Tag Archives: cheddar

“Skinny” Loaded Baked Potato Salad

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I can’t believe it’s Memorial Day weekend already!

a) because this school year just went by so incredibly fast, and
b) because it’s gloomy, cold, and raw out there today!  It feels more like early March than like the unofficial kickoff of summer.

Well, hopefully it’s nicer wherever you are, and if not, maybe this riff on potato salad, that ultimate summer barbecue staple side dish, will put you in a sunny mood.

Skinny Loaded Baked Potato Salad

Making your own potato salad is not hard.  Once the potatoes are boiled, it’s just a matter of throwing in your ingredients!  My mom’s traditional potato salad, which I adore, is made with vinegar, mayo, onion, celery, hard-boiled egg, and spices.  But for this recipe, I decided to mix up the flavors a bit, and trim some of the fat!

Skinny Loaded Baked Potato Salad

I’ve used plain Chobani 2% Greek yogurt, in place of the mayo.  It’s so super creamy and rich tasting, you’d swear it was sour cream!  And when I think of sour cream and potatoes, my mind goes right to that favorite guilty pleasure: Loaded Baked Potatoes.  With the addition of some crumbled bacon, broccoli, shredded cheddar, and scallions, you get all that delicious flavor with a whole lot less fat, and more protien to boot!

"Skinny" Loaded Baked Potato Salad

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“Skinny” Loaded Baked Potato Salad
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Serves: 6-8, as a side dish
 

Ingredients
  • 2 large Russet potatoes, scrubbed
  • 1 tablespoon Champagne vinegar
  • 2 teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 4 slices thick cut bacon
  • 1 cup broccoli florets
  • 1 bunch (about 8) scallions, roughly chopped, green part only
  • 1 cup shredded low-fat cheddar cheese
  • 1 cup low-fat Greek-style yogurt
  • additional salt & pepper (optional) to taste

Instructions
  1. Cover the potatoes in cold, salted water, and bring to a boil. Boil until fork-tender, about 20-25 minutes.
  2. Drain the potatoes and chop them coarsely. Place the warm potatoes in a large bowl and sprinkle with vinegar, salt, and pepper. Toss to coat.
  3. Slice the bacon and place it in a cold pan. Cook over a medium low heat until the fat has rendered and it’s brown and crisp. Remove from the pan with a slotted spoon, and drain on paper towels.
  4. Add the bacon, broccoli, scallions, cheese, and yogurt to the potatoes and toss to coat.
  5. Season with additional salt and pepper, if needed.

"Skinny" Loaded Baked Potato Salad

Are you ready for summer?  Personally, I am super-psyched for warm sunny days, swimming, walking the boards, and long, lazy barbecues on the patio!  This dish will definitely be on the menu, once the sun comes out from hiding!

"Skinny" Loaded Baked Potato Salad

 

 

Cheddar Gougeres

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We are a houseful of cheese-lovers.  Especially my five-year old.

Cheese Heaven

Cheese Heaven

He is a cheddar fiend.

I had to come to terms with the fact that he simply cannot come grocery shopping with me any more.  When he sees the industrial-sized barrel of cheese balls, THEY ARE COMING HOME WITH US.

The container doesn’t even fit in our cupboard.

And he does not let up until they are gone.  For serious.  He can inhale one of those monsters in three days flat.

Needless to say I’m none too pleased.

So I thought I’d try to turn him on to the original cheese ball.  The “gougere.”

Gougeres with Cheddar

If you’ve never heard of gougeres, they’re just a fancy-pants word for cheese puffs.

Specifically, they are like a cream puff, only savory.  And cheesy. Yum.

Water, milk, butter, and salt come up to a simmer on the stove.  Flour is stirred in, over the heat, until it balls up and comes away from the sides of the pot.

Transfer the mixture to a mixing bowl and beat in the eggs, one at a time.

Cheddar Cheese Gougeres

Season with garlic powder, dried mustard, and CHEEEEEEESE…!

I would recommend using the best quality, and sharpest, aged cheddar you can get your hands on.  That’s how you get the most cheesy, bang for your buck taste.

Pipe little mounds onto a lined baking sheet and top with- MORE CHEESE!

Cheddar Gougeres

Bake ’till puffed and golden.

Cheddar Gougeres

My son could smell these the second he walked in the door from kindergarten.  I had him hooked!

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Cheddar Gougeres
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Serves: about 4 dozen puffs
 

Ingredients
  • ½ cup water
  • ½ cup milk
  • ½ cup (1 stick) unsalted butter, cubed
  • 1 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 4 eggs
  • 4 ounces sharp cheddar cheese (plus extra for sprinkling), shredded
  • ½ teaspoon garlic powder (not garlic salt)
  • ¼ teaspoon dry mustard

Instructions
  1. Preheat the oven to 400 degrees F.
  2. Place the water, milk, butter, and salt in a medium saucepan and bring to a simmer.
  3. Stir in the flour, over medium heat. Continue to stir until well combined and pulling away from the sides of the pot and into a ball.
  4. Place the dough in a mixing bowl and let cool for about a minute. Beat in the eggs, one at a time.
  5. Add the garlic powder, dry mustard, and cheese, and stir to combine.
  6. Pipe into 2 inch mounds, onto parchment-lined baking sheets. Top with more cheese, and bake for 25 minutes, or until puffed and golden.

Cheddar Gougeres

The gougeres are puffy and lighter than air!

Yet somehow, rich and buttery at the same time…

Cheddar Gougeres

And they have an intensely cheesy, garlicky flavor.  So addictive!  They are our new favorite snack.

;)

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Five Ingredient Broccoli Cheese Soup

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Mr. Allie has been on a serious dinner-cooking streak lately!  He’s on fire!  Every night a fabulous meal materializes before my eyes…

This chick is not complaining, I assure you.  Much as I love to cook, it’s soooo nice to have the pressure off!  And, I still get plenty of opportunities to putter in my kitchen.  The kiddies still need to eat, breakfast, lunch, afternoon snack, and dinner.  (Many of Mr. Allie’s meals are not-so-kid-friendly.  They are, however, extremely Mama-friendly, as evidenced by the extra few pounds I’ve packed on.)

So lately, my five-year-old has been way into soups.  (How could anyone not be, at this time of year?)  I’m so happy about this!  It’s a great way for me to sneak in lots of good nutrition.

He recently got turned on to broccoli-cheese soup by my mom.  HA-lelujah!  He’s finally opened his mind to green foods!

Five-Ingredient Broccoli Cheese Soup

This is not my mom’s recipe, so hopefully he’ll still go for it.  It is super easy and comes together in minutes!  I whipped it up for him while he was at half-day kindergarten!  I’m really hoping he likes it, as it’s full of healthy veggies, protein, and calcium-rich dairy!  Three things I always struggle to get into him.

Five-Ingredient Broccoli Cheese Soup

Empty a carton of chicken (or vegetable) stock into a big pot, and dump a big bag of frozen broccoli florets into it.  Get that on a medium-high heat to simmer.

Five-Ingredient Broccoli Cheese Soup

While that is going, get a good quality cheese all shredded up.  My son (and I!) really enjoy a good, extra-sharp cheddar.

When the broccoli is nice and tender, add the milk and cream.

Five-Ingredient Broccoli Cheese Soup

Puree until you get the texture you are after.  I like mostly smooth, with a few chunks of broccoli still remaining.

Place the pot back on the stove, and add in the cheese, a handful at a time, stirring gently after each addition, until all the cheese is melted and incorporated.

Five-Ingredient Broccoli Cheese Soup

If you like a little extra protein and smokey flavor, you can make this Six-Ingredient Broccoli Cheese Soup, by adding a few handfuls of chopped, cooked ham, or crispy bacon.

Five-Ingredient Broccoli Cheese Soup

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Easy Broccoli Cheese Soup
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Serves: 4-6
 

Ingredients
  • 1 32-ounce carton chicken stock
  • 1 14-ounce bag frozen broccoli florets
  • ¾ cup lowfat milk
  • ¾ cup heavy cream
  • 8 ounces extra-sharp cheddar cheese, grated
  • salt and pepper, to taste
  • ¼ pound cooked ham or bacon, thinly sliced (optional)

Instructions
  1. In a large pot, simmer the chicken stock and broccoli until tender.
  2. Add the milk and cream, and puree to desired consistency.
  3. Add the cheese, a handful at a time, stirring after each addition, until melted and incorporated.
  4. Season, to taste, with salt and pepper.
  5. Garnish with ham or bacon, if desired.

 

Five-Ingredient Broccoli Cheese Soup

Are you into soups lately too?  I swear I could eat soup every day at this time of year…  What’s your favorite kind?  How about your kiddos?  Has it taken them more than five years to take a bite of something green?

 

Ritz Cracker Cheddar Cheese Baked Chicken

Cheese and Crackers Chicken

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Well, we made it through Christmas.  And before that, we made it through Hannukah.  And before that, we made it through Thanksgiving.  Even before that, we got through Halloween.  Whew!

I can truthfully say, that even though the holiday season is, by far, my favorite time of the year, I do always breathe a huge sigh of relief when it’s all said and done.  It’s nice to have it all successfully behind us, and the kiddies basking in the afterglow, while life can return to normalcy for us moms…

My kids are still on Winter Break, which means less rushing around, but more effort on my part to plan fun activities to keep boredom at bay, as well as make the most of our time together.   My focus is on spending quality time with them, and making family [even more of] a priority.

Today’s recipe is a very kid-friendly, super-quick, shortcut meal.  I’d love to say it’s also full of all sorts of fabulous antioxidants and vitamin-rich organic ingredients, but, let’s be real for a minute.  Kids love their food processed within an inch of it’s life, and being a mom = compromising.  A lot.  Cheese and crackers is a sure thing for every kid I’ve ever known!  This one will get their tushies at the dinner table, some good protein into their bellies, and it’s surprisingly delish!

Cheddar Cheese Ritz Crackers Baked Chicken

I first saw this recipe in an issue of Real Simple Magazine, a few years back, but I do not remember the author and I no longer have the magazine.  I’ve changed it up to make it even more quick and kid-friendly, but I’d love to give proper credit, so if anyone knows, please leave me a comment and I’ll be sure to update the post.

Get a couple of boneless, skinless chicken breasts, and cube them up into bite sized pieces.  Place the chicken chunks in the bottom of a 9″x9″ oven safe dish, and season with salt and pepper.

Ritz Cracker Cheddar Chicken

Now empty a sleeve of buttery crackers into a gallon-sized zip-top bag and take out your frustrations.

Ritz Crackers Cheddar Baked Chicken

**Try using whole-grain buttery crackers for a healthier option.  We had these left over from our Christmas Eve celebration… where we are not interested in a healthier anything.**

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Now throw in a handful of shredded cheddar cheese, and about a teaspoon of garlic powder, and toss it all around to mix.

Ritz Cracker Cheddar Cheese Baked Chicken

Dump the mixture over the chicken, and drizzle a little melted butter all over the top.

Cheddar Cheese Ritz Cracker Baked Chicken

Bake for 30 minutes at 375 degrees.

Ritz Cracker Cheddar Cheese Baked Chicken

I had my boys at an indoor playground all afternoon today, and then whipped this up in minutes, for a family meal that everyone truly enjoyed.

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Cheese and Crackers Chicken
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Recipe type: Entree
Cuisine: American
Prep time: 
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Serves: 4
 

Baked Chicken with Buttery Cracker Breading and Cheddar Cheese
Ingredients
  • 2 Chicken Breasts, Cubed
  • Salt and Pepper to Taste
  • 1 Sleeve Buttery Crackers
  • 1 Cup Shredded Cheddar Cheese
  • 1 Teaspoon Granulated Garlic Powder
  • 4 Tablespoons Butter, Melted

Instructions
  1. Place the cubed chicken in a 9×9″ oven-safe dish.
  2. Crush the crackers in a zip-top bag. Add the cheese and garlic powder.
  3. Pour the cracker mixture over the chicken, and drizzle with melted butter.
  4. Bake, uncovered, for 30 minutes at 375 degrees.

 

Ritz Crackers Cheddar Cheese Baked Chicken

What are you doing to keep your kids occupied over Winter Break?  Do you find it a challenge to get your kids around the dinner table every night?  (Mine seem to turn their noses up at almost everything that isn’t PB&J or mac ‘n cheese…!)  What are your family favorite dinners?   What are your go-to shortcut meals?  Are you breathing a sigh of relief now that the holidays are over?

Quick and Easy Tomato Soup

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This morning we awoke to the most beautiful blanket of snow…  It looked so clean and pretty, fluttering down from the sky and covering all the bare tree branches.  And it bought me a 30 full minutes (!) of uninterrupted computer time while my little ones made snowmen in the back yard.  I still can’t get over my good fortune!

The first snowfall is always such a delight, and this one was a happy surprise.  Between the luminous, soft filtered light from my kitchen window, and the rosy cheeks and noses, and frosty fingers of my little ones as they shook the snow off their boots, I just knew today would have to by a bloggy day- and there was no other option but soup.

My five-year-old is way into soup lately.  And considering how infuriatingly picky he is about what he will and won’t eat, I’m happy to feed him anything morning, noon, and night, as long as it’s not chips!

This one is easy as can be, with just a few ingredients, and it comes together in about 15 minutes.

Tomato Cheddar Soup

2 cloves garlic, finely minced or grated
1 28-ounce can crushed tomatoes
1 32-ounce box chicken or vegetable stock
1/2 cup heavy cream
1 cup finely shredded sharp cheddar cheese
1 tablespoon salt
1 tablespoon honey
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper

Saute the garlic in a little olive oil until fragrant.  Add in the crushed tomatoes, stock, and cream and heat until just about to simmer.  Add in the cheese and stir, continuously, until melted.  Season with onion powder, salt, pepper, and honey.

It’s so comforting and warm in your tummy!

* For a more grown-up version, try substituting freshly grated parmigiano-reggiano or pecorino-romano for the cheddar, and garnish with a chiffonade of fresh basil *