Savory Cheddar Herb Scones

Savory Cheddar Herb Scones

Flaky, herb-infused scones filled with tiny pockets of cheddar cheese that melt in your mouth. The baking world’s answer to the savory scone which is similar to a biscuit, only fancier.

They’re soft, dense and buttery with a little crispiness to the outsides. They’re perfectly delicious eaten straight from the oven piping hot with pats of cold, salty butter melting into them alongside a soup or stew, frittata or salad.

They’re even good later after they’ve cooled off, lightly toasted with butter or cream cheese. They’re great with bacon and eggs too. … 

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Tortilla Crusted Chicken with Nacho Cheese Sauce

Crunchy Tortilla Chicken with Nacho Cheese Sauce

Just when I thought I had run out of ideas for chicken, clear out of the wild blue this smacked me in the face.

One second my mind was completely blank and the next it was picturing chicken with all the charm of hot, cheesy nachos.

Making them is sooooo easy! There’s no dipping and dunking and dredging and dirtying up fifty million bowls. You set the chicken right in the pan, coat it with mayonnaise, the glue, then pat on crushed-up white corn tortilla chips. Rather than grinding them up into fine crumbs I crush them by hand into chunky, little pieces and mix them with a little bit of panko crumbs.

While the chicken is busy baking it’s way to crunchy and golden brown, you get to work on the sauce…. 

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Bacon Cheddar Potato Peel Chips (Don’t Throw Away Your Potato Peels!)

Bacon Cheddar Potato Peel Chips

Potato peels don’t get the love they deserve! They make a perfectly delicious snack baked up into crunchy chips that are accepting of all kinds of toppings or are fine on their own with just a little salt and pepper.

This is my ‘loaded’ version with cheddar cheese and crispy bacon crumbled over them plus a dollop of sour cream for dipping.

When I think of all the potato peels I’ve thrown away it makes me sad. Mountains of them. What a waste of food.

The cool thing is you don’t even have to cook them right away…. 

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Bacon, Apple & Cheddar Broccoli Slaw

Bacon Apple Cheddar Broccoli Slaw

This cool, crunchy broccoli slaw gets a ton of flavor from juicy apples, sharp cheddar cheese, crispy bacon and red onion dressed in a tangy honey mustard. It’s ridiculously easy to throw together and makes a great side for anything you can imagine from burgers to chicken.

If you’ve never seen broccoli slaw before in your market it’s usually hiding next to the bagged coleslaw and lettuces. It’s made of shredded broccoli stalks, carrots and sometimes red cabbage. If you can’t find broccoli slaw you can use cole slaw instead.

For the dressing I use a good quality honey Dijon mustard right from the jar with a little bit of mayonnaise. When you first mix it together there might not seem to be enough dressing but after it sits for an hour in the refrigerator it loosens up. Some of the juice from the apples mingle with it and the broccoli releases some water. The vegetables soften a little too and the flavors meld. If you prefer it crunchy you can eat it right away.

To make it vegetarian skip the bacon and add a big handful or two of nuts like sliced almonds. You can add them anyways, if you like, along with a handful of cranberries or raisins.

Cheddar Apple Broccoli Slaw

Bacon, Apple & Cheddar Broccoli Slaw

Rating: 51

Prep Time: 10 minutes

Yield: 6 servings

Bacon, Apple & Cheddar Broccoli Slaw

This cool, crunchy broccoli slaw gets a ton of flavor from juicy apples, sharp cheddar cheese, crispy bacon and red onion dressed in a tangy honey mustard. It's ridiculously easy to throw together and makes a great side for anything you can imagine from burgers to chicken.

Ingredients:

12 ounces broccoli slaw
2 of your favorite apples, peeled and shredded [I like Gala]
1 cup shredded extra sharp cheddar cheese
1/3 cup thinly sliced red onion
1/4 cup honey Dijon mustard (not dipping sauce)
2 tablespoons mayonnaise
salt and pepper, to taste
*4 - 5 slices crispy cooked bacon, crumbled

Instructions:

  1. In a large mixing bowl toss the slaw, apples, cheese and red onion together.
  2. Add the honey mustard, mayonnaise, a few dashes of salt and pepper and toss again. Cover with saran wrap and refrigerate at least 1/2 hour or longer - until ready to serve.
  3. Just before serving mix in the bacon, taste and season again with salt and pepper if needed.

Notes:

*To make it vegetarian skip the bacon and add a handful or two of nuts like sliced almonds.

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/bacon-apple-cheddar-broccoli-slaw/

Chicken, Cream Cheese & Broccoli Pillow Puffs

Chicken, Broccoli & Cream Cheese Pillow Puffs

Chicken pillows are usually made with crescent rolls but I gave them a makeover by using puff pastry instead. I love breaking rules. 

Layers of buttery, flaky, melt-in-your-mouth pastry wraps around a decadent chicken, broccoli and cream cheese filling that is crusted with Parmesan cheese then topped with a cheddar cheese gravy.

They’re ridiculously easy to make especially if you already have cooked chicken on hand. It’s a great way to re-purpose leftovers into an entirely different meal. No one will even know. Rotisserie chicken is perfect for this too. … 

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Smoked Cheddar Butternut Squash Soup

Cheddar Apple Butternut Squash Soup

A creamy butternut squash and smoky cheddar cheese soup that’s been kissed by the natural sweetness of apples. The trio form a perfect balance of savory, salty, smoky and sweet.

Are you thinking this is the perfect fall soup? It totally is. One that can hold it’s own right through winter. Plus it’s a cinch to make starting with sauteing onion and garlic then simmering it all together with the squash in chicken broth.

Once the squash is tender you puree it with apples until smooth and velvety, mix in the smoked cheddar and, if you like, depending on your mood, to give it a touch of richness, a little half & half. Totally optional.

This is for the 12 Weeks of Winter Squash hosted by Joanne of Eats Well With Others and Heather of Girlichef. If you made a recipe using squash this week feel free to link up below.

Cheddar Butternut Squash Soup

Smoked Cheddar Butternut Squash Soup

Rating: 51

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 4 servings

Smoked Cheddar Butternut Squash Soup

A creamy butternut squash and smoky cheddar cheese soup that's been kissed by the natural sweetness of apples. The trio form a perfect balance of savory, salty, smoky and sweet.

Ingredients:

2 tablespoons extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
coarse salt and fresh black pepper
6 cups cubed squash (from about a 2 pound squash)
5 cups low-sodium chicken broth
2 apples, diced (I used Gala)
1 heaping cup shredded smoked cheddar cheese, plus more for serving
1/3 cup half & half or heavy cream, optional
chopped chives or green onion, for serving

Instructions:

  1. Heat the oil over medium heat in a large saucepan. Add the onion, garlic, a few pinches of salt and pepper and cook 6 - 7 minutes, stirring often.
  2. Add the butternut squash and broth. Season well with salt and pepper. Bring to a simmer and cook 25 - 30 minutes, stirring often.
  3. Stir in the apples. Puree the soup with a stick blender or in batches in the blender holding the top down with a kitchen towel so it won't blow off from the steam.
  4. Return the soup to the saucepan over low heat and stir in the cheese and half & half. Bring back up to heat.
  5. Serve garnished with a sprinkling of cheese and chives.

Notes:

Adapted from Food and Wine

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/smoked-cheddar-butternut-squash-soup/

Slow Cooker Cheddar Buffalo Chicken Sandwiches with Ranch Dressing

Slow-Cooker Cheddar Buffalo Chicken

Chicken breasts slow-cooked in hot wing sauce with a homemade buttermilk ranch dressing to combat the fiery heat. You can pile the fork-tender, shredded chicken on toasted rolls or use it to make tacos, burritos, enchiladas, salads or anything your creative little heart can dream up.

If you have 5 minutes you can make this! That’s all it takes to get your crockpot going with this super easy 5-ingredient sauce that is made with an entire bottle of lip-numbing hot wing sauce, a touch of yellow mustard, chicken broth or water and to finish a couple pats of butter and a little cheddar cheese.

Perfect for serving on a game night or after a long, hard day of Christmas shopping. Or cookie-baking. When you’re just about to go into sugar shock after all the raw cookie dough sampling and need to get some protein into your body. ASAP.

Not that I know anything about that. . .

Slow Cooker Shredded Buffalo Chicken

Slow Cooker Cheddar Buffalo Chicken Sandwiches with Ranch Dressing

Rating: 51

Prep Time: 20 minutes

Yield: 6 - 8 servings

Slow Cooker Cheddar Buffalo Chicken Sandwiches with Ranch Dressing

Chicken breasts slow-cooked in cheddar hot wing sauce with a homemade buttermilk ranch dressing to combat the fiery heat. If you have 5 minutes you can make this! That's all it takes to get your crockpot going with this super easy sauce.

Ingredients:

1 + 1/2 cups (12 ounces) hot wing sauce (I like this one )
1/4 cup chicken broth or water
1 tablespoon yellow mustard
1 + 1/2 - 2 pounds boneless, skinless chicken breasts
coarse salt and fresh black pepper
2 tablespoons butter
1 cup shredded sharp cheddar cheese, plus more if you like it extra cheesy
Ranch Dressing:
1/4 cup mayonnaise
1/2 cup buttermilk
1 small clove garlic, minced
1 teaspoon white vinegar
1 tablespoon fresh parsley, chopped
1/2 teaspoon dried or fresh dill
sea salt and fresh black pepper
To Serve:
rolls
pickles
celery sticks

Instructions:

  1. Mix the hot wing sauce, broth and mustard together in the crockpot. Cut the chicken breasts in half and season well with salt and pepper. Add them to the crockpot and turn to coat them with the sauce.
  2. Cook on high 4 - 5 hours or low 7 - 8. You can stir them and rearrange them in the pot halfway through.
  3. Remove the chicken to a cutting board and shred it with two forks or let cool until you can handle it and shred it with your hands.
  4. Stir the butter and cheese into the sauce then add the chicken and mix well. Let cook another 15 minutes or so until the butter and cheese is completely melted.
  5. To make the ranch dressing whisk the mayonnaise and buttermilk together in a small bowl then whisk in the garlic, vinegar, parsley and dill. Season to taste with salt and pepper.
  6. Serve on toasted rolls drizzled with ranch dressing and pickles with celery sticks on the side. Can also be used for sliders, burritos, tacos, enchiladas, salads and whatever else you can dream up!

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/slow-cooker-cheddar-buffalo-chicken-sandwiches-with-ranch-dressing/

Cheddar Buffalo Chicken Sandwiches

Cheddar Pumpkin Bread

Cheddar Pumpkin Bread

A savory pumpkin loaf with cheddar cheese and crunchy pumpkin seeds decorating the top.

Although it’s a yeast bread it has the texture of a quick bread – soft, dense and fluffy with a subtle taste of pumpkin and sharp cheese. A match made in heaven. Together, they give it a pretty fall color, a cross between light orange and yellow, kind of like pumpkin tinted sunshine.

This is the most perfect bread to wake up to on Thanksgiving morning. Make toast smeared with cold, melting butter or top it with an egg. It just screams of the season – Thanksgiving and fall and all the promising things still to come. {Like leftover turkey sandwiches.}

I love this time of year. This pumpkiny bread is just one of the many reasons why.

Pumpkin Cheddar Bread

Cheddar Pumpkin Bread

Rating: 51

Cook Time: 55 minutes

Yield: 1 loaf

Cheddar Pumpkin Bread

A savory pumpkin loaf with cheddar cheese and crunchy pumpkin seeds decorating the top. Although it's a yeast bread it has the texture of a quick bread - soft, dense and fluffy with a subtle taste of pumpkin and sharp cheese.

Ingredients:

3 + 3/4 cups all-purpose flour, plus more for surface and bowl
1 teaspoon light-brown sugar
1 teaspoon instant yeast
1 + 1/4 teaspoons salt
1 cup room temperature water (preferably bottled)
3/4 cup canned pumpkin
1 + 1/3 cups shredded extra sharp cheddar cheese
1 tablespoon unsalted butter, softened, for buttering pan
1 large egg, lightly beaten with 1 teaspoon water
a handful of pumpkin seeds for the top

Instructions:

  1. In a large bowl (or in your stand mixer) whisk 3 + 1/2 cups of the flour, the brown sugar, yeast and salt together.
  2. Add the water, pumpkin and cheese. Stir to combine - the dough will be sticky.
  3. Turn dough out onto a lightly floured surface and knead until it forms a smooth ball adding up to 1/4 cup more flour if needed (or use the dough hook on your stand mixer). Sprinkle the ball of dough with flour all over and sprinkle a large bowl with it too. Place the dough in the bowl, cover with plastic wrap and set in a warm place until doubled in size about 1 + 1/2 hours.
  4. Grease a standard sized loaf pan.
  5. Transfer dough to a lightly floured surface and knead a few times then form it into a loaf shape to fit the pan.
  6. Place it in the greased pan and cover with plastic wrap. Set in a warm place 1/2 hour to 45 minutes - it should rise again but doesn't have to be doubled in volume.
  7. Preheat oven to 375 degrees F. Make a slash down the center of the loaf with a sharp knife. Brush the top with the egg wash and sprinkle with pumpkin seeds.
  8. Bake until the loaf sounds hollow when tapped and is browned and shiny on top 45 - 55 minutes. Let cool in pan 20 minutes then turn out onto wire rack to cool completely.

Notes:

Adapted from Country Living

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/cheddar-pumpkin-bread/