Brace yourselves, this is going to be a long post. I have so many photos to share…and this toast…

I recently traveled to Oklahoma and stayed at Ree's Ranch — the Drummond Family Ranch for food, fun and butter learning thanks to Land O'Lakes. I had an amazing time just like I did last year and I wanted to share with you this recipe for this toast…because it's amazing and all about my trip!

We stayed at Ree's Lodge, where she films her food network shows and the first morning, I ran outside in my pajamas to enjoy the sunrise. This photo is barely barely edited…it's so beautiful out there. I heart Oklahoma.

I shared my recipe for French Toast Sticks…lots of talking with my hands of course.

There's a close up and that's actually a maple butter dipping sauce that's made with Land O Lakes® Butter with Canola Oil.

What I love love about getting together with the other Kitchen Conversations ladies and Land O'Lakes is we always get to try each other recipes. And they are amazing.

Ree's strawberry muffins with strawberry butter…I must make these ASAP!

And Sadie's genius monkey bread…made in a 9×13 dish…you don't have to make monkey bread in a bundt pan!

We ate so much…it was amazing!

Photo Courtesy of Land O'Lakes

And then, came the challenge…a toast challenge! Toast is a thing…did you know that there are restaurants that just serve toast?

We had a huge array of ingredients…

Photo Courtesy of Land O'Lakes

and Land O'Lakes spreadable butter. It took me a long time to think about what to make…

And I was ready once I saw the roasted cauliflower.

It's a beautiful thing, don't you agree?

It was literally amazing, the amount of creativity everyone had and I had to try my toast (top) after I found out I had won for most creative toast (yay!)…my prize was a butter t-shirt.

By the way Joanne shared her recipe for Classy Toast (to the right of mine), which had goat cheese, strawberry preserves, strawberries and more! And Brenda shared hers too: Grilled Asparagus and Red Pepper Toast…loved their toasts!

And then we went on a little tour of the ranch and met some cows. This kinda looks fake doesn't? Her ranch is so beautiful!

Car selfie LOL

And then, we got to check out the Building that Ree and her husband have been working on forever. It was really neat to see the difference from last year!

Our lovely group! <3 these ladies!

Can you see the paint on the wall? It's a painted logo for the national biscuit company that they discovered when they removed a lot of of the plaster from the walls. They restored it…love that touch!

And Ree's desk with her chandelier.

And then, we went to a ridge on Ree's ranch and sat around on picnic blankets and snacked on Land O'Lakes new European Style butter (I'm obsessed btw) and hung out and caught up and just had so much fun. It was a great time.

As we were getting ready to leave, Ree said she had a little something for us and wanted to show us something. She opened her trunk and presented us all with boots she picked out for each and every one of us.

We were all so touched…seriously, the sweetest gift ever. Ree is the best!

I love my turquoise boots! I shouted I didn't know I was a cowgirl when I put them on. I seriously LOVE them. And it's one of my favorite colors!

We of course had to do several group photos in our new boots!

A perfect end to an awesome trip. I love love working with these ladies, Ree, Bridget, Sommer, Joanne, Brenda, Maria and the rest of the Land O'Lakes team. It's really a dream working with all of them. I say it over and over again, I only work brands that I love…because that's what feels right. I love butter…in a crazy obsessive way and getting to work with great ingredients like Land O'Lakes butter makes me feel good! Working with the LOL team feels right and I often pinch myself wondering if it's actually true.

Oh this toast…seriously…you need this in your life. I tell everyone who will listen that I have this obsession with cauliflower. But I haven't shared many cauliflower recipes on TLK, not sure why…I need to change this.

Roast the cauliflower.

Toast the bread and spread on Land O Lakes® Butter with Canola Oil on each piece of toast.

Then, spread the goat cheese.

Fold the prosciutto and lay it on top of each piece of toast.

Add the cauliflower and stack the pieces of bread. I insisted in Oklahoma that this is not a sandwich…that it's a double decker toast. Hehe

Make this…I know you'll love it!!! I can't wait to make this again and again. Call me hashtag obsessed!

Print

Roasted Cauliflower Toast with Goat Cheese & Prosciutto Recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Ingredients

• olive oil
• 1/2 head of cauliflower sliced
• 4 slices of bread toasted
• Land O Lakes® Butter with Canola Oil
• 2 ounces goat cheese
• 4 slices prosciutto
• chopped fresh Italian parsley optional

Instructions

• Heat oven to 425 degrees F. Place cauliflower on a baking sheet. Drizzle a little bit of olive over the cauliflower. Place baking sheet in the oven and roast for 17 to 20 minutes.
• When the cauliflower is finished, toast bread and spread Land O Lakes® Butter with Canola Oil with a butter knife onto each slice of bread. Next, spread goat cheese on each slice of bread. Fold prosciutto in half and place on top of each slice of bread. Top with cauliflower.
• Stack one slice of bread on top of another and do the same one with other toasts to create to two double decker toasts. Top each with parsley and serve immediately.

Disclosure: This trip to Ree's Ranch in Oklahoma was covered by and sponsored by Land O'Lakes. Although, I have a working relationship with them, I was not required to do this post or share this recipe. I only work with brands that I love and share with you my own honest opinions. Thanks for supporting the companies I work with!

The post Roasted Cauliflower Toast with Goat Cheese & Prosciutto and Trip to The Pioneer Woman Ranch in Oklahoma appeared first on The Little Kitchen.

The other day I received a card in the mail that contained some sad news. Someone very special to me passed away in February. It was his daughter writing me to give me the news. He was very special to my family and me. And so was his wife, she passed away seven years ago. Growing up in Florida, with grandparents living in California, this couple were my surrogate grandparents. We actually called them Grandma and Grandpa. They would proudly show strangers and friends alike photos of our family declaring, “look at my grandkids!” They were Caucasian and we're not (I'm Vietnamese-American). I think a couple of times, someone said they don't look anything like you. And I think she put them in their place. You had to know her, I'm writing this right now and it makes me laugh out loud.

It took me a while to sit down and write a card back to their daughter. I found myself getting really emotional when I first received the card and when I was writing her back.

How do you put into words…your parents had a profound effect on my childhood. They played a crucial role in my upbringing and are a huge part of who I am today. I told her my only regret is that I didn't go visit him in Pittsburgh before he passed on (they moved back to Pennsylvania when Grandma was declining in health about eight years ago). I really wish I did. But I know they know how special they were to me. There was a period in time when my mom was a single mom, with six children, it was a struggle. Grandma and Grandpa sometimes brought over bags and bags of groceries. My mom didn't ask them to, they just did it.

Grandma took me on shopping trips to TJ Maxx and Marshalls, I have fond memories of her telling us not to touch anything. LOL And to pick out just one thing, she gave us a budget and it had to be under that amount and she would buy it for us. As a child, this meant so much to me. In high school, they took us to softball practice and picked us up. I remember them spending Thanksgiving and Christmas with us even.

They were special to me because they were there for us when our biological grandparents couldn't physically be there for us. Never asking for anything in return, they gave their time, money and love to us as if we deserved it and then some. They taught me unconditional love and that love does not have to come from blood relatives to be true. My grandpa taught me patience (I'm still working on it haha) but he was so patient with grandma, no matter what. Grandma taught me not to take crap from anyone. I love them and I miss them. I feel so grateful and lucky to have them as a part of my family.

Prep the shrimp and toss with dijon mustard.

It just so happened that I just enough spreadable butter left in the tub so I used the tub to make the spicy sriracha butter for the shrimp.

Curtis is literally obsessed with Land O Lakes® Butter spreadable butter, we can't keep enough of it in the house. It makes it really easy to make a spicy butter or a compound butter…and no more torn bread/toast!

When I went to make these amazing grits from the Ravenous Pig cookbook, I realized I didn't have any chicken broth. So I substituted it with water and butter. These grits came out amazing…so that's how I will make these grits from now on…with heavy cream, water and butter.

The grits are done and ready for…

Olive oil and goat cheese. I changed up their recipe to use olive oil instead of bacon fat…you can use bacon fat if you want.

Done and creamy. And guess what? It reheats fairly nicely too. Just add a few drops of water and microwave. Same thing if you left it sitting for too long before serving, add some water, mix thoroughly and reheat. You're good to go.

Cook the shrimp in a cast iron skillet and brush on the spicy sriracha butter.

Grandma and Grandpa weren't true southerners since they were from Pennsylvania but I think they would have gotten a kick out of this recipe.

This is now my go to shrimp & grits recipe…I know you'll love it. If you're completely against goat cheese, try sharp cheddar instead.

Print

Spicy Shrimp and Goat Cheese Grits Recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 servings

Ingredients

Goat Cheese Grits

• 1 cup heavy cream
• 1 Tablespoon unsalted butter
• 1/2 cup corn grits I used Bob's Red Mill yellow corn grits
• 1 Tablespoon olive oil use a really good tasting one
• 2 Tablespoons goat cheese
• kosher salt and pepper

Spicy Shrimp

• 2 teaspoons sriracha chili sauce
• 1 Tablespoon Land O Lakes® Butter with Canola Oil
• 1/2 pound shrimp peeled and deveined (about 10 to 12 shrimp)
• 2 teaspoons dijon mustard
• fresh parsley chopped
• cooked bacon chopped (optional)

Instructions

• Prep the butter (mix spreadable Land O Lakes® Butter with Canola Oil with the sriracha chili sauce in a small bowl. Peel and devein the shrimp (I left the tails on). Add dijon mustard to shrimp and toss to coat.

Goat Cheese Grits

• Add cream, 1 cup water and butter to a small saucepan and bring to boil.
• Add grits, lower heat to medium and cook until grits are tender, about 8 to 9 minutes (be sure to whisk occasionally so that don't stick and cook evenly).
• Turn off heat. Add olive oil and goat cheese and mix. Season with salt and pepper. Remove saucepan from heat.

Cook the shrimp

• Heat a cast iron skillet on medium high for 3 to 4 minutes. Add shrimp to skillet and cook for about 3 to 4 minutes on each side, until shrimp is cooked. After turning shrimp, brush sriracha butter mixture onto the shrimp.
• Add grits to a soup bowl, top with shrimp, parsley and bacon.

Just a note, I do have an ongoing relationship with Land O'Lakes and have done sponsored posts with them but this one is not a sponsored post. I always like to share with you my favorite products and brands. And pssst there are affiliate links in this post. Thanks!

The post Spicy Shrimp and Goat Cheese Grits appeared first on The Little Kitchen.

Here's another recipe using Athens Foods' Mini Fillo Shells. I love them so much because they allow you to make appetizers or snacks so quickly! When Athens Foods asked me to develop a recipe that was a different twist on Spanakopita using these shells I knew I wanted to use goat cheese.

I use the shells right out of the oven.

This is how I get the excess moisture out of defrosted (previously frozen spinach). Put it into a tea towel and wring it out over your sink.

Chop the spinach, parsley and artichokes. I also added artichokes to this recipe!

Mix with goat cheese, add a little bit of salt and pepper.

Fill the cups and bake.

It's super simple and I just love the flavor combination from the goat cheese, spinach and artichokes!

For the ingredients and full instructions for this recipe, please check out Phyllo.com!

Disclosure: I partnered with Athens Foods for this post. I love working with them and always share with you only my personal opinions.

Print

Spanakopita Bites with Goat Cheese and Artichokes Recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 15 appetizers

Ingredients

• 5 ounces frozen spinach defrosted
• 1/2 can 14.5 ounce-can artichokes, drained, slightly squeezed and chopped small
• 1 Tablespoon fresh flat leaf parsley chopped small
• 4 ounces goat cheese
• Athens Foods Mini Fillo Shells 15-count
• diced tomatoes

Instructions

• Heat oven to 350 degrees F. Prep spinach by putting it in a clean tea towel and twisting over the sink, to drain out the liquid. Remove the spinach from the towel and chop.
• In a small bowl, mix spinach, artichokes and parsley. Add goat cheese. Season with salt (will need very little) and pepper. Portion out on mini phyllo cups.
• Bake mini phyllo cups on a foil covered baking sheet for 15 to 17 minutes, until completely heated through. Add diced tomatoes on top and serve immediately.

The post Spanakopita Bites with Goat Cheese and Artichokes appeared first on The Little Kitchen.

I was catching up on The Pioneer Woman on the Food Network the other day and she shared this amazing recipe for roasted red pepper pasta. I filed it away and knew I wanted to make it soon. Today, we're celebrating Bev…she's pregnant with twins. I'm so excited for her! I met Bev a few years ago and we got to hang out…

with our mutual friend, Jaden, and it was a blast…as you can see above. We made egg rolls together and I found out she likes to sing. She's a beautiful singer!

Everyone who knows Bev would describe her as hilarious…beyond hilarious…you should check out her instagrams. She is the cutest. cutest. cutest. pregnant with twins person I have ever known. She doesn't even look like she's pregnant except for the bowling ball she's carrying around. Seriously…I don't think I could be half as cute as her if I ever get pregnant! And who calls herself knocked up when she's pregnant and married? Bev, that's who. I'm trying to see if she will let me move into her nursery. It's the cutest thing ever…I know she's going be such a great mother! One more thing…I just die. Hilarious.

When Aggie and Lisa I chatted about doing something to help Bev feel special…to shower her online, I wanted to make an appetizer. Because I'm obsessed with quick & easy appetizers. But then I realized I should make this pasta dish to help celebrate because I know she loves Ree as much as I do! I changed it a tad bit by adding goat cheese near the end instead of heavy cream. I honestly don't know why it's taken me so long to try a roasted red pepper sauce with pasta. I love fried roasted red peppers and roasted red pepper salsa so why not with pasta. It's so good!

Cook the onions and garlic in butter and then add the roasted red peppers.

Puree it in a food processor or blender (that you know can process hot foods) and then return it to the skillet.

After adding more butter, the vegetable broth, salt and pepper, add the goat cheese and stir.

I know Bev would like this recipe because she loves pasta and of course goat cheese! It's so easy to make. This is going on my list of favorite lunch recipes!

Lisa, Aggie and I gathered a few of Bev's friends to help her celebrate. Visit the links below and check out the amazing recipes these lovelies are sharing!

Appetizers
Bacon Cotija Guacamole from Gaby of What’s Gaby Cooking
Gruyère Gougères from Shaina of Food for My Family
Lemon Risotto Tarts from Kelly of Live Love Pasta
Goat Cheese Crostini with Pesto and Roasted Red Peppers from Liz of The Lemon Bowl
Spinach and Feta Quinoa Bites from Aggie of Aggie's Kitchen
Roasted Red Grape, Brie and Rosemary Flatbread from Laurie of Simply Scratch
The Fastest Appetizer Ever from Brooke of Cheeky Kitchen
Apple Pear Tart – Two Ways from Sarah of Daisy at Home

Drinks
Chocolate Chai Frappe from Brandy of Nutmeg Nanny
Cherry Chocolate Kiss Smoothie from Amy of Very Culinary
Cranberry Sorbet Bellini – Non-Alcoholic and Alcoholic from Megan of Country Cleaver
Peppermint Mocha Affogato from Christina of Dessert for Two
Toasted Marshmallow Cream Hot Chocolate from Jessica of How Sweet It Is
Pomegranate Lemonade Punch from Heather of Heather Christo

Salads
Kale Salad with Pomegranate, Orange and Pine Nuts from Rachel of Rachel Cooks
Pear Cranberry Arugula Salad from Tracy of Shutterbean
Brussels Sprout Salad + maple roasted cranberry dressing from Katie of Yes, I Want Cake
Gluten-Free Pasta Salad from Lisa of With Style and Grace
Hearty Roasted Winter Vegetable Salad with Honey Ginger Dressing from Heather of Heather's Dish
Winter Citrus Salad from Catherine of Weelicious

Entrees
Creamy Roasted Red Pepper and Chicken Sausage Pasta from Heidi of FoodieCrush
Eggplant Parmesan Lasagna from Joanne of Fifteen Spatulas
Cheesy Chicken Enchilada ‘Double' Stacks from Lauren of Climbing Grier Mountain
Jalapeno Popper Chicken Soup from Kevin of Closet Cooking
Thai Spiced Chicken with Coconut Cream Swiss Chard from Brandi of Bran Apetit
Sausage and Red Pepper Quiche from Tasty Kitchen
Roasted Red Pepper Pasta with Goat Cheese from Julie of The Little Kitchen

Desserts
Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies from Averie of Averie Cooks
Glazed Dulce de Leche Pound Cake from Meagan of Scarletta Bakes
Mississippi Mud Pie Brownie Ice Cream from Megan of Take a Megabite
Buttermint Frosted Sugar Cookie Cups from Shelly of Cookie and Cups
4-Ingredient Peanut Butter Chocolate Cookies from Ali of Gimme Some Oven
Sweet Potato Creme Brulee from Brian of A Thought for Food
Whole Wheat Double Chocolate Mint Cookies from Aimée of Simple Bites
Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce from Jackie of The Beeroness
Red Velvet Hi Hat Cookies from Kristan of Confessions of a Cookbook Queen
Double Chocolate Panini from Kathy of Panini Happy

Print

Roasted Red Pepper Pasta with Goat Cheese Recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Ingredients

• 16 ounces penne or rigatoni pasta
• 5 Tablespoons unsalted butter
• 1 medium onion finely chopped
• 2 large garlic cloves minced
• 1 jar 16 ounces roasted red peppers, drained and roughly chopped
• 1 cup vegetable broth
• 1/2 teaspoon salt
• black pepper
• 4 ounces goat cheese
• 1/2 cup Parmesan cheese
• Parmesan cheese shaved for serving
• parsley finely chopped

Instructions

• Bring a pot of salted water to a boil and cook pasta according to the directions on the package.
• As the water is boiling, add 4 Tablespoons of butter to a large skillet on medium-high heat. Add onions and garlic and cook for about 2 to 3 minutes or just about to soften. Add red peppers and cook for 2 to 3 minutes, just until heated through.
• Being careful, pour the red pepper mixture into a heat-safe food process or blender. Pulse until the mixture is pureed, there might be some chunks or texture to the peppers. Pour the puree into the skillet and add one Tablespoon of butter. Cook until butter is melted on medium heat. Add the vegetable broth, salt and pepper. Mix and cook for about 1 to 2 minutes. Add the goat cheese and mix until it's thoroughly combined.
• Drain pasta and pour into the skillet. Add Parmesan and parsley, mix until all of the pasta is coated with the red pepper puree. Serve with shaved Parmesan and additional parsley on top.

Notes

Slightly modified from The Pioneer Woman

The post Roasted Red Pepper Pasta with Goat Cheese appeared first on The Little Kitchen.

I love the bite of the goat cheese contrasting with the crunchiness of the walnuts and celery along with the sweetness of honey! Enjoy!

Print

Goat Cheese and Walnut Stuffed Celery

A very quick and easy appetizer to serve during the holidays or for any casual get together. If preparing the night before, do every step except for adding the honey.

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 12

Ingredients

• 4 celery stalks cut into thirds
• 5.3 oz. package of spreadable goat cheese I used Chavrie
• 1/4 cup of chopped walnuts
• raw honey to drizzle

Instructions

• In a medium-sized bowl, mix together spreadable goat cheese and walnuts. Stuff celery boats with a butter knife and drizzle with honey. Serve immediately after adding honey.

Notes

Cook's Notes:

It's very important to use spreadable goat cheese, otherwise you will not be able to stuff the celery easily.

The post Goat Cheese and Walnut Stuffed Celery appeared first on The Little Kitchen.