Monday, December 17, 2012

Over the Weekend

On Saturday night Brian and I had another couple over for dinner and all the food was so tasty! I tried two new things and thankfully they both turned out great. A delicious appetizer that I will most certainly make again is goat cheese covered with chopped dried cranberries and pistachios. It's so easy, I just bought a goat cheese log, dried cranberries and pistachios from Trader Joes. I chopped the cranberries and pistachios then simply rolled the cheese in it. Most didn't stick however so I just tapped it on there to help it stay. For the entree I made a goat cheese cream sauce with linguini. Boy it was good but so rich. The recipe calls for fat free half and half which Trader Joes didn't have so I just went with the regular fatty kind.  There goes the ol' waistline! 

Roasted Red Pepper & Goat Cheese Alfredo

2 whole red bell peppers
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced (i put 4 or 5 bc i am a garlic fiend)
1 cup fat free half and half
4 oz garlic and herb goat cheese
2/3 cup parmigiana reggiano cheese
1/2 cup artichoke hearts (optional)
1/2 lb linguini, cooked to al dente
salt and pepper to taste

Preheat oven to 500 degrees. Place red peppers on baking sheet and bake 20-30 minutes until peppers are charred. Remove from oven and cover with foil for 10 minutes. Yes, this set off the fire alarms. Big surprise.
In the mean time, saute onions and garlic in olive oil until tender. Pour in half and half, goat cheese, salt and pepper. Stir in to melt goat cheese into sauce and keep warm over low heat. 
Uncover peppers, peel off skin and remove stem and seeds. Chop into large pieces and place into sauce along with parm. cheese. Stir to melt cheese and remove from heat. Pour sauce into food processor and puree. Place back into hot pan and toss with cooked noodles. Top with more parm. cheese, pepper, salt and parsley if desired. Voila! 

Needless to say we ate a lot of goat cheese that night so not recommended for the lactose intolerant crowd. 

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