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Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts

Quest 94: Creamy Sundried Tomato & Pesto Cucco with Zucchini Noodles


In Breathe of the Wild I am so happy they brought back cucco corralling. This little piece of nostalgia helps bring the story back for people like me who have been playing Zelda since we were four. It is also good because it gives you a sense of purpose for a moment in the game - instead of ooh shiny! and running in the opposite direction you were heading until the next shiny thing comes along. Don't get me wrong, I am enjoying BotW, especially in Master Mode. I just have to deal with my own demons with keeping concentrated on the task at hand. Speaking of which, today's recipe is Creamy Sundried Tomotoes & Pesto Cucco with Zucchini Noodles - Say that 3 times fast. Go ahead, I'll wait..... Anyways, this recipe seems like it has a lot going on, but it really isn't too bad on the difficulty scale. More time consuming with making the zoodles. If you can handle a nest of golden bokoblins, you can handle this recipe without issue. Enjoy!

Gear!
20 oz. Chicken Breast
3 Medium Zucchini
3 T Pesto
1/4 cup. Sundried Tomatoes
1 Lemon
1/4 cup Parmesean Cheese
3 oz. Goat Cheese with Herbs
3 oz. Corn Spaghetti
1 cup Heavy Whipping Cream

Quest!
Gather your ingredients!












Trim fat from chcken breasts. Season with salt and pepper.


Cook chicken breast in a pan until just white.

Zoodle your zucchini ti make long noodles. Cut longer pieces shorted for better noodle management.

Add pesto, sundried tomatoes, lemon juice, lemon zest, goat cheese and heavy cream to the pan of chicken. Stir to help the goat cheese melt. Bring to a simmer for about 2-3 minutes.


Bring together 6 qts of boiling water with salt. Add corn spaghetti to water and cook for 5 minutes. Add zoodles and cook for 2-3 minutes.
Drain noodles.
Add noodles to chicken.
Stir.

Add Parmesean on top and enjoy!

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LOZ into your home everyday! Enjoy

Quest 93: Gohma Crab Dip


Gohma has surfaced once again and with his defeat has left plenty of crab meat to go around. Today, we have a lovely crab dip that goes well as a fondue with veggies and bread or just with crackers. It's pretty easy to prepare and makes a great quick dinner during the week as well as a fancy dip for guests. Enjoy!


Gear!
1 Can Lump Crab Meat
1 Lemon, juices and zested
1 T. Chopped Garlic
1/2 cup Roasted Red Pepper
1 T Basil leaves, chopped
1 Pkg Boursin cheese- we used the garlic and herb
1 tsp Old Bay Seasoning
1/2 cup veggie broth
salt & pepper to taste


Quest!

Saute garlic, roasted red peppers and basil leaves for a few minutes in a teaspoon
Add crab meat, lemon juice, zest, seasoning and heat through. Add cheese and veggie broth.

 NOTE: If you can't find boursin cheese, you can use cream cheese, it will have a slightly different consistency, but still pretty tasty.

Your dip will be rich and creamy and ready to go. Enjoy!











Follow the ZeldaGourmet to bring 
LOZ into your home everyday! Enjoy

Quest 88: Loaded Cheesy Toto Potatoes


The Oracle of Ages Manga brings us potatoes beyond our friends Eenie and Meenie's garden. With this, I would like to share with you a make ahead side dish that is delicious and of course gluten free. It starts with making a cream of onion sauce and just gets yummier from there. Enjoy!


Gear!
1/4 cup chopped onions
1 clove garlic
4 T Butter
salt & pepper to taste
2 T. potato starch
1/4 cup cream
32 oz. diced potatoes
6 oz. Top the Tator or sour cream
4 slices bacon, crumbled
4 oz. cheddar cheese, shredded divided
1 T parsley
1/2 cup corn Chex cereal, crushed


Quest!

Melt butter in a saucepan. Add onions, garlic and begin to sweat with salt.
Cook onions until they get good color from continually cooking in the butter. Add potato starch to start thickening.
Add cream to onion mixture and bring just to a boil. Adjust seasoning with salt and pepper. Set aside.
In a large mixing bowl, add frozen diced hash browns.
To the bowl, I added the onion mixture, top the tator, bacon bits, and shredded cheddar cheese.
Mix together until well mixed.
Separate into 3 disposable pans, sprayed with non stick spray.











Top the potatoes with the reserved shredded cheddar cheese and also the crushed corn Chex.
At this point, you can bake at 425 degree F for 30-35 minutes or until golden brown. Otherwise cover, and freeze for another day.










Follow the ZeldaGourmet to bring 
LOZ into your home everyday! Enjoy!

Quest 73: Eenie & Meenie's Veggie Lasagna

Eenie and Meenie's garden is looking pretty good these days. So today, I thought we could share a great vegetarian lasagna recipe that uses some great vegetables. Enjoy!









 Gear!
2 small Zucchini Squash
8 oz. Ricotta cheese
4 T. Pesto (recipe here)
1 Egg
2 cups Mozzarella cheese, divided
1/2 cup Parmesan cheese
2 cups of Spaghetti Sauce
1 cup Roasted Red Peppers, chopped
2 cups Spinach Leaves
Box of Oven Ready GF Lasagna Noodles
Salt and Pepper

 Quest!

Slice zucchini 3/16 thick with a mandeline. Be careful to use the guarding to keep your digits safe.

Place zucchini slices on paper towels and set a side to dry in the refrigerator for about 4 hrs.
In the meantime, let's make some cheese filling.
Mix together, ricotta cheese, 1cup mozzarella cheese, Parmesan, pesto, salt and pepper. Refrigerate until ready to use.
In the bottom of a 8x8 pan place about 1/3 of sauce.
Add a layer of lasagna noodles.
Add a layer of cheese mixture.

Add another layer of lasagna noodles. Followed by a layer of spinach leaves.
Add a layer of zucchini slices
Add a layer of roasted red peppers
Add another 1/3 of the sauce.
Continue layering until you run out of room.. Top with  remaining cup of mozzarella cheese.

From here you can freeze this delight and bake another day at 400 degrees F for about 45-50 minutes.

Or, you can bake it now at 400 degrees F for about 30-35 minutes or until golden brown.




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Quest 66: Cucco Enchiladas


The cuccos are running amok once again leaving a lot of tasty tasty in their wake. So today we will put these leftovers to good use with cucco enchiladas. Enjoy!









Gear!
2 large chicken breasts
1 16 oz. can re-fried beans
1 cup rice, prepared
GF soft tortillas 
8 oz. enchilada sauce
8 oz. cheddar cheese, shredded

Quest!

Acquire some chicken! I am not going to ask from where. If you can eat rotisserie chicken - good for you.  I like to slow cook my chicken breasts in tequila and lime juice and chicken broth on high for 2 hours. It shreds really easily and tastes super nummy.
Prep your soft tortillas by spreading re-fried beans on them. I am using rice flour tortillas, but corn or any kind will work as long as it is soft. Top with rice.
Rice recipe: - Makes 2+ cups of rice
1 cup rice, uncooked
2 cup water, tequila, and lime juice (that's all together 2 cups, not each)
2 T. GF Taco Seasoning Mix
1 t. Chili Powder
Bring everything up to a boil in a sauce pan. Top with a lid, shut off the heat and walk away for 20 minutes.

Add the chicken to the tortilla.
Add shredded cheese. At this point, you could also add fresh jalapenos or other favorite chili pepper.
Roll up and place in a sprayed 9 inch square pan. Repeat until the pan is full.
Top with GF enchilada sauce - I have found one I like in the store, but I am sure you can reduce down some tomato sauce in a sauce pan with chili powder and cumin and get the same effect.
Add more cheese and bake in a 400 degree F oven for 20-25 minutes or until the cheese is bubbly and delicious.
Enjoy!













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Quest 63: Jumbo Three-Cheese Seashells

Today, we make our way back to the beach for another kind seashell hunt. These stuffed little jewels have their own secret and certainly make my week! They also can be made ahead of time and frozen for a quick weeknight dinner! Enjoy!




Gear!
Jumbo GF Shell Pasta
1/2 cup onion, minced
1 clove garlic, chopped
5 oz. fresh spinach
8 oz. ricotta cheese
1/4 cup Parmesan, grated
4 oz. mozzarella, shredded
1/4 cup cream
1 egg, lightly beaten
salt and pepper to taste
2 cups red sauce

Quest!
 Saute onions and garlic in a small amount of olive oil until translucent.
 Add fresh spinach and salt and pepper to start the wilting process. Stir until fully wilted.
 Add ricotta, cream. half the Parmesan, half the mozzarella, and egg to the mixture.

  Stir mixture until it comes together into a cheese sauce.


Cook Jumbo shells according to the directions. Drain and let cool slightly before handling .

Using a small spoon, fill each shell and place in a greased 9 inch square foil pan.






Cover with your favorite red sauce.





Add the other half of the Parmesan and mozzarella. Stop right here is you wish to freeze for another day by letting everything cool, then wrap with plastic wrap and aluminum foil. Label and freeze.
When ready to bake, preheat oven to 400 degrees F and bake from fresh for about 20-25 minutes - 45-50 minutes if frozen. Enjoy!
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