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Hulling strawberries creates a large cavity that’s ideal for making stuffed strawberries, with creamy goat cheese, basil and pistachios. Serve the berries as an elegant appetizer or a satisfying snack, one serving (3 berries). Chèvre and basil stuffed strawberries may sound fancy, but they’re actually a light and easy dessert.

The post Chèvre and Basil Stuffed Strawberries appeared first on Under Armour. Source link. Chèvre and basil stuffed strawberries may sound fancy, but they’re actually a light and easy dessert.

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More Like This. Chèvre and Basil Stuffed Strawberries. One-Pan Chicken, Green Beans & Tomatoes. Chèvre and basil stuffed strawberries may sound fancy, but they’re actually a light and easy dessert.

The post Chèvre and Basil Stuffed Strawberries. Facebook Twitter Google+ Buffer reddit StumbleUpon Like 0 Chèvre and basil stuffed strawberries may sound fancy, but they’re actually a light and easy dessert. The post Chèvre and Basil Stuffed Strawberries appeared first on Under Armour. Chèvre and Basil Stuffed Strawberries BY MYFITNESSPAL’S RECIPES Hulling strawberries creates a large cavity that’s ideal for making stuffed strawberries, with creamy goat cheese, basil, and pistachios. Serve the berries as an elegant appetizer or a satisfying snack, one serving (3 berries) offers loads of antioxidants and 9 grams of protein.

Chèvre and Basil Stuffed Strawberries. BY MYFITNESSPAL’S RECIPES. Hulling strawberries creates a large cavity that’s ideal for making stuffed strawberries, with creamy goat cheese, basil, and pistachios. Serve the berries as an elegant appetizer or a satisfying snack, one serving (3 berries) offers loads of antioxidants and 9 grams of. Basil Leaves Stuffed with Chèvre and Pine Nuts 20 large unblemished basil leaves, about 3 inches long 1 medium tomato, finely chopped Extra-virgin olive oil, for drizzling. 12 large strawberries 4 oz. chevre goat cheese 1/4 cup Greek yogurt 2 Tbsp. fresh chopped basil Balsamic glaze for garnish.

1. Hull each strawberry and cut the tip off of each so that they can stand upright. 2. In your stand mixer with the whisk attachment, whisk together goat cheese, Greek yogurt, and basil for about 2 minutes. 3. Top with a fresh leaf of mint or basil and devour these Sweet Goat Cheese Stuffed Strawberries right away. They’re perfect when paired with a crisp, dry rosé on a sunny evening!

Market-fresh strawberries and creamy goat cheese pair up to make a quick snack, appetizer, or even mini dessert, ready in five minutes.

List of related literature:

Simmer the plums for 10 to 15 minutes, until soft.Add the sugar, pectin, cinnamon, and nutmeg and slowly return the mixture to a boil, stirring constantly.

“Estonian Tastes and Traditions” by Karin Annus Kärner
from Estonian Tastes and Traditions
by Karin Annus Kärner
Hippocrene Books, 2005

To make the coulis, using a small paring knife, quarter the strawberries and place them in a small bowl with the raspberries.

“Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience” by Big Green Egg
from Big Green Egg Cookbook: Celebrating the Ultimate Cooking Experience
by Big Green Egg
Andrews McMeel Publishing, 2010

Seven pounds of plums, three pounds of sugar, one ounce of cloves, one ounce of cinnamon, one quart of vinegar; put a layer of plums and a layer of spice (not powdered) alternately; boil the sugar and vinegar together, and pour over the fruit; the next day boil up all together, and put away for use.

“The Carolina Housewife” by Sarah Rutledge, Anna W. Rutledge
from The Carolina Housewife
by Sarah Rutledge, Anna W. Rutledge
University of South Carolina Press, 1979

Add the basil, a handful at a time, and pound and grind the basil to a paste.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

Remove from the pan and split open while still slightly warm, spread with butter and strawberry jam and top with a little whipped cream and a poppy petal.

“Edible & Medicinal Flowers” by Margaret Joan Roberts
from Edible & Medicinal Flowers
by Margaret Joan Roberts
Spearhead Press, 2000

TO MAKE THE CHUTNEY: Ina small saucepan, cook cranberries over low heat forl to 2 minutes, or until they begin to get very soft and start to lose their shape.

“Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories” by Joanne Chang, Michael Harlan Turkell
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by Joanne Chang, Michael Harlan Turkell
Chronicle Books LLC, 2013

Transfer the cooled mixture to a food processor, add the bread, ricotta, Pecorino Romano, lemon zest, and nutmeg and process for about 30 seconds, scraping the sides once or twice, as needed, until smooth.

“My Italian Kitchen: Favorite Family Recipes from the Winner of MasterChef Season 4 on FOX” by Luca Manfé, Gordon Ramsay, Joe Bastianich
from My Italian Kitchen: Favorite Family Recipes from the Winner of MasterChef Season 4 on FOX
by Luca Manfé, Gordon Ramsay, Joe Bastianich
ABRAMS (Ignition), 2014

Stir in half of the grated cheese and the mint or marjoram, sprinkle over the flour, season with salt and pepper, and blend.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

You could make these flans with basil, marjoram, or sage.

“Gluten-Free Girl and the Chef”
from Gluten-Free Girl and the Chef
by
Houghton Mifflin Harcourt,

Add the plums, cherries, and basil, bring to a strong boil, and boil for about 1 minute (1½ minutes for less ripe fruit).

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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47 comments

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  • I still look back at the time I used my very expensive aged balsamic and reduced it for a recipe. I cringe every time. It was excellent, but I have since found Alessi Balsamic Reduction and use it all the time. Sometimes you just have to skip homemade and go with something better. My daughter turned me on to the Alessi and I’ll never reduce balsamic again…unless I run out. Found it at my daughters in New Mexico first, then stocked up here in SoCal at Amazon.

  • ugh i used to always dream of cooking your recipes, and now that I’m old enough and have my own kitchen/apartment, im vegan. my luck. do a vegan dish chef john!

  • Thank you for this video the recipe looks very simple. I may be doing this as an appetizer for Thanksgiving. You should do more videos on simple recipes using your garden items.

  • completely gorgeous! i love goat cheese with strawberries. love your channel! please check out my cooking videos as well! happy cooking!:)

  • I love this video and great to have you cooking with veggies. I wonder if I could make this in a quiche dish? In any case, please keep going in this direction of gardening and cooking. You and your gardens are inspiring. I have learned a lot you are my virtual garden friend to learn from!! Thank you for creating such a wonderful show which I never tire of.!

  • tomato bumpers! So, why can’t I use fresh mozzarella in this recipe? I think I may try that instead since you taught us how to make that, too. And, i will probably use the ciabatta you taught us how to make as well.

  • Not really. Its dryer than cream cheese; spreadable but with a bit of crumble to it. The flavor is totally different. Its got a really sharp tang that makes it pair really well with fruit. The sweetness helps balance out that tangy-ness really well. If you try it and you like it, Chef John also has a baked custard called a Clafouti that he made a video of that has blueberry and goat cheese. I’ve made it several times and I never bring home leftovers.

  • Hi Chef John, I just made this and let me just say that this was absolutely delicious! I cant believe how simple but tasty it was, sooo making this again 2moro lol, but honestly any of your recipes I have ever made of yours just turns out perfect every time! You’re the best! <3

  • Awwwww:( I would die if I was allergic to strawberries ’cause I eat them like everyday, lol. I’m sure you can do this with another fruit though! Be creative!:)

  • what would be a good substitute for tomatoes? medically i can’t eat them, but i’d love to give this goat cheese and basil thing a try.

  • There’s probably something deeply wrong with me and my taste buds, since I hate cheese in most instancesPizza being the only exception. However, this looks kind of awesome. I love Italian bread, and who doesn’t like strawberries? Is there any viable replacement ingredients for the cheese, or am I doomed to look on in envy as others somehow manage to enjoy cheese?

  • Yum. Yum! I have an abundance of basil, but my early girl tomatoes are not producing?? This would be so good on toasted sliced baguette.

  • You can actually roll that crust out which is what I usually do so I have plenty of dough to flute the edge of my pie or if I need to put it in a 10 inch dish or make it into a longer shape. You could probably get 6 tarts easy.

  • I think the only thing I would change is putting that basil on the top after the cooking. Have the basil at the bottom at the start, and then fresh basil on top at the end. Otherwise, looks awesome

  • horrible. fans got shocked by watching this. kareena slapped a senior news reporter in a meeting. crazy kareena, must have regretted after that.

    just watch it here => bit.ly/11V5Eqk?=pvzxi

  • It’s more a matter of personal taste I think. Personally any time I mix a soft bland (relatively speaking) cheese like moz, goat, etc with tomatoes I add balsamic to the grouping. It’s just a match made in heaven.:)

    Though with recipe in the video I would have added it at the end, a minute or two before eating, so that it heats up slightly and melds with the tomatoes.

  • One of my favorite SUPER simple appetizers is a log of goat cheese topped with your favorite (or homemade) marinara sauce baked in a 350 degree oven for 25-30 minutes and served with warmed flat bread. So freaking good.

  • I just made these and they turned out really good: 8 out of 10 The reduced balsamic vinegar is the star, but the fresh thyme comes through surprisingly strong and pairs with the strawberries nicely. Be sure to spread on enough goat cheese so that you taste it against the rest of the ingredients. If you don’t have goat cheese, I’m thinking you can substitute cream cheese and it will work just fine. I reduced the recipe by 1/2 and the amounts were perfect.

  • I was watching a video about video games and heard this song… it’s official, this song is now the “Food Wishes” song.

    Screw eHarmony!

  • This looks delicious. I’m cutting back on carbs so I need to research an alternative to the pie crust. Maybe just bake it in ramekins without the crust and eat it from the ramekin. Thank you for sharing.

  • Okay, This is just not working out… You are going to start making videos everyday sir… I’ve must watched all your your uploads at least 8 times now… call me maybe?!?!

  • TIPS: for the reused pie dough, after placing them in the the tart tins, let them rest for 10-15 mins in the fridge before baking them. this relaxed the gluten and prevent them from shrinking. also, docking or poking the dough lined pie tins with a fork prevents the uneven bubbles on the surface so you ahve more room for that delicious filling:)

  • Made these tartlets today and enjoyed them very much. I will make them again as appetizers for entertaining. Thank you for sharing.

  • I really like the dish. You are good at cooking too. And I like the blinking floor(at your right side) which happened due to the window sunlight passing through the plant. Beautiful. Keep working. Appreciable.

  • im trying this later today, but i dont have anything similar to this video to cook it in. so i hope shaped aluminum foil does he job…and that it doesnt burn he dish because the walls are too thin or something! wish me luck:D

  • Cayenne pepper, lol. Chef John, I would really be interested to know the number of dishes you’ve shown us over the years that contain this pepper, and the number of dishes that don’t have any. This is too funny. I’m really starting to think you might have a cayenne fetish or something, I’m literally in stitches every time I watch you through that spice into about every possible creation you’ve shown us. It’s practically a thing of beauty John, it really is! Hahaha! Thanks John!

  • maybe the heat distribution was slightly different for the middle pieces.. mushing the leftovers together shouldnt be the reason why the didnt turn out too well. looks more to me that it didnt get hot enough.. but who knows, sometimes it just doesnt work out:)

  • You have given me so much inspiration to plant a garden next year, I missed it all this year due to an illness, I’m hoping to be able to attack decorate for Christmas ♥️ your such a joy to watch, many blessings

  • A riff on this is of course Caprese salad which involves no pastry, just tomato, mozzarella, basil or any herby green leaves such as shiso, coarse salt, pepper and balsamic. It looks like the Italian flag, green, white and red because it was invented in Italy.

  • Looks yummy and perfect for a party where presentation is everything. Goats cheese and egg whites (plus sweetener) make the best cheesecake ever, so you could do a quiche version of that I would imagine. I love the silver label goats cheese at Trader’s Joes the best. My basil was taken over by slugs. Have to check if you have a video about slugs?

  • When one of the bruschetta breads were rotated the wrong side, I was so glad Chef John rotated back because I had a moment of OCD there!

  • It was so nice to see you make something out of your garden, Laura. How on earth are you able to get that many tomatoes from one plant. What soil and fertilizer do you use? Please more cooking videos. I’m at lost what to do with my veggies.

  • Chef john, make your next video with a monotone voice over. You people are so ungrateful. If you don’t like that he is showing what he loves doing, mute him and read the damn recipe on the site. Problem solved.

  • Sugar is a great thing to use as a weight for blind baking, you can cool it and store it afterwards and use the toasted sugar in future baking. (Serious eats has a nice writeup on toasted sugar and using sugar for blind baking.)

  • How wonderful Laura, thank you for sharing such an amazing video, your talents are so well rounded, and I really enjoy when you share the cooking videos, it’s fun to see what you can make with the produce you grow, it makes it even more special. And Aaron you are so good at filming all of the beautiful things that Laura makes and what you plant, I am always so impressed and entertained, Thanks for sharing, love you both.

  • Please stop raising the pitch of your voice with every sentence. Seriously, I love your videos and they’ve been very helpful, I just can’t stand when people talk with that much unnecessary enthusiasm.

  • This is very similar to a Greek recipe called buyurdi: you add feta, tomato slices, hot peppers, olive oil and oregano into am earthenware container and bake in the oven at 200C for about 45 minutes. Extremely delicious.

  • My foodwish would be to see a really good traditional Chile Verde recipe! My mom used to make it for us when we were kids and it was always amazing! I can’t seem to find a good recipe for it and if anyone can pull it off I know it is you Chef John.

  • Great video and I think it still falls in your “Garden Genre.” Made these last night using my last home grown tomatoes. YUM! I’ll be using that balsamic glaze for so many other recipes. Cheers and happy Tuesday!

  • Love the video and the fact you’re using home-grown products, it does not get any better than that! Love all your videos, keep them coming.

  • So excited to try this!! Love all the videos you do!! Be free to film anything you want, I think we’ll all love it ���� because we all love you and your family!

  • I live in the states. I don’t really look at that cheese isle because I don’t eat a lot of cheese. This recipe looks good, though, and my husband would like it.

  • Laura, sharing your life with us, as much as you feel comfortable, from gardening to decorating, entertaining, and cooking with your gardening, WORKS WONDERFULLY! Thank you looks delicious! As usual, I really wish we could SMELL what you share!

  • You should try this with rosemary instead of thyme, it’ll give it a really fresh contrast to the tangy cheese, sweet strawberries and sour balsamic

  • I’m surprised you didn’t use mint as the garnish. I’m having trouble imagining the taste of this. Which is unusual. I’ll have to try it.

  • Hi Laura and Aaron! Thank you for sharing another yummy looking recipe! I’m definitely going to try these! Great job filming and editing Aaron. Also, love your Mom and Dads kitchen.