Best Feta Broccoli Walnut Tart With Fage Totalandreg Greek Yogurt Recipes

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CHICKEN AND SOUR CREAM ENCHILADAS WITH FAGE TOTALANDREG; GREEK YOGURT



Chicken and Sour Cream Enchiladas with FAGE Totalandreg; Greek Yogurt image

Sour cream and FAGE Total® Greek Yogurt cool this spicy Mexican themed dish.

Provided by Food Network

Time 30m

Number Of Ingredients 10

3 chopped and de-seeded green chilies or Jalapeno chilies
1 clove garlic, peeled and crushed
7 oz FAGE Total® Greek Yogurt
7 oz sour cream or creme fraiche
1 can of cream of mushroom soup
8 small flour burritos
2.7 oz grated Cheddar cheese
Seasoning and oil for frying
12.3 oz chicken pieces or meat substitute
Medium onion, sliced

Steps:

  • Fry the onions, chilies, and add the garlic after about 5 minutes. Add the chicken pieces. Cook on a low heat until the chicken pieces are cooked through - about 10 minutes. Meanwhile mix the yogurt, sour cream and mushroom soup in a large bowl. Add contents of the frying pan and stir in seasoning. Fill the burritos with the mixture and roll them up, putting them seam-side down in a dish or baking tin. Pour over the rest of the filling, sprinkle with the grated cheese and put in a hot oven (400°F) for 15 minutes, or until the cheese is toasted. Serve with a green salad or rice.

CHICKEN LIVER STROGANOFF WITH GREEK YOGURT



Chicken Liver Stroganoff with Greek Yogurt image

Our chopped challenge this week was chicken livers. We wanted to find a non-pate dish that highlighted the livers' flavor, and we thought stroganoff was the perfect choice. Chopped Basket Ingredient: chicken livers

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

3 tablespoons vegetable oil
1 pound chicken livers, cleaned and deveined (about 1 pint)
Kosher salt and freshly ground black pepper
5 tablespoons unsalted butter
8 ounces cremini mushrooms, sliced about 1/8-inch thick (about 4 cups)
1 small red onion, cut in 1/2-inch dice (about 1 cup)
1/4 cup cognac or dry sherry
1 cup chicken broth
1 cup whole Greek yogurt
12 ounces wide egg noodles
1/4 cup fresh flat-leaf parsley leaves, roughly chopped

Steps:

  • Bring a large stockpot of salted water to a boil (it should taste like sea water).
  • Meanwhile, heat the oil over medium-high heat in a large, straight-sided saute pan until it shimmers. Sprinkle the chicken livers liberally with salt and pepper. In two batches, add the chicken livers to the hot oil and brown on both sides, about 3 minutes per batch. Transfer the browned livers to a plate.
  • Once all of the livers have been browned, add 2 tablespoons of the butter to the pan. Add the mushrooms and cook until lightly browned, about 5 minutes, stirring occasionally. Add 2 more tablespoons of the butter and the onions, season with salt and pepper and cook until slightly softened and lightly browned, 3 to 5 minutes. Take the pan off of the heat and carefully add the cognac. Stir to combine, place the pan back on the heat and cook for 1 minute, stirring constantly. Add the chicken broth and cook until reduced by half, 3 to 5 minutes.
  • Meanwhile, slice the browned livers into long strips about 1/2-inch thick.
  • Reduce the heat to medium-low, stir the yogurt into the sauce and season with salt and pepper. Then add the livers and stir to combine. Simmer the sauce until the livers are cooked to your liking, 3 to 5 minutes for medium. Season with salt and pepper.
  • While the livers are cooking in the sauce, cook the egg noodles in the boiling water until al dente, 5 to 8 minutes. Then drain. Toss the hot egg noodles with the remaining butter and half of the parsley. Season with salt and pepper.
  • To serve, divide the egg noodles among 4 to 6 bowls and top with the chicken livers and sauce. Garnish with the remaining parsley. Alternatively, this dish can be served family-style on a large platter.

TOMATO AND CUCUMBER SALAD WITH FAGE TOTALANDREG; GREEK YOGURT



Tomato and Cucumber Salad with FAGE Totalandreg; Greek Yogurt image

A refreshing side salad or lunch time meal.

Provided by Food Network

Categories     side-dish

Time 5m

Number Of Ingredients 4

½ Cucumber
3.5 oz Cherry tomatoes or baby vine tomatoes
¼ bunch of Dill
7 oz 0% FAGE Total® Greek Yogurt

Steps:

  • Peel cucumber length ways into long ribbons, retaining the flesh down to the pips and then discard the core. Cut tomatoes into quarters, and then mix with cucumber. Add chopped dill, along with salt and pepper to season and fold in yogurt. Chill for 1 hour.

APPLE AND CINNAMON MUFFINS WITH FAGE TOTALANDREG; GREEK YOGURT



Apple and Cinnamon Muffins with FAGE Totalandreg; Greek Yogurt image

FAGE Total® Greek Yogurt not only replaces some of the fats in these muffins but adds a delicious moistness as well.

Provided by Food Network

Categories     dessert

Time 12m

Number Of Ingredients 12

4.4 oz FAGE Total® Greek Yogurt
7 oz plain flour
2 tsp baking powder and 1 tsp baking soda
2 tsp baking powder and 1 tsp baking soda
Pinch of salt
Pinch of ground nutmeg
2 tsp ground cinnamon
3.5 oz soft brown sugar
1 large egg
3.5 oz butter, melted
1 tsp vanilla extract
5.3 oz chunky applesauce

Steps:

  • Combine all dry and liquid ingredients in separate bowls. Mix the two sets of ingredients together until evenly combined. Spoon into muffin tin lined with paper muffin cases. Bake in a preheated oven at 390°F for 12-15 minutes until golden and firm. Cool slightly and lightly dust with icing sugar before serving.

GREEK YOGURT



Greek Yogurt image

Provided by Food Network Kitchen

Time 12h5m

Yield 4 cups yogurt

Number Of Ingredients 0

Steps:

  • Make your own Greek yogurt: Line a sieve with a coffee filter and set it over a bowl. Place 4 cups plain whole-milk yogurt in the filter and refrigerate for 12 hours (you'll get about 2 cups thick yogurt). Divide among bowls; top with honey, dried fruit and walnuts. Serve with almond cookies.

Nutrition Facts : Calories 75 calorie, Fat 4 grams, SaturatedFat 2.5 grams, Cholesterol 16 milligrams, Sodium 56 milligrams, Carbohydrate 6 grams, Protein 4 grams, Sugar 6 grams

ORANGE PANCAKES WITH FAGE TOTALANDREG; GREEK YOGURT



Orange Pancakes with FAGE Totalandreg; Greek Yogurt image

Make your weekend brunch extra special.

Provided by Food Network

Time 25m

Number Of Ingredients 10

10.6 oz FAGE Total® Greek Yogurt
14 oz FAGE Total® 0% Greek Yogurt
7.9 oz plain flour
2.5 oz sugar
1 tsp baking soda
½ tsp baking powder
1 egg
4.7 fl oz orange juice
Drizzle maple syrup
2 oranges, peeled and segmented

Steps:

  • Combine the flour, sugar, baking soda and baking powder. Stir in egg, orange juice and 300g FAGE Total® Greek Yogurt. Leave to rest 5 minutes. Heat a large non-stick fry pan with a little oil in it, and then wipe it out with a kitchen paper. BE CAREFUL - IT'S HOT! Using a small ladle, pour 1 ladle of the mixture into the pan, twisting it around to make a pancake shape. When large bubbles form on top of the pancake, flip it over to brown the other side. When golden brown on both sides, remove from pan, keep warm and repeat this process a further 7 times, until you have 8 golden pancakes. To serve, place 1 pancake on a plate with 4-5 orange segments and a large spoonful of FAGE Total® 0% Greek Yogurt. Place another pancake on top and drizzle with maple syrup.

WALNUT TART



Walnut Tart image

Meet the Cook: The first time my husband tried this, he said there ought to be a law against anything tasting so good! I've served it at picnics and family occasions...and even once at a bridal shower. It's fine either as a dessert or for breakfast. We are the parents of three grown children and grandparents of two. -Rovena Wallace, Trafford, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 10

1/3 cup butter, softened
1/4 cup sugar
1 egg yolk
1 cup all-purpose flour
FILLING:
2 cups coarsely chopped walnuts
2/3 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup dark corn syrup
1/2 cup heavy whipping cream, divided

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Gradually add flour just until blended (mixture will be crumbly). , Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Place pan on baking sheet. Bake at 375° for 12-14 minutes. Cool in the pan on a wire rack. , Sprinkle nuts over crust. In a small heavy saucepan, combine sugar, butter, corn syrup and 2 tablespoons of cream. Boil and stir over medium heat for 1 minute longer. Pour over walnuts. , Return pan to baking sheet. Bake at 375° for 10-12 minutes or until bubbly. Cool on a wire rack. , In a small bowl, beat remaining cream until stiff peaks form. Serve tart at room temperature with whipped cream.

Nutrition Facts : Calories 363 calories, Fat 25g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 110mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 7g protein.

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