BAKED PENNE WITH SQUASH AND GOAT CHEESE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the topping: Preheat the oven to 400 degrees F.
- Mix together the panko, olive oil and salt in a small bowl. Set aside.
- For the pasta: Heat a large ovenproof braiser over medium heat. Melt the butter in the braiser and add the shallots, pepper flakes and 1/2 teaspoon salt. Cook until the shallots begin to soften, about 2 minutes. Whisk in the flour and stir to cook out some of the raw flour taste, about 2 minutes. Slowly begin to add the milk, adding a small amount at a time and whisking after each addition, until smooth. Bring to a simmer, then reduce the heat to maintain a simmer for 5 minutes. Stir in the goat cheese, 1 cup mozzarella and the squash. Season with the remaining 1 1/2 teaspoons salt.
- Meanwhile, bring a large pot of water to a boil over high heat. Season well with salt. Cook the pasta for about 6 minutes (it should still be very firm). Using a pasta spider, remove the pasta directly to the sauce but do not yet stir it in. Sprinkle the plain pasta with the Parmesan and stir to combine. Add the broccoli rabe to the pasta water and cook for 30 seconds. Use the pasta spider to drain well, then add to the pasta. Stir to evenly distribute. Sprinkle the top with the remaining 1/2 cup mozzarella and the panko mixture. Bake until bubbly all over, 20 to 25 minutes. Switch to the broiler and broil for 5 minutes to brown the top, if desired.
CHICKEN, MUSHROOM, AND GOAT CHEESE BURRITOS
Good-quality standbys -- rotisserie chicken, prepared salsa, and frozen corn -- are the timesaving secrets of these homemade burritos.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 25m
Number Of Ingredients 11
Steps:
- In a large skillet with a lid, heat oil over medium. Add onion and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 5 minutes.
- Add mushrooms; cover, and cook until they begin to release their liquid, 3 to 5 minutes. Uncover; cook, stirring occasionally, until mushrooms begin to brown and skillet is dry, about 5 minutes more.
- Add chicken, corn, and salsa. Cook, stirring, until heated through and mixture is saucy, 4 to 5 minutes.
- Meanwhile, heat tortillas according to package instructions. In center of each tortilla, layer spinach, chicken mixture, and goat cheese.
- Wrap burritos one at a time: Fold side of tortilla closest to you over filling. Fold right and left sides toward center, and roll up. Halve if desired; serve with additional salsa.
Nutrition Facts : Calories 584 g, Fat 23 g, Fiber 5 g, Protein 41 g
CAROLYN POLLACK'S GRILLED SALMON BURRITOS WITH GOAT CHEESE
My staff at Relios Jewelry encouraged me to share this recipe. I just love it! It is my favorite summer recipe! It is perfect for company, everyone can participate by building their own burrito. Since the cucumber salsa is quite chunky, I don't feel a side salad is necessary. Rice is an option...but chips and guacamole are always in order!
Provided by kpotter
Categories One Dish Meal
Time 30m
Yield 4 burritos, 4 serving(s)
Number Of Ingredients 19
Steps:
- To prepare the salsa, gently toss together all the ingredients in a large bowl until thoroughly mixed. This salsa may be prepared up to 1 hour before serving.
- To prepare the burrito, combine the thyme, basil, parsley, and goat cheese in a small mixing bowl. Using a rubber spatula, fold and stir together until well mixed. Cover and refrigerate until ready to assemble the burrito.
- To prepare the salmon, light a charcoal or gas grill. Check the salmon fillets for pinbones by running your fingertips along the flesh side of the fillet. Remove any bones with tweezers. In a small bowl stir together the chile powder and olive oil. Rub each fillet on all sides with the oil mixture.
- Grill the salmon, turning once, 2 to 3 minutes on each side, depending upon the thickness of the fillets, and your preferred degree of doneness.
- While the fillets are cooking, heat the beans in a saucepan over medium-low heat, stirring frequently to prevent scorching.
- Warm the tortillas by placing them, one at a time, in a dry cast-iron skillet over high heat. Turning them once, heat for about 15 seconds on each side. Do not heat them too long or they will lose their pliability. Keep the tortillas warm by wrapping them in a dry cloth.
- To assemble each burrito, place a tortilla on a warmed serving plate. Using a rubber spatula, spread 2 tablespoons of the seasoned goat cheese onto the tortilla. Place 1/4 cup of the beans in the center of each tortilla and top with a salmon fillet. Roll up the tortilla and place on a serving plate, fold side down. Top each burrito with the salsa, dividing it evenly among the servings. Serve Immediately.
Nutrition Facts : Calories 1083.5, Fat 37.2, SaturatedFat 6.5, Cholesterol 165.4, Sodium 1061.2, Carbohydrate 100.1, Fiber 17.6, Sugar 6, Protein 86.3
SQUASH AND ZUCCHINI BURRITOS
An easy recipe to throw together with your summer squash. Can be tailored to your tastes and fresh vegetables on hand. Great new way to use up summer squash from your garden or farmer's market. You can add fresh chopped cilantro to mixture before spooning into tortillas for a stronger flavored dish. Serve with sour cream, avocado, or salsa.
Provided by Heidi Sico
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking dish.
- Heat the olive oil in a large skillet over medium heat, and cook the onion and garlic until the onion is translucent, about 5 minutes. Stir in the zucchini, yellow squash, and red bell pepper. Cook, stirring frequently, until the zucchini and squash are tender, about 10 minutes. Stir in the black beans, green salsa, cumin, and cayenne pepper. Cook and stir the filling until it thickens, 5 to 8 more minutes.
- Divide one of the packages of Mexican-style cheese among the tortillas. Spoon zucchini-squash filling into each tortilla, over the cheese, in a line down the center. Roll up the tortillas, and place them into the prepared baking dish with the seam sides down.
- Bake in the preheated oven until the cheese is melted and the tortillas are heated through, about 15 minutes. Sprinkle the other package of shredded cheese over the tortillas before serving.
Nutrition Facts : Calories 575 calories, Carbohydrate 48.1 g, Cholesterol 67.5 mg, Fat 34.7 g, Fiber 3.9 g, Protein 23.4 g, SaturatedFat 15.5 g, Sodium 1111.9 mg, Sugar 4.7 g
CRISPY CHICKEN AND GOAT CHEESE BURRITOS
Recipe Source: Jonathan Waxman. These take a while to prepare, but the filling can be easily made ahead and the burritos assembled as needed.
Provided by Brookelynne26
Categories Chicken
Time 2h
Yield 12 burritos, 6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 400°F.
- Sprinkle chicken legs with chili powder, salt, and pepper and place in a roasting pan. Roast for 30 minutes, or until meat is cooked through and skin is crispy. Allow to cool and then shred the meat and thinly slice the skin. Place in a bowl.
- Roast the bell peppers and chiles over medium high heat on stove top or under a hot broiler, turning occasionally, until blackened and blistered all over. Place in a bowl, cover with plastic wrap, and let steam for 15 minutes.
- Peel the chiles and peppers and stem and seed them. Chop the pepper and chiles and add them to the chicken, along with any liquid that has collected in the bowl.
- Mince the onions and garlic. Heat the olive oil in a large skillet over medium heat. Add the onions and garlic and cook, stirring ocassionally, until the onions are very tender, about 15 minutes.
- Meanwhile, juice the lemon and lime (separately) and set the juices aside. Finely chop the scallions. Melt the butter and set asidew in a warm spot. Add the peppers, chiles, and chicken to the onion mixture and stir well. Add 1/2 cup water and bring to a simmer.
- When the water is almost evaporated, turn off the heat, add the lemon juice, and mash well with a large fork. Transfer to a bowl, add the goat cheese, and mix well. Add the minced scallions, cilantro, and lime juice. Taste for seasoning and add salt and pepper to taste.
- Heat oven to 400°F.
- To assemble the burritos, lay a tortilla on a flat surface and place 1/4 c of the chicken mixture in the center. Carefully fold over the two sides and press slightly, then fold over the top and bottom of the tortilla and press again to form a neat package. Brush a baking sheet with the melted butter. Place the burritos seam side down 1 inch apart and bake , turning once, for 20 minutes, until each side is crispy.
- Serve with guacamole if desired.
Nutrition Facts : Calories 653.9, Fat 44.1, SaturatedFat 18.2, Cholesterol 140.3, Sodium 365.7, Carbohydrate 36.3, Fiber 7.4, Sugar 5, Protein 32.4
More about "burritos with squash and goat cheese food"
BUTTERNUT SQUASH GOAT CHEESE CROSTINI - CARVE YOUR CRAVING
From carveyourcraving.com
BEAN, SPINACH & GOAT CHEESE BURRITOS | MEXICAN MADE MEATLESS™
From mexicanmademeatless.com
SQUASH ENCHILADAS WITH MOLE ROJO + GOAT CHEESE
From allpurposeflourchild.com
SPAGHETTI SQUASH AND CHICKEN BURRITO BOWLS – OLD CROC CHEESE
From oldcroccheese.com
ROASTED DELICATA SQUASH WITH GOAT CHEESE AND HONEY
From frommarkettotable.com
BUTTERNUT SQUASH AND GOAT CHEESE GALETTE - NYT COOKING
From cooking.nytimes.com
BURRITOS WITH SQUASH AND GOAT CHEESE | KEEPRECIPES: YOUR …
From keeprecipes.com
ROASTED BUTTERNUT SQUASH WITH GOAT CHEESE - EVOLVING TABLE
From evolvingtable.com
MAPLE ROASTED DELICATA SQUASH WITH GOAT CHEESE - BOWL OF …
From bowlofdelicious.com
BURRITOS WITH SQUASH AND GOAT CHEESE RECIPE - RECIPEBRIDGE
From recipebridge.com
SWEET POTATO BURRITO WITH AVOCADO SALSA - COOKIE AND KATE
From cookieandkate.com
THE 10 BEST CHEESES FOR BURRITOS (A COMPLETE GUIDE)
From hangryhanna.com
MAKE-AHEAD FREEZER BREAKFAST BURRITOS WITH EGGS, CHEESE
From foodheavenmadeeasy.com
BUTTERNUT SQUASH BEAN BURRITOS - FOOD SHARING VEGAN
From foodsharingvegan.com
BUTTERNUT SQUASH AND GOAT CHEESE RAVIOLI | HBH - HALF BAKED …
From halfbakedharvest.com
ROASTED BUTTERNUT SQUASH AND GOAT CHEESE QUICHE RECIPE - MSN
From msn.com
BURRITOS WITH SQUASH AND GOAT CHEESE - MEALPLANNERPRO.COM
From mealplannerpro.com
NEW FOOD AND DRINKS AT ANGEL STADIUM FOR THE 2024 SEASON
From ocregister.com
HOMEMADE BUTTERNUT SQUASH AND GOAT CHEESE AGNOLOTTI WITH …
From thepracticalkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love