HOW TO MAKE GOATS CHEESE AT HOME RECIPES

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CHICKEN & GOAT CHEESE SKILLET RECIPE: HOW TO MAKE IT



Chicken & Goat Cheese Skillet Recipe: How to Make It image

My husband was completely bowled over by this on-a-whim goat cheese and chicken skillet meal. I can't wait to make it again very soon! —Ericka Barber, Eureka, California

Provided by Taste of Home

Categories     Dinner

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2 servings.

Number Of Ingredients 11

1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons olive oil
1 cup cut fresh asparagus (1-inch pieces)
1 garlic clove, minced
3 plum tomatoes, chopped
3 tablespoons 2% milk
2 tablespoons herbed fresh goat cheese, crumbled
Hot cooked rice or pasta
Additional goat cheese, optional

Steps:

  • Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; saute chicken until no longer pink, 4-6 minutes. Remove from pan; keep warm., Add asparagus to skillet; cook and stir over medium-high heat 1 minute. Add garlic; cook and stir 30 seconds. Stir in tomatoes, milk and 2 tablespoons cheese; cook, covered, over medium heat until cheese begins to melt, 2-3 minutes. Stir in chicken. Serve with rice. If desired, top with additional cheese.

Nutrition Facts : Calories 251 calories, FatContent 11g fat (3g saturated fat), CholesterolContent 74mg cholesterol, SodiumContent 447mg sodium, CarbohydrateContent 8g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 29g protein. Diabetic Exchanges 4 lean meat

GOATS' CHEESE AND ONION TARTS RECIPE - BBC FOOD



Goats' cheese and onion tarts recipe - BBC Food image

Served with a lemony rocket salad, these delicious tarts make a great summer dish. Equipment and preparation: For this recipe you will need 4 x 10cm/4in loose-bottomed tart tins.

Provided by Lisa Faulkner

Prep Time 1 hours

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 16

small sprig fresh thyme, leaves only
100g/4oz plain flour
25g/1oz butter
25g/1oz lard (or more butter for a vegetarian option)
2 red onions, finely sliced
25g/1oz butter
25g/1oz soft brown sugar
1 tbsp balsamic vinegar
1-2 tbsp cassis
salt and freshly ground black pepper
175g/6oz goats’ cheese
1 free-range egg yolk
1-2 tbsp double cream
2 tbsp olive oil
2 tsp lemon juice
handful rocket leaves

Steps:

  • For the pastry, put the thyme leaves, flour, butter and lard into a food processor and mix on pulse setting until the mixture resembles breadcrumbs. Gradually add enough cold water (about 2-3 tablespoons) to form a soft dough. Wrap in cling film and leave in the fridge to chill for 30 minutes.
  • For the red onion jam, cook all the ingredients over a very low heat in a frying pan, stirring occasionally so that they don't clump together.
  • Preheat the oven to 200C/390F/Gas 6 and place a sturdy baking tray in the oven.
  • Divide the pastry into four. Using a rolling pin, roll it out and line 4 x 10cm/4in loose-bottomed tart tins. Line the tins with greaseproof paper and baking beans.
  • Place the tins on the heated baking tray and cook for 10 minutes. Remove the beans and lining paper and return to the oven for five minutes. Leave to cool for few minutes.
  • For the goats’ cheese, trim away any rind and crumble the cheese into a bowl. Mix with the egg yolk and a splash of cream. Season with salt and freshly ground black pepper.
  • Divide the red onion jam among the tartlets and spoon the goats’ cheese mixture on top. Return to the oven for 7-8 minutes, or until the top is bubbling and tinged with brown.
  • Pour oil and lemon juice into a bowl and season with plenty of salt and freshly ground black pepper. Add the leaves and toss gently to coat.
  • To serve, carefully remove the tarts from their tins and place on a serving plate. Top with the rocket salad and serve.

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