Yummiest Cheese Ever!

You may see this cheese, Pure Luck Farm's Feta , in the deli area of the grocery store and think "Geez! $6.00 for feta? Get real! I'll just spend $2.49 for the HEB brand." But you would be very, very mistaken. This goat feta, made just west of Austin in Dripping Springs, is the yummiest cheese you will ever have and, added bonus!, it is so strong and so fresh that it is one of the few foods where you actually do eat less of it because it's so good!

Me and this cheese go way back. I put this creamy, tart feta on things you would not normally put cheese on but for some reason is totally awesome:

• Apples- I spread a bit of feta on apples and its like a more savory version of apples and peanut butter
• Eggs- the tiniest bit sprinkled on top of cinchy scrambled eggs add a lot of flavor
• Toast or bagels- Pure Luck feta is way yummier than cream cheese even
• An avocado, tomato and feta sandwich with lots of greens is totally easy and very yummy
• In tomato or pesto based pasta sauces, of course
• Zucchini- tossed in with steamed or sauteed zucchini you can't go wrong. Paired with slow cooked summer squash sauteed in butter, this feta is divine
• In every casserole known to man. I just substitute about 1/3 of the feta for the amount of cheddar or other cheese they call for. It always tastes great though. What the feta lacks in volume it makes up in flavor.
  

In short this feta really packs a punch, you are supporting a local dairy at the same time and enjoying a really well made cheese!

Enchiladas

Another thing to make with beans! And leftover chicken. They were so amazing. This wasn't from an actual recipe, but sort of adapted from how I was taught to make chicken tomatillo enchiladas a while back. So, there is not really quantities, and this is what we used. But you can use whatever sounds good to you. And they turned out decently healthy for mexican food.

Corn tortillas
green salsa
cheese, grated (cheddar)
Filling:
leftover/cooked chicken, chopped (about one+ chicken breast)
beans (4 cups black beans)
three tomatillos, boiled until soft, chopped
green onion, sliced
lime juice, from one lime

Put a little bit of salsa on the bottom of a casserole dish. Put filling in tortilla, roll, and place rolled side down in dish. Fill dish with rolled, filled tortillas. Pour salsa over. Spread cheese on top. Bake at 350 for about 20-30 minutes.

**A sauce can be made from fresh tomatillos -- get a bunch and take the husks off. Place in a pot, cover with water and boil until soft. Put in blender. But salsa from a jar is faster, and seasoned.