Archive for ‘Side Dish’

January 30, 2013

Fried Goat Cheese


Wow these were good.

One of my favorite restaurants in Portland, Maine is called The Grill Room. There is an appetizer on the menu that we have to order every single time we visit that place, it’s called Steak ‘n Cheese Beef Carpaccio. It is a block of fried goat cheese topped with beef carpaccio, some greens, and red onion. It is incredible. One time I went with some family for my birthday and even convinced my mom to try it. She really didn’t like the idea of trying thin slices of raw beef but she was completely obsessed after one bite. 

I would love to create the whole appetizer at home, but the raw sliced beef worries me (with my luck I would make myself sick). I’ll leave that up to the professionals. The fried goat cheese seemed like the easiest place to start. The goat cheese doesn’t melt too much, it just gets very creamy and the outer layer has a great crunch to it. I decided to try the cheese on top of a simple salad made of shredded carrots, sunflower seeds, dried cranberries, oil and vinegar. It worked out great!


Because goat cheese is expensive and I’m broke, I only bought a 4oz log thus resulting in only 3 discs of goat cheese, waah! I wanted MORE!

I guess you could say this particular recipe is for one person. Or…you could buy an 8 ounce log of goat cheese instead of 4 and then you will have even more! I am good at math.

I had to share with my husband so we each got one whole piece and then half of the last one. Ah well.


Fried Goat Cheese
{Makes 3 slices}


  • 4 oz log soft goat cheese
  • 1 egg
  • 1/3 cup flour
  • Salt & pepper, to taste
  • 2/3 cup panko
  • 1/4 olive oil


In a small bowl, beat the egg until frothy (add some water if you want). In a small dish mix the flour, salt and pepper. Add panko to a third dish.

Slice the goat cheese into three even pieces. With your hands, roll each piece into a ball and squish down with your hands to form a disc.

Lightly dredge the goat cheese into the flour, shaking off any excess. Then into the egg, shaking off excess and finally coat with the panko, pressing to adhere.

In a small sauté pan, heat the olive oil to medium-high heat. When the oil begins to shimmer, fry the goat cheese until golden brown, about 1 1/2 minutes on each side.

Remove from the pan and place onto paper towels to get rid of any extra oil. Serve immediately onto prepared salad or however you like!

**Print this Recipe**

December 29, 2012

Shredded Brussels Sprouts & Kale Sauté


First of all, I hope everyone had an excellent Christmas/Holiday and enjoyed some time with family. I didn’t really post anything Christmas related this month, but here are the things I made:

Brownie Covered Oreos (Ok to be honest, only my husband and I ate these. I guess we didn’t want to share!)

Peanut Butter Reindeer Cookies

Muddy Buddies

Killer Granola

Roasted Rosemary Almonds

I think it all turned out pretty good! I still need some practice with my baking skills but I had a fun time in the kitchen and that’s important right? Right. Unless things turn out to be inedible, then you may have a slight problem.

After all the cookies, prime rib, ham, snacks, pie, drinks, eggnog… maybe you are thinking it’s time for something a little healthier. Enter brussels sprouts and kale. Today, brussels sprouts seem to be making a comeback. In fact, it appears they have already made their comeback because I see different recipes popping up all over the place.

I have always been a fan of the b-sprouts. NO they do not taste good when they are boiled and mushy. That seems to be the picture in most people’s head when they think ‘brussels sprouts’. But think about it, nothing is good when prepared that way. Unless you are a teeny baby or possibly an elder person sans teeth, then it is completely unnecessary to eat mush.

I usually slice mine in half and enjoy them sautéed in a pan or slow roasted in the oven, but this time I decided to shred them. I also had kale on hand so I decided I might as well shred that up too. Oh and I might as well throw in some onion! We like things spicy (rawr!), so I added a couple dashes lot of red pepper flakes. I’ve seen different variations of brussels sprouts in shredded form and I love how versatile it is. Bacon next time? Ok.


Honestly, I didn’t think this would be that great…brussels sprouts, kale and onions? Hello boring side dish. However, I am happy to report that it turned out great! It came out really crunchy and flavorful with a nice kick from the red pepper flakes.

If you need convincing to give brussels sprouts or kale a try, this is a great place to start! We served it alongside our beer can chicken and it paired very nicely.

I realize it’s not very photogenic but please believe me when I say this is one great side dish!


Ok I’m done blabbing. I’m going to work on writing about more exciting things in 2013. Happy New Year!

Here’s the recipe!

Shredded Brussels Sprouts And Kale Sauté 


  • 1 lb brussels sprouts
  • 1 small onion, chopped
  • 2-3 cups kale
  • 2 tbsp olive oil
  • Red pepper flakes, to taste (optional – I used 1/2 tsp for quite a bit of heat)
  • Salt and pepper, to taste


Trim ends off the brussels sprouts and shred in a food processor (or thinly slice by hand). Remove thick stems from the kale and shred. Set aside.

Heat olive oil in large sauté pan over medium high. Add onions when the oil begins to shimmer and cook until they begin to soften. Approx. 2 minutes.

Add shredded brussels sprouts, kale, red pepper flakes, salt and pepper to pan. Cook, stirring often, for approx. 5-7 minutes, until wilted but still crunchy. Taste and adjust seasonings. Serve immediately.

**Print this Recipe**


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