Smoky Pimento Cheese Balls
Here’s an easy recipe to make Smoky Pimento Cheese Balls when you need finger foods for a party. The holidays will often call for a night of finger foods, especially when it comes to celebrating New Year’s Eve.
Tag: Cheddar Cheese
Mini Mexican Quiche
Here’s a yummy recipe to serve for your next weekend brunch. Cheddar cheese and green chilies go perfectly with eggs, which makes Mini Mexican Quiche a great choice for your next weekend breakfast, brunch, or potluck. Or even as appetizers for a family gathering where …
Cottage Skillet Pie with Stout
This Cottage Skillet Pie with Stout is a wonderful dish that is rich and savory…and easy to make as a one-pot meal. It’s especially nice when you have leftover mashed potatoes in the fridge.
Although similar to my Shepherd’s Pie recipe, it’s kind of like comparing a simple stew to Beef Bourguignon. The additional ingredients and layering of steps create a depth and richness to this dish that makes it a 5 star recipe for me. Try it and I’d love to know if you agree!
Ingredients Needed to Make Cottage Skillet Pie with Stout
- prepared mashed potatoes
- ground beef
- kosher salt and freshly ground black pepper
- carrots
- yellow onion
- garlic cloves
- Worcestershire sauce
- dried thyme
- tomato paste
- Guinness Stout Beer
- beef stock
- frozen peas
- cheddar cheese
Instructions for Making This Recipe
Preheat oven to 400 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare your ingredients. Peel and dice the carrots. Dice the onion. Mince the garlic cloves. Using a box grater, grate the cheddar cheese.
When I’ve been short on time, I’ve substituted frozen mixed vegetables for the carrots and peas. I’ve also used Monterey Jack cheese instead of the cheddar, which works well, too.
In a large cast iron skillet, brown the ground beef over medium-high heat for about 8-10 minutes. Season with kosher salt and freshly ground black pepper.
Using a wooden spoon or spurtle, stir in the diced carrots and onion, and minced garlic. Saute for 3-4 minutes until onion is tender.
Stir in Worcestershire sauce, and thyme. Create a space in the center by pushing the hamburger mixture to the edges. Add the tomato paste to the center and cook until slightly darkened, 3-4 minutes. Then stir the paste into the rest of the dish.
Pour in the Guinness Stout beer and stir in to combine. Cook for 4-5 minutes until reduced.
Add the beef stock and reduce heat to a simmer. Cook until the carrots are almost tender, about 8-10 minutes. Stir in the peas and continue simmering for another 5-7 minutes.
Add spoonfuls of the prepared mashed potatoes to the top of the meat mixture. See my recipe for Refrigerator Mashed Potatoes Here. Sprinkle the tops of the potato mounds with grated cheddar cheese.
Bake in preheated oven until the mixture bubbles around the edges about 25-30 minutes. Remove from heat and allow to rest 5-10 minutes before serving. Serve with a crusty, hard bread such as my Tangy Sourdough Bread. Serves 6-8.
See more Main Dishes Here. Browse Irish Dishes Here.
Cottage Skillet Pie with Stout
Here's a wonderful dish that is rich and savory...and easy to make as a one-pot meal. I especially like to make this when I have leftover mashed potatoes in my fridge.
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Rate
Servings: 6
Equipment
Knife Set
Cast Iron Skillet
Box Grater
Spurtle Set
Ingredients
- 1.5 pounds ground beef 80/20
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 large carrots diced
- 1 cup diced yellow onion
- 2 cloves cloves minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 3 tablespoons tomato paste
- 1 1/4 cup Guinness stout beer
- 1 cup beef stock
- 1 cup frozen peas
- 2-3 cups prepared mashed potatoes
- 1 cup cheddar cheese grated
Instructions
- Preheat oven to 400 degrees. Gather your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Peel and dice the carrots. Dice the onion. Mince the garlic cloves. Using a box grater, grate the cheddar cheese.
- In a large cast iron skillet, brown the ground beef over medium-high heat for about 8-10 minutes. Season with kosher salt and freshly ground black pepper.
- Using a wooden spoon or spurtle, stir in the diced carrots and onion, and minced garlic. Saute for 3-4 minutes until onion is tender.
- Stir in Worcestershire sauce, and thyme. Create a space in the center by pushing the hamburger mixture to the edges. Add the tomato paste to the center and cook until slightly darkened, 3-4 minutes. Then stir the paste into the rest of the dish.
- Pour in the Guinness stout beer and stir in to combine. Cook for 4-5 minutes until reduced.
- Add the beef stock and reduce heat to a simmer. Cook until the carrots are almost tender, about 8-10 minutes. Stir in the peas and continue simmering for another 5-7 minutes.
- Add spoonfuls of the prepared mashed potatoes to the top of the meat mixture. Sprinkle the tops of the potato mounds with grated cheddar cheese.
- Bake in preheated oven until the mixture bubbles around the edges about 25-30 minutes. Remove from heat and allow to rest 5-10 minutes before serving. Serves 6-8.
Nutrition
Calories: 507kcal | Carbohydrates: 29g | Protein: 29g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 791mg | Potassium: 904mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4518IU | Vitamin C: 31mg | Calcium: 197mg | Iron: 4mg
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Cast Iron Skillet Frittata
Cast Iron Skillet Frittata is an easy, delicious, and very colorful recipe to make for your family for breakfast. Loaded with lots of vegetables and topped with cheddar cheese. So yummy. Perfect for the holidays, or anytime you’re looking for a filling breakfast.
Homemade Pimento Cheese Spread
I’ve always enjoyed pimento cheese on a cracker or celery, or even in little tea sandwiches. This Homemade Pimento Cheese Spread will put the purchased product to shame. Made from simple ingredients with three kinds of cheese, chopped pimentos, mayo, and a few other things …
Shrimp Chowder with Bacon
My husband is always skeptical when I try a new recipe. I think he’d be happy to eat beef and potatoes every day of his life. This Shrimp Chowder with Bacon is a soup we both enjoy!
(Recipe slightly modified on 12/29/21)
I love the creamy sweetness, the chunky pieces of shrimp, all topped with cheddar cheese and crisp chewy bacon. Serve this with a slice of hard, crusty bread. Oh my! Yummy!
Ingredients to Make Shrimp Chowder with Bacon
- Yukon Gold Potatoes
- chicken broth
- canned sweet corn, drained
- medium to large shrimp
- whole milk
- half-and-half cream
- butter
- sweet yellow onion
- all-purpose flour
- dried or fresh parsley
- kosher salt
- freshly ground black pepper
- bacon
- cheddar cheese
Instructions for Making this Recipe
To begin, gather your ingredient so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a sharp knife and cutting board, dice the potatoes and sweet yellow onion.
Thaw the shrimp in a colander under cool running water. Then peel, devein, and chop the shrimp.
Cook the strips of bacon in a small skillet. Cool and break into bite-size pieces. Reserve for garnish.
Shred the cheddar cheese and set aside until the end for garnish.
Make the Soup
In a medium saucepan, boil the potatoes in chicken broth until tender, about 15-20 minutes. Add the drained corn and chopped shrimp to the potatoes. Stir in milk and half and half.
In the same skillet that you cooked the bacon, saute the onion and minced garlic, using the leftover bacon grease and 1 tablespoon of melted butter. Add flour to make a paste.
Whisk the roux into the chowder, and continue cooking until it thickens to desired consistency.
Season with dried parsley, kosher salt, and freshly ground black pepper. Top with crumbled bacon and cheddar cheese.
This recipe will serve 4 people.
Serve this soup with a hard, crusty bread, such as my Tangy Sourdough Bread. Or maybe my Cheesy Garlic Biscuits.
For a wine, may I suggest Duckhorn Sauvignon Blanc from Wine.com.
See more Soup Recipes Here. See more Seafood Recipes Here.
Shrimp Chowder with Bacon
My husband is always skeptical when I try a new recipe. I think he'd be happy to eat beef and potatoes every day of his life. But here's a delightful soup I served him, which we both loved! Enjoy!
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Servings: 4
Equipment
Knife Set
Cutting Board
Stainless Colander
Cuisinart Cookware
Ingredients
- 2 cups Yukon Gold potatoes diced
- 2 1/2 cups chicken broth
- 15 oz. sweet corn drained
- 1 pound large shrimp peeled, deveined, and chopped
- 1 1/2 cups whole milk
- 1 1/2 cups half and half cream
- 1 tablespoon butter
- 1 cup sweet yellow onion chopped
- 1 tablespoon minced garlic
- 5 tablespoons all-purpose flour
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 slices bacon cooked and crumbled
- 1 cup cheddar cheese shredded
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- Using a sharp knife and cutting board, dice the Yukon gold potatoes and sweet yellow onion. Mince the garlic.
- Thaw the shrimp in a colander under cool running water. Then peel, devein, and chop the shrimp.
- Cook the strips of bacon in a small skillet. Cool and break into bite-size pieces. Reserve for garnish.
- Shred the cheddar cheese and set aside until the end.
Prepare the Soup
- In a medium saucepan, boil the potatoes in chicken broth until tender, about 15-20 minutes.
- Add drained corn and chopped shrimp to the potatoes. Stir in milk and half and half cream.
- In the same skillet that you cooked the bacon, saute the chopped onion and minced garlic, using the leftover bacon grease and 1 tablespoon of melted butter. Add flour to make a paste.
- Whisk the roux into the chowder, and continue cooking until it thickens to desired consistency.
- Season with dried parsley, kosher salt, and freshly ground black pepper. Top with crumbled bacon and shredded cheddar cheese. Serves 4.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.
Nutrition
Calories: 595kcal | Carbohydrates: 52g | Protein: 35g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 224mg | Sodium: 2047mg | Potassium: 1111mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1329IU | Vitamin C: 23mg | Calcium: 496mg | Iron: 2mg
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Mexican Sour Cream Rice
Comfort food means many things to my family. If asked, they might respond that their favorite comfort food is pizza, or chicken and noodles, or they might say enchiladas with rice. This Mexican Sour Cream Rice dish is a perfect choice when you want or …
Indian Tacos with Fry Bread
We once ate Indian Tacos with Fry Bread in Northeast Oklahoma at the Woolaroc Museum. They were delicious. So, of course, I had to try making my own. If you’ve never been to the Woolaroc Museum, I highly recommend it. They have an amazing collection …
Broccoli Raisin Salad
Broccoli Raisin Salad is one of my favorites. I love the combination of fresh broccoli, bacon, cheddar cheese, and raisins all tied together in a creamy dressing. Yum!
My husband and I live close to both of our families. So when we have gatherings, we usually have a nice number of people who attend. Most of them tend to have certain dishes they are required to bring. AKA family favorites.
For instance, one of my nieces always brings Tortilla Pinwheels. Because we love them. My mom always makes her coleslaw, and my oldest brother usually brings baked beans. One of my cousins brings deviled eggs. You get the idea.
My grandma used to make this wonderful Broccoli Raisin Salad. She didn’t always bring it to the gatherings, but when she did, it was always a hit. It’s very simple to make as well.
Ingredients Needed to Make Broccoli Raisin Salad
- cooked bacon
- large head of broccoli
- sweet onion
- golden raisins (or dark raisins if that’s what you have in your pantry)
- block of cheddar cheese
- mayonnaise
- wine vinegar
- granulated sugar
- kosher salt and freshly ground black pepper
Instructions for Making This Recipe
Gather all your ingredients so that you have everything close at hand on the counter or table. Wash and trim the broccoli and cut into bite-size pieces. Chop the sweet onion, using a Chef’s knife and cutting board. Cut the cheddar cheese into small bite-size cubes. Set aside until ready to use.
Using a large skillet, cook bacon until brown and crispy. Drain on paper towels and allow to cool. Crumble into small pieces and set aside.
You may opt to fry the bacon ahead of time so it has time to cool. You could even make extra at breakfast if you happen to be making eggs and bacon.
In a large bowl, combine the prepared broccoli, crumbled bacon, chopped onion, golden raisins and cubed cheese.
Using a glass measuring cup, combine mayonnaise, wine vinegar, granulated sugar, kosher salt and freshly ground black pepper. Stir well. Pour over broccoli mixture and toss gently to combine.
Spoon into a serving bowl. Cover with plastic wrap and refrigerate until ready to serve. But not overnight. The salad is best served fresh as it tends to gets soupy if it sets too long.
This recipe will serve 6-8 people. I hope you will enjoy it as much as I do!
See more Salad Recipes Here. Browse Holiday Dinner Ideas Here.
Broccoli Raisin Salad
Here's a delicious salad to serve at your next family gathering. One of our favorites!
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Rate
Servings: 8
Equipment
Cast Iron Skillet
Glass Mixing Bowls
Glass Measuring Cups
Glass Serving Bowl
Ingredients
- 6-8 slices bacon cooked and crumbled
- 1 large head broccoli washed and trimmed, and cut into bite-sized pieces.
- 1/2 cup sweet onion chopped
- 1/2 cup golden raisins
- 8 oz. cheddar cheese cut into 1/2" chunks
- 1 cup mayonnaise
- 2 tablespoons wine vinegar
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Gather all your ingredients so that you have everything close at hand on the counter or table. Wash and trim the broccoli and cut into bite-size pieces. Chop the sweet onion, using a Chef's knife and cutting board. Cut the cheddar cheese into small bite-size cubes. Set aside until ready to use.
- Using a large skillet, cook bacon until brown and crispy. Drain on paper towels and allow to cool. Crumble into small pieces and set aside.
- In a large bowl, combine the prepared broccoli, crumbled bacon, chopped onion, golden raisins and cubed cheese.
- Using a glass measuring cup, combine mayonnaise, wine vinegar, granulated sugar, kosher salt and freshly ground black pepper. Stir well. Pour over broccoli mixture and toss gently to combine.
- Spoon into a serving bowl. Cover with plastic wrap and refrigerate until ready to serve. But not overnight. The salad is best served fresh as it tends to gets soupy if it sets too long. Serves 6-8.
Like This Recipe?Share on Facebook / Pinterest / Instagram - Please mention @countryatheartrecipes or tag #countryatheartrecipes
Cheesy Zucchini Casserole
Wondering what to do with your excess garden zucchini? This Cheesy Zucchini Casserole is a perfect answer. I like this dish so well I sometimes eat it as a meal by itself.
