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Cheese

Pizza Dip Bites

pizza dip

Ingredients:
1 (8 oz) package cream cheese, softened

1 tsp dried Italian seasoning
1 cup mozzarella cheese shredded
3/4 cup parmesan cheese
8 oz pizza sauce
2 Tbsp green pepper, chopped (optional)
2 Tbsp pepperoni, chopped (Optional)
2 cans refrigerated crescent rolls

Directions:
1.  Preheat oven to 350° F.

2.  Combine cream cheese and Italian seasonings , set aside.

3.  Lightly spray a mini muffin pan with non stick cooking spray. Unroll one can of crescent rolls and press dough into one large rectangle. Cut rectangle into 24 squares. Press dough squares into muffin cups and shape up around the edges. Repeat with remaining can of crescent rolls.

4.  Spread cream cheese mixture in bottom of each muffin tin. Top with half of mozzarella and parmesan cheese. Spread pizza sauce over the cheese mixture. Sprinkle with remaining cheese. Top with bell pepper and pepperoni (or toppings of your choice).

5.  Bake for 15-18 minutes, until crescent rolls are golden brown.

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Three Cheese Chicken and Artichoke Bake

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INGREDIENTS:

2 large chicken breasts, cubed or sliced
salt & pepper
6 oz cream cheese
1/4 cup mayonnaise or sour cream
1/2 cup grated cheddar cheese + more for topping
3/4 cup grated parmesan cheese + more for topping
1 1/3 cups drained and chopped marinated artichoke hearts
1 jalapeno, seeded and chopped {optional}
salt and pepper, to taste
chopped cilantro, as garnish {optional}

DIRECTIONS:

1.  Preheat oven to 375 degrees. Spray 4 heavy duty squares of foil with nonstick cooking spray. Divide chicken between the foil squares. Sprinkle with salt and pepper. Set aside.

2.  In a large bowl, combine remaining ingredients. Divide into 4 and spoon over chicken. Top with remaining cheese if desired. Close packets to seal and bake 30 minutes until chicken is cooked thoroughly.

3.  Serve hot over rice, quinoa or anything else you like.

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Chicken with Parmesan and Basil Leaves

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Ingredients:

1/3 cup Parmesan cheese

1 1/2 cup croutons/ can be bread crumbs

1/2 cup basil

salt and black pepper to taste

1 1/2 lb chicken cutlets 1/4 inch thick

1 egg

3 tbsp cooking oil

Instructions:

1.  Mix ingredients 1 to 4.

2.  in a flat plate. Scramble 1 egg in a small bowl.

3.  Cut chicken breast into thin slices. Around 1/4 ” thickness.

4.  Dip the chicken cutlets on the scramble egg then roll it in the cheese mixture. Then fry it in a heated oil.

5.  Fry until golden brown.

6.  Do this to the rest of the chicken .Serve with lemon or salad.

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Soft Cheese Bread

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Ingredients

  • 794 grams (28 oz / 6 1/2 cups) unbleached bread flour (can use all purpose, if that’s all you have)
  • 2 tsp. fine salt or 1 Tbsp. coarse kosher salt
  • 5 Tbsp. white or brown sugar (or 3 1/2 Tbsp. honey or agave nectar)
  • 1 cup lukewarm water, about 95° F. (for even softer bread, use 1 cup water leftover from boiling potatoes, cooled)
  • 1 cup plus 2 Tbsp. lukewarm buttermilk or milk
  • 1 1/2 Tbsp. instant yeast
  • 1/4 cup melted, unsalted butter or vegetable oil
  • Filling:
  • Cheddar and Herb
  • 2 cups shredded, sharp cheddar cheese
  • 1/4 cup minced herbs (parsley and chives are good choices)
  • Parmesan, Garlic and Herb
  • 1 1/2 cups freshly grated Parmesan
  • 1/2 tsp. garlic powder (or about 2 tsp. minced fresh)
  • 1/4 cup minced herbs (parsley works well)
  • 1/4 cup butter, at room temperature

Instructions

  1. In a mixing bowl or the bowl of a stand mixer, combine the flour, salt and sugar* together. (Tip: If measuring your flour in cups, without a scale, hold back 1 cup to add as needed later). *If you’re using honey or agave, add with the liquid ingredients instead.
  2. In a large measuring cup or bowl, combine the water and buttermilk and whisk in the yeast until dissolved. Add this mixture, along with the melted butter, to the dry ingredients. Mix by hand or with a dough hook, until the mixture is combined, about 2 minutes. Let the dough rest for 5 minutes.
  3. Continue mixing the dough, adding more flour or water, as needed, until the dough becomes soft, smooth and tacky, but not sticky.
  4. Transfer the dough to a lightly floured surface and knead for a couple of minutes, then form dough into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap and either refrigerate for up to 4 days, or allow to sit at room temperature until doubled in size (about 60-90 minutes). (*Tip: I like to use an 8-cup glass measuring cup, so it’s easy to see when it’s doubled by the markings).
  5. Note: If you have refrigerated your dough, remove from the refrigerator 2 hours before you plan to bake, to allow it to come to room temperature.
  6. Divide the dough into 2 equal pieces. Dust each with a bit of flour and then, using a rolling pin, roll into a rectangle approximately 10 inches wide and 16 inches long.
  7. For the Cheddar and Herb Bread: spread shredded cheddar and herbs evenly over the surface of the dough. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
  8. For the Parmesan, Garlic and Herb: spread the softened butter over the surface of the dough. Sprinkle evenly with Parmesan, garlic and herbs. Press lightly with the palm of your hand to press the toppings into the butter. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
  9. Grease two 8-inch by 4-inch loaf pans and set aside.
  10. Shaping: Using a sharp knife, cut the roll of dough down the centre, lengthwise. Rotate each piece so that the cut sides are facing upward and place them side-by-side. Pinch together the farthest end. Keeping the cuts sides facing upwards as much as possible, place the right-side piece over the left-side piece. Straighen it up and then repeat, pinching together the end closest to you. If any cheese escapes, just place it back on top. Using a bench scraper or spatula, carefully lift the dough into the greased loaf pan. Repeat with the other dough log, then cover both with a greased piece of plastic wrap and allow to rise until the dough rises to about 1-inch above the side of the pans in the middle.
  11. Preheat oven to 350° F. Bake for 45-50 minutes total, but after 25 minutes of baking, rotate pans front-to-back in the oven and loosely cover with a piece of aluminum foil if necessary (if bread is already well-browned), to prevent the top from over-browning. Bread should reach about 185° F. internal temperature in the centre.
  12. Remove the bread from the oven and allow to cool in the pans for a couple of minutes. Run a sharp knife around the edge of the bread and carefully remove the loaves to a cooling rack. Allow to cool for 1 hour before slicing.

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