Tag: Cheese

Sloppy Giuseppe

Ingredients

  • 2 lbs Lean Ground Beef
  • 1 Medium Yellow Onion – diced
  • 1 Cup Pepperoni – diced
  • 2 Tsp Oregano – dried
  • 1 Tsp Salt
  • 1 Tsp Ground Black Pepper
  • 1 Tsp Red Pepper Flakes
  • 24 oz Pizza Sauce (or your favorite brand)
  • 1 Cup Mozzarella
  • Garlic Butter Spread
  • 8 Brioche Buns

Directions

  1. Brown the ground beef in a large sauce pan over medium heat, breaking the beef into small pieces as it browns. Season the beef with the salt, ground black pepper, dried oregano, and red pepper flakes.
  2. When the beef is cooked through add the diced onions and pepperoni and cook over medium-low heat for 3 to 5 minutes, until the onions are cooked through (translucent).
  3. Pre-heat the oven to Hi-Broil.
  4. Add the pizza sauce and simmer for another 5 to 10 minutes.
  5. While the Sloppy Giuseppe simmers, spread garlic butter over the top and bottom buns. Place the buns on an aluminum foil lined baking pan and toast the buns on the top rack in the oven on hi-broil for 1 to 2 minutes. Ensure that you keep an eye on the buns so they do not burn. It may take more than one iteration to toast all of the buns.
  6. Then add 1/2 off the mozzarella to the Sloppy Giuseppe and melt to thicken.
  7. Place 1/4 Cup or as much of the Sloppy Giuseppe on the bun that you would like. Top with a sprinkle of mozzarella and enjoy.

Jalapeño and Cheese Pasta Salad

Ingredients

  • 1 lb Pasta of your choosing
  • 1 1/4 Cup Mayo
  • 3 Tbs Apple cider vinegar
  • 1 Tbs Mustard
  • 2 Tsp White sugar
  • 3/4 Tsp Black pepper
  • 1/4 Tsp Onion powder
  • 1/4 Tsp Garlic powder
  • 1/4 Tsp Cayenne
  • 3 Jalapeños – seeded and diced
  • 3 Cups Shredded fresh cheese – Colby or Mild cheddar

Directions

  1. Cook the pasta according to instructs on the box.
  2. Drain the pasta in a colander and allow it to cool to room temperature before placing it in a large serving container. Chill in the refrigerator for at least 60 minutes.
  3. Combine the mayo, mustard, and the seasoning in a small bowl; combine well with a whisk.
  4. Add the mayo mix, diced jalapeños, and shredded cheese to the pasta and mix well.
  5. Refrigerate for at least 60 minutes before serving. Taste before serving and add salt or black pepper to your preference. Enjoy!

Pepperoni Rangoon

Ingredients

  • 8oz Cream Cheese – room temperature
  • 1/2 Cup Pepperoni – chopped into small pieces
  • 1/4 Cup Mozzarella – shredded
  • 1 Tbs Italian seasoning
  • 1/4 Tsp Onion powder
  • 1 Package Wonton wrappers

Marinara

Directions

  1. Combine all of the ingredients, minus the wonton wrappers and Marinara, in a medium bowl. Stir to mix well.
  2. Lay out the wonton wrappers, the mix makes about 24 to 28 rangoons.
  3. Place about 1 Tbs of filling into the center of each wrapper.
  4. Fold each wrapper diagonally across to form a triangle and lightly pinch the ends together. Then, bring up the two opposite corners toward each other. Push out the air as you combine all four corners and pinch together tightly. Squeeze all four edges together.
  5. Spray the bottom of the air fryer with a light coating of oil. Load the rangoons into the air fryer and spray the tops lightly with oil. Cook at 370 degrees (F) for 9 to 10 minutes. Check at 8 minutes to ensure they are not burning.
  6. Remove from the air fryer and serve with marinara.

NOTE: If you want to use the oven, pre-heat the oven to 400 degrees (F) and line a baking pan with aluminum foil. Spray the foil with a light coating of oil, place the rangoon on the foil, and spray the tops lightly. Bake for 6 to 8 minutes.

Italian Style Meatloaf Parmesan

Ingredients

Meatloaf

  • 1 Lb Ground Beef (90/10)
  • 1 Lb Ground Pork
  • 1 Yellow Onion – Diced
  • 3 Garlic Cloves – Minced
  • 1 Tsp Crushed red pepper
  • 1 Cup Italian Bread Crumbs
  • 1/2 Cup Milk
  • 2 Eggs
  • 2 Tbs Lightly Dried Italian Herbs
  • 1 Tbs Worcestershire
  • 1 Tsp Salt
  • 1 Tsp Ground Black Pepper
  • 1/2 Tsp Dried Oregano
  • 1/4 Tsp Cayenne
  • 2 Cups Mozzarella Cheese

Marinara

Directions

  1. Sauté the onions, crushed red pepper, and minced garlic in a pan with olive oil over medium heat until the onions are translucent, about 3 to 5 minutes. Season with salt and pepper. Set the mixture aside in a small bowl to cool.
  2. Preheat your oven to 350 degrees F.
  3. Once the onion mixture has cooled to the touch, place the onion mixture and the remaining meatloaf ingredients except for the mozzarella cheese in a large bowl.
  4. With your hands, mix thoroughly to combine but be careful not to over mix.
  5. Form the meatloaf mixture into a football shape by hand on a baking pan lined with aluminum foil. You can also cook it in a meatloaf pan if you desire.
  6. Bake for 50 minutes to 1 hour.
  7. While the meatloaf bakes, prepare the Marinara.
  8. Remove the meatloaf and let rest for 5 minutes. Set your oven to broil.
  9. Slice the meatloaf and place on a baking pan lined with aluminum foil. Top with a large spoonful of marinara sauce and a handful of mozzarella.
  10. Broil on the top rack until the cheese is melted while being careful not to burn the cheese.
  11. Top with fresh herbs, grated parmesan, and serve on top of your favorite pasta, by itself, between some slices of toasted garlic bread, whatever you crave!

Jalapeño Popper Grilled Cheese

Ingredients

  • 8 Slices of bread (We prefer sourdough.)
  • 12 Strips of cooked bacon
  • 8 oz Cream cheese – room temperature
  • 4 Tbs Mayo
  • 3 Jalapeños – seeded and diced
  • 16 oz Cheddar cheese – shredded fresh
  • 1/4 Tsp Garlic powder
  • 1/4 Tsp Onion powder
  • 1/4 Tsp Ground black pepper
  • 1/4 Tsp Cayenne

Directions

  1. Place all of the ingredients except for the bread and bacon in a medium-size bowl. Mix well with a hand mixer or with a spoon until thoroughly combined.
  2. Prepare 4 large sandwiches by spreading the mixture on each side of the sandwich. Place three slices, halved if necessary, of cooked bacon between the mixture. Spread butter on the outside of the sandwich and grill on a flat pan or sauté pan over medium-low heat for 2 to 3 minutes. Continuously peak at the underside of the sandwich to check for doneness.
  3. If you haven’t spread butter on both sides, use this time to do so on the top while the other side is cooking. If the sandwich is done to your liking before time hits, flip the sandwich.
  4. Flip the sandwich and grill on a flat pan or sauté pan for an additional 2 to 3 minutes. Continuously peak at the underside of the sandwich to check for doneness.
  5. Remove from heat, slice, and serve. Enjoy it by itself, with a creamy tomato soup, or the soup of your choice!

Slow Cooker Cajun Hashbrown Casserole

Ingredients

  • 2 – 20oz Shredded potato bags (Simply potato)
  • 1 Green pepper – diced
  • 1 Red pepper – diced
  • 1lb Andouille sausage – sliced
  • 1lb Cheddar jalapeno sausage – sliced (Double andouille if not available)
  • 10oz Rotel mild
  • 10.5oz Healthy Request Cream of celery soup
  • 1lb Shredded cheese
  • 2 Tbs Louisiana hot sauce
  • 1 Tsp Garlic powder
  • 1 Tsp Onion powder
  • 1 Tbs Rajin Cajun seasoning
  • 2 Tsp Creole seasoning
  • 1/2 Tsp Cayenne
  • 1/2 Tsp Ground black pepper

Directions

  1. Combine all ingredients in a 6 or 8 qt slow cooker and mix well. There is no need to add salt as there is plenty already in the other ingredients combined.
  2. Cook on high for 4 hours or low for 8 hours.

Sloppy Jose

Ingredients

Filling

  • 1 lb Ground Beef
  • 1/2 Yellow onion – diced
  • 1 Roma tomato – seeded and diced
  • 1 package Old el Paso Taco seasoning (Mild)
  • 1/3 Cup Salsa (i.e. Mild or Hot Pace)
  • 10 oz Crema
  • 4 oz Sour cream

Lime crema

  • 1 Lime – zest
  • 1/2 Lime – juiced
  • Hamburger buns

Toppings

  • Taco Bell chipotle sauce
  • Taco sauce
  • Shredded lettuce
  • Shredded cheese
  • Guacamole

Directions

  1. Brown the ground beef in a sauté pan over medium heat and drain the grease.
  2. Add the taco seasoning, water, and continue per package instructions.
  3. Add the diced onions and tomatoes. Sauté for another 3 to 5 minutes to cook the onions through.
  4. Add the salsa and simmer for 10 minutes.
  5. Prepare the lime crema by combining the crema, sour cream, lime zest, and lime juice. Mix well.
  6. Toast your hamburger buns so they don’t become soggy when you add the sauce or meat.
  7. Assemble your Sloppy Jose. Place the chipotle sauce down first, followed by shredded lettuce and then the meat. Top with shredded cheese, lime crema, and taco sauce. Spread your favorite guacamole over the top bun (crown) and get messy!

Crockpot Tortilla Soup

Ingredients

  • 1 1/2 lb Chicken Breasts
  • 1 Package Old el Paso mild taco seasoning
  • 1 Tsp Ground black pepper
  • 1/2 Tsp Chili powder
  • 10 oz can Rotel, mild
  • 2 Cups Red enchilada sauce
  • 1 Can Mexicorn – drained
  • 1 Can Black Beans – drained and rinsed
  • 4 Cups Chicken broth, low-sodium

Toppings

  • Shredded cheese
  • Tortilla strips
  • Cilantro
  • Lime
  • Sour cream
  • Avacado – sliced

Directions

  1. Combine all of the ingredients in a 6 or 8 qt crockpot and cook on high for 4 hours or low for 6 to 8 hours.
  2. Remove the chicken breasts from the crockpot and shred using two forks or whatever you choose. You can also chop the chicken if you prefer some chunks in your soup.
  3. Place the chicken back in the crockpot stir to combine.
  4. Serve in a bowl and top with the toppings of your choice

Taco Dip

Ingredients

  • 24 oz Sour cream
  • 1 1/2 packages Old el Paso mild taco seasoning
  • 16 oz Jarred salsa. Pace mild or hot are good options
  • 2 Cups Cheese – shredded (Taco cheese)
  • Lettuce – shredded
  • 2 Roma tomatoes – seeded and diced
  • 2.5 oz cans Black olives – sliced
  • Fresh cilantro – chopped

Directions

  1. In a large bowl, mix the sour cream and taco seasoning well.
  2. Evenly spread the sour cream on a baking pan.
  3. Using a spoon, top the sour cream with the salsa and spread evenly.
  4. Top with 1 1/2 Cups of the shredded cheese, followed by the shredded lettuce, diced tomatoes, and sliced black olives.
  5. Lastly, top the taco dip with the remaining 1/2 Cup of shredded cheese and fresh cilantro.
  6. Chill the taco dip until ready to serve. Use your favorite chip brand and style to enjoy.

Hot Brown Sandwich: Thanksgiving Leftover Meal or Every Day Meal

Ingredients

  • Turkey or Ham – Sliced
  • Sliced Bread – White, Wheat, Sourdough
  • 2 Tbs Butter
  • 2 Tbs All Purpose Flour
  • 2 Cups Heavy Cream
  • 1/2 Tsp Black Pepper
  • 1/4 Tsp Ground Mustard
  • 1/4 Tsp Cayenne
  • 1 1/2 Cup Romano Cheese – Grated
  • 2 Tomatoes – Sliced
  • 8 Strips Cooked Bacon
  • Chives – chopped
  • Salt and Pepper to taste

Directions

  1. Cook the bacon according to its package instructions, crumble and then place to the side.
  2. Toast the bread and warm the turkey or ham.
  3. Preheat your oven to broil and ensure it a rack is on the top section.
  4. In a sauce pan, melt the butter and add the flour. Stir to combine and continue to cook until you eliminate the flour taste, about 3 minutes, when it smells toasted. Add the heavy cream and whisk to combine and ensure there are no lumps.
  5. Add the black pepper, ground mustard, cayenne, and a pinch of salt.
  6. Once it comes to a simmer, turn off the heat, and add 1/2 Cup of the cheese, melt, and stir to combine.
  7. On a sheet pan layer the sandwich with the bread on the bottom, then a layer of turkey or ham, and sliced tomatoes. Ladle the sauce on top of the sandwich and top with the remaining cheese.
  8. Place the sheet pan in the oven and broil the sandwich until the cheese is melted.
  9. Remove the sandwich and place each sandwich on a plate. Top each sandwich with the cooked bacon, chopped chives, and season with salt and ground black pepper.

NOTE: You can substitute with a white or yellow cheddar on top of the sandwich before broiling.