GOAT CHEESE AND SPINACH TURKEY BURGERS
This fast and easy recipe is perfect to make after a long day at work. The goat cheese adds a creamy flavor to sometimes bland turkey burgers. Served with a side salad, it makes a perfectly delicious meal.
Provided by NWITOVER
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven broiler.
- In a medium bowl, mix ground turkey, spinach, and goat cheese. Form the mixture into 4 patties.
- Arrange patties on a broiler pan, and place in the center of the preheated oven 15 minutes, or until done.
Nutrition Facts : Calories 277.6 calories, Carbohydrate 1.7 g, Cholesterol 137.2 mg, Fat 15.3 g, Fiber 1.1 g, Protein 31.9 g, SaturatedFat 4.6 g, Sodium 206.9 mg, Sugar 0.3 g
SPINACH CROQUETTES
These are really delicious! I've made a similar version, but this one sounds better ! (Family Circle mag.)
Provided by jovigirl
Categories Spinach
Time 39m
Yield 16 croquettes
Number Of Ingredients 9
Steps:
- Set a large pot of water to boil and salt it.
- When it boils, add the spinach and onion and cook for just about a minute, until the spinach wilts.
- Drain thoroughly and cool a bit.
- Squeeze dry. Chop spinach and onion and place in large bowl, along with the eggs, cheese and breadcrumbs.
- Mix well, then add salt and pepper.
- Form the spinach mixture into small croquettes, about 1/4 each for a total of 16. Let stand 5 to 10 minutes before frying. Let come to room temperature before cooking.
- Place oil and butter in large nonstick skillet over medium-high heat in batches (so they won't touch each other when they cook), add croquettes to the skillet.
- Adjust heat so they brown without burning, about 3 - 4 minutes; turn and brown other side, about 3-4 minutes.
- Continue until all the croquettes are cooked. Serve hot or at room temperature.
- They can be cooked ahead, cooked and refrigerated and then reheated in a 250F oven until just warmed.
Nutrition Facts : Calories 98.2, Fat 5.3, SaturatedFat 2.3, Cholesterol 49, Sodium 203.1, Carbohydrate 7.7, Fiber 1.7, Sugar 1.1, Protein 5.8
SPINACH GOAT CHEESE SOUFFLé
Of all soufflés, this is my favorite. The enticing aroma of goat cheese is very seductive, and the little pockets of melted cheese are like buried treasure. Although a classic soufflé dish forms a high, puffed crown, I often bake this and other soufflés in a large shallow gratin dish instead. It still looks marvelous, it bakes more quickly, and this way there's plenty of crust for everyone.
Provided by Deborah Madison
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Butter a 6-cup soufflé dish or an 8-cup gratin dish and coat it with the Parmesan. Heat the milk with the aromatics until it boils. Set it aside to steep for 15 minutes, then strain.Meanwhile, cook the spinach leaves with water still clinging to them until tender. Strain. (You can use other greens as well; chard and tender kale come to mind.)
- When the spinach is wilted, remove from pan and strain out the moisture and set aside. Melt the butter in a saucepan. When foamy, stir in the flour and cook over low heat for several minutes. Whisk in the milk all at once and stir vigorously for a minute or so as it thickens, then add 3/4 teaspoon salt, a few twists of pepper, and the cayenne. Remove from heat. Beat in the egg yolks one at a time until well blended, then stir in the cheese. Don't worry about getting it smooth. Finely chop the spinach and and season with salt, pepper, and a pinch of nutmeg. Add to the egg base. Season the mixture with salt and pepper.
- Beat the egg whites with a pinch of salt until they form firm peaks, then stir a quarter of them into the base to lighten the mixture. Fold in the rest, transfer to the prepared dish, then put in the center of the oven and lower the heat to 375 degrees F. Bake for 30 minutes or until golden and just a bit wobbly in the center. Remove, scatter the thyme over the top, and serve immediately.
SIDE ESSENTIALS: SAUTéED SPINACH & GOAT CHEESE
This is a simple, yet very flavorful side dish. It uses frozen, chopped spinach with goat cheese and a few other components to make it a versatile recipe, and a wonderful addition to your dinner table. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Vegetables
Time 25m
Number Of Ingredients 11
Steps:
- 1. PREP/PREPARE
- 2. Gather your Ingredients (mise en place).
- 3. Add the butter to a skillet over medium heat.
- 4. When the butter melts, add the shallots and garlic, and cook in for 1 minute.
- 5. Add the defrosted spinach to the skillet, sprinkle on a bit of salt and pepper, to taste, and allow to cook for 3 - 5 minutes.
- 6. Evenly dollop on the goat cheese, and then cover and reduce the heat to medium low, for about 3 minutes.
- 7. Chef's Tip: One of the tricks is to not stir the goat cheese into the spinach; leave it in nice soft dollops. When you stir it into the spinach, it really diminishes the distinct flavor notes of the cheese and spinach.
- 8. Chef's Tip: Goat cheese comes in creamy or crumbled; in addition, some have spices infused into them. For this recipe, I choose creamy/plain goat cheese; however, you may wish to experiment with other types... Just for the fun of it.
- 9. Remove the cover, and drizzle on the lemon juice.
- 10. Chef's Note: And if you are feeling particularly randy, sprinkle on some freshly toasted pine nuts.
- 11. PLATE/PRESENT
- 12. Serve as a side with beef, pork, chicken or fish. Enjoy.
- 13. Keep the faith, and keep cooking.
SPINACH GOAT CHEESE CROQUETTES
Ready, Set, Cook! Special Edition Contest Entry: I love this simple recipe. It's perfect as a appetizer or served with a salad as a light entree.
Provided by gtara
Categories Potato
Time 1h
Yield 24-30 Croquettes, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place Mashed Potatoes (prepared according to package directions) in a large mixing bowl.
- In a medium sauté pan melt Butter over medium high heat. Add minced garlic and sauté lightly until translucent, do not brown garlic at all. Next add Red Bell Peppers, Dried Thyme, Salt and Black Pepper. Sauté about 1 minute, just enough time to sweat the bell pepper a little. Add this mixture to the mashed potatoes.
- Next add Baby Spinach and fresh Goat cheese to the mashed potatoes, etc. Spread on a parchment lined baking sheet. Place in the refrigerator until cool and.
- Place eggs, flour and breadcrumbs in their own individual bowls.
- Preheat oven to 375 degrees Fahrenheit.
- Using a round cookie cutter. Or a ice cream scooper. Form uniform sized patties. Dredge in egg, then flour, and finally in the breadcrumbs.
- Place on a parchment lined baking sheet. Bake 15-20 minutes until golden brown and crispy.
Nutrition Facts : Calories 685, Fat 34.2, SaturatedFat 20.5, Cholesterol 168.4, Sodium 989.5, Carbohydrate 66.9, Fiber 4.2, Sugar 5.9, Protein 26.9
SPINACH CROQUETTES
My mom used to make these a lot and I do too. They are easy to make, a quick meal, and a great way to get kids to eat spinach!
Provided by Veronica Pomata
Categories Appetizers and Snacks
Time 20m
Yield 12
Number Of Ingredients 10
Steps:
- Combine spinach, flour, sparkling water, eggs, Parmesan cheese, baking powder, garlic, vinegar, salt, and black pepper together in a bowl until batter is evenly combined.
- Heat enough oil to cover the bottom of a large skillet over medium heat. Spoon batter into the hot oil, keeping about 1 inch between each croquette. Cook until golden brown, about 90 seconds per side. Repeat with remaining batter.
Nutrition Facts : Calories 87.9 calories, Carbohydrate 9.5 g, Cholesterol 33.9 mg, Fat 3.8 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 138.1 mg, Sugar 0.3 g
SPINACH AND GOAT CHEESE CROSTINI
Top a small toast with a garlicky spinach mixture, then sprinkle with goat cheese and bake.
Provided by Food Network
Time 30m
Yield 6 servings (3 per person)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Use 2 tablespoons of the oil to brush both sides of the bread slices. Arrange on a baking sheet and sprinkle lightly with salt and pepper. Bake until golden, flipping halfway through, about 7 minutes. While the toasts are hot, rub both sides with the whole garlic clove and return the bread to the baking sheet.
- Toast the pine nuts in a large skillet over medium heat, swirling, until lightly golden, about 3 minutes. Transfer to a medium bowl. Add the remaining 2 tablespoons olive, minced garlic and red pepper flakes to the skillet and cook, over medium heat and stirring frequently, until the garlic is soft, about 1 minute. Add the spinach, in batches, sprinkling with salt after each new addition, until wilted and tender. Transfer to the bowl with the pine nuts, add the lemon zest and toss well. Drain the mixture in a colander and then roughly chop it.
- Divide the spinach mixture among the toasts and top each with some crumbled goat cheese. Bake just until cheese starts to melt, 3 to 5 minutes. Sprinkle with more red pepper flakes if using and serve warm.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
EASY CHEESY SPINACH
Steps:
- Heat the butter in a 12-inch saute pan over moderate heat. Add the onions and cook until soft, about 8 minutes. Whisk in the cream cheese and let melt. Fold in the spinach until evenly combined. Add up to 3 tablespoons water if the mixture seems too dry. Sprinkle the nutmeg on top and season with salt and pepper.
- BYOC: Lemon zest and juice would bring a little bit of sunshine to this dish. Just add with the salt and pepper.
SALMON-SPINACH BURGERS
If your burger night is feeling played out, then these salmon patties are sure to shake things up a little. A quick mix of goat cheese, oregano, olive oil, and lemon juice brings a hintof tang and richness to the patty mixture. Wrap it all up in the flatbread of your choice and serve with a fresh salad for a quick, easy, and nutritious weeknight dinner.
Provided by Martha Stewart
Categories Salmon Recipes
Time 40m
Number Of Ingredients 10
Steps:
- In a bowl, mash together goat cheese, 2 tablespoons oil, 1 teaspoon lemon juice, and oregano. Season with salt and pepper. Pulse half of salmon to a paste in a food processor. Add 2 cups spinach, remaining salmon, lemon zest, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper; pulse to barely combine. Shape mixture into four 3/4-inch-thick patties.
- Toss together cucumber, tomatoes, and remaining 2 cups spinach. Add 2 tablespoons oil and remaining 1 tablespoon lemon juice. Season.
- Heat a large nonstick or cast-iron skillet over medium-high. Add remaining 2 tablespoons oil. Cook patties until golden and cooked through, 3 to 4 minutes a side. Serve alongside salad with goat-cheese mixture, flat-bread, and lemon wedges.
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