4 Cheese Recipes Every Wisconsinite Should Make For Dinner This Week
Recipes fit for a cheesehead!
Every Wisconsinite knows that the best meals all contain one key ingredient: cheese. Nothing says comfort food like a savory, cheesy dish at the end of a long day. If you want to prove you're a true Cheesehead in the kitchen, give these four cheesy dinner recipes a whirl!
Ricotta Vegetable Lasagna
1 1⁄2 quarts spaghetti sauce (your favorite homemade or jar spaghetti sauce)
1⁄2 cup grated carrot
1⁄2 teaspoon oregano
6 cooked lasagna noodles
1 (16 ounce) container ricotta cheese
1 (16 ounce) package frozen chopped spinach, thawed and well drained
1 1⁄2 cups thinly sliced zucchini
1 cup sliced fresh mushrooms
3 cups shredded part-skim mozzarella cheese
1⁄2 cup grated parmesan cheese
Mix carrots, oregano, and spaghetti sauce together.
Mix Ricotta, spinach, and eggs together in separate bowl.
Spread ½ cup spaghetti sauce in bottom of 9 x 13 inch baking dish.
Layer 3 lasagna noodles, ½ remaining sauce, ½ Ricotta mixture, ½ sliced zucchini, ½ sliced mushrooms, ½ Mozzarella, and ½ Parmesan.
Repeat layers with remaining ingredients.
Bake in 350 degrees oven for about 45 minutes.
Monteray Jack Spinach Quesadillas
4 flour tortillas
1 tablespoon butter
2 green onions, chopped
1 1⁄4 cups monterey jack cheese (or more to taste) or 1 1⁄4 cups monterey jack and cheddar cheese blend, grated (or more to taste) 1 bunch fresh spinach, chopped (about 3/4 cup when cooked)
Melt butter in a skillet and place a tortilla on it.
Add half of the cheese to the tortilla.
On top of the cheese, add half of the green onion and spinach.
Sprinkle with half the garlic salt and chili powder.
Top with another tortilla, turn over and fry in skillet until the cheese melts.
Slice into quarters (or 1/8's for appetizers) and serve hot.
Repeat with next 2 tortillas.
Cheddar Cauliflower Au Gratin
1 large cauliflower
300 ml milk
220 g Mature cheddar cheese, finely grated
3 tablespoons plain flour
50 g butter
25 g fresh breadcrumbs
1⁄2 teaspoon dried English mustard
salt and black pepper
Trim the cauliflower & break into small florets.
Boil in salted water for 10-15 minutes or until just tender.
Drain in a colander and then place in a buttered ovenproof baking dish.
Add the milk, flour and butter to a saucepan.
Heat and whisking with a wire whisk continuously until the sauce thickens, boils and is smooth.
Allow to simmer for a further 2 minutes.
Add three-quarters of the grated cheese, mustard, a pinch of nutmeg and seasoning.
Cook for further minute stirring well.
Pour the sauce over the cauliflower.
Mix the remaining cheese, and breadcrumbs together, sprinkle over the top.
Place under a hot grill until golden brown, OR, bake in a pre-heated oven 225C/450F for about 15 to 25 minutes until golden brown and bubbling.
Pecan Blue Cheese Spread
1⁄4 cup toasted pecans
1⁄2 lb cream cheese, cut into 1-inch cubes
2 tablespoons blue cheese
Place nuts in food processor and process until finely chopped.
Add both cheeses.
Process until very smooth.
Pack into a bowl and refrigerate for a few hours until serving.
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