Tag Archives: gourmet

Peach, Basil & Goat Cheese Pizza

As they say, simple is best!  Especially when it comes to summer suppers.  We often enjoy this with fresh peaches from our yard and if in the mood, we’ll even prepare this on the grill!  This sweet and savory pizza is perfect as an appetizer or paired with a side salad for a light dinner.  I kept this meal as light as can be with only four toppings, but feel free to add on what you wish.  Perhaps mozzarella, thinly sliced onion or red pepper flakes or pepperoncini’s for a kick!  Just remember…simplicity is key with this dish!

The Starting Lineup

Refrigerated pizza crust (i.e. Pillsbury’s BEST Classic Crust)
• 2 TBSP olive oil
• 1 -2 fresh peaches, pitted and sliced
• 4oz goat cheese
• 1/3 cup fresh basil, chopped
• Balsamic Glaze (*NOT to be confused for balsamic vinegar)

 
Preheat your oven to 400 degrees. Unroll your dough, place on a baking sheet or pizza stone and drizzle with olive oil. Bake for 10 minutes.  Remove the par-cooked dough and add on the peach slices and crumble the goat cheese overtop, place back in the oven for another 10-12 minutes or until the crust is a golden brown.  Remove and immediately sprinkle on the fresh basil and drizzle with the balsamic glaze.

*Bake dough according to your recipe or store-bought package directions. Remove halfway through, add toppings and finish baking. Dusting cornmeal under the dough before baking yields a great crunch!

PeachBasilGoatCheesePizza2

Spinach, Goat Cheese & Chicken Stuffed Roasted Peppers 

The warmer months are upon us where no one wants a heavy meal and eating a reoccurring plate of grilled chicken over salad can get old.  Now this dish isn’t much different, it still has grilled chicken and vegetables, but it’s put together in a beautiful way with extra flavor from a basil pesto and goat cheese crumbles.  Still light and pretty darn healthy!

Another fun thing about this recipe is it can be done in your kitchen OR take it al fresco and do this ALL on your backyard grill for a fun, light dinner!

*I like to serve this either with: pasta tossed in the remaining pesto, with a pich of kosher salt & fresh ground pepper OR if I’m on the grill…I just grill up some more veggies!  Especially fresh asparagus, mushrooms, etc.

The Starting Lineup

  • 3 red bell peppers
  • 1lb chicken
  • 1 bunch fresh spinach, rinsed 
  • 1 4oz container crumbled goat cheese
  • 1 jar basil pesto
  • Extra virgin olive oil
  • Kosher salt & ground black pepper

Garnish/Side

  • Italian flat leaf parsley, rough chop
  • 1 pckg pasta noodles of choice or grilled vegetables  

Begin by preheating your oven to 425 degrees and rinsing, cutting in half and removing the seeds of the bell peppers.  In a large bowl combine about 1 Tbsp of EVOO along with 2 Tbsp’s of the basil pesto.  Toss the cut bell peppers in the mix. 

      

Lay the coated peppers cut-side down on a baking sheet and sprinkle a pinch of kosher salt & ground pepper over the tops.  Roast in the oven until just slightly soft (the skins start to bubble), about 10-15 minutes.  Remove from oven and set aside.  *Keep the oven on, but you can drop the temperature to 400 degrees. 

 While the peppers are roasting you can prepare the chicken and spinach.  Heat a pan with a bit of oil to medium-high heat while coating the chicken also with a tbsp of pesto and salt & pepper.  Cook/grill the chicken for about 4-5 minutes per side, till just cooked through (I had thin strips, so please cook accordingly), and has a nice golden-brown crust. 

 Also, rinse the spinach and chop off the hard stems (don’t worry if you miss a couple) and place the cut spinach into the same pesto bowl that the bell peppers where in. 

As soon as the chicken is done cooking, remove to a cutting board and chop up.  Immediately tossing the hot, chopped chicken into the fresh spinach.  *The hot chicken will help to wilt the fresh spinach.  Again, add a pinch of salt & pepper and another Tbsp of pesto. …I promise you, this will not be too much of a basil flavor.

   Assembly time!!  Bring over the baking sheet of roasted red peppers and fill with the pesto-chicken-spinach mixture.  Next, take a good amount of the crumbled goat cheese and sprinkle over top.  *I like a lot, so I press that goat cheese in there! 

 

Finally, pop these stuffed peppers into your preheated oven for about 5-7 minutes.  Remove and serve with a side of pasta or fresh, grilled vegetables.  Enjoy! 

 
*This time I served ours with a side of pasta.  After the noodles boiled, I tossed directly into yes, that same bowl with a bit of pesto in it!  I added more pesto, salt & pepper.  One bowl, three times..LESS cleanup!! 👍 

 


Caramelized Onion & Goat Cheese Flatbread

This is for my fancy friends!  I’m pretty sure I have a few of you worldy guys & gals out there…I think.  Anyway, if you want to something different on your tastebuds or perhaps throwing together a cocktail party or girls night and need a new idea, try this recipe out!

This is an easy to eat party food that only needs a few ingredients and you’ll look like and feel like a gourmet chef!

The Starting Lineup

  • Flatbread (store bought or Flatbread | RailroadWifeinTexas)
  • 1 yellow onion, sliced
  • 3 oz goat cheese (1/2 log)
  • 3 Tbsp evoo, divided 2:1
  • Splash of milk
  • Dash of salt & pepper
  • Fresh basil or arugula (optional)  

Heat two tbsp of evoo in a skillet to medium heat and add in the sliced onions along with a generous sprinkle of kosher salt.  Allow to cook down for at least 20 minutes, stirring often.  Halfway through drop the heat down to med low and just let them caramlize and sweeten up.  *Mine generally cook for 30-40 minutes. 

         Meanwhile, preheat your oven AND a pizza stone or baking sheet to 400 degrees.

Ok, now let’s mix together the goat cheese with a splash of milk and a sprinkle of fresh ground pepper.  I like to use a fork to fully incorporate and soften the spread.  *keep checking on them onions! 

   Next we’re going to prebake the flatbread.  Drizzle 1 Tbsp of evoo over the flatbread and smear it all over the top with your fingers (I’m pretty certain that olive oil is great for your skin 😉 

 Lay the already made flatbread onto the preheated stone/baking sheet.  Allow to bake for about 5 minutes so it starts to create a tougher exterior. 

 Remove from the oven and schmear the top with the peppered goat cheese and top with the caramelized onions.  Return this to the oven and bake for 15-20 minutes.  The goat cheeese will warm through and the flatbread will really crisp up creating great texture. 

 
Serve as is or top with a bit of fresh basil or arugula and a glass of vino, enjoy! 

  

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