Tag Archives: goat

Food, Friends

Fancy Schmancy Grilled Cheese ~ Provolone, Goat, Prosciutto & Jam

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Today is a perfect June Gloom-y Monday. No pressure to get out to the pool or the park, just temps in the low 70s and a work-around-the-house kind of day. I’m enjoying it because before too long, it’s going to really heat up around here.

Elliott spent the morning at Cooking Camp while Holden and I {ok, just me} whizzed through the house filling trash bags, getting piles ready to donate, vacuuming and throwing a couple loads of laundry in.

Feels so good to just get rid of STUFF. Ugh! So. Over. It.

On this wonderfully overcast and cool day, it only seemed fitting to light a candle ~ this has been my favorite to burn lately and sends off and ever so slight tropical scent making you think wish you were on an island far, far away sucking down a daiquiri with sand between your toes…

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{Yankee Candle, Paradise Spice ~ banana, vanilla, cinnamon & cloves}

Also, I think a nice warm grilled cheese fits the bill for lunch on a day like today.

I have a whole board on Pinterest just for grilled cheeses. I’ve yet to try any of them, but when I saw this one on IG, well….I couldn’t stop thinking about it.

Thanks, Cameron, for sharing! It was amazing…..duh.

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What you need:

Loaf of sourdough bread

Slices of provolone cheese

Log of goat cheese {or already crumbled. I used plain, but an herbed one would be even more delish}

Prosciutto

Jam of choice {I used homemade peach, but strawberry, fig, apricot or blackberry would be fantastic}

Softened butter

What you do:

Lightly butter two slices of bread. Flip them over and spread some jam on both slices. Add crumbled goat cheese to one slice and a couple thin slices of provolone to the other. Lay some prosciutto {I used 2 slices} on top of the cheeses and make into a sandwich. Place buttered side down onto a pre-heated grill pan or panini press. Flip after a couple minutes or cook as your panini press directs.

Slice diagonally and ENJOY!

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It’s crispy, gooey, sweet & salty!

This sandwich will be your sunshine on a cloudy day.

Trust me.

Family, Food

UNO

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Happy Thursday!

{UNO} more day ’til the weekend…thank goodness.

If you are at a loss of what to make for dinner tonight, tomorrow night or over the weekend, may I suggest this?

: Farfalle with asparagus, caramelized onions, mushrooms and goat cheese :

{Recipe from Food & Wine}

From Pinterest, but I added asparagus, used smaller mushrooms and used farfalle as my pasta cut of choice.

Was super yum and our dinner last Saturday night before the infamous mud run!

Jay requested pasta and I was happy to click through my Pinterest boards and find something to help us get our carb on.

If you love all things goat cheese, you must make this.

Enjoy!

Food

{Clean Out Your Fridge} Frittata Friday

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We did another backyard clambake last weekend.

Apparently we thought we were feeding an army because we had TONS leftover.

{note to self: next time only buy ONE package of andouille sausage}

I was in a pinch for dinner one night this week so I threw together a quick frittata using stuff that needed to be eaten up….

4 eggs that didn’t make the cut to be boiled and dyed for Easter

Several pieces of TJ’s chicken andouille leftover from the clambake

1/3 container of crumbled goat cheese

Enter andouille sausage and goat cheese baked frittata…

Jay even raved about it.

I love quiches, but can certainly do without the crust. This would make a great quiche, too though.

The addition of caramelized onions would be nice, as well.

The great thing about frittatas is that you can literally add just about any combination of meat, veggie and cheese. They are easy to make for two people or twenty people. You can make them vegetarian or super manly with lots of meat. {Note: the meat needs to be fully cooked and the veggies sauteed, grilled or at least blanched before adding them to the egg mixture}

I just whisked together the 4 eggs with 2/3 cup milk {I literally used a combination of half & half, whole and skim ~ again, we’re cleaning out the fridge} and some salt & pepper. To make it lower in fat and cholesterol, simply use 8 egg whites {not sure how it would turn out with all skim or lowfat milk, but I’m sure it would be fine}.

Pour the egg mixture into your lightly greased, oven safe pan and bake at 350* for about 25-30 minutes or until eggs have set.

Cut into wedges and serve with a green salad or fruit.

{Or with leftover red potatoes from your clam bake!}

*****

Happy Friday!

The weekend is here.