I like cheese

I’m glad I’m new to posting on an old topic…”cheese”/Yum: Almost any type except processed! My kitcats don’t care for it though.

Mmmm…you are correct squeaky cheese too…Perhaps we should start a topic:

What don’t you like to eat after we hit 1000

2P you lived a sheltered life–so much better than Kraft. Although I do like Kraft on a grilled cheese!

Ha Ha…What about special foods that require cheese: Cannoli, Lasagna, Pizza,

Quiche/they didn’t originate in WI…but maybe someone brought some recipes awhile ago!

SM – yes I have ! Working every day to change that sheltered life !

Dee, I just noticed your post about Brie…next time let me know we can share/or do a tasting with several different brands!

Hi Dee…bought some Brie (light) last nite…on sale too! I can’t wait to

sample tonight!

Dee that is great! I laughed when I saw this was bumped up today. When I went to work today they had a little “party” for me. What did they have? CHEESE and crackers! The Dir. of Nursing said “I know you like your CHEESE!” along with bagels, muffins and donuts! I love going to the Swiss Colony outlet and getting all the “extras” or “irregulars” that they make in their factory! YUM! Having cheese pizza tonite!

Isn’t it about that time??????

Cumin Crusted Chicken and Cheddar Quesadillas with Basil Sour Cream

Ingredients:

For chicken:

1 tablespoon ground cumin

1 teaspoon salt

1/2 teaspoon pepper

pinch of cayenne pepper

4 skinless, boneless chicken breasts (about 1 1/2 pounds)

For sautéed mushrooms:

2 tablespoons unsalted butter

2 portabello mushroom caps, cleaned and thinly sliced

1 small red onion, thinly sliced, salt and pepper, to taste

For basil sour cream:

1 cup loosely packed basil leaves

2 garlic cloves

salt and pepper, to taste

2 cups sour cream

For quesadillas:

6 (12-inch) flour tortillas

3/4 pound Cheddar cheese, grated

Directions

For chicken: In a small bowl, combine cumin, salt, pepper and cayenne. Rub chicken breasts with spice mixture. Grill chicken 6 minutes on each side or until tender. Remove from heat and thinly slice; set aside.

For sautéed mushrooms: Heat butter in a sauté pan over medium heat. Add sliced mushrooms and onions. Season to taste with salt and pepper. Cook until mushrooms are soft. Remove from heat and set aside.

For basil sour cream: Combine basil, garlic, salt and pepper in a food processor. Process until pureed. Mix into sour cream. Set aside.

To assemble quesadillas: Pre-heat grill or griddle to 375 degrees Fahrenheit. Place tortillas on a flat surface. Generously sprinkle cheese onto one half of each tortilla. Combine chicken and mushrooms; divide evenly on top of the cheese. Sprinkle cheese on top of the chicken and mushroom mixture. Season to taste with salt and pepper.

Fold each tortilla in half (creating a half circle shaped quesadilla). Cook each quesadilla about 4-6 minutes, until cheese is melted and the tortilla begins to brown and crisp. Flip tortilla and repeat about 4-6 minutes. Remove quesadilla from heat and cool about 30 seconds before cutting into 3 triangle slices. Serve with basil sour cream.

from ilovecheese.com

Oh, and don’t forget to pop a cold Corona!

Anyone need a quick snack????

Pimento Cheese Snacks

Ingredients:

2 ounces reduced-fat cream cheese, softened

1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese

1 jar (2 ounces) diced pimientos, drained

2 tablespoons finely chopped pecans

1/2 teaspoon hot pepper sauce

24 (1/4-inch-thick) French bread slices or party bread slices

Preparation:

1. Preheat broiler.

2. Combine cream cheese and Cheddar cheese in small bowl; mix well. Stir in pimientos, pecans and pepper sauce.

3. Place bread slices on broiler pan or nonstick baking sheet. Broil 4 inches from heat 1 to 2 minutes or until lightly toasted on both sides.

4. Spread cheese mixture evenly onto bread slices. Broil 1 to 2 minutes or until cheese mixture is hot and bubbly. Transfer to serving plate; garnish, if desired.

And don’t forget to have a glass of crisp white wine!