3. Lay the wraps flat on a clean surface and smear them with garlic cream cheese then sprinkle generously with shredded mozzarella cheese.
4. Place one wrap over the other in stacks of 2, so you get 4 stacks.
5. Transfer the assembled wraps to the prepared baking sheet and bake about 10-12 minutes, or until the cheese is melted and bubbly, and the wraps are golden brown.
6. Meanwhile, melt bu er, garlic and parsley in a microwave safe bowl or in a small pan in the oven.
7. Once the wraps are out of the oven, brush them with the garlic bu er mixture.
8. Using a sharp knife or pizza cu er, slice the wraps into sticks.
9. Serve hot.
FRENCH ONION CAULIFLOWER BAKE
1 bag (16 oz) frozen cauliflower florets
2 tablespoons Mehadrin bu er
2 frozen garlic cubes
½ teaspoon salt
1 cup shredded Mehadrin mozerella cheese
Fresh oregano for garnish (optional)
TERIYAKI SALMON BOWL WITH CREAMY RISOTTO AND SPICY MAYO
Salmon:
6 slices salmon fillet, cut to cubes
½ stick Mehadrin bu er (4 tbsp)
¾ cup honey teriyaki sauce
Riso o:
2 cups Arborio rice
5 cups water
2 oz Mehadrin European unsalted bu er
2 oz JJ whipped cream cheese
1 tsp salt
Spicy Mayo:
1 Mehadrin 5 oz plain Greek yogurt
2 tablespoons sriracha sauce
1 ½ tbsp honey
2 tsp sesame oil
1 frozen garlic cube
¼ tsp salt
Toppings:
1 avocado, sliced
1 carrot, peeled into ribbons
1 cup cherry tomatoes, halved
1 cup shredded purple cabbage
1 cup mango cubes
Lemon slices/wedges
2 scallions, sliced
1 red chili, sliced
Black sesame seeds
1. Melt bu er in a large skillet over medium heat.
2. Add the salmon cubes and sear on all sides until golden brown and cooked through, about 4-5 minutes.
3. Add the teriyaki sauce and cook for another 2-3 minutes, allowing the sauce to caramelize and coat the salmon. Remove from heat and set aside.
4. Add the Arborio rice and water to a saucepan, bring to a boil and cook for 20 minutes until the water is fully absorbed. Remove from heat, add the bu er, cream cheese and salt and mix until combined. Set aside
5. In a small bowl, mix all spicy mayo ingredients until smooth.
6. Assemble the bowl: (This can be done in individual bowls or one large one.)
7. Start with the Riso o on the bo om, then place the salmon cubes in one area, and continue arranging all the toppings in sections.
8. Drizzle the spicy mayo over the entire bowl and top with black sesame seeds, scallions and chili slices.
Caramelized onions:
½ stick Mehadrin bu er (4 tbsp)
2 large onions, thinly sliced
1 tablespoon sugar
½ teaspoon salt
1. Preheat your oven to 400°F
2. Add the cauliflower, bu er, and garlic to a lined baking pan and sprinkle with salt. Roast for 3-4 minutes until the bu er is melted, then give it a li le mix to coat the cauliflower. Continue roasting for 15-20 minutes until golden brown and tender.
3. While the cauliflower is roasting, melt ½ stick bu er in a saucepan over medium-low heat.
4. Add the sliced onions to the saucepan, cover the pot and cook for 25 minutes, stirring approximately every 5 minutes, until the onions are deeply caramelized and golden brown. Remove from heat, add the sugar and salt and mix.
5. Once the cauliflower is roasted, reduce the oven temperature to 375°F.
6. Transfer the roasted cauliflower to a baking dish. Top the cauliflower with the caramelized onions, then sprinkle the shredded cheese evenly over the top.
7. Bake for 10-15 minutes, or until the cheese is melted and bubbly.
8. Remove the dish from the oven and let it cool slightly.
9. Garnish with fresh oregano if desired.
10. Serve hot.
GREEK PENNE POPS
8 oz penne pasta
½ cup marinara sauce
¼ cup Mehadrin sour cream
8 oz shredded Mehadrin pizza cheese
½ cup sliced black olives
½ cup Mehadrin feta cheese
Basil leaves for garnish
10 Wooden or metal skewers (if using wooden, soak them in water for 30 minutes before using)
1. Cook the penne pasta according to the package instructions.
2. Drain and rinse under cold water and set aside.
3. In a bowl, mix together the marinara sauce and sour cream until well combined.
4. Preheat your oven to 375°F.
5. Thread the cooked pasta onto the skewers, about 10-12 pieces per skewer and place them on a lined baking sheet. Brush the pasta with the marinara mixture, sprinkle shredded cheese over it and top with sliced olives and crumbled feta.
6. Bake for about 10-12 minutes, or until the cheese is melted and bubbly.
7. Remove the skewers from the oven
8. Garnish with fresh basil.
CREAMY MUSHROOM BARLEY SOUP
½ stick Mehadrin bu er (4 tbsp)
2 lbs mushrooms, sliced (fresh or canned)
1 onion, diced
4 cloves garlic, minced 5 cups milk 5 cups water 1 tbsp salt ¼ tsp
1. In a large pot, melt the bu er over medium heat.
2. Add the mushrooms, onion and garlic and sauté about 10-15 minutes.
3. Add water, milk, salt and pepper and bring to a boil. Simmer for 20 minutes.
4. Use a slo ed spoon to remove 1 cup of mushrooms. (Optional)
5. Use an immersion blender to blend the soup.
6. Add the barley to the pot and cook over medium heat for 30 minutes.
7. Remove from heat and stir in the cream cheese until fully incorporated.
8. Then add the remaining mushrooms.
9. Heat your oven to 375°F.
10. Place bague e slices on a baking sheet and top each with a slice of mozzarella cheese.
11. Bake until the cheese is melted and bubbly, about 5-7 minutes.
12. Serve the soup with a slice of cheesy toasted bague e and a sprig of thyme for garnish.
13. Alternatively, serve the soup with a slice of mozzarella cheese on top (if not doing the toast).
CHEESY POTATO CHIPS WITH CHILI
SOUR CREAM DIP
6 slices Mehadrin smoked muenster cheese
2 red potatoes, thinly sliced (can be done with a mandolin)
Oil spray
Salt, garlic powder and paprika for seasoning
1. Preheat your oven to 325°F.
2. Line a baking sheet with parchment paper.
Sour Cream Dip:
½ cup Mehadrin sour cream
½ cup sweet chili sauce
2 tablespoons Mehadrin bu er, melted
3. Place the sliced muenster cheese on the parchment paper in a single layer, close together.
4. Arrange the potato slices in a single layer on top of the cheese, overlapping slightly.
5. Lightly spray the potatoes with oil.
6. Sprinkle with salt, garlic powder and paprika.
7. Bake in the preheated oven for about 40 minutes, or until the potatoes are crispy and golden brown and the cheese is melted and crisped up.
8. Allow the chips to cool on the baking sheet. They will crisp up more as they cool. Break or cut them into chips.
9. In a bowl, mix the sour cream, sweet chili sauce and bu er until smooth and serve alongside the chips for dipping.
PASSION FRUIT SMOOTHIE COOKIE DOUGH ICE CREAM BOWL
2 cups Mehadrin vanilla ice cream
1 cup frozen passion fruit
2 Mehadrin vanilla lebens
Mehadrin Whipped cream Passion syrup: 4 passion fruits (fresh or frozen) ¼ cup sugar
1. Add ice cream, passion fruit and lebens to a blender and blend until smooth and creamy.
2. In a small saucepan over medium heat add the passion fruit pulp and sugar and bring to a boil. Cook for 5 minutes until it becomes bubbly. Let it cool.
3. To assemble the shake pour some passion fruit syrup on the inside of the glass and immediately fill with the smoothie. Top with whipped cream and garnish with remaining syrup and mint leaves.
1 stick Mehadrin bu er, so ened
2 oz JJ whipped cream cheese, so ened
1 mini Mehadrin chocolate leben (4 oz)
2 tbsp praline cream
½ cup sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla extract
2 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
Mehadrin Chocolate Chip Cookie Dough Ice cream
Mehadrin Whipped cream
Chocolate or caramel sauce
Nut bri le Sprinkles
1. Preheat your oven to 350°F.
2. In a bowl, cream together the bu er, cream cheese, and sugars until light and fluffy. Beat in the egg vanilla extract. Add the leben and praline cream and beat until smooth.
3. Add the flour, baking powder, baking soda, and salt and mix until combined.
4. Refrigerate for 30 minutes to harden the mixture.
5. Place 12 individual muffin tins upside down on 2 lined baking sheets and lightly grease them with spray oil.
6. Place a ball of cookie dough onto the muffin tin and use your hands to mold it around the tin. Do not press it all the way to the bo om, as the cookie dough will melt and expand during baking. Repeat with the remaining dough.
7. Bake for 12-15 minutes.
8. Allow it to cool completely in the tin before carefully removing them.
9. To serve, fill the cookie dough bowl with ice cream scoops and top with whipped cream, chocolate fudge, nut bri le, sprinkles or any other topping preferred.
