Posts tagged ‘cheese’

February 16, 2013

Tempeh Enchiladas


I finally did it!! (No, not post 2-3 times this week. Oops again). I finally have my own recipe! Well I’m sure I didn’t “invent” tempeh enchiladas. I wanted a new recipe using tempeh and I thought it was a good substitute for ground beef so then I thought of beef enchiladas turned into tempeh enchiladas. Get what I’m sayin’? 

I know, a lot of you will probably read the title and think “Tempeh? Wtf?? WTF!!? No thanks, ya freak” and will leave the site immediately. BUT I hope you don’t leave and I really hope you try this recipe. With the other ingredients involved, you can’t even taste the tempeh (not that it even has a taste to it) and it has an incredible texture. That is my favorite part. I try not to eat a lot of meat so I appreciate substitutions like this one and it is a healthier alternative. NOT that this whole thing is “healthy” because of the tortillas, rice, enchilada sauce and mounds of cheese I used but you know what I mean. 

My husband and I have really loved this Buffalo Tempeh “Wing” recipe for many years but I figured it was time to try a new tempeh recipe and I’m glad I did. This is a new favorite.

If you don’t try it out, forget you! Just kidding…but not really.

Ok kidding.


I made taco seasoning from scratch because I had all of the spices on hand. If you do not, I suggest you stock up on these spices to keep in your cupboard because you can use them for a number of things. OR just buy a packet of taco seasoning…I guess.


Heat up some oil in a pan.


Toss in some diced onion.


Then the shredded tempeh. You don’t need to tell me how gross this looks, I know. Don’t be scared.


Homemade taco seasoning.


Make sure it is mixed well.


Add in your cooked rice.


Drained black beans are next.


Some enchie sauce.


And finally, cheeeeeeeese.


Now doesn’t this look more appetizing? Well…maybe not the colors but it’s so good, I promise you!


Make sure you roll up each enchilada tightly so they will all fit into your baking dish.


Add the rest of the enchilada sauce on top.


Top with more cheeeeese!


Finished! I should have left it in longer but I was getting impatient and very hungry and anxious to see if it worked.


It worked!! I topped it with hot sauce and ate it while watching the movie, Looper. Not such a terrible movie I’d have to say. It’s very strange how they made Joseph Gordon-Levitt look like a young Bruce Willis. Oh Bruce… I hope you never retire.




Ok that’s all I have to say because as I’m sitting here, I can here gun shots in the distance and it’s incredibly distracting. I might go hide under the table (I hear them quite often, I guess that’s what happens when you live in the middle of the Maine woods and people need to “practice” their shooting techniques, at least that’s what I tell myself it is).

Tempeh Enchiladas


Taco seasoning 

  • 1 tbsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp red pepper flakes
  • 1/4 tsp oregano
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper


  • 2 packages of tempeh, shredded
  • 1 can black beans, drained and rinsed
  • 1 medium onion, chopped
  • 2 tbsp olive oil
  • 2 cups cooked rice
  • 8 large tortillas
  • 28 oz can red enchilada sauce
  • Shredded cheese (we used a mexican blend)


To make the taco seasoning: Mix the spices in a bowl! Set aside.

Preheat oven to 375°F

Heat oil in large skillet over medium high heat. Add diced onion and cook until softened, ~3 minutes. Stir in crumbled tempeh and taco seasoning. Mix well and cook for 5 minutes. Stir in beans, cooked rice, 1 1/2 cups of the sauce and 1 cup of cheese. Mix well and continue to cook until everything is heated thoroughly, ~5-7 minutes.

Grease a 9 x 10 glass baking dish with a good amount of non-cook spray and set aside. Wrap tortillas in a slightly damp paper towel and heat in microwave for a 10-15 seconds. To each tortilla, add in some of the tempeh mixture, roll very tightly and place into the baking dish. Continue with the rest of the tortillas.

Pour remaining enchilada sauce on top of the tortillas and the rest of the shredded cheese. Cook in the oven for 15-20 minutes or until the cheese is melted and bubbling. 

Serve immediately.

**Print this Recipe**


February 8, 2013

Deep Dish Pizza

Does anyone else read this title and think of the song “stroke me” from Billy Squier?


No? Moving on…


I am very very sorry for not posting a single thing all week. I wish I had a good reason…like I was busy traveling the world or giving birth or cutting both my arms off by accident. Nope…I got a job! Only took 36 years.

I will try and get back into the swing of things and have a regular schedule. I would like to get a post up 2-3 times a week.

Sometimes it is hard to figure out what to make for the site. I have a ton of recipes saved that I want to try but I don’t want to keep posting ideas from other people. I don’t mind doing it once in awhile because there are things I still need to learn but I would really like to create ideas of my own.

Well…this is not one of those recipes. I mean I DID come up with my own toppings!! I’m clever.

I have made dough for a deep dish pizza before, but I wanted to try a new one. This one is from King Arthur Flour and hey, I actually used King Arthur Flour! It came out really well.


Toss all ingredients into the bowl of a mixer (or regular bowl and dig in with your hands) and mix it up.


So I don’t own “deep dish pans” but these pans worked just fine. The dough I made was enough for two small pizzas.


I may have poked these a few times too many, this is why they are weird and lumpy…


I chose veggies and my husband chose pepperoni and jalapeno.


Fresh mozzarella! I may cut it thinner next time because it didn’t melt as much as I would have liked.


I liked that this recipe called for chunky tomatoes instead of regular pizza sauce, I think it made it it taste more authentic.


Her & His pizzas. FYI – I sautéed my broccoli before I added it


Action shot!





Welp, we are settling in for the day. I came home from work early because our “NEMO” storm has begun and apparently it is going to get much worse. It doesn’t usually get worse, but any reason to load up on “supplies” (food & booze) and shut ourselves in for the night sounds good to me. If you are getting snow tonight and tomorrow, stay safe out there!!

Deep Dish Pizza {dough recipe here}
makes 2 small pizzas


  • 4 cups all-purpose flour
  • 1 3/4 tsp salt
  • 2 3/4 tsp instant yeast (~1 1/2 packets)
  • 2 tbsp olive oil
  • 4 tbsp butter, melted
  • 2 tbsp vegetable oil
  • 1 cup + 2 tbsp lukewarm water
  • 28 oz can diced tomatoes
  • 2-4 garlic cloves peeled and minced
  • 1-2 tsp mixed dried italian herbs (oregano, basil, rosemary)
  • 3/4 lb mozzarella cheese, thinly sliced
  • 1 cup freshly grated parmesan cheese
  • 1 cup shredded cheese of choice (cheddar, extra mozzarella, etc)
  • Meat and/or vegetable toppings


To make the dough: Mix all the dough ingredients and knead (by hand or mixer) to make a smooth ball. This will take about 7 minutes at medium-low speed in a stand mixer.

Place the dough in a lightly oiled bowl. Cover, and let rise in a warm area until very puffy, about 1 hour.

Meanwhile, ready two 8” (or 14” for one pizza) deep dish pans. Grease pans with non-stick vegetable oil spray, then pour in 2-4 tbsp olive oil, tilting it to cover the bottom of the pans, and partway up the sides.

Remove dough from bowl and cut into two equal pieces. Stretch each dough into a large circle (with your hands or a lightly oiled baking mat)

Lay the dough in the pan, and stretch it towards the edges until it starts to shrink back. Repeat with the other dough. Cover, and let rest for 15 minutes. Start preheating oven to 425°F while the dough rests.

Stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust and that’s ok. Let dough rest for another 15 minutes or so, as your oven comes to 425°F.

Bake the dough for 10 minutes, until it’s set and barely beginning to brown. Meanwhile, prepare the filling.

Drain tomatoes thoroughly. Combine with the italian herbs and garlic. Add salt and pepper to taste.

For each dough: cover bottom with sliced mozzarella, fanning it into the crust. Add toppings of choice, and top with tomato mixture. Sprinkle with grated parmesan and remaining shredded cheese.  

Bake the pizzas for about 25 minutes, or until the fillings are bubbly and the tops are golden brown. Remove from the oven and carefully lift out of the pan onto a rack. Allow pizzas to cool for 15 minutes before cutting and serving.

**Print this Recipe**

January 30, 2013

Fried Goat Cheese


Wow these were good.

One of my favorite restaurants in Portland, Maine is called The Grill Room. There is an appetizer on the menu that we have to order every single time we visit that place, it’s called Steak ‘n Cheese Beef Carpaccio. It is a block of fried goat cheese topped with beef carpaccio, some greens, and red onion. It is incredible. One time I went with some family for my birthday and even convinced my mom to try it. She really didn’t like the idea of trying thin slices of raw beef but she was completely obsessed after one bite. 

I would love to create the whole appetizer at home, but the raw sliced beef worries me (with my luck I would make myself sick). I’ll leave that up to the professionals. The fried goat cheese seemed like the easiest place to start. The goat cheese doesn’t melt too much, it just gets very creamy and the outer layer has a great crunch to it. I decided to try the cheese on top of a simple salad made of shredded carrots, sunflower seeds, dried cranberries, oil and vinegar. It worked out great!


Because goat cheese is expensive and I’m broke, I only bought a 4oz log thus resulting in only 3 discs of goat cheese, waah! I wanted MORE!

I guess you could say this particular recipe is for one person. Or…you could buy an 8 ounce log of goat cheese instead of 4 and then you will have even more! I am good at math.

I had to share with my husband so we each got one whole piece and then half of the last one. Ah well.


Fried Goat Cheese
{Makes 3 slices}


  • 4 oz log soft goat cheese
  • 1 egg
  • 1/3 cup flour
  • Salt & pepper, to taste
  • 2/3 cup panko
  • 1/4 olive oil


In a small bowl, beat the egg until frothy (add some water if you want). In a small dish mix the flour, salt and pepper. Add panko to a third dish.

Slice the goat cheese into three even pieces. With your hands, roll each piece into a ball and squish down with your hands to form a disc.

Lightly dredge the goat cheese into the flour, shaking off any excess. Then into the egg, shaking off excess and finally coat with the panko, pressing to adhere.

In a small sauté pan, heat the olive oil to medium-high heat. When the oil begins to shimmer, fry the goat cheese until golden brown, about 1 1/2 minutes on each side.

Remove from the pan and place onto paper towels to get rid of any extra oil. Serve immediately onto prepared salad or however you like!

**Print this Recipe**

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