American Flag Taco Dip
2 pkgs (8 oz each) cream cheese, softened
1 jar (16 oz) chunky salsa
1 cup (8 oz) sour cream
8 oz (2 cups) Colby cheese, shredded
1/2 cup chopped green onions
3 bags (9 oz each) blue corn
tortilla chips, divided
2 blocks (8 oz each) monterey jack cheese
1 cup grape tomatoes, quartered
1 large (1 cup) sweet red bell pepper, chopped
Beat cream cheese, salsa, sour cream, Colby cheese, and green onions in a large bowl until blended. Spread Colby mixture into the bottom of a 9-x13-inch baking dish. Measure 1 cup crushed tortilla chips, set aside the remaining chips for serving. Arrange the crushed tortilla chips in a rectangle on top of Colby mixture, about 5-x4-inches.
Cut 1 block monterey jack in half, making two 1/2-inch thick ( 4 ounce) blocks. Slice with a 1/2-inch star cookie cutter, using the handle of a small spoon to press and release cheese from cutter at star points. Place stars on chips. Shred 2 cups (8 oz) from remaining monterey jack.
Combine tomatoes and red bell pepper in a medium bowl. For stripes, arrange tomato mixture and shredded monterey jack in alternating rows, each about 1-inch.
Cover and refrigerate for at least 1 hour or until serving. Serve with the reserved tortilla chips.
Grilled Chicken Salad with Blackberry Vinaigrette
1-1/2 cups fresh blackberries, divided
1/3 cup loosely packed fresh basil leaves
1/3 cup balsamic vinegar
1/4 cup honey
3/4 cup olive oil
Salt and pepper, to taste
4 (6 oz each) boneless skinless chicken breast halves
12 oz (14 cups) fresh baby spinach and kale salad mix
4 oz Sartori Merlot BellaVitano cheese, crumbled
Place 1/2 cup blackberries, basil, balsamic vinegar, and honey in a food processor. Cover and process until mixture is smooth; slowly stream in olive oil until blended. Season with salt and pepper to taste. Pour 3/4 cup vinaigrette in a sealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate for at least 30 minutes. Cover and refrigerate remaining vinaigrette until serving. Grease grill grate. Heat grill to medium. Grill chicken, covered, over medium heat for 5–7 minutes per side, or until a thermometer inserted into chicken reads 165 degrees. Transfer chicken to a cutting board; keep warm. Divide salad mix onto 4 serving plates. Cut chicken into slices. Top salads with chicken and remaining blackberries. Drizzle with reserved vinaigrette. Sprinkle with Merlot BellaVitano.
Strawberry Shortcake Tarts
8 oz mascarpone cheese, at room temperature
16 mini shortbread tart shells
8 strawberries, thinly sliced
Stir mascarpone. Pipe or spoon mascarpone into each tart shell. Top with strawberries. Drizzle with honey. Garnish with mint.
Mushroom and Swiss-Stuffed Chicken with Wine Sauce
5 Tbsp cold butter, cubed and divided
1 pkg (8 oz) sliced fresh mushrooms
Salt and pepper
2 boneless skinless chicken breast halves (about 1 lb)
6 oz (1-1/2 cups) Swiss cheese, shredded and divided
1 large shallot, finely chopped
1/2 cup dry white wine
3/4 cup chicken broth
In a large skillet over medium heat, melt 1 tablespoon butter. Add mushrooms, cook and stir for 4–6 minutes or until tender. Season with salt and pepper. Transfer to a bowl and wipe skillet dry. Meanwhile, slice each chicken breast half with a sharp knife, horizontally from the long side to within 1/4-inch of edge. Open chicken breast halves; cover with waxed paper. Flatten to 1/4-inch thickness. Season with salt and pepper. Top half of each chicken breast with 1/2 cup Swiss and 1/4 cup mushrooms. Fold chicken over filling; secure with toothpicks. Melt 2 tablespoons butter in the same skillet over medium heat. Add chicken; cook covered, for 8 minutes. Flip chicken; cook covered, for an additional 7–8 minutes or until a thermometer reads 165 degrees. Top with remaining Swiss. Transfer chicken to a plate; tent with foil to keep warm.
Return pan to medium heat. Add shallot, cook and stir for 1–2 minutes, or until tender. Add wine, stirring to loosen any browned bits from bottom of pan. Cook and stir for 2 minutes longer. Stir in broth. Bring just to a boil; cook and stir for 5–6 minutes, or until sauce is reduced to about 1/3 cup. Remove from heat. Slowly whisk in remaining butter, 1 tablespoon at a time; until melted. Season with salt and pepper. Stir in remaining mushrooms. Discard toothpicks; serve chicken with sauce.
Photos and recipes courtesy of Dairy Farmers of Wisconsin.