PORTER SMOKED GOUDA MAC & CHEESE-ONE POT!
20 minutes-start to finish!

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INGREDIENTS:
1 1/2 cups water
1 cup milk
8 oz elbow macaroni
4 ounces American Cheese
1/2 teaspoon Dijon mustard
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
1 8oz jar of Cheese Etc.’s Porter Smoked Gouda 
1/3 cup panko bread crumbs
1 tablespoon extra-virgin olive oil
2 tablespoons grated parmesan cheese

Bring water and milk to boil in a medium saucepan over high heat
Stir in macaroni (right from box)
Reduce heat and simmer, stirring frequently until macaroni is slightly al dente (about 6-8min)
Add American cheese, mustard & cayenne
Cook stirring constantly until cheese melts
Off heat, add in the porter smoked gouda, stir until just mixed in and let it sit
Mix the panko, oil, and salt in a non stick pan and toast until evenly brown
Serve the macaroni in separate bowls or one platter
Sprinkle with toasted panko mixture
Then grate the parmesan cheese on top



GRILLED BUFFALO WINGS!

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For about 4 lbs of wings….
Line baking sheet with paper towels, place wings in a single layer
Sprinkle wings with 1 TBL of baking powder and 1 tsp of salt
Leave on the tray in frig for about 8 hours
this step helps draw out some of the moisture ensuring a crispier wing when grilling
Prepare the wing sauce…
Heat in a small pot: 4 TBL butter, 1/4 cup Sriracha, 2 TBL honey, 1 1/2 TBL soy sauce, 1 TBL fresh lime juice and 1 tsp rice wine vinegar
….this is a bit spicy, so you can adjust the Sriracha and honey to your desired spice level!
Grill the wings on a medium high heat for about 20 min each side until crispy on both sides
Then brush some of the sauce over the wings and grill for about 5 more minutes, flip and do the same on the other side, again grilling to keep that crispiness!
If you like your wings with a bit more sauce, after removing the wings from the grill, toss in any remaining sauce.
Top with chopped green onions for some garnish.

We like to serve them with some of our Buffalo Blue Cheese Spread, melted for dipping along with celery sticks.

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Traditional Italian Easter Pie

Just a few extra notes when making this recipe.....really, a store bought crust is just as good as making your own. And we like to keep things simple when we can. And we do like to keep things natural too, so we favor Immaculate Baking Company ready made crust.

Also, it is really important to take the time to drain the basket cheese and the ricotta cheese. Otherwise the pie filling could be too soggy. And no one wants a soggy pie!

We recommend shredding the mozzarella yourself instead of buying pre shredded, but again sometimes those time savers can help. Tip for easy shredding...place the cheese in the freezer for about 10 min. It will harden a bit making it easier to shred on a hand shredder.

And it's no exaggeration the filling will be really high! If you feel just too much to seal the top crust on, save the filling and make another one! You can even make in smaller versions with a smaller pan. Doesn't have to be a 'pie' plate. Also, you could even double the recipe and make an extra pie. They freeze really well. Freeze it after it cooks so all you have to do is just reheat it! You don't have to just eat it for Easter!!