Goatcheeseandredonionsliderswithsavorysweetpotatofries Recipes

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HERBED GOAT CHEESE



Herbed Goat Cheese image

Provided by Ina Garten

Categories     appetizer

Time 1h10m

Yield 8 servings

Number Of Ingredients 7

2 (6-ounce) creamy goat cheese disks, such as Coach Farm
Kosher salt and freshly ground black pepper
Minced fresh dill
Julienned fresh basil leaves
Crushed red pepper flakes
Good olive oil
Bread or crackers, for serving

Steps:

  • Find a small, wide-mouth canning jar or small glass vase (3 1/2 inches in diameter by 4 inches high), just large enough to hold the two goat cheeses on top of each other with a little room to spare. Cut each cheese in half horizontally, making 2 rounds from each. (A piece of dental floss makes this easier.)
  • Place half of the first disk flat in the jar, sprinkle with salt and pepper, then with 1/2 teaspoon dill, 1 teaspoon basil, and a few red pepper flakes, and drizzle with 1/2 tablespoon olive oil. Place another disk of cheese on top and repeat the seasonings, herbs, and oil. Continue with the remaining cheese disks, piling one on top of the other with oil and seasonings in between. When all the disks are stacked and seasoned, drizzle 1 tablespoon of olive oil on top. Cover and set aside at room temperature for one hour or refrigerate for up to 24 hours. Serve at room temperature with bread or crackers for people to help themselves.

GOAT CHEESE SAUCE



Goat Cheese Sauce image

I really wanted my husband to try goat cheese, so the other night I asked him if he wanted scalloped potatoes in a cheese sauce; he said 'yes,' and this is what I made. Afterwards he said I would definitely need to make this again, as he had four helpings. When I told him that it was goat cheese all he could say was 'REALLY?' and kept eating. I would say this was a winner; how about you? Just pour finished sauce over your choice of pasta, potatoes, or whatever you like.

Provided by Karrie Ann Shea

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 25m

Yield 8

Number Of Ingredients 8

2 tablespoons olive oil
½ onion, diced
1 pinch salt
¼ cup all-purpose flour
2 cups milk, or more to taste, divided
1 (4 ounce) package chive and onion-flavored goat cheese
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Heat oil in a saucepan over medium heat; add onion and season with a pinch of salt. Cook and stir onion until translucent, about 5 minutes. Stir flour with the onion; cook, stirring continually, for 1 minute.
  • Pour 1 cup milk into the saucepan while stirring; add goat cheese and stir to melt. Stir remaining milk into the mixture, 1/2 cup at a time, and cook until you reach your desired texture, 5 to 10 minutes more; season with 1/2 teaspoon salt and black pepper.

Nutrition Facts : Calories 132.6 calories, Carbohydrate 7.6 g, Cholesterol 16.1 mg, Fat 8.9 g, Fiber 0.4 g, Protein 5.6 g, SaturatedFat 4.2 g, Sodium 244.1 mg, Sugar 3.8 g

HERB COATED GOAT CHEESE



Herb Coated Goat Cheese image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 11

3 tablespoons olive oil
36 (1/2-inch-thick) slices baguette
3 tablespoons finely chopped fresh Italian parsley leaves
2 1/2 teaspoons finely chopped fresh thyme leaves
2 teaspoons finely chopped fresh rosemary leaves
1 teaspoon lemon zest
1 teaspoon coarsely cracked black pepper
1/4 teaspoon salt
1 11-ounce log soft fresh goat cheese
1 1/2 tablespoons extra-virgin olive oil or Meyer lemon olive oil
Fresh herb sprigs, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • Arrange the bread slices on 2 heavy baking sheets. Drizzle 3 tablespoons of olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 10 minutes.
  • Meanwhile, stir the herbs, lemon zest, pepper, and salt in a medium bowl to blend. Using about 2 teaspoons of cheese for each, form the goat cheese into 1-inch diameter balls. Roll the cheese balls in the herb mixture to coat completely. Arrange the cheese balls on a platter. Drizzle the extra-virgin olive oil over and around the cheese balls. Serve with the crostini. Garnish with herb sprigs.
  • The crostini and cheese balls can be prepared 1 day ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese balls.

FRIED GOAT CHEESE



Fried Goat Cheese image

Provided by Food Network

Number Of Ingredients 6

1/2 cup canola oil
1 log fresh goats milk cheese
1 cup flour
2 eggs beaten
1 cup panko bread crumbs
Honey for dipping

Steps:

  • In a medium pot heat canola oil to at least 375 degrees. Using hot water to keep the knife clean cut the goat cheese log into 1-inch circles. Have 3 separate dishes, one with the flour, one with 2 eggs beaten, and 1 with the breadcrumbs. Dip one round first into the flour and shake off the excess. Next, dip the round into the beaten egg, and then into the breadcrumbs. Repeat process until all rounds are coated with the breadcrumbs. Carefully fry the rounds in the oil until golden brown, approximately 30 seconds. Drain rounds on paper towels. Serve rounds topped with a little honey.

GOAT CHEESE AND RED ONION SLIDERS WITH SAVORY SWEET POTATO FRIES



Goat Cheese and Red Onion Sliders With Savory Sweet Potato Fries image

This is the way we love to eat Sliders AKA "Mini Burgers." Flavorful beef is combined with goat cheese and red onion on a Hawaiian roll to make a meal that is making my mouth water as I'm typing this. We serve these with homemade Savory Sweet Potato Fries (no sugary stuff, thank you very much--all savory!) Hope you enjoy these as much as we do. **You can change the amount of seasoning for the beef and fries based on your family's tastes. We are not much for measuring our ingredients!

Provided by jusme

Categories     Lunch/Snacks

Time 30m

Yield 12 sliders, 4-6 serving(s)

Number Of Ingredients 16

1 lb ground beef (we use the 7%, but use whatever you like)
1 tablespoon McCormick's Montreal Brand steak seasoning
1 tablespoon Worcestershire sauce
1 garlic clove, minced
sliced red onion
softened goat cheese, any flavor works (we love the plain)
yellow mustard
12 hawaiian rolls (don't substitute with regular buns, the sweetness of the rolls adds to the flavor)
1 large sweet potato, washed, but skin still on, sliced into large matchstick size
1 tablespoon olive oil
cumin, sprinkle
chili powder, sprinkle
garlic powder, sprinkle
salt, sprinkle
fresh ground black pepper, sprinkle
dried basil, sprinkle

Steps:

  • Pre-Heat the oven to 400 degrees for the fries, and the BBQ (or however you are planning on cooking the burgers).
  • For the fries: place the sweet potato matchsticks on a cookie sheet lined with aluminum foil. (you can cut the fries differently, they'll just cook longer) Drizzle the olive oil over the fries, and add all the spices. Pretty much, add the amount of spice your family will like. I usually shake each bottle a few times. Use your hands to mix everything up, and make sure the fries are evenly coated. End with an even layer spread out on the foil for even cooking. Cook in oven for 20 minutes, or until soft (sweet potatoes don't get crispy like regular fries. If you go longer than 20 minutes, keep an eye on them, as they will burn easily).
  • For the burgers:.
  • combine all burger ingredients into a medium size bowl, and mix well. Shape into small balls that will fit on each Hawaiian roll (12). Cook/BBQ to your preferred doneness.
  • For the construction:.
  • Slice each roll in half. Place a small amount of yellow mustard on the bottom half, layer the meat on next, followed by small slices of the red onion. Spread the goat cheese on the top half, and place on the burger.
  • **of course, you can use any kind of cheese, mustard/condiments you want to make these. This is the combo my husband and I really like.
  • Enjoy!

HERB AND LEMON GOAT CHEESE SPREAD



Herb and Lemon Goat Cheese Spread image

Yield Serves 8

Number Of Ingredients 6

5 ounces (about 3/4 cup) soft fresh goat cheese, room temperature
2 teaspoons chopped fresh thyme
2 teaspoons grated lemon peel
1 garlic clove, minced
5 teaspoons olive oil
16 French-bread baguette slices, toasted

Steps:

  • Place goat cheese in small bowl. Mix thyme, lemon peel and garlic in another small bowl; season with ground black pepper. Mix half of thyme mixture into goat cheese. Add olive oil to remaining half of thyme mixture. Form cheese into 2 1/2-inch round; flatten slightly. Place in center of plate. Spoon oil-thyme mixture over top of cheese. Surround cheese with baguette slices and serve.

GOAT STEW



Goat Stew image

This is based on a Filipino stew recipe called caldereta. It is usually served with rice. I suggest marinating the meat for at least 6 hours. The serving size for this recipe is 2 to 4 depending on how much bone the meat has. Serve over rice. Masarap!

Provided by Olivia Tuggle

Categories     Soups, Stews and Chili Recipes     Stews

Time 2h40m

Yield 4

Number Of Ingredients 15

1 pound bone-in goat meat, cut into large chunks
¼ cup vinegar
¼ cup soy sauce
4 cloves garlic, crushed
1 tablespoon vegetable oil
1 onion, chopped
1 red bell pepper, cut into 1-inch squares
1 cup tomato sauce
2 cups beef stock
1 potato, peeled and cut into large chunks
2 carrots, peeled and cut into large chunks
½ cup green peas
½ teaspoon salt
¼ teaspoon pepper
1 pinch cayenne pepper

Steps:

  • Mix goat meat with vinegar, soy sauce, and garlic in a large bowl; cover and refrigerate from 1 to 8 hours. For best flavor, marinate at least 6 hours. Remove meat from marinade and pat dry with paper towels; reserve marinade and garlic cloves.
  • Heat vegetable oil in a large pot over medium-high heat and brown the goat meat, working in batches if necessary, 10 to 15 minutes. Set goat meat aside. Cook and stir onion, red bell pepper, and garlic cloves from the marinade over medium heat until onion is translucent, about 5 minutes; pour in tomato sauce and bring mixture to a simmer. Allow to cook down slightly, about 5 minutes.
  • Return goat meat to the sauce and pour in reserved marinade and beef stock. Bring to a boil, reduce heat to low, and simmer covered until goat meat is partially tender, 30 to 40 minutes. Stir in potato, carrots, and peas; season with salt, black pepper, and cayenne pepper. Simmer until goat meat is very tender and potato and carrots are cooked through, 20 to 30 more minutes. Adjust seasonings before serving.

Nutrition Facts : Calories 271.8 calories, Carbohydrate 27 g, Cholesterol 53.1 mg, Fat 6.5 g, Fiber 5.4 g, Protein 26.2 g, SaturatedFat 1.4 g, Sodium 1670.3 mg, Sugar 9.7 g

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