Baked Goat Cheese and Tomato Dip

A recipe for Baked Goat Cheese in the October issue of Food Network magazine inspired me to make this dip last night for my book club.  It’s very easy to put together and only needs to bake for 15-20 minutes before it’s ready to eat. I served it with crackers but it would be great with baguette slices, apples or crudités.

What to buy (serves 6-7):

  • 1, 10 ounce log goat cheese with herbs and garlic, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 1/4 cup olive oil, plus more for brushing
  •  salt and pepper
  • 8 small cocktail tomatoes (about 10 ounces), quartered
  • 2 teaspoons balsamic vinegar
  • 1 clove garlic, finely chopped
  • 1 teaspoon oregano
  • 1 teaspoon red pepper flakes
  • crackers or toasted baguette slices, for serving

What to do:

  • preheat the oven to 400
  • combine the goat cheese, cream cheese, salt and pepper to taste and 2 tablespoons olive oil until smooth
  • brush a small baking dish with olive oil, then spread the cheese mixture in the dish
  • in another bowl, combine the tomatoes, vinegar, garlic and 2 tablespoons olive oil
  • spoon the tomato mixture on top of the dip and bake until heated through, about 15 minutes, serve hot

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Beef Stew {in your Crockpot}

DSC_0261I made this stew on Sunday and have been re-heating and eating for lunch almost everyday.  It was delicious on Sunday but it’s gotten even better after a couple of days in the fridge.  Traditional beef stew recipes usually call for mushroom and potatoes but I left these out as Joe isn’t a big fan and I used a beer to add liquid and flavor.  Serve with bread, over rice noodles or mashed potatoes to soak up the rich sauce.

What to buy:

  • 4 tablespoons unsalted butter
  • 2 pounds beef stew meat, cut into 1 inch pieces
  • salt and pepper to taste
  • 3 tablespoons flour
  • 2 cups beef stock
  • 1 beer, the darker the better
  • 2 tablespoons tomato paste
  • 1/4 teaspoon thyme
  • 1/4 teaspoon oregano
  • 1/4 teaspoon basil
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 1 cup carrots, diced
  • 1 cup yellow onions, diced
  • 1 cup frozen green peas, thawed

What to do:

  • add 1 tablespoon of butter to a pan over medium high heat
  • season beef with salt and pepper
  • add beef to saute pan and sear, about 2 or 3 minutes per side
  • add remaining butter, onions, flour, stock, tomato paste, herbs, spices, carrots, onions and browned meat to crockpot
  • cook on low for 6-7 hours or on high for 2-3 hours
  • before serving stir in the peas and serve immediately

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Five Minute Pumpkin Spice Latte #PSL

DSC_0232While I agree that the pumpkin craze that starts in October and whips into a frenzy by Thanksgiving is a bit ridiculous, I usually join in the fun and pick up a few cans of pumpkin puree at the grocery store.  Yesterday I posted a recipe for Pumpkin Pork Tenderloin {in your Crockpot} and today I’m continuing the pumpkin love with a simple recipe to make the Starbucks’ classic Pumpkin Spice Latte.  Starbucks debuted this drink in 2004 after, according to their company legend, the recipe was born in a lab when testers tried espressos with pumpkin pie.   If you’ve got a little extra time you can skip Starbucks and make this delicious and easy drink first thing in the morning or as an after dinner treat.  Take it up a notch by spooning on some whipped cream and sprinkles of nutmeg and cinnamon before serving!

What to buy (serves 2):

  • 2 and 1/2 cups milk (I used 1%)
  • 3 tablespoons pumpkin puree
  • 3 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1 tablespoon vanilla extract
  • 1/2 cup hot espresso or strong brewed coffee
  • whipped cream, optional

What to do:

  • combine all of your ingredients (except whipped cream) in a saucepan and bring to a simmer over medium heat
  • pour into mugs and enjoy!

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Pumpkin Pork Tenderloin {in your Crockpot}

DSC_0090If you’re a food blogger and it’s October you’re obligated to post a recipe that features pumpkin so before October slips away from me, here it is! I love baking with pumpkin but wanted to try something new so I experimented with using it a savory way.  The results were great; this is a recipe that will make your kitchen smell wonderful and will taste as good as it smells. The vinegar and hot peppers balance out the maple syrup and brown sugar to keep the pork from being too sweet.

What to buy (serves 3-4):

  •  2 pounds pork tenderloin
  • 3/4 cup pumpkin puree
  • 1/2 cup apple cider vinegar
  • 1 tablespoon brown sugar
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon cinnamon
  • salt and pepper, to taste
  • 3-4 chipotle peppers in adobo sauce

What to do:

  • combine pumpkin, vinegar, brown sugar, maple syrup, mustard, cinnamon, salt, pepper and chipotle peppers in a bowl
  • add pork to slow cooker and spoon pumpkin mixture onto pork,
  • cover and cook for 6-7 hours on low or 3-4 hours on high, cut or shred before serving hot

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Some Good Reads {Fall 2014}

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I know you’re supposed to eat your frozen wedding cake on your first anniversary but I’m not sure what happened to our cake so I picked up one of Target’s finest and it was perfect. If I don’t have time to make one myself, grocery store cake is my go-to. Who doesn’t love a marble cake with that trashy vanilla icing?!

We spent the beginning of this week in Asheville to celebrate our first anniversary and to see the changing leaves in the North Carolina mountains.  Last year we honeymooned at the Biltmore Inn so we stayed at The Grove Park this time and ended up liking it better!  The dining options were great so we didn’t have to venture out much in the stormy weather. We had fantastic meals at both Vue and the Sunset Terrace.  We also enjoyed the live music in the great hall both nights.  The rain ruined our hiking plans on Tuesday, forcing us to stay inside, drink champagne and watch 22 Jump Street, not a bad anniversary at all!DSC_0118 I also spent time finishing a few books that had been sitting on my nightstand for too long and now have enough titles to share another  list of my book recommendations.  I’m continuing to read more parenting-focused books and have added those in at the end.  If you like my literary tastes and want more, check out my master list. As always, send any recommendations my way sallymacncheese@gmail.com or tweet me @sally_cooks.

I hope you enjoy the fall weather with a good book (and maybe a glass or two of champagne!)

  • Practical Magic is my book club’s October pick and a great book to read around Halloween.  The book tells the story of several generations of New England women who may or may not be witches but are powerless in the face of love.  Remember the late 90’s movie with Nicole Kidman and Sandra Bullock?!
  • What I know for Sure is a compilation of Oprah’s life lessons from her column in O Magazine.   While some are a bit cheesy or obvious I thought many of the essays were easily digestible and inspiring.
  • Friendship is my book club’s November selection.  This review from NPR says it all without revealing too much: “Friendship is superficially about youngish, self-involved writerly types, but it’s really about people who are trying to be good and finding it hard. This is a book about ethics—about the real, unglamorous daily battle that is not being a jerk.” I enjoyed Gould’s take on what it means to be 30 today and what makes a real, deep friendship.
  • If you liked the Netflix series Orange is the New Black, I recommend you read the book that inspired it all.  You’ll see how much the show changed the original story of one woman’s experience in Federal prison.
  • If you liked The Secret History from my summer part 2 book list or if you followed the trials of Amanda Knox, you’ll want to check out Abroad, a psychological thriller also set on a college campus, this one in the old Etruscan city of Grifonia full of study abroad students.
  • The Food Lovers Guide to Raleigh, Durham and Chapel Hill is pretty self explanatory and a well written resource to eating and enjoying all that the Triangle has to offer.
  • One Plus One was my book club’s September choice.  The story takes place between the English shore and Scotland and has quite the cast of characters.  I imagine it will make a good movie; think Little Miss Sunshine.
  • One Kick is the first thriller in a new series from Chelsea Cain, author of the New York Times bestselling Archie Sheridan/Gretchen Lowell books. The book is well written and the protagonist is a complex character dealing with a highly uncomfortably subject matter (child abductions/child pornography.)
  • The Price of Silence: The Duke Lacrosse Scandal, the Power of the Elite, and the Corruption of Our Great Universities is the latest book to take on the Duke Lacrosse case.  It is an exhaustive account of the scandal from its elements of race, sex, tension between town and gown, and how a university manages student athletes and confronts a crisis.
  • The Happiest Baby on the Block promises to impart the secrets to mastering an automatic “off-switch” for your baby’s crying.  Joe and I both read this and felt like we learned a lot.  It gave me a nice boost of confidence to know a few tricks to soothe a hysterical baby (not that my baby ever cries…)
  • French Kids Eat Everything is a refreshingly honest account of how author Karen Le Billon was able to alter her children’s deep-rooted, unhealthy American eating habits after moving to France. It is a memoir, a cookbook, step by step handbook rolled into one with ten rules for parents to follow to raise happy and healthy eaters and food lovers.
  • Joe just finished When I First Held You: 22 Critically Acclaimed Writers Talk About the Triumphs, Challenges, and Transformative Experience of Fatherhood and I’m planning to read it next.  He thought the stories were well-written, interesting and refreshingly honest about a subject that is very new to us.

Some Good Reads {Master List}

This is a compilation of all of my book recommendations since I began sharing them in Summer 2013, separated by genre.  You can find more details here.  Happy Reading!

111566929Food:

An Economist Gets Lunch: New Rules for Everyday Foodies

But Momma Always Put Vodka in the Sangria

Bread and Butter

Cooked

Delicious!: A Novel

Drinking and Dating

Four Kitchens

Frenchie

Make the Bread, Buy the Butter

My Paris Kitchen

The Art of Simple Food

The School of Essential Ingredients

Pickles and Preserves

Yes, Chef

The Food Lovers Guide to Raleigh, Durham and Chapel Hill

106570680Auto/Biography:

Drinking and Dating

Is Everyone Hanging Out Without Me?

I Didn’t Come Here To Make Friends

I Suck at Girls

Law Man

Mick Jagger

Mud Season

Orange is the New Black

Runaway Girl

The Million Dollar Mermaid

The Wolf of Wall Street

Tom Cruise: The Unauthorized Biography

Yes, Chef

Orange Is The New Black

114471119Pregnancy/Parenting:

And Baby Makes Four

All Joy and No Fun

Bumpology

Expecting Better

How to Rock Your Baby

The Kids Will Be Fine

The Other End of the Leash (puppies)

This Is Ridiculous This Is Amazing: Parenthood in 71 Lists

The Happiest Baby on the Block

French Kids Eat Everything

When I First Held You

113890679Mystery:

Dark Places

Headhunters

Lost Girls

The Silent Wife

Abroad

One Kick

111508399Fiction:

A Million Ways to Die in the West

Beautiful Ruins

Big Brother: A Novel

Crazy Rich Asians

History of a Pleasure Seeker

I Am Having So Much Fun Here Without You: A Novel

Landline

The Divorce Papers

The Love Affairs of Nathaniel P

The One and Only

The Pillars of the Earth

The Secret History

The Sunshine When She’s Gone

Revenge Wears Prada: The Devil Returns

Rules of Civility

Sisterland

Sycamore Row

Visible City

We Need to Talk About Kevin

Where We Belong

You Should Have Known

Practical Magic

Friendship

Abroad

One Plus One

One Kick

88653940Non-fiction:

All There Is: Love Stories from Story Corps

A Short History of Christianity

Crazy Rich

Daily Rituals: How Artists Work

Exposed: The Secret Life of Jodi Arias

Going Clear: Scientology, Hollywood, and the Prison of Belief

How Will You Measure Your Life?

Manage Your Day-to-Day: Build Your Routine, Find Your Focus, and Sharpen Your Creative Mind

Map Thief

Meditation and Relaxation in Plain English

Pilgrim’s Wilderness: A True Story of Faith and Madness on the Alaska Frontier

The Fatal Shore: The Epic of Australia’s Founding

The Great Sea

The System

Love Illuminated

Saving Italy: The Race to Rescue a Nation’s Treasures from the Nazis

What I Know For Sure

Orange Is The New Black

The Price of Silence: The Duke Lacrosse Scandal, the Power of the Elite, and the Corruption of Our Great Universities

113890973My Book Club’s Picks:

The One and Only

One Plus One

Practical Magic

Friendship

Crock Pot Carnitas

This weekend I used my slow cooker again to make a delicious batch of carnitas.  Carnitas are usually made by simmering pork in some type of fat but this recipe takes a healthier route by allowing the meat to cook in its natural juices and tomatoes.  You’ll love how tender the meat becomes from cooking for hours in your crockpot and it is the perfect filing for tamales, tacos and burritos.  I served this deliciousness in soft tacos with guacamole and queso fresco.  DSC_0177

What to buy (serves 4-5):

  • 2-3 pounds pork tenderloin
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cayenne pepper
  • 4 cloves garlic, minced
  • 4 chipotle peppers with 1-2 tablespoons adobo sauce (canned in adobo sauce)
  • 1 14 ounce can diced tomatoes with juices

What to do:

  • add meat to slow cooker and layer spices, garlic, peppers and tomatoes on top
  • cook on low for 5-6 hours or until meat is tender enough to be shredded easily with forks
  • allow meat to cool slightly and shred, reserving some vegetables and sauce for serving
  • for carnitas tacos, serve in tortillas with guacamole, cheese,  sour cream, lettuce, whatever you like!DSC_0084

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Chicken, Chorizo and Sweet Potato Chili {in your Crockpot}

Happy first day of autumn!  I decided to welcome the change of seasons the best way I know how, by boxing up my summer clothes, (so long maternity bathing suits!) giving my boots a little love with some leather conditioner and making a big batch of chili in the crockpot.  I haven’t cooked many new recipes at all since we brought William home from the hospital.  Right now I’m struggling to find the time  to plan meals, to go to the grocery store and to cook so I’m thankful for friends and family who have brought us delicious meals and groceries.   I know I’ll get back into the kitchen more regularly sometime in the near future but for now my recipes posts will be a little sporadic…

Thats said, today I feel very accomplished because I pulled out my beloved crock pot and make a variation on the traditional beef chili.  This one has ground chicken, spicy chorizo and sweet potatoes. It’s perfect for the first day of autumn and doesn’t take too much time to put together.  The spicy chorizo pairs wonderfully with the sweet potatoes and peppers.


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What to buy (serves 7-8):

  • 2 tablespoons cooking oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 large sweet potato, cooked and cubed
  • 1 pound ground chicken
  • 1 pound ground spicy chorizo
  • 4 teaspoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon cinnamon
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 28 ounces crushed tomatoes with their juice
  • 1 cup chicken broth
  • 1 beer, whatever you like but ideally something darker with lots of flavor
  • 15 ounces pinto beans, drained and rinsed
  • 15 ounces kidney beans, drained and rinsed
  • 1/2 teaspoon black pepper

What to do:

  • in a large saucepan, heat the oil over medium heat and add the onion and garlic; cook until they start to soften, about 3 minutes
  • stir in the chicken and chorizo, cooking until they are no longer pink, about 5 minutes
  • once the meat is cooked, add everything from the saucepan and the remaining ingredients to your crockpot, stirring well
  • cook for 3-4 hours on high heat or 6-7 hours on low heat, serve plain or topped with cheese, cilantro, green onions, sour cream – whatever you like!

One Week

It is amazing how much life can change in one week.  Last Friday we were in the hospital welcoming William Carson, all 7 pounds, 12.5 ounces into the world.  We chose the name William for Joe’s Dad’s name and Carson for my Mom’s name and my Grandmother’s maiden name.  It’s been hard to find a moment all week to share the news of his arrival since we brought him home Sunday morning; it’s amazing how time flies in a cycle of feed, sleep, change, feed, sleep, change… but here it is, at last!   The last week has been incredibly exhausting, but without a doubt some of the best days of my life.  He has my blue eyes for now, a head of brown hair and his Dad’s flat feet.  We’re so in love.  

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17 Recipes for Football Season

The fall and football season are right around the corner and I don’t know about you but I’m excited to watch my Blue Devils (I bet you can’t get season football tickets for only $80 at your alma mater!) and  Bengals.  In honor of the Bengals’ 17 game season (one bye week,) here are 17 of  my favorite, crowd-pleasing recipes that are perfect for sharing on a lazy Sunday or at a full-on tailgate.

  1. Layered Sweet Corn Guacamole and Black Bean Dip
  2. Spicy Hot Cheese and Sausage Dip
  3. Loaded Baked Potato Soup
  4. Monday Night Chili 
  5. Crunchy Baked Tacos
  6. Get You Married Spinach-Artichoke Dip
  7. Spicy Baked Beans
  8. Cinnamon Sugar Pecans
  9. Chicken and Dumplings {in your Crockpot}
  10. Soft Chocolate Chip Molasses and Coconut Oil Cookies
  11. Spicy Buffalo Chicken Soup
  12. Triple Chocolate Mocha Pudding 
  13. Beef and Dark Beer Chili
  14. Classic Banana Pudding
  15. Turkey Tenders + Cranberry Ketchup
  16. Frozen Peanut Butter Chocolate Snickers Pie
  17. Broccoli Corn Chowder with Bacon {in your Crockpot}PicMonkey Collage