Recipes You’ll Love On National Cheese Day

Recipes You’ll Love On National Cheese Day

When is National Cheese Day this year?

June 4th, 2022 is a day to celebrate in your kitchen with these easy, cheesy dishes!

What should I make for National Cheese Day?

I always find ways to let cheese creep into my recipes, slowly but surely.

Take a walk on the cheesy side with a few of my favorite dishes that answer the call of your Cheese Day cravings!

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Hearty, Cheesy Butternut Squash Soup

Soup happens! This easy, hearty soup is perfect for those impromptu dinners when you need something cozy and cheesy.

Happily, the base is easy to get started and the soup will accommodate your cheese on hand.

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Chicken Ravioli

Too much chicken? Leftovers for what feels this for days? Make these on a day when your chicken overrunneth.

You can store your extra ravioli in a single layer in a resealable plastic bag in the freezer, making this a recipe remix with a cheesy twist that is as efficient as it is delicious! 

Original Eggplant Parm

Eggplant Parm, The Old Fashioned Way

A cast-iron skillet. Thick slices of eggplant. A ladleful of marinara sauce and a double-topping of cheese. 

Take advantage of your favorite variety of eggplant using this simple frying technique to create a super Italian inspired dish and make eggplant parm magic tonight!

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Cheese and Crackers Chicken

Cheese and crackers are my go-to food when the tummy rumbles and that fasting headache emerges. Just a little bite of cheese takes the edge off. This works…for a while.

What happens next is that cheese begins to sneak its way into my dish. I love cheese on my scrambled eggs. Cheese in my salad. Cheese and crackers for my snack. Then inspiration hits.

So why not cheese and crackers in my chicken dinner? 

Want More Ideas?

Eggplant Parm, The Old Fashioned Way: My Triple Double

Eggplant Parm, The Old Fashioned Way: My Triple Double

A cast-iron skillet. Thick slices of eggplant. A ladleful of marinara sauce and a double-topping of cheese. Make eggplant parm magic tonight! Click to skip to the recipe

Original Eggplant Parm

 

This week the eggplants drew me in! 

They drew me in in a BIG way. The varieties were amazing. So many colors: purple, green and white.

There were itty bitty ones and skinny ones and fat ones and then huge ones!

I chose a deep purple Japanese variety and stuffed it into my basket.

That night, I made eggplant parm….The old fashioned way. I did a triple-dip of flour, egg, and panko breadcrumbs and got a fabulously crunchy result.

My cast iron skillet was the perfect utensil to fry thick slices of eggplant.

A ladleful of marinara sauce and a double topping of cheese and dinner was ready in a minute.

It’s my version of a triple-double! Watch out Russell Westbrook.

Eggplant Parmesan

Take advantage of your favorite variety of eggplant using this simple frying technique to create a super Italian inspired dish.

Ingredients

1 large eggplant, cut into ¾-inch slices

1 teaspoon kosher salt

1 teaspoon coarse black pepper

1 cup unbleached all-purpose flour

2 large eggs, beaten

2 cups seasoned Panko breadcrumbs

Vegetable oil for frying

2 cups marinara sauce 

16 ounces fresh Mozzarella cheese, thinly sliced

4 ounces Parmesan cheese, grated

Yields:   8

Time:   A Crowd

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Season the eggplant with salt and pepper. Dredge a slice of eggplant first in the flour, then through the beaten egg (shaking off the excess), and finally into the breadcrumbs. Place the coated eggplant onto a baking rack or piece of parchment paper and continue with the remaining slices.

Heat about an inch of vegetable in a cast-iron skillet over medium-high heat. Place some of the eggplant slices into the hot oil. You don’t want to overcrowd the pan. Cook until the eggplant is golden on one side, about 3 to 4 minutes. Carefully turn the eggplant and cook until golden on the second side, about 3 minutes more. Transfer the eggplant slices to a paper-towel-lined platter.

Preheat the oven to 375°. Pour enough marinara sauce into a baking dish to coat the bottom. Lay the eggplant slices into the dish. Top with the remaining marinara sauce. Distribute the Mozzarella cheese over the top of the eggplant and sprinkle Parmesan over everything.

Bake until the cheese is melted and gooey, about 20 minutes.