Thursday, May 21, 2015

Goat Cheese, Honey & Fruit Appetizer

Calling all cheese lovers!  Have you heard?  Everyone is going gaga for goat cheese!  Goat cheese is packed with calcium and protein, it's easier to digest than cow's milk and promotes totally gorgeous hair, skin and nails.  Goat cheese is far more than just for salads.  Joan of Arc® Goat Cheese is a full-flavored appetizer for any party or event that will leave your guests wowed but won't stress you out since this appetizer is so easy to make with a few store-bought ingredients.  

Liven up your cheese plate with the inviting flavors of Joan of Arc® goat cheeses!


1 Tbsp. extra virgin olive oil
2 Tbsp. honey
1 tsp. balsamic vinegar
1 Tbsp. water
1/4 tsp. salt
1 cup dried chopped mango*
4 oz. package Joan of Arc® Goat Cheese with Fig
Toasted Almonds (optional)


Combine all ingredients except cheese in a saucepan and heat gently until heated through and fruit has plumped.

Pour over the cheese and serve with flatbread or crackers.

The Joan of Arc® brand includes a variety of French and French-style cheeses that are perfect for today’s on-the-go shopper that is looking for quick and easy ways to go gourmet. The brand features classic flavors like chevre, brie, camembert and Roquefort that has kept consumers coming back for more since its inception in 1918.
The Joan of Arc® website is a great resource for consumers. Not only does it feature a nice sampling of recipes, it also includes wine and beer pairing suggestions that perfectly match the rich flavors of the line’s specialty cheeses. Similarly, the brand’s Facebook page and Pinterest page are loaded with recipes and serving suggestions. Also, Joan of Arc® Facebook fans are always the first to know about the latest promotions, enter-to-win contests and new items. Follow them today!

*Other fruits can be substituted such as golden raisins, chopped apricot, cranberries or chopped figs.
~Adapted from Sue

Friday, April 24, 2015

Tuscan Bean & Kale Salad

This quick and easy recipe for kale salad with marinated artichokes, cannellini beans and roasted peppers is sure to be come your favorite way to enjoy raw kale.  You can vary the ingredients according to your taste.

Massaging your kale makes it tender and sweet!  Who knew we have to massage our food now!
For the vinaigrette:

2 Tbsp. red wine vinegar or lemon juice
1 medium clove garlic, minced
1/2 tsp. dried oregano
1/3 cup extra virgin olive oil
Salt and freshly ground pepper to taste

For the salad:

2 cups curly green kale, removed from stem, washed and chopped into 1" pieces
1 can cannellini beans, drained and rinsed
1 jar marinated quartered artichokes (if you like the marinade you can add some to the salad)
1 jar roasted red peppers, cut into strips
1/2 small red onion, sliced thin
Parmesan shavings for garnish

In a large bowl add kale, 1/2 tsp. salt, and 1 Tbsp. each of vinegar and oil.  Massage until kale no longer sounds crunchy (6 or 7 massages will do the trick).  Let sit for 10 minutes.

Add remaining ingredients and mix to combine.  Season with additional oil and vinegar to your taste.  Refrigerate as least one hour to blend flavors.


Thursday, April 2, 2015

Holiday Challah Rolls #WhenWeBake

Who has never heard of Challah?  It is a small part of long Jewish tradition.  Rich with eggs and butter (or oil) it is usually shaped into braids and coils.  Country Crock® has less saturated fat than butter so we can still indulge during the Holidays!  Similar to French brioche and Polish Babka, it makes wonderful toast and this is the only bread I use for my Thanksgiving Caramelized Onion Challah Stuffing.  

These little beauties would great for Holiday bread, sliders, burgers and sandwiches.  With the help of a stand mixer, these rolls are a cinch to make.

2 packages (4-1/2 tsps.) active dry yeast
1 cup warm water
1/4 cup sugar
1/4 cup Country Crock® Buttery Spread, melted
4 egg yolks
3-1/4 cup bread flour
1-1/4 tsp. salt
1 egg, lightly beaten, for egg wash
Sesame seeds, Poppy seeds or Sea Salt (optional)


In your Stand Mixer bowl, combine the warm water and yeast.  Stir and allow to rest in a warm spot for about 10 minutes, or until foamy and frothy.  Add flour, salt, sugar, Country Crock®, and egg yolks and combine on low until dough comes together.  Increase speed to medium and knead the dough, with the dough hook, until it forms into a soft and smooth dough, about 5-7 minutes.  Add additional flour if needed, in small amounts, until dough is no longer sticky.

Form the dough into a ball and place it into a large bowl that has been oiled.  Turn to coat both sides.  Cover loosely with plastic wrap and allow to rest in a warm spot for about 1 hour, or until doubled in size.  Punch the dough down and allow to rest for another 45 minutes.

Turn out the dough onto a lightly floured work surface.  Knead a few times.  Cut into 15 even pieces.  Roll each piece into a rope about 7 inches long.  Tie into a knot and tuck the ends underneath.

Place the knotted rolls onto a baking sheet lined with parchment paper.  Cover with a clean towel and allow to rest while you heat up your oven.

Heat oven to 350 degrees F.  Brush the rolls with egg wash and sprinkle with toppings of your choice or no toppings at all!  Bake for about 25-30 minutes or until golden brown.  Cool for about 30 minutes.   Store in sealed plastic bag as you would bread.  Can be frozen after baked!

Happy Easter!

 Visit for recipes and meal inspiration.

Makes 15 Rolls

Friday, February 27, 2015

Iceberg Wedge Salad with Thousand Island Dressing

This chunk of super-crisp iceberg lettuce bathed in creamy dressings, has been making a comeback at some famous restaurants and steakhouses these days.  Making your own fresh dressing takes no time at all with the help of a food processor.

1 head iceberg lettuce, cut into 4 wedges
4 slices bacon, cooked until crispy
2 hard boiled eggs (1 for dressing and 1 grated for topping)
Freshly ground black pepper
Cherry or grape tomatoes (optional)

Homemade Thousand Island Dressing

1 clove garlic
1/4 tsp. salt
3/4 cup mayonnaise
1/4 cup chili sauce (Heinz)
2 Tbsp. ketchup
1-1/2 Tbsp. minced onion
2 tsp. dill relish (not sweet relish)
1 hard-boiled egg

Put all ingredients in a small food processor and blend until well combined.  Chill until ready to serve.

Put one wedge of lettuce on each plate.  Add dressing and toppings and serve well chilled.