Click here for a larger picture of Chavrie Guacamole
6 Servings
avacado Mexican
goat cheese guacamole dips mexican chips avacodo avacado Mexican
1 # 3 ea. Ripe cados
1 # 1 tsp. on juice
1 # 2 Tbsp. e juice
1 # 1 tsp. in
1 # 1 tsp. asco
1 # 1 pkg. 5.3 oz Chavrie® Pyramid
1 # 1 ea. Diced ato
1 # son with Salt and Pepper
Split the avocado in half remove the core and scoop pulp into food processor bowl. Puree until smooth. Add lemon juice, lime juice , cumin, Tabasco and Chavrie® mix well. Season with salt and pepper. Remove from the food processor and fold in the diced tomato. Serve immediately with tortilla chips. Serving Suggestion: Cut your prep time by simply blending Chavrie® with prepared guacamole.
VIEW THE RECEIPT
Showing posts with label Chavrie. Show all posts
Showing posts with label Chavrie. Show all posts
Chavrie Stuffed Turkey Burgers
6 Servings
turkey American
goat cheese turkey burgers grilling healthy gourmet
1 -4oz. Chavrie G
2 1 lbs. und Turkey
2 ea. s
1 1 tsp. me
1 1 tsp. Chopp
6 ea. burg
• Slice Chavrie® goat log into 6 equal disks • In a large bowl, combine the ground turkey, eggs, garlic and a pinch each of salt and pepper. • Mix gently to bring all the ingredients together; do not over mix. • Form meat mixture into 12 patties. On 6 of the patties, gently place Chavrie® disks onto patties, pressing down lightly. • Place remaining patties on top, press, and seal edges to totally enclose filling, forming 6 total patties. • Place patties on grill 4 minutes, until bottom is brown. Turn the burgers over and cook an additional 4 minutes, or until done to your preference. • Place in rolls and serve with your favorite accompaniments
VIEW THE RECEIPT
turkey American
goat cheese turkey burgers grilling healthy gourmet
1 -4oz. Chavrie G
2 1 lbs. und Turkey
2 ea. s
1 1 tsp. me
1 1 tsp. Chopp
6 ea. burg
• Slice Chavrie® goat log into 6 equal disks • In a large bowl, combine the ground turkey, eggs, garlic and a pinch each of salt and pepper. • Mix gently to bring all the ingredients together; do not over mix. • Form meat mixture into 12 patties. On 6 of the patties, gently place Chavrie® disks onto patties, pressing down lightly. • Place remaining patties on top, press, and seal edges to totally enclose filling, forming 6 total patties. • Place patties on grill 4 minutes, until bottom is brown. Turn the burgers over and cook an additional 4 minutes, or until done to your preference. • Place in rolls and serve with your favorite accompaniments
VIEW THE RECEIPT
Chavrie Goat Cheese Roasted Red Pepper Quesadillas
Click here for a larger picture of Chavrie Goat Cheese Roasted Red Pepper Quesadillas
6 Servings
goat cheese mexican
tangy appetizer easy quick goat cheese mexican Vegetarian
12 ea. tilla shells
1 oz. jar Roasted peppers
1 pkg. Chavrie® fresh t cheese
3 -4 Tbsp. Butter or etable oil
Lay out 6 tortillas on a table Divide the Chavrie® up evenly among the tortillas and spread out to the edges Drain the peppers and slice in 1/4 inch strips Evenly distribute the roasted red peppers strips among the cheese on the tortillas Top each with the remaining tortillas Sauté the quesadillas in the butter or oil in a non stick pan until each side is golden brown and slightly crispy Place on a towel to drain Cut each quesadilla into six wedges and serve with your favorite salsa
VIEW THE RECEIPT
6 Servings
goat cheese mexican
tangy appetizer easy quick goat cheese mexican Vegetarian
12 ea. tilla shells
1 oz. jar Roasted peppers
1 pkg. Chavrie® fresh t cheese
3 -4 Tbsp. Butter or etable oil
Lay out 6 tortillas on a table Divide the Chavrie® up evenly among the tortillas and spread out to the edges Drain the peppers and slice in 1/4 inch strips Evenly distribute the roasted red peppers strips among the cheese on the tortillas Top each with the remaining tortillas Sauté the quesadillas in the butter or oil in a non stick pan until each side is golden brown and slightly crispy Place on a towel to drain Cut each quesadilla into six wedges and serve with your favorite salsa
VIEW THE RECEIPT
Chavrie Tzadziki
Click here for a larger picture of Chavrie Tzadziki
10 Servings
cucumber Greek
Tzadziki greek goat cheese Salmon dinner cucumber Greek
1 # 2 ea. Large English umber (peeled diced 1/2 inch)
1 # 1 pkg. Chavrie®
1 # 1/2 tsp. lic chopped fine
1 # 1 Tbsp. t chopped
1 # 1 Tbsp. l chopped
1 # 1 oz. on juice
1 # Salt and per to taste
Drain cucumbers for 10 minutes in a colander Meanwhile combine all remaining ingredients Fold in the drained cucumbers Refrigerate overnight before serving
VIEW THE RECEIPT
10 Servings
cucumber Greek
Tzadziki greek goat cheese Salmon dinner cucumber Greek
1 # 2 ea. Large English umber (peeled diced 1/2 inch)
1 # 1 pkg. Chavrie®
1 # 1/2 tsp. lic chopped fine
1 # 1 Tbsp. t chopped
1 # 1 Tbsp. l chopped
1 # 1 oz. on juice
1 # Salt and per to taste
Drain cucumbers for 10 minutes in a colander Meanwhile combine all remaining ingredients Fold in the drained cucumbers Refrigerate overnight before serving
VIEW THE RECEIPT
Chavrie Tabbouleh Salad
Click here for a larger picture of Chavrie Tabbouleh Salad
10 Servings
Bulgur wheat Middle Eastern
goat cheese tabbouleh salad middle eastern fresh healthy Bulgur wheat Middle Eastern
1 # 2 C Bulgur at
1 # 3 C ling Water
1 # 2 Tbsp. Chopped sley
1 # 1 tsp. Chopped t
1 # 1 C onion (minced)
1 # 1 ea. ato diced
1 # 4-6 oz. ve Oil
1 # 1 oz. on juice
1 # 1 11oz. Chavrie® Goat Log
1 # Salt and per to taste
Place Bulgur wheat in a large bowl and pour the boiling water over and cover with aluminum foil or a large lid. Let stand for 30 minutes until the liquid is absorbed Mix in the remaining ingredients omitting the Chavrie® Goat Log. Season with salt and pepper and chill well Dice the Chavrie® Goat Log and fold into the mixture Serving Suggestions: Serve well chilled as part of a platter with the Chavrie® Hummus Recipe For an easy preparation follow directions on a package of instant Tabbouleh and fold in diced 4oz. Chavrie® Goat Log
VIEW THE RECEIPT
10 Servings
Bulgur wheat Middle Eastern
goat cheese tabbouleh salad middle eastern fresh healthy Bulgur wheat Middle Eastern
1 # 2 C Bulgur at
1 # 3 C ling Water
1 # 2 Tbsp. Chopped sley
1 # 1 tsp. Chopped t
1 # 1 C onion (minced)
1 # 1 ea. ato diced
1 # 4-6 oz. ve Oil
1 # 1 oz. on juice
1 # 1 11oz. Chavrie® Goat Log
1 # Salt and per to taste
Place Bulgur wheat in a large bowl and pour the boiling water over and cover with aluminum foil or a large lid. Let stand for 30 minutes until the liquid is absorbed Mix in the remaining ingredients omitting the Chavrie® Goat Log. Season with salt and pepper and chill well Dice the Chavrie® Goat Log and fold into the mixture Serving Suggestions: Serve well chilled as part of a platter with the Chavrie® Hummus Recipe For an easy preparation follow directions on a package of instant Tabbouleh and fold in diced 4oz. Chavrie® Goat Log
VIEW THE RECEIPT
Chavrie Goat Cheese Roasted Red Pepper Quesadillas
Click here for a larger picture of Chavrie Goat Cheese Roasted Red Pepper Quesadillas
6 Servings
goat cheese
mexican
tangy appetizer easy quick goat cheese mexican
12 ea. tilla shells
1 oz. jar Roasted peppers
1 pkg. Chavrie® fresh t cheese
3 -4 Tbsp. Butter or etable oil
Lay out 6 tortillas on a table Divide the Chavrie® up evenly among the tortillas and spread out to the edges Drain the peppers and slice in 1/4 inch strips Evenly distribute the roasted red peppers strips among the cheese on the tortillas Top each with the remaining tortillas Sauté the quesadillas in the butter or oil in a non stick pan until each side is golden brown and slightly crispy Place on a towel to drain Cut each quesadilla into six wedges and serve with your favorite salsa
VIEW THE RECEIPT
6 Servings
goat cheese
mexican
tangy appetizer easy quick goat cheese mexican
12 ea. tilla shells
1 oz. jar Roasted peppers
1 pkg. Chavrie® fresh t cheese
3 -4 Tbsp. Butter or etable oil
Lay out 6 tortillas on a table Divide the Chavrie® up evenly among the tortillas and spread out to the edges Drain the peppers and slice in 1/4 inch strips Evenly distribute the roasted red peppers strips among the cheese on the tortillas Top each with the remaining tortillas Sauté the quesadillas in the butter or oil in a non stick pan until each side is golden brown and slightly crispy Place on a towel to drain Cut each quesadilla into six wedges and serve with your favorite salsa
VIEW THE RECEIPT
Subscribe to:
Posts (Atom)