Fig and Goat Cheese Crostini

I had a lot of leftover fig pasted from the Fig Crumbles I made last week, and I definitely wasn't going to  let it go to waste. One use I found for it were these easy fig and goat cheese crostinis, which make for an easy appetizer. Usually when I make these, I use a fig compote made of chopped dry figs (1/2 cup), red wine (3/4 cup), granulated sugar or brown sugar (2 Tablespoons) , and a couple pinches of thyme, but I figured the fig paste was a good substitute since I had it on hand.

Ingredients (choose how much you need based on how many you would like to make/serve)
Baguette
Log of Goat Cheese
Fig Compote or Fig Paste
Olive Oil

Directions
Slice baguette and brush both sides with olive oil. Toast bread on a grill pan over medium high heat (2-3 minutes each side) or for bake about 6-8 minutes at 400 degrees in the oven, turning half way through.

Once baguette slices are toasted, smear goat cheese onto crostini and top with fig compote or fig paste.

Stuffed Portobello Mushrooms with Blue Cheese

In preparation for my triathlon in a couple of weeks, I went for a long run in the rain Saturday morning. To reward myself (and to keep out of the rain) I cooked up a storm the rest of the weekend; Baked Artichoke Dip, S'mores Stuffed Chocolate Chip Cookies, Chicken Burgers (with meat from my grinder), Onion Rings, and these Stuffed Portobello Mushrooms.  I don't know if I'm done yet, but my husband uncorked a bottle of wine so I'm pretty sure that means he's done cleaning up my messes for the weekend.  I'm not sure why, but I have been craving stuffed mushrooms for awhile now and these definitely satisfied me.  The recipe for the mushrooms is below and I'll post the other recipes soon.

Baked Artichoke Dip

I've had my eye on this Baked Artichoke Dip from 101 Cookbooks for quite awhile.  I'm a sucker for dips and anytime I can find a healthier version I'll give it a try.  I will definitely be making this again, although I will make a few changes next time.  I will leave some artichoke chunks in the puree, add spinach, a little more cheese on top, and add more cayenne or crushed red pepper flakes.  And now that my husband is a fan, I won't have to hide the fact that there is tofu in the recipe!

Naan Pizza

I made two variations of naan pizza for dinner last night; one meatball and spinach (because I had some leftover meatballs begging to be eaten in the freezer) and one zucchini, tomato, and onion. Both were really tasty and it was tough deciding which one I wanted a second slice of, so I opted for both.

Naan pizzas are a great solution if you don't know what kind of pizza to make, the smaller size allows you to make several different kinds and it's quicker and easier than making pizza dough. If you can't find naan, use flatbread. Below are the ingredients and directions, but you can of course use any combination that inspires you.  I also refer to 'grilling', but I live an apartment so am forced to use a grill pan which doesn't give the taste that a real grill does.

Pasta With Mascarpone, Chicken, Sun Dried Tomatoes & Spinach

I thawed some chicken and was in the mood for pasta; this recipe from Italian Food Forever hit the spot. I used some whole wheat pasta shells I had on hand and otherwise followed the recipe.  It got a 'will you please make this again' response from my husband who claims he doesn't like sun dried tomatoes.

Beef Tenderloin with Fresh Herbs and Horseradish

Beef Tenderloin with Fresh Herbs and Horseradish

Stove Top Macaroni and Cheese

I came across this beef tenderloin recipe in an Everyday Food magazine a couple of years ago, and decided to give it a try.  With the help of a meat thermometer I cooked the beef perfectly and it was delicious.  It's an expensive cut of meet, but I definitely recommend the recipe, especially when beef tenderloin is on sale at your store.  It's good for company as it serves a lot of people.  The macaroni and cheese is pretty basic, it's not my favorite, but tasty and doesn't take up oven space or time.