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Mozzarella - Blog Posts
Di's Stuffed Green Peppers - Stuffed Bell Pepper
Balsamic Chicken and Fresh Mozzarella For a classy and lovely meal, pan-fried marinated chicken breast halves are layered with tomato, basil, and fresh mozzarella.
Grapes, Mozzarella, Pears, Strawberries, Almonds and Smoked Meats Grazing Plate Recipe
Strawberries, Almonds and Smoked Meats Grazing Plate, Charcuterie Recipes, Charcuterie Recipe, Pear, Almonds, Mozzarella, Strawberries, Grapes. This grazing plate is ideal for a light snack, appetizer, or meal. Sweet fruit, creamy cheese, crunchy nuts, and savoury smoked meats combine to satisfy any craving.
Pasta by Shape - Mushroom Lasagna with Hot Sausage and Spinach With canned sauce and no-boil noodles, this Alfredo mushroom lasagna is quick and simple to prepare. Hot sausage adds a nice kick to the dish.
Linda's Lasagna - Main Dishes - Lasagna Lasagna with cottage cheese and homemade beefy tomato sauce.
🇮🇹Arancini o arancine? Voi come li/le chiamate? Oggi ho voluto chiamarli arancini, in onore dei miei amici della Sicilia orientale. Non me ne vogliano invece gli amici della Sicilia occidentale.. Tanto, a prescindere dal nome o dalla forma (cilindrica, sferica o conica), una volta pronti e caldi caldi verranno divorati comunque!.. 😋😉
🇬🇧 These typical Sicilian rice balls are created and aten in all over Sicily island! It's a variety of the most famous arancini with meat sauce filling. There are various flavors and shapes. They have a different shape (cylindrical, spherical or conical), to distiguish the different tastes!I recommend you to enjoy them piping hot! Read the recipe on my website ☺️👇
🇮🇹Buongiorno a tutti voi! 😊 Vi suggerisco di provare questi paccheri fritti perché sono veramente deliziosi. Il ripieno di salame piccante e mozzarella vi conquisterà!!😋😍
🇬🇧 Hi my dear friends! 😊 Have you never aten fried paccheri? They are absolutely delicious! The filled is made with mozzarella and spicy salami😍😍 Here you are my recipe!
🇮🇹 Buon pomeriggio a tutti voi!😊 Spero che vi piacciano i fiori di zucca perché oggi vi propongo un antipasto tradizionale da fare in un batter d'occhio!😉 Sto parlando dei fiori di zucca ripieni ed in pastella, adagiati su una leggera fonduta. Provate questa bontà e mi direte..😉😋
🇬🇧 Good afternoon everyone! 😊 I hope you like pumpkin flowers because today I want to propose you a traditional Italian starter. It's easy to prepare 😉 I'm talking about stuffed and fried pumpkin flowers! I've served them with a delicious cheese fondue. Try this goodness and tell me what you think..😉😋
🇮🇹 Buongiorno miei cari!😘 Oggi vi propongo un antipasto a dir poco delizioso: mozzarella fritta, puré di piselli e fave croccanti.😋 Cucinatelo anche voi e vedrete che bontá! 😉
🇬🇧 Good morning my dear friends!😘 Today I want to suggest to you a delicious starter! I'm talking about fried mozzarella, peas purèe and crispy broad beans! Cook it too!! Click Here to read my recipe😉👇
🇮🇹Amici che ne direste di fare un fantastico aperitivo con questi paccheri fritti? Sono semplicemente deliziosi! 😋😋 Se volete conoscere la ricetta, cliccate sul link 😉
🇬🇧 What about preparing these delicious fried paccheri?😋 They are simple fantastic!! Visit my website if you want to read the recipe!😉
Antipasto primaverile a base di piselli e fave. Spring starter with peas and broad beans
Pizza My Heart!
Although I am on a health kick, I can’t tell you a time that I don’t crave PIZZA! There is something about the gooey cheese and delicious toppings stacked and bubbling together on top of a thin crispy crust. I usually go the delivery route or pop a frozen pizza into the oven, which are both tasty but I wanted to make my own pizza for this recipe. Something a little lighter, a bit healthier, and A LOT quicker.
The best part of this recipe is how incredibly quick and easy it is to make! PERFECT for a weeknight dinner or a quick lunch on the go, or if your like me it even makes for a good breakfast. After making this recipe that’s EXACTLY what i did. I had it for lunch a few days in a row and breakfast one of those days. it only cost about 15$ to get all of the ingredients and I had days and days of fresh leftovers, way better than the price for delivery. It took about 10 minutes total from prepping my ingredients to the plate hot and ready to enjoy!
First I added fresh garlic to the olive oil and brushed it over the flatbread. Popped it into the oven for about five minutes without the toppings (to ensure that it was extra crispy). Then I layered on the mozzarella cheese and cherry tomatoes. I chose to use cherry instead of regular tomatoes because I don’t like tomatoes very much, but I LOVE margherita pizza. The cherry tomatoes are much sweeter and can be sliced extra thin and small, also their bright red color gives the food an extra pop for presentation.
I then placed the flatbread with the toppings back into the oven for 5 minutes. When i pulled them out they were hot and bubbly! I chopped fresh basil and covered the top of the pizza (I prefer a lot of basil because of the delicious fresh flavor it adds to this dish). To top it off i drizzled some more olive oil and balsamic vinegar which combines all the flavors of the ingredients together beautifully.
NOW TIME TO SLICE AND ENJOY! :)
This flatbread was made with such few ingredients and they all were fresh.The bold flavor of this pizza was unbelievable. I tend to like to dip my pizza in ranch but this pizza was SO TASTY, no ranch was needed. The rich flavor from so few fresh ingredients made this flatbread a healthier choice and absolutely AMAZING. Don’t forget to sprinkle red pepper flakes on top to add a little kick, but this is only for the daring ;)
Ingredients:
1 naan
3 pieces of sliced to 1/3- 1/2 inch thickness fresh mozzarella cheese
1 tomato, sliced as thin as possible
5-6 leaves basil
3 cloves garlic, pressed; or 1 tsp dry garlic powder
1.5 Tbsp Olive oil
1.5 Tbsp Balsamic Vinegar
Salt & Pepper to taste
Instructions
Press fresh garlic and mix with oil.
Brush the flatbread with oil & garlic with half the mixture. Place in preheated to 350F oven for 5 minutes to crisp up.
Remove from oven and place 3 slices of cheese on top of the flatbread, sprinkle with salt & pepper, then place thinly sliced tomatoes on top and repeat with a sprinkling of salt & pepper. Place back in the oven for another 5 minutes, plus extra 2-3 minutes on broil. Watch the bread closely, if its too dark before 2-3 minutes remove it from the oven immediately.
Meanwhile mix the remaining oil & garlic with the balsamic vinegar, stirring until a smooth emulsion forms.
Chop the basil leaves.
Once flatbread pizza is baked and the edges are golden in color, remove from the oven, drizzle with however much of the balsamic vinegar mixture you would like, sprinkle with basil leaves, slice and serve and enjoy!
Eggplant Parmesan
Now, how mouthwatering delicious does THAT look?
HOMEMADE Eggplant Parmesan!
When trying to figure out what recipe I wanted to try cooking for my first blog post, I could not think of anything. I was WAY overthinking it. I didn’t want anything too boring or too simple, but the fact that my cooking has been on a little hiatus I wasn’t feeling overly daring in the kitchen quite yet either. I kept putting it off and putting it off. The idea came to me when I was flipping through my mail and came across some coupons. Me wanting to live a more balanced and full life, being better with my money is definitely at the top of the list. So I decided to actually take a look instead of just throwing them into a drawer, never to see the light of day again. I saw some coupons for fresh produce and saw that eggplant was on sale for JUST 98 cents! Now i’m not sure how good of a “deal” that is, being that I have never bought an eggplant before but 98 cents sounded pretty good to me. Then I realized, I had all of the ingredients at home needed for eggplant parmesan, except for the star of the show….THE EGGPLANT. So I snipped my very first coupon and headed to the store.
This was PERFECT to make for my first recipe because I was being frugal with my money (Great Feeling!!) and I would be cooking something that I have never made before. Although picking out the eggplant was a little intimidating (there were all different shades of purple going on) I bit the bullet and just chose one. I mean hey if something went wrong, anything smothered in cheese and delicious marinara sauce cant be too bad right?
Now, it was time to get cookin’
My adventure in the kitchen with the eggplant parmesan has now begun :)
First step on the list was to slice the eggplant into slices and salt both sides. Ok, I can do that, CHECK! As I read on, the recipe said to let the slices sit in a colander for an hour for all of the liquid to drain out. BUMMER! I have to be honest, my first thought was to just skip this step and move on. I can be a little inpatient and hey I was ready to move on to the fun and messy part, dunking those slices into the egg wash and breadcrumbs. But I wanted this eggplant parmesan to come out perfect so I did as it said and I waited…and waited…and waited. Man those slices were SWEATING! I had no idea how much liquid there was in an eggplant. Glad I didn’t skip this step, it seemed important ;)
Now the FUN part! As I went to whisk the eggs and milk together for the eggwash I realized I did not have any milk. Again my mind went straight to “Its just a half a cup, lets just SKIP the milk i’m sure eggs will be fine. But I wanted this to come out perfect so off to the store I went for a second time. It was a bummer having to run back out but I found a way to see the positive in it. My supermarket is having that monopoly sweepstakes giveaway game going on and I am only one more ticket away from winning a million dollars. This milk could be my winning ticket!! Everything happens for a reason right?
Sadly, still not a millionaire. But back to the eggplant parmesan, now with the milk to make this a truly winning dish at least ;)
Now, I know I said earlier that this was the fun part, but honestly this was more intimidating than picking out the eggplant. I have never really fried anything either but I survived! My eggplant slices came out fried to a perfect golden brown. Except for the first one…the burnt one that is strategically not shown in this picture. These fry up fast, so be sure to keep an eye on them not to make the same mistake I did with that stubborn first one ;)
I carefully constructed the layers of marinara sauce, eggplant slices and cheese in the baking dish. Maybe a little too careful, this step took me 3 times as long as it probably should. But like I said earlier I wanted this dish to come out perfect. I even got a little daring by adding spicy Italian sausage and crushed red pepper flakes to my marinara sauce. Popped it into the oven and I can honestly say to my SURPRISE….
THIS DISH CAME OUT PERFECT!
Following the recipe step by step and deciding not to skip anything really paid off! ;) This is definitely a dish I would make again and I can now check off eggplant as something I have conquered successfully in the kitchen. Absolutely delicious.
INGREDIENTS
1 large eggplant, sliced into ½" thick slices
2 tbsp kosher salt
1 ½ cup Italian seasoned breadcrumbs
3 eggs
½ cup milk
4 tbsp vegetable oil, for lightly pan-frying
3 cups marinara sauce
2 cups shredded mozzarella
1 cup shredded parmesan cheese
Handful of fresh basil leaves, chopped
INSTRUCTIONS
Salt both sides of your eggplant slices and place them in a large colander in the sink. Let the liquid drain for 45 minutes to 1 hour.
When your eggplant slices have finished draining liquid, brush off the excess salt.
Preheat oven to 375 degrees.
In 2 bowls, add breadcrumbs to one and whisk eggs and milk in the other. Dip both sides of eggplant slice into milk/egg mixture then cover with breadcrumbs, shaking off the excess. Place on plate or large baking sheet.
Heat a skillet over medium high heat and add 1 tbsp. of vegetable oil into the skillet. Once the skillet is hot, add two eggplant slices at a time to the skillet and cook on both sides until golden brown, remove and set on a large plate lined with paper towels. Repeat with 1 tbsp. of vegetable oil for every 2 eggplant slices.
In a large baking dish, add 1 cup of marinara sauce to the bottom of the dish. Add a layer of eggplant slices then use about ¼ cup of marinara sauce to top each of the eggplant slices. On top of the eggplant slices, sprinkle a generous amount of mozzarella cheese and parmesan cheese. Repeat the layers until you run out of eggplants slices. Top the casserole with more cheese before you place in the oven
Bake for 20-25 minutes, or until the cheese is bubbly and brown on top. Use the broiler for 5 minutes to get the cheese nice and brown (keep a close eye on it not to burn)
Serve hot and top with chopped basil