Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
Tomato Goat Cheese Pie
It is those two words that brought this pie into being, GOAT CHEESE. I really do love it and find reasons to use it, whenever possible.
This got me wondering as to how you select recipes to make. Do you use Cook Books, the Internet, family favorites, cooking magazines or your instincts? What appeals to you most, a photo, the ingredients, what type of dish it is or any of the many reasons that we all have?
A good photo will sell me but I am more attracted to those magic words like, goat cheese, cauliflower, onion, corn, soup, etc. If it were up to me, it would cheese, every night.
Tomato Goat Cheese Pie
1 9-inch pie crust
2 tomatoes, thinly sliced
1/2 teaspoons salt
1 tablespoon basil
6 ounces goat cheese
1/2 cup shredded Cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup mayonnaise
Preheat oven to 425 degrees or temperature on package.
Bake crust in according to package instructions.
Reduce oven temperature to 350 degrees F.
Arrange 1 layer of tomato slices around the bottom of the pie crust, overlapping the slices.
Sprinkle half the basil onto tomato layer.
Sprinkle half the Cheddar cheese and half the mozzarella cheese over basil layer.
Slice goat cheese into 1/4 inch rounds and place on top of the previous layer.
Repeat layering with remaining tomatoes, garlic, basil, Cheddar cheese, and mozzarella cheese.
Spread mayonnaise over the top layer.
Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group. It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124. I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular. My toddler granddaughter even liked it. Must have been the hot sauce.
I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our Wednesday with Donna Hay site.
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