Cheesy-Stuffed Poblano Peppers

Start to finish: Active: 1 hour
Impresses: 4 for a main course, 8 as an appetizer

Ingredients
4 poblano peppers, halved and seeded
2 cups cooked brown rice
1 cup sweet corn
½ red onion, diced
1 jalapeño, seeded and diced
1 14-ounce can roasted tomatoes and green chilis
2 teaspoons kosher salt, plus more to taste
2 teaspoons hot sauce, plus more to taste
16 ounces La Vaquita® Queso Oaxaca shredded cheese, divided
La Vaquita Queso Fresco cheese, for serving
Chopped cilantro, for serving

Method
Heat grill to 450 F, making sure there is a large area for indirect cooking. Line a 9-by-13-inch baking tray with foil and spray with baking spray. Arrange poblano peppers, cut side up, on the tray. Set aside.

In a large bowl, combine rice, sweet corn, red onion, jalapeño, roasted tomatoes and chilis, kosher salt, hot sauce and 8 ounces of the La Vaquita Queso Oaxaca shredded cheese. Divide the filling among the peppers and top with remaining shredded cheese. Cover tray with foil and bake on covered grill over indirect heat for 20 minutes. Remove foil from tray, and continue cooking for another 10–15 minutes, or until cheese is melted and bubbly. Remove from grill and sprinkle with La Vaquita Queso Fresco cheese and chopped cilantro before serving.

Alternatively, stuffed peppers can be baked, covered in foil, in the oven at 450 F for 20 minutes; then with the foil removed for another 10–15 minutes before serving.

Grilled Peach, Blue Cheese and Arugula Pizza

Start to finish: Active: 30 minutes | Inactive: 12 hours 30 minutes
Impresses: 4 as an entree, or 2 dedicated pizza lovers

Ingredients
For the pizza crust:
8 ounces water, warmed to 105–110 F
7 grams yeast (from 1 envelope)
5 grams sugar
356 grams all-purpose flour
3 grams kosher salt
¾ ounce olive oil

For the pizzas:
Olive oil
2 garlic cloves, minced
¼ cup fig preserves
6 slices prosciutto, torn into pieces
2 peaches, sliced
¼ cup blue cheese crumbles
Fresh arugula, for serving
¼ cup chopped pistachios, for serving
Flaky sea salt, for serving
Balsamic reduction, for serving 

Method
For the pizza crust:

Whisk together warm water, yeast and sugar in a measuring cup, and set aside until foamy, about 5 minutes.

Add flour and kosher salt to the bowl of a stand mixer fitted with the hook attachment, and whisk to combine. Pour in the yeast and water and begin mixing on low to form a shaggy dough. Drizzle in oil and increase mixer speed to medium, mixing until dough forms a ball and pulls away from the sides of the bowl. Increase speed to medium-high and knead dough for 8 minutes.

Place the dough in a greased bowl and cover with plastic wrap. Refrigerate 8–12 hours, or overnight.

For the pizzas:

Remove dough from refrigerator and divide into 2 equal portions (about 295 grams each). Shape both portions into round balls and place on a piece of parchment paper dusted with flour. Dust the tops of the dough with flour and cover with a clean kitchen towel for 30 minutes, or until doubled in size.

When ready to make the pizzas, sprinkle work surface with all-purpose flour and cornmeal. Use both hands to press the first dough ball down in the center, rotating while pressing and working out toward the edges, to create an even circle. Stretch dough on work surface, or by gently tossing back and forth between both hands, until circle is 9 inches in diameter. Set crust on baking sheet lined with parchment paper, and repeat the process with the second dough ball.

Place the crusts over direct high heat for 1–2 minutes, or until the tops are extremely bubbly. Flip the crusts over and transfer to an indirect low heat. Working quickly, drizzle each crust with olive oil and sprinkle with minced garlic. Spread fig preserves over the crusts, leaving about ½-inch border along the edge. Divide the prosciutto, peaches and blue cheese among the 2 pizzas. Close the lid of the grill and cook the pizzas 4–6 minutes, or until cheese is melted and crust is deeply browned and crispy.

Remove pizzas from grill and sprinkle with fresh arugula leaves, chopped pistachios and flaky salt. Drizzle with balsamic reduction before slicing and serving. 

Notes: For a quick balsamic reduction, place 1 cup balsamic vinegar in a small saucepan with 2 tablespoons granulated sugar. Bring to a simmer and cook, swirling pan occasionally, until reduced by half, about 16 minutes. Reduction will thicken when cooling.  

Seriously Supreme Pizza with Fresh Basil

Start to finish: 30 minutes
Impresses: 2-3

Ingredients

1 frozen meat lover’s pizza
½ cup fresh spinach
3-4 baby bella mushrooms, thinly sliced
¼ cup red onion, diced or thinly sliced
½ cup finely shredded cheese (pizza blend or part-skim mozzarella)
4-5 fresh basil leaves

Method

Heat the oven according to package directions (usually 450-500 F). While the oven is heating, prepare the fresh vegetables. Slice or dice into similar-sized pieces for even cooking.

Remove the frozen pizza from packaging, and then layer on the fresh spinach leaves, mushrooms and onions. Top with shredded cheese. Once the oven is fully heated, cook according to package directions (about 20 minutes). 

When the pizza is finished baking, remove from the oven. Chop the fresh basil and add on top, along with additional toppings or cheese if desired. Cut into 6 slices and serve immediately. 

Alternative toppings:

Greek-style: Black olives, sun-dried tomatoes and canned artichoke hearts. Drizzle with olive oil or pesto before serving

Summer special: Sweet corn kernels, sliced zucchini and fresh arugula

Spicy Southwest-style: Black beans, adobo chili peppers (with or without sauce) and poblano or jalapeño peppers

Chicken, Spinach and Tomato Mac n’ Cheese

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Start to finish: 35 minutes
Impresses: 8

Ingredients
For the mac:
16-ounce box elbow macaroni
1 tablespoon olive oil
½ cup (1 stick) unsalted butter
½ cup flour
4 cups whole milk
½ teaspoon garlic salt
4 ounces The Creamery Pepper Jack Cheese, shredded
8 ounces Cache Valley Creamery Sharp Cheddar Cheese, shredded
4 ounces Cache Valley Creamery Monterey Jack Cheese, shredded
2 cups roasted chicken, diced
2 cups fresh spinach
½ cup sundried tomatoes, thinly sliced

For the topping:
¼ cup unsalted butter
2 cups panko bread crumbs
1 teaspoon parsley flakes
¼ teaspoon garlic salt

Method
For the mac:
Bring a pot of water to a boil and cook macaroni 1 minute shy of package instructions. Drain, toss in olive oil and set aside.

Return the pot to the stove over medium heat. Add butter to melt. Whisk in flour until absorbed by the butter to create a roux.

While continuing to whisk, slowly pour in the milk to ensure the mixture fully incorporates and is free of lumps. 

Reduce heat to medium-low and add in garlic salt. Cook to thicken while constantly whisking, about 5 minutes.

Remove pot from heat and stir in cheeses until fully combined and melted. Return noodles to pot and add in chicken, spinach and sundried tomatoes. Stir to combine.

Serve immediately by dishing into bowls and topping with bread crumbs.

For the topping:
Bring a skillet to medium-low heat. 

Add butter to melt then stir in panko, parsley flakes and garlic salt.

Toast, stirring constantly, until browned and aromatic, about 5 minutes. 

Set aside until ready to top the mac n’ cheese. 

Cheeseburger Flatbread

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Start to finish: 45 minutes
Impresses: 4

Ingredients
2 tablespoons unsalted butter
1 white onion, thinly sliced
½ pound ground beef
2 flatbread pizza crusts
1 cup The Creamery Colby Jack Cheese, shredded
¼ cup thousand island dressing
½ cup dill pickles, chopped

Method
Bring a skillet to medium-low heat. Add in butter to melt.

Once butter has melted, add in onions and toss to coat. Cook slowly, stirring constantly until translucent and caramelized — about 18–22 minutes.

While the onions caramelize, brown the hamburger. Drain and set aside.

Heat oven to 450 F and line a sheet pan with parchment paper.

Set flatbread crusts on sheet pan. Build pizzas by dividing onions amongst crusts and top with hamburger, then cheese. 

Bake 10–12 minutes or until the bottom has crisped and cheese has melted.

Remove from oven and drizzle with thousand island and chopped pickles. Slice and serve.

Fried Cheddar Cheese Curds

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Start to finish: 8 hours, 25 minutes, Active: 25 minutes, Inactive: 8 hours
Impresses: 4

Ingredients
½ cup flour
4 eggs, lightly beaten
4 cups panko bread crumbs
1 pound The Creamery Cheddar Cheese Curds
2 quarts vegetable oil
Honey mustard, for dipping

Method
Line a cookie sheet with parchment paper. Set aside.

Add flour, eggs and half of panko breading to 3 separate shallow dishes. 

Add half the curds to the flour and toss to coat. Transfer to the egg mixture and toss to coat. Remove the curd in small batches to fully drain the excess egg. Add to the panko and toss to fully coat — gently pressing on curds so the panko adheres. Place in a single layer onto prepared cookie sheet.

Discard the panko and replenish with the remaining bread crumbs. Repeat with other half of curds.

Place pan in freezer and freeze at least 8 hours before frying.

When ready to fry, heat at least 2 quarts of vegetable oil to 350 F. Fry curds in small batches for roughly 1 minute 10 seconds, until browned, and drain on a plate lined with paper towels. 

Serve immediately with honey mustard or another condiment for dipping.

Steak N' Egg Burritos

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Start to finish: 10 minutes
Impresses: 2

Ingredients
2 tablespoons light-roast coffee, ground
1 teaspoon paprika
1 tablespoon kosher salt
8-ounce sirloin steak
¼ cup butter
1 russet potato, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
½ red onion, diced
2 tablespoons vegetable oil
4 eggs
¼ cup milk
1 cup pepper jack cheese, shredded
4 large flour tortillas

Method
Combine ground coffee, paprika and salt in a small bowl. Rub seasoning on both sides of steak. Let set at room temperature until ready to cook.

Add 2 tablespoons butter to a heavy-bottomed skillet over medium heat.

Once melted, add in potatoes, stirring to coat all potatoes with butter. Cover with a lid and let steam 5 minutes, stirring halfway through. 

Remove lid and add in peppers and onion. Stir to coat and let cook until potatoes are fork tender and onions translucent, about 8-10 minutes.

Remove from pan and place pan back on burner.

Raise heat to high and pour in oil. Place steak in hot pan and let sear — 3 minutes on each side for steak done medium temperature. 

Remove steak and let rest.

Wipe out pan and turn heat to medium-low. Add in remaining butter. 

Beat together eggs and milk and pour into pan once butter is melted. Scramble until eggs are soft set. Remove from heat.

Slice rested steak across the grain and start building your burritos. Place equal amounts potatoes, steak, eggs and cheese on each tortilla. Roll up by folding in the sides and the top. Pull the top and filling toward you before rolling taught.

Toast or serve as is.

Prepping ahead?
Prepared burritos can be wrapped in paper towels and stored in a zip-top freezer bag for up to a month. To reheat, place wrapped burrito on a microwave safe plate and cook for 3 minutes. Let stand 1 minute before removing paper towel and enjoying. Careful: Filling will be hot.

Ranch Pasta Salad

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Start to finish: 40 minutes
Impresses: 8

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Ingredients
1    package ranch seasoning
1    cup buttermilk
1    cup mayonnaise
1    cup pasta shells (We use the noodles from a box of macaroni and cheese.)
8    ounces sharp cheddar cheese, cut into small cubes
1    cup frozen peas, thawed
4    slices bacon, cooked and chopped
    salt and pepper

Method
Whisk together the ranch seasoning, buttermilk and mayonnaise. Refrigerate at least 30 minutes.

Cook pasta to box instructions. Drain and cool. 

Add cooked pasta, cheddar, peas and bacon to a large serving bowl. Toss together with ranch dressing, beginning with ½ cup, adding more if desired.

Season with salt and pepper.

Slammin' Salmon Salad

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Start to finish: 30 minutes
Impresses: 4

Ingredients
For the salad:
1    lemon
4    3-ounce salmon filets,
      skinned and deboned
      salt and pepper
1    5-ounce container arugula
1    cup fresh spring peas
¼    cup dill
1    cup quinoa,
      cooked to package instructions

For the dressing:
¼    cup extra virgin olive oil
¼    cup lemon juice
½    cup plain yogurt
1    garlic clove, minced
      salt and pepper
½    cup feta cheese

Method
Heat oven to 350 degrees. Set aside four pieces of parchment paper, each about the size of a magazine.

Slice lemon into thin rounds. Grab a sheet of parchment and place two lemon slices in the middle. Place a salmon filet on top and sprinkle with salt and pepper. Fold one side of parchment to meet the other, then starting from the left, fold the bottom portion of parchment over the top. Repeat all the way around to create a sealed pouch. 

Repeat with rest of lemon, salmon and parchment pieces. 

Place salmon pouches onto a baking sheet and cook for 15–18 minutes or until salmon is a light pink color and flaky. Remove from oven and let rest 5 minutes before opening pouches.

While salmon steams, make the dressing. In a small bowl, whisk together all ingredients, except feta, until fully combined. Stir in crumbles of feta. 

Divide arugula onto four plates or bowls and top with equal parts peas, sprigs of dill and quinoa. Top with piece of poached salmon and drizzle with a few tablespoons of dressing.

Breakfast Cobb

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Start to finish: 40 minutes
Impresses: 4

Ingredients
For the salad:
1    medium-sized sweet potato
2    tablespoons olive oil
      salt and pepper
4    eggs
1    5-ounce bag baby spinach
4    ounces bleu cheese, crumbled
4    slices bacon, cooked and crumbled

For the dressing:
1    cup buttermilk
½    cup mayo
¼    cup fresh chives
¼    cup fresh dill
1    clove garlic
½    lemon, juiced and zested
      salt and pepper

Method
Heat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. 

Cut the ends off the sweet potato and discard. Slice it in half long ways and cut each half into spears. Place on baking sheet and drizzle with olive oil, salt and pepper. Toss to combine.

Roast for 25–30 minutes, flipping halfway through. Set aside to cool once finished.

Bring a small pot of water to a boil over high heat. Reduce heat to simmer and carefully place eggs in one at a time. Set a timer and simmer for 6 minutes.

While the eggs cook, fill a medium-sized bowl with ice water. Set aside.

To make the dressing, whisk all ingredients together until combined.

Once timer has ended for the eggs, immediately transfer them to ice water for one minute to stop cooking. Remove and carefully peel each egg.

Serve up spinach on plates or in bowls and top with crumbles of bleu cheese and bacon, a few sweet potato spears and a soft-boiled egg sliced in half. Drizzle with the buttermilk ranch dressing.

Meant to Brie

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Start to finish: 10 minutes
Impresses: 4

Ingredients
For the salad:
1    5-ounce container spring mix
2    grapefruits
4    ounces brie cheese

For the dressing:
¼    cup extra virgin olive oil
2    tablespoons aged balsamic vinegar
2    tablespoons honey
      salt and pepper

Method
Slice each grapefruit in half long ways and remove the peel and white flesh. Place one half cut-side down and identify the thin, white lines in-between the flesh of the grapefruit. Using a paring knife, carefully slice between each white line to create segments. Repeat until entire grapefruit is sliced. Set aside.

Cut brie into 1-inch cubes and set aside.

In a small bowl, whisk together all ingredients for the dressing until emulsified.

Toss together spring mix, grapefruit segments, brie and dressing. Serve immediately.

Chicken and Spinach Enchiladas

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Start to finish: 45 minutes
Impresses: 6

Ingredients
1     cup onion, chopped
½    cup green bell pepper, chopped
5    tablespoons butter
3    cups baby spinach
2    cups chopped cooked chicken
1     4-ounce can chopped green chiles (or roasted anaheims/hatch chiles)
¼    cup all-purpose flour
1     teaspoon ground coriander seed
¾    teaspoon salt
2½    cups chicken broth
1     cup sour cream
1½    cups shredded Monterey jack cheese (or more)
12    6-inch tortillas

Method
Heat oven to 350 degrees. 

In large saucepan, cook onion and green pepper in 2 tablespoons butter until tender. Combine in a bowl with spinach, chopped chicken and green chiles. Set aside.

In the same saucepan, melt 3 tablespoons butter. Whisk in flour, coriander and salt. Stir in chicken broth. Cook and stir until thickened and bubbly. Remove from heat. Stir in sour cream and ½ cup of cheese. 

Stir ½ cup of the sauce into the chicken mixture.  Dip each tortilla into remaining hot sauce to soften and fill each with about ¼ cup of the chicken mixture and roll up. 

Arrange rolls in a 13-by-9-inch baking dish and pour remaining sauce over. Sprinkle with remaining cheese and bake, uncovered, for about 25 minutes or until the top begins to brown.

Jalapeño Popper Mac

Start to finish: 1 hour and 30 minutes
Impresses: 6

Ingredients
2 green bell peppers
3 jalapeño peppers
½ pound bacon, diced
4 tablespoons butter, divided
3 tablespoons flour
2½ cups whole milk
4 ounces cream cheese, cubed
salt and pepper
8 ounces corkscrew pasta
1½ cups sharp cheddar cheese, shredded
½ cup panko breadcrumbs 

Method
Preheat broiler to 500 F. Place the bell and jalapeño peppers on a foil-lined baking sheet and char each side, turning the peppers every 2–3 minutes to ensure they don’t burn. 

Remove peppers from oven and place in a freezer-safe gallon bag. Seal shut and set aside to steam. 

Reduce oven heat to 350 F. Grease a cast-iron pan with butter and set aside. 

In a high-edge skillet on medium heat, add bacon and cook until crispy — about 7 minutes. Remove bacon and drain on a plate lined with a paper towel. Dispose of bacon grease and return skillet to medium-low heat. 

Fill a large pot with water and bring to a boil. 

Melt 3 tablespoons of butter in the skillet and whisk in flour until all the butter is absorbed. Continue to work for about 1 minute to remove the flour flavor. Add milk and whisk to combine. Stir in cream cheese. Stir every minute for about 5 minutes to avoid scorching. 

While cream cheese melts, add pasta and a generous sprinkling of salt to boiling water. Cook until al dente, drain and return pot to stovetop. Note: The pasta should still have a bite to it because it will go into the oven for more baking. 

Add the cheddar to the skillet and whisk to combine. Add more milk if needed. Whisk until cheese is melted, smooth and creamy. Season with salt and pepper and pour over noodles in pot. 

Take the peppers out of the gallon bag and remove the seeds, top and skins. Dice peppers and place in pot with noodles and sauce. Add bacon. Stir until well combined and pour into cast-iron pan. 

Melt remaining tablespoon of butter and mix with breadcrumbs. Sprinkle on top of pasta. 

Bake 10–12 minutes or until pasta is bubbly and top is browned.

Potato Soup

Ingredients
6 strips bacon
1 head broccoli
1 tablespoon butter
3 carrots
3 stalks celery
1 small onion
6 potatoes
8 ounces cheddar cheese, shredded
1 carton (4 cups) chicken broth
½ cup heavy cream
1½ cups milk
1 8-ounce container sour cream
salt and pepper 

Method
Chop the broccoli, carrots, celery, onion and potatoes into small bite-sized pieces (taking care to separate the broccoli florets from the diced stock). Cut the bacon into small strips as well.

After the prep-work is done, fry the bacon strips in a large pot over medium-high heat. Once they’re fully cooked, remove the bacon from the pot and reserve the bacon pieces to top your soup. Remove all but approximately 2 tablespoons of the bacon grease from the pot and discard. Add the broccoli stocks, carrots, celery and onion to the pot and cook on medium-high for 5 minutes, stirring frequently. Add the potatoes, broccoli florets and butter to the pot and continue to cook and stir the vegetables for 3–4 more minutes. Add the chicken broth and a dash of salt and pepper, and allow the pot to come to a boil. Reduce the heat to medium and simmer for 15–20 minutes, until the potatoes are fully cooked. 

Scoop approximately 2/3 of the soup into a bowl and purée using a submersion blender (a food processor or blender work too, so long as you’re cautious while blending — hot liquid expands, and can be a little unpredictable when mixed). This can be done all at once, or in shifts, whatever you feel most comfortable with. Add the puréed mixture back into the pot, and pour in the milk, cream and 4 ounces of the shredded cheddar. Increase the heat to medium-high and stir continuously until all the cheese is melted.

Dish the soup into bowls and garnish with a dollop of sour cream, remaining shredded cheddar cheese and a sprinkle of the reserved bacon.

Cheesy Cauliflower Breadsticks

Start to finish: 50 minutes
Impresses: 6

Ingredients
1    pound riced cauliflower, frozen or fresh
2    eggs, lightly beaten
½    cup Parmesan cheese, grated
1    teaspoon Italian seasoning
1    cup ricotta cheese
1    cup mozzarella cheese, shredded
3    cloves garlic, minced
½    teaspoon salt

Method
Preheat oven to 425 F. Line a sheet pan with parchment paper, set aside.

Steam riced cauliflower in the microwave according to package instructions. If you grate/rice your own, place in a microwave-safe bowl covered with plastic wrap with a few holes poked in the top and steam 5–6 minutes.

Carefully spread steamed cauliflower on a sheet pan lined with paper towels and set in the fridge for 10 minutes to cool.

In a small bowl, combine ricotta, mozzarella, garlic and salt. Mix until fully incorporated. Set aside.

In a large bowl, combine cooled cauliflower, eggs, Parmesan and Italian seasoning. Stir with a wooden spoon until a dough-like consistency is formed. Turn mixture onto parchment-lined baking sheet and press into an even layer, similar to a pizza crust. Bake for 15 minutes, or until slightly browned. 

Remove from oven and carefully flip over parchment, so the top of the crust is now on the bottom of the baking sheet and peel parchment off the now top crust. Schmear with ricotta mixture.

Bake again for 10–15 minutes or until cheese is bubbly and lightly browned.

Let rest 5 minutes before cutting.