"WASTE NOT, WANT NOT"
"BUY LOCAL, BUY SEASONAL, BUY FRESH"
I'M BACK! ALWAYS EAT YOUR FRESH FRUITS AND VEGTABLES FROM THE FARM AND STAY HEALTHY I ALWAYS DO, BUT, THE BUG IS GOING AROUND
OSCAR RECIPES FOR YOUR FAMILY AND FRIENDS, SIT BACK, MAKE THINGS AHEAD OF TIME, RELAX AND ENJOY THE OSCAR'S
WHITE CHEDDAR CHEESE LOG
1 8-oz. package cream cheese
4 oz. white cheddar shredded cheese (I buy it already shredded from the grocery store)
¼ cup butter
1 Tbsp. ½ and ½, light cream or milk
1 tsp. Worchestire sauce
1/3 cup finely chopped pecans
¼ cup finely chopped green onions
2/3 cups chopped fresh parsley
Chopped toasted pecans and or chopped green onions
In a large mixing bowl, let cream cheese and white cheddar cheese and butter come to room temperature, for approximately 30 minutes. Add half and half (or whatever you have in the refrigerator that you use in your morning coffee). Beat with electric mixer on medium to high speed until fluffy.
Stir in 1/3 chopped pecans and ¼ cup chopped green onions. Cover and freeze for 15 to 20 minutes until mixture is easy to handle. Shape mixture into a log. Wrap in plastic wrap or parchment paper and chill for 4 to 24 hours.
To serve let cheese log stand at room temperature for 15 minutes. Roll cheese log in 2/3 cups parsley, chopped pecans and or green onions. TIP: you can roll in any herbs that you like, also black chopped olives, chopped finely jalapenos. Let your imagination go wild.
Serve with assorted crackers and apple slices. TIP: Squeeze a small amount of lemon juice over apple slices to avoid going brown in color.
LOOKS LIKE A PIZZA, BUT, IT'S NOT
1 Large cream cheese
1/3 cup sour cream
Let sit until it becomes room temperature. Mix together and spread on a circle dish leaving 2 inches around outside of edge for CRACKERS of choice.
Layer:
1 cup or more of seafood sauce
1 can of small cocktail shrimp, drained
Chop and mix together:
½ cup chopped green peppers
¼ cup chopped green onions
¼ cup chopped celery
Chopped radishes(optional)
Sprinkle over top with 1 cup or more of shredded mozzarella cheese.
Stir in 1/3 chopped pecans and ¼ cup chopped green onions. Cover and freeze for 15 to 20 minutes until mixture is easy to handle. Shape mixture into a log. Wrap in plastic wrap or parchment paper and chill for 4 to 24 hours.
To serve let cheese log stand at room temperature for 15 minutes. Roll cheese log in 2/3 cups parsley, chopped pecans and or green onions. TIP: you can roll in any herbs that you like, also black chopped olives, chopped finely jalapenos. Let your imagination go wild.
Serve with assorted crackers and apple slices. TIP: Squeeze a small amount of lemon juice over apple slices to avoid going brown in color.
WHITE BEAN CHILI
I KNOW I DID RED CHILI FOR THE SUPER BOWL; HOWEVER, IF YOU HAVE A VEGETARIAN IN YOUR FAMILY OR FRIENDS, LEAVE OUT THE CHICKEN IN THAT BOWL.
1 LB. DRIED Great northern beans
Pick over and discard any stones. Rinse the beans and drain. Cover the beans with water and soak overnight. Drain and rinse.
4 cups low-sodium chicken broth
2 medium yellow or white onions, chopped
3 garlic cloves minced
½ cup canned diced green chilies
2 tsp. ground cumin
1½ tsp.dried oregano
1 tsp. ground coriander
¼ tsp.ground cloves
¼ tsp. cayenne pepper
1 tsp. salt
8 oz. grilled chicken breasts, cut into ¼-inch-wide strips or chunks of chicken
¾ cup grated Monterey jack cheese
In a large heavy pot over high heat, combine the beans, 4 cups chicken broth, half the onions and the garlic and bring to a boil. Reduce the heat to low, cover and simmer gently, adding more broth as needed, until the beans are very tender, 1 1/2 to 2 hours. Stir in the remaining onions, chilies, cumin, oregano, coriander, cloves, cayenne pepper and salt. Cover and cook for 30 minutes more. Add the salt the last ten minutes of cooking.
Just before serving, add the chicken and cook until heated through. Ladle the chili into warmed individual bowls and top each serving with 2 Tbsp. of cheese.
TIP: I like to serve my white chili with sliced pieces of French bread, place on a large sheet of aluminum foil and sprinkle with a small amount of olive oil and drizzle with parmesan cheese if desired. Wrap up bread and place in a pre-heated 350 degree oven and heat until hot. TIP: If you prefer your bread crispy, place on a baking sheet, drizzle slightly with olive oil and warm in a 350 degree oven until your likeness of crisp.
TIP: If you want more ease, soak the beans overnight in your crock-pot and in the morning, drain and rinse beans and follow the same instructions as above.