Goat Cheese Sauce
by Jen Nipps
4 oz. goat cheese (I like the Chavrie brand)
1/4 to 1/2 cup milk
1 teaspoon butter
1/4 teaspoon grated whole nutmeg
In a saucepan over medium heat, melt the goat cheese and butter. Add 1/4 cup of milk and stir. If it's too thick, add another 1/4 cup. Grate nutmeg into the sauce. Bring to a simmer, stirring frequently. Use it on pork chops or with chicken.
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A self-proclaimed pseudo-foodie, Jen Nipps likes to experiment in the kitchen and share the better of her results. She's a freelance writer with a book or two (or four) published too.