Category Archives: Goat Cheese

Roasted Chicken, Rosemary and Goat Cheese Lasagna


Let me start by saying I am not a runner.  I never have been.  Being the exercise enthusiast that I am, I will even go as far as saying, I hate running.

Now that that’s out of the way, I’m excited to announce I recently just completed my first 6.5 mile, half relay marathon.  I know. I’ll explain.

Somewhere around the sixth month during my pregnancy is when it happened.  I began to really get the itch.  It was between the period when my knees were giving out on me and dealing with the 20 extra pounds I had gained.  (Well, it was actually a little closer to 25 extra pounds. Ok, ahem…50. Ish. But most of it was water weight, I swear!).

Around that time was when I made a vow to myself that as soon as I was cleared for exercise I was going to tie up my laces and hit the pavement, hard.  It was my way of mentally focusing on getting through the last months as my energy continued to decrease and my self-pity increased.

So, I stuck to my word and just a couple of Sundays ago I completed my first ever marathon.  My two best gal-friends and sister, who are all regular runners, coached me through the whole process from beginning to end.  Everything from how to stretch, how to train, when to train.  What to eat…

I was given strict instructions to eat LOTS of carbs the days leading up to the race.  Biscuits, pizza, dulce de leche bars.  Ok, I made that part up, but the carbs part was true. I ate toast with bananas for breakfast, a powerbar for lunch, and this lasagna for dinner the night before.  And boy did it help me finish.

I’m not exactly convinced it was the carbs themselves that helped, but the fact that the lasagna was so insanely good, and I had leftovers in the fridge waiting for me to eat for lunch after I got back, so I ran that sucker as fast as I could.

The answer, I will never know, but the important thing is, I finished!

 Roasted Chicken, Rosemary & Goat Cheese Lasagna

  • 8 cooked lasagna sheets
  • 1 1.5 lb roasted chicken, meat pulled off and shredded (about 3 cups shredded chicken)
  • 4 tbsp unsalted butter
  • ¼ cup flour
  • 4 cups whole milk
  • 2 large stalks fresh rosemary (about 3 tsp), roughly chopped
  • 1/8 tsp ground nutmeg
  • kosher salt and pepper
  • 2 1/2 cups shredded mozzarella (2 cups plus ½ cup)
  • 8oz goat cheese log

Preheat oven to 350 degrees.

Cook the lasagna sheets and set aside while you prepare the sauce.

In a large saucepan melt butter over medium heat.  Whisk in flour and cook to make a roux, about 2 minutes.  While whisking slowly add the milk.  Add the rosemary, nutmeg and 1 tsp kosher salt, and cook stirring occasionally until thickened, about 5 minutes.  Turn heat off and stir in 2 cups of the mozzarella until smooth. Check seasoning, add more salt as needed, and add pepper.

Across the bottom of a greased 8×8 pan, spoon about ¼ cup of béchamel sauce (just to cover the bottom), ¼ of the chicken, ¼ of the goat cheese and then arrange 2 cooked noodles next to each other on top (you may have to trim the lasagna sheets if you are using the standard length).  Repeat this three more times, ending with a layer of noodles on top.  Top with remaining ½ cup cheese, cover tightly with foil and bake for about 35-40 minutes or until the noodles are tender.  Remove foil and place under the broiler to brown the cheese on top. 

Serve with crispy garlic bread. Enjoy!



Filed under All Posts, Goat Cheese, Pasta!, Personal, Recipes, Recipes - Chicken

Roasted Carrots & Parsnips w/ Toasted Pine Nuts and Goat Cheese

Roasting a carrot is what differentiates a good carrot from a great carrot.  Wait a minute, who am I kidding?  What I’m really trying to say is roasting a carrot is what distinguishes ill-mannered acts of neglect and crunchy aversions from an overwhelming amount of carrot lovin’ affection.  There’s really nothing else on earth like the magical transformation that takes place behind those closed oven doors.  Natural caramelized goodness!  (Yes people, I’m talking about carrots here.)

  • 8 carrots, peeled
  • 2 parsnips, peeled
  • 4 garlic cloves, whole and peeled
  • 1 small goat cheese log
  • about 2 tbsp pine nuts
  • olive oil
  • kosher salt and freshly cracked pepper
  • chopped parsley, optional for garnish

Preheat oven to 400F.  Chop carrots and parsnips into same size one-inch pieces.  Place carrots, parsnips and garlic on baking sheet and drizzle with olive oil to coat, and sprinkle with kosher salt and pepper.  Bake for about 20-25 minutes (flipping once halfway through) or until carrots become a nice golden brown.

Remove from oven and cool slightly before adding pine nuts and goat cheese crumbles.  In the meantime, spread the pine nuts out onto a baking pan and place in oven for a few minutes to toast. 

Add toasted pine nuts and goat cheese, toss with parsley and serve.


Filed under All Posts, Goat Cheese, Healthy Options, Holidays - Thanksgiving, Recipes, Side Dishes, Vegetables

Almond Enrusted Goat Cheese, Blueberry Vinaigrette and Mixed Greens Salad

Something about the word encrusted just does something to me. One simple utterance across the lips has the power to induce instant taste bud stimulation.  Add goat cheese to that word and I’ll be sitting high in my chair with hands raised to the sky, and letting out the loudest scream of excitement!  Better than any theme park I’d ever want to go to. 



For the dressing:

  • 1 small shallot, diced fine
  • 1 cup blueberries
  • 1/4 cup honey
  • 1/4 cup white balsamic vinegar
  • 2 tbsp olive oil
  • 1/8 tsp cinnamon

For the Salad:

  • mixed greens
  • 1 goat cheese log
  • about 1/3 cup sliced almonds
  • 1 egg + 1 tbsp water, whisked together
  • 1/4 cup flour
  • blueberries

Saute shallots and blueberries in a drizzle of olive oil for about 2-3 minutes in small saucepan.  Add vinegar, honey and cinnamon and cook for a few minutes more, or until the blueberries have begun to release juices.  Remove from heat and cool before transferring into food processor.  Blend ingredients together in processor and then slowly add 1-2 tbsp to incorporate.  Season with a little salt as desired.

Preheat oven to 375 F.  Prepare goat cheese by slicing into 3/4 inch slices. Lightly dredge the goat cheese in flour and then in the egg mixture.  Coat the cheese in sliced almonds pressing around the sides, bottom and top.  Place on a baking tray and into the oven for about 8-10 minutes.  Serve warm over salad.


Filed under Fruity Flavors, Goat Cheese, Recipes, Scrumpdidily Salads, Uncategorized

Rosemary-Goat Cheese Potato Chips


I know what you’re thinking.  But just let me explain…

I’ve decided that if we’re going to have any type of long-term relationship, you deserve to know the truth.  So, here I am, in front of you, bearing no shame as I confess my gluttenous  small obsession for an irresistably smooth, slightly tangy – but oh so creamy – melt in your freaking mouth sensation.  More widely known as goat cheese.  If I told you that I would try to slow it down on the postings, I would be lying.  And that, my friend, is no way to build a solid foundation when just starting off (plus I try to stay on God’s good side).  So, I hope you will be able to look past this minor little weakness and join me as I swoon over these salted crispy spuds with a hint of freshly cracked pepper, drizzle of rosemary oil, and beautiful goat cheese crumbles.

 Rosemary-Goat Cheese Potato Chips

These can be enjoyed rustic-style in a large bowl, or for a more elegant touch these also make a great bite-sized hor’dourve.

  • 3 Large Potatoes, peeled
  • Peanut Oil (or vegetable oil if you do not have peanut oil)
  • 2 Tbsp Olive Oil
  • 4 Sprigs of Rosemary
  • One small Goat Cheese Log

Roughly chop rosemary and combine in small bowl with olive oil.  Set aside. Slice peeled potatoes with a mandoline (or slice thinly with a knife).  If you do not have a deep fryer, fill a medium-large saucepan half-way with peanut oil and heat to about 350 degrees.  Once oil is hot, add potatoes one small batch at a time.  With metal tongs stir potatoes a to ensure they do not stick together.  Once chips are lightly browned remove from oil and drain on prepared paper towels.  Immediately season with salt and pepper and finish remaining batches.

Once potatoes are all prepared, top with rosemary drizzle and crumbled goat cheese.


Filed under All Posts, Goat Cheese, Recipes, Uncategorized

Tomato and Goat Cheese Pie

In the summer, immediately when I hit the supermarket door, I hear soft murmurs coming from the vegetable aisle.  It never fails – every time I am led to big, plump, juicy tomatoes whispering:  “eat me.”  I have a huge weakness for these luscious veg-fruits, so you can only imagine my excitement when I baked them in a flakey golden crust with my all-time favorite cheese.

Super Easy Tomato and Goat Cheese Pie

  • 6 large beefsteak tomatoes
  • 9 oz goat cheese
  • 4-5 garlic cloves, minced
  • basil
  • thyme
  • oregano
  • olive oil
  • kosher salt and cracked black pepper
  • 2 prepared pie pastries


For Filling:

Preheat oven to 375 degrees.   *Remove skin from tomatoes and slice into thick segments.  Layer tomatoes to cover the bottom of first prepared pie crust.  Top with 1/3 of the goat cheese, garlic, herbs, drizzle of olive oil and salt/pepper.  Repeat two more times and cover with second pastry, sealing the edges.  Bake for 40 minutes or until golden brown remove from oven and let pie rest for 10-15 minutes before slicing.  Serve with a balsamic tossed arugula salad.

* To remove skin from the tomatoes, cut an x on the bottom of each and blanch in a large pot of boiling water for a quick few seconds.  Remove from water and cool in a bowl of ice water. Once cooled the skin will easily peel off.

For pastry dough:

(Pastry Recipe from

  • 3 cups unbleached all-purpose flour
  • 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
  • 1/2 teaspoon fine sea salt
  • 8 to 10 tablespoons ice water

To Make dough:

  • Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
  • Drizzle evenly with 8 tablespoons (1/2 cup) ice water and gently stir with a fork (or pulse in processor) until incorporated.
  • Squeeze a small handful: If it doesn’t hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until incorporated, then test again. (Do not overwork mixture, or pastry will be tough.
  • Turn out mixture onto a work surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute butter. Gather dough together with scraper and press into 2 balls, one slightly bigger than the other, then flatten into disks. Chill each disk, wrapped in plastic wrap, until firm, at least 1 hour.




Filed under All Posts, Goat Cheese, Recipes, Seasonal - Summer, Vegetables