Goat Cheese Biscuits

I could put goat cheese in or on anything - salads, omelettes, pasta, pizza, the list goes on and on. So why had I not thought of adding it to biscuits? I am not sure. But, I can now attest that this recipe is amazing and will become a staple side in our house. Enjoy these biscuits with brunch or dinner. We ate them with curried sweet potato soup and they were perfect!

Source: Love and Olive Oil

You Will Need:

• 2 cups all-purpose flour
• 3 tsp baking powder
• 1 1/2 tsp salt
• 4 Tbsp (2 ounces) cold unsalted butter, cut into cubes
• 4 Tbsp (2 ounces) goat cheese, crumbled
• 1 cup buttermilk
• 1 Tbsp unsalted butter, for the pan
• 2 Tbsp unsalted butter, melted to top the biscuits

Here We Go:

• In a medium bowl, whisk together flour, baking powder and salt
• With your fingers incorporate the butter and goat cheese until the flour resembles a coarse, pebbly mixture
• Make a well in the center of the flour mixture and pour in the buttermilk
• With a fork, mix together the buttermilk and flour until all of the dry flour disappears
• Melt 2 tablespoons of butter in a small sauce pan or in the microwave and set aside
• Remove the cast iron from the oven and place one tablespoon of butter in it
• Work the pat of butter around, greasing the entire pan, including the sides
• Quickly drop the batter by 1/4-cup onto the non-stick baking sheet spacing biscuits somewhat evenly
• Brush with melted butter
• Bake for 14-16 minutes or until slightly golden in color
• Remove from the oven
• Let rest for 5 minutes and serve warm

Makes 8
Happy Feasting!

Twice Baked Potatoes and an Anniversary!

Yesterday was our one year anniversary! It is hard to believe that it has already been a year. I feel like we just moved to Charlottesville, when in actuality we are now living in Winston - Salem and are about to get two puppies in a matter of two weeks! Hank (yellow lab) and Polly (pug) will be seven and eight weeks respectively and we cannot wait for the sleepless nights and crate training that will soon follow :-)

Last night we cooked our anniversary dinner at home and had quite the feast. We decided to break open one of our prized Italian wines that we had shipped over while on our trip, and it was absolutely worth the wait. We had fillets on the grill , twice baked potatoes and salad. Surprisingly enough, our wedding cake was still in tact and actually not too shabby. I'm not saying it was the best cake that I have had, but I definitely finished my entire slice. These twice baked potatoes are amazingly easy, although a bit time consuming, but the flavor makes it completely worth it!

Source: The Girl Who Ate Everything

You Will Need:

• 2 large baking potatoes
• 2 slices bacon
• 1/2 cup sour cream
• 1/8 cup milk
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup shredded Cheddar cheese, divided
• 4 green onions, sliced, divided

Here We Go:

• Preheat oven to 350 degrees
• Bake potatoes in preheated oven for 1-1 1/2 hours depending on size of potato
• You can microwave the potatoes instead because it is much faster (About three minutes per potato, and make sure to poke holes in the potatoes with a fork before microwaving so that they don't explode)
• Meanwhile, place bacon in a large, deep skillet and cook over medium high heat until evenly brown
• Drain, crumble and set aside
• When potatoes are done allow them to cool for 10 minutes
• Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains it's shape; save skins.
• To the potato flesh add sour cream, butter, salt, pepper, 1/3 cup cheese, 1/2 the green onions, and milk 
•  Mix with a hand mixer or wooden spoon until well blended and creamy
• Spoon the mixture into the potato skins
• Top each with remaining cheese, green onions and bacon
• Bake for another 15 minutes at 350 degrees

Serves 4
Happy Feasting!

Simple Greek Salad

I think that Europe has some of the best salads that I have ever eaten. They are so simple and fresh, using mostly basic ingredients, yet the flavors are always so divine. We are so used to thick and creamy fat-filled salad dressings in the United Sates whereas the Europeans are miles ahead of us using lemon juice, olive oil and balsamic as their main source of salad toppings. I made this simple greek salad using olive oil and lemon juice as the dressing and it was so tasty. We had this with rigatoni and sun dried tomato pesto (recipe to come) and it was the perfect summer dish!

You Will Need:

• 2 cups hot house cucumbers, quartered
• 1 1/2 cups cherry tomatoes, halved
• 1/3 cup crumbled feta cheese
• 1 Tbsp olive oil
• juice from half of a lemon
• 4 scallions, diced (white and light green parts only)
• salt and pepper to taste

Here We Go:

• Mix all above ingredients together and chill before serving

Serves 2 as a side
Happy Feasting!

Skinny Girl Mashed Potatoes

With bathing suit season right around the corner, most of us are trying to cut calories where we can and maybe skip that second chocolate chip cookie (yes, I said second). These mashed potatoes have all the flavor of traditional mashed potatoes without all the calories. I made small substitutions with more "skinny girl" friendly ingredients and didn't have to sacrifice flavor at all. Serve these mashers with meatloaf, tenderloin, chicken or eat them all by themselves- you will be so very happy you did!

You Will Need:

• 3 Yukon gold potatoes (they are the best for mashing)
• 1/4 cup 1% milk
• 1/4 cup fat free half & half
• 1 tsp margarine
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tsp fat free sour cream

Here We Go:

• Cut potatoes into cubes (the smaller the potato the faster it will cook)
• Bring medium saucepan to boil and add potatoes
• Cook on medium for 20-25 minutes
• Drain potatoes and return to pan
• Mash potatoes with potato masher or fork
• Add milk, half & half, margarine, sour cream, salt and pepper
• Stir all ingredients together





Serves 2-4
Happy Feasting!

   

Nutty Greens with Bacon and Blue Cheese

The last several times that I have made green beans they have been just so-so. Lacking flavor, complexity and definitely nothing to write home about. Then I found it! A recipe that finally had something worthy of trying and ultimately, after tasting, worthy of posting for you guys. These nutty green beans have the slightest hint of blue cheese. The saltiness of the bacon mixed with the sweetness of the glazed pecans give that sweet and salty combination that we all yearn for in every dish!

Source: Food Network's Claire Robinson

You Will Need:

• Kosher Salt
• 2 cups green beans, trimmed
• 3 slices bacon
• 1/4 cup blue cheese, cut into small chunks
• 1/4 cup glazed whole pecans, coarsely chopped ( I used Emerald)
• 1/4 teaspoon freshly ground black pepper

Here we go:

• Bring a large pot of salted water to a boil over high heat
• Add the green beans and cook for about 2 minutes
• Remove the beans from the water and immediately place in a bowl of ice water to stop beans from cooking
• Remove the green beans from the ice water and set aside in a medium sized bowl
• In a large saute pan, over medium heat, cook the bacon until crisp
• Remove the bacon and place on paper towels
• Add the beans to the bacon drippings and cook over medium heat for 2 to 3 minutes
• Add the blue cheese and toss just until it starts to melt
• Break the cooked bacon into bite-size pieces and add to pan
• Finish by stirring in the toasted chopped pecans
• Season with the freshly ground black pepper and just a tiny pinch of kosher salt
• Serve immediately

Serves 2
Happy Feasting!

T.C's Coleslaw

My grandmother was a phenomenal cook. I still dream of her homemade apple cakes with caramel butterscotch icing, fresh strawberry cakes, Santa Claus whisker cookies, old fashioned green beans, spaghetti sauce with cloves (who knew?) - the list goes on and on. She was one of those women who was a chef before her time and should have opened a restaurant with all of her "good eats" but never had the chance to. This homemade coleslaw recipe is made with just a few simple ingredients and yet it is so much better than those soupy coleslaw containers that you find at most grocery stores. It can be served with mac & cheese or atop a BBQ sandwich - either way it has just the right amount of vinegar and just enough mayonnaise that you can actually taste the cabbage and carrots.

You Will Need:

• 1 medium carrot
• 1/2 head of cabbage
• 2 Tbsp light mayonaise (my gramma definitely did not use light mayo but I did)
• 2 Tbsp sugar
• 1 Tbsp apple cider vinegar
• Salt & pepper to taste

Here We Go:

• Grate carrot over medium sized bowl using a microplane (pictured here) or box grater

• Grate cabbage over bowl and mix ingredients together



• Add mayonaise, sugar, apple cider vinegar and salt & pepper
• Stir all ingredients together



Serves 2-4 as a side
Happy Feasting!

Ooey, Gooey Mac & Cheese

Macaroni and Cheese is one of those dishes that no matter what age you are you cannot help but love it!  It is a dish that always brings a certain type of comfort and the essence of home no matter where you are or what is going on in your life. Children and adults, alike, always want that "blue box", and Kraft prides itself that it is "the cheesiest macaroni and cheese dinner". Throughout my college years, I consumed quite a large amount of the "blue box". It is the perfect meal or snack when you are low on cash or have that frequent late night craving. With that being said, I was determined to finally make my own macaroni and cheese from scratch.This mac & cheese is perfection with its crispy top and ooey, gooey center. After eating this you might give up the blue box for good!

Sourced from Ezra Pound Cake

You Will Need:

• 1 1/2 cups (6 ounces) grated extra-sharp cheddar
• 1 cup (4 ounces) grated Monterey Jack
• 1/2 cup (2 ounces) grated Parmesan or Gruyere
• 2 1/2 cups milk
• 3 Tbsp unsalted butter, plus more for the dish
• 3 Tbsp all-purpose flour
• 1 tsp ground mustard
• 1 tsp kosher salt
• 1/4 tsp minced garlic (optional)
• 1/4 tsp freshly ground black pepper
• 1/8 tsp freshly grated nutmeg
• Dash of cayenne
• 1/2 pound (8 ounces) elbow macaroni
• Hot sauce (optional)

Here We Go:

• Preheat the oven to 375 degrees
• Set a baking rack in the top-third of the oven
• Butter a 1 1/2 quart casserole dish (or an 8″-by-8″ baking dish) and set aside
• Combine the cheddar, Monterey Jack and Gruyere cheeses in a medium bowl
• Transfer 1 cup of cheese to a small bowl; reserve for topping
• In a medium saucepan, warm the milk over medium heat
• In a Dutch oven or saucepan set over low heat, melt the butter
• Add flour immediately; whisk to combine for about 1 minute
• Raise the temperature to medium, and slowly whisk in the milk
• Bring it to a boil to thicken, whisking the entire time
• Remove the pan from the heat and stir in the mustard, salt, garlic, pepper, nutmeg, cayenne and the 2 cups of mixed cheeses (from the larger bowl)
• Set the cheese sauce aside
• Fill a large saucepan with water, and bring it to a boil over high heat
• Add macaroni and return the water to a boil, and cook for about 10 minutes
• Drain well, and add pasta to the cheese sauce
• Stir to combine and taste, adjust the seasonings, and add hot sauce, if you wish.
• Transfer the mixture to the prepared baking dish
• Top with reserved cheese, and bake in the top-third of the oven for about 25 minutes, until the top is golden brown and bubbly, but the inside is still creamy

Serves 6 as a side
Happy Feasting!

Honey Roasted Sweet Potatoes

 

My favorite side dishes are usually anything and everything carb because ever since I was a little baby I couldn't seem to get enough of anything having to do with rice, pasta or potatoes. I found this simple and delicious recipe from the Food Network's Ellie Kreiger and it has become a staple in our house to serve in lieu of baked potatoes or my beloved couscous. The honey and olive oil makes these potatoes caramelize with the perfect sweet crisp.

 

You Will Need:

• 2 pounds red-skinned sweet potatoes
• 2 Tbsp olive oil
• 2 Tbsp honey
• 1 Tsp fresh lemon juice
• 1/2 Tsp salt

 

Here We Go:

• Preheat oven to 350 degrees F.
• Peel and cut the sweet potatoes into 1-inch pieces and put in a 9x13 baking dish (Ellie says to peel but almost every time that I have made these I don't peel cause the skin is so tasty)
• In a small bowl whisk together olive oil, honey and lemon juice
• Pour mixture over potatoes and toss to coat (I find it easier to shake ingredients in a Ziploc bag)
• Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until potatoes are tender

 

Serves 4
Happy Feasting!

 

Baked Parmesan Zucchini & Squash

My husband recently told me that he hated zucchini and squash and low and behold he ate his entire plate full of this yellow and green goodness. The great thing about this recipe is that the two main ingredients are olive oil and Parmesan which I am sure most of you already have on hand in your fridge and pantry.

 

You Will Need:

• 2 Tbsp Olive Oil
• 1/8 cup Parmesan cheese
• 1/2 tsp oregano
• 1 Zucchini
• 1 Squash
• Salt & Pepper

 

Here We Go:

• Preheat oven to 350 degrees F
• Slice Zucchini and Squash into 1/4 inch slices and layer on a non-stick baking sheet
• Drizzle olive oil over vegetables
• Sprinkle with Parmesan cheese and oregano
• Salt & Pepper to taste
• Bake for 35-40 minutes or until golden brown

 

Serves 2-4
Happy Feasting!