1 cup crumbled Wisconsin BLUE cheese (BLUE CHEDDAR is also good)
1 cup pecan halves, toasted
1 cup coarsely chopped red onion
In a small bowl, whisk together olive oil, vinegar, honey and red pepper flakes. Toss salad greens with 1/2 cup of dressing. Arrange greens on individual plates and top with turkey, cheese, pecans and red onion. If desired, drizzle with additional dressing. 4 servings.
Substitution: Use prepared red wine or balsamic vinegarette dressing.
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Baked Wisconsin Brie With Almonds
1 wheel (1 pound) Wisconsin Brie cheese
1/4 cup butter
3/4 cup slivered almonds
French bread, warmed in oven and sliced
Strawberries or other Fresh Fruit
For a flavorful variation, sauté 1 clove of garlic with the butter and almonds.
Place cheese on oven-proof serving plate. Sauté almonds in butter until just browned. Pour over top of Brie. Bake at 350° F for 12 minutes or until warm throughout, or microwave on medium heat 3 to 5 minutes. Serve with French bread slices and fruit.
Berry Lemon Cream Tarts
8 ounces cream cheese, softened
3 tablespoons light brown sugar, packed
1/2 cup sour cream
2 tablespoons lemon juice
1 teaspoon vanilla
6 mini graham cracker pie crusts or 1 6-oz graham cracker crust, if desired
1-1/3 cups berries (6 ounces), your choice
Beat cream cheese in a medium bowl with an electric mixer until smooth. Add brown sugar, sour cream, lemon juice, and vanilla; mix well. Divide cream cheese filling among tart shells, spreading evenly, then top with berries.
If using 1 large crust, chill for 2 hours prior to serving for ease of cutting.
Rustic Asiago Chicken Portobello Skillet
2 tablespoons butter
1 cup onion, chopped
3 garlic cloves, minced
3-4 medium Portobello mushrooms, sliced
1-1/4 cups very hot water
1 teaspoon balsamic vinegar
1 chicken bouillon cube
1/4 cup sun-dried tomatoes, finely chopped (not packed in oil)
2 cups cooked chicken, diced
2 cups cooked orzo (or other tiny pasta)
2 tablespoons fresh basil, chopped
1 cup Wisconsin Mozzarella cheese, shredded
2 plum tomatoes, chopped
6 ounces Wisconsin Asiago cheese, shaved
In a large 12-inch nonstick skillet over medium-high heat, melt butter. Add onion and garlic, and sauté 2 minutes. Add mushrooms to pan, stir and sauté for 3 more minutes. In a small bowl, combine water, vinegar, bouillon cube and sun dried tomatoes, stirring until bouillon cube is dissolved. Add this mixture to skillet.
Stir in chicken and cooked orzo. Reduce heat to low and simmer 5 to 6 minutes until excess liquid is thickened. Stir in basil, Mozzarella cheese and plum tomatoes.
Heat through an additional 2 minutes.
Garnish each serving with shavings of Asiago cheese. Serve immediately.
