Enjoy this tasty side dish recipe of fresh asparagus and new potatoes. This vegetable recipe also uses pear tomatoes, organic goat cheese, green olives, minced garlic.
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Parmesan Crisps with Goat Cheese Mousse
Created By: Chef Keith Snow
Description:
Parmesan crisps with goat cheese mousse is a delicious and simple appetizer made with grated Parmesan cheese and fresh, herb-infused local goat cheese. Chef Snow recommends this recipe for any dinner party where you want to impress your guests. This recipe makes it so simple to make a stunning appetizer.
Ingredients:
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4 oz local goat cheese
1 lb Parmesan cheese, freshly grated
2 tablespoons organic heavy cream
1/2 cup Greek yogurt
1 teaspoons herbs de provence or Italian seasoning
Directions:
1. Make Parmesan crisps using a tsp measure ans placing on either a non-stick silicone mat or on parchment paper that was prepared with cooking spray.
2. Bake these for no longer than 10 minutes.
3. Mix all ingredients together to form the mousse.
4. Place a small dollop on each crisp.
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Asparagus with Balsamic Vinaigrette and Goat Cheese
Created By: Chef Keith Snow
Description:
Tart and tangy flavors such as citrus juices and balsamic vinegar that have a great affinity for asparagus. Use the best and oldest balsamic vinegar that you can afford: The longer it is aged, the richer the flavor.
Ingredients:
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2 pound asparagus
3 tablespoon olive oil
1 tablespoon balsamic vinegar
2 ounce full-flavored goat cheese
Directions:
1. Bring a pot of lightly salted water to boil. Place the asparagus in the pot and blanch until al dente. Remove asparagus and plunge into ice water to stop cooking. Drain and place on a serving plate.
2. Drizzle with the oil and then the vinegar. Top with goat cheese and serve at room temperature.
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Incredible Chicken Enchiladas
[private]Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Recommended Beverage: Beer
Description:
Chicken enchiladas are the quintessential Mexican comfort food. We make these with local goat cheese and homemade corn tortillas. Topped with an authentic red chile sauce they can’t be beat.
Ingredients:
3 lbs chicken legs and thighs
1 tbs cumin
1 tbs coriander
1 tbs red chile powder
1 clove garlic chopped
1 tbs kosher salt
1/2 tsp black pepper
3 cups enchilada sauce
12 whole corn tortillas
2/3 cup Jack cheese shredded
6 ounces local goat cheese
Directions:
1. Start by mixing the spices together then applying it to the chicken with the fajita seasoning salt and pepper.
2. Place them in a 350 degree preheated oven and cook for 40 minutes or until the meat pulls away from the bone easily
3. When the chicken is done and has cooled enough to handle, pull the meat from the bones and set aside.
4. Neatly place a couple tablespoons full of chicken on one side of the tortilla and gently roll to make a tube. Place the tube in a baking dish, repeat as necessary.
5. Top with the enchilada sauce and cheeses. Bake for 20 minutes or until bubbly and serve [/private]