 Dubliner Cheese--A favorite of The Hill Team A few potluck brunches and suppers for Easter and Passover week celebrations inspired this green bean casserole. Maralyn and I still enjoy making the old classic of green beans, mushroom soup and those crispy fried onions. This one is a new twist on the original favorite. Since we love cheese, and especially Kerrygold Dubliner Irish Cheddar, this is what I use. Save extra to pair with your favorite California wines. .
Ingredients:
4 oz Kerrygold Dubliner Cheddar Cheese, cut into small pieces
1 lb fresh green beans, trimmed
1/2 onion, thinly sliced (We like the purple or sweet Spanish onions)
8 oz fresh baby portabella mushrooms, sliced
pepper to taste
4 oz butter, I tried lemon herb butter
I teaspoon water
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Method:
Combine beans and water, microwave on high for about 3 minutes until still crunchy, but tender.
Drain beans.
Add beans, mushrooms, onions and pepper to a preheated saute pan on medium to high heat.
Cook and stir until onions soften, about 2 minutes.
Stir in butter and cheese until melted.
Serve or put in a casserole dish, reheat, and serve later.
This side pairs well with ham, lamb, veal, prime rib, chicken or fish. It works with red or white wine. I served a sparkling rose’.
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Archive for the ‘Tastes – Casseroles’ Category
Tastes – Green Beans with Cheese and Mushrooms
Saturday, April 7th, 2012
Easy, Cheesy Idaho® Potatoes and Ham
Thursday, December 29th, 2011
Cheesy Idaho Potatoes and Ham
This recipe is from Idaho Potatoes.
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Easy, Cheesy Idaho® Potatoes and Ham
Nothing beats a slow cooker for ease, and potatoes cook up wonderfully in whatever make or model of slow cooker you have. To keep this dish healthy, we’ve used lower fat cheese and reduced-sodium ham and broth.
Yield: 4 servings
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Ingredients
- 4 medium Idaho® potatoes (about 2 pounds), scrubbed
- 1 cup thinly sliced onions
- 1 cup reduced-sodium ham steak, cubed (about 5 ounces of pieces)
- 1 cup fat-free, reduced sodium canned chicken broth
- 1 tablespoon all-purpose flour
- 1/2 teaspoon minced garlic
- 1/8 teaspoon ground black pepper
- 1 1/4 cup reduced-fat, extra sharp, shredded cheddar cheese (such as 2% milk varieties)
Directions
- Cut scrubbed potatoes in half lengthwise, then cut each half into ¼-inch thick slices (not too thin or they’ll fall apart during cooking).
- Place the potatoes, onions, and ham into a slow cooker crock (must be at least 4 quart capacity). In a liquid measuring cup, stir together the broth, flour, garlic and pepper.
- Pour the mixture over the potatoes, then stir with a wooden spoon to distribute all ingredients.
- Cover and set slow cooker to HIGH (use LOW setting for 6 hour cooking time). Cook for 3 hours, stirring once after about 2 hours of cooking time. When done, uncover and stir in the shredded cheese. Divide mixture between 4 bowls.
Estimated Nutritional Analysis per Serving:
406 calories, 41 mg cholesterol, 11 g fat ,796 mg sodium, 19 g protein, 61 g carbohydrates
Breakfast Strata with Cherry Hardwood Bacon & Gruyere Cheese from Jon Young, Kitsch’n On Roscoe Chef/Owner
Sunday, December 25th, 2011
First of all, Happy Holidays, Merry Everything and Happy Always!
This breakfast strata is from Chef/Owner Jon Young of Kitsch’n On Roscoe and featured by Jones Dairy Farm.
Breakfast Strata with Cherry Hardwood Bacon & Gruyere Cheese
1 pound brioche loaf
12 ounce Cherry Hardwood Smoked Bacon
2 3/4 Cup Gruyere cheese, shredded
5 large eggs
6 yolks
2 1/4 Cup whole milk
1 Vidalia onion
2 Cup sweet cherries, drained
4 Tablespoon olive oil
5 sprigs of fresh sage
1/2 Teaspoon salt
1/2 Teaspoon fresh crushed black pepper
Directions:
Cut bread into 1 inch cubes, reserve 1/4 loaf for bread crumbs. Cut bacon strips into 2 inch pieces and render until slightly crispy, reserve ¼ of bacon for bacon crumbles. In a food processor, combine reserved bread and bacon and pulse until fine – reserve for topping. Cut onion into medium dice, bring an 8″ sauté pan to high heat with 4 tablespoons olive oil and add onions, one pinch sea salt, and a pinch of pepper. Lower the heat to medium and sauté 15 minutes or until caramelized. Remove sage leaves from stems and fry in an 8″ sauté pan until just crisp with butter over medium heat. Grease a 9″ x 12″ casserole pan with softened butter. Whisk egg yolks and eggs together with milk, caramelized onion, 1 ¾ cups shredded gruyere, sweet cherries, fried sage, salt, pepper. In a large bowl combine bread, bacon, and liquid mixture. Pour well saturated strata mixture into greased casserole pan, and sprinkle bread and bacon mixture and remaining gruyere on top. Cook in a preheated 350°F oven for 35 – 40 minutes or until cooked through (should be soft and moist inside and golden on the outside). Allow to cool slightly and serve warm. To serve, cut into 8 portions (optional garnish with fried sage).Makes 8 servings.