The other day, as I was rummaging through the fridge for a snack, I came across a package of goat cheese that was only ¼ eaten. Since we don’t keep many salty snacks in the house – because I’d be tempted to eat them, all in one sitting – I decided to snack on some goat cheese and a mix of saltines/Triscuit crackers. I had only eaten a bit more before I realized that this huge package of goat cheese that’s been sitting in my fridge for more than a month will be expiring on September 26.
What to do with a little less than half a package of goat cheese expiring in two weeks? Make a goat cheese inspired dinner, of course!
On the Menu
Spinach, Goat Cheese and Walnut Salad – one of my own creations with olive oil, rosemary, lemon vinaigrette
Rosemary Goat Cheese Chicken– my own recipe
Mini Goat Cheese Pizzas– my own recipe
Spinach, Goat Cheese and Walnut Salad
Ingredients
2 handfuls of Baby Spinach 2 tablespoons crumbled Goat Cheese 2 tablespoons Walnuts (whole or chopped) 1 large Roma Tomato, chopped
Dressing
Mix together olive oil, rosemary (leaves and dry), Lemon juice, salt. Mix salad ingredients together, add dressing
Rosemary, Goat Cheese Chicken
Ingredients
2 chicken breasts 2 tablespoons Lemon Pepper 2 tablespoons Pine nuts (sautéed in olive oil) 2 tablespoons Rosemary (fresh and dried) ¼ packet Goat Cheese ½ cup Chicken stock/broth 2 tablespoons olive oil
Directions
Rub chicken breasts with lemon pepper Sear in a skillet with 1 tablespoon olive oil until browned Place in a baking dish Sauté Pine Nuts in olive oil until lightly browned Cut Goat cheese into ½ inch thick pieces Place pieces of goat cheese over each chicken breast Sprinkle with fresh rosemary and pine nuts Add chicken stock Cover baking dish with aluminum foil Bake at 350 for 30 minutes
Mini Goat Cheese Pizzas
Ingredients
1/8 packet Goat cheese, chopped Tomato sauce ½ onion, chopped 1 tablespoon olive oil Mushrooms (canned) 1 tablespoon pine nuts 1 can (16.3 oz) Pillsbury® Grands!® refrigerated biscuits 1 cup shredded Mozzarella
Directions
Sauté onions in olive oil until caramelized, Sauté pine nuts in the same oil, drain extra oil Lay biscuits out on baking sheet, and flatten with your fingers Spoon tomato sauce on each biscuit Add onions, mushrooms, shredded mozzarella Top with goat cheese and pine nuts Bake at 350 degrees for 14-17 minutesFor two people, we have a lot of left overs. That means, I’ll be having pizza and salad for lunch tomorrow. Yum!
What culinary creations have you come up with that involve a surplus or close-to-expriation of a food item? Share your stories in the comments.
