Tag Archives: Mozzarella Cheese

Crab Mac ‘N Cheese

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Wow!

I cannot believe it.  This is my 500th Post on this Blog and I cannot think of a better way to celebrate with my favorite comfort food.

I absolutely love Macaroni and Cheese and this is a very special dish meant for any occasion. The homemade bechamel sauce compliments the sweet jumbo lump crab meat perfectly. Serve it as a side dish or as an entree it’s a fantastic and budget friendly way to serve crab meat to a crowd with style.

Serves 6

Ingredients
1 1/2 pounds conchigliette pasta*
1/4 cup butter
1 shallot, finely diced
3 cloves garlic,finely minced
1/4 cup all-purpose flour
2 cups milk
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup shredded white Cheddar cheese
1 cup shredded Mozzarella cheese
1/4 cup shredded Asiago cheese
1/4 cup grated Parmesan cheese
1 pound jumbo lump crab meat, picked over
Chopped fresh parsley or crushed dried parsley, for garnish

Directions:
Preheat oven to 375ºF. In a large pot of boiling water, cook the pasta according to package directions until al dente. Drain and return to pot.

Meanwhile, in a large skillet over medium heat, melt butter. Add shallot and garlic and cook until fragrant and softened,for 3 minutes. Add flour and whisk until combined and golden, for about 1 minute. Add milk and season with salt and pepper. Simmer 2 minutes, until sauce is thickened and smooth.

Stir in 1/2 white cheddar, the mozzarella and Asiago until slightly melted, then remove from heat.

Add the bechamel sauce and crab meat to pot with cooked pasta and gently stir with a wooden spoon until completely combined.

Sprinkle with remaining 1/2 cup cheddar and 1/4 cup Parmesan and bake until bubbly, for 20 minutes.

Garnish the dish with parsley and serve immediately.

*Cooks Notes:
Conchiglie [koŋˈkiʎʎe], is a type of pasta in which the name is derived from the Italian word “conchiglia” .Commonly known as “shells” or “seashells” , this pasta is usually sold in the plain durum wheat variety, and also in colored varieties which use natural pigments, such as tomato extract, squid ink or spinach extract. The shell shape of the pasta allows the sauce to adhere to it. A miniature variety called conchigliette is also available.

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Oatmeal, Anyone?

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Did you know that heart disease is the number cause of death for both men and women in the United States?

One ways to combat the disease is choosing to eat a heart healthy diet that significantly reduces your risk of heart disease while at the same time maintaining a healthy heart.

Increasing key nutrients such as Omega-3 fatty acids, soluble fiber and potassium, key nutritional elements that are know to control elevated cholesterol levels and high blood pressure is the first thing you can do, because they can do the body good.

Try incorporating them into your daily diets by trying one of these sweet or savory oatmeal stir-in combinations below. Combine cooked old fashioned oats or overnight oats that have been prepared using a one to one ration of raw oats and your choice of milk or any other dairy substitute like almond milk or coconut milk. And let us know which one is your favorite. We would love to hear from you!

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Combine cooked old-fashioned oats or overnight oats that have been prepared using a one-to-one ratio of raw oats and your choice of milk or any other dairy substitute like almond or coconut milk.

apple slices
Apple Slices

raisains
Raisins

cinnamon
Cinnamon

walnuts
Walnuts

mozza
Mozzarella Cheese

BasilPesto
Basil Pesto

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Roasted Cherry Tomatoes

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Kale

avocado slices2
Avocado

fried egg
Fried Egg

hot sauce
Hot Sauce

banana slices
Banana Slices

peanut butter
Peanut Butter

hempseeds
Hemp Seeds

bosc
Pears

greek you
Greek Yogurt

pistachios
Pistachios

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Ginger

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Thank you so much!

 

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Lobster Fettuccine

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There is nothing like the simplicity of bringing together fresh ingredients for a spectacular meal.

We served this up, today, for Sunday Brunch.

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Thank you so much!

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Artichoke, Tomato and Pesto Pizza

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Thank you so much!

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Cheesy Cauliflower Dippers

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Photo Credit: Super Health Kids, 2014.

Cauliflower is kind of a rockstar when it comes to eating well. Not only is it a delicious side veggie to include with dinners or a great veggie to serve raw on a veggie platter; it can also turn many of your favorite guilty pleasure foods into healthier, but still tasty, options. This idea from Super Healthy Kids is another great way for cauliflower to shine as a snack or meal. Check it out.

Ingredients:

1 medium head cauliflower
1 egg, slightly beaten
1 cup Mozzarella cheese, shredded, divided in half
1/2 cup shredded Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic salt

Directions:

Preheat oven to 425 ° F.

Rinse a head of cauliflower thoroughly. Then, roughly chop. Put chopped cauliflower into the food processor until it has broken down into very fine bits.

Heat an inch of water in a pot until it boils. Put the cauliflower mixture into the water and steam for 4-5 minutes. Cover with a lid while it cooks, but be sure to keep an eye on it so the water doesn’t boil over.

Once steamed, put cauliflower through a fine mesh strainer to drain the water. Use a spoon to squeeze as much water out as you can. Then, use a clean dry towel to squeeze out the rest of the extra water. Be careful though – water will be hot!

Combine cauliflower with the rest of your ingredients (using half the mozzarella and none of the Parmesan). Mix until well combined.

Place a piece of parchment paper on a baking sheet and spray lightly with nonstick cooking spray.

Spoon cauliflower mixture onto parchment paper and form a kind of “loaf” with your hands – recipe should form a rectangle that’s about 8 1/2″ x 11″.

Bake for 30 minutes, or until golden brown and set. Remove from oven and sprinkle with remaining mozzarella and Parmesan cheeses.

Bake for another 10 or so minutes, until cheese is bubbly.

Remove from oven, slice and serve with your favorite dipping sauce.

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Stuffed Chicken Breast a la Caprese

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Serves 4

Ingredients:
Four 7-ounce chicken breasts
Salt, to taste
Ground black pepper, to taste
1 teaspoon each of dried oregano and dried basil
2 roma tomatoes, sliced thinly
¼ cup sun dried tomato strips in oil
4 mozzarella cheese slices
12 basil leaves, divided

For the Sauce:
4 cloves garlic, minced or finely chopped
⅓ cup balsamic vinegar
2 tablespoons brown sugar

Directions:
Preheat the oven to 350°F. Using a sharp knife, cut a pocket about ¾ quarter of the way through on the thickest side of each breast, being careful not to cut all the way.

Season chicken with salt, pepper, and dried herbs. Pour 1 teaspoon of sun dried tomato oil over each breast, rubbing some of the seasoning inside the pockets.

Fill each with 2 slices fresh tomato, 2 teaspoons sun dried tomato strips, one slice mozzarella cheese and basil leaves.

Seal with 3-4 toothpicks diagonally to keep the filling inside while cooking.

Heat 2 teaspoons of sun dried tomato oil (or olive oil) in a cast iron skillet or non stick pan over medium-high heat. Add the chicken and cook for 2 minutes on each side until golden brown.

While the chicken is cooking, mix together the garlic, balsamic vinegar and brown sugar in a small mixing cup. Pour the mixture into the pan around the chicken; bring to a simmer while stirring occasionally, until the glaze has slightly thickened, about 2-3 minutes.

Transfer pan to the preheated oven and continue to cook the chicken for a another 10-15 minutes, or until the chicken is cooked through and the cheese has melted.

Remove the chicken from the oven and allow to rest 8-10 minutes. Remove the  toothpicks.

To serve, slice the chicken breast in half and place on the center of a dinner plate. Drizzle with pan juices and garnish with basil.

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Grilled Chicken & Mozzarella Ravioli

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A simple filling of grilled chicken meat and mozzarella cheese, makes a delicious ravioli that goes perfectly with a creamy Alfredo sauce for a light lunch or dinner. Fresh herbs like parsley and thyme sprinkled over as a garnish also adds color and flavor to the dish.

This was an experiment and exact measurements were not used, but I am perfecting the recipe, everything from scratch and will be sharing it with you all.

 

 

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Polenta Pizza

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Gooey cheese melting into baked polenta—crisp on the outside with a creamy interior—is as satisfying as a pizza but it’s gluten-free. Serve with a green salad for a satisfying meatless Monday meal.

 Serves 4

Ingredients:

For the polenta crust:
1 1/3 cups  gluten-free medium-ground cornmeal
Kosher salt and freshly ground pepper
1 1/2  tablespoons olive oil, plus more as needed

For the topping:
1/2 pound fresh mozzarella cheese, coarsely grated
1/4 cup thin asparagus spears, sliced into  1 1/2 inch lengths
2 garlic cloves, minced
1 1/2  tablespoons olive oil
1/2 teaspoon balsamic vinegar
Kosher salt, to taste
Freshly ground pepper, to taste
1/3 cup  freshly grated Parmesan cheese
2 tablespoons chopped fresh oregano

Directions:
To make the polenta crust, in a microwave-safe bowl, mix 4 cups  water, the cornmeal and 1 3/4 teaspoon salt. Place in the microwave and cook at the high setting for 5 minutes. Stir thoroughly, then return to the microwave and cook at the high setting for 5 more minutes. Stir well. Return to the microwave and cook at the high setting until very thick, about 5 minutes longer. Stir again, and then mix in the 1 1/2  tablespoons olive oil and a generous amount of pepper.

Brush a large pizza pan generously with olive oil. Spread the cornmeal mixture out on the pan in a circle about 1/3 inch thick and about 12 inches  in diameter, building up the edges slightly.

Preheat an oven to 375°F .

Sprinkle the mozzarella cheese over the pizza crust on the pizza pan, leaving a border.

In a small bowl, mix the tomatoes,  asparagus, shallot, 1 1/2  tablespoons olive oil, garlic and the vinegar. Season to taste with salt and pepper. Spoon the tomato mixture over the cheese. Sprinkle with the Parmesan cheese.

Bake the pizza until it is beginning to brown in spots, about 20 minutes. Let stand for 5 minutes to set up. Sprinkle with the oregano and serve immediately with forks and knives for eating.

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Arancini di riso al telefono

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TODAY.com Parenting Team FC Contributor

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Milanesa a la Napolitana

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The milanesa is a dish common in Latin American countries where generic types of breaded meat fillet preparations are known as a milanesa.

As with much of Argentine cuisine and culture, the roots of the Argentine milanesa are traced back to Italy. The milanesa was brought to the Southern Cone of South America by Italian immigrantspict--political-map-southern-cone-southern-cone-political-map.png during the mass emigration called the Italian diaspora between 1860-1920s. Its name probably reflects an original Milanese preparation, cotoletta alla Milanese, a thin steak or veal chop, dipped in breadcrumbs and friedwhich is similar to the Austrian Wiener Schnitzel.

Generally, a milanesa consists of a thin slice of beef, chicken, veal, or sometimes pork, and even eggplants or soy. In its most basic form, the Argentine milanesa is a simply breaded, thin slice of prime beef from the peceto(round roast cut) or the nalga (eye of round). When selecting your steaks, make sure to look for steaks with little fat and no sinew, which makes the milanesa curl up as you cook it.Ask your local butcher to thinly cut the meat for your milanesas to about 1/4-inch. Once you get them home, soak them in the fridge for an hour or so in a mixture of beaten egg, a splash of milk, a sprinkle of salt, and some finely chopped parsley and garlic. Add a touch of oregano or dried chilies if you crave a spicy taste. When you are ready to cook, dip cutlets in the breadcrumbs (or occasionally flour). I personally like to use Japanese Panko breadcrumbs. You can use whatever yo unlike, as long the breadcrumbs are dry.

Traditionally, milansesa are shallow-fried in oil, one at a time. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative.

There are a million if not more recipes and variations for milanesas. If you wcaballo.jpgant the pure and traditional milanesa experience, squeeze lemon over the crispy hot delicacies and serve with creamy mashed potatoes or fries. But if you want to go a bit fancy, serve it a caballo – on horseback – where a fried egg tops the delicious concoction.

Milanesa napolitana is a variation of the breaded fried steak dish that is popular in Argentina and Uruguay. Milanesa a la Napolitana did not originate from Milan or Naples – it’s thought to have been invented in the 1940’s at a Buenos Aires restaurant called “Nápoli”.

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                                                                       Sandwich de milanesa.   Photo Credit:  Ian Carvell, 2015

Milanesa napolitana is also very  similar to veal Parmesan, but with South American touches – after the steak is breaded and fried, it’s topped with a slice of ham, tomato sauce, and melted mozzarella cheese, and served with french fries.Leftovers make great sandwiches, especially when paired with a soft but crusty roll, just like the lunchtime classic – the sándwich de milanesa. For a basic sandwich, add tomato and lettuce, and you are good to go. Milanesa completa is the slightly souped up version with lettuce, tomato, cheese and ham.

 

Serves 6
 
Ingredients:

6  thinly sliced skillet steaks, such as top round
3 eggs
Dried  oregano, to taste
Kosher salt, to taste
Ground black pepper, to taste
2 1/2  cups panko  bread crumbs
1/4 cup grated Parmesan cheese
2 cloves garlic, finely minced
1/3 cup olive oil
1/2 cup tomato sauce
6 slices of deli ham (or proscuitto)
2 cups grated Mozzarella cheese
Lemon wedges, for serving
Fresh chopped  or sliced tomatoes,  for garnish (optional)
Oven baked fries, for serving

Directions:
Whisk together the eggs, parsley, milk, garlic and oregano. Add salt and pepper to taste.Place the steaks in the egg mixture, cover with plastic wrap and leave the steaks soaking for 30 minutes to one hour in the fridge. The more time the better.

In another shallow pan, stir the Parmesan cheese and garlic into the bread crumbs and set aside.

Remove the steaks from the egg mixture and one by one, dredge the steaks in the crumbs, turning and pressing firmly until they are well coated.

Heat the olive oil in a cast iron skillet, and cook steaks for several minutes on each side, until golden brown and crispy. Drain steaks on paper towels. See the Cook’s Notes for the oven baked cooking method.

Place the  cooked steaks on a  baking sheet. Turn on the oven broiler. Top each steak with a slice of ham, 2-3 tablespoons tomato sauce, and 1/4 cup grated Mozzarella cheese. Sprinkle with oregano  over the cheese and place steaks under broiler until cheese melts.

If desired, top the finished dish with chopped  or sliced tomatoes and serve warm, with fries.

 

Cook’s Notes:
Alternative Oven Baked Cooking Method:

Preheat the oven to 400 degrees F. Lightly brush   a baking sheet with oil and heat it up in the oven.

Place the milanesas on the prepared baking sheet and place the steaks in the oven and cook for about 5 minutes, or until the bottom is golden brown.

Turn over the milanesas and spread on a layer of 2-3 tablespoons tomato sauce, a slice of ham, 1/4 cup grated Mozzarella cheese and  sprinkle with oregano. Turn on oven broiler. Place steaks under broiler until cheese melts.

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TODAY.com Parenting Team FC Contributor