medium heat). Brush pork with oil. Place pork chops on 1 side of grill. Transfer chiles on foil to opposite side of grill. Grill pork chops until just cooked through, about 4 minutes per side; transfer to plate and let rest 10 minutes. Grill chiles until cheese melts, about 15 minutes.
  6. Rewarm sauce. Place 1 pork chop and 1 chile on each plate. Drizzle sauce over, sprinkle with oregano leaves, and serve.

Source: Bon Appetit

Spinach Artichoke Dip

Posted on 01. Oct, 2008 by maureen in artichoke, cheddar, cheese, cream cheese, dip, side dish, spinach

Oh man this was good. After baking, I stirred it to mix in all the yummy cheese.

Ingredients:

  • 12 oz canned articokes, drained and chopped
  • 10 oz frozen spinach, thawed and squeezed dry
  • 4 oz cream cheese (from a block)
  • 3/4 cup sour cream
  • 1 cup sharp cheddar, shredded
  • salt
  • pepper

Directions:

  1. Preheat oven to 400.
  2. In a medium bowl, combine all ingredients throughly. Scrape into a small (about 12 oz) casserole dish.
  3. Bake for 15-17 minutes or until slightly browned and just starting bubble around the edges

Source: Coconut Lime

Aztec Pyramid Avocado Dip

Posted on 26. Jan, 2008 by maureen in avocado, cheddar, cheese, cream cheese, dip, lemon, side dish, sour cream

Holy nomness this looks good!

Update: Holy nomness it WAS good!!! :D Cut the recipe by about a third and I mixed my own taco seasoning.

Ingredients:

  • 3 avocados
  • 1 cup cream cheese, softened
  • 2 cups sour cream
  • 1 pkg taco seasoning mix
  • 2 cups sharp cheddar, shredded
  • 3 cups fresh tomato, finely diced
  • 5 green onions, sliced
  • 1/2 cup black olives, sliced
  • 2 tbsp lemon juice

Directions:

  1. LAYER 1: (Bottom) Mash the avocados and blend in the lemon juice, mixing well, and spread evenly in a bowl or on a serving plate to the edges of the dish.
  2. LAYER 2: Beat the cream cheese until smooth and creamy. Blend in the sour cream, mixing well, and blend in the taco seasoning, blending well. Spread over the avocado layer.
  3. LAYER 3: Sprinkle the cheddar cheese over the cream cheese mixture.
  4. LAYER 4: Distribute the tomatoes over the cheddar cheese layer.
  5. LAYER 5: Spread the green onions over the tomato layer.
  6. LAYER 6: Top with the black olives. Serve at room temperature.

Makes about 10 1/2 cups of dip.
Source: Big Oven
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