Breaded Goat Cheese

I recently had breaded goat cheese slices in a salad at a restaurant.  After I researched the process, I discovered that they are so easy to make.  I decided to make them last weekend when our friends Mike and Anneke came to visit us with their children.  We do not get to see them very frequently, so our time with them was sweet.  I decided that since I had goat cheese, that I would try this new technique.  It is super easy to make.  The hardest part is slicing the goat cheese as it has a tendency to crumble like Feta does.  One site recommended using dental floss, but since I only had mint flavor, I passed and used a sharp knife which worked out okay.  These can be made ahead and then added to your salad later – they would also be even more fantastic warmed a little just before serving.

Panko Crusted Goat Cheese

(for salad) goodcookbecky

Ingredients:

• 1 log goat cheese, sliced into 1/2 inch slices
• 1 egg, beaten
• 1/2 cup Panko breading
• 1 Tbsp olive oil
• 1 Tbsp butter

Preparation:

Dip the goat cheese rounds into the egg and then coat in the Panko breading (Japanese style bread crumbs that you should be able to locate at your well stocked grocery store in the International isle).  Melt the butter with the olive oil in a small non stick skillet over medium high heat and fry the breaded goat cheese on both sides until golden brown. Remove to a paper towel and refrigerate until dinner time if making ahead – otherwise just add to the salad and eat.  It is a very nice addition for a quick change.

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Gyros

I was recently looking through my very first cookbook that I bought for myself.  I was a Freshman in College then – and the Betty Crocker Cookbook was just the beginning of a growing passion.  I found a recipe for Gyros in the cookbook and I hesitate to try new recipes on my family – my two girls were off to winter camp with their church youth group – and the only child remaining was my adventurous eater… so I stopped at Trader Joe’s and picked up a few pita bread pockets.  I looked for ground lamb, but all they had was ground beef and it was an acceptable substitute. I also picked up some crumbled seasoned Feta cheese (though not in the original recipe) and it took the Gyro to the next flavor level.  Yum!

The recipe:

Gyros
adapted from Betty Crocker Cookbook (1998)
Serves 4

Ingredients:
1 lb ground lamb (beef)
2 Tbsp water
1 Tbsp lemon juice
1 tsp salt
1/2 tsp ground cumin
1/2 tsp dried oregano leaves
1/4 tsp pepper
2 cloves garlic, minced
1/4 cup finely chopped onion
2 tbsp canola oil
Sauce:
1/2 cup plain yogurt (Greek works too)
1 Tbsp fresh minced mint (or 1 tsp dry)
1 tsp sugar
1 small cucumber peeled, seeds removed, chopped

2 roma tomatoes, small dice
4 pita sandwiches, cut in half and opened
Crumbled seasoned Feta cheese

Instructions:
Mix first 8 ingredients together.  Form into 8 small meat patties.  Heat a skillet and add oil. Cook the meat over medium heat, turning frequently until meat is cooked. About 10-12 minutes.

While the meat is cooking, combine the yogurt, mint, sugar and cucumber. Stir to combine.

Serving Instructions:
Open the pocket of each half of pita bread and put one meat patty inside. Top with a heaping spoon full with the cucumber sauce, diced tomatoes and about 1 Tbsp feta cheese in each pocket. 2 halves equal 1 serving.

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Greek Orzo Salad

This is a wonderful refreshing dish that I love to serve at our home.  My husband and I seem to always battle for the last bowl when the late night munchies hit.  We end up sharing!

It is an easy dish to put together, chop your veggies and such while the pasta cooks and then cool the orzo under running cold water and it is a flash to assemble.  The beauty of this dish is you can put any veggies in you want.  My mom made this with green beans once and broccoli another time. Both were delicious.  I happen to like this combination the best.  But if you did not like artichokes, or cucumbers – substitute away!

Greek Orzo Pasta Salad
Serves 6-8

• 3/4 lb Orzo Pasta (I love the Barilla Brand)
• 1 cucumber, peeled and diced (I like the hot house or English ones they are most consistently good)
• 1 can artichoke hearts
• 1 can black olives (Greek style if you desire, but can be made with just regular olives if you wish)
• 1 package cherry or grape tomatoes (chopped tomato is fine too)
• fresh basil, chopped (to taste or 1 tsp of dried basil works in a pinch)
• 1/2 cup feta cheese, crumbled or cut in cubes if you like larger pieces of feta
• 1/2 jar roasted Red Peppers (optional)

For the Dressing:

• 6 Tbsp. olive oil
• 4 Tbsp. Red Wine Vinegar
• 1 Tbsp. mint
• 1 tsp dried oregano
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper

Cook the Pasta according to the directions.  Prepare the vegetables, and put in a large bowl.  When the pasta is cooked, drained and cooled, add to the chopped veggies.  Combine the ingredients of the dressing and pour over the pasta salad.  Combine.  Add the feta cheese last, it seems to hold together better then.  Enjoy.  This really is quite addicting.  I think you will find it is as well.

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