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Posts tagged “Goat Cheese

Peach, Pistachio & Chicken Salad

With Goat Cheese Crumbles and a Honey Lemon Ginger White Wine Vinaigrette

Peach, Pistachio & Chicken Salad with Goat Cheese

It’s one of the last lazy summer Sundays we have left and I’m thinking about peaches. It’s that peachy time of year when you are assaulted with their beauty every time you walk into the store and you can’t help but put some in the shopping cart. And then I get home and wonder what to DO with them all!

So of course the first thing I must make is a good salad. Fresh seasonal fruit is so lovely in salad. Peach, Pistachio & Chicken Salad with Goat Cheese Crumbles

Peach, Pistachio & Chicken Salad with Goat Cheese Crumbles

and a Honey Lemon Ginger White Wine Vinaigrette

  • Mixed greens
  • Chicken (1 patty or breast per person)
  • Peaches (1 peach per person)
  • Goat Cheese, crumbled
  • Roasted, salted pistachios, coarsely chopped
  • Honey Lemon Ginger White Wine Vinaigrette (recipe below)

First, make the dressing and set aside. Cook (or reheat) the chicken and chop into pieces.  (This is a good use for leftover chicken!) Make a good bed for your salad on a big salad plate or bowl.  Pit the peaches and cut into chunks. Tuck the chicken pieces and peach bits in and around the greens, sprinkle with goat cheese and pistachios, and drizzle with the dressing.

Peach, Pistachio & Chicken Salad with Goat Cheese Crumbles

Honey Lemon Ginger White Wine Vinaigrette

  • 1/4 cup white wine
  • 1/4 cup rice vinegar
  • Juice of 1/4 of a lemon
  • 2 Tablespoons honey
  • 1/2 teaspoon freshly grated ginger
  • 2 Tablespoons spicy brown mustard
  • 2 cloves of garlic, peeled and chopped fine
  • 2 Tablespoons extra virgin olive oil

Mix everything except the olive oil together in a bowl till well mixed. While whisking, slowly pour the olive oil into the dressing in a small stream. Keep whisking until the olive oil is well mixed into the dressing. Refrigerate any leftover dressing in an airtight container. Before use, take it out of the fridge for a few minutes to let the olive oil “melt” again (it will solidify in the fridge) and shake well.

This is a #peachlove post.

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Click here to see all the other lovely #peachlove recipes …

This recipe was also shared at Everyday Mom’s MealsRecipe of the Week, Fit & Fabulous FridaysSummer Salad Sundays and Scrumptious Sundays.


Chicken & Blueberry Salad

with Goat Cheese, Sweet Onions, Toasted Almonds and a Cherry Malbec Vinaigrette

Blueberry Chicken Salad with Goat Cheese, Almonds & Cherry Malbec Vinaigrette

I went to the kitchen the other day to find myself some lunch … started pulling things out of the fridge and this is what came of it. I made my daughter a pretty salad with just lettuce and strawberries too while I was at it. I cooked her up a piece of salmon too. I thought about putting some salmon on my salad, but decided that chicken would go better with the blueberries.

For the dressing, I decided on my Cherry Malbec Vinaigrette … I think you could probably make the dressing with blueberries in place of the cherries and it would go even better with this particular salad, but the cherry taste was quite nice on there too.

Blueberry Chicken Salad with Goat Cheese, Almonds & Cherry Malbec Vinaigrette

Chicken & Blueberry Salad with Goat Cheese, Sweet Onions & Toasted Almonds

  • 1 hot, cooked chicken patty (or boneless chicken breast if you prefer) for each serving
  • Mixed greens
  • Fresh blueberries
  • Sweet onions, sliced thin
  • Almonds, lightly toasted
  • Goat cheese crumbles
  • Cherry Malbec Vinaigrette Salad Dressing (recipe below)
  • Violets or other edible flowers for garnish (optional)

Cook up your chicken. While that’s cooking, fill a salad bowl most of the way with greens. Top with as many blueberries as you desire, then sprinkle with sweet onions, almonds, and crumbles of goat cheese. Chop up and add the chicken, drizzle with the dressing, and  garnish with flowers just before serving.

Chicken & Blueberry Salad with Goat Cheese, Almonds & Cherry Malbec Vinaigrette

Cherry Malbec Vinaigrette

This is the dressing I used in my Cherry Beef Salad. You can make it with blueberries in place of the cherries if you prefer.

  • 10 sweet cherries, pitted
  • 1/4 cup Malbec (or other red wine)
  • 2 Tablespoons cherry (or berry) syrup
  • 2 Tablespoons balsamic vinegar
  • 1 clove of garlic
  • 1/2 teaspoon finely chopped fresh rosemary
  • a few fresh basil leaves
  • a few sprigs of fresh thyme
  • a few sprigs of fresh dill
  • 1/4 teaspoon Sriracha
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon chia seeds (optional, but they add nutritional value and help thicken the dressing)

In a handi chopper, blender or food process, blend up all the ingredients well till the cherries and garlic are fully pureed. Store in a covered bottle in the fridge.

This recipe was shared at Scrumptious Sundays, Summer Salad Sundays, Manic Monday and Made it by Monday.


Pesto Shrimp Mini-Pizzas

with fresh grape tomatoes, goat cheese & pinons

Pesto Shrimp Mini Pizzas with Goat Cheese & Pinons

If I had to choose one favorite pizza topping, this would be it. Shrimp, pesto, and goat cheese with fresh tomato and pinons are such an elegant combination of flavors, and if you have pizza crusts (or english muffins!) and pesto on hand, they are so quick and simple to put together.

I made these little mini-pizza crusts for the party last weekend, but we didn’t actually eat them at the party. I served some to my friends at the “after-the-party” party, though, and they were very well received. And now my daughter is loving having the little mini-crusts on hand. I’ve made her mini-pizzas for dinner a couple times this week already. I think this mini pizza craze might become a regular thing at my house. They are even better than the individual-sized crusts I normally make because they’re minis! Small, bite-sized food is just so fun.

When the basil is rampant, I make pesto & freeze it so I always have some on hand. I pretty much always have some pizza crusts in the freezer too.

Pesto Shrimp Mini Pizzas with Grape Tomatoes, Goat Cheese & Pinons

Pesto Shrimp Mini Pizzas with Grape Tomatoes, Goat Cheese & Pinons

The great thing about these pizzas is you can pre-make everything and keep it in the freezer, so you can have little gourmet pizzas on the table in no time.

  • Pre-made mini pizza crusts (recipe below) or English muffins … or a regular-sized pizza crust if you want to make this as a bigger pizza. You could certainly do this as a grilled pizza too …
  • Pesto (my pesto recipe is here)
  • Crumbled goat cheese
  • Frozen, pre-cooked shrimp, thawed
  • Fresh cherry or grape tomatoes, halved
  • Pinons (pine nuts)

Spread the pizza crusts with pesto and crumbled goat cheese. Top with lots of shrimp and mini tomato halves. Sprinkle with pinons. Bake at 400 for about 10 – 12 minutes or until the nuts are toasted and light brown and the pizzas are good and hot.

Pesto Shrimp Mini Pizzas with Tomato, Goat Cheese, and Pinons

Beer Pizza Crusts

  • 1 cup beer (I used Leinenkugel Sunset Wheat this time)
  • 2 tablespoons olive oil
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 1/2 cups bread flour
  • 1 cup unbleached white whole wheat flour
  • 2 1/4 teaspoons yeast
  • 2 teaspoons Italian Seasoning
  • 1/4 teaspoon garlic powder

Put all ingredients into the bread machine and put it on the dough setting. When the dough is done, divide it into 24 balls of roughly equal size. I did this by cutting the dough in half, then cutting each one in half again, then each piece into three and then cutting each of those into half. Use cornmeal on your work surface to keep the balls from sticking. Shape each ball into a disc shape, set on a flat pizza peel or cutting board dusted with cornmeal, cover with a towel and let rest about 5 – 10 minutes. Then gently stretch each one into a slightly larger disc, cover and let rest until they have risen to the desired size. Bake at 425 for about 10 minutes or until a light golden brown in color. You can throw them in a bag and freeze them at this point and pull them out as needed for snacks or dinner.

This recipe was featured at Carrie’s Experimental Kitchen Seafood Frenzy Fridays.

This recipe was shared at Thursday’s TreasuresTastetastic Thursday, KM’s Seafood BloghopFoodie Fridays, and Manic Monday.


Mulberry, Goat Cheese & Avocado Salad

on Mixed Greens with Ginger Grapefruit Vinaigrette

Mulberry, Goat Cheese & Avocado Salad with Pinons & Goat Cheese

Hey guess what?  I’m guest posting on Carrie’s Experimental Kitchen today … it’s a yummy salad I made with my mulberries.

Mulberry, Goat Cheese & Avocado Salad on Mixed Greens with Pine Nuts & a Ginger Grapefruit Vinaigrette

Go on over to Carrie’s blog and check it out!

Mulberry, Goat Cheese & Avocado Salad on Mixed Greens with Pine Nuts & a Ginger Grapefruit Vinaigrette

This recipe was shared at Fit & Fabulous FridaysFoodie Friends Friday, EveryDay Mom’s Meals and Summer Salad Sunday.


Red, White, & Blueberry Salad

with Goat Cheese, Pinons, and a Honey Ginger Lime Yogurt Dressing

Red, White & Blueberry Salad with Goat Cheese & Toasted Pinons

My foodie friend Justine over at Full Belly Sisters has been making red, white and blue foods like crazy lately … which got me thinking … I need to make a red, white and blue salad! It’s been in my head for a week, waiting to come to life. I’m so glad I finally took time to make it today (even though my son was upset with me for making something for myself since we had agreed to go out for lunch today … hey, it’s just a salad!)

Besides being just the right colors for the 4th of July, it’s got just the right mix of sweet, creamy, tangy and crunchy to make a super-delicious salad. Tangy goat cheese pairs so well with berries, sweet onions kick up the flavor just slightly, the pinons add a soft crunch and a slight sweet nutty flavor, and the lime and ginger yogurt dressing takes it over the top.

Red, White & Blueberry Salad with Goat Cheese and Toasted Pinons

And you know what else? Before eating this salad, I felt tired and run down. But AFTER eating this delectable salad, my body felt so refreshed, revived, ready to go! Besides, all those gorgeous colors are a feast for the eyes …

Red, White & Blueberry Salad

with Goat Cheese, Pinons, and a Honey Ginger Lime Yogurt Dressing

  • Mixed Greens
  • Fresh Strawberries, washed and sliced
  • Fresh Sweet Blueberries, washed
  • Sweet onion, sliced  and roughly chopped
  • Pinon nuts and/or almond slices, lightly toasted
  • Goat cheese crumbles
  • Honey Ginger Lime Yogurt Salad Dressing (recipe below0
Fill the bowl most of the way full of mixed greens. Arrange/tuck a bunch of sliced strawberries and fresh whole blueberries amongst the greens, then sprinkle on the nuts and crumbles of goat cheese . Drizzle with the dressing and serve.

Red, White & Blueberry Salad with Goat Cheese and Toasted Pinons

Honey Ginger Lime Yogurt Salad Dressing

  • 1/2 cup fat-free plain yogurt
  • 4 teaspoons of honey
  • 1 teaspoon freshly grated ginger
  • Juice of 1/2 lime

In a small bowl, whisk all of the ingredients together until they are well mixed. Keep any leftover dressing in a covered container in the fridge.

Red, White, and Blueberry Salad with Goat Cheese & Toasted Pinons

By the way, Justine at Full Belly Sisters made a Red, White & Blue Salad too! Go check out her version.

This recipe was shared at Patriotic Potluck, Summer Salad SundaysScrumptious SundaysManic Mondays and Trick or Treat Tuesdays.


Rhubarb Salad with Gorgonzola & Goat Cheese

Rhubarb, Walnut, Goat Cheese & Gorgonzola Salad

Do you ever get bored with your ingredients? I asked my mom for some rhubarb because I wanted to make some rhubarb crisp and try chia seeds in place of the tapioca, but then that just didn’t sound good. I wanted to try something DIFFERENT with my rhubarb.

So the idea struck me … could you put rhubarb in a salad? Why not? I did a quick search on google and found a few different recipes for rhubarb salad. They all involved roasting the rhubarb in sugar or honey. Honey sounded better to me than sugar. I added some sweet onions and gorgonzola to the recipe to kick it up a bit, and a few chrysanthemum leaves to the greens to add that peppery taste and topped it off with a honey lemon ginger vinaigrette.

Rhubarb, Walnut, Goat Cheese & Gorgonzola Salad

Rhubarb Salad with Gorgonzola & Goat Cheese

Adapted from yumsugar. This amount of rhubarb is about right for a big one-person salad or two side salads.

  • Chopped walnuts
  • 1 cup rhubarb, washed and cut into chunks
  • 1 Tablespoon honey
  • Mixed greens (throw in a few chrysanthemum greens if you happen to have an organic chrysanthemum plant about)
  • Sweet onion, sliced and quartered
  • Gorgonzola & goat cheese crumbles
  • Honey Lemon Ginger Vinaigrette (recipe below)

Spray a small baking sheet with cooking spray. Set the walnuts on the tray and toast in the oven on the bottom rack at 400 for about 5 minutes … or until they are fragrant and slightly browned. Watch them carefully so they don’t burn. Remove the walnuts from the baking sheet.

Mix the rhubarb with the honey and place it on the baking sheet. Bake at 450 on the top rack for about 5 minutes or until the rhubarb is just beginning to soften. Let the rhubarb sit for a few minutes in the fridge to cool.

Once the rhubarb has cooled a bit, fill your bowl most of the way with mixed greens, toss in the sweet onion and rhubarb, sprinkle with the cheeses and toasted walnuts and drizzle with the vinaigrette.

Rhubarb, Walnut, Goat Cheese & Gorgonzola Salad

Honey Lemon Ginger White Wine Vinaigrette

  • 1/4 cup white wine
  • 1/4 cup rice vinegar
  • Juice of 1/4 of a lemon
  • 2 Tablespoons honey
  • 1/2 teaspoon freshly grated ginger
  • 2 Tablespoons spicy brown mustard
  • 2 cloves of garlic, peeled and chopped fine
  • 2 Tablespoons extra virgin olive oil

Mix everything except the olive oil together in a bowl till well mixed. While whisking, slowly pour the olive oil into the dressing in a small stream. Keep whisking until the olive oil is well mixed into the dressing. Refrigerate any leftover dressing in an airtight container. Before use, take it out of the fridge for a few minutes to let the olive oil “melt” again (it will solidify in the fridge) and shake well.

This recipe was shared at Newlyweds Recipe LinkyFit & Fabulous Fridays and Summer Salad Sundays.


Hot & Cheesy Kale & Salmon Dip

Hot & Cheesy Kale & Salmon Dip

I was seriously craving spinach artichoke dip yesterday … but alas! I am all out of spinach. Hmm, but I have kale … and it occurred to me … why does spinach get all the attention? Shouldn’t kale get to play in the dip too?

I also had some salmon that we had barbecued the other night that needed using, so I threw that in the dip too. By this time, it was getting pretty tasty, so I skipped the artichokes altogether and threw it in the toaster oven to bake. It totally satisfied my craving, and then some. I’m kinda wishing I hadn’t eaten it all … I would really like some more now … these pictures are making me hungry!

I think this dip would be fantastic with shrimp or crab in place of the salmon …

Hot & Cheesy Kale & Salmon Dip

Hot & Cheesy Kale & Salmon Dip

This makes a small portion, just right for 2 people snacking (or one hungry muncher). Double (or triple) the recipe if you are serving to several people.

  • 1 heaping up of kale leaves, chopped roughly (about 2 ribs of kale)
  • 3 cloves of garlic
  • 1/4 cup chopped red onion
  • Several sprigs of fresh dill
  • 3 Tablespoons white wine
  • 3/8 cup of salmon, flaked
  • 1/4 cup fat free plain greek yogurt (or more if you want a creamier dip … I like lots of “stuff” in my dips)
  • about 2 oz. of goat cheese
  • 1/3 cup shredded Dubliner cheese (or parmesan)
  • A bit of shredded mozzarella or Italian blend, for the top

Directions:

  1. Put the kale leaves, garlic, onion, and dill in a food processor or handi chopper and process till the kale is chopped into tiny bits.
  2. Heat a frying pan to medium heat, spray with cooking spray, then add the kale mixture and the wine. Stir it around a little and cover to cook for just a few minutes, then remove the cover and cook a minute longer to evaporate the moisture from the wine.
  3. Mix the kale mixture with the greek yogurt, salmon, goat cheese and shredded Dubliner cheese.  Put in a small casserole or oven-safe bowl and top with a little bit of shredded mozzarella cheese.
  4. Bake at 350 for about 10 – 15 minutes or until the cheese is all melted and bubbly. Serve with chips, crusty slices of bread, or vegies for dipping.

Hot & Cheesy Kale & Salmon Dip

This recipe was shared at Melt in your Mouth MondaysMakin’ you Crave Mondays and Totally Tasty Tuesdays.


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