EAU CLAIRE, Wis. (WEAU) -- The holidays are over and 2018 is here! For many of us, that means making a resolution to eat healthier and lucky for us, cheese is a nutritious choice that deliciously fits into most eating plans. Tina Gilbertson with the Wisconsin Milk Marketing Board shared two recipes on Hello Wisconsin.
On a cold snowy evening, nothing can warm you up more than a bowl of hot chili with Wisconsin cheese sprinkled on top. We like using Wisconsin Colby as a rich and creamy addition to this veggie-loaded chili.
Colby is similar to cheddar with its mild flavor. Its golden in color and great for cooking, putting on sandwiches, and snacks. It’s softer than cheddar and has a more open texture with a mild, milky flavor.
Colby is 100% Wisconsin because colby cheese was first produced in Colby, Wisconsin in 1874. When shopping for colby at the store, you may see it referred to as longhorn colby, which is a style of American colby cheese defined by its round, long, orange cylindrical shape. When it is cut for packaging it resembles a moon or half-moon shape.
Three-Bean Chili with Colby
2 large green bell peppers, chopped
1 large onion, chopped
2 tablespoons olive oil
3 garlic cloves, minced
1 can (16 ounces) pinto beans, rinsed and drained
1 can (15 1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (14 1/2 ounces) vegetable broth
1 cup dry red wine or low-sodium vegetable juice
3 tablespoons cornmeal
1 tablespoon chili powder or to taste
1 teaspoon dried oregano
1 teaspoon ground cumin
1 bay leaf
2 cups (8 ounces) shredded Arena Colby Longhorn cheese, divided
Hot pepper sauce to taste
Salt and pepper to taste
1 Sauté green bell peppers and onion in oil in a Dutch oven until tender. Reduce heat. Add garlic; cook and stir for 1 minute.
2 Stir in the pinto beans, black-eyed peas, black beans, tomatoes, vegetable broth, red wine, cornmeal, chili powder, oregano, cumin and bay leaf. Bring to a boil, stirring constantly. Reduce heat. Simmer, uncovered, for about 1 hour or until thickened, stirring occasionally. Remove and discard bay leaf.
3 Remove from the heat. Gradually stir in 1 cup colby until melted. Stir in hot pepper sauce, salt and pepper to taste.
4 Garnish servings with remaining colby.
Pretty for Sunday brunch or a light dinner, this egg dish features fresh veggies paired with a melty Wisconsin Asiago. There are endless possibilities for frittata fillings. This recipe uses fresh veggies found in most refrigerators, along with Fresca, which is a perfect melting cheese. Wisconsin cheesemakers typically age their asiago cheeses longer so they are more firm.
We suggest serving this Asiago Vegtable Frittata with a side of fresh fruit and crusty warm bread that will have everyone asking for more!
6 egg whites
1 cup (3 ounces) shredded Saxon Asiago Fresca™ cheese, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 large red onion, chopped
1 large sweet red bell pepper, chopped
1 tablespoon olive oil
1 cup chopped zucchini
2 cups packed torn spinach leaves (about 1-inch pieces)
1 medium tomato, seeded and chopped
1 tablespoon minced fresh basil
1 Heat broiler. Whisk eggs, egg whites, 3/4 cup asiago, salt and pepper in a medium bowl until blended.
2 Sauté onion and red bell pepper in olive oil in an oven-safe, 10-inch skillet until crisp-tender. Add zucchini; cook and stir until vegetables are tender. Stir in spinach, cooking until wilted. Reduce heat to medium-low. Pour in egg mixture. Cover and cook over medium-low heat for 5 minutes or until eggs are almost set. Uncover; sprinkle with remaining asiago.
3 Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted and edges are puffed. Garnish with tomato and basil.