I love figs, I didn’t used to. I thought all figs tasted like Fig Newtons. Then I tried a fresh fig, delicious, juicy and just the right amount of sweetness to be the perfect accompaniment to any kind of cheese. Unfortunately they are hard to find around here so when I do I buy some. I found them at Fresh Market the other day and made this delicious appetizer. I would also be great with a salad for a light, vegetarian dinner or lunch.
1 loaf French Bread
6 figs sliced into 1/4 ‘ pieces
1 c crumbled goat cheese
1/3 c pistachios crushed
2-3 T olive oil
2 T honey
Preheat the oven to 400 degrees, slice the bread in half horizontally. Place on a baking sheet and drizzle or brush with olive oil, sprinkle on the goat cheese and then place the figs on top and sprinkle with pistachios. Place in the oven and bake for about 10 minutes 0r until cheese starts to melt. remove from oven and drizzle with honey. Cut into slices for appetizers or halves for meal portions.
All the flavors of a supreme pizza in a lasagna.
1 package no cook lasagna noodles
1 lb ricotta cheese
1 T chopped fresh oregano
1 T chopped fresh basil
1 t salt
1/4 t pepper
4 hot italian sausage links (I used Turkey sausage)
1 green pepper sliced
1 c sliced onion
1 c sliced mushrooms
1 large jar marinara sauce
2 c shredded mozzarella cheese
Preheat oven to 400. in a large bowl mix ricotta, oregano, basil, eggs, salt and pepper and 1 c shredded mozzarella cheese. Cut open casing of sausage and squeeze meat into a large saute pan, cook over med high heat until no longer pink. Add onion and green pepper and cook until onion is translucent, add mushroom and cook until slightly soft. Drain any liquid from pan.
Using a large spoon, put approx 1/4 c of marinara sauce on the bottom of a 9×13 baking dish. Add one layer of noodles, then 1/3 ricotta mixture, a layer of sauce about 1 c and then 1/2 of the sausage mixture. Add another layer of noodles, 1/3 ricotta mixture, 1 c sauce, then noodles. The 1/3 ricotta mixture, 1 c sauce , 1/2 sausage mixture, and then noodles. Cover noodles with sauce and remaining mozzarella cheese and cover with foil. (The middle layer will be just cheese)
Bake for 30 minutes with foil on, then remove and cook 15 minutes more or until cheese is melted and golden. Let sit at room temperature at least 15 minutes before cutting.
Today is Moldy Cheese Day! I Love Cheese, all types so I will be celebrating. Why not join in with some of the following moldy varieties of cheese, bleu, camembert, gorgonzola, maytag blue, roquefort, brie, and stilton. Here are some of my recipes that would be great for a celebratory moldy cheese dinner.
Cobb Salad: Family Style
Buffalo Chicken Casserole
Pear, Blue Cheese, and Caramelized Onion Flatbreads
We have “make your own pizza night” every couple of weeks at our house. It’s an easy weeknight meal that gets the whole family involved, uses up some leftovers and gives us a chance to be creative. We use all different kinds of things for crust from pre made doughs, pitas, tortillas, Naan, and pre made bread crusts. Whatever happens to be on sale or leftover from the week’s dinners can become a canvas. This weeks winner was a flat bread topped with thinly sliced pears, blue cheese, caramelized onions and fresh arugula.
Pear, Blue Cheese and Caramelized Onion Flatbread
4 flatbreads (we used round ones found in the deli section of our supermarket)
1 sweet yellow onion sliced
2 T butter
2 c mozzarella or Monterey jack cheese
3 T blue cheese crumbled (use the good stuff here)
1 large ripe pear sliced thin
2 cups arugula
1 t lemon juice
salt and pepper
Add 2 T butter to a med sized pan, melt over med high heat, add sliced onions and cook over med low for about 30 minutes or until onions are caramelized. This is a slow and tedious process but you will be rewarded with flavor. Pre heat oven to 400 degrees. spread about 1 tsp of olive oil on each flat bread, I used a pastry brush, but a paper towel will also work. Cover the inner circle with about 1/3 c mozzarella or monterey jack cheese. Top the flatbreads with caramelized onion, pears and blue cheese. Bake in oven for about 5 minutes or until cheese is melted and bubbling. Toss arugula with 1/2 T olive oil, lemon juice and salt and pepper to taste.
Cut and serve.
This tomato sauce is so easy and versatile, you don’t need to buy jarred ever again. I made a big batch with meatballs to take camping this weekend, it’s perfect for get togethers or potlucks.
Here is what you need:
1 carrot peeled diced
1 small onion diced
1/2 stalk of celery diced
3 cloves of garlic chopped fine
1 can of whole peeled tomatoes
1 tsp salt
1T dried Italian seasoning
ground black pepper
2T Half and Half
1/4 cup grated Romano cheese
In a medium sauce pan saute carrot, onion celery and garlic for 3 minutes over med heat until softened. Add tomatoes, salt, Italian seasoning and pepper to taste. simmer on low for 20 minutes, stirring occasionally and breaking up the tomatoes with your spoon. (or longer if you need to, could even throw it in a crock pot on low in the am)
Your sauce should look like this and still be slightly chunky, if this is how you like it, stop here and serve over pasta. I wanted a smoother, creamier tomato sauce so I used the immersion blender to puree ( stop here if you don’t want to add the cream and it is a perfect pizza sauce) and then added the half and half and Romano cheese. This is what it looks like pureed with the cream and cheese. Serve over your favorite pasta, this amount is enough to cover one box of pasta.