Take Goat cheese, about 11 ounces.
Add 1/2 cup of half and half or milk.
Add to this rosemary minced
fine.
Mix a dab of Honey.
Blend well.
When selecting figs, pick slightly soft, then cut in half and top with the cheese mixture.
Figs are sweet, the goat cheese is salty - a wonderful Healthy combo.
My nieces LOOOVE these...most kids like potatoes - just go easy on the garlic for kids....and go make some loving memories with them!
Pre-Heat oven to 425 degrees.
Ingredients:
1 or two small branches Fresh Rosemary - finely minced
4 or 5 large baking potatoes (or the equivalent about of small red potatoes) - thinly sliced
1 small clove of garlic - seriously minced
kosher salt(for crunch) to taste
black pepper to taste
1/4 cup really great olive oil
Grated Asiago
Dried Parsley
In a mixing bowl,combine olive oil,garlic,rosemary, salt & pepper. Mix in potatoes and coat them thoroughly. Place in a large baking pan and bake until golden brown and crispy.
While still hot from the oven, sprinkle generously with cheese and parsley.
Serving Suggestion:
A full-bodied Chianti, Simple Chicken Parmesan, Italian Ciabatta Bread and Dark Chocolate Cake(it's ok occasionally!)
Take a white cake mix, one that just calls for egg whites.
Mix according to directions. Pour in pan and top the cake with 1 cup of
sugar and 1 and 1/2 to 2 cups of fruit, as in Peaches,Figs or Rubarb.
Then pour a whole container of Half and
half over the top bake according to the instructions on the box.
The Peanut Butter Cookie
Take one cup of Peanut butter mix with One cup of white sugar and One egg.MIX
Roll into little Tablespoon balls and roll in a sugar& cinn. mixture
Place on an ungreased cookie tin. press your thumb in each middle and place a choc. star or 4-6 choc. morsels.
Bake for 8 min. at 325 degrees Remove from oven let cool on sheet 10 min. then remove. Let them cool totally befor placing them in a cookie Jar or Tin.
(In honor of ALL of them...) Greek Goddesses Chicken by Lydia Alice
Serves 6 generously... This recipe always wows a crowd and can be easily adjusted for as many people as possible...just add more chicken,veggies,lemon and garlic to your desired serving proportions.
Roughly chopped means not too PERFECT - this is a great opportunity to "play with your food" - this dish is MEANT to look rustic - it will be ROASTED and will taste DIVINE.
Pre-Heat your oven to 375 degrees... Ingredients:
1 medium pack of fresh chicken thighs (left whole) or 4 or 5 chicken breasts (chopped into nuget-size chunks)
1 large or 2 small onions - roughly chopped (Vidalia or Walla-Walla if you can get them)
4 or 5 ripe, FRESH Roma tomatoes - roughly chopped 3 cloves of garlic - minced (add more if you like - garlic is GREAT for your heart and blood pressure!!!) 1 can of NON-marinated artichoke hearts - drained and quartered
1/2 jar Goya-brand capers - drained and well-rinsed
1 large carrot - sliced
1/2 medium eggplant - roughly chopped
2 cups of any vegetable of your choice - I use fresh, chopped string beans, chopped green onions and a small piece of sweet green pepper,
5 red bliss potatoes - roughly chopped
1 lemon - zested AND juiced
1 tsp dried Leaf Oregano (please do not use ground oregano- it will "muddy" the look of the dish and gets stronger with baking)
a handful of calamata olives - pitted and chopped
1/2 bottle of Kraft Greek Vinaigrette
1/4 cup very good extra virgin olive oil(this is for FLAVOR as well as an oil for the dish)
black pepper to taste
salt if necessary*
*Go easy on salting this dish - the capers and olives should take care of that.
Combine all in a large container to mix together. In a very large greased baking pan - place the vegetable & chicken mixture.
Cover dish with foil and Bake @ 375 degrees for 30 to 45 minutes...watch the chicken - don't overcook it...
Serving suggestion:
french baguette
a fruity red wine
a green salad
a light dessert
ENJOY!