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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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Black & White Icebox Cake

Layers of cookies and ricotta cream turned into the coolest cake!

Course Desserts

Ingredients

• ⅓ cup powdered sugar
• 1 teaspoon vanilla
• 1½ cups cream divided
• 1½ cups Miceli's Ricotta Cheese divided
• ⅔ cup hot fudge
• 74 thin dark chocolate sandwich cookies divided

Instructions

• Beat together the powdered sugar, vanilla, 1 cup of the cream, and ¾ cup of the ricotta on medium speed for about 5 minutes.
• Beat together the fudge, remaining cream, and remaining ricotta on medium speed for about 2 minutes.
• Add 28 of the cookies and half of the vanilla mixture to an 8-inch springform pan, and then add 15 more cookies and half of the fudge mixture.
• Add 15 more cookies, the remaining vanilla mixture, 15 more cookies, and the remaining fudge mixture, and then refrigerate it for about 5 hours.
• Crush the remaining cookie, and then add it to the cake.

Notes

The slices will be surprisingly sturdy after their allotted time in the fridge! We use hot fudge topping from a jar.

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Mixed Berry Flatbreads

A sweet marmalade base covered in berries and mint!

Course Breakfast

Ingredients

• 6 4-inch flatbreads
• 4 teaspoons corn starch
• ⅛ teaspoon salt
• ½ cup water
• ½ cup raspberries divided
• ½ cup blackberries divided
• ½ cup blueberries divided
• ½ cup strawberries chopped & divided
• ¼ cup sugar
• 1 teaspoon butter
• ¼ teaspoon cinnamon
• 2 teaspoons sugar
• 2 tablespoons butter melted
• 8 ounces Miceli's Ricotta Cheese
• 4 tablespoons orange marmalade
• ½ teaspoon vanilla
• ⅓ cup mint leaves

Instructions

• Preheat your grill to 400°F.
• Add the flatbreads, and then let them cook for about 1 minute.
• Turn them over, and then let them cook for about another minute.
• Add the starch, salt, water, ¼ cup of the raspberries, ¼ cup of the blackberries, ¼ cup of the blueberries, ¼ cup of the strawberries, and the ¼ cup of sugar to a pan over medium heat, and then let the mixture cook for about 5 minutes.
• Remove it from the heat, and then add the butter, remaining raspberries, remaining blackberries, remaining, blueberries, and remaining strawberries.
• Combine the cinnamon and remaining sugar, divide the melted butter between the flatbreads, and then add the cinnamon mixture.
• Combine the ricotta, marmalade, and vanilla, add the mixture to the flatbreads, and then add the raspberry mixture and mint.

Notes

A grill pan over medium-high heat can be used to cook them indoors! You can also slice 3 larger flatbreads to make some breakfast pizzas.

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Zucchini Crisps

A crunchy veggie coated in our parmesan!

Course Appetizers & Sides

Ingredients

• 1 tablespoon oil
• 2 zucchini sliced
• ½ cup Miceli's Parmesan Cheese grated
• ½ cup bread crumbs
• ¼ teaspoon salt
• ¼ teaspoon pepper

Instructions

• Preheat your oven to 450℉.
• Combine the parmesan, crumbs, salt, and pepper.
• Add the oil to the zucchini, and then add the parmesan mixture.
• Add it to a foil-lined baking sheet, and then let it bake for about 15 minutes.

Notes

Make a double batch for extended snacking! We did thin slices of zucchini for maximum crunch.

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Scalloped Potatoes

Layer upon layer of cheesy goodness!

Course Appetizers & Sides

Ingredients

• 1 teaspoon shortening
• 1 cup Miceli's Cheddar Cheese shredded
• ⅔ cup Miceli's Mozzarella Cheese shredded
• 1 cup cream
• 3 cloves garlic
• 1 tablespoon thyme leaves
• 1¼ teaspoons salt
• ⅛ teasoon pepper
• 5 russet potatoes peeled & sliced

Instructions

• Preheat your oven to 450℉, and grease a 1½-quart baking dish with the shortening.
• Combine the cheddar, mozzarella, cream, garlic, thyme, salt, pepper, and potatoes, and then add the mixture to the dish.
• Add the dish to a foil-lined baking sheet, and then let the potatoes bake for about 1 hour & 20 minutes.

Notes

The baking sheet will catch any drips from your dish. You could also try using our mild cheddar for a new flavor! 

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Corn Salad

Easily our best grilled vegetable!

Course Appetizers & Sides

Ingredients

• 2 tablespoons butter quartered
• 4 ears corn
• 1 cup cherry tomatoes halved
• 3 green onions sliced
• 2 tablespoons oil
• 1 tablespoon Miceli's Parmesan Cheese grated
• ¼ cup basil leaves torn
• 1 teaspoon salt
• ⅛ teaspoon pepper

Instructions

• Preheat your grill to 400℉.
• Divide the butter between the corn, wrap it in foil, and then add it to the grill.
• Let it cook for about 4 minutes, turn it over, and then let it cook for about 4 more minutes.
• Repeat this process two more times, and then let it cool for about 10 minutes.
• Remove the kernels from the ears, and then add the tomatoes, onions, oil, parmesan, basil, salt, and pepper.

Notes

Grilling fresh corn will bring you the best flavor! You could substitute cooking methods or use canned or frozen when needed.

The post Corn Salad appeared first on Miceli Dairy Products.

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Veggie Burgers

But seriously, they're astounding!

Course Entrees

Ingredients

• ½ cup onion chopped
• 4 cloves garlic smashed
• 1⅓ cups carrots grated
• 1 cup yellow squash grated
• 1 cup zucchini grated
• 2 eggs beaten
• 2 tablespoons soy sauce
• 6 tablespoons soy butter
• ½ teaspoon salt
• ⅛ teaspoon pepper
• ½ cup Miceli's Colby Jack Cheese shredded
• 2 cups oats
• ½ cup flour divided
• 6 tablespoons oil divided
• 6 pretzel buns
• 6 leaves butter lettuce
• 1 red onion sliced
• 12 ounces white mushrooms peeled & sliced

Instructions

• Preheat your grill to 400℉, and oil the grates.
• Add the onion, garlic, carrots, squash, and zucchini to a skillet over medium heat.
• Let the mixture cook for about 4 minutes, and then let it cool for about 5 minutes.
• Combine the eggs, sauce, butter, salt, and pepper, and then add the cheese, oats, and onion mixture.
• Refrigerate it for about 1 hour, and then roll it into discs.
• Add ¼ cup of the flour to a parchment-lined baking sheet, and then add the discs.
• Divide the remaining flour between them, add them to the grill, and then let them cook for about 4 minutes.
• Turn them over, add 1 tablespoon of the oil, and then let them cook for about 4 more minutes.
• Turn them over, and then add 3 tablespoons of the oil.
• Divide them between the buns, and then add the lettuce and red onion.
• Add the mushrooms and remaining oil to a skillet over medium-high heat, let them cook for about 5 minutes, and then add them to the burgers.

Notes

Heavily oil the grates to avoid sticking. We keep the grill lid open while maintaining the heat!

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