Gouda and Potato Egg Bites

Start to finish: 55 minutes
Impresses: 4

Ingredients
6 leftover Crispy Smashed Baby Potatoes
3 eggs
1/3 cup half and half
½ cup shredded Gouda
2 slices thick-cut bacon, cooked and chopped
½ teaspoon kosher salt
½ teaspoon black pepper
Fresh herbs, optional

Method
Heat oven to 350 F. Coat a 6-cup muffin tin with cooking spray. Set on a foil-lined baking sheet.

Place one Crispy Smashed Baby Potato into each muffin cup. In a large bowl, whisk together eggs, half and half, shredded Gouda, chopped bacon, salt and pepper until fully combined. Evenly pour egg mixture into each muffin cup. Bake 18 minutes, or until a toothpick inserted in the center comes out clean. Let rest 10 minutes before serving. If making ahead of time, be sure to cool completely before storing in an airtight container in the refrigerator. Garnish with herbs of choice.

Smoked Cheesy Grits with Sausage and Peppers

Start to finish: 35 minutes
Impresses: 4

Ingredients
For the sausage and peppers:
2 bell peppers, any color
1 red onion
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
1-pound fully cooked andouille sausage links

For the grits:
2 cups water
2 cups whole milk
1 teaspoon salt
1 cup instant grits
1 tablespoon salted butter
¼—½ cup heavy cream
¾ cup smoked cheddar, freshly shredded
¾ cup smoked Gouda freshly shredded

Method
For the sausage and peppers: 
Heat oven to 400 F and line a large baking sheet with parchment paper. Core and slice bell peppers into 1-inch-wide strips and place on prepared baking sheet. Peel onion and cut in half. Slice into strips and place on prepared baking sheet. Drizzle olive oil over vegetables and season with salt and pepper. Toss to combine. Slice sausage into discs and place in an even layer on same baking sheet. Bake undisturbed 25–30 minutes, or until peppers and onions start to brown. Serve atop smoked cheesy grits.

For the grits:
In a large pot, bring water, milk and salt to a boil, keeping a close eye so it doesn’t boil over. Stir in grits and cook to package instructions. Once cooked, stir in butter, ¼ cup heavy cream, cheddar and Gouda. Stir to combine until cheese is fully melted. If too thick, stir in additional ¼ cup heavy cream. Serve immediately topped with roasted sausage and peppers.

Five Cheese and Mushroom Slow Cooker Risotto

Start to finish: 2 hours
Impresses: 8

Ingredients
2 tablespoons salted butter
2 tablespoons olive oil
1 shallot, finely chopped
8 ounces baby portobello mushrooms, cleaned and thinly sliced
½ teaspoon ground pepper
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
1¾ cups Arborio rice
3 cups reduced-sodium chicken broth
1 cup white wine 
1 10-ounce can cream of mushroom soup
¼ cup grated Parmesan cheese 
¼ cup grated Asiago cheese 
¼ cup grated fontina cheese
¼ cup grated Romano
¼ cup shredded Gouda
¼ cup Italian parsley, chopped

Method
Heat a Dutch oven or a slow cooker with a saute setting over medium heat. Add butter and olive oil until butter is melted. Add shallot and saute until slightly translucent, about 3 minutes. Add sliced mushrooms, and cook until softened and all moisture is cooked out, about 10 minutes. Season with pepper and thyme and toss to coat.

Add Arborio rice and toss to coat. Cook about 2 minutes. If sauteing in a Dutch oven, transfer rice mixture to a slow cooker. Add chicken broth, wine and cream of mushroom soup. Stir to combine and cover.

Cook on high for 1 hour 30 minutes, or until almost all moisture has absorbed. Stir in Parmesan cheese, Asiago cheese, fontina cheese, Romano and Gouda until melted. Stir in parsley and serve immediately. 

Mug Spinach, Bacon and Gouda Mac

Start to finish: 10 minutes
Impresses: 1

Ingredients

½ cup elbow macaroni noodles
½ cup water
¼ cup whole milk
⅓ cup Gouda cheese, shredded
2 tablespoons spinach, chopped
1 tablespoon bacon, cooked and chopped

Method

Combine macaroni and water in a wide-mouth coffee mug and microwave 3 minutes or until water has soaked into the noodles.

Stir in milk, Gouda, spinach and bacon.

Microwave 30 seconds more and stir before serving. 

The Sonoma

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Start to finish: 10 minutes
Impresses: 1

Ingredients
2 slices thick, farmhouse-style bread
1 tablespoon butter, softened
1 tablespoon basil pesto
2 ounces deli turkey, sliced
2 tablespoons roasted red peppers, thinly sliced
¼ cup arugula
2 ounces Gouda cheese, shredded

Method
Heat a nonstick skillet over medium-low heat.

Spread butter on one side of each slice of bread. Spread pesto on the opposite side of one slice.

Layer turkey, red peppers and arugula on top of pesto, add shredded Gouda. Top with other slice of bread, buttered side up.

Place sandwich in skillet and toast until browned and cheese is melted, about 4–5 minutes per side. Slice and serve immediately.