grace grits and gardening

ramblings from an arkansas farm girl

Sun-Dried Tomato Goat Cheese Spread

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goat cheese and sun dried tomato spread
My husband makes this delectable goat cheese spread for every special occasion. With only four ingredients, the dish is simple and oh so flavorful with sweet and savory sun-dried tomatoes, tangy goat cheese and fresh basil.
Ingredients
Goat Cheese, 8 ounces
1 head of Garlic, top trimmed
5 T Basil, chopped
6 oil packed Sun-Dried Tomatoes, chopped
Note: We are typically heavy handed with herbs and tomatoes—the more the better! Adjust ingredients according to your taste preference.
Method
Heat oven to 350 degrees.
Place garlic on aluminum foil, drizzle with olive oil, seal foil and bake one hour. (Quick tip: To save time, use minced garlic and sauté in a skillet…)
When cooled enough to handle, squeeze garlic bulbs into a bowl with sun-dried tomatoes, basil and cheese. Blend well.
Form into a ball or log. Chill in the refrigerator several hours before serving.
Spread over crackers, serve with baguette slices or as a dip with sturdy chips. (Sturdy because the spread is thick…)
Happy New Year!
talya
Grace Grits and Gardening
Farm. Food. Garden. Life.

Rosemary Cheddar Popovers

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This post is sponsored by Great Day Farms. Comments and opinions are my own.
How to make Rosemary Cheddar Popovers
Popovers are a bit more fancy than the regular dinner roll and will make a festive addition to your holiday menu. These rosemary cheddar cheese popovers are crusty on the outside and light on the inside—perfect with Christmas beef tenderloin.
If you’d like to check out this recipe, head over to Great Day Farms for all the details. Click HERE and I’ll meet you there.
Only a few basic ingredients needed to make Rosemary Cheddar Popovers!
only a few basic ingredients needed…
talya
Grace Grits and Gardening
Farm. Food. Garden. Life.

 

White Bean and Roasted Chicken Nachos

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Cabin fever set in quickly during our recent ice storm. When I get cabin fever, I cook. In only a few days, I ended up with lots of leftovers—(an empty nest disadvantage). 
The following nacho recipe satisfied my Tex-Mex craving when the roads were too bad to get out and enjoy the real thing. Also, it was a great way to use up both leftover white beans and grilled chicken. The nachos were extra flavorful because the beans were cooked with rosemary and the chicken was smoked with pecan wood. You can make a similar dish substituting other leftovers such as pulled pork, beef and/or a variety of vegetables and cheeses. 
White Bean and Roasted Chicken Nachos - Great for leftovers!
Ingredients
Tortilla Chips (I used Blue Corn)
White Beans 
Roasted Chicken, shredded
Green Onions, chopped
Spicy Carrots and Jalapeños, chopped
Shredded Cheese (I used Cheddar)
Spicy Carrots - great for nachos!
these carrots are great!
Method
Lightly spray cookie sheet with non-stick oil.
Layer chips, beans and chicken. (If you don’t have leftover beans, you can use black, pinto or white from a can.) 
White Bean and Roasted Chicken Nachos - perfect for leftovers!
Add carrots, onions, jalapeños and cheese. Include other chopped veggies if available (mushrooms, zucchini, etc.) 
White Bean and Roasted Chicken Nachos - pile on the cheese!
Bake at 350 degrees until cheese melts and nachos begin to brown, about twenty minutes.
Serve with a drizzle of sour cream, ranch dressing and/or salsa.
So easy!
White Bean and Roasted Chicken Nachos - perfect for leftovers!
talya
Grace Grits and Gardening
Farm. Food. Garden. Life.

Food. Farm. Garden. Life.

THANKS FOR READING!