-
Amazing Apple And Brie Stuffed Chicken Breasts
This brie stuffed chicken dish is a perfectly balanced explosion of flavors. We used chicken breasts from 1915 Farms. Store-bought chicken will serve this recipe just fine, but we prefer to support a family-owned farm that offers quality free range pasture raised chicken. The flavor of the chicken is unmatched and you know you are receiving fresh meat right from Texas. We cut the chicken and made a pocket for the stuffing. However, you could also butterfly the chicken breasts if you prefer. Or, if you are especially daring, grab some thin sliced breasts and roll them up around the cheesy goodness! Any brand of brie will work for this…
-
Happy National Moldy Cheese Day
Oh no, moldy cheese! Don’t worry, we’re not talking about the mold you are thinking of. Surprisingly, there are two kinds of moldy cheese: the good kind and the bad kind. The Bad Kind The bad kind of mold is the one we all know too well when you leave something in the fridge unattended for too long. Usually a green blob or a fuzzy, white patch, this kind of mold is sure to spoil your cheese and spoil your appetite as well! If you see mold on your cheese that is not there on purpose, it is probably best to just throw it out. Do not bother asking Google…
-
How To Compromise With Your Cheese Allergy
If you are suffering from lactose intolerance and would like to learn how to compromise with your cheese allergy, follow the steps below. Recognize the problem. I was an addict. Cheese was not merely a dairy product, it was a way of life. As an Italian-American, I pretty much bled Pecorino Romano cheese. Whether it was Cheddar cheese in my scrambled eggs, Muenster cheese on my sandwich, or Parmesan in my macaroni, cheese was always present. But one cheese reigned supreme above them all: Brie. I would always make sure to keep a wheel of Brie in the fridge in case of emergencies. Some people are resistant to Brie and…
Life's A Brie-ze When It's Spent With Cheese
