Tag Archives: cheese

Onion & Cheese Bread

19 Apr

Today’s recipe comes Cooking with Doyle.

It’s been a while since I’ve been able to cook anything, because sometimes, life gets in the way. When I finally saw a day coming up where I’d have the time to cook and photograph it all, I scoured my StumbleUpon for a recipe that was easy and delicious. I found this onion & cheese bread, and it looked like a solid dish that could provide snackage for days. If you know how to cut bread, then you can handle this recipe, so get to trying it!

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Ingredients

  • 2 pounds sourdough loaf
  • 1 pound Monterey Jack cheese, thinly sliced
  • ½ cup butter, melted
  • ½ cup green onions, diced
  • 1½ teaspoons poppy seeds

Buffalo-Chicken Macaroni and Cheese

16 Feb

Today’s recipe comes from Food Network.com, though in the interest of full disclosure, I originally learned about it from Rainy Day Gal, who linked to the original Food Network recipe on her blog post.

After looking desperately for another food that could be considered “Ann Arbor” themed, I gave up and went to the reservoirs of my StumbleUpon likes. After narrowing my options down to three delectable-looking dishes, I chose one that is certainly the least-healthy thing I’ve made in all my time being Chef JAJ. You don’t need to look any further than the pound and a half of cheese that this recipe uses to know that it’s not for the Weight Watchers among us. But I absolutely love buffalo chicken, and the thought of it mixed in with some macaroni and cheese was enticing enough for me to eschew long-term health concerns for short-term hedonism.

A note for this recipe: I currently don’t possess a 9×13″ baking pan, and while I’ve made due in the past without one, this was the recipe that bucked the limits of the casserole dish I’ve been using. I couldn’t even use all of the cheese sauce that I had – though I saved the excess reserves to use as dip or something, because it was the greatest-tasting cheese concoction I’ve ever had. Just make sure you have the proper cookware before you begin this massive recipe.

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Ingredients

  • 7 tablespoons unsalted butter, plus more for the dish
  • 1 pound elbow macaroni, cooked according to package
  • 1 small onion, finely chopped
  • 2 stalks celery, finely chopped
  • 3 cups shredded rotisserie chicken
  • 2 cloves garlic, minced
  • ¾ cup hot sauce (preferably Frank’s)
  • 2 tablespoons all-purpose flour
  • 2 teaspoons dry mustard
  • 2 ½ cups half-and-half
  • 1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 ½ cups)
  • 8 ounces shredded pepper jack cheese (about 2 cups)
  • ⅔ cup sour cream
  • 1 cup panko (Japanese breadcrumbs)
  • ½ cup crumbled blue cheese
  • 2 tablespoons fresh parsley, chopped
Buffalo Chicken Mac and Cheese 01

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Potato and Cheese Pierogies

18 Sep

Today’s recipe comes from my Gourmet Connection.

Because of my dad’s Polish background, pierogies were common in my household growing up. I’ve loved them for as long as I can remember, so when I came across this recipe for homemade pierogies, I knew I couldn’t pass up the opportunity to craft my own.

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Ingredients

For dough:

  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 3 large eggs
  • 2 tablespoons sour cream
  • 1 cup water

For filling:

  • 1 1/2 pound baking potatoes, peeled and cut into 1-inch slices
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 small sweet onion, chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon dried thyme
  • 3/4 to 1 cup dry farmer’s cheese, grated
  • 1/4 teaspoon Kosher salt, freshly ground pepper to season

For sauce:

  • 3 tablespoons butter
  • 2 cloves garlic, finely chopped
  • 2 tablespoons flour
  • 1 3/4 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 cup sour cream
  • 1/3 cup chives

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