Tag Archives: cheese

Mexican Pizza

This recipe was used for a unit on food for children. It is quick and easy enough for children. I often used it for a quick meal at home.

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Quick Mexican Pizza

This is a perfect kid recipe.
Course Main Course
Cuisine Mexican
Keyword cheese, flour tortilla, hamburger meat
Servings 4 people

Ingredients

  • 2 cups 8 oz/ shredded Colby/Monterey Jack cheese
  • 2 lb. ground beef
  • 4 flour tortillas 10 in.
  • 1/4 cup salsa
  • 1 /2 tsp. Chili powder
  • 2 tsp. Cumin
  • green/red peppers onions, mushrooms, etc. (as desired)

Instructions

  • Cook meat, drain. Stir in chili powder and cumin seasonings. Spread 1/4 cup salsa and 1/2 cups meat mixture on each tortilla. Top each with 1/2 cup cheese and desired toppings. Bake in preheated 400 degree F oven 8-10 minutes or until crisp and lightly browned.

    Velvet Shrimp

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    Velvet Shrimp

    Chef Paul Prudhomme’s recipe. Ashley and Carrie both love this recipe.
    Servings 4

    Equipment

    • Pasta cooker
    • 10 inch skillet

    Ingredients

    • 3 tablespoons butter
    • 1/2 cup finely chopped green onion tops
    • 1 tablespoon plus 1 teaspoon Cajun Magic Seafood Magic in all
    • 1/2 teaspoon minced garlic
    • 1 pound medium to large shelled shrimp deveined
    • 2 cups heavy cream in all
    • 1 cup 4 oz. Shredded Muenster cheese
    • 1 pound Hot cooked spiral pasta

    Instructions

    • Melt butter in 10 inch skillet over high heat. When it comes to a hard sizzle, stir in green onions and 1 tablespoon of the Seafood Magic. Cook about 1 1/2 minutes and add garlic and shrimp. Cook about 2 minutes, stirring, then add 1 cup of the cream and the remaining Seafood Magic. Stir and scrape any browned bits of sides and bottom of skillet. Cook about 1 minute or just until shrimp are plump and pink; remove with slotted spoon. Set aside. Still over high heat, whisk cream mixture often as it comes to a boil, then whisk constantly. Cook, whisking, 2 or 3 minutes, then add cheese. Cook 1 minute more or until cheese has melted. Return shrimp to skillet. Stir to coat shrimp with sauce.( Continuing to simmer will cause curdling.) Add pasta and serve. Yield: 4 servings.

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      Roasted Cherry Tomatoes with Pasta

      If you have ever planted Cherry Tomatoes, you know how prolific they can be. I bought my plants from a young guy at the Farmer’s Market. I thought I was getting San Marzanos for tomato sauce, instead I got about a dozen Sun Golds and another cherry tomato! With lemons you make lemonade, with tomatoes, you make sauce!

      As good as they are, I get tired of eating them plain. So I roasted them with garlic and onion, then added them to cooked pasta along with Asiago Cheese, Parmesan and fresh basil. The fresh roasted Sun Gold Tomatoes made a sweet sauce for the pasta. Change up the ingredients, and make this recipe yours. Add a salad and you have a meal. Enjoy!

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      Roasted Cherry Tomatoes with Pasta

      Course Main Course
      Cuisine Italian
      Keyword cheese, cherry tomatoes, pasta
      Total Time 30 minutes
      Servings 4
      Author Sarah Stevens

      Equipment

      • sheet pan
      • pasta pan

      Ingredients

      • 4 cups cherry tomatoes
      • 1/2 onion chopped
      • 1 clove garlic minced
      • 1/8 teaspoon red pepper flakes optional or may use a shake
      • olive oil
      • salt and pepper to taste
      • 1 pound pasta I used rotini
      • 1 tablespoon salt
      • 8 leaves fresh basil chopped
      • 1 cup Asiago cheese grated
      • 1/2 cup Parmesan cheese grated

      Instructions

      • Cover a sheet pan with foil. Add tomatoes, onion, garlic, red pepper flakes, salt and pepper. Add a swirl of olive oil and toss. Preheat oven to 400 degrees.
      • Start a pot of water with 1 tablespoon of salt to boil for pasta.
      • Place tomatoes in oven to roast while cooking pasta. Chop basil and grate cheeses.
      • When pasta water is boiling, add pasta and cook for 9 minutes.
      • When pasta is done, drain and add to bowl. Take roasted tomatoes out of oven and add to pasta. Add cheese and basil. Toss lightly and serve.

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        Cheese Spreads

        I am sharing two cheese spread recipes that were featured in the Lufkin Daily News and the Brookshire Brothers Cooking School. They were very popular at catered events and super easy to make. Cheese spreads look so much better than logs or balls which look terrible when someone digs into them. That’s why we always served spreads– they looked great all night long. Enjoy!

        Jump to Recipe
        Cheddar Pecan Spread on the left front and Smoked Gouda Spread at center front

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        Smoked Gouda Spread

        Course Appetizer, Main Course, Snack
        Cuisine American
        Keyword cheese, crackers, garlic rounds, sandwich spread, spread
        Prep Time 10 minutes
        Cook Time 0 minutes
        Servings 2 cups
        Author stevens1951

        Equipment

        • grater
        • bowl
        • measuring spoons
        • measuring cups

        Ingredients

        • 1 7-ounce round Smoked Gouda Cheese
        • 1 tbsp red onion chopped
        • 1 2 ounce jar diced pimento drained
        • 1/2 cup mayonnaise
        • 1 tbsp fresh parsley, chopped or 1/2 tsp dry
        • 2 drops Lousiana Hot Sauce can add more

        Instructions

        • Cut smoked gouda cheese in half, remove the wax covering and grate.
        • In a medium bowl, mix all ingredients. Refrigerate until 30 minutes prior to serving time.
        • Serve on garlic rounds, crackers or on a sandwich.
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        Cheddar Pecan Spread

        Course Appetizer, Main Course, Snack
        Cuisine American
        Keyword cheese, crackers, garlic rounds
        Prep Time 5 minutes
        Cook Time 0 minutes
        Servings 2 cups
        Author stevens1951

        Equipment

        • bowl
        • measuring cups

        Ingredients

        • 1 8 ounce package shredded cheddar
        • 1/4 cup toasted pecans see post on toasted pecans
        • 1 each green scallion sliced thin
        • 1/2 cup mayonnaise

        Instructions

        • In a medium bowl, mix all ingredients. Refrigerate until 30 minutes prior to serving time. Serve on garlic rounds, crackers or sandwiches.

          Chicken Spaghetti

          Chicken Spaghetti

          Our Chicken Spaghetti, served at our local Sweets & Eats, still conjures up heavenly dreams.  Just today our local newspaper, The Lufkin Daily News, referred to a local chicken spaghetti as “in fact, very reminiscent of the much-beloved chicken spaghetti that was served at the now defunct Sweets & Eats.”  Thanks Brie Bradford for loving our recipe and reminding me that it needs to be shared!

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          Chicken Spaghetti

          Inspired by Earlene Moore
          Course Main Course
          Cuisine American
          Keyword cheese, chicken, pasta
          Servings 18

          Equipment

          • 9×13 baking dish

          Ingredients

          • 6 chicken breasts cooked and chopped
          • 1 large onion chopped
          • 2 cups celery chopped
          • 1 cup bell pepper chopped
          • 1/4 cup butter or 1 stick
          • 2 cups powdered milk
          • 3/4 cup cornstarch
          • 1/4 cup chicken bouillon powdered
          • 1/4 teaspoon pepper
          • 6 cups water
          • 2 cans tomatoes and diced pepper I use Rotel
          • 1- 2 pound package Velveeta Cheese chopped
          • 24 ounces spaghetti break into shorter lengths
          • 2 cups shredded cheddar cheese

          Instructions

          • Preheat oven to 350 degrees F. Cook 6 chicken breasts in water until tender. Reserve water to cook spaghetti. Add 24 ounces spaghetti to heated water (may need more) and cook al dente according to package directions. Remove spaghetti from water. Save water.
          • Saute’ onion, celery and bell pepper in butter until soft. Add powdered milk, cornstarch, chicken boullon, pepper, 6 cups reserved water (add more if necessary), Rotel Tomatoes, and cubed Velveeta Cheese. Cook until cheese is melted. Add spaghetti. Mix well and put into two large 9×13 inch sprayed pans and top with shredded cheddar cheese. Bake 45 minutes to 1 hour.
          Chicken Spaghetti

          Shortly after introducing this recipe as a Take and Bake at Sweets & Eats, I was asked by a local grocery to create recipes for Sarah’s Simple Solutions.  Both recipes are equally good.  The second one is easier and faster.  I am just not a fan of canned soup.  You decide!

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          Chicken Spaghetti (fast and easy)

          Source: inspired by recipe developed, by Sarah Stevens
          Course Main Course
          Cuisine American
          Keyword canned soup, cheese, chicken, pasta

          Equipment

          • 9×13 baking dish
          • food thermometer

          Ingredients

          • 4 cups Deli Roasted Chicken
          • 1 cup onion chopped
          • 1/2 cup chopped bell pepper
          • 1 cup chopped celery
          • 4 tablespoons butter
          • 1 can Cream of Mushroom Soup
          • 1 can Cream of Chicken Soup
          • 1 can diced tomatoes and chilies
          • 1 pound Velveeta Cheese cubed
          • 12 ounces spaghetti break into shorter lengths
          • 1 cup grated cheddar cheese

          Instructions

          • In a large pot, saute’ celery, bell pepper and onion in the butter until transparent. Add the canned soup and canned tomatoes and chilies and bring to a simmer. Add cubed Velveeta and simmer on low heat stirring frequently until cheese melts.
          • While cheese is melting, cook the spaghetti al dente according to package directions. Drain spaghetti and add to sauce. Add chicken to the sauce and mix well.
          • Place mixture in a 9×13 inch pan sprayed with non-stick pan coating.
          • Top with shredded cheddar cheese ad bake 45 minutes to 1 hour in a 350 degree F oven until thermometer placed in center of food registers 165 degree F.

          Note: This post includes affiliate links where I get a small commission if you make a purchase, at no additional cost to you. Thanks for supporting Sarah Stevens!

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