Asiago Cheese Muffins Recipes

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ASIAGO TOASTED CHEESE PUFFS



Asiago Toasted Cheese Puffs image

A rich and tasty appetizer. People will request the recipe EVERY time you make it!

Provided by Alison Brune

Categories     Appetizers and Snacks     Pastries

Time 13m

Yield 12

Number Of Ingredients 9

1 cup grated Asiago cheese
1 teaspoon pressed garlic
⅓ cup mayonnaise
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 pinch salt
1 pinch ground black pepper
1 French baguette, thinly sliced

Steps:

  • Preheat the broiler.
  • In a mixing bowl, combine the Asiago, garlic, mayonnaise, oregano, thyme, parsley, salt and pepper. If the mixture does not hold together well, add more mayonnaise, if desired.
  • On a baking sheet, arrange the baguette slices in a single layer. Spread the Asiago mixture on the slices. Broil for 3 minutes, or until the cheese is melted and lightly browned. Serve immediately.

Nutrition Facts : Calories 186.7 calories, Carbohydrate 21.9 g, Cholesterol 10.4 mg, Fat 8.1 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 2.5 g, Sodium 390.2 mg, Sugar 1 g

CREAMY BAKED ASIAGO CHICKEN BREASTS



Creamy Baked Asiago Chicken Breasts image

Easy, delicious, and cheesy chicken breasts--with plenty of Asiago flavor! Add a touch of black pepper, balsamic vinegar, and additional Asiago cheese just before serving for the best results.

Provided by Kim

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 12

4 boneless, skinless chicken breasts
½ cup grated Asiago cheese
½ cup light mayonnaise
¼ cup low-fat plain Greek yogurt
¼ cup dry white wine
1 ½ teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 pinch ground nutmeg
freshly ground black pepper to taste
1 tablespoon aged balsamic vinegar, or to taste
2 tablespoons grated Asiago cheese, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Place chicken breasts in the prepared baking dish. Whisk together Asiago cheese, mayonnaise, Greek yogurt, wine, oregano, garlic powder, onion powder, and nutmeg in a small bowl. Pour evenly over chicken breasts.
  • Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with black pepper, balsamic vinegar, and additional Asiago cheese just before serving.

Nutrition Facts : Calories 322.2 calories, Carbohydrate 5.7 g, Cholesterol 93.3 mg, Fat 17.9 g, Fiber 0.5 g, Protein 30.4 g, SaturatedFat 5.6 g, Sodium 507.5 mg, Sugar 3 g

CHEDDAR ENGLISH MUFFINS



Cheddar English Muffins image

These chewy English muffins have a scrumptious mild cheese flavor that intensifies when they're split and toasted. My family really enjoys them at breakfast or brunch. -Marge Goral, Ridgefield, Connecticut

Provided by Taste of Home

Time 40m

Yield about 16 muffins.

Number Of Ingredients 10

3 to 3-1/4 cups bread flour
1 tablespoon sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
3/4 cup warm water (120° to 130°)
2 tablespoons canola oil
1 egg
1 tablespoon cider vinegar
1/2 cup shredded cheddar cheese
4 tablespoons cornmeal

Steps:

  • In a large bowl, combine 2 cups flour, sugar, yeast and salt. Add water and oil; beat on medium speed for 2 minutes. Add egg and vinegar; beat on high for 2 minutes. Stir in cheese and enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until dough is smooth and no longer sticky, about 2 minutes., Roll dough to about 1/2-in. thickness. Cut with a 3-in. round cutter. Roll scraps if desired. Coat baking sheets with cooking spray and sprinkle with 2 tablespoons cornmeal. Place muffins on pans; sprinkle with remaining cornmeal. Cover and let rise until doubled, about 1 hour., Heat an ungreased griddle or electric skillet to 325°. Cook muffins for 20-25 minutes or until golden brown, turning every 5 minutes. Remove to wire racks to cool. Split with a fork and toast if desired.

Nutrition Facts : Calories 128 calories, Fat 3g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 173mg sodium, Carbohydrate 21g carbohydrate, Fiber 1g fiber), Protein 5g protein.

ARTISAN ASIAGO BREAD



Artisan Asiago Bread image

This large, flour-sprinkled loaf looks and tastes like it came from a bakery. When you slice it, you'll find pockets of cheese scattered throughout.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 4h15m

Yield 24

Number Of Ingredients 8

3 1/2 to 3 3/4 cups Gold Medal™ bread flour
1 teaspoon sugar
1 package regular active or fast-acting dry yeast (2 1/4 teaspoons)
1 1/4 cups very warm water (120°F to 130°F)
2 tablespoons olive or vegetable oil
2 teaspoons dried rosemary or thyme leaves, if desired
1 teaspoon salt
1 1/4 cups diced Asiago, Swiss or other firm cheese

Steps:

  • In large bowl, mix 1 1/2 cups of the flour, the sugar and yeast. Add warm water. Beat with whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap; let stand about 1 hour or until bubbly.
  • Stir in oil, rosemary and salt. Stir in enough remaining flour, 1/2 cup at a time, until a soft, smooth dough forms. Let stand 15 minutes.
  • Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Knead in 1 cup of the cheese. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap and let rise in warm place 45 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
  • Lightly grease uninsulated cookie sheet with shortening or cooking spray. Place dough on lightly floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap; let rise in warm place 45 to 60 minutes or until dough has almost doubled in size.
  • Place 8- or 9-inch square pan on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 450°F.
  • Spray loaf with cool water; sprinkle with flour. Using serrated knife, carefully cut 1/2-inch-deep slash lengthwise down center of loaf. Sprinkle remaining 1/4 cup cheese into slash.
  • Bake 10 minutes. Reduce oven temperature to 400°F. Bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.

Nutrition Facts : Fat 1/2, ServingSize 1 Slice, TransFat 0 g

ASIAGO MAC AND CHEESE



Asiago Mac and Cheese image

Cauliflower provides a flavorful addition to this mac and cheese dinner - ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 5

Number Of Ingredients 13

2 teaspoons olive oil
1/4 cup unseasoned panko bread crumbs
1 1/2 cups uncooked whole-grain elbow macaroni
5 cups cauliflower florets
2 teaspoons olive oil
2 cups fat-free (skim) milk
1/4 cup all-purpose flour
3/4 cup shredded Asiago cheese
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 jar (4 oz) diced pimientos, drained
2 tablespoons julienne-cut fresh basil leaves

Steps:

  • In 8-inch skillet, heat oil over medium heat. Add bread crumbs to oil. Cook 2 to 3 minutes, stirring constantly, until golden brown; set aside.
  • In 5-quart Dutch oven or saucepan, cook macaroni as directed on package, except add cauliflower florets 5 minutes before end of cook time. Drain; return to Dutch oven.
  • Meanwhile, in 1 1/2-quart saucepan, heat oil over medium heat. In small bowl, beat together milk and flour, using whisk, until smooth. Stir milk mixture into oil in saucepan. Cook, stirring constantly, until mixture thickens and bubbles. Remove from heat; cool 3 minutes. Stir in cheese, salt, nutmeg and pepper just until cheese melts; stir in pimientos and 1 tablespoon basil.
  • In Dutch oven, cheese mixture into cooked macaroni until well combined. For each serving, sprinkle macaroni with about 1 tablespoon crumb topping and about 1 teaspoon basil.

Nutrition Facts : Calories 400, Carbohydrate 49 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 6 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 9 g, TransFat 0 g

ASIAGO CHEESE MUFFINS



Asiago Cheese Muffins image

Make and share this Asiago Cheese Muffins recipe from Food.com.

Provided by iewe7726

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups flour
4 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons sugar
1 egg, slightly beaten
1 1/4 cups milk
1/4 cup butter, melted
1 cup asiago cheese, shredded
1/2 cup pepperoni, finely chopped (optional)

Steps:

  • Preheat oven to 375°F Grease twelve 2 1/2-inch-diameter muffin cups.
  • Stir together flour, baking powder, salt and sugar in large bowl. Beat together egg, milk and melted butter in small bowl and pour over flour mixture. Stir to combine, but do not beat. Stir in cheese and pepperoni (if using).
  • Spoon batter into muffin tins, filling about 3/4 full. Bake 25 minutes or until muffins are high and golden. Remove to wire rack. Serve warm.

Nutrition Facts : Calories 135.6, Fat 5.4, SaturatedFat 3.2, Cholesterol 31.4, Sodium 215.4, Carbohydrate 18.2, Fiber 0.6, Sugar 0.8, Protein 3.5

ROSEMARY-ASIAGO MUFFINS (LOW FAT)



Rosemary-Asiago Muffins (Low Fat) image

Because of the low fat content in these, you must USE ONLY CAKE FLOUR or these will be tough! Adapted from a Beatrice Ojajangas recipe.

Provided by Outta Here

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

2 1/2 cups cake flour, sifted
1 tablespoon sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons fresh rosemary leaves, chopped
3 tablespoons extra virgin olive oil
1 1/2 cups nonfat plain yogurt, stirred
1/2 cup asiago cheese, grated

Steps:

  • Preheat oven to 400-degrees F.
  • Spray a 12 cup muffin tin with cooking spray.
  • Sift the flour, sugar, baking powder, baking soda and salt into a large bowl.
  • Stir in the rosemary.
  • Add the oil and stir until blended. Gently stir in the yogurt and 1/4 cup of the cheese, just until blended, about 20 strokes.
  • Spoon the batter into the muffin cups. Sprinkle with remaining cheese.
  • Bake for 12-15 minutes, or until a wooden pick inserted into the center comes out clean. Remove from the muffin tin and serve immediately.

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