CAROLYN POLLACK'S GRILLED SALMON BURRITOS WITH GOAT CHEESE
My staff at Relios Jewelry encouraged me to share this recipe. I just love it! It is my favorite summer recipe! It is perfect for company, everyone can participate by building their own burrito. Since the cucumber salsa is quite chunky, I don't feel a side salad is necessary. Rice is an option...but chips and guacamole are always in order!
Provided by kpotter
Categories One Dish Meal
Time 30m
Yield 4 burritos, 4 serving(s)
Number Of Ingredients 19
Steps:
- To prepare the salsa, gently toss together all the ingredients in a large bowl until thoroughly mixed. This salsa may be prepared up to 1 hour before serving.
- To prepare the burrito, combine the thyme, basil, parsley, and goat cheese in a small mixing bowl. Using a rubber spatula, fold and stir together until well mixed. Cover and refrigerate until ready to assemble the burrito.
- To prepare the salmon, light a charcoal or gas grill. Check the salmon fillets for pinbones by running your fingertips along the flesh side of the fillet. Remove any bones with tweezers. In a small bowl stir together the chile powder and olive oil. Rub each fillet on all sides with the oil mixture.
- Grill the salmon, turning once, 2 to 3 minutes on each side, depending upon the thickness of the fillets, and your preferred degree of doneness.
- While the fillets are cooking, heat the beans in a saucepan over medium-low heat, stirring frequently to prevent scorching.
- Warm the tortillas by placing them, one at a time, in a dry cast-iron skillet over high heat. Turning them once, heat for about 15 seconds on each side. Do not heat them too long or they will lose their pliability. Keep the tortillas warm by wrapping them in a dry cloth.
- To assemble each burrito, place a tortilla on a warmed serving plate. Using a rubber spatula, spread 2 tablespoons of the seasoned goat cheese onto the tortilla. Place 1/4 cup of the beans in the center of each tortilla and top with a salmon fillet. Roll up the tortilla and place on a serving plate, fold side down. Top each burrito with the salsa, dividing it evenly among the servings. Serve Immediately.
Nutrition Facts : Calories 1083.5, Fat 37.2, SaturatedFat 6.5, Cholesterol 165.4, Sodium 1061.2, Carbohydrate 100.1, Fiber 17.6, Sugar 6, Protein 86.3
THYME TURKEY BURGERS WITH GOAT CHEESE
Thyme goes so well with turkey. These are slightly more sophisticated and company-worthy burgers. Serve plain or with a toasted flatbread.
Provided by alijen
Categories Poultry
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your grill or pan if using the stove.
- Combine all the herbs together in a small bowl.
- Divide the turkey into four, equal-sized portions.
- Mix 1/4 of the herb mixture into each portion or turkey, and mix well with your hands.
- Mix in salt and pepper if desired.
- Cook or grill turkey burgers, turning a few times, for about 6-7 minutes per side.
- Check for doneness by cutting into the center of one.
- If no longer pink, then they are done.
- Smear room-temperature goat cheese on the hot burgers.
- Serve with grilled sweet onions and tomatoes or on their own.
Nutrition Facts : Calories 325, Fat 22.1, SaturatedFat 11.3, Cholesterol 123.2, Sodium 326.1, Carbohydrate 1.4, Fiber 0.2, Sugar 1.1, Protein 29.1
MARINARA DIP WITH GOAT CHEESE
As the fresh goat cheese melts into the tomato sauce, you're left with a delicious recipe that is perfect for dipping your favorite garlic bread or chip!
Provided by Corrinne J
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F
- Sauté chopped garlic in olive oil ( do not brown) in a sauce pot
- Add tomato sauce , olives and oregano
- Simmer until thickened
- Set aside to cool
- Slice the Chavrie Fresh Goat Cheese Log lengthwise into 4 slices
- Place slices in a greased 9 inch casserole alternating sauce and cheese
- Season with cracked black peppercorns
- Top with bread crumbs
- Bake until bubbly and slightly brown about 20 minutes
- Serve with garlic bagel chips or garlic crostini.
Nutrition Facts : Calories 316, Fat 22.4, SaturatedFat 12.5, Cholesterol 44.9, Sodium 1470.9, Carbohydrate 15.9, Fiber 3.6, Sugar 10.2, Protein 15.5
BURRITOS WITH SQUASH AND GOAT CHEESE
Tailor the flavor of these burritos by picking a salsa that pleases your palate. Choose a chipotle variety for smokiness or a spicy tomatillo one for heat.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 20m
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium. Add onion, garlic, and cumin; cook, stirring occasionally, until onion is tender, 5 to 6 minutes.
- Add squash, and cook, stirring occasionally, until mixture is slightly thickened, 2 to 3 minutes. Stir in beans and spinach. Cook until warmed through, 4 to 6 minutes; season with salt and pepper, and set aside.
- Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 2 minutes. Place tortillas on a work surface. Spoon goat cheese, then salsa in a line down center of each tortilla.
- Spoon bean mixture on top of salsa. Fold side of tortilla closest to you over filling, then fold right and left sides in toward center; tightly roll up burrito. Cut burritos in half, and serve with more salsa.
Nutrition Facts : Calories 522 g, Fat 18 g, Fiber 13 g, Protein 23 g
MARINATED GRILLED SALMON WITH TOMATO, BASIL, AND GOAT CHEESE
The is a recipe I've developed over the years. I use it on other fish than just Salmon, because not everyone in my family likes Salmon. Any fish will work, just make sure you have a nice sized steak. It is very flavorful and a little different than just another fish on the grill. It is definitely a MUST-TRY! Enjoy.
Provided by KreMit
Categories Cheese
Time 40m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Mix first 10 ingredients in bowl.
- Pour marinade into large freezer bag.
- Marinate fish at least 20 minutes with bag sealed at room temperature.
- Thinly slice the tomato and sprinkle with salt and pepper.
- Place fish on hot grill. Add salt and pepper to taste. (Fresh ground is preferred).
- As the fish cooks (3-5 minutes per side), use a brush and mop the marinade onto fish.
- Turn salmon a quarter (90 degrees) after a quarter of the way through cooking. (This will give it nice grill cross hatch marks).
- Flip fish half way though cooking. Add salt and pepper to taste to this side as well.
- Continue to baste the fish with marinade. (Try to use all if possible).
- Turn fish another 90 degrees after 3/4 done cooking.
- Before fish is completely cooked, top it with thinly sliced tomato. Top tomato with fresh basil. Top basil with crumbled goat cheese. Shut the grill for a minute or two before taking fish off. Let rest a few minutes and enjoy!
- Feel free to make the marinade to taste. It should be sweet, and salty, and sour. I did not measure anything out when making this dish. I simply tasted it a few times until it was balanced the way I liked it.
Nutrition Facts : Calories 795.5, Fat 47.3, SaturatedFat 7.7, Cholesterol 55, Sodium 2417.9, Carbohydrate 72, Fiber 0.6, Sugar 65.4, Protein 24.9
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