Cheese Makeover

2 bottles brown beer (such as Samuel Adams)
1 sprig rosemary
2 cloves garlic chopped
1 large block cheddar cheese (such as Cabot Mild or Sharp Cheddar) 

Bring ingredients (except cheese) to boil. Boil for a couple minutes, then let cool. Add cheese & let set for 72 hours. Discard liquid & taste the new flavor that the cheese has acquired.


Greek Dip with Crudités

Greek Dip
1 lb Feta cheese
6½ oz Greek low fat yogurt
4½ oz low fat sour cream
2 garlic cloves garlic

Instructions: Place all ingredients in food processor & process until smooth.

Whole vegetables that are in season: Carrots, Potatoes, Celery, Broccoli, Potatoes, & Asparagus


Cilantro Roasted Chicken served with a Cucumber Mint-Raita
The warm of the spice is pleasantly calmed with the coolness of the Mint-Raita. As you taste this you’ll see how mint & cilantro make such good friends. Makes about 3-1/2 cups. 

8 lbs chicken thighs or 6 salmon fillets
1/2 tsp black peppercorns
1/2 tsp cumin seeds
1/4 tsp coriander seeds
1/4 tsp cardamom powder
1/2 tsp cayenne pepper
1/2 tsp yellow curry powder
1/4 cup fresh cilantro
1/2 tsp salt
1-1/4 cups hot sauce, preferably Frank’s
1-1/3 cups plain yogurt
1/4 cup heavy cream
1/2 cup low fat cheddar cheese
1/3 cup soy sauce 

Instructions: To make the marinade, grind the peppercorns, cumin, coriander seeds, & cardamom in a spice grinder or use a mortar & pestle. Transfer to a medium bowl. Add the cayenne (if you like spicy), curry powder, & salt. Add the hot sauce, yogurt, cream, & soy sauce and whisk until smooth & well blended. Trim excess fat from the chicken, place to slash across thighs (to infuse marinade). Rinse & pat dry. Place the chicken quarters in a large bowl. Pour the marinade over the chicken. Turn the pieces to make sure they are all well-coated. Cover & refrigerate for 8-24 hours.

About 1 hour before you plan to serve the chicken, preheat the oven to 450ºF (230ºC).

Remove chicken from the marinade and arrange the pieces on 1 or 2 half-sheet pans or large baking sheets. Discard the chicken marinade. Roast for 40 minutes, until the chicken is tender & lightly browned and the juices run clear when the thighs are pricked with the tip of a small knife. Transfer the pieces to a platter & tent with foil to keep warm.

 Serve with Steamed brown rice and Cucumber Raita.



Lemon Meringue Tart
Bright, bold & luscious, need I say more?

Sweet Pastry Crust:
1 1/2 cups all purpose flour                          
1/8 teaspoon salt
1/2 cup unsalted butter, room temp.                     
1/4 cup granulated white sugar
1 large egg, lightly beaten    

Lemon Curd:
The secret to this tart.
3 eggs                                                            
1/3 cup fresh lemon juice (2-3 lemons) (do not use bottled)
¾ cup sugar                                                  
4 tablespoons butter, cut into small pieces
1 tablespoon lemon zest (use mircoplan grater)

4 large egg whites
1/2 cup plus 2 tablespoons (130 grams) white granulated sugar
1/2 teaspoon cream of tartar
Lemon Zest – The yellow outer rind of the lemon that contains the fruit’s flavor and perfume.  The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith).

Crust Assembly:
Place flour, sugar, salt and butter into a bowl.  Mix well to combine.  Add egg and mix in until the mixture holds together lightly.  Dump the mixture into a tart pan, using a measuring cup, lightly shape the dough into the pan filling each ‘wave’ and keeping crust even.  Cover with parchment and fill with dry beans and bake 400° until golden; about 15-20 minutes.  Remove from oven, set aside to cool.

Meanwhile make lemon curd (you will never buy this again—easy & delicious).
In small bowl cream the butter, eggs, juice, sugar and zest.  Add mixture to small saucepan and heat; stirring constantly with a wooden spoon until coating the back of the spoon but do not let it boil (cook 2-3 minute longer).  Pour into a small clean bowl and allow to cool; do not cover.

Preheat oven to 425°F.

Whip egg whites on high with cream of tartar; slowly add in sugar and whip on high until nice glossy peaks develop.  Do not under beat.  Fill shell with curd; mound meringue over curd and spread out over the sides (to prevent weeping) and seal entire pie.  Place in oven and bake for 3-5 minutes until golden.

Allow to cool completely (about 2 hours on the counter) and cut into slices. Garnish with a slice of lemon twisted and a sprig of mint.  To make it more elegant, serve with mint sprigs and fresh raspberries.  Enjoy!


Luscious yeast rolls filled with roasted red peppers, onions, garlic, and parmesan cheese. 

16 oz. frozen bread dough, thawed
1 tbsp olive oil
2 tsp. minced garlic                                        
1 cup sliced onions
½ tsp sugar                                                     
1 red pepper, roasted, and chopped
½ cup Parmesan, grated                                 
Egg wash

Purchase frozen bread dough (you can make fresh dough, if you prefer), thaw, & divide into 15 pieces (about 1 ounce each).  In skillet, add 1 tablespoon olive oil, 2 teaspoons minced garlic, & 1 cup onions.   Stir and cook on low heat for 10 minutes.  Add ½ teaspoon sugar and 1 red pepper, roasted & chopped.  Cook until mixture is caramelized (about 25 minutes).  Allow to cool.  Add ½ cup grated Parmesan cheese.  Press dough into a 3” circle and fill with 1 tablespoon filling, seal and place on parchment lined baking sheet.  Continue with the rest of the dough.  Cover with towel and place in warm place (near stove) and allow to double in size.  Brush with egg wash (1 egg + ½ shell water, beat).  Bake at 400°F for 10-15 minutes until golden brown.  Serve immediately.  Can add Fontina or ham chopped as well.




Laced with a yogurt cream sauce and infused with herbs. 

2 lbs Asparagus, fresh and trimmed
2 cups Greek style plain yogurt
½ cup minced herbs- thyme, chives, mint (use just a bit), rosemary                                      
2 cloves garlic (make into paste)
½ cup minced red onion
½ tsp salt
¾ tsp pepper 

Bring water to a boil water in a large Dutch oven infused with 2 whole garlic cloves, sundried tomatoes, peppercorns. Use any flavor adding ingredients to help season the water and give character to the asparagus.  Have a large bowl with iced water and a strainer near as well.  Place the asparagus into boiling water just until bright green.  Remove from hot water and place in cold water for 5 minutes.  Remove and drain.  Place on platter and chill.  10 minutes before serving; remove platter and spoon sauce over the asparagus.

Sauce: In a small bowl, combine remaining ingredients.  Cover and place in refrigerator until time to serve.  Will last 4 days.




Buttery, Yukon gold potatoes flavored with tangy buttermilk, creamy butter, and sharp white cheddar  team up to make a dish of double touched dairy potatoes.

3 lbs. Yukon gold potatoes                            
1 stick butter
1 pint buttermilk                                            
1 cup white cheddar cheese
Additional milk if needed                             
Salt and Pepper to taste

In a large saucepan, place freshly scrubbed and cubed Yukon gold potatoes with 1 tsp salt and ½ tsp sugar.  Bring to a boil; reduce to a simmer for 20 minutes until tender.  Drain.  Lightly smash potatoes, add 5 tablespoons cubed butter, 1 cup buttermilk, and continue to mash.  Add ½ cup milk to thin, if desired.  When desired thickness is determined, grate 1 cup white cheddar into potatoes and blend.  Top potatoes with 1 significant butter ‘pat’ and fresh snipped chives.  Serve warm.  Note: Do not top with butter and chive until time for service.





A family favorite with a hint of oak, a bit of spice, and a rich outside bark.

5 lb. spiral sliced ham
1 cup clover honey,                                        
2/3 cup bourbon
1/2 cup orange marmalade (100% fruit),                   
1/3 cup molasses,
¼ teaspoon ground cloves,                            
1 teaspoon ground ginger—

Place all ingredients, except the ham, in a small saucepan.  Bring to a boil, turn down heat, and reduce by half.  Place ham in shallow baking dish and heat for 10 minutes per pound at 300°F.  Begin to baste with basting sauce every 10 minutes after the first half hour.  Bake for 15 minutes longer and baste 2 additional times.  Serve remaining glaze on side, if desired.




For when you are having smaller holiday gatherings. 

4 – 1 inch thick center cut lamb steaks
Olive oil
Salt/pepper to taste                                        
2 cups red wine with body
Whole garlic bulb, roasted                                         
Fresh rosemary, thyme, & oregano leaves
4 ounces Feta cheese                                      
2 garlic cloves, minced
½ cup finely ground bread crumbs                            

Cut a pocket into the lamb steaks, about 2/3 into steak.  Make a marinade of 2 tablespoons olive oil, red wine, salt and pepper, and fresh minced garlic.  Place lamb in marinade in refrigerator for 2 hours.

Roast garlic, cut bulb ends off just a bit to expose the fruit, place on foil, drizzle with olive oil, salt and pepper, bundle up the foil and bake at 400 degrees for 40-50 minutes.  Remove and allow to cool, and then press out the ‘butter’ to use for stuffing.

Stuffing: In a small bowl, place garlic butter, 2 tbsp olive oil, 1/4 cup fresh, chopped herbs, and the feta cheese.  Mix well, add bread crumbs, and blend again.  Add just enough milk to form a paste.  Divide mixture into fourths.  Drain steaks from marinade (save 1 cup of marinade), pat dry, and stuff with ¼ of mixture.  Drizzle outside of steaks with olive oil and black pepper.  Place on grill for 8 minutes per side.  Serve with red wine reduction.  In saucepan, place the red wine from the marinade and a few leaves from the herbs, and bring to a boil.  Reduce by ½ and finish by adding 1 tablespoon butter to sauce, swirling to incorporate…do not whisk.  Serve over the steaks.




  • 1 (14.5-ounce) can chili-seasoned diced tomatoes
  • 1/4 cup water
  • 1 teaspoon hot sauce
  • 2 teaspoons Cajun seasoning
  • 2 (16-ounce) cans pinto or red kidney beans, rinsed, drained and mashed with a fork
  • 1 cup chopped green bell pepper
  • 1/2 cup diced reduced-fat smoked sausage
  • Cooking spray
  • 4 cups (16 ounces) freshly shredded reduced-fat sharp
  • Cheddar cheese, divided
  • Baked tortilla chips

Combine tomatoes and next six ingredients. Spoon mixture into a 2 quart casserole dish coated with cooking spray.

Bake at 350 degrees for 30 minutes or until bubbly. Top with cheese; bake an additional 5 minutes or until cheese melts. Serve with baked tortilla chips.

Great snack, make ahead, freeze and have ready any time!

3 to 4 tablespoons plain dry bread crumbs
2 ounces Cabot® Pepper Jack Cheese, chopped or shredded
8 ounces Cabot® 50% Reduced Fat Cheddar Cheese, chopped or shredded
2 eggs
2 tablespoons sour cream
1 – 1 ½ tablespoons all-purpose flour
1 (4-ounce) can diced green chilies
1/3 cup finely chopped red bell pepper or 1 (2-ounce) jar diced pimientoVeggies

Preheat oven to 350 degrees. Sprinkle bread crumbs on bottom of ungreased 8- or 9-inch square baking  dish . Combine cheeses; turn into dish. Beat together eggs, sour cream and flour; pour over cheeses. Sprinkle with green chilies and red bell pepper. Bake 40 to 50 minutes or until lightly browned. Let stand 5 to 10 minutes. Cut into bars. Serve warm or at room temperature. Makes 24 bars.

(Perfect for late dinners, symphony on the prairie or dinner on the run!)

1 long loaf sturdy peasant bread, unsliced 1 container refrigerated pesto sauce, stirred
6 slices Cheddar cheese 6 slices smoked mozzarella cheese
½ pound sliced turkey ½ pound sliced honey ham
12 thin slices ripe tomatoes 8 ounces marinated artichoke hearts, sliced
4 ounces roasted red pepper slices 1 avocado, sliced
1 head Romaine lettuce 12 whole basil leaves
1 packet dry Italian salad dressing mix

Make Italian dressing according to directions (reducing oil if desired); set aside.
Cut loaf in half lengthwise. Scoop out some of the inside with your fingers. Spread pesto sauce evenly over all cut surfaces of the bread. Layer your choice of filling ingredients over the pesto sauce and just before adding the top; drizzle with Italian dressing. Top with top crust of bread. Wrap loosely but thoroughly in plastic wrap and place cookie sheet on top of loaves. Weight with cans of food and refrigerate 1-2 hours to blend flavors and compress loaf. Slice to serve. Makes 6 servings.

3-A-Day™ of Dairy

Recipe created by 3-A-Day™ of Dairy

Makes 4 servings (1 cup per serving)
Prep time: 5 minutes
Freezer time: 3 hours


1 banana
2 cups (16 ounces) fat-free vanilla yogurt
1 cup pomegranate juice
1 tablespoon coarse sugar (optional)
Pomegranate seeds (optional)

Wrap peeled banana in plastic wrap and freeze 3 hours or until frozen. Unwrap banana, break into chunks and place in a blender with the yogurt and juice. Cover and blend until smooth; pour into 4 glasses to serve. Top with pomegranate seeds if desired.

Serving tip:
Before serving, wet edge of glass and dip into coarse sugar for decorative edge.

Nutrition Facts per serving for individual food:
Calories 170,  Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 85 mg, Calcium 20% Daily Value, Protein 6 g, Carbohydrates  36 g, Dietary Fiber 1 g


1 cup lowfat white milk
2 tablespoons green apple JELL-O® Brand Gelatin
1 tablespoon caramel flavor topping
3 medium scoops vanilla ice cream
dash of cinnamon

Combine ingredients together in a blender and mix until smooth. Serve immediately. Makes 1 Serving.


1 cup low fat white milk
2 tablespoons JELL-O® Brand Vanilla Pudding
1 medium sliced banana
½ cup frozen strawberries
¼ cup crushed pineapple
1 teaspoon chocolate flavor topping

Combine ingredients together in a blender and mix until smooth. Garnish with a pineapple slice and fresh strawberries. Serve immediately. Makes 1 Serving.



1 cup lowfat white milk
2 tablespoons JELL-O® Brand Vanilla Pudding
¾ cup frozen blueberries
1 cup vanilla yogurt

Combine ingredients together in a blender and mix until smooth. Serve immediately. Makes 1 Serving.


1 cup low fat white milk
2 tablespoons JELL-O® Brand Chocolate Pudding
1 tablespoon caramel flavor topping

Pour milk, pudding mix, and caramel flavor topping into a container with a tight fitting lid (such as a thermos or tumbler); cover. Shake for several minutes until pudding mix is completely dissolved (or stir mixture vigorously in glass with spoon until smooth). Serve immediately. Makes 1 serving.


Click on  Petit Chef for additional great recipes!

3 Responses

  1. can’t wait to try these yummy recipes

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