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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Pasta Marcella

June 11, 2011


The Lady loves to use ingredients she has on hand to construct meals. She calls it “The Kitchen Sink” approach to cooking. Having just returned from Dallas the night before, she feared the cupboard would be bare when breakfast rolled around. But to the delight of The Man and moi, your feeling-humble today Feline Foodie, she found enough items to make an omelette for The Man and a pasta dish for the two of us.

Ingredients:

Bacon – 4 strips
Bowtie Pasta (Any pasta you would use for mac n cheese would do – bowtie was what she had on hand)
1 Parmigiana Reggiano Rind
EVOO
Golden Glen Creamery’s Farmstead Butter
Tillamook 2-Year Vintage White Extra Sharp Cheddar (our “everyday” cheddar)
6 Eggs (3 for the omelette and 3 for the pasta
Fresh Herbs from the deck (She snipped Italian Parsley, Curly Parsley, Chives, Rosemary and Thyme)
Salt and Pepper to Taste
Tomato, chopped.

Preparation:

Fry bacon in pan you will later use to assemble and cook your eggs and cooked pasta. Put aside and leave bacon drippings in pan.
Boil water for pasta. Add the Parm rind to the water. Cook pasta. Drain; do not rinse. Toss rind.
While bacon and pasta are cooking, grate cheese, chop herbs and whisk your eggs.
Add salt and pepper to taste to the whisked eggs.
Divide bacon drippings into two pans (one will be the one you used to fry bacon) and add a little EVOO and butter to each pan.
Divide eggs and put into two pans to cook. Use medium heat on both.
Add equal parts of cheese and herbs to each.
In bacon pan, add your drained pasta. Toss pasta to coat with eggs and cheese and let cook, stirring to avoid excessive sticking.
Cook omelette using normal methods and hope it comes out looking more like an omelette rather than scrambled eggs – either way it will taste great.
Serve everything when eggs are cooked.
Garnish with chopped tomato.

Eat.

Clean kitchen.

A few months back The Lady designed a cheesecake using Beecher’s Marco Polo and fresh raspberries. We posted the recipe on this blog and you can view it by clicking  here. Today’s grilled cheese is inspired by her cheesecake creation.

Ingredients:

Golden Glen Creamery Farmstead Butter

King’s Hawaiian Sweet Bread

Beecher’s Marco Polo

Bonne Maman Raspberry Preserves

Dark Chocolate Shavings

For simple instructions on how to assemble a perfect grilled cheese sandwich,please click here.

Also, please visit Golden Glen Creamery by clicking here.

You can visit Beecher’s Website by clicking here.

You may recall that in November 2009, I was named Tillamook Cheese Fan of the Month; the first feline to hold that honor. In homage to such a prestigious award, The Lady and I have designed this grilled cheese using our “everyday cheddar”.

Ingredients:

Crusty Italian Bread

Golden Glen Creamery Farmstead Butter

Tillamook 2-Year Vintage White Extra Sharp Cheddar

Tillamook Hot Habanero Jack Cheese

Thinly Sliced Sweet Onion – such as Vidalia or Texas Sweet

Thinly Sliced Tomatoes

Foster Farms’ Oven Roasted Turkey Breast – Deli Slices

 

For simple instructions on how to assemble a perfect grilled cheese sandwich,please click here.

Also, please visit Golden Glen Creamery by clicking here.

 

If this cheese isn’t part of the Royal Wedding Cheese Plate, then perhaps The Lady and I should design our own Royal Wedding Cheese Plate with suggestions for Prince William (what’s up with not wanting to wear a wedding ring???) and the lovely soon-to-be Princess Kate… and that’s exactly what we’re going to do… stay tuned… but in the interim, here’s the next grilled cheese choice, with an English twist, as we celebrate “April is Grilled Cheese Month”:

Ingredients:

Crumpets

Golden Glen Creamery Farmstead Butter

Neal’s Yard/Appleby’s Cheshire

Cumberland Sausage – sliced length-wise

For simple instructions on how to assemble a perfect grilled cheese sandwich,please click here.

Also, please visit Golden Glen Creamery by clicking here.

The Lady brought home a new (to her kiosk new…) 70% Butterfat Brie from Lactalis of France: Grand Margaux. You can read my review by clicking here.

If you follow our original blog you know that The Lady is involved in a 12-week contest at work to win a one-week trip to France which is sponsored by Lactalis. We are reviewing all the cheeses featured in the contest and this grilled cheese features one of the “Send Marcella to France” contest cheeses…

April 4th Grilled Cheese Special

Ingredients:

French Bread

Golden Glen Creamery Farmstead Butter

Lactalis of France’s Grand Margaux Brie

Bonne Maman  Strawberry Preserves

For 10 Easy Steps to Build a Grilled Cheese Sandwich, please click here.



In our continuing celebration of “April is Grilled Cheese Month”, our second grilled cheese choice is:


Ingredients:

Golden Glen Creamery Farmstead Butter (for the bread)

Dave’s Killer Bread: 21 Whole Grain Killer Light (only 65 calories per slice)

Old Amsterdam Aged Gouda

Boar’s Head Prosciutto di Parma

For simple instructions on how to assemble a perfect grilled cheese sandwich,please click here.

Also, please visit Golden Glen Creamery by clicking here.


Tip: Schmear the butter on both slices of bread and build the sandwich on first slice after placing on griddle or panini grill.