Recipes by their Ingredients

cheddar cheese

  • Cornbread with Cheddar Cheese and Roasted Jalapenos

    Cornbread with Cheddar Cheese & Roasted Jalapenos
    Cornbread with Cheddar Cheese & Roasted Jalapenos
    (Serves 6-10)


    1 Cup Flour, all purpose
    1 Cup Cornmeal, yellow
    1 tblsp white sugar, fine
    1½ tsp Baking Powder
    1 tsp salt
    ¼ tsp cayenne pepper
    1 Cup milk
    ½ Cup Sour Cream
    2 Large Eggs
    1½ tblsp unsalted butter, melted
    1¼ Cup shredded Cheddar Cheese
    ½ Cup corn
    3 tblsp Jalapenos, roasted


    NOTES: Roast the jalapenos by placing on skewer and rotate them over an open flame, OR you can place them in the oven under your broiler for 10 minutes then flip over for another 10 minutes. The end result n either case should be blackened/charred outside the pepper, then you run them under water and rinse the burnt and charred skins off. Some people place them in paper bags after charring to "steam off" the burnt charred skin without running under water.
     

    Pre-heat oven to 400 °F

    Mix all ingrediants together except the cheese, corn and roasted jalapenos. Once mixed, fold in the cheese and pepper.

    Bake in an 8 x 8" baking dish, prepared with spray release or butter, for 25 minutes. Serve warm. Some accompaniments could be honey and butter. yum!

  • Shrimp and Cheddar Grits

    Shrimp and Cheddar Grits
    Shrimp and Cheddar Grits
    (Makes 4 servings)

    2 cups water
    2 cups milk
    1 ½ tsp salt
    4 tblsp butter
    4 ounces sharp cheddar cheese, shredded
    1 lb shrimp (41-50ct)
    1 tsp olive oil
    black pepper to taste
    ¾ tsp salt
    1 tblsp soy sauce
    1 tsp Tony Chachere Creole Spice
    1 tsp lemoncello liquor or 1 tsp lemon zest
    OPTIONAL: 1 tblsp panko bread crumbs

    NOTES:

    Bring milk, water, 1 ½ tsp salt to a slow boil over medium/low heat.

    While the liquid is coming to a boil, in a separate bowl, add the shrimp, pepper, 3/4 tsp salt, soy sauce, lemon liquor and Cajun spice to the shrimp and let marinate.

    When the liquids come to a slow boil, whisk in the corn meal and lower heat to lowest simmer.

    Keep whisking every few minutes as to avoid lumps.

    After 15-20 minutes your grits will be ready, taste will determine when you turn the heat off to stop cooking them.

    Now add the shredded cheddar cheese and the butter to the grits and stir well. Set Aside.

    In a large skillet on high heat, add 1 tsp olive oil, wait till it is hot then add the shrimp toss once to adjust shrimp.
    Let cook for 45 seconds, flip once, using tongs to individually flip any shrimp that did not get turned. 30 more seconds, turn off heat and toss shrimp onto the grits. Enjoy!