Tag Archives: goat cheese

Apple and Goat Cheez Hors D’oeuvres, with Honey, Spanish Almonds, and Black Pepper

This is a  simple thing you could make as an appetizer, snack, or even for a holiday party, in no time.  The flavours are nicely interesting, but the best part is you don’t have to actually cook anything.

Ingredients

  • Granny smith apples
  • Lemon juice, about 1 tsp or so for brushing
  • Goat cheese
  • Spanish almonds, or other somewhat soft nut
  • Honey
  • Cinnamon
  • Black pepper, finely ground

Cut apples into level slices and brush lightly with lemon juice. This prevents apples from browning too quickly. Top with goat cheese.  Using your fingers is probably best.

Add nuts, and drizzle honey over centers.  Carefully dust with cinnamon and pepper.

That’s it!

Sun Dried Tomato, Artichoke, and Goat Cheez French Bread Pizza with Balsamic Reduction, and Grilled Zucchini

This guy is full of flavor. You could make it as an appetizer or a meal. There’s a bit of prep work, but nothing too difficult. This recipe serves 2.

** I made this with sun dried tomatoes, chopped, and cooked in olive oil, but I would recommend either using a food processor to chop the tomatoes and using that to make a paste, or just buying a sun dried tomato spread.

Ingredients

  • Sun dried tomatoes, chopped as fine as possible
  • 1 garlic clove, chopped
  • 1 can quartered artichoke hearts, washed
  • 2 zucchini, cut
  • 1/2 loaf french bread, cut in half, length wise
  • 1 tbsp pine nuts
  • 1 pkg goat cheez
  • 1 1/2 cup balsamic vinegar, or more if you want to make extra to store
  • Olive oil, have about 2 cups on hand
  • Olives of your choice, optional

Tools

  • Sauce pan
  • Skillet
  • Griddle
  • Baking sheet

To make the balsamic reduction just heat vinegar in sauce pan on low heat to release steam.  Let vinegar reduce by a bit more than half and set aside to cool. ** Don’t waste your money on expensive balsamic for this. Reducing the vinegar makes it taste amazing, no matter what.

Preheat oven to 375.

Cut the veggies and set each aside.

In frying pan add about 1 tbsp olive oil and artichokes. Cook on med/hi heat till golden brown. Set aside.

Toast pine nuts on med heat. These will cook very quickly, so keep and eye on them. Set aside.

In sauce pan heat about 1/2 cup olive oil and garlic, on med heat. Add chopped tomatoes and cook for about 10 minutes, stirring regularly. ** Like I said before tho, in the future I would just buy some sun dried tomato spread and use that. This was quite tasty, but didn’t sink into the bread as much as I would have liked.

Season zucchini with olive oil, salt and pepper.  Heat griddle to med/hi and cook for roughly 6 minutes each side, or till slightly charred.

Cut bread and hollow out some of the middle.

Drizzle olive oil over bread; add tomatoes, artichokes and goat cheez. Drizzle a bit more olive oil over pizza.  Place on baking sheet and cook for roughly 10-15 minutes, or to liking.

Plate zucchini, olives and pizza. Top pizza with toasted pine nuts and balsamic reduction. Mmmm.

Mini Burgers with Leeks, Goat Cheez, and Carrot Fries: with Photos

These little burgers really fill you up. Plus, they look cute.  The carrot fries are definitely winners. Tasty side without all the bad fat.

Ingredients

Burgers

  • Ground beef or sirloin (per lb.)
  • 1 tbsp worcestershire
  • 1 tsp chopped garlic, fresh or jarred
  • few shakes onion powder
  • 1 small shake chili powder

Carrots

  • Carrots, preferably organic
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried parsley
  • 1/2 tsp paprika
  • few shakes onion powder
  • salt and pepper

Leeks

  • 1 leek stalk
  • 1 tsp butter
  • 1 1/2 tbsp worcestershire

Rest

  • Goat cheez
  • Small rolls

Tools

  • Frying pan
  • Griddle, or another frying pan
  • Baking dish
  • med/lg bowl
  • lg ziplock bag

Ok, first quarter your carrots length wise. **Be very careful. I’m right handed and the easiest way for me to do this is cut them in half, starting at the middle and pulling right, then flipping it around and finishing the remaining side. Same process for quarters.

Put carrots in ziplock bag and add ingredients.

Seal the bag, trying to keep a lot of air in it. Shake. Set aside.

Cut leek into small slices.

Fill a bowl with cold water, add leeks and seperate. Dirt will fall to bottom of bowl; scoop leeks off top and place on a couple paper towels. Set aside.

Preheat oven to 400 degrees.

Add ground beef and ingredients to bowl, and mix with hands. Ewww. Form into little burgers and put in fridge.

Put carrots in baking dish and stick in oven. Cook for about 15-20 minutes.

Add leeks and ingredients to frying pan, and cook on med heat.

Cook these till mildly wilted and darkened. Turn off stove top.  **If these cool too much before serving, heating them on med/hi for less than a minute will do.

Turn griddle to med/hi and begin to cook burgers. About 5 minutes each side.

Once 2nd side has been cooking for 5 minutes, poke center with prong, or sharp knife. If the liquid that comes out is too pink, let cook a little longer.  Judge how cooked the meat is by this liquid.

Toast rolls and plate, adding goat cheez to top roll. Assemble burgers, carrots, yum..