Sunday, January 31, 2016

Antipasto Stromboli

Layers of deli meat, roasted peppers, artichokes and melty Gouda all rolled up into one delicious loaf. There's a flavor explosion in every bite.  Make this your own - add your favorite antipasto ingredients.  Anything goes!
Recipe developed for Beemster
Serves: 8
Prep Time: 15 minutes
Cook Time: 35 minutes

1 (13.8-ounce) package refrigerated pizza crust
2 cups shredded Beemster Royaal Gouda
4 ounces thinly sliced deli ham
4 ounces thinly sliced salami
1/2 cup coarsely chopped roasted red pepper
1/2 cup coarsely chopped artichoke hearts
1/2 cup sliced pitted Kalamata olives

Preheat oven to 375°F.  On lightly floured surface, unroll pizza crust and roll or stretch to a 12 x 12-inch square. Evenly layer ham then salami over crust.  Sprinkle with Beemster Gouda, roasted red pepper, artichoke hearts and olives.

Gently roll crust to form a log. Fold in ends and pinch to seal. Arrange on cookie sheet, seam side down. Gently press in sides to form 12 x 4-inch loaf.

Bake 35 minutes or until dough is cooked and golden. Let stand 10 minutes.  Cut stromboli into slices and serve.

Pulled Pork & Gouda Cheese Fries


This recipe is so easy and so delicious, the only drawback to serving it at your Super Bowl party, is that you'll have to share!
Recipe developed for Beemster 

Serves: 8
Prep Time: 15 minutes
Cook Time: 10 minutes

1 (28-ounce) package frozen steak fries, cooked according to package directions
2 cups  prepared pulled pork
2 cups shredded Beemster Royaal Gouda
1/4 cup chopped green onions
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Preheat oven to 450°F.  Drain any excess liquid from pork.   Arrange  fries on baking sheet.  Evenly top with pork and Beemster Gouda.

Bake 10 minutes or until hot and Beemster Gouda is melted.  Sprinkle with green onions before serving.

Saturday, January 30, 2016

Cheesy Chili Burritos

Chili is a classic Super Bowl staple.  This year, give your chili a little twist.  Transform it into chili burritos.  Set up a burrito bar with lots of toppings and have everyone make their own.  Then sit back and enjoy the game!
Recipe developed for Beemster
Serves: 8
Prep Time: 15 minutes
Cook Time: 40 minutes

2 pounds ground beef
1 medium onion, chopped (about 1/2 cup)
1 large green pepper, chopped (about 1 cup)
3 large cloves garlic, finely chopped
1 (28-ounce) can crushed tomatoes
2 tablespoons chili powder
1 1/2 tablespoons ground cumin
1 1/2 teaspoons salt
2 (14 1/2-ounce) cans dark red kidney beans, rinsed and drained
8 burrito size flour tortillas
2 cups shredded Beemster Paradiso Gouda

Brown beef  in large saucepot over medium high heat; drain if desired.  Add onion, pepper and garlic and cook  5 minutes over medium heat or until vegetables are tender.  Stir in tomatoes, chili powder, cumin and salt.

Bring to a boil over high heat.  Reduce heat to low, cover and simmer 30 minutes, stirring occasionally.  Stir in beans and cook 5 minutes or until heated through.

Divide mixture evenly among tortillas. Sprinkle with Beemster and  garnish with red onion and lettuce, if desired. Fold in ends of tortillas and roll up.

More Chili ideas:


Vegged-Out Chili





Don't forget about the vegetarians...This hearty vegetable chili may even tempt the carnivores!  















Game Day Chili in Tortilla Bowls
You'll give new meaning to cleaning your plate, when you serve this chili in a bowl that you can eat! Tortilla bowls are super easy to make, and make clean up a breeze!   

Deep Dish Pizza Cups

Better make a double batch of these pizza cups.  These tiny treats taste great hot or cold and make a great appetizer, snack or lunchbox treat.  And if you're looking for something delicious for Super Bowl Sunday, make a big batch and replace that milk with an ice cold beer!
recipe developed for Baker's Joy
photography by Paul Gelsobello Studio
Food Stylist: Cathy Paukner
Prop Stylist: Heather Bean

Serves: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 12 cups

1 can Chef’s Joy Canola Oil Non-Stick Cooking Spray
1 pound ground beef
1-1/2 cups pasta sauce
1 (10-ounce) package refrigerated pizza crust
1 cup shredded mozzarella cheese

Preheat oven to 400˚F.  Spray 12- cup muffin pan with Chef's Joy spray.

Spray 12-inch skillet with Chef's Joy spray and brown ground beef over medium-high heat; drain.  Stir in pasta sauce and cook 2 minutes until heated through.

Unroll pizza dough and cut into 12 equal pieces.  Lightly roll or stretch each piece to a 3-inch square.  Line each muffin cup with pizza dough, pressing up sides.  Evenly spoon beef mixture into muffin cups and bake 10 minutes.

Sprinkle pizza cups with cheese and bake 2 minutes or until cheese melts and crust is golden brown.

Sunday, January 24, 2016

Shrimp & Cheesy Grits

Comfort food doesn't have to take all day to cook.  This Southern classic is ready for dinner in about 30 minutes.  Quick cooking grits are a real time saver and are ready in just 5 minutes.
Recipe developed for Beemster

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes

6 slices bacon, chopped
1 pound extra-large shrimp, peeled and deveined
1 small onion, chopped
1 large tomato, chopped
1 tablespoon all-purpose flour
1/2 teaspoon smoked paprika (optional)
1 cup shrimp, seafood or vegetable stock
1 cup quick-cooking grits
3/4 cup shredded Beemster Mild
1/4 cup grated Beemster XO or Aged
3 green onions, chopped

Cook bacon in large skillet over medium-low heat, 6 minutes or until crisp.  Remove bacon from skillet.

In hot bacon drippings, cook onion over medium heat 4 minutes or until tender.  Stir in tomato and cook 2 minutes.

Stir in flour and paprika and cook 1 minute.  Stir in stock and bacon and bring to a boil over high heat.  Reduce heat to low and simmer 2 minutes or until sauce is slightly thickened.

Stir in shrimp and cook 5 minutes or until shrimp turn pink, stirring occasionally.

Meanwhile, bring water to a boil in medium saucepan.  Stir in grits and cook 5 minutes, stirring occasionally or until grits are done.  Stir in Beemster Cheeses.

Serve shrimp over grits and sprinkle with green onion.


Tip:  To make this meatless, omit bacon.  Cook onion and garlic in 2 tablespoons olive or vegetable oil.  Increase smoked paprika to 1 teaspoon.









Thursday, January 21, 2016

Peanut Butter Lover's Cake

When there's a blizzard outside it's time to turn on the oven inside.   When stocking up on blizzard supplies make sure you have everything you need to whip up this easy and delicious cake.   Loaded with peanutty goodness the only thing you'll need to enjoy this treat is a tall glass of milk.

recipe developed for Baker's Joy
photography by Paul Gelsobello Studio
Food Stylist: Cathy Paukner
Prop Stylist: Heather Bean
Prep Time:  20 minutes
Cook Time: 35 minutes
Makes: 16 servings

1 can Baker's Joy¨ non-stick spray with flour
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1-3/4 cup creamy peanut butter (do not use natural), divided
1 cup unsalted butter, softened and divided
1-1/2 cups granulated sugar
2 large eggs
2 tsp. vanilla, divided
1 cup whole milk
1 cup peanut butter chips
1 cup confectioners' sugar
1/3 cup heavy cream

Preheat oven to 350˚ F.  Spray 2 8 x 8- baking dishes or pans with Baker's Joy spray.

Combine flour, baking powder, and salt; set aside.  Beat 1/2 cup butter, 3/4 cup peanut butter and sugar in large bowl with electric mixer on medium speed about 5 minutes or  until creamy. Add eggs, one at a time, beating well after each addition. Add 1 teaspoon vanilla.  Reduce speed to low and alternately add flour mixture and milk, beginning and ending with flour mixture. Stir in peanut butter chips.  Pour batter into prepared pans and bake 35 to 40 minutes or until toothpick inserted in centers comes out clean.  Remove and cool on wire rack for 10 minutes.  Remove can from pans and cool completely.

Beat remaining peanut butter and butter until creamy.  Beat in confectioners’ sugar and remaining vanilla until smooth.  Gradually add heavy cream and continue beating 3 to 5 minutes until frosting is light and fluffy.


Place 1 cake layer on serving plate, spread 3/4 cup frosting over top of cake.   Place remaining layer on top and frost top and sides of cake with remaining frosting.  Refrigerate until ready to serve.

Triple Gouda Macaroni & Cheese

When the weather outside is frightful...
I want nothing more than to cozy up and cook up a storm. And I can't think of a better comfort food than creamy, cheesy, macaroni and cheese.   Made even more decadent with three types of Gouda and garlic bread crumbs.
So turn on the oven, light a fire, pour some wine, stay in pj's...get cozy and get cooking!
Recipe developed for Beemster

Serves: 8
Prep Time: 20 minutes
Cook Time: 35 minutes

6 tablespoons butter, divided
1 small onion, chopped
3 cloves garlic, pressed
1/3 cup all-purpose flour
1/2 teaspoon salt
4 cups milk
2 cups shredded Beemster Mild
2 cups shredded Beemster Smoked
1 cup finely shredded Beemster XO, divided
1 pound pipette pasta or elbow macaroni, cooked and drained
1/2 cup panko bread crumbs
1 clove garlic, pressed (optional)
2 tablespoons dried parsley
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Preheat oven to 350°F.  Melt butter in 3-quart saucepot over medium heat.  Add onion and 2 cloves garlic and cook 5 minutes or until tender.  Stir in flour and salt and cook 2 minutes, stirring constantly.  Gradually stir in milk and bring to a boil. Reduce heat and simmer, stirring frequently, until mixture is thickened and bubbly, about 3 minutes. Add Beemster Mild, Smoked and ½ cup XO and stir until melted.

Add pasta to 3-quart baking dish.  Pour sauce over pasta and stir gently until evenly coated.  Combine remaining Beemster XO with bread crumbs, remaining clove garlic and parsley.  Sprinkle evenly over pasta.

Bake 25 minutes or until mixture is bubbling and golden brown.

Monday, January 18, 2016

Eggplant and White Bean Meatballs

Sweet and silky eggplant is a perfect flavor base in these meat-less meatballs. White beans give them an extra protein boost. They're not much harder to throw together than traditional meatballs and they are just as flavorful. The eggplant mixture is also delicious shaped into patties and served as a veggie burger.   Serve on a crusty roll with a little sauce and some fresh mozz - delicious!
recipe developed for Bertolli
photography by Paul Gelsobello Studio
Food Stylist: Cathy Paukner
Prop Sylist: Deborah Ruggieri
Prep Time: 15 minutes
Cook Time: 45 minutes
Makes 6 servings

1 large eggplant (about 1-1/2 lbs.) halved lengthwise
1 (14 1/2-ounce) can cannellini beans, rinsed, drained and mashed
1 cup whole wheat panko bread crumbs
1 egg, slightly beaten
1/2 cup shredded mozzarella cheese (about 2 oz.)
1/3 cup grated Parmesan cheese
2 cloves garlic minced
1/2 teaspoon salt
1 jar Bertolli® Riserva Marinara Sauce, divided
12 ounces spaghetti, cooked and drained

Preheat oven to 425°F. Arrange eggplant, cut sides down, on lightly oiled baking sheet.  Bake 20 minutes or until very tender; cool slightly.

Scrape flesh from eggplant.   Combine eggplant and beans well.  Stir in bread crumbs, egg, cheese, garlic and salt.  Shape into 18 meatballs.

Arrange meatballs on baking sheet and bake 20 minutes or until lightly browned.

Pour sauce into 2-quart saucepan and bring to a boil.  Reduce heat and gently stir in meatballs.  Simmer 5 minutes.  Serve over spaghetti.

Tip:  Use a pastry cutter or potato masher to easily mash beans and to combine eggplant and beans.

Sunday, January 17, 2016

Tuscan Chicken with Spinach and White Beans

Chicken, spinach and white beans come together to create a hearty, comforting one-dish meal that everyone in your family will love.  Serve with crusty bread and a glass of red wine.  A perfect way to warm up on a cold winter day.
recipe developed for Chef's Joy
photography by Paul Gelsobello Studio
Food Stylist: Cathy Paukner
Prop Stylist: Heather Bean

Prep Time: 15 minutes
Cook Time: 30 minutes
Makes: 4 servings

1 can Chef’s Joy Butter Flavor Non-Stick Cooking Spray
6 slices bacon, cut into 1-inch pieces
1 lb. boneless, skinless chicken thighs
1/2 tsp. dried thyme leaves, crushed
1/4 tsp. salt
1/8 tsp. ground black pepper
1 small onion, sliced
2 cloves garlic, sliced
1/2 cup dry white wine or water
1 can (14 oz.) diced tomatoes
1 can (15 oz.) cannellini or white kidney beans, rinsed and drained
1 package (7 oz.) baby spinach leaves

 

Spray 12-inch skillet with Chef's Joy spray.  Cook bacon over medium heat 6 minutes or until crisp; remove.  Season chicken with thyme, salt and pepper.  In same skillet, over medium heat, brown chicken 6 to 8 minutes.   Remove chicken from skillet; set aside.

Add onion and cook 2 minutes, stirring occasionally. Add garlic and cook 30 seconds. Add wine and bring to a boil over high heat, stirring to scrape up brown bits from bottom of skillet. Stir in tomatoes and chicken and reduce heat to low. Simmer covered, 15 minutes. Stir in bacon, beans and spinach. Simmer uncovered, stirring occasionally, 5 minutes or until chicken is cooked through.