Baked Spinach, Tomato and Goat Cheese
Vegetarian • Tags: appetizer, basil, creamy, goat cheese, panko crumbs, sour cream, tomato
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Cheese is up there in our top ten list of foods. Gouda, cheddar, brie, mascarpone, manchego, asiago, halloumi, havarti, swiss, cotija, paneer–doesn’t matter. We don’t care if it came from a down home Wisconsin farmer or monks in the French Pyrenees. If it’s cheese, we’ll eat it. One of the favorites is chèvre. Although chèvre literally translates to ‘goat’, when applied to the cheese, it typically refers to the soft version that can be spread or dolloped on anything. Feta cheese is the semi-hard form of goat’s milk cheese that a lot of us love in Greek dishes. Goat’s milk has less fat, calories and cholesterol than cow’s milk, which means that cheeses from goat’s milk are naturally leaner. That gives us a weak excuse to use it as much as possible. The same goes for you. Let’s enjoy it together, shall we?
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Crab and Spinach Quesadillas
Starters • Tags: bacon, cheese, Replicated Recipes, seafood quesadilla, watermelon salad
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We are oh so grateful for all the comments we get on this blog. We absolutely love hearing from you so keep it up! We’re also going to start reaching out even more to our fellow food enthusiasts out there in the coming season, so definitely stay tuned. One fun way to start is by cooking each other’s recipes. We’ll continue to have our monthly Guest Test Kitchen and bring you fresh-out-the-oven recipes from the people closest to us–our friends and family. We thought it would be a neat idea to have a new feature where a guest writes about cooking one of our recipes. We love to share what we cook, but part of us hopes you try it out. If you do, we want to know what happened. And so it begins! We bring you Replicated Recipes. It’s an opportunity for you to tell us your thoughts about one of our dishes and also a specially designated forum for us to test the good ones we come across every day from your sites. Was the recipe easy to follow? How’d it look? Was it even good? Did everyone at the meal like it? For the most part, we’re …
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Black Bean and Sweet Potato Burgers, Spicy Baked Potato Chips
Vegetarian • Tags: baked potato chips, sweet potatoes, veggie burgers
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That’s right, there’s no beef in this burger. It’s pure, unadulterated veggies to the max. Sweet potatoes are a huge thing for us. We love them. We’ve made a few sweet potato dishes in our time, and as much as we love to toss them in a recipe, we also love to eat them just as they are straight from the oven. When we were thinking of another way to get our sweet potato on this summer, the idea of a burger definitely came to mind. We’ve seen a few recipes for black bean and sweet potato burgers, so our minds went to work on a way to make our own. These patties have all the flavors you probably love in black beans and sweet potatoes with a few other surprises too.
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Chicken and Cotija Fajitas with Creamy Cilantro Refried Beans
Poultry & Pork • Tags: cilantro, Mexican food, refried beans, spicy fajitas
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Have you ever added spice to something with slight trepidation in your heart? Gently shaking ground cayenne pepper on chicken cutlets or lightly tossing extra sriracha into a steaming wok of fried noodles, all the while afraid that the outcome may be too hot to handle. We like kick in our food, but we have accidentally added a bit too much, and once it’s in there, it’s hard to cut. Call us wimps if you like, but we just can’t handle it. We try to ride the line between spicy tingle and burnin’ ring ‘o fire mouth. Although we both come from a line of folks who like to toss on those ‘kick your a$$ to high heaven’ or ‘not for wussy wimps’ hot sauces, we just haven’t been able to work our way up to sweating while we’re eating. It’s not our style. We hit the kitchen with a desire for something that would ride the line without sitting too far on either side–not too bland and definitely not overwhelming.
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Nopales and Cotija Salad with Spicy Cilantro Vinaigrette
Vegetarian • Tags: cotija, nopales, salad
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Some things just go well together, and two of those things are a good salad and a great cheese. The combination can be magical. So much so, that occasionally you can forgo a drippy dressing if the cheese is just right. Of course, the true magic of which we speak can only be properly achieved if said salad combines different flavors that bounce off the tongue and mesh naturally. After having tasted a little something called nopales (or nopalitos) a few months ago, the sudden urge hit to test a recipe with these prickly pear cactus leaves. Well, that was it. We had no ideas really how to make it work. The only way we can really get inspiration is by trolling a few grocery stores and markets to see what jumps out at us. We literally picked up veggies that we enjoy on their own, threw them in the basket and said a prayer that this fusion salad would work.
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