Foodie Fridays: Who's the Big Cheese?

Cheese is a decadent and delicious necessity in my home. A slice of Asiago with a crisp white wine after a long day, can bring great joy. Everyone loves  mac and cheese, the ultimate comfort food and of course just this week, in a fit of hunger I made a savory grilled cheese with fontina. Since it's Foodie Fridays  you can't walk away with out a  great recipe or two so check out  these ravishing cheesy recipes and

Blue Cheese Burger 

1 lb lean minced beef 
1 bunch spring onions, finely chopped 
1 tsp  salt 
black pepper to taste 
handful fresh sage, finely chopped 
6 Castello® Extra Creamy Blue cheese slices 
1 tbsp olive  oil 
few salad leaves 
4 sesame burger buns 

Place the minced beef into a bowl, add the onions, seasonings and sage and mix well together. Divide into 4 equal portions and then divide each portion into two, giving 8 portions of meat. Flatten each out into a flat burger shape. Place a slice of cheese on top of 4 of the burgers and top with the remaining 4, sealing with a little water. Heat the oil in a large frying pan and cook over a moderate heat for approx. 3-4 minutes per side. Serve with a little salad in a toasted bun topped with another half slice of cheese. 

Baked Artichoke and Cheese Dip

1 small (1/2 cup) onion, coarsely chopped
1 medium (1 cup) red bell pepper, coarsely chopped
1 teaspoon finely chopped fresh garlic
3 tablespoons all-purpose flour
1/2 cup freshly grated Parmesan cheese
10 (3/4-ounce) slices Land O Lakes® Provolone Cheese, quartered
1 (3-ounce) package cream cheese, softened
1/2 cup chopped fresh parsley
1/3 cup mayonnaise
1/4 cup lemon juice
1 (14-ounce) can artichoke hearts, drained, cut into 1/2-inch pieces
1 teaspoon freshly grated lemon zest
1/2 teaspoon coarse ground pepper
 Crackers or French bread slices

Heat oven to 375°F.
Melt 1 tablespoon butter in 10-inch skillet until sizzling; stir in onion, red pepper and garlic. Cook over medium heat, stirring occasionally, 1-2 minutes or until vegetables are crisply tender.
Melt remaining 3 tablespoons butter in 3-quart saucepan; stir in flour. Cook over medium heat, stirring constantly, 30 seconds or until smooth and bubbly. Stir in half & half. Continue cooking, stirring occasionally, 2-3 minutes or until mixture comes to a full boil. Boil 1 minute. Remove from heat.
Stir in Parmesan cheese, provolone cheese and cream cheese until melted. Stir in 1/4 cupparsley, mayonnaise, lemon juice, artichoke hearts, lemon zest and pepper. Add cooked onion mixture; mix lightly.
Pour vegetable and cheese mixture into shallow 1 1/2-quart ovenproof casserole. Bake 25-30 minutes or until bubbly.
Sprinkle with remaining 1/4 cup parsley. Serve with crackers or French bread.

Sartori Smokey Paprika Cheese Biscuits

2 ¼ cups biscuit mix
½ cup Sartori® Pastorale Blend® cheese, shredded
2/3 cup milk
1 tablespoon butter, melted

½ teaspoon Smoky Paprika

In a large bowl, combine the biscuit mix & cheese.
With a fork, stir in milk just until moistened.
Put onto floured surface & knead 10 times.
Roll to ½-inch thickness & cut into 2 ½-inch circles.
Place on an un-greased baking sheet. Brush with butter & sprinkle with paprika.

Bake 450° 8-10 minutes until golden brown.