I think my love for jalapeños has been pretty well-established on this blog thus far. I love spicy, especially when it has a flavor and doesn’t just incinerate your tastebuds.
I somehow stumbled across this blog called “The View From Great Island” that I liked immediately and decided to really investigate. I pulled quite a few recipes that I wanted to try and – completely frankly – because this only has only FIVE ingredients in a food processor, it moved immediately to the top of the list. #lazyme #thankgoodnessbecauseitissuperdelicious
The original recipe calls for farmer’s goat cheese, which leads to a crumbly texture, unlike regular goat cheese which becomes spreadable. I sent the hubs to the store and he came back with regular goat cheese so I went with it. This takes two minutes to make and the creamy cheese offsets a lot of the heat. Don’t get me wrong, it is hot, but you can still taste the jalapeño, which I love. This made an appearance on a sandwich or two and was terrific!
Jalapeño Goat Cheese Spread
Yield: about a half-cup
4 ounces farmer’s goat cheese
1 jalapeño pepper, unseeded (if you want less heat, remove some or all of the seeds and ribs)
2 – 3 Tbsp. extra virgin olive oil
Pinch of salt
Juice from a half of a lemon
Assorted crackers, to serve
1. Cut the stem off the pepper and cut it into large chunks.
2. Place the pieces into the bowl of a mini-chopper or small food processor. Process until finely minced.
3. Add the goat cheese and pulse until the cheese and jalapeños are well combined.
4. Pulse in two tablespoons olive oil. You are trying to achieve a spreadable consistency. If needed, add another tablespoon of oil.
5. Taste and add salt and lemon juice. (My measurements are below, adjust to your liking.
6. Refrigerate until ready to serve, and serve with crackers.
Source: The View From Great Island
Posted in The Kitchen | Tagged appetizer, cheese, dip, easy, farmer's goat cheese, food processor, goat cheese, jalapeño pepper, jalapeños, jalapeno, lemon, sandwich, spicy, spread, The View From Great Island | 4 Comments »
I know it’s been a while since I’ve been here. Two things going on.
One, I feel like I don’t know what to say lately. I have plenty of things to share with you, but don’t have the ability lately to get them onto the screen. My head is too full of a million thoughts that I can’t concentrate on one of them at a time. This is a problem.
My new inspirational quote taped to my computer monitor at work:
Two, I’m soo busy. I hate it when people say this dramatically, as a way to validate their existence. Like if they weren’t busy, busy, busy all the time, their life would end. (Busy to one person means something entirely different to the next.) I’d rather not be this busy. I just have a lot of balls up in the air – work, family, kiddo’s schools, pets, running, home – and I am not a circus-trained juggler!
Not even sure why I am writing this at all, but just thought I’d check in, say
and promise to get my act together soon. Love this doormat. It will surely grace the front entry of my next house!
Doormat: Reed Wilson Design, $50, available at Houzz.com
Posted in The Garden | Tagged decor, design, doormat, home, Houzz, Howdy, mat, Reed Wilson Design, welcome | 2 Comments »
Ginger, it seems, is one of those polarizing food items – you either love it or you think it tastes like soap.
I happen to fall in the first category and really like the flavor of ginger. I am loving the candied ginger in this granola and the little zingy “bite” that it gives! (If you don’t like ginger, you can surely leave it out and substitute any other dried or candied fruit.)
Every time I make a new batch of granola, I immediately declare it my new favorite. Then I find another recipe to try and my favorite gets bumped. There are just so many different flavor combinations to try!
Hope you like my new favorite! :)
Cranberry Ginger Granola
Yield: Makes about 6 1/2 cups
4 cups old-fashioned oats
1/2 cup coarsely chopped Brazil nuts
1/2 cup whole raw cashews
1/2 cup pumpkin seeds
1/4 cup canola oil
1/4 cup unsalted butter
1/2 cup brown sugar
3/4 cup dried cranberries
1/4 cup candied or crystallized ginger, finely chopped
1. Preheat oven to 350 degrees and line one rimmed baking sheet with parchment paper.
2. In a large bowl, stir together the oats, Brazil nuts, cashews, and pumpkin seeds.
3. In a small saucepan set over low heat, combine oil, butter, brown sugar, and salt. Stir until the sugar is dissolved and pour over oat mixture, mixing thoroughly.
4. Spread the oat mixture onto the prepared baking sheet in a single layer.
5. Bake for 20 to 30 minutes until brown, stirring occasionally. Watch the granola carefully so it doesn’t burn.
6. Remove baking sheet from oven and allow granola to cool in the pan. While oats are cooling, add the cranberries and ginger, stirring thoroughly.
7. Once fully cooled, transfer the granola to an airtight container.
Posted in The Kitchen | Tagged Brazil nut, breakfast, candied ginger, cashews, cranberries, crystallized ginger, dried cranberries, ginger, granola, In Praise of Leftovers, nuts, oats, old-fashioned oats, pumpkin seeds, snack | 1 Comment »