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

Loaded Nachos

I really love nachos, always have, always will. Nachos are one of those snacks that take a little bit longer to throw together than some other snacks, but I find that the extra effort pays off in how satisfying these nachos are. I love to make my nachos loaded, none of that melted cheese on corn chips dipped in salsa business, I want all the toppings. The thing about nachos is that it is a snack that you can tailor to your own taste. I love olives, so I like to add olives to my nachos. The day that I made these nachos, I wasn’t in the mood for spicy, so I decided to omit jalapenos.

Once you have decided what toppings you want, making the perfect nachos is all about layering. A layer of corn chips followed by all the toppings, followed by another layer of corn chips, followed by all the toppings. Just repeat these layers until you have a tower of nachos. Throw them in the oven for a few minutes to melt the cheese and voila!

Loaded Nachos (serves 2-4)
Recipe by Lou

Ingredients

1/2 tbsp olive oil
1/2 lbs ground turkey
1 tbsp + 1/4 tsp taco seasoning
1 tbsp sour cream
1/2 tbsp water
Corn chips – I didn’t measure how many corn chips, just use your judgment for 2-4 people
1/2 cup shredded cheddar cheese
1/2 cup salsa
1/4 cup chopped olives

Directions

Over medium-high heat, heat olive oil and crumble ground turkey. Cook turkey until fully cooked and add in 1 tbsp of taco seasoning. Remove from heat and set aside.

Meanwhile, prepare sour cream. Mix 1 tbsp of sour cream with 1/2 tbsp of water and 1/4 tsp of taco seasoning. Set aside.

Now, on a baking dish, put a layer of corn chips, followed by half the shredded cheese, 1/2 the ground meat mixture, 1/4 cup of salsa, 1/2 tbsp of the sour cream mixture and 1/8 of a cup of chopped olives. Follow by another layer of corn chips and layer on the remaining ingredients.

Put nachos under the broiler for 2-4 minutes or until cheese is melted.

These loaded nachos make the perfect after school snack, or snack during sporting events.

- Lou

Stuffed Mushrooms

For some reason I seem to be the odd one out when it comes to stuffed mushrooms. Everyone loves stuffed mushrooms, have you ever served them at a dinner party? Hands down, the first things to go. Always. Me on the other hand, I just can’t seem to get into stuffed mushrooms. Don’t get me wrong, I love mushrooms, roasted or in a quinoa pilaf or even in an omelet, mushrooms are rather hearty, and succulent.

Way back in the early days of Living Lou, I posted a recipe for stuffed mushrooms. While both of these recipes have the same base of shrimp, they yield pretty different results. The first recipe is a lot richer than this lighter version I’m sharing today, so I’ll leave it to you readers, which do you prefer?

Stuffed Mushrooms (makes 10 large stuffed button mushrooms)
Recipe by Lou

Ingredients

10 large button mushrooms, all stems removed, 5 discarded
1 tbsp olive oil
3/4 cup grated zucchini
1 cup frozen pre cooked shrimp, thawed and roughly chopped
1/2 cup bread crumbs
1/4 cup light cream cheese
1/4 cup grated cheddar cheese
2 tbsp grated Parmesan cheese
pepper to taste
paprika for garnish (optional)

Directions

Pre-heat the oven to 350.

Wash and grate zucchini, allowing zucchini to drain for 5-10 minutes. Meanwhile, wash and remove stems from mushrooms, set aside caps and 5 stems. Roughly chop the stems.

In a large skillet heat olive oil over medium heat. Add zucchini and mushrooms, cook for 2-4 minutes, stirring occasionally. Turn off the heat and add shrimp, bread crumbs, cream cheese and cheddar cheese. Stirring until the cheeses melt.

Using a teaspoon, scoop the mixture into each mushroom cap, filling just passed the top. Sprinkle with Parmesan, black pepper and paprika (if using). Repeat for remaining caps.

Place the mushroom caps on a lightly grease baking sheet, and bake in the oven for 15-20 minutes. Serve immediately.

So, are you among the people who call stuffed mushrooms one of their favourites? Or are you like me, and not a fan, but continue to make them often for the ones you love?

- Lou

Living Lou’s Broccoli Soup

Today was one of those days, those gloomy, cool, rainy days when all you can think about is a big warm bowl of soup. It is the first day of Spring after all, and all I can say is that Spring is definitely in the air, which means that the season for soups is coming to an end. That’s the only thing that makes me sad about winter ending, no more soups!

Broccoli is one of my favourite vegetables, and I love cream of broccoli soup, even if it can be a little bland, but today I knew that I wanted to make a different kind of broccoli soup. My first thought was one without cream, because well, summer is coming up and I don’t know about you, but I don’t need that extra cream. Then I started thinking about what other vegetables would add to the soup and voila a soup that is as good for the soul as it is for the body.

This is an extremely healthy and flavorful soup, filled with the goodness of vegetables, broccoli, red pepper and carrots, as well as some yummy spices to add some flavorful layers. When serving, that last little handful of cheese is the perfect topping. Please, I beg you, do not omit the cheese! It won’t be the same without it.

Living Lou’s Broccoli Soup
Recipe by Lou

Ingredients

3 tbsp olive oil (approx.)
2 heads of broccoli, roughly chopped
1 large carrot, chopped into 1 inch pieces
1/4 large red pepper, roughly chopped
1 medium onion, roughly chopped
1 large clove garlic, roughly chopped
1/2 cup chopped fresh parsley
1/2 tsp cumin
1/2 tsp sweet paprika
4 cups vegetable broth
2 cups water
3 tbsp green lentils
2 tbsp 1% milk
salt & pepper to taste
cheddar cheese for topping

Directions

Prepare the veggies, roughly chop the broccoli, carrot, red pepper and onion.

Saute the veggies, cumin, paprika and a little salt and pepper in the olive oil over medium heat for 7 minutes. Occasionally stirring.

Add in the garlic and parsley and saute for another 3 minutes.

Add in the vegetable broth, water and lentils. Bring to a boil. Once boiling, turn down to low, cover and simmer for 20 minutes.

After the soup is finished cooking, puree using an immersion blender or a regular blender to your desired constancy. Mix in the milk and serve hot with a handful of cheddar cheese.

This is the perfect soup to enjoy during these upcoming rainy Spring days. Happy Spring everyone!

- Lou