Ingredient: Goat Cheese

Butternut Squash, Leek, and Apple Pizza

Butternut Squash, Leek, and Apple Pizza
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Servings
4
Servings
4
Butternut Squash, Leek, and Apple Pizza
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Combine the squash, leek and apple slices in a large bowl. Drizzle with the olive oil and toss until everything is nicely coated.
  2. Spread the mixture in a single layer on two rimmed baking sheets that have been lined with parchment paper. Place the herb sprigs on top of each pan.
  3. Roast in a preheated 375 degree oven for 15 - 20 minutes or until everything is tender and beginning to turn golden.
  4. Raise oven heat to 425 degrees. If you are using a pizza stone, place it in the center of the oven.
  5. Stretch and roll the crust into a circle slightly larger than your pizza pan. Spray the pan generously with the non-stick spray.
  6. Place the crust on the prepared pan and gently stretch into shape. Pierce the crust all over with a fork and bake in the oven (on the pizza stone if you are using it) for 6-8 minutes.
  7. Allow the goat cheese to soften slightly. Fold the honey into the cheese.
  8. Remove the crust from the oven. Top with the vegetable and apple mixture. Drop the cheese by teaspoonfuls evenly over the vegetables.
  9. Return to the oven and bake 6 - 8 minutes until the cheese is melted and lightly golden. Drizzle with balsamic glaze and serve cut in wedges.
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Halloween Hash, Redux

Halloween Hash, Redux
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Servings
3
Servings
3
Halloween Hash, Redux
Print Recipe
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Heat the oil in a large skillet. Add the sweet potatoes. Allow to cook undisturbed for 3 to 4 minutes.
  2. Turn the potatoes and add the onions. Cook undisturbed for another 3 - 4 minutes. Continue to cook 5 minutes more, gently stirring occasionally.
  3. Add the peppers, garlic, and spices and cook a few minutes. If things seem to be getting too dry, add a little chicken stock as needed.
  4. Add the cranberries, salad dressing, and a bit more chicken stock (if needed). Cook until everything is tender and nicely browned. Stirring occassionally
  5. Stir in the drained beans and cook until they are heated through.
  6. Divide between two or three shallow bowls. Top with the crumbled goat cheese and serve.
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Grilled Vegetable Ribbon and Chicken Pizza

Grilled Vegetable Ribbon and Chicken Pizza
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A healthy and delicious summer pizza. The grill keeps the kitchen cool and amps up the taste.
Servings
4
Servings
4
Grilled Vegetable Ribbon and Chicken Pizza
Print Recipe
A healthy and delicious summer pizza. The grill keeps the kitchen cool and amps up the taste.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Divide dough into four pieces. Stretch and pat into evenly thin shapes. Free-form is what you're going for with an approximately 7 inch by 5 inch area. Spray lightly on both sides with non-stick olive oil spray and place on a grill heated to medium. Grill about 3 minutes on each side and remove from heat and set aside until ready to assemble.
  2. Using a vegetable peeler, make long, thin strips from the zucchini, summer squash, and carrot. Set Aside
  3. Cut the red pepper in half lengthwise, remove the seeds and veins and slice very thinly. (Ancient Sweet Red peppers work really well for this.)
  4. Slice the onion thinly lengthwise. Slice the garlic thinly and set aside with the other vegetables.
  5. Cut the chicken thighs into small bite size pieces. Sprinkle with the Backyard Brick Oven Seasoning. (I like this seasoning blend, but use what you love.)
  6. Heat a large fry pan over medium heat. Add one teaspoon of the olive oil and the chicken bits. Cook stirring often until the chicken is cooked through and browned. Remove from pan and allow to drain on paper towels. Leave the drippings in the pan.
  7. Add the onions to the pan and cook for three minutes, stirring often. The onions should begin to soften. Add the carrot strips and cook/stir another 3 minutes. Add the red pepper strips to the pan and cook for 2 more minutes
  8. Add the garlic, zucchini, and squash to the pan and cook for another three or four minutes. The veggies should be lightly browned and soft.
  9. Divide the vegetable mixture between the four pre-cooked crusts. Divide the chicken bits among the four crusts. Sprinkle the crumbled goat cheese over the pizzas. Drizzle with the remaining olive oil.
  10. Carefully transfer the pizzas to the grill. Cook 7-9 minutes until the cheese has melted slightly and everything is golden. (Keep them moving to avoid burning.) Remove from grill and serve.
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Penne with “Sausage” Chicken and Goat Cheese

Penne with "Sausage" Chicken and Goat Cheese
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Chicken marinated in the flavors of Italian Sausage then grilled to give it a smokey depth of flavor. Use your favorite vegetables...you could even grill them. Toss everything with your favorite cut pasta
Servings
3
Servings
3
Penne with "Sausage" Chicken and Goat Cheese
Print Recipe
Chicken marinated in the flavors of Italian Sausage then grilled to give it a smokey depth of flavor. Use your favorite vegetables...you could even grill them. Toss everything with your favorite cut pasta
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. For the Chicken: Place the tenders in a quart size zip top bag. Combine the fennel seed, pepper flakes, 2 minced garlic cloves, 3/4 tablespoon olive oil and the Italian seasoning. Pour into bag, seal and massage to distribute the marinade. Refrigerate for up to 24 hours.
  2. To grill the chicken: Remove the chicken from the marinade. Thread the tenders on 2 or 3 skewers. Place over medium grill heat and cook, turning occasionally until chicken is cooked through. This takes about 15 minutes. Remove chicken from skewers and use in recipe or refrigerate for up to 3 days.
  3. Cook the pasta according to the directions on the package reducing cooking time by one minute While the pasta cooks, prepare the sauce.
  4. Zucchini: Cut in half crosswise. Cut each half lengthwise into 3 slices. Cut each slice into 3 or 4 strips.
  5. Onion and Garlic: Cut onion in half lengthwise. Slice thinly lengthwise. Finely chop the 3 cloves of garlic.
  6. Peppers: Cut peppers in half lengthwise. Remove the seeds and cut in half crosswise. Cut in 1/2 wide strips
  7. Heat a large fry pan over medium high heat. Add the remaining olive oil. Add the onion and cook for 2 minutes. Add the peppers and cook 3 minutes more. Add the garlic and zucchini. and cook 3 -4 minutes.
  8. Cut the chicken tenders into bite size chunks. and add them to the pan. Stir in the chicken broth slowly. You want everything moistened, but nothing swimming. You may not need to use all of the broth.
  9. Simmer for a few minutes. When the pasta is cooked al dente, drain it and add it to the fry pan. Toss to combine everything and cook another minute.
  10. Crumble the goat cheese on top of the pasta and spoon into bowls. Top with ground pepper to taste.
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