Goat Cheese Bruschetta

Goat cheese is always the right decision. This is the best bruschetta I've ever had, and that's a big deal when you consider that I'm kind of a bruschetta connoisseur. The key behind this recipe is my obsession with food. Since seeing the movie Julie & Julia, I've thought off and on about the bruschetta Julie makes her husband... the way it's grilling in a pan... the way it looks on the table... the fact that her husband is absolutely smitten by his wife's abilities in the kitchen. So for the last couple of years I've considered bruschetta and how to do it like Julie. I searched high and low, finally stalking the food stylist from the movie (that's difficult to admit), but I never found the actual recipe. Instead, I've created my own version using a couple of different recipes along with the movie's fried bread as inspiration. My friend Ashleigh came to cook with me, and she and I agreed that this is pretty much the most amazing food one can ever eat. Roasted tomato mixture + goat cheese + fried bread. Can it get any better?

Goat Cheese Bruschetta

chefjennylyn.com

1 cup halved cherry tomatoes

3-4 tbsp. olive oil, divided

1 garlic clove, crushed

1/4 tsp. salt

1/2 tsp. fresh ground pepper

1/4 cup fresh basil leaves, torn

1/4 cup goat cheese

8 slices French baguette

Preheat oven to 425 degrees.

In a small mixing bowl, combine tomatoes, 1 tbsp. olive oil, garlic, salt, pepper, and basil. Roast in oven 20 minutes.

While tomato mixture cooks, heat 2-3 tbsp. olive oil in a skillet. Fry bread in oil, browning on each side. Add more oil if necessary.

Spread goat cheese on each bread slice, and top with tomato mixture.

Prepare to swoon.

Fresh tomatoes are vital for this recipe. You'll see what I'm talking about when you pull them out of the oven. I'm draining these in a Stainless Mesh Colander and using the 4 1/2" Serrated Knife from the Forged Cutlery Collection to slice them. After throwing them in a Measuring Cup, I'm ready to prepare my other ingredients.

The Dripless Oil Bottle is new this month, and it's legit. I mean, this thing really won't drip oil at all! There's a Vinegar Bottle, too! My oil's in an Easy Read Mini Measuring Cup, and basil and tomatoes are in Measuring Cups. My salt and pepper are in a Pinch Bowl, and I've got garlic ready to go with the Garlic Press. Have you ever used the Pampered Chef Garlic Press? If you're peeling garlic every time you want to add it to a recipe, you're missing out. No more peeling garlic when you use this thing! Moving on... Everything is on the Large Grooved Cutting Board, and it's over my sink to save valuable counter space.

Do I look like a woman on a mission? A mission to get brushetta in my face, perhaps? The mixture is in a Small Batter Bowl, and it's about to roast to perfection on the Medium Bar Pan.

Now the real magic begins. I promise frying the bread takes this recipe to the next level. It also allows a little bit of protection to keep the soggy factor down. When serving appetizers, it's a big deal to have a few recipes that can stand to sit out a bit before getting gross. These slices are in the 10" Executive Skillet from the Executive Cookware Collection, and I'm using the Chef's Tongs to turn them.

Spread goat cheese on the bread, pile on the tomatoes, and watch out. Eat with friends because it's the only way to exercise self control. You've been warned.

Like the products you saw used?

Shop Online 24/7 at pamperedchef.biz/jennylyn

E-mail me: chefjennylyn[at]gmail.com

Call me up: (205) 585-2464

Summer Squash and Goat Cheese Custard

I love how recipes are shared among people. I got this from my cousin who got it from a friend who got it from a magazine. If a recipe is given to you by someone else, you can generally trust it. If it's given to you by someone else and it involves yellow squash and goat cheese, you're safe to stop everything, get your ingredients together, and start cooking. Summer squash is a staple here in the South, and this is my favorite way to prepare it. Unlike most squash casseroles which involve entire sticks of butter, cups of cracker crumbs, and insane amounts of cheese, this dish is light and healthy. In fact, calculated on the current Weight Watchers program, this is just four points per serving. Oh, and this isn't a casserole... It's a custard.

(This is shown in the Mini-Baker from the Stoneware Collection.)

Summer Squash and Goat Cheese Custard

chefjennylyn.com

4 cups sliced yellow squash

1 medium onion, coarsely chopped

3 oz. goat cheese

3 tbsp. butter

1 cup milk

1/4 cup cornmeal

1 tbsp. sugar

2 eggs, beaten

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

3 tbsp. chopped fresh dill (optional)

Preheat oven to 400 degrees.

Place squash and onion in a large saucepan in enough water to cover them. Cook over medium-high heat, covered, until the squash are tender, about 15 minutes. Strain well and mash slightly with potato masher. Add the goat cheese and butter while still hot, and stir until melted. Mix in the cornmeal, eggs, milk, sugar, salt, pepper, and dill. Pour into a small baking dish or 6 individual ramekins. Bake 40-45 minutes (35 for ramekins) or until golden brown on top.

Sometimes I find slicing vegetables to be relaxing, and I think the main reason is simply the knives I use. I'm head over heels for the Forged Cutlery Collection, and my favorite is the 5" Santoku. I'm measuring the squash into an Easy Read Measuring Cup, and everything is on the Large Cutting Board.

The Veggie Wedger is every bit as good as you'd hope. Line up whatever you want sliced, push the handles, and you've got beautiful, even pieces. Lemons, limes, onions, tomatoes, potatoes, etc. It's awesome!

If you've followed my blog long, you know how I am about ingredient preparation. I think this is second only to having high-quality tools for turning cooking from something you have to do to something you anticipate. By setting everything out before you begin, you make sure you actually have everything (ever started a cake only to realize you're out of eggs?), and you make assembly quick and easy. Plus, let's just be honest - it looks cool to have all this stuff measured by the stove. Milk: Easy Read Measuring Cups. Goat cheese, salt and pepper: Pinch Bowls. Eggs: 2-Cup Prep Bowls. Sugar: Measuring Spoon Set. Cornmeal: Measuring Cup Set. All of these fun things, along with a hunk of butter, are laid out on the Cutting Board.

When the Pampered Chef unleashed the Mix 'n Chop on the world, consultants didn't know what we were in for. This thing immediately went on backorder because people went nuts! It's the most incredible tool ever for chopping sausage or ground beef while cooking, mashing potatoes, making guacamole, and preparing a squash/onion mixture for a fabulous custard. I don't know that there's anything it can't do. I'm using the 8-Qt. Stockpot from the Executive Cookware Collection here. I could go on and on about how great this cookware is, but I'll just say this: it's really good cookware you'll have for a lifetime.

Pour everything in the Mini-Baker, bake it for 45 minutes, and get ready to be amazed. Stoneware is the only thing I use when I cook in the oven, and you can see why. Even baking, no hard edges, a beautiful presentation, etc. The Mini-Baker is the perfect size for a can of cinnamon rolls, roasted new potatoes, and all those dip recipes you make for the Super Bowl.

Make this. Trust me, you will have no regrets. Unless you make it to share with people... then you might regret that you didn't keep the entire pan for yourself.

Like the products you saw used?

Shop Online 24/7 at pamperedchef.biz/jennylyn

E-mail me: chefjennylyn[at]gmail.com

Call me up: (205) 585-2464

Bacon and Goat Cheese-Stuffed Chicken Breasts

The term "stuffed" can be intimidating, but let me assure you there's no need to fear in this case. Cooking Light has done it again - great recipe with low calories. I first made this with my friend Forest, and he and I were blown away by the simple method yet delicious result. Then I made it for my friend Collin and his roommate Chris, and they were blown away by the fact that it was cooked in their kitchen. I guess what I'm trying to say is that this chicken can please at least three guys I know. Ok, so here it is:

Bacon and Goat Cheese-Stuffed Chicken Breasts

www.chefjennylyn.com

4 boneless, skinless chicken breasts

3 ounces goat cheese

2 slices cooked, crumbled bacon

1/2 tsp. salt

1/4 tsp. pepper

1 tbsp. canola oil

Preheat oven to 350 degrees.

Combine goat cheese and bacon.

Cut chicken breasts starting at the thick end, but do not cut all the way through. You're just forming a pocket, so don't get crazy. Divide the cheese mixture among the breasts, and secure with toothpicks. Sprinkle chicken with 1/2 tsp. salt and 1/4 tsp. pepper.

Heat a large, ovenproof skillet over medium-high heat. Add 1 tbsp. canola oil. Add chicken to pan; saute 4 minutes. Turn chicken over, and place pan in oven. Bake at 350 12 minutes.

Let stand 5 minutes.

It's not pretty to photograph, but I cook my bacon in the oven on Stoneware. A host told me about the oven and bacon, and I'm forever indebted to her! I had no idea what a great trick it was, but oh, my! 425 degrees for 15 minutes or more, depending on how you like yours. No more splattering all over the stove!

I've got my bacon and goat cheese in the Small Batter Bowl, and I'm about to stir it up using the All-Purpose Spreader. Let me say something about the All-Purpose Spreader... It truly is all-purpose. I use this thing constantly, especially if anything involves spreading. Are you using a butter knife for peanut butter and jelly sandwiches? Don't.

A quick tip here: Notice I have my goat cheese separated into portions that are ready to go in the chicken. Working with raw meat means you have to be careful not to cross-contaminate your kitchen, so do whatever you can before you start touching everything. Since I have my cheese mixture divided out and ready to go, I don't have to dig all over the bowl with chicken hands. I'm using the 5" Santoku Knife to cut the chicken breasts, and you can see how cleanly it does the job. This is my favorite knife in the entire Collection because it fits the most things. That's the Large Grooved Cutting Board, and it's sitting across my sink to give me extra counter space.

Shove some toothpicks along the seam, and sprinke the chicken with Salt and Pepper. In a recipe like this, where that's the only seasoning the meat gets, quality matters. I always use the Pampered Pantry seasoning, and I can tell a huge difference. Plus, the Bamboo Salt and Pepper Grinders are just fun!

After cooking the chicken for four minutes, flip it over, and stick it in the oven. I'm using the 10" Skillet from the Executive Cookware Collection, and it is hands down my favorite piece of cookware. It's versatile, and it cleans up easily. You can see from the way the oil is beaded up that this cookware can be wiped clean in no time.

You can save a lot of a meat's juice by checking doneness with a meat thermometer. I love that the Digital Pocket Thermometer has a cheat sheet for a case.  This method for stuffing chicken can be used for any filling you want, so start experimenting, and get ready to be blown away!

Like the products you saw used?

Shop Online 24/7 at pamperedchef.biz/jennylyn

E-mail me: chefjennylyn[at]gmail.com

Call me up: (205) 585-2464