I decided to stuff my pork burgers tonight with a bit of goat cheese. It was quite tasty; so much so that my mind was reeling with other ideas for stuffing; blue cheese, cheddar, bacon, jalapeno to name a few.
1 pound ground pork
4 o.z. soft goat cheese or any kind of cheese
salt and pepper and a bit of cayenne if desired
Take about 1/8 pound of the pork and make a thin patty. Crumble about 1 o.z. of the goat cheese on top.
Top with another 1/8 pound of pork.
Cook as desired. I went with a skillet tonight as it was dark and cold out; it took about 12 – 15 minutes over medium heat. A grill would work nicely too.
Thought I would try out a new combination today. I really liked the dill with the goat cheese; at first bite I was afraid it was to dilly but as I continued eating it became more and more addictingly delicious.
4 o.z. angel hair pasta
1 pound seafood ~ I used a shrimp and scallops combination
1 Tbs olive oil
1/4 tsp cayenne pepper; optional
salt and pepper to taste
juice of one lime
3 o.z. goat cheese
1 Tbs fresh dill
Cook pasta according to package directions. In skillet heat olive oil; add seafood and season with cayenne, salt, and pepper. Cook until seafood is just cooked through; about 6 minutes for medium size pieces. Remove from heat, stir in lime juice, half of the goat cheese, and dill. Serve over pasta and sprinkle with remaining goat cheese.
I had half of a spaghetti squash that needed used so I decided to pair it with some goat cheese. I really liked this combination. I wish I could have gotten a better photograph but something about the shade of the squash seems to distort he color and I didn’t really have the time to find some better lights today. Anyway, here is the recipe for today.
1 1/2 cups spaghetti squash
1 Tbs butter
1 clove garlic
1/4 tsp salt
1/4 tsp pepper
1/8 tsp cayenne pepper
juice of half a lemon
a bit of soft goat cheese
In skillet melt butter; add squash, garlic, salt, pepper, and cayenne. Cook for about 4 minutes or until heated through. Squeeze lemon juice on top and stir. Serve with a little goat cheese stirred in just before serving.
I haven’t mentioned them yet on this blog but we have chickens. They’ve recently begun laying eggs! We also have some ducks one of which has just started laying too. We’ve gotten several eggs; enough to keep Charles in breakfast on work days and a few to pass along to mom and dad.
The duck eggs so far are about the size of a large chicken egg; most of the chicken eggs are small or medium. They seem to vary from egg to egg a bit. You may notice in the picture below the 3 eggs; The duck egg is the larger yolk with the clear white. The chicken eggs have a light yellow tint to the white which you wouldn’t normally notice but with the duck egg in the bowl you can see the contrast. The darker yolk came from a lighter shelled dark egg.
Spinach Goat Cheese and Tomato Scrambled Eggs
3 Eggs scrambled
2 o.z. spinach
1 small tomato diced
2 o.z. goat cheese crumbled
salt, pepper and paprika to taste
In skillet cook spinach till wilted; set aside. Add a bit of oil or butter to empty skillet. Pour eggs into skillet and season; flip eggs over and break apart once eggs have begun to set up.
Once eggs are cooked return spinach to skillet with eggs and stir in diced tomato; sprinkle with goat cheese just before serving.
This must be a really good roast idea because I had every intention of listing this as a new recipe when I found I’ve posted almost the same thing before. I still will proceed since I have everything documented. I made a couple of slight changes from my original stuffed pork loin post. Both however were delicious. This time I omitted the bacon and fresh garlic and used a smaller piece of pork so it cooked faster; I also added some fresh diced tomato from my garden!
I like to unroll my pork; it’s just fun. You could alternately do an accordion style cut but I like to start at the top and work my way around the pork trying to maintain a 1/4 inch thickness as I go. It doesn’t really matter if it’s thicker or thinner in places; you can’t see it in the picture but I actually have a couple of holes in mine. You can pound it to an even thickness if you desire, but once it is rolled back up it doesn’t effect the cook time to have varying thicknesses as it all again becomes one roast.
I next seasoned the 2 pound pork roast with salt, pepper, and garlic powder.
I would estimate I used 2 o.z. spinach, 2 o.z. goat cheese, and 1 tomato peeled and diced; layer this on the pork roast.
Roll back up and secure with toothpicks or tie with baking twine (I used 2 toothpicks).
Sprinkle with salt and pepper and bake at 375 degrees for about 1 hour for a 2 pound roast; adjust time as needed depending on size. Allow to rest for 5 minutes before carving.
Just a really quick post today. I try to always cook a bit of extra pasta so that I have an easy side dish I can throw together at a moments notice. Even just buttered pasta tossed with fresh garlic or garlic powder and a sprinkle of salt and pepper is delicious. I however still have tomatoes in my garden and I try to keep goat cheese in my fridge so this combination just seemed natural. Perhaps not my prettiest side dish, but oh so tasty ~ fresh basil would be amazing in this too.
Simple Pasta with Goat Cheese and Tomato
about 2 cups cooked pasta
1 Tbs butter
1/2 cup fresh tomatoes
1/2 tsp salt
1/2 tsp garlic powder
2 o.z. goat cheese
In skillet combine cooked and drained pasta, butter,tomatoes, salt, and garlic; heat through. Stir in goat cheese just before serving.
Just a quick post for a quick dinner tonight. I fixed buffalo shrimp served over torn romaine lettuce with goat cheese. Really a simple fix; Sunday’s are always a busy day for us so I am not usually up to cooking something too complex. Our weekend is never on the traditional weekend so for me Sunday draws the week to a close and leaves Charles with one more day to go till his “weekend” begins.
Buffalo Shrimp Salad with Goat Cheese
12 o.z. small shrimp ~ mine was 60 – 80 count ~ peeled
I was doing a little experiment today and I think Charles will be requesting these once he reads my post. Our schedules conflict a bit on weekends so sometimes I am left to try new dishes all by myself. I love goat cheese if you haven’t noticed and I finally have gotten some tomatoes from my garden so I couldn’t resist putting the two together.
Oven Roasted Tomato and Goat Cheese Appetizers
tomatoes ~ a small to medium size is ideal
Ok, so this is ridiculously simple. Generously trim core from tomato making a cut out cone shape.
Fill with goat cheese; I left mine plain but you can add herbs such as basil if desired.
Broil for about 8 minutes or until skin begins to blister. This last picture isn’t great but I wanted to show how it looked from the inside. I pulled the skin off which didn’t make for the prettiest tomato but so easy to eat.