Cheesy Breakfast Grits

So so easy and delicious - ok, we complicate slightly but deliciously by adding sausage and a fried egg.

Serves 2

INGREDIENTS

• 2 cups water
• big pinch Kosher salt
• 1/2 cup quick cooking grits
• 2 tablespoons butter
• 1/4 cup milk
• 1/2 cup shredded cheese (I like Monterey Jack, but use whatever you like or have)
• 6 ounces pork sausage
• 2 eggs 
• 2 greens onions, finely chopped

DIRECTIONS

1. Boil water and add salt & grits - stir well and turn down to low
2. Cook about 5 minutes, stirring occasionally until thickened
3. Add butter, milk and cheese, stir until creamy & well combined - cover and keep warm
4. Cook sausage in a non-stick pan until just no longer pink and keep warm
5. Cook eggs however you like - over easy, sunny, poached it’s up to you
6. Put 1/2 the grits into each of 2 bowls and add some sausage, green onions and top with the egg
7. Boom

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Finlandia Napoleons

Wait till you see how easy and crazy delicious these are. Made with #Finlandia Creamy Gourmet Cheese.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

INGREDIENTS

• 1 sheet puff pastry
• Finlandia Sweet Lemon Creamy Gourmet Cheese*
• Raspberry jam
• Powdered sugar

DIRECTIONS

1. Preheat oven to 375

2. Roll out a defrosted sheet of puff pastry to make it approximately 30% larger, and poke all over with a fork 

3. Then cut into 2” x 3” rectangles, place on a baking sheet and bake until golden brown,15-20 minutes - remove and let cool
4. Using Finlandia Sweet Lemon Creamy Gourmet Cheese spread a 1/8” inch layer on one rectangle, top with another rectangle, add another layer of cheese and finally a layer of raspberry jam – 
5. To serve, add a final dusting of powdered sugar.

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

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PASTA 2 WAYS

Plain pasta for kids is made even better with Finlandia butter.  And for the bigger kids, try this version with Finlandia Classic Creamy Gourmet Cheese & vermouth. 

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NOODLES WITH FINLANDIA CLASSIC CREAMY GOURMET CHEESE

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

INGREDIENTS

• 8 oz pasta: spaghetti, fettuccini, linguini – whatever your fav is

• 1/4 cup butter

• 4 oz Finlandia Classic Creamy Gourmet Cheese*

• 1 oz dry vermouth

• 1/3 cup shredded Parmesan

• Kosher salt and fresh ground pepper

• Parsley for garnish

DIRECTIONS

1. Cook noodles in boiling, salted water, stirring occasionally until done, about 8 minutes

2. While they cook, melt Finlandia butter* with Finlandia Classic Creamy Gourmet Cheese* in a small pot until mixed, then add parmesan and vermouth- stir until smooth

3. Season with salt & pepper

4. Drain noodles and toss with the sauce, and a sprinkle of parsley. Serve.

Plain Butter Noodles
 

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

INGREDIENTS

• 8 oz pasta: spaghetti, fettuccini, linguini – whatever your fav is

• 1/3 cup Finlandia butter*

• Kosher salt and freshly ground black pepper

• Shredded parmesan cheese, to taste

DIRECTIONS

1. Cook noodles in boiling, salted water, stirring occasionally until done, about 8 minutes

2. Drain, return to pot and immediately add butter, salt and pepper

3. If using Parmesan, add it now

4. Mix well and serve

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

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Finlandia Black Garlic Flatbread

The beauty of this recipe is that it can be adapted to any flatbread, pizza or even sliced loaf of bread – like a baguette. Because once you know how much to spread on, you can do it with anything. 

Serves: 2-4 people
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

INGREDIENTS

• 1 flatbread, any size will do
• Finlandia Black Garlic Creamy Gourmet Cheese
• 4-6 tablespoons Basil Pesto
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup parmesan cheese, shredded 

DIRECTIONS

1. Preheat oven to 425 degrees
2. Spread about a 1/8 inch layer of the Finlandia Black Garlic Creamy Gourmet Cheese on the flatbread
3. Add a thin layer of the pesto on top of that
4. Sprinkle a small amount of the red pepper flakes on top, and finish with a light sprinkling of the shredded Parmesan
5. Bake until beginning to get golden brown – 15-20 minutes
6. Remove, slice and serve
7. Repeat

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

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Steamed Artichokes

Weird looking? Yes. Simple to cook? Yes.  Delicious? Oh hell yes!

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes

INGREDIENTS

• 2 or 3 artichokes, approximately 1 for every 2 people

• ½ stick butter

• 1 clove garlic, minced

• Juice of ½ lemon

• 1 sprig fresh thyme

DIRECTIONS

1. Cut the stem off the bottom of each artichoke so it will sit flat, and about 1 inch off the top of each

2. Then cut the point off each leaf (to keep you & your guests from getting poked)

3. Place artichokes in large steamer with about 3 inches of water below, cover with a lid and steam about 45 minutes, or until you can pull off a leaf off easily

4. While it cooks, melt the butter in a small pot with a minced clove of garlic, lemon juice and a thyme

5. Put artichokes on a serving plate with a bowl of the dipping butter beside.

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Cacio e Pepe

One of the absolute simplest and most delicious pasta recipes ever.  A classic from the old country (Italy, not Canada) and it must be in your lineup of pastas.

Serves 2

INGREDIENTS

• ¼ pound dried spaghetti
• 2 tablespoons Kosher salt
• 2 tablespoons olive oil
• 1-2 teaspoons course ground black pepper
• 1/2 cup Pecorino romano cheese, finely grated

DIRECTIONS

1. Cook pasta in salted water for 7 minutes
2. Put olive oil in a large sauté pan over medium heat and add pepper – cook, stirring often about 3-4 minutes, turn off the heat and add 1/3 cup of the pasta water
3. When the pasta is ready, drain – keeping about a cup and a half of the pasta water and add pasta to the pan with pepper
4. Turn the heat back on low and add the cheese
5. Stir the pasta with the cheese well, adding reserved pasta water to make a smooth sauce – as thick or thin as you like
6. Plate with a little more cheese and fresh ground pepper

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WHITE-ISH MEXICAN CHEESE SAUCE

This is amazing poured over a Mexican Eggs Benny, or Nachos, soooo good.

INGREDIENTS
  

• 2 teaspoons Olive oil
• 2 teaspoons butter
• 1 small yellow onion, finely diced
• 4oz small can Green Chiles
• 1 can Roasted Green Chili Chopped tomatoes, drained
• 1/2 teaspoon ground chili
• 1/2 teaspoon ground cumin
• 8oz Jalapeño Monterey Jack cheese, shredded
• 8oz Monterey Jack Cheese, shredded
• 1/2 cup whole milk  
• 1 pinch Kosher Salt

DIRECTIONS

1. In a medium pot, on medium/low heat, sautée onion until soft, about 5 minutes
2. On low heat, add garlic, cook 1 minute
3. Add chili and cumin, stir well
4. Add all the cheese and milk, keep stiring for 3 minutes, until all melty and loose.

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Orzo Carbonara

Makes 4 servings

INGREDIENTS

• 1/2 pound bacon, diced
• 1/2 pound orzo
• 1 pound asparagus, cut into 1 inch lengths
• 1 clove garlic, minced
• 1 egg yolk
• 1/3 cup heavy cream
• 1/2 cup Parmesan cheese plus extra for serving
• Kosher salt & freshly ground pepper

DIRECTIONS

1. Cook bacon in a large skillet until just getting crispy, remove all but 2 tablespoons of oil and turn off heat
2. Boil large pot of water and add orzo cook 8 minutes and after 4 minutes of cooking, add asparagus to cooking orzo
3. While it cooks, beat egg in a bowl and stir in cream
4. When orzo is done, drain but reserve 1 cup of the water
5. Add drained orzo and asparagus to the pan with bacon, and heat on medium until warmed through
6. Add garlic, and stir through until very fragrant - about 45 seconds, turn off heat
7. Stir in beaten egg/cream and 1/2 cup of the cheese - season with Kosher salt and lots of black pepper
8. Mix well and add as much reserved pasta water to make it creamy
9. Serve with extra Parmesan

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QUICK BBQ CHICKEN SANDWICH

Makes One

If you have some leftover deli-roasted chicken...you'll be eating in about 5 minutes. And if you've watched the video you'll know how simple this is and doesn't really need a recipe - but here goes anyway.

INGREDIENTS

• 1/3 cup cooked deli-roasted chicken, shredded
• 1/4 cup bbq sauce, any kind you like
• 1 teaspoon white vinegar
• 1 teaspoon chipotle pepper, minced
• 1 slice cheese, I like Muenster or Havarti for this but you go for it
• 1 hamburger bun or 1 hot dog bun or 2 slices of bread or a croissant - just a bread-like product
• Mayo (preferably Kewpie, the Japanese mayo cuz honestly it's unfrickingbelievable)
• Shredded iceberg lettuce

DIRECTIONS

1. Warm chicken in a non-stick on medium heat
2. Add bbq sauce, vinegar & minced chipotle
3. Heat until just beginning to bubble and top with cheese - let cheese melt
4. Toast bun, bread, croissant or whatever ur using, then add mayo to the bottom, then lettuce, then the chicken with melty cheese and the top bun
5. Eat, as if that wasn't obvious
6. Repeat

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BURRATA & PROSCIUTTO CROSTINI

Burrata is Buffalo Mozzarella's softer, creamier, way cooler cousin. You're gonna like this a lot.

INGREDIENTS

• Ciabatta loaf, sliced
• 1 garlic clove
• 4-5 Cherry tomatoes
• 1/2 cup Burrata cheese
• 1/4 lb Prosciutto
• EVOO
• Big pinch Kosher salt
• fresh black pepper
• Fresh basil

DIRECTIONS

1. Preheat broiler
2. Drizzle with EVOO, place under broiler for 1 minute until golden, both sides
3. Chop garlic in half, on the oiled side of toast, rub in garlic
4. Chop tomatoes in half and rub the tomato into the same side of the bread
5. Layer each slice with Prosciutto, 2 teaspoons Burrata, drizzle EVOO and season with Kosher salt and pepper
6. Garnish with finely sliced basil

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