Browsing Tag

cheese

Queso Dip

What to choose…what to choose?! It was a tough call with the first Cino de Mayo themed post this morning, but I figured you cannot go wrong with cheese! This queso dip was so easy and so good. My husband and I literally stood over the skillet testing it because it was that addicting. The spices kick up the flavor and heat. I was really happy with the outcome of this dip. It’s reminiscent of that velveeta and salsa melty cheese dip but taste a lot better and doesn’t include a ton of chemicals. All of that is to say this dip is much better. If you love cheese you are going to love this dip. You can make this entirely on the stove top if you want, but I highly recommend adding some queso fresco on top, popping it under the broiler and let the magic happen. This cheese gets all toasty and really enhances the dip eating experience. I mean how could you make cheese better? Add more cheese of course!

Ingredients

Instructions

  1. Melt butter in medium skillet. Add flour and whisk together cooking for about a minute until the flour mixture is golden brown. Slowly add in the milk, whisk together to eliminate any clumps that form.
  2. Add in the american cheese and whisk together to melt. Add in a little milk to thin if needed. Add in the tomatoes and spices to taste. With the spice, I added a few sprinkles, and then tested. I found about a 1/4 of each or so was good. Add salt and pepper to taste. Let boil a bit to thicken. Crumble some queso on top and pop it in the oven under the broiler until the cheese gets toasty.

Notes

Soft Whole Wheat Pretzels with Easy Cheesy Beer Dip

These soft pretzels were a happy accident. I was fully prepared to make your standard soft pretzels when…gasp!….I had no more all-purpose flour. Be sure to check your pantry before you start baking!! I happened to have white whole wheat flour, so I gave it a shot. Drum roll…….(spoiler it’s on the blog so I’m sure you know the outcome)….. they were delicious! The texture was perfect, the flavor was great, I could not have been happier (and relieved). The test was when my mother tried one. She is the first to call out “did you use whole wheat flour? I can tell.” She actually enjoyed them. Also, my son took a whole one and nearly devoured the entire thing. Whole wheat pretzel test, passed!

I think that pairing it with some easy cheesy beer dip helped. While my son didn’t try the dip, my mother and I enjoyed it. I had to make sure I had pretzels left for the shoot it was that good. I will be honest, at first we weren’t sure about the dip. I added a healthy dose of sriracha and boom! It turned from questionable to amazing. Really, the pretzels are amazing on their own, but when you can incorporate a cheesy dip to go with it, I say go for it. Because cheese.

Soft Whole Wheat Pretzels

Soft Whole Wheat Pretzels

Ingredients

Additional Items Needed

Instructions

  1. Combine the water, sugar, salt, and yeast in the bowl of your electric mixer, fitted with the paddle attachment. Mix on low speed to dissolve the yeast. Add in the flour and melted butter and combine just until the dough comes together. Switch to the dough hook and knead on low speed for about 5 minutes. The dough should be smooth yet sticky and pull away from the bowl. Grease a large bowl with the vegetable oil. Move the dough to the greased bowl and turn over to coat both sides. Cover with plastic wrap and let rise for about 50-55 minutes or until the dough has doubled in size.
  2. Preheat the oven to 450 degrees. Line 2 large sheet pans with parchment paper and spray with cooking spray. Set aside. In a large pot, bring 10 cups of water and 2/3 cup of baking soda to a boil.
  3. Meanwhile, divide the dough into 8 equal pieces. Roll each piece into a 24 inch rope. Make a U shape with the dough. Grabbing the ends, cross the two pieces over each other, twisting once. Press the ends into the bottom of the U, slightly, to make the pretzel shape.
  4. Place 2 pretzels at a time into the boiling water. Boil for about 30 seconds and then remove from the water with a slotted spoon. Place on the baking sheet and brush the tops with an egg wash. Sprinkle with coarse salt and bake for about 12 minutes or until golden brown.

Notes

Adapted from Annies Eats

Easy Cheesy Beer Dip

Easy Cheesy Beer Dip

Instructions

  1. In a saucepan, melt the butter. Whisk in the flour and cook for about a minute or so, Slowly whisk in the milk and beer and cook until the mixture thickens. Add in salt, pepper, dry mustard and Worcestershire and cook about a minute more. Remove from the heat and add in the cheese, whisking until melted. Add in sriracha to taste. Serve warm!

National Grilled Cheese Day and French Onion Soup Grilled Cheese

Break out your celebratory accessories because today is National Grilled Cheese Day! Last week I shared my love for caprese and grilled cheese with this awesome caprese grilled cheese recipe and this week I will share my love for cheese, again, and French onion soup. Probably one of my favorite soups. It’s rich, cheesy, and that toasty baguette that usually sits on top…my GOD! This version is just what I was looking for. Toasty bread that didn’t get soggy, with a rich tasting onion mixture that sits atop some melty swiss cheese. It was love at first bite. The onions were not overpowering and the combination was perfect. For me grilled cheese is one of my go to’s when we just are not into what we planned for dinner. I usually have an embarrassingly large cheese variety in my fridge (Hello, my name is Heather, and I am addicted to cheese), but in those times of needing something to eat, it works out in my favor. I am sill a huge fan of the classic but I also love to dress it up a bit and make it a bit fancier. Now toss some shredded cheese in the air, dance around, whatever feels right, but definitely make this sandwich!

Ingredients

Instructions

  1. Heat olive oil in a pan on your stove top. Slice the red onion thin, and place in the pan. Reduce heat to low and cook until really soft. Add in the garlic and continue to saute for about 30 seconds more. Add in the beef bouillon and mix until all incorporated. Add in a dash of wine and a sprinkle of thyme and heat until reduced. Remove the onion mixture and place in a bowl and set aside.
  2. Using the same pan, melt some butter. Place a slice of bread into the pan and place a piece of cheese on top. Add on the onion mixture and another slice of cheese. Place a lit on top of the pan and let heat. Be sure to cook on a lower heat since the pan will already be hot and you don't want to burn the bread. Flip the sandwich and let cook on the other side. until toasty. Remove from the heat and let it sit for a minute before cutting in half.

Notes

This is an original recipe.