cheese Archives - Framed Cooks

Beer Chicken Tacos

Sep7

I never have been quite brave enough to try the traditional recipe for beer can chicken (the one where you position the chicken vertically on a beer can and grill it)…I’m not sure why, other than I have irrational visions of the chicken exploding off the grill and taking flight across my back yard. However, I do love to makes these beer chicken tacos, which I think just might be the next best thing.

The chicken starts out by marinating luxuriously in a concoction of your favorite beer and a few spices, and from there it’s a quick 15 or 20 minutes until you are sitting down to a plate full of warm and wonderful chicken tacos. No explosion worries anywhere…let’s make it!

Pasta with Brie and Tomatoes

Aug27

This is my favorite summer recipe EVER. It is adapted from the Silver Palate Cookbook — that first one that everyone bought back in the 1980’s when this wonderful series of cookbooks first appeared. If yours is like mine, the binding is cracked and the pages are falling out and you can’t get a new one because you have all these notes and memories marked on the pages, and sentimental splotches of meals gone by staining the pages…and I STILL haven’t made everything I want to make out of this classic cookbook.

But I have made this one, probably 50 times over the years, because it is simple and gorgeous and tastes like heaven on a summertime plate. Let’s make it!

Bacon Caprese Salad

Aug24

Well, I thought I had caprese-ed everything there was to caprese (yes, in my world caprese is a verb) but as it turns out, I HAD FORGOTTEN TO CREATE A BACON VERSION. I know!! If you haven’t yet discovered the wonder that is caprese, in its purest form it is a delectable conglomeration of tomatoes, mozzarella cheese and basil, and I do love it that way. And along the way I have turned caprese into an appetizer, a steak topping, a bread pudding and a pastry.

But wouldn’t you think the first lightbulb that went off in my head would have been to add bacon to the mix? Well, better late then never, here I am with bacon caprese salad. Let’s make it!

Cast Iron Skillet Pizza

Aug6

Settle in with me for a while as I tell you about the joy that is cast iron skillet pizza. I’m all for ordering good old take-out pizza for much of the year, but when it comes to summertime and we find ourselves surrounded by a cornucopia of fresh tomatoes and herbs and other delicious local veggies, I pull out my trusty cast iron skillet and with just a little more effort than it takes to call in a delivery order we have a cheesy, melty pan full of pizza deliciousness.

So if you want to put your own skillet to work making an explosion of fresh summer veggie pizza deliciousness, come along with me and let’s make it!

Cheesy Hash Brown Nests

Jul27

This recipe started out as a result of an overabundance of Yukon gold potatoes in my kitchen. With just the Southern husband and me in the house, I like to buy things by twos, but at some point our local market didn’t have loose Yukons. Nope, they only had them in the 5 pound bag, and I needed my Yukons, so I went for the five pound bag.

I finished making what I was making, and then I still had pounds of Yukons left over. And since we have a strict no ingredient left behind rule around these parts, I needed to get inventive…and so I bring you cheesy hash brown nests, which used up a pound of those Yukons and led to ALL kinds of Southern husband happiness. Got a pound of potatoes and a muffin tin? Let’s make them!

Tortellini with Basil Cream Sauce

Jul20

Oh, this recipe. If you love pasta, if you love basil, if you love a plate of cheesy, creamy, comfort food deliciousness, then this recipe for tortellini with basil cream sauce has your name on it. It’s had my name on it ever since I first made it, and it’s usually the first thing I make when the first sweet basil makes an appearance in the summer. Oh, and just for good measure, it’s one of those recipes that has you in and out of the kitchen in about 15 minutes or so.

Ready for some creamy basil deliciousness? Let’s make it!

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