Posts Tagged Cheese

Food Truck Consumption

Got asked to go attend a good truck fun night at a local elementary school. I could not pass up the chance.

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Specialty grilled cheeses & specialty hot dogs.

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We ordered the Turkey Trot grilled cheese & the Maui Wowi Hot dog.

Things are definitely changing in the fancy food truck world!

Have you ever eaten from a food truck? Favorite truck?

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Wine, cheese, Bull

A little bit ago a fun friend & I went to a wine tasting place in Cow town respectively called, Cowtown Wineries. For those non-Texans Cowtown is what we all call downtown Fort Worth, Texas. One of the big cattle drive locations, it pays tribute to history & caters to the fancy cowpokes. Rhinestones, leather & silver abound & smancy western boutiques to browse it also gives you a place to rest your spurs during midday heat waves prominent here.
We had a Groupon for free cheese plates so we moseyed over for a little liquid courage minus the salt lick.

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We each picked a local brewed creation & eagerly seeked nourishment with the chilled buzz. Your plate comes with four cheeses, a meat & individual boxed cracker. As you can see, I punned & made my babybel cheese into longhorn cheese… ha!

Tasty, glitzy, & snug little bar area it’s tres chic!

Cowtown Wine

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Casserole el Campbell

I love this casserole. It’s been a few years of love. My mother has always made this, and I’ve made it myself for many years. It’s a staple in my repoitre. It makes easily 6 – 8 servings depending on what you add to it.

I’m not even a big fan of chili or cornbread by itself, but it’s one of my favorite things when combined. Here’s the recipe as I make it.

 

Chili Campbell Casserole

1 box Jiffy cornbread mix (egg + milk)

6 slices American cheese

1 can drained corn

1 can chili (I used wolf brand)

1 can drained and washed black beans

green onion chopped (topping)

sour cream (topping)

shredded cheese (topping)

 

Preheat to 400.

Mix chili, beans, and corn and layer on the bottom of a 9×9 or similar size. I used Reynold’s dual paper, half foil/half parchment paper to line the pans, it’s great.

Layer the american cheese on top of the chili mix. I added this because it made it so much easier to add the cornbread mixture without mixing up the cornbread & chili. Cover the chili as completely as possible.

Create cornbread as it’s on the box, egg & milk and mixed until thoroughly moistened. Spread evenly across and make sure it’s not too thick in the middle. Bake according to mix instructions. Let cool, and cut to serve. I like mine for the next day, so I let it cool to room temp then stored. It’s easy to cut and reheat.

Top with shredded cheese, sour cream, and chopped green onions. I even use fat free american cheese, 2% shredded, fat free sour cream & lean chili & it’s still delicious. I invite you do my favorite meal with your family!

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Festive Nachos or Quick dinner?

What goes better with nachos than beer? Um, nothing. So I invested in a six pack of Shiner Light Blonde & a bag of exceptionally fun batch of Texas Ranger themed corn chips.

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Cheese, black beans, chopped onions, chips broiled until lightly browned.
Topped with corn salsa, sour cream & finished with a light blonde to wash it down.

What’s your favorite homemade nachos toppings & accompaniment?

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Clearing out Leftovers: Frosting Edition

If you’re anything like me you end up with leftover frosting (unless you’re a lick the bowl before decorating person) after every cake you make. This gets frustrating when a cup or so needs to be removed from your house before the sugar generously sticks to your thighs. I’ve got the recipe if you’ve got the event to take them! Otherwise you end up with tasty treats to eat.

Most people have seen cake balls, Oreo truffles, or similar sounding & gooey tasting. Most of you bakers have even made them. I’ve got a simple version that is hard to screw up. 3 ingredients, 5 tops!

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See?

Simple Cake Balls
1 box cake mix, cooked & cooled
16 oz (ish) frosting
6 squares baking/almond bark

Directions:
Crumble cake.
Add frosting to your stand mixer. Beat on high until airy & supple. Add cake ⅓ at a time, beating until blended in between add-ins. Refrigerate while prepping next step.
Melt almond/baking bark in a double boiler (or pot & glass/metal bowl) on low. Slow & low is best to avoid scorched bark. Best results come if your water in the bottom pan does not touch the bottom of the top bowl/pan. Stir occasionally until completely melted.
Using a tablespoon roll cake/frosting mixture into formed balls. You can freeze them for short time periods if they become too soft to dunk. Remove double boiler from direct heat and drop rounds into the bark. Roll to cover & remove quickly scooped on a fork & tap gently to remove excess bark. Slide onto wax or parchment paper. Repeat until all are covered. Drizzle remaining bark over cooling balls.
Once hardened, peel carefully from paper (some bottoms will leave behind residue) & serve.
Store leftovers on wax paper in an air tight container in the refrigerator. You can stack wax sheets.

You may not have leftovers, they disappear quickly…

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The specific cake truffles I made were with the following substitutions:
Chocolate cake mix
½ peanut butter cream cheese frosting
½ chocolate fudge frosting
White almond bark melted with 2 TBSPs peanut butter & 8 Hershey kisses.

Follow directions above

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Stealing recipes; it’s what I do!

I’ve never thought you had to have all your own homemade recipes to be creative or classy. Sometimes in life someone does something so well you can’t help but copy cat! I found said item on smitten kitchen’s blog. I had a friend celebrate their 25th last week & I was itching to create. So I begged them (truly) to let me make a dessert item for them. I lucked out & was given two classic ingredients: chocolate & peanut butter!
So I went to my trusty search engine & got to searching. Lo & behold too many delicacies popped up on my screen. A little drool may have dropped. But near the top two blogs stood out: one had gathered her favorite chocolate & peanut butter desserts (many came a close second) & another had a photo of this gorgeous layer cake playing peekaboo.

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Obviously, the cake won out.
I erred twice of importance.
1. When freezing said cake layers, do not stack even with wax paper & zippy bags. No matter what.
2. Do not lose track of sifted powdered sugar in the peanut butter cream cheese frosting, it looks tacky (legitimately).
Oh maybe one more almost error, stir the ganache constantly. It was a close save. Truly.

But hey, people devoured this cake like it was the air they breathed. That is a happy baker. 🙂
Chocolate Peanut Butter Ganache Celebration Cake

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Potato Soup Ala Mother’s Day

This wasn’t the funnest Mother’s Day, not with every family member sickened with upper respiratories. But as the good & healthy child I set forth to make something they could eat. I thought of warm potato soup & searched the interwebs for just the right one; bacon, cheese, creamy goodness as required. I stumbled upon (pun!) Chunky Cheesy Potato Soup on Food network. I had to edit, but here’s the dish:

1/2 lb Bacon (no precooked junk)
1/2 large white onion diced
4 potatoes unblemished, chopped
1/2 head garlic diced
1 Qt heavy cream
2 c grated cheddar (I like sharp)
1 Tsp flour
2 green onions chopped
Salt & pepper

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Cook bacon in a large pot or Dutch oven until crispy, do not drain drippings, but remove bacon to cool; crumble pieces.

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I semi peeled my potatoes; I like a little skin for flavor. I also soaked them in 1 clove garlic diced & water while the bacon cooked.

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Drain potatoes, add potatoes,onions, & garlic to drippings. Cook on med-hi for about 15 minutes, until onion is transparent, stir consistently.

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Add cream, salt pepper to taste.

Dredge (add flour to cheese & toss for good coating) cheese.

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Add slowly to the pot, stirring to melt. Add a few green onions.

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Add bacon,stir and simmer until thoroughly heated. Serve with a garnish of green onions.

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