DoughSeeDough

a balanced plate with room for dessert

Tag Archives: cheese


by Leave a comment

Penne with Tomato Sauce and Baked Ricotta

After making spanakopita, I was left with a mostly full container of ricotta. I had bookmarked this recipe a while ago and decided to give it a try. After all, I needed to use the rest of the ricotta up! I loved the way this dish turned out. It’s a sweet tomato sauce and the creaminess of the baked ricotta goes perfectly with it. Give it a try – it won’t disappoint!

Penne with Tomato Sauce and Baked Ricotta

1 15-ounce container part-skim ricotta, drained
2 tablespoons olive oil, divided
salt and pepper, to taste
1 teaspoon dried oregano
1 pound whole wheat penne
1 medium onion, chopped
3 cloves garlic, minced
1 28-ounce can crushed tomatoes
3 tablespoons balsamic vinegar
fresh basil, torn
1/2 cup freshly grated Parmesan

  1. Preheat oven to 400°F. Place ricotta in 9″ cake pan and press down to a 1-inch thick disk. Rub with 1 tablespoon olive oil and sprinkle with oregano, salt and pepper. Bake for 15 minutes and then set aside to cool.
  2. Cook pasta according to package directions.
  3. Meanwhile, heat remaining tablespoon of olive oil in a large saucepan. Add onion and garlic and cook until onion is translucent, about 3 – 5 minutes.
  4. Add tomatoes to onion and garlic and let simmer for 15 minutes. . Season with salt, pepper and balsamic vinegar.
  5. Top cooked pasta with sauce, ricotta, basil and Parmesan cheese.

adapted from Cate’s World Kitchen


by 2 Comments

Caramelized Onion and Goat Cheese Pizza

Explosion of flavor. Seriously. I had no idea that so much awesomeness could exist on a pizza.

This pie was definitely a labor of love. I spent all day making the pizza sauce and the crust and then carefully topping everything so that it was just right. And even though it took a while to make, I am definitely going to be making it again! Perhaps I’ll skip the canned tomatoes and use tomatoes from the garden (if they ever decide to ripen)…

I seriously don’t even know how to explain the sweetness of the pizza sauce paired with the tangy goat cheese and sweet, caramelized onions… so, just try it for yourself!

Short on time? No problem – feel free to use some pizza dough mix to speed up the process. I would definitely recommend making the sauce, though; it’s super quick and easy.

Here are some tips:

Make sure to pierce the dough all over with a fork. Alllll over. And then bake for 5 minutes to prevent it from getting all soggy later.

Make the sauce from scratch! It’s super easy and it tastes so much better than the store-bought stuff.

Caramelized Onion and Goat Cheese Pizza

Pizza dough (see recipe below)
1 1/2 cups pizza sauce (see recipe below)
4 ounces goat cheese
1 large bulb roasted garlic, mashed with a fork
1 cup thinly sliced red onion
1 teaspoon olive oil
1 tablespoon balsamic vinegar
Basil chiffonade, optional

  1. Preheat oven to 375°F.
  2. Heat olive oil in a skillet over medium-high heat. Cook for 10 – 15 minutes, or until onions are caramelized. Deglaze pan with balsamic vinegar. Set onions aside.
  3. Roll out pizza dough into a rectangle approximately 12″x17″. Brush crust lightly with olive oil and bake for 5 minutes to slightly crisp up.
  4. Spread pizza sauce on the crust. Sprinkle with roasted garlic and caramelized onions. Top with crumbled goat cheese.
  5. Bake until crust is golden brown and crispy. Remove from oven and top with a basil chiffonade.
Pizza Dough
makes 1 large pizza
3 cups all purpose flour
1 .25 ounce package active dry yeast (about 2 1/4 teaspoons)
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon sugar
1 cup warm water (~110°F)
  1. Preheat oven to 375°F.
  2. Fit stand mixer with dough hook. Combine flour, salt, sugar, and yeast in mixing bowl. Pour in oil and water.
  3. Beat on low (speed 2) until dough pulls away from side of bowl and gathers around hook. Mix until smooth and elastic.
  4. Roll dough out to fit large pizza pan and pierce with a fork. Brush with olive oil and bake for 5 minutes before topping with desired ingredients.
  5. Bake at 375°F for about 20 minutes, or until crust is golden brown and crispy.
Pizza Sauce
makes 1 1/2 cups sauce
1 6 ounce can tomato paste
6 fluid ounces water
1/4 cup grated Parmesan cheese
3 cloves garlic, minced
1 tablespoon honey
1 teaspoon anchovy paste
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
salt, to taste
  1. Combine all ingredients in a small bowl. Mix together, breaking up any clumps of cheese.
  2. Refrigerate for 1 hour or overnight before using.
adapted from allrecipes.com


by 2 Comments

Tortellini with Basil and Tomatoes

I am so excited to share this dish with you guys because I finally got to use basil from my garden!! I am still so proud of myself for keeping something alive. This dish is a wonderful summer dish. It’s light and requires minimal time in front of the hot stove. In fact, it requires minimal time cooking, period. I can’t wait to try it again with tomatoes from our garden! I have no idea if we have any cherry tomatoes growing back there, so I guess we’ll have to wait and see.

Tortellini with Basil and Tomatoes

18 ounces refrigerated cheese tortellini
1/4 cup olive oil
1/2 cup freshly grated Parmesan cheese
4 tablespoons fresh lemon juice
3 garlic cloves
1 teaspoon Worcestershire sauce
1 pint grape or cherry tomatoes, halved
2 ears of corn, cooked and kernels removed
1/2 cup green onions, thinly sliced
1/2 cup basil, chopped
salt and pepper, to taste

  1. Cook tortellini according to package directions.
  2. Meanwhile, combine olive oil, Parmesan, lemon juice, garlic, and Worcestershire sauce in a food processor and blend until smooth.
  3. Toss cooked tortellini with sauce and remaining ingredients.
  4. Serve immediately.


by 6 Comments

Cajun Chicken Pasta

I’ll admit it – I’m kind of absentminded. I make food, take pictures, and forget about them. By them time I find the pictures again, I have a hard time remembering what the dish was and what I put in it.

Today, I realized just how many of these dishes go un-posted and now I’m making an effort to be more diligent. Mike helped me identify this particular dish from 3 months ago.

This particular dish was super easy to make. I opted to make it “lighter” by using less butter and swapping out the heavy cream for half and half. The spices in this make it easy to cut fat without sacrificing flavor. Yum 🙂

Cajun Chicken Pasta
adapted from allrecipes.com – serves 4

8 ounces linguine
2 boneless, skinless chicken breasts, sliced into thin strips
6 teaspoons Cajun seasoning
3 tablespoons butter
2 green bell peppers, sliced
1 red bell pepper, sliced
8 ounces white button or cremini mushrooms, sliced
2 green onions, thinly sliced
3 cups half and half
1 teaspoon corn starch
1/2 teaspoon dried basil
1/2 teaspoon lemon pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 cup Parmesan cheese, freshly grated

  1.  Cook pasta according to package directions.
  2. Meanwhile, sprinkle Cajun seasoning evenly over chicken on all sides.
  3. Heat butter in a large skillet over medium heat. Add chicken and saute until chicken is cooked, about 5 – 7 minutes. Add green and red bell peppers, mushrooms, and green onions. Cook until peppers are tender-crisp, about 2 – 3 minutes.
  4. Whisk together half and half and corn starch until well combined.
  5. Reduce heat to low and add in half and half. Stir in basil, lemon pepper, salt, garlic powder, black pepper, and cayenne. Heat through.


by 2 Comments

Greek Pasta Salad

Yum.

This pasta salad is one of my faves. It’s quick and easy and completely from scratch. That’s right folks, no bottled salad dressing over here. I think the hardest part of this was using a Swiss Army knife to open the can of olives…

One day we will find our can openers. I refuse to buy another one because I’m pretty sure we have at least 2, maybe even 3, lurking in some unpacked boxes. Until then, we’ll have to rely on good ol’ Mr. Swiss.

Greek Pasta Salad

1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon ground black pepper
1 pound short pasta of choice, cooked and drained
8 ounces white button or cremini mushrooms, sliced
1 cup cherry or grape tomatoes, halved
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup feta cheese, crumbled
1/2 cup chopped green onions
1/2 cup red onion, thinly sliced
4 ounce can whole black olives, drained and rinsed

  1. Whisk together olive oil, vinegars, garlic powder, basil, oregano, and pepper.
  2. In a large bowl, combine cooked pasta and vegetables. Pour dressing over top, mixing thoroughly.
  3. Cover and refrigerate several hours, or overnight if possible.
  4. Sprinkle with feta right before serving.


by 1 Comment

Spinach and Feta Pasta

This dish is really similar to the penne dish I posted about last Monday here. The taste was completely different though. Funny how a switch in cheese and a couple additional ingredients can make such a big difference, huh?

Spinach and Feta Pasta

8 ounces whole wheat pasta of your choice
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon red pepper flakes
4 Roma tomatoes, chopped
8 ounces cremini mushrooms, sliced
2 cups spinach, roughly chopped
salt and freshly ground pepper
8 ounces feta cheese, crumbled

  1. Cook pasta according to package directions.
  2. Heat oil in large pan over medium heat. Add onion, garlic and red pepper flakes and cook until onions are translucent.
  3.  Stir in tomatoes and mushrooms. Cook until mushrooms are tender. Stir in spinach until wilted. Season with salt and pepper, to taste.
  4. Mix with cooked pasta and top with feta cheese.


by 3 Comments

Goat Cheese and Spinach Penne

This dish is super filling and easy to make. I mean, what could be easier than cooking up a dish in less than 10 minutes? Not to mention it only used 2 pots (and one colander). Ever since it warmed up I’ve been craving dishes with fresh ingredients. I can’t wait to make this again with fresh tomatoes from the garden!

Goat Cheese and Spinach Penne
serves 4 

1 pound whole wheat penne
1/4 cup garlic extra virgin olive oil, or plain olive oil
2 cloves garlic, minced
2 cups spinach, roughly chopped or torn
1 pint grape tomatoes
salt and freshly ground black pepper
6 ounces goat cheese

  1. Cook pasta according to package directions.
  2. Meanwhile, heat olive oil in large pan over medium-high heat. Add garlic and cook until golden brown. Stir in tomatoes and spinach and cook until wilted.
  3. Add cooked pasta and goat cheese to vegetables in pan. Season with salt and pepper, to taste. Stir to combine. Serve immediately.


by 1 Comment

Buffalo Chicken Dip

I had this dip for the first time over the summer and I just had to recreate it for the Super Bowl! I found a few recipes online and made some adjustments. I made it with ranch dressing this time, but I think that I will try it with blue cheese next time for something different.

Buffalo Chicken Dip

2 8 oz packages of Neufchâtel cheese (1/3 less fat cream cheese), softened
1 cup ranch or blue cheese dressing
1 cup Frank’s Hot Buffalo Wing Sauce
1 1/2 cups cooked chicken breast, shredded
1 cup cheddar cheese, shredded
1 bunch celery, washed and cut into 4-inch sticks
1 package crackers of your choice

  1. Place cream cheese, dressing, and Red Hot in a medium size pan and heat over medium heat until melted, stirring occasionally.
  2. Mix in chicken and 1/2 cup cheddar cheese. Heat until chicken is warm. Transfer to a slow cooker and sprinkle remaining 1/2 cup cheese on top. Cook on low until cheese is melted.
  3. Keep warm and serve with celery and crackers.


by Leave a comment

Shrimp Scampi

The first time I made this recipe from allrecipes.com it was just a little too buttery for me. This time, I scaled back on the butter and made a few other adjustments. I was pretty pleased with the results.

 

Shrimp Scampi
serves 6

1 stick butter, melted
2 tablespoons Dijon mustard
1 lemon, juiced
3 cloves garlic, minced
2 pounds medium raw shrimp, shelled and deveined
1 pound spaghetti, cooked
Grated Parmesan cheese for garnish, optional

  1. Preheat oven to 450°F.
  2. Whisk butter, mustard, lemon juice and garlic in a bowl.
  3. Arrange shrimp in a baking dish and pour butter mixture over the shrimp.
  4. Bake for 12 – 15 minutes until shrimp are pink and opaque.
  5. Serve over spaghetti and sprinkle with Parmesan cheese, if desired.


by Leave a comment

Garlic Bread

I love love love garlic bread. I don’t go out to eat enough to get it, and I don’t like the freezer section stuff all that much. Solution? I make my own! It’s really simple and oh-so-good. Remember though, your garlic bread will only be as good as the bread you put it on. Try to find a local bakery and give them some business!

Garlic Bread
serves 12

1 loaf of French or Italian bread (not a baguette)
5 tablespoons unsalted butter, melted
1 teaspoon extra virgin olive oil
4 cloves garlic, minced
1 tablespoon fresh oregano, minced or 1 teaspoon dried oregano
3/4 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, shredded

  1. Preheat oven to 450°F.
  2. Cut bread into 1 inch thick slices.
  3. In a small bowl, mix butter, olive oil, garlic, oregano, and salt and pepper to taste. Spread mixture onto bread slices.
  4. Arrange slices on a baking sheet and bake for 10 minutes or until bread is lightly browned and crispy.  Remove from oven.
  5. Turn on broiler.
  6. Top slices of bread with mozzarella and Parmesan cheeses. Broil for 2 minutes, or until cheese is melted and bubbly. Serve immediately.