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Berry Wreath

In December, dips should always look this festive!

Course Appetizers & Sides, Seasonal

Ingredients

• ¾ cup cream
• 3 cups Miceli's Ricotta Cheese
• ¾ cup powdered sugar
• ¼ cup raspberry jam
• 8 strawberries stems removed
• ½ cup raspberries
• ½ cup blackberries
• ¼ cup blueberries
• 14 leaves mint

Instructions

• Beat the cream on high speed for about 3 minutes.
• Combine the ricotta and sugar, fold the mixture into the cream, and then transfer it to a plate in the shape of a ring.
• Add the jam to a pan over medium heat, and then let it cook for about 3 minutes.
• Add it to the ricotta mixture, and then add the strawberries, raspberries, blackberries, blueberries, and mint.

Notes

Serve with graham crackers or another sweet chip! Dry the berries fully to prevent a watery dip.

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Grilled Chicken Enchiladas

Grab your grill and make our top pick for Father's Day!

Course Entrees

Ingredients

• 1 teaspoon oil
• 8 ounces tomatoes crushed
• ½ cup chicken broth
• 1 tablespoon cilantro leaves
• ¼ teaspoon chipotle peppers chopped
• ½ teaspoon adobo sauce
• ¼ teaspoon cumin
• 8½ corn tortillas divided
• 2 tablespoons oil divided
• ⅜ teaspoons kosher salt divided
• ¼ teaspoon pepper divided
• ½ pound chicken tenders
• ½ cup sour cream
• 1 cup Miceli's Mexican Style Cheese shredded
• ¾ cup Miceli's Mild Cheddar Cheese shredded
• ⅓ cup avocados chopped
• 3 green onions sliced

Instructions

• Preheat your grill to 350°F, and grease a 9 x 13 inch baking dish with the 1 teaspoon of oil.
• Add the tomatoes, broth, cilantro, peppers, sauce, cumin, and the ½ tortilla to a blender, puree the mixture, and then add it to a pan over medium-high heat.
• Add the 1 tablespoon of oil, let it cook for about 6 minutes, and then add ¼ teaspoon of the salt and ⅛ teaspoon of the pepper.
• Add the tenders to the grill, let them cook for about 15 minutes, and then shred them.
• Add the sour cream, ½ cup of the Mexican style cheese, ½ cup of the cheddar, remaining salt, and remaining pepper.
• Set your broiler to high.
• Cook the remaining tortillas according to their package's instructions, divide the chicken mixture between them, and then roll them up.
• Add them to the baking dish, add the remaining oil, and then let them broil for about 3 minutes.
• Add the tomato mixture, remaining Mexican style cheese, and remaining cheddar, let them broil for about 1 minute, and then add the avocados and onions.

Notes

The chicken can also be boiled instead of grilled! Extra cheese is the way to dad’s heart.

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Dumplings

We broke down the daunting dumpling recipes so you can make them right at home!

Course Entrees

Ingredients

• ½ pound ground pork
• ½ cup Miceli's Cheddar Cheese shredded
• 1 tablespoon chives chopped
• 1 clove garlic grated
• 1 teaspoon soy sauce
• 36 wonton wrappers
• 1 tablespoon water
• 3 tablespoons oil divided
• 1 cup water divided

Instructions

• Combine the pork, cheddar, chives, garlic, and sauce.
• Cut the wrappers into circles, and then divide the pork mixture between them.
• Add the tablespoon of water to the edges, and then seal them.
• Add 1 tablespoon of the oil to a skillet over medium-high heat, add 12 of the dumplings, and then let them cook for about 1 minute.
• Add ⅓ cup of the remaining water, reduce the heat to medium, and then let them cook (covered) for about 6 minutes.
• Repeat this process 2 more times.

Notes

We used a biscuit cutter to create the circles and our fingers to add water to the edges! About 1 teaspoon of filling fits into each one. 

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Tiramisu French Toast

You can't go wrong with tiramisu for breakfast!

Course Breakfast

Ingredients

• 8 eggs
• ¼ cup cream
• 1 teaspoon vanilla
• ½ tablespoon sugar
• ½ teaspoon cinnamon
• 1½ tablespoons instant coffee divided
• 4 tablespoons butter divided
• 8 slices brioche divided
• 15 ounces Miceli's Ricotta Cheese
• 2 tablespoons honey
• ½ tablespoon cocoa powder
• ½ cup maple syrup

Instructions

• Whisk together the eggs, cream, vanilla, sugar, cinnamon, and the ½ tablespoon of coffee.
• Add 1 tablespoon of the butter to a skillet over medium heat.
• Coat 2 slices of the brioche in the egg mixture, add them to the skillet, and then let them cook for about 2 minutes.
• Turn them over, and then let them cook for about 2 more minutes.
• Repeat this process 3 more times.
• Combine the ricotta, honey, and remaining coffee, divide the mixture between the slices, and then add the cocoa powder and syrup.

Notes

This is a great way to use a full container of Miceli’s ricotta cheese! Remove the skillet from the heat between batches to avoid overheating. 

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Loaded Potato Soup

Pile on the cheddar and devour this hearty soup.

Course Entrees

Ingredients

• 2 cups milk
• 1 cup chicken stock
• ¼ cup flour
• 2½ pounds russet potatoes peeled & chopped
• ¾ cup sour cream
• 1¼ teaspoons kosher salt
• ⅛ teaspoon pepper
• ⅔ cup Miceli's Cheddar Cheese shredded
• 1 tablespoon chives chopped
• 6 slices bacon chopped

Instructions

• Whisk together the milk, stock, and flour.
• Add the potatoes to a pot, cover them with water, and then bring them to a boil.
• Reduce the heat to medium, let them cook for about 11 minutes, and then drain them.
• Return them to the pot, mash them, and then add the milk mixture.
• Let them cook for about 4 minutes, and then add the sour cream, salt, pepper, cheddar, and chives.
• Add the bacon to a skillet over medium heat, let it cook for about 7 minutes, and then add it to the soup.

Notes

The potatoes can be roughly chopped, because they will get mashed later! You can save the toppings off to the side for a fresh sprinkle over every bowl.

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Gluten-Free Pasta Salad

Almost all of our cheese is gluten-free, and we love adding it to this salad!

Course Entrees

Ingredients

• ½ cup sun-dried tomatoes
• ¼ cup orange juice
• 3 tablespoons oil
• 1 tablespoon apple cider vinegar
• ½ teaspoon salt
• ⅛ teaspoon pepper
• 8 ounces gluten-free fusilli
• 1 cup baby arugula leaves
• ¾ cup kalamata olives chopped
• ½ cup basil leaves chopped
• 6 ounces Miceli's Fresh Mozzarella Perline drained

Instructions

• Add the tomatoes to a food processor, and then pulse them.
• Add the juice, oil, vinegar, salt, and pepper, and then puree them.
• Bring a pot of water to a boil, add the fusilli, and then let it cook for about 12 minutes.
• Drain it, rinse it with cold water, and then add the arugula, olives, basil, perline, and tomato mixture.

Notes

Use a good olive oil for the dressing! Feel free to switch out various components in this dish, like the shape of the pasta, to make it your own.

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Keto Bacon Balls

We like to call them "bundles of bacon joy"!

Course Appetizers & Sides

Ingredients

• 7 slices bacon chopped
• 1¼ cups Miceli's Cheddar Cheese shredded
• 5 ounces cream cheese
• 4 tablespoons butter softened
• ⅛ teaspoon pepper
• ⅛ teaspoon red pepper flakes

Instructions

• Add the bacon to a skillet over medium heat, let it cook for about 10 minutes, and then transfer it to a bowl.
• Combine the cheddar, butter, pepper, flakes, and 2 teaspoons of the bacon grease, and then refrigerate the mixture for about 15 minutes.
• Roll it into 10 balls, and then add the bacon.

Notes

Roll the cheese balls in the bacon, and make sure it’s finely chopped for the heaviest coating!

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Black-Eyed Peas

A classic, Kwanzaa tradition with Miceli's cheesy spin!

Course Appetizers & Sides

Ingredients

• 2 slices bacon chopped
• 5 cloves garlic peeled
• 2 dried red chiles seeds removed
• 2 bay leaves
• 1 pound dried black-eyed peas
• 4 cups chicken stock
• 2 tomatoes quartered
• 1 tablespoon thyme leaves
• ⅛ teaspoon kosher salt
• ⅛ teaspoon pepper
• 2 tablespoons lemon juice
• 4 green onions sliced
• ¼ cup cilantro leaves chopped
• ¼ cup Miceli's Parmesan Cheese grated

Instructions

• Add the bacon to a pot over medium-high heat, let it cook for about 7 minutes, and then add the garlic, chiles, bay, peas, stock, and tomatoes.
• Bring the mixture to a boil, reduce the heat to medium-low, and then let it cook for about 1 hour.
• Add 1 cup of the mixture to a blender, pulse it, and then return it to the pot.
• Add the thyme, salt, and pepper, let it cook for about 15 minutes, and then add the juice, onions, cilantro, and parmesan.

Notes

You can use any large tomatoes! The bacon can be chopped before or after cooking.

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