My Sweet Marie

Posts Tagged ‘cheese

I love to make quiche, it’s easy, can be prepped ahead and looks awesome, so impressive to the guests!You will need a pie crust to start, I use frozen ones, if you want to make pie crusts from scratch…Knock yourself out! I do have recipes for gluten-free crusts from scratch if you want to do that but lately I’ve ben doing the pre=made ones! Just use the search engine at the top right corner and type in Gluten free crust.

In a deep dish pie crust add:
1 1/2 cups of diced proscuitto
1 1/2 cups of shredded swiss cheese
1/2 cup of asparagus cut or left whole

Mix together:
1 cup of mayo
1 cup of milk, cream or any milk substitute
5 eggs
salt and pepper

Once blended well, pour the egg mix over the filling that is in the pie crust.

Bake in a 350 degree oven for approximately 45 minutes, till a knife inserted comes out clean, not eggy. Should be golden but not browned!

Bon Appetit!

** For vegetarian omit the meat and add mushrooms
** For dairy-free use goat’s cheese or any cheese you can have or omit.
** Another nice quiche is broccolli, cheddar with bacon or mushroom and bacon…so many ways to go, play with the recipe and have fun! Make one of each…go crazy with it!

Bon appetit!

May is Celiac awareness month and to celebrate what better way than food?since today is Cinco de Mayo why not combine all these things and partake in a progressive dinner with some fellow bloggers. So grab your chef knife, a few ingredients, pour yourself a margarita and join us all for dinner! Start with www.glutenfreeeasily.com  for an appetizer, then back to my blog for your salad with me. Next you’ll go to http://www.espirational.com for dinner and finish with a delicious dinner with http://www.carriegf.wordpress.com! here’s a recipe for a Mexican Salad that is pretty to look at and even better to the palate! Enjoy!

Ingredients:

  • 1 head of romaine washed and sliced thin
  • 1 pint of cherry tomatoes rinsed
  • 1 avocado pitted, sliced thinly
  • ½ red or green pepper sliced thinly
  • 1 pkg of cole slaw mix
  • 1 can black beans rinsed and drained
  • 2-3 green onions sliced
  • ½ cup fresh or frozen corn(thawed and warmed)
  • 1 cup shredded Monterey jack cheese or goat cheese if dairy allergy or Dayia cheese
  • ½ cup salsa
  • ½ sour cream
  • 4-6 corn tortillas

 

Dressing:

  • ½ c. olive oil
  • 1/3 c. lime juice
  • ¼ c. cilantro chopped
  • 1 tbsp honey
  • 1 tsp cumin
  • ½ tsp chilli powder or flakes if you like spice
  • Salt and pepper to taste

Directions

  • Make your dressing by whizzing all the ingredients together and let rest while you gather your salad.
  • layer all the ingredients for the salad in a large salad bowl. The cole slaw mix makes this authentic as in mexico cabbage is very common in their salads.
  • Brush your tortillas with olive oil and sprinkle with a taco seasoning or not, slice into thin strips, and bake till crispy but not brown! Top the salad with these, they’ll add a very welcome crunch to the salad.
  • serve with the salad dressed or dressing on the side depending on your group size.
  • Serve the salad with sour cream and salsa on the side for those that like that.
  • Would be great with shredded deli chicken for a complete meal or browned ground beef cooked with taco seasoning!
  • A salt-rimmed margarita would be the ideal beverage to accompany this salad but a simple pinot grigio would work as well!

 

 

 

 

We had an early Cinco De Mayo dinner today so I cooked us up a lovely chicken marinated in white wine, sirracha and salsa sauces then baked in the oven, delicious! To go with that I cooked up a lovely side dish to which I shall share the recipe! I hope you like it and get creative with your ingredients! Ole!

Ingredients:

  • 1 can refried beans, black or pinto
  • 1 cup salsa
  • 1 cup shredded cheese or goat’s cheese
  • 1 cup corn
  • 1 small onion sliced thin
  • 1 jalapeno sliced thin or 1/4 cup canned jalapenos
  • optional: olives, red peppers, mushrooms etc

Directions:

  1. Spray a 10″ glass pie plate or 8″ square baking dish.
  2. Spread the beans across the bottom.
  3. Top with the salsa,corn then cheese.
  4.  top that with the onions and jalapenos.
  5. Bake for 45 minutes to an 1 hour at 350.
  6. Serve as a side dish or a dip for nacho chips!
  7. Serve with sour cream and guacamole.

 

We’ve been invited to a fondue party tomorrow, which happens to be Christmas Eve. My daughter’s in-laws have invited us out and this is a tradition in their home for Christmas Eve. I’m all in! I have offered to bring a couple of fondues and today I experimented with some cheddar, oh my, I can’t have cheese (dairy) but I did sneak a taste as I have to be sure it’s good! Yep, sure is! I have been surfing for recipes but none really grabbed me so I did what I always do, raid the fridge. Here’s what I did:

Ingredients:

  • 1 gluten-free beer
  • 1 lb of old cheddar (sharp)
  • 1 tbsp. olive oil or butter
  • 1-2 jalapenos diced small
  • 1-2 cloves of garlic minced
  • 1 tbsp. dry parsley
  • 2 tbsp. of cornstarch

Directions:

  1. Cube your cheese and toss with the corn starch in a Ziploc bag. Set aside.
  2. In your fondue pot, sauté the jalapeno and garlic in the oil/butter.
  3. Add in the beer and parsley, bring to a boil.
  4. Add in the cheese and stir while melting.
  5. Once it comes to a boil, remove from stove and put on your fondue stand and serve.
  6. Use dippers like bread cubes or breadsticks, crackers, nachos, Fritos, steamed but still crisp veggies, cooked chicken or beef.
  7. I made mine up ahead and have refrigerated it and will go back to step 5 when ready to serve.

 

If you’re a lover of mac and cheese and my grand-kids are, here’s a gluten-free version that is quick, easy and tasty! Enjoy! If you’re not gluten intolerant, you can simply use reg. pasta!

 

Ingredients::

2.5 – 3 cups uncooked gluten-free pasta (any shape)
¼ cup butter
¼ cup GF flour (I used sorghum) or corn starch
½ tsp salt
¼ tsp pepper
¼ tsp ground mustard
¼ tsp Worcestershire sauce (Lea & Perrin’s is GF)
2 cups milk or almond milk or coconut milk 
2 – 4 cups shredded extra sharp or x-old cheddar cheese (careful if buying shredded cheese as they sometime put gluten/flour in them)
3/4- 1 cup Bread Crumbs (gluten-free) or plain potato chips crushed or gluten free pretzel/cracker crumbs crushed

1. Heat oven to 375 degrees.
2. Cook macaroni as directed on package.
3. While macaroni is cooking, melt butter in 3-quart saucepan over low heat.  Stir in flour, salt, pepper, mustard and Worcestershire sauce.  Cook over low heat, stirring constantly, until mixture is smooth and bubbly.  Remove from heat; Stir in Milk.  Heat to boiling, stirring constantly.  Boil and stir 1 minute.  Stir in cheese.  Cook, stirring occasionally, until cheese is melted.
4. Drain Macaroni.  Gently stir macaroni into cheese sauce.  Pour into greased (I use Pam) 2-quart casserole.  Top with breadcrumbs or whichever crumb you prefer .  Bake uncovered for 20 – 30 minutes or until bubbly. 

5. Serve with a side of veggies and voila, dinner!

In the summer time my hubby loves a wrap for lunch. some days he will take salads too but wraps are one of his favourite foods! Apparently I make good ones as he’s had them at the wrap joints but mine are better! He’s no dummy! Here’s how you do it:

Ingredients:

  • 10-12″ tortillas (spinach, white, gluten-free, WW etc)
  • spread such as mayo, spreadable cream cheeses or sour cream or Caesar dressing
  • mustard
  • lettuce (spring mix, iceberg, romaine chopped, even cole slaw mix will do)
  • tomato diced
  • cucumber sliced
  • shredded carrots
  • red onion sliced thin
  • meats (turkey, ham, salami, roast beef, chicken etc)
  • Cheese shredded any type even goat’s cheese!

Directions:

  1. Warm your tortilla just enough so that it’s very pliable, maybe 15-30 sec. in microwave oven.
  2. Spread your entire tortilla with the spread of your choice. I like mayo but you have whatever you like. Get right to the edges now!
  3. Top this with your lettuce, enough to fill the center of the tortilla. Top that with any veggies you like such as tomatoes, cukes, carrots, beets, onions etc.
  4. Some people at this point may like a salad dressing over that veggie-ness but be careful not to use too much or you’ll end up with a soggy mess! I don’t put anything over the lettuce but salt and pepper!
  5. Top that with some shredded cheese, a little or a lot, you choose!
  6. Top that with your meat choices, maybe 3-5 thin slices.
  7. Squeeze some mustard, Dijon, honey or just plain mustard, over the meat.
  8. Now you are going to wrap it like a burrito. Fold the top up over the mix, now the sides in, and roll it tight.
  9. Now wrap it in saran wrap real tight unless eating it right away. They are good in the wrap for about 12 hours refrigerated.