Posts Tagged ‘goat cheese’
Low carb and gluten free has never looked so pretty and inventive. A cauliflower crust is topped with pureed beets, goat cheese, candied walnuts, and fresh arugula.
Get ready for spring with my favorite herb salad dressing paired with a simple salad of mixed spring greens, sliced grapes, and goat cheese coated in chopped pistachios.
What’s better than creamy, cheesy macaroni and cheese? Add rosemary and discover how one little herb can transform this classic comfort food.
Remember when I told you about how Kita and I visited Peabody in Seattle? And the first thing we did was go to Lunchbox Laboratory to stuff our faces with burgers and get boozy milkshakes? Well, we had some killer rosemary mac and cheese with our meal and I’ve been dreaming of it ever since (along with pretty much everything else we ate during our visit). Adding rosemary to mac and cheese may not be the first thing you think of, but tastes like it was meant to be there all along. After much reminiscing of my taste buds, I finally gave in and made a homemade version, adapted from the Brussels sprout mac and cheese that I adored.
The mixture of white cheddar, goat cheese, and Parmesan in addition to the rosemary in this version is a force to be reckoned with. I was also really pleased with how well it reheated. I think the goat cheese helped with preventing the cheese sauce from separating, as it often does with homemade mac and cheese made without the use of processed cheeses.
One year ago: Eggnog Dip
Pumpkin and stuffed shells come together for the ultimate fall comfort food. Stuffed with sage pork, cooked in a pumpkin-tomato sauce, and topped with mozzarella and goat cheese.
Fall baking involves a lot of pumpkin but what about its savory side? Savory pumpkin recipes make for excellent comfort food and one of my favorite comfort foods is stuffed shells. I have made stuffed shells with a pumpkin cream sauce before but this time around I used a pumpkin tomato sauce and stuffed the shells with sage pork instead of a meatless ricotta mixture. Then the shells are sprinkled with some mozzarella and creamy goat cheese. Both recipes are good for different reasons so you should probably make them both.
One year ago: Birthday Explosion Mini Cheesecakes
Two years ago: Stovetop Cajun Chicken Mac and Cheese