“Not So Rainy” Sunday Turns into a “Very Rainy” Week

What I love most about rainy days, other than how beautiful it makes my flowers, it that I get a guilt free opportunity to do the two things I love most....sewing and cooking. I have been a busy little sewing bee these past few weeks (pictures to come) but what I have enjoyed most is cooking with my new goat cheese from our east end adventure on Sunday.

Most people are pretty most familiar with goat cheese in the form of feta, a hard salty crumbled cheese you place onto salads and pasta (yes, it goes lovely with pasta, sprinkle a bit on the top and then place it under the broiler for a few moments to get it to melt...it will not disappoint!) but few of us know what to do with the goat cheese that comes in a log. In addition to going wonderfully on crackers, cut up apples and pears, here are two recipes that are staples in the Sargent home....

Pictures which accompany the directions are found on the right hand side....

Goat Cheese and Egg Quesadilla
(makes one serving)

Ingredients

- 2 eggs scrambled
- ¼ cup organic milk (regular milk is fine also)
- 1 large whole wheat tortilla (your favorite is fine)
- 1 or 2 tablespoons of soft goat cheese
-1 tablespoon butter

Directions

1. Whisk your two eggs in a bowl with the milk until blended (this will help make your eggs be light and fluffy)
2. Using a small/medium skillet (I always use my cast iron skillet but anyone will do) heat your butter being sure you coat the entire bottom of the pan over medium heat.
3. Pour in your egg mixture being sure that it covers the entire bottom of the pan.
4. You want to leave the eggs alone, resist the urge to scramble them....imagine you are making on omelet
5. Allow the bottom of the egg to cook. When you egg is still runny on the top place your tortilla shell onto your egg mixture. This will allow your egg to cook to the tortilla.
6. Cook for another 1 minute or so
7. Place a plate on the top of your pan and flip your tortilla onto the plate.
8. Return the egg/tortilla to your pan with the tortilla side down
9. Spread your goat cheese on the egg. Remember that the cheese will melt so you do not want to go too close to the edge.
10. Cook your quesadilla open for about a minute or so
11. Then using a spatula gently fold in half, remove from heat, cut into 4 pieces and enjoy

Now feel free to experiment with your favorite ingredients. Just be sure to cook any meats or veggies separately before adding them to the center of your quesadilla.

Ben and I have these quesadillas for breakfast, lunch, dinner, snacks, whatever. They are fun and easy to make and they will make you and your family smile....


Goat Cheese Stuffed Chicken Breast
(makes two servings)

Ingredients

- 2 chicken breasts with bone in
- ¼ teaspoon of each thyme, salt and pepper mixed together
- soft goat cheese (quantity varies on personal taste)

(in the pictures I use both soft goat cheese and Gouda from Catapano Family Farm)

Directions

1. rinse the chicken thoroughly under cool water and pat dry. Be sure to refer to kitchen safety rules when dealing with any chicken products.
2. Rub both pieces of chicken with spice mixture
3. Using a knife gently remove the skin of the breast from the flesh creating a pocket between the two parts
4. Use the goat cheese as the stuffing. Place it between the skin and flesh securing with toothpicks if necessary
5. Place chicken into an oven safe dish. Heat in oven at 375 degrees for 30 to 40 minutes or until fully cooked.

Pair this with a beautiful fresh salad and you a have a wonderful meal.

Ben and I eat this at least once a week. It comes out so good and is so pretty you can even serve it with company. It is a great staple for any family.

If you have tried either of these recipes please let me know what you think. Both are the perfect excuse for getting your family together around the table for a meal. They are healthy and delicious alternatives to processed food made with little effort but lots of love...

Happy Cooking,

- Jeannie Sargent