Herby Cheesy Goodness

I've been a gardener for quite some time now (check out my gardening posts!) and that includes growing my own herbs each year, as well.

Herbs are one of the easiest things to grow, outside, inside, in pots, in the ground. Many are really rather hearty and do well no matter what. You just need to give it a try. You can start with a tiny little pot that has soil and seeds already inside - just add water and sun and watch them grow. You can buy a small pot, add some soil and seeds, find a sunny windowsill and wait for beautiful little green things to pop up. Once you have herbs grown, you'll be so happy you did it. There's nothing like fresh herbs for flavoring dishes.

Check out Gardener's Supply for lots of ideas and tools for growing your own garden, even if it's only a windowsill garden of herbs. They have what you need!

Now, once you have those herbs, here are three delicious and easy recipes for you to use them in, each pairing with a delicious Cabot cheese!

The first is cheesy herb-y rolls perfect for an appetizer or to serve with a meal. These are so easy you won't believe it!

Pesto Cheese Rolls

Pesto Cheese Rolls
Makes 24

Ingredients:

2 sheets puff pastry - thawed
4 Tablespoons prepared pesto*
1/2 cup shredded Cabot Seriously Sharp Cheddar
2 Tablespoons shredded Parmesan cheese

Directions:

1. Preheat oven to 400 degrees F and very lightly grease two 9-inch round baking pans.
2. Unfold pastry and spread 2 Tablespoons pesto on each sheet.
3. Sprinkle each pastry sheet with 1/4 cup of cheese.
4. Roll up tightly from the long end and cut each log into 12 even pieces.
5. Arrange rolls in prepared pans and top with Parmesan cheese.
6, Bake for 15-20 minutes or until golden brown and puffy.

Pesto Cheese Rolls

*Homemade Pesto:

Pesto
Makes about 1 cup
Printable Recipe

2 cups fresh basil leaves, packed (you can also use a combination of your favorite herbs)
1/4 cup grated Parmesan cheese
1/2 cup Olive oil
3 tablespoons pine nuts, walnuts or almonds
3 garlic cloves, finely minced
salt as needed

Place basil leaves in small batches in food processor and blend until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.
Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.
Process basil pesto until it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Basil pesto keeps in refrigerator one week, or freeze for a few months.

Zucchini-Cheese Squares

Zucchini-Cheese Squares
Makes 36 Appetizers

Ingredients:

3 Tablespoons olive oil
5 medium green onions - sliced thinly
1 clove garlic-minced
2 1/2 cups shredded zucchini
6 eggs, beaten
1/3 cup fine dry bread crumbs
1 teaspoon Kosher salt,
1/4 t pepper

1 Tablespoon each fresh basil and oregano - finely chopped
3 cups shredded Cabot Seriously Sharp cheddar or other flavor

Directions:

1. Heat oil in a frying pan over medium-high heat. Add onion, garlic and zucchini;
cook until all liquid is evaporated and zucchini is tender, about 5 minutes.
2. In a bowl, mix eggs and remaining ingredients and add zucchini mixture.
3. Spread into a greased 9x13 inch baking pan. Bake in a 325° oven for 30 minutes or until set when touched in center.
4. Let cool for at least 15 minutes and cut into small squares.

Cheese Stuffed Mini Peppers

Cheese Stuffed Mini Peppers
Makes 24 mini peppers

Ingredients:

24 mini peppers
8 ounces Cabot cream cheese 
2 cups finely shredded Cabot Garlic and Herb Cheddar
1/2 cup Cabot sour cream
1 Tablespoon each finely chopped fresh basil and flat leaf parsley

Salt and freshly ground pepper to taste

Directions:

1. Cut peppers in half lengthwise and remove seeds. Set aside.
2. Set cream cheese in a bowl and allow to soften at room temperature.
3. Add cheese, herbs, salt and pepper and sour cream to cream cheese. Blend well.
4. Spoon or pipe cheese into pepper halves. Garnish with whole herbs if desired and serve immediately or chill, covered,  several hours until serving time.

Green Chile Mac and Cheese and Cauliflower "Mac" and Cheese

Green Chile Mac and Cheese

Not for the faint of heart or calorie conscious, this pasta is spicy and rich. The poblanos add heat and flavor while the Mexican crema cools things down at the same time. Topped with crunchy Panko crumbs, you'll go back to this mac and cheese again and again.

This recipe took so many tries to get exactly the way I wanted it. I think my testers got sick of eating so much mac and cheese in such a short period of time. The end result is perfection, though and so worth the time it took to get right.

Properly Roasted Poblanos

Roasted Poblanos in Plastic Wrap

Removing skin, seeds and ribs from poblanos.

Green Chile Mac and Cheese

Green Chile Mac and Cheese

Green Chile Mac and Cheese

Hands-On Time: 20 minutes
Ready In: 50 minutes
Yield: Serves 8-10

Ingredients:

3 large poblano peppers
1 cup cilantro leaves
4 green onions, green and white parts chopped
1 clove garlic, minced
2 teaspoons Kosher salt, divided (1 teaspoon total for table salt)
1 cup Mexican sour cream (crema) or regular sour cream
1 can (12 ounces) evaporated milk
4 cups shredded Pepper Jack Cheese
1/2 cup Panko crumbs
2 Tablespoons unsalted butter, softened
1 pound penne pasta, cooked according to package directions until al dente

Directions:

1. Heat oven broiler.
2. Place poblano chiles on a baking sheet and broil, turning several times each, until skin is blackened all over. Alternatively, you can place them directly over a gas flame and turn often until the same is achieved.
3. Remove from oven and turn oven temp to 375 degrees F.
4. Place chiles immediately in plastic wrap and let stand for 15 minutes.
5. Remove charred skin from chiles as well as stem, seeds and ribs.
6. Place chiles in a blender along with green onions, cilantro, garlic, salt, crema and evaporated milk. Puree until smooth.
7. Put hot pasta in a large bowl and add pepper jack cheese. Pour chile mixture over top and  blend until all pasta is well coated.
8. Pour pasta into a large greased casserole about 13x8 inches and 3 inches deep.
9. Blend Panko and butter together and top pasta.
10. Bake for 30 minutes until crumbs are golden brown and cheese is bubbly.

For Green Chile Cauliflower "Mac" and Cheese

Green Chile Cauliflower "Mac" and Cheese

Hands-On Time: 20 minutes
Ready In: 50 minutes
Yield: Serves 8-10

Ingredients:

3 large poblano peppers
1 cup fresh cilantro leaves
4 green onions, green and white parts chopped
1 clove garlic, minced
2 teaspoons Kosher salt, divided (1 teaspoon total if using table salt)
1 cup Mexican sour cream (crema) or sour cream
1 can (12 ounces) evaporated milk
4 cups Pepper Jack Cheese
1/2 cup Panko bread crumbs
2 Tablespoons unsalted butter, softened
1 large head cauliflower - about 1 1/2 pounds

Directions:

1. Heat oven broiler.
2. Place poblano chiles on a baking sheet and broil, turning several times each, until skin is blackened all over. Alternatively, you can place them directly over a gas flame and turn often until the same is achieved.
3. Remove from oven and turn oven temp to 375 degrees F.
4. Place chiles immediately in plastic wrap and let stand for 15 minutes.
5. Remove charred skin from chiles as well as stem, seeds and ribs.
6. Place chiles in a blender along with green onions, cilantro, garlic, 1 teaspoon Kosher salt, crema or sour cream and evaporated milk. Puree until smooth.
7. Cook the cauliflower in boiling water seasoned with the other teaspoon of Kosher salt until crisp-tender, about 5 minutes. Drain well and pat between layers of paper towels to dry. Transfer to a large bowl and set aside.
8. Add pepper jack cheese to cauliflower and pour chile mixture over top and  blend until all cauliflower is well coated.
8. Pour into a large greased casserole about 11x9 inches and 2 inches deep.
9. Blend Panko and butter together and sprinkle over cauliflower.
10. Bake for 30 minutes until crumbs are golden brown and cheese is bubbly.

*Note: You can use frozen cauliflower florets, thawed, drained and pressed between paper towels. You can also find roasted poblanos in the frozen section - about 1 1/2 cups will suffice.

Cheddar and Italian Cracker Snacks

Who remembers these? Way back in the 80's we were all making ranch flavored pretzel snacks and oyster cracker snacks for the holidays. Nothing new at all, but for this version I've changed up the flavor in a very delicious and slightly healthier way.

In lieu of the usual amount of oil and packet of ranch dressing, I've used a packet of Italian dressing and a new and wonderful find, Cabot Cheddar Shake! Powdered Premium Cheddar Cheese. Wow, is this stuff ever good and addictive.

We, of course, tried it first on popcorn and it took everything we had not to make bowl after bowl after bowl. After that I shook it on potato wedges before baking and fell in love with that, as well. Then the kids reminded me of the ranch cracker snacks and I got to thinking (not always a safe bet) and decided cheddar and Italian seasoning would be awesome. I was right.

These are so easy to make and use far less oil than the traditional version and I have two methods for making them. One is the usual oil and seasoning packet and the other is a lighter option using fat-free Italian dressing. Try both and see what you think. Either way, we like to bake ours until they begin to brown for added flavor.

Cheddar and Italian Cracker Snacks
Makes 10 cups
Hands-On Time: 5 minutes
Ready In: 35-40 minutes

Ingredients:

20 to 24 ounces oyster crackers (usually sold in bags of 10 to 12 ounces)
1 packet dry Italian dressing seasoning mix
1/3 cup vegetable oil
2/3 cup Cabot Cheddar Shake! Powdered Premium Cheddar Cheese

Directions:
Preheat oven to 300 degrees F.

1. Place crackers in a large bowl and pour oil over all. Reach in with your hands (or use a spoon) and mix them up well until all are coated.
2. Sprinkle the Italian seasoning over the crackers and again mix up well until all crackers are lightly coated with seasoning.
3. Sprinkle powdered cheese over crackers and mix well.
4. Spread onto a baking sheet or two so you have an even layer of crackers.
5. Bake for 15 minutes and stir once. Bake for another 15 minutes until beginning to brown lightly.
6. Remove from oven, stir and cool completely. You can add another two tablespoons or so of cheese at this time if desired. Store in an airtight container for up to a week.

*You can use 1/3 cup of fat-free Italian dressing in place of oil and Italian seasoning for a lighter version.

Mini Cheese Balls

Mini Cheese Balls

If cheese balls are the hit of the party, mini cheese balls are an even bigger hit. Do you know why they're better? Coatings. Yep, when it comes to cheese balls, I like equal parts coating and cheese, but with a big cheese ball, you can't get that. Once that outer crunchiness and extra pop of flavor is gone, it's all cheese. These minis solve that problem and they're cute to boot!

Oh, yes you can. Bacon coated mini cheese balls.

These are perfect for a holiday cheese and cracker plate and my kids also like these for after school snacks. They each like different coatings, so I mix it up for them. Use your imagination and see how many coatings you can come up with.

Mini Cheese Balls

Mini Cheese Balls

Hands-On Time: 10 minutes
Ready In: 40 minutes
Yield: Makes 36 cheese balls

Ingredients:

8 ounces cream cheese
2 cups finely shredded sharp cheddar cheese
1 teaspoon paprika (I like smoked paprika for this)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Kosher salt
1/4 cup chopped nuts, small seeds, chopped herbs, crumbled cooked bacon, etc. optional

Directions:

1. Soften cream cheese at room temperature.
2. Blend with shredded cheese and seasonings until well combined.
3. Refrigerate for 30 minutes, covered, until firm enough to roll.
4. Roll into 36 balls (about 1-inch in diameter) and roll each ball in chopped nuts, seeds, herbs or bacon if desired.

Butternut Squash and Ricotta Pizza

I do so love this pizza ... I mean, I could eat one by myself, and not one slice,  the whole thing! There's a beautiful play of flavors here; sweet roasted butternut squash and onion, garlicky ricotta, tangy Parmesan all on a chewy crust, it's just the best bite.

Look for squash that are dull skinned, heavy for their size with an intact and firm, dry stem. They should have a deep color and the skin should not be easily scratched or nicked. Once you have the right squash, you're ready to go!

Butternut Squash and Ricotta Pizza
Makes 1 pizza - serves 4 to 6

Ingredients:

1 pound butternut squash, peeled and sliced 1/4-inch thick
1 medium sweet onion, such as Vidalia, sliced 1/4-inch thick
3 Tablespoons olive oil, divided
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1 clove garlic, minced
2 teaspoons salt, divided
1 pound refrigerated pizza dough

Directions:

1. Preheat oven to 400 degrees F.
2. Lay squash and onion slices on a baking sheet and drizzle with 2 Tablespoons olive oil and sprinkle with 1 teaspoon salt.
3. Roast for 25 minutes or until squash is tender and onions have started to brown. Remove from oven and turn heat to 450 degrees F.
4. Roll dough into a rough oval approximately 15 inches long and 12 inches wide.
5. Brush dough with 1 Tablespoon olive oil and top with squash and onion pieces.
6. Stir together ricotta, mozzarella, Parmesan, Italian seasoning, garlic and 1 teaspoon salt. Blend well.
7. Drop cheese blend in dollops across squash and onions.
8. Bake for 20-25 minutes or until crust is golden brown and cheeses are lightly melted.


My recipe was originally posted at Spoonful.com: http://spoonful.com/recipes/butternut-squash-and-ricotta-pizza

Country Crock Casseroles - Easy Mac & Cheese Veggie Chicken Casserole and Giveaway

Winners! We have a winner and 5 Runners Up! Our Grand-Prize Winner is Gayle Daniel and the Runners Up will be notified via email about their prize! Thank you so much to everyone who entered and keep tuned for more great giveaways!

**************************************************************************

I'm very pleased to be working with Country Crock again sharing fabulous casserole recipes and hosting fun giveaways. If you don't already know, I'm also a Country Crock Correspondent so this chance to share with you was one I readily accepted.

First of all, I need to share this totally cute box I received with all the things I needed to prepare this first casserole and share the giveaway with you.

 From top to bottom, L to R: Top of box; inside the first lid; inside the second lid; the sides and back. Adorable, isn't it? My girls are currently playing "restaurant" with the box, but I have a sneaking suspicion it  make become a new home for some doll clothes.

This month we're sharing a recipe from Country Crock for an easy mac and cheese that you can change up any way your taste buds desire. I took this easy recipe and put my own spin on it. Try both and let me know what you think!

Use the original recipe to create your own version of Easy Mac and Veggie Chicken Casserole and make sure to share it here and on your favorite social media networks. Use the hashtag #CountryCrockCasserole so I can find you and share it, too!

This is the 8-inch, 1 quart capacity casserole dish that I'm GIVING AWAY. Look below for your chance to WIN!

Here's the original yummy recipe from Country Crock:

Easy Mac and Cheese Veggie Chicken Casserole

Ingredients:

4 Tbsp. Country Crock Spread, melted, Divided

1 cup 2% milk

8 ounces dry rotini pasta, Cooked and drained

2 cups diced cooked chicken

4 cups assorted frozen vegetables, thawed

2-1/4 cups finely shredded low fat cheddar cheese

1/4 cup plain dry bread crumbs

1 Tbsp. grated Parmesan cheese

Directions:

1. Preheat oven to 400 degrees. Combine 3 tablespoons Country Crock Spread, milk, rotini, chicken, vegetables and cheddar cheese in 8-inch baking dish.

2. Combine breadcrumbs, Parmesan cheese and remaining Spread in small bowl; sprinkle over top of casserole.

3. Bake until heated through and crumbs are toasted, about 30 minutes.

And this is my spiced up version using grilled chicken, Mexican crema, roasted poblanos and Cotija cheese:

Country Crock Spread, green peppers, Cotija cheese and cilantro - just a few of the ingredients for my spicy take on this delicious casserole.

Green Chile Chicken Mac and Cheese Casserole

Green Chile Chicken Mac and Cheese Casserole

Ingredients:

4 Tbsp. Country Crock Spread, melted, Divided

1/2 cup 2% milk

1/2 cup Mexican crema (or sour cream)

8 ounces dry rotini pasta, Cooked and drained

2 cups diced grilled chicken

1 1/2 cups frozen corn - thawed

1 cup roasted and diced poblano chile 

1 1/2 cups green pepper - diced

2 cups finely shredded low fat Mexican blend cheese or Monterey Jack

1/4 cup grated Cotija cheese

1/4 cup plain dry bread crumbs

1 Tbsp. grated Cotija cheese

1 Tbsp. fresh cilantro - chopped fine

Directions:

1. Preheat oven to 400 degrees. Cook green pepper in 3 tablespoons Country Crock Spread until tender. Combine peppers and Spread with, milk, crema, rotini, chicken, corn, chiles and cheeses in an 8-inch baking dish.

2. Combine breadcrumbs, 1 tablespoon Cotija cheese, chopped cilantro and remaining Spread in small bowl; sprinkle over top of casserole.

3. Bake until heated through and crumbs are toasted, about 30 minutes.

Now, how to WIN!

Grand Prize for one lucky reader includes the following items:

·        Casserole dish

·        Country Crock VIP Coupon (good for one free product)

·        Recipe Card

Five runners up will receive: A Country Crock VIP Coupon. 

To enter: Pin this blog post to Pinterest including the #CountryCrockCasserole hashtag, and the URL to this post. If you do not have Pinterest you can choose one of the following alternatives to enter:

·        Tweet a link to you blog post using #CountryCrockCasserole

·        Post a link to your blog post on Facebook using #CountryCrockCasserole

Do all three and you'll be entered THREE times! PLEASE remember to include the URL of your Pin, Tweet or FB post in a comment here so I can make sure you're entered! This giveaway ends on July 8th at 12:01 A.M. Eastern Time. Good luck!

*Disclosure: I received product, a product coupon and stipend for extra ingredients from Country Crock for free.

Making Homemade Goat Cheese

Homemade Goat Cheese

When it comes to cheese everyone has a favorite. Speaking with Jeff Mauro recently I found that his was aged cheddar. Most of my kids love Muenster (so do I!), but my all-time favorite-hands-down cheese is goat's milk.

I really can't recall the first time I had it, I wish I could, but I do know for years and years it's been the one I can never get enough of. It seems that the youngest of my 3 children can't get enough either. The cost for that many of us is so prohibitive that it's become a once-in-a-while treat.

We made a short trip to get raw milk a couple days ago and on this trip I also found raw goat's milk for a very nice price: $2.50 for a half gallon. I bought it with my cow's milk and fresh eggs and came home wondering why on earth I'd bought it.  Did I really think the kids would drink it? Would I drink it?

I did drink a small amount and found that the particular milk that I'd bought wasn't "goaty" like I expected. I'd hear horror stories about the taste and smell and expected something not-so-good (which made me wonder even more why I'd bought it!), but was pleasantly surprised to find it slightly sweet and smooth like cow's milk.

Now, what to do with it? There's no way I would drink a half gallon myself and the kids kept turning up their cute little noses at it. Then it hit me ... cheese, glorious cheese! Yes. I looked up many recipes on the internet and consulted a book or two before venturing forth.

I found that 5 quarts of milk will yield a pound of cheese, so I didn't expect a whole lot from my half gallon. I also wasn't thoroughly convinced that I could make cheese of any type (beyond yogurt cheese), so I channeled my great-grandfather the cheese maker and got to work. Oh, yes - my great-grandfather on my paternal grandmother's side was a cheese maker! Look, here's a shot and info from a census in Canada:


Name: George Minard F****
Sex: M
Birth: 23 AUG 1880 in Williamsburgh Twp, Dundas Co, Ontario
Occupation: Cheese Maker

Cheese M ... for Maker

Now that our ancestry lesson for the day is over ... on to making goat cheese! There are conflicting recipes out there and some use chevre cultures and some do not. Some heat to 72 degrees F and others higher. Some add acid while the milk is over heat, others don't. This recipe results in something closer to ricotta and less like chevre bought at the store. This is the method I chose for my first time out, I'll be doing this again with different methods to determine which I like best.

I'm not writing up a full printable recipe, the photos and instructions should be enough. Do start with:

1/2 gallon goat's milk
1/2 cup lemon juice
salt and seasonings to taste

This CAN be halved! Most recipes on the web call for just a quart of milk and a 1/4 cup of lemon juice.

Start with fresh goat's milk. It doesn't need to be raw, just fresh. Pasteurized is fine as well, but not ultra-pasteurized. Have a source of acidity - I used lemon juice and you can use citric acid, though I've lost the amounts for that so I'm unsure.

Put the milk into a non-reactive pot. This means stainless steel, glass or ceramic. The other metals will have an effect on the cheese making process, so don't use them. Add a thermometer. I used a candy thermometer because it attaches to the pan and I don't have to check and recheck each time I want to know what the temperature of the milk is.    

 Heat the milk over medium heat until it reaches 185 degrees F.

Remove pan from heat and stir in lemon juice. Stir until tiny curds begin to form. These do not look like large soft curds you would get with cow's milk, they are very tiny, but they DO form a cheese. Let stand for 15 minutes or so to be sure all curds have formed.

Sometimes the curds are larger and softer, but I have found that these tiny curds make cheese just as well, as you will see. I really worried at this part, but it did work!

Set a mesh strainer or colander over a bowl or pot and line with fine muslin or any clean and thin tea towel. Cheesecloth is too large for this and the tiny curds will fall through. Ladle in the curds and whey and let stand for 15 minutes. I had to do this slowly because I used a half gallon of milk which was a larger volume than my strainer and tea towel was able to withstand all at once. You can see the curds clinging to the towel as the whey pours through the strainer.

Fold the towel up around the cheese and secure with twine to anything that will hold it above your bowl or pot. Let drain for several hours at room temperature until no liquid is released when you gently squeeze the bag.

 Untie and open the towel to reveal your cheese.

Use a rubber spatula to scrape all the cheese to the center of the towel.

Put into a bowl and add salt and herbs or garlic or other seasonings as desired. 

Set cheese onto plastic wrap and roll into a log. Refrigerate for an hour or until you're ready to eat! Let stand at room temp for about 15 minutes before consuming. This will last a week in the refrigerator, keep covered well. I was able to get an 8 ounce log from a half gallon of milk so a full gallon should yield nearly a pound! 

Jeff Mauro and Cracker Barrel Cheese

Guess what I did yesterday? Yes, I ran the kids all over, did laundry, washed dishes, cooked and tried to breathe in-between, but guess what else? Give up? I had the chance to talk with none other than Jeff Mauro. Yes, Jeff Mauro Sandwich King. Jeff Mauro winner of the 7th season of The Next Food Network Star. Jeff Mauro host of not just one, but TWO shows on Food Network, Sandwich King and $24 in 24.

He's just as personable and funny as you'd think and as an added bonus, his mom was visiting and was in on our call. How fun! We talked all things cheese and food in general with a sprinkling of kids and moms and life.

I had questions on-hand, but we veered a time or two and I was able to tell Jeff just how great my kids think he is. In our house you don't even need to say "Sandwich King", the kids know exactly who Jeff Mauro is. Ian and Cassidy in particular were really excited that I'd be speaking with Jeff and I let him know that. He was very happy to hear what fans we are.

Jeff Mauro has teamed up with award-winning Cracker Barrel cheese that recently placed best in class because of its rich full flavor with its sharp cheddar at the 2013 U.S. Championship Cheese Contest (sweet!) so we chatted about all-things-cheese yesterday and here's the basic gist of our conversation:

• When it comes to cheese, what's the best way to get kids to delve in? Cracker Barrel Cracker Cuts are the best! Now that my son is 4 1/2 he's big enough and strong enough to open the fridge so I keep them on a low shelf so he can grab them for himself. It doesn't take much to fill them up between meals and it's a healthier and easier alternative to other snacks.
• When it comes to fruit and cheese in a sandwich, what's your favorite pairing? Thinly sliced Granny Smith apple, which doesn't get mealy like other apples and still stays crunchy even in a grilled sandwich, and a good cheddar. (My favorite, too!)
• If I'm making a good cheese soup, what goes well as far as a sandwich goes? I like something saltier to cut through the richness of the soup, maybe a smoked turkey and cheddar. I'm also a "dunker", I'd rather take a cold sandwich to pair with a hot soup. Cut it in triangles and dunk away! I'd rather eat a bowl of soup with a sandwich instead of a spoon.
• What's your favorite kind of cheese? Aged cheddar. Really. There are Amish farms a couple hours out of Chicago where you can find the best cheese. I once found an 18-year cheddar. It was so good, but you could only eat 3 or 4 bites because it was so deep in flavor.
• Lastly - what's the easiest way to entertain on the fly using cheese? Fruit and cheese is so easy for entertaining. Everyone has cheese in the drawer, some roasted nuts in the cabinet and fresh or dried fruit (it's true!) so the quickest way to get something together for last minute guests is to toss together a plate of cheese, fruit and nuts.

Even I had cheese, fruit and dried fruit on-hand for a quick after-school snack.

As for what's new this season on Sandwich King? More of dad! Jeff tells me dad will be on the show a couple times this season and that he's "stealing the show". I wholeheartedly agree!

Read below for some more tips from Jeff Mauro on entertaining and cooking with cheese. And, the next time you're at the store, grab some Cracker Barrel to have on-hand for all your cheese needs!

JEFF MAURO RECIPES AND TIPS

RECIPES

Grilled Summer Sausage & Vermont Cheddar Sliders

Fire-grilled slices of summer sausage, topped with Cracker Barrel Vermont cheddar, sun-dried aioli and BBQ potato chips.

Chedderdella Kabobs

Grilled cubes of mortadella, cubes of Cracker Barrel sharp cheddar, balsamic marinated cherry tomatoes all skewered into on easy to eat burst of summer flavor

TIPS

•         When constructing a cheese plate, think about variety of color as much as variety of flavor!  The color spectrum of CRACKER BARREL sharp yellow cheddar combined with the deep red of dried cranberries, shiny glazed walnuts, golden honey & juicy green grapes will impress your guests!  Remember we eat with our eyes first.
  
•        Cheese and fruit are nature's best friends.  Add in a crunchy, salty nut to the mix, and a tender piece of cured meat, and you have nature's happiest family!
  
•          If you have children, keep CRACKER BARREL cracker cuts in an easily accessible drawer or shelf for easy, do it yourself healthy snacking.
  
•         Store cheese with the wrapper pulled back or cut away, but still intact.  It keeps the cheese fresher for longer, plus reminds you of what variety of cheese you’re actually snacking on.
  
•         Use CRACKER BARREL EXTRA-SHARP CHEDDAR on your children's grilled cheese instead of the standard American.  It introduces your children's palette to a more robust flavor and fun natural texture that they will surely love right off the bat.
  
•        Nothing too heavy!  Cracker Barrel cheese-based appetizers are perfect for whetting your guest’s appetite without overfilling their stomachs.
  
•        Try to hit several sensations in one bite!  Something sweet, something spicy, something cheesy, and something crunchy.   This creates a complex & soul-hugging spectrum of flavor in each bites, which makes your guests very happy.
  
•         Wine & Cheese is great, but Beer & Cheese is even better. World Championship Cheese Contest Gold Medalist 2012 CRACKER BARREL AGED RESERVE combined with a robust & nutty brown Ale or Pale Ale will make the pallet sing and quench your thirst on a hot summer afternoon!
  
•        Have your appetizers out 15 minutes before your guests are scheduled to arrive.  My in-laws are perpetually super early, and they always come HUNGRY.  Having some easy to prepare and present sliders or Chedderella Kabobs ready to go before the official start time will insure you’re prepared for the early birds and not scrambling to accommodate those silly early birds.
  
•        Enjoy your party!  Keep things simple by giving your guests a handful, NOT a BOATFULL of delicious options.  Concentrate on making a few dishes fantastic, rather than serving up 2 dozen mediocre dishes.  This not only makes your food more memorable, but also frees you up so you can actually PARTY at your party. 

Interview opportunity and cheese samples provided by Taylor Strategy. This is NOT a paid endorsement, all opinions are my own.

Raspberry Chocolate Cannoli

Raspberry Chocolate Cannoli

Last night we had a fabulous dinner. Really. I didn't realize just how fabulous until my social media outlets were all abuzz about it. I made braciole and homemade ravioli with my near-famous marinara. The kids loved it and so did the man. I only took phone photos (and it was rainy and yucky here so none were very good) and put them together so you can glimpse what was going on in my kitchen yesterday.

Braciole with filling, rolled and tied, browned, covered in sauce, eggs and flour, pasta dough and machine, "candy wrapper ravioli (filled with Asiago and ricotta) and the finished dinner: Braciole sliced and ravioli cooked al dente before frying in butter.

The only thing that would have made this meal better would be these (or any!) cannoli. Italian cannoli can seem fancy and difficult to make, but with pre-made shells they're a breeze to do. Once finished they can be served with a special dinner or a simple dessert that kids love. Usually made with cinnamon, it's been swapped out here for raspberry extract.

Raspberry Chocolate Cannoli
Printable Recipe
Hands-On Time: 15 minutes
Ready In: 15 minutes
Serves: 6

Ingredients:

6 ready-made cannoli shells
15 ounces ricotta cheese
1/2 cup confectioner's sugar
1/4 teaspoon raspberry extract
1 -2 Tablespoons heavy cream - as needed
1 cup mini chocolate chips
Fresh raspberries - optional

Directions:

1. Whisk together ricotta cheese, confectioner's sugar and raspberry extract until smooth. Add heavy cream if needed. The mixture should be thick enough to pipe and hold its shape.
2. Fold in mini chocolate chips.
3. Transfer filling into a large pastry bag fitted with no tip and a large opening or a large round tip.
4. Pipe filling into each prepared shell, filling each in the center and out to the open ends.
5. Serve immediately with fresh raspberries if desired.

Lemon Ricotta Pancakes

Lemon Ricotta Pancakes with Raspberry Preserves

Mother's Day is almost here! What is the mom in your life eating this Sunday? Breakfast at a restaurant? Brunch at home? How about breakfast in bed with these delicious little pancakes?

These quick pancakes are full of flavor. A burst of bright lemon is infused in each bite and the deep red raspberry preserves on top add extra flavor. Simple enough for a weekday breakfast but special enough to serve to guests, these fluffy pancakes are a favorite in our house.

I've even made these at work for my clients and they are always met with rave reviews and the plates are empty and tummies full. Give them a try and, as always, let me know how you liked them!


Lemon Ricotta Pancakes with Raspberry Preserves
Printable Recipe
Hands-On Time: 20 minutes
Ready In: 20 minutes
Serves: 4

Ingredients:


Zest of 1 lemon - about 1 Tablespoon
2 Tablespoons granulated sugar
2 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk ricotta cheese
2 eggs
1/2 to 1 cup milk or buttermilk
1 teaspoon vanilla extract
1 cup red raspberry preserves, with or without seeds, whichever you prefer


Directions:

1. Combine lemon zest with sugar and rub together with your fingers until fragrant and moist. Set aside.
2. Stir together flour, salt and baking powder, set aside.
3. Blend eggs, milk, ricotta and vanilla. Fold lemon and sugar to wet ingredients. Add to dry ingredients and mix until just combined. Batter will be slightly lumpy.
4. Drop by 1/4 cupful onto a hot griddle and cook until bubbles appear on the surface of the pancake. Turn and cook for 1 minute longer. Set aside and keep warm until all pancakes are cooked - there will be 12 - 14.
5. Heat preserves until smooth and liquid. Plate pancakes, 3 to a plate, and top with 1/4 cup of preserves.

*Note: For a faster version you can use 2 cups of instant pancake mix and 1 1/4 cups of water in lieu of the pancake batter.

Asparagus and Leek Quiche

Asparagus and Leek Quiche

Quiche is delicious any way you slice it, but spring veggies like leeks and asparagus make it even better. Lightly sauté the asparagus to bring out even more flavor. Change the cheese to anything you like if Swiss is too heavy for your palate, and use green onions in place of the leeks if desired.

Asparagus and Leek Quiche
Printable Recipe
Hands-On Time: 10 minutes
Ready In: 60 minutes
Serves: 8

Ingredients:

1 pie crust
3 large eggs
1 1/2 cups light cream
1 teaspoon salt
1/4 teaspoon white pepper
4 ounces Swiss cheese - shredded
2 Tablespoons olive oil
1 leek - split lengthwise and rinsed well to remove sand and grit
8 spears asparagus cut in 4-inch lengths

Directions:

1. Preheat oven to 400 degrees F.
2. Fit pie crust into an 8-inch pie pan and crimp edges. Weight with beans or other pie weights and bake for 10 minutes. Remove weights and set aside.
3. Beat eggs until light and lemon yellow in color. Stir in cream, salt, pepper and cheese.
4. Slice leeks thinly and cook in olive oil over medium heat until limp. Add asparagus and cook for another 5 minutes until spears are crisp-tender.
5. Pour half of the egg mixture into the par-baked crust and bake for 10 minutes.
6. Top baked egg mixture with asparagus spears, fanning them out from the center like the spokes of a wheel. Sprinkle with cooked leeks and top with remaining egg mixture and put back into the oven.
7. Bake for an additional 30 minutes or until top is puffy and set. Cool for 10 minutes before cutting.