Normally, we only post recipes that include cheese, but this fresh salsa came out so good, we served it with a small cheese plate and deemed it qualified for inclusion… of course, as master of this small universe in the Pacific Northwest, I can pretty much deem whatever I choose…

As you know, The Man has been gardening in earnest this year, starting with his small greenhouse and moving to the great outdoors when the weather permitted. We feared the weather would not deliver bounty but the last few weeks have brought us lots of veggies and herbs for The Lady to use when she cooks.

Today she made a salsa with a peach, not grown in The Garden of The Man, but the rest of the ingredients were “home-grown”:

Ingredients:

1 Large, Ripe Peach, Chopped

2 Small Red Tomatoes, Chopped

Handful of Yellow Grape Tomatoes, Chopped

1 Green Bell Pepper, Chopped

1 Jalapeno Pepper, Chopped  – Kitchen Tip: Do NOT scrape the seeds out with your nail; it leaves a lingering burn… just saying…

Fresh Parsley, Chopped

Fresh Mint, Chopped

Salt, to taste

Freshly ground Pepper, to taste

Truvia, to taste

Preparations:

Pick fresh veggies and fruit from garden. Rinse under cold water.

Chop everything and toss together in a bowl.

Sprinkle with salt and truvia – The Lady used ½ tsp of salt and about 1 tsp. of Truvia.

Grind fresh pepper to taste.

Toss again.

Marinate in fridge for an hour before serving.

 

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Risotto with Chicken, Mushrooms and Lemon

Adapted from a recipe at KitchenNoob.blogspot.com

Last night The Lady delighted The Man and moi to risotto, a dish that requires about 20-30 minutes of constant stirring… this is no wham, bam, thank you mam recipe to make…

She found this recipe at TheKitchenNoob.blogspot.com and recommends you check out the site.

Risotto is not a difficult dish to make but it takes constant stirring and that can be annoying to those who seek instant gratification from their rice dishes…

The Lady boiled two whole Foster Farms chickens to make her stock. She used the meat to make this dish and chicken pot pies which she froze for the future eating pleasure for The Man while she is in Italy next week. I gotta tell you leaving me here to wrangle The Man is getting old… what happened to the good ole days???  But I digress…

Ingredients:

EVOO

Boneless chicken, 2 Cups, chopped coarsely – The Lady prefers thigh meat when she has a choice (here she used the meat from the boiled chickens). If you aren’t making stock, you’ll want to sauté your raw chicken until cooked through and lightly browned.

Salt to taste

Small jar of Marinated Artichoke Hearts, drained (The original recipe called for 9 ounces of frozen artichokes; The Lady used what she had on hand, but more would have been better – the artichokes got lost in the recipe)

5-7 Cups of Chicken Stock, with a couple small Parm-Reg rinds thrown in for extra flavor

2 Small Onions from The Garden of The Man, chopped – The Lady used the tops as well

Sauteing the Risotto

2 Garlic Cloves, chopped

4 Large White Mushrooms, sliced

12 ounces Arborio Rice

Zest of one Lemon

1 Tbsp. Fresh Lemon Juice

¼ Cup Fresh Parsley, Chopped (also from The Garden of The Man)

¼ Cup Pecorino Romano, grated (Parm-Reg would also work, The Lady used what she had on hand)

Freshly Ground Pepper to taste

Preparations:

Because The Lady used chicken she had cooked while making the stock, she skipped the first step. If you are using raw chicken, obviously you will need to sauté it in olive oil until fully cooked and lightly browned. The Lady prefers boneless/skinless thighs as they have more flavor but use what you like.

Chop the artichoke hearts. If using frozen, sauté in a little olive oil until brown. Set aside.

Bring stock to a boil. The Lady threw in a couple Parm/Reg rinds to add more flavor. Reduce and keep at a simmer.

Add a little EVOO to a large sauce pan and sauté the onions, garlic and mushrooms on medium. Add the rice and cook until the rice begins to turn translucent.

Here’s where the fun begins…

Add one cup of broth to the rice and stir until the stock is absorbed. Continue to add stock ½ cup at a time; constantly stirring and when absorbed, add more stock until the rice is just tender. This will take about 20-30 minutes depending on your heat level.

When the rice is tender stir in the chicken, artichokes, lemon zest and lemon juice and a little of the remaining stock.

Add the parsley and cheese; plate. Grind fresh pepper over the dish and serve.

Have The Man clean up the kitchen.

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The American Cheese Society has named October “American Cheese Month” – all American cheeses… not that rubbery stuff… The Lady is attending a meeting next Monday afternoon at the Denver Headquarters of the American Cheese Society to help kick off this first ever American Cheese Month… stay tuned… we will post events as they unfold and are scheduled… woohoo!!!

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The Man and I love The Lady on vacation… she cooks; she bakes; in general she spoils the two of us…

Last week she met Jim Tassielli, Northwest Sales Merchandiser for Sartori Foods and he graciously sent along a few cheese wedges for moi, your humble Feline Foodie, to taste and share with The Man and The Lady. One of the wedges was Gorgonola Dolcino and The Lady immediately whipped up a tangy salad dressing using it and serving it on lettuce wedges and chopped veggies from The Garden of The Man.

Yesterday, she decided to use the rest to make a pasta dish inspired by “Blue Cheese Chicken Pasta Lauren”. Here’s how The Lady adapted the recipe:

Ingredients:

1 Pound Pasta – The Lady likes penne best, but you use whatever you like or have in the cupboard

4 Tbsp. White Truffle Butter, divided

2 Tbsp. EVOO, divided

2 Tbsp. Bacon Grease, divided

Splash of Chardonnay

3 Red Onions, thinly sliced (Fresh from The Garden of The Man)

2 Tbsp. Sugar

6-8 Fresh Button Mushrooms, sliced

6 Boneless Chicken Thighs, salted and peppered to taste  – The Lady only uses Foster Farms

Fresh Herbs from The garden of The Man, chopped – The Lady used oregano, thyme, rosemary, parsley

4 Ounces Sartori Gorgonzola Dolcino, crumbled

1 Cup Freshly Grated Parmigiano-Reggiano

Preparation:

Boil water for pasta – The Lady adds chicken bouillon rather than salt.

In a large saucepan add half of each of the butter, EVOO and Bacon grease. Melt on medium heat. Add the onions, sugar and chardonnay. Cut for about 30 minutes to caramelize, stirring every five minutes until they turn deep caramel color. Add the mushrooms for the last five minutes. The sugar adds sweetness.

In another saucepan, melt the other halves of butter, EVOO and bacon grease on medium heat. Saute the chicken thighs until cooked through and a little brown on each side. Set aside; when slightly cooled, slice into strips and toss with chopped herbs.

When the pasta is done, drain but do not rinse. Place in serving bowl and immediately add the gorgonzola and parm/reg. Mix and allow the cheeses to melt.

Add the chicken and caramelized onions to the pasta.

Toss and serve.

Get The Man to clean the kitchen… he’s really good about that…

For dessert The Lady made and served Le Gateau Nantaise… The Man and I have died and gone to culinary heaven with The Lady home and cooking. God Bless vacation…

FTC Full Disclosure – The cheesemaker/manufacturer sent me their product, hoping I would review the product/cheese.

Member, Association of Food Bloggers

Member, Association of Food Bloggers

4 – 4 oz. Sartori Gorgonzola Dolcino
1/2 cup Low-fat mayonnaise
1/2 cup Heavy Cream
1 tbsp. extra-virgin olive oil
1 tsp. lemon juice
1/4 tsp. hot sauce, The Lady used Tapatio
Fresh Ground Pepper, to taste
1 small red onion from The garden of The Man, finely chopped

Crumble Sartori Gorgonzola Dolcino.

Add all ingredients to small mixing bowl. Mix together with spatula or large spoon.

Marinate in fridge for an hour before using.

The Lady served this dressing on Iceberg Lettuce wedges with fresh-picked veggies, tomatoes and herbs from The Garden of The Man.

FTC Full Disclosure – The cheesemaker/manufacturer sent me their product, hoping I would review the product/cheese.


As mentioned over at cheesemonger weblog, The Lady brought home three flavored Monterey Jacks cheeses made by Rocking W Dairy in Olathe, Colorado. We enjoyed the cheeses as a snack last night and this morning I awoke to the smell of bacon sizzling in the kitchen. Naturally I was interested and made my way to discover The Lady making quesadillas using the Rocking W Garlic Chives Monterey. She picked herbs from her herb garden, which is maintained by The Man along with tomatoes, onions, bell peppers and jalapenos from The Man’s garden. She suggested I share the recipe with you, my loyal readers. I also took pictures with her new Droid phone… no easy “feet” for a feline who lacks an opposable thumb…

Here’s what she did…

The lady's Herb Garden

Ingredients

Ingredients:

½ pound of bacon, fried to crisp but not burned

Fresh Herbs; The Lady used parsley, oregano, rosemary, chives and thyme

Bell Pepper, chopped

Jalapeno, half, chopped

Purple Onion, small, chopped

6 ounces Rocking W Garlic Chive Monterey Jack, shredded

4 Flour Tortillas

4 Eggs

Salt and Pepper to taste

Olive Oil


Preparation:

While the bacon fried and I rubbed The Lady’s legs to make sure she knew I was interested, she chopped the veggies and the herbs. Then she shredded the cheese and whisked the eggs.

She let the bacon drain on paper towels and then she crushed it up. At that point, I made my intentions clear and was rewarded with my own share of bacon… ahh… I love it when a plan comes together…

Using a bit of olive oil, The Lady scrambled the eggs easy and lightly sautéed the veggies and herb. Then she built the quesadilla inside the sauté pans. She browned them on one side and flipped them to brown the other side. She served them with a Pico de Gallo she made from The Man’s garden bounty (recipe follows) and guacamole from the salsa bar at the Hawthorne Fred Meyer.

Garden of The Man Pico de Gallo:


Ingredients (all veggies and herbs from The Garden of The Man):

Tomatoes; both heirloom and cherry

Jalapeno

Bell Pepper

Chives

Purple Onion

Oregano

Rosemary

Thyme

Taco Seasoning

Preparation:

Chop everything and toss together.

Add the Taco Seasoning to taste.

Refrigerate for an hour to allow flavors to blend.
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Noelle Carter | Los Angeles Times | Posted: Tuesday, August 9, 2011 7:00 am |

Read more: http://www.heraldextra.com/momclick/recipes/article_0837cd9c-c1fd-11e0-a4e4-001cc4c002e0.html#ixzz1UobllmZ0

 

  This recipe sounds yummy – The Lady on vacation next week and you can bet she’ll be making it for The Man and moi.

Famous Dave’s Mac ’n’ Cheese

Servings: 8 to 12

  • 2 tablespoons butter, plus ¼ cup (½ stick), divided
  • 3 tablespoons flour
  • 2 cups milk
  • ¾ cup half-and-half
  • 1 tablespoon Dijon mustard
  • 2 teaspoons barbecue sauce
  • 1 teaspoon salt
  • ¼ teaspoon coarsely ground pepper
  • 4 ounces aged white cheddar cheese, shredded
  • ¼ cup freshly grated Parmesan cheese
  • 1½ cups sweet corn niblets
  • 2 jalapenos, finely chopped
  • 1 tablespoon chopped fresh parsley
  • 1 pound jumbo elbow macaroni, cooked and drained
  • 8 ounces sharp cheddar cheese, cubed
  • 8 ounces Colby cheese, cubed
  • ½ cup cracker crumbs
  • ½ cup panko (Japanese-style) bread crumbs
  • ¼ cup unseasoned bread crumbs

Heat the oven to 350 degrees.

Melt 2 tablespoons of butter in a large, heavy-bottom pot over medium heat. Whisk the flour into the butter until thoroughly combined to form a roux. Slowly whisk in the milk, then the half-and-half. Whisk in the mustard, barbecue sauce, salt and pepper.

Bring the sauce to a simmer and cook, whisking constantly, 8 to 10 minutes to develop the flavors. Whisk in the white cheddar and Parmesan cheeses. Stir in the corn, jalapenos and parsley, then remove from heat.

Stir in the macaroni, then the cubed sharp cheddar and Colby cheeses. Spoon the macaroni and cheese into a buttered 13-by-9-inch baking dish.

Melt the remaining one-quarter cup of butter in a small sauce pan.

In a medium bowl, combine the cracker, panko and unseasoned bread crumbs with the melted butter. Sprinkle the crumb mixture over the macaroni and cheese.

Bake the mac ’n’ cheese until bubbly and browned on top, about 40 minutes.

 

Read more: http://www.heraldextra.com/momclick/recipes/article_0837cd9c-c1fd-11e0-a4e4-001cc4c002e0.html#ixzz1UobYCEwz