Sharp Cheddar Squash and Onion Foldovers

I’ve partnered with Tillamook to bring you this delicious recipe, but all opions are my own. Thank you for supporting The Daley Plate.

Each of us three girls had our favorites when we were growing up in South Africa. For me, it was mom’s lasagna (because cheese). My youngest sister found comfort in ketchup on plain white rice (weird) and my sister Aretha’s favorite was cheesy cheddar samosas with onion. It’s a classic combination in South Africa and can be bought at your favorite corner store, but the best of them are made by home cooks who specialize in party food. We always had a variety of samosas in the freezer to bake or fry at any time...A variety of cheddar with onion, curried beef or chicken to enjoy with unexpected guests or during Sunday afternoon soccer games on television.

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Tailgating season is upon us and somehow it sparked a craving for nostalgic comfort foods. A lot of you are aware that cheese is my forever love, and that’s why I jumped at the chance to make these Sharp Cheddar, Squash and Onion Foldovers for Tillamook. Inspired by my sister’s favorite samosas, made easier and faster using ingredients readily available at your supermarket.

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For this recipe I used the 9-month, naturally-aged Tillamook Farmstyle Cut Sharp Cheddar Shredded Cheese which in my opinion is the perfect choice in terms of flavor, meltability and just look at the size of them! They are grated from 40 lb. blocks of award-winning, Tillamook Cheddar and you really get that somehow tastier, hand-grated texture. I love using them combined with the diced shallot, red onion, roasted squash and chives here - All it took was a quick toss and everything was evenly distributed. Tillamook is a brand that I have loved since discovering them, and their Farmstyle Cut Shredded Cheese really sets the bar for quality shredded cheese available on the market these days. They have a handy “Where to Buy” tool on their website so you can which store has them in stock closest to you, you’ll be glad you did!

These perfectly cozy, perfectly cheesy snacks are made using wonton wrappers because it saves time and delivers on that crunch the same way that samosa dough would. I don’t believe that comfort food equals hours in the kitchen cooking - More like, less time in the kitchen and more time to eat with friends. Square wonton wrappers are filled with the Tillamook Farmstyle Cut Sharp Cheddar Shredded Cheese mixture and sealed with a beaten egg. A slight incision is made at the top for air to escape, it’s then sprayed with olive oil and baked for no more than 10 minutes until golden and crispy. Break one open to reveal stretchy, evenly melted Tillamook Cheddar so perfect for that cheese pull Instagram shot :)

Tip: Repurpose any roasted vegetable leftovers by adding them diced to the cheese mixture. Chard, mushrooms, pumpkin or other Fall vegetables will bulk these foldovers up to be satisfying enough for a light meal. Serve them with this peach chutney, or any other spicy fruit chutney - The flavors work so well together that I can’t eat them without it! Warmer spices like clove, cinnamon and allspice aren’t ones that many people would normally consider eating with cheddar but it totally works and I hope you try it.

Easy Cheddar, Squash & Onion Foldovers

2 cups (one 8 oz package) Tillamook Farmstyle Cut Sharp Cheddar Shredded Cheese
1 cup roasted butternut squash, diced
½ cup minced shallot
½ cup finely diced red onion
¼ cup chopped fresh chives
1 teaspoon cracked black pepper
wonton wrappers (about 40)
1 egg, beaten
olive oil spray

Preheat oven to 375F.
Gently toss Tillamook Shreds, squash, shallot, red onion, chives and black pepper in a medium bowl until ingredients are evenly distributed.

Place individual wonton wrappers on a flat surface or baking sheet and spoon 2 oz of the cheese mixture in the middle of each. Brush the edges with the beaten egg using a pastry brush, gently fold one end of the wonton wrapper over and seal with your fingers making sure to release any air bubbles trapped inside. Repeat this process until all of the cheese mixture has been used. Make a ⅛ -inch incision on the top of each uncooked foldover for air to escape during the baking process. You can also use kitchen scissors to make a quick snip at the top. This will prevent steam from causing the foldovers to burst.

Place foldovers on a baking sheet and spray lightly with olive oil spray. Bake for 10 minutes until crispy and golden. Serve immediately for maximum melty cheese happiness!

Tip: These freeze very well and can be baked as needed. When baking from frozen, simply preheat your oven to 400F and bake for 10-12 minutes until golden.

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Keto Chicken Parmesan with Fresh Tomato Slices

This post is sponsored by Belgioioso and FeedFeed.

Where does the time go my dear? My mother used to say that at the end of every single Summer. We had spent the warmest days of the year enjoying lengthy outdoor dinners, eating fruit harvested just a mile away and listening to crickets awake after their slumber. We held on to what Summer brought for as long as we could until it was time to polish our school shoes, put up the outdoor seating and prepare as all routine returned back to normal once again. Aaah, Summer is always a dream, isn't it? To this day, I spend the last week of August gathering as much Summer produce as I can to preserve and cook with. 

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I recently made the decision to try following a Keto diet and have since been coming up with ways to enjoy my favorite Summer recipes, minus the carbs. Thankfully, cheese (Fresh Mozzarella in particular) is a very popular and beloved ingredient in the ketogenic way of eating. The cream of the crop in terms of mozzarella for me is the line of BelGioioso Fresh Mozzarella.  You all know (If you've known me for a while) that delicious cheese is my kryptonite :)

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BelGioioso as a company was started in 1979 when founder Errico Auricchio moved to Wisconsin from Italy with his family and started making the cheese he grew up eating. The company grew and now offers over 25 varieties of specialty cheese to the U.S market and counting. I love family companies so much, tradition and recipes passed down from one generation to the next - What a legacy to leave and what a way to continue the traditions of one's home country. As an immigrant to this country myself it really resonates with me. Heritage is everything and it shows in their products - I've always found their cheese to be so fresh and truly, you can taste the love. That's exactly how I feel about simple food prepared with intention. It doesn't have to be complex to be delicious, and it doesn't have to take a long time to prepare. This recipe is perfect for those weeknights where you're short on time and uses up some of those Summer tomatoes you still have on the counter :) I did not include a recipe for marinara because we all have our favorite, jarred keto-friendly marinara works perfectly here. Else, roast some tomatoes and garlic then blend it with some olive oil.  I used one of BelGioioso’s freshly sliced cheese logs, which I always have on hand to save time. They are wonderful marinated and eaten as is or used in caprese salads, sandwiches and so on. But you already knew that!

Click here for official giveaway rules on how you could win a BelGioioso Cheese prize box and some awesome Le Creuset pieces, perfect for your next gathering!

Serves 4

1 BelGioioso Freshly Sliced Mozzarella Cheese Log
1 tablespoon fresh oregano
1 tablespoon dried basil
1 teaspoon red pepper flakes
½  cup olive oil, divided
½ cup fine almond flour
½ cup BelGioioso Freshly Grated Parmesan Cheese
2 large chicken breasts, split in half lengthways
1 tablespoon kosher salt
1 teaspoon crushed black pepper
1 egg, beaten
2 cups marinara
2 campari or other tomatoes, sliced
Optional garnish: Fresh oregano, basil and cracked black pepper


Preheat oven to Broil.

Season BelGioioso Fresh Mozzarella with oregano, basil and red pepper flakes and drizzle with ¼ cup olive oil. Set aside to marinate.

Heat a large ovenproof skillet to medium-high and add remaining olive oil. In a shallow bowl, whisk almond flour and BelGioioso Grated Parmesan with a fork to combine. Season chicken on both sides with salt and pepper, then dip in beaten egg mixture and dredge with almond flour cheese mixture.

Shallow fry for 2-3 minutes per side and remove chicken. Add marinara (I love making my own and freezing, then using in dishes like this) to skillet and place the chicken on top, followed by the marinated BelGioioso Fresh Mozzarella slices. The reason why I do this instead of the traditional method of pouring the sauce on top is because I like to keep the top crispy. Please change this up if you’d like.

Broil for 5 minutes in the oven until the cheese is melted and bubbling and chicken registers 165F when using a thermometer. Remove skillet from oven and top with fresh tomato slices, followed by fresh oregano and cracked pepper. Serve immediately - Delicious on top of zucchini noodles! Keep scrolling for a few step-by-step images.

When dredging the chicken, sometimes I omit the egg and it works very well. A great way to reduce some of the calories.

When dredging the chicken, sometimes I omit the egg and it works very well. A great way to reduce some of the calories.

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This post is sponsored by BelGioioso and FeedFeed but all opinions are my own, thank you for supporting the brands that support The Daley Plate.



South African Braaibroodtjies with Sun Dried Tomato Butter

It does not matter where we as South Africans find ourselves around the globe. If there is an opportunity to Braai (Grill outside over a wood fire), there's a very high chance that Braaibroodtjies are accompanying our meal of farmers sausage, lamb chops, chicken and salads. The Afrikaans word broodjie translates to sandwich in English, therefore Braaibroodtjie means grilled sandwich. They are usually prepared after everything else is done cooking and the embers start to fade - the ideal temperature to toast bread and impart a wonderful smoked flavor. 

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The Braaibroodtjie of my childhood was unapologetically unsophisticated. Layers of tomato, onions, cheddar and white bread spread with butter - Ingredients that were mostly always availabe, save for the cheese that sometimes got left off during more difficult times. Do you sometimes remember things unintentionally and feel super nostalgic?
When I make Braaibroodtjies now, I want my guests here in America to have the best possible experience eating them. I step up my Summer grilling game by using sourdough bread, sun dried tomato butter, heirloom tomatoes, red onion and my favorite Tillamook Extra Sharp Cheddar. I always put a little extra cheese now, and buy the best possible while stilll being economical at the same time. When I'm making Braaibroodtjies I look for an aged cheddar that will stand up to the onion and char brought on by the fire, but one that will also melt easily. The range of Tillamook Cheddar Loaves recently became available at my local supermarket and I've never been happier. I find it's better to buy a good loaf of real cheese and shred, cube, or slice it myself to use in a variety of dishes - My Home Economics teacher would be so proud. 

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A few notes:
- You can definitely use a griddle pan inside instead, but you will lose the smoke. 
- I prefer extra sharp cheddar, but Tillamook has a wonderful selection of high-quality cheddars that would work wonderfully. Try the Smoked Black Pepper White Cheddar Loaf! Find out where it's available near you here!
- This isn't one of those recipes where everything is measured precisely. It's about the joy of eating a toasty melted cheese sandwich fireside. Customize it to your liking and have fun!

8 slices sourdough bread
sun dried tomato butter (recipe follows)
1/4 Tillamook Extra Sharp Cheddar Loaf, sliced (roughly 12 slices)
2 medium heirloom tomatoes, thinly sliced
1/2 red onion, thinly sliced
Optional: 1/4 cup peach chutney, or any sweet and sour chutney

For Sun Dried Tomato Butter, combine:
4 tbsp. unsalted butter, softened
1 tsp. sun dried tomato paste
1 tsp. cracked black pepper
1/2 tsp. sweet smoked paprika

1. Spread each slice of bread with sun dried tomato butter. Place 4 slices, buttered side down, on a work surface or directly on to a grill basket (see example below). Top with a thin layer of chutney and then cheese, onion and tomato slices. Place remaining bread slices on top, butter side up. 

2. Grill for 3-4 minutes over a medium heat source until the bread is slightly charred around the edges and the cheese is melted.  I sometimes like to place them on my covered smoker for longer as well, 8 minutes at 275F. Remove from the grill and slice, serving 1/2 sandwich to each guest as a side.

Serves 8.

This post is sponsored by Tillamook but all opinions are my own

Braaibroodtjies in a  rooster (South African wire grill basket used to contain food while being flipped over the fire.)

Braaibroodtjies in a rooster (South African wire grill basket used to contain food while being flipped over the fire.)