Bonfire Eggs With Green Peppers And Cheese Recipes

WALNUT CRUSTED BRIE MAC AND CHEESE

Steps:

• Preheat the oven to 375 degrees F. Grease an 8-inch square baking dish.
• Cook the pancetta in a small skillet until crispy, about 10 minutes. Set aside.
• Cook the pasta according to the package directions, reducing the cooking time by 1 minute. Drain and set aside.
• In a large saucepan, melt the butter over medium heat. Add the onion and a pinch of salt. Cook, stirring, until the onion is soft and translucent, 5 to 7 minutes. Stir in the nutmeg, paprika, cayenne, allspice and a few turns of pepper and cook for 2 minutes more. Increase the heat to medium-high and add the flour, whisking until combined, then cook for 1 minute. Add half the milk, whisking continuously, until thickened, about 5 minutes, then repeat with the other half of the milk. Add the Brie, Gruyere and pancetta and stir until the cheese is melted. Remove from the heat and add the pasta.
• Pour the mixture into the baking dish and top it with the walnuts and Parmesan. Bake until the top is browned, about 25 minutes. Cool for 5 minutes and enjoy!

CREAMED SPINACH WITH CRISPY CHEESE

Steps:

• Melt the butter in a medium pot over medium heat. Add the onion and sprinkle with salt and pepper. Cook until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and cook for about a minute longer. Stir in the flour until combined and cook for 2 minutes to cook out the flour taste. Add the heavy cream and cook, stirring, until the sauce is thick and there are no lumps, about 5 minutes.
• Add the spinach, breaking up any frozen chunks with the back of a wooden spoon. Stir to combine with the creamy mixture until uniformly incorporated. Taste and season with salt. Cook until the spinach is heated through and mixture begins to bubble, about 3 minutes. Add the Cheddar, lemon juice and hot sauce. Season with salt and pepper. Turn to the lowest setting.
• Heat a large nonstick pan over medium-high heat and line a baking sheet with parchment paper. Make 2-tablespoon mounds of Parmesan in the pan, leaving 3 inches between each (work in batches if your pan isn't large enough). Allow the Parmesan to melt and bubble until it starts to brown around the edges. Use an offset spatula to carefully lift each cheese crisp to the lined baking sheet. Allow to cool for 2 minutes. Crumble or serve whole on top of the creamed spinach.

LABNEH GRILLED CHEESE

Steps:

• Heat a thin layer of olive oil in a large skillet over medium heat. Toast the bread slices on one side until lightly browned, 1 to 2 minutes, then flip them over. Top 2 slices with the Cheddar and Parmesan. Spread the other 2 slices with the labneh and sprinkle with a pinch of za'atar and sumac. Carefully sandwich each Cheddar/Parmesan slice with a labneh slice, cover with a lid and cook until the bottom is toasted, about 1 1/2 minutes. Flip, cover and cook until the other side is toasted and the Parmesan and Cheddar are melted, another 1 1/2 minutes. Transfer to a plate, cut diagonally and serve with tomato soup if desired.

SHAWARMA STUFFED PEPPERS

Steps:

• In a large skillet or pot, heat the oil over medium-high heat. Add the onions and a pinch of salt and cook, stirring, until soft, 5 to 7 minutes. Add the Shawarma Seasoning and cook for another minute. Add the ground turkey and season with 1/2 teaspoon salt and a few turns of black pepper. Brown the turkey, breaking it up with a wooden spoon or spatula. When it's all cooked through and no longer pink, reduce the heat to low.
• If you're using cauliflower rice, microwave it (covered in a bowl or in the bag it came in if the package says that it's okay) for 3 minutes. Add the basmati rice or cauliflower rice to the skillet and stir in the tomatoes. Taste and adjust the seasoning as desired.
• Cut off the tops of the bell peppers, core them and place them in a casserole dish. Fill the peppers with the turkey mixture and then bake for 35 minutes.
• Meanwhile, make the tahini sauce. Stir together the tahini, 3 tablespoons cold water
• water, 1 tablespoon lemon juice and salt and pepper to taste until smooth. When the peppers are done, squeeze them with additional lemon juice, top with a nice big blob of tahini sauce and a pile of fresh herbs. Enjoy!
• Combine the garam masala, curry powder, powdered chicken bouillon and turmeric in a small bowl and whisk together. Store in an airtight container.

OBATZDA (BEER CHEESE)

Steps:

• Combine the cheese, butter, beer, cream, chives, paprika, caraway if using, onion and some salt and pepper in a food processor and blend to combine until smooth. Transfer to a serving bowl. Taste and adjust the salt and pepper as needed. Top with additional paprika and chives.

SCRAMBLED PEPPERS AND EGGS

Steps:

• Put oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until it's translucent, 1 or 2 minutes.
• Add peppers, chiles and garlic, and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, 4 to 6 minutes.
• Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or rubber spatula, until eggs are cooked, 3 to 8 minutes. Serve on toast or over rice, or wrapped in a flour tortilla.