Tag Archive: cheddar cheese


Stuffed Chicken

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Ingredients:

4 large boneless chicken breasts

1 lb. of broccoli (broken into pieces)

2 cloves of garlic (chopped)

1/2 cup cheddar cheese (shredded)

1/2 cup fresh mozzarella (shredded)

1 1/2 cups chicken stock

3/4 cup white wine

3 tbsp. olive oil

sea salt and black pepper

Directions:

1. In a large pot of boiling water, boil broccoli for 15 minutes. Broccoli should be soft. Drain broccoli well and let cool for 15 minutes.

2. When broccoli is cool, chop into small pieces. Add broccoli to a bowl. Add cheddar cheese, mozzarella cheese, garlic, olive oil and a pinch of sea salt and  blackpepper.

3. Preheat oven to 400 degrees.

4. Cut chicken breasts on the side to make a large stuffing pocket.

5. Stuff each chicken breast with broccoli mixture. Stuff as much as you can. Using string, wrap the the chicken breast tightly. (This will prevent mixture from coming out while baking.)

6. In a large baking dish, place chicken breasts. Sprinkle with salt and pepper. Pour chicken stock and wine into baking dish. Cover dish with aluminum foil. Cut some small holes in the foil. Bake in oven for 45-50 minutes. Chicken should be white and moist. You can remove the aluminum foil 5 minutes before done to brown the chicken a bit. Remove string before serving.

Serve hot. Serves 4.

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Broccoli Stuffed Potato Skins

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Ingredients:

1 lb. of broccoli (boiled until tender and drained well) Then chop broccoli.

4 large baking potatoes (Russet Potatoes) wash potatoes and put an X on top with a knife

1 cup mozzarella cheese (shredded)

1 cup cheddar cheese (shredded)

1 tsp. sea salt

1/2 tsp. black pepper

2 tbs. olive oil

Ingredients:

Preheat oven to 400 degrees.

1. Bake potatoes for an hour or until soft. Let cool and cut in half. Scoop out the inside.

2. In a large bowl, add potatoes and all ingredients. Mix well.

3. Restuff potatoes and drizzle a drop of olive oil on top of each one.

4. Put stuffed potato skins on baking pan and return to oven for 10-12 minutes. Cheese should be melted and bubbly. (see photo)

Serve hot.

*A Brand New Children’s Book Coming This Fall 2017.

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Choose a topping of your choice for your hot dog.

1.) Pimento Cheese Dog

Ingredients:

1/4 cup minced pimentos

1 cup shredded cheddar cheese

3 tbsp. mayonnaise

1/4 tsp. hot sauce (optional)

Mix all ingredients together and top hot dog.

2.) Blue Cheese Dog

Ingredients:

1/2 cup chopped celery

1/2 cup crumbled blue cheese

3 tbsp. mayonnaise

1/2 tsp. hot sauce (optional)

Mix all ingredients together and top hot dog.

3.) Cream Cheese and Scallion Dog

Ingredients:

4 tbsp. cream cheese

1 tbsp. milk

1/2 tsp. sea salt

2 scallions (chopped)

poppy seeds for sprinkling on top

Mix cream cheese, milk sea salt and scallions together. Top dog with cream cheese mixture and sprinkle with poppy seeds.

4.) BLT Dog

Ingredients:

1/2 cup chopped romaine lettuce

1/2 cup chopped tomato

8 slices of cooked crispy bacon (crumbled)

3 tbsp. mayonnaise

Mix lettuce, tomato and mayonnaise together. Put mixture on top of hot dog and put crumbled bacon on top.

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Ingredients:

1 lb. chopped beef (made into 4 burgers)

4 slices sharp cheddar cheese

1/2 cup salsa

1/2 cup sour cream

1/2 cup guacamole

Directions:

1. Cook burgers to your desired taste.

2. When burger is almost done, place a slice of cheddar cheese on top.

3. In a bowl, mix sour cream, salsa, and guacamole. Mix it all together.

4. When burger is done, put a dollop of salsa mixture on top.

*Serving with fries is optional.

Cheddar Shrimp Parmesan

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Ingredients:

1 lb. raw shrimp (cleaned and tail removed)

1 1/4 cup tomato sauce

8 slices cheddar cheese

Directions:

1.Boil shrimp until pink. Drain well. Let cool. (put in refrigerator for 15 minutes.)
2. In a baking dish, coat the bottom with tomato sauce.
3. You can put some tomato sauce on top of shrimp.
4. Layer cheddar cheese on top of shrimp.
5. In a 350 degree oven, bake shrimp for about 7 minutes. You want the cheese to be well melted and bubbly.

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Ingredients:
16-20 large stuffing mushrooms
4 large potatoes (peeled and cubed)
1 cup sharp white cheddar cheese (shredded)
1 1/2 tsp. sea salt
1/2 tsp. black pepper
1/2 stick unsalted butter (melted)
1/2 cup heavy cream
2 tbs. fresh parsley (chopped)
2 cups vegetable stock
Directions:
1. Boil cubed potatoes until tender. (about 15 minutes) Drain when done.
2. In a large bowl put potatoes, cheddar cheese, butter, cream, sea salt, pepper and parsley. Mix together until creamy.
3. Clean all mushrooms and dry each one. Stuff each mushroom with potato mixture.
Preheat oven to 400 degrees.
4. In a deep baking pan, put stuffed mushrooms. Pour vegetable stock into pan. Do not make stock touch top of potatoes. Vegetable stock should cover the mushrooms halfway.
5. Bake in oven for about 12-15 minutes until mushrooms are tender and potatoes are brown on top.
Serve hot.

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Set it up and let everyone help themselves.

Ingredients:
6 tortilla shells
6 chicken cutlets (grilled and cut into bite size pieces)
1/2 lb. shrimp (tails removed and boiled)
2 cups salsa
2 cups shredded cheddar cheese
2 cups sour cream
1 head of iceberg lettuce (shredded)
2 cups cherry tomatoes
Directions:
1. Fill each shell with lettuce and top with fillings of your choice.
Optional/Suggestions: red onions, guacamole, chick peas, black beans, sliced beef

Cheddar Bacon Stuffed Mushroom

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Have You “Liked” “Cooking With Mr. C.” on Facebook?

Ingredients:
16 stuffing mushrooms
1 cup bread crumbs
1/2 cup grated parmesan cheese
1/2 cup shredded cheddar cheese
8 pieces of cooked crispy bacon (chopped)
1/4 cup olive oil
white wine ( I use a sweet Moscato wine.)
Directions:
1. Remove stems from mushrooms Rinse and dry mushrooms well.
2. In a large bowl, put bread crumbs, parmesan cheese, cheddar cheese, bacon and olive oil. Mix well.
3. Stuff mushrooms.
Preheat oven to 400 degrees.
4. Put mushrooms in a deep pan. Pour enough wine in pan that it covers mushrooms half way up.
5. Bake in oven for 15 minutes. Mushrooms should be tender.

CookingwithMrC_MBWeb

My new children’s picture storybook, “Cooking With Mr. C.” will be released right after the new year.  (January 2016) You can order it through Mascot Books. Check the link below.

https://mascotbooks.com/mascot-marketplace/buy-books/childrens-books/cooking-with-mr-c/

Santa Fe Salad

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Ingredients:

1 head of romaine lettuce (rinsed and drained well) *chopped

3 chicken cutlets grilled (cut into small bite size pieces)

1 cup canned black beans (rinsed and drained)

2 avocados (cut into small pieces)

1/2 cup red onions (chopped)

1 cup cherry tomatoes (chopped)

1 cup sharp cheddar cheese (cut into small pieces)

*Tortilla Chips optional.

Directions:

1. In a large bowl put romaine lettuce.

2. Top with the remaining ingredients.

*Best served with a Ranch dressing. Serve with Tortilla Chips.

Cheddar Beer Dip

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Ingredients:

2 (8 oz.) bars of cream cheese

2 cups shredded cheddar cheese

1 pkg. (1 oz.) ranch salad dressing mix

1/2 cup beer

Directions:

1. Put all ingredients in one bowl and mix well using a mixer.

2. Once creamy, refrigerate for about 2 hours before serving.

*Serve with pretzels.