Goat cheese

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Smoked Salmon Roll Ups II

I haven’t made or written anything noteworthy in a long while (apologies…), but a recent kitchen inspiration sparked a marriage proposal.

After assembling my Smoked Salmon Roll Ups in “mini-bite” form (hence II), I toted them to a friendly gathering. One fellow took a bite of the creamy goat cheese filling laced with fresh dill, lemon zest, a squeeze of lemon juice, capers, and freshly ground black pepper, ate six more (two at a time!) and asked: “Will you marry me?”

I grinned and said: “No, but I’ll cater.” :)

His lovely, life-long wife (nearby) grinned, too. I love sharing food and smiles!

Enjoying camaraderie and appetizers at The Lake,

~ Kim

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Smoked Salmon Roll Ups

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I pretty much slept through New Year’s Eve and most of New Year’s Day, which is why I’m still making and eating “party food” two days later. But, smoked salmon is just as tasty on January 2nd — especially when it’s wrapped around a creamy, tangy filling.

mix

There’s no recipe per se… simply mix together softened goat cheese (I used Montchevre) with lemon zest, a squeeze of lemon juice, capers, and fresh dill.

Spread the mixture on thinly sliced smoked salmon cut into appetizer-sized pieces.

Roll up!

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Garnish at will and enjoy a sublime start to any meal… or year.

Enjoying a late start in 2017,

~ Kim

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In My Kitchen ~ November 2016

peach-roses-2

In My Kitchen… are these peach roses, the third “spontaneous bouquet” to grace our dining room table in a month. The Man Of Few Words surprised me with the first two, and somehow this bundle of JOY ended up in my shopping cart…

I’m thankful to be in my kitchen again.

Celebrate your life!

nuts-com-stash

In My Kitchen… is a crazy good assortment from Nuts.com.

The Veggie Chips (front and center) were entirely addictive; so were the Dark Chocolate Turbinado Sea Salt Almonds (movie treat), Ugandan coffee beans (morning treat), Polenta (dinnertime treat), and Dried Sour Cherries (anytime treat). As for their Thai Pineapple Sprouted Trail Mix, it was the perfect combo of “sweet and heat.” Treat yourself!

Thanks to Chef Mimi for sharing her enthusiasm for Nuts.com. I’m glad you did!

loveras-goat-cheese

In My Kitchen… is soft goat cheese from Lovera’s, just down the road in Krebs, Oklahoma. It’s my new “butter!” After trying to no avail to add dairy (the bovine kind) back into my diet, I finally found something to slather on everything from baked potatoes to Bruschetta. Or make this delectable spread.

Although I miss cream cheese, ice cream, heavy cream (basically anything with the word cream in it!) I’m ecstatic to have this to satisfy my creamy cravings.

Sometimes you outgrow old favorites only to discover new ones.

butter-colored-candle-plate

In My Kitchen… is a pale yellow antique plate that’s been in my family for nearly a century. (Sequestered in the back of a cupboard for almost as long…)

Canapés will be pretty served on it when it isn’t serving as a candle holder.

Get out your treasures and use ’em while you can!

lemon-honey-quince-paste

In My Kitchen… are creamed honey with lemon juice (for stirring into tea or making vinaigrette) and quince paste (aka membrillo). A recent issue of Bon Appétit said quince paste was a “trendy” ingredient, not that I follow trends. I discovered these at a Ross Dress For Less store in Muskogee!

You never know when the Universe will smile. :)

Thank you, Liz Posmyk of Good Things for hostessing In My Kitchen. For a fun tour of kitchens around the world visit Liz’s blog for the links or add your own by the 10th.

Enjoying Autumn-hued blessings,

~ Kim

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Olive You, Too (Kalamata Bread & Honey Balsamic Goat Cheese Spread)

With Thanksgiving approaching, I wanted to extend my heartfelt thanks to you for your visits here.  They make me smile.

Consequently, I carry that smile into the world and other folks benefit from it.  (Thought you should know that!)  So, thank you.

(And as the title implies… Olive You, Too!  xo)

Since everybody’s schedules are kicking into high gear (mine included), my next post won’t be until after Thanksgiving.  (Thought you should know that, too.)  Sometimes ya gotta keep it simple.

Speaking of which…

Honey Balsamic Goat Cheese Spread

(adapted from Taste Of Home)

1 c. Caprino cheese (or other creamy goat cheese)

1/3 c. mayonnaise (I used regular mayo)

2 Tbsp. honey

1 Tbsp. balsamic vinegar

Combine ingredients; mix until smooth. Cover and refrigerate.

.    .    .

As for the bread, it couldn’t be any simpler.

Kalamata Bread

Knead 1 1/2 to 2 cups sliced kalamata olives into this recipe and thank Ally Phillips while you’re there.  (Thanks, Ally!)

And lest I forget… lavish with Honey Balsamic Goat Cheese Spread. :)

If you don’t have time for bread baking, simply serve with baguette slices (or pita chips) and assorted olives.

Happy Thanksgiving to you ‘n yours from The Man Of Few Words n’ me.

Enjoying sharing smiles,

~ Kim

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It’s Greek To Me…

I generally don’t publish back-to-back posts for the simple reason that “a little lunch” was created to be a tidbit, rather than a full-course-meal.

However, some things are SOOOO good, it would be a disservice not to share.

Greek Salad

1 cucumber, peeled & sliced (I do the decorative peel thing…)

Salt, to taste

2 tomatoes, seeded & chopped (I used cherry tomatoes, quartered)

1/2 an onion, finely chopped

1 head of lettuce, washed, drained & torn

Olives (I used Kalamata, but a combo of black & green also works well)

8 oz. crumbled Feta or goat cheese

Extra virgin olive oil

Freshly squeezed lemon juice

Greek seasoning (I used Konriko, but Cavender’s is also yummy)

Combine cucumber slices and salt; let sit 30 minutes, then drain.

In a large bowl, combine lettuce, tomatoes, onions, cucumbers and olives; toss lightly.

In a small measuring cup, combine equal parts of olive oil and lemon juice; add Greek seasoning to taste.  Drizzle over salad and toss again.

Add cheese (I prefer it sprinkled over the top); serve immediately.

The mysteries of the universe may elude me (yet), but it helps to ponder them over a tasty salad.

Enjoying life — whatever the translation may be,

~ Kim