This Pistachio Date Appetizer is so easy to make but they pack a very interesting punch! Continue reading “Pistachio Stuffed Date Appetizer”
The artichoke and goat cheese filling and a touch of roasted pepper make these chicken breasts moist and flavourful. Continue reading “Artichoke, Goat Cheese Stuffed Chicken Breasts”
These delicious tarts only take 5 or 6 ingredients and a few minutes to assemble but your guests would never know it! Continue reading “Easiest Appetizer Tarts Ever”
These are the second ‘grown up’ shortbread cookies I have posted. Santa would thank you for leaving them with a glass of wine! But the good news is you can make serve them any time of the year. Continue reading “Savory Goat Cheese Shortbread”
We are having a heat wave in Ontario this week so I was planning for a meal that I could cook on the grill. I was working on a ‘supper on a stick’ theme! I experimented with various types of meatballs that I could skewer and then I hit on these little vegetable stacks. They turned out pretty awesome if I do say so myself!
I used Kirkland Basil Pesto sauce ready made. There are lots of awesome pesto recipes out there but I don’t always have enough basil to make my own. And.. have you seen the price of pine nuts lately? They are crazy expensive.. so I looked it up. Apparently pine nuts typically come from China or Russia. The crops have not been up to par for the past 2 years while demand was going up as people became aware of them as an ingredient for pestos, sauces, salads etc. Add to that the process of extracting the nuts from the pine cones is very labour intensive… and here we are today…expensive pine nuts.
You may find that the large end of the eggplant is too big to use for this recipe,depending on the size and the shape of the eggplant you use. I only used the ‘neck’ portion to make 8 vegetable stacks. I used up the fat end in another delicious Vegetable Strudel recipe. Elegant and good for you too!
I also experimented with using mini Bocconcini cheese in the spirit of a Caprese salad on a stick but it melted as it cooked and was too bland. The goat cheese was far better since the eggplant really only takes on whatever flavour you add to it. You could use other dense, flavourful cheeses as well. Just be sure they don’t melt too quickly and slide off the base.
This Garlic Goat Cheese Souffle makes a lovely light lunch or dinner. It is perfect with a side salad or some green vegetables. The goat cheese and broiled cheese topping complement the sides as well. Continue reading “Garlic Goat Cheese Souffle”
This is my favourite way to eat quinoa! It makes a perfect ‘meatless Monday’ kind of meal! The quinoa takes on a nutty toasted flavour after the casserole is baked in the over. Although this combination of flavours is the one I like best you can vary the layers with other ingredients to tailor to your taste or what you have – example – try a layer of roasted peppers, or fried mushrooms and caramelized onions or replace goat cheese with ricotta, replace pesto with tomato sauce. You get the idea!