June is National Dairy Month, so each Wednesday I will feature a recipe that has milk, cheese, yogurt, etc. this month.
A few weeks ago, I attended the Alltech Symposium with some
of my blogger friends. Included in the
group was Dairy Carrie. I have attended
3 conferences with Carrie and have yet to come home without a bag full of cheese. At the Ag Chat Conference, I was introduced
to yummy Sartori Cheese. In November, I
fell in love with cheese from Decatur Dairy which I used to make these yummy
Taco Bites. This trip, I was handed a
wide variety of cheesy yumminess. My friends from Dirt Road Charm and
Agriculture Proud also got a good sampling of cheeses to take home. We are trying our best to consume them in
a way that they can be fully appreciated.
Carrie gave all of us some Brie and said this is great warm
with salsa, so here is my version of
what she told us to do. I don’t think I
will ever try to make white cheese dip again.
This was so good and so easy that even my 7 year old could have made
it. Of course, when I went to make this,
I didn’t have any salsa, but I had several cans of Rotel so I improvised.
Rotel Baked Brie
1 wedge Brie cheese
1 can Rotel, drained
Place Brie in oven proof dish. Pour Rotel around the outside of the
Brie. Bake at 400*F for 10 minutes or until
melted. Enjoy with corn tortilla chips. My friend Taysha made it and agreed it was
delicious.
If you have never cooked with Brie, like me here are a few
tips. You do not have to peel the white
rind off. It gives it a mushroomy flavor;
however, with my kids I should have peeled it.
They didn’t think they should be eating it and became very leery of
it. Taysha peeled hers and then stirred
it all together after it was melted and said it turned out great.
Have a great week and enjoy this super simple recipe!
-A Kansas Farm Mom
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