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no-knead spinach-cheddar protein “bread”

by Jackie Newgent  |  February 22, 2018  |  0 Comments
It looks like bread! But is it? Well, it’s bread-ish! And it’s my pick for this month’s Recipe Redux: “Bake some Bread.” Though, I guess I didn’t follow the chosen theme so perfectly. Hoping your tastebuds won’t mind! You’ll bake this “bread” like quick bread (think banana bread!). Simply stir everything up in a bowl and pour the batter into a loaf pan to bake. However, it’s not sweet like banana bread; it’s notably savory. Enjoy it as a snack rather than as sandwich bread. And do this: Brown up slices in a tiny bit of olive oil in a skillet and serve like savory French toast! You don’t need to dip the slices in eggs first since there’s already...
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mini chili and cheese bowls

by Jackie Newgent  |  March 2, 2015  |  0 Comments
Every year I create a new chili recipe. This year I decided to have extra fun with it and make a party-friendly chili. The recipe is served up in personal-sized sourdough bread bowls. And yes, you can and should eat the bowl! The chili is a good-for-you bean lovers’ version along with my signature additions of cinnamon and fresh herbs. The bowls are topped with luscious cheese— Sargento® Deli Style Sliced Natural Sharp Cheddar Cheese, that is. To entertain in style, serve each of these cheese-laced “edible” chili bowls topped with Greek yogurt or sour cream. Don’t forget some jalapeño slices for a kick in the palate, too. Calories saved: 85 Did you know? Pasteurized Process Cheese Food, sometimes known...
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grilled sharp cheddar cheese panini with cranberry mustard and arugula

by Jackie Newgent  |  November 26, 2014  |  0 Comments
The grilled cheese sandwich has been around ever since I’ve been around. Though I always called it “toasted cheese” as a kid. The classic version of this popular sandwich is traditionally made with pasteurized process cheese food, sometimes known as American singles. It’s unfortunate since this type of “cheese” is only required to contain 51% real cheese. Yikes! So here’s my updated version of the classic grilled cheese, accessorized with flavorful ingredients, including a cranberry mustard and fresh arugula, and grilled in a panini press. The highlight is the cheese. I made this recipe with Sargento slices which are 100% real, natural cheese. Enjoy it made with sharp Cheddar, like I did, or pick your favorite variety. (Hint: Sargento has...
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sharp cheddar quesadilla with apple salsa

by Jackie Newgent  |  November 16, 2014  |  0 Comments
One of my quick go-to food fixes is a quesadilla. I never seem to make it exactly the same way twice. Here’s my newest version—with a bit of New York flair. It’s made simply with sharp Cheddar and scallion between two whole grain tortillas. The enticing twist is the topping. I usually love a good pico de gallo made with fresh tomatoes. But since tomatoes aren’t in season in my part of the world, I’ve gone with a New York apple-based salsa. Choose whatever apple is seasonal. Want a true “Empire State” experience? Make the salsa with New York-grown apples, like from Red Jacket Orchards. Their delicious, sustainably-grown apples are available at my local farmers market all-year-yound. But you can...
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creamy corn and bell pepper bake

by Jackie Newgent  |  August 18, 2013  |  2 Comments
(Click on photo for full-size image!) Makes 12 servings: 3/4 cup each It may be nearing the end of summer, but it’s still the best of corn season. So here’s a way to celebrate it. First, to assure your corn is GMO-free, pick organic. Then rather than going greasy with bacon, I created a flavorful and more eye-appealing corn casserole-style dish by using a variety of peppers. What’s more, there’s now no overly-processed cheese-like product in the recipe. Yep, that means no Velveeta; I just can’t go there … ever. The end result is a lovely side to take your tastebuds deliciously into the fall. By the way … don’t feel that you need to use fresh corn; frozen corn...
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