Pasta with Pesto Goat Cheese Sauce

Outside the snow is piled into 5 foot drifts and the temperatures are beyond frigid.  I suppose I shouldn’t complain – yesterday was a balmy 25°.  Of course now the temperatures have plummeted back into the teens with overnight lows below 0, and there’s snow in the forecast.  That means 2 things: 1) I’ve been spending a lot of time in sweat pants to stay warm and 2) Comfort food cravings.  You know what I mean… When the weather outside makes you want to stay curled up and cozy inside you want hearty food to fill your belly and warm your bones.  So today I’m sharing with you my current comfort food addictions: Pasta with Pesto Goat Cheese Sauce.

Pesto Goat Cheese Pasta

This creamy, gooey dish with it’s crisp panko topping really hits the spot.  It’s kind of like a grown-up mac and cheese, and it’s DELICIOUS!  This dish is quick enough and easy enough to make on a weeknight.  It’s also a great way to use pesto (check out our recipe to make your own) leftover in the fridge… maybe from our Pesto Pizza?  One bite of this dish and you won’t be able to put your fork down!

Pasta with Pesto Goat Cheese Sauce

Prep Time: 5 minutes

Cook Time: 20 minutes

Serves: 2


4 oz. Pasta
1/2 c. Milk (Whole is best)
4 oz. Goat Cheese
6 tbsp. Parmesan Cheese
2 tbsp. Pesto
3/8 tsp. Salt
1/4 tsp. Pepper
1/2 tbsp. Butter, melted
1/2 tbsp. chopped Basil
1/4 c. Panko
1 tbsp. Parmesan cheese
pinch Garlic Powder

1.  Boil pasta according to package directions.  I like to use a fun pasta shape but you can use whatever you like.

2.  While the water is heating for the pasta, warm the milk over medium heat.

3.  Once the milk is steaming crumble the goat cheese into the milk and whisk until smooth.  Then whisk in the parmesan.

4.  Stir the pesto into the goat cheese sauce and  season with salt and pepper.  Cook until sauce reaches the desired thickness.

Pesto Goat Cheese Sauce

5.  Stir the sauce into the pasta and transfer to a baking dish.

6.  Combine topping ingredients and sprinkle over pasta.

Top with Bread Crumbs

7.  Brown under the broiler, just make sure to keep your eye on it so it doesn’t burn!  You want the topping crisp and golden.


The tang of the goat cheese will make this dish a unique addition to your recipe collection.  You’ll love it!  If you’re looking for a traditional mac and cheese check out our World’s Best Mac and Cheese or if you’re looking for other winter weather dishes try one of our soups (Chicken Noodle, Butternut Squash, **FIX** or Lasagna), our Tortellini with Creamy Tomato Sauce and Sausage, our Semi-Homemade Lasagna, our Lasagna Spaghetti Squash, our Easy Chicken Pot Pie, or our Cheesy Chicken and Broccoli Casserole.  Stay warm and keep your tummy happy!


Leek Pizza with Creamy Onion Sauce

I realized it has been quite a while since we shared a pizza recipe with you…  So to break the hiatus I’m posting a very unique pizza.  It doesn’t have your typical red sauce or its more gourmet cousin, white sauce.  It’s not a sauceless/olive oil pizza either.  Instead, it’s topped with a creamy golden sauce unlike anything you’ve ever tried on a pizza.

Leek Pizza

The sauce is made by caramelizing onions, to bring out their natural sugars, then simmering them in cream.  This sauce paired with a blend of mozzarella and gruyere, leeks, green onions, and rosemary makes for a scrumptious gourmet pizza.  The toppings may sound unusual, but you’ll love the flavor!  This pizza is not my brain child but comes from one of my favorite cookbooks, My Pizza by Jim Lahey.  If you’re a pizza lover it’s a must own!

Leek Pizza with Creamy Onion Sauce

Prep Time: 1 hour

Cook Time: 5-7 minutes for Brick Oven Style, 15-20 minutes for traditional baking

Serves: 2


No-Knead Pizza Dough
1 Leek, white part only
3 oz. Fresh Mozzarella
2/3 c. grated Gruyere Cheese
3 Green Onions
pinch chopped fresh Rosemary
Freshly-ground Black Pepper
Creamy Onion Sauce
3/4 Onion
1/8 tsp. Red Wine Vinegar
1 tsp. Olive Oil
leaves from 1 Thyme Sprig
pinch Salt
1/2 c. Cream
1/2 tsp. Lemon Zest
1/4 tsp. Salt

1.  First you need to caramelize the onions for the sauce.  Cut the onion in half then into strips ~1 in. thick.  Separate the slices and place them in a bowl.  Toss with the red wine vinegar, olive oil, and thyme leaves.

2.  Put the onions in a small pot, cover, and turn heat on to medium-low.  Cook for 20 minutes stirring occasionally.  Make sure to keep an eye on them so they don’t burn!

3.  Uncover, toss in a pinch of salt, and continue to cook, stirring occasionally, for 30 minutes.  They should turn a beautiful golden color.

Caramelize Onions

4.  Add the cream to the pot and increase heat to medium.  Cook, stirring occasionally, until the volume is reduced by half (5-10 minutes).  Stir in the lemon zest and salt.  Transfer the mixture to a blender or food processor and blend until smooth (I use my immersion blender).

Creamy Onion Sauce

5.  While the sauce is cooking, thinly slice the white part of the leek.  If you’ve never worked with leeks before, they’re a slightly sweet member of the onion family that looks like a giant green onion.  If you like them on this pizza and want to eat more, try them charred – they’re wonderful!

6.  Bring a small pot of salted water to a boil and blanch leeks 2-3 minutes.  Drain and set aside.

7.  Top crust with onion sauce.   Pull mozzarella into clumps and spread over pizza.  Next, sprinkle on the gruyere.  Add the leeks and green onions.  Finally, scatter the rosemary over the pizza and top with freshly-ground black pepper.

Top Pizza

Bake 5-7 minutes using our Brick Oven Method or 15-20 minutes at 425°.  (Don’t forget to preheat your pizza stone if you’re using one!)  The cheese should be golden and bubbly and the crust should be starting to char.  Just look at this masterpiece…

Leek Pizza

Let the pizza set and cool for about 5 minutes then slice and serve.  One bite and you’ll know it was worth the effort!  And I bet you’ll have to go back for another piece…

Leek Pizza Slices

Want to try more of our pizzas?  We’ve got a recipe to suit every mood: Check out our Pesto Pizza, Barbeque Chicken Pizza, Four Cheese White Pizza, Pizza Margherita, Sausage and Fennel Pizza, or Sausage and Ricotta Pizza.

Mojo Pork Sandwiches

While I was in Tampa for a conference a few years ago a friend and I walked to lunch after the morning session.  We ended up at a sports bar near the convention center called Hattrick’s.  The place had a bustling lunch crowd – a good sign.  I chose to order a Cuban roasted pork sandwich with mojo sauce, and it was incredible!

Mojo Pork Sandwich

The sandwich was so good that I went back to Hattrick’s before leaving town to get another.  The following Easter I set out to make my own version of this sandwich – I wanted to eat pork but I certainly wasn’t cooking a ham for only two people.  By adapting recipes and adding elements from the Hattrick’s sandwich, I perfected my own Mojo Pork Sandwich.

This is not your typical Cuban sandwich with ham, pork, swiss, and mustard.  For this sandwich, pork is roasted in mojo sauce, a Cuban citrus garlic sauce, then shredded (adapted from Three Guys from Miami).  Then the pork is piled on Cuban bread, topped with melted mozzarella, and paired with a garlic dipping sauce.  The results are mouth-watering!  I promise you’ll love my re-creation of this sandwich…

Mojo Pork Sandwiches

Prep Time: 45 minutes + 2-3 hours marinating time

Cook Time:  3-6 hours

Serves: 6


2 loaves Cuban Bread
6 slices Fresh Mozzarella
2 lb. Pork Shoulder (or other boneless roast)
10-15 cloves Garlic
1 tsp. Salt
1 tsp. Peppercorns
1/2 c. Orange Juice
1/4 c. Lime Juice
1/4 c. Lemon Juice
1 c. minced Onion
2 tsp. Oregano
1/2 c. Olive Oil
Garlic Dipping Sauce
2-3 cloves Garlic
1/4 c. Olive Oil
1/4 c. Orange Juice
2 tbsp. Lime Juice
2 tbsp. Lemon Juice
1 tbsp. Vinegar

1.  Start by making the mojo sauce: Mash the garlic, salt, and peppercorns into a paste using a mortar and pestle.  Depending on the size of your mortar you may have to do this in two batches.

Note: The variable number of garlic cloves is to account for the size of the cloves.  If your head of garlic has nice big cloves, you can probably stop at 10.  If the cloves are smaller you may want to use up to 15.

Stir in the orange, lemon, and lime juices along with the onion and oregano then allow to sit at least 30 minutes.

Mojo Sauce

2.  Set aside about a quarter cup of the mojo sauce for later.

3.  Now it’s time to make the marinade for the roast.  We’re going to do this by simply adding oil to our remaining mojo sauce.  Heat the olive oil in a skillet over medium heat.  Once the oil is hot, remove from the heat and whisk in the sauce.


4.  Pierce the pork roast all over with a fork (to help the marinade penetrate the meat).  Pour the marinade over the roast and allow the marinate in the fridge for 2-3 hours, turning halfway through.

5.  After the roast is through marinating, put the pork and marinade in a crockpot and cook on high for 2 hours.  Then turn the heat down to low and cook until the meat shreds easily with a fork (up to 4 more hours).  The cook time will vary based on the size and dimensions of your roast.

Tip: If you want to speed up the cooking process, cut the roast into 2-3 chunks before cooking.

6.  When the roast is almost done, make the garlic dipping sauce: Combine the garlic, olive oil, and vinegar in a blender or food processor and puree until smooth.  With the blade running, gradually pour in the juice to make an emulsion.  To finish, season with salt and pepper.

This will make excess sauce.  The leftovers can be stored in the fridge up to a couple weeks.  Just make sure you let it come up to room temperature and run it through a blender to re-emulsify before serving.

The sauce is not critical but adds another dimension of flavor.  If you’re not a garlic lover, you skip the sauce and still have a delicious sandwich!

Garlic Sauce

7.  Shred the pork (I use two forks) and drizzle with the mojo sauce you set aside earlier.  If the pork still doesn’t seem moist enough to you, you can add some of the cooking juice, just try to avoid the oil floating at the top.

Pull Pork

8.  Cut your Cuban bread into sandwich-size pieces then halve the pieces.  Top with shredded pork, packing it down to keep it from falling off.

Looking for something to do with those bread heels?  I’ll admit, I usually just eat mine (the bread’s THAT good), but it’s also great with soup.  Check out our**FIX** Butternut Squash Soup, Homemade Chicken Noodle Soup, or Lasagna Soup for ideas…

Put Pork on Bread

9.  Top with a slice of fresh mozzarella and cook under the broiler until the cheese is melted and beginning to brown lightly.  Keep an eye on the bread because it toasts faster than the cheese melts – you may have to pull out the sandwich tops before the bottoms.

Melt Mozzarella

10.  Close the sandwich and you’re ready to dig in!

Mojo Pork Sandwich

Serve with the garlic dipping sauce and a side.  I like to pair it with chips or a potato dish – fries or our Perfect Oven-Roasted Potato Wedges.  Leftovers reheat well and make a great packed lunch.  Enjoy!

Mojo Pork Lunch

Pork Empanadas

As a rule, I don’t eat fried Mexican food.  Empanadas are the exception to that rule.  These savory pastries are like Mexican handpies… I think… I’ve never actually had a handpie so I can’t say for sure.  A meat filling is wrapped in a modified tortilla dough and deep fried to create these pockets of goodness.  The crust comes out crisp and flaky (not greasy!) and the inside stays flavorful and juicy.  This delicious dish is definitely worth the indulgence (though if you’re frying at the proper temperature they shouldn’t absorb much oil).  I just make sure I eat healthy for my next meal.

Pork Empanadas

I first tried empanadas at Two Urban Licks in Atlanta.  Theirs were filled with brisket and topped with aioli and feta – so good.  We liked them so much we decided to try our own hand at empanadas when we returned from our trip.  In fact, we bought an empanada press at a cooking store we visited later on the same trip in preparation.  As it turns out, even if TSA hadn’t broken it in our luggage, we wouldn’t have used the press so I don’t recommend investing in one.  When we got home and set out to make our own homemade empanadas, we turned to the trusty Rick Bayless.  And he certainly delivered with this spiced ground pork filling with raisins and cashews!

Pork Empanadas

Prep Time: 15 minutes

Cook Time: 45 minutes

Serves: 6 empanadas (3 servings)


Canola or Vegetable Oil (for frying)
Empanada Dough
6 oz. Flour
1 1/2 tbsp. Lard or Shortening
3/8 c. Warm Water
3/8 tsp. Salt
10 oz. canned San Marzano tomatoes
1/4 tsp. Black Peppercorns
1/2 Cinnamon Stick
4 Cloves
1 tbsp. Vegetable or Canola Oil
1/2 Onion, finely chopped
1 clove Garlic, minced
8 oz. Ground Pork
2 tsp. Apple Cider Vinegar
1 tbsp. Golden Raisins
2 tbsp. Cashews
1/2 tsp. Salt

1.  Mix, press, and roll out 6 pieces of empanada dough as described in our Homemade Flour Tortilla recipe.  You’ll notice it’s almost exactly a half recipe, but there is slightly less lard/shortening than the typical tortilla recipe.

Tip: To save time, start by making your dough.  Then while it’s resting get your filling started.  You’ll have time to press the tortillas while the filling is simmering.

2.  Puree the tomatoes with their juices in a blender.  If you can’t find San Marzanos, use organic tomatoes.  They taste better and are more nutritious than non-organic (more lycopene).

3.  Using a spice grinder or mortar and pestle, grind the peppercorns, cinnamon, and cloves to a fine powder.

4.  Heat the oil in a skillet over medium heat then add the onion and cook until golden (about 5 minutes).  Then add the garlic and cook another two minutes.  Crumble the ground pork into the skillet and cook until lightly browned.

Brown Pork

5.  Add the tomato puree, ground spices, raisins, and vinegar to the pork mixture.  Simmer over medium-low heat until reduced to a thick, mixture – think sloppy joes (about 30 minutes).  You want the filling to be moist but not wet as this will cause issues sealing the empanadas later.

Add Tomatoes

6.  While the pork mixture is reducing, toast the cashews in a 325° oven for 10 minutes.  Coarsely chop the cashews and stir into the pork mixture with the salt once the mixture has neared the desired consistency.

7.  Add ~1/4 c. of filling to the center of each tortilla and brush the edges with water.

Fill Empanadas

8.  Fold the tortillas in half and press the dough down against the filling to expel any trapped air (which will result in big air bubbles that may tear the crust as its frying).  Then press the edges together firmly to seal.

Seal Empanadas

9.  Pinch and fold the edges of the empanadas to make a scalloped edge, again pressing down firmly to seal.  This step isn’t critical, but it certainly makes your empanadas prettier and easier to eat.

Crimp Edge

10.  Fill a heavy-bottomed pan with oil to a depth of 2-3 inches.  Obviously a deep frier would be ideal for this step, but dutch ovens and woks hold heat well which makes them good for frying.

Heat the oil to 375º F and fry the empanadas 2-3 minutes per side until lightly golden (usually you can get 2 into the pan at a time).  Keep in mind that the empanadas will continue to cook and brown after they are out of the oil.

Golden and Bubbly

11.  Transfer to a paper towel-lined tray in a warm oven and cook the remaining empanadas.

Serve hot, topped with our Roasted Garlic Guacamole or our Avocado Spread.

Open Empanada

These flaky Mexican pastries are satisfying and delicious!  Pair them with a tasty Mexican side like our Mexican White Rice Pilaf, Mexican Red Rice, Mexican Roasted Corn Salad, or Sweet Corn Tomalito.

For other yummy variations on empanadas, try using our Chipotle Stout Braised Beef or Chicken Tinga as a filling.  The first time we used the tinga the crisp edges of the shredded chicken tore holes in the empanada dough, so I recommend using ground chicken in place of chicken breast and starting at step 3 from the recipe.  Both of these alternate fillings make wonderful empanadas – so yummy!

Sesame Noodles with Asparagus

I’m gotten very good about getting veggies into my dinners, but I don’t do as well with lunch – so I’ve been trying to incorporate vegetables into my midday meals more often.  Quick and easy, this dish is ideal for lunch.  It’s also a great dinner option on a busy evening.  Made with whole wheat buckwheat noodles, asparagus, and tofu, this meal is light and healthy… and, best of all, delicious!

Sesame Noodles

This recipe is adapted from Deborah Madison’s sesame noodle recipe in Vegetarian Cooking for Everyone – a wonderful cookbook if you’re trying to get more vegetables in your diet or cut back on your meat consumption.  I liked the dressing she used for her noodles, but I chose to use soba noodles because A) they’re whole wheat and therefore healthier, and B) I like them.  I also added grilled tofu to make this a more filling dish.  Finally, I turned this into a hot dish rather than a cold one.  It may be traditional to serve sesame noodles cold, but I don’t care for cold pasta.  I hope you enjoy my version of this dish!

Sesame Noodles with Asparagus

Prep Time: 5 minutes

Cook Time: 10 minutes

Serves: 2


6 oz. Teriyaki Baked Tofu
1 bundle Soba Noodles (~3 oz.)
1/2 bundle Asparagus (~10 stalks)
3 Green Onions
1 tbsp. Sesame Seeds
1 tbsp. Sesame Oil
2 scant tbsp. Soy Sauce
1 scant tbsp. Black Vinegar
1 tbsp. Brown Sugar
1/2 tsp. Salt
1/2 tsp. Chili Oil
1 tsp. grated Ginger
1 small clove Garlic, minced

1.  Heat a grill pan over medium heat.

2.  While your pan is heating, wash and trim the asparagus and wash the green onions.  Slice the asparagus into 1 – 1 1/2″ lengths and thinly slice the green parts of the green onions.

3.  Once your pan is hot, grill your tofu.  Cook it long enough to get beautiful grill marks on both sides of your tofu and heat it through.

I use Wildwood’s Teriyaki Baked Tofu to cut down on the prep work for this dish, but you could marinate plain tofu in teriyaki sauce after it has been drained and pressed (see How to Make Tofu Edible).  Just make sure you give it a few hours to marinate so the flavor can penetrate the tofu.

Grilled Tofu

4.  While your tofu is cooking (or even while the grill pan is heating if you want to speed things up) begin bringing 2 pots of water to a boil – one small pot for the asparagus and one normal-sized pot for the soba noodles.

5.  Whisk together the sauce ingredients.

Sesame Sauce

6.  Once your water is boiling, cook asparagus for 3 minutes then drain.  Cook the soba according to the package directions (~4 minutes) and drain.

Note: I call for “one bundle” of soba noodles.  The noodles I buy come in a plastic bag with three wrapped bundles inside, but I’m not sure how other soba brands are packaged.  The package I buy is 9.5 oz. so that would be a little over 3 oz. per bundle.

7.  While the noodles are cooking, slice your tofu into bite-sized pieces.

8.  Return the noodles to the pot (off the heat) and add the asparagus, green onions, sauce, and almost all the sesame seeds and mix to combine.

Mix Together

9.  Plate your noodles, top with tofu slices, and finish with the remaining sesame seeds.

Sesame Noodles

You’ll love how quick and easy it is to make this guilt-free dish, but most of all, you’ll love how it tastes!

Tomato-Braised Pork Chops

When most people think of Italian food, they probably picture something that involves pasta – spaghetti and meatballs, fettuccine alfredo, penne alla vodka, manicotti, lasagna, chicken parmesan… the list goes on.  But in this rustic Italian dish, there’s not a noodle in sight.  Thick, juicy pork chops are slowly braised in a tomato sauce to create a dish that you’ll dream about.

Tomato Braised Chops

This recipe will taste delicious regardless of what kind of pork chop you use, but it will come out extra-tasty if you use a high quality pork chop.  We cook with heritage pork.  Honestly when we first started buying heritage pork we were just looking for something healthy (raised without strange chemicals or unnatural food) and humanely-raised.  As it turns out, the heritage pigs also have incredible flavor.  Some of our friends didn’t believe us that heritage pork chops could taste so much better than industrial pork – until they tried them for themselves.  You don’t know what a pork chop is supposed to taste like until you’ve tried one of these!

Anyways, moving onto the recipe…  This dish comes from Marcella Hazan’s Essentials of Classic Italian Cooking, a great cookbook for your collection and the only Italian cookbook you’ll ever need.  These pork chops come out wonderfully tender and packed with flavor.  This recipe is very easy but makes an impressive meal that won’t soon be forgotten.

Tomato-Braised Pork Chops

Prep Time: 5 minutes

Cook Time: 50 minutes

Serves: 2


2 tbsp. Butter
1 tbsp. Olive or Vegetable Oil
2 Thick-cut Pork Chops
12 Sage Leaves
1 c. canned San Marzano Tomatoes, cut up or pureed with their juices

1.  Heat the butter and oil in a large skillet over medium-high heat.

2.  Trim any excess fat from the edges of the pork chops and dredge in flour.  We use bone-in chops, but you can use boneless if you prefer.  Just make sure they’re 3/4 – 1 inch thick.

3.  Once the foam from the butter begins to subside, add the floured pork chops and the sage leaves to the pan.

4.  Brown the pork shops on both sides (~3 minutes).  They should be a nice golden brown…

Browned Chops

5.  Add the tomatoes to the pan and season generously with salt and pepper.  Then reduce the heat to low.  Cover the pan and simmer the pork chops for 40 minutes, turning occasionally.  The tomatoes should reduce to a thick sauce.

Reduced Sauce

6.  Transfer your pork chops to a plate.  Remove the sage leaves from the sauce and spoon out any excess fat.  Smother the chops with that delicious tomato sauce and serve.

Tomato Braised Chops

To make it a meal, pair the pork chop with a starch (I recommend our Roasted Smashed Potatoes) and a vegetable or side salad.  Get ready to have a happy, satisfied tummy… Buon appetito!

Chop Dinner

Cinnamon-Stewed Chicken

I discovered Greek food this summer when my boyfriend and I traveled to the lower 48 for our annual family visits.  First, I ate at Cat Cora’s new restaurant at Disney World while on a family trip.  Then while visiting my boyfriend’s family, we got takeout from a nearby Greek restaurant that was so good we ate there again before leaving.  I haven’t had a chance to try to cook many of the dishes I had this summer, but this is one I’ve perfected.  (I’ve now gotten around to trying my hand at Spanokopita – check out our Spanakopita Bites!)

Cinnamon Chicken

This recipe is adapted from Cat Cora’s original recipe that I found on a Disney recipe blog – did you know that if you ask for a restaurant recipe at Disney World, they’ll give it to you?!  I had Cinnamon-Stewed Chicken at Kouzzina at Disney’s Boardwalk as part of their Greek sampler.  It also came with a Greek lamb burger slider (so yummy!) and pastitsio (also good but too rich).  The cinnamon-stewed chicken was my favorite on the dish and the consensus favorite of our table.

After several attempts, I perfected this recipe for my home kitchen, and now I’m sharing it with you.  Chicken is braised in a spiced tomato sauce and served over orzo.  This dish is hearty and comforting but does pack a little punch from the cinnamon.  I hope you enjoy this hearty Greek dish as much as I do!  Hopefully I’ll have more Greek dishes coming to you soon…

Cinnamon-Stewed Chicken

Prep Time: 10 minutes

Cook Time: 45-60 minutes

Serves: 2


10 oz. Chicken Breast
1/2 tsp. Cinnamon
1/2 tsp. Salt
1/2 tsp. Pepper
3 cloves Garlic, minced
1 tbsp. Olive Oil
1/2 Onion, diced
1 1/4 c. Water
3 oz. Tomato Paste
1/2 tbsp. Italian Seasoning
1/2 c. Orzo
grated Myzithra Cheese

1.  Slice the chicken through it’s equator so that its thickness is halved then pat dry.  Combine the cinnamon, salt, and pepper then rub the mixture into the chicken.

Spiced Chicken

2.  Heat the olive oil over medium heat in a dutch oven.  Brown the chicken on both sides, cooking about 3-4 minutes per side.  Set aside.

3.  Add onion and 2 cloves of garlic to the oil and cook until golden.  Add 1/4 c. water to the pan and scrape the bottom to deglaze.

4.  Once the water has evaporated, add the remaining water, tomato paste, Italian seasoning, and remaining garlic.  Slice the chicken and add it back to the pan.  Cover and simmer over medium-low heat 30 minutes then remove the lid and continue to cook until the sauce is adequately reduced.  If you over-reduce the sauce, just add a little more water to thin the consistency.

Reduced Sauce

5.  Once the chicken is almost done simmering, cook the orzo.

6.  Serve the chicken and sauce over orzo and top with Myzithra.

Note: Myzithra is a Greek cheese that can be found in the specialty cheese section at the grocery store.  You could also use parmesan.

Cinnamon Chicken