Cuisine: Cheese

Pickled Beet, Arugula & Herbed Goat Cheese Sandwich

I know this probably only appeals to .08% of the population, but I loved this sandwich, mainly because pickled beets are my favorite. The combination of the sweet and tangy pickled beets, the peppery arugula, and the creamy goat cheese is delicious. It's a really well-balanced sandwich that is both healthy and satisfying.

By Leslie Blythe

Hot Pimiento Cheese Dip

Hot Pimiento Cheese Dip is a classic Southern dish that is perfect for parties or game day. It is made with cream cheese, mayonnaise, cheddar and jack cheese, pimientos, and scallions, and it is baked until it is bubbly and golden brown. Serve it with crackers, chips, or vegetables for a delicious and easy appetizer.

By Leslie Blythe

Asparagus Tart with Fromage Blanc & Comté

It was 10 years ago that I was diagnosed with breast cancer. I am cancer-free and intent on staying that way. During all the chemo and radiation, I asked my friends to send me recipes so that I could keep blogging every single day… Why I thought I had to keep doing it is crazy. I now blog when I want to! This recipe is from one of my best friends Jessica. She knows more about me than anyone, which is rather frightening (for her)!

Guest blogger Jessica (Denver, CO). Spring has not sprung yet here in Colorado, but we’re doing our damnedest to pretend that it has. So I broke out this great recipe, loosely adapted from an Epicurious recipe, to brighten up a recent dinner with out-of-town guests. It was just delicious.

By Leslie Blythe

Columbia’s 1905 Salad

Columbia's 1905 Salad is from Florida's oldest restaurant in Tampa, and the oldest Spanish restaurant in the United States, called Columbia Restaurant. The restaurant opened in 1905, but this famous salad wasn't "invented" until 1940 by waiter Tony Noriega. He made it using leftover Spanish and Italian ingredients from the kitchen. The Columbia’s legendary salad is tossed tableside. They are the biggest restaurant consumer of Lea & Perrin’s Worcestershire sauce in the country, which is the “secret sauce” in the dressing recipe.

By Leslie Blythe

Egg Boats

I often have random leftover ingredients from various catering events. These Egg Boats are a product of that. I used goat cheese, but you can use your favorite cheese.

By Leslie Blythe

Twice-Baked Goat Cheese and Thyme Soufflés

Soufflé sounds a lot more intimidating than it actually is. These Twice-Baked Goat Cheese and Thyme Soufflés are easy and you can make them the day before and finish them in the oven. Served on a bed of dressed greens, this makes a rather elegant starter that will impress your guests.

By Leslie Blythe

Crispy Parmesan Potato Stacks

These Crispy Parmesan Potato Stacks are SO crispy. I am always on a quest to find the crispest potato recipes. These are a quick and easy alternative to classic roast potatoes. Unless you have serious knife skills, I suggest you get a mandoline. You can get one on Amazon. Just be VERY careful!

By Leslie Blythe

Roast Beef Sliders

These roast beef sliders are delicious! Slices of roast beef, caramelized onions, and cheese are layered between sweet Hawaiian rolls, which get a savory butter sauce on. Oh, and there is also au jus to dip them in! These are great for parties. Your guests will reach for seconds before they finish their first bite!

By Leslie Blythe

Ricotta and Roasted Grape Crostini

This Ricotta and Roasted Grape Crostini is an easy, elegant appetizer. By roasting the grapes that are doused in olive oil and balsamic vinegar, it concentrates and intensifies the flavor. It's a great appetizer when paired with wine.

By Leslie Blythe

Chili Crisp Baked Feta

This Chili Crisp Baked Feta is really good. It's a little bit spicy, salty, and delicious! Once out of the oven, it gets a drizzle of hot honey. If you've never had hot honey then you are missing out. I love it on pepperoni pizza.

By Leslie Blythe