Archives for category: Cheese

Cheesy Stuffed Mini Peppers (Gluten-Free/Low Carb/Keto/Vegan/Vegetarian)

March 3, 2021 //
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These mini stuffed peppers are an easy yet flavor-packed appetizer for any party! My spouse and I went to a bocce ball (outdoor, socially-distanced) get-together and I wanted to bring something we could actually eat since we are watching our carbohydrates. These colorful, fiesta peppers filled with cream cheese, seasonings and herbs were perfect.

The good news for some is that these peppers are not spicy since they are a hybrid of sweet peppers. They are small in size and range in color with a crisp skin. They are loaded with vitamin A, C and lots of fiber. They can be stuffed with many other options such as sausage, rice or cut-up and added to any dish for texture and color. You can use these in Vegan, Vegetarian or Low Carb recipes.

Cheesy Stuffed Mini Peppers (Gluten-Free/Low Carb/Keto/Vegan/Vegetarian)

Ingredients:

12-18 Sweet Mini Peppers, halved and seeded

8 ounces cream cheese, softened (you can substitute this with Vegan cream cheese)

8 ounces shredded sharp cheddar cheese such as Tillamook (you can substitute this with Vegan cheddar)

1 TBSP fresh lime juice

1 TBSP fresh cilantro or stir-in cilantro paste such as Gourmet Garden

1/2 tsp garlic pepper and 1/2 salt

Directions:

  1. Preheat oven to 350 degrees F.
  2. Wash and slice the mini peppers in half, lengthwise. Use a spoon to scoop out the seeds and membranes (I use a grapefruit spoon)
  3. 3. In another bowl mix together the cream cheese, cheddar cheese, lime, cilantro, garlic salt and pepper. Mix thoroughly.
  4. Spoon or use a piping bag to fill each pepper.
  5. Grease or spray a baking sheet or pan. Place each pepper in the dish and bake for 20 minutes until the cheese melts and turns slightly brown on top.
  6. Serve warm.

Note: Cilantro is one of those herbs that some people do not like. If you prefer, you can substitute the cilantro with fresh Italian parsley, rosemary or any other herb you want. Trust me, it’ll still be good!

Enjoy! XOXO Jill

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Categories #Entertaining, Appetizer, Cheese, Easy Appetizer Recipe, Hors-d'oeuvres, Keto, Low Carbohydrate, Vegan, Vegetarian

Broccoli Cheddar Soup (Vegetarian, Vegan, Gluten Free and Keto)

January 9, 2021 //
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Broccoli Cheddar Soup is one of our kids favorite things from Panera Bread. It is an easy, quick soup that can be made to suit any Vegetarian, Vegan, Gluten-Free or Keto lifestyle. I made a large pot of Broccoli Cheddar Soup today. We will eat some now and freeze some for another cold, winter day. My recipe below includes the Vegetarian ingredients first and Vegan ingredients second.

Broccoli Cheddar Soup (Vegetarian, Vegan, Gluten Free and Keto)

1 TBSP regular, salted butter or Miyoko’s Creamery Cultured Vegan Butter

1/2 onion, chopped fine

2 celery stalks, chopped fine

1 carrot, chopped fine (I like the carrots smaller than matchsticks)

3 garlic cloves, minced

1/4 cup regular, salted butter, melted or Miyoko’s Creamery Cultured Vegan Butter

1/4 cup all-purpose flour or 3 TBSP Bob’s Red Mill Organic Coconut Flour (gluten free)*

2 cups regular whole milk or milk substitute such as Almond Milk, Rice Milk, Coconut Milk (your preference)

2 cups chicken stock or vegetable stock (for Vegetarian)

1 1/2 cups coarsely chopped broccoli florets

2 1/2 cups shredded sharp Cheddar cheese such as Kraft or Violife Cheddar Shreds

Salt and ground pepper to taste

Directions:

  1. Add 1 TBSP butter in a heavy pot or Dutch oven on medium heat until it melts. Add the chopped onion, celery and carrots and cook about 6 minutes until the onion is translucent. Add the garlic and sauté for another minute.
  2. Melt 1/4 cup butter in a microwave dish. Let cool. Add flour and stir until incorporated. Then, add this to the vegetables that are sautéing and stir until completely mixed. Cook about 3 to 4 minutes to cook off the flour flavor.
  3. Gradually begin pouring the milk into the flour mixture while whisking continuously. Then, stir in the broth and continue whisking. Bring to a simmer and cook about 20 minutes until the sauce thickens.
  4. Add the cheese into the vegetable mixture until it melts completely. (Other recipes add the cheese after the broccoli but I reverse the order to keep the broccoli from overcooking.)
  5. Add the broccoli to the mixture and combine completely. Continue simmering the soup for 10 minutes with the lid on. If the soup is too thick, you can add some milk to your desired consistency. Add salt and pepper to taste.

*When you cook with Coconut Flour you only need 20% of the flour called for in the recipe. Coconut Flour is very absorbent. It will make any recipe heavy and dense, which means you need to use less then the recipe calls for and/or an equal amount of liquid.

Enjoy! XOXO Jill

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Categories #Bob's Red Mill Coconut Flour, #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #Miyoko's Creamery, #One Pot Dinner, #Vegan, Broccoli Cheddar Soup, Cheese, Gluten Free, Keto, Soup, Vegetarian, Violife Cheddar Shreds

Cheesy Mexican Tortilla Pizza

December 8, 2020 //
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It’s Taco Tuesday and the perfect day to get adventurous! I know…I know…tacos are a major food group for many of us and a thing of edible beauty but every once in awhile we need variety. Today, instead of tacos, we’re making Cheesy Mexican Tortilla Pizza.

Almost forgot to take a pic before it was all gone!

I found this recipe on @thesoccermomblog.com and it’s easy and fantastic. It changes things up for a family that loves pizza. What could be better than cheese, beans, taco meat and enchilada sauce on a super large tortilla? I include Mexican Rice or Cilantro Rice on the side and serve with extra toppings of shredded cheese, guacamole, salsa, sour cream and chips to round out the meal.

This is my version of the recipe!

Cheesy Mexican Tortilla Pizza

Ingredients:

1 pound ground beef, browned and drained

1 package taco seasoning (any brand such as McCormick or Lawry’s)

2 12″ Grande Tortillas for 1 pizza (such as Guerrero other brand of extra large tortillas)

1 cup refried beans (any brand such as Rosarita or Old El Paso)

2 1/2 cups shredded Mexican blend cheese

1/4 to 1/2 cup red enchilada sauce (such as El Pato, Las Palmas, Rosarita or Old El Paso)

1/4 cup Rotel Diced Tomatoes & Green Chilies, drained (you can use Mild, Medium or Hot) or salsa

Extra cheese, olives, sour cream, guacamole, salsa for garnish (your choice)

Directions:

  1. In a large skillet cook ground beef until browned. Drain grease and return to the pan. Add taco seasoning, 2 TBSP water and mix completely. Remove from heat and set aside.
  2. Heat the tortillas side-by-side on a baking sheet in the oven at 375 degrees for 4 minutes on each side. You want to crisp and brown the tortillas slightly. Remove from the oven to begin building your Cheesy Mexican Tortilla Pizza.
  3. Place one tortilla on a round pizza stone/pan or baking sheet and frost with the refried beans. You’ll want to smooth the beans over the tortilla to 1/8″ of the edge. Next, top the beans with a nice layer of shredded cheese and then add the ground beef smoothing it over the cheese layer.
  4. Add another tortilla on top and press down. Then, spread enchilada sauce on top with a pastry brush leaving 1/4″ space from the edge. Top with the remaining shredded cheese.
  5. Broil the pizza for about 4-6 minutes, rotating the pan halfway through and checking to make sure it doesn’t burn and the cheese is completely melted. Your oven may cook quicker so pay attention!
  6. Remove from the oven and add some (not too much) drained diced tomatoes or salsa on top. Use a pizza cutter and divide in equal parts like you would a pie. Serve with any toppings or sides you choose.

You will find most ingredients in the Mexican food isle of your local grocery store. For a family of 5, we make 2 of these Cheesy Mexican Tortilla Pizzas and serve with rice for a super, easy, alternative Taco Tuesday Dinner!

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, Cheese, Ground Beef, Mexican, Mexican Tortilla Pizza, Pizza, Taco Tuesday Recipe