Roasted Tomato and Asparagus Penne Pasta Salad

Roasted Tomato and Asparagus Penne Pasta Salad

The Chef In My Head, adapted from Cooking Light

2 cups uncooked whole wheat penne 

12 asparagus spears 

12 cherry tomatoes 

4 tablespoons extra-virgin olive oil, divided

3/8 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

1 tablespoon minced shallots

2 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

1 teaspoon dried herbes de Provence

1 1/2 teaspoons honey

1/2 cup pitted kalamata olives, halved

2 cups baby arugula (rocket)/spring mix 

1/4 fresh Jicama, cut into matchstix

1/2 cup (2 ounces) crumbled goat cheese

1. Preheat oven to 400°.

2. Cook pasta according to package directions, omitting salt and fat; drain and set aside.

3. Place asparagus and tomatoes on a jelly-roll pan. Drizzle with 1 tablespoon olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to coat; arrange asparagus and tomato mixture in a single layer. Bake at 400° for 6 minutes or until asparagus is crisp-tender. Remove asparagus from pan. Place pan back in oven, and bake tomatoes an additional 4 minutes. Remove tomatoes from pan; let asparagus and tomatoes stand 10 minutes. Cut asparagus into 1-inch lengths; halve tomatoes.

4. Combine shallots and the next 4 ingredients (through honey) in a small bowl, stirring with a whisk. Gradually add remaining 3 tablespoons oil, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt and 1/4 teaspoon black pepper.

5. Place pasta, asparagus, tomato, olives, jicama, and arugula in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with cheese.

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Beefsteak Tomato with Goat Cheese & Arugula Salad

Beefsteak Tomato with Goat Cheese and Arugula Salad

So I will admit it, I have a bit of a crush on Michael Chiarello.  I love his lifestyle, I mean really, who wouldn't want to live in the beautiful wine country?  I love his entertaining, and I want to be invited to one of those fabulous alfresco dinners and of course, I LOVE his food!  

This is one of his recipes that I tweaked a bit based on my ingredients I had on hand.  It was a great success and we agreed we could just skip the rest of the meal (that was before they ate my cedar plank salmon, coming in a post soon!).

Beefsteak Tomato with Goat Cheese and Arugula Salad, adapted from Michael Chiarello

The Chef In My Head

4 servings

1/2 C Panko bread crumbs

Salt and freshly ground pepper

1/2 tsp water

1 egg

4 rounds fresh goat cheese, about 2 ounces each

4 thick, ripe beefsteak tomato slices

2 tsp extra-virgin olive oil, plus more for the salad

2 C arugula

Red wine vinegar

In a small, shallow bowl, mix the panko breadcrumbs with the salt and pepper to taste.  Add the water and work it in with your fingers to moisten the crumbs lightly.  In another small, shallow bowl, beat the egg just until blended.

Dip one flat surface of each goat cheese round in the egg, and then in the breadcrumbs, patting the crumbs in place.  Repeat on the other flat surface.  Refrigerate the coated cheese rounds for about 15 minutes.

Center the tomato slices on 4 salad plates. Season with salt and pepper.

Heat a large nonstick skillet over moderately high heat.  Add the 2 tablespoons olive oil.  When the oil is almost smoking, add the cheese rounds.  Cook until lightly browned, about 45 seconds, then turn and cook until the cheese just feels quivery, about 45 seconds longer.  Place a cheese round on each tomato slice.

In a bowl, toss the arugula with a splash of red wine vinegar, and light drizzle of olive oil, and salt and pepper to taste.  Mound the arugula on top of the cheese, dividing them evenly.  Serve immediately.

Delicious!!  The warmth of the goat cheese, the cool of the tomato and the slightly bitter taste and crispness of the arugula.  Oh My!

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Grilled Stuffed Jalapeno & Anaheim Chilis

Grilled Jalapenos and Anaheim Chilis

Last year a drought, and this year it won't seem to stop raining.  I'm not complaining.  I am happy to see green hillsides and fireworks without the stress.  Everything is growing out of control, including my tiny garden.  I planted jalapenos, Anaheims, Orange Bell Peppers, Poblanos, Serranos, Tomatillos and several varieties of Tomatoes, Tarragon, Cilantro, Parsley and Basil.  If you remember last year when the drought finally broke, I had Poblanos coming out of my ears so we had Augustine's Stuffed Poblanos with Perfect Rice.  And with more rain this year, my basil is going nuts.  I will probably be making a ton of Pesto and freezing it to have during the winter(you can only eat pesto so many times per week).

I have one small predicament, and maybe you know the answer.  My jalapenos are not very hot.  Actually, to my disappointment these weren't hot at all.  They do seem to gradually be getting hotter as the season progresses as I found in our Tortilla Soup we had for dinner last night. If you know the secret to hotter peppers, please share!!!

During Claire's visit to Texas, she suggested this recipe she found.  The flavor of the filling was wonderful even if the peppers were missing some heat.  I had a few Anaheims so we threw them into there too!  The parental units were here as well,  and this was our snack while waiting for my husband to get home from work.  Yes, we saved him some, but just barely.

I made this on my griddle in my cooktop inside since I forgot to get the propane tank refilled again.  I know, I know, propane in Texas???  I am not building a fire every time I want to grill something like an appetizer.  I guarantee if you had to stand in temperatures pushing 100+ degrees you wouldn't either.  Well maybe with a couple of margaritas on hand you might......sounds like a plan.

Grilled Stuffed Jalapeno & Anaheim Chilis, adapted from Bobby Flay

4 oz. cream cheese, at room temperature

2 oz. soft goat cheese
1 1/4 cups shredded white cheddar cheese
2 green onions (green and pale-green part), thinly sliced
Salt and black pepper
12 large jalapeño chilis, halved lengthwise, stemmed and seeded
1 heaping Tbsp ancho chili powder


1. Heat grill to medium.


2. Whisk together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the cheddar and green onions; season with salt and pepper. Fill each jalapeño half with about 2 Tbsp of the mixture; sprinkle the top with ancho powder.


3. Place chilis on the grill, filling-side-up, and cook until slightly charred and tender, about 8 to 10 minutes. Spoon the Grilled Red Pepper–Tomato Sauce (recipe below) onto a platter and top with the jalapeños.

I didn't know about the sauce recipe at the time, but this sounds really good!  I love sauces and these peppers would be beautiful served on top of a puddle of this!

Grilled Red Pepper–Tomato Sauce


1 large red pepper, grilled, peeled, and chopped
4 plum tomatoes, grilled and charred on all sides, chopped
2 cloves garlic, chopped
2 Tbsp red-wine vinegar
1 Tbsp honey
1/4 cup fresh cilantro, chopped
1/4 cup olive oil
Salt and freshly ground black pepper


Combine the red pepper, tomatoes, garlic, vinegar, honey, and cilantro in a food processor; process until smooth. With the motor running, slowly add oil and season with salt and pepper.

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Goat Cheese, Pesto, Dried Fruits, and Pine Nuts OH MY!

YUM!

This is delicious and the world's easiest and fastest appetizer to put together!  The original recipe came from my sweet friend Janet in North Carolina which she served as a starter before a fabulous dinner at her home(full dinner on  later post).  I switched things up just a bit.  The original recipe called for dried cranberries, to that I also added chopped dried apricots.  This is a winner Janet, thank you!

Goat Cheese, Pesto, Dried Fruits and Pine Nuts

2-4 oz packages soft goat cheese

4 - 6 T. Pesto

1/2 C dried Cranberries

1/4 C dried Apricots, diced

1/3 C Pine Nuts, toasted

Your favorite crackers

Spread goat cheese in the bottom of low profile serving dish or plate.  Spoon pesto on top and spread to cover goat cheese.  Sprinkle mixture of dried fruits on top of pesto.  Sprinkle toasted pine nuts over dried fruits.  Serve with crackers or toasted baguette slices.  

Takes less than 5 minutes to prepare!  Goat cheese is a breeze to spread if you remove it from the refrigerator a few minutes before you assemble this.

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BSI~ Bloggers Secret Ingredient Winner is.......

Drum roll please...... The winner of this week's BSI is~

Sam Hoffer of My Carolina Kitchen!!! 

Thank you Sam for participating with this beautiful creation, French Lentil Salad with Goat Cheese!

Isn't this gorgeous?

French Lentil Salad with Goat Cheese Salade of Lentilles du Puy

Adapted from David Libovitz via Stacey’s Snacks

1 ¼ cups lentils, preferably French Lentiles du Puy
1 dried bay leaf
Kosher salt
Best quality extra-virgin olive oil
1 large carrot or two small, peeled and roughly chopped
1 small red onion, peeled and chopped
½ teaspoon dried thyme
4 or 5 tablespoons chopped fresh flat-leaf parsley
1 tablespoon sherry vinegar
1/4 cup extra-virgin olive oil
1/8 teaspoon Dijon mustard
1 small shallot, peeled and minced
Crumbled goat cheese


Rinse the lentils well and remove any stones. Transfer the lentils to a large saucepan and cover with lots of water, at least 3-4 inches. Add the bay leaf. Bring to a boil, then reduce heat, add a bit of salt, and simmer for 15-25 minutes, until the lentils are just tender, adding more water if necessary. I suggest testing them after 15 minutes and if they aren’t done, continue to taste every five minutes until they are still a little crunchy but taste done. Do not to overcook them or they will become mushy when you dress them.


While the lentils are cooking, heat a few spoonfuls of olive oil in a skillet and add the carrots and onions. Sprinkle with salt, pepper and dried thyme. Cook, stirring frequently, until tender. Set aside and remove the bay leaf.


In a small jar with a tight fitting lid, make a vinaigrette by adding the vinegar, oil and shallot, then shake well to emulsify and set aside. When the lentils are done, drain them well, and toss them with the vinaigrette, the cooked vegetables and the parsley. Taste and season with more salt, pepper, and olive oil if needed. . Serve warm or at room temperature on baby lettuce and top with crumbled goat cheese. Serves 6. Cooked lentils will keep in the refrigerator for 2-3 days. They can be gently reheated in a pan on the stovetop or in a microwave, but take extra care not to overcook them.


Sam is very a talented (complete understatement), writer and food columist.  Please take a few minutes to visit her blog and be sure to read her "About Me" section. I always find inspiration in her beautiful pictures and mouth watering recipes.

Thank you Sam!

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BSI: Goat Cheese ~ Beet & Goat Cheese Napoleons

What an honor! My new sweet blogging friend Natasha at 5 Star Foodie Culinary Adventures asked me to host Week 73 of BSI (Bloggers Secret Ingredient). Let me first mention how challenging it is to come up with an ingredient no one has chosen before. But I like a good challenge! I toyed around with a number of ideas and brainstormed with my sister for about an hour. A few we talked about but didn't chose: Poblano Peppers, Mascarpone Cheese, and Couscous. Really for no good reason other than I had just made this fabulous recipe of Wolfgang Puck's from my March issue of Saveur Magazine, I chose Goat Cheese. I still can't get over the flavors! My recent discovery of beets(a staring ingredient in this recipe) has been enlightening. Sadly, my previous experiences were from the dreaded canned variety. Admit it, you just scrunched up your nose. I know, me too! These beets, will change all of that and you will do just what I have done. As soon as the word "beet" is out of your mouth, you will quickly explain the HUGE difference of a canned beet (yuck!) and a fresh roasted beet followed with the addition of cooking the slices in a scrumptious bath of equal parts of Rice Vinegar and Sugar until they practically turn into candy. Wolfgang is one of my culinary idols and I will be making this dish again and again! Oh yes, the goat cheese...You will love the fresh herbs infused in it and the delicious fresh orange vinaigrette drizzled over the entire masterpiece! Look for the BSI instructions after the recipe! I look forward to all of your creations with one of my favorite ingredients ~ Goat Cheese!

Beet & Goat Cheese Napoleons, Wolfgang Puck

5 large red beets, roasted, peeled, and cut 1/4"-thick slices

1 C Rice Vinegar 1 C Sugar 9 oz. Goat Cheese, softened 4 tsp minced fresh chives 4 tsp minced fresh parsley 2-1/2 tsp minced fresh thyme 1 tsp freshly ground black pepper

3/4 C fresh orange juice

1 T balsamic vinegar

1/4 tsp orange zest

1 small shallot, minced

3 T extra-virgin olive oil

3 T Hazelnut oil

Kosher salt, to taste

3 T chopped hazelnuts

1-To roast the beets, place them whole and unpeeled in a baking dish, adding about 1 inch of water. Cover tightly with foil and roast about 1 -1/2 hours on 425 degrees until a knife easily slides into the beets. Allow to cool. Using gloves unless you want to be "beet red", slide the skins off. Using a 2-5/8" inch round cookie cutter (I used a can and removed both ends that was close to the same size), cut out 20 of the beet slices, reserve scraps for another use (like borscht or a salad). In a 12" skillet, bring rice vinegar and sugar to a boil. Reduce heat to med-low and, working in batches, cook beet slices, turning once, about 2 minutes. Transfer slices to a paper towel-lined baking sheet. Pat dry and chill.

2-Stir goat cheese together with the chives, parsley, 2 tsp of the thyme, and pepper in a bowl and set aside.

3-Bring orange juice to a boil in a 1-qt. saucepan over med-high heat. Cook until reduced to 1/3 cup, 4-5 minutes. Let cool. Transfer juice to a bowl along with the remaining thyme, balsamic vinegar, zest, and shallots. while whisking, drizzle olive oil and hazelnut oil; whisk until smooth. Season vinaigrette with salt and pepper; let chill.

4-To serve: Put 1 beet slice on a work surface, spread about 1 T cheese mixture over beet. Top cheese with another beet slice, pressing down so cheese oozes to edge. Repeat to create a stack with 4 layers of cheese between 5 beet slices. Makes 4 stacks in all. Slice each stack into 4 wedges(clean knife between slices); transfer to 4 plates. Drizzle vinaigrette over each plate; garnish with nuts. Serve with mixed greens, if you like.

Now for the BSI scoop!

Please submit your recipes that feature Goat Cheese to me by Sunday Evening, March 28th, 2010 to michele@gvtc.com or leave a comment with a link to your post.

Thanks again to Natasha at 5 Star Foodie Culinary Adventures for passing the Bloggers Secret Ingredient (BSI) torch to me. Check our her site for last week's secret ingredient and winner!

So what exactly is Bloggers Secret Ingredient, and how does it work?

• The host picks an ingredient, preferably one that is in season, readily available and not too expensive.
• The host links back to all the other previous week's posts.
• Participants create a unique recipe using the host's BSI and email the host their recipes.
• You do not need to have a blog to participate, and you do not have to submit a photograph to participate (though, it is preferred so I can show everyone your creative creation).
• If you don't have a blog, you can email the host(me!) michele@gvtc.com directly and it will be posted on the blog.
• The host reviews recipes Sunday evening each week and picks a favorite.
• I will hand select a winner based on what looks the yummiest, choose the next week's host and a prize will be awarded!

Be sure to check out the previous hosts and winners!!!

Week 72: 5 Star Foodie Asparagus

Week 71: Eats Well With Others Carrots

Week 70: Burp and Slurp Brussels Sprouts

Week 69: Fun Fearless Foodie Parmesan Cheese

Week 68: Natalie’s Killer Cuisine Cocoa Powder

Week 67: Eat. Live. Travel Write. Lemon Zest

Week 66: Travel Eat Love Coconut milk

Week 65: Run Beans Run Tofu

Week 64: Chicago Marathon Val - Mushrooms

Week 63: Biggest Diabetic Loser Cheddar Cheese

Week 62: A Fit and Spicy Life Balsamic Vinegar

Week 61: Peanut Butter Fingers - Nutmeg

Week 60: Jenn Eats Nutritiously Now - Garlic

Week 59: Home Cooked Em Cinnamon

Week 58: The Balanced Broad Flax

Week 57: Cookin Fanatic - Blue Cheese

Week 56: Foodie in the City - Ricotta Cheese

Week 55: Savvy Eats - Maple Syrup

Week 54: Sound Eats - Dried Fruit

Week 53: Mega Nerd Runs - Acorn Squash

Week 52: Healthy Tipping Point - Pancake Mix

Week 51: Live, Laugh Eat - Almond Butter

Week 50: Balance, Joy and Delicias! Cauliflower

Week 49: Healthy San Diego Living - Chickpeas

Week 48: Thought 4 Food - Yogurt

Week 47: London Foodie in New York - Chocolate

Week 46: Johnstone’s Vin Blanc - Oats

Week 45: Guilty Kitchen - Figs

Week 44: Ordinary Recipes Made Gourmet - Peanut Butter

Week 43: The Sophisticated Gourmet - Brown Sugar

Week 42: My Kitchen Addiction Lime

Week 41: Nutmeg Nanny Coffee

Week 40: Chayaís Comfy Cook Broccoli

Week 39: Healthy Delicious Plums

Week 38: Zoe - Feta

Week 37: ChezWhat- Potatoes

Week 36: Cinnamon, Spice & Everything Nice Blueberries

Week 35: Girlichef -Greens

Week 34: The Ungourmet Watermelon

Week 33: Bread + Butter Bell Pepper

Week 32: Burp and Slurp -Corn

Week 31: Say Yes to Salad Kabocha

Week 31 1/2: Simply Fabulous Now Cherries

Week 30: Thinspired Bananas

Week 29: To Be The Whole Package Almonds

Week 28: Kristas Kravings Lemon

Week 27: From French Fries To Flax Seeds Coconut

Week 26: Plentiful Plants Avocado

Week 25: Training Fuel Eggs

Week 24: Dinner at Christinaís Cabbage

Week 23: Hey What’s for Dinner, Mom? Strawberries

Week 22: One Bite at a Time Basil

Week 21: Just Sweet Enough Black Beans

Week 20: What I Ate Yesterday Kale

Week 19: What’s for Dinner Orange

Week 18: BranAppetit! Spinach

Week 17: Tales of Expansion Dates

Week 16: Biggest Diabetic Loser Zucchini

Week 15: Sweet & Natural Peppermint

Week 14: bella eats [and runs] Ginger

Week 13: Coffee Talk Walnuts

Week 12: For the Love of Oats Pumpkin

Week 11: Trying to Heal Sweet Potatoes

Week 10: The Inner Workings of a College Graduate Eggplant

Week 9: Itzy’s Kitchen Pears

Week 8: The Fitnessista Cranberries

Week 7: Tri to Cook Lentils

Week 6: Rhodey Girl Tests Polenta

Week 5: Eating Bender Butternut Squash

Week 4: Care to Eat Apples

Week 3: On a Lobster Placemat Mushrooms

Week 2: Hangry Pants Tomatoes

Week 1: sportsnutritionliving Quinoa

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Cream Cheese, Goat Cheese and Pesto Stuffed Chicken Breast

Making a pocket in the chicken breast to hold the stuffing is easy! Browning the chicken before baking gives it a beautiful golden color. Finishing it in the oven ensures that it cooks evenly throughout. You will not need to use a baking dish if you have a skillet that can go from the stove to the oven. This was delicious with grilled asparagus and a salad! I would make this for company anytime. 4 boneless chicken breast 1 egg white ½ C breadcrumbs (I love Panko) 2 tsp olive oil 4 T. cream cheese 4 T. goat cheese 2 T. pesto Salt and fresh ground pepper to taste Preheat oven to 400 degrees. Coat a baking dish with cooking spray. Combine cream cheese, goat cheese, pesto and salt & pepper in a small bowl. Cut a horizontal slit along the thin side of each of the chicken breasts, forming a pocket. Place one-fourth of the filling in the center of each pocket. Close the breasts over the filling and secure with a toothpick. Lightly beat egg white in a medium bowl. Place breadcrumbs in a shallow dish. Hold each chicken breast closed and dip in the egg white, then dredge in the breadcrumbs. Heat oil in a nonstick skillet over med-high heat. Add chicken breast; cook until browned on one side, about 2 minutes. Place the chicken, browned side up in prepared baking dish. Bake uncovered until the chicken is no longer pink in the center or until an instant read thermometer registers 165 degrees, about 20 minutes.

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