Thursday, 7 February 2019
Blue cheese is one of Wee Bears favorite cheeses, he loves a couple tablespoons crumbles on his salad. He loves blue cheese on his hamburger.....he loves it! It is a cheese you love or hate! So, here comes a milder version. Cambozola has a particular mildness similar to a buttery triple creme or a brie. Cambozola is a combination of Camembert style cheese and Gorgonzola. You sort of get half of each! You get a delicious mushroomy brie quality- it has delicious pockets of blue cheese, tiny little pockets....perfect for introducing someone to the world of "Blue".
Cambozola is a Bavarian cheese and has been around since 1900. It is marketed by a German company, which I found surprising. I would have thought it was French or Italian, considering its like a French Bloomie or Italian Gorgonzola.
You can find it at Trader Joes and some chain grocery stores.
6 ounces cambozola cheese
6 ounces drained cottage cheese
1 egg, beaten
3 T chopped parsley
6 T coarsely chopped, toasted walnuts
6 phyllo sheets
8 T melted unsalted butter
2 miniature muffin pans
Parmesan for topping
Pre heat oven to 375 F
In a bowl, combine cheeses with a fork. Add egg and parsley, and mix well. Fold in the walnuts.
Lightly butter or use spray on muffin pans.
Place the phyllo sheets on the counter top, leaving the plastic wrap under. Cover with a tea towel.
Work very quickly to avoid the phyllo from drying out.
Remove one sheet at a time, being careful to quickly cover the remaining phyllo. Brush the sheet with the melted butter, fold in half and brush with butter again. Cut the phyllo with a very sharp knife into 3X3 squares. and fit into muffin pan. Continue this process.
Fill with a rounded teaspoon of the cheese filling. Sprinkle with Parmesan and bake for 20 minutes, or until edges are slightly brown and filling is puffy.
These can be frozen. Put on a baking sheet and slide into freezer. When frozen they can be carefully put into a freezer container.
*Can use pre made shells , found in freezer section, next to Phyllo
*Could also make little triangles with phyllo, similar to tiropaka.
I put my Cambozola tarts and my Pork Piroshki on this Salton warming tray for this holiday party.
Friday, 1 February 2019
My mouth is watering as I sit finishing up this blog just in time for Super Bowl. I made these delicious baby back ribs a few months ago for football season. They are so delicious! Of course so tender because, as in my previous rib recipe, Baby Back Ribs, I used the instant pot. So much quicker than the oven or boiling method. The sauce contains a Hoisin sauce, similar flavors as in the Asian Style Flankin Ribs I made a year ago. You won't be disappointed, these are KILLER!
Sunday, 27 January 2019
Pork Piroshki is a sure hit for any occasion! The herbed pork filling wrapped in a cream cheese pastry is a one, two punch! These can be made ahead and frozen for 3 months. Just pop a few out when company comes, or when you just want a simple salad and some quick appies for dinner! I have been baking these for years and quite frankly do not know how they haven't made it to the blog until now! Just in time for Superbowl and Valentines day! This is my absolute favorite appetizer!
Sunday, 20 January 2019
Pretty sure these delicious KETO friendly stuffed mushrooms will be a hit at the next party! Yes, Superbowl is around the corner and some of us are still taking off that holiday bulge! Whether you are or not, it doesn't matter, everyone loves this delicious dish!
Saturday, 5 January 2019
This is for Ross, our son-in-law. He said his Grandma used to make Swedish meatballs, I had a flashback!!! I used to make these little yummy balls for my family when I was in high school and continued making them after I was working in the 1970's. They are quick and yummy! I am not sure where my recipe came from, as I was in Home Economics in high school, and think possibly it came from class handouts?? I remembered a lot of the ingredients and tweeked it, to bring it into this decade!!
Tuesday, 18 December 2018
We have 7 days! These are fast and good!
What I wanted was a cookie that didn't spread!!! I was making Giant ginger bread men cutouts for the kiddo's to decorate after the turkey dinner on Thanksgiving. I didn't want the baked cookie to spread or be soft. I researched on the internet and found many recipes that looked promising, but.....when I baked them, it was a no go! Finally, I figured out a tasty, quick method!