Herbed Goat Cheese Stuffed Squash Blossoms

Herbed Goat Cheese Stuffed Squash Blossoms
4 oz of goat cheese (soft)
An herb of your choice - I used fresh thyme
4 squash blossoms

Get Stuffed!
Prep your herb, whether it is removing it from the stem then chopping it or whatever you must do! You want it to be pretty small so that you don't get a huge bite of it.
Mix in the goat cheese and combine thoroughly.
Slit the blossom down one side so that it is easy to get the cheese into.

Stuff your blossoms with the cheese mixture.
Then, while lightly squeezing the blossom, roll the flower around the cheese so that it holds together tightly.


Cooking
Heat up olive oil in a pan that you can just cover the blossoms about half way. Fry them on one side and then flip, until the cheese is melted and soft. Pat off excess oil and let cool for a moment, then enjoy!

**this makes 2 servings!

Sunny Sunday Dinner

This is the first sunny day we have had here in Southern California since June began. The recipes for the potatoes and meatloaf can be found in the two previous entries to this one. I'll include the simple recipe for the greenbeans at the end of this post!
Hope you enjoy looking at my dinner as much as I enjoyed eating it :)




Red and Green Beans
One serving of green beans
About 7-10 grape or cherry tomatoes
Lemon pepper
Mixing Colors
Steam the green beans (after you have washed and snapped the ends off).
Take the green beans out of the pan, and add the tomatoes with some olive oil. Toss them around in the heat until they start to show marks on the skins. Add lemon pepper, and return the green beans to the pan. Toss until coated with oil and lemon pepper!

RoastMary Rainbow Potatoes

"RoastMary Rainbow" Potatoes
2 pounds of baby potatoes (*note: i use a potato medley, with baby purple, red, and gold potatoes. You can use any single group of these potatoes, but I prefer the medley!)
1 tablespoon of olive oil

1 large stem of fresh rosemary
salt
pepper
garlic powder
Prepping Your 'taters
Preheat oven to 375.

*Wash and cut the potatoes so that they're about as equal size as you can get them.
*On an aluminum foil lined baking sheet, spread out the potatoes and cover them with oil. Make sure that it gets all over the potatoes!
*Sprinkle salt, pepper, and garlic over the tops of all of the potatoes.

*Remove the rosemary from the stem and chop it. Sprinkle it over the potatoes.
Cooking!
*Pop them in the oven for about 20 minutes, making sure you toss them around a little at least once.
*When you take them out, hit them with a tiny bit more salt.