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!

Curried Sweet Potato Soup

As delicious as this soup is to eat, I hope that this is the last hearty winter recipe that I have to make. Daylight savings started today and that signals to me that spring is right around the corner and when I get out of work it will still be light outside - things are lookin' up! If there is one final dish that will let you end your winter on a high note, this is the soup. Serve this full flavored soup with goat cheese biscuits and soak up the last days of winter.

Source: Love and Olive Oil

You Will Need:

• 1 1/2 Tbsp olive oil
• 1 cup coarsely chopped onions
• 1 large clove garlic, coarsely chopped
• 1 Tbsp chopped ginger
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cardamom
• 1/4 tsp turmeric
• 1/8 tsp crushed red pepper flakes
• 2 1/2 pounds sweet potatoes, peeled and sliced 1/4-inch thick
• 6 cups chicken or vegetable broth, or slightly more as needed.
• salt and pepper to taste
• 6 to 8 tsp goat cheese

Here We Go:

• Heat the oil in a large pot over medium heat
• Add the onions and saute until the onions are soft and begin to brown, about 10 minutes
• Add the garlic and saute, stirring for 30 seconds
• Add the ginger, cumin, coriander, turmeric and red pepper flakes
• Finally, add the sweet potatoes and broth and bring to a boil
• Reduce the heat and simmer until the sweet potatoes are soft, about 20 minutes
• Puree the soup, in batches in a blender or food processor
• Season to taste
• The soup can be made a day ahead and kept in the fridge and reheat over low
• If the soup is too thick, add a little more stock
• Ladle into bowls and sprinkle with crumbled goat cheese

Makes 6 Servings
Happy Feasting!

Fajita Pizza

Happy Leap year Everyone! I have always wondered about those leap year babies. What do they do? Do they celebrate their birthdays on the 28th of February every year? I guess that is what I would do because no one should go an entire year without a birthday celebration in their honor. Right? And so I digress, back to the za.

I love fajitas! I would probably say that is my go-to order at any Mexican restaurant. They come out piping hot, sizzling on the skillet and make such a spectacle that usually other restaurant goers will turn around to get a glimpse of whatever is causing such a scene. So as I sat at the grocery store last weekend, I thought to myself that I wanted to make a pizza and why not throw my favorite Mexican dish on top - fajitas. So here she is people, the fajita pizza!

You Will Need:

• 2/3 cup red pepper, diced
• 1/3 cup yellow onion, diced
• 1 ball pizza dough (white or wheat)
• 1/3 cup yellow corn
• 1 1/4 cups pizza sauce
• 1/2 bag of mozzarella cheese (12 oz bag)
• 1/3 diced cooked chicken
• 1/4 cup black beans
• 1 Tbsp olive oil

Here We Go:

• Preheat oven to 500 degrees F
• Roll out dough to desired thickness using your hands or a rolling pin if you have one
• Rub pizza stone with olive oil and place dough on pizza stone or baking sheet
• Top dough with pizza sauce, cheeses and vegetables
• Bake for 10-12 minutes on top rack, or until golden brown

Makes 8 Slices
Happy Feasting!

Ginger Sesame Stir-fried Asparagus

 

This side dish is infused with flavors of the Orient. The vibrant red bell peppers, coupled with the kelly green asparagus, will put a smile on your face and bring a little sunshine to these cold winter days! The hint of sesame oil and ginger adds a nice surprise to every bite. This is an easy side dish that sure beats the same old steamed broccoli or roasted baby carrots. It is the perfect accompaniment to the Indonesian Ginger Chicken or Indonesian Pork Tenderloin.

 

Source: P. Allen Smith's Seasonal Recipes from the Garden (Given by Sarah Bourgeois)

 

You Will Need:

• 1 1/2 pounds asparagus, trimmed and cut into 2inch pieces
• 2 Tbsp olive oil
• 1/2 large red bell pepper, cut into thin strips
• 1 Tbsp chopped fresh ginger
• 1 Tbsp soy sauce
• 2 tsp toasted sesame oil
• 1 tsp sesame seeds
• 1/4 tsp red pepper flakes, or to taste

 

Here We Go:

• Bring a 1/4 inch of water to a boil in a large non-stick skillet over high heat
• Add the asparagus pieces and return to boil
• Reduce the heat to low, cover the skillet, and simmer for five minutes, or until crisp-tender
• Drain the asparagus in a colander and run it briefly under cold running water to stop the cooking
• Drain it again
• Wipe the skillet dry with a paper towel
• Heat the olive oil in the same skillet over high heat
• Add the bell peppers and cook, stirring constantly, for about 3 minutes, or until just tender
• Add the asparagus, ginger, soy sauce, and red pepper flakes, and cook for 2 minutes or until heated through
• Remove the skillet from the heat and stir in the sesame oil and sesame seeds
• Turn out onto a platter, serve warm

 

Serves 6 as a Side

Happy Feasting!

Slow Cooker: Indonesian Ginger Chicken

2012 has proven to be an eventful year thus far! We have had a gorgeous wedding in Memphis, a fun weekend back in Charlottesville, and not to mention several other busy weekends filled with duck hunting (for my husband) and work events for me. When life seems so crazy that you think you should just pick up Chinese take-out or order in pizza, turn to your slow cooker! Throw the ingredients in the pot before you leave for work, and when you come home dinner is waiting for you. This Indonesian chicken goes perfectly with couscous and ginger sesame stir-fried asparagus!

Source: Crock-pot.com (Given to me by Alan Carney)

You Will Need:

• 1/2 cup honey
• 1/4 cup soy sauce
• 1 1/2 tablespoons fresh ginger, grated
• 4 cloves garlic, minced
• 4 boneless, skinless chicken breasts
• 1 Tbsp fresh cilantro, minced

Here We Go:

• In a small bowl, whisk together the honey, soy sauce, ginger, and garlic
• Place the chicken breasts in the slow cooker and pour the honey-soy sauce over the chicken
• Cover; cook on low 2 to 3 hours (or on High for 1 hour)
• Using 2 forks, shred the chicken breasts while still in the slow cooker to mix juices
• Before serving, garnish with a sprinkling of cilantro

Serves 4-6
Happy Feasting!