The Food Brie Cooked and Baked

A record of every food cooked or baked in my kitchen in 2010

Archive for the ‘cheese’ Category

108. French bread pizza

leave a comment »

Recipe source: Rachael Ray magazine

Not your traditional red-sauce pizza, these pizzas have ham, Gruyere (or Swiss) and thyme on top of a honey mustard sauce. Pop them in the oven on a yummy slice of French bread, and you have a pretty good meal.

I served these with a salad and honey mustard dressing – the same salad in the recipe.


French bread pizza


mixed greens salad with honey mustard dressing


Written by louise914

December 7, 2010 at 6:49 pm

103. go green chicken sammies

leave a comment »

Recipe source: Rachael Ray magazine

When God created the avocado, He knew what He was doing. It is the perfect texture and has just the right flavor to make any meal better.

BP requested these yummy sandwiches, which I had made once before a couple of years ago.

These sandwiches are fresh tasting with a little bit of a kick from the jalapenos, red onion and pepper jack cheese. Definitely a good, fresh meal to enjoy prior to three days of Thanksgiving lunches and suppers coming up this week!

chicken sandwich

go green chicken sammy

Written by louise914

November 23, 2010 at 10:11 pm

92. baked potato soup

leave a comment »

Recipe source:

With cool weather comes soup season!

This was very similar to Bob Evans’ cheddar potato soup.

BP ate it right up, and he doesn’t even mind the leftovers. Nor do I. Nothing like a hot bowl of potatoes and cheese to warm you up.


baked potato soup

Written by louise914

September 27, 2010 at 4:45 pm

88. easy chicken enchiladas

leave a comment »

Recipe source:

Last week, BP and I made these for friends of ours who had just welcomed home a sweet little baby girl. But we’d never tried this particular recipe, so I thought we better. If it turned out that it was bad, I would apologize profusely and make our friends another meal to make up for it.

However, much to my relief, these were good enchiladas. As the title indicates, they were, indeed, easy to put together.

I’d definitely make these again for a quick, easy meal. The enchiladas also were good reheated the next day. Yay for leftovers!


easy chicken enchiladas

Written by louise914

September 9, 2010 at 5:47 pm

86. beef and feta stuffed green peppers

with one comment

Recipe source: I have no idea

Ever since finding this recipe, I have never made traditional stuffed green peppers with rice. I don’t even remember where I got the recipe from, but it is the absolute best stuffed green pepper recipe I’ve ever tried. BP loves it, too.

Instead of rice, the peppers are filled with a mixture of ground beef, sausage, tomatoes, feta, Parmesan, mozzarella and some spices. Delicious.

I halve my peppers and lay them in a 9×13 dish, rather than actually trying to stuff them, which is why you can hardly see any of the green pepper in the photo. It’s buried.

stuffed peppers

beef and feta stuffed green peppers


1 tbsp. butter

4 green peppers

1-1/2 lbs. ground sirloin (I use ground chuck usually.)

1/2 lbs. ground sausage (hot or mild)

1 small white onion, diced

oregano, seasoned pepper and fennel seed (optional) to taste

6 Roma tomatoes, sliced

2 tsp. crushed garlic or 1/2 tsp. garlic powder

6 oz. fresh feta cheese, crumbled

1/2 c. grated Parmesan or Romano cheese

1/2 c. shredded mozzarella cheese

Preheat oven to 350 degrees F.

Spray casserole dish with non-stick spray. Cook ground sirloin and sausage at low-medium heat, stirring often. Once meat is cooked through, drain thoroughly. Add all butter, onions, garlic, oregano, seasoned pepper, fennel seed and 3/4 of the tomatoes. Simmer over low heat, approx. 20 minutes.

Cut off tops of peppers, remove inner seeds and membranes. Wash and dry. Fill peppers with meat mixture, alternating with a layer of feta and Parmesan cheeses. Place peppers into a casserole dish, side by side, adding remaining tomatoes to the dish (around and under the peppers so they cook up and into the peppers).

Add remaining mixture around the peppers and sprinkle all remaining feta and Parmesan cheeses on top. Add shredded mozzarella cheese.

Bake at 350 for approx. 30 minutes, or until browned and bubbly.

Written by louise914

September 2, 2010 at 5:23 pm

84. pork chops with fresh tomato, onion, garlic and feta

leave a comment »

Recipe source:

Mmmmmmm …. feta. BP and I love feta.

And this is the most perfect way to eat pork chops.

Garlic, tomatoes, basil, a little balsamic vinegar – add the feta – and there you have it. Pork chop perfection.

I served the chops with some roasted red potatoes on the side.

pork chops

pork chops with fresh tomato, onion, garlic and feta

Written by louise914

August 26, 2010 at 7:59 pm

69. inside-out pizza-dilla Margerita

leave a comment »

Recipe source: Rachael Ray’s “Express Lane Meals” or print it from her website

When I decided I needed to learn how to cook a couple of years after BP and I had been married (spaghetti and frozen pizza get really old), I picked up Rachael Ray’s “Express Lane Meals” and started on page one.

Luckily, it gave me the incentive I needed to continue experimenting in the kitchen, and the recipe has remained one of my favorite quick meals (though, when I started teaching myself to cook, even this one was not quick for me!).

This also is the recipe that BP can blame on my love and devotion to the classic Italian combination of tomatoes, garlic, basil and mozzarella. YUM. If it were up to me, we would eat some version of this combination much, much more than we do now. But, BP is a good guy, and so I do try to throw in variety for him.


the insides of the quesadilla, just prior to completion

Written by louise914

July 3, 2010 at 6:35 pm

Posted in basil, cheese, herbs, tomatoes

Tagged with ,