Recipes: Lemon Couscous - Chicken Enchilada Dip - Seafood Bacon Spread

CHEERS Pat and those of you reading this post.  It's another glass of motivation for me.  I'm enjoying Cupcake Zinfandel from Lodi with the candy bar Raspberries in Dark Chocolate.  This combination had me in my happy place during my tasting Saturday.  The new song Happy by Pharrell Williams just kept running through my head.  Sheez and did I need that wine-chocolate combination and happy song.  How many (newbie) customers felt the need to try and lift my slow cooker lid or pick up my open bottles.  Health Department and ABC say that's a no-no. Aghhh!

Recipes ...

First a truth.  I am tired of cheese spreads and cheese balls.  Honestly.  October.  November.  December. January.  I needed a change so I turned to browsing Fresh Markets isles and cheese case.  Myzithra peaked my interest.  The consistency, color and shape of the cheese (before Nicole cuts it).  Also, it's not a cheese you'd slice and eat; too salty.  So, I turned to the internet, my cousin Nadene (who married into a Greek family - boy can they party!) and my personal chef recipes.  I decided on my personal chef recipe, Lemon Couscous, and I'd give it a Greek flare.  WINNER!  Customers loved this.  Some even told me they were preparing it for dinner that night.  A perfect pairing to Cupcake Sauvignon Blanc that I was pouring.

Lemon Couscous

1 can (14½ oz.) chicken broth            

1 box (10 oz.) couscous*                    

Zest of 1 lemon                                   

juice of 1 lemon                                    

1/3 c. extra virgin olive oil                     

 2 oz. fresh baby spinach

¼ c. toasted pine nuts

 ½ c. sliced Kalamata olives

½ c. diced red onion

¼ lb. Myzithra cheese, shredded

In a small saucepan heat broth to boiling.

Place the couscous in a bowl along with oil, lemon zest, and lemon juice.  Stir in the boiling chicken broth.  Cover and set aside.  Once the stock has been completely absorbed (approximately 5 minutes), add baby spinach.  Mix thoroughly.   Add pine nuts, olives, and cheese.  Mix thoroughly.  

*NOT pearl couscous.  If you use pearl couscous, cook according to package directions.

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We are revisiting last weekends Chicken Enchilada ... DIP.  Yes, I made it a dip and not a soup.  When I had my wine tasting at Fresh Market Parham last Tuesday, I spoke with the person who prepared this.  They also had a soupy dish on Friday.  Saturday they thickened it up by adding 1 block of cream cheese and ½ a pound of Pepper Jack cheese.  I took a different route.  I added 1 pound rotisserie chicken (I needed precooked chicken since I would not be able to cook raw chicken this time around) and ½ a pound of Pepper Jack cheese.  It had nicer consistency and retained that  great flavor.  However, a word of caution - you need to use a thicker tortilla chip for dipping.  A thin chip will break in a heart beat.  Here's the updated recipe:

Chicken Enchilada Dip
4 lbs. boneless chicken thighs
1 can Hatch Red Enchilada Sauce
16 oz. TFM cream cheese
1½ lbs. shredded Pepper Jack Cheese

tortilla chips

Remove any excess fat from chicken thighs and place thighs in bottom of the slow cooker.

Pour enchilada sauce over chicken.  Cook on LOW for 6 hours.

Remove chicken from slow cooker.

Add cubed, softened cream cheese and Pepper Jack cheese to slow cooker.  Stir.  Continue cooking on LOW while you shred the chicken.

Stir shredded chicken back into slow cooker.  Cook for 30 to 60 minutes on HIGH.  Stir and serve.

There were just a couple customers who commented that this was too spicy for them.  My suggestion - substitute Monterey Jack for some or all of the Pepper Jack.

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Lastly ...  

Seafood-Bacon Spread

1 lb. TFM Seafood Salad

¾ c. mayonnaise

6 oz. shredded Baby Swiss cheese

2/3 c. grated Parmesan-Reggiano

2 tsp. dried tarragon

9 slices Smithfield Fully Cooked Bacon, cooked and crumbled    

Combine all ingredients in a medium mixing bowl.  Serve with your favorite TFM crackers or TFM French Rounds.

Yields: 6 to 8 servings

Yes, I said I was tired of spreads and cheese balls ... but in my defense Baby Swiss was on special and Nicole was sampling it out.  This recipe was also a success and customers enjoyed. 

That's it for this post.  Now it's on to next weekends food sampling for me.  I am pouring Champagne and sparkling wines (not sure about still wines) on Friday for Valentines day.  I've planned quick, easy appetizers to pair with these wines.  Come join the celebration.

Looking forward to seeing you next weekend.

Recipes: Ham and Bacon Spread - Rotisserie Pork with Smoky Barbecue Aioli - PreMoo Cheese Spread - Seafood Cheese Spread - Blue Cheese Guacamole - Chicken Enchilada Dip

For starters, I SOLD OUT of the Stock Up Saturday wine - Coppola Rosso/Bianco.  A couple of customers came in early because I posted I'd probably sell out and I'm glad you did. By 3:15 my tasting was over.  Food and wine - gone.  You know I always say, "you come late to the party ..."

Heads up! Next weekend I also have the Stock Up Saturday wine.  I'm looking forward to it!  It's a new one.

This weekends food sampling sort of put me off balance.  I am an organizer and list maker.  When I went into the store on Wednesday and found out that TFM Corporate had required samplings for a Super Bowl Fest and I was to coordinate it for the store ... I had more papers and recipes in my pile than I knew what to do with. Corporate s samplings were a must and I had to scrap some of my samplings (meatballs and kielbasa for one) because it was too much to do.  Before posting today I had to sort it all out.  Talk about NOT motivated.  BUT, while I was texting my friend Pat she said it sounded like I needed some wine.  So, here I am with a glass of Conn Creek, Rutherford, Cabernet 2008 sipping away.  With every sip, there's more motivation.  Thanks Pat!

The first three recipes are customer favorites and repeats from 2013.  PreMoo Cheese Spread, Rotisserie Pork with Smoky Barbecue Aioli on White House Rolls, and Seafood Cheese Ball. (Click on these and you will go to the recipe post.)  For the Seafood Cheese Ball I cut corners and made it a spread by mixing Robert Rothschild Peach Coconut Mango Habanero Seafood Sauce into the seafood mixture.  And Ooops!  Forgot the smoked almonds.  

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Ham and Bacon Spread

8 oz. Greek Cream Cheese & Greek Yogurt, softened

¾ c. diced red  onion

¼ c. mayonnaise

8 oz. shredded Adams Reserve Cheddar cheese

6 oz. TFM Classic Uncured bacon, cooked and crumbled

1 lb. Mickleberry ham, chopped    

Combine all ingredients in a medium mixing bowl.

Serve with Pretzel Crisps or your favorite TFM crackers.

Yields: 10 to 12 servings

Taste testers and customers enjoyed this.  Kristen (front end) and I think it might be lacking something.  I served this with Pretzel Crisps and it was  nice change from crackers.  I used Greek Cream Cheese & Greek Yogurt because it's less sweet than regular cream cheese.  Who knows, maybe that's what was lacking for Kristen and I.

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This next recipe I adapted from a Fine Cooking e-mail I received.  It was for Blue Cheese-Smoked Almond Guacamole.  

Blue Cheese Guacamole

1 container TFM Home Style or Spicy Guacamole

 ¼ c. chopped fresh cilantro (optional)

4 oz. St. Pete’s Blue Cheese, crumbled

Place all ingredients in a medium mixing bowl.  Stir until thoroughly incorporated.  Serve with tortilla chips.

 Kristen was at the sampling table with this.  She said some customers enjoyed it.  Other customers asked, "why'd she put blue cheese in guacamole?"  So here's my thought process ... I thought it sounded interesting and different.  Nicole had St. Pete's Blue Cheese that was new into the store.  Customers like easy, so thought I'd use TFM's Home Style Guacamole (in produce). And,  I didn't see what smoked almonds brought to the party so I omitted them.  It was worth a shot.  For me it was enjoyable, but in the end, I'm a traditional guacamole girl.  FYI -  the next day, the blue cheese was overpowering.  

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Excuse me while I get another glass of motivation ...  I need it for this last recipe.

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Lastly, is TFM Corporate's recipe.  I have to tell you it threw me for a loop when I read it and re-read it.  No where did it say to shred the chicken.  Aghhhh!  The preparation instructions below are my re-write.

Chicken Enchilada Dip
3 lbs. boneless chicken thighs
1 can Hatch Red Enchilada Sauce
16 oz. TFM cream cheese
1 lb. shredded Pepper Jack Cheese
tortilla chips

Remove any excess fat from chicken thighs and place thighs in bottom of the slow cooker.

Pour Enchilada Sauce over chicken.  Cook on LOW for 6 hours.

Remove chicken from slow cooker. 

Add cubed , softened, cream cheese and Pepper Jack cheese to slow cooker.  Stir.  Continue cooking on LOW while you shred the chicken.

Stir shredded chicken back into the slow cooker.  Cook for 30 to 60 minutes on HIGH.  Stir and serve.

Although tasty,  Kristen told me many customers questioned why it wasn't thick.  The hotter it got, the looser the consistency.  We were only able to sample this out on Friday.  I have a lot left and it's frozen until next weekend.  I'll sample it out again, but if it gets too loose, I'll turn it into a soup.  Check back next Sunday for the continuing saga.

On another note with this recipe ... a few customers asked me if they could use breasts instead of thighs.  Thighs are recommended as breasts tend to be too dry.  But ultimately the choice is yours.  Also, an option for reducing the cooking time, is use rotisserie chicken.  Just mix all the ingredients with shredded rotisserie chicken and heat before serving.

Recipes: Red Bell Pepper and Cheese Torte - Jarlsberg-Bacon Spread - Roast Beef Pretzel Roll Sandwiches with Horseradish Sauce - PreMoo Cheese Spread - Ham, Green Olive and Cheddar Spread - Meatballs and Kielbasa in Sauce

A fun weekend of food and wine.  

Let me preface this post with, although we are not able to sell the cheese balls and cheese spreads that Nicole and I prepare, we are happy to grate the cheese for you.  Just ask.

Nicole had a terrific idea to set-up a sampling table of all the cheeses that were on special this week.

For two of the cheeses, she and I prepared two recipe favorites - PreMoo Cheese Spread and Ham, Green Olive and Cheddar Spread. I also had Wild Hibiscus Flowers in Syrup recipe brochures on the table highlighting the favorite recipe Hibiscus, Warm Brie and Almond Crostini.   (Click on any of these recipes and you'll be taken to the recipe post.)

This sampling table received so much positive feedback we will be doing it again next weekend with different cheeses.

On to new recipes ...

Earth & Vine Provisions' recipes never fail me and are always customer favorites.  This next recipe is no exception.  I used everyone's favorite Red Bell Pepper & Ancho Chili Jam which always sells out.

Red Bell Pepper and Cheese Torte

4 c. white cheddar cheese, grated

½ large red onion, finely chopped

½ c. mayonnaise

7 oz. Earth & Vine 
     Red Bell Pepper & Ancho Chili Jam

Mix together cheese, onion and mayonnaise.  

Spray 6” spring form pan with non-stick spray.  Spread mixture in pan and pour Red Bell Pepper & Ancho Chili Jam over mixture.  Refrigerate overnight.  

Place spring form pan on a serving dish and remove spring form just before serving. Serve with baguette slices or crackers.  

Serves 8.

Delicious!  I don't think there was one person who tasted this and didn't have a "yummy" comment to make.

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This next recipe is from ... me.  My stress level wasn't as high with this as I caught my taste testers eating this behind my back.

Jarlsberg-Bacon Cheese Spread

7 c. (1 lb.) Jarlsberg Swiss cheese, 
     shredded

12 slices TFM Classic Uncured 
     Bacon, cooked and crumbled

¾ c. finely chopped red onion

1¾ c. mayonnaise

2 tsp. Victoria Taylor 
                                                  Smoky Paprika Chipotle Seasoning 

Combine all ingredients in a mixing bowl.  Mix until thoroughly incorporated.  Refrigerate overnight. When ready to serve, place in serving bowl.  Serve with Pretzel Crisps, TFM French Rounds, or your favorite TFM crackers.

So many, "oh, wow" comments from customers.  I was doing my mental happy dance.  But heck, what doesn't go with bacon? Preparing this a day in advance allows the flavors to blend.  The bacon flavor is more pronounced and the smoky chipotle flavor more distinct.  A definite game day snack.

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Roast Beef Pretzel Roll Sandwiches with Horseradish Sauce
12 slices rare roast beef
1 jar Robert Rothschild Farms 
     Horseradish Sauce
Salt and Pepper to taste 
4 pretzel rolls

Slice each pretzel roll in half (horizontally).  Spread horseradish sauce, to taste, on the the bottom half of each roll.  Top each with 3 slices of roast beef.  Season with salt and pepper to taste.  Place top half of roll on sandwich and serve.

Robert Rothschild Horseradish Sauce is creamy delicousness.  Use it on beef tenderloin, port, or sandwiches.

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Lastly, meatballs and Kielbasa in sauce ... Friday I used Stonewall Kitchen Vidalia Onion Fig Sauce.  Saturday was Stonewall Kitchen Baby Back Rib Sauce.

Meatballs/Kielbasa in Sauce 

1 pkg. Bove's meatballs, defrosted  
     or 1 pkg Kielbasa 

1 bottle of Stonewall Kitchen Sauce

In a medium bowl mix meatballs or kielbasa with half a bottle of sauce (or to taste).  Transfer to an oven proof dish and heat in a preheated 450^o oven for 20 minutes.  Serve.  You can also cook in a pot on the stove or a crock pot.

Recipes: Blue Cheese Mustard Cheese Ball - Buttery Ham Spread - Gruyere Spread - Meatballs and Kielbasa in Sauce

Whew! The stress from sampling food this weekend is over.  I'm always fretting that a recipe will not be successful.  There's not enough wine to get me through   I'm relieved to say all the recipes were enjoyed by customers.  The added joy-joy came from selling out of product and running out of recipes.  

Nicole, TFM Cheese Specialist, told me that since the last time I sampled out my Gruyere Cheese Spread, many customers were requesting it.  She asked that I prepare it again for sampling.  So this wasn't the same as the last time I sampled it out, I served it with Original Pretzel Crisps.  These made the cheese spread the perfect game day treat.  This recipe was standout and hands down favorite of the two days.

Gruyere Cheese Spread

½ lb. Gruyere cheese, shredded

½ c. mayonnaise

1 Tbl. Stonewall Kitchen Caramelized Onion Mustard

Combine all ingredients in a medium mixing bowl.  Transfer to a serving bowl. 

Serve with Pretzel Crisps or TFM Entertainment Crackers.

Honestly, no one can get enough of this!  You have not idea how many times I heard, "I just have to have one more."

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This next recipe is from Stonewall Kitchen.  

Blue Cheese Herb Mustard Cheese Ball

2 (8 oz.) pkg. TFM cream cheese, 
     room temperature

1/3 c. Stonewall Kitchen 
     Blue Cheese Herb Mustard

3 green onion, chopped

3 oz. Point Reyes Blue Cheese, 
     crumbled

1 clove garlic, minced (optional)

Salt and pepper to taste

1 c. chopped pecans

Mix together until well combined the cream cheese, Stonewall Kitchen Blue Cheese Herb Mustard, green onion, blue cheese, garlic, salt and pepper.

Chill mixture one or more hours

Form the mixture into a ball and roll it into the chopped nuts.

Serve with TFM Entertainment Crackers or French Rounds.

A nice change from the cheese balls I've been preparing.  If you like blue cheese, you'll enjoy this.  Note:  I did not use garlic.

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In searching recipes I've gathered over the years, I came across this next recipe.  I first prepared it in 1998.  I changed it a tad by adding Stonewall Kitchen Caramelized Onion Mustard.  (Yes, I use this product a lot, but it's really delicious.)

Buttery Ham Spread

1 c. butter, softened

8 oz. TFM cream cheese, softened

16 oz. Mickleberry Ham, chopped

2 Tbl. Stonewall Kitchen Caramelized Onion Mustard

4 green onions, chopped

1 Tbl. fresh lemon juice

3/8 tsp. dried tarragon, crushed

Salt and pepper to taste
Garnish:  1/3 c. chopped Maille Cornichons

In a medium mixing bowl, beat butter and cream cheese until creamy.  Add remaining ingredients, except cornichons.  Spread onto a serving plate or bowl.  Garnish with cornichons.  

Serve with TFM Entertainment Crackers or French Rounds.

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Continuing with our meatballs and Kielbasa in sauce ... Friday I used Stonewall Kitchen Roasted Peach Whiskey Sauce.  Saturday was Stonewall Kitchen Bourbon Molasses Barbecue Sauce.

Meatballs/Kielbasa in Sauce 

1 pkg. Bove's meatballs, defrosted  
     or 1 pkg Kielbasa 

1 bottle of Stonewall Kitchen Sauce

In a medium bowl mix meatballs or kielbasa with half a bottle of sauce (or to taste).  Transfer to an oven proof dish and heat in a preheated 450^o oven for 20 minutes.  Serve.  You can also cook in a pot on the stove or a crock pot.

Tha'ts all for this weekend's recipes.  I am now going to make homemade ravioli.  After that chicken and kale with bacon for dinner.  Chef Matthew used kale yesterday and now I'm craving it.

Hope to see you next weekend.  I have some great recipes planned.  The stress for this will begin ... Thursday when I go in to TFM to prepare them.

Recipes: Turkey Tortilla Pinwheels with Chipotle Chilli Aioli - Roasted Garlic Onion Cheese Ball - Smoky Cheese Ball - Meatballs and Kielbasa in Sauce

I have the BEST customers.  Aside from being friendly, always stopping to say hello and chit-chat, sharing recipes with me, and telling me about wonderful wines to try, they bring me food to taste.  I have to thank Bruce for his delicious homemade Peach-Mango Salsa and Tom for his delicious pasta and homemade sauce.  I savored every bite.  THANK YOU for thinking of me and sharing.

Continuing with my Super Bowl party theme, here are this weekends recipes ...

Located in dairy section
next to the horseradish.

I was buying horseradish one day and next to it on the shelf was Fresh Market's Chipotle Chili Aioli.  I had to try it and bought a bottle.  It was spicy, creamy delicousness.  My husband was eating it out of the jar.  From there he was dipping tortilla chips in it.  I knew it was something I wanted my customers to sample so I had to come up with a game day treat.  I already have roast beef and pork sandwiches planned for later in the month so I needed another meat ... with the help of my taste testers, we decided on smoked turkey.  Customers enjoyed both the sauce and the pinwheels.

Turkey Tortilla Pinwheels with Chipotle Chili Aioli

1 pkg. burrito size flour tortillas

24 slices Smoked Turkey or Oven Roast Turkey

16 oz. Tillamook Cheddar cheese, shredded

1 head leafy lettuce

1 jar TFM Chipotle Chili Aioli

Lay tortilla on flat surface.  Spread with aioli to edges of tortilla.  Place a single layer of lettuce on ½ of the tortilla.  Top with shredded cheddar cheese.  Place 3 slices of turkey on lettuce and tortilla.  Roll up tortilla tightly.  Place frill picks at 1-inch intervals along the edge of the rolled up tortilla. 

Cut in between picks and place pinwheels on serving plate.  Repeat for remaining tortillas.

Yields:  64 pinwheels

I like to prepare pinwheels in advance of a party.  I roll up the tortilla, wrap it in plastic wrap and place it in the refrigerator.  Prior to serving I remove them from the refigerator (one at a time), cut and place on serving dish.

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In past tastings customers have been enjoying the cheese balls so this weekend I prepared two.  Sorry you cannot purchase the cheese balls already prepared, but they are EASY to make at home.  

This first cheese ball I sampled out on Saturday. 

Smoky Cheese Ball 

16 oz. cream cheese, softened

½ c. butter

4 c. shredded natural smoked Gouda

2½ Tbl. TFM Chipotle Chili Aioli

½ c. diced red onion

1½ c. chopped smoked almonds

Mix together the cream cheese, butter and aioli until thoroughly blended. 

Fold in onion and Gouda.

Form mixture into two balls, and roll in smoked almonds.

Yields:  2 cheese balls


Although my taste testers and customers enjoyed this, I personally think it needed more aioli.  When cleaning up after my tasting a little bit of cheese ball was left, some crackers, and a tad bit of aioli in the jar.  I put the cheese on the cracker and drizzled with aioli.  Mmmmm, that was perfect for me.  Sample the cheese mixture before rolling it in nuts.  You can leave it as is, add more aioli, or after preparing the cheese ball, drizzle it with aioli when you serve it.

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This next cheese ball I served on Friday and Saturday.  Although customers enjoyed both, this was the favorite.  I adapted it from a Stonewall Kitchen recipe.  I didn't want to use smoked almonds on both my cheese balls, but felt I needed the smoky almonds to balance the slight sweetness of the jam.

Roasted Garlic Onion Cheese Ball

1 jar Stonewall Kitchen Roasted Garlic Onion Jam

16 oz. cream cheese, softened

¾ tsp; coarse black pepper

4 c. shredded Monterey Jack cheese

¾ c. chopped smoked almonds

Mix together the cream cheese, Stonewall Kitchen Roasted Garlic and Onion Jam and the pepper.

Fold in the Monterey Jack cheese.

Chill for one hour or more

Form mixture into a ball, and roll it into the pecans.

Serve with crackers or TFM French Rounds.

Yields:  2 cheese balls

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For the month of January I am sampling out Meatballs and Kielbasa in a sauce.  Every Friday and Saturday I'll be using a different sauce.  However, preparation is ... dare I say it ... EASY.  Friday I used Stonewall Kitchen Roasted Garlic Onion Jam.  Saturday was Stonewall Kitchen Maple Chipotle Grille Sauce.

Meatballs/Kielbasa in Sauce 

1 pkg. Bove's meatballs, defrosted  or 1 pkg Kielbasa 

1 jar of Stonewall Kitchen Roasted Garlic Onion Jam or 

     ¾ jar Stonewall Kitchen Maple Chipotle Grille Sauce

In a medium bowl mix meatballs or kielbasa with sauce/jam.  Transfer to an oven proof dish and heat in a preheated 450^o oven for 20 minutes.  Serve.  You can also cook in a pot on the stove or a crock pot.

Recipes: Corn and Black Bean Salad - Pizza Dip - Mamies Famous Cheese Wafers with Too Hot Mamas Sauce - Queso/Queso Gone Quiche

Before I get to this weekends recipes ...

Gift Bag

Coaster

Thank you Donna and Steve for the Thirstystone Sandstone Coasters with the wine motif.  I already have them on my end tables and use  them for my nightly glass (okay, glasses) of wine.  I also love the gift bag.  PERFECT!

Photo by Bruce

My resident TFM photographer (he always captures my happy side), Bruce, took my picture in my favorite apron.  I wear it every time I'm preparing food at the store.  What I think is funny, is when I wear the apron and a customer (non-regular) will come up to me for help and ask, "are you the wine lady?"  





On to the recipes ...

Pizza Dip and Mamies Wafers with Too Hot Mamas Sauce

There were two recipes that were runaway favorites and one recipe that just plain old ran away from me.

The first favorite was from Stonewall Kitchen.  Their recipes never seem to fail.  Even though this uses Spicy Corn Relish, it is not a spicy dish. 

Corn and Black Bean Salad
1 (16 oz.) jar Stonewall Kitchen 
     Spicy Corn Relish
1 (15 oz.) can TFM Black Beans, 
     drained
1 ripe avocado, peeled, cored and 
     cut into ¼-inch cubes 

¾ c. cherry tomatoes, diced 

¼ c. diced red onion 

8 oz. Monterey Jack cheese, cubed 

¼ c. chopped cilantro

Combine all ingredients and serve with tortilla chips.

Option - add 1 jalapeno, diced. 

Stonewall Kitchen Spicy Corn Relish is located in the section with the pickles.

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The next favorite is Pizza Dip.  I ran out of recipes and sold out of product.  

Pizza Dip
½ c. TFM sour cream
8 oz. TFM cream cheese, softened
1 c. pizza sauce
16 oz. fresh mozzarella, shredded
½ c. Reggiano-Paremsan or three cheese blend flakes 
     (asiago, reggiano, and domestic parmesan)
1 tsp. garlic powder
1½ tsp. oregano or Italian seasoning
1 tsp. red pepper flakes
1 (5 oz.) stick Delallo Italian pepperoni, diced
 ½ c. diced onion
 ½ c. sliced black olives

In the bowl of a food processor, fitted with the blade attachment, place sour cream, cream cheese, pizza sauce, mozzarella, parmesan, half of the pepperoni, garlic powder, oregano, and red pepper flakes.  Process until smooth (there may be a few small bits of pepperoni).  Stir in remaining pepperoni, onion, and olives.

Serve warm or cold, in a boule, with sliced baguette, or TFM French Rounds (Original, Garlic Toasted, or Garlic Parmesan).

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My next taste offering, not really a recipe, was Mamies Famous Cheese Wafers with Too Hot Mamas Habanero/Apple Sauce.  SPICY.  Almost adicitive.
  

Located in the freezer section.

Cut Mamies Cheese Wafers into rounds as instructed on the package.  Using your thumb, make a small indentation in the center of the wafer and fill with 4 to 5 dashes of Too Hot Mamas Sauce.  Bake according to package directions.  Serve.

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Last is the recipe that ran away from me. It all began when I was asked to sample out Tillamook Cheddar Cheese.  I went to Tillamook's website and found a recipe for Naturally Aged Queso.  I thought this was perfect. When I got to Fresh Market it all went down hill ...

... No Tillamook Monterey Jack cheese.
... No Tillamook Medium Cheddar cheese.
... No jalapenos in the store.
Damn, there's half my recipe.

Turns out TFM wanted me to sample Tillamook Vegetarian Cheddar; so I used it.  Since there were no jalapenos, in place of those and Monterey I used Pepper Jack cheese.  I'm thinking Plan B, no problem, all's good.  Well ...

... after all the ingredients were combined, and put in the oven, it didn't all melt together and something began to separate out.  Nothing I could do but serve it.  Then while I was serving it, I put another tray in the oven.  I forgot about it and although nothing separated out, it turned quiche-like.  Nothing I could but serve it and I topped it with salsa.

In the end, for both versions, the flavor was there and customers enjoyed it.

With that long tale finished, here's the recipe:

Queso/Queso Gone Quiche
8 oz. Pepper Jack cheese
4 oz. Tillamook Vegetarian Kosher 
     Medium Cheddar Cheese
 ¼ c. diced red onion
2 Tbl. chopped fresh cilantro
1 large Roma tomato, chopped

Preheat oven to 450^o.  

Mix all ingredients in a medium-sized bowl, then arrange in an oven proof dish.  

If you tasted this on Friday - Bake unitl the cheese is melted, about 10 to 15 minutes.  Serve with tortilla chips.

If you tasted this on Saturday - Bake until it is quiche like (remember I forgot about it and don't know how long I cooked it for).  Serve with TFM Mild Salsa.