Tag: goat cheese

Brussels Sprouts Salad

Brussels Sprout Salad
Often, I wish Savannah was just a little closer to home. It would be nice to meet for lunch on a whim or have her over for dinner more often. However, visiting her is so much fun. I grew up in a rural part of north Georgia. After Greg and I married, I had never lived more than a short drive from a Target until moving to the farm, though.

The move was an adjustment, to say the least. Despite that, there is no other place I would want to be now! Still, visiting Savannah can be pretty fun. We can shop for days and never hit all the stores we want to. And the food, oh my! My tastebuds are in heaven the entire time!

On a recent trip, I tried a Brussels sprouts salad that was wonderful! It bugs Sav when I sit at the table trying to analyze the ingredients, but that’s precisely what I did that particular day.

Oh, the joy when I whipped up this salad and the flavors were right on! This salad is super easy. If you like to add protein, top your salad with a few grilled shrimp or some grilled chicken or steak.

This is not your mama’s boiled Brussel sprouts! Give this fantastic salad a try today. You will be so happy to eat your vegetables!

Brussels Sprout Salad
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Brussels Sprouts Salad

Course Salad
Servings 6
Author Amye Melton

Ingredients

  • 2 pounds fresh Brussel sprouts
  • 1 large granny Smith apple julienned
  • 1 teaspoon fresh lemon juice
  • 1/3 cup dried cherries
  • 2 ounces goat cheese crumbled
  • Dressing:
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons cider vinegar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons honey
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon garlic powder
  • kosher salt and freshly ground black pepper

Instructions

  • Add all dressing ingredients to a small jar and shake well, set aside.
  • Preheat oven to 425℉.
  • Wash and dry Brussels sprouts. Discard any discolored leaves. Cut off the end of the stem and remove some outer leave to roast.
  • Drizzle the single outer leaves with olive oil and toss. Place in a single layer on a baking sheet and sprinkle with kosher salt and freshly ground black pepper. Roast in preheated oven until crispy. Watch closely, this will not take very long.
  • Shred the Brussels sprouts using a food processor. {If you want to do these ahead of time, they will keep in a ziptop bag, stored in the refrigerator, for up to a week.}
  • Toss the julienned apple in 1 teaspoon fresh lemon juice.
  • In a large salad bowl, add the shredded and roasted Brussels sprouts, apple, and cherries. Toss with enough dressing to coat the mixture. Crumble goat cheese over the top and serve with extra dressing.

Arugula, Goat Cheese, and Couscous Salad

Arugula, Goat Cheese, and Couscous Salad

Last weekend we had a long-awaited visit from our daughter, Savannah. Savannah is a CPA in Atlanta. Too far away for this mama, but as long as she’s happy. We have not been able to see her very much this year. With Covid and this year’s busy season, our visits have been limited. We were thrilled to have her home, but the visit was way too short!  

Savannah may get her smarts from her dad, but she gets her love of cooking from me. She whipped up one of her favorite salads for dinner one night. Don’t you just love for someone to treat you like royalty and cook for you? She made us a delicious Arugula, Goat Cheese, and Couscous Salad.  

This recipe is from Jessie James Decker’s cookbook, Just Feed Me. I will definitely be making it again! The peppery arugula paired with the creamy goat cheese with couscous and veggies was absolutely terrific! Our dinner consisted of the salad only, but baked or grilled chicken, or fish, would be great served over the top. 

Arugula, Goat Cheese, and Couscous Salad
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Arugula, Goat Cheese, and Couscous Salad

Course Salad
Author Amye Melton

Ingredients

  • 1 cup pearl couscous
  • 4 tablespoons olive oil
  • 1 small red onion cut into thin rings
  • 1 medium zucchini sliced into 1/2-inch rounds or half-moons
  • Kosher salt and freshly ground black pepper
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon white wine vinegar
  • 1 cup baby arugula
  • 8 ounces goat cheese chilled and crumbled

Instructions

  • Cook the pearl couscous according to the package directions. Set aside in a large bowl.
  • In a small skillet, heat 2 tablespoons of the oil over low heat. Add the onion and cook until caramelized, about 20 minutes.
  • Meanwhile, preheat the broiler.
  • On a sheet pan, toss the zucchini with the remaining 2 tablespoons of oil and a pinch each of salt and pepper. Slide under the broiler and broil until cooked through and charred slightly, about 5 minutes.
  • Add the zucchini and onion to the cooked couscous. Add the lemon juice, parsley, vinegar, arugula, goat cheese, and some salt and pepper and toss to fully combine before serving.

Keto Khachapuri

 

Surprise, I found an recipe I forgot to share!  It actually cooled off her over the weekend and it’s spectacular!  I wore boots for the first time on Sunday.  I LOVE IT!  I even made my first pot of chili over the weekend, that obviously I was craving when I first wrote this.  😂

I have a feeling I am not in the minority when I say I have already decorated for fall. Maybe I’m hoping it will bring on the colder weather. I love summer, and it has been a great summer. In fact, a very eventful summer for my family, but good. However, I am over it this year. I am ready for everything that comes with autumn, like bonfires, sweaters, and boots. I’m even craving chili!

Not at all chili, but a breakfast that I can’t get enough of these days is Khachapuri. Khachapuri is a traditional Georgian dish of cheese-filled bread.

To make the keto version of this bread, start with fathead dough.  Fathead dough can be a little dry on its own. It is used in various ways for low-carb and keto diets. Most commonly is probably to make bagels.

The dough comes together quickly. Rolled and filled with a tasty cheese mixture and topped with an egg, these Khachapuri are a satisfying keto breakfast. You can rip off the crust and dip it in the cheese and egg. I usually top the Khachapuri with sliced avocado or fresh arugula, tossed with avocado oil.

 

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Keto Khachapuri

Course Breakfast
Servings 4
Author Amye Melton

Ingredients

  • Fathead Dough:
  • 3/4 c. almond flour
  • 1/2 Tbsp. baking powder
  • 1 1/4 c. shredded mozzarella cheese
  • 1 oz. cream cheese cubed
  • 1 lg. egg
  • 1 tsp. stevia
  • Everything but the Bagel Sesame Seasoning Blend optional
  • 1 lg. egg beaten for egg wash
  • Filling:
  • 3/4 c. shredded mozzarella cheese
  • 3/4 c. Feta cheese crumbled
  • 3/4 c. goat cheese crumbled
  • 2 med. eggs (one for egg wash)
  • butter

Instructions

  • Preheat oven to 425℉. Line a baking sheet with parchment paper, set aside.
  • Mix together 3/4 cup shredded mozzarella, 3/4 cup Feta cheese and 3/4 cup goat cheese, set aside.
  • In a microwave safe bowl, combine the almond flour, 1 1/4 cups shredded mozzarella and cream cheese. Microwave on HIGH for 2 minutes, stirring halfway through.
  • Stir well, then add baking powder, stevia and egg. Mix well to incorporate.
  • Working quickly, while the cheese is hot, knead with you hands until a dough forms.
  • Divide you dough in half, then divide each piece in half. Place each piece on a sheet of parchment paper. Top with another sheet of parchment paper. Using a rolling pin, roll the dough into an oval shape.
  • Roll the edge of the dough up all the way around. Pinch the ends together, forming a boat shape.
  • Beat 1 large egg. Brush the rolled up section of the dough. Sprinkle with Everything but the Bagel seasoing, if desired.
  • Sprinkle half of the cheese mixture into the middle.
  • Bake in preheated oven for 5 to 8 minutes, or until cheese is beginning to bubble.
  • Remove for the oven, make a well in the hot cheese with the back of a spoon. Carefully crack an egg into the center of each boat. Top with a dot of butter. Return to the oven for about 5 minutes. Remove from oven. (Egg will continue to cook slightly outside of the oven.)
  • Cool a few minutes. Sprinkle with salt and pepper. Garnish as desired.

Notes

Nutritional Information:
Net Carbs:  7 g.
Fat:  41 g.
Protein:  31 g.
Calories:  528

Ultimate Tomato Soup and Over-the-Top Grilled Cheese Sandwich

ultimate tomato soup with a grilled cheese sandwich

Sometimes the only thing that will satisfy the stomach and the soul is comfort food. There’s just something about creamy mac and cheese, delicious chicken and dumplings, melty chocolate chip cookies, or this ultimate homemade tomato soup with over-the-top grilled cheese sandwiches. This combination has always been a favorite of mine. It’s like a warm hug and especially good when the weather turns chilly.
I start my tomato soup as I do marinara sauce, with onions, garlic, carrots, and celery. After adding tomatoes and simmering for a while, I then blend it until smooth and add a can of diced tomatoes for a few small chunks of tomato scattered throughout the soup.

The name of this grilled cheese could not be more fitting. It is over-the-top good! However, you can change it up to your liking. I usually start with good, fresh bread. Then I add a creamy cheese, like Monterey Jack or Brie, and a sharp cheese, like Cheddar, topped off with goat cheese crumbles. As if that wasn’t enough, I add sliced onion and tomato, with some arugula, basil, or spinach. Grilled to perfection in a skillet or Panini press its divine when dipped into a delicious bowl of tomato soup!

AAA Amye Signature for blog

Ultimate Tomato Soup
 
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Ingredients
  • 2 tbsp. extra virgin olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • ½ tsp. salt
  • ½ tsp. freshly ground black pepper
  • 1 bay leaf
  • 2 (28-oz.) can crushed tomatoes
  • 1 (28-oz.) can diced tomatoes
  • 1 (14.5-oz.) can diced tomatoes
  • 1 (14.5-oz.) can chicken broth
Instructions
  1. Heat olive oil in a large Dutch oven. Add onions and garlic and cook about 10 minutes over medium heat, until onions are translucent. Add celery, carrot, salt, and pepper and cook until soft. Add bay leaf, crushed tomatoes, 28-oz. can diced tomatoes and bring to a boil, uncovered. Lower temperature and simmer, uncovered, for about 1 hour.
  2. Remove bay leaf and puree in a blender, in batches. Pour the pureed tomato soup into the Dutch oven and add the 14.5-oz. can diced tomatoes and chicken broth. Taste for seasoning and add more salt and pepper, if desired. Simmer until heated through.

Over-the-Top Grilled Cheese Sandwich
 
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Ingredients
  • Good bread
  • Monterey Jack cheese, sliced
  • Sharp Cheddar cheese, sliced
  • Goat cheese, crumbled
  • Arugula leaves
  • Onion, thinly sliced
  • Roma Tomato, thinly sliced
  • salt and freshly ground black pepper
Instructions
  1. Place the Monterey Jack cheese on one side of the bread. Add arugula leaves, onion, tomato, salt and pepper. Crumble goat cheese over top and then add Cheddar cheese. Top with second slice of bread and grill in a buttered skillet or a Panini press until the cheese has melted and the bread is lightly browned.