Monthly Archives: July 2012
This recipe for Mexican Mac and Cheese will please even the pickiest eater. It is great for the family or to put out at your next picnic. It is quick and simple to make and is bound to become one of the dishes that makes your recipe book.
- 2 TBS. flour
- 1 1/2 c. milk
- 1/2 c. grated sharp Cheddar cheese
- 1/2 c. grated Fontina cheese
- 1/2 jar of salsa
- 1 lb. ground beef or turkey
- 2 cloves of garlic
- 1 medium onion, diced
- 8 oz. grated 4 cheese Mexican blend
- 1 lb. of your favorite pasta, cooked al dente
- In a medium saucepan over medium-low heat, whisk together the flour and milk until it comes to a boil. Continue cooking a minute longer. Add cheeses and remove from heat, stirring until cheese has melted.
- Brown the meat, garlic and onions and then add 1/2 salsa till all is combined. Pour the cheese sauce over the beef mixture and stir.
- Combine with the pasta and into pour into a greased 9" x 13" glass baking dish. Top with 4 cheese Mexican blend and baked for 20 minutes in a 350º F. oven.
This gazpacho recipe offers a twist by adding shrimp. Some refer to it as Agua Chile, however, the shrimp in this recipe are cooked, not raw. The spice level can be altered to taste. Add a tablespoon of sour cream to cool it down if you've chosen to make it real spicy
- 1/2 tsp. black pepper
- 2-3 cloves minced garlic
- fresh cilantro to taste – save some as a garnish
- 1/2 tsp. cayenne pepper.
- 1 lime – 1/2 lime as ingredient in soup, 1/2 lime garnish
- 3 tblsp of ketchup
- 2 cups of Clamato Juice
- 1 large tomato, chopped
- 1 cucumber seeded and chopped
- 1/2 Vidalia Onion finely chopped
- 8 oz bottle of clam juice
- 1/2 lb. medium cooked shrimp
- Sour Cream (Optional)
- Mix black pepper, garlic and fresh cilantro, and cayenne pepper together.
- Add 1/2 squeezed lime, ketchup, Clamado Juice, chopped tomatos and cukes and onions, clam juice, a pinch of salt and cooked shrimp.
- Chill for at least an hour
- Garnish with sour cream and cilantro if desired
I came across this recipe for Greek Cheesecake and just had to make it. This is a savory recipe perfect for those who love cheese. It is the perfect thing to bring to bring to a party as it can be done ahead. You can rest assured that this will be a unique offering whether you are serving this Greek Cheesecake to guests at your home or bringing it to a party.
Adapted from Julia of Fat Girl Trapped in a Skinny Body
- 2 tablespoons butter, softened
- 1/4 cup Panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 4 8oz packages cream cheese at room temperature
- 1 cup feta cheese crumbled, with additional cheese set aside for garnish
- 4 large eggs
- 1 cup sour cream
- 1 14oz can artichoke hearts, drained and chopped
- 1 red bell pepper, chopped, with part of a second one for garnish
- 1 small can black olives or the equivalent amount from an olive bar, drained and chopped
- 2-3 large garlic cloves, passed through a press
- 2 tablespoons fresh basil, chopped
NOTE: IF YOU WISH, YOU MAY CUT THIS RECIPE IN HALF. USE A 6 1/2 INCH SPRING FORM PAN IF YOU ARE DOING THIS.
- Oven preheated to 375F.
- Rub a 9" springform pan with butter.
- In a small bowl, toss the breadcrumbs and the Parmesan cheese together, then spread them on the bottom of the pan like a crust. Set aside.
- Use a mixer to beat the cream cheese until it's fluffy, then add the feta, eggs and sour cream. Continue to beat until the mixture is smooth. With a spatula, fold in the red bell pepper, olives, garlic and basil.
- Pour half of this mixture into the springform pan, then put in the artichoke hearts.
- Pour in the last half of the cheese mixture.
- Bake for around 50 minutes (but start checking earlier!) until the cheesecake is golden.
- Remove from the oven and allow to cool to room temperature.
- Leave in the pan to chill in the refrigerate overnight.
- Unmold and sprinkle the rest of the chopped red pepper, feta crumbles and black olives over the top.