Shrimp with garden fresh zucchini tomato and basil

Another quick post today; this would be another of my pasta and goat cheese recipes but I did take a slightly different and fresh approach to it.  I used a bruschetta type combination for the sauce;  a fresh basil, tomato, and olive oil. I also paired zucchini with the shrimp for a nice vegetable addition.

Shrimp with garden fresh zucchini tomato and basil

  • 8 o.z. angel hair pasta
  • 12 o.z. shrimp
  • 1 medium zucchini
  • 1 Tbs butter
  • 1 Tbs olive oil
  • 1 Tbs fresh chopped basil
  • 3/4 cup diced tomato
  • goat cheese or parmesan cheese

Prepare pasta according to package directions or desired technique.  In large skillet melt butter; add shrimp and zucchini; sauté about  5 minutes or until shrimp is just cooked.  Meanwhile combine olive oil, basil and tomato.  Once shrimp has cooked add tomato mixture and heat through about  1 – 2 minutes.  Serve over pasta and add goat cheese or parmesan if desired.

Enjoy ~ Kimberly

Grilled Zucchini Boats with Goat Cheese

I had a couple of little zucchini and was dying to try them with goat cheese.  This was oh so delicious; I went very simple with the ingredients and process. Not that this wasn’t amazingly delicious but my wheels are turning for the next grilled zucchini boat recipe.

Grilled Zucchini Boats with Goat Cheese

  • 2 small zucchini
  • salt, pepper, garlic powder
  • 2 – 3 o.z. goat cheese

Cut zucchini in half and scoop out seeds leaving about 1/4 inch shell.  Season with salt, pepper, and garlic.

Divide goat cheese between shells.

Over medium high heat indirect heat cook for about 7 minutes until shells have started to soften and char a bit if desired. I like my zucchini to have a bit of crisp so cook to your liking being careful not to char the shells more than desired; move away from heat as needed.

Enjoy ~ Kimberly

 

Stuffed Shells ~ Pasta shells with Crab and Goat Cheese

I decided I wanted crab for dinner and couldn’t quite decide how to fix it.  Once Charles go home I rattled off the ideas and stuffed shells just seamed perfect. This was a terrific combination.  I considered using some cream cheese since I had some in the house but I don’t think it was necessary;  I almost scrapped the idea completely since I didn’t have any ricotta. The mozzarella and goat cheese though worked perfectly.  I did use real crab meat that I picked from the few legs I had in the freezer but I am sure a canned crab would work too. The fresh basil, jalapeno, and green onion added the perfect touch.  Very meaty and cheese; just the way we wanted.

Stuffed Shells ~ Pasta shells with Crab and Goat Cheese

  • 15 pasta shells
  • 1 1/2 cups crab meat
  • 6 o.z. goat cheese
  • 1 cup mozzarella cheese
  • 2 green onions ~ thinly sliced
  • 1/2 jalapeno ~ diced
  • 1 tsp fresh basil ~ chopped
  • 1 jar spaghetti sauce

Cook shells according to package directions.  Mix together crab meat, goat cheese, mozzarella, green onion, jalapeno and basil.

Place about 1/3 of the spaghetti sauce in large casserole dish.  Stuff cooked shells with mixture and place in baking dish.  Top with  remaining spaghetti sauce and sprinkle with fresh grated parmesan cheese. Bake at 350 degrees for about 45 minutes.

Enjoy ~ Kimberly

Roasted Garlic Mashed Potatoes

I love mashed potatoes.  Potatoes and garlic are perfect together.  Today we roasted the garlic before adding to the boiling potatoes; we also decided a bit of goat cheese couldn’t hurt anything so here it goes.

Roasted Garlic Mashed Potatoes

  • 4 pounds russet potatoes
  • 14 cloves roasted garlic
  • 1/4 pound butter
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 2/3 cup heavy cream
  • 4 o.z. goat cheese

Peel the potatoes if desired.  Add peeled garlic cloves and cover with water; cook until tender; we diced ours 1/4 – 1/2 inch and cooked for about 15 minutes. Once tender drain well and using electric mixer begin beating potatoes at low-speed.  Add butter, salt, pepper, and cayenne.  Slowly add cream; you may need more or less depending on potatoes used.  Add goat cheese.  Bake at 350 degrees for about 10 – 15 minutes if desired.

Serve with a little extra butter or gravy.

Enjoy ~ Kimberly

Lemon Shrimp and Asparagus Pasta ~ yes, another pasta and goat cheese recipe

I know I have posted a couple of recipes with variations of goat cheese and pasta but it is one of my favorite go-to pasta combinations. I’d hate to deprive all of my readers of yet another tasty dish so here we go again! I loved the way this came out.  I think the only change I will make next time is the size of the asparagus; I cut the asparagus into little 1/4 – 1/2 inch pieces but I think next time I will leave it larger so it’s easier get a piece or two in every bite.

Lemon Shrimp and Asparagus Pasta

  • 8 o.z. angel hair pasta
  • 1 pound large shrimp ~ peeled
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp crushed red pepper
  • 8 o.z. asparagus
  • 4 Tbs butter
  • 1 lemon ~ zest and juice
  • 3 o.z. goat cheese

Cook pasta according to package directions.  Melt 2 Tbs butter over medium high heat in large skillet add shrimp, salt, pepper, crushed red pepper, and asparagus; cook 4-5 minutes until shrimp is cooked through.  Add remaining 2 Tbs butter, lemon zest, and lemon juice.  Toss with cooked pasta sprinkle with crumbled goat cheese just before serving.

Enjoy ~ Kimberly

Chicken and Artichoke with Angel Hair Pasta

I love chicken and artichokes together.  This is one of my favorite dishes. Today I used leftover chicken breasts that were seasoned with lemon and thyme.  You could use any type of left over chicken; or if cooking with raw chicken add it to melted butter and increase cooking time to allow chicken to cook through.

Chicken and Artichoke Pasta

  • 8 o.z. angel hair pasta
  • 2 chicken breasts – boneless and skinless cooked and thinly sliced
  • 2 Tbs butter
  • 2 cloves garlic
  • 1 Tbs diced jalapeno
  • 1 1/2 cup chicken broth
  • 1 can artichoke hearts
  • 1 Tbs cornstarch
  • 2 Tbs cold water
  • salt and pepper
  • a squeeze of lemon juice and pinch of thyme if desired
  • 4 o.z. goat cheese

Cook pasta according to package directions until al dente. Drain and set aside; do not rinse.

In medium skillet melt butter over medium heat.  Add jalapeno and cook for about a minute; add cooked chicken and garlic and heat through; about 4 minutes.  Stir in chicken broth and quartered artichokes; bring to simmer.  Mix cornstarch and cold water; stir into simmering skillet until slightly thickened. Season with salt and pepper to taste; add a squeeze of lemon juice and a pinch of thyme if desired.  Stir in cooked pasta allow to rest for about 3 – 4 minutes to thicken.  Top with crumbled goat cheese and serve.

Enjoy ~ Kimberly

Stuffed Roast Pork Loin

I posted the teaser to this delight a couple of days ago.  Here’s the break down of how Charles made it.  The most difficult and time-consuming part of making a stuffed pork loin is cutting the meat to unroll.  I’ve seen several techniques but unrolling is my favorite.  Don’t worry if it isn’t perfect.  It isn’t going to show once you are done and if you end up with it too thick in places you could always pound it out to a more even thickness.  If you get it too thin just overlap again or make extra rolls when you wrap it back up.  The important part is to try not to cut all the way through as you go; just make your initial cut and keep rolling the remainder of the roast away from you as you continue.  About a half-inch thick is a nice size.   You will definitely want a good sharp long knife for this.

Stuffed Pork Loin

  • 3 – 4 pound pork loin roast
  • 4 cloves garlic ~ minced
  • salt and pepper
  • 4 o.z. fresh spinach
  • 4 o.z. goat cheese
  • 5 pieces of uncooked bacon

Begin by cutting roast to unroll.  Season one side of roast with garlic, salt and pepper.  We did this the day before and allowed to rest overnight in refrigerator ~ this allowed the garlic flavor to penetrate throughout the roast.

The next day top with goat cheese and spinach.

Roll up and place on rack in roasting pan

Lay bacon across top of roast tucking ends under roast to secure.

Bake at 375 degrees for about 1 3/4 hours.  Check temperature (160 degrees is recommended temp for pork).  Allow to rest for at least 5 minutes before carving.

As far as filling go with your favorite flavors.  We used goat cheese and spinach this time.  Mozzarella and parmesan are other great cheese choices.  sun-dried tomatoes make a nice addition.  If you prefer something on the sweeter side use an apple pie type filling.

Enjoy ~ Kimberly

Shrimp and Artichoke Pasta

Lunch today was delicious; just about anything with shrimp has to be good if you ask me!  I make a dish with chicken and artichokes very similar to this and had to try using shrimp instead.  The lime juice plays very well off the heat of the crushed red pepper and the brininess of the artichoke hearts.  The creaminess of the goat cheese pulls it all together.  I’ve posted today’s recipe below ~ it was a perfectly filling lunch for the two of us.

Shrimp and Artichoke Pasta

  • 12 o.z. peeled shrimp
  • 1/4 tsp crushed red pepper
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 Tbs olive oil
  • 1 cup chicken stock
  • 2 cloves garlic
  • 1 Tbs fresh parsley
  • 1 tsp corn starch
  • 1 can artichoke hearts (quartered)
  • 1 Tbs lime juice
  • 2 o.z. goat cheese

In medium skillet heat olive oil over medium high heat.  Add shrimp, crushed red pepper, salt and pepper cook 3-4 minutes until shrimp is cooked through.  Remove shrimp from skillet and set aside.  Add 3/4 cup of the chicken stock to skillet; bring to a simmer.  Whisk together remaining 1/4 cup chicken stock and teaspoon of corn starch add to simmering chicken stock stirring until thickened.  Add garlic, parsley, artichoke hearts and lime juice; cook about 3 minutes until hot and bubbly.  Add cooked shrimp; heat another minute or until shrimp is heated through; crumble goat cheese over top and serve with pasta of your choice.

Enjoy ~ Kimberly