Recipes for Asiago Cheese Opened

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup expired Asiago cheese, grated
• 1 cup fresh spinach, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. Butterfly the chicken breasts by slicing horizontally through the middle, without cutting all the way through.
3. In a bowl, combine the expired Asiago cheese, chopped spinach, minced garlic, dried oregano, dried basil, salt, and black pepper.
4. Divide the cheese and spinach mixture evenly among the butterflied chicken breasts, spreading it out.
5. Fold each chicken breast in half to enclose the filling, and secure with toothpicks if needed.
6. Heat the olive oil in an oven-safe skillet over medium-high heat.
7. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the chicken is cooked through and the cheese is melted.
9. Remove from the oven, discard the toothpicks if used, and let the chicken rest for a few minutes before serving.
10. Serve with your favorite side dishes and enjoy!

Ingredients

• 200g pasta
• 100g slightly expired Asiago cheese
• 1 cup milk
• 2 tablespoons butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant.
3. Add the milk and grated Asiago cheese to the saucepan. Stir until the cheese has melted and the sauce is smooth and creamy.
4. Season the sauce with salt and pepper to taste.
5. Add the cooked pasta to the sauce and toss until well coated.
6. Serve the Asiago cheese pasta hot, garnished with fresh parsley.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup ice water
• 1 cup shredded Asiago cheese
• 2 tablespoons chopped fresh herbs (such as thyme, rosemary, and parsley)
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 egg, beaten

Instructions

1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, mixing until the dough comes together.
4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat the oven to 375°F (190°C).
6. On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
7. Transfer the dough to a parchment-lined baking sheet.
8. In a small bowl, combine the shredded Asiago cheese, chopped fresh herbs, black pepper, and garlic powder.
9. Spread the cheese mixture evenly over the center of the dough, leaving a 2-inch border.
10. Fold the edges of the dough over the filling, pleating as necessary.
11. Brush the edges of the dough with the beaten egg.
12. Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
13. Remove from the oven and let cool for a few minutes before serving.

Ingredients

• 6 eggs
• 1 cup expired Asiago cheese, grated
• 2 tomatoes, sliced
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, expired Asiago cheese, milk, salt, and black pepper.
3. Heat the olive oil in an oven-safe skillet over medium heat.
4. Add the sliced tomatoes and cook for 2-3 minutes until slightly softened.
5. Pour the egg mixture over the tomatoes in the skillet and stir gently to distribute the ingredients.
6. Cook for 4-5 minutes until the edges start to set.
7. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the frittata is set and golden on top.
8. Remove from the oven and let it cool for a few minutes before slicing.
9. Serve warm and enjoy!