Goat Cheese Sauce Food

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CREAMY GOAT CHEESE PASTA



Creamy Goat Cheese Pasta image

This Creamy Goat Cheese Pasta, made in one pot, will be ready to devour in less than 30 minutes! Creamy goat cheese, parsley and basil for greens; this is the easiest way to marry homemade and gourmet. You'll be saying "I DO!".

Provided by Joanna Cismaru

Categories     Dinner     Lunch

Time 25m

Number Of Ingredients 12

12 ounce penne (dry)
2 tablespoon butter (unsalted)
2 cloves garlic (minced)
6 ounce goat cheese (soft)
1 cup half and half cream
¼ cup fresh basil (sliced chiffonade*)
¼ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
2 tablespoon lemon juice (from 1 lemon)
lemon zest (from 1 lemon)
1 cup Parmesan cheese (grated)
2 tablespoon fresh parsley (chopped)

Steps:

  • Cook pasta: Cook the pasta al dente according to package instructions. Reserve 1 cup of the pasta cooking water.
  • Make sauce: Heat the butter in a skillet over medium-high heat. Add the garlic and sauté for 30 seconds to 1 minute, just until the garlic becomes aromatic. Add the goat cheese, half and half and stir. Whisk until smooth.
  • Add pasta: Reduce the heat to medium. Add the cooked penne and 1/2 cup of the reserved pasta water to the skillet. Stir well to coat the pasta and let it bubble in the sauce for 1-2 minutes.
  • Finish: If you'd like a thinner sauce, add more of the pasta water as needed. Mix in the basil, then season with salt and pepper to taste. Add the lemon juice and zest and more pasta water if needed. Turn off the heat and stir in the Parmesan cheese.
  • Garnish and serve: Garnish with parsley and serve.

Nutrition Facts : Calories 661 kcal, Carbohydrate 68 g, Protein 30 g, Fat 29 g, SaturatedFat 19 g, Cholesterol 74 mg, Sodium 735 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

GRILLED CHICKEN WITH GOAT CHEESE SAUCE



Grilled Chicken With Goat Cheese Sauce image

This grilled chicken is jazzed up with a creamy goat cheese sauce and roasted red pepper puree. The combination is both stunning and delicious!.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 43m

Yield 4

Number Of Ingredients 18

4 boneless chicken breast halves
Dash salt
Dash pepper
For the Goat Cheese Sauce:
1 tablespoon extra-virgin olive oil
3 tablespoons dry white wine
1 cup chicken broth
1 teaspoon fresh parsley
4 ounces herbed goat cheese
Dash salt (or to taste)
Dash pepper (or to taste)
Optional: 1/2 teaspoon garlic herb seasoning
For the Roasted Red Pepper Puree:
1 jar (12 ounces) roasted red peppers (drained)
2 tablespoons extra virgin olive oil
1 clove garlic (chopped)
Dash Tabasco (or other hot sauce to taste)
Dash salt (or to taste)

Steps:

  • Gather the ingredients.
  • Put each chicken breast half between two sheets of plastic wrap; pound lightly to flatten evenly. Salt and pepper both sides of the chicken pieces.
  • Lightly oil the grill or grill pan. Grill over medium coals or medium-high heat for about 3 to 5 minutes on each side, or until cooked through.*
  • If desired, place a few spoonfuls of the red pepper puree (recipe below) on the plate, place the chicken breast on top of the puree, and spoon the herbed goat cheese sauce (recipe below) over the chicken. *The minimum safe temperature for chicken is 165 F / 74 C.
  • Gather the ingredients.
  • Combine 1 tablespoon of olive oil, wine, and chicken broth in a saucepan; bring to a boil. Continue cooking over medium heat until reduced by about half.
  • Add the parsley, goat cheese, salt and pepper, and garlic herb seasoning, if using. Continue simmering, stirring frequently, until the sauce is thickened.
  • Gather the ingredients.
  • Combine the roasted red peppers , garlic, hot sauce in a blender or food processor. Process until smooth. Force it through a mesh sieve, if desired.
  • Taste and season, as needed, with salt and freshly ground black pepper.
  • Enjoy!

Nutrition Facts : Calories 422 kcal, Carbohydrate 6 g, Cholesterol 116 mg, Fiber 1 g, Protein 44 g, SaturatedFat 7 g, Sodium 759 mg, Sugar 4 g, Fat 23 g, ServingSize 4 servings, UnsaturatedFat 0 g

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

HERBED GOAT CHEESE SAUCE



Herbed Goat Cheese Sauce image

This sauce is great over grilled chicken or grilled portabella mushrooms. Recipe came from a recipe swap years ago. If you cannot find herbed goat cheese, feel free to use plain goat cheese and throw in 1 tsp of mixed herbs including rosemary, thyme and basil.

Provided by januarybride

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon extra virgin olive oil
3 tablespoons dry white wine
1 cup chicken broth
1 teaspoon fresh parsley
4 ounces herbed goat cheese
salt and pepper, to taste
1/2 teaspoon garlic powder

Steps:

  • Combine olive oil, wine, and chicken broth in a saucepan; simmer over medium heat until reduced by about 1/2.
  • Add the parsley, goat cheese, salt and pepper, and garlic.
  • Continue simmering, stirring frequently, until sauce is creamy and thickened to your liking.

Nutrition Facts : Calories 49.9, Fat 3.7, SaturatedFat 0.6, Sodium 187.7, Carbohydrate 0.8, Fiber 0.1, Sugar 0.3, Protein 1.3

HERBED GOAT CHEESE SAUCE FOR CRUDITES



Herbed Goat Cheese Sauce for Crudites image

Provided by Food Network

Categories     appetizer

Time 45m

Yield about 1-1/2 cups/375 ml

Number Of Ingredients 6

3/4 cup/175 ml milk, plus more if needed
2 sprigs fresh rosemary, chopped
12 ounces/330 g fresh goat cheese
Zest and juice of 1 lemon, to taste
Freshly ground black pepper and salt, if needed
Serving suggestion: Serve with assorted raw vegetables.

Steps:

  • Put the milk with the rosemary in a saucepan. Bring to a boil, remove the saucepan from the heat, cover and set aside to infuse, until cold. In a bowl, beat the cheese to soften. When the milk is cool, strain it and gradually whisk it into the cheese. Add the lemon zest, lemon juice, to taste and pepper. Taste, and add salt, if needed. Serve with beautifully cut raw vegetables for dipping.

PASTA WITH CREAMY GOAT CHEESE TOMATO SAUCE



Pasta With Creamy Goat Cheese Tomato Sauce image

I had some left over cooked pasta one night and wanted to make a quick meal. I a few things together, and it happened (to my surprise) to be really good. This is a creamy, very tasty dish that I hope you enjoy. I used whole wheat pasta, but either would be good. Also, adjust the spices to your liking. I have posted the recipe for one serving, but it is easily doubled, tripled, and so on.

Provided by Chef Creampuff

Categories     Lunch/Snacks

Time 13m

Yield 1 serving(s)

Number Of Ingredients 7

2 ounces pasta (about 1 cup cooked)
1/2 cup tomato puree
1/4 cup goat cheese
1/2 teaspoon dried oregano
1/4 teaspoon dried basil (overflowing)
1/4 teaspoon garlic powder
1 pinch dry crushed red pepper (optional)

Steps:

  • Cook pasta according to the directions on the package. (Or take some leftover pasta out of the fridge.).
  • Drain the pasta, then put it in a small pot and add the remaining ingredients.
  • Heat it over medium heat until the cheese is melted creating a creamy sauce and it is warmed through.
  • Serve and enjoy!

Nutrition Facts : Calories 263.3, Fat 1.2, SaturatedFat 0.2, Sodium 38.2, Carbohydrate 54.7, Fiber 4.5, Sugar 7.2, Protein 9.7

GRILLED STEAK WITH CREAMY HERBED GOAT CHEESE SAUCE



Grilled Steak With Creamy Herbed Goat Cheese Sauce image

Summer entertaining is in full swing! This recipe is great for a weeknight dinner or a Sunday afternoon get together. The creamy herb goat cheese sauce adds a special gourmet touch!

Provided by Corrinne J

Categories     Lunch/Snacks

Time 22m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 7

1 (5 1/3 ounce) package chavrie fresh goat cheese
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 tablespoon fresh basil, chiffonade*
4 beef t-bone steaks or 4 sirloin steaks
1 garlic clove, crushed
salt and pepper

Steps:

  • In small bowl, mix Chavrie®, chives, parsley and basil. Rub all surfaces of steaks with garlic and season to taste with salt and pepper.
  • Grill over medium-high heat or broil 4 to 6 inches from heat to desired doneness. Spoon herbed Chavrie® sauce over steaks.
  • * To make chiffonade, stack basil leaves and roll up like a jelly roll. Cut into thin slices.

Nutrition Facts : Calories 139.4, Fat 11.3, SaturatedFat 7.8, Cholesterol 29.9, Sodium 195.4, Carbohydrate 1.3, Fiber 0.1, Sugar 1, Protein 8.3

ASPARAGUS WITH GOAT CHEESE SAUCE



Asparagus With Goat Cheese Sauce image

Make and share this Asparagus With Goat Cheese Sauce recipe from Food.com.

Provided by chia2160

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

2 lbs asparagus
3 ounces goat cheese, softened
1/4 cup mayonnaise
1 teaspoon lemon juice
salt and pepper
1/4 cup milk
2 slices cooked bacon, crumbled

Steps:

  • Add asparagus to boiling water and cook until crisp tender, approx 2-4 minutes.
  • Combine remaining ingredients, pour over asparagus.

BEEF TENDERLOIN WITH GOAT CHEESE SAUCE



Beef Tenderloin with Goat Cheese Sauce image

Categories     Milk/Cream     Beef     Cheese     Egg     Sauté     Goat Cheese     Beef Tenderloin     Red Wine     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 17

1 1/2 cups milk
3 slices white bread, crusts trimmed, bread torn into small pieces
1 large egg, hard-boiled, chopped
1/4 cup crumbled soft fresh goat cheese (such as Montrachet), about 2 ounces
1 garlic clove, chopped
1 teaspoon Dijon mustard
1/4 cup olive oil
2 tablespoons fresh lemon juice
Pinch of sugar
Pinch of ground white pepper
6 7- to 8-ounce beef tenderloin steaks
1/2 cup all purpose flour
2 tablespoons (1/4 stick) butter
1/4 cup Zinfandel or other dry red wine
3 tablespoons chopped fresh chives
Zinfandel-glazed Shallots recipe
Buttermilk-SpinachSpaetzle recipe

Steps:

  • Bring milk to simmer in small saucepan. Transfer to processor. Add bread and process until blended. Add egg, goat cheese, garlic and mustard. Process just until blended. With processor running, gradually add oil and lemon juice; process until smooth. Transfer sauce to medium saucepan. Season to taste with sugar, white pepper and salt. (Can be made 1 day ahead. Cover; refrigerate.)
  • Cut each steak in half horizontally. Using meat mallet, pound each piece on work surface to 1/3-inch thickness. Season with salt and pepper. Coat with flour, shaking off excess. Melt 1 tablespoon butter in large skillet over high heat. Sauté beef in batches until brown, adding more butter as necessary, about 1 minute per side. Transfer beef to platter. Add wine to skillet; bring to boil. Add beef; turn to coat. Remove from heat.
  • Bring goat cheese sauce to simmer. Stir in chives. Spoon some of sauce onto each of 6 plates. Place 2 beef scallops atop sauce on each plate. Divide shallots and any glaze among plates. Spoon spaetzle alongside and serve, passing remaining sauce separately.

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