Cherry Goat Cheese Bites

I grew up in a "meat and potatoes" kind of house.  When it comes to food, I would not say I have adventurous tastes.  However, there are a number of recipes in the calendar that my wife got me for Christmas that seem to catch my eye, like this one.

Ingredients:

• 1 small baguette
• 1/2 cup dried cherries
• 1/2 cup water
• 1 tbl balsamic vineger
• 4 oz goat cheese
• 6 fresh sage leaves

Directions:

•  Preheat the oven to 400°F.
• Slice the baguette, and place the slices in a single layer on a baking sheet.
• Toast 15 minutes unlit slightly browned and crisp.
• In a small sauce pan, place dried cherries, water, and balsamic vinegar.
• Bring to a strong simmer and simmer until the liquid is reduced by half, about 7 minutes.
• Allow to cool for 5 minutes.
• Thinly slice the sage leaves.
• To serve spread goat cheese on top of the crostini; top with cherries and a bit of sage.

Fiesta Meatloaf

Super moist and bursting with Tex Mex flavor, this tasty meatloaf is sure to become a new family favorite.  As always...Kraft recipe, Kraft ingredients.

Ingredients:

• 2 lb. extra-lean ground beef
• 1 pkg. Stove Top Stuffing Mix for Chicken
• 1 cup water
• 2 eggs, beaten
• 2 tsp. chili powder
• 1/2 cup salsa, divided
• 3/4 cup Cracker Barrel Shredded Tex Mex Cheese

Directions:

• Heat oven to 375°F.
• Mix first 5 ingredients and 1/4 cup salsa just until blended.
• Shape into loaf in 13 x 9 inch baking dish; top with remaining salsa.
• Bake 1 hour or until done. 
• Top with cheese; bake 5 min. or until melted.

Chicken Fajita Salad

Love fajitas, get that same delicious flavour in a salad.  Now that's a fresh summery twist on fajitas.  As always...Kraft recipe, Kraft ingredients.

Ingredients:

• 1/4 cup lime juice
• 1 tsp. chili powder
• 1 lb. (450 g) boneless skinless chicken breasts
• 1 each red and green pepper, quartered
• 8 cups torn leaf lettuce
• 1/4 cup chopped red onions
• 1/2 cup Cracker Barrel Shredded Light Double Cheddar Cheese
• 1/4 cup Kraft Calorie-Wise Rancher's Choice Dressing

Directions:

• Mix lime juice and chili powder; pour over chicken in shallow dish. 
• Turn chicken over to coat both sides of each breast. 
• Refrigerate 20 min. to marinate. 
• Remove chicken from marinade; discard marinade.  
• Heat barbecue to medium heat. 
• Grill chicken and peppers 5 min. on each side or until chicken is done and peppers are tender.  
• Cut peppers into thin strips; place in large bowl. 
• Add lettuce and onions; mix lightly. 
• Place on 4 plates. 
• Cut chicken diagonally into thin strips; place on salads. 
• Top with cheese and dressing.

Spaghetti Squash Pad Thai

Today's recipe comes from the desk calendar that my wife got me for Christmas.  I thought it looked both very tasty and healthy.

Ingredients:

• 1 large spaghetti squash
• Olive oil
• Kosher salt
• Fresh ground black pepper
• 3 carrots
• 1/2 red pepper
• 4 garlic cloves
• 5 green onions, divided
• 2 eggs
• 1/2 cup fresh cilantro, chopped
• 3 tbl sweet chili sauce
• 1 lime
• 2 tablespoons peanut oil
• 1 1/2 cup bean sprouts, divided
• 1/2 cup roasted, salted peanuts, chopped

Directions:

• Preheat oven to 400°F.
• Using a large, sharp knife, cut the spaghetti squash in half.
• Scrape out the seeds using a spoon and sprinkle the cut sides with olive oil.
• Season with kosher salt and freshly ground black pepper.
• Place the squash cut side down on a baking sheet and roast until tender and easily pierced with a knife, about 45 minutes.
• When the squash is done, use a fork to scrape out the flesh of each half into "noodles".
• Place the noodles in a colander and drain for 10 minutes to remove extra moisture.
• Meanwhile, peel and shred carrots, thinly slice 1/2 red pepper, mince 4 garlic cloves, thinly slice 4 green onions, and in a small bowl beat 2 eggs.
• In another small  bowl, mix sweet chili sauce, soy sauce, and juice from 1/2 lime.
• When the squash is ready, in a large skillet heat peanut oil over a medium-high heat.
• Add garlic and green onions and cook until fragrant, about 45 seconds.
• Pour in eggs and scramble until almost cooked. 
• Add the red pepper, carrots, 1 cup of bean sprouts, and squash noodles.
• Add 3 pinches of kosher salt and toss together.
• Pour on the sauce and stir to combine.
• Cook, about 2 minutes, until vegetables are heated through but still crisp.
• Garnish with crushed peanuts, remaining bean sprouts, chopped cilantro  and remaining green onion, sliced.

Tuscan-Style Pot Roast

Treat yourself to a comforting dinner tonight.  This beef is browned on the stove top, then slowly braised in the oven with a savory herbed tomato sauce.  As always...Kraft recipe, Kraft ingredients.

Ingredients:

• 2 Tbsp. oil, divided
• 1 boneless beef pot roast (2-1/2 lb./1.1 kg)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 cup 25%-less-sodium beef broth
• 1 can (28 fl oz/796 mL) crushed tomatoes
• 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
• 2 stalks celery, chopped
• 1 large carrot, chopped
• 2 bay leaves
• 2 sprigs fresh rosemary

Directions:

• Heat oven to 350ºF.
• Heat 1 Tbsp. oil in ovenproof Dutch oven on medium-high heat. 
• Add meat; cook 8 to 10 min. or until evenly browned, turning after 5 min.
•  Remove meat from pan, reserving drippings in pan.
• Add remaining oil and onions to reserved drippings; cook and stir on medium heat 5 min. or until onions are softened, adding garlic for the last minute. 
• Stir in broth. 
• Bring to boil, stirring constantly to scrape browned bits from bottom of pan. 
• Add tomatoes and dressing; stir. 
• Return to boil. Add all remaining ingredients; mix well. 
• Return meat to pan; cover.
• Bake 2-1/2 to 3 hours or until meat is tender.
• Transfer meat to cutting board, reserving sauce and vegetables in pan. 
• Remove and discard bay leaves and rosemary sprigs. 
• Skim and discard fat from surface of sauce. 
• Cut meat across the grain into thin slices. 
• Serve with vegetables and sauce.