Cheesy Polenta with Mushrooms

Here is a side dish that is hearty enough for a meal.  The original recipe is here.  However, we tweaked it a bit to fit our family tastes by adding more seasonings. Please note, it makes a lot.  And by a lot - I mean that we served it as a side dish along with lamb and another veggie dish for 3 people . . .and we ate it for three days as leftovers.  So, please note - it make a lot.  Feel free to cut the recipe in half.   

Cheesy Polenta with Mushrooms

Serves 8

Ingredients:

4 and 1/2 Cups Water 

1 and 1/2 Teaspoons Salt 

1 and 1/2 Cups Coarse or Medium Cornmeal 

3 Tablespoons Olive Oil 

1 Teaspoon Dried Sage 

1/2 Cup Grated Parmesan 

2 Tablespoons Butter 

1 and 1/2 Pounds Mushrooms, sliced thin 

1/2 Teaspoon Black Pepper

2 Teaspoons Garlic Powder

1 Teaspoon Onion Powder 

6 Oz Fontina Cheese, grated (about 1 1/2 cups)

    

Step 1:  Heat the oven to 350°. In a medium saucepan, bring the water and 1 teaspoon of the salt to a boil. Add the cornmeal in a slow stream, whisking. Whisk in 1 tablespoon of the oil and 1/2 teaspoon of the sage. Reduce the heat and simmer, stirring frequently with a wooden spoon, until very thick, about 20 minutes. Stir in 1/4 cup of the Parmesan.

    

Step 2:  Meanwhile, butter an 8-by-12-inch baking dish or a 3-quart baking dish. In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of the oil over moderately high heat. Add the mushrooms, the remaining sage, black pepper, garlic powder and onion powder.  Cook, stirring frequently, until the mushrooms are golden and soft, about 5- 10 minutes. Remove from heat and set aside.

Step 3:  Pour half the polenta into the baking dish and spread in an even layer. Top with half the mushrooms, followed by half of the fontina and 2 tablespoons of the Parmesan. Repeat with the remaining polenta, mushrooms, fontina, and Parmesan. Bake until the cheese is bubbling, about 15 minutes.

Jalapeno Popper Chicken

Our family has recently become addicted to this recipe.  No lie.  It's now on the weekly menu.  And we don't even care for chicken breast!  We serve it with a side salad and everyone is happy, happy!  You can check out the original recipe, but I haven't modified it.  I have rearranged the directions a little to be a little more clear for myself.

Jalapeno Popper Chicken

Serves 4

Ingredients:

4 chicken breasts

1 tablespoon olive oil

1 teaspoon paprika

1 teaspoon garlic powder

½ teaspoon onion powder

4 ounces cream cheese softened

¼ cup grated cheddar

¼ cup minced jalapeno

2 tablespoons mayonnaise

1 teaspoon garlic minced

1/4 teaspoon salt

4 slices bacon (cut in half to make 8 short pieces)

Instructions:

Step 1:  Preheat oven to 375 degrees.

Step 2: Prepare the seasoning rub for the chicken:  in a small bowl, combine the paprika, garlic powder and onion powder.  Mix to combine.  Set aside.

Step 3:  Prepare the filling.  In another small bowl, combine the cream cheese, cheddar, jalapeno, mayonnaise, garlic and salt.  Mix well to combine.  Set aside.

Step 3:  Place the chicken breast in a bowl and toss with olive oil and then rub each breast with the seasoning blend from Step 1.

Step 4:  Very carefully, use a sharp knife and cut a deep pocket into the side of each chicken breast.   Then, spoon the mixture into the chicken breasts.  Place the chicken on a baking sheet and top with two short pieces of bacon each.

Step 5:  Bake for 25-35 minutes (depending on the size of the breasts) until the chicken is cooked through.  If you prefer crispier bacon, once the chicken is cooked through - place under the broiler for 1-2 minutes.

Cauliflower-Cheddar Soup

Wow.  This is soup is sooooooooo delicious and so crazy creamy, it is hard to believe it only has 1 cup of heavy cream and 1 cup of cheddar in it.  It's a little bit of work to make it - only because you have to puree it, but it is so amazing -you won't mind at all.   I've adapted this from the book, "Keto in 28" by Michelle Hogan.  This is a perfect fall and winter food!

Cauliflower-Cheddar Soup

Serves 4

Ingredients:

8 Slices of Bacon, Chopped

1 Tablespoon Butter

1 Medium Onion, Chopped

2 Teaspoons Minced Garlic

4 Cups of Cauliflower Florets 

4 Cups Chicken Broth

1 Cup Heavy Cream

2 Tablespoons Water

2 Tablespoons Corn Starch

1 Cup Shredded Sharp Cheddar Cheese

Chives - for garnish

Step 1:  In a large sauce pan over medium heat, cook the bacon until crispy.  With a slotted spoon, remove the bacon bits and place into a bowl for later use.  Do not discard the bacon fat in the pan.

Step 2:  In the pan with the bacon grease, add the butter, onion and garlic.  Saute over medium until onion is almost translucent.  Then, add the cauliflower.  Continue to saute for about 5 minutes, until the the cauliflower is beginning to soften.

Step 3:  Add the chicken broth to the pot and let it come to a boil.  Reduce the heat and let it simmer for about 15-20 minutes - until the cauliflower is soft.  Stir in the cream and remove from the heat.

Step 4:  Transfer the soup to a food processor and puree until very smooth.  

Step 5"  Return the soup to the pot and place over low heat.  

Step 6:  In a small bowl, whisk together the water and cornstarch.  Stir into the the soup and also add 1/2 the cheese.  Stir until the cheese melts.

Step 7:  To serve, garnish with the remaining cheese, the reserved bacon from step 1 and chives.

Cheeseburger Melt Hot Dish

Old Mother Hubbard went to her cupboard to find her cupboards were bare.  

Story.Of.My.Life.

But then I rummage through the freezer and realize that I have some already-cooked hamburger as well as a lot of shredded cheese . . .

And then this happened:  Cheeseburger Melt Hot Dish

That's right people - I turned it into a casserole.  A gosh-darn-dang AWESOME one to-boot.  Simple ingredients.  Real food.

Cheeseburger Melt Hot Dish

Serves 6-8

Ingredients:

1 lb Hamburger, browned and seasoned 

1/2 lb of French Bread (or approximately 1/2 loaf of a long loaf)

2 Cups Shredded Cheddar Cheese

4 Oz Cream Cheese, Cubed

1 Cup of Mushrooms (approx. 2 small cans of canned mushrooms)

1/2 Cup Onion, Diced (white or yellow onion)

2 Tablespoons Butter

2 Tablespoons Flour

1 Can (14.5 oz) of Chicken Broth (we prefer low-sodium)

1 Cup Milk

Step 1:  Spray a 9x13 pan.  Set aside.  

Step 2:  Cube the bread into medium-sized/bite-sized pieces and scatter among the bottom of the cake pan.

Step 3: Add in the hamburger, mushrooms and onion in layers.  First sprinkle the hamburger over the bread.  Then scatter the mushrooms over the meat.  Then distribute the onions over the mushrooms.

Step 4:  Time to start the cheese sauce!  In a medium saucepan, melt the butter.  Add in the flour and whisk until it comes together in a blob and keep stirring it over medium heat for about 30 seconds.  Then, pour in half the chicken broth and keep whisking until flour and broth mix together.  Add the remaining chicken broth and continue whisking until combined.  Next, add in the milk and keep whisking for about a minute (do not boil - keep it over medium heat).  Now, add the cream cheese and keep whisking until it is melted into the liquid.  Then, add the cheddar cheese and stir until it has melted into the sauce.  Turn the heat up a bit, keep stirring, and once it begins to simmer/bubble - turn off the heat and pour the sauce over the bread/hamburger/mushroom/onion.

Step 5:  Bake for 30-45 minutes until heated through and bubbly.

And it is great as leftovers too!

Spinach Cheese Squares

Looking for a great, easy and yummy appetizer for the your NYE party?  Look no further.  This is it.  Spinach.  Cheese.  One bowl.  Bake It.  Easy, easy, easy.  Any yummy.  Did I mention yummy?  As well, these are great served hot or cold.  And they store well too (in case you have leftovers, which I doubt you will).

Spinach Cheese Squares

Ingredients:

1/2 Cup Butter 

3 Eggs

1 Cup Flour

1 Cup Milk

1 Teaspoon Salt

1 Teaspoon Baking Powder

20 Oz. Frozen Spinach (this is usually two boxes if using that type.  I prefer to use the the loose leaf frozen spinach - but I know that isn't as easy to find)

1 Pound Monterey Jack Cheese, Shredded (approx. 4 cups)

Step 1:  Preheat the oven to 350 degrees Fahrenheit.  Place butter in a 9x13 cake pan.  Set in oven and let the butter melt (appox. 5 minutes).  Remove from oven let stand while you prepare the next set of ingredients.  Be sure to leave the oven on.

Step 2:  In a large saute or frying pan, heat the spinach thoroughly - letting any water evaporate through the cooking process.  Once heated through, drain the spinach and then lay out on a clean dishtowel (or paper towels or cheesecloth) and wring out the spinach.  You want the spinach to be as dry as possible.  Set aside.

Step 3:  In a large bowl, beat the eggs and then add the flour, milk, salt and baking powder.  Stir until well combined.  Add the cooked spinach and the cheese.  Mix well.  

Step 4:  Spread into the pan and bake at for 35 minutes - until it just starts to brown around the edges.  Cut into squares and serve.

Mac n Cheese

Comfort food at it's finest:  Mac n Cheese.  Mmmmmmmmmmmm . ..hearty, flavorful and cheesy.  Don't miss out on this one - it's amazing.

Mac n Cheese

Ingredients:

1 lb Macaroni

3 Cups Water

1 and 1/2 Cups Heavy Cream

1 lb Bacon

1 Cup Red Onion, Diced

3 Teaspoons Minced Garlic

2 Cups Cheddar Cheese (shredded)

2 Cups Parmesan Cheese (divided)

2 Egg Yolks, lightly beaten

1 and 1/2 Cups Breadcrumbs

Step 1:  Preheat the oven to 350 degrees Fahrenheit and prepare a 9x13 pan (butter it).  Set aside.

Step 2:  Cook the macaroni according to box instructions.  Drain and set aside.

Step 3:  Cook the bacon until crispy.  I prefer to bake my bacon, but frying works fine.  Once crispy, remove the bacon from the pan and place on a plate lined with a paper towel.  The paper towel will absorb the excess grease.  Do not throw out the bacon grease that is in the pan!  Let the bacon cool until it becomes easy to handle.  Once cooled, chop/crumble into small pieces. 

Step 4:  In a fry pan (use the same one as the bacon if you fried it) - add the onion and garlic and fry until onions are soft.  Remove from the pan with a slotted spoon and drain on plate lined with a paper towel. 

Step 5:  In a large saucepan, heat the water and cream to a simmer.  Once simmering, remove from the heat and slowly stir in the cheddar cheese and 1 cup of the Parmesan cheese.  Continue to stir until it's mostly dissolved.  Next, slowly temper the egg yolks by adding a tablespoon of the cream sauce to the yolks and mixing together thoroughly.  Do this again with the cream sauce and egg yolks (do it 4 or 5 times total).  Always be sure to mix the cream sauce into the egg yolks thoroughly!!  This is an important step because you do not want your yolks to curdle.  Then, slowly add tempered yolks into the the rest of the cream sauce and mix thoroughly.

Step 6:  Place the macaroni into a large mixing bowl.  Pour the cream sauce over the macaroni and add the onions and bacon to the bowl too.  Mix together well.  Pour the mixture into the prepared baking dish.  Sprinkle the remaining Parmesan cheese on top as well as the breadcrumbs.

Bake for 15-20 minutes, until bubbly and heated through.  

Sandwich Hot Dish - Ham and Turkey

I'm without a stove top right now and I'm not even sure when we're gonna fix it.  It's been one of those months . . .with a lot of unexpected expenses.  And then my glass-top stove top cracked and that is now the the icing on the cake.  Or the cheese sauce on the sandwich.  Which ever way you want to look at it.

And now I'm reduced to relying on the oven (which still works) and the microwave . . and let's not forget about all those electronic appliances that have accumulated over the years (that I tend to complain about all the time).   You know the ones . . .the sandwich maker, the Foreman grill, etc etc.  All of them great if you are only feeding yourself and not your family.

This hot dish though - this, this is a different story.  Ooey gooey cheesy.  Yummmmmmmmmm!

Sandwich Hot Dish - Ham and Turkey

Ingredients:

10 Slices of Bread, torn in pieces

1 lb Ham Lunch Meat

1 lb Turkey Lunch Meat

10 Tablespoons of Butter

3/4 Cup Flour

3 and 1/2 Cups Milk

16 oz of Processed Cheese, Cubed (such as Velveeta)

1/2 Cup Parmesan Cheese

2 Tomatoes, Sliced

Step 1:  Preheat oven to 350 degrees Fahreneheit.  Lightly grease a 9 x 13 baking pan.

Step 2:  Place bread in the bottom of the pan, layering if needed.

Step 3.  Lay the ham lunch meat on top of the bread, distributing evenly.  Do the same with the turkey lunch meat.

Step 4:  In a pot, melt the butter over medium heat.  Whisk in the flour until smooth and cook for 2 minutes, whisking constantly.  Gradually whisk in the milk and cook for 3-4 minutes, whisking constantly until thickened.  Add both cheeses and stir until melted and smooth.

Step 5:  Pour the cheese mixture over the turkey layer.  Place tomato slices on top.

Step 6:  Bake for 20 - 25 minutes or until hot and bubbly.