Easy Cranberry Pistachio Cheese Log

Easy Cranberry Pistachio Cheese Log 10 Minute prep creamy, sweet and tangy Cranberry Pistachio Cheese Log is the EASIEST yet most impressive appetizer you will ever make! This festive goat cheese log can be made DAYS in advance so it’s the perfect stress-free appetizer for Thanksgiving, Christmas or any holiday party! Prep Time 10 minutes Total Time 30 minutes Servings 16 servings Ingredients Cranberry Pistachio Coating 1 1/4 cups fresh cranberries 1 cup shelled roasted, salted pistachios Cheese Log 7-8 oz. goat cheese log or tub 4 oz. cream cheese, softened 2 tablespoons honey 1/4 tsp EACH ground ginger, ground cinnamon, salt, dried thyme, dried rosemary ( I omitted herbs ) 1/8 teaspoon pepper 1/2 cup Cranberry Pistachio Coating mixture (in directions) Garnish honey Instructions Add cranberries and pistachios to your food processor and chop into small pieces (but don't over-process). Remove ½ cup and add it to a medium bowl. Add all remaining Goat Cheese Log ingredients to the bowl and stir to combine. Add this cheese mixture to a large piece of plastic wrap, and form into the shape of a log. Wrap in plastic wrap. Freezer for 20-30 minutes. We want the cheese log slightly firm so it holds its shape but is still soft enough for the Coating to be pressed into it. Line counter with about a large piece parchment paper. Add Coating ingredients to parchment and spread into a single layer square a little larger than the length of the cheese log. Add cheese log to the edge of the Coating and roll in Coating (see photos) until evenly coated, pressing coating into the cheese so it sticks. The cheese log can be refrigerated at this point until ready to serve or serve immediately. When ready to serve, remove from refrigerator 15 minutes beforehand so it can soften. Drizzle generously with honey just before serving. Serve with crackers. Notes prep ahead The cheese log can be wrapped tightly in plastic wrap and refrigerated for several days until ready to serve, then, remove from the refrigerator about 15 minutes beforehand so it can soften and come to room temperature. Drizzle generously with honey just before serving.

Honey Balsamic Sprouts

Honey Balsamic Sprouts Paula Smith 1 lb. . Sprouts, trimmed and halved Tbsp. Each olive oil & butter Tsp. Each of Himalayan Pink Salt & Fresh Ground Pepper Tbsp. Each Balsamic Vinegar & Honey Prepare Sprouts. Heat butter & olive oil in medium skillet over medium/medium-high heat. Season Sprouts with S&P. Add to skillet in single layer & sauté 10-15 minutes, partially covered & turning occasionally until tender and lightly browned. Drizzle with Balsamic & Honey, toss to combine. Serve.

Creamy Shrimp Nachos and more

Earlier this year, I started making SHeet Pan Nachos for a Girls night with Rick's former sitter and her daughter (occasionally, we allow her husband to come). we have had California Nachos, Chicken Nachos, Carne Asada Nachos and these Creamy Shrimp Nachos that were a favorite all around! Creamy Shrimp Nachos Ingredients • 10 ounce bag tortilla chips (Scoops are easiest to eat) • 2 cups Mexican Cheese • 1.5 lb peeled and deveined COOKED shrimp, tails removed and chopped into bite sized pieces • 1 cup mayonnaise • 4 chipotle peppers in adobo sauce, chopped • ½ white onion, minced • 2 teaspoons ground cumin • ½ cup chopped fresh cilantro • ¼ teaspoon black pepper • green onion, white onion, jalapeño, Crema, cilantro, avocado for garnish Instructions 1. Preheat oven to 400 degrees. Line a baking sheet with foil. 2. Spread tortilla chips onto the lined baking sheet 3. Mix shrimp, cheese, mayo, peppers, onion, cumin, cilantro and pepper in a bowl and stir to blend. 4. Spoon shrimp mixture over the tortilla chips evenly. 5. Bake for 3 minutes, then turn on the broiler and broil until cheese is golden and bubble, about 3 minutes. Serve with optional garnishes.