Tag Archives: cheese

Cheesy Roasted Cauliflower

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I really didn’t know what to expect when I was making this Cheesy Roasted Cauliflower. I had never tried roasting cauliflower before, so this was something new for me. I’m not a particularly big fan of cauliflower either, but I do love roasted veggies–so I thought it would be worth a try!

When I had my first taste of this, I thought, “Wow, this is good!” I really did. It surpassed my expectations. Who would have thought cauliflower could have tasted so good? The cauliflower is roasted, along with some sliced red onion, in a mixture of olive oil and lemon juice. Sour cream and shredded Cheddar cheese, added after the roasting, give this side dish a rich, creamy flavor. And the crumbled bacon on top is a nice touch, although this is great without the bacon, too, if you want to keep it meatless.

I’m sure this is something everyone in your family will love. It’s definitely worth making!

CHEESY ROASTED CAULIFLOWER by NancyCreative, adapted from Kraft Foods

Makes 4 to 6 servings

  • 8 cups cauliflower florets
  • 1 red onion, cut into 1/4-inch slices
  • Juice from 1 large lemon (about 1/4 cup)
  • 2 Tablespoons olive oil
  • 1/4 teaspoon black pepper
  • 1/2 cup regular or lite sour cream
  • 2 cups shredded Cheddar cheese (8 ounces) , regular or low-fat
  • Optional: 1 slice of cooked and crumbled bacon or 1 Tablespoon real bacon bits

Preheat oven to 450˚F.

In large bowl, combine first 5 ingredients; spread onto foil-covered rimmed 10 x 15″ baking sheet. Bake at 450˚ for 40 minutes, stirring after 20 minutes for even baking (you may get a few burnt edges on your sliced onions and cauliflower, but that’s okay!).

After cauliflower is roasted, spoon back into large bowl and stir in the sour cream. Then mix in the shredded Cheddar cheese. Spoon mixture into an oven-safe baking dish and bake an additional 5 minutes, or until cheese is all melted. Top with crumbled bacon or bacon bits, if using, and serve.

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This is a great dinner side dish. And something to keep in mind for special holiday meals. It’s not the healthiest way to prepare cauliflower, but it sure is good! Do you have a favorite cauliflower side dish?

Easy Cheesy Salsa Potatoes

Cheesy Salsa Potatoes @ NancyCI had some extra salsa after making Salsa Roll-Ups, so I decided to look for another recipe using salsa, and found these Easy Cheesy Salsa Potatoes from the Pillsbury website. I made a few simple changes, using green onion instead of regular onion, shredded Fiesta/Mexican blend cheese instead of cheddar, and a little more bread crumbs in my topping to make it more crumbly. If you don’t have bread crumbs, you could substitute crushed corn flakes or crushed French Fried Onions. Continue reading

2012 Baked Bean Sandwich

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With Labor Day weekend coming up, you may be planning a picnic. And perhaps you’re going to make some baked beans for that picnic. If you happen to have any baked beans left over, you may want to make some Baked Bean Sandwiches. I had no idea there even was such a thing as a Baked Bean Sandwich until several months ago, when I posted a recipe for Honey–Molasses Baked Beans. A reader commented on how much her husband like baked bean sandwiches, so I decided to find out a little more about them. Did you know that recipes for baked bean sandwiches go as far back as 1909? There was a cookbook called “Cooking For Two” by Janet Mckenzie Hill that had this recipe:

1909 BAKED BEAN SANDWICH: Butter two slices of Boston Brown Bread; on one of these dispose a heart leaf of lettuce holding one teaspoon of salad dressing; above the dressing set a generous tablespoon of cold, baked beans, then another lettuce leaf and dressing; finish with a second slice of bread, a tablespoon of beans, a floweret of cauliflower, and a teaspoon of dressing over the cauliflower.

I also came across a recipe for a 1943 Baked Bean Sandwich:

1943 BAKED BEAN SANDWICH: 1 cup baked beans, 1/4 cup chopped walnuts, 1/4 cup chopped celery, 2 teaspoons minced onion, 1/4 teaspoon salt, 1 teaspoon chopped pickle, 2 teaspoons catsup, buttered whole wheat bread…Combine all ingredients (except for the bread) and mix well. Spread on buttered bread.

And here’s a more recent recipe from the 1990’s that I modified slightly because the original directions weren’t that clear:

1990’s  BACON, EGG & BAKED BEAN OPEN-FACE SANDWICH: 1 hard-cooked egg, sliced, 1 strip of cooked and crumbled bacon, 1 lettuce leaf, chopped (optional), 1 cup baked beans, hot or cold, 1 slice of toast…Toast bread, then top with baked beans. Sprinkle chopped lettuce, if using, and crumbled bacon over baked beans, then top with slices of hard-cooked egg.

These are some of the fancier versions of baked bean sandwiches I’ve come across. Most people make them simply by putting some baked beans (warm or cold) between two slices of bread, and many prefer white sandwich bread, like the Wonder Bread variety.

But I came up with another version…I guess you could call this the 2012 Baked Bean Sandwich. If you like baked beans, I’m sure you’ll like this!

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2012 BAKED BEAN SANDWICH by NancyCreative

Makes 4 sandwiches

  • 4 hamburger buns or sandwich rolls (I used wheat rolls), or 8 slices of your favorite bread
  • 8 slices of cheddar or colby cheese
  • 2 cups baked beans (homemade or from a can)
  • 4 slices of sweet yellow onion, sliced as thick or thin as you want
  • 4 Tablespoons bacon pieces from a jar (or cook up 4 slices of bacon and crumble)
  • softened butter for spreading on bread
  • lettuce leaves and tomato slices (optional)

Preheat oven to 300 degrees F. Spread softened butter lightly on bottom and top halves of 4 hamburger buns, rolls, or bread slices. Top each half with a slice of cheese. On the 4 bottom halves, over the cheese, add 1/2 cup baked beans, 1 slice of onion, and 1 Tablespoon bacon pieces or crumbled bacon.

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Place top and bottom halves or slices on a baking sheet and heat in oven at 300 degrees F for 5 minutes, or until cheese is slightly melted. Remove from oven.

Add lettuce leaves and tomato slices, if desired and place top half of sandwich over bottom half. Serve immediately and enjoy! NOTE: Eating this can get a little messy, so be sure to have some forks handy…you’ll probably start out eating these sandwiches with your hands, but you’ll need to finish them off with a fork since those beans tend to slide out of the sandwich! You could try mashing the beans a little so they’ll stay in the sandwich better.

Have you ever had a baked bean sandwich? What do you like to put on yours?

Loaded Hash Brown Potato Casserole

Loaded Hashbrown Potato Casserole @ NancyCA loaded baked potato is one of my favorite lunch or dinner meals. If you like them, too, now you can have that great loaded baked potato taste for breakfast with this casserole. It isn’t the healthiest of recipes, but it sure is good! You can make this Loaded Hash Brown Potato Casserole a little healthier by using some lighter ingredients, but the bottom line is that it really falls into the comfort food category. Continue reading

Cheesy Stuffed Sourdough Loaf

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You need to be hungry when you make this and have other people around to help you eat it up, because you won’t be able to stop eating it, it’s so good! I saw a recipe on Pinterest for a Stuffed Bread Loaf and decided to try it out. I modified the recipe because I think my bread loaf was much bigger…I bought one of those large round sourdough loaves (1 lb. 8 ounces). I sliced my bread a little thinner, too (thinner slices equal more cheese per bite 🙂 ), and I used more olive oil and cheese than the original recipe. I also used roasted chicken (sliced deli-thin) instead of ham.

You can use mozzarella or provolone cheese in this…I used some of each. Instead of roasted chicken, you can use sliced ham, turkey, or salami…whatever you like best. I like using the really thin, thin deli sliced meats in this because it makes stuffing the loaf a little easier. Slices of roasted red peppers are stuffed in this amazing loaf, too…and if you have any more room to stuff, the original recipe mentions you can also use sliced or chopped olives, chopped marinated artichokes, sun-dried tomatoes…even pesto…yum! Sliced mushrooms would be good, too. I’m going to try this with chopped artichokes the next time I make it!

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You start with a round loaf of sourdough, but by the time you’re done stuffing it, it actually takes on an oval shape. This is a great appetizer for get-togethers, parties, and game-watching…or a yummy snack for you and your family or friends. It’s so good right out of the oven! If it cools before you have time to serve it, just pop it in the microwave to reheat! You will need a pastry brush to brush an olive oil mixture on the bread slices…so be sure you have one before you start…

CHEESY STUFFED SOURDOUGH LOAF (adapted from Chicho’s Kitchen)

  • 1 (1 lb. 8 oz.) round sourdough bread loaf (or substitute another type of bread if you don’t like sourdough)
  • 1/2 cup olive oil
  • 1 1/4 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/4 teaspoon minced garlic
  • 1/3 to 1/2 lb. (or about 5 to 8 ounces) thinly sliced roasted chicken, turkey, ham, or  salami
  • 10 to 12 ounces sliced mozzarella or provolone cheese, or 5 to 6 ounces of each (about 14  slices total)
  • 3/4 to 1 cup roasted red peppers from a jar, well-drained (I drained mine on a paper towel; if you don’t drain them, they’ll make the bread soggy)
  • Optional: 1/3 to 1/2 cup sliced olives or any of the following–chopped marinated artichokes, sun-dried tomatoes, pesto, sliced mushrooms

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and place your loaf on the sheet.

Slice your round loaf of bread vertically into 3/4″ to 1″ thick slices–but do not slice all the way through to the bottom! (You should end up with about 10 or 11 “slices,” giving you 9 or 10 “slits” to stuff with cheese, meat, and roasted peppers).

In medium bowl, combine olive oil, oregano, pepper, crushed red pepper flakes, and minced garlic, stirring to mix well. Using a pastry brush, brush both sides of all the bread “slices” generously with this olive oil mixture.

In assembly-line fashion, make 14 “piles” with each slice of cheese, topped with a thin slice of deli meat, then topped with a roasted red pepper slice or two (you could also add or substitute some chopped olives, artichokes, sun-dried tomatoes, sliced mushrooms, etc. with or in place of the red pepper).

Bend each cheese slice “pile” as if you were going to fold it in half, and fit down in between your bread slices. Because several of the end slices are narrower, one “pile” is enough to fill them up. The wider middle slices will require two “piles” stuffed in between them. For the other slices, I stuffed one-and-a-half of the cheese “piles” in between them. If this sounds confusing, all you really need to remember is to stuff the bread slices with your piles of cheese and other goodies till your loaf is well-stuffed!

Bake your stuffed loaf on the baking sheet at 350 degrees for 20 minutes or until cheese is melted. Remove from oven, and serve while warm! You can just pull the slices apart as you’re eating it, or cut them with a knife.

It’s so yummy and cheesy…I’m going to have to make another loaf soon! 🙂