Posts Tagged With: Goat Cheese

Poblano & Chicken Grilled Pizza with Avocado

Big news, people!  We have been making a LOT of grilled pizza recently (like, this is one of at least 3 recipes I’m got waiting for you!!).  AND I finally found a crust recipe that’s easy and fast enough to whip up in about an hour (that includes the rise, oh yes it does)…I just need to track it down again (coming as a separate pose next week).  For this pizza, I actually had a refrigerated crust in the fridge (because I was THAT skeptical that the hour-crust would work out when we were having people over for dinner), so we went ahead and used it.  Also in big news, Branden informed me that he liked the easy, inexpensive home-made crust better than the refrigerated one – you don’t understand, he prefers Pillsbury Grands (okay, so they are kind of good in their weird, processed way) over my homemade buttermilk biscuits so this is a really big deal (and a money saver!).

But on to the pizza…we had some weird leftovers in our fridge last week that I morphed into this amazing creation that I’m going to intentionally make again.  I had pepper jack cheese, goat cheese, half of a rotisserie chicken (I LOVE these things, sooooo much flavor!), a poblano pepper, some ripe avocados, limes that were going to look a bit funky in the next day or so, and that darned pizza crust.  OBVIOUSLY having the pizza crust, these misfits were doomed to top it.

Branden was nuts about this pizza (and I’ll admit, I loved it too)!  There’s gooey, spicy cheese, crispy, garlicky crust, flavorful rotisserie chicken, creamy goat cheese, spicy poblanos, and cool avocado…heaven, anyone?  I saw a rendition of this on Pinterest (and yes, I clearly have a problem) and just went hog wild with it.  I’m just at a loss for words on how to describe this thing, but trust me when I say that all the flavors came together in an amazing way.  All of the flavors are so vibrant but they’re not beating each other up for attention – a perfect harmony.

Now here’s a question for you?  What’s your favorite pizza topping?  What’s the weirdest thing you’ve ever thrown on top of a pizza?  I had kimchi on a pizza once and was NOT a fan…

  • 6 TBS extra virgin olive oil
  • 3 cloves garlic, smashed and peeled
  • 2 tsp. ground cumin
  • Salt and pepper
  • 2 large poblano chiles, quartered and seeded
  • 2 medium red onions, peeled and cut into 16 wedges
  • 1 Pizza Crust (refrigerated or other)
  • 1/2 c. store-bought salsa verde (I used this one by Guy Fieri)
  • 1 1/2 c. pulled rotisserie chicken (I buy these already cooked in the deli section of the grocery store)
  • 3 c. (10 to 12 oz.) coarsely grated pepper jack
  • 3/4 c. (about 4 oz.) crumbled goat cheese
  • 1 large ripe hass avocado, sliced thin
  • 1/3 cup chopped cilantro
  • Lime wedges, for squeezing
Preheat a grill to 500 degrees . In a small bowl, mix together the extra virgin olive oil, garlic and cumin; season with salt.
Place the chiles and onions on a baking sheet; brush with 2 tbsp. of the cumin oil. Sprinkle with salt and pepper. Grill, turning with tongs, until the vegetables are charred in spots, about 5 minutes. Return the chiles and onions to the baking sheet. Cut the chiles into 1/4- to 1/3-inch strips.  (You can also do all of this in a baking pan under the broil for similar results.)
Lower the heat on one side of the the grill to low. Oil the grate on that side of the grill. Move the shaped dough to the grill. Lower the edge of the dough onto the oiled grill, draping the dough perpendicular to the grate.
Cover the grill and cook until the crust begin to bubble and brown, about 3 minutes. Remove the crust from the grill.  Invert the crust flat side down onto a baking sheet. Brush the crusts generously with the cumin oil. Spread the crusts with the salsa verde, then top with the pepper jack, chiles, chicken, and onions. Transfer the pizza carefully back to the grill. Cover and cook until the cheese melts and the bottom of the crust is browned, 2 to 3 minutes.
Off the heat, top the pizza with the goat cheese, avocado and cilantro. Serve with the lime wedges.
Adapted from Rachael Ray
Categories: Entrees, Mexican, Recipes | Tags: , , , , , , | 2 Comments

Goat Cheese Tomato Soup. Oh yea.

I LOVE this girl’s blog!  Not only is she really witty (her posts make me laugh out loud), but her food is incredible.  Hello Goat Cheese Tomato Soup!  Seriously, what part of this doesn’t sound amazing?  Let me tell you.  None.

We were not at all disappointed with this soup.  It was thick.  It was rich.  And best part of all it had flavor.  Oh did it have flavor!  I know goat cheese in your soup sounds a little funny, but trust me, it works!  It adds just that right amount of zing to the soup.  Delicious.  Oh and can I give you one more tip?  Use the tomatoes she suggests – its worth it.  I was skeptical (how much better can these tomatoes really be?).  Seriously, I was blown away at even just the ruby red color when we opened the can.  And that was just the beginning.  So do yourself a favor and track these down! (For those of you in my neck of the woods – you know who you are – I found them HERE).

And last but not least, what’s tomato soup without grilled cheese?  Sad.  So I got some fresh sour dough from the bakery down the street.  I sliced that baby up, spread on some basil pesto, generously layered on some fresh mozzarella, and threw it on the panini press.  And there you have it – the perfect marriage.

Enjoy!

A Cozy Kitchen’s Goat Cheese Tomato Soup.

Categories: Entrees, Italian, Recipes, Soup | Tags: , , , , | 1 Comment

Pumpkin & Goat Cheese Risotto

Oh hey, guess what? I found another yummy risotto recipe.  Surprised?  You really shouldn’t be.

This one is a bit different – its got this awesome combination of pumpkin and goat cheese (I really, really love goat cheese) all topped with applewood smoked bacon.  Oh gosh, I’m salivating!

Enjoy!

  • 4 c. low-sodium organic chicken broth, plus extra for moistening, as needed
  • 1 c. canned pure pumpkin
  • 4 slices applewood smoked bacon, chopped
  • 2 TBS butter
  • 1 leek (white and pale green part), thinly sliced
  • 2 tsp. kosher salt
  • 1 tsp. chopped fresh thyme
  • 1 ½ c. Arborio rice or medium-grain white rice
  • 2/3 c. dry white wine, such as pinot grigio
  • ½ c. freshly grated Parmesan
  • ⅓ c. chopped fresh flat-leaf parsley
  • ¼ tsp. freshly ground black pepper
  • ¼ tsp. (generous) freshly grated nutmeg
  • 1 ½ c. coarsely crumbled soft fresh goat cheese (about 6 ounces)

Whisk together the broth and the pumpkin in a heavy medium saucepan and simmer over medium heat. Cover the pan and reduce the heat to low to keep the pumpkin broth warm.

Cook the bacon in a medium skillet over medium heat until brown and crisp. Transfer to a paper towel with a slotted spoon to drain.

Melt the butter in a heavy large saucepan over medium heat. Add the leek and 1 teaspoon of the salt. Cook until almost tender, 2 to 3 minutes. Mix in the thyme. Add the rice and stir for 1 minute. Add the wine and simmer, stirring constantly, until completely absorbed, 1 to 2 minutes. Add 1/2 cup of the pumpkin broth and stir until almost completely absorbed, 1 to 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding the next. Cook until the rice is tender but still firm to the bite, and the mixture is creamy, 20 to 25 minutes, adding additional warm broth by 1/4 cupfuls if risotto is dry. Mix in the Parmesan, 1 tablespoon of the parsley, the remaining salt, pepper and nutmeg. Remove from the heat. Add more salt to taste.

Divide the risotto among 6 shallow bowls. Sprinkle each with the bacon, goat cheese and remaining parsley and serve

Giada DeLaurentis

Categories: Entrees, Italian, Recipes, Sides | Tags: , , , , | 2 Comments

Another Risotto Recipe: Barley Risotto with Eggplant & Tomatoes

For some reason I’ve been drawn to risotto entrees lately.  I don’t know if its the creamy texture, the simplicity of a gourmet dinner in one pot, or the endless possibilities to be explored.  Regardless, here’s another recipe for a barley risotto.  This one was good, but I have to say, I liked the other barley risotto a little better- depends on if you’re in the mood for eggplant or not I guess (but don’t get me wrong, this dish was delicious, too).

Enjoy!

  • 6 c. diced eggplant (1/2″ cubes)
  • 1 pint cherry tomatoes
  • 3 TBS olive oil, divided
  • 1/3 tsp. black pepper, divided
  • 5 c. chicken stock
  • 2 c. water
  • 1 1/2 c. finely chopped onion
  • 1 c. uncooked pearl barley
  • 2 cloves garlic, minced
  • 1/2 c. dry white wine
  • 1/4 tsp. salt
  • 1/2 c. (2 oz.) goat cheese, crumbled
  • 1/4 c. fresh basil, thinly sliced
  • 1/4 c. pine nuts, toasted
  1. Preheat oven to 400°.
  2. Combine eggplant, tomatoes, 2 TBS oil, and 1/4 tsp. pepper in a bowl; toss to coat.  Arrange mixture in a single layer on a jelly-roll pan.  Bake for 20 minutes or until tomatoes begin to collapse and eggplant is tender.
  3. Combine broth and 2 cups water in a medium saucepan; bring to a simmer (do not boil).  Keep warm over low heat.
  4. Heat remaining 1 TBS oil in a large skillet over medium-heat heat.  Add onion to pan; saute 4 minutes or until onion begins to brown.  Stir in barley and garlic; cook 1 minute.  Add wine; cook 1 minutes or until liquid almost evaporates, stirring constantly.  Add 1 cup broth mixture to pan; bring to boil, stirring frequently.  Cook 5 minutes or until liquid is nearly absorbed, stirring constantly.  Add remaining broth mixture, 1 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 40 minutes total).  Gently stir in eggplant mixture, remaining 1/4 tsp. pepper, and salt.  Top with cheese, basil, and nuts.

Adapted from Cooking Light, September 2009

Categories: Entrees, Recipes | Tags: , , , , | 5 Comments

Eggplant & Goat Cheese Sandwiches

I had some extra eggplant in my fridge because I’m not always good at visualizing how much a cup is in the grocery store.  I needed 6 cups for a recipe I’m sharing soon and ending up with enough to feed a small militia.  Whoopsie…  So I started looking for ideas on what to do with some of my eggplant (and I still have some leftover!) when this little masterpiece came to me.

This was a totally simple and healthy dinner that capitalized on fresh produce.  I loved the flavors of roasted veggies, basil pesto, creamy goat cheese, and peppery arugula.  If you’re weary about eggplant, this may be a good recipe to start with because you can easily control the texture since its cooked independently of everything else technically.  Make sure to roast it until its really tender otherwise its going to have a funky, spongy texture that might not appeal to you.

Enjoy!

  • 8 half inch thick slices of eggplant
  • 2 tsp olive oil, divided
  • 1 large red bell pepper
  • 4 (1 -ounce) slices ciabatta bread (make ’em thicker for sure if you’re not watching calories!  I love bread, but am trying to limit how much I take in each day)
  • 2 TBS basil pesto, homemade or store bought
  • 1 c. baby arugula
  • 1/8 tsp. freshly ground black pepper
  • 1/2 c. (2 oz.) soft goat cheese
  • Red onion slices, optional
  1. Preheat broiler
  2. Arrange eggplant slices in single layer on a baking sheet.  Brush both sides of eggplant with 1 tsp. oil.
  3. Cut bell pepper in half lengthwise; discard seeds and membrane.  Arrange bell pepper halves, skin side up on baking sheet with eggplant; flatten with hand.  Broil 4 minutes; turn eggplant over (do not turn pepper over).  Broil an additional 4 minutes; remove eggplant from pan.  Broil pepper an additional 7 minutes or until blackened.  Place pepper in a zip-lock bag; seal.  Let stand for 15 minutes; peel and discard skin.
  4. Broil bread slices for 2 minutes or until lightly browned, turning once.  Spread 1 TBS pesto on each of two bread slices.  Layer each bread slice, pesto side up, with two slices of eggplant, 1 roasted red pepper, and 2 more eggplant slices and red onion slices if desired.  Toss arugula with remaining 1 tsp oil  and black pepper; divide arugula mixture evenly between sandwiches.  Spread 2 TBS goat cheese over each of 2 remaining slices of bread and place on sandwiches.

Cooking Light, October 2009

Categories: American, Entrees, Recipes | Tags: , , , | 1 Comment

Cleaning out the Fridge: Egg White Frittata with Summer Vegetables & Goat Cheese

I had some leftover veggies in the fridge from dinner earlier this week and some leftover egg whites from making homemade ice cream (at least my diet is balanced, right?), so I whipped up this dish which turned out quite delicious…in fact, I may intentionally make this again in the near future.  This was obviously super easy and great for a weeknight dinner.  Added bonus?  You’re looking at around 230 calories for the whole thing…and look at the portion size!

In case you haven’t picked up on it yet based on a lot of my meals being healthy, my doc changed my diet again recently due to high cholesterol thanks to my not-exactly-working thyroid.  That being said, I’m now supposed to be eating only 1,400 calories a day (yikes!) for the next few months.  Its been a week and I haven’t passed out yet, but there are some days that I’m absolutely starving!  I’m really trying to skinny down my meals and portion sizes to make sure that I have a balanced diet without sacrificing my favorite foods.  Wish me luck!  I think stepping up my calories burned might help me so I can splurge every once in awhile…look out gym, I’m going to be becoming a permanent fixture…

  • 1 TBS olive oil
  • 3/4 c. chopped zucchini
  • 1/4 c. chopped red onion
  • 1/2 small red pepper, seeded and chopped
  • 1 clove of garlic, minced
  • 1 tsp. cumin
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp coarse sea salt
  • 1/2 tsp. white pepper
  • 5 egg whites
  • 1 oz. goat cheese, crumbled
  1. Heat olive oil in a large skillet over medium-high heat.  Add vegetables and spices and saute until tender.  Set aside.
  2. In a non-stick skillet, add egg whites and cook until almost set before flipping.
  3. Plate finished frittata and pour vegetable mixture over top.  Sprinkle with goat cheese.
Categories: Breakfast, Entrees, Recipes | Tags: , , , | 3 Comments

Restaurant Review: Boudin Bistro, Fisherman’s Wharf, San Francisco

I think I’ve mentioned before that I’m a total carboholic, so it should come as no surprise that I deemed it a necessity to seek out the famous San Francisco sour dough bread.  And boy am I glad I did!  Upon entering the bakery/museum/café/bistro/gift shop at Fisherman’s Wharf, I was immediately hit with the smell of delicious fresh bread.  Heaven.  There was fresh bread everywhere: on shelves, in displays, in baskets moving along a conveyor belt, on people’s plates.  We decided this would be a good place to check out for dinner, you know, since the bread smell pretty much made it impossible to leave.

For dinner, we chose the Bistro over the Café which served a more dinner-like menu while the café mostly offered up soups, salads, and sandwiches.  The Bistro was on the second floor of the building and offered up a beautiful view of the bay and Alcatraz.  The restaurant aesthetics were decent- high ceilings, exposed iron beams, wood fixtures.  The service was okay, kind of slow (it took forever for our basket of sour dough goodness to be delivered to our table after we were seated- it came out only minutes before our appetizer did).

For an appetizer, I selected the baked goat cheese which consisted of garlic-roasted tomatoes, goat cheese, and basil pesto that was layer in a personal baking dish and baked until warm.  It was served with garlic toasted sour dough bread slices.  Honestly, I should have made a meal out of just this appetizer, it was just that yummy.  The spread had awesome flavors that weren’t overdone (or the contrary, too bland) and of course I thoroughly enjoyed the fact that it was served with more sour dough bread!

For my entrée, I chose the Dungeness crab fish tacos served in homemade sour dough tortillas.  Dungeness crab is my favorite type of crab and there appeared to be an abundance of it in San Francisco.  Again, heaven.  The tacos held up to my expectations, but the sour dough tortillas were a little different; not bad different, just different.  They had good flavor, but were a little tougher than their regular flour counter part.

Overall review of Boudin’s: It is definitely worth checking out if you’re looking for some awesome, fresh San Francisco sour dough bread.  The restaurant was decent, but I had a sandwich from the café part later in my trip and was just as happy.  My biggest suggestion: try the bread and purchase a loaf or two to take home (I am proud to say, I definitely brought some back with me on the plane and its doing just fine).  Boudin also ships all across the country, so if your mouth is now salivating, hop on over to their website!

Categories: American, Restaurants | Tags: , , , | 1 Comment

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