1. Fried Goat Cheese Salad
The perfect balance of salty, sweet, tangy, healthy and indulgent!
For the cheese rounds:
1 Goat cheese log, sliced into 1/2-inch rounds
seasoned Italian bread crumbs
1 egg, beaten with 1 tablespoon water
olive oil, for pan-frying
1/4 cup honey
2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
coarse salt and fresh black pepper
Freeze the goat cheese for 20 minutes before slicing. Use a sharp paring knife or dental floss to slice the goat cheese into 1/2-inch rounds or dip a paring knife into warm water and wipe off between cuts.
Set up a dredging station by adding both the bread crumbs and egg to separate shallow bowls. Dredge the goat cheese rounds by first dipping in egg and then coating with bread crumbs, using your hands to pat the crumbs on. Set on a cutting board or platter lined with parchment and freeze 20 minutes.
Make the dressing:
Whisk the honey, vinegar and mustard together in a small bowl. Slowly whisk in the oil. Season to taste with salt and pepper. Alternately you can pulse everything together in a food processor.
Fry the cheese:
After 20 minute heat a heavy-bottomed skillet with enough oil to generously coat the bottom on medium heat.
Pan fry the goat cheese rounds on both side until golden brown about 4 - 5 minutes each.
Remove to a paper-towel lined plate to drain.
Serve over the romaine and radicchio drizzled with dressing and garnished with nuts. Add a few fresh berries if you like.
Read more: http://www.cinnamonspiceandeverythingnice.com/fried-goat-cheese-salad/#ixzz2hjobPwY6
2. Rigatoni with a Pumpkin Cream Sauce and Apple Chicken Sausage
Classic rigatoni pasta tossed with a pumpkin sage cream sauce, topped with apple chicken sausage and fresh shaved parmesan.
Tis’ the season for everything pumpkin, so I decided to make a healthy, low-fat pumpkin cream sauce.
4 cups uncooked Rigatoni pasta
2 tablespoons extra-virgin olive oil
2 shallots, finely chopped
2 tablespoons minced garlic
1 1/4 – 2 cups low-sodium chicken broth
1 (15 ounce) can of pumpkin
1/2 cup low-fat milk
1 tablespoon Siracha hot sauce
1 teaspoon nutmeg
1 teaspoon cinnamon
5 leaves fresh sage, finely sliced
Boil a pot of water and cook the rigatoni al dente. Set aside.
Heat the olive oil over medium heat. Add the shallots and garlic and saute until fragrant.
Add 1 1/4 cup chicken broth, canned pumpkin, low-fat milk and the Siracha. I like my sauce to be thick, but feel free to add more chicken broth (up to 2 cups) if you want a thinner sauce. Sprinkle the nutmeg, cinnamon, salt, and pepper.
Simmer for 10-15 minutes, or until desired consistency is reached.
While the sauce is simmering, heat the pre-cooked apple chicken sausage (I like the Trader Joe’s Smoked Apple, Chardonnay, Chicken Sausage) until warm.
Add the sliced chicken sausage and pumpkin sauce to rigatoni. Toss and top with freshly shaved Parmesan and garnish with sage.
3. Monterey Jack Quinoa Bake
6 slices of bacon, cut into small pieces (optional – cut this out and you’ve got an amazing vegetarian dish, but then you’ll need to add some canola oil to sweat the veggies)
1 1/2 cups uncooked quinoa
1 1/2 cups water
1/2 cup milk
About 8 oz. Monterey Jack cheese
1/2 cup fat free plain Greek yogurt
1/2 tbsp paprika
2 corn tortillas
1/4 cup fresh cilantro, finely chopped
1 red bell pepper, diced
1 jalapeno, finely diced
4 cloves garlic, minced
1/4 red onion, diced
4 green onions, finely chopped
Salt and pepper to taste
Generous handful of tortilla chips crumbled up for topping
Preheat oven to 350
Add bacon to a medium pot and and cook on medium heat
Once fat from bacon starts to coat the bottom of your pot add in you red onion, red pepper and jalapeno and let sweat for a few minutes
Toss in garlic, stir and sweat for about 30 seconds and then pour in the quinoa and let that toast for about 30-45 seconds
Pour in your water, stir and let simmer uncovered for about 10 minutes
Add milk and let everything cook for another 5 minutes or so – you don’t want your quinoa to be overcooked and mushy – should be soft but still have a bit of a bite to it
Season with salt and pepper to taste – start slow and add more after you add cheese if you think you need it
Combine Greek yogurt and paprika in a bowl then add to pot and stir
Throw in the most of the Monterey Jack cheese (leave a little bit behind for topping), stir and remove from heat
Add in cilantro and about 1/2 of your green onions and stir
Spray the bottom of a casserole dish with cooking spray – I found that a square 9×9 dish worked great for this
Tear up your corn tortillas and place at the bottom of casserole dish
Add the cheesy quinoa deliciousness over top and fill the dish
Top with rest of cheese and tortilla chip crumbles
Bake for 30 minutes
Serve garnished with a little extra green onions on top
4. Cheese Bombs!
1 tube Pillsbury Buttermilk Biscuits (10 count)
10 ounces of soft cheese
1/4 cup butter
1/2 cup Italian Style Bread Crumbs
1/2 cup panko
1/4 cup grated Parmesan
1/2 tsp garlic salt
1/4 tsp black pepper
Start by cutting a soft cheese that melts easily (like Velveeta) into 1 ounce squares. Using the 4 ounce lines on the cheese package, I cut 4 ounce slices of cheese and cut each of them into four 1 ounce pieces. Place the cheese squares in the freezer for at least one hour or until frozen. This step is VERY important!
Preheat oven to 425°F.
Mix together Italian style bread crumbs, panko bread crumbs, Parmesan, garlic salt and black pepper in a small bowl.
Melt butter in a small bowl.
Remove the cheese squares from the freezer.
Flatten biscuits and place a cheese square on each one.
Wrap the biscuit dough around the frozen cheese and pinch the edges together to seal well.
Dip in the melted butter and coat with the bread crumb mixture.
Place in a greased pie pan with the seam down.
Bake at 425°F for 12-16 minutes or until golden brown.
5. Broccoli & Cheddar Soup
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
A flavourful, hearty soup that you can whip up for lunch at a moment’s notice
3 tablespoons unsalted butter
1 cup yellow onion, diced or leeks (white part only)
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch of nutmeg
1/2 teaspoon minced garlic
1/2 teaspoon chopped fresh thyme
3 tablespoons all-purpose flour
3 cups chicken or vegetable stock
1 - 16 oz package frozen broccoli, florets separated as much as possible
1/2 cup heavy cream
1 1/4 cups grated cheddar
Croutons for garnish, if desired
In a medium saucepan, melt the butter over medium-high heat. Add the onions (or leeks), salt, pepper and nutmeg and cook, stirring, until soft, about 3 minutes.
Add the garlic and thyme and cook, stirring, until fragrant, about 30 seconds.
Add the flour and cook, stirring until the mixture is well blended and smells fragrant, about 2 minutes.
Slowly add the stock, whisking constantly, and bring to a boil.
Reduce the heat and simmer until thickened, about 5-7 minutes. Add the broccoli and cook, stirring, until tender, about 10-15 minutes.
Remove the saucepan from the heat and purée using an immersion blender. Alternatively, transfer soup to a blender or a food process and blend until smooth. Transfer soup back to saucepan.
Add the cream and bring the soup back to a bare simmer to heat through. Add the cheese and cook on medium heat, stirring often, until the cheese melts.
Remove from heat and serve. Top with croutons if desired.
6. Goat Cheese Stuffed Roasted Chicken
1 3-4 lb whole chicken, giblets removed
4 ounces goat cheese
1/4 teaspoon dried basil, room temperature
1/4 teaspoon dried oregano
1/8 teaspoon garlic salt
1 15-ounce can artichoke hearts, drained and chopped
1 15-ounce can petite diced tomatoes, drained
2 tablespoons extra virgin olive oil
salt and pepper
1. Preheat the oven to 425 degrees. Clear your countertop for the chicken action. Coat chicken in olive oil and salt and pepper. Place in a small baking dish (see Jessica’s for a good idea of one). Combine goat cheese, basil, oregano, and garlic salt. Reserve 1-2 tablespoons of this mixture, and stuff the rest of it under the skin above the breast, pressing it as far back as the thighs. Get in there (yeah, yeah).
2. Combine tomatoes, artichoke hearts, and reserved goat cheese mixture. Stuff this into the cavity of the chicken.
3. Place chicken in the oven and roast for 60-75 minutes or until the chicken reaches 180 degrees. Let it rest 30 minutes before carving.
7. Three Cheese Spinach Tortellini
1 recipe Spinach Pasta Dough, rolled into flat sheets (I roll them to a #5 thickness with my pasta rollers)
1 cup soft goat cheese
2/3 cup parmesan cheese, shredded
2/3 cup mozzarella cheese, shredded
salt and pepper to taste
Lay freshly rolled pasta dough out on a large, lightly floured cutting board.
Mix goat cheese, parmesan, and mozzarella together with some salt and pepper in a bowl.
Use a round cookie or biscuit cutter to cut as many circles as you can out of the pasta sheet. Spoon 1/2 tsp. of the cheese mixture into the center of each circle.
Brush a bit of water around the edges of each circle, then fold one side over to make an envelope and pinch it closed.
Cook pasta in salted, boiling water for 6-8 minutes or until pasta is cooked through and tortellini float to the top of the water. Serve with butter and parmesan, mushroom garlic sauce, or a simple white sauce.
8. Cheese and Pear Pork
2 tablespoons olive oil, divided
4 shallots, thinly sliced
1 cup chopped firm Anjou pear
1/2 cup riesling or other white wine
1 tablespoon chopped fresh thyme
Dash of ground red pepper
1/2 cup chopped walnuts, toasted
1/2 cup crumbled blue cheese
1/3 cup fresh breadcrumbs
2 tablespoons chopped fresh parsley
2 (12-ounce) pork tenderloins
1/2 teaspoon kosher salt
1 1/4 cups fat-free, lower-sodium chicken broth
1. Preheat oven to 425°.
2. Heat 1 tablespoon oil in a pan over medium heat. Add shallots; cook 6 minutes. Add pear, wine, thyme, and pepper; cook 2 minutes. Cool. Stir in nuts, cheese, crumbs, and parsley.
3. Slice pork lengthwise, cutting to, but not through, other side. Open halves. Place pork between sheets of plastic wrap; pound to 1/4 inch. Top pork with pears; leave 1/2-inch border. Roll, starting with long side; secure pork with picks. Sprinkle with salt.
4. Heat 1 tablespoon oil in a large ovenproof pan over medium-high heat. Add pork; sauté 5 minutes, browning all sides. Bake at 425° for 12 minutes or until a thermometer registers 145°. Remove pork from pan, and let stand 5 minutes. Slice. Bring broth to a boil in pan over medium-high heat; scrape pan to loosen browned bits. Cook 4 minutes.
9. Sweet potato patties stuffed with cheese
6-7 sweet potatoes, about 3 pounds, peeled and cut in large chunks
2 tablespoon oil or butter
½ cup finely chopped white onion
1-2 teaspoons ground achiote
1 cup grated quesillo, queso fresco or mozzarella cheese – or a mix
Salt to taste
Salsa de mani or peanut sauce
Curtido de cebollas or lime pickled red onions
Aji or hot sauce
Fried eggs and grilled chorizo (for a complete meal)
Boil the sweet potatoes until soft, about 20 minutes.
Heat the oil or butter over medium heat in a frying pan, add the onions and achiote, cook until the onions are soft, about 5 minutes.
Mash the sweet potatoes with the onion achiote mix, add salt to taste.
Cover the mashed sweet potatoes and let it sit at room temperature for about an hour.
Make small golf size balls with the sweet potato mash.
Make a hole in the middle of each ball and fill it with the grated or crumbled cheese.
Gently shape the dough into thick patties and let rest in the refrigerator for about ½ to 1 hour (if you have the time).
Cook the patties on a hot griddle until browned on each side, about 5-7 minutes per side – adjust based on the temperature of your griddle. Turn them gently as they are very delicate.
Serve with salsa de mani or peanut sauce, lime pickled red onions, avocado slices and hot sauce.