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Posts Tagged ‘goat cheese’

  1. Caramelized Onion, Arugula, and Goat Cheese Pizza


    May 22, 2013 by Jenn


    I’ve been really into “small plates” lately or what some call meals of appetizers or tapas. Light summertime meals made of mostly veggies are my favorite and if you throw in goat cheese, psh, forget it. This is one of my newest loves, caramelized onions. A lot of people simply use sugar to bring out the natural sweetness of the onions but if you’re feeling crazy you can use Dr. Pepper. It’s awesome. I’ve heard of folks using coca-cola before but I didn’t have coca-cola. I had the good doctor. We are talking next level onions here. Here’s how to do it.

    Yields 1 small pizza

    1 pita
    1 large white onion
    1 cup arugula
    1/2 cup goat cheese
    1 tbsp olive oil
    2 tbsp Dr. pepper
    1 tsp salt

    1. To caramelize the onions, put the oil and Dr. pepper in a deep saute pan. Bring to a simmer and add the onions. The science to caramelizing and not burning the onions is this: the heat needs to be high enough to simmer, but low enough to keep them from caramelizing too fast. I find that this is the midpoint between medium and low on your burner but every stove is different so just keep a watchful eye. They’ll need to simmer for about 30 minutes. You’ll want to stir them often and let them get nice and brown. You can add a little more Dr. pepper if it looks like they are drying out. The soda gives them an awesome flavor.
    2. Preheat the oven to 350 degrees. Place the pita on a cookie sheet and pour on the onions. Add the goat cheese and bake the pizza for about 15 minutes. Once the pizza is out of the oven, throw on the arugula and boom! Easy pizza.



  2. Couscous, Black Bean, and Goat Cheese Stuffed Tomatoes


    April 4, 2013 by Jenn


    Its springtime and that means BBQs, picnics, and really anything that keeps you outside. It’s been a LONG winter in Baltimore and I’m excited to share with you one of my favorite side dishes. Tomatoes and goat cheese are pretty much my two favorite things and I’m a fan of anything that puts them together. This dish is easy to make and tastes AWESOME. Here’s how you do it.

    Yields: 4 servings
    - 4 large beefsteak tomatoes
    - 1 can black beans
    - 3 1/2 cups prepared couscous (I used olive oil and garlic couscous to add some flavor)
    - 1 cup goat cheese
    - salt/pepper
    - 2 tbsp green onion (optional)

    - Preheat your oven to 500 degrees and prepare the tomatoes. Cut off the tomato tops and set aside, if they don’t sit flat you can slice a little bit off the bottom to make them level just be sure not to cut all the way through the bottom. To remove some of the moisture from the tomato, sprinkle a little salt inside and turn them upside-down. Let them sit for about 10 minutes. Place the tomatoes, right side up, on a cookie sheet and bake at 500 for 5 to 7 minutes. You want the tomato skins to be blistering but not bubbling.
    - Turn the oven down to 350 degrees. To prepare your stuffing, be sure to pre-cook your couscous and black beans. You can’t put them into the tomatoes raw and try to cook them, the tomatoes will totally fall apart.
    Take your prepared couscous, black beans, goat cheese, and salt/pepper and mix together in a bowl.
    - After the tomatoes have cooled off a bit, spoon the mixture inside the tomatoes and set them back tondo the cookie sheet. Cook at 350 for about 5 to 10 minutes or until the inside is heated and the cheese is melted.
    - Garnish with green onions and serve! Some people like to put the tops back on the filling like cute little hats but it’s up to you.

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