Category: Cheddar Cheese

Potato Spinach Cheese Chowder

1/22/2025

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Ingredients

2 cups peeled and diced potatoes
½ cup diced carrots
½ cup diced celery
¼ cup chopped onion
1 teaspoon salt
4 cups water, or as needed to cover
2 cups milk
¼ cup butter
¼ cup all-purpose flour
2 cups chopped spinach or kale
2 ½ cups shredded cheddar cheese

Directions

Place potatoes, carrots, celery, onion, and salt into a large pot. Add water to cover and bring to a boil over medium-high heat. Reduce the heat and simmer until potatoes are tender, about 20 minutes. Do NOT drain.
When the vegetables are almost finished, combine milk, butter, and flour in a small saucepan over medium-low heat. Whisk constantly until butter melts and mixture is smooth and thick, 5 to 10 minutes.
Pour hot milk mixture into cooked vegetables and stir.
Add spinach (kale) and cheddar to the pot. Cook and stir until spinach is wilted and cheddar melts, about 3 minutes.
If you like a thicker soup, remove about 1/4 of the chowder and puree, then add back to the pot.
Serve.

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Spinach and Potato Frittata

3/20/2024

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Ingredients

2 tablespoons olive oil
6 small red potatoes, sliced
1 cup torn fresh spinach
2 tablespoons sliced green onions
1 teaspoon crushed garlic
salt and pepper to taste
6 large eggs
⅓ cup milk
½ cup shredded Cheddar cheese

Preparation

Heat olive oil in a medium skillet (large enough to accommodate all the ingredients) over medium heat. Cook potatoes in hot oil, stirring occasionally, until tender but firm, about 10 minutes.
Mix in spinach, green onions, and garlic. Season with salt and pepper. Cook and stir until spinach is wilted, 1 to 2 minutes.
Beat together eggs and milk in a medium bowl. Pour over vegetables in the skillet. Sprinkle with Cheddar cheese. Reduce heat to low, cover, and cook until eggs are firm, 5 to 7 minutes.
Remove from heat and let rest for 5 minutes. Slice and enjoy!

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Baked Stuffed Peppers

5/12/2021

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Ingredients
1 ¼ pounds ground meat
3 cloves garlic, minced
1 onion, diced
2 cups fresh diced tomatoes
1 cup shredded Cheddar cheese
1 ½ cups chicken broth
6 bell peppers

Directions

Preheat oven to 350 degrees F (175 degrees C).
Heat a large nonstick skillet over medium-high heat. Stir in the ground meat, and cook until brown and crumbly. Pour off excess grease, then stir in garlic, onion, and tomatoes. Cook and stir until the onions soften just a bit, about 3 minutes. Stir the cheese into the mixture, and set aside.
Cut the tops off of the peppers, and remove the veins and seeds. Fill each pepper with the ground meat mixture and pour in some of the chicken broth.
Place into the cups of a muffin tin, and replace the tops.
Bake in preheated oven 30 minutes.

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Ingredients
1 tablespoon butter
6 eggs
½ cup heavy cream (or ½ and ½)
1/4 cup grated Parmesan cheese
1/2 teaspoon prepared mustard
½ teaspoon salt
¼ teaspoon pepper
½ lb. sharp cheddar cheese or other cheese of your choice)
11 ounces cream cheese (or reduced calorie Neufchatel)

Instructions

Preheat oven to 375 degrees.
Butter a 5-cup soufflé dish or casserole or 5-6 individual baking dishes.
Place eggs, cream, Parmesan, mustard, salt and pepper in container of electric blender. Whirl until smooth.
Cut Cheddar cheese into pieces and add piece by piece, to mixture in container while motor is running.
Cut cream cheese into cubes and add to container while motor is running.
Pour mixture into soufflé dish.
Bake in a moderate oven (375 degrees) for 45 minutes for a soft, liquidy center. 50 minutes for a firm soufflé.
Bake individual soufflés for 15 to 20 minutes.
Serve immediately

MAKE AHEAD NOTE: Soufflé can be prepared and poured into soufflé dish then covered and held for 1-2 hours at room temperature. If holding longer, or if kitchen is hot, refrigerate, then allow an extra 5 to 10 minutes to baking time.

SUBSTITUTES: You can substitute spinach for cheese, or do half and half. Or add some cubed ham to cheese. The recipe is very forgiving in terms of amounts. As long as you have the basic eggs, half and half, and cream cheese it will set up.

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Potato Spinach Cheese Chowder

Spinach and Potato Frittata

Baked Stuffed Peppers

Easy Blender Cheese Souffle

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