Tag Archive: Cheese


1/2 sweet onion, sliced

1/2 green bell pepper, sliced

1/2 red bell pepper, sliced

1/2 lb. honey ham, chopped

1 Tbsp. olive oil

1 Tbsp. butter

1 tsp. smoked paprika

2 boxes large shells

2 jars cheese sauce (or 3 c. homemade)

2 c. shredded sharp cheddar

1/2 c. panko bread crumbs, seasoned to taste (I used 1 Tbsp. Tuscan seasoning)

2 Tbsp. butter

Put water on to boil to cook shells.  I add salt and minced garlic in the water for extra flavor.

Saute ham, peppers and onions in olive oil until soft and translucent.  Add butter and sprinkle with smoked paprika or barbecue seasoning.


Drain cooked shells, reserving a little pasta cooking water to swish around in jars to get the remains of the cheese sauce.

Place half of the shells in a prepared 13 x 9 baking dish.

Layer ham, pepper and onions evenly over shells.

Top with remaining shells.

Sprinkle with cheese.

Place butter in pan used to cook ham and veggies and melt over medium high.

Add panko crumbs and seasoning.  Stir regularly until toasty and brown.

Sprinkle over cheese.

Bake at 350F for 25 minutes.



My friend, Captiva Kerry and I are going to see Dave Matthews Band in West Palm Beach tonight and tomorrow night!

Our tailgate party consists of great cheeses, crackers, salami, and of course, Dave Matthews very own Dreaming Tree Wine!  A local market has cut melon on BOGO so I’ll grab some of that too, and wrap it in some yummy prosciutto.


Belton Farms Double Gloucester chivesonioncheese_image Dreaming Tree bottles Kerrygold-Dubliner-Cheese

I really love the Crush red wine.

Here is the band performing “Dreaming Tree” for your listening pleasure!!

Dreaming Tree Print

I love this print my daughter Andyy gave me last Mother’s Day.  The tree has some of the lyrics from Dreaming Tree in its trunk.


I made some yummy crock pot pastafagioli.  It had smoked sausage, peppers and onions, garbanzo beans, black beans, great northern beans and noodles.  The liquid cooked away quite a bit and the weather warmed up again, making soup a little less appealing,  so I improvised with a new casserole idea with the leftovers that was a hit!  (Sorry I forgot to take an after it was cooked picture).

6 cups leftover pastafagioli soup (drained – reserve the broth and freeze for future recipes)

1 jar cheddar cheese sauce or 2 cups homemade cheese sauce

2 c. shredded sharp cheddar cheese

Blend leftover pastafagioli and cheese sauce in a prepared 13 x 9 baking dish.

Top with shredded cheese.

Bake at 350 F for 30 minutes.


12-16 chicken cutlets

6 oz.cream cheese, softened

1 C. shredded Italian cheese

1 jar pasta sauce

1 can asparagus spears, drained

8 slices Asiago cheese

1/4 c spicy bread crumbs

Pour pasta sauce in bottom of baking dish


Mix cream cheese and shredded cheese.


Place spoonful of cheese mixture on chicken cutlet.  Top with asparagus and roll.



Place seam side down in sauce lined baking dish.

Once all chicken is rolled and placed in dish, sprinkle with spicy bread crumbs evenly.

Top with dots of butter.

SAM_1540 SAM_1543

Bake 350 for 40 minutes while preparing pasta.

Place sliced cheese over rolled chicken pieces and cook until melted.

Serve with noodles (we had Italian pasta YUM)


Place chicken on platter when done, and pour sauce over noodles and it is the perfect comfort food.


Cheesy Chicken, Broccoli and Rice Casserole (Adapted from Simpledailyrecipes.com)

4 c. cooked rice
3 c. shredded colby jack cheese
2 c. milk
2 tsp. salt
1 tsp. pepper
3 c. steamed chopped broccoli
4 c. chopped leftover chicken

Mix everything together in a bowl, reserving 1 c. of cheese for topping.

Sprinkle with cheese.

Bake 350 F. for 35 minutes.

I used the leftover “fried” chicken.

This was a huge hit, and a good way to use leftovers.

Any meat could be used. Any vegetable could be used. You could also use millet or quinoa. You could easily add in onions, mushrooms, garlic, etc. to change the flavors up a bit. Brown rice would be healthier. Jarred cheese sauce would work (but not be healthier!) I can’t wait to try variations with the millet and quinoa. We are trying to go back to healthier eating at least a couple of times a week!

Cheesy Apple Grits

4 C. water
2 Tbsp. sugar
1/2 tsp. salt
1 C. grits
1 C. shredded cheese
1/2 c. milk
4 eggs, beaten
2 medium apples
1/4 tsp. cinnamon
1 c. crumbled tofu (optional)

Boil water with sugar and salt. Add grits and cook until thickened. Add cheese and melt through. Add milk and egg.

Pour into 13 x 9 baking dish sprayed with cooking spray.

Top with apple slices and sprinkle with cinnamon.

Bake 450F for 40 minutes.

By Tuesday nights, the cupboard is bare, so we sometimes make do with breakfast for dinner!  My kids love cheesy apple grits.

Sorry I forgot to take a picture when it was finished.

I’m busy menu planning and writing the first draft of my shopping list and looking around for coupons.


Last night, Kerry, Griffin, Donovan, and I went to the ‘Tween Waters Inn on Captiva Island for the Crab Races!  What a fun night.  I ordered shrimp and cheese grits and can’t wait to get home to try it.

The grits were creamy, more the consistency of mashed potatoes, and the shrimp was grilled and there was a chorizo sausage tomato sauce and sliced green onions over the top.

When I have something this yummy, I always try to find the actual recipe.  However, after hours of research to no avail, I’m posting what I intend to try to duplicate this wonderful meal.

I found a recipe for many recipes for creamy cheese grits, and will try them in the crock pot since the consensus is that the creamiest grits cook the longest:

1 c. grits

5 c. liquid (half chicken stock half water)

1/4 c. butter

1/2 tsp. salt

4 oz. cream cheese

2 c. shredded cheese

Combine all ingredients except cheese in crock pot and cook on low 6-8 hours.  A half hour before serving, melt cheeses in.

I found various recipesfor grilled shrimp and chose my favorite ingredients for the marinade:

2 tsp. minced garlic

2 Tbsp. lime juice

3 Tbsp. olive oil

2 tsp. tequila

1 tsp. smoked paprika

1/2 tsp. steak seasoning

Combine marinade ingredients and combine with one pound shelled, deveined shrimp.

Refrigerate for 30 minutes.

Grill or cook on stove top in grilling pan.

I found a few recipes for chorizo tomato sauce, and again chose my favorite ingredients:

1/2 lb. chorizo sausage, casing removed, cooked into crumbles

1 shallot finely diced

1/4 c. mixed green, red, yellow, orange peppers finely minced

1 Tbsp. olive oil

1 can diced tomatoes

1/2 tsp. smoked paprika

1/2 tsp. garlic salt

Cooked shallot and peppers in olive oil.  Add chorizo and tomatoes and seasonings.  This can be cooked all day as well in the mini crock pot if you have it.  You may need to thicken with a little corn starch/water mixture.

I promise to report on my level of success as soon as I try it!



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