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Posted on by Hailey Matesic Posted in Appetizer, Recipes
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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.

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Posted on by Hailey Matesic Posted in Holiday, Recipes
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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.

Posted on by Hailey Matesic Posted in Recipes
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Favorite Fall Harvest Salad with Roasted Butternut Squash

I really, really love fall. I love sunny, crisp fall days, but I also adore rainy ones. Anyone else? I love a cozy meal while it’s raining outside. Something charming about it to me. This fall harvest salad with roasted butternut squash is so perfect for a day like today, where it’s raining and a little gloomy outside. Crunchy, a little sweet, *almost* healthy – I’ve got this one on repeat lately!

 

It’s such an easy recipe once you’ve roasted up your butternut squash. It’s also one of those non-recipe-recipes that I am so fond of, that is completely customizeable to your tastes! I love the squash with the gorgonzola and pecans, and the cranberries add a little sweetness, and the onions add a little bite. Yes, please!

 

Let me know how you make your own version of this salad!

 

Fall Harvest Salad with Roasted Butternut Squash

Yields: 4-6 servings, depending on serving size | Time: 35 minutes

Ingredients:

1 small butternut squash, cubed

1.5 teaspoon olive oil

1/4 teaspoon each: salt, pepper, allspice (optional)

1/4 cup pecans

1/8 cup dried cranberries

1/4 cup gorgonzola (obsessed with the one I found at Trader Joe’s – it’s beautiful and very tasty!)

1/2 small red onion, sliced thinly

1 pound, mixed greens

Dressing:

1 tbsp each: olive oil, balsamic vinegar, mustard

salt, pepper to taste

 

Directions:

Preheat the oven to 400°. Prepare a pan with foil & cooking spray or a silpat (my preference). Peel and cube your butternut squash and place in a bowl. Drizzle olive oil over squash and sprinkle spices. Toss gently to evenly coat the cubed squash. Place on the baking sheet.

Once your oven is preheated, place the sheet in the oven and roast the butternut squash for 20-30 minutes. Shake the pan at 10 minutes and at 20 minutes, check for doneness.

While your squash is roasting, combine pecans, cranberries, gorgonzola, red onion and mixed greens in a salad bowl.

Combine dressing ingredients in a small bowl and whisk; alternatively, combine dressing ingredients in a small jar, close with a lid and shake until well combined.

Remove squash from the oven and let cool about 5 minutes. Dress your salad with the dressing and gently combine; add the squash gently.