Cheese and Zatar Sticks #secretrecipeclub

We have been super busy the last few weekends with guests.  And work is crazy with each of us being out of the house every few days. We get by but have little energy left over.  It's times like this that extra bills come in and random house things come up to really put us over the edge.  I am looking forward to this upcoming week when we are both home all week and a weekend free of activities. 

As an extra treat for the week I whipped up these cheese and Zatar sticks from Chef in Disguise.  This is the blog I was assigned for the October Secret Recipe Club post.

Sawsan, the author behind Chef in Disguise is Palestinian, but was raised in Jordan. I lived, studied and worked in Amman up until June 2014  when her and her husband moved to United Arab Emirates. Her blog is full of delicious Middle Eastern foods as well as pictures from her travels and where she lives. Having never been to this area of the world I am always amazed at the vibrant colors and different architectural designs. I had so much fun exploring this blog. 

There were so many interesting recipes to pick from I had a list a mile long but had trouble sourcing some of the ingredients.  We don't have many Middle Eastern grocery stores around me.  A shame too because don't these recipes sound delicious, Cheesy Flatbread and Harissa Cake.

Sawsan has so many bread or yeast recipes that I was immediately drawn to too. I really liked this meat galette but then these Cheese and Zatar Sticks showed up in my search.  I just got Zatar to try out and I was itching to open it.  I couldn't not make these sticks. 

The dough came together easily and quickly. My little one helped do the twisting before we popped the trays into the oven. These were a great snack to have on hand but I will definitely be saving this recipe for the holidays. They would make a great appetizer for sharing.  

It was such fun seeing all these new recipes and Middle Eastern spice combinations through Chef in Disguise. 

Cheese and Zatar Sticks

by Emily Morris

Prep Time: 15 minutes, plus rise time

Cook Time: 15 minutes

Keywords: bake bread

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Ingredients (Makes 24 plus sticks)

• 2 ¼ cups flour
• 1 teaspoon salt
• 1/3 cup olive oil
• 2 teaspoons yeast
• 1 teaspoon sugar
• 130 grams Nabulsi cheese grated
• 150 ml warm milk
• 1 tablespoon vinegar
• 3 tablespoons Zatar

Instructions

Proof the yeast by mixing it with the sugar and warm milk, set aside for 10 minutes.

In a bowl place the flour and salt, add the olive oil and rub it into the flour with your finger tips.

Add the Zatar and grated cheese, toss to combine.

Add the yeast/ milk mixture and the vinegar and knead , until the dough comes together into a smooth ball.

Cover and leave in a warm place till it doubles.

Roll out the dough and then cut it into strips using a pizza cutter.

Then you can shape the strips by rolling them into sticks, coiling them or twisting in two opposite directions to give them a twisty look.

Bake in a 400 degree oven on the middle rack till the bottoms are golden brown, about 15 minutes.

Cool on a wire rack then store in an airtight container.

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Mozzarella Cheese Cutlets #secretrecipeclub

This weekend was wonderful. It has been a really long time since we didn't have a list of to dos for the house, or people visiting. We enjoy our house projects and all of our visitors but I almost forgot what it was like to just be and enjoy "us". 

One of the things we do so well together is cook and this weekend we did just that. It was a bit more complicated with the baby around but she was our little helper in the kitchen. Our joint effort were these mozzarella cheese cutlets for this month's Secret Recipe Club posting. The recipe came from Shirley at Enriching your Kid.

I was tempted by the banana Nutella bread pudding but when I mentioned fried cheese to my husband there was no turning back. Shirley has tons very flavorful recipes as well as baby recipes. I am just waiting for Miss O to be able to eat more foods, and not mush.

We followed the recipe exactly minus a little cumin. Mr. J is not a huge fan of cumin. We knocked the amount to 1/2 tsp. We also made this a full meal by adding a fried egg. The mozzarella cutlets with the egg and pasta sauce totally hit the spot. It was warm and gooey with the cheese and egg yolk.  We were filled up so much at lunch we skipped dinner. Well, almost, I did have a few snacks later in the evening. 

We decided shortly after finishing our meal that this recipe should be adding to our regular rotation. It was a great first start in getting back into our kitchen groove.

Mozzarella Cheese Cutlets

by Emily Morris

Prep Time: 15 minutes

Cook Time: 10 minutes

Keywords: fry appetizer cheese

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Ingredients

• 3 Tbsp grated mozzarella cheese
• 3 potatoes
• 1/2 tsp freshly ground pepper
• 1/2 tsp oregano
• 1tsp cumin
• 1/4 tsp chilli powder
• 2 Tbsp chopped fresh coriander
• salt to taste
• bread crumbs to cover cutlets
• Oil for frying

Instructions

Wash clean the potatoes and peel. Cut them into quarters and boil until soft, about 15 minutes.

Cool the potatoes enough to handle and mash with a fork or potato masher.

Add the grated mozzarella cheese, herbs and salt. Mix well until combined.

Roll into balls and form into cutlets or round patties.

Roll the cutlets into the semolina or bread crumbs and press it in.

Heat a medium skillet with a small amount of vegetable oil (just enough to cover the bottom of the pan). Fry each of the patties until brown, about 3 minutes per side.

Serve hot with red tomato sauce if desired.

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Great Grandma Schaefer Mac and Cheese

This recipe should have been posted shortly after my baby shower. My mom was in charge of the food and did a fantastic job putting together a brunch feast. One of the recipes she made was this mac and cheese. I have plenty of mac and cheese recipes but this one is my mom's. To be more specific it is my Great Grandmother Schaefer's recipe. My mom refers to it as Grandma Schaefer's mac and cheese. 

I never posted it after the baby shower because, well, being pregnant is a lot of work. Then my mom came again after the baby arrived and made us lots of food including this dish of mac and cheese. Although it is hot and steamy outside and mac and cheese probably isn't on the top of your mind for dinner I thought it was fitting to post this around Mother's Day. Of course the original plan was to post before Mother's Day but babies are a lot of work too. 

The recipe comes handwritten in my grandma's handwriting complete with her memories of the dish.  They were Catholic and this was their Friday meatless meal.  She remembered roller skating to the grocery store to pick up the cheese, 10 cents at the time, during the Depression. 

My earliest memories of cooking and baking are with my mom, who learned to cook from my grandma, who learned from my great grandma.  I am lucky to come from a long line of home cooks who loved to share their creations with their families. I cannot wait till Olivia is old enough to be in the kitchen as my little helper and keep the tradition alive. 

Great Grandma Schaefer Mac and Cheese

by Emily Morris

Prep Time: 10 minutes

Cook Time: 45 minutes

Keywords: bake cheese pasta

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Ingredients (serves 6-8)

• 8 oz elbow macaroni pasta
• 3/4 lb sharp cheddar cheese, shredded
• 2 Tbsp butter
• 2 Tbsp flour
• 2 cup whole milk
• salt and pepper

Crumb topping:

• 1/2 cup panko bread crumbs
• 1 Tbsp butter, melted

Instructions

Preheat oven to 375 degrees. Ready a 9X13 pan by lightly spraying with cooking oil. Set aside.

Cook elbow pasta according to package directions. Drain and set aside.

While pasta is cooking melt butter in a medium saucepan on low heat. Add flour, stirring constantly for about 3 minutes. Do not let the flour brown.

Add milk and seasonings. Continue stirring until thickened.

Remove from heat. Add 1/2 of the shredded cheese and stir until incorporated and melted smooth.

Mix melted cheese mixture with the elbow pasta. Add half of the pasta to the prepared cooking pan. Add remaining shredded cheese keeping just a bit for the top. Cover with remaining pasta mixture. Top with bread crumbs and cheese.

Bake for 45 minutes until the cheese is bubbling and the crumb topping is beginning to brown.

For the crumb topping:

Mix the melted butter and panko bread crumbs until the crumbs are moistened through.

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Shrimp Mac and Cheese

Cheesy pasta with bits of shrimp and savory bread crumbs.

I had big plans of posting all sorts of cookies recipes this weekend. But Sunday we woke up to snow.  This was one of those stay in your pajamas all day and do next to nothing kind of days. Nothing except make this mac and cheese. 

Cheese and carbs are still my go to meals. So far it is the only thing that hasn't upset my stomach.  I feel super bad about not giving Mr. J more nutritious or varied foods when he is home so I decided to up the ante by adding shrimp.  Lobster seemed a bit much for a regular old Sunday and I certainly was not up to cracking the lobster claws open. 

The one time we both got off the couch was to team up and whip this dish up.  It didn't take long for him to handle the shrimp while I prepped the cheese.  The whole thing came together very quick and easily.  You would never guess it though when you begin eating. The shrimp elevates everything to something way more special than simple mac and cheese. And don't forget about the breadcrumbs.  The butter and browned crumbs are key.  

Shrimp Mac and Cheese

by Emily Morris, Adapted from Table for Two

Prep Time: 15 minutes

Cook Time: 45 minutes

Keywords: bake entree cheese pasta shrimp

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Ingredients (serves 4)

• ¾ pound of any spiral pasta, such as rotini or fusilli
• 2 cups 2% milk
• 4 tbsp. unsalted butter, divided
• ¼ cup all-purpose flour
• 6 ounces Gruyere cheese, grated
• 4 ounces cheddar, grated
• ½ tsp. freshly ground black pepper
• 1 tsp. salt
• 1 pound cooked shrimp, chopped in half
• ½ cup Italian breadcrumbs

Instructions

In a large pot, bring water to a boil and add pasta, cooking according to the directions on the box. Drain well.

Preheat oven to 375 degrees.

In the meantime, heat milk in a small saucepan (do NOT boil). In a large skillet, melt 2 tbsp. of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While you're still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Remove from heat and add the Gruyere, cheddar, salt, and pepper.

Add the cooked pasta, and shrimp. Stir well to coat everything with the cheese mixture.

Place the entire mixture into a large pie dish or casserole dish. I used a 9" ruffled pie dish.

Melt the remaining 2 tbsp. of butter with ½ cup of breadcrumbs. Sprinkle on the top of the mac and cheese and bake for 30-35 minutes until mixture is bubbly and the breadcrumbs are brown on top.

Serve warm and store leftovers in an airtight container for up to 5 days.

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Grown Up Gouda Mac and Cheese {SRC}

Hello Mac and Cheese! The ultimate comfort food is welcomed in my home anytime of year. 

This month for the Secret Recipe Club I had Christie from Kitchen Hoor's Adventures.  Christie, like me, has been in the kitchen since she was little.  And did you know what? She is famous. She has been on Emeril Live! Pretty cool huh?  I searched quite a bit from dinner recipes to desserts deciding what I wanted to make.  There were so many good options.

At first I didn't think Mac and Cheese was in the running with it being summer and all.  Steamy hot pasta just didn't seem right but I my mind kept going back to this recipe.  It looks so good. Plus this stove top version required no oven time.  

We had this dish on a Sunday night but let me tell you how fast it came together. Literally you start the pasta, grate the cheese and whip up the cottage cheese and cream cheese while the pasta is cooking and then once done you mix it all up.  So super simple. I am going to be keeping it handy for the week nights when I have no energy to make dinner. 

The gouda adds all the flavor while the cottage cheese and cream cheese add the creaminess you look for in a good Mac and Cheese. We loved it.  Since it was just the two of us we had plenty of leftovers but it heated up nicely and made for a quick and easy lunch during the week. 

Thanks Christie for sharing a great recipe! We will be making this again. 

Grown Up Gouda Mac and Cheese

by Emily Morris

Prep Time: 10 minutes

Cook Time: 12 minutes

Keywords: entree cheese pasta

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Ingredients (serves 8)

• 16 ounces macaroni
• 2 cups Gouda, grated
• 1/2 cup fat free cottage cheese
• 2 ounces low fat cream cheese
• salt and pepper to taste

Instructions

Cooking pasta according to package directions for al dente.

Combine the cottage cheese and cream cheese in the bowl of a food processor and mix until smooth and creamy.

When the pasta is done, drain and place back into the cooking pot.

Pour the cottage cheese mixture over the hot, cooked pasta and stir to combine.

Add the Gouda cheese and stir until melted.

Season with salt and pepper to taste.

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See below for the other delicious recipes from Group D!

An InLinkz Link-up

Scalloped Potatoes

Super cheesy scalloped potatoes

I am not a potato lover per se but every once in a while nothing sounds better. Normally this happens when said potatoes are jazzed up with extra seasonings or cheese. For Easter I got to craving scalloped potatoes after seeing tons and tons of Pinterest posts.

I couldn't help myself. When I suggested a cheesy version for Easter dinner Mr. J was in.  We always grew up with scalloped potatoes but they were the box version. In fact when I first think of scalloped potatoes a picture of a red box pops into my head.

These are not those kind of potatoes.  These come together very quickly as soon as you take the time to slice the potatoes as thin as possible. Then you just layer the rich ingredients and like the potatoes do their thing in the oven.  30 old minutes later you have have a decadent dish of creamy, cheesy potatoes that melt in your mouth.

Cheesy Scalloped Potatoes

by Emily Morris

Prep Time: 20 minutes

Cook Time: 30 minutes

Keywords: bake side cheese potatoes

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Ingredients (serves 6)

For the potatoes:

• 1 1/2 cups heavy cream
• 1/2 cup milk
• 2 cloves garlic, pressed
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 sprig fresh thyme
• Pinch of nutmeg
• 2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
• 1 1/2 cups shredded Cheddar cheese
• 1/2 cup shredded Gruyere cheese
• 2 tablespoons unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 cup freshly grated Parmesan cheese

Instructions

Preheat oven to 375 degrees F.

In a oven safe deep saute pan, lightly oil bottom of pan and heat on medium. Add onions and cook until just soft and then add garlic. Cook for another minutes.

Combine heavy cream, garlic, thyme and nutmeg and add to pan for about 1-2 minutes until heated through.

In two or three batches, add a layer of potatoes to prepared baking dish in an overlapping pattern; season with salt and pepper. Use 1/3 of the cheddar and Gruyere cheese mixture to top each layer of potatoes. Repeat with remaining potato slices and cheese. Gently push down on the potatoes so they are almost completely covered with the cream.

Top with Parmesan cheese and additional salt and pepper to taste.

Bake potatoes until bubbly and the top begins to brown, 25-30 minutes, or until top becomes golden brown and crusted. Remove from the oven and let sit for 10 minutes. Serve warm.

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Spinach Pull Apart Bread

Spinach and cheese dough stacked to form a loaf are baked together for a foolproof appetizer perfect for any party.
 

Everyone always asks how Mr. J and I do it with our crazy schedules. To be honest, I don't really either. We just do. It is our lives.  We don't like being apart and we miss each other but it is what it is.

Then we go a stretch where we are both home. We get things done. We have fun. Life is good.  Of course another trip is pretty much always around the corner.  For me, that is the hardest part.

The last four days have been so wonderful.  Yes, my parents came last week but we really didn't do anything exceptional. We just lived life and enjoyed ourselves and simple pleasures. 

I think that is what this bread is all about. I whipped it up late at night for a work celebration last week. It is pull apart bread using crescent roll dough for Pillsbury.  I mixed up a filling using frozen chopped spinach, cream cheese, some salad dressing and spices. You roll out the dough, spread the filling, slice and stack the dough. Easy peasy.

Spinach Pull Apart Bread

by Emily Morris

Prep Time: 20 minues

Cook Time: 40 minutes

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Ingredients (serves 8)

• 1 1/2 teaspoons Garlic Salt
• 1 package (8 oz) cream cheese, softened
• 1/4 cup Parmesan salad dressing
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese (2 oz)
• 1 box frozen chopped spinach, thawed, squeezed to drain and finely chopped
• 1/2 teaspoon Basil Leaves,
• 1/4 teaspoon Black Pepper
• 2 cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (16 rolls)
• 1 cup marinara sauce, heated, if desired

Instructions

Heat oven to 350°F. Spray 9 inch loaf pan generously with non-stick cooking spray.

In medium bowl, mix cream cheese, dressing, Parmesan cheese, 1/4 cup of mozzarella cheese, spinach, basil, garlic powder and pepper until blended; set aside.

Unroll one tube crescent dough. Using a rolling pin gently roll out dough to press together separate triangles into one piece. Spoon 1/2 of spinach mixture onto dough and spread evenly. Cut the rectangle into 8 smaller rectangles and stack loosely on top of each other.

Repeat with other tube of crescent dough. 

Place both stacks in loaf pan. The two stacks will not fill the pan completely but the dough will expand when baking.

Roll each ball in butter mixture; layer in pan. Bake 20 minutes then remove and top with remaining 1/4 cup of mozzarella cheese. Bake for 20-25 more minutes or until golden brown. 

Cool 5 minutes and remove pan. Cool 10 minutes longer. Serve warm with marinara sauce.

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Cheddar Beer Bread

Happy Tuesday!  I made my way down to South Carolina for the week.  The temperatures are warmer but now that it is the holidays I only want to be home. Hopefully this week will fly by. 

To help pass the time I am going to share a wonderful loaf of bread with you.  And this bread has no yeast.  Yeah!  Not that you should be scared of yeast bread but if you are this is the bread recipe for you. It is super simple and wonderfully delicious.

I honestly wasn't so sure about the whole beer addition but it totally worked. 

We had this with a big bowl of soup.  I just love soup in the winter but I always like a little something more to nibble on.   I am just not satisfied with a meal until I chew on something.  I guess that sounds very animal-ish of me.

This bread is perfect for a cold night. Perfect for a lighter meal after Thanksgiving day or holiday feasting. And what you don't eat right away you can have the next day for breakfast. I actually had this bread as toast for several days with jam.

Cheddar Beer Bread

by Emily Morris

Prep Time: 15 minutes

Cook Time: 50 minutes

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Ingredients (1 loaf)

• 2 cups all purpose flour
• 1 cup whole wheat flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 6 ounces white cheddar cheese, freshly grated
• 12 ounces of beer

Instructions

Preheat the oven to 375 degrees F. Spray a 9x5 loaf pan with nonstick spray.

Over a large bowl, sift together the all-purpose and whole wheat flours and the baking powder and the salt.

Add in the grated white cheddar and combine.

Pour in the beer and stir until a batter forms. The dough will be thick. Spoon the batter in the greased loaf pan.

Pour the melted butter over top.

Bake for 50 to 55 minutes, or until the bread is golden brown and set in the middle. Remove the pan from the oven and let cool for about 30 minutes.

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Brussels Sprouts au Gratin

I finally feel like I can start thinking about Thanksgiving. Just in the nick of time too.  Nine more days to solidify the menu and go grocery shopping. 


I always loved Thanksgiving the most.  It is my favorite holiday which is strange since once upon a time I didn't like anything at the dinner table besides the sweet potato casserole and dinner rolls.  My taste buds have expanded since I was little.  I now sample the stuffing, turkey, and cranberry sauce.  I pass on the green bean casserole. Always have and probably always will.  Because of this I always ask for another green side.  Typically we have roasted asparagus.

This year I played around with other options and was inspired but the au gratin Brussels sprouts I had the other night with out.  They were roasted with so much cheese. It was delicious but almost too much.  I did a little research online and found a much simpler recipe. I swapped out milk for the cream and skipped the bread crumbs and butter on top.  


The Brussels sprouts are so tender and flavorful.  Each bite is cheese and has just a little kick from the red pepper flakes. This is simple and fast to put together. Just a great addition to the Thanksgiving feast.

Brussels Sprouts au Gratin

by Emily Morris

Prep Time: 15 minutes

Cook Time: 20 minutes

Keywords: bake side brussels sprouts cheese Thanksgiving

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Ingredients (serves 4)

• 2 tablespoons unsalted butter, melted
• Kosher salt
• 1 pound Brussels sprouts,outer leaves and stems removed, sliced in half
• Pinch of red pepper flakes
• Freshly ground pepper
• 1/2 cup milk
• 1/2 cup grated white cheddar cheese

Instructions

Preheat the oven to 400 degrees F and place melted butter in the bottom of a 2-quart baking dish.

Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.

Drain the Brussels sprouts. Toss with the red pepper flakes, and salt and pepper to taste. Transfer to the prepared baking dish and then spread out evenly. Pour the milk on top. Even sprinkle all of the Brussels sprouts with a layer of cheese.

Bake the gratin until bubbly and golden brown, about 15 minutes.

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