Goat cheese

Salmon with Roasted Red Pepper Tapenade and Goat Cheese

When I look at The Four Year Old and tell her that we’re having salmon for dinner, she gets this hopeful look on her face and asks: Cooked salmon?

The disappointment is instantaneous when I tell her yes, I will in fact be cooking the salmon first. I was 22 when I had sushi for the first time. Landry? Wielding chopsticks since around 2.

When April’s HEB Primo Picks arrived, I made a beeline for the Roasted Red Pepper Tapenade, a flavorful sauce studded with chunks of red peppers. I knew exactly what I was going to do with it: pour it into a small ramekin, top with a some goat cheese rounds, pop it into the oven until it was bubbly perfection, and call it mine.

(Disclosure: I also made a beeline for the Multigrain Smoked Gouda Chips. Total domination. Those guys didn’t stand a smokey, crunchy chance against me and that bowl of Strawberry Salsa.)

Salmon with Roasted Red Pepper Tapenade and Goat Cheese

Instead, I opted to share. A cold slab of salmon and crumbly, tangy goat cheese were calling. A 7-minute trip through the broiler was all it took to transform 3 ingredients into a fabulous main dish.

It’s hard for even The Four Year Old to be disappointed in dinner when it’s that delicious.

Salmon with Roasted Red Pepper Tapenade and Goat Cheese

As for the giveaway, HEB has set aside a collection of their Primo Picks to be delivered to a lucky reader. And I have set aside a $50 gift card (HEB or Amazon, your choice!) to be delivered to that same lucky reader.

The winner is… Heather with comment #88. Thanks for playing!

To enter the giveaway, answer this question in the comments below: What is your favorite way to prepare salmon?

My 4-year-old will answer: sushi.
My husband will answer: sushi.
I will answer: do I really just have to choose one?

You can earn up to 4 extra entries by:
– Leaving a separate comment below that you follow us on Facebook.
– Leaving a separate comment below that you follow HEB on Facebook.
– Leaving a separate comment below that you follow the blog’s Instagram feed.
– Leaving a separate comment below that you follow HEB on Pinterest.

(Bonus entries must be left as separate comments to count as extra entries – your comment number is your “raffle ticket.”)

The fine print:
– Maximum of four (5) entries per person.
– Giveaway ends at midnight (Texas time, y’all) on Friday, May 2nd.
– Winner will be selected by one of those cold, soulless, unfeeling random number generator thingies and announced on this post.
– Winners will receive a selection of HEB Primo Picks from HEB.
– Winner will receive their choice of a $50 HEB Gift Card or a $50 Amazon e-Card (maximum retail value of prize = $50).
– Prize must be claimed within 7 days or it will be forfeited.
– Winning “extra entry” comments subject to verification.
– Prize can only be shipped to a US address.
– Official giveaway rules can be found here.

Salmon With Roasted Red Pepper Tapenade & Goat Cheese

Broiled salmon topped with red pepper tapenade and tangy goat cheese - dinner is on the table in 15 minutes.

Ingredients

  • 4 6-oz salmon filets
  • Olive oil
  • Salt
  • Pepper
  • HEB Red Pepper Tapenade
  • Crumbled goat cheese

Instructions

  1. Preheat broiler and line a pan with foil.
  2. Lightly spray/drizzle olive oil onto the foil.
  3. Place the salmon filets on the pan and season with salt and pepper.
  4. Lightly spray/drizzle with olive oil.
  5. Broil for 5-6 minutes.
  6. Top each filet with a generous spoonful of tapenade and some goat cheese.
  7. Return to broiler for 1-2 minutes, until cheese begins to brown.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and baby-Elmo-clogged-toilets are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.

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Muffin-Tin Omelets with Kale, Sundried Tomatoes, and Goat Cheese

When I started Whole30, it was a desperation move to see if I could find something that might speed up healing my plantar fasciitis so I could start running again.

It sounded like an okay-ish idea. Actually, that’s totally a pants-on-fire lying lie. I knew it was a terrible idea. That I would be miserable and that misery would suck the other innocent bystanders in this house into my miserable swirling vortex of the misery that is Miserable No-Sugar Shawnda.

Muffin-Tin Omelets with Kale, Sundried Tomatoes, and Goat Cheese

I feel like we have eaten the same 4 things over and over and over and over and over again. I have been completely uninspired (you’ve probably noticed how quiet it has been) and, in general, just a real [radio edit] “joy” to be around.

The WholeAlmost30 hasn’t been perfect. Or enjoyable (understatement of the [radio edit] year). But here we are, nearly a month later, and I’ve been jogging on the treadmill a few times a week.

With almost zero issues. Y’all. Zero. And that is totally not a pants-on-fire lying lie.

So I officially and permanently claimed back one of the forbidden fruits to help try to ease the misery. Because you know what I was totally sick of eating for breakfast? Eggs. You know what makes all the difference in the world and turns eggs back into a far less stabby breakfast option? Goat cheese.

GOAT CHEESE.

Muffin-Tin Omelets with Kale, Sundried Tomatoes, and Goat Cheese

I whisked together the fixins for a mega-omelet and baked it in a cupcake pan. Re-heating 2-3 for breakfast every morning was a lot quicker, easier, and far more enjoyable than my standard eggs-over-green-things. It was also a great way to put a dent in the KalePocalypse™ that’s going down in the garden right now.

Here’s to goat cheese! And for “wogging” a 5k. And to more goat cheese!

Miffin-Tin Omelets with Kale, Sundried Tomatoes, and Goat Cheese

Miniature baked omelets loaded with fresh kale, sundried tomatoes, and tangy goat cheese.

Ingredients

  • 8 eggs
  • 1/4 cup milk
  • Salt
  • Pepper
  • 4 oz crumbled goat cheese
  • 1 Tbsp olive oil
  • 1/2 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 packed cups chopped kale (~8 large leaves)
  • Heaping 1/2 cup sundried tomatoes

Instructions

  1. Preheat oven to 350.
  2. Whisk together the eggs, salt, pepper and goat cheese in a large bowl; set aside.
  3. Liberally (like, waaaay liberally) spray a muffin tin with cooking spray/olive oil. (You can also use paper liners - not my favorite, see the last paragraph above.)
  4. Heat olive oil in a skillet and saute the onion and garlic until translucent and softened.
  5. Add the chopped kale and tomatoes, stirring until the kale begins to wilt.
  6. Turn off heat and let sit about 10 minutes, stirring occasionally.
  7. Transfer the kale mixture to the eggs, stirring to mix.
  8. Using a 1/4-cup measure to fill each muffin cup.
  9. Bake for ~25 minutes, until the centers are set and not runny.
  10. Remove from oven and let sit 5 minutes.
  11. Run a knife around the edge of the omelets and then let cool another 5 minutes.
  12. Remove from pan - a fork is helpful for any that stuck at the bottom.
  13. Refrigerate leftovers and reheat in the microwave.

Notes

Yields: 12 individual omelets, or 4-6 servings

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

*I’ve made individual omelets in cupcake liners and… well, it’s not my favorite. My paper liners always get soggy in the fridge over the course of the next 2-3 days and tear into small pieces. Which I feel is a bigger pain that using a fork to loosen the mini-omelets from the muffin pan. Totally your call, though. As long as the pan is well-sprayed with oil, you shouldn’t lose any to tearing.

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Goat Cheese & Asparagus Carbonara

So, yeah. I’ve made this twice this in two weeks. And both times, I would’ve happily cage-fought a 12-ft tall land-sharkzilla for the leftovers. (Or a close second, a 6-ft-2 Jason.) Because it’s THAT amazing.

I’m already a carbonara fiend – pasta tossed with a creamy, peppery sauce made with eggs, Parmesan, and bacon. It’s quite possible the best thing to ever happen to pasta. And most dinner plates. But this version takes it one step further.

There’s bacon. Because bacon. And there’s asparagus because I sale-hoard produce like one of those abnormal people on TV. And there’s goat cheese because you name me one thing – ONE THING – that isn’t better with goat cheese.

Goat Cheese & Asparagus Carbonara

The carbonara sauce is already magically creamy. And when the tangy goat cheese melts down into the sauce? Your one-bowl meal is simply tangy, creamy perfection.

PERFECTION.

Goat Cheese and Roasted Asparagus Carbonara

A creamy carbonara with goat cheese and roasted asparagus.

Ingredients

  • For the asparagus:
  • 1 lb asparagus
  • 3 cloves garlic, thinly sliced
  • Olive oil
  • Salt
  • Pepper
  • For the pasta
  • 8 oz linguine
  • 1 tsp olive oil
  • 4 slices thick-cut bacon, diced
  • 1/2 tsp freshly cracked black pepper
  • 2 eggs
  • 1 1/2 cups shredded Parmesan (or ~2.5 oz by weight)
  • ~2.5 oz goat cheese, crumbled (I used half a 5 oz log)

Instructions

  1. Preheat oven to 425.
  2. Place asparagus and garlic on a baking sheet, drizzle with olive oil, salt, and pepper.
  3. Bake for 12-15 minutes and then cut the stalks in half or thirds.
  4. Cook pasta according to package directions.
  5. Heat 1 tsp olive oil in a saute pan over high heat and add the bacon, cooking until almost completely crisped.
  6. Drain off all but ~1 Tbsp of oil, add the black pepper and, when the bacon has completely browned, remove from heat and transfer to a large bowl (big enough for mixing the entire recipe).
  7. Add the eggs and Parmesan to the bowl, then add to the bacon mixture and crumbled goat cheese, stirring to mix well.
  8. Set aside 1 cup of pasta water and then drain the pasta.
  9. Immediately add the hot pasta and a splash or two of the hot pasta water (~2 Tbsp at a time) to the bowl, while stirring vigorously to create a creamy sauce.
  10. Add the asparagus, toss to coat (adding additional water if necessary).
  11. Serve immediately.

Notes

Yields: 4 servings

Adapted from Fettuccine alla Carbonara

Estimated time: 35 minutes

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Goat Cheese & Asparagus Grilled Cheese

Who else went overboard and bought nearly 6lbs of asparagus because it was $.88/lb?

Welcome to the hoarder club!

Who else has eaten roasted asparagus for breakfast, lunch, and dinner pretty much every day?

Welcome to the we-clearly-don’t-understand-hoarding club!

Goat Cheese & Asparagus Grilled Cheese

Cheap asparagus means two things: 1) Spring is just around the corner (and seriously, could it be any slower this year?!) and 2) I probably just justified buying a not-on-the-shopping-list bottle of wine with my new-found savings. Or, you know, three.

Goat Cheese & Asparagus Grilled Cheese

After the pan of Roasted Asparagus with Bacon Vinaigrette disappeared in record time [looks around and whistles], I whipped up second, “plain” pan specifically to use for grilled cheese sandwiches.

And breakfast.

Melty provolone cheese + plus gooey, tangy goat cheese + garlicky, roasted asparagus (+ bacon for Jason’s sandwich because if it’s green and not guacamole it better have bacon and heck, even if it is guacamole, bacon doesn’t hurt) = a pretty darn amazing grilled cheese sandwich.

So go ahead. Celebrate spring’s just-around-the-corner-return with a grilled asparagus & goat cheese sandwich.

Goat Cheese & Asparagus Grilled Cheese

Grilled cheese goes spring with tangy goat cheese and roasted asparagus.

Ingredients

  • For the roasted asparagus:
  • 1 lb asparagus
  • Olive oil
  • 3-4 cloves garlic, thinly sliced
  • Salt
  • Pepper
  • For the grilled cheese:
  • 2 slices bread (this is my favorite sandwich bread)
  • Butter
  • 1 slice provolone cheese
  • Leftover roasted asparagus (don't forget those crunchy garlic slices!)
  • Goat cheese

Instructions

  1. Preheat the oven to 425.
  2. Cut the bottom few inches of the asparagus bundle off and discard.
  3. Spread onto a baking pan, top with garlic slices, salt, pepper, and a generous drizzle of olive oil - shake pan to coat evenly.
  4. Bake for 12-15 minutes (longer if stalks are super thick).
  5. Heat a griddle or pan over medium high.
  6. Lightly butter one side of each slice of bread.
  7. Spread or crumble goat cheese over one unbuttered side of bread.
  8. Top with asparagus (cut in half or thirds to fit your bread) and a slice of provolone.
  9. Top with the other slice of bread and grill until the bread is golden brown and the cheese melts.
  10. Serve warm.

Notes

Yields: 1 sandwich (and plenty of leftover asparagus)

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

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