foodie wednesday: goat cheese with caramelized onions

this simple and extraordinarily delicious appetizer is always a hit at holiday parties.  the creamy, tanginess of the goat cheese paired with the sweet richness of the onions is culinary perfection.  i have to credit my sister, hannah, for this lovely combo : )

credit {here}

1 log of goat cheese

3 vidalia onions, sliced into ribbons

1/4 cup of extra virgin olive oil

rosemary sprigs for garnish

cracked pepper to taste

(fresh bread, focaccia or crackers)

1) preheat oven to broil and heat a large cast iron skillet over medium heat.  add olive oil.

2) add onions to preheated skillet and cook on medium to medium-high heat until the onions are a rich, dark caramel color and have greatly reduced in size. this can take 30+ minutes, but it's totally worth it, trust me.

they look so delicious, don't they?! credit {here}

3) place goat cheese log in an oven safe dish (that you plan to serve it in) and heat briefly in oven until slightly melted.

4) once onions are completely caramelized, pour them and the oil from the skillet over the goat cheese, and garnish with a sprig of rosemary and cracked pepper.

serve with crusty breads or artisan crackers.  this is one of my all-time favorite appetizers ever! 

credit {here}

want to make it into a side dish?  another great option is to turn this into a pasta side dish - add the goat cheese, caramelized onions and the olive oil the onions were cooked in to 1 lb of cooked penne and sprinkle with chopped rosemary and cracked pepper.  delish!

hope your holiday celebrations are as memorable as they are delicious : )

cheers!

.

foodie wednesday: christmas breakfast

for christmas breakfast, my mom often makes an egg strata.  for those of you who are unfamiliar, egg strata is sort of like a savory bread pudding filled with ooey-gooey cheese and other deliciousness.  as you can tell from the recipe below, we always improvise...and it always turns out great!  another bonus?  you can make it in advance and bake it the day-of.  or, you can even bake it in advance and just reheat it in the oven on christmas morning.  it makes the whole house smell fabulous!

credit {here}

here's what you'll need:

1/2 a loaf of day-old crusty bread (we like to use rosemary focaccia)
2 onions chopped

approx. 1 1/2 cups shredded cheese (a hearty, pungent cheese like swiss or cheddar tends to work best)
4-6 eggs
1/2 cup whole milk or half & half
mustard, worcestershire or ranch dressing to taste
salt & pepper
butter or olive oil

View full recipe

preheat oven to 375 degrees. 

1) while oven preheats, saute onions in either olive or butter over medium heat.

2) in a large, buttered oven-safe baking dish mix together chunks of bread, sauteed onions, cheese (saving a bit for the top) and season with salt and pepper.

3) in a bowl, beat eggs with milk (or cream) and season with salt, pepper and either mustard, worcestershire or ranch.  totally your choice, but traditionally my mom uses worcestershire sauce : )

4) pour egg mixture over bread mixture and press bread to make sure it absorbs egg mixture thoroughly. sprinkle top with remaining cheese.

5) bake for 30-45 minutes until golden brown on top and eggs are set. 

credit {here}

this makes approximately 8 servings, so there will be plenty of leftovers to enjoy later or the next day.  keep in mind, above is a very "basic" strata recipe, so don't hesitate to add your own personal flare.  mix in roasted tomatoes, fresh herbs or crumbled chicken sausage to really impress.  yum!

merry christmas breakfast!

.

foodie wednesday: slow cooker gumbo {guest post}

Hi Lifestyle Maven fans, Sam here from fitness food & faith.  I’m super pumped to be sharing one of my favorite fall recipes on Cailen’s blog while she’s off becoming a wife!  As soon as the weather cools down, one of the first things I do is pull out my crock pot to make a delicious, easy and warming meal.  I love a good gumbo as it’s a great way to use up some lingering leftover vegetables in the fridge.

Slow Cooker Gumbo

1lb boneless skinless chicken, cut into 2 inch pieces

1 10oz package frozen okra

2 links smoked chicken sausage, sliced

1 cup chopped onions

2 celery stalks, chopped

1 green bell pepper, seeded and chopped

1 tsp dried thyme

1 tsp dried oregano

1/2 tsp salt

2 bay leaves

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp mustard powder

1/2 tsp cayenne pepper

1/4 tsp ground black pepper

2 cups chicken broth

1 15 oz can tomato sauce

2 cups cooked rice

print recipe {here}

Combine all ingredients except the rice in crock pot.  Mix well, cover and cook for 8 hours on low (or 4 hours on high).  Serve over rice with hot cornbread.

Thanks, Cailen, for letting me take over your lovely blog for the day!  I hope you’re having the time of your life. 

.

foodie wednesday: chicken for a crowd

a few weeks back, craig and i entertained 12 for dinner.  the menu?  chicken with mustard cream sauce, spanakopita and a garden-fresh salad.  it's not always simple to cook for a large group, but with proper planning...and the right recipes...it can be stress-free.

enter "chicken for a crowd".  growing up, i always loved when my mom would make chicken with mustard cream sauce.  there was just something about the simple goodness of chicken paired with the decadent creaminess of the sauce - yum!  so, when it came to cooking for a dozen, i defaulted back to my childhood favorite.

what you'll need...

1 quart heavy cream (not a low-cal recipe, by the way...)
1 13oz jar of grainy dijon
4 lbs chicken tenders
salt & pepper

preheat oven to 375

1. whisk together cream and mustard in a pot on the stove over medium-low heat.  bring to a gentle simmer.

2. arrange chicken tenders in 2 large oven safe dishes and season with salt & pepper.

3. pour 2/3 of sauce evenly over chicken and roll the chicken in the sauce to fully coat it.

4. reserve final 1/3 of sauce to put out when serving.

5. bake for 30 minutes until chicken is cooked through and sauce is bubbly.  allow to cool for 5-10 minutes before serving.  (and remember to put out the extra sauce!)

this recipe is extremely simple and totally delicious - can't beat that!  also, you can prep this dish up to a day in advance and just cover it with foil and keep it in the fridge.  if you've had it in the fridge, i recommend bringing it out of the fridge 30 min prior to cooking to take the chill off before putting it into the oven.

mmm...mmm gooood!

.