Rania's Tree Trimming Party Recipes
Rania Harris stopped by PTL today to show off some delicious recipes that would be perfect for a tree trimming party!
Herbed Goat Cheese
- 2 - 3-ounce disks creamy goat cheese
- Kosher salt
- Black pepper
- 1 teaspoon thinly sliced basil
- 1 teaspoon chopped fresh dill
- Red pepper flakes
- 1-1/2 teaspoon extra-virgin olive oil
- Crackers or sliced baguette
Directions:
Cut the goat cheese disks in half horizontally, making 2 rounds from each. Place 1 round in a 3-1/2 by 4-inch jar. Sprinkle with kosher salt, black pepper, basil, dill, and a few red pepper flakes. Drizzle with the extra-virgin olive oil. Top with another round of cheese; repeat layers and end with olive oil.
Cover with plastic wrap. Let stand at room temperature 1 hour or refrigerate up to 24 hours. Serve with crackers or sliced baguette.
Serves: 8
Peppadew Dip
- ½ cup mayonnaise
- 1 teaspoon red peppercorns, crushed
- 8 pickled sweet red cherry peppers, such as Peppadews, drained and chopped
- Small handful of fresh cilantro, chopped
- Squeeze of fresh lime juice (or to taste)
- Serving suggestions: Celery sticks, baby carrots, baby radishes, red pepper wedges and broccoli florets
Directions:
Mix together the mayonnaise, crushed peppercorns, cherry peppers, coriander and lime juice in a medium bowl until combined.
Serve with vegetables for dipping.
Serves 4
Orecchiette with Dried Cherries, Chicken and Sage Cream Sauce
- 8 ounces dried Orecchiette pasta cooked al dente
Sauce:
- 1 large shallot – finely chopped
- Extra virgin olive oil for sautéing the shallot
- 2 cups heavy cream
- ¾ cup chicken stock
- 1 tablespoon minced fresh sage leaves
- 4 – 4 ounce boneless cooked chicken breasts, cooled, and cut into large dice
- ½ cup dried cherries
- 4 ounces goat cheese
- Sea salt and freshly ground black pepper to taste
- Toasted Pignoli nuts for garnish
Directions:
In a large sauté pan over medium heat, sauté the shallot until soft in a small amount of olive oil. Add the cream, chicken stock and sage. When cream begins to simmer, reduce heat and simmer for until sauce has thickened slightly – remember that the pasta will absorb the sauce and it will become creamy once all of the ingredients are incorporated. Add the pasta, chicken, dried cherries and goat cheese and remove from heat. Stir until pasta is coated and goat cheese is completely incorporated and heated through. All the pasta to absorb the sauce. Season with sea salt and pepper to taste.
Note from Rania:
Cook the chicken breasts in low sodium chicken stock just until cooked through and the juices run clear – do not over-cook the chicken as it will dry out. It should not take much longer than seven minutes.
Serves: 4
