Is that a party in your pepper?

It's summer... and it's HOT! There are many days this time of year when I crave something special, but have no desire to turn on the oven. Or even the toaster, for that matter. This simple yet sophisticated dish is a great snack, appetizer, or even side dish. It requires absolutely no cooking, and virtually no time to prepare. This makes it perfect for those impromptu neighborhood gatherings featuring cold beverages, lawn chairs, and snacks! The zesty flavor and freshness of these little guys is surprising... it's like a party in a pepper!

Mini sweet peppers stuffed with herbed goat cheese

Goat Cheese Stuffed Sweet Peppers (Goat Week: Day 2)

• 1 package of sweet mini peppers (wash and dry)
• 8 oz chevre (soft goat cheese)
• balsamic vinegar (or glaze if you can find it)
• extra virgin olive oil
• sea salt
• fresh cracked black pepper
• fresh chopped basil or squeeze tube (optional)
• black pepper
• pinch of thyme (optional)

Roasted mini peppers stuffed with herbed goat cheese

There are two ways to prep the peppers. Either cut the tops off, empty seeds and stuff the whole empty pepper; or, slice in half lengthwise and fill the hollowed center. Sometimes the halved peppers are easier to bite through all the way and don't end up squirting the filling out. It also yields more servings which is helpful if you are entertaining and want to maximize the quantity of bites for the amount of ingredients.

In a bowl mix cheese, salt, pepper, and herbs to taste. Drizzle in a touch of olive oil and 2 teaspoons of balsamic vinegar. *If using the balsamic glaze do not add to mix, reserve it to finish the dish. Whip together with a fork, and spoon into peppers.

Now, you have two options here. You can serve them raw, chilled, crisp, and delicious at this point (with balsamic glaze drizzled over top if that is what you are using).
OR
You can put them in a 400 degree oven for about 20 minutes and roast the peppers, melting the cheese, to make a hot, savory, mouth-watering bite. Then drizzle with glaze and allow to cool slightly before serving.

Both versions are delectable!

Cherry tomatoes stuffed with herbed goat cheese filling. YUM!

But wait! There's more! You could also use cherry or roma tomatoes for this dish... just scoop out the seeds and fill. AND you could do the cold or roasted version with those as well. So here you have glorious goat cheese done four ways. I know I couldn't ask for more!

La semaine de la chèvre!

I would eat it in a box, I would eat it with a fox. I would eat it in a car. I would eat it near or far.

Chevre (goat cheese

Actually, I love it on pizza, pasta, sandwiches, in salads and sauces, with fruit, eggs and veggies... What is this mystical and magical food? Goat cheese! Specifically Chevre. It's the tangy, creamy and smooth, spreadable cheese that comes in a log. And in an attempt to justify my insatiable appetite for this product, I am going to open my bag of tricks and dump it all out on the table. 

Several years ago when I was first introduced to goat cheese, I shuddered a bit at the thought of it. It was just not something I had grown up eating, so it seemed odd. Here in the Midwest we are used to cow's milk products, and not much more exotic than that. But, to my delight, one of my favorite delicacies is becoming more and more mainstream and widely available. So whether you are a goat cheese aficionado, or reluctant virgin, I hope you'll find something you love.

Enjoy "la semaine de la chèvre!"

 (Goat week sounds less appetizing in English) 

Goat Week: Day One

Ode-to-Chevre Brushetta 

(contributed by the lovely Consetta)

Bruschetta with goat cheese, olives, tomatoes and herbs

• 1 baguette
• 5 tablespoons olive oil
• 2 lbs firm ripe tomatoes, diced
• 1 1/2 tablespoons lemon juice
• 1 1/2 teaspoons dijon mustard
• 1/4 cup chopped Kalamata olives (pitted)
• 3 tablespoons chopped basil
• 2 cloves crushed garlic
• 6 oz Chevre cheese
• salt and pepper to taste

Slice baguette, drizzle with olive oil, bake at 425 for 5 minutes. Once cool, spread Chevre on each slice of baguette. In mixing bowl add all other ingredients and mix, spoon over Chevre and serve.

A Taste of the Islands

Spring is coming- I swear! Isn't about time for you to get out the tiki torches and put a little umbrella in your drink? Invite the neighbors, blend up some frozen concoctions and celebrate! This delicious appetizer comes to us from our Party Ninja, Concetta.

White Fish Cakes with Pineapple Salsa

Fish Cakes
8 oz of white fish, skinned
1/4 cup shredded coconut
1/4 cup chopped onion
1 egg slightly beaten
2 tablespoons bread crumbs
1 clove garlic minced
1 teaspoon Worcestershire sauce
1/2 teaspoon thyme
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon red pepper fakes
Vegetable oil for frying
1 1/2 cups pineapple salsa (recipe to follow)

Puree the whitefish in a food processor until smooth. Transfer to a mixing bowl. Stir in the remaining ingredients and shape the mixture into ten 2-inch patties. Saute the fishcakes in vegetable oil until both sides are golden brown about 2 to 5 minutes each side. (recipe says to fry, I do not fry, I saute and they are fine) 8 to 10 portions

Pineapple Salsa
1 1/2 cups can pineapple chunks or fresh pineapple.
1 tablespoon cilantro
1 tablespoon lime juice
1 tablespoon sugar
1 teaspoon minced ginger
salt and pepper to taste

Oh yum! I can just hear the steel drums playing in the background while I sip on my tropical drink with the ocean breeze in my hair.