Tag Archives: goat cheese

Spinach and Mushroom Goat Cheese Quiche

Spinach and Mushroom Goat Cheese Quiche

  • Servings: 4-6
  • Difficulty: easy
  • Print

Spinach and Mushroom Goat Cheese Quiche
IMG_0909IMG_0906IMG_0910
Tonight I made a quiche that was packed, possibly over packed, with spinach and mushrooms. Since we like goat cheese, I broke up large chunks and scattered them on the crust before pouring the egg mixture in. To get some color on the top I went with Parmesan cheese because I didn’t think it would compete with the goat cheese.

We enjoyed it for dinner but certainly great for breakfast or brunch. Also holds up well throughout the week. This savory quiche is packed with veggies all suspended in an omelet like egg pie with bursts of tangy goat cheese countered by the slightly sweet crust.

Ingredients:
Pie crust
Two handfuls of spinach
1/2 cup of chopped mushrooms
4 eggs
1 cup of milk
1/4 cup of Goat cheese
Parmesan Cheese to top

Directions:
1. Take your pie crust and use a fork to poke the crust so it won’t rise in the oven. You can also put beans or a pan on top of it to accomplish the same thing. Cook it according to the directions on the pie crust. Set aside and let it cool.

2. While the pie crust is baking, Take a saute pan and cook your spinach and mushrooms until they are tender. try to remove as must moisture as possible by squeezing it in a paper towel. Set this aside.

3. In a separate dish crack your eggs and milk and whisk it completely. To assemble your quiche break up the goat cheese and scatter it on the bottom. Next mix your spinach/mushrooms with the egg mixture and pour into the pie sheel. Mine was pretty packed. You may have extra. IMG_0903IMG_0904IMG_0901

4. Now protect your crust by wrapping foil around it so that it doesn’t over cook in the oven. Remember the pie crust is already cooked so you want to protect it. Top with Parmesan cheese to cover. Put in a 350 degree oven and cook for about 30-45 minutes. Just check it at the 30 minute mark and watch it until the eggs are solid and not giggly.
IMG_0904IMG_0907

Goat Cheese Turkey Baked Ziti

Goat Cheese Turkey Baked Ziti

  • Servings: 4-8
  • Difficulty: easy
  • Print

Goat Cheese Turkey Baked Ziti
IMG_0875IMG_0879IMG_0881

The request for a pasta dish came in from my better half. Somewhere along the way we started adding a little goat cheese to our spaghetti sauce to give it a little tang. We have a friend that describes the taste of goat cheese as “wet fur”. If you share a disdain for goat cheese you can omit it. I guess we like the taste of wet fur… who knew?

So instead of spaghetti I settled on a baked ziti. What’s cool is I found this penne pasta that was gluten free. It held together nicely and frankly I couldn’t tell the difference. In fact, Jill claimed that it was the best baked ziti dishes that she has ever eaten and when I told her it was GF she was shocked. I think what really made this dish shine was the combination of the goat cheese in the sauce and then the blistered smoked mozzarella (Trader Joes) on the top.

The ground turkey really crumbles well so it blends into the sauce perfectly. One cheat I often do when in a rush is to use jarred sauce and then add to it. I used Rao’s for this one and added some garlic slices, parm, goat cheese, tomato paste, red wine and some basil.

Ingredients:
1 package of ground turkey (you could sub beef, pork, chicken, sausage)
1 package of Penne pasta (I used gluten free)
1 jar of Rao’s Marinara Sauce
4 cloves of sliced garlic
1 shallot diced
2-3 tbs of tomato paste
1/4 cup of goat cheese
1/4 cup of grated Parmesan
Fresh smoked mozzarella (sliced or pinched on top)
1/2 cup of red wine
Basil (fresh or dried) (optional)

Directions:
Prep: Get a boiling pot of water for your pasta, dice your garlic and shallot and preheat your oven to 350 degrees.
1. While you wait on your water to boil take a large pot and add your ground turkey. Oil if you need it. I always use medium heat. Once your meat is browned I added the shallot and sweated it out for 3-4 minutes. I then added the garlic slices (you can mince if you prefer) and let them soften for about 1 minute.

2. Now add wine, sauce, basil and tomato paste and bring it to a simmer. Depending upon your pasta and boiling water you can let this simmer until the pasta is done. Drain and strain and set aside. IMG_0873

3. Turn the heat off and add the goat cheese and Parmesan cheese and stir until well combined. If it’s too thick you can add a little water (pasta water if you saved any). Now add the cooked pasta and stir well until everything is well coated.

4. Pour this into a baking dish and top with the smoked mozzarella. On your lowest oven rack or at least in the middle put your dish into the oven but crank it on broil. When cheese is blistered remove and serve.
IMG_0880IMG_0878

Sombrero Salad with Grilled Chicken

Sombrero Salad with Grilled Chicken

  • Servings: 2-4
  • Difficulty: easy
  • Print

Sombrero Salad with Grilled Chicken
IMG_0549IMG_0548IMG_0551

I was leafing through one of my Rachael Ray’s magazines and spotted an interesting salad that had roasted corn, grilled chicken and avocado. Before I go any further, I must say regardless of what you think of Rachael Ray she puts out really simple but delicious recipes. I don’t watch her shows or anything but I do have her cookbooks and take her magazine. She cranks out so many recipes it’s insane to comprehend. I rarely disappointed in anything I try from her. She, Ina and Rhee really have a knack for churning out great recipes that turn out well.

So I saw this salad in her magazine but didn’t really want a lettuce intensive salad. Interesting tidbit, some guy released a report about salads and how they aren’t that great for you. He states that they are mostly water and when compared to other vegetables the nutrient ratio is super low. Meaning if you eat a big salad without a lot of other stuff in it you are eating low nutrition water. When you look at how spinach and other greens cook down so much it kind of makes sense. Most fruits and vegetables contain a lot of water, heck proteins. But it’s interesting to consider water to nutritional value ratios.

I digress again. I took some chicken out in the morning and poured in some lime juice, cilantro stems, chili seasoning, oil and a little tequila and I let it marinate for a few hours. The acid from the lime tenderizes it. I picked up some poblanos, corn, avocados, shallots, cherry tomatoes, 1 can of organic pinto beans. That was the base of my salad. As for the dressing I simply took some sour cream and mixed in some adobo sauce and lime juice.

This ate kind of like a cold version of Chipotle bowl minus the rice. The roasted veggies and adobo sauce gave it a smokey element and the corn popped with sweetness and the beans and avocado added a creamy element. For crunch I did crumble 3-4 tortilla chips.

Ingredients:
2 Chicken Breasts (free range / air chilled)
1 avocado
3 ears of corn
2 Poblano Peppers
Handful of cherry tomatoes
1 can of organic pinto or black beans
1 bunch of cilantro
1 small purple onion
2 limes
Shot of tequila
Chili seasoning
1/4 sour cream
1 adobo pepper with 1 tbs of sauce
a few tortilla chips
Goat cheese or Feta or Cojita Cheese

Directions:
1. Marinate your chicken breasts for three hours up to overnight in the juice of one lime, shot of tequila, about 1 tbs of chili seasoning and the stems of your cilantro.

2. Fire up a grill pan or your grill on medium high heat and put your shucked corn and poblano’s on the pan (no oil). Put a char on them and pull them off when nicely blackened. Set aside the corn and put the peppers in a bowl with plastic wrap to steam. After both cooled. Remove the skin of the peppers, seed them and dice them up. Cut the kernels from the cobs.

3. Rinse the beans, dice the tomatoes and red onions. In a bowl combine these with the corn and peppers you blackened. IMG_0546

4. Mix your sour cream, juice of half a lime, and adobo peppers and sauce. Stir it into your veggies to coat them well.

5. Back to the chicken. On that same pan, turn down the heat to medium and cook your chicken until done. When done, let it cool and then cut against the grain at a 45 degree angle

6. Plate it by crushing some chips in the bottom of a bowl. Spoon the veggie mixture into a mound and place your chicken and avocado on top. Sprinkle some cilantro and goat cheese to finish. You could spoon in some salsa but really the salad is kind of a chunky salad.
IMG_0548IMG_0551

Tomato Bacon Goat Cheese Tart

Tomato Bacon Goat Cheese Tart

  • Servings: 4-10
  • Difficulty: easy
  • Print

Tomato Bacon Goat Cheese Tart
IMG_0481IMG_0486IMG_0476

This summer I have been loving tomatoes so I went to store thinking I was going to make a roasted tomato pasta with pancetta, basil and goat cheese. I just love that combo of the tangy goat cheese, sweet tomatoes and salty crunchy bacon/pancetta. I have been working this combo on sandwiches, salads and pastas all summer. So at the grocery store the pancetta just looked too fatty so I opted for bacon and trimmed it up a bit. When picking up some frozen fruit, I spotted the puff pastry and thought I would turn the meal in to a tart instead of pasta.

It turned out amazing and it has so many other possibilities You could cut them into appetizer portions which would be great for a party or finger food. You could make them into pockets or hand pies and obviously change up the ingredients. But why would you consider such insanity? Try it this week. You will not be disappointed.


Ingredients

Goat Cheese (one small package)
Handful of heirloom and cherry tomatoes
Fresh Basil
Three strips of trimmed butcher cut bacon
1 shallot
2 cloves of garlic
Balsamic Vinegar
2 tsp of brown sugar
Kosher Salt and Pepper

Directions:
1. In a medium low heated cast iron skillet add your trimmed and diced bacon and the shallot. Cook this low and slow until the bacon is crispy. Right before you remove it add your minced garlic and brown sugar and turn off the heat and let it cook for a minute or two, stirring constantly. Remove and set aside on a paper towel.
IMG_0461

2. While your bacon is slow cooking. Preheat your oven to 350-400 degrees. Slice your tomatoes and pat them dry. Sprinkle and drizzle salt, olive oil and balsalmic vinegar and roast them for about 20 minutes. Set them aside and pat some of the juice off of them. This will turn into a jam like mixture but you don’t want it too wet because the pastry will be too soft.

3. After your puff pastry has thawed for 20 minutes or so start the assembly process. I brushed some of the bacon fat on the edges of the pastry. Then I crumbled the goat cheese and spread the bacon mixture.
IMG_0465
Now add your tomato “jam” evenly and then top with some more goat cheese that you might have left, basil and sprinkle some salt and pepper.
IMG_0466IMG_0469

4. Bake for about 13 minutes or until the pastry is done. Slice, eat and enjoy.
IMG_0476IMG_0478IMG_0483

Chicken Club Sandwich with Herb Goat Cheese

Chicken Club Sandwich with Herb Goat Cheese

  • Servings: 2
  • Difficulty: easy
  • Print

Chicken Club Sandwich with Herb Goat Cheese
<img src="https://whiskeynwry.files.wordpress.com/2015/07/img_0401.jpg?w=474" alt="IMG_0401" width="474" height="316" class="aligncenter size-large wp-iIMG_0399mage-2391″ />
This was a terrific sandwich. The soft sourdough bread with crispy bacon, tender chicken breast, balsamic marinated heirloom tomatoes complimented with tangy and herbaceous goat cheese. Very simple but one of those meals where you think “wow why don’t I have this once a week”. You could serve it hot, room temperature or even cold.

Ingredients
Fresh Sourdough Bread
3 strips of bacon
2 chicken breasts (pounded to even thickness)
1-2 heirloom tomatoes
3 tbs of goat cheese
Fresh thyme
Fresh Basil
Dukes Mayo
Kosher Salt

Directions:
1. In a medium-low heated cast iron skillet add your bacon. The trick is to go low and slow to properly render out the fat and to crisp it perfectly. It shouldn’t curl up on you. If it does turn your heat down. When cooked remove and place it on paper towel.

2. Lightly salt and pepper your chicken after you pounded it so that it is a consistent thickness. This will ensure it cooks evenly and stays juicy. Place the chicken right into the pan you were using for cooking the bacon. When done let it rest and slice thinly against the grain. IMG_0394

3. While your chicken is cooking. Take some goat cheese and add chopped basil and thyme. I heat it in the microwave for 5 seconds to blend it easier. Let it come to room temp and you can skip that step. Also slice your tomatoes, salt them and place on a paper towel. The salt will draw out the moisture and aide the balsamic vinegar in soaking into the tomato. After about 5 minutes dab with paper towel and drizzle balsamic vinegar on your tomatoes. IMG_0393

4. Slice your bread. Put Dukes Mayo on one slice and goat cheese on the second slice. Add chicken, then bacon and top with your tomato. Enjoy. IMG_0397</aIMG_0400>

Roasted Salmon Garlic Broccoli Asparagus Pasta

Roasted Salmon Garlic Broccoli Asparagus Pasta

  • Servings: 4
  • Difficulty: easy
  • Print

Roasted Salmon Garlic Broccoli Asparagus Pasta
IMG_9175
Lame name but delivers on taste. I typically make a couple of runs to the grocery per week. My first run is typically Sunday afternoon. So prior to that run I have a lot of items left that need to be used and consumed.

On hand I had a bunch of asparagus, a little broccoli and half a head of garlic. I pulled out a salmon filet from the freezer and decided I would whip up a pasta dish. To be frank, nothing about any of the above ingredients excites Jill. So she took a bath following her treadmill time and I went to work.

This little comfort dish really turned out fantastic. The roasted veggies imparted a nuttiness, the Parmesan and salami give a salty savory flavor. The peas would pop with sweetness and finally the goat cheese gave it a tangy creaminess.
IMG_9177
Ingredients:
Salmon Filet
Bunch of Asparagus
About three small crowns of broccoli
6 cloves of roasted garlic
1 cup of peas
3 tbs of diced salami
2 cups of Pasta (Bow tie)
3 tbs of Goat Cheese
2-3 tbs of grated Parmesan
1 cup of pasta water
2 tsp Red Pepper chili flakes
Balsamic Vinegar
Olive oil
1 tbs of Black Pepper
3 tbs of Butter

Directions:
1. Dice up your asparagus and slice your broccoli. In a 400 degree oven cover the veggies with oil, balsamic, salt and pepper. Also cut the top of the your garlic bulb off, drizzle olive oil and wrap in foil. Put that pan in the oven for about 20mins-30mins. IMG_9166

2. While the veggies are roasting, remove your peas from the freezer, prep your salmon filet with oil and a little salt. Dice up your salami finely.

3. When the veggies are done. Lower the oven to 300 degrees. Remove the veggies from the pan and add your salmon and roast it for about 15 minutes. Remove it at medium rare. You will be putting it in with the pasta in a pan and it will cook a little more. IMG_9170

4. Cook your pasta in salty boiling pot of water. Cook it al dente so hat it retains a little chew to it. Scoop about 1 cup of the pasta water to use to thin out the pasta.

5. So now everything is cooked and chopped. Let’s put it all together. In a large skillet on medium low heat, melt the butter. Add the peas, diced roasted garlic and diced salami. IMG_9172

Stir in the goat cheese and red pepper flakes and pepper. Let the goat cheese melt down so that is can coat everything nicely. Now add your pasta and stir and coat well. At this point you will likely need to add a half cup of pasta water while stirring.

Now fold in the roasted asparagus and broccoli. IMG_9173

Finally gently fold in your flaked salmon followed by grated Parmesan cheese. You make need to add a little more pasta water to keep it shiny and moist. Serve and enjoy…

IMG_9179

Sourdough Toast with Goat Cheese and Peach Jam

Sourdough Toast with Goat Cheese and Peach Jam
IMG_9108
This super easy toast is one of Jill’s favorite thing I make for breakfast or brunch. It’s pretty awesome. Thick sliced crusty broiled sourdough bread that is soft and toothy in the middle and on the bottom. A schmear of goat cheese and cream cheese topped with your favorite jam.

Today I used a Peach jam from one of our favorite Texas cities… Fredricksberg,TX. It’s a little german town in the hill country of Texas. Small town that has a influx of artists and chefs that create NYC type of food out in the middle of almost nowhere. When you head west out of Austin, you just exhale all the stress of city life and breath in small town america while not skimping on quality food and drink.
IMG_9115

Sourdough toast broiled with some butter
2 part Goat Cheese and 1 part cream cheese
Favorite Jam

Directions: Broil your toast with a little butter until browned or closed to burnt. A schmear of goat cheese and cream cheese. Put it back in the over for 40 seconds until the spread is easily spreadable. Top with Jam and enjoy with your cup of coffee or orange juice.

IMG_9106