Recipes tagged with « Cheesy »
Creamy Kale Gratin Twist
Kale baked with a creamy sauce and a combo of cheeses. Layers of texture from tender greens under a browned, bubbly crust. Uses coconut milk and smoked gouda instead of cream and Italian cheese. Balanced savory with a slight smoky edge. Timing adjusted to catch cheese just melting, kale softened but textured. Massaging kale is a must for tenderness. Visual and tactile cues emphasized over exact minutes. Substitutions suggested for dairy-free and seasoning flexibility. Simple hands-on techniques reduce prep stress. A comforting side or modest main with robust leafy greens.
Cheesy Bacon Cream Dip
Cream cheese base mixed with sour cream and sharp cheddar. Swapped crispy pancetta for bacon, added chopped jalapeño for heat. Baked until edges bubble and bacon crisps, smells nutty and smoky. Serve warm with combo of sturdy crackers and veggie sticks. Salt balanced by tangy sour cream. Fat content high, protein moderate. Quick assembly, watch bubbling edges to avoid drying. Taste packed in one creamy scoop with crunchy finish.
Twisted Velveeta Melts
Ground beef browned until crumbly, drained thoroughly. Soft Velveeta cubes melted with garlic powder and thyme, Worcestershire sauce for punch. Mixture spread thick on rye crispbreads, broiled briefly. Cheese bubbling, edges crisp. Serve hot, messy, satisfying. Sub: cheddar instead Velveeta, or ground turkey for less fat. Rye crispbreads swapped for toasted naan or sturdy artisan crackers. Watch salt — garlic salt plus Worcestershire adds sodium quickly. Timing flexible; want cheese melted, meat hot, bread toasty. Total about 35 minutes with prep. 20 portions, each 230 calories, balanced macros. Simple, bold layering, efficient steps.
Broccoli Cheddar Fritters
Small pan-fried fritters with broccoli, sharp cheddar, and a crispy cheesy crust. Pancake-like texture but crisp edges. Eggs and cheese bind the green flecks together. Quick skillet browning locks in freshness. Garlic and smoked paprika swap in for more depth. Scallions tossed in for bite and color. Maldon salt finishing, no sloppy seasoning here. Flour mix with cornmeal gives grit, crunch under teeth. Simple oil pan fry, sizzling cues tell when to flip. Keeps well but lose crisp if soggy sitting. Fast, reliable snack or side—flexible with what’s on hand.
Yellow Split Pea Soup with Cheese Dumplings
A rustic yellow split pea soup enriched with smoky pancetta and root vegetables, slow-simmered until hearty and creamy. Topped with tender cheese dumplings studded with sharp aged cheddar. The recipe swaps rutabaga for parsnip, lardons for diced pancetta for a subtler, cleaner pork flavor. The dumplings swap butter for olive oil and milk for cream, lending silkier texture. Simmering times adjusted slightly. Dicing the veggies uniformly ensures even cooking. Dumplings dropped gently, cooked until set with slight crumble on a tester. Small practical tips help troubleshoot and get consistent results.