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Posts Tagged ‘Goat Cheese’

This pizza was created and cooked by Mr. Food Groove, and we both very much enjoyed it! It’s light, very tasty and flavorful. The goat cheese is definitely the star in this one, which is just how we wanted it. He used a Boboli pizza crust as the base and drizzled some olive oil on top. Next, he added crumbled goat cheese. In a saute pan with some more olive oil, he cooked up some minced garlic and red onion. Added to that mix were artichoke hearts and sun-dried tomatoes. Once that was all cooked through, the mixture went on top of the goat cheesed crust. Finally, a small bit of shredded cheese was sprinkled on top. Cook in the oven for about 12 minutes and yum!! Here’s the list of ingredients:

  • Boboli Pizza Crust
  • Olive Oil
  • Crumbled Goat Cheese
  • Garlic, minced
  • Red Onion, chopped
  • Artichoke Hearts
  • Sun-Dried Tomatoes
  • Shredded Cheese

We enjoyed it because it was a lighter style of pizza, without a traditional sauce as the base. The olive oil and goat cheese were the stars of the show, only enhanced by the other toppings. Definitely two forks up!

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D. made a lovely dinner for our Thursday evening. He pounded out some chicken breasts and wrapped them around a goat cheese, onion and sun-dried tomato mix. The chicken was first marinaded in a delicious olive oil, garlic, lemon and oregano blend. It was extremely tasty! We’ve gotten into lemon lately, which may be why we’ll be trying a hollandaise shortly. Anyway, along with the chicken were cheesy chive mashed potatoes. I have to say, it was a scrumptious meal to come home to!

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Carmelized Onion and Goat Cheese Dip

  • 8-oz. Goat Cheese
  • Garlic, minced
  • 2 Medium Onions, sliced
  • 1/2 stick Butter

This dish was an attempt to recreate the Caramelized Onion and Goat Cheese Dip that we had at the South Water Kitchen a couple of weekends ago. It was good, but still not quite the same. The consistency was not as smooth as I would have liked it to be… I may have to try adding some more butter next time. I’ll have to look into some other recipes using Goat Cheese also. It’s a new ingredient for me and something I’d like to investigate further. I may also end up modifying the recipe by adding some cream cheese or sour cream… we shall see.

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Goat Cheese…

This will be the new ingredient that I begin playing with soon… Soon hopefully being next weekend, as I’ve already got fondue on the menu for New Year’s Eve.

We spontaneously stayed overnight in Chicago this weekend, and we ended up at the South Water Kitchen for dinner. Actually, we ate in the tavern for dinner, and then had brunch in the restaurant the next morning. Point of story… We had a Caramelized Onion and Goat Cheese Dip that was absolutely delicious!! So very creamy… I think that’s one of the main reasons we loved it so. So, we talked with our waitress the next morning, and she told us exactly how to make it. 🙂 I don’t think I’ve ever cooked with goat cheese (yet), but that will definitely be in the kitchen here, and soon. I’ll try to recreate their recipe first. Then, I’ll take off with it and see what variations I can come up with… I’m sure there will be some yummy ones in there… I just know it. Mmmmm… very tasty indeed!

And yes, that pasta bake below is on my to-make-soon list too!

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