I’ve been inspired lately by my bread making expertise. Ok, not really. But I have been really happy with how great my last few loaves have turned out. I make the dough in my bread machine, then roll it out, shape it, and let it rise again. Finally, into the oven and done! I’ve proven to myself too many times before that I should not make dough by hand. I let the bread machine do it. Like this jalapeno cheese bread. Not too spicy, and not too cheesy, but just right and the perfect texture for sandwiches.
I think you could substitute just about anything for the jalapenos and the cheese. Chopped roasted poblanos and pepper jack cheese would make for a great combination. As would diced green chiles (drained very well first) and Monterey jack cheese. The options are pretty much endless. Just don’t use any ingredients that are extremely moist.
I absolutely loved these bacon cheese-stuffed peppers. Every bite was full of my favorite things, like cheese and bacon. And a bit of sharp onion and sweet roasted bell pepper. I left the onions fairly crunchy because I was looking for a great crunch (along with the crunch of the bacon) to contrast the soft pepper and gooey cheese. You can cook yours further if you want but don’t go overboard. Crunch here is a good thing. For a spicier version, substitute habanero jack cheese for the cheeses, and use poblano peppers instead of red bell peppers. A sprinkle or two of red pepper flake on top isn’t going to hurt anything either. You can’t go wrong with bacon cheese-stuffed peppers no matter how you change them up (if you do).
Until 15 minutes ago, our gotta-have-it-garlic bread was our favorite garlic bread. This chipotle garlic cheese bread is similar in that, boy, is it ever packed with flavor, but oh does it ever bring the cheese. It reminds me of the garlic cheese bread Pizza Hut used to have on the menu but with ten times the flavor and cheese (which reminds me… be sure to check out my copycat of Pizza Hut’s pan pizza). It’s seriously over the top, but really, when you make garlic cheese bread are you thinking ‘healthy’? It’s an indulgence. And then some. You can make this chipotle garlic cheese bread ahead of time. Just wrap it in foil (loosely, so that the cheese doesn’t stick to the foil) and keep it in the fridge. When you’re ready to reheat it just toss it in a 350 F oven for 10-15 minutes until hot. Let it cool slightly before slicing or the ooey gooey cheese will run all over the place.
It was meatball week here. I made a monster batch of my homemade meatballs with plans of using them in all sorts of dishes, from spaghetti and meatballs to meatball sandwiches and meatball soup to, of course, 4-cheese meatball pizza. I love the texture of meatballs on a pizza. They add a nice meatiness to each and every bite, plus they add even more wonderful Italian flavor.
The combination of four different cheeses made for a delightful pizza feast. There weren’t any leftovers. That happens with pizza around here. Roasted cauliflower? Probably gonna have some leftover. Pizza? Nope.
8 Italian cooked meatballs, cut in half (I used my homemade meatballs. See the note below)
Any other desired toppings (I added mushrooms and black olives... plus a few pinches of dried red pepper flake)
1 cup shredded provolone cheese
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/3 cup shredded fresh Parmesan cheese
Note: I used my homemade meatballs. Normally I make them at least 2 ounces each. For the pizza I made 1 ounce meatballs instead. You can still use large meatballs, but instead of halving them you will probably want to quarter them.
Preheat oven to 420 F
If using store-bought pizza dough or crust, prepare per the package instructions.
Ladle sauce onto the pizza and spread out edge-to-edge.
Distribute the meatballs around the pizza.
Add any other toppings that you desire.
Sprinkle with the cheeses.
Transfer to a pizza stone or pan and bake 10-12 minutes or until the dough is crispy and the cheeses are melted.
This is exactly what little hot dogs hope they’ll grow up to be. Smothered in chili. Covered in cheese sauce. Sprinkled with crumbled Nacho tortilla chips and jalapenos. And of course, some nice cool sour cream. These nacho hot dogs are the stuff dreams are made of! With every bite you get crunch, heat, cool and cheese! Perfect! And of course you can kick your Nacho hot dogs up even more by using a really spicy chili. I use the zesty cheese sauce from La Preferida for this and other dogs that call for cheese. It’s smooth and creamy and has a little bit of a spiciness to it. Also try my other variation on nacho hot dogs. Same concept, different toppings
After making a copycat of the Arch Deluxe burger from McDonald’s, I could not stop jonesin’ for a good version of my all-time favorite fast-food burger, the Quarter Pounder with cheese. Simple but tasty. Sure, I might have cheated a bit and actually made a Third Pounder cheese burger, but hey, that just means I had more yumminess! It wasn’t until after my teen years that I also became a fan of the Big Mac, which I’ve made at home several times. And now that I think about them, I’m going to have to make them again, and soon. Want an even bigger Big Mac? Try my Big Mac hoagies. Yep, that’s right, all the great flavors of a Big Mac on a big ole hoagie bun. Not into big Big Macs? My Big Mac sliders are perfect for a party.
Does macaroni-and-cheese with tomatoes and black beans in it make it healthier? I’m not sure. I am sure that this Southwestern macaroni-and-cheese was fantastic. You take your pretty favorite standard recipe and add a few things. That’s it. Something totally different than the usual. Still creamy. Still cheesy. I use Cholula hot sauce in recipes like this because I find it to be a great, fairly mellow, hot sauce. It’s not in-your-face hot and it has a great peppery flavor. It’s perfect on just about anything.
I have a habit of copying recipes from restaurants or food trucks I hear about or see on TV. Here lately I’ve been on a major campaign to copy some of the crazy great dogs from Duke’s Gourmet Dogs in Minster, Ohio, which closed recently. These Wiz dogs are just packed with everything good about a hot dog. Warm chili. Crunchy potato straws (an ingredient I haven’t had in years). And my favorite, ooey gooey cheese sauce. Like I’ve said before, if it’s going to be messy to eat, it’s going to taste great and Wiz dogs are definitely messy and great!
I was tempted to add a few chopped jalapenos to these Wiz dogs. I like some kick so my dogs. I went another route and used spicy cheese sauce instead.
Nothing beats cheese on a hot dog. Except maybe macaroni-and-cheese. Try my Charlie Mac dog too.