recipes

Healthy 13 March 2017

Spinach-Stuffed Fish Fillets

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  • 1 TBS corn oil
  • 1 large clove garlic, minced
  • 1 package (10 ounces) frozen chopped spinach, thawed and drained
  • 1/8 tsp nutmeg
  • 1/8 tsp pepper
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1/3 cup bread crumbs
  • 4 fish fillets (about 1 pound)
  • Toasted bread crumbs for garnish
  1. In skillet heat corn oil over medium heat. Add garlic.
  2. Cook, stirring 30 seconds. Add spinach, nutmeg and pepper. Cook, stirring 2 minutes. Remove from heat. Stir in cheese and 1/3 cup bread crumbs.
  3. Spread about 1/3 cup mixture evenly on each fillet. Roll up. Arrange seam-side down in greased, shallow baking dish.
  4. Cover and bake in 400°F oven 15 minutes or until fish is firm but moist.
  5. Garnish with toasted bread crumbs as desired.

Source: Old London Foods, Inc.

Breakfast & Brunch 10 March 2017

A Better Easter Brunch

Focus on quality ingredients for a simply delicious meal

(Family Features) Hosting an elegant Easter brunch is easy when you build a menu around exceptional ingredients. Your dishes don’t have to be overly complicated; simple dishes are perfect for the occasion when you let stand-out flavors steal the show.

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Brunch calls for a combination of light and savory fare, and an ingredient like Jarlsberg Brand Cheese lets you go either way. Best known for its classic wedge, this nutty, mild cheese is also available sliced and shredded – perfect for adding a distinctive taste to nearly any indulgent dish you can imagine.

Quiche is a brunch staple, and no variation of this classic is complete without cheese – in this case, a rich, creamy layering of Jarlsberg’s unmistakable flavor does the trick.

For a lighter bite, try these Cheesy, Crispy Smashed Potatoes from Chef George Duran, host of TLC’s “Ultimate Cake Off” and Food Network’s “Ham on the Street.” You could go a more decadent route with Duran’s Brown Sugar Ham and Cheese Sticky Buns, or even appeal to kids of all ages with his Spicy Tater Tot Breakfast Muffins.

Explore more recipes for a simply elegant Easter brunch at jarlsberg.com.

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Spinach and Sundried Tomato Quiche

Recipe courtesy of Jarlsberg Cheese
Servings: 6

Pie Dough:

  • 3/4 cup butter
  • 1 cup white flour
  • 2 tablespoons water

Filling:

  • 1 cup fresh spinach
  • 1 red onion, cut into rings
  • butter
  • 1 cup milk
  • 4 eggs
  • salt, to taste
  • pepper, to taste
  • 1/2 cup sundried tomatoes, sliced
  • 1/4 cup olives
  • 1 cup shredded Jarlsberg Cheese
  1. To make pie dough: Heat oven to 400° F.
  2. Mix butter and flour in food processor or by hand until mixture has granular consistency. Add water and knead into dough. Let chill 30 minutes. Roll dough and fit into 10-inch pie pan. With fork, make holes in dough and bake 15 minutes.
  3. To make filling: Heat oven to 350° F.
  4. In frying pan, fry onion and spinach with butter then scoop mixture into quiche base. Whisk together eggs, milk, salt and pepper, and pour over spinach and onion. Top with olives, sundried tomatoes and cheese.
  5. Bake 35-40 minutes.

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Cheesy, Crispy Smashed Potatoes

Recipe courtesy of Chef George Duran
Servings: 4

  • 25 red bliss or fingerling potatoes, bite-size
  • 4 tablespoons olive oil
  • 4 garlic cloves, finely minced
  • salt, to taste
  • pepper, to taste
  • 1 cup grated Jarlsberg Cheese
  • 2 tablespoons minced parsley
  1. Heat oven to 450° F and cook potatoes by steaming, boiling or microwaving. Set aside.
  2. In small saute pan or saucepan, add olive oil and garlic. Cook on medium-low heat until garlic browns and turns crispy, about 5 minutes. Strain garlic, reserving olive oil and crispy garlic.
  3. Once potatoes cool, use back of pan to gently smash them down to about 1/2-inch thickness. Drizzle olive oil throughout roasting pan then add smashed potatoes. Drizzle reserved garlic olive oil on top of each potato and season with salt and pepper. Roast 20 minutes.
  4. Remove from oven and evenly divide cheese and parsley on top of each potato. Cook another 10 minutes until cheese begins to brown. Top each potato with reserved crispy garlic and allow to cool before serving.

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Spicy Tater Tot Breakfast Muffins

Recipe courtesy of Chef George Duran
Servings: 12

  • Nonstick cooking spray
  • 36 frozen tater tots
  • 2 cups grated Jarlsberg Cheese, divided
  • 8 large eggs
  • 2 jalapeno peppers, seeds and veins removed and finely chopped
  • 1/2 red pepper, finely chopped
  • 2 tablespoons heavy cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground pepper
  • finely chopped parsley, for garnish
  1. Heat oven to 425° F. Spray 12-cup muffin tin with nonstick spray.
  2. Place three tater tots into each muffin cup and bake 10 minutes. Remove from oven and use small spoon or fork to gently press down on tater tots to form base and sides of each muffin.
  3. Sprinkle 2 cups Jarlsberg cheese equally over tater tots and bake 10 minutes.
  4. Beat eggs in large bowl and add jalapeno, red pepper, heavy cream, salt and pepper.
  5. Remove tater tots from oven and pour egg mixture into cups. Top evenly with remaining grated cheese and bake 10 minutes.
  6. Remove each muffin and allow to cool 5 minutes on cooling rack before garnishing with parsley and serving.

Tip: For a non-spicy alternative, replace jalapeno with same amount of green bell peppers.

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Brown Sugar Ham and Cheese Sticky Buns

Recipe courtesy of Chef George Duran
Servings: 12

  • Nonstick cooking spray
  • 2 tubes (8 ounces each) refrigerated crescent roll dough
  • flour, for dusting
  • 4 tablespoons brown sugar, divided
  • 12 slices thin-cut ham
  • 12 slices Jarlsberg Cheese
  • 1/2 cup grated Jarlsberg Cheese
  • chives or green onions, for garnish
  1. Heat oven to 375° F. Spray nonstick spray in 8-by-8-inch pan or similar.
  2. Unroll dough on floured surface and gently stretch until dough is about 8 by 12 inches. Sprinkle 2 tablespoons brown sugar over dough then evenly space six slices of ham and six slices of cheese on top. Starting on short side, begin rolling dough jelly roll style. Cut into six pieces. Repeat with second piece of dough.
  3. Place all 12 buns inside pan. Sprinkle grated cheese on top. Bake 20-25 minutes until buns are fully cooked and browned. Garnish with chives or green onions and serve.

Source: Jarlsberg Cheese

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One Dish Meals 07 August 2015

Pasta's Perfect for Casual Supper

(Family Features) Be it a relaxing night in with friends, watching the football game or just catching up, such occasions call for great food. This flavorful, creative pasta skillet meal inspired by the time-honored appetizer, spinach-artichoke dip, is just the ticket.

Creamy Spinach-Artichoke Penne with Garlic-Thyme Breadcrumbs is quick, easy and ready in 30 minutes. To make the super simple pasta sauce, just saute garlic, stir in cream cheese, spinach and artichokes until the cream cheese melts, then add Parmesan cheese. Toss with Dreamfields penne, sprinkle with the irresistible crisp breadcrumb topping and serve. It's sure to be a crowd pleaser.
A nod to healthier eating

Even though this dish sounds as decadent as its namesake dip, this version uses fat-free or reduced-fat cream cheese to decrease calories and fat. Plus, there's a boost of fiber and protein by using Dreamfields pasta. Made with premium durum wheat semolina and a special blend of fiber and plant protein, Dreamfields brings the delicious taste and texture of traditional pasta with five grams of fiber (twice that found in traditional pasta) and seven grams of protein per serving. To learn more about Dreamfields and for additional recipes visit www.dreamfieldsfood.com.

 

Creamy Spinach-Artichoke Penne with Garlic-Thyme Breadcrumbs

Ingredients
  • 1 box Dreamfields Penne Rigate
  • 2 tablespoons olive oil, divided
  • 1 cup panko breadcrumbs
  • 5 cloves garlic, minced, divided
  • 1/4 teaspoon dried thyme leaves
  • Salt
  • Ground black pepper
  • 8 ounces fat-free or light (Neufchatel) cream cheese
  • 1 pound frozen chopped spinach, thawed (not drained)
  • 1 package (10 ounces) frozen artichoke hearts, cooked, drained, coarsely chopped
  • 6 tablespoons finely grated Parmesan cheese
  • Grated Parmesan cheese for garnish (optional)
Preparation
  1. Cook pasta according to package directions. Reserve 1 cup cooking liquid; drain pasta and return to pan.
  2. Meanwhile, heat 1 tablespoon oil in large skillet over medium heat. Add panko and toast, stirring frequently, until light golden brown, 2-3 minutes. Add 2 minced garlic cloves (about 2 teaspoons), thyme and a sprinkling of salt and pepper; continue toasting until fragrant and golden brown, 1-2 minutes longer, stirring occasionally. Transfer to medium bowl; set aside.
  3. Return skillet to stovetop. Heat remaining tablespoon oil and remaining minced garlic over medium heat; cook just until garlic sizzles and turns golden. Add cream cheese, spinach with liquid and artichoke hearts. Cook until mixture melts to simmering sauce, stirring frequently. Stir in 6 tablespoons Parmesan cheese.
  4. Add sauce to pasta; toss to coat. Add enough reserved pasta cooking liquid to make a light creamy sauce, if necessary. Adjust seasoning, including salt and pepper, to taste. Serve immediately, sprinkling generously with toasted breadcrumbs and additional Parmesan cheese, if desired.
Preparation Time

20 minutes

Cook Time

10 minutes

Notes, Tips & Suggestions

One can (14 ounces) artichoke hearts, drained and coarsely chopped can be substituted for frozen artichoke hearts.

SOURCE: Dreamfields Pasta

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