Stuffed Gouda Spread Food

JALAPEñO POPPERS WITH SMOKED GOUDA

Steps:

• Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.
• Cut the jalapeños in half lengthwise but leave the halves connected at the stem. With your finger or a pointed spoon (like a grapefruit spoon), remove the seeds and white ribs from the halves. (Wear rubber gloves, or be careful not to touch your skin after handling the chiles.)
• Put the cream cheese and Gouda in a medium bowl with a little salt; mash until combined. Fill the jalapeño halves evenly with a small spoon and press the halves back together to close. (You can fill and refrigerate the jalapeños up to a day ahead.)
• Put the jalapeños on the grill directly over the fire. Close the lid and cook, carefully turning once, until the peppers have softened and browned (it's okay if they char in spots) and the cheese has melted, 5 to 10 minutes. Transfer to a platter, sprinkle with cilantro, and serve.
• Variations:
• Honey-Orange Jalapeño Poppers: In Step 3, fill the jalapeños with a mixture of 1 1/2 cups crumbled fresh goat cheese (6 ounces), 2 tablespoons honey, 1 tablespoon grated orange zest, and salt to taste.
• Jalapeño Poppers with Pimento Cheese and Pepper Jelly: In Step 3, fill the jalapeños with with a mixture of 1 cup grated extra-sharp cheddar cheese (4 ounces), 1/4 cup each chopped drained pimentos and mayonnaise, and a dash of Worcestershire sauce. Serve topped with a dab of pepper jelly.
• Pesto Jalapeño Poppers with Mozzarella: In Step 3, fill the jalapeños with a mixture of 1 1/2 cups shredded mozzarella (6ounces) and 1/4 cup basil pesto. Serve the poppers topped with fresh basil leaves if you like.

GOUDA AND SPINACH STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375 and grease a baking dish, or spray with non-stick cooking spray.
• Combine the cheese, nutmeg, spinach, and then season with extra salt and pepper if desired.
• Remove bones from chicken breasts.
• Do not remove skin.
• Loosen skin from chicken breasts.
• Spread one-fourth of the stuffing evenly between meat and skin of each chicken breast.
• Smooth skin over breasts, tucking under loose areas.
• Place chicken, skin sides up, in pan.
• Sprinkle with salt and pepper.
• Drizzle with margarine or butter.
• Bake uncovered 45 to 55 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.

STUFFED GOUDA

Steps:

• Slice off a thin piece from top of Gouda. Carefully scoop out cheese, leaving a thin shell. Make a decorative design around top of shell set shell aside.Place pieces of Gouda cheese in a food processor bowl fitted with the shredding disc. Cover and process until shredded. Transfer Gouda cheese to a bowl. Remove shredding disc and insert metal blade.Place cream cheese, milk or half-and-half, sage and onion salt in foodprocessor bowl. Cover and process until well blended, about 30 seconds. Add shredded Gouda cheese. Cover and process with on-off bursts just until blended, (Mixture will not be smooth.) Pack into Gouda shell. Cover and let stand for 30 minutes. Serve or chill up to 24 hours.If chilled, remove Gouda shell from refrigerator and let stand to soften before serving. Serve with crackers.Note: Look for a large Gouda in a deli or cheese shop. If you prefer, use Edam cheese in place of the Gouda.

STUFFED CHICKEN BREASTS WITH GOUDA AND SPINACH

Steps:

• Heat oven to 375°F Grease 9-inch square pan. Remove bones from chicken breasts. Do not remove skin. Loosen skin from chicken breasts.
• In medium bowl, mix cheese, nutmeg and spinach until well blended. Spread one-fourth of mixture evenly between meat and skin of each chicken breast. Smooth skin over breasts, tucking under loose areas. Place chicken, skin sides up, in pan. Sprinkle with salt and pepper; drizzle with butter.
• Bake uncovered 45 to 55 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

SPINACH & GOUDA STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375°F
• Place spinach leaves in a bowl with a few tablespoons of water. Cook in microwave for 20 seconds or until leaves are limp. Drain water and set aside.
• Place a chicken breast between plastic wrap and pound to 1/4 inch thickness using a mallet or rolling pin. Repeat with remaining breasts. Sprinkle both sides of each breast generously with salt and pepper.
• Mix the spinach, cheese, sun-dried tomatoes, and garlic. Place 1/3 of this mixture on each breast and roll up. Secure with toothpicks.
• Mix the breadcrumbs with the dried basil and garlic salt.
• Dredge breasts in flour, then roll in beaten egg and roll in the bread crumbs making sure to get the ends of the rolls coated as well.
• Place in a buttered 9X9 square pan and bake for 35 minutes or until chicken is no longer pink. Remove toothpicks and serve.

TWICE-BAKED GOUDA-STUFFED POTATOES

Steps:

• Preheat oven to 400 degrees. Scrub and dry potatoes. Rub surface with a little vegetable oil or vegetable shortening. Prick in several places with fork.
• Bake in preheated oven for approximately 1 hour or test for doneness by gently squeezing the middle of the potato, using a pot holder. If it gives in easily to your touch, it is done. Remove potatoes to a work surface.
• Reduce oven temperature to 350 degrees. Cut potatoes in half lengthwise and allow to cool long enough to handle. Scoop out flesh with a spoon, being careful to leave shells intact (about 1/4-inch thick) and place in a bowl. Add 1 cup of the cheese, plus the sour cream, heavy cream, butter, green onion, parsley, salt and pepper to the potato flesh. Mash with potato masher or beat until just smooth with an electric mixer.
• Fill potato shells with potato mixture; sprinkle with bacon and remaining cheese. Bake at 350 degrees for 20 minutes or until golden. Garnish with minced fresh parsley.