Queso Blanco Dip

This dip is commonly found at Mexican Restaurants, or so I am told. I have only had it once at a Mexican place in Coronado. As my children will tell you, I obviously don't get out much. The dip was delicious. When I saw a recipe for it, I knew I wanted to serve it on Memorial Day. But, as is often the case, I never like just one recipe and will usually combine ingredients from 2-3 different recipes to make my own. So here is my version.

1 1/2 cups of white cheddar cheese, shredded
1 cup of white cheese curds or white american cheese
1/3 cup pico de gallo(diced tomoto, jalapeno, cilantro and onion)
1 brick light cream cheese
1/4 cup milk
1/4 cup tomatillo salsa
1 tbsp olive oil
tobasco sauce
1/2 tsp salt
2 tsp cornstarch dissolved in 2 tbsp cold water

In a medium sauce pan, heat the oil. Add the pico de gallo. Cook over medium/high heat for 3 minutes or until the veggies begin to soften. Add the tomatillo salsa and the milk. When it begins to simmer, add the cheeses. Lower the heat to medium and stir continually until melted. Add the salt and tobasco if desired. If the mixture appears too runny, add the cornstarch and water mixture. Allow the thicken. Serve warm with chips.

Scalloped Sweet Potatoes

This side has just the right combo of sweet,salty and cheesy to make everyone happy. I made my cheese sauce with SOS mix to try to lighten the dish. It turned out great. No one will ever know!

Serves 4-6

3 large yams, peeled and cut 1/4" thick
olive oil
salt and pepper
smoked paprika
2 cups 1% milk
3/4 cup SOS mix(recipe below)
4 oz goat cheese
1 1/2 cups shredded low-fat cheddar cheese
5 slices of bacon, cut into chunks
1/4 tsp each of garlic and onion powder
diced green onions for garnish

SOS Mix
In a large zip lock bag or plastic container with a lid, mix the following
1 cup of non-fat dry milk
3/4 cup of cornstarch
2 tbsp dehydrated onion

To use- mix 1/3 cup of dry mix with 1 1/4 cup liquid. Season with salt, pepper and any dry spices you desire. This can be mixed with water, milk, wine, or stock. You can use this to make a cream sauce,
cheese sauce, replace canned creamed soup in recipes and in the crock pot.

Preheat the oven to 400. Place the yams in a large bowl. Drizzle the oil over the potatoes. Sprinkle with salt, pepper and smoked paprika. Toss to coat. Lay the yams out in a single layer on a baking pan that has been lined with a silpat or parchment paper. Bake for 20 minutes. Remove from the oven and cool. In a small sauce pan, whisk the SOS mix into the milk and bring to a boil over medium/high heat. Add salt, pepper, garlic and onion powder. Stir until thickened and bubbly. Turn the heat down to low. Add the goat cheese and 1 cup of shredded cheddar. Whisk until combined and the sauce is smooth. Cook the bacon in a skillet until crisp, drain and reserve. Spray a casserole dish with cooking spray. Spoon 1/3 of the sauce onto the bottom of the dish. Place a layer of yams over the sauce. Spoon more sauce onto the yams and add a 2nd layer. Finish with the remaining sauce. Sprinkle on the remaining 1/2 cup of cheese and the bacon over the top. Bake uncovered for 30 minutes. Garnish with diced green onions just before serving.

Red Pepper Alfredo

With all that has been going on in my life, cooking and blogging have been placed on the back burner lately(pardon the pun). But I actually had time to prep a good meal on Thursday. I love pasta and I'm always looking for a new way to fix it. Pasta dishes are usually perfect for quick meals and this one fills that bill. Traditionally Alfredo is served over fettucine. My family prefers thin spaghetti and my market sells a good whole wheat pasta.

Serves 4-6
1 16oz jar of roasted red peppers, drained
4 oz of pancetta or bacon, cubed
1 large onion, diced
3 cloves of garlic
1/2 cup milk
1/2 cup heavy cream
6 oz goat cheese, crumbled
1/2 cup grated parmesan cheese
4 tbsp olive oil
salt, pepper,and chili flakes to taste
8 large basil leaves, rolled and cut into ribbons
1 pd cooked pasta of your choice(reserve 1 cup of pasta water

Heat the oil in a medium sauce pan. Add the pancetta and cook until it begins to brown. Add the onion, cooking until it becomes translucent. Place the red peppers and the garlic in a blender and blend until smooth. Pour the puree into the sauce pan. Add the goat cheese, stirring until it has melted into the sauce. Add the salt, pepper and red chili flakes. Add the cream and milk and parmesan cheese. When heated through, puree with an immersion blender or in a food processor. Remove from heat and set aside. Heat the remaining oil in a large skillet. Add the cooked pasta. When the skillet is hot, pour the sauce over the pasta and add about half of the reserved pasta water. Toss to coat. If the sauce looks too loose add more of the pasta water until it clings to the pasta. Remove from the heat. Toss int the basil and serve. Top with more parmesan if desired.