Goat Cheese and Chive Stuffed Tomatoes

These tomatoes were an easy, but elegant, appetizer. The fresh chives really make them pop!

2 pounds Roma tomatoes
4 ounces goat cheese
1 t. fresh chives, chopped
Coarse salt and pepper, to taste

Place the tomatoes on a baking sheet. Broil on high for a few minutes, or until the skins blister. In a small bowl, lightly mash the goat cheese and stir in the chives. Season with coarse salt and pepper. With a small knife, cut a small opening in the top of each tomato. Gently stuff about 1 teaspoon of the goat cheese mixture into each tomato. Serve at room temperature.

Old Bay Chex Mix

The perfect snack for any East Coaster!

6 C (14 oz) whole wheat Chex
3 C thin pretzel sticks
3 C oyster crackers
2 C raw almonds
1/4 C (1/2 stick) unsalted butter, melted
2 T. Worcestershire sauce
2 T. plus 2 t. Old Bay Seasoning
2 T. fresh lemon juice
2 t. Tabasco sauce

Preheat the oven to 250*. In a large bowl, combine the Chex, pretzels, crackers and almonds. In a small bowl, combine melted butter, Worcestershire sauce, Old Bay, lemon juice, and Tabasco sauce. Pour the butter mixture over the cereal mixture; stir to combine. Pour the mix onto a baking sheet, spreading evenly. Bake for 1 hour, stirring every 15 minutes to ensure even baking.

Cheddar Corn Muffins

These were delicious little muffins, with a great texture and plenty of corn!

2/3 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shredded extra sharp cheddar cheese
1/2 cup reduced-fat sour cream
1 (8 3/4-ounce) can cream-style corn
1 dash of hot sauce
1 large egg, lightly beaten
Cooking spray

Preheat oven to 375°.

Lightly spoon the flour into dry measuring cups. Combine flour and next 4 ingredients (through the salt) in a large bowl. Combine the cheese and remaining ingredients (except for the cooking spray) in a small bowl; stir to combine. Add to flour mixture; stir just until moistened.

Divide batter evenly among the muffin cups coated with cooking spray. Bake at 375° for 10 minutes or until golden brown. Cool in cups for 2 minutes on wire racks, then remove from pans. Cool completely on wire racks.

Caramelized Onion and Chive Dip

This dip was summer time perfection--easy to prepare, and wonderfully refreshing!

1 tablespoon olive oil
1 medium yellow onion, chopped
1 cup sour cream
4 ounces goat cheese
1/4 cup finely chopped fresh chives
salt and pepper, to taste

Heat oil in a frying pan over medium-low heat. When it shimmers, add onion and cook, stirring occasionally, until they are caramelized and brown, about 20 minutes. After about 15 minutes, add salt and pepper. Remove from heat and let cool slightly.

Meanwhile, combine the sour cream, goat cheese and chives in the bowl of a food processor fitted with a blade attachment. Pulse until well combined. Add the onions and pulse until combined, about 10 additional pulses. Add salt and freshly ground black pepper as desired, then pulse a few more times to mix fully.

Transfer to a serving bowl, cover, and refrigerate until chilled, about 1 hour. Serve with potato chips or crudités. We enjoyed this dip with lightly salted pita chips!

Beer-Braised Pulled Pork

On grinder rolls, in a taco, or even on top of cheddar corn muffins, this pulled pork was absolutely mouth-watering!

2 tablespoons kosher salt
1 tablespoon ground chili powder
1/2 teaspoon ground cinnamon
4- to 4-1/2-pound boneless pork butt
2 tablespoons vegetable oil
8 medium garlic cloves, smashed
1 medium onion, chopped
12 ounces lager
1 tablespoon cider vinegar

Place salt, chili powder, cinnamon, 1 tablespoon of oil and the cider vinegar in a small bowl and stir to combine. Coat pork on all sides with the spice mixture. Let it sit at room temperature for 30 minutes.

Heat the remaining 1 tablespoon oil over medium-high heat in a Dutch oven or a large, heavy-bottomed pot with a tight-fitting lid until just starting to smoke, about 5 minutes. Add pork and brown on all sides, about 10 minutes total. Remove pork to a plate, saving the juices in the pot.

Reduce heat to medium and add garlic and onions. Cook, scraping up any browned bits from the bottom of the pot, until softened, about 15 minutes.

Place the pork in the slow cooker, along with the onions and garlic and any reserved drippings from the pot. Pour the beer over the pork, then cover and cook on high for 6 hours.

Shred pork with two forks, removing any large pieces of fat. Add your choice of barbecue sauce, and enjoy!

Chipotle Chicken and Rice

WARNING: Not for the weak of palate! This dish is S-P-I-C-Y!

2 T extra virgin olive oil
6 boneless, skinless chicken breasts (about 2 pounds)
salt and pepper, to taste
1 medium onion, chopped
3 garlic cloves, coarsely chopped
1 t cumin
3 chipotle chiles in adobo sauce, chopped
1 can diced tomatoes
1 C basmati rice

In a heavy pot, heat oil over medium heat. Season the chicken on both sides with salt and pepper. Cook the chicken in the pot in batches until they are browned on both sides. Transfer to a plate when finished cooking.

Add the onion to the pot and saute until soft, about 5 minutes. Add the garlic, cumin and chiles, then cook another 5 minutes until the garlic is fragrant. Add the tomatoes (including the juices), and add 1 teaspoon of salt. Let it simmer for another few minutes, then add 1 cup of water and return the chicken with any accumulated juices to the pot. Cover, and reduce the heat, and simmer for 30 minutes.

Stir in the uncooked rice, making sure that it is evenly distributed and submerged in the liquid. Cover, and cook an additional 30 minutes or until the rice is cooked.

Adobo Chicken with Roasted Sweet Potatoes

This provided a nice, spicy touch to an easy weeknight meal!

2 large sweet potatoes, peeled and cubed
2 1/2 T extra virgin olive oil
4 chipotle chiles in adobo sauce, chopped
2 garlic cloves, minced
2 T honey
2 t apple cider vinegar
1 1/4 t salt
1 t cumin
6 boneless, skinless chicken breasts (about 2 pounds)

Preheat the oven to 400*

In a medium bowl, toss potatoes in olive oil and scatter evenly in a large roasting pan. Season with salt and pepper, to taste. Roast for 15 minutes.

Meanwhile, in a small bowl, combine chiles, garlic, honey, vinegar, salt and cumin to make a marinade. Pour evenly over chicken and let it marinate until the sweet potatoes finish roasting.

Remove the roasting pan with the sweet potatoes from the oven. Place the chicken breasts on top of the sweet potatoes, topping with any remnants of the marinade. Roast 30-40 minutes, or until the chicken and sweet potatoes are a golden brown.