Best Havarti Recipes
Top Rated Havarti Recipes
Kansas City Chief fans might be familiar with this beefy gameday sandwich. The Arrowhead short rib melt comes straight from the team's home stadium, and tastes just as delicious from home.Recipe courtesy of Aramark.
Best Havarti Recipes - Recipes
Havarti is a Danish cheese, and one of the best types of cheese to have with your favorite drink. But what if you run out of it? In case you’re looking for Havarti cheese substitute, we got you covered!
This is undoubtedly a stellar cheese. Most of you will agree on this fact because it makes a perfect snack for everyone and goes great with most things.
The best quality of Havarti cheese is, it can please everyone with its perfect texture and taste. This is the reason why it is on the best cheese platters.
Coming to the main question, what are some substitutes for Havarti? Let’s find out!
- 4 boneless, skinless chicken breast halves
- Italian dressing
- 1 tablespoon Greek seasoning, or to taste (Optional)
- 1 tablespoon butter
- 1 tablespoon white cooking wine
- 1 tablespoon Worcestershire sauce
- ½ teaspoon garlic salt
- 1 (8 ounce) package sliced fresh mushrooms
- salt to taste
- 2 (4 ounce) cans whole green chili peppers, drained, and sliced lengthwise
- 4 ounces sliced Havarti cheese with dill
Preheat oven to 400 degrees F (200 degrees C).
Marinate chicken in Italian dressing and Greek seasoning in a bowl, at least 30 minutes.
Place chicken in a 9x13-inch baking dish. Sprinkle top with additional Greek seasoning.
Bake in preheated oven until no longer pink in center and juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt bring to a boil. Stir in mushrooms reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Seasoning mixture with salt.
Arrange green chili peppers lengthwise and Havarti cheese on top of chicken. Return to the oven and bake until cheese has melted, about 5 minutes. Top chicken with mushrooms and pan juices.
6 Pina Colada-Inspired Recipes
One sip of a pina colada and you’re transported to the tropics. Filled with pineapple, coconut, and rum flavor, they’re a summertime staple. Sometimes though, you want to enjoy the flavors of a pina colada without making a cocktail. When those cravings hit, try any of these pina colada-inspired recipes. They’re much less expensive to [&hellip]
Super Simple Memorial Day Menu
Wow, this year is flying by. How is it almost Memorial Day? With life slowly returning to normal I’m having a group of friends and some family over for a Memorial Day barbecue. This year, I’m keeping the menu simple by grilling a couple of steaks, serving a few sides, and, of course, dessert. I [&hellip]
Sheet Pan Dinners for an Easy Meal
Don’t have time to prepare a complicated dinner but want something tasty? Then get out your sheet pan. Sheet pan meals rose in popularity years ago and they’ve stuck around. Why? Because they make getting dinner on the table a breeze and they’re delicious. We’ve found seven sheet pan dinners for easy meals. You can [&hellip]
Orange Breakfast Souffle with Dried Cherries
This Taste of Home recipe combines eggs, dried cherries, and havarti to make a wonderful souffle that is best when made the day before!
Pour one-half cup of orange juice and one-half cup of dried cherries into a bowl and allow to stand for 15 minutes.
In another bowl, whisk together 6 eggs, 2 cups of milk, a quarter-cup sugar, some orange zest, vanilla, cinnamon, and salt. Add the cherries and orange juice and stir.
Stir in 8 cups of cubed brioche.
Sprinkle with one and a half cups cubed havarti.
Refrigerate overnight (covered).
When you are ready to bake and serve, preheat the oven to 350 degrees F.
While the oven is heating, allow the souffle to warm up a bit on the counter. Then bake for 45 to 55 minutes until it is fluffy and golden. A knife inserted into the center should come out clean.
Let stand 10 minutes before cutting and serving.
While the souffle cools, combine 1 cup of maple syrup and one-quarter cup dried cherries. Heat through.
Dust the souffle with confectioners sugar.
Serve the maple syrup and cherry sauce with the souffle.
Find the original recipe at Taste of Home .
HOW TO MAKE THE BEST GRILLED CHEESE SANDWICH
Grilled cheese sandwiches are simple and easy to make. They require few ingredients, yet provide an abundance of comfort. This is part of their allure. However, to make the best grilled cheese sandwich, the ingredients you choose to work with? Well, they matter. So let’s start with what matters most — the cheese.
BEST CHEESES FOR A GRILLED CHEESE SANDWICH
The grilled cheese sandwich most of us grew up with was made with American cheese. And, don’t get me wrong, I’ve got nothing against good ol’ fashioned American cheese. But, if you want to make the world’s best grilled cheese sandwich, you’re going to need to pull out the grater. Cause as I said before, ingredients matter, and nothing beats freshly grated cheese.
If you wanted to add a fun spin to the perfect grilled cheese sandwich, enlist the help of our delicious homemade Pimento Cheese Sandwich Spread! It’s full of freshly grated Cheddar and major flavor. So, if you’re up for a flavor adventure, just sub this in for the Cheddar and Havarti and cook as directed in the recipe card!
One of the best qualities a grilled cheese can possess is a melty, ooey-gooey, stretchy interior. To obtain this, you’ll need a cheese on the creamy side. For this recipe, we’ll use Havarti cheese, which is mild, creamy, and melts down to absolute perfection, however, there are plenty of other cheeses you could use if you wish: Butterkase, Colby Jack, Muenster, and even Gouda are all wonderful melting cheeses for a grilled cheese sandwich.
Most melting cheeses are fairly mild, so to add a boost of flavor, Sharp Cheddar is added to the mix.
So now that the interior of the sandwich has reached it’s fullest potential, let’s move on the exterior, shall we?
TRY USING FRESH BAKERY BREAD
If you’ve ever had a sandwich on freshly baked bread, you know good-and-well the difference it makes. Rather than using pre-packed sandwich bread, try stopping off at your grocery store’s bakery section and grabbing a loaf of freshly baked bread. Or if you’ve been looking for an excuse to check out that new bakery in town, here’s some motivation.
You’ll want to pick up a standard-sized loaf of home-style white bread, but no baguettes — this is not the time for chewy bread. If you prefer wheat or whole grain bread to white, feel free to make make the substitution. You just want the bread to have a pillowy-soft interior.
USE BUTTER, GUYS. NOT MAYONNAISE.
In order to get that perfect, crunchy crust on the outside of the grilled cheese, you’ll need to spread a thin layer of butter on the outside of the bread before cooking. I’m sure you’ve heard of the old mayonnaise trick. I’ve used this method and y’all, as much as I love mayonnaise I just cannot get on board.
The motivation behind the mayonnaise-grilled cheese method is that (1) mayonnaise is always easy and ready to spread, and (2) it has a higher smoke point (meaning it does not burn as easily as butter) providing the perfect golden crust. However, when I tried this, I could taste the tang of the mayonnaise on my grilled cheese, and it was unpleasant to say the least. Plus, you can get a perfect crust using butter…you just have to cook it at the right temperature.
COOK OVER LOW HEAT
Don’t be tempted to crank up the heat and rush these cheesy temptresses out of the skillet. Butter has a low smoke point, and in order to properly melt the cheese filling and achieve a perfectly golden crust, moderately low heat, and patience, is key.
Only a few minor changes in the form of ingredient upgrades, and we’ve taken the humble grilled cheese sandwich and made it gourmet. Please, enjoy.
Recipe: Havarti Mac and Cheese
Mac and cheese is one of those foods you can find in just about every restaurant — even if it’s just on the kid’s menu — with all sorts of takes: baked, fried, served on a burger, served with protein, spicy and sweet. The possibilities are endless. I, for one, am a traditionalist that prefers my mac and cheese not baked, with a lot of cheddar and no breadcrumbs.
I do like a huge stack of green onions on it, though.
Anyways, as much as I love my go-to Kraft Spirals mac and cheese, I decided it was time to figure out how they make it as good as they do in the restaurants.
Roux is a mix of melted butter and flour that you add to a sauce to thicken it. Normally, you add an even ratio of flour to melted butter — for example, 1 tbsp flour in 1 tbsp of butter — and chill it before adding to your milk. This will make your mac and cheese sauce thick and creamy instead of milky or stringy from cheese.
I do want to warn you against using shredded cheese for mac and cheese recipes in the sauces. The shredded cheese has a finishing agent to keep it fresher longer, and that makes for a weirdly oily and textured cream sauce It is as gross as it sounds. If you want to opt for easy measuring, sliced cheese is a great option and does not result in weird oils and textures.
Making a roux has changed my mac and cheese game, and I really hope all you mac and cheese fanatics out there try this out and up your game, too.
Havarti and Cheddar Mac and Cheese Serves 4
- ½ box of pasta, or 8 oz
- 4 tablespoon butter or margarine
- 3-4 tablespoons flour
- I personally like less flour which makes it a little thinner.
- I like to add Havarti because the flavor is similar to cheddar enough that it still tastes like cheddar mac and cheese, but it is a little creamier and aides in the creaminess of the sauce.
- Boil water and cook pasta until tender
- Melt butter in a saucepan over medium-low heat
- Gradually add in flour, stirring consistently
- Note: The consistency when you use butter vs margarine will be different.
- Note: As mentioned above, you traditionally chill the roux before adding milk. I, however, am lazy and did not notice a difference between the outcomes of a chilled roux and a warm roux.
- Note: If at any point the roux and milk mixture’s texture changes to something not creamy (you’ll know), your sauce has broken. The oil, flour and milk are no longer working together. I have personally found that increasing the heat a little and stirring faster tends to save it.
Sarah Daniels is a senior majoring in art and studying business, with roots in Arizona and Washington. She also studies voice with WSU's music department.
Prepare the Right Steak for the Sandwich
The most tender cut of steak for this sandwich is definitely the ribeye. In my opinion it is the perfect cut for a “sando”. However, it can be quite pricey. If you want a different cut of beef, here are a couple great alternatives:
- Top Sirloin: This cut is a bit tougher than ribeye, but when cooked properly it is tender and juicy!
- Skirt Steak: Skirt steak is my favorite value steak. It’s often sold in larger quantities, so it is great when you’re feeding large crowds. I also find that it is tender when marinated well.
- NY Strip: This cut has a little less marbling than a ribeye, but it is still considered a choice cut. It’s super tender and perfect for slicing.
When cooking your steak, you have two options: slicing the steak and sauteeing it or cooking your steak whole and slicing it up after it is cooked through. I prefer to cook my steaks whole because of all the flavor that gets locked in to the meat. Just be certain to let your steaks rest for at least 10 minutes before slicing them up.
Tip: use our freshly baked Baguette recipe for the best sandwich!
- 1 spaghetti squash, cooked and shredded (about 4 to 5 cups)
- 2 cups diced turkey ham or meat of choice
- 4 green onions, sliced, reserve some of the sliced green tops for sprinkling on top
- 2 cups shredded dill Havarti cheese, divided
- 2/3 cup nut milk (I used cashew milk)
- 4 oz cream cheese
- 1 cup sour cream or Greek yogurt
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1 to 1 1/2 tsp mineral salt
- 1/2 tsp black pepper
- 1 tsp glucomannan powder
- 2 tsp pickle juice OR 1 tsp additional dill, if desired
- Preheat oven to 350
- Lightly grease a 9" x 12" baking dish
- In a large sauce pan, combine nut milk and cream cheese and heat over medium. Whisk until cream cheese is fully incorporated into the nut milk.
- Add the spices and test for flavor, adjusting as desired
- Add 1 cup of the dill Havarti and whisk until melted and smooth
- Whisk in the glucomannan powder (or desired thickener) and cook until you have a slightly thick sauce. You want a consistency similar to gravy.
- Add meat (if desired), spaghetti squash and sliced green onions (reserve some green tops for sprinkling on top of the casserole) and mix well
- Pour into a greased 9" x 13" baking dish
- Sprinkle remaining 1 cup dill Havarti cheese over the top
- Sprinkle reserved sliced green onion tops over the top
- Bake uncovered for 40 to 50 minutes, or until bubbly and lightly browned
Best Southern Soul Food Macaroni and Cheese recipe. Requires NO Velveeta cheese, nor eggs!
There is something about homemade macaroni and cheese that makes me want a complete soul food meal. I’m talking about crispy fried chicken, tender collard greens with ham hocks, buttery cornbread, and super creamy cheesy mac and cheese. Yassss! Just the thought of it take me back to my childhood!
I remember it just like it was yesterday. My mom would wake up early every Sunday to get started on dinner. She’d turn on the radio, play that good ol’ r&b ( explains why I listen to r&b while I cook!), and go in! My mom would be in the kitchen all Sunday peeling potatoes for her southern potato salad, and cleaning fresh greens that she bought from the market. I’d just observe everything, and patiently wait for her to ask me to sample something. My favorite thing to sample was macaroni and cheese! I’d always make up an excuse for why I needed two bites to ” make sure” it was right… Yeah I was a greedy lil thang back then too! Especially when it came to mac and cheese!
Well some things never change. Even as an adult, I still love me some macaroni and cheese. If I had to pick my favorite recipe for macaroni and cheese, I probably couldn’t because there are way too many to choose from. That’s like asking me to choose between Morris Chestnut and Idris Elba.. Why can’t I just like both of them. DON’T MAKE ME CHOOSE PEOPLE!! However, I can tell you that I prefer southern & soul food mac and cheese over the others.
Since I already have a southern baked macaroni and cheese recipe uploaded, I will share my soul food version. I actually shared a similar recipe many years ago. However, since then I’ve added more cheese, and changed the steps. Take a look!
Now we all know I have a ton of macaroni and cheese recipes uploaded already, but I refer to this one as my soul food macaroni and cheese recipe for several reasons. Reason number one – this is the kind of baked macaroni and cheese you probably had growing up in a soul food household. It has cheese throughout it, and it is completely homemade! Reason number two – honey child I put my soul into this southern soul food macaroni and cheese!
Unlike a lot of southern mac and cheese recipes, I do not use any eggs nor Velveeta in this one. Why No Velveeta? Because it is not needed! The cheese sauce that I make ( from scratch, might I add!) is creamy and cheesy enough. Forget about the myth that Velveeta HAS to be used in soul food mac & cheese. It’s all lies I tell ya!! I’m not saying this because I dislike Velveeta ( because I’ve used it in other recipes!), I’m simply stating the truth.
The homemade cheese sauce that I make for this macaroni and cheese is made from three different cheeses. I use Havarti, Gouda, and…..CREAM CHEESE! The cream cheese is what make this cheese sauce so freaking creamy. I tell you, it is amazing!
Now as far as pasta, I use plain ol’ elbow macaroni pasta, nothing special. You can use any brand that you choose, just make sure that you don’t overcook the pasta ( don’t nobody want any mushy mac and cheese sweetie!).
Oh and before we get into the recipe, here is a tip: For best results buy the cheeses in block, instead of buying shredded cheese. I find that it melts better!