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Recipe for Cheese Ball

Who can resist a creamy cheese balls at Christmas parties? This one is mild enough for anyone, and festive with the chopped red and green peppers. Try it. You’ll love it and your friends and family will love you! Yummy with whole grain crackers, veggie sticks or whatever else floats your boat.

Cheddar Cheese Ball

2  8oz packages cream cheese, softened

1/2 lb grated cheddar cheese

1/4 cup very finely chopped red and green bell peppers

1/2 medium onion, very finely minced

1 tbsp Worcestershire sauce

1 tsp lemon juice

Mix all ingredients together using hand mixer, or mash together well with potato masher. Form into two separate balls. Roll in chopped parsley, or finely minced green onion, for an extra burst of flavour. Refrigerate until solid, but remove from fridge at least a half hour before you want to serve.

If you would like to kick up the flavour and heat, you can try substituting half the chopped bell peppers for chopped jalapeno peppers. Try adding in 1/2 teaspoon of Tabasco if you are adventurous enough. If you like a real kick, try rolling formed cheese ball in crushed pepper corns. Try blending in a little smoky chipolte.

Now, just because I say to split this into two balls doesn’t mean you have to listen to me. Not many do, so use your own judgement! You can easily split this into four smaller cheese balls, and try a couple of different variations. Helpful if you are catering to crowd, or different tastes.

Enjoy!

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Potato Ragout

This is a variation of a Greek recipe that I found somewhere through my travels. I usually serve it with souvlaki (stay tuned for that recipe later in the week!), but it is a delicious with just about anything.  And it reheats just as well for those who are into left-overs.

Potato Ragout

Potato Ragout

You will need:

6 medium to large potatos, peeled and chopped into large chunks

1/3 cup olive oil

2 medium onions, diced

3-4 cloves of garlic, minced

1 1/2 cups finely chopped fresh tomato

1 tbsp tomato paste

1 tbsp parsley

1 tsp sea salt

1/2 tsp pepper, or to taste

2 cups chicken stock (or you can use plain water, if you prefer)

Saute the onion and garlic in hot olive oil until onion is very soft, but not browned. Stir in tomato, parsley, tomato paste and cook over medium heat 5 minutes.

Add the potatos, salt and pepper. Pour the chicken broth in slowly, stirring to mix well.

Bring mixture to a boil over high heat and cook for 2 minutes. Reduce heat to medium, cover and cook for approximately 40 minutes, stirring occassionally. 

If sauce thickens too much, add 1 tablespoon of water at a time to thin.

Dish is done when potatos are fork tender, and sauce has reduced by half.