Author Notes
This recipe is mostly about the deliciously creamy and simple sauce that I created out of the leftover contents in my fridge. After returning from a trip across the country, my fridge was looking a little bare. My poor scallions were hanging on for dear life and if I didn't use them today they would be dunzo. I pulled them out along with the remaining ounce of trader joes honeyed goat cheese. I immediately grabbed a clove of garlic and decided I would do a little experiment. A little this and a little that and out came a beautiful light creamy sauce that I wanted to eat with a spoon. I paried this with some roasted chicken legs but really this sauce could be used anywhere!
**This recipe is easy to double or triple. Since I cook mostly for myself this recipe doesnt make a large serving but feel free to use the same ratio of ingredients and increase the serving size. —Andie
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Ingredients
- Scallion Cream Sauce
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2 tablespoons
olive oil
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3
scallions chopped - use both green and white parts
-
1
clove of garlic
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1 pinch
salt
-
1 ounce
honeyed goat cheese* (see note in instructions)
-
2 tablespoons
almond milk original
- Roasted Chicken Legs
-
2
chicken legs
-
1 teaspoon
salt
-
1 teaspoon
pepper
-
1.5 tablespoons
olive oil
Directions
- Scallion Cream Sauce
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Heat 1 tbsp of olive oil in a pan over medium heat. Once the oil is shimmering reduce the heat to medium low and add the scallions. Stir the scallions in the olive oil and after a minute add the garlic and the pinch of salt. Saute until the onion has softened and the garlic has begun to lightly brown. Be very careful not to burn the garlic!
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Now transfer the onion and garlic mixture to a food processor or blender. Add the remaining tbsp. of olive oil, the goat cheese, another pinch of salt and the almond milk. Now puree the ingredients together until everything is well blended.
*I got my honeyed goat cheese from trader joes. If you do not have access to this buy regular goat cheese and add a tsp. of honey to the mixture when adding the goat cheese.
- Roasted Chicken Legs
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Turn on your ovens broiler and place a cooling wrack on top of a cookie sheet. Set this aside.
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Dry your chicken and then season with the salt and pepper. add the olive oil and toss everything to fully coat. Place the chicken on the prepared cookie sheet and place the legs in the oven on a rack in the bottom third of the oven. Bake for 10-15 minutes and flip. Check them for crispyness after 10-15 and flip them back over. If they need to get more crispy leave them for another 5-10 min. The wings will be done when the skin is browned and crispy and the chicken has cooked through.
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