Pesto and Goat Cheese Crostini

I originally shared this recipe back in March under my Irish Bunco and Other Ideas for St. Patrick's Day post, but wanted to give this Pesto and Goat Crostini it's own page on the site; especially since New Year's Eve is right around the corner.  

Rosemary & Goat Cheese Mac n' Cheese

Sometimes all it takes is just a small taste of something and my mind starts wandering with all of the different combinations of food I could possibly make. Such is the case with this Rosemary & Goat Cheese Mac n' Cheese.

I attended a small gathering recently to celebrate a close family friends' 75th birthday. At the party, which was hosted by his son and daughter in law, they had figs topped with goat cheese, rosemary and a jam (I can't remember what it was, but think it might have been apple) as one of the appetizers. They were amazing! I just loved the flavor combination and knew it would make a wonderful mixture in some other of our favorite dishes as well.

Well...my first attempt was a success! Everyone loved this Mac n' Cheese variation, even my 11 year old. She can't wait to try my new experiments when she gets home from school and we have a deal that I don't share what's inside the dish until she tries it. Even she was pleasantly surprised that it contained Goat cheese (which she never wanted to try before), but mixed with the cream cheese and rosemary, it was very subtle, yet rich and filling. If you want to impress your family and friends, you can make this as a main entree or as a side dish. It would also make an elegant addition to a buffet selection during the upcoming holidays.

Rosemary & Goat Cheese Mac n' Cheese
Prep Time: 15 minutes  Cook Time: 15 minutes  Total Time: 30 minutes  Servings: 8

Ingredients

• 14.5oz. Box Multigrain Macaroni
• 4 tbsp. Butter
• 2 tbsp. All-Purpose Flour
• 1 1/2 c. Milk (I used 2%)
• 8oz. Cream Cheese
• 3.5oz. Crumbled Goat Cheese (I used Alouette)
• 1 tbsp. Fresh Rosemary, chopped
• 1 c. Italian Flavored Breadcrumbs
• Kosher Salt, to taste
• Fresh Ground Black Pepper, to taste

Directions

1. Preheat oven to 375 degrees. 
2. Cook pasta according to package instructions until al dente; then drain and place back in the pot. 
3. While the pasta is cooking, melt 2 tbsp. of butter in a small saucepan over medium heat; then whisk in the flour forming a roux. 
4. Gradually whisk in the milk until the roux has broken up and there are no lumps. 
5. Next, add the cream cheese, goat cheese and rosemary. Keep whisking until the cheese has completely melted and the sauce is creamy. 
6. Add the sauce to the cooked macaroni and mix well; then place in an oven safe baking dish (8"x8"). 
7. Place the breadcrumbs in a small bowl; then melt the remaining 2 tbsp. butter (either in the microwave or a small pan). Add the butter to the breadcrumbs, mix together and sprinkle on top of the macaroni.
8. Place in the oven and bake for 15-20 minutes until the breadcrumbs are lightly brown and the macaroni is bubbly. 

Enjoy! 

Nutrition Facts 

Calories 465, Carbs 51.7g, Fat 21.4g, Protein 17.9g, Fiber 4.9g, Sugar 4.1g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Rosemary & Goat Cheese Mac n' Cheese Shopping List

Blueberry, Pecan & Goat Cheese Quinoa Stuffed Portobello Mushroom Caps

I know. It's a mouthful to say. But I had to find some way to describe all of the goodness stuffed in these Portobello mushroom caps! I'm usually so busy running around during the day I don't have much time to eat lunch. I'm a "grab and go" type of person. However, this also tends to get me in trouble if I haven't had time to plan ahead. So one or two days a week, I'll make something that I can reheat for lunch for when those hunger pangs come calling.

While shopping, I had purchased some mushroom caps and knew I wanted to make something with those, but wasn't quite sure what until I went rummaging through the pantry and refrigerator to see what I could find. I came up with this mixture and let me tell you, not only was one mushroom cap filling, the texture and flavor were fantastic. These made a perfect light lunch, but would also make a fabulous appetizer for family and friends.

Blueberry, Pecan & Goat Cheese Quinoa Stuffed Portobello Mushroom Caps
Prep Time:  15 minutes             Yield: 4
Cook Time: 15 minutes             Serving: 1 mushroom cap
Total Time: 30 minutes

Ingredients

• 4 Portobello Mushroom Caps
• 1 c. Water
• 1/2 c. Quinoa
• 1/4 c. Pecans, chopped
• 1/2 c. Mariani Wild Blueberries
• 2 oz. Crumbled Goat Cheese
• 1 tbsp. Fresh Parsley, chopped

Directions

1. Add the water to a pot and bring to a boil; then stir in the quinoa. Reduce heat to low, cover pot and simmer approximately 10 minutes or until the liquid has been absorbed. Drain the quinoa and  rinse with cold water. 
2. Preheat oven to 350 degrees. 
3. Next, add the quinoa to a bowl and mix in the pecans, blueberries, cheese and parsley. Mix well. 
4. Top each mushroom cap with the quinoa mixture, place on a baking sheet and bake for 15-20 minutes. 

Enjoy! 

Nutrition Facts

Calories 267, Carbs 35.1g, Fat 10g, Protein 9g, Fiber 3.2g, Sugar 15.3g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Blueberry, Pecan & Goat Cheese Stuffed Portobello Mushroom Caps Shopping List

Grilled Iceberg Wedge with Pecans in a Balsamic Goat Cheese Vinaigrette and Other Popular Types of Lettuce

Did you know that lettuce belongs to the sunflower family? Lettuce is a plant that grows year-round, is native to the Mediterranean area and is believed to have been first cultivated around 4500 BC. Salad lettuce was popular with the ancient Greeks and Romans and primitive heads were loose and leafy. Today there are many different varieties which contain several nutrients such as Vitamin A and C and minerals like calcium and iron. The highest nutrients come in the darker green, outer leaves and all lettuce is low in calories.

Here are some favorite types of lettuce...

Arugula

• Look for long, bright green leaves on a thin stem
• Tastes peppery with a slight bitter flavor
• Adds a kick to other greens or compliments mild chicken or fish dishes

Butterhead

• Look for loose heads with wide leaves
• Tastes delicate with a hint of sweetness

Iceberg

• Look for large, compact heads of light green leaves
• Has a mild flavor and pairs nicely with stronger flavors

Leaf

• Available in Red or Green leaf
• Look for leaves that have curly edges and are loosely gathered around the stem
• Has a crisp, mild nutty flavor
• Can be used as a wrap with your favorite ingredients

Radicchio

• Look for purplish leaves with white ribs on the small heads
• Has a slightly bitter, crisp taste
• You can grill or eat it raw and the sturdy leaves make a great substitution for a plate or bowl

Romaine

• Look for large green outer leaves on a long head
• This crunchy lettuce is mild and very versatile

Spinach

• Look for flat, rounded dark green leaves with thin stems
• Builds strong bones and better eyesight
• Mild taste

I can't remember the last time I ate Iceberg lettuce, but it used to be the only kind my mother purchased while growing. Somewhere along the way, I started using Romaine as my go-to lettuce and never looked back. So while I was out shopping recently, I decided to purchase a head of Iceberg to try it out again.

I have seen wedge salads on many menus over the years, but never tried them. So I came up with my own version for lunch one day by first quartering the head, grilling it, then topping it with this Balsamic Goat Cheese Vinaigrette and pecans. It was deliciously filling and not only did it make a nice lunch, it would also make a lovely starter to a sit down meal.

Grilled Iceberg Wedge with Pecans in a Balsamic Goat Cheese Vinaigrette
Prep Time:  15 minutes           Yield: 4
Cook Time:  5 minutes            Serving: 1
Total Time:  20 minutes

Ingredients

For the Salad:

• 1 Head Iceberg Lettuce
• Prepared Goat Cheese Balsamic Vinaigrette
• 1/4 c. Pecans, chopped or whole

For the Balsamic Goat Cheese Vinaigrette:

• 2 tbsp. Aged Balsamic Vinegar
• 1/4 c. Extra Virgin Olive Oil
• 1 Garlic Clove
• 2 tbsp. Crumbled Goat Cheese
• 1 tsp. Fresh Thyme, removed from stem
• Kosher Salt, to taste
• Fresh Ground Pepper, to taste

Directions

For the Salad:

1. Remove the core from the lettuce by pounding the base on a flat surface; then pull out the core. Run cold water through the lettuce and allow to drain. Pat with paper towels to remove any excess moisture. 
2. Cut the head of lettuce in half, then in half again. You should have four equal quarters.  
3. Heat your grill (I used an indoor Cuisinart) and grill your lettuce approximately 4-5 minutes; until you have slight grill marks
4. Place the lettuce on a plate, drizzle about 1-2 tbsp. of dressing on top; then top with pecans. 

For the Balsamic Goat Cheese Vinaigrette:

1. Add the vinegar, oil, garlic, thyme and goat cheese to a mini food chopper or blender and pulse until all ingredients are smooth. Season with salt and pepper. 

Nutrition Facts

Calories 177, Carbs 5.8g, Fat 16.6g, Protein 2.9g, Fiber 1.6g, Sugar 3.4g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Enjoy! 

Shopping List

Cranberry Goat Cheese Twice Baked Sweet Potatoes

Happy Columbus Day to my American friends and Happy Thanksgiving to my friends in Canada! 

While out grocery shopping last week, I noticed a product I hadn't seen before. It was goat cheese covered in cranberries. It sounded interesting so I purchased it and couldn't wait to experiment with it. I had been trying to find something new to make with sweet potatoes and since my other twice baked sweet potato recipe still continues to be spread all throughout Pinterest months after posting, I wanted to try another twice baked version. I LOVED these potatoes and it reminded me of fall and thought this would make a great addition to our Thanksgiving menu. My family; however, did not particularly care for these, though to their defense, they are also not huge fans of goat cheese so you'll just have to be the judge. These potatoes were sweet and creamy and savory all rolled into one. 

Cranberry Goat Cheese Twice Baked Sweet Potatoes
2 Sweet Potatoes
2oz. Cranberry Goat Cheese
1/2 tsp. Cinnamon
1 tbsp. Butter
2 tbsp. 2% Milk
1 tsp. Brown Sugar (I used Organic)

Directions:
1. Wash the potato skins using a vegetable brush and warm water. 
2. Place them on a microwave safe plate lined with paper towels and microwave 10-15 minutes, flipping the potatoes over halfway, or until the potato has softened (Use the tip of a sharp knife, it should go in and out smoothly). 
3. Remove the potatoes and carefully cut them in half. 
4. Scoop out the inside of the potato and place in a bowl while placing the skin shells in an oven safe baking dish or baking sheet. 
5. Add the goat cheese, cinnamon, butter, milk and sugar to the potatoes and mash. (I like to use an electric mixer so they're smooth). 
6. Place the potato mixture back into the potato skin shells and bake at 350 degrees for 10-12 minutes. Serves 4. 

*Nutritional Information: Calories 137, Carbs 17.1g, Fat 6.1g, Protein 4.2g, Fiber 3.3g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Enjoy! 

Pasta Salad with Avocado & Black Beans in a Goat Cheese Lime Vinaigrette

Last June, I posted this information from the California Avocado Commission about how to select and peel a fresh avocado. Since it's been a while and I do use avocados quite often in the spring/summer months, I thought I'd share these helpful tips with you once again. 

Selecting Fresh Fruit

The best way to tell if a California Avocado is ready for immediate use is to gently squeeze the fruit in the palm of your hand. Ripe, ready-to-eat fruit will be firm yet will yield to gentle pressure. Color alone may not tell the whole story. The Hass avocado will turn dark green or black as it ripens, but other varieties retain their light-green skin even when ripe. If you plan to serve the fruit in a few days, stock up on hard, unripened fruit. Avoid fruit with dark blemishes on the skin or over soft fruit.

Peeling a California Avocado

1. Start with a ripe avocado and cut it lengthwise around the seed. Rotate the halves to separate. 

2. Remove the seed by sliding the tip of a spoon gently underneath and lifting out. The other common seed-extraction method - striking the seed with a knife and twisting - requires some skill and is not recommended.

3. Peel the fruit by placing the cut side down and removing the skin with a knife or your fingers, starting at the small end. Or simply scoop out the avocado meat with a spoon. Be sure to sprinkle all cut surfaces with lemon or lime juice or white vinegar to prevent discoloration.

I had picked up some ripe Hass avocados on my latest shopping trip thinking I would make some guacamole over the weekend but never got around to it. So here I had two avocados, now overly ripe and deep brown in color, and needed to make something with them. I decided to make a salad, always a good choice, and throw in some of those black beans (down to one can now! lol). Now you're asking "Why the goat cheese?". Well, I also had purchased some of that on sale a couple of weeks ago and forgot about it and it was going to expire in a couple of weeks so I threw some of that in the dressing too. It made a delicately light and creamy dressing for this pasta salad and all of the flavors blended nicely for a wonderful salad. 

Pasta Salad with Avocado & Black Beans in a Goat Cheese Lime Vinaigrette
1/2 Box Barilla Piccolini Mini Zucchini & Spinach Wheels Pasta
2 Ripe Hass Avocado, pitted and chopped
1-15oz. Can Black Beans, rinsed
1 Large Plum Tomato, diced
2 Scallions, chopped
Prepared Goat Cheese Lime Vinaigrette

Cook pasta according to package directions, drain and let cool, then add to a large bowl. Add the avocado, beans, tomatoes, scallions and prepared vinaigrette and mix well. Makes 8 cups

Goat Cheese Lime Vinaigrette
1/4 c. Crumbled Goat Cheese
1 tbsp. Fresh Cilantro, chopped
1 Lime, juice only
1/4 c. Distilled White Vinegar
1/4 c. Canola Oil
1/2 tsp. Garlic Powder
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper

Whisk all ingredients together until they are well combined. 

*1/2 Cup Serving Nutritional Information: Calories 119, Carbs 15g, Fat 4g, Protein 4g

*1 Cup Serving Nutritional Information: Calories 237, Carbs 30g, Fat 9g, Protein 8g

Enjoy!

*Calculations based on ingredients entered into MyFitnessPal and may not be 100% accurate.

Spinach, Mushroom & Goat Cheese Stuffed Pork Loin

After the catastrophic dinner we had for our anniversary last weekend, I wanted to make something we would enjoy for our Sunday dinner. I have butterflied a roast before, but this time I wanted to see if I could roll-cut it so you get that spiral effect once the meat is sliced. I think it just looks prettier don't you? (See video below for examples of each). It was very easy, just go slow and you MUST use a sharp knife or you'll have a mess. I also opted to make a paste out of my ingredients instead of leaving them whole. I found it was easier to cover the meat and then roll it afterwards. This roast was phenomenal! I didn't make a gravy (I didn't want to cover up the flavors) so I just used the au jus, but if you are a meat/gravy type of person, by all means take the juices and thicken it up with either some flour/water or cornstarch/water. 

Spinach, Mushroom & Goat Cheese Stuffed Pork Loin

4-5 lb. Boneless Center Cut Pork Loin
9 oz. Fresh Baby Spinach Leaves, washed
1 c. White Button Mushrooms, sliced and packed
1 Clove Garlic, chopped
1 c. Crumbled Goat Cheese
Kosher Salt
Fresh Ground Black Pepper
Garlic Powder
1/2 c. White Wine
1/2 c. Low-Sodium Chicken Broth
Kitchen String

Add the spinach, mushrooms and garlic to a food processor and pulse until it forms a paste. Remove and add to a bowl and gently fold in the goat cheese. Trim any excess fat from your roast then "roll cut" your pork loin so that it lays flat. Using a meat tenderizer, gently pound the meat to ensure even thickness.

Next, evenly spread the mixture over your meat. 

Roll up the pork loin, tie with kitchen string and place in an oven safe baking dish. Season with salt, pepper and garlic powder then add the wine and chicken broth to the bottom of the pan. 

Bake at 350 degrees for approximately 75-90 minutes (depending on the total weight) or until the proper internal temperature is reached; basting every 20 minutes. Remove from oven and let rest for 10 minutes. Remove the string and slice into 1" thick slices. Makes approximately 12 slices. 

Nutrition Facts Per Serving

Calories 289, Carbs 9g, Fat 14.4g, Protein 34g, Fiber .4g, Sugar .2g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

For a visual instruction on how to Butterfly or Roll Cut a pork loin, I've located this video from the National Pork Board that shows you how. 

Points+=7pts. per slice/8pts. per slice with the au jus

Enjoy!

Shared on Amee's Savory Dish Fit and Fabulous Friday's 4/5/12

Goat Cheese Stuffed Figs with a Lemon Basil White Wine Sauce

Recently, my husband's uncle passed away after several years of being ill.  All of our immediate family attended the wake, then decided to stay overnight since it was almost a 2 hour drive home. We looked online and found a restaurant in the area (we were in Forked River, NJ) called Il Giordano Sul Mare and since it wasn't far from the funeral home, we decided to try out this sit down restaurant. It was impeccable and had wonderful items on the menu. Some, unique and some classic Italian favorites. That night, they were offering a special appetizer for Stuffed Figs. I can't remember exactly what they put in theirs, but they were incredible! I had never eaten a fig that way before, so my phone came out and in it went into my Notes section so I could create something similar on my own. Since I was hosting St. Patrick's Day dinner this past Saturday, I figured I'd try to make these stuffed figs as an appetizer. It was a little bit of a challenge finding them, and after several stores had some luck finding them in the aisle where they kept the raisins. Anyway, I thought the combination of goat cheese would go well with the figs and a nice lemon basil sauce would offset the sharpness. This appetizer was SO easy to make and tasted FANTASTIC! A definite keeper...it even got a "Good" from my father in-law, which means I can make it again. You just never want an "OK", which means "I'll eat it, but don't make it again". :)

Goat Cheese Stuffed Figs with a Lemon Basil White Wine Sauce
14 Dried Figs
1/2 c. Crumbled Goat Cheese
Lemon Basil White Wine Sauce
2 tbsp. Butter
1 tbsp. Fresh Basil, chopped
1 tsp. Lemon Zest
1 tbsp. All-Purpose Flour
1/4 c. White Wine, I used Pinot Grigio
1/4 c. Low-Sodium Chicken Broth (you can also substitute chicken or vegetable stock)
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper

Cut the top off of the fig and scoop out the inside seeds/pulp and place on a baking dish, then stuff each fig with the goat cheese. In a small saucepan, melt the butter and add the basil and lemon zest. Stir for about 1 minute, then add the flour to form a roux. Next, whisk in the wine, chicken broth, salt and pepper and it has a smooth consistency. Pour over the figs and bake at 350 degrees for 15 minutes or until the cheese has melted. Transfer figs to a serving platter and spoon sauce over the top. Makes 14 figs.

Points+=2pts per fig 

Enjoy!

Mushroom, Tomato & Goat Cheese Stuffed Bread

It was hubby's birthday on Friday and with our daughter's social calendar, we didn't get to celebrate when we wanted to. We had also been putting up new moulding and painting most of the weekend and finally decided we had enough for the day and realized we had never eaten breakfast.  I always keep a frozen pizza dough and shredded mozzarella in the freezer just in case we decide last minute to have an afternoon snack on a Sunday. So I whipped up this bread to hold us over until his birthday dinner was finished. This is a quick appetizer idea and is especially good for those who do not eat meat. It's loaded with flavor, has minimal ingredients, and takes about 30 minutes to prepare from start to finish.

Mushroom, Tomato & Goat Cheese Stuffed Bread
1lb. Pizza Dough
1-10oz. Pkg. Mushrooms, sliced
4 Cloves Garlic, chopped
1 tbsp. Fresh Rosemary
2 tbsp. Extra Virgin Olive Oil + extra for top
2-3 Plum Tomatoes (depending on size), sliced
1/2 c. Crumbled Goat Cheese
6 oz. Shredded Part Skim Mozzarella Cheese




Heat oil in a small frying pan over medium heat and add the mushrooms, garlic and rosemary. Saute until mushrooms have softened. While mushrooms are cooking, roll out the dough into a rectangle about ¼” thick. Add the mushroom mixture to cover the dough area leaving ¼” border around all sides. Next, add the sliced tomatoes. Top with the goat cheese then the mozzarella cheese. Gently roll from left to right, sealing the ends by pinching the dough together. Place seam side down on lightly greased baking sheet. Brush top of loaf with some olive oil and bake at 425°F for 15-20 minutes or until golden brown. Makes 12 slices.  


Enjoy!