Archive for month: July, 2018

Ingredients:

4 skinless, boneless chicken breasts
1/2 cup mayonnaise
1/2 cup crumbled feta cheese
2 cloves garlic, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 slices bacon

Directions:

1 In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.

2 Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.

3 Bake at 375 degrees F (190 degrees C) for 1 hour, or until chicken is no longer pink.

This Cheese Recipe makes 4 servings.

To view Feta cheese used in this recipe – Click Here

Ingredients:

1 baguette (about 2 1/2 in. wide and 24 in. long)
5 tablespoons extra virgin olive oil
2 pounds firm-ripe tomatoes (see note)
1 1/2 tablespoons lemon juice
1 1/2 teaspoons Dijon mustard
1/4 cup chopped pitted calamata olives
3 tablespoons chopped fresh basil, or 1/3 as much dried basil
2 cloves garlic, peeled and minced
Salt and pepper
175g chevre cheese (goat cheese)

Directions:

1 Slice baguette on a slight diagonal about 1/3 inch thick; reserve ends for another use. Arrange slices on racks on two baking sheets (each 12 by 15 in.). Brush tops lightly with 2 tablespoons olive oil. Bake in a 425 degree regular or convection oven until lightly browned, 5 to 8 minutes.

2 Meanwhile, rinse, stem, and core tomatoes. Cut in half crosswise and squeeze out and discard seeds; chop tomatoes. (If not serving immediately, put tomatoes in a strainer or colander to drain.)

3 In a bowl, mix remaining 3 tablespoons olive oil, the lemon juice, and mustard. Stir in tomatoes, olives, basil, and garlic. Add salt and pepper to taste.

4 Spread cheese over one side of each slice of toast. Mound tomato mixture equally on top. Serve at once.

This Cheese Recipe makes 30 servings.

To view Chevre cheese used in this recipe – Click Here

Ingredients:

2 cups milk
1 tablespoon Worcestershire sauce
2 teaspoons ground dry mustard
1 clove garlic, peeled and crushed
3 tablespoons all-purpose flour
6 cups shredded Cheddar cheese

Directions:

1 In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.

This Cheese Fondue Recipe makes 64 small servings.

To view Cheddar cheese used in this recipe – Click Here

Ingredients:

75g blue cheese
3 tablespoons buttermilk
3 tablespoons sour cream
2 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/4 teaspoon sugar
1/8 teaspoon garlic powder
salt and freshly ground black pepper

Directions:

1 In a small bowl, mash blue cheese and buttermilk together with a fork until mixture resembles large-curd cottage cheese. Stir in sour cream, mayonnaise, vinegar, sugar, and garlic powder until well blended. Season to taste with salt and pepper.

Note: Whole milk may be used in place of buttermilk for a milder flavor. Dressing may be refrigerated in an air-tight container for up to two weeks.

This Cheese Salad Dressing Recipe makes 6 servings.

To view Blue cheese used in this recipe – Click Here

Ingredients:

1 (10 ounce) package refrigerated biscuit dough
1/2 cup butter, melted
150g blue cheese, crumbled

Directions:

1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch pie plate with non-stick cooking spray.

2 Slice each biscuit into quarters, arrange then in the prepared pie plate. Pour melted butter over the biscuits, then sprinkle the biscuits with blue cheese.

3 Bake for 8 to 10 minutes.

This Cheese Appetizer Recipe makes 10 servings.

To view Blue cheese used in this recipe – Click Here