Cheese Fondue

I have always enjoyed a good cheese fondue, but I have always felt like it is like a side at a party, not really meant for a usual meal. Thanks to Tiffany, I received this email from her telling about their awesome dinner with cheese fondue. The best part: you can add whatever you want to dip. I did chicken, red potatoes, steamed cauliflower, cubed pieces of french bread, and bell peppers. That covered all the food groups and gives the kids a chance to dip their food. Lots of fun!

Ingredients:

3 cups shredded cheese (parmesan and mozzarella or swiss or cheddar and Monterey jack)

1 Tbs. cornstarch

1 cup milk

1 cup chicken broth

1 (8 oz.) block cream cheese, cubed

½ tsp. salt

¼ tsp. pepper

Toss cheese and cornstarch together. Combine milk and chicken broth in a saucepan over medium heat until warm. Add cream cheese and whisk until smooth, about 5 minutes. Bring to a simmer and add cheese mixture a handful at a time. Add salt and pepper and cook 5 more minutes. Serve immediately with chicken, sausage, bread, peppers, carrots, red potatoes, zucchini, etc.

To prepare chicken, I cut it up into small chunks, sprinkled garlic salt and seasoning salt, threw it on a cookie sheet with cooking spray, and put it in the oven at 350 degrees for 30-45 minutes.

For red potatoes, I cut them up into bite-size pieces, tossed in a bowl with olive oil and some chives, cooked them in the oven for 35 minutes at 350 degrees.

This was a big hit with the family. Everyone loved it, except for the picky eating daughter. But she did eat the choices without the cheese sauce, so it didn't require any extra work for me.