Tag Archives: goat cheese

Chicken with Goat Cheese, Sundried Tomatoes, and Tarragon

Here is another recipe from my mom’s kitchen!  She is such a fabulous cook and I love sharing her creations with you.  Here is her latest delicious offering from Mom’s Kitchen.  Enjoy!

Chicken with Goat Cheese, Sundried Tomatoes, and Tarragon

Pieces:

  1. 2 oz goat cheese
  2. 2 Tablespoons chopped sundried tomatoes (in oil and drained)
  3. 2 Tablespoons chopped fresh tarragon leaves
  4. 1 lb boneless, skinless chicken breasts
  5. 1/2 to 1 teaspoon salt
  6. 1/2 to 1 teaspoon freshly ground pepper
  7. 1 to 2 ounces chopped or diced pancetta
  8. 1 Tablespoon olive oil
  9. 1 chopped shallot
  10. 1/2 cup gluten-free chicken broth
  11. 1/2 cup dry white wine

 

Process:

  1. Rinse and dry chicken breasts.  Salt and pepper each side and refrigerate for at least one hour.  
  2. Combine goat cheese, sundried tomatoes and tarragon in a small bowl and set aside to soften.  
  3. Heat a large skillet over medium heat.  
  4. Add olive oil and pancetta and cook until pancetta is crispy.  
  5. Remove pancetta with slotted spoon and set aside.  
  6. Add the chicken to the pan with the pancetta drippings.  
  7. Brown each side, about 3 minutes per side, may need to add bit more olive oil.  
  8. Add chicken broth and cook chicken, covered, @30 minutes, turning over half-way, till chicken is cooked through.  
  9. Remove the chicken from the pan.  
  10. Add the shallot and saute till soft.  
  11. Add the pancetta and deglaze the pan with the white wine, scraping up any brown bits.  
  12. Add the chicken back to pan and simmer till sauce is reduced by half. 
  13.  Plate chicken with shallots, pancetta and pan sauce.  Top with goat cheese mixture before serving. 

pancetta chicken

Happy Allergy Free Eating!

 

 

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Strawberry Sunflower Salad

Summer is coming… strawberries are fresh and on sale at my grocery store!  Taking full advantage of the slightly warmer temperatures and fresh strawberries, I dreamed up this salad.  Perfect for a spring or summer lunch.

Strawberry Sunflower Salad

Pieces:

  1. two cups lettuce greens
  2. 4-5 strawberries, greens cut off and sliced into thirds
  3. one eighth of a cup of crumbled goat cheese
  4. one eighth of a cup of sunflower seeds
  5. 3 tbsp. dark chocolate balsamic vinegar

 

Process:

  1. Wash the lettuce and wash and cut the strawberries.
  2. In a large bowl, add the lettuce and top with strawberries, goat cheese, and sunflower seeds.
  3. Drizzle dark chocolate balsamic vinegar and enjoy!

strawberry goat salad

Happy Allergy Free Eating!

 

 

 

 

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Beet Salad with Goat Cheese

And here comes another home cooked side straight from my mother’s kitchen!  Beets are one of my all time favorite foods (not just vegetables… foods) and I am always looking for different ways to eat them.  Here, my mom has adapted a salad from a cookbook, adding her own flavors and zings.  Enjoy!

Beet Salad with Goat Cheese (adapted from “Cod and Country” by Barton Seaver)

Pieces:

  1. 2 lbs. red or golden beets, stems and greens removed
  2. Salt
  3. Lettuce leaves of your choice, about 1/4 head
  4. 1 bunch Italian parsley leaves
  5. 1 Granny Smith apple, cored and very thinly sliced
  6. 2 bunches scallions, thinly sliced
  7. 2 Tablespoons Chile Oil or Citrus Oil (recipes follow)
  8. Juice of one lemon
  9. 6 oz goat cheese of your choice 

 

Process:

  1. In heavily salted water, simmer the beets whole until soft, about 35 minutes.  
  2. Drain the beets.  
  3. While the beets are still fairly warm and using paper towels, gently rub the skins off the beets.  
  4. Slice the beets into 1/2 inch rounds and arrange over lettuce leaves.  
  5. Scatter parsley leaves, apple slices and scallions over top.  
  6. Drizzle with Chile or Citrus Oil.  
  7. Drizzle with lemon juice and crumble goat cheese over all before serving.
Citrus Oil 
1 cup extra virgin olive oil
Zest of one lemon, removed in large strips with a vegetable peeler
Zest of one orange, removed in large strips with a vegetable peeler
1 bay leaf 
In small saucepan, heat the olive oil over medium heat.  When oil reaches simmering point, remove 
from heat and add zests and bay leaf.  Let steep overnight in refrigerator in covered container.  About a half-hour before using, remove from refrigerator and remove the zests and bay leaf.  (The oil will keep in refrigerator, tightly covered, for about two weeks for future use.  Again let stand at room temperature for half-hour before using.)
Chile Oil 
1 cup extra virgin olive oil
1 teaspoon sweet smoked paprika
1 teaspoon red chile flakes
In small saucepan, heat the olive oil over medium heat.  When oil reaches simmering point, remove from heat and add spices.  When cool, stir and transfer to airtight covered container and let steep 24 hours at room temperature before use.  (The oil will keep at room temperature, tightly covered, for about two weeks for future use.)
beet salad
Happy Allergy Free Eating!

 

 

 

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Waldorf Chicken Bundles

I love Waldorf Chicken Salads… the combination of apple, walnuts, balsamic… so delicious!  I didn’t feel like making a salad for dinner because I have been eating salad for lunch, so I made Waldorf Chicken Bundles instead.  All the ingredients of one of my favorite salads in a dinner time meal!

Waldorf Chicken Bundles

Pieces:

  1. 2-3 chicken breasts
  2. one half of a green apple, cut into small pieces, with the skin on
  3. 1 celery stalk, cut into thin slices
  4. one half cup crumbled goat cheese
  5. one cup balsamic vinegar
  6. one quarter cup finely chopped walnuts
  7. pinch of salt and pepper

 

 

Process:

  1. Slice the green apple and celery into small pieces.
  2. Take each chicken breast and make a small slice lengthwise, not going through the entire breast.  Cut it open so it looks like a pita pocket.
  3. Stuff each chicken with the green apple, celery, and goat cheese.  Sprinkle salt and pepper over the top of each chicken breast.
  4. In a baking pan, bake the chicken at 375 degrees about 30 minutes, until chicken is cooked through.
  5. When the chicken is almost done, reduce the balsamic.  Pour the balsamic into a small pan, heat on medium high heat.  It will boil down to half and make a syrup.  Don’t let it sit as a syrup in the pan, make sure you make the syrup when the chicken is just about ready.
  6. When the chicken is cooked, pour the balsamic syrup over each chicken breast, sprinkle walnuts on top, and serve hot!

waldorf chickenHappy Allergy Free Eating!

 

 

 

 

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Honey Goat Cheese Dressing

I love reading menus, naturally.  I get ideas on what I can make in my own kitchen, and often find combinations that I haven’t thought of yet.  Recently, I went to a local gluten free pizza place and read through their salad offerings.  They had a beet said with goat cheese that sounded delicious (I LOVE beets)… but I instantly shook my head and told myself to save the $8 because I knew could make my own version.  So here goes!

Beets with Honey Goat Cheese Dressing

Pieces:

  1. 2 tbsp. goat cheese
  2. 2 tbsp. olive oil
  3. 1 tbsp. white wine vinegar
  4. 1 tbsp. lemon pepper
  5. pinch of salt
  6. 1 tbsp. honey
  7. 1 tsp. dried or fresh parsley
  8. 1 can beets, drained
  9. one quarter cup chopped walnuts

Process:

  1. In a bowl or salad dressing canister, combine the goat cheese, olive oil, white wine vinegar, lemon pepper, salt, honey, and parsley.  Use a fork to stir and combine until creamy.
  2. Drain beets and plate. (You could also put over a bed of lettuce for a greener salad.)
  3. Top the beets with the dressing and a sprinkle of walnuts.
  4. Enjoy!

beets

Happy Allergy Free Eating!

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Sundried Tomato Cashew Pesto

In the summer, I love fresh basil pesto over pasta.  In the winter, basil is not as readily available… so I made this wintertime pesto using a sundried tomato base instead.  I added a few different flavors by using cashews and topping it with lemon zest and goat cheese… delicious!  Hope you enjoy this winter time treat.

Sundried Tomato and Cashew Pesto

Pieces:

  1. 8 ounces sundried tomatoes, drained
  2. 1 tbsp. olive oil
  3. one third cup cashews
  4. one third cup basil
  5. one half cup coconut milk
  6. 1 tsp. garlic
  7. one half cup pasta water
  8. pepper to taste
  9. 1 tsp. lemon zest
  10. 4 tbsp. goat cheese
  11. 1 tsp. chopped basil to top with when plated
  12. handful walnuts

 

Process:

  1. Cook your favorite gluten free pasta until done, reserving one half cup of the pasta water before draining.
  2. In a food processor or mini chop, add the drained sundried tomatoes, olive oil, cashews, one third cup basil, coconut milk, garlic, pepper, and pasta water.
  3. Chop on high until well combined.
  4. To plate, serve the pasta in a bowl.  Top with 2-3 generous scoops of the pesto, goat cheese, walnuts, chopped basil, and lemon zest.  Put on as much or as little as you like!
  5. Enjoy!

cashew pesto

 

Happy Allergy Free Eating!

 

 

 

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Bacon Wrapped, Goat Cheese Stuffed Chicken

Honestly, I was never a big fan of bacon.  I would much rather have sausage with my breakfast.  However, since being gluten free and having to expand my fridge staples, I have tried to find more ways to use bacon because it is a safe food for me.  I thought of this chicken recipe and was pleasantly surprised at how good it was!  A great dinner idea for a cold night… and it is very easy!

Bacon Wrapped, Goat Cheese Stuffed Chicken

Pieces:

  1. 2 chicken breasts, either thin fillets or pounded thin
  2. 4 strips bacon (I used low sodium)
  3. 4 tsp. goat cheese
  4. 4 tsp. dried cranberries
  5. pepper

Process:

  1. Spread 2 tsp. goat cheese on top of each chicken breast fillet
  2. Sprinkle 2 tsp. dried cranberries on top of the goat cheese on each fillet.
  3. Wrap each chicken breast fillet with 2 strips of bacon to hold in the goat cheese and cranberries.
  4. Sprinkle pepper on top of the bacon strips.
  5. Bake at 375 degrees about 20 minutes, until chicken is cooked through.

goat cran bacon chix

 

Happy Allergy Free Eating!

 

 

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Goat Cheese, Beet, and Sunflower Salad

One of my favorite vegetables is the beet.  I think it is the woody taste that I love; it just tastes so hearty.  This week, I roasted my own beets and made a goat cheese, beet, and sunflower seed salad.  The sunflowers added a nice taste and texture, as did the honey dijon vinaigrette I made.  A great fall lunch!  Note:  This recipe makes four salads!

Goat Cheese, Beet, and Sunflower Salad

Pieces:

  1. 4 beets, either red or yellow
  2. 4 cups baby spinach leaves
  3. one half cup sunflower seeds
  4. 8 tbsp. goat cheese
  5. 1 tbsp. olive oil
  6. 3 tbsp. white wine vinegar
  7. 1 tbsp. honey
  8. 2 tbsp. dijon mustard
  9. salt and pepper

Process:

  1. Peel the skin off the beets and slice them into rounds.
  2. On a cookie sheet, place the beet rounds and sprinkle with salt and pepper.
  3. Bake the beets at 375 for about 45 minutes, until soft.
  4. Wash and dry the spinach.
  5. To make the vinaigrette, combine the olive oil, white wine vinegar, honey, dijon mustard, and a sprinkle of salt and pepper.  Shake or stir well to combine.
  6. In a large bowl, place spinach leaves and top with roasted beets, 2 tbsp. goat cheese, one eighth of a cup of sunflower seeds.  Dress with the vinaigrette.
  7. Enjoy cold!

Happy Allergy Free Eating!

 

 

 

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Red Pepper and Corn Salad: 3 ways

While thinking of new fresh summer veggie combinations, I started cooking with corn and roasted red pepper.  I really love the combination!  It is so much cheaper to roast your own red pepper than buying the jarred kind… and really easy.  This week, I roasted my own red peppers, chopped them up, added them to some frozen corn, and came up with three great side dishes!

To roast red peppers:

  • Cut the red peppers lengthwise, into fourths.  That is, cut around the core.
  • Lay each slice on a cookie sheet, with the skin facing up.
  • Lightly drizzle with olive oil, or mist with olive oil.
  • Lightly sprinkle salt and pepper.
  • Bake at 375 degrees for about 40 minutes, until the edges begin to char.
  • Let them cool, then peel off the skin with your fingers.  It should peel off easily.

Using the freshly roasted red peppers, I chopped them into small bit sized pieces.  I then added the red pepper pieces to a bag of frozen corn, in a large pan.  Heat over medium for about 20 minutes, until the corn thaws and heats.

Add your favorite add ins, and you have a great summer salad!

Corn and red pepper with goat cheese and dill.

Corn and red pepper with avocado and chick peas.

Corn and red pepper with spicy cajun sausage.

Happy Allergy Free Eating!

 

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Tomato, Dill, and Goat Cheese Panini

Hello again!  Well, I am in my new house, which is very exciting… but more importantly, the kitchen is just about done!  It was one of my priorities, and I couldn’t get wait to get back in there.  My new kitchen has much more room than my old one, and I am already off and using it.  In these hot summer days, I wanted to be in the kitchen but not create a lot of heat.  So, I made a Tomato, Dill, and Goat Cheese Panini.  Delicious, and the closest thing to a grilled cheese I have had in a while!

Tomato, Dill, and Goat Cheese Panini

Pieces:

  1.  2 slices gluten free bread (my favorite is Canyon Bakehouse)
  2. 2 slices tomato, cut thin
  3. 1 tbsp spreadable goat cheese
  4. 1 tsp. freshly chopped dill
  5. 1 tbsp. vegan butter

Process:

  1. Spread the goat cheese on one slice of bread.
  2. Sprinkle the dill on top of the goat cheese.
  3. Layer the tomato and put the other piece of bread on top.
  4. Butter both outside sides of the bread, and cook on a panini grill or stovetop until done.
  5. Enjoy hot!

I paired it with red bliss potatoes sauteed with some dill and hot honey mustard.  Great combo!

Happy Allergy Free Eating!

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