Goat Cheese and Orange Stuffed Endive

This is the first time I've had endive. LOVED IT!
I don't know if it was because of what it was stuffed with or what, 
I just know I must eat it again soon.

My sister just had a birthday so I planned a menu of hors d'oeuvres to serve at the party, and these endives where on the list. Maybe even the hit of the food table.

So good in fact, we are going to add them to our Christmas Eve menu. 
Maybe throw some pomegranate seeds around the plate to make it christmassy.

I didn't get close ups of the food (duh), but I wanted to share a few of the recipes anyway.

Along with the endive we had Cranberry Glazed Meatballs and Parmesan Crusted Crab Cake Bites with Chive Aioli. It was all awesome. The recipes for those will post soon.

This recipe is all over the internet, so I can't really give you the source. 
I did use store bought praline pecans instead of the honey walnuts, and I also doubled 
the balsamic vinegar orange reduction with a extra (little)bit of honey. 

The combined flavor of it all was over-the-top deliciousness.

Linked with Weekend Potluck and Foodie Friday
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Goat Cheese and Orange Stuffed Endive

1/3 cup coarsely chopped walnuts
2 tablespoons honey, divided
Cooking spray
1/4 cup balsamic vinegar
3 tablespoons orange juice
16 Belgian endive leaves (3-4 small heads)
1/3 cup (1 1/2 ounces) crumbled goat cheese
16 small orange sections (about 2 navel oranges)
1 tablespoon minced fresh chives
1/4 teaspoon cracked black pepper

Preheat oven to 350°.
Combine walnuts and 1 tablespoon honey; spread on a baking sheet coated with cooking spray. Bake at 350° for 10 minutes, stirring after 5 minutes.

Combine 1 tablespoon honey, vinegar, and orange juice in a small saucepan. Bring mixture to a boil over high heat, and cook until reduced to 3 tablespoons (about 5 minutes).

Fill each endive leaf with 1 orange section. Top each section with 1 teaspoon cheese and 1 teaspoon walnuts; arrange on a plate. Drizzle the vinegar mixture evenly over leaves, and sprinkle evenly with chives and pepper.

Swiss Cheeseburger with Chipotle Mustard Mayo

I had the most delicious cheeseburger last night.

Nothing overly involved, but with all the "tasty notes".

The burger was grilled with salt, pepper and a dash of Worcestershire sauce, then a nice slice of baby swiss cheese melted on top.

I served it on a toasted onion bun (wanted ciabatta bread but couldn't find any) with my favorite go-to burger slaw. It's a little sweet and a little sour. You can find the recipe here.

 Added a slice or two of onion and some dill pickles, then
for the star of the show, I spread some Chipotle Mustard Mayo on the top bun.
And there you have it......AWESOMENESS!

Linked with Weekend Potluck and Foodie Friday.

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Chipotle Mustard Mayonnaise

1/4 cup mayo
2 tbsp course grain mustard
1 tsp lime juice
1 tsp honey
1 tsp chipotle pepper in adobo sauce (*chipotle puree)
Salt and Pepper

*As for the chipotle puree, I always have a covered glass dish in the fridge with a can of chipotle peppers in adobo sauce that I puree up in my food processor. ALWAYS...I use it all the time.