MARINATED CHEESE
This special appetizer always makes it to our neighborhood parties and is the first to disappear at the buffet table. It's attractive, delicious-and easy! -Laurie Casper, Coraopolis, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2 pounds.
Number Of Ingredients 14
Steps:
- Slice each block of cheddar cheese into twenty 1/4-in. slices. Cut each block of cream cheese into 18 slices. Create four 6-in.-long blocks of stacked cheeses, sandwiching 9 cream cheese slices between 10 cheddar slices for each stack. Place in a 13x9-in. dish., In a small bowl, combine the roasted peppers, oil, vinegars, onions, herbs, sugar, garlic, salt and pepper; pour over cheese stacks. , Cover and refrigerate overnight, turning cheese blocks once. Drain excess marinade. Serve cheese with crackers or toasted bread.
Nutrition Facts : Calories 121 calories, Fat 11g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 153mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
BALSAMIC MARINADE FOR GOAT CHEESE
Provided by Food Network
Yield 8 appetizer servings
Number Of Ingredients 12
Steps:
- Mix vinegar, lemon juice, orange juice, lemon peel, orange peel, garlic, basil and oregano in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. Pour mixture into glass baking dish. Add goat cheese; turn to coat. Refrigerate at least 2 hours or up to 2 days, turning occasionally.
- Transfer goat cheese to platter. Spoon marinade over. Sprinkle with bell peppers.
BALSAMIC HERBED MARINADE FOR GOAT CHEESE
This is a great appetizer on crisp French bread, tossed on a salad or topped on cooked steak or hamburger!
Provided by Rita1652
Categories Spreads
Time 15m
Yield 8 appetizers
Number Of Ingredients 12
Steps:
- Mix vinegar, lemon juice, orange juice, lemon peel, garlic, basil, rosemary, and oregano in medium bowl.
- Gradually whisk in oil.
- Season to taste with salt and pepper.
- Pour mixture into glass baking dish or a pickling jar.
- Add goat cheese; turn to coat.
- Refrigerate at least 2 hours or up to 2 days, turning occasionally.
- Transfer goat cheese to platter.
- Spoon marinade over.
- Top with sun dried tomatoes and or black olives.
Nutrition Facts : Calories 282.9, Fat 26.8, SaturatedFat 7, Cholesterol 13.1, Sodium 175.2, Carbohydrate 5.3, Fiber 0.5, Sugar 3.7, Protein 5.8
FILET MIGNON WITH RICH BALSAMIC GLAZE
This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes.
Provided by LINDA W.
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
- Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
- Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 5.7 g, Cholesterol 80.5 mg, Fat 26.2 g, Fiber 0.1 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 63.5 mg, Sugar 4.6 g
BALSAMIC GOAT CHEESE STUFFED CHICKEN BREASTS
I made this up and my husband and kids loved it!
Provided by Amber Maechler
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
- Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
- Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
- Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 339.5 calories, Carbohydrate 23.5 g, Cholesterol 83.2 mg, Fat 13.5 g, Fiber 0.2 g, Protein 30.1 g, SaturatedFat 6.9 g, Sodium 229.5 mg, Sugar 19.2 g
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