Tag Archives: Cheese

Chicken Enchiladas with Red Chili Sauce

Chicken Enchiladas

I have a resolution of sorts.  We have all of these cookbooks around the house.  Cookbooks on grilling and baking.  Italian, Greek, and French cookbooks.  New Orleans and Sante Fe cookbooks.  And nearly every cookbook written by Ina Garten.  And yet, more often than not, when I look for a recipe, my first instinct is to look online.

My resolution is to break that habit, even if ever so slightly.  It seems only logical.  Recipes online are often unreliable and hard to reproduce.  Even my own recipes Continue reading


Jalapeno-Cheddar Cornbread

Cornbread is a so-called quick bread, because it doesn’t contain yeast and doesn’t require any rising or kneading.  All of which makes it ready to bake in a flash!

Another great thing about cornbread is that no two recipes need be alike.  You can mix and match ingredients as you see fit.  Play with the type of cornmeal (coarse or medium), the flour (whole wheat or not), the cheese (cheddar or monterey) and the acid (buttermilk, sour cream, or yogurt).  Add corn or jalapeno slices . . . or both . . . or neither.

I made this particular recipe twice, Continue reading

Baked Macaroni and Cheese with a Kick

The other day, I noticed that there were three unopened boxes of elbow macaroni, sitting peacefully in my cabinet.  And I know what happened.  Every trip to the Kroger leads me through the pasta section.  And I think, “Hmmm.  I wonder if I have any macaroni at home?”  Better safe than sorry, I pick up a box and add it to the cart.

Tired of pushing those boxes out of the way Continue reading

Cheese Straws

A savory alternative to cinnamon twists is cheese straws.  The preparation and process is much the same, but instead of cinnamon and sugar, try gruyere, parmesan,  Continue reading

Garlic and Cheese Naan

The Cincinnati football team is named the Bengals, and takes, as its logo, an image of a leaping Royal Bengal tiger.  The Bengal tiger is native to India and Bangladesh, and can be found in the aptly named Bengal region.  With a population of close to 250 million people, the region is one of the densest and most populous regions in the entire world.

This is not the only link between the city of Cincinnati and the Indian sub-continent.  Despite the city’s German roots, the city is home to a thriving Indian community, particularly given the relative size of Cincinnati.  The public library’s collection includes a significant number of Bollywood videos and books in Bengali.  The Clifton area boasts an Indian grocery, and the city itself is home to about a dozen excellent Indian restaurants.

When Caitlin first visited Cincinnati, we went Ambar India, which is now Continue reading

English Cheddar Cornbread

In addition to cranberry sauce, cornbread and turkey just seem like one of those perfect pairings.

Cornbread is a so-called quick bread, because it doesn’t contain yeast, and doesn’t require any rising or kneading.  These traits make it perfect for Thanksgiving, when the number of dishes and burners going at once can be overwhelming.  Beyond being quick and easy to prepare, its hearty, yet uncomplicated – requiring basic pantry staples.

Another advantage to cornbread is its adaptability.  Cornmeal, flour, baking powder, and salt are a given, but beyond that, Continue reading

Blue Cheese Souffle

Blue Cheese Souffle

No one would ever accuse blue cheese of being timid.

With its blue veins and pungent smell, blue cheese is not hiding from anyone.  And yet, for centuries, it was.  That is, blue cheese developed when farmers left the cheese in damp and cold caves, letting the bluish-green mold create the distinctive flavor we now know.

Blue Cheese Souffle after Refrigerating

This soufflé was not intuitive.  When I first unwrapped the Roquefort, half of me wanted to return the cheese to that far-off cave.  But somehow, Continue reading