Tag Archive: Mozzarella


Spinach and Artichoke Dip

Image by Old Shoe Woman via Flickr

Artichoke & Spinach Dip Restaurant Style

Ingredients

Directions

  1. In a crock pot, mix all ingredients thoroughly.
  2. Cook on medium for about 2 hours or until cheeses are melted and bubbly.

Notes

This recipe is modified from one that I found on allrecipes.com.  I modified to cook in crock pot instead of oven.  I won 1st prize in a crock pot contest at work.  Everyone loved it!

Author Jen Paterchak

 

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sliced eggplant

Image via Wikipedia

This recipe can be made on a stove top grill, George Foreman(tm) Grill or even the one in your back yard.                                                                                                                                                                                                                                                                                              about 2 pounds of chicken cutlets

2 medium eggplants

about 6 good size tomatoes

Fresh Mozzarella cheese

block parmesan cheese

2 cloves of garlic

1 cup olive oil

course ground black pepper

salt

First thing you need to do is infuse the olive oil with the garlic. This is done by thinly slicing the cloves and roasting them in the olive oil at medium heat. About five minutes should be plenty. Reserve the oil as it will be used in the rest of the recipe as well.

Now, slice the tomatoes vertically and place on cookie sheet. Brush them with some of the garlic infused oil and dash them with salt and pepper. Slow roast in oven @ 250 degrees for about an hour and a half.

About thirty minutes before the tomatoes are done you may slice the eggplant into rounds, not to thin, but not so thick they dont cook well, about a half an inch is good. Brush the eggplant with the infused oil,and dash with salt and pepper as well, and grill on both sides until marks are visible and eggplant is tender. Brush the chicken with the remainder of the oil and season with the salt and pepper and grill until white in middle. About 3-4 min. on each side.

Now, you stack your ingredients for presentation. Cutlet on bottom, followed by eggplant, tomato, and thick slices of mozzarella and parmesan. top with choice of another chicken or eggplant. Enjoy!

Mozzarella cheese

Image via Wikipedia

My friend Carrie added this one…yum yum. Thank you Carrie!

Pizza Casserole

1         package (16-ounce) mini penne pasta

1         jar (26-ounce) pasta sauce

1         Diced bell pepper

½ cup diced onions

½ cup sliced mushrooms

3         cloves of garlic chopped

1         can (3.8-ounce) sliced black olives

1⁄2     package (3.5-ounce) sliced pepperoni

5         cups shredded mozzarella cheese

1⁄3     cup grated Parmesan cheese

1         roll (8-ounce) garlic breadsticks

Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray; set aside. In a large pot of boiling salted water, cook penne for 7 minutes or until tender but not quite al dente. Drain well. Sauté onions, garlic, bell pepper, and mushrooms in olive oil. In a large bowl, stir together cooked penne, pasta sauce, onions, garlic, bell pepper, olives, and mushrooms. Stir in 3 cups of the mozzarella cheese until well mixed. Transfer to prepared dish. Sprinkle 1 cup of the remaining mozzarella over top. Sprinkle remaining 1 cup of mozzarella over top. Arrange pepperoni slices over mozzarella; sprinkle with Parmesan cheese. Bake for 15 minutes. Remove breadstick dough from can and separate into individual strips. Fold each strip in half and twist. Remove casserole from oven and place twisted dough around edge of baking dish. Return to oven; bake for 15 to 18 minutes more or until breadsticks are golden brown. Serve hot



Author Carrie Patten