I have been mixing things up for dinner lately and trying to incorporate healthy satisfying dishes that are also light. Cheese is my weakness so I’ve been hunting for ways to incorporate it wisely without going too crazy.

My sweet mom gave me a beautiful red Emeril souffle crock for Christmas and I just love that having the right equipment can make a girl confident enough to attempt even the toughest of recipes. Turns out my preconceived worst-case-scenario visions of catastrophically collapsing souffles were unwarranted and this recipe is actually pretty easy!

I served this along a mixed green salad topped with Craisins and drizzled with The. Best. Salad. Dressing. Evar. Period. (see recipe for that below)

Cheesy Souffle Recipe

Cooking Spray
2 tbsp. all-purpose flour
2 tbsp. light butter
1/2 tsp.table salt
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1/4 tsp. nutmeg
1/4 c. grated Parmesan cheese
2/3 c. Monterrey Jack cheese
2 large egg yolk(s)
5 large egg white(s), beaten
16 fl. oz.Fat Free Half & Half

Preheat your oven to 375°F. Spray a 2 qt. soufflé pan with cooking spray.

In a saucepot over medium heat melt butter and whisk in flour to make a roux.

Whisk in 1/4 c. of Half & Half until the flour is dissolved.  Add the remaining Half & Half and whisk until smooth and slightly thickened.

Remove from heat adding in the spices,  cheeses and egg yolks.

Beat the egg whites using high speed in a stand mixer until stiff and airy.

Gently fold 1/3 of the eggwhites at a time into the cheese mixture until completely incorporated. This will appear a bit lumpy, but not to worry.

Pour into soufflé pan and bake for 40 minutes

Salad Dressing Recipe

some vinegar (preferably Vincotto Hot Pepper Vinegar)
some Olive Oil (preferably Frantoia)
a little Salt/Garlic/Pepper spice blend

Ok, busted – this really isn’t a recipe. I pour some vinegar into a bowl and whisk while streaming in a similar amount of olive oil.  Once its whipped and thick, I grind some spice blend on top and drizzle it over mixed greens. -Booyah!

For a girl who grew up hating leafy greens & salad dressing,  and whose still not a fan of tartness, this vinaigrette is totally r.o.c.k.i.n. Yes you have to have Frantoia Olive Oil and the Vincotto Hot Pepper Vinegar (which is actually very sweet and not hot in the slightest).  You will never look at salad the same way again!!

Souffle and Salad