Fried Goat Cheese Salad

Sooo, 3 of my last 5 recipes have included goat cheese. I'm just a tiny bit obsessed...

This, however. THIS is the recipe for only the BIGGEST lovers of goat cheese. Those of us who order a dish at a restaurant simply because there's goat cheese in it. Anyone who can make a meal of crackers with goat cheese and fig jam. Someone who understands that the funky tang and creaminess of goat cheese is something you can't get anywhere else.

This is a Fried Goat Cheese Salad and it is basically everything I have ever wanted. It is tangy, tart, sweet, and crunchy. Although there is a little bit of work involved to bread and fry the cheese, it's an elegant appetizer or meal that can be made in no time at all with just a bit of planning.

Besides the goat cheese, which, no doubt, is the star of this dish, this salad is made up of some very simple but very delicious ingredients. I like mixed field greens as the base, topped off with a sliced green apple, toasted walnuts, dried cranberries, finely crumbled feta, thinly sliced scallions and your favorite balsamic vinaigrette. If goat cheese doesn't tickle your fancy, this salad base would be just as delicious with grilled chicken or shrimp!

To be sure the goat cheese fritters stay together, keep their shape and don't melt all over the pan, you want to be sure to freeze the cheese at 2 different intervals. First, after slicing into rounds and then again after breading. I did notice that the egg at times would slide right off the goat cheese round. The best way to avoid this and get a really strong breading is to beat the egg vigorously until totally combined. Beyond these minor modifications, if you've ever breaded chicken before - you can absolutely make this! And you should! Seriously, I am soooo obsessed with this recipe! I hope you are too!

Kale, Mushroom and Goat Cheese Pizza

Wow, hey guys! I've been MIA, huh?

It's been a busy few weeks that has overlapped with a bit of a cooking rut. I've been making plenty of food but I've had a hard time feeling inspired by the meals I've made. I'm hoping to turn that around this week and bring you some yummy spring recipes!

I've historically found that when I find myself in a rut, the best thing to do is to make something that is familiar and undeniably delicious no matter what. For me, that food is pizza. Put anything on a chewy crust and cover it in gooey cheese and, well, we're back in business!

This Kale, Mushroom and Goat Cheese Pizza is made on my favorite, no rise crust which makes this a quick, easy and delicious meatless Monday meal! The edges of the kale get an amazing crispy char to them while the creamy goat cheese melts just slightly over the sauce. Mushrooms add a meaty element that really rounds out (ha!) the dish.

As with nearly any recipe I put out here on the internet, this is the perfect base pizza recipe that you can add and adjust to your heart's desire. Add some crispy ground sausage because OMG sausage, kale and mushrooms are the ultimate trifecta. Want more veggies? Throw 'em on! Just remember not to overcrowd your toppings because it risks making your crust soggy and that would be sad.

I see your cooking rut and I raise you one quick, tasty, wonderfully composed pizza recipe. Ahh, it feels good to be back.

Caprese Pasta Salad

Sometimes, simple is better.

Quality ingredients paired with fresh vegetables and herbs can take a plain old box of pasta to a new level. A fresh, summery pasta salad can be born.

This Caprese Pasta Salad with a homemade Balsamic Vinaigrette is sure to please a crowd at your next cookout, barbeque or picnic. Sweet summer tomatoes, soft and delicious mozzarella cheese, and bright fresh basil. What could go wrong?

If you have 20 minutes on hand, you can make this pasta salad in no time! This will serve a crowd as a side dish, and about four as a full meal -- just add some grilled chicken and there you have it! A fresh and tasty dinner bursting with summer flavors.

For the balsamic vinaigrette, take a smashed glove of garlic, dijon mustard, lemon juice, honey, dried basil, balsamic vinegar and olive oil in a dressing shaker or mason jar. Shake vigorously until combined and chill until ready to use.

When you're ready to make the pasta salad, boil up a pound of short-cut pasta until al dente. In the meantime, julienne the fresh basil, slice grape tomatoes in half, and cut up a ball of mozzarella into cubes.

Add everything to a bowl and toss until well combined.

All that's left to do after that is enjoy this salad! I mean seriously guys--you can MAKE THIS and it is DELICIOUS! Let's get to it!

Honey Balsamic Glazed Asparagus

Can we all agree that when it is not raining here in New England, the weather has been just beautiful recently?

Boston, MA

I wanted to take some time with the windows open and the breeze pouring through the share a quick but yummy side dish I made recently.

If you check out my last post, you can get more of an idea as to why I have been slightly MIA from the blog world, and when you can expect me back in full swing!

One of my favorite veggies is asparagus. It has such great flavor and pairs well with so many different meals. I usually will just roast up a bunch of full spears with lots of salt, cracked black pepper and a little lemon juice drizzled on top. Sprinkle that with Parmesan cheese and we are totally in business.

I decided to try something a little different this weekend and I was quite pleased with the results.

I roughly chopped the asparagus and sauteed in a little bit of lemon olive oil (O brand), then tossed it all in honey and balsamic vinegar until a lovely glaze formed. I balanced the sweetness of the honey and the bite of the balsamic with just a dash of chili powder and some salt and pepper to taste.

 The end result was tender and flavorful asparagus that paired beautiful with roasted red potatoes (recipe here) and a rotisserie chicken from the grocery store.

Garlic Hummus Balsamic Vinaigrette

Whenever I buy a bottle of salad dressing at the grocery store, I always find myself letting it sit away in my fridge for months. I think it's because I get bored really easily...

Regardless, I've been trying to find ways to make my lunches more exciting. Too often do I have a soggy sandwich or lackluster salad awaiting me come noon. When this happens, I find myself craving a pizza or chicken finger feast by 2 p.m. This is NOT productive.

I know I need to find more ways to keep my palette and taste buds happy in ways that will stop my afternoon snacktime (or second lunch...)

Along with more creative lunch options in general, I decided my homemade salads needed a serious facelift. Then I remembered this salad dressing shaker my aunt got me upon my graduation from college. It is AWESOME! It's so easy to use and even has some recipes all along the side of it.

This dressing was one of my own and it packed such a great salad punch, I just had to share! If you don't have a salad dressing shaker, feel free to whisk everything together in a bowl.

Here's what you need for my Garlic Hummus Balsamic Vinaigrette:

2 tablespoons roasted garlic hummus (or a plain hummus with a small dash of minced garlic)
1 lemon, juiced
1/4 cup balsamic vinegar
1 cup or more extra virgin olive oil
1 tablespoon dried basil
Salt and cracked black pepper to taste

Here's what you do:

Add the hummus and lemon juice to your salad dressing shaker. Whisk with a fork to begin breaking up the hummus.
Add the remaining ingredients, cover, and shake vigorously until all ingredients are incorporated.

Serve over salad, quinoa, or chicken!

It's that easy to give your salad a homemade touch. I really enjoyed using the hummus here because, while this dressing is light, the hummus adds a touch of creaminess and leaves you feeling fuller for longer (thank you protein!).

Do you prefer a homemade vinaigrette to a bottled, carb-loaded dressing? What's your favorite salad dressing?!

Crispy Chicken and Roasted Asparagus with a Balsamic Reduction

I’m not positive about many things in life, but there are 3 things I’m absolutely sure of.

1. Without Parmesan Cheese, my life would be very different; and not in a good way.
2. In cooking, a “reduction” is usually a very, VERY good thing.
3. If something is fried, it is generally better than it’s un-fried counterpart.

I usually always have breadcrumbs, parmesan cheese, oil, and eggs. This means that on any given night I am usually in a good position to fry up something delicious.

In our freezer chilling away were these cute, little chicken breast tenderloins. Lovely, bite-sized cuts of chicken breasts begging to be thrown into breadcrumbs and hot oil. To their wish I obliged. I also went a little overboard and decided it was time to try my hand at a balsamic reduction. My roasted asparagus was very happy with this as well.

Tonight’s dinner was unplanned but it came together just beautifully. I knew I had to share it with you.

Crispy Chicken Tenders and Baked Asparagus with a Balsamic Reduction. Doesn’t it sound like it’s straight off some fancy restaurant menu?! Well, the taste lived up to those expectations. And I'm pretty confident any home cook can whip this meal together. Try it for your next date night or dinner party!

 

Here’s what you need:

For the Chicken
1 pound of chicken breast tenderloins
1 egg, beaten
1 cup panko breadcrumbs (Panko breadcrumbs are an airy Japanese breadcrumb. They crisp up even better than the traditional Iitalian-seasoned breadcrumbs and are actually lighter)
1/3 cup freshly grated parmesan cheese
Garlic powder, fresh cracked black pepper, and salt
Vegetable oil

For the Balsamic Reduction
1 cup balsamic vinegar (store brand is fine here!)
1 tablespoon light brown sugar
1 tablespoon low sodium soy sauce

Side Dishes
1 cup quinoa, cooked according to the package
1 pound asparagus, trimmed

Here's what you do:

Get your quinoa cooking in a pot with chicken broth and a little bit of salt.
Pat your chicken tenderloins dry with a clean paper towel.
On a piece of wax paper, mix the breadcrumbs, parmesan cheese, and seasoning.
Toss your chicken into the beaten egg and then evenly coat each piece in the breadcrumb mixture. Press down lightly to ensure a good amount of the coating sticks to the chicken.

Fill a heavy-bottomed frying pan with enough vegetable oil that it will cover about 1/2 of each chicken tender. Warm it up over medium heat.
When the oil starts to move a little on the surface and is slightly smoking, add 2 to 3 chicken tenders. You know the oil is hot enough if there are tiny bubbles around the edges of the chicken.

Cook each tender for 5 minutes on each side until beautifully golden brown.

 

Transfer to a paper-towel lined plate to strain the excess oil. This is so critical because if you do not strain the oil out, you will be left with a soggy chicken.

While the chicken cooks and strains, arrange your asparagus in a single layer on a baking sheet. Toss in extra virgin olive oil. Sprinkle with cracked black pepper and salt. Bake in a 375 degree oven until tender.

 

Just before the quinoa has absorbed all the broth, add the zest and juice of 1 lemon. Cover and remove from heat, allowing the quinoa to become aromatic with lemony goodness. Fluff with a fork before serving.
Now -- to the balsamic reduction!
In a small saucepan, add the balsamic vinegar, brown sugar, and soy sauce. Stir well to combine. Heat over medium heat until just boiling. Continue to stir and reduce the heat to low. Let the balsamic simmer for 10 to 15 minutes (or longer), stirring occasionally to avoid sticking. The reduction will become thick and syrupy. It will also release some of that strong vinegar smell and become a bit sweeter.

 

Prepare your plate in the following layers:

Bed of roasted asparagus.

Blanket with a generous helping of lemon scented quinoa.

Lay two crispy chicken tenders on top.

Drizzle everything with the balsamic reduction.

Cut, dip, eat, enjoy.

Is your mouth watering yet?