Sushi Not-Sushi! (Watermelon Appetizer)

BFFE Mary sent me this and I cannot wait to make it - it's been so hot lately this watermelon appetizer sounds like the perfect refreshing bite (not to mention look how pretty it is, and so easy!). She made it twice in two days and it was totally gone both times - she said everyone thought it was ahi tuna (that's where the "sushi not-sushi" name comes in hahaha).

On top of watermelon chunks (you can buy watermelon already chunked up but that's more expensive than doing it yourself, your call), pipe or spoon goat cheese whipped with a little lemon juice and zest. She usually tops that with basil but this time she was out of basil so substituted a blueberry (hey, another great idea for the 4th of July or other patriotic holidays!) and then drizzled with pomegranate vinegar (she found that at her local specialty store - you can use any balsamic or balsamic reduction). How good does this sound?! Thanks for sharing, Mary!

Goat Cheese Mousse...by Janis

I'm not sure what inspired Janis to try this recipe - I would have looked at the ingredients and said never mind - but we are SO lucky and thankful that she did! This was devoured so fast I literally grabbed the last cracker on the plate and elbowed my way in to get a taste before it was gone. Get past the ingredients and try this - you will not regret it.

Note: Janis changed the presentation from what the directions say - she flipped the bowl over to un-mold and served it over a layer of fig jam. Pretty and delish!


 Ingredients:

• 1 envelope unflavored gelatin
• 3/4 cup plain greek yogurt
• 1/2 cup quark* (if not available, substitute 4 ounces ricotta cheese blended with 1 tablespoon sour cream)
• 2 ounces soft goat cheese
• 3 tablespoons fresh chives
• salt to taste
• freshly ground black pepper
• 3/4 cup heavy cream
• sweet pepper or cranberry chutney
• crackers or toasted french baguette

makes about 4 cups

Directions:

1. Sprinkle gelatin over 1/2 cup water in a small saucepan; let stand 1 minute. Cooke 2 minutes over low heat, stirring until gelatin dissolves.
2. Whisk together gelatin mixture, yogurt, quark and goat cheese in a large bowl. Stir in the chives. Season with salt and pepper.
3. Beat cream in a separate chilled bowl until soft peaks form. Fold gently into cheese mixture. Cover and chill 3 hours. Serve with the chutney, crackers or toasted baguette. 

*quark is a soft white cheese that comes in a container like sour cream or yogurt - see Janis's picture of the ingredients to get an idea of what to look for. 

She got the recipe from a cookbook by Linda Steidel. I don't know which one but you can google Linda and see her many books!

Apricot, Pine nut, and Honey Goat Cheese Spread

Made this very easy appetizer for a friend's dinner party and it was a big hit - it might seem a little "foo-foo" but let me tell you how good it is. It's good. Really good. You should totally make this and impress the crap out of people ;)

Note: the original recipe called for almonds but I substituted pine nuts instead so Dave could eat some!

8 oz. goat cheese log, room temperature
1/3 cup toasted pine nuts
8 dried apricots, chopped
3 teaspoons fresh parsley or basil, chopped
1/2 cup apricot preserves
coarse pepper
honey

1. spread preserves on a serving tray or platter
2. roughly chop the pine nuts, combine with chopped apricots and chopped herb - put them on a plate or in a pie pan (something big enough to fit the log)
3. roll the goat cheese log in the mixture and place it on top of the preserves you spread on a platter
4. sprinkle with some pepper if you want, then drizzle honey over the entire thing.
5. serve with and assortment of crackers

Original recipe found here.

2 years ago today: organized my craft room. of course I've changed it since then tho...!
1 year ago today:  killer german chocolate cake

Potato, Squash, and Goat Cheese Gratin

Searched for something different for a side dish to steaks (I've been making that black bean and corn salad too much, and D doesn't love baked potatoes - sometimes I do not understand that man - which would be my choice!); found a recipe that looked good here - it's a twist on a regular potato gratin so I thought I'd give it a shot. Lucky for me (and now you haha) it's a winner! This is sooooooo good, and adding the squash lightens it up a bit which is not a bad thing hahah.

I followed the directions exactly other than maybe the size of the dish I baked it in - recipe calls for 2 quart and I used a deep square casserole dish; it needed way longer time to bake than the recipe instructed, not sure if that's my dish or their under-estimating the time. Either way give yourself additional time to bake this the first time so you can figure out what works for you. Of course I forgot to take a picture after this was baked, can I just tell you that it looked great and you'll trust me please? Sorry 'bout that!

Serves 6

2 medium yellow summer squash, about 1/2 pound
4 small to medium red potatoes, about 1 pound
3 tablespoons olive oil
4 ounces goat cheese
Salt and freshly ground black pepper
1/4 cup whole milk
1/3 cup freshly grated Parmesan cheese
1 tablespoon thinly sliced basil or thyme leaves

Preheat oven to 400°F. Lightly grease a 1 1/2- to 2-quart casserole dish with a drizzle of olive oil.

Use a mandoline or chef's knife to slice the squash and potatoes into very, very thin slices, 1/8-inch thick or less. Toss the sliced vegetables with the 3 tablespoons olive oil in a large bowl.

Place a third of the squash and potato slices in the bottom of the dish — no need to layer them squash-potato-squash; just spread them evenly — then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks. Repeat with another third of the vegetables, seasoning again with salt and pepper and topping with the other half of the goat cheese. Finish by layering on the final third of the vegetables and seasoning with salt and pepper.

Pour the milk over the entire dish. Top with the Parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Scatter on the fresh basil, if using.

calories per serving: 199
fat 12.9g
carbs 14g
fiber 1.7g
protein 8g

one year ago today: Brooke and I have a "chopped" competition, I totally failed but hers was great!

Spinach, Beet, and Goat Cheese Salad

This salad might seem pretty basic and traditional: toss fresh baby spinach leaves, chopped up cooked beets, and crumbled goat cheese in a big bowl - I added some toasted pine nuts for crunch but more traditional is walnut pieces if you like nuts. The killer part of this salad is the honey-mustard vinaigrette recipe - SO good!

1 T. balsamic vinegar
1 1/2 t. honey
1 1/2 t. Dijon mustard
1/4 t. salt
1/4 t. pepper
1/4 cup olive oil

Whisk the first 5 ingredients in a small bowl then slowly whisk in oil until blended.

orignal recipe found here.

PS: if you want a different spinach salad with hard boiled eggs, bacon, and almonds try my sissy's delish version, click here for that post.

one year ago today: harvey wallbanger

Butternut Squash and Arugula Salad with Goat Cheese

It's not every day that I hear "I think this is my new favorite salad" from the hubby, trust me when I say that means this is a VERY good salad! And I'm with him, it's also my new fave.

I came across "butternut spirals" at the grocery store, they are like the zucchini noodles that are suddenly everywhere (click here for a recipe) only made out of butternut squash. I made the recipe on the back of the package and didn't change a thing except I added more arugula and used cherry tomatoes - and I will be making it all the time now! Yum.

10.7 ounces butternut spirals (I think shredded, grated, or chopped in small pieces would also work)
1 Tbsp olive oil
2 oz. crumbled goat cheese
2 cups baby arugula
1/4 cup toasted pine nuts
1 diced roma tomato

Heat skillet over medium-high, add oil and butternut spirals and toss for 3-4 minutes until al dente (don't cook too long or they'll get mushy). Remove from heat, toss with arugula, pine nuts and tomato. Add salt and pepper to taste. Top with goat cheese and enjoy with your favorite vinaigrette (optional. note I drizzled with a little olive oil and sprinkled on some white wine vinegar).

we had it as a side to grilled pork tenderloin. 

Sarge just waiting for something to leap out of the bowl and onto the floor :)

Goat Cheese Tart

Served this with grilled pork tenderloin and two bean salad - yum. Didn't have the correct pan so I just used a shallow pie plate and cut the crust down so it wouldn't be too high up the sides of the dish - I made the lines around the top with the edge of a fork just to make it look nicer.  Forgot to take a picture after it was baked but I got one of the last piece before I ate it for lunch! It's a nice, different, tasty side dish to the pork.


1 1/2 cups all purpose flour, plus more for dusting
1 teaspoon baking powder
salt and pepper
6 Tablespoons cold unsalted butter, cut into small pieces
3 large eggs
1/2 cup plus 3 Tablespoons heavy cream
8 ounces goat cheese
2 Tablespoons chopped fresh parsley
1 teaspoon nutmeg

1. In a large bowl, sift flour, baking powder, and 3/4 teaspoon salt. Using two knives or a pastry blender, cut butter into flour mixture until it resembles coarse meal. Mix in 1 egg and 3 Tablespoons heavy cream. (If too dry, add more cream.) Shape dough into a disk, cover with plastic wrap and refrigerate until chilled, 30 minutes or up to overnight.
2. Preheat oven to 350'. In a medium bow, mix together cheese, remaining eggs and heavy cream, parsley, and nutmeg. Season with salt and pepper.
3. On a floured surface, roll out dough. Fit into an 11 1/2"x8" tart pan with a removable bottom, rolling pin over top to cut off excess dough. Pour filling into crust. Bake until golden, 25 to 30 minutes. Transfer to a wire rack and let cool, about 15 minutes, before removing tart from pan.

10 servings. Per serving: 270 calories, 8g protein, fat 20g, carb 15g, sodium 162mg.