Asiago Cheese Muffins Food

ASIAGO CHEESE BREAD RECIPE

Steps:

• In a medium-sized bowl, stir together the flour, cheese, salt, yeast and pepper. Add the water and use a wooden spoon, or your hand, to mix until you have a wet and sticky dough, about 30 seconds. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles, and the dough is more than doubled in size,12 to 18 hours.
• When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Use lightly floured hands to lift the edges of the dough in towards the center. Nudge and tuck in the floured hands to lift the edges of the dough in towards the center. Nudge and tuck in the edges of the dough to make it round.
• Place a tea towel on your work surface and generously dust it with cornmeal flour or wheat bran. Gently place the dough on the towel, seam side down. If the dough is tacky, dust the top lightly. Fold the ends of the tea towel over the dough to cover it. Place in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it's almost doubled in size. (If you gently poke it with your finger, if should hold the impression. If it springs back, let it rise for another 15 minutes.)
• Half an hour before the end of the second rise, preheat the oven to 475 degrees F with a rack in the middle. Place a covered 4 to 5 quart heavy pot on the rack to preheat. (I use a 5-quart Dutch Oven.)
• Use pot holders to carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel and quickly but gently invert the dough into the pot, seam side up. Use caution -- the pot will be very hot! Cover the pot and bake for 30 minutes.
• Remove the lid and continue baking until the bread is a deep chestnut color, about 15 to 30 minutes. Use a heatproof spatula or pot holders to gently lift the bread out of the pot and place it on a rack to cool thoroughly, about 1 hour.

CREAMY BAKED ASIAGO CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Place chicken breasts in the prepared baking dish. Whisk together Asiago cheese, mayonnaise, Greek yogurt, wine, oregano, garlic powder, onion powder, and nutmeg in a small bowl. Pour evenly over chicken breasts.
• Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with black pepper, balsamic vinegar, and additional Asiago cheese just before serving.

MUFFIN PAN FRITTATA WITH BROCCOLI, HAM AND ASIAGO CHEESE

Steps:

• Bring a medium-sized pot of water to boil. Cut broccoli into small, thumbnail-sized pieces and set in a bowl. Boil the broccoli 1 minute, until bright green and just tender. Drain well, cool in ice-cold water, drain well again, and then place in a bowl. Place the eggs in a second bowl and beat until whites and yolks are well blended. Mix in the milk, oregano, nutmeg, salt and pepper. Preheat oven to 375 degrees F. Thoroughly grease a 12-cup, good quality non-stick muffin pan. Divide the broccoli, ham and cheese among the cups. Divide and pour in the egg mixture. Bake 20 minutes, or until the egg mixture is set and frittata are light golden on top. (Eggs mixture will puff, but settle once out of the oven.) Cool frittata a few minutes, and then use a very thin spatula to loosen, lift and remove them from the pan and onto plates. Serve immediately. Note: Broccoli crowns, the cleaned topped portion of the vegetable, are available in the produce department. Recipe Options: Instead of broccoli, slice, blanch, cool and use six asparagus spears in the frittata. Instead of asiago, try another other type of tangy cheese, such as provolone, Swiss, Gouda or cheddar. To make the frittata in advance, to reheat and serve later, cool to room temperature after baking. Removes frittata from the pan and set on a parchment paper-lined baking sheet. Cover and refrigerate until ready to serve. Can be made a day before needed. Reheat by baking in 375 degrees F 10 to 15 minutes, or until heated through.

ASIAGO CHICKEN PASTA

Steps:

• To a large pot, cook the pasta according to package directions, drain; set aside. While the pasta cooks, continue with the recipe.
• To a very large skillet, add the olive oil, chicken, and cook over medium-high heat for about 5 minutes or until done; stir and flip intermittently to ensure even cooking.
• Add the red pepper, green beans, cover, and allow vegetables to steam for about 4 minutes, or until vegetables begin to soften.
• Add the garlic and cook for about 1 minute, or until fragrant; stir nearly continuously.
• Evenly sprinkle with salt, pepper, and stir to combine.
• Add the pasta and stir to combine.
• Add the cheese and toss and stir to combine; stir nearly continuously until melted.
• Add the basil, stir to combine, and taste for seasoning balance. Add more salt, pepper, or basil if desired and serve immediately.

MUSHROOM ASIAGO CHICKEN

Steps:

• Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast)
• Heat the butter with *1* tbs of olive oil in deep, heavy skillet or saute pan over medium heat.
• Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.
• Add remaining olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.
• Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called "deglazing"). Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to mushroom/wine mixture in pan.
• Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.
• Remove chicken from pan. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup-asiago is a powerful cheese and you can even use less for just a whisper of flavor. I like it strong so I used 1/2 cup).
• Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs water...however, the reduction will taste better.
• Add chicken back to pan and heat through.
• Garnish with sprigs of fresh thyme. May be served over any pasta.

KETO CHEESY ZUCCHINI BREAD - LOW CARB

Steps:

• Preheat the oven to 350 degrees (F)
• Combine all of the wet ingredients (butter, eggs, almond milk, zucchini, sun-dried tomatoes) in a magic bullet and blend for about 30 seconds or until mostly smooth.
• In a medium sized bowl, combine all of the dry ingredients (almond flour, coconut flour, baking powder, sweetener, xanthan gum, salt, oregano, parsley, garlic powder) and mix with a fork until well blended with no lumps.
• Pour the wet ingredients into the dry ingredients and mix with a fork until a uniform batter is formed and the dry ingredients are absorbed.
• Stir in the Asiago cheese.
• Spoon the batter into a greased loaf pan (9×5 or equivalent) or 12 muffin cups.
• Bake at 350 degrees (F) for 50-60 minutes if making a loaf.
• Bake at 350 degrees (F) for 20-25 minutes if making muffins.

ASIAGO CHEESE MUFFINS

Steps:

• Preheat oven to 375°F Grease twelve 2 1/2-inch-diameter muffin cups.
• Stir together flour, baking powder, salt and sugar in large bowl. Beat together egg, milk and melted butter in small bowl and pour over flour mixture. Stir to combine, but do not beat. Stir in cheese and pepperoni (if using).
• Spoon batter into muffin tins, filling about 3/4 full. Bake 25 minutes or until muffins are high and golden. Remove to wire rack. Serve warm.

TUSCAN CORNBREAD WITH ASIAGO BUTTER

Steps:

• Preheat oven to 400°. In a 10-in. cast-iron or other ovenproof skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Reserve drippings in skillet. If necessary, add enough oil to measure 2 tablespoons drippings., In a large bowl, whisk cornmeal, flour, baking powder and salt. In another bowl, whisk eggs, buttermilk, basil and garlic until blended; stir in tomatoes. Add to flour mixture; stir just until moistened. Fold in olives and pancetta., Place skillet with drippings in oven; heat 2 minutes. Tilt pan to coat bottom and sides with drippings. Add batter to hot pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pan on a wire rack., Meanwhile, in a small bowl, beat butter until light and fluffy. Beat in oil until blended; stir in cheese, green onion, basil, oregano and, if desired, garlic. Serve 1/2 cup butter mixture with warm cornbread (save remaining butter for another use).

ROASTED GARLIC & ASIAGO CHEESE DIP

Steps:

• Preheat your oven to 350 degrees.
• Combine the first 6 ingredients together. Spread into a 2 quart casserole dish. Sprinkle with mozzarella cheese. Bake for 15-20 minutes, or until the edges are bubbly.

ASIAGO TOASTED CHEESE PUFFS

Steps:

• Preheat the broiler.
• In a mixing bowl, combine the Asiago, garlic, mayonnaise, oregano, thyme, parsley, salt and pepper. If the mixture does not hold together well, add more mayonnaise, if desired.
• On a baking sheet, arrange the baguette slices in a single layer. Spread the Asiago mixture on the slices. Broil for 3 minutes, or until the cheese is melted and lightly browned. Serve immediately.

ROSEMARY-ASIAGO MUFFINS (LOW FAT)

Steps:

• Preheat oven to 400-degrees F.
• Spray a 12 cup muffin tin with cooking spray.
• Sift the flour, sugar, baking powder, baking soda and salt into a large bowl.
• Stir in the rosemary.
• Add the oil and stir until blended. Gently stir in the yogurt and 1/4 cup of the cheese, just until blended, about 20 strokes.
• Spoon the batter into the muffin cups. Sprinkle with remaining cheese.
• Bake for 12-15 minutes, or until a wooden pick inserted into the center comes out clean. Remove from the muffin tin and serve immediately.

CHEDDAR MAC N CHEESE BAKE

Steps:

• Make the pasta according to the directions on the box. Drain and pour into a greased glass 9x13 dish.
• Melt the butter in a large saucepan. Add the flour and stir for one minute until bubbling.
• Add the milk, honey mustard, and salt. Stir continually until boiling and thickened.
• Remove from the heat. Stir in the cheese until creamy and smooth.
• Pour over the pasta in the dish. Bake at 350F for 30 mins or until browned and bubbling.

ASIAGO CHEESE BOWLS

Steps:

• To make the bowls
• Preheat the oven to 375°
• Have a clean work surface ready with a form to make the bowls. The form can be an inverted bowl or anything that is flat bottomed cone shaped. Make sure it can take some heat as the cheese disks will be hot when placed over the form.
• Line a cookie sheet with parchment paper or use a Silpat.
• Spread an even layer of the grated cheese in an 8-inch circle.
• Bake for 10 minutes and check to see if the cheese has completely melted and it is golden, and the edges are beginning to brown. Be careful not to get the cheese too brown all over as the bowl will be burnt.
• If the cheese needs a minute or two more, keep a close eye on it until you get the desired golden brown disk.
• Immediately, take the melted cheese out of the oven, let cool for a few seconds to firm up, and carefully with a spatula lift the cheese disk onto the ready bowl form. Let the disk drape over the form to form a bowl.
• Let cool completely before using/