Browning the corn carmelizes its sugars and deepens the flavor here.
Ingredients
1 c. fresh corn kernels (about 1 large ear)*
2/3 c. (5 oz.) goat cheese, softened
8 (6-inch) corn tortillas
1/4 c. chopped green onions
10 tbsp. salsa, divided
Cooking spray
I’ve also mixed in chopped red pepper, black beans, cilantro, and chicken chorizo, depending on leftovers in the fridge.
Directions
Heat a large nonstick skillet over medium-high heat. Add corn; sauté for about two minutes, until browned. Place corn in a small bowl. Add goat cheese to corn and stir until well blended.
Divide corn mixture evenly among four tortillas; spread to within 1/4 of the sides. Sprinkle each tortilla with green onions. Top with remaining tortillas.
Heat pan over medium-high heat. Coat pan with cooking spray. Place a quesadilla in the pan and cook 90 seconds on each side, until golden. Wipe pan clean with a paper towel and recoat with cooking spray. Repeat procedure with remaining quesadillas. Cut each quesadilla into four wedges and serve with salsa.
Showing posts with label goat cheese. Show all posts
Showing posts with label goat cheese. Show all posts
Tuesday, June 5, 2012
Goat Cheese Drop Biscuits
From Joy The Baker, these are quick and easy biscuits for any meal.
Ingredients
2 c. all-purpose flour
3 tsp. baking powder
1 1/2 tsp. salt
4 tbsp. cold, unsalted butter, cut into cubes
1 tbsp. unsalted butter, for the pan
2 tbsp. unsalted butter, melted to top the biscuits
4 tbsp. goat cheese, crumbled
1 c. buttermilk
Directions
Place a rack in the upper third of the oven and preheat to 425 degrees. Place a 10-inch cast iron skillet in the oven to preheat, as well.
In a medium bowl, whisk together flour, baking powder and salt. With your fingers incorporate the butter and goat cheese until the flour resembles a coarse, pebbly mixture. Make a well in the center of the flour mixture and pour in the buttermilk. With a fork, mix together the buttermilk and flour until all of the dry flour disappears.
Melt 2 tablespoons of butter in a small sauce pan or in the microwave. Set aside. Remove the cast iron from the oven and place one tablespoon of butter in it. Work the pat of butter around, greasing the entire pan, including the sides.
Spoon the batter, by the 1/4-cup into the hot skillet. The biscuits will touch when baked. Brush with melted butter. Bake for 14 to 16 minutes, until slightly golden in color. Remove from the oven. Let rest for 5 minutes. Serve warm.
Ingredients
2 c. all-purpose flour
3 tsp. baking powder
1 1/2 tsp. salt
4 tbsp. cold, unsalted butter, cut into cubes
1 tbsp. unsalted butter, for the pan
2 tbsp. unsalted butter, melted to top the biscuits
4 tbsp. goat cheese, crumbled
1 c. buttermilk
Directions
Place a rack in the upper third of the oven and preheat to 425 degrees. Place a 10-inch cast iron skillet in the oven to preheat, as well.
In a medium bowl, whisk together flour, baking powder and salt. With your fingers incorporate the butter and goat cheese until the flour resembles a coarse, pebbly mixture. Make a well in the center of the flour mixture and pour in the buttermilk. With a fork, mix together the buttermilk and flour until all of the dry flour disappears.
Melt 2 tablespoons of butter in a small sauce pan or in the microwave. Set aside. Remove the cast iron from the oven and place one tablespoon of butter in it. Work the pat of butter around, greasing the entire pan, including the sides.
Spoon the batter, by the 1/4-cup into the hot skillet. The biscuits will touch when baked. Brush with melted butter. Bake for 14 to 16 minutes, until slightly golden in color. Remove from the oven. Let rest for 5 minutes. Serve warm.
Thursday, December 3, 2009
Autumn Veggie Pizza
Pizza is one of my favorite ways to use up leftovers in the fridge. Last night, I was working with a butternut squash, goat cheese and onions... here's what I came up with!
Ingredients
1 butternut squash, peeled, seeded and diced
4 oz. chevre goat cheese
1 bunch of fresh sage
1 handful of pecans
1/2 cup olive oil
1/2 large onion, carmelized
prepared pizza dough
kosher salt, freshly ground pepper, to taste
ground nutmeg, to taste
Directions
Coat the squash with kosher salt, freshly ground pepper and olive oil. Roast in the oven at 400 degrees for 25 minutes, turning over halfway through. Bake the pizza dough about halfway (according to package instructions). In the meantime, create a "pesto" using sage, pecans and olive oil, combining in a Magic Bullet or small food processor. Spread pesto on half-baked dough, follow with crumbled goat cheese, carmelized onions and roasted squash. Finish baking pizza, sprinkle nutmeg to taste. Makes one pizza.
Ingredients
1 butternut squash, peeled, seeded and diced
4 oz. chevre goat cheese
1 bunch of fresh sage
1 handful of pecans
1/2 cup olive oil
1/2 large onion, carmelized
prepared pizza dough
kosher salt, freshly ground pepper, to taste
ground nutmeg, to taste
Directions
Coat the squash with kosher salt, freshly ground pepper and olive oil. Roast in the oven at 400 degrees for 25 minutes, turning over halfway through. Bake the pizza dough about halfway (according to package instructions). In the meantime, create a "pesto" using sage, pecans and olive oil, combining in a Magic Bullet or small food processor. Spread pesto on half-baked dough, follow with crumbled goat cheese, carmelized onions and roasted squash. Finish baking pizza, sprinkle nutmeg to taste. Makes one pizza.
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