The use of goat cheese seems to have increased in popularity over the years. It is much more common now to see goat cheese on the menu at a mainstream restaurant. In my experience, the type of goat cheese used most frequently is chevre.
I love playing around in the kitchen and trying new recipes. Still, sometimes I just want a quick and easy meal. Enter: baked salmon.
Manchego, you will always have a special place in my heart.
Y’all…up until the day I discovered manchego cheese, I had no idea that there were so many different cheeses made out of sheep and goat milk! Until I discovered manchego, I had only ever heard of chevre, which is a soft goat cheese from France (fun fact: chevre means “goat cheese” in French). But, I digress. Let’s get down to the nitty gritty…
I love granola. LOVE. But not just any granola. I don’t like the kind that is in little pieces like the consistency of cereal. I like when it is in crunchy bunches. Also, I don’t like granola that is flavorless (obviously) or that is too sweet. It is hard for me to find the perfect granola for my picky palette, so I decided to make my own. Here’s what I do to make the perfect honey vanilla granola.
Baked chicken can be tricky. To avoid serving undercooked chicken (gasp!) people often leave it in the oven for too long, making it come out dry and tough.
Chicken is cooked when it reaches 165 degrees Fahrenheit on a meat thermometer.
This recipe will ensure that you have delicious and moist chicken breast. Every time.