Arugula Pesto-Goat Cheese Crostini

Today is our 100th Blog Post!!!!!!!!!!!  I am so excited to have made it to this milestone and hope you all have been enjoying ChowGals as much as I have!  I’m in the process of putting together a special giveaway to mark the occasion but have been feeling a little under the weather lately so I just couldn’t get my act together in time.  So look for a giveaway next week!  And keep reading and enjoying the blog -- tell your friends and send us pictures of any recipes you make -- we love to see our stuff in action!  

For today’s post, a festive little snack -- Arugula Pesto-Goat Cheese Crostini -- the colors are perfect for a Christmas/Holiday party.  This appetizer really is simple - and don’t be worried about making homemade pesto -- throw all the ingredients in a food processor or blender and you’re done!  Easy as can be!  Pesto is traditionally made with basil leaves, which I love, but a few years ago I had a hankering for pesto and had a big pile of arugula in the fridge.  I substituted it and I loved it!  It was so peppery and really packed a punch flavor-wise.  Don’t be afraid to experiment in the kitchen -- I find some of my favorites that way!

Arugula Pesto-Goat Cheese Crostini

1 loaf ciabatta bread, sliced and each slice halved

cooking spray

1 large package or bag baby arugula

2 garlic cloves, chopped

1/3 c. fresh grated parmesan cheese

salt and pepper, to taste

1/4 c. chopped walnuts

1/4 c. extra virgin olive oil

1 log soft goat cheese, at room temperature

1. Preheat oven to 400.  Spray each side of bread slices with cooking spray and place on a cookie sheet.  Bake for 5 to 7 minutes, or until golden, flipping bread slices halfway through baking time.  Remove from oven and set aside.
2. Meanwhile, in a food processor, combine arugula, garlic, parmesan cheese, salt and pepper and walnuts.  Process until ingredients resemble a paste.  With the processor running, stream in the olive oil.  Taste and adjust seasonings.
3. Smear goat cheese on each slice of ciabatta bread and top with prepared pesto.  Serve immediately.

Ravioli with Pesto, Squash and Sage

Today’s recipe absolutely screams fall and since the weather here in South Carolina has been on the chilly side, it was a perfect {easy} and satisfying.  This is pretty much a  “Semi-Homemade” meal if there ever was one....using frozen cheese ravioli and prepared pesto.  It took about 30 minutes total to prepare this dish and even though it’s a vegetarian meal, the husband really enjoyed it {of course he did request that there is bacon in it next time I make it...lol}.  If you think you want a heartier dish, feel free to add diced chicken breast or bacon.  Also, the most tedious part of this recipe is peeling and chopping the butternut squash, but I have seen bags of peeled and diced squash in the grocery store with the other prepared chopped veggies.  Huge timesaver!

Ravioli with Pesto, Squash and Sage

from Redbook Magazine

12 oz. large cheese ravioli

8 oz butternut squash, cut into 1/2 inch dice

1/4 c. pesto sauce

1/4 c. walnut pieces, toasted

16 sage leaves

1/4 c. grated fresh parmesan

1. Heat a large saucepan of salted water to boiling.  Add squash and cook for 5 minutes.  Cook ravioli according to package.  Toss with pesto.  
2. In a medium skillet, heat 1 tbsp extra virgin olive oil over medium high, add squash, sprinkle with salt and pepper and cook 5 minutes.  Remove to bowl.
3. Add 1 tbsp extra virgin olive oil to skillet and cook sage leaves until crisp, 30 seconds to 1 minute.  Drain on paper towels.
4. Spoon squash over ravioli, garnish with walnuts, sage and parmesan cheese.

Smoked Turkey and Cheddar Cheese Panini

You are all well aware of my love of sandwiches, so I’ve got another stunner for you here today!  In my opinion, there are two things that make a fabulous sandwich -- great bread and a great sauce.  This sammy has both!  I used a great sourdough bread and this pesto sauce is full of delicious spicy horseradish flavor!  I made a triple-batch of it and used it on pretty much anything --  a dip for pretzels, carrots, on other sandwiches or topped on chicken.  I pretty much would eat it with a spoon!

Smoked Turkey and Cheddar Cheese Panini (makes 6 sandwiches)

1 c. loosely packed arugula leaves, well washed and dried

1/2 c. reduced fat mayo

1/2 c. light sour cream

2 tbsp prepared horseradish (start with 1 tbsp if you’re “spice sensitive”)

1/2 tsp kosher salt

1/2 tsp fresh ground black pepper

12 slices good sourdough bread or any bread of your choosing

1 1/2 lbs smoked turkey breast

3/4 lb sharp cheddar cheese

cooking spray

1. Preheat panini press.
2. Using a food processor, finely chop arugula.  Add mayo, sour cream, horseradish, salt and pepper and mix.  Spread mixture on one side of all 12 slices of bread.
3. Cover bread slices with turkey, top with cheese and cover with remaining bread slice.
4. Spray panini press liberally with cooking spray and grill each sandwich 3 to 5 minutes or until bread is light brown and cheese is melty.  Cut sandwiches in half and devour.