CHICKEN AND SPINACH QUICHE WITH SMOKED GOUDA
This hearty egg dish has a tender homemade crust and is packed with shredded chicken, spinach and Gouda.
Provided by Food Network Kitchen
Time 3h
Yield 6-8
Number Of Ingredients 13
Steps:
- Put the flour, sugar and salt in a food processor fitted with a metal blade and pulse to combine. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, while pulsing quickly a few times, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork the dough or the crust will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten it into a thin round. Refrigerate for 1 hour.
- Lightly dust a work surface with flour, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
- Preheat the oven to 375 degrees F.
- Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
- For the filling: Sprinkle the shallot evenly into the crust. Put the Gouda, chicken and spinach in a medium bowl and toss to combine. Sprinkle it in an even layer over the shallots.
- Whisk together the half-and-half, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
- Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.
SMOKED GOUDA CHICKEN
In Summer of 99, new to CO, I caught the ending of Paul Prudhomme making something close to this on a TV news show.. AMOUNTS ARE APPROXIMATE. I found the ingredients odd, but we love this recipe.
Provided by Amberngriffinco
Categories Chicken Breast
Time 35m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- In a large skilled, heat up about 3 Tablespoons butter at medium heat.
- Flour chicken and shake off excess.
- Brown chicken breasts and remove from heat, keep warm.
- Add chicken broth to pan, deglazing browned bits. Bring to a boil, then lower heat and add smoked gouda chunks and stir till cheese melts. Add in grated ginger root.
- When cheese is melted, add slurry if you want a thicker sauce, then add in sour cream or yogurt. Blend well.
- Carefully add chicken breasts back in, top with one sliced of smoked gouda on each, sprinkle green onions and remove from heat. Cover until cheese on top melts.
- serve with rice or noodles. LOTS of sauce.
Nutrition Facts : Calories 459.8, Fat 28.1, SaturatedFat 16.4, Cholesterol 171.8, Sodium 799, Carbohydrate 4.5, Fiber 0.4, Sugar 2.8, Protein 46.2
BACON WRAPPED SMOKED GOUDA STUFFED CHICKEN BREASTS
I found this recipe on another site when I was looking to use up some leftover smoked gouda. It's very flavorful, easy enough for weekenights yet perfect for a dinner party too.
Provided by sugaree
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine, cayenne, garlic powder, paprika and pepper.
- Flatten chicken breasts to approx 1/4" thickness.
- Season both sides of chicken with the cayenne mixture.
- Place small piece (s) of cheese on chicken and roll up, pressing firmly.
- Wrap each stuffed breast with a bacon slice and then brown over medium heat until bacon just begins to crisp.
- Bake in a 350 oven for 20 minutes.
SMOKED GOUDA AND PROSCIUTTO PANINI SANDWICH
Provided by Food Network
Time 20m
Yield 1 sandwich
Number Of Ingredients 7
Steps:
- Brush both sides of the slices of bread with olive oil or butter. Assemble the sandwich layers as follows: prepared bread, smoked gouda, prosciutto, onions, tomato, fontina, and bread. Place in a panini press (or in a heated grill pan or saute pan pressed with another heavy pan) and cook until crisp and golden. Serve immediately.
GRILLED ROAST BEEF AND SMOKED GOUDA CHEESE SANDWICH
I am a big cheese lover and one of my favorite cheeses is smoked gouda. I was craving something good to eat and thought I'd make up a good grilled sandwich with what I had on hand in the ref. This is what I came up with :) It hit the spot! and was simple to make and have on those spur of the moments.
Provided by Marsha D.
Categories Lunch/Snacks
Time 12m
Yield 4 sandwiches
Number Of Ingredients 6
Steps:
- Heat a sandwich grill or pan on medium -low heat while preparing the sandwiches.
- Take 8 pieces of bread and spread 1Tbs. of mayonnaise on each slice.
- Add roast beef and smoked gouda cheese to 4 slices of bread with mayonnaise. Top with the other 4 slices of bread with mayonnaise.
- Add butter to pan or top the sandwich with spreadable butter and grill til lightly browned. Repeat til you have 4 sandwiches grilled.
- Serve with pickles and your favorite chips, if desired.
PORTOBELLO-GOUDA GRILLED SANDWICHES
Take a simple grilled cheese sandwich to the next level with the earthy, rustic flavors of portobello mushrooms and gouda cheese. -Sheryl Bergman, Shady Side, Maryland
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute mushrooms in 1 tablespoon butter until tender. Place cheese on two bread slices; top with mushrooms, tomato and remaining bread. Spread outsides of sandwiches with remaining butter., In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.
Nutrition Facts : Calories 498 calories, Fat 31g fat (19g saturated fat), Cholesterol 100mg cholesterol, Sodium 984mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 5g fiber), Protein 21g protein.
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