Category Archives: Goat Cheese

Roasted Red Pepper and Goat Cheese Alfredo

There are certain ingredients that I just go crazy for and one of them is goat cheese.  I can’t get enough of the stuff, anytime I see a recipe with it I HAVE to try it.  Pair goat cheese with some roasted red peppers and pasta?  Winner!

While this was delicious, I actually found it to be even better the next day as leftovers.  Lots of things are, I guess.  I served this with a nice caesar salad and some garlic butter crescent rolls, yummy!

Roasted Red Pepper & Goat Cheese Alfredo

Roasted Red Pepper & Goat Cheese Alfredo
Recipe from Laurens Latest

2 whole red bell peppers
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup fat-free half & half
4 oz. garlic and herb goat cheese
2/3 cup grated Parmigano Reggiano cheese
1/2 cup artichoke hearts, chopped
1/2 lb linguine, cooked
salt & pepper to taste


Roast red peppers under the broiler until the outer skins are blistered.  Remove from oven and cover with foil for ten minutes.  Allow to cool before handling.

While that’s cooling, saute the onions and garlic in olive oil until tender.  Add the half and half, goat cheese and seasonings, stirring to melt the goat cheese in.  Keep warm over low heat.

Uncover the peppers and peel the outer skin and stem off, remove all of the seeds.  Coarsely chop, then add to the sauce.  Use an immersion blender to puree the sauce with the red peppers.  Add the artichoke hearts and parmesan cheese and allow to heat through.  Toss with cooked pasta and serve topped with more cheese.



Roasted Portobello and Goat Cheese Sandwiches

Well the diet is still on.  I’m pretty proud of myself actually, I’m sticking with it (knock on wood!) and seeing results.  It helps that there are so many tasty healthier options out there these days.  Options like this roasted portobello and goat cheese sandwich.

Let me tell you something, this sandwich was awesome.  It was so good that I cooked them again the next night.  I just bought regular goat cheese so I added just a very small amount of 1% milk and mixed it well to make it creamier and more spreadable.  I also served it on sandwich thins.  Excellent!

Roasted Portobello and Goat Cheese Sandwiches
Recipe from Clean Eating, November/December 2011 issue

1 lb. portobello mushrooms, stemmed and cut into 1/4 inch strips
1.5 tsp olive oil
1/2 cup goat cheese, spreadable if you can find it
1/2 green onion, finely chopped
1 tbsp fresh lemon juice
2 tsp fresh thyme, chopped
1/2 tsp ground black pepper
1/4 tsp fine sea salt
4 sandwich thins
4 cups spring mix or arugula


  • Preheat oven to 375.  In a bowl, toss the mushrooms and oil then spread out in a large casserole and roast 20 minutes, tossing halfway through.
  • While that’s cooking, mix the goat cheese, green onion, lemon juice, thyme, salt and pepper (and milk if needed to make it spreadable) in a medium bowl.
  • Layer sandwich thins with spread, mushrooms and arugula.            *You can toast the buns if you want to, but we did not.

Per Sandwich…
Calories:  259
Total Fat:  11 g
Sat. Fat:  6 g
Monounsaturated Fat:  3.5 g
Polyunsaturated Fat:  1 g
Fiber:  5 g
Sugars:  6 g
Protein:  13 g
Sodium:  456 mg
Cholesterol:  16 mg

Roasted Portobello and Goat Cheese Sandwiches

Grillades with Cheddar and Goat Cheese Fried Grits

We have a little tradition at our house where Sunday night is our “good meal” night of the week.  It’s usually something that is a little more time or labor intensive, something you wouldn’t be up to tackling during the week.  Often it’s something on the grill, or sometimes it’s something that has to simmer or roast for a while in the oven.  This week it was grits and grillades.

I know you’re thinking grits and grillades don’t really take all that long to cook, and you’re right.  They don’t.  But these are special grits.  They’re grits mixed with two different cheeses, cut into squares, battered and fried.  So when you top the crisp little boxes of grits with that savory beefy gravy and dig in, you get a small taste of crunch with the creamy cheesy grits.  And you keep digging in, way past when you should have called it quits.  Because it’s just so good.  So good.

I should note for those that can’t imagine what this tastes like – the grillades reminds me very much of boeuf bourguignon.  In fact, it made me say “hmmm, maybe next time we make b.b. we can make fried grits!

Grillades with Cheddar and Goat Cheese Fried Grits
Recipe adapted from my dad, Gerry!

Grillades Recipe:
1 lb. sirloin tip steaks
1 tbsp salt
1 tsp cayenne pepper
 ½ tsp black pepper
 ½ tsp garlic powder
 ½ cup flour
 2-3 slices bacon, browned and crumbled, grease reserved
 1 onion, chopped
 15oz can diced tomato
 1 can Rotel Original tomatoes
2 cups red wine
 5 squirts Worcestershire sauce
 1 tsp. basil
 2 sprigs fresh thyme
Remove and discard fat from meat.  Cut into ½ inch wide strips.  Lay several pieces of meat on a cutting board, sprinkle with seasoning mix and a little flour.  Pound each piece of meat with a mallet till slightly flattened.  After all of the meat is tenderized, heat the bacon drippings in a large black iron pot and brown the meat on both sides.  Add seasoning blend and cook till veggies are tender, stirring often to prevent sticking.  Add both cans of tomatoes and their liquid, reducing heat to medium. Add mushrooms, Worcestershire sauce, wine, basil and thyme.  Cook for an hour or so, until meat is tender.  If gravy becomes too thick, add wine or beef broth.  Just before serving, you can add chopped green onion tops.  Serve over fried or baked grits.
Grits Recipe
Cooked grits (make 8 servings)
 ½ cup shredded cheddar
4 oz. garlic and herb goat cheese
green onions
 seasoning mix (I use Tony Chachere’s)
 seasoned flour
 egg wash
 vegetable oil
Make grits according to package directions.  Mix with cheese, green onions, and seasonings.  Pour into greased casserole dish.  Put into fridge overnight, or at least a few hours.  Cut grits into squares, dip into egg wash, then into seasoned flour.  Fry in about an inch of oil in a fry pan till browned.  Serve with grillades poured over it.

Grillades with Cheddar and Goat Cheese Fried Grits

Goat Cheese & Strawberry Grilled Cheese Sandwich with Red Pepper Jelly

I love grilled cheese sandwiches, there are so many variations, the sky is the limit on what you can concoct.  Of course you know how much I love goat cheese, so when I saw this sandwich for goat cheese and strawberry grilled cheese sandwiches (that also uses pepper jelly!) recently, I had to try it immediately. 

The blog where I saw this commented that it is the pepper jelly that really makes this sandwich and she’s right.  It’s the perfect blend of spicy and sweet,  you can’t eat just one!  We added a little on to the recipe by including Monterey Jack cheese and some crumbled bacon.  Bacon makes everything better!  My dad even tried this sandwich and really seemed to love it!

Goat Cheese, Strawberry and Red Pepper Jelly Grilled Cheese
Adapted from recipe seen on Pink Parsley, originally from Southern Living, March 2011

Sliced bread (I think thick slices of sourdough would be great!)
sliced strawberries
goat cheese crumbles
Monterey Jack cheese, shredded
bacon, fried and crumbled
red pepper jelly
fresh basil, washed and chopped

Butter the outsides of each slice of bread.  On the inside of one of the slices, spread a generous layer of pepper jelly.  Top with Monterey Jack cheese, bacon crumbles, strawberry slices, chopped basil and goat cheese crumbles.  Grill on each side in a hot, greased pan until golden and the cheese is melted.  Cut diagonally and enjoy!

Goat Cheese & Strawberry Grilled Cheese with Red Pepper Jelly

Spring Salad with Crispy Goat Cheese Medallions

We’ve been eating black-eyed pea soup for DAYS and were starting to get a little tired of it, but there was just a little left so I thought I’d make something to go with it.  Our wonderful friend Anthony dropped off some beautiful avocados at our house so I thought I’d make a salad.

While procrastinating to go to the supermarket, I was surfing the internet and saw this recipe for goat cheese medallions.  Goat cheese is one of my favorite things, in any form (you know I love it when it has its own tag int he categories!)!  I decided this would go great on my salad I was making and I was sure right!  The only thing I will do differently next time is use a flavored goat cheese, maybe a garlic and herb one.  Just something to give it more flavor.  But this was a WONDERFUL salad and so easy to do!

Spring Salad with Crispy Goat Cheese Medallions
Recipe from:  Good Thymes & Good Food

1 log goat cheese
panko bread crumbs
1 egg, beaten
oil for frying
Salad toppings:  I used spring salad mix with avocado, mushrooms, sunflower seeds and balsamic vinaigrette dressing.

Slice the goat cheese into little rounds.  Heat oil in a nonstick skillet, just enough to cover the bottom.  Set out one bowl of the beaten egg and one bowl of panko bread crumbs.  Dip the medallions into the egg then into the bread crumbs and fry about 2-3 minutes on each side, flipping very gently.  Set aside on paper towels when done then place them in your salad with whatever other toppings you like!

Spring Salad with Crispy Goat Cheese Medallions

Chicken Stuffed with Spinach, Goat Cheese and Pine Nuts

Today I bring to you, another recipe from Cooking Light.  I spotted the recipe in their magazine because I love stuffing chicken breasts with stuff, if you haven’t noticed that yet!  Also didn’t hurt that it was advertised to be ready in only 40 minutes.  I only slightly changed this recipe.  I substituted goat cheese for the feta cheese, because let’s face it…everything is better with goat cheese! 

This was pretty simple to make and the only bad thing about it was that I cut the recipe in half, to cook only two chicken breasts (I’m including the full recipe).  I seriously regretted that decision the next day when I was wishing for leftovers for my lunch!  My hubby (who is not on a diet) was also pretty bummed because he really wanted seconds.  To quote him, this was some good sh*t!

Chicken Stuffed with Spinach, Goat Cheese and Pine Nuts
Recipe Slightly Adapted from Cooking Light, September 2010 issue

5 oz. fresh baby spinach
1/2 cup crumbled goat cheese
2 tbsp pine nuts, toasted
2 tsp fresh lemon juice
1 tsp fresh thyme, minced
2 garlic cloves, minced
4 boneless, skinless chicken breasts
seasoning for the chicken (I used Tony’s)
1 tbsp olive oil
1/2 cup fat-free, lower-sodium chicken broth

Preheat oven to 350. 

Heat a large, nonstick ovenproof skillet over medium-high heat.  Add spinach, cook until wilted.  Set aside and wipe pan clean.

Combine spinach, cheese, nuts, thyme, lemon juice and garlic.  Cut a horizontal slit through the side of the chicken and stuff with the mixture.  Seal with wooden toothpicks (I forgot this part).  Sprinkle chicken with seasoning.

Heat oil in pan over med-high heat.  Add the chicken and cook for three minutes on each side.  Add broth and cover pan, place it in the oven and bake 15 minutes or until chicken is cooked through.

Chicken Stuffed with Spinach, Goat Cheese and Pine Nuts

Tortellini with Creamy Pesto Shrimp

So now that I’ve made my homemade pesto, I have to use it!  It’s a hard life 😉

This meal is one of those “throw it together with whatever ingredients you have on hand” type of things.  And it came out so good, it’s now near the top of the list for favorites!  You could probably easily substitute cooked chicken for the shrimp, or leave out the protein altogether.  The hubby and I stuffed ourselves silly, we were miserably full afterwards!  It comes together really quickly, perfect if you want to get supper on the stove right when you get home in the evening!  We liked it so much, we’ll be having it again VERY soon.

Tortellini with Creamy Pesto Shrimp
A Christen original

1 pkg frozen cheese tortellini
1 lb shrimp (16-20 count), peeled and deveined
4 slices cooked bacon (used that pre-cooked Hormel brand), chopped
1/4 cup goat cheese crumbles (more if preferred, I don’t judge you!)
2-3 tbsp pesto
1-2 tbsp butter
Seasonings of choice (I just used Tony’s on the shrimp)


Melt butter in a small saucepan.  Add shrimp and sprinkle seasoning.  Toss to coat and cook until pink.  Set aside.

Cook tortellini according to package directions, drain well and return to pot.  Add the rest of the ingredients and mix well.  This is where you have to judge for yourself if it’s too dry, just add more pesto.  Serve immediately with garlic bread. 

Tortellini with Creamy Pesto Shrimp