Tag: #cheese

Gorgonzola Steak and Mushrooms Over Penne Pasta

A meal you will create again and again.

Watch me maker it here: https://youtube.com/shorts/9DSdmedDrwo

Ingredients
  • 1.5 pounds steak
  • 12 oz mushrooms, sliced
  • 4 oz gorgonzola cheese
  • 4 cloves garlic, sliced
  • 2 Tbsp oil
  • 6 Tbsp butter
  • 1.5 c heavy cream (or half and half)
  • White wine
  • Roasted red bell pepper (optional)
  • 2 Tbsp parsley, divided
  • Salt and pepper to taste
Instructions
  1. Heat a large skillet (we recommend cast iron) over medium high heat. Once hot, add in oil. Or you can cook on an outdoor grill.
  2. Generously season steak with salt and freshly cracked black pepper. Add to hot pan and sear 3-4 minutes per side. Remove to a plate and cover with aluminum foil.
  3. Reduce heat to mediums. Add butter to the pan and, once melted, add in mushrooms. Add some white wine for extra flavor. Cook until they are tender.
  4. Add in garlic and stir for a minute.
  5. Slowly stir in the cream. Add in gorgonzola. Simmer on low until the cheese melts into the sauce.
  6. Thinly slice the steak against the grain.

Spoon the mushroom cheese sauce on a plate

Cheesy Spinach and Tomato Stuffed Chicken Breasts

Quick and easy in your air fryer!

Watch me make it here: https://youtube.com/shorts/bigjnp-9Dok

Ingredients
  • 2 chicken breasts (approximately 1 ½ pounds total)
  • 1 teaspoon fine sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ½ cup shredded mozzarella cheese
  • ¼ cup shredded Parmesan cheese
  • 3 tablespoons cream cheese
  • ½ cup sun-dried tomatoes in oil, drained and chopped (I add a few cherry sliced cherry tomatoes for presentation)
  • ½ cup fresh baby spinach
Directions
  1. Cut a pocket in each chicken breast. Season both the outside and inside with salt, pepper, and garlic powder.
  2. In a mixing bowl, combine the 3 kinds of cheese together with the sun-dried tomatoes (and optional cherry tomatoes).
  3. Stuff the cheese mixture into each chicken breast, then add the spinach.
  4. Close the pockets as best you can, securing with a toothpick if necessary.
  5. Airfry the chicken at 375 F for 11 minutes, then flip it and cook for 11 minutes more, or until the meat reaches 165 F.
  6. Allow the chicken to rest for 5 minutes before you cut it.
  7. Serve with a side salad and a nice bottle of wine!

Four-Cheese Butternut Spaghetti Pie

A classic spaghetti pie, all made in one pot!

Watch me make it here: https://youtube.com/shorts/00LTIxFxDDU

Ingredients
  • 12 ounce dried spaghetti
  • 2 eggs, lightly beaten
  • ½ cup grated Parmesan cheese (2 oz.)
  • 1 teaspoon dried Italian seasoning, crushed
  • 2 tablespoon olive oil
  • 1-1.5 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces
  • 1 cup cottage cheese
  • 1 cup shredded provolone cheese (4 oz.) (Mozzarella also works)
  • ½ cup crumbled feta cheese (2 oz.)
  • 1 egg, lightly beaten
  • ¼ cup chopped fresh parsley
  • 2 tablespoon chopped fresh basil
  • Nonstick cooking spray
  • 1 cup marinara sauce, plus additional for serving
Directions
  1. Preheat oven to 350°F. In a 6-qt. Dutch oven cook pasta according to package directions. Drain and transfer to a medium bowl. Let cool slightly. Stir in the 2 eggs, Parmesan cheese, and Italian seasoning.
  2. Place the Dutch oven over medium-high heat. Add the olive oil and butternut squash. Cook, stirring occasionally, about 10 minutes or until squash is lightly browned and tender. Transfer squash to a second medium bowl. Stir in the cottage cheese, 1/2 cup of the provolone cheese, the feta cheese, the 1 egg, the parsley, and basil.
  3. Wipe out Dutch oven with paper towels (or wash and dry, if necessary). Coat with nonstick cooking spray. Transfer spaghetti mixture to the Dutch oven. Press into bottom and partially up the sides of the pot to form a crust. Spoon squash mixture into crust. Top with the 1 cup marinara sauce. Bake, covered, 40 to 45 minutes. Sprinkle with the remaining provolone cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 10 minutes. Cut into wedges. Serve with additional warmed marinara sauce.

Easy and Colorful Baked Feta Pasta

I like to call it Christmas Pasta with all its holiday colors.
INGREDIENTS
  • 8 ounces dried Cavatappi pasta or pasta of choice
  • 2 pints cherry tomatoes
  • 8- ounce block feta cheese
  • ½ cup extra virgin olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 garlic cloves minced
  • ¼ cup packed chopped fresh basil plus more for serving
INSTRUCTIONS
  1. Preheat oven to 400°F. Place the cherry tomatoes in an oven-safe baking dish. Pour the olive oil on top, and season with salt and pepper. Toss until well combined.
  2. Place the feta block in the middle of the baking dish surrounded by the cherry tomatoes and flip a couple times to coat it with the olive oil and seasoning.
  3. Bake in the preheated oven for 35 minutes, until the cherry tomatoes burst, and the feta cheese melts.
  4. While the tomatoes and feta are baking, cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking liquid in case you’d like to toss it in.
  5. Immediately add the garlic and basil leaves to the cooked tomatoes and feta and toss everything to combine.
  6. Transfer the cooked pasta to the baking dish and toss to combine. Garnish with more fresh basil and serve warm.

Easy, Creamy Red Pepper Pasta with Burrata & Herbs

I’m much rather eat pasta and drink wine! 

Watch the video here: https://youtu.be/DFZpENXr5co

Ingredients
  • ¼ cup olive oil
  • 2 shallots, thinly sliced
  • 2 lbs. (about 5 ea.) red bell peppers, stemmed + thinly sliced
  • 2 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • 1 sprig fresh rosemary
  • kosher salt
  • freshly cracked black pepper
  • 4 cloves garlic, minced
  • ¼ cup balsamic vinegar
  • 1 ½ cups vegetable stock
  • 1 lb. linguine or bucatini
  • ¼ cup heavy cream
  • ¼ cup grated parmesan cheese, plus more for garnish
  • ¼ cup parsley leaves, finely chopped for topping
  • 1 (8 oz) ball burrata cheese
Instructions
  1. Bring a large pot of salted water to a boil.
  2. Meanwhile, heat a large Dutch oven (or heavy-bottomed pot) over medium heat. Add the olive oil. Once hot, add the shallots. Sauté for a couple of minutes until golden. Add the red peppers, fresh thyme, oregano, and rosemary. Season well with salt and pepper.
  3. Cook the peppers until soft and caramelized, about 15-18 minutes, stirring often. Add the garlic and balsamic vinegar. Cook for another minute or so. Add the vegetable stock. Bring to a simmer and cook over medium-low heat for 5 minutes.
  4. Meanwhile, drop the pasta. Stir well and cook for 1 minute less than the package’s instructions. Remove the herb stems from the sauce and stir in the cream. Transfer the sauce to a blender and blend for at least 90 seconds until smooth and creamy.
  5. Drain the linguine and add it back to the pot. Pour in the sauce and grated parmesan cheese. Over low heat, stir for a minute to coat the pasta and allow the parmesan to melt.
  6. Plate the pasta with the burrata cheese torn over top. Drizzle with a little olive oil, top with more parmesan, freshly cracked black pepper, and any extra herbs.

Air-Fryer Stuffed Bell Peppers with a Tomato and Basil Sauce

Hits the spot any night of the week.
Ingredients
  • 3 medium red bell peppers
  • 1 tablespoon olive oil
  • 12 ounces ground beef (or turkey if you prefer)
  • ½ cup cooked brown rice
  • ¼ cup Panko breadcrumbs
  • ¾ cup low-sodium marinara sauce
  • 3 tablespoons finely chopped flat-leaf parsley
  • ¼ teaspoon ground pepper
  • ¼ cup grated Parmesan cheese (1 oz.)
  • ¼ cup shredded part-skim mozzarella cheese (1 oz.)

Quick San Mazarzano Tomato and Basil Sauce

  • 1 28-ounce can Whole San Marzano tomatoes imported from Italy
  • 6 large basil leaves
  • 4 cloves garlic, smashed
  • 2 tablespoons EVOO
  • Sea salt to taste
Directions

For the sauce

  1. Crush the San Marzano tomatoes with your hands or run them through a food mill. (You want a smooth sauce without large chunks of tomato.)
  2. Put the oil and garlic in a sauté pan and cook the garlic until it just starts to brown. Discard the garlic.
  3. Add the tomatoes and stir well to mix in the hot garlic-infused oil.
  4. Add the basil leaves and simmer the sauce to evaporate some of the water, about 15 minutes. Cover and either simmer on very low, or remove from heat.

For the Peppers

  1. Coat the basket of an air fryer with cooking spray. Cut tops off peppers and reserve. Seed the peppers and set aside.
  2. Heat oil in a large skillet over medium-high heat. Add meat; cook, stirring occasionally, until browned, about 4 minutes. Stir in rice and Panko; cook, stirring occasionally, until warmed through, about 1 minute. Remove from heat and stir in marinara, parsley, pepper and Parmesan. Divide the mixture evenly among the prepared peppers.
  3. Place the peppers in the prepared air-fryer basket. Nestle the pepper tops in the bottom of the basket. Cook at 350 degrees until the peppers are tender, about 8 minutes. Top with mozzarella; cook until the cheese is melted, about 2 minutes more.
  4. Spoon the tomato sauce mixture in a serving bowl and place a slice bell pepper on top. Garnish with more sauce, if you like, cheese or chopped basil.

Gimmie a “Pizza” Dat!

Whether it’s to save time from cooking at home, or celebrating with family and friends, pizza is the “go to” of food. After all, it’s delicious, quick and best of all, there’s a combination of toppings for absolutely everyone. But the most important component of any pizza…..THE CHEESE! The higher the pull, the closer to God the pizza will be… People will argue New York has the best…others will say it’s Chicago. It just depends on your mood. Here, on the Las Vegas Strip, you have to try one of Giordano’s World Famous Stuffed Deep Dish Pizzas. And they also have plenty of delicious side dishes as well, including a killer chopped salad. (gotta balance the diet).

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