cheese » Living Lou

Jalapeno Cheddar Breadsticks

Frozen puff pastry is a life saver. I don’t like to use frozen, pre-made ingredients often, but when it comes to puff pastry, I’ll make an exception. I try to always keep a box in the freezer, because I can almost guarantee that there will be a time when you forget you need an appetizer for a dinner or barbecue you’re hosting. Trust me, it will save your life, not to mention reputation. Ha! Just kidding, nobody really cares if you have an appetizer, but it’s fun to play Martha Stewart every now and then. Plus, because these Jalapeno Cheddar Breadsticks are so easy, you might love them even more than your guests.

I’ve made many of these bread sticks before and they are one of the easiest (and most loved) appetizers you can make. It’s amazing the way puff pastry can transform ingredients. If you’re looking for some other options to make, give my Olive and Mozzarella Breadsticks a try. You know what would be even more fun? If you made the Jalapeno Cheddar Breadsticks and Olive Mozzarella Breadsticks at the same time and had options for your guests. This is why they pay me the big(!) bucks my friends.

Jalapeno Cheddar Breadsticks
Recipe by Lou

Ingredients

2 sheets frozen puff pastry, thawed
1 egg + 1 tbsp water, whisked
1 cup shredded cheddar cheese
2 jalapenos, seeded and finely diced
4 cloves garlic, diced
1 tsp pepper
1/4 tsp salt

Directions

Preheat oven to 400.

On a lightly floured surface roll out both pieces of puff pastry and brush with egg wash.

In a medium bowl, mix together cheese, jalapenos, garlic, pepper and salt.

Leaving a 1/2 inch border, sprinkle one sheet of puff pastry with cheese mixture.

Place the second sheet of puff pastry on top of the first sheet. Pressing around the edges to seal.

Using a knife or a pizza cutter cut the sheets into 24 thin strips. Picking up by each end, twist the breadsticks and place on an ungreased baking sheet. Be sure to press down the ends of the dough onto the cookie sheet so that the breadsticks keep their shape.

Repeat with remaining dough and bake in the oven for 10-12 minutes.

Give these Jalapeno Cheddar Breadsticks a try at your next dinner party.

- Lou

Baked Pesto Pasta

Is there anything better than Baked Pasta? I’m always stuck looking for ways to use all those boring, skinless, boneless chicken breasts in my fridge. So, how would you feel if I told you this Baked Pesto Pasta is a recipe that uses those chicken breasts? Are you feeling great yet? Me too.

Can we talk about how it is already November. I think I say this at the beginning of every month, but for real – why does time seem to go so fast these days? I remember being a kid and hearing adults say how fast time goes, but to me, 15 minutes seemed like an eternity. I guess it’s because everyone is so busy that we just don’t make the time to sit back and think “Wow, that was a great day!”. It’s funny because I always ask the kids I babysit what was the best thing that happened that day, but I never ask myself.

This Baked Pesto Pasta is example of one of those great things we tend to forget. While it wasn’t the best thing that happened to me that day, there is something incredible about creating a simple recipe that works so perfectly.

Baked Pesto Pasta (serves 4-6)
Recipe by Lou

Ingredients
1 lb Penne pasta
2 cups diced poached chicken breasts
1 tbsp olive oil
4 tbsp pesto, divided
2 red peppers, chopped
1/4 tsp hot chile flakes
3 cups shredded mozzarella
1/2 cup grated Parmesan cheese

Directions

Preheat oven to 350.

In a large pot, bring water to a boil and cook pasta until al dente. Once cooked, drain and stir in 2 tbsp of pesto.

Meanwhile, in a pan heat oil over medium heat. Add remaining 2 tbsp of pesto, red peppers and hot chile flakes. Cook for 5 minutes.

Next, add red pepper mixture to pasta. Stir in 1 cup of mozzarella and parmesan cheese. Pour into casserole dish, cover with remaining 2 cups of mozzarella. Bake for 20 minutes.

Hope you enjoy this Baked Pesto Pasta as much as my family did.

- Lou

Olive and Mozzarella Breadsticks

Am I the only one who was slightly surprised when The Descendants won best drama in The Golden Globes the other night? Am I also the only one who was very underwhelmed by the gowns worn? What about Ricky Gervais, I wanted to see more of him! Am I alone here, people?

Before we get into the recipe for Olive and Mozzarella Breadsticks, let’s talk about what I did love from The Golden Globes. I loved Martin Scorsese’s win for Hugo. Have you seen this movie? Not only is it a visual masterpiece but it’s a tribute to Georges Melies and the beginnings of film. Having studied Melies and his films throughout my studies meant that I enjoyed this movie that much more – seeing the the history was brought to life. I highly recommend it for everyone, especially families – I feel like children would find it fascinating as well.

Alright, so you now that I have convinced you to see Hugo it’s time to talk about food. I think that breadsticks are a great appetizer for any event whether it be a dinner party, Oscar party or Superbowl party. These breadsticks are different from your typical Parmesan ones; the tang and saltiness from the olives pairs perfectly with the melted velvety mozzarella. These really hit it out of the park and are so easy using frozen puff pastry – I can’t wait to make them again.

Olive and Mozzarella Breadsticks (makes 24)
Recipe by Lou

Ingredients

2 sheets of frozen puff pastry, thawed
1 egg + 1 tsp water
1/2 cup chopped stuffed green olives
1/2 cup shredded mozzarella cheese
1/4 tsp black pepper

Directions

Preheat oven to 400.

On a lightly floured surface roll out the puff pastry and brush with egg wash.

Leaving a 1/2 inch border, sprinkle the puff pastry with green olives, cheese and black pepper.

Brush egg wash on the second sheet of puff pastry. Place the second sheet of puff pastry on top of the first sheet. Pressing around the edges to adhere the sheet.

Repeat with remaining dough and bake in the oven for 10-12 minutes.

Who’s ready for the Oscar nominations to be announced? I know I am! Check back next week for my third Oscar Party recipe – we’re getting close.

- Lou

Crustless Quiche

Can you believe that it’s been a month since my last Secret Recipe Club post? Wow. Time sure flies! I was on the hunt for something festive for December’s reveal, and I realized that I didn’t want to go for cookies or something sweet. Why? Well because brunch is one of my favourite meals. There is nothing better than a nice, slow and relaxing morning ending with a comforting brunch. Quiche just screams brunch to me, and this quiche is not your traditional quiche. For starters, it’s crustless, AKA it takes about 30 minutes to make. It’s also packed with healthy vegetables such as broccoli and instead of regular potatoes I decided to opt for sweet potatoes.

You may be wondering where I got my inspiration for this crustless quiche? This month I was assigned to The Tasty Cheapskate which is run by the lovely Jean who makes frugal, albeit simple and delicious meals. I was so pumped when I got my assignment for December because her blog is packed with recipes. I had so many to choose from and I’ve already made a couple like her Chocolate Gingerbread which was so decadent and perfect for the holidays! I love that she makes healthy, wholesome recipes with some sweet indulgences on the side, she also tells you how much each recipe costs to make. For a college student like me, her blog is right up my alley!

Crustless Quiche (serves 4)
Recipe inspired by The Tasty Cheapskate

Ingredients

4 slices of bacon
1/2 cup diced sweet potato
1/2 cup chopped broccoli florets
1/2 onion, shredded
6 eggs
3 tbsp milk
1/4 tsp salt
1/2 tsp pepper
1/4 tsp chili flakes
1/2 cup cheddar cheese

Directions

Preheat oven to 350.

Cook bacon in a pan, remove from pan (leaving fat) and crumble with hands.

If needed add olive oil to coat the pan. Add the sweet potatoes and cook for 5-7 minutes over medium heat. Add in the broccoli and cook for another 5 minutes. Add in onion, and cook for another 3-5 minutes.

Meanwhile, in a large bowl whisk eggs, milk, salt, pepper, chili flakes and cheddar cheese. Add in the cooked vegetables and pour into a 9-inch quiche dish.

Bake in the oven for 15-20 minutes or until fully cooked and eggs have set.

I hope you enjoy this month’s SRC post! Happy holidays.

- Lou

Cranberry Stuffed Mushrooms

Relaxed, inspired and energized; that’s how I’m feeling these days. I’m finally getting out of my school induced rut. Exams finished on Friday, and having finished exams at least a week before most of my friends means that the city is deserted. I finally have all the time in the world to watch all of the John Lennon and Paul McCartney videos I can find on YouTube, catch up on reading (I’m reading One Day by David Nicholls) and be a total food nerd and spend hours in the kitchen creating recipes.

Over the last month or so I’ve really been lacking in inspiration. I can’t even tell you the number of times I would go into the kitchen and stare into the cupboards and the fridge only to leave the room empty handed. You could say I was in a food rut. And a blogging rut. And a life rut. I think my brain and my body were a little exhausted.

The holiday season has always been my favourite time of the year. It’s just so inspiring, especially with all of these Christmas flavors like cranberries, tangerines and peppermint, to name a few. These Cranberry Stuffed Mushrooms came in a moment of inspiration, something which I have not felt for a while now. There was also a 2 for $5 sale on bags of cranberries at the grocery store, which may have helped. Whatever the reason, these Cranberry Stuffed Mushrooms were born. And are they ever special. With flavors of the season, rich and decadent goats cheese and crumbled sausage, they are the perfect holiday appetizer.

Cranberry Stuffed Mushrooms (makes 12)
Recipe by Lou

Ingredients

12 button mushrooms, stems removed
1/4 cup fresh cranberries, chopped
1 tbsp butter
Olive oil for pan
1 medium sausage link
1 clove garlic, chopped
1 tbsp white wine
1/4 cup goats cheese
1/4 tsp dried sage
3/4 tsp maple syrup
salt and pepper, to taste
1 tbsp Parmesan

Directions

Preheat oven to 350.

Dice 6 of the mushroom stems, discarding the remaining 6.

In a pan, melt butter over med-low heat. Add cranberries and cook for 3-4 minutes. Add the mushroom stems and cook for another 2-3 minutes. Remove from pan and allow to cool in bowl.

In the same pan, turn up the heat to med-high and add a little olive oil to coat the pan. Next, add the garlic and sausage meat. Cook and crumble until sausage is fully cooked.

Leaving the sausage meat in the pan, add the white wine, scraping up all the brown bits on the bottom.

Turn off heat and add the cranberry and mushroom mixture back into the pan. Add in the goats cheese, sage and maple syrup. Season with salt and pepper to taste. Allow goats cheese to melt then stir together to combine all of the ingredients.

Spoon the mixture into the mushrooms and bake in the oven for 15 minutes.

After the 15 minutes, remove from oven and sprinkle with Parmesan. Return to oven and bake for another 5-7 minutes.

These cranberry stuffed mushrooms hold the perfect balance of tang, sweetness and richness. I think they make a wonderful and sophisticated appetizer for your holiday spread this December.

- Lou