Brazilian Cheese Rolls - Secret Recipe Club

Good Morning! I am so excited to be involved in another month of The Secret Recipe Club!  I couldn't believe my luck this month. I was assigned to Bewitching Kitchen!  Her recipes looked amazing. I had about 6 different recipes picked out to try.  I couldn't decide between something sweet or something savory... I just knew it had to be new and fun!

Then I found them. "Brazilian Pao de Queijo".  Or, in other words, Brazilian Cheese Rolls. Now, there's a little back story to my excitement at finding this recipe. I've had these rolls from a Brazilian. They are amazing. I've seen a few different recipes for them. The one thing that held me back was finding Tapioca starch. I'm pretty busy, and I like the basics, so when I have to search around for a unique recipe, it usually doesn't happen. But, I looked for Tapioca starch everywhere I went for months. And, just so you know, I know you can get this easily at Whole Foods, Trader Joes, etc. I just don't go to those stores very often.

Then, the one time I wasn't looking for it... there it was. My kids laughed with me because I was so excited! So, now I have a box of Tapioca starch, and can make these DELIGHTFUL rolls over and over and over...

Now, these are not super cheesy, stringy rolls. They are little tiny bites of airy, cheesy goodness. Traditionally, per my Brazilian friend, you are supposed to smash the roll flat before you eat them!  They are fantastic right out of the pan, and even amazing after they cool.

Brazilian Cheese Rolls 
adapted from Bewitching Kitchen
makes: 24 mini rolls 

1/2 cup milk
1/4 cup vegetable oil
1 egg
1 cup tapioca starch
1/4 cup cheese (I used 1/2 cheddar and 1/2 asiago, use your favorites!)
1 Tb Parmigiano Reggiano, grated (Or just Parmesan if reggiano is too expensive)
1/2 teas salt

For topping: Optional, but recommended
Rosemary leaves, chopped (I used these on half of my rolls, and they ended up being my favorite)
Kosher salt (Sprinkle some on all of them. It adds a great counter taste to the cheese)

Preheat oven to 400 degrees. Spray a mini-muffin pan with cooking spray.

Add all ingredients, except for the toppings, into a blender. Blend well at full speed, stopping a couple of times to scrape the sides. Make sure all of the tapioca starch is incorporated.

The mixture will be a little thinner than pancake batter. Pour it into mini-muffin tins, about 3/4 full.

Sprinkle the Kosher salt and Rosemary on top.

Bake at 400 degrees for 20 minutes. Turn the pan over right away, and let the rolls drop out. Most will come out. If some don't, let them cool for a minute or so and probe them out gently.

ENJOY!

Cheesy Cauliflower Soup

I hope it's not too late for soups, because I just have to share this one. It's rich and creamy, and you would never guess that it's cauliflower! This is a popular soup at a local restaurant- Zupas, and I was determined to find a copycat recipe. I found this one at Amy's Yummy Food.  Don't be afraid to try it- it's yummy!


Cheesy Cauliflower Soup
http://amysyummyfood.blogspot.com/2011/02/zupas-copy-cat-wisconsin-cauliflower.html

2 Tb Butter
1 med Onion, chopped
1/4 C Flour
1/2 teas Salt
2 Cups Milk
3 1/2 Cups Water
5 Chicken Bouillon Cubes
1 Head Fresh Cauliflower or 1 Bag Frozen Cauliflower
1 teas Dijon Mustard
1 Cups Cheddar Cheese, shredded
1 Cups Pepper Jack Cheese or Provolone or Mozzarella, shredded/ whatever you like (I used ½ cup pepper jack, and ½ cup mozzarella)
Cheese and Bacon for toppings

In a large pan saute onion in butter until soft and golden brown. Whisk in flour and salt.
Gradually stir in milk, and water.
Add bouillon cubes and cauliflower.
Bring to a boil then reduce heat, cover and simmer for about 15 minutes until cauliflower is tender.
In a blender, (with center, top part removed, so the steam can vent) blend cauliflower at low speed in small batches until very smooth.
Return cauliflower mixture to pot and heat on medium until hot.
Stir in mustard and cheese, mix until cheese is melted and smooth.
Ladle into bowls and top with cheese and bacon.

Enjoy!

Roasted Garlic and Asiago Cream Sauce

We went out to dinner a few weeks ago, and this sauce caught my eye on the menu. I didn't try it there, but knew that I had to make it at home. Nothing is better than roasted garlic! (Chocolate doesn't count...)

I wish I had pictures for you, but our camera has broken. This picture is from my basic Alfredo Sauce.

I used my basic Alfredo Sauce recipe, and adjusted it to make a super creamy, tasty sauce.

I served it over baked herb chicken, with a side of wild rice and roasted asparagus. It would also be wonderful on noodles or vegetables.

Roasted Garlic and Asiago Cream Sauce

1 clove Roasted Garlic (see instructions below)
Olive Oil
Salt and Pepper

Sauce:
1 block Cream Cheese (low fat is fine)
1/4 cup butter
3/4 cup of milk
1 cup grated Asiago Cheese
Roasted garlic cloves (I used 5 or 6; use what you are comfortable with)
1 TB Basil
Pepper to taste

To roast garlic:

Set oven to 325.
Peel the outer layers of the garlic clove away- leaving enough layer to hold the cloves together.
Cut 1/4 to 1/2 inch off of the top of the garlic head to reveal individual cloves.
Set the cloves on a square of foil, and drizzle with 1 teaspoon Olive Oil.
Sprinkle with salt and pepper.
Fold foil up around garlic, enclosing completely.
Put foil packets in a shallow baking dish, and bake for 40-50 minutes. The garlic is done when a fork pierces them easily.

Allow to cool, then squeeze the cloves out of the skin. Mash them slightly before adding to sauce.

Sauce:
Put all of the ingredients in a saucepan, and heat on medium until melted and combined. Stir frequently to make a smooth sauce.

Serve immediately!

Monte Cristo Breakfast Sandwich

I just discovered this recipe. I was a little worried about it because of the addition of Strawberry syrup. I shouldn't have been! It was sooo good!

This recipe makes 6 sandwiches. I only made one. I have this picky hubby who refuses to eat any breakfast foods combined with any others...

Breakfast for dinner: Monte Cristo Sandwiches
From: Betty Crocker Quick & Easy Cookbook

Traditionally a French style grilled ham and cheese sandwich that has been dipped into a beaten egg mixture and fried in butter.

12 slices French bread, 1/2 inch thick. (or, how ever many slices you need! If you need more, make sure to make more of the egg mixture)
1/4 lb shaved or very thinly sliced cooked ham
3 slices Gruyere or Swiss cheese, cut in half (I actually used Provolone)
3 eggs
1/2 cup milk
2 TB sugar
1 TB butter or margarine (Or oil cooking spray)
Powdered sugar, if desired
3/4 cup Strawberry syrup or jam (Don't let this scare you! It's very good!)

** Make sure that you have all the ingredients at hand and ready to go before starting. Once you start, this dish goes quickly!

1. In a large skillet, heat butter, margarine or cooking spray.
2. In a small bowl, beat eggs, milk, and sugar with fork or wire whisk until well mixed; pour into shallow bowl.
3. Dip each bread slice in the egg mixture, allowing time for the bread to soak up the mixture. Add bread to skillet. Cook 2-3 minutes on each side, or until golden brown.
4. After cooking the first side of the bread, and flipping, layer cheese and ham on top of the bread. Place a finished bread on top, and remove from skillet to plate.
5. Sprinkle with powdered sugar. Serve with Strawberry syrup or jam.

Eat while still hot!