Cheese & Garlic Recipe Contest Recipes
Congratulations to all the Cheese and Garlic Recipe Contest Cooks! Sunday’s Recipe Contest was so much fun for both the judges and the guests. Below are all the recipes of the finalists that presented their recipes to the Judges at the 2nd Annual Bear Creek Cheese and Garlic Summer Mountain Festival.
Submitted by Sharon Vonbergen
- 4 CLOVES OF GARLIC - PEELED AND CRUSHED
- 8 POBLANO PEPPERS - TOPS REMOVED AND SEEDED (RESERVE TOPS TO ATTACH TO PEPPER AT END)
- 1 BOX "STOVETOP" STUFFING MIX FOR CHICKEN
- 1 CUP CHEESE AND GARLIC CROUTONS
- 1 CUP SHREDDED PECCORINO ROMANO CHEESE
- 1-1/2 LB. GROUND CHICKEN
- 1 - 14 OZ. CAN REDUCED SODIUM CHICKEN BROTH
- 1/2 TSP SEA SALT
- 1/2 TSP. FRESH GROUND PEPPER
- 1/2 TSP. POULTRY SEASONING
- 1/4 CUP OLIVE OIL (PLUS 2 TABLESPOONS)
- 1 "JAR" RAGU MARINARA SAUCE APPROX. 26 OZ.
IN A LARGE SKILLET OVER MEDIUM HEAT - COMBINE OLIVE OIL, CRUSHED GARLIC CLOVES - SAUTE UNTIL GARLIC IS GOLDEN BROWN - BE CAREFUL NOT TO BURN
ADD IN 1 CAN REDUCED SODIUM CHICKEN BROTH AND COOK TO ALMOST A BOIL -
TAKE THE (1) CUP CROUTONS AND PLACE IN A FOOD PROCESSOR - BLEND UNTIL BREAD CRUMB CONSISTENCY
COMBINE THE STOVETOP MIX AND PROCESSED CROUTONS IN A LARGE MIXING BOWL - ADD IN GARLIC/OIL/BROTH AND MIX UNTIL COMBINED - LET IT REST FOR 10 MINUTES TO ALLOW THE LIQUID TO ABSORB - AND MIX QUICKLY AGAIN -
ADD IN GROUND CHICKEN, SALT, PEPPER, POULTRY SEASONING AND CHEESE AND MIX AGAIN -
PACK ENOUGH MIXTURE IN EACH POBLANO PEPPER TO REACH THE CUT TOP END (ROUND OFF AT END)
ATTACH THE TOP WITH TOOTHPICKS TO RIM OF PEPPER (GET CREATIVE WITH THIS) USING THE 2 TABLESPOONS OF OIL RESERVED, "HAND RUB" THE EXTERIOR OF EACH PEPPER GENEROUSLY
PLACE IN GLASS BAKING DISH (SPRAY WITH NON-STICK SPRAY) ON SIDES - POUR JAR OF SAUCE OVER THE TOP OF EACH PEPPER - LOOSELY COVER DISH WITH FOIL AND BAKE FOR 45 MINUTES AT 350 - CHECKING TO MAKE SURE THEY ARE COOKED THOROUGHLY -
ALLOW TO REST FOR 10 MINUTES - SERVE AND ENJOY! SO DELICIOUS!
Submitted by Jesse Mayer
1st Place in the Cheese Recipe Contest
- 2 zucchini, sliced LENGTHWISE into thin strips (like long thin, flat rectangles-after you cut the ends of the zucch off)
- Canola Oil
- Salt and pepper
- 1 Tbs Dijon mustard
- ¼ cup freshly squeezed lemon juice
- 1 tsp finely grated lemon zest
- 2 TBS finely chopped parsley
- ½ Cup extra virgin olive oil
- Wedge of Pecorino Romano cheese for shaving!
- 2 TBS toasted pine nuts
- Fresh mint leaves, torn.
Heat grill to high heat. Brush zucchini on both sides with canola oil and sprinkle w/ salt and pepper. Grill about 1 min each side until slightly charred and remove to a platter/bowl
Whisk together mustard, lemon, zest, honey to taste, and salt and pepper to taste and parsley. Whisk in the olive oil until emulsified.
Drizzle the vinaigrette over the zucchini and let it marinate for 15 min at room temp. Top with SHAVED cheese, pine nuts, parsley, and mint leaves.
Submitted by Shayna Levenson
Makes 8 servingsPrep Time: 5 minutes Baking Time: 12 minutes
I’ve made Crescent Roll Pizza at least a dozen times- for kids, teens, 20somethings and adults alike- and they’re always a hit. Even better, they’re always easy and they’re always delicious. I recently tried making them with homemade pesto, cheese and tomato, and they did not disappoint. I hope this simple recipe inspires you to grab some crescent roll dough, put on some toppings and enjoy! For some variation and personalization, put toppings out on your counter and allow the hungry ones to come up with their own crescent creations. This way, everyone’s happy, entertained, and- 12 minutes later- satisfied. I’ll warn you, though- You may want to get a couple canisters, because they’ll be gone before you can say Presto (or Pesto)!
- 1 canister Original Crescent Roll dough
- 1 cup Pesto * (see recipe below)
- ¼ cup Parmagiana-Reggiano cheese
- 1 cup Mozzarella cheese, shredded
- ¼ cup Muenster cheese, sliced thin (optional)
- 1 plum tomato, cut into small pieces
- Optional Additions: Chicken, sausage, pepperoni, tomato sauce, veggies, pineapple, and on and on..
1 large cookie sheet with sides
Cooking spray or parchment paper
Spatula, spoon, knife, cheese grater if grating at home
*Homemade Pesto Recipe: (Source: How to Cook Everything by Mark Bittman)
Prep Time: 10 minutes
2 loosely packed cups fresh basil leaves, big stems discarded, rinsed and dried
Salt to taste
2 cloves garlic, crushed
2 tablespoons pine nuts (or walnuts), lightly toasted in a dry skillet
½ cup extra-virgin olive oil
½ cup freshly grated Parmesan or other hard cheese
To Prepare Pesto:
1) Combine basil, salt, garlic, nuts, and about half the oil in a food processor.
2) Process, stopping to scrape down the sides of the container occasionally, and adding the rest of the oil gradually. Add additional oil if you prefer a thinner mixture.
3) Store in the refrigerator for 1-2 weeks, or in the freezer for several months. When freezing, top with a layer of olive oil to prevent freezer burn.
4) Stir in Parmesan cheese by hand just before serving.
To Prepare Pesto & Cheese Crescent Rolls:
1) Spray pan or cover with parchment paper.
2) Open crescent roll canister and unroll 8 dough triangles on cookie sheet.
3) Use a spoon to spread some pesto (or sauce) onto dough.
4) Add mozzarella or muenster cheese as desired.
5) Add tomato and/or additional toppings as desired.
6) Roll loosely, starting at the wider end of the triangle. Make sure there is some space between rolls- they will expand in the oven.
7) Bake 10-12 minutes (13-14 if there are more than 2 ingredients inside). When rolls are lightly browned and cheese is melted, they are ready.
8) Allow rolls to cool for a few minutes, then serve and enjoy.
Submitted by Dan McEvoy
Mac and Cheese:
- 1 Box of Macaroni- Cooked
- ½ lb Extra Sharp Cheddar
- ½ lb Swiss Cheese
- ½ lb Mozzarella
- (Best to use cubed cheese. Shredded is OK)
- Paprika to taste
- 8 tbsp Butter
- 8 tbsp Flour
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 qt. whole milk
- Garlic Powder to taste
- Thyme to taste
- ½ cup of white wine (white vermouth can be substituted)
- 1 tbsp dried Onion Flakes
- 1 tsp dried Garlic
Step 1 Make the white sauce:
- Melt the butter over low heat in a heavy saucepan.
- Blend in flour, seasonings, and other ingredients. Cook over low heat, continually stirring until mixture is smooth and bubbly.
- Remove from the heat. Stir in milk and white wine.
- Bring to a boil, stirring constantly. Boil 1 minute.
Step 2 Create Mac and Cheese:
- Pre Heat oven to 375 degrees.
- Butter your pan well and pour some of the white sauce on the bottom. Layer Macaroni, then first cheese, then macaroni, second cheese, macaroni, then end with a layer of cheese on top.
- Pour white sauce over all.
- Bake 35-45 minutes until top is golden brown
- Sprinkle paprika over top.
*Dish can be frozen and re-heated or partially cooked if pre-preparation is needed.
*Cheddar is key ingredient but other cheeses can be substituted for the swiss or mozzarella (great for utilizing left over cheeses)
Submitted by Stacy Miller
3rd Place in the Cheese Recipe Contest
- 8 tablespoons extra-virgin olive oil, divided
- 2 pounds brussels sprouts, trimmed, cut in half lengthwise
- 6 garlic cloves, chopped
- 1 cup low-salt chicken broth
- 1 15-ounce can cannellini (white kidney beans), drained
- 2 tablespoons (1/4 stick) butter
- 4 ounces coarsely shredded pecorino
Heat 3 tablespoons oil in heavy large skillet over high heat. When just about to smoke, add half of brussels sprouts. Cook until brown, stirring occasionally, about 5 minutes. Transfer to large bowl. Heat 3 tablespoons oil in same skillet. Add remaining brussels sprouts, reduce heat to medium-high, and cook until brown, stirring occasionally, about 5 minutes. Transfer brussels sprouts to same bowl.
Add remaining 2 tablespoons oil to skillet; increase heat to high. Add garlic; sauté until brown, stirring constantly, about 1 minute. Add broth and brussels sprouts. Cook until brussels sprouts are crisp-tender, stirring frequently, about 3 minutes. Add beans and butter; stir until butter melts and broth is reduced to glaze, about 1 minute. Season with salt and pepper. Stir in cheese.
Submitted by Susan Ericson
2nd Place in the Cheese Recipe Contest
- 1/2 cup olive oil
- 1/2 cup white wine vinegar
- 1 (2 oz) jar diced pimento drained (optional)
- 3 tblsp.chopped fresh parsley
- 3 tblsp.minced green onion
- 3 cloves garlic minced
- 1 teaspoon sugar
- 3/4 teaspoon dried whole basil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 (8oz) block of sharp cheddar cheese
- 1 (8 oz) package cream cheese
Combine first 10 ingredients and mix well. Set aside. Cut block of cheddar cheese in half lengthwise then cut crosswise in 1/4 inch thick slices, set aside. Repeat procedure with cream cheese block. Arrange cheese slices alternately in a shallow baking dish, standing slices in edge. Pour marinade over cheese. Cover and marinate in refrigerator for at least 8 hours. (The longer the better) Serve with toothpicks making sure that each bite gets both the cheddar and the cream cheese. Enjoy!
Submitted by Jessica Laubach
1st Place in the Garlic Recipe Contest
- One package of pre-made wonton wrappers (approx 40 per package)
- 6-8 tblsp. Olive oil
- 3 ozs shallots, thinly sliced
- 6 tblsp chopped fresh garlic
- 6 ozs. Wild mushrooms (shiitake,oyster etc.) chopped fine
- 2 plum tomatoes, seeded, chopped fine
- 2 tblsp chopped fresh thyme
- 2 tblsp. Balsamic vinegar
- Salt and pepper to taste
- 8 ozs.Fontina cheese – grated
- 6-8 tblsp salted butter
Heat 3 tblsp olive oil and 1 tblsp butter in large skillet over medium high heat. Add shallots and 3 tblsp chopped garlic and sauté until tender about 3 minutes. Add mushrooms and sauté just until tender, about 2 minutes. Add tomatoes, chopped thyme and vinegar and stir to coat. Remove the skillet from heat and let cool to room temperature. Season with salt and pepper to taste.
Prepare a baking sheet lined with parchment paper. Place separate sheet of parchment paper on work surface and have damp paper towels on stand-by. Place a small bowl of warm water near your work surface to wet the corners of the wontons to seal them. Place four won-ton wrappers on work surface. Place dollop of garlic/mushroom mixture (approx 1 tblsp) in the middle of wonton. Place 1 tsp of fontina cheese on top of mixture. Take either a pastry brush or your fingers and dip in the bowl of water. Lightly wet all the edges of the won-ton wrapper and then fold over corner to corner making a small triangle. Place sealed wonton on baking sheet and cover with damp paper towel. Repeat until wonton wrappers are filled.
Once won-tons are filled and waiting, heat one tablespoon olive oil and 4 tablespoons butter over medium heat. Add remaining 3 tablespoons garlic. Working in batches of approximately 6-8 wontons at a time (depending on pan size) – lightly brown wontons in the garlic butter for approximately one minute on each side. Depending on how many won-tons you are making – you may have to add more olive oil/butter and garlic to the pan.
Once browned – place on paper towel to drain and serve immediately.
Submitted by Jesse Mayer
2nd Place in the Garlic Recipe Contest
- campanelle pasta
- fresh mozzarella balls
- several garden-ripe deep red tomatoes
- handfuls of fresh basil
- fresh garlic
- olive oil and salt and pepper
Lightly sautee peeled and pressed or finely chopped fresh garlic (about 5 cloves?) in about a cup of extra virgin olive oil to infuse the olive oil with garlic...add salt and pepper to taste…
Cook 1lb of Campanelle Pasta (any pasta can be used, but this one works well with the texture)
Drain hot pasta and add 1lb or so of small fresh mozzarella balls (about 1” in diameter kind)
Tear (literally rip apart by hand) very ripe garden-fresh tomatos into the pasta and cheese
Toss-in the garlic-olive oil
Tear fresh basil leaves (lots) and gently mix the combination.
This dish is simple… but incredibly delicious and beautiful this time of year with fresh tomatoes… It’s a crowd pleaser and the torn tomatoes make it look awesome. I add lots of garlic and the mozzarella cheese too…
Submitted by Vicki Shellhammer
3rd Place in the Garlic Recipe Contest
- 2 lbs red bliss potatoes
- 4 tbl fresh parsley
- 2 large whole heads garlic
- 2 tbl olive oil
- 2 tbl butter
- 2 stalks celery, diced
- 1 yellow onion (Vidalia if available), diced
- 1 carrot, diced
- Fresh thyme
- 1 tbl flour
- Salt and pepper to taste
- ½ cup white wine
- ½ cup water
- 2 cups vegetable broth (adding more as needed for consistency)
- 1 bay leaf
- ½ cup half and half
Cut potatoes into 1” cubes and toss with 1 tbl olive oil, parsley, salt and pepper. Spread on baking sheet.
Leaving the heads of garlic intact, slice off the top of each head. Drizzle remaining olive oil into the top of each head, and wrap each one in foil.
Roast the potatoes and garlic in a 400⁰F oven. Remove the garlic in 15-20 minutes; the garlic should be soft and fragrant. Continue roasting the potatoes until edges are brown (approximately 35-40 minutes total time). When the garlic has cooled enough to handle, squeeze from the outer shell and put aside.
Melt the butter in a stock pot. Sauté the onion, celery, and carrot over medium heat for about 10 minutes, until soft and golden. Add salt, pepper, thyme and flour and cook for another minute or so until the flour is absorbed and beginning to brown.
Add the wine and water to the pan, mixing well to combine with the vegetable-flour mixture. Then add the vegetable broth, roasted garlic and bay leaf to the vegetable mixture and simmer on medium-low heat for 10 minutes. Add the roasted potatoes to the pot, and if needed, more broth to cover. Simmer an additional 5 minutes.
Remove the bay leaf. Using a food processor or blender, puree the soup. Once pureed, add the half and half and stir to combine.
Submitted by Jessica Shiroff
- 1 butternut squash, cut in half lengthwise & seeds and fiber removed
- 4-6 whole cloves of garlic w/skin removed
- 1 pkg wonton wraps
- Olive oil
- Ground sage
- Grated Parmesan cheese
- 1c chopped walnuts
- 1 Granny Smith Apple, diced or shredded
To prepare butternut squash, start oven at 350. Take squash, hole-side up and drizzle olive oil over and into hole. Sprinkle ground sage and rub onto the squash. Have 2 or 3 garlic cloves on cookie sheet together and place butternut squash on top of garlic so that the hole covers the garlic like a roaster. Repeat w/other half of squash. Place in oven, and roast about 30-45 minutes. You want the squash to be soft and mushy.
When the squash is done, using oven mitts, turn over the squash and mash the now sweet roasted garlic into the puree. The skin of the garlic will easily be removed. You can accomplish this w/the back of a spoon. After it is mashed into the butternut squash, take to rest of the puree out of the shell of the squash and put into a bowl. Discard the shell of the squash. Now add the parmesan cheese, I add about 1/2 -3/4c for 1 squash. Stir the puree to mix both the garlic & cheese. This is all to taste, so adding more or less will not hurt your outcome. So now your filling is ready. I use this as a side dish, in raviolis, but my new favorite way to have this in in wonton wraps. They can be purchased in most produce sections of your grocery store.
Place wonton square on clean surface like countertop or cutting board. Take a dollop of the filling and place on the middle of the wrap. Fold the 4 corners into the middle and place the pocket wrap-side down on a sprayed cookie sheet. Do this with as many wraps as you want, there are usually 48 wraps in a package. Now take a pastry brush and wet it, wipe the wontons w/some water. This will help the chopped walnuts and apple stick to the wonton. Sprinkle some parmesan cheese over them as well. Place cookie sheet in oven for 20 min, until wontons are golden brown. Now you have a tasty, very healthy snack!