Ingredients:

• 1/4 pounds sirloin steak
• Salt and freshly ground pepper
• 1 13.8 ounce tube pizza dough
• 4 scallions, finely chopped
• 1/2 cup queso fresca cheese
• 1/4cup salsa verde
• 3 tablespoons freshly chopped cilantro

How to cook:

• Preheat grill
• Season steak with salt and pepper and grill for 4 to 5 minutes for rare. Remove steak from grill and let rest for five minutes. Thinly slice steak.
• Roll dough out on a well-floured board or pizza peel.  Slide dough from peel on to grill and grill for 3 to 5 minutes or until toasted and crispy on the underside.
• Flip the pizza dough over and top evenly with sliced steak, green onions, and queso fresca. Place cover over grill and cook for 5 to 7 minutes or until cheese has melted and is golden.
• Remove pizza from grill and serve drizzled with salsa verde and cilantro.

Enjoy!

1 1/2 cups brown basmati rice
1 tablespoon plus 2 teaspoons olive oil
1 cup chopped yellow onion
3 1/4 cups water
1 1/4 teaspoons salt
8 medium skin-on, bone-in chicken thighs
Salt and ground black pepper to taste
8 sprigs fresh thyme or 2 teaspoons dried thyme leaves
1 cup grated Extra Sharp Cheddar or Sharp Cheddar
1/2 cup Sour Cream
Steamed fresh broccoli

Place oven racks in middle and upper position and preheat oven to 375°F. Place raw rice in 8-inch-square or similar size baking dish and set aside.

In medium saucepan over medium heat, warm 1 tablespoon of oil. Add onion and cook, stirring, until tender and translucent, about 3 minutes. Add water and salt to saucepan and bring to boil.

Stir to dissolve salt and pour over rice in reserved dish. Cover dish tightly with foil.

Place in oven on middle rack and bake for 45 minutes.

Meanwhile, place chicken thighs on baking sheet with sides. Brush each thigh lightly with oil and season with salt and pepper. Top each thigh with thyme sprig or sprinkle with dried thyme leaves.

When rice has baked for 45 minutes, place chicken in oven above rice on top rack.

Continue baking rice for 15 minutes longer or until rice is tender.

Leaving chicken in oven, remove rice. Uncover dish and spoon half of rice into a bowl to set aside for Chicken Taco Pie. Stir cheddar and sour cream into rice remaining in dish.

Recover loosely with foil, return to oven and bake for 10 to 15 minutes longer or until chicken is lightly browned and cooked through to center and rice is heated through. Set half of thighs aside for Chicken Taco Pie.

Serve remaining thighs with steamed broccoli, either on the side or mixed into the creamy rice.

Enjoy!

Source: cabotcheese.com

Buffalo Chicken Tacos
6 breaded chicken strips, frozen & precooked
1/4 cup of hot sauce (any hot sauce of your choice)
1 Tablespoon of melted butter
1/2 to 3/4 cup shredded cheddar cheese
3/4 cup shredded iceberg lettuce
3 tablespoons of ranch dressing
4 roughly chopped strips bacon
6 flour tortillas

Cook the chicken strips according to the package directions. Whisk the melted butter and your hot sauce in a medium mixing bowl until well combined. Set the bowl aside. Fry the bacon in a small sauté pan until crispy. Remove from the grease and drain on paper towels.

Once fully cooked, toss the chicken strips in the buffalo sauce. Then warm your tortillas for 15 seconds in the microwave. Place a single chicken strip in the center of each tortilla. Top each taco with even portions of cheese, lettuce and bacon. Lightly drizzle the top with ranch dressing.

Enjoy!

1 lb. ground beef
1 large onion, chopped
1/2 tsp. salt
1 cup shredded Cheddar cheese
1/2 cup Bisquick mix
1 cup milk
2 eggs

Heat oven to 400 degrees.  Grease or spray a 9 inch pie plate.  Cook beef and onion together then drain.  Stir in salt and spread in the pie plate, sprinkle with cheese. 

Next stir the remaining ingredients in a bowl until blended then pour into the pie plate.  Bake for about 25 minutes.

Enjoy!

Cottage cheese is a cheese curd product.  The curds are drained and not pressed, so the individual curds remain loose.  But back to cottage cheese – here are five recipes for cooking with cottage cheese.  (Thanks to the NY Times)

Cottage Cheese Pesto: This pungent mixture serves as a vegetable dip, spread or pasta sauce.

Lasagna With Spinach and Cottage Cheese: Cottage cheese substitutes for ricotta in this rich pasta dish.

Raspberry Cream: This simple dish is a perfect setting for frozen raspberries.

Cottage Cheese and Herb Loaf: This savory, high-protein bread is ideal for sandwiches.

Summer Squash and Cottage Cheese Gratin: This comforting, high-protein gratin is a great vehicle for the summer squash now pouring into farmers’ markets.

If you’re interested in making your own cottage cheese, view the below video for step-by-step instructions.

This is a simple cheesy rice-stuffed chicken breast recipe.

2 Tbsp. Cream Cheese, softened
1 cup  Shredded Cheddar Cheese
1 cup cooked instant white rice
1 cup frozen chopped broccoli, thawed
8 small boneless skinless chicken breast halves (2 lb.), pounded to 1/4-inch thickness
1/4 cup Ranch Dressing

Preheat oven to 350°F. Mix cheeses, rice and broccoli until well blended; set aside.

Place chicken breasts, top-sides down, on large cutting board; spread evenly with rice mixture. Starting at one of the short ends, tightly roll up each chicken breast; place, seam-side down, in 13×9-inch baking dish. Drizzle evenly with dressing.

Bake for 35 to 40 min. or until chicken is cooked through.

4 small boneless skinless chicken breast
1 pkg. frozen broccoli florets
2 cups Stove Top Stuffing Mix for Chicken
1 to 2 cups Shredded Cheddar Cheese
1 Tbsp.  oil
1 cup water

Cook your chicken in a large skillet until chicken is cooked. Remove your chicken from skillet and cover to keep warm.

Then add your water and broccoli to a new skillet, bringing it to boil. Finally add the stuffing mix, stirring until it’s moistened.

Now add your chicken to skillet and add your cheese. Heat on low and cover.  Reduce heat to low and once the cheese is melted, you’re ready to serve.

Enjoy this wonderful Cheesy Chicken and Broccoli Stuffing recipe!

10 medium russet potatoes
1 can Cream of Chicken soup
4 cups shredded cheese (Colby Jack)
salt and pepper
garlic powder

Scrub potatoes and slice into circles.
Butter casserole dish with oil.  Layer the potates at the bottom and pour over the chicken soup.  Sprinkle with cheese.

Bake at 350 degrees about 30 minutes, or until potatoes are fork tender and cheese is golden and bubbly.

Enjoy!

Doesn’t this look wonderful?  Lasagna is a family favorite in our household.

8 ounces lasagna noodles
1 pound lean spicy Italian turkey sausage
4 cups sliced mushrooms
1/4 cup water
1 pound frozen spinach, thawed
1 (28 ounce) can crushed tomatoes, preferably chunky
1/4 cup chopped fresh basil
Salt and freshly ground pepper to taste
1 pound ricotta cheese
8 ounces mozzarella cheese, shredded, divided

Preheat oven to 350 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray. Put a large pot of water on to boil.

Cook noodles in the boiling water until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot, cover with cool water and set aside.

Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add sausage and cook, crumbling with a wooden spoon, until browned, about 4 minutes. Add mushrooms and water; cook, stirring occasionally and crumbling the sausage more, until the sausage is cooked through, the water has evaporated and the mushrooms are tender, 8 to 10 minutes. Squeeze spinach to remove excess water, then stir into the pan; remove from heat.

Mix tomatoes with basil, salt and pepper in a medium bowl.

To assemble lasagna: Spread 1/2 cup of the tomatoes in the prepared baking dish. Arrange a layer of noodles on top, trimming to fit if necessary. Evenly dollop half the ricotta over the noodles. Top with half the sausage mixture, one-third of the remaining tomatoes and one-third of the mozzarella. Continue with another layer of noodles, the remaining ricotta, the remaining sausage, half the remaining tomatoes and half the remaining mozzarella. Top with a third layer of noodles and the remaining tomatoes.

Cover the lasagna with foil and bake until bubbling and heated through, 1 hour to 1 hour 10 minutes. Remove the foil and sprinkle the remaining mozzarella on the lasagna. Return to the oven and bake until the cheese is just melted but not browned, 8 to 10 minutes. Let rest for 10 minutes before serving.