This and that: tillamook cheese

Showing posts with label tillamook cheese. Show all posts

Wednesday, May 1, 2013

Fajitas of sorts...

I am back on nights again and today when I woke up, I had no idea what I was going to make for dinner. I did need to go and get a few groceries so I though that maybe walking down the aisle of our brand new local grocery store I would come up with something and it did...
As I walked into the store the first thing I saw was this wonderful cheese display. I love cheese and as I was perusing it my eyes fell upon one of my favorite cheeses - Tillamook Cheese . There also was a new flavour - Smoked Black Pepper White Cheddar Cheese.
My mind started to churning, cheese, I had some leftover Fiesta Porkchops and I also had some Salsa Me Krazy salsa... I could make Fajitas. And that is how my dinner was born. I also thought that this would be great to keep on the Cinco De Mayo theme.

Pork Fajitas

Makes 1 fajita

1 pork chop ~ I used this recipe (sliced thin)

Mini peppers and onions sliced - I had approx 1 cup together

1 tsp oil

1/4 tsp cumin

crush red pepper to taste

1/4 to 1/2 avocado slice thin

grated cheese ~ I used Tillamook Smoked Black Pepper White Cheddar Cheese

salsa ~ I used Salsa Me Krazy medium salsa

sour cream

Tortilla - I used Garden Spinach and vegetable Tortilla

In pan saute peppers and onions in 1 tsp oil, added cumin and crush red pepper. Add pork chop and continue to saute for a few more minutes until every thing is warm.

Warm tortilla, add mixture. Top with cheese, salsa, avocados and sour cream. Enjoy.

Enjoy!

I had received my Salsa Me Krazy from a contest that I entered. This salsa tastes so wonderful, fresh and homemade. The medium has just enough heat to give it some punch without over powering the taste. On there website, it says that this salsa was made from a family recipe and made in small batches to preserve the homemade taste and is made without preservatives. I have been hording my jar for a long time, eating only a small bite at a time. But alas the jar is now empty and I will have to get some more. The company is based out of Greenwood Indiana and this just might be the excuse I need to go and vist my brother and his family in Indianapolis to buy some more.

✻ღϠ₡ღ✻ Marlys

(¯`✻´¯)
`*.¸.*✻✿*.¸.*✻ Enjoy your day....`*.¸.*✻✿*.¸.*✻

The review on Salsa Me Krazy is done on my own as I really enjoy this product and want others to know about it. I have not been given any compensation or product to promote this.

LINKS: Foodie Friends Friday

Wednesday, February 20, 2013

Madame Croque with a twist

I am a sucker for grilled cheese and ham sandwiches and put an egg and Bechamel Sauce,

You have a Madame Croque.

This recipe I originally found on Isabelle at home site.

Isabelle is a French Canadian so of course she would know what a Madame Croque was.

I had no idea until I read her post... So head over and check it out.

I have made this couple of times and made it just as Isabelle's recipe told me too.

Madame Croque done per Isabelle at Home's recipe

But the last time I decided to change it a little and make it my own......

So here it is...

Madame Croquet with a Twist

adapted from Isabelle at Home

Makes 2 Sandwiches

1/2 cup bechamel sauce

4 slices of bread (I used French bread cut thick)

1 tbsp butter

2 tsp Dijon Mustard

4- 6 slices of ham (I used honey ham)

1/8 lb cheese ( I used Tillamook Cheddar Cheese)

onions to taste

1 avocado sliced

2 eggs - either fried or poached.

fresh parsley to garnish ( I used dried)

To make Bechamel Sauce:

1 tsp butter

1 tbsp flour

1 tsp dry mustard

1/2 cup milk

salt and pepper to taste.

Place butter in saucepan and melt, add flour and dry mustard, stir until all mixed. Turn heat down to medium-low and add milk. Stirring constantly until comes to a boil and thickens. Add salt and pepper. Keep warm until ready to use. (I did turn mine off and just warmed it when I needed it )

Preparation of sandwich:

Fry or Poach eggs. ~ I don't like runny eggs so mine are well done, make them the way you would like.

While the eggs are cooking. Butter one side of the 4 slices of bread, this will be the outside of the sandwiches. To two slices of bread apply dijon mustard and set aside. Place the other two slices of bread, buttered side down on a panini maker. Apply one tablespoon of the Bechamel Sauce, then apply 1/2 avocado, onion slices, 2-3 slices of ham and 1/2 of the cheese, cover with the bread that has dijon mustard, butter sided up. Repeat for second sandwich. Close cover of panini maker ~ (I didn't close mine completely). Cook until a nice brown colour. Remove from panini maker and place on plate. Spread another tablespoon of bechamel sauce on top of sandwich, add egg and garnish with fresh parsley and enjoy.

✻ღϠ₡ღ✻ Marlys

(¯`✻´¯)

`*.¸.*✻✿*.¸.*✻ Enjoy your day....`*.¸.*✻✿*.¸.*✻

Links: Freedom Fridays, Tasty Thursdays, Foodie Friends Friday, Favorite things Friday , In and Out of the Kitchen

Wednesday, January 23, 2013

Turkey and avocado Panini

Do you know that I have to look up the spelling of panini every time I mention them? It is one word that I have a hard time with. Also did you know that in Italy a Panini or Panino is a sandwich that is made with bread other then sliced bread. They use bread like chiabatta,rosetta or baguette. They are filled with deli meat and cheese or other foods and often are served warm after being put in a warming press.
Here in United States and Canada we have adopted the word for any type of sandwich that is pressed or toasted. ( Panini) So sayng that is a grilled cheese sandwich that a I make in my panini press a grilled cheese panini sandwich? Not sure and I am even not sure if this sandwich that I am writing about is really a panini but that is what I am going to call it... I did use french bread, although I sliced the bread and probably should have just cut it horizontally and then maybe it would have been a real panini.. Well, maybe not! You decide.
I do know that whether or not this is really a panini it is good...

Turkey and Avocado Panini

2 slices French Bread cut thick

left over turkey

onions

1/4 avocado

1/2 ounce Monterey Pepper Jack cheese

1 ounce Tillamook Chedder cheese

2 tsp Henri Bacon and Tomato dressing

butter or olive oil

Cut French bread thick, spread dressing on both inside slices. Add turkey, onions, avocado, and cheeses to sandwich. Spread butter or olive oil to outside of sandwich and place in press. My panini press tells me when it is done, but you would cook them until the bread is a crusty brown colour.

You can also make this in a pan and press your sandwich down with your spatula. A George Foreman grill would also work great.