MEXICAN STYLE SCRAMBLED EGGS
Serves: 4
Prep Time: approx. 20 minutes
6 large eggs, lightly beaten
1 cup baked tortilla chips (2 oz.), broken into 1/2" pieces
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons unsalted butter
1 onion, chopped medium
1 red bell pepper, chopped medium
2 cloves garlic, minced
1 jalapeno chili, stemmed, seeded and chopped fine
2 oz. Monocacy Chipotle, crumbled or broken up (about 1/2 of the round)
Note: if you do not like spicy then use 2 oz. Chevre or Monocacy Silver and only use 1/2 of the jalapeno pepper.
Whisk the following together: eggs, chips, salt and pepper.
Melt the butter in a 10" nonstick skillet over med-high heat.
Cook onions, red pepper, garlic and jalapeno until softened, about 5 minutes.
Add the eggs and cook, glently pushing them from one side of the pan to the other with a spatula for about 2 minutes (until they clump nicely, are shiny and still wet). Quickly fold in the cheese and remove from the heat, as to not overcook.
Serve with your favorite salsa and garnish with fresh cilantro.
TART WITH TOMATOES, GOAT CHEESE AND BLACK OLIVES
Try our Cherry Glen Chevre in this wonderful light brunch or dinner dish.
Serves: 6-8
Ingredients
5 tablespoons extra-virgin olive oil, divided
6 medium tomatoes or large romas, cored, halved crosswise, seeded
2 small garlic cloves, thinly slivered
2 tablespoons minced fresh thyme, divided
1 ready made crust, thawed
1 cup coarsely grated whole-milk mozzarella cheese
1/2 cup soft fresh Cherry Glen Chevre (about 4 ounces)
2 large eggs
1/4 cup whipping cream
1/3 cup oil-cured black olives, pitted
2 tablespoons freshly grated Parmesan cheese
Preparation
Tomatoes: Oven-drying the tomatoes, before baking the tart, intensify their sweetness and prevent juices from softening the filling. Can be made 24 hrs in advance and stored in the refrigerator in a single layer in a covered container.
Preheat oven to 300°F.
Line rimmed baking sheet with foil; brush foil with 1 tablespoon oil.
Place tomato halves, cut side up, on baking sheet.
Sprinkle tomatoes with garlic, 1 tablespoon thyme, & drizzle remaining 1/4 cup oil over. Sprinkle lightly with salt and pepper.
Bake until tomatoes begin to shrink and are slightly dried but still soft, about 2 hours. Cool tomatoes on sheet.
Position rack in center of oven and preheat to 375°F.
Follow package directions for preparing crust. Make sure you are get a crust for quiche/tarts, not fruit pies.
Filling:
Using fork, mash mozzarella, chevre, and remaining 1 tablespoon thyme together in medium bowl.
Season with salt and pepper.
Add eggs and cream and stir until mixture is well blended.
Spread cheese filling evenly in crust.
Arrange tomato halves in filling, cut side up, & place olives between tomatoes.
Sprinkle parmesan cheese evenly over top.
Bake until filling is puffed and set, about 35 minutes.
Cool 5 minutes. Push up pan bottom, releasing sides.
Serve tart warm.
Pairing suggestion: a dry American Rose` or an American or New Zealand Sauvignon Blanc.
BROILED HALIBUT WITH GOAT CHEESE CRUST
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Yields: 2 servings
A wonderfully easy recipe that yields great flavor and
is beautiful on the plate. Serving suggestion: mashed
potatoes will enhance and balance the citrus sauce.
INGREDIENTS:
6 ounces soft Cherry Glen Chevre
1 tablespoon lemon pepper
salt to taste
2 (6 ounce) halibut steaks
2 tablespoons butter
2 tablespoons lemon juice
1 tablespoon butter
5 tablespoons cream cheese - whipped
1 tablespoon milk
1 tablespoon chopped fresh chives
DIRECTIONS:
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
In a small bowl, stir together the goat cheese, lemon pepper and salt.
Place halibut steaks on a baking sheet and pat above mixture evenly over the tops of the steaks.
Pinch off tiny pieces of butter and place them on top of the cheese coating, using about 1 tablespoon per
steak.
Broil for 8 to 10 minutes per inch of thickness of your steaks. The cheese will brown and the fish can be
flaked with a fork when done.
While the fish is cooking, combine the remaining butter, lemon juice, cream cheese, milk and chives in
a small saucepan. Stir over low heat until everything is melted and smooth.
Spoon sauce onto dinner plates and place the halibut steaks on top to serve.
Enjoy!