Archive for the ‘Pepper Jack Cheese’ Category

Ratatouille Wraps


Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 15 min
Cook Time: 25 min

  • 1/2 cup extra-virgin olive oil
  • 2 eggplants (about 1 pound), cut into 1/2-inch cubes
  • 1 pound zucchini, halved lengthwise and thinly sliced crosswise
  • 1 onion, halved and thinly sliced
  • 1 red bell pepper, thinly sliced
  • Salt and pepper
  • 3 tomatoes (about 1 pound), chopped
  • 1/2 teaspoon dried thyme
  • 4 large whole wheat wraps
  • 8 ounces crumbled goat cheese (or Pepper Jack Cheese)
  1. In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat. Add the eggplant and cook, stirring, until golden, about 5 minutes. Add 2 tablespoons olive oil, the zucchini, onion, bell pepper and 1/4 teaspoon each salt and pepper and cook, stirring, until crisp-tender, about 6 minutes. Stir in the tomatoes and thyme, partially cover and cook until tender, about 5 minutes; season with salt and pepper. Simmer, uncovered, for 2 minutes more to cook off any liquid. Transfer to a large bowl and wipe the skillet clean.
  2. Lay the wraps on a work surface. Sprinkle one-quarter of the cheese in the center of each wrap and top with 1 cup ratatouille. Fold burrito-style to enclose.
  3. In the same skillet, heat 2 tablespoons olive oil over medium heat. Add 2 wraps, seam side down, and cook, turning once, until golden, about 4 minutes. Repeat with the remaining olive oil and wraps.

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Macaroni Salad

Recipe courtesy of Family Circle

Makes: 8 servings
Cook: 8 minutes
Prep: 15 minutes

  • 8 ounces elbow macaroni, or other pasta shape
  • 1/2 cup light mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon sweet pickle relish
  • 1/2 to 1 teaspoon hot pepper sauce
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1 cup grape tomatoes, halved
  • 3 stalks celery, trimmed and sliced (1 cup)
  • 2 large carrots, trimmed, peeled and grated (about 1 cup)
  • 4 ounces pepper-Jack cheese, cut into 1/4-inch pieces
  • 1/2 of a sweet green pepper, seeded and chopped
  1. Heat a medium-size pot of lightly salted water to boiling. Add macaroni and cook for 7 minutes or until desired tenderness. Drain and rinse with cool water to halt cooking.
  2. Meanwhile, in a small bowl, whisk together mayonnaise, ketchup, pickle relish, hot sauce, pepper and salt.
  3. Transfer drained pasta to a serving bowl. Add tomatoes, celery, carrots, cheese, green pepper and slightly more than half of the mayonnaise mixture. Stir gently to combine and coat all ingredients with dressing. Refrigerate until serving. Just before serving, stir in remaining dressing.

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Ham and Pepper Jack Soufflé


Recipe & picture courtesy of Good Housekeeping

  • 4 tablespoon(s) margarine or butter
  • 1/4 cup(s) all-purpose flour
  • 1 1/2 cup(s) reduced-fat (2%) milk, warmed
  • 6 ounce(s) Pepper Jack cheese, shredded
  • 4 large eggs, separated
  • 1 large egg white
  • 3 ounce(s) smoked ham, chopped
  • 1 can(s) (4 1/2-ounce) chopped mild green chiles, drained
  1. Preheat oven to 325 degrees F. Grease 2-quart soufflé dish.
  2. In heavy 2-quart saucepan, melt margarine on low. Add flour and cook 1 minute, stirring. With wire whisk, gradually mix in milk. Cook on medium until sauce thickens and boils, stirring constantly. Reduce heat to low and simmer 3 minutes, stirring frequently. Stir in Pepper Jack and cook just until cheese melts and sauce is smooth, stirring. Remove saucepan from heat.
  3. In medium bowl, with whisk, lightly beat egg yolks; gradually whisk in hot cheese sauce. Stir in ham and green chiles.
  4. In large bowl, with mixer on high speed, beat 5 egg whites until stiff peaks form when beaters are lifted. With rubber spatula, gently fold one-third of beaten egg whites into cheese mixture. Fold in remaining whites just until blended.
  5. Pour mixture into prepared soufflé dish. Bake about 50 minutes or until soufflé is puffed and golden-brown and knife inserted 1 inch from edge comes out clean. Serve immediately.

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