Tag Archive: fresh mozzarella


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Ingredients:

8 chicken cutlets

1/2 lb French fries (potatoes)

fresh mozzarella (8 slices)

tomato sauce

sea salt and black pepper

2 egg whites beaten

2 cups bread crumbs

olive oil

Directions:

1. Dip chicken cutlets in egg whites. Then coat cutlets with bread crumbs.

2. In a large skillet, put 1/4 cup of olive oil. Fry cutlets on each side for about 3 minutes each. Turn so they don’t burn. Remove and put to the side.

3. For the French fries, you can buy frozen and bake them. If not, get 4 large potatoes and slice into shape of fries. Sprinkle with sea salt and coat with olive oil. Put on a baking pan and bake in a 400 degree oven, and bake for about 25 minutes. (until crisp and tender) *Note: It’s faster to bake the frozen ones.

4. In a large baking pan, coat the bottom with tomato sauce. Put cutlets in pan. Put some sauce on each cutlet. Sprinkle with a pinch of sea salt and black pepper.

5. Layer five or six fries on each cutlet and top with a slice of mozzarella cheese. (see photo)

6. In a preheated 400 degree oven, put cutlets in oven for about 5-7 minutes to heat through. You also want the mozzarella well melted.

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Grilled Stacked Vegetables

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Ingredients:

2 large eggplant (skin removed) sliced 1/4 inch thick

2 large zucchinis (sliced 1/4 inch thick)

3 large red bell peppers (seeds removed) sliced 1/4 inch thick

1 1/2 lb. piece fresh mozzarella (sliced thin)

6 pieces fresh basil

olive oil

sea salt

Directions:

1. Brush all vegetables with olive oil and sprinkle with sea salt.

2. Grill all vegetables until tender. Set to the side.

3. Begin to stack vegetables and mozzarella. (Eggplant, Zucchini, Mozzarella, Roasted Pepper, Eggplant, Zucchini and Mozzarella on top)

4. In a food processor, put 3 tbs. of olive oil and basil. Put in food processor. Beat for a minute.

5. Drizzle olive oil on top of cheese.

Preheat oven to 350 degrees.

6. Put a little olive oil in a baking pan. Put all stacked vegetables in pan.

7. Bake in oven for about 15 minutes until heated through and cheese is bubbly.

Serve hot.

Rolled Lasagna

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Ingredients:

1 lb. lasagna (at least 10 slices)

3 cups fresh ricotta cheese

2 cups fresh mozzarella (shredded)

1/2 cup grated parmesan cheese

2 cups tomato sauce (homemade suggested)

1 large egg white (beaten)

1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. fresh parsley

Directions:

Preheat oven to 400 degrees.

1. In a large pot of boiling water, boil lasagna for about 10 minutes. Read directions on box for exact time. Drain well, when done.

2. In  large bowl, mix ricotta, mozzarella, parmesan cheese, egg white, salt, pepper and parsley. Mix well.

3. In a large baking pan, coat the bottom with 1 cup of tomato sauce.

4. Take a piece of lasagna and lie on a flat surface. Put 2 tbs. of ricotta mixture on top. Spread ricotta evenly on lasagna slice. Roll up  lasagna slice. (see picture)

5. Place each lasagna roll in baking dish. You can put a little more sauce on top evenly. Also, sprinkle a little additional cheese on top.

6. Cover pan with aluminum foil. Bake for 15 minutes. Remove foil and bake for additional 5 minutes.  Serve hot.

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Ingredients:
1 lb. cooked spaghetti
1 1/2 cups fresh ricotta
1 1/2 cup fresh mozzarella (shredded)
1 cup thinly sliced pepperoni
2 eggs (beaten)
4 tbs. olive oil
salt and pepper
Directions:
1, Boil spaghetti to desired tatse. Drain, pour cold water over spaghetti. Drain well.
2. In a large bowl mix ricotta, mozzarella, pepperoni, a pinch of salt and pepper. Mix well.
3. Mix the beaten egg into the cooled spaghetti. In a large frying pan, put olive oil. Put half the spaghetti in pan. Put all ricotta, mozarella, pepperoni mixture on top. Spread it out.
4. Put remaining spaghetti on top.
5. On a medium heat, cook on one side for 10-12 minutes. After 8-10 minutes, using a dish, flip over and put back in pan. Cook on other side for another 8-10 minutes. You want it to be crispy on the outside. (See picture) Serve hot.
Optional: If you have a cast iron pan, you can bake it in the oven. 350 degrees for about 35-40 minutes.

New Year’s Day Cold Antipasto

Happy New Year 2018

Ingredients:
2 large eggplants (slices 1/4 inch thick)
2 large yellow peppers (sliced and seeds removed)
2 large beefsteak tomatoes (sliced)
1 lb. piece fresh mozzarella (thinly sliced)
1/2 cup fresh basil (pieces)
olive oil
1 clove of garlic (chopped)
sea salt and black pepper
Directions:
1. In a skillet add 3 tbs. of olive oil. Brown garlic and add eggplant and peppers. Sprinkle a pinch of salt and pepper on both sides. Cook until tender and remove. (You can drain eggplant and peppers on paper towels, if you wish.) Refrigerate for at least 2 hours.
2. On a platter, arrange each row with a slice of eggplant, peppers, tomatoes and fresh mozzarella. Repeat the process on the whole platter. Put basil on top. Sprinkle with a little sea salt and black pepper and a drizzle of olive oil.
Serve cold. *Serves 6

Prosciutto and Fresh Mozzarella Sandwiches

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Ingredients:

1 lb. prosciutto (sliced thin)

1 lb. fresh mozzarella (sliced)

3 tbs. olive oil

1 tsp. sea salt

1/2 tsp. black pepper

8 rolls (of your choice)

Directions:

1. In a bowl, mix olive oil, sea salt and black pepper. Stir well.

2. Cut open rolls. On the inside of the roll, brush a little olive oil.

3. Place prosciutto on roll and a slice of mozzarella on top.

4. You can drizzle a little olive oil on top of the mozzarella, if you wish.

*Suggestion: Serve sandwiches with a variety of different olives.

Ingredients:

6 large portobello mushrooms  (stem and gills removed)
6 tbsp. balsamic vinegar
1/2 cup extra-virgin olive oil, divided
sea salt and freshly ground black pepper
1 1/2 cups fresh bread crumbs
1 cup grated Parmesan
3 tbsp. freshly chopped parsley leaves
2 tbsp. freshly chopped basil leaves
6 slices of fresh mozzarella cheese

Directions:

Preheat oven to 400 degrees.

  1. Toss the portabellas in the balsamic vinegar, 1/4 cup of olive oil, sea salt and pepper, to taste. Arrange the mushrooms on a baking sheet and roast in the oven for about 10 minutes. Remove from the oven and let cool.

2. While the mushrooms are cooling mix together the bread crumbs, parmesan, parsley, basil and               the remaining 1/4 cup olive oil.

3. Stuff the bread crumb mixture into each mushroom. Return mushrooms to oven for 7 minutes. Remove from oven. Put a slice of mozzarella cheese on top. Return to oven for about 5 minutes. Cheese should be melted and bubbly.

*Optional: You can put some sauteed peppers on top, if you wish. (See photo.)

 

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Grilled Chicken With Tomatoes and Fresh Mozzarella

Ingredients:

4 thick boneless chicken breasts (thin enough for a sandwich)

2 large tomatoes (sliced)

1 lb. piece fresh mozzarella (sliced)

4 pieces of fresh basil

olive oil (to drizzle over tomatoes)

sea salt

Directions:

1. Marinate chicken breasts with your favorite marinade. (a simple olive oil and balsamic vinegar is always good)

2. Grill chicken on each side for 5-6 minutes. (Chicken should be white on the inside when cooked.)

3. On your favorite bread, layer tomatoes and mozzarella on the grilled chicken. Sprinkle with a little sea salt. Drizzle a little olive oil on the tomatoes. Put a basil leaf on top.

Makes 4 sandwiches.

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Turkey Munster Focaccia Sandwich

 

Ingredients:

focaccia bread (enough for 4 sandwiches)

1/2 lb. sliced ham

1/2 lb. sliced munster cheese

1/2 cup fresh spinach (rinsed and drained)

1/2 cup roasted red peppers (sliced)

2 tbs.olive oil

1 tbs. balsamic vinegar

salt and pepper

Directions:

1. Cut focaccia into thick slices.

2. In a small bowl, mix olive oil, balsamic vinegar and a pinch of salt and pepper. Stir well.

3. Drizzle a little oil on each slice of bread.

4. Layer ham, munster cheese, fresh spinach and roasted red peppers.

5. Put together and enjoy.

Makes 4 sandwiches.

Broccoli Stuffed Potato Skins

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Ingredients:

1 lb. of broccoli (boiled until tender and drained well) Then chop broccoli.

4 large baking potatoes (Russet Potatoes) wash potatoes and put an X on top with a knife

1 cup mozzarella cheese (shredded)

1 cup cheddar cheese (shredded)

1 tsp. sea salt

1/2 tsp. black pepper

2 tbs. olive oil

Ingredients:

Preheat oven to 400 degrees.

1. Bake potatoes for an hour or until soft. Let cool and cut in half. Scoop out the inside.

2. In a large bowl, add potatoes and all ingredients. Mix well.

3. Restuff potatoes and drizzle a drop of olive oil on top of each one.

4. Put stuffed potato skins on baking pan and return to oven for 10-12 minutes. Cheese should be melted and bubbly. (see photo)

Serve hot.

*A Brand New Children’s Book Coming This Fall 2017.

Italian Salad

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Ingredients:
1 lb. mixed greens (rinsed and drained well)
1 cup cherry tomatoes
1 cup of red roasted peppers (cut in thin slices)
1 cup fresh mozzarella (grated)
1/2 cup black olives (sliced)
1 cup shredded carrots
1 cup artichoke hearts
Directions:
1. On a large platter, place mixed greens. Put all ingredients on top. (See photo.)
2. Serve with a simple Italian dressing. Mix well and serve.