Posted tagged ‘cheese’

Vermont Mac and Cheese

March 13, 2009


16 ounces elbow macaroni (cooked)
1/2 cup butter
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
3 1/4 cups milk
1/4 cup white wine
1/2 lb cheese, Velveeta cut into cubes
1/2 lb Vermont Cheddar
panko breadcrumbs

Preheat oven to 350 degrees.
In a pan, melt the butter along with the salt, pepper and flour and stir until smooth.
Remove from heat add milk and wine, then return to heat and bring to a boil.
Boil 1 minute while whisking.
Remove from the heat and add both cheeses, and stir until melted.
Pour over elbows, mix well, and pour into very lightly greased baking dish.
Sprinkle with panko and bake at 350 degrees for 30-40 minutes.

Portobello “Cheese Steak” Sandwiches

March 13, 2009

2 tsp olive oil
1 red onion, sliced
2 garlic cloves, minced
2 medium red bell peppers, sliced
4 large Portobello mushrooms, stems and gills removed, sliced
3-4 tablespoons of your choice of fresh herbs, minced (I used a blend of Basil, Oregano, Rosemary and Thyme)
1/2 tsp fresh cracked black pepper
1 1/2 tbsp flour
1/4 cup chicken or vegetable broth
1 tbsp low sodium soy sauce
reduced fat provolone cheese, thinly sliced
4 whole wheat rolls

Heat oil in a large skillet over medium high heat. Add onion, garlic and peppers, cook for 5 minutes.
Pour in a scant 1/4 cup of water, cover and cook for about 4 minutes.
Add mushrooms, cook uncovered for another 6-7 minutes, stirring occasionally.
Add herbs and pepper.
Reduce heat to low, sprinkle the flour over the vegetables and stir to coat.
Stir in broth and soy sauce, and bring to simmer.
Remove from heat, cover the vegetables with cheese, and let it stand for a couple of minutes,
till the cheese melts.
Divide the mixture between the rolls and serve.

Lazy Girl’s Cordon Bleu

February 20, 2009
 
It may seem like a lot of bread crumbs and flour here, but you know…I hate it when I’m breading chicken, getting messy, and I realize I need more to dredge the rest of the chicken in. By then, my hands are messy, and I have to call in reinforcements to measure out more stuff. So I overdo it now, and start with more.
* 1 1/3 cup seasoned bread crumbs
* 1/2 cup flour
* 3 boneless chicken breasts, filleted so you have 6 pieces
* 2 eggs, beaten
* 2 TB butter
* 2 TB olive oil
* 3/4 cup chicken broth
* 3/4 cup white wine
* sliced ham
* sliced provolone cheese
* roasted red peppers, sliced (for 3 breasts, filleted, I use one whole small jar, about 6-8 oz)
* 2-3 tsp cornstarch
1 In a pie dish or plate, combine the bread crumbs and flour.
2 In a bowl, beat the eggs.
3 Combine the broth and wine, and dissolve the cornstarch in a small amount of the broth/wine mixture. Set both things aside.
4 Season each piece of chicken with salt and pepper, then dip the pieces, one at a time, into the egg, completely coating them, then dredge each in the breadcrumb/flour mixture, set aside.
5 In a large nonstick pan, heat the butter and olive oil over med-med high heat.
6 Add the chicken and cook 3 minutes on one side, turn them and cook for 3 more minutes, or until mostly done. It’s ok if it’s *almost* done, because you’ll be putting them back in the pan, anyway.
7 Transfer the chicken to a plate and set aside.
8 Add the broth/wine mixture to the pan, scraping the bottom to get up all of the good cooked bits of chicken. The bits of stuff in the bottom of the pan? Also your friend.
9 Add the cornstarch that you’ve dissolved in a bit of the broth and wine, and stir for a couple of minutes, until you see it start to thicken. Reduce the heat.
10 Add the chicken back to the skillet, and top each piece with some ham, sliced peppers, and then the cheese.
11 Cover and cook until the cheese is all melty, about 2 minutes.
12 Serve with some sauce drizzled over each piece of chicken.
13 If you find you want more sauce, increase the broth and wine to about 1 cup each, but you’ll also need a bit more cornstarch.
Recipe Source
Author: Elle

Source: Elle’s New England Kitchen