Whipped Goat Cheese with Pomegranates & Jam

I can’t remember exactly the first time I had goat cheese with fig jam, but I remember thinking, “wow I could eat this every day for the rest of my life.” Goat cheese, I’ve noticed, can be a little polarizing, but if you love it then you’ll love this “recipe.” It’s literally my go-to anytime we have company, and comes together in 3 minutes. Okay, 5 if you count the time to get it to the plate and open a box of crackers and get them on a plate.

If you’ve been here for a while, you know how much I love a customizable, you-do-you-boo kind of recipe. This is 100% one of them. Top the cheese with seasoning, like Trader Joe’s Everything Bagel Seasoning, or herbs, like chives. I always serve whipped goat cheese with a seasonal jam. I know, I’m always going on and on about Trader Joe’s but it’s my favorite, for so many reasons. But I can tell you one of those reasons is seasonal jam! Recently, I’ve been serving this with the sugar plum and it’s awesome. But I’ve also done the Apple Cider Jam, Peach Bellini Jam, Fig Butter, etc. Basically, grab any jam-like jar from their shevles and you are all set, my friend.

90 Second Cocktail Sauce Recipe

T-minus 5 minutes to guests’ arrival and you’re putting out the shrimp cocktail and realize – there’s no cocktail sauce! Or you just want to be a show off and be able to say you made your own cocktail sauce. Either way. This 90 second cocktail sauce recipe is perfect for shrimp cocktail and, I gotchu.

You know I love recipes that you can customize yourself, I’m all about that you-do-you-boo-life. So, scroll down, grab the recipe, memorize the proportions and then you do you!

Spicy Sausage Stuffing for Thanksgiving

I know I said it about mashed potatoes, but really, is it Thanksgiving Dinner (or Friendsgiving Dinner) without a stuffing on the table?

It’s so hard to pick a favorite Thanksgiving side dish, so I definitely love a mashed potato, and I’d just like to call the stuffing the main dish. K? I wanted to do something a little different with this stuffing recipe, so I used spicy sausage instead of sweet sausage, and it definitely shook it up a little!

I love to take a dish that you expect to taste a certain way and just ever so slightly change it up for a more surprising experience.

This stuffing is a little savory, a little sweet, and has a little bit of heat! It’s so simple, comes together so quickly, and can totally be made ahead and just reheated.

Also, I mean, the leftovers are pretty amazing.

 

Spicy Sausage Stuffing

Yield: 12 servings | Time: 1.5 hrs

Ingredients

One loaf of bread, cubed into desired size

1.5 c sweet onion, chopped

1 c carrots, chopped

1 c celery, chopped

1 tbsp thyme

1 tbsp rosemary

2 tsp salt

2 tsp black pepper

1 lb spicy sausage (either a pack of ground sausage, or a pound of sausage links with casing removed)

1/2 to 1 stick of butter

1/2 c dried cranberries

2 3/4 c chicken broth

parsley, for garnish

 

Directions

Preheat the oven to 350°. Grease 9×13 baking dish with cooking spray or lightly with butter. (I vote butter, friends!)

Line a baking sheet with foil, spray lightly with cooking spray. Bake the cubed bread, if fresh, for about 7 minutes, just to take the moisture out of the bread. Set aside in a large bowl.

Meanwhile, heat up 3 tbsp butter in sautee pan. Once melted, add onions, carrots and celery. Sautee until soft and onions are translucent, about 8 minutes. Add butter if the pan gets dry.

Add herbs and salt, pepper to your mirepoix mixture. Add 1 tbsp butter and the sausage. Brown the sausage, about 8 minutes. Add butter as needed to keep the pan from drying out.

Remove from heat and add the sausage and vegetable mixture to the bread along with the broth and cranberries. Mix well and place in prepared baking dish. Cover with foil and bake 25 minutes.

Remove foil and continue to bake until bread is golden.

To serve right away, just add chopped parsley to garnish.

To make ahead, allow the stuffing to cool completely, cover with foil and place in the refrigerator. Take out of the fridge for at least 25 minutes before reheating at 350°, for about 10 minutes.

 

 

 

Goat Cheese Mashed Potatoes

What would the point of Thanksgiving be without mashed potatoes?

YASSS, as they say. These goat cheese mashed potatoes are my all time favorite. If you’re not the biggest fan of goat cheese, just stay with me here. I promise you don’t really taste it – the goat cheese adds a little tang and a lot of creaminess to the potatoes.

It’s also important to toss two little pats of butter on the top, ya know, to get all that melty goodness in there for a finishing touch. Also, chives, which I apparently forgot, look lovely on top of the mashed potatoes!

So just how many potatoes do you need? This recipe accounts for 8 people, but you can increase the proportions easily! It’s 1 medium potato per guest and 1 oz of goat cheese per guest. Easy!

 

Goat Cheese Mashed Potatoes

Yield: 8 servings | Time: ~60 minutes

Ingredients

8 medium yukon gold potatoes, of similar size

8 quarts of water, or enough water to cover the potatoes by at least 1 inch

8 ounces of goat cheese

1/2 cup of whole milk or cream

4 tablespoons of butter

Salt & pepper to taste

Garnish: chives or parsley; pat of butter

 

Directions

Bring pot of water to a boil.

Add salt, like you would salt a pot of pasta, and whole potatoes.

Boil for about 35 minutes or until easily pierced with a fork.

When the potatoes are ready, dump into a collander and allow to drain. When the potatoes are cool enough to handle, gently peel the potatoes. I like to leave some skin on!

Melt 4 tablespoons of butter in the same pot, turn the heat off and add the potatoes. Pour milk or cream over the potatoes and start to mash until it’s just about the consistency you prefer. I like some chunks in my potatoes!

Add in the goat cheese and stir until just combined. Don’t over stir or you’ll basically end up with really delicious cement. Salt & pepper to taste.

Tip 1: You can make this ahead! Just reheat with a little milk/cream and taste as you reheat. It may need more butter, goat cheese, salt & pepper.

Tip 2: Boil your potatoes in chicken broth! I add some bullion to the boiling water, I’m convinced it makes these goat cheese mashed potatoes even better.

Mini Pumpkin Cinnamon Rolls

Come October, I’m all, bring me all the pumpkin spice things please okaythanksbye! I love that flavor, and it being so seasonal, really rings in the autumn for me.

These mini pumpkin cinnamon rolls are a quick and easy recipe with only a few ingredients. They come together in the time it takes to open the canned pumpkin + 2 minutes. Okay, and preheating the oven time. But once you make these, you’ll want to make them over and over again.

 

  

 

Mini Pumpkin Cinnamon Rolls

Yield: 20 mini rolls (10 regular size rolls) | Time: 20 minutes

Ingredients:

Cinnamon Rolls:

1 can crescent rolls (I used reduced fat, they were still lovely)

3 tbsp canned pumpkin (use the regular canned pumpkin, not the pumpkin pie filling)

1/4 c. sugar or sugar substitute that pours like sugar

1/4 teaspoon allspice, nutmeg

1/2 teaspoon cinnamon

Sugar Icing:

2 tbsp confectioner’s sugar

1 tbsp milk

1/4 tsp vanilla

 

Directions:

Preheat the oven to 350°. Prepare your baking sheet, love a silpat!

Combine sugar and spices. Set aside.

Roll out the crescent dough and split between the two sheets. Smoosh (very technical) the seams together.

Gently spread the canned pumpkin evenly over the two sheets of dough. Sprinkle spiced sugar over the pumpkin filling.

Roll up your pumpkin crescent rolls, lengthwise.

Bake for 12-15 minutes, until lightly golden brown.

Remove from oven and cool on a wire rack.

While the cinnamon rolls are cooling, prepare the sugar icing. Combine the ingredients and stir to combine, until no clumps are visible. If the mixture is soupy, add confectioner’s sugar 1/2 tsp at a time. Drizzle over cinnamon rolls. Enjoy!