Tag Archives: Mozzarella Cheese

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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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

Stove Top Pizza

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There is an Australian company called “The Chef’s Toolbox” that has an extraordinary line of culinary tools and kitchen gadget to make the home cook’s life a little easier. Their specialty line of cookware that is featured by the company is the Como Advanced™  line, which is touted as  exceptional cookware for serious cooking. The cookware come in a   a modern charcoal matte finish,  with a hard-anodized exterior and non-stick interior. The cookware is perfect for stovetop (including induction) and oven cooking.

The also have a collection of amazing recipe showing you how to use their tools bakeware and cookware  as well.

I found out about the company when  a friend shared a Chef’s Toolbox Video demonstrating the recipe for “Stove Top Pizza”, which was cooked in a specialized Como Advanced™ 28 cm saute pan as seen below.The pan sells for $235.00 AUD, which is about $182.00 U. S. Dollars. I have seen the Como Advanced line featured on Amazon.com, but I do not think the saute pan is widely available in the United States.

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Photo Credit: Chef’s Toolbox, 2015

I did not have a Como Advanced™ saute pan, but I do have a 12 inch cast iron skillet by Lodge  and a heavy glass lid, which worked out as perfectly in making this dish.

Here is the recipe and I hope that you will enjoy this one skillet meal that takes less than 25 minutes. It makes for on small pizza that is perfectly suited to serve two people.Making a freshly homemade  pizza on a stove top is much more  quicker than waiting via delivery or take out or even baking a frozen pizza in your oven. Trust me, you are going to love it.

Serve 2

Ingredients:
1/2 cup self rising flour
1/2 cup all-purpose flour*
A pinch of salt
1 teaspoon instant or rapid-rise yeast**
1 teaspoon honey
2/3 cup warm water, 110-115 Degrees F


For the Sauce:

1 can diced roma tomatoes, drained
1 Tablespoon olive oil
1 small garlic clove, minced
½ teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
1/4 teaspoon good quality red wine


For the Toppings:
***
1 cup shredded mozzarella cheese
1 Tablespoon grated Parmesan cheese
2 cooked Italian sausage links, sliced 1/2-inch thick
1 small shallot, thinly sliced
1/4 cup black olives, pitted and sliced
1/8 teaspoon dried basil, crumbled
1/8 teaspoon dried oregano
1/2 cup baby spinach, torn


Directions:

Grease a 12-inch cast iron skillet or a 12-inch oven proof skillet with 1 tablespoon oil.

For the Sauce:Pulse drained tomatoes, garlic, salt, red pepper flakes, 1 tablespoon olive oil  and the red wine together in a small food processor until coarsely ground. Remove from the processor and set aside.

To the skillet, add dry ingredients (self-rising flour, all-purpose flour, salt, yeast) and stir until combined. Add the honey and the water and stir until a stick dough forms. Spread the dough evenly over the bottom of the skillet.

Spread the sauce over dough, leaving ½-inch border at edge. Sprinkle most of the mozzarella evenly over sauce. Add sausage and spread it evenly on top. Scatter the shallots an sprinkle the basil and oregano evenly over the pizza. Top with remaining mozzarella and Parmesan.

Set skillet over medium heat and cover with a tight fitting lid and cook until outside edge of dough is set, pizza is lightly puffed, and bottom crust is starting to get cooked when gently lifted with spatula, about 4 to 6 minutes

Reduce the heat to low , rotate the skillet 180 degrees and continue to cook covered with a lid for another 10 minutes. When done, the cheese should be nicely melted. Carefully remove skillet from burner. With two  flat spatulas, carefully lift pizza out of the pan and onto a cutting board. Sprinkle with fresh torn spinach. Let pizza cool for a couple minutes before slicing into wedges and serving.
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Cook’s Notes:
In using quick rapid rise yeast, there are two very good brands to consider:

Red Star and Fleischmann’s, both which come in a jar and in individual packets.
The jars sell for about $5.00 and the individual sell for about $1.80 at most local grocery stores. I prefer buying it buy the jar, because I do bake a lot. Once the jar is opened, it must be refrigerated.

Fleischmann’s also offers a yeast specifically made to be used in pizza dough. I have not tried this product yet, but it does look promising.

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*SUBSTITUTION TIP: You can use whole wheat flour instead of all purpose white flour, if desired.

Also note that you desire a chewier crust, use bread flour. If you desire a  Neapolitan style pizza (made with San Marzano tomatoes and mozzarella di bufala Campana, cheese made with the milk from water buffalo) , use San Felice Tipo 00 Flour or  Anna Tipo “00” Extra Fine Flour which creates a light crust that is crisp on the outside but tender to the bite.

Tipo 0 or Tipo 00 denotes that it is a tender wheat flour.

When making authentic Neapolitan pizza, I prefer Anna Tipo “00” Extra Fine Flour,  because it an is an old world, authentic Naples-style flour that holds up to the high temperatures required for pizza making. It is finely milled with a soft texture, yielding a crispy crust every time. Anna Type “00” Flour is an excellent choice for any of your baking needs.It is also more widely available in most local grocery stores.

**SUBSTITUTION TIP: If you don’t have instant or rapid rise yeast, use 1 teaspoon (instead of ¾ teaspoon) of active dry yeast and proof it first. Just dissolve it in a little warm (110 degrees) tap water and a pinch of sugar. Wait until it gets foamy, like a beer from the tap. When the mixture is foamy, add it to the flour mixture and proceed as normal.

***ABOUT THE TOPPINGS: You can use any toppings of your choice, as desired.