Turkey Caprese Panini

Turkey + sun-dried tomato goat cheese spread + red onion + spinach = Turkey Caprese

This panini was inspired by a sandwich at one of my favorite spots in Charlotte, The Common Market.  The Common Market is quirky, eclectic, non-pretentious deli with a large beer and wine selection and a slew of kitschy knick knacks.  They're also dog friendly, and have a awesome outdoor patio.  Excellent for an afternoon with the hubs and the pup.  Love this spot!

I tend to order their turkey caprese over and over again, it's that good.  Over the weekend I was craving it and decided to make my own version.  The secret to this sandwich is the sun-dried tomato and goat cheese spread...  It is definitely why I ordered it the first time, and why I keep going back for it!  Turkey breast, red onion and spinach keep this sandwich fresh and healthy.  When I eat it, I feel good.  You will too.  Give it a shot! :)

Ingredients
serves 1

2 slices hearty whole grain bread
1 oz honey goat cheese
1/2 tbsp sun-dried tomato pesto
4 oz turkey meat
1 tbsp thinly sliced red onion
2 tbsp baby spinach leaves
extra virgin olive oil

Method

Combine goat cheese and sun-dried tomato pesto in a small bowl.  Spread mixture onto one slice of bread.  Pile turkey, red onion and spinach on the same slice, top with other slice of bread.  Spray each side of the sandwich with a little bit of olive oil (or brush on lightly).  Place panini on a panini maker on medium high heat until bread is toasted and cheese begin to melt (about 3 minutes).

Bundled Chicken with Goat Cheese and Fresh Thyme

This recipe was sent to me by one of my readers and closest friends, Adelina.  Adelina is the type of friend who seems like she was born in the kitchen and has long been the culinary go-to in our group of friends.  When we were in college, Adelina would be whipping up scrumptious eggplant parmesean while the rest of us would pat ourselves on the back for making a box of mac and cheese.  I once had the privilege of eating Thanksgiving dinner with her Italian family - it was an incredible foodie experience. She and her family simply know how to cook.  So when she sent me a message saying you gotta try this recipe, I knew immediately it would be good!  And, in her own words, it is absolutely AMAZING!

This is an excellent meal to serve to guests or when you really want to wow someone.  Little bundles of chicken are tied up with kitchen twine and stuffed with a fresh herb and savory goat cheese mixture.   The combination of shallots and vidalia onions add a hint of sweetness while a reduced white wine sauce finishes the dish.  As Adelina has taught me, fresh herbs are a must.  No dried substitutions, you won't get the same result.  Tip:  There is a trick to getting thyme leaves easily off the stem.  Hold the top of the stems and run your fingers down the stem to the base.  The leaves will come off easily in your fingers!

Ingredients
Serves 4

1 1/2 teaspoons olive oil
1 1/3 cups thinly sliced shallots and vidalia onions (About 4 large shallots and 1/2 vidalia onion)
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
4 ounces crumbled goat cheese
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon fat-free milk
2 teaspoons chopped fresh thyme
2 skinless, boneless chicken breast halves (Cut them in half lengthwise and pound them out to make 4 pieces)
Salt and pepper to taste
Cooking spray
1/2 cup dry white wine
1 cup fat-free, less-sodium chicken broth

Method

Heat oil in a large skillet over medium heat. Add onions, 1/4 teaspoon salt and pepper to pan; cook 12 minutes, stirring frequently. Cover, reduce heat, and cook another 8 minutes, stirring occasionally. Uncover and cook 5 minutes or until golden. Cool slightly. Combine onion mixture, 1/4 teaspoon salt, cheese, parsley, milk, and thyme in a small bowl, stirring with a fork.

Cut chicken breasts in half lengthwise, and pound out until thin.  Place a spoonful of goat cheese mixture in the middle of each chicken piece.  Roll up and secure with kitchen twine.  (I use twine a lot in the kitchen, but it definitely takes some practice!!!) Sprinkle chicken bundles evenly with salt and pepper.

Return pan to medium-high heat. Coat pan with cooking spray. Add chicken to pan and sauté for 5 minutes. Turn chicken and cover.  Reduce heat, and cook 10 minutes or until chicken is done.

Remove chicken from pan and let stand 10 minutes.  Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until reduced by half (about 2 minutes). Add broth, and cook until reduced to 1/4 cup (about 9 minutes). Serve with chicken.  Enjoy!

Do you have a favorite recipe you want to share?  Let me know!

Green Beans with Goat Cheese, Tomatoes & Almonds

This recipe is from Southern Living.  I have never read Southern Living, but since I started cooking and now live in the South, I periodically sneak a few peaks while in line at the grocery store.  I am terribly guilty of such behavior.  In fact, I saw this recipe and went straight home looked it up on their website.  Sorry for not buying you Southern Living!  This recipe has got some good stuff though -  I felt like it called my name.  Well, almost anything with goat cheese calls my name :)

The crisp green beans pair well with the soft and creamy goat cheese.  The shallots and tomatoes bring color and brightness, while the almonds add a satisfactory crunch.  The only thing I changed was substituting white wine vinegar for sherry vinegar and I halved the recipe because it was only Chris and I.  We served it with a turkey Chris smoked last weekend and they tasted delicious together.  Definitely a great idea if you want to jazz up your thanksgiving sides. This even tasted good cold the next day with left overs for lunch!

Ingredients
Serves 6-8

1/2 cup crushed almonds 
2 pounds haricots verts (tiny green beans), trimmed 
3 tablespoons white wine vinegar 
2 tablespoons fresh lemon juice  
3/4 teaspoon salt
1/2 teaspoon pepper  
1/3 cup olive oil  
1 pint cherry tomatoes, halved  
2 shallots, thinly sliced 
2 garlic cloves, minced

Method

Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant, stirring halfway through.  *Be careful, I forgot to time this step ended up burning the almonds during 3 different attempts. 

Cook green beans in boiling salted water to cover 6 to 8 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.

Whisk together vinegar, lemon juice, salt and pepper in a large bowl.   Add the olive oil in a slow, steady stream, whisking constantly until blended and smooth.  Add cherry tomatoes, shallots, garlic, and green beans.  Toss to coat.

Top green bean mixture with crumbled goat cheese and toasted almonds.  Enjoy!!

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Mushroom & Goat Cheese Frittata - for the Ta-Ta's

This might be one of the best things I have ever made.  I am in love with this dish!  Who knew a frittata could bring so much deliciousness into your day?  I was inspired to make this because mushrooms prevent breast cancer (see below) and October is Breast Cancer Awareness Month.  Throughout October the world comes together and does a great job of bringing awareness to breast cancer.  You see the NFL donning hot pink additions to their uniform, fountains throughout major cities are dyed pink, and sky scrapers proudly light up pink.  In retail shops everywhere you are told to "think pink"by purchasing a variety of pink things.  All of these initiatives do an incredible job raising money and increasing awareness for prevention and the treatement of breast cancer.

Breast cancer prevention is something that is very important to me and is always on my mind.  Most of the women in my family have been diagnosed with breast cancer, all later in their adult life, so I know it is something that I am at risk for.  The disease affects one in nine women at some point in their lives and diet is thought to be a key factor.

I have found it very interesting that BreastCancer.Org and the International Journal of Cancer have both reported that early studies show eating a few ounces of mushrooms daily could prevent breast cancer.  Simply put, mushrooms interfere with the production of an enzyme that helps the body make estrogen which is essential to the disease.  Studies also show that if you drink green tea daily over a couple of years, your risk is decreased even more.

  
Hmmm, good thing I usually add mushrooms to our egg whites every morning and try to squeeze in a cup of green tea when I can.  I also have developed an obsession with mushrooms and frequently cook with them, as seen here, and here.  So in honor of Breast Cancer Awareness Month, I am sharing this mushroom frittata for the ta-ta's recipe!  Frit-ta-ta..... get it?  The addition of goat cheese and zucchini really made this stand out.  Now go brew a pot of green tea and make this for yourself or any of the women in your life!

Ingredients
Serves 6-8
Adapted from A Spicy Perspective


8 large eggs
1/2 cup skim milk
1 tbsp vegetable oil
1 cup white button mushrooms, sliced
1 large shallot, minced
1 small garlic clove, minced
1 small zucchini, chopped
3 oz soft goat cheese
1/4 cup green onions, for garnish
Salt and pepper to taste


Method

Preheat oven to 350 degrees.  Preheat a caste iron skillet to medium-high.   Add 1 tablespoon of vegetable oil and the chopped shallot to the skillet.  Cook for 2 minutes, then add the garlic.  Add the mushrooms and saute for 5-10 minutes until cooked thoroughly, and then add the zucchini for another 2-3 minutes.  Transfer veggies to a plate.

In a large bowl, whisk together the eggs and milk.  Season with a few pinches of salt and pepper.  Pour the egg mixture into the skillet, and then add the veggies.  Crumble or slice the goat cheese and add to the top of the mixture.   

Transfer skillet to the oven and bake for 15-20 minutes or until cooked through.  Serve for breakfast, brunch, lunch or dinner with a side of greens.  Enjoy! 

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Sun-Dried Tomato & Goat Cheese Chicken Roulade

I am always on a look out for new chicken recipes.  Chicken is healthy and easily available.  In fact, we usually buy a couple of large trays of chicken breast and store a couple of portions in a freezer bag.  That way it is super easy to pull out chicken the morning of, or the night before.  The problem then is what to do with it.  Unfortunately it is too easy to end up with a sub-par chicken dish that works because your hungry, but does little to entice you to eat any leftovers the next day!

This recipe is not only extremely tasty, you will fight your spouse for the leftovers!  Typically a roulade is a European dish consisting of a slice of meat rolled around a filling, such as cheese, vegetables or other meats.  By pounding out the chicken, it allows you to roll up several ingredients, essentially baking a sauce into the dish.  Here sun-dried tomatoes are perfectly complimented by sweet basil and melted goat cheese. 

Ingredients
Serves 4

4 medium sized boneless skinless chicken breasts, fat trimmed
1/3 cup whole wheat  breadcrumbs
2 egg whites
4 oz goat cheese
2 tbsp extra virgin olive oil
1 1/2 tsp garlic powder
12-16 basil leaves
4 large sun-dried tomatoes
1/2 tsp salt
1/2 tsp pepper
1/2 tsp parmesan cheese for topping

Method

Pre-heat over to 350 degrees.  Pound each chicken breast with a meat mallet until 1/4" thick

 

In a food processor, combine the sun-dried tomatoes, olive oil, basil leaves, and goat cheese.  Spread evenly on each chicken breast and roll.  Secure with 2-3 tooth picks. 

Dip each roulade into egg whites, and then into a breadcrumb and garlic powder mixture.  Bake in a glass casserole dish for 40-50 minutes.  Sprinkle with parmesan cheese and serve with a spinach salad! 

Bon appétit! Follow me on Twitter @CheesePlease531

Seared Lamb Chops with a Goat Cheese White Wine Reduction

If there is any recipe you must make at least once, this is one of them!!  I found this recipe while perusing Whole Food’s recipe data base.   This such a easy and delightful meal, it would be excellent as a weekend dinner for two, but equally wonderful served at an elegant dinner party.

I knew I was meant to make this this dish for a couple of reasons:  1) The exact moment I clicked on this recipe my husband, who was perusing the grocery ads in the paper, informed me lamb chops were on sale.  2)  I have a maaaaaaaaaajor thing for goat cheese.  And white wine.   This recipe called for all the above, perfect!  3) My husband, like many, loves red meat.   Lamb chops are a unique, yet tender and flavorful choice than the standard filet.  

Ingredients

 

Serves 4

1/2 teaspoon of freshly ground sea salt
1/4 teaspoon of freshly ground pepper (I particularly love this peppergrinder)

4 Lamb lean chops, about 1" thick (either a loin chop aka English style, the T-bone of chops, or French style, also known as loli-pops)

2 teaspoons of finely chopped rosemary

1/3 cup of dry white wine

1/4 cup of chicken stock

2 sprigs of fresh rosemary

2 oz of goat cheese

Method

These can be either grilled or broiled.  Either way would be delicious, I decided to broil for something different as I have been grilling a ton lately.  Pre-heat oven to broil.

Next chop fresh rosemary and line up the rest of your ingredients.  

For the Lamb:  Heat a cast iron skillet on high heat.  Cast iron skillets are wonderful, they are inexpensive and really make a difference.  They also have the ability to withstand high temperatures making them ideal for searing. You will know when the skillet is ready by flicking a tiny bit of water on the pan, if it sizzles, it is ready!

My husband recommends you pat each side of the meat before you sear anything.  I found it easiest to pat dry with a paper towel.  Add sea salt to one side of the lamb, and place salt side down into the skillet.  Search chops for 2-3 minutes and then flip, adding pepper to the other side.  Sear other side for 2 minutes.

Sprinkle chopped rosemary onto chops and transfer the entire skillet to the broiler.  Broil about 2-3 minutes per side.  Remove skillet from oven and relocate lamp chops to another dish.

Warning:  Be careful transferring the skillet from the broiler to the stove top, the cast iron will be extremely hot.  I used my favorite new pair of oven mitts, pictured below!

Reduction:  Add white wine (you will want to use a crisp white, such as a Sauvignon Blanc, I used my latest summer find The Beach House).  Stir and scrape the brown bits off the bottom of the skillet.  Add the chicken broth and one sprig of rosemary.  Let simmer at a low boil, till reduced by 1/3.

Remove and discard the rosemary.  Swirl in the goat cheese to create a creamy sauce.

Place the lamb chops on a plate and drizzle with the reduction sauce.  Serve immediately while sauce is liquified (it liquifies fast).  Enjoy!

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Update: Whole Foods is proudly featuring my photography for this recipe!!  Amazing!