Tag Archives | goat cheese

Golden Frittata with Crispy Bacon, Leeks, Potato, Kale and Goat Cheese

Frittatas are one of my favorite things to make because they’re cheap, you can use up whatever ingredients you have in your fridge and they’re super tasty. A frittata is like a quiche minus the crust. It’s a great dish for breakfast, lunch or dinner. The beauty is that all you need are eggs along with random or calculated ingredients, depending on how long you’ve thought about it, and you have the essentials to making a great frittata.

I am still going strong with my weekly CSA subscription. I had farm fresh organic eggs, kale and a potato to eat up from it. Also in my fridge was a log of goat cheese, a few slices of leftover bacon and a leek in my crisper. Without hesitation, I knew I had the makings for a delicious frittata so I began to chop. Frittatas really can be constructed with whatever ingredients you have on hand. They can be vegetarian, with cheese, without cheese, or however you prefer. You simply saute the ingredients in a pan until tender, add the whisked eggs, and into the oven for a bit. I like to cook mine a little bit longer so they get that beautiful golden crust and the eggs are firm, not soft. Upon removal from the oven, the frittata should slide nicely out of the pan onto a cutting board where you can then cut it into perfect wedges. So simple. So good.

This is what weekends were made for…

frittata

frittata

frittata

 

Golden Frittata with Crispy Bacon, Leeks, Potato, Kale and Goat Cheese
 
Ingredients
  • 2 slices of bacon; sliced into even small chunks
  • 1 leek; sliced thinly - use both the white & green parts (make sure all sand is out of the leek, clean well)
  • 1 medium Yukon or red potato; peeled and sliced thinly (the thinner, the easier they are to cook)
  • 1 stalk of curly green kale; removed leaves from the stems and chop small/mince
  • 1 TBSP of oil (I used avocado oil)
  • 3 ozs. of goat cheese
  • S&P
  • 8 eggs; whisked in a bowl (add S&P and red pepper flakes to the eggs along with a splash of half & half)
Instructions
  1. Warm the oil in a large saute pan on medium heat. Add the leeks (save 2 TBSP for garnish later on) and the potatoes. Saute for 5 mins.
  2. Add the bacon and distribute in the pan evenly. Sprinkle salt & pepper. Saute for the next 15 mins, flipping and stirring occasionally. Add the kale and continue sauteing for another 10 minutes.
  3. Preheat oven to 350 degrees.
  4. Once the leeks, potato, kale and bacon look slightly crispy and cooked, add the egg mixture. Make sure the eggs are distributed in the pan evenly. Once the edge of the frittata looks like it's beginning to cook, place the pan in the oven. (Make sure the pan you are using is oven-safe.) Cook for 20-25 mins, checking it to make sure it doesn't burn. You want a golden, crispy color.
  5. Allow the frittata to settle for 10 minutes after removing from the oven. Cut and garnish with remaining leeks. Serve.

 

18

Broccolini Stuffed Chicken Cutlets with Thyme Goat Cheese Sauce

I recently saw an email in my inbox that had me salivating. It was this chicken broccolini recipe by the Pioneer Woman. Immediately I started thinking of how I could slim this recipe down a bit, because let’s face it, the Pioneer Woman isn’t really known for her healthy approach which is probably why her recipes are so popular. I decided that instead of bread crumbs, I’d use Japanese panko crumbs because I think they crisp up better due to the fact that they don’t absorb liquid well and they stay dry. Bread crumbs seem to absorb everything and they get greasy. I also knew I wouldn’t be cooking the cutlets in a frying pan of butter, but rather I’d bake them in the oven with a little olive oil and then set them on broil at the end. Instead of the mustard sauce that she makes yet again in the frying pan of butter, I would pair the cutlets with a lighter, herbed goat cheese sauce I’ve been meaning to taste test. The sauce calls for fresh parsley, but I have fresh thyme on hand so thyme it is. This is where in cooking it doesn’t matter if you change things up versus baking where there are so many darn rules to obey. I’ve never been much of a rule follower so clearly that’s why I enjoy cooking. The broccolini is a fun alternative to regular ole’ broccoli. When I eat broccolini, I peel a layer off on the ends of the stalks because I think they are tough to eat if I don’t give them a light shave. (kind of like asparagus)

The chicken turned out delicious and crispy…the broccolini a little crispier than I would have liked, but that’s because I got sucked into writing this blog post and forgot to take the cutlets out of the oven a few minutes before I should have. Whoops. Guess this is where a timer would come in handy even for the cooks who feel confident in the kitchen. Still amazing flavor though! The goat cheese sauce was a home run. It didn’t feel heavy and it was a perfect companion to the chicken. I plan to make this sauce again and maybe use it in a portobello mushroom recipe in the future. It was divine. Let me know how this recipe turns out for you. The first time making it may take you a few extra minutes, but after making it once, you will see how easy it is.

Broccolini Chicken w/ Thyme Goat Cheese Sauce Broccolini Chicken w/ Thyme Goat Cheese Sauce
Broccolini Chicken w/ Thyme Goat Cheese Sauce Broccolini Chicken w/ Thyme Goat Cheese Sauce
Broccolini Chicken w/ Thyme Goat Cheese Sauce Broccolini Chicken w/ Thyme Goat Cheese Sauce
Broccolini Chicken w/ Thyme Goat Cheese Sauce Broccolini Chicken w/ Thyme Goat Cheese Sauce
SAMSUNG CSC Broccolini Chicken w/ Thyme Goat Cheese Sauce
Broccolini Chicken w/ Thyme Goat Cheese Sauce SAMSUNG CSC
Broccolini Chicken w/ Thyme Goat Cheese Sauce Broccolini Chicken w/ Thyme Goat Cheese Sauce
Broccolini Chicken w/ Thyme Goat Cheese Sauce Broccolini Chicken w/ Thyme Goat Cheese Sauce

 

Broccolini Stuffed Chicken Cutlets with Thyme Goat Cheese Sauce
 
This recipe is for 2 people so double or triple the ingredients if need be to feed more people.
Ingredients
  • Cutlets
  • 2 Chicken Breast Cutlets (mine were ½ lb. each. Have your butcher butterfly 2 chicken breasts for you if you don't know how to do it or watch this video.
  • 1 Egg, Beaten
  • 1 Cup of Panko Crumbs
  • 1 Bunch of Broccolini

  • Thyme Goat Cheese Sauce (Adapted from this Food.com recipe)
  • 3 ozs. of Goat Cheese
  • 1½ tsp. of Fresh Thyme, Minced
  • 1¼ Cup of Low-Sodium Chicken Broth
  • ½ tsp. of Garlic Powder
  • 1 TBSP. of EVOO
  • 3 TBSP of Dry White Wine (now pour yourself a glass)
  • S&P to taste
Instructions
  1. Preheat oven to 375.
  2. Rinse the cutlets and pat dry with paper towel.
  3. Place 2-3 stalks of the broccolini in the center of each cutlet. (see photo) Sprinkle with S&P, then fold the edges of the chicken and roll around the broccolini. Secure the edges with toothpicks.
  4. Prepare 2 bowls; 1 with the panko crumbs and the other with the egg. Take each cutlet and first dip in the egg wash and then coat it in the next bowl of panko crumbs. Make sure the entire chicken breast is coated in panko and try not to get egg wash on the broccolini. (this is why mine crisped up too much)
  5. Set the cutlets on a wire rack over a cookie sheet covered in foil or parchment paper. (see photo)
  6. Lightly drizzle a little EVOO on top of the cutlets so they get that nice golden color while cooking.
  7. Place in the oven and set a timer for 30 mins.
  8. While the chicken is cooking, make your goat cheese sauce...
  9. Combine and stir the broth, EVOO,and wine in a saucepan and simmer over medium heat.
  10. Once the sauce has reduced by half, add the thyme, goat cheese, garlic powder and S&P. Lower heat.
  11. Continue simmering on low heat, stirring frequently, until the sauce is the consistency you like it. *Be careful as it can get thick fast. Keep extra broth on hand if you end up wanting to thin it out a little.*
  12. After 30 mins, turn your oven broiler on to give the cutlets a crispy coating. Broil for 5 mins, making sure to check frequently.
  13. Remove from oven and let them sit for 10 minutes. Pour goat cheese sauce over the cutlets right before serving.

 

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