cheese

Homemade: Nacho Cheese Sauce

By Cheri in Appetizers, Homemade 7 Comments Tags: , , ,

Homemade: Nacho Cheese Sauce

When I was a teen (I feel old just for saying that) I was addicted to tortilla chips and cheese salsa. Addicted. Me and one of my friends would get together on the weekends and we’d eat the same thing every time – poutines, dill pickle chips (can you tell we’re Canadian?) and tortilla chips with cheese salsa. I’m not quite sure how any of us survived the eating patterns of our teenage years. I still love those same things but there’s no way I’d get away with that now without a huge belly ache.

I’ve tried many times to recreate both my favourite cheese salsa and the nacho cheese sauce you get poured over your chips at the theatre, but nothing ever came close. I’m proud to say I have finally conquered it! Well technically Kenji conquered it and I’m just reaping the benefits. Every cheese sauce I tried to make ended up grainy, gloopy and not even close to silky. And, the ones that promised to be smooth always had velveeta or some other processed cheese. This is the first one I’ve seen that doesn’t! And, just look at how silky smooth it is. The taste is so close to my favourite cheese salsa, just more real (woot!). And bonus, you can adjust the thickness according to your needs. Thicker for dipping and thinner for drizzling. I’m excited to make cheese fries and cheesesteaks, my mind is reeling with the possibilities of what I can pour this all over.

You can control the heat in many ways. As it is, it’s nice and spicy. For a mild sauce use only cheddar cheese. For super hot sauce add jalapeño peppers. For medium sauce substitute half of the pepper jack for more cheddar.

To be honest, I probably won’t be watching the Super Bowl on Sunday. But if you are, and are in need of a good dip, this is your meal ticket. ;)

Nacho Cheese Sauce

  • 4 oz. pepper jack cheese,shredded
  • 4 oz. cheddar cheese, shredded
  • 1 tablespoon cornstarch
  • 1 (12 oz.) can evaporated milk, divided
  • 2 teaspoons hot sauce
  • pinch salt

Toss together cheese and cornstarch, in a medium-sized saucepan, until evenly coated. Stir in 1 cup evaporated milk, the hot sauce and salt. Cook, stirring often, over medium-low heat until thickened, smooth and bubbly. Stir in additional evaporated milk, if needed, until desired consistency is reached.

Adapted from Serious Eats.

Quick French Dip Sandwiches

By Cheri in Beef, Main Dish 2 Comments Tags: , , , , , , , ,

Quick French Dip Sandwiches

I’ve made many a homemade beef dip. Mostly from scratch. I’ve thrown it in the slow cooker, cooked it on the stove top, but nothing ever turned out quite right. My hubs is a huge fan of beef dip so, even though I failed, I had to keep trying. Wouldn’t you know, the simplest and easiest of recipes turned out to be just right. And, I won’t complain about that. :)

I figured this time around I’d leave the cooking of the beef to the experts and make it more of an assembly process. First you top crisp and airy ciabatta rolls with garlic, butter and cheddar cheese, broil till bubbly and then pile on the beef. Serve them alongside a spiced up beef broth and dinner is served. Easy peasy and crave-worthy delicious.

Quick French Dip Sandwiches

These make very hearty sandwiches. For smaller appetites you could easily stretch the meat to 5 or 6 sandwiches. Use your discretion according to your family’s appetites and the size of the rolls.

  • 1/4 cup salted butter
  • 1 garlic clove, minced
  • 4 ciabatta rolls, split
  • 1 cup shredded cheddar cheese
  • 1 can (14.5 oz) beef broth
  • salt and pepper, to taste
  • 1/2 teaspoon dried thyme
  • 1 pound thinly sliced deli roast beef

Melt butter in a small skillet, over medium heat. Add garlic and cook for 30-60 seconds, until softened. Place rolls on a baking sheet and brush or drizzle with garlic butter. Top with shredded cheese. Place under broiler and let bake until cheese is bubbly.

Place broth, salt, pepper and thyme in a medium-sized saucepan. Bring to a boil, lower heat and toss in roast beef. Once beef is warm remove from heat.

To serve: Remove beef from broth, place on prepared rolls. Pour broth into ramekins or bowls, to dip sandwiches.

Serves: 4

Adapted from Taste of Home.

On the Go Breakfast Bagel

By Cheri in Breakfast, Fall, Smithfield 9 Comments Tags: , , , , ,

On the Go Breakfast Bagel

These Breakfast Bagels are my new obsession. I’m a savoury breakfast kinda gal and these are a quick fix substitute for a tradition breakfast. All the flavour without the fuss.

“There’s definitely no need to go through a drive-through when these are on the menu. They take only a couple of minutes to whip up and are so very portable. The way they are cooked ensures they won’t be a messy eat either.”

Read more and get the recipe on Smithfield.com

Three No-Bake Thanksgiving Appetizers

By Cheri in Appetizers, Fall, Thanksgiving 47 Comments Tags: , , , , , , , , , , , , , , , , , ,

Three No-Bake Thanksgiving Appetizers

I’m not a simple person by nature. The simple life has always appealed to me but I tend to over complicate things and end up going overboard. That ‘s partly why this blog is so important to me. It helps to remind me to keep things simple and enjoy life. I try to think of ways to help simplify others lives and in turn it helps to simplify mine. So thank you for being my inspiration!

I think the most important thing I have learned this year is to just be myself and not try to fit into the crowd.  I am who I am and I will never live up to someone else’s standards (including my own). I’ve really tried to share things on here that our family truly enjoys and not things that I don’t actually put into practice myself. Sometimes I wish I would put certain things into practice but I’m trying to steer clear of appearing to be and do something I’m not.

All that being said, these no-bake thanksgiving appetizers come straight from my heart. I’m a big believer in make-ahead dishes and at this point in my life the easier and quicker it is to throw together, the better. I do love my time in the kitchen but I love my family more. :) These three recipes can be thrown together in minutes and will hopefully relieve a little bit of holiday meal stress.

Mini “Pumpkin” Cheese Balls

Contrary to their name these don’t actually have any pumpkin in them, but they do have a cute pumpkin shape. I have shared one of my favourite cheese ball recipes below but feel free to use your own and just follow the shaping instructions.

My cheese balls were a little loose because I had to use spreadable cream cheese. I haven’t been able to find the firm blocks here in Norway yet. One day I will find some and then be prepared for baked cheesecakes galore!

Mini “Pumpkin” Cheese Balls

recipe adapted from Kraft Canada

  • 1 (250g/8oz) package cream cheese, softened
  • 1/4 cup finely chopped roasted red peppers
  • 1/2 teaspoon garlic powder
  • pinch cayenne pepper
  • 1 cup grated cheddar cheese
  • 2 green onions
  • paprika, or dusting
  1. Beat cream cheese, red peppers, garlic and cayenne until well blended. Stir in cheddar cheese. Refrigerate 2 hours or until firm enough to handle.
  2. Roll into 1 inch balls and then coat in paprika. Make indents in the side of each one with a knife to make a pumpkin shape (refrigerate longer if needed  before shaping with knife).
  3. Slice green onion into 1 inch pieces (green parts only). Slice each piece in half lengthwise. Roll each half back into a circular shape and stick into the top of the cheese ball. Refrigerate until serving.

Makes: 24 cheese balls (4-6 servings each, depending on the size of crackers.)

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Smoked Salmon Pinwheels

We had something similar to these at a taste-testing at the grocery store and I quickly took stock of the ingredients they were using so I could try to re-create them at home, rather then run off with the tray like I wanted to. Although they didn’t turn out exactly the same, they still are delicious. The dijon/honey mixture really compliments the smoked salmon. It’s such a quick and easy recipe to throw together but they look so elegant your guests will never know.

Smoked Salmon Pinwheels

  • 1 teaspoon dijon
  • 2 tablespoon mayo
  • 1 tablespoon sour cream
  • 1/2 teaspoon honey
  • pinch of dried dill
  • 100g thinly sliced smoked salmon
  • 3 (6 inch) flour tortillas
  1. Mix together djon, mayo, sour cream, honey and dill. Spread 1 tablespoon of the mixture onto each tortilla. Top with a thin layer of salmon, leaving a 1 inch gap on one side (to leave room for the shifting fillings when rolling). Roll up toward the gap and wrap firmly in plastic wrap. Refrigerate for 2 hours before serving.
  2. To serve: Trim the ends and slice each roll into 6 slices. Serve immediately.

Serves: 6 (3 pinwheels each)

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Creamy Pumpkin Pie Dip

I have been having major problems finding pumpkin of any form here. Whether it be canned or whole. I have seen pumpkin pie filling (which is what I use in this recipe) but have only seen canned pumpkin puree once, and they were sold out. Needless to say, as soon as I see some I am buying a wackload to last me through the winter. Now you know why I make so many ingredients from scratch. I’m too lazy to search the city, I’d rather do the work in my kitchen. :)

This pumpkin dip is probably my favourite of the three. James said he liked it even better then pumpkin pie! It’s cool and creamy with a hint of those spicy fall flavours we all love so much. I served mine with Cinnamon Almond Crisps, which I purchased from the store. I have to find a recipe for those soon because the combination is addictive!

Creamy Pumpkin Pie Dip

  • 1 (250g/8oz) package spreadable cream cheese, room temperature
  • 1 cup pumpkin pie filling
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon vanilla
  • 1/4 cup sour cream
  1. Cream together cream cheese and pie filling until smooth. Stir in cinnamon, ginger, vanilla and sour cream. Refrigerate 2 hours before serving.
  2. Serve with graham crackers, ginger snaps, cinnamon cookies or fruit such as apples and pears.

Makes: 2 cups

* If using plain pumpkin puree ADD: 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cloves, 1/8 teaspoon ground nutmeg (or: 1 teaspoon pumpkin pie spice). PLUS: 3/4 cup icing sugar.

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I hope all of my fellow Canadians have a wonderful and stress free Thanksgiving weekend! (And, everyone else too.) :)

Broccoli Cheese Soup

By Cheri in Main Dish, Meatless, Soup 4 Comments Tags: , ,

Broccoli Cheese Soup
I love to cook for family and friends and since that is a little difficult right now, I thought I would share some of my favorite recipes with you! I am constantly wanting to send people recipes that I think they would like… but I am sure that would get kind of annoying… so I thought instead that I would share them on here. That way if it looks good to you, you can make it! This will be my way of cooking for my loved ones while I am overseas! :)
The first recipe that I have chosen is one of James’ favorite soups, Broccoli Cheese Soup. It is very easy and very satisfying on a cold day. I love to eat it with Garlic Cheese Biscuits, which recipe I will have to share at a later date! I almost always change recipes from the original to better suit our tastes. So, I will write the recipe the way we prefer it and share the link with you of the original.
The original of this recipe calls for cheddar, but I have only ever found white cheese here. I know they are not all mozzarella, but I do not know the language well enough yet to distinguish between cheeses. Therefore, I really have no idea what kind of cheese I am using. :) But, to me most “regular” cheeses are interchangeable anyways.
So, here is the recipe! I hope you enjoy it!
Broccoli Soup

Broccoli Cheese Soup

adapted from Allrecipes

  • 1/4 cup butter
  • 1 small onion (or half large), diced
  • 1 tsp. garlic powder
  • 1/2 tsp. pepper
  • 1 cup shredded cheese
  • 1 head of broccoli, chopped
  • 4 cups chicken broth
  • 1/2 cup flour
  • 1-1/2 cups milk
  • salt to taste
  1. Melt butter in saucepan and cook onion until soft. Add garlic and pepper. Stir in broccoli flowerets and broth. Bring to a boil and simmer until broccoli is tender (approx. 10 min).
  2. Whisk flour and milk together. Stir into soup slowly, making sure the flour does not clump. Continue stirring frequently until thick. Stir in cheese until melted. Salt to taste.
Makes approx: 6 servings
Variations:
~ If you prefer a heartier soup you can add some diced chicken breast.
~ If you prefer your soups to be smooth then let it cool a bit after step 1 and put the soup, in batches, in a blender and process until smooth. Then pour back into pan, and continue by adding the milk mixture.
~ I have not been able to find chicken broth here yet, so I just add 4 cups of water and 2 bouillon cubes. You can add more bouillon cubes if you prefer a stronger taste.
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