Pepper Jack & Peach Panino

July 29, 2010 in Main Courses | 6 comments

I promise the alliteration in the title was wholly unintended! I was inspired by the recipe for Pepper Jack, Chicken, and Peach Quesadillas in this month’s issue of Cooking Light, but was in the mood for a vegetarian sandwich version. Make that a pressed sandwich version. Every time I make a panini (or, I guess the singular is panino?), I am reminded of just how much I love the crisp exterior and gooey, melty interior that results from heating a sandwich in a panini press.

This particular panino was no exception. This panino was, in fact, absolutely divine. Let’s start with the sweet & spicy flavor combination, shall we? As you take a bite, you simultaneously experience the heat from the jalapeno-studded cheese hitting the back of your throat and the sweetness of the peach slices filling the rest of your mouth with its juicy nectar. Then there’s the textural appeal of the panino, which is pretty darn close to perfection. Your teeth first crunch through the crispy bread before sinking into the soft peaches and creamy melted cheese. Heaven, I tell you.

Have I successfully whetted your appetite with that description? If not, take a few moments to meditate on the photo above and I guarantee you won’t be able to get this panino off your mind!

Pepper Jack & Peach Panino

Ingredients:

  • 2 slices rustic whole wheat bread, baguette, or ciabatta (I used Trader Joe’s Whole Wheat Tuscan Pane)
  • 2 slices reduced fat pepper jack cheese, such as Sargento
  • 1 ripe but firm peach, preferably organic, pitted (peeled if desired) and thinly sliced
  • non-hydrogenated margarine or butter, at room temperature

Directions:

  1. Preheat panini press or skillet over medium heat.
  2. Layer the cheese and peaches between the slices of bread. Spread a thin layer or margarine or butter on outer sides of each slice of bread.
  3. Place assembled sandwich into the panini press or hot skillet. Cook for 3-5 minutes, or until cheese is melted and bread is crisp, turning halfway through if using a skillet.

Maple-Date Cannellini Dip

July 27, 2010 in Desserts, Side Dishes/Accompaniments, Snacks | 7 comments

Although not quite a re-interpretation of Crazy Camel Dessert Hummus, this sweetened white bean dip was certainly inspired by the clever and unique brainchild of Fed By Chuck & Co. My Maple-Date Cannellini Dip features a creamy base of cannellini beans pureed with plump dates that is perked up with pure maple syrup, rich maple extract, and warm cinnamon. The dip is finished off with a couple handfuls of raisins for textural contrast and a bit more natural sweetness.

I recommend making and refrigerating this dip at least one day prior to serving, in order to give the flavors time to meld. As the dip sits, the bean flavor becomes less apparent, allowing the maple and cinnamon flavors to shine. The resulting dip tastes great right from a spoon, but is even better when scooped up with cinnamon-sugar pita chips, crisp apple slices, crackers, or pretzels.

Maple-Date Cannellini Dip

Ingredients:

  • 1 (15 oz) can cannellini beans, rinsed and drained
  • 1/2 cup roughly chopped pitted Medjool dates, about 6 dates
  • 2 Tbsp pure maple syrup
  • 1/4 tsp maple extract
  • 1/2 tsp Kosher salt
  • 1 1/2 tsp ground cinnamon
  • water, as needed (approximately 2-3 Tbsp)
  • 1/2 cup raisins, or other dried fruit such as cranberries, cherries, or more dates

Directions:

  1. Combine beans through cinnamon in the bowl of a food processor fitted with a steel blade. Turn processor on and add enough water through the feed tube until the mixture becomes smooth and creamy, scraping down sides as needed.
  2. Turn processor off, add in the raisins or other dried fruit, and pulse a few times until raisins are incorporated but still visible.
  3. Transfer dip to a sealable container, and refrigerate at least one day before serving.
  4. Serve with cinnamon-sugar pita chips, apple slices, pretzels, or as a sandwich filling.

Summer Fruit Crisp

July 23, 2010 in Desserts | 5 comments

Unlike those strawberries and these apricots, the blueberries and nectarines used for this Summer Fruit Crisp were near perfect in their pure, unadulterated state. I typically have no problem tearing through a pint of berries or a bagful of stone fruit before they surpass their state of prime ripeness, but in this case I needed to put to quick use the dregs of a two pound carton of blueberries and a couple of soft nectarines.

You see, as we near the end of the season for these and other summer fruits, I have been buying more than I can eat. In one trip to Trader Joe’s I snagged the previously mentioned two pounds of blueberries in addition to two pounds of sweet red cherries, 1 lb of strawberries, a small container of raspberries, and four nectarines… not to mention my staple bunch of bananas. <Side note: for anyone who claims that organic produce is not affordable, go to the nearest Trader Joe’s. ASAP.>

Now, I could theoretically consume all of that fruit in one week, but I wouldn’t be eating much protein, whole grains, vegetables, or dairy to supplement… and my food philosophy is all about balance.

My solution to the overcrowded refrigerator produce drawers was to bake these individual crisps, one of which I ate for dessert later that evening, and the rest of which I wrapped up and stored in the freezer for future enjoyment.  You might do a double take when you see that the last listed ingredient is – gasp! – butter. It’s no secret that I rarely cook or bake with this ingredient, but a crisp just isn’t a crisp without a bit of butter mixed into the topping. This is inarguably a lighter version of a classic fruit crisp, but it is sweet and buttery enough to satisfy my craving for an indulgent dessert.

Summer Fruit Crisp

yields 5 servings

Ingredients:

  • 4 cups fresh & ripe summer fruit, pitted and chopped if including stone fruit (I used 2 cups organic blueberries & 2 cups chopped organic nectarines)
  • 1/4 cup + 1 Tbsp Sucanat or brown sugar, divided
  • 1/4 cup + 1 Tbsp whole wheat pastry flour, divided
  • 1/4 cup old fashioned rolled oats
  • 1 tsp ground cinnamon
  • 2 Tbsp chilled unsalted butter, cubed

Directions:

  1. Preheat oven to 350 degrees F.
  2. Coat 5 individual ramekins with canola oil cooking spray.
  3. In a medium bowl, toss fruit with 1 Tbsp Sucanat and 1 Tbsp flour. Spoon mixture into prepared ramekins.
  4. In the bowl of a food processor, combine the remaining 1/4 cup Sucanat, 1/4 cup flour, 1/4 cup rolled oats, and cinnamon. Pulse a few times until mixed. Add cubed butter into dry ingredients and pulse until crumbly. Sprinkle crisp mixture evenly over fruit-filled ramekins.
  5. Bake for 30 minutes, or until fruit filling is bubbly and crisp topping is golden.

Chicken Cobb Salad with Blue Cheese Buttermilk Dressing

July 21, 2010 in Main Courses | 10 comments

Nothin’ new & creative this time, folks… just my version of a classic entree salad.  If prepared with a high ratio of fresh produce and lean protein to flavorful but high fat extras, a cobb salad can be a healthy and filling meal. In other words, mound your plate high with plenty of crisp romaine lettuce, sweet grape tomatoes and juicy poached chicken, and top it with a modest serving of creamy avocado, tender hard-boiled egg, a bit of crisp drained bacon if desired, and a lightened homemade blue cheese buttermilk dressing.

There’s so much to love in a cobb salad: the variety of flavors and textures, the spectrum of vibrant colors, and of course the plethora of nutrients from so many fresh & healthy ingredients.

Another great characteristic of this salad is that it is easily customizable to suit each individuals’ preferences. For instance, John can’t stand hard-boiled eggs and I’m not a big bacon fan, so I only used 1 egg and 2 slices of bacon in total when I prepared this salad. As the recipe is written, there are enough eggs and bacon for both servings, but you can certainly change the amounts according to what you and your dining partner prefer.

Chicken Cobb Salad with Blue Cheese Buttermilk Dressing

Serves 2

Ingredients for the salad:

  • 4-6 cups chopped romaine lettuce or mixed greens, preferably organic
  • 1 large cooked organic chicken breast, (I poached my chicken)*, cooled, and chopped
  • 1 cup halved grape tomatoes, preferably organic
  • 1/2 large avocado, diced
  • 2 peeled & chopped hard-boiled eggs**
  • 4 slices cooked & drained center-cut bacon, chopped
  • Blue Cheese Buttermilk Dressing***

Directions for the salad:

  1. Lay chopped lettuce out onto two plates.
  2. In side-by-side rows, divide the chicken, tomatoes, avocado, eggs, and bacon evenly between the two beds of lettuce.
  3. Either drizzle dressing over the top, or serve alongside the salad.

*Directions for the poached chicken:

  1. Bring a small pot of cold water to a boil over high heat. Slide chicken into the hot water, reduce heat to low, and cook for 15-20 minutes, depending on size of chicken breast.
  2. Remove cooked chicken breast from water, let cool a few minutes, and cut into bite-sized pieces.
  3. Chill until ready to use.

**Directions for the hard-boiled eggs:

  1. Place eggs into a small pot and completely cover eggs with cold water. Bring water to a boil over high heat.
  2. As soon as water comes to a rolling boil, cover pot tightly and remove from heat. Let eggs sit in hot water, covered, for 15 minutes.
  3. Drain hot water from pot and gently shake to lightly crack the shells. Cover cooked eggs with cold water and let sit until cool, a few minutes.
  4. Dry eggs, peel, and refrigerate until ready to use.

***Ingredients & Directions for Blue Cheese Buttermilk Dressing:

yields about 1 1/2 cups, more than you will need for the Chicken Cobb Salad

  • 3/4 cup low-fat buttermilk
  • 3/4 cup 2% plain Greek yogurt
  • 1 Tbsp white vinegar
  • 3/4 cup crumbled reduced-fat blue cheese
  • Kosher salt & freshly ground black pepper, to taste
  1. In a bowl, whisk together the buttermilk, yogurt, and vinegar until smooth.
  2. Stir in the crumbled blue cheese and season to taste with salt and pepper.
  3. Refrigerate until ready to use.
  4. Keep leftover dressing in a sealed container in the refrigerator for up to a week.

White Chocolate, Peanut Butter, & Banana Blondies

July 19, 2010 in Desserts | 11 comments

As you might recall from this post, I promised you a recipe for blondies using Saratoga Peanut Butter Company Blizzard [white chocolate] Butter. Well, here it is!

These cakey blondies deliciously combine the flavors of white chocolate, peanut butter, and banana.  The healthy fat in the peanut butter – along with the moisture from the mashed bananas – negates the need for oil or butter, and the inherent sweetness of the banana allows for using only a minimal amount of added sweetener.  The addition of whole wheat pastry flour yields a light & fluffy texture while contributing the healthy goodness of whole grains.

If those aren’t reasons enough to try these blondies, I’m not sure what is!

White Chocolate, Peanut Butter, & Banana Blondies

Ingredients:

  • 1/4 cup white chocolate peanut butter (I used Saratoga Peanut Butter Company Blizzard Butter)
  • 2 Tbsp unsweetened applesauce
  • 1/4 cup Sucanat or brown sugar
  • 1 egg
  • 1 cup mashed overripe banana (about 3 large)
  • 1/2 tsp pure vanilla extract
  • 1 cup whole wheat pastry flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 – 3/4 cup all-natural white chocolate chips, such as Sunspire

Directions:

  1. Preheat oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper so the edges hang over the sides of the pan.
  2. Using an electric mixer, cream together the peanut butter, applesauce, and Sucanat. Add in the egg and beat until combined. Add in the mashed banana and vanilla; beat until well combined.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Stir white chocolate chips into the dry ingredients (this step prevents the chips from sinking into the batter).
  5. Gently fold the dry ingredients into the wet until just moistened.
  6. Spoon batter into prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove pan from oven and let cool on a wire rack. Remove the blondies by picking up the edges of the parchment paper and let cool completely; cut into squares and serve.

Apricot Jam

July 16, 2010 in Side Dishes/Accompaniments | 7 comments

Boy, do I know how to pick ‘em. Yes, I’m being sarcastic and yes, I chose another batch of less-than-stellar summer fruit that I neither wanted to eat plain nor throw out. I’d been quite impressed by the fresh apricots that I bought at Trader Joe’s about a month ago, so I expected this bunch to be just as sweet and juicy. Not quite. In fact, these stone fruit were borderline sour which leads me to believe they were picked prematurely, before they had the chance to properly ripen.

Rather than pout and complain, I remedied the rather unfortunate situation by transforming the lackluster apricots into a deliciously simple jam. No need for either pectin or a gluttonous amount of sugar, this jam turned out perfectly thick and sweet. Given apricots’ natural affinity for a variety of foods, I bet this jam would be great as a glaze for grilled chicken, layered with plump blueberries and granola in a yogurt parfait, or spread with goat cheese on a piece of toast.

Apricot Jam

Ingredients:

  • 2 cups pitted & chopped fresh apricots (about 5 apricots), preferably organic
  • 1-2 Tbsp evaporated cane juice or granulated sugar, depending on sweetness of the apricots
  • 1 Tbsp water

Directions:

  1. Combine all ingredients in a small non-stick saucepan over medium heat.
  2. Bring to a boil, stirring frequently to dissolve sugar.
  3. Maintain boil for 10-15 minutes, or until apricots begin to break down and form a thick jam, stirring often to keep jam from sticking to pan.

Caramelized Red Onion, Blue Cheese, and Nectarine Pizza

July 14, 2010 in Main Courses | 8 comments

Oh, and fresh mozzarella. But hey, I had to cut the title off at some point – it’s long enough as is.

I know what you may be thinking. Fruit? On a pizza? Whaaaaat? Let me just stop you right there. Indulge me for a moment and think about how fantastic fruit and cheese taste together: apples & cheddar, peaches & ricotta, dried figs & goat cheese, pears & blue cheese, dried cranberries & brie, grapes & gouda… you get the idea. So I ask you, why not take that delicious pairing a step further and make a fruit and cheese pizza?!

If you are still not convinced that fruit belongs on a pizza, then rest assured that this recipe is still incredibly tasty minus the nectarines. I enjoyed a few slices, one without the nectarines and two with the fruit, and both versions are delicious. That being said, I encourage you to step outside of your gustatory safe zone and go a little wild with a slice of this pizza in all of its sweet & juicy fruited glory.

Caramelized Red Onion, Blue Cheese, and Nectarine Pizza

Ingredients:

  • homemade or store-bought dough for 1 pizza
  • extra virgin olive oil
  • Kosher salt
  • 1 medium red onion, peeled & thinly sliced
  • 1 tsp brown sugar
  • 8 oz fresh mozzarella, patted dry to remove excess moisture and thinly sliced using a serrated knife
  • 1/2 cup crumbled reduced fat blue cheese (such as Stella)
  • 2 nectarines, preferably organic, washed, pitted, and thinly sliced

Directions:

  1. Bring the pizza dough to room temperature by placing on the counter, covered, for at least 1-2 hours prior to rolling out.
  2. Preheat oven to 450 degrees F.
  3. Meanwhile, heat a drizzle of olive oil in a skillet over medium heat. Add in sliced onions and cook, stirring occasionally, until translucent and softened, about 10 minutes. Reduce stove heat to low. Add in the brown sugar and a pinch of salt and continue to cook until onions are caramelized, about 20 minutes, stirring occasionally.
  4. Lightly flour a large clean work surface, and roll the dough out to about 1/4 inch thickness using a rolling pin. Carefully transfer the rolled-out dough to a non-rimmed baking sheet. Pierce the dough lightly with a fork 7-8 times and place in the oven. Pre-bake the dough for 2 minutes.
  5. Remove the baking sheet from the oven, flip the pizza crust over, and drizzle with a bit of olive oil and a light sprinkling of salt. Top with the mozzarella slices, caramelized onions, and blue cheese crumbles.
  6. Bake assembled pizza on the baking sheet for 8 minutes. Remove the pizza from the oven and top with nectarine slices. Carefully transfer the pizza directly onto the oven rack, and cook 1-2 minutes, or until the bottom of the pizza crust is golden brown and crisp.
  7. Allow the cooked pizza to cool for a couple of minutes before slicing and serving.

Trail Mix Granola Bars & Saratoga Peanut Butter Company

July 11, 2010 in Snacks | 15 comments

If you read my post on Flourless White Chocolate Peanut Butter Cookies, you are well aware of my loyalty to the Peanut Butter and Co. product line. I’ve never tried a peanut butter from that company that I didn’t absolutely love, so it hadn’t crossed my mind to seek out other brands. That is, until a couple of weeks ago when I discovered Saratoga Peanut Butter Company. My interest was immediately piqued upon browsing through the wide variety of delicious-sounding peanut butters on their website. Here’s a sampling: Blizzard Butter, a creamy white chocolate peanut butter; Chillin’ Chocolate, a peanut butter infused with dark chocolate; New York Maple made with local syrup; Monkey Boy featuring bananas and raisins; and Adirondack Jack, a peanut-and-almond butter hybrid studded with dried cranberries, flaxseeds & sunflower seeds, and sweetened with honey & cinnamon.

As if those descriptions weren’t enough to get me excited about Saratoga Peanut Butter, the background story of the company certainly was.  The company commenced in the kitchen of owner Jessica Arceri, a single mother who longed to feed her son healthy peanut butter. In Jessica’s words, “We make all the pb in small batches on a weekly basis to ensure freshness and quality.  I do not believe in adding any unnecessary ingredients and keep all the recipes simple and healthy…and delicious of course!”

I was fortunate enough to receive a package from Jessica the other day, which I immediately tore into and found a jar each of the previously mentioned Blizzard Butter and Adirondack Jack. I wasted no time sampling both nut butters, both of which lived up to my high expectations. The white chocolate Blizzard Butter is similar to – but a smidgen less sweet than - my beloved PB & Co. White Chocolate Wonderful (per 2 Tbsp serving, the Saratoga version has 4 grams of sugars, whereas the PB & Co. version has 7 grams).  Blizzard Butter is a tad bit grainier than White Chocolate Wonderful, which gives it more of a homemade consistency. Look for a blondie recipe featuring this delectable peanut butter on Healthy Food For Living soon!

Ok, now we’re finally getting to those Trail Mix Granola Bars you’re probably wondering about. Upon tasting the Adirondack Jack I instantly thought of trail mix, perhaps because the name reminded me of mountain hiking or maybe because some of my favorite trail mix (or as my pseudo-ex-hippie parents would call it, gorp) ingredients made their way into this nutrient-packed nut butter. I’ve been meaning to make another version of my Cherries & Chocolate Peanut Butter Granola Bars, and it didn’t take me long to decide on this trail mix version.

Soft and chewy, these granola bars are a great on-the-go snack. I’ve also been enjoying them crumbled on top of Greek yogurt or cold cereal. As is noted following the recipe, I suggest a) chopping the dried fruit and b) baking the bars in an 8 x 8 inch square pan in order to yield granola bars that hold together well. The bars photographed here were a bit crumbly, but that could easily be remedied by following the noted tips.

Trail Mix Granola Bars

Ingredients:

  • canola oil cooking spray
  • 1/2 cup unsweetened applesauce
  • 2 Tbsp brown rice syrup (alternately, you could use the equivalent amount of honey, agave nectar, or  pure maple syrup)
  • 1/4 cup natural nut butter, (I used Saratoga Peanut Butter Company Adirondack Jack), at room temperature
  • 1 tsp vanilla extract
  • 1 cup old fashioned rolled oats
  • 1 cup puffed brown rice cereal
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup unsweetened & unsulfured dried fruit, such as cherries or cranberries*
  • 1/2 cup chopped nuts and/or seeds, (I used 1/4 cup chopped almonds + 1/4 cup sunflower seeds)

Directions:

  1. Preheat oven to 350 degrees F.
  2. Line an 8 x 8 inch square baking pan (or a 9 x 5 inch loaf pan for thicker bars)** with parchment paper so the sides hang over the edge of the pan. Lightly coat with canola oil cooking spray; set aside.
  3. In a medium bowl, combine the applesauce, liquid sweetener of your choice, nut butter, and vanilla extract; stir until the mixture is completely homogenous.
  4. Fold in the rolled oats, puffed rice cereal, salt, cinnamon, dried fruit, and nuts and/or seeds. Spoon batter into the prepared pan, spreading into an even layer, and bake until lightly golden brown, about 20 minutes (add about 5 additional minutes of baking time if you’re using a loaf pan).
  5. Allow to cool in pan for about 10 minutes, then remove by picking up the sides of the parchment paper. Allow to cool completely on a wire rack before cutting into bars.

Notes:

*If using dried fruit that comes in larger pieces, such as cherries, I suggest roughly chopping them before adding to the batter.

**Having made two batches of these granola bars, one in an 8 x 8 inch pan and the other in a 9 x 5 inch loaf pan, I can say that the bars hold together better when baked in the 8 x 8 square pan. Although I like the traditional rectangular shape of the bars from the 9 x 5 loaf pan, their thickness made them a bit more crumbly.

Chipotle Shrimp Tacos with Avocado & Mango Salsa

July 8, 2010 in Main Courses | 11 comments

Phew! It has been H-O-T here in Boston this week. I don’t know about you, but when the temperature soars, I have little interest in spending a prolonged amount of time over the stove or in front of the oven. Even though I could happily enjoy a bowl of fruit and yogurt for dinner on nights like these, my desire to prepare a legitimate meal usually wins out over the heat-induced ennui.

One of the easiest and quickest meals I’ve made in a while, these Chipotle Shrimp Tacos with Avocado & Mango salsa were on the table in 10 minutes… including prep time. I tossed the already peeled & deveined shrimp with a drizzle of olive oil, a squeeze of lime juice, a touch of salt, and a generous sprinkling of chipotle chili powder before briefly sautéing them.

The salsa came together in an equally short amount of time, and tasted so good by itself that I had trouble keeping my spoon out of it. I’m glad I restrained myself from scarfing down the whole bowlful because the pairing of the sweet mango & creamy avocado salsa with the spicy chipotle shrimp was nothing short of delicious.

To complete this light summer-on-a-plate meal, I made a corn salad that mimicked the flavors in the salsa. Red onion, cilantro, lime juice, and minced jalapeno pepper were tossed with corn, olive oil, and a bit of ground cumin. Yep, I should’ve made twice as much so I could have enjoyed another serving the following day for lunch.

Simplistic. Fresh. Healthy. Colorful. Flavorful. In other words, perfect after a day of near triple digit temperatures in the city!

Chipotle Shrimp Tacos with Avocado & Mango Salsa

serves 4

Ingredients for the tacos:

  • 1 lb peeled & deveined shrimp
  • 1 Tbsp extra virgin olive oil
  • juice from 1 lime
  • 2 tsp chipotle chili powder
  • 1 tsp Kosher salt
  • 8 taco-sized flour or corn tortillas

Ingredients for the Avocado & Mango Salsa:

  • 2 ripe mangos, peeled, pitted, & finely chopped
  • 1 ripe but firm avocado, peeled, pitted, & finely chopped
  • 2 Tbsp diced red onion
  • 2 Tbsp chopped cilantro
  • 1 jalapeno pepper, seeded and minced
  • juice from 1 lime
  • Kosher salt, to taste

Accoutrements:

  • plain Greek yogurt, optional
  • lime wedges, optional
  • hot sauce, optional

Directions for the salsa:

  1. Combine mango through salt in a small bowl. Stir to mix and set aside. If preparing a few hours in advance, refrigerate until ready to serve.

Directions for the tacos:

  1. Combine shrimp through salt in a medium bowl. Toss to coat shrimp.
  2. Heat a non-stick skillet over medium-high heat. Add coated shrimp to hot skillet and cook until opaque and curled, about 1-2 minutes per side.
  3. Meanwhile, place the tortillas in between two pieces of slightly damp paper towel, and microwave for 30-45 seconds, or until warm.
  4. Spoon cooked shrimp into warmed tortillas and serve with salsa and accoutrements.

Stuffed Dates Two Ways

July 6, 2010 in Side Dishes/Accompaniments, Snacks | 10 comments

Stuffed dates are an easy but impressive hors d’oeuvre that transcend seasonality. Equally well-suited for an elegant winter dinner party or a backyard summer BBQ, these two-bite delicacies balance sweet, salty, and tangy flavors as well as chewy, creamy, and crunchy textures.

I decided to make two varieties of stuffed dates for a 4th of July get-together with our friends at their lake house. Half of the dates were stuffed with a goat cheese-neufchatel mixture and studded with whole toasted almonds:

…and the remaining dates were filled with a blue cheese-neufchatel blend and topped with toasted walnut pieces:

Both varieties of stuffed dates taste like sheer heaven. The mild neufchatel cream cheese helps to balance out the piquant flavors of the goat cheese and blue cheese, making the filling more pleasing to a range of palates. Lightly toasting the almonds and walnuts brings out their rich nuttiness, and the added crunch is a nice textural contrast to the soft dates and creamy cheese.

If you have yet to try Medjool dates, I urge you to seek them out at your grocery store. I buy them at Trader Joe’s, but they are also sold at Whole Foods and are becoming increasingly available at large chain grocery stores.

Goat Cheese and Almond Stuffed Dates & Walnut and Blue Cheese Stuffed Dates

Ingredients:

  • 14 large soft Medjool dates, sliced lengthwise halfway through & pitted
  • 1 oz goat cheese, at room temperature
  • 1 oz reduced fat blue cheese (such as Stella), at room temperature
  • 2 oz neufchatel, (1/3-less-fat cream cheese), divided, at room temperature
  • 14 whole almonds
  • about 2 Tbsp walnut pieces

Directions:

  1. Preheat toaster oven or conventional oven to 400 degrees F.
  2. Spread the almond and walnuts onto a small baking sheet and toast until fragrant, about 2 minutes. Remove nuts from baking sheet and allow to cool.
  3. In a small bowl, stir together goat cheese and 1 oz neufchatel until well combined. Using a piping bag or a small spoon, stuff 7 pitted dates with goat cheese mixture.
  4. Gently press 2 almonds into each goat cheese-stuffed date.
  5. In a separate small bowl, stir together the blue cheese and remaining 1 oz neufchatel until well combined. Using a piping bag or a small spoon, stuff the remaining 7 pitted dates with blue cheese mixture.
  6. Gently press a few walnut pieces into each blue cheese-stuffed date.
  7. If preparing stuffed dates a day in advance, refrigerate until a few hours prior to serving. Best when served at room temperature.

I leave you with a snapshot of how I spent the holiday!

« Older entries