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Lemon-Berry Popovers with Honeyed Goat Cheese

Lemon and blackberry popovers are bursting with fresh flavor. Serve them with tangy whipped goat cheese sweetened with a touch of honey to take them completely over the top!
Lemon-Berry Popovers with Honeyed Goat Cheese

Although you might not know it from looking out the window, Spring is finally here! Over the next few weeks, I’ll be partnering with Anolon Cookware to create and share recipes to help you celebrate Spring’s special moments – starting with bridal showers and the onset of wedding season.

I love any excuse to host an elegant brunch, so it’s no surprise that it’s is my favorite theme for bridal showers. Fresh-from-the-oven popovers are my secret to ensuring a memorable event.

Popovers might look fussy, but they’re incredibly simple to make. The method is very similar to making a Dutch baby pancake – thin batter is poured into a hot popover pan (I used this one from Anolon Advanced and it’s great!) and rises up like a cloud while it bakes. The result is a light and airy treat that’s crispy on the outside and moist and chewy in the middle.  They’re best served piping hot, but the batter can be made in advance to make your morning easier. (Refrigerate it overnight, then let it sit on the counter while your oven heats to take off the chill.)

The base for popovers is very plain and only subtly sweet, making them a great canvass for whatever flavors you feel like playing with. I love adding tons of lemon zest to give them a bright flavor, and dropping in a few blackberries for pops of jammy sweetness.

Lemon-Berry Popovers with Honeyed Goat Cheese

Lemon-Berry Popovers with Honeyed Goat Cheese

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

Author: Lauren Keating

  • 1 cup milk
  • 2 large eggs
  • 1 tablespoon butter, melted
  • 1 lemon, zested
  • 1 cup all purpose flour
  • 16 blackberries
  • 4 ounces soft goat cheese (chevre)
  • 1 tablespoon honey
  • 1-2 tablespoons milk

3.4.3177

I created this recipe for Anolon Cookware. Follow them on facebook, instagram, and pinterest for tons of recipe inspiration. Thank you for supporting the brands that keep me inspired in the kitchen!

LASAGNA ROLLS (with spinach… shh!)

 I love trying (easy) new recipes! What caught my eye about this lasagna is how simple it is (and it provided a big ol’ dose of spinach for my picky kiddos!). A handful of ingredients, and no meat is necessary! I made it for Sunday dinner the other week, and it was a hit. Definitely adding these to my repertoire:) Thanks for the inspiration, Pinterest! 

Spinach Lasagna Rolls
(Original recipe found here.)
9 lasagna noodles, cooked according to package (I salted this water generously- I think it enhances the flavor)
1 (10 oz.) package frozen chopped spinach, thawed and drained
1 (15 oz.) container ricotta cheese (I used light)
1/2 c. grated Parmesan cheese
1 egg
1/2 tsp. minced garlic
1/2 tsp. dried Italian seasonings
salt and pepper
32 oz. tomato sauce (I used spaghetti sauce)
9 tbsp. shredded mozzarella cheese
1 chicken breast, cooked (optional)
Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken (optional), and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.
Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
Ladle sauce over the noodles in the baking dish and top each one with a sprinkle of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 9 rolls.
To serve, ladle a little sauce on the plate and top with lasagna roll.
 

MOZZARELLA STUFFED MEATBALLS SERVED OVER SPAGHETTI PIE!









This fabulous dinner recipe comes from my friend Chris over at Foodthoughts of a Chef Wannabe!  You must go give her a visit! I made a few changes so I have written it as I made it so I can duplicate this again! Thanks for a fantastic recipe Chris!!! You can also find her on facebook here!


For the meatballs you will need:
1 package of meatloaf mix (combo of pork, veal, beef)
1/2 cup bread crumbs (I used Aleia’s gluten free)
1 tsp pepper
2 tsp garlic powder
1 tsp salt
1 egg
1/2 cup grated Parmesan
1 lb chunk of mozzarella cheese (I was too lazy to go to the store for this so I used shredded mozzarella-it worked out perfectly!!!)
oil for pan frying

Combine everything except the mozzarella cheese and roll into meatballs.  I made 12 large ones.    As you roll each one, stick some mozzarella cheese in the middle and seal it back up completely enclosing the cheese. Heat some oil and fry them golden.  I used avocado oil but olive oil is fine.



For spaghetti pie:
1 lb spaghetti (I used Trader Joe’s Brown Rice spaghetti)
1/2 grated Parmesan cheese
2 eggs
1 jar of your favorite sauce (I buy the one above at Home Goods!) Plus extra for serving!
1 16 ounce package of grated mozzarella cheese

Preheat your oven to 375.  Boil your pasta.  Drain.  Run under cold water and then mix it with the egg and grated Parmesan
cheese.  Lay it in the bottom of a greased 9×13 pan.  Sprinkle a layer of mozzarella cheese on top.  Pour the jar of sauce over the cheese.  Place your meatballs on top of the sauce.  Bake for 25-30 minutes.  Remove and sprinkle more cheese on top.  Bake an additional 10-15 minutes.  Let sit 15 minutes and cut like a cake!  Serve with extra sauce on the side or under each plated slice.