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gluten-free grilled cheese sandwich with American and gourmet white cheddar and sliced green bell peppers.
read about the sandwich, as well as a review of the gluten-free sandwich bread on my blog.
Cheese Enchilada Casserole
Yield
4 servings
Ingredients
1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
1 cup chopped tomato
1 cup fat-free cottage cheese
1/3 cup sliced green onions
2 teaspoons chili powder
2 garlic cloves, minced
9 (6-inch) corn tortillas
Cooking spray
1 cup taco sauce (such as Ortega)
1/4 cup shredded Monterey Jack cheese
Preparation
Preheat oven to 375°.
Combine first 6 ingredients in a medium bowl. Arrange 3 tortillas in bottom of an 11 x 7-inch baking dish coated with cooking spray. Spread half of cheese mixture over tortillas. Repeat procedure with 3 tortillas and remaining cheese mixture; top with remaining tortillas.
Pour taco sauce over tortillas; sprinkle with Monterey Jack cheese. Bake at 375° for 20 minutes or until cheese melts.
Nutritional Information
Calories:299 (18% from fat)
Fat:6g (sat 2.8g,mono 1.7g,poly 0.9g)
Protein:19.1g
Carbohydrate:42.3g
Fiber:4.3g
Cholesterol:15mg
Iron:1.4mg
Sodium:1029mg
Calcium:332mg
Friday nights are fun :)
Strobist:
YN-560II camera right, aimed at white poster board camera left
White poster board camera left, another camera right
Reflector with black cover on behind grater for background
www.sciencedirect.com/science/journal/15255050/20/3
Cover art is Last Supper, by David Feingold, an artist living with epilepsy and a doctoral student in disability studies, National Louis University.
Cheese Slicer.
I love my cheese slicer and use it almost every day.
Taken for Macro Mondays.
4/5/10: Theme: Smallest Device.
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Experimenting with my lens at night, during the cheese market in Edam, Netherlands. What came out is a sort of an abstract which I kinda like. Opinions welcome.
The cheese plate Buzz and I made for the party. I bought these fantastic cheeses from Whole Foods with the help of their wonderful cheesemonger. There's a Parrano Gouda, Camembert, Pepper Havarti and Maytag Blue. Buzz provided the fruit, sugared pecans and her amazing home made Parmesan crackers.
Oh it was a lovely cheese stall, I got some Wensleydale with Cranberries, HRH bought White Stilton (bleuch!) and Sam chose some Emmental .... mainly for the holes :-)
Cheese from a French Market that was visiting nearby this past weekend. The last remains of this chaumes were polished off tonight but I've still got a big slice of brie de meaux ripening...
The king of all goat cheeses. Nothing can beat it.
"Humboldt Fog is a goat milk cheese made by Cypress Grove, of Arcata, California, in Humboldt County. It is named for the local ocean fog which rolls in from Humboldt Bay."
I made this cheese ball with my very own hands. It was fucking amazing. Ingredients (from Amy Sedaris' book, natch):
1 package cream cheese
1 stick butter (ew... I know)
1 1/2 cups shredded cheddar cheese
2 Table Spoons grated onion (I just diced mine and it was still good)
Lots and lots of cracked pepper
Mix them ingredients up real well, form a ball, roll in the pepper and refridgerate! DEEEEEEElish.