Advertisements

Healthy Mediterranean Cooking at Home

Category Archives: Cheese

Neapolitan Meatballs

Makes 12 large meatballs

Ingredients

1 pound lean ground beef
1 pound lean ground pork
1/2 cup Parmesan cheese, grated
1/2 cup heavy cream
1 cup breadcrumbs
2 large eggs, beaten
1/4 cup minced fresh parsley
1 teaspoon dried Italian seasoning
1 onion, finely chopped
1 large clove garlic, grated
1 teaspoon salt
1/2 teaspoon pepper
New York Style Pizza Sauce, recipe below

Directions

Preheat the oven to 400 degrees F.
Using your hands. combine all of the meatball ingredients, except the sauce, in a large mixing bowl. Cover a large baking sheet with foil and coat the foil with olive oil cooking spray. Form the meatball mixture into large meatballs. Use a ½ cup measure. You should be able to make 12 large meatballs.

Place the meatballs on the prepared baking sheet and place the pan in the oven. Bake for 15 minutes and then turn the meatballs over. Bake for 15 minutes more. Place the meatballs in the pot of pizza sauce and simmer for one hour.

For the Parmigiana:
For 2 servings
1 cup shredded Mozzarella Cheese
2 Sub Rolls, warmed and sliced lengthwise

Directions

Preheat the broiler.
Place the split sub rolls on a baking sheet.
Place 2-3 cooked meatballs in each sub roll. Spoon a little of the sauce over each meatball.
Sprinkle ½ cup of shredded mozzarella over the meatballs
Place the pan under the broiler until the cheese begins to melt, about 2-3 minutes. Garnish with fresh parsley if desired. Serve with a garden salad.

New York-Style Pizza Sauce

Ingredients

1 (28-ounce) can whole peeled tomatoes
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 medium cloves garlic, grated on a microplane grater (about 2 teaspoons)
1 teaspoon dried oregano
Pinch red pepper flakes
Kosher salt
2 (6-inch) sprigs fresh basil with leaves attached
1 medium yellow onion, peeled and cut in half
1 teaspoon honey or sugar substitute

Directions

Process tomatoes and their juice through a food mill, or pulse in food processor until pureed, or puree with a hand blender. Puree should not be completely smooth but should have no chunks. Set tomatoes aside.

Combine butter and oil in medium saucepan and heat over medium-low heat until the butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and honey. Bring to a simmer, reduce heat to the lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Discard onions and basil stems. Season to taste with salt. Allow to cool and store in a covered container in the refrigerator for up to 2 weeks.

Advertisements

Every few weeks I like to try a new cuisine, This week it is French.

French Onion Soup

8 servings

Ingredients

3 large sweet onions, peeled
2 tablespoons olive oil
2 tablespoons butter
64 ounces (8 cups) beef broth
1 tablespoon dry sherry
Salt and pepper to taste
1 teaspoon dried thyme
8 tablespoons freshly grated/shredded parmesan cheese
16 slices thin swiss cheese
1 tablespoon dry sherry
Salt and pepper to taste
8 (1-ounce) slices French bread,1/2-inch thick, toasted

Directions

Cut onions in half, then thinly slice.
In a large soup pot, heat oil and butter over medium-high heat and add the onions.
Saute onions for about 20 minutes, until limp and golden brown in color.


Add the beef broth and thyme and heat to boiling, about 5-8 minutes. Stir in the sherry and salt and pepper to taste.
Heat the oven to broil.
Place soup crocks (the number will depend on servings) in a baking pan and ladle onion soup evenly among the soup crocks filling each ¾ quarters of the way.
Add one tablespoon of grated cheese to each crock and stir gently.
Place a slice of toasted bread and two slices of swiss cheese on top of each bread slice.
Carefully transport the baking pan with the crocks to the broiler and broil the crocks until the cheese is golden brown and bubbly, anywhere from 5-10 minutes. Serve the crocks on separate plates.

Chicken with Creamy Mustard Sauce

4 servings

Ingredients

8 medium bone-in chicken thighs
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
2 cups thinly sliced yellow onions (2 onions)
2 garlic cloves, grated
1 teaspoon dried Herbes de Provence
2 tablespoons dry white wine
6 ounces sour cream
2 tablespoons heavy cream
2 tablespoons Dijon mustard
Chopped fresh parsley for garnish

Directions

Remove the chicken skin or leave on depending on personal preference.
Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 teaspoon salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large (11 to 12-inch) skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium-low heat for 15 minutes without moving, until the skin is golden brown. Turn the chicken pieces with tongs and sprinkle with the Herbs de Provence.

Add the onions and garlic to the pan,, moving some of the onions under the chicken, cover the pan and cook for 15 minutes more, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are brown. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren’t browned, cook them for another minute.
Add the wine and Dijon mustard and stir over low heat for one minute. Add the sour cream and heavy cream and stir for one minute. Return the chicken, skin side up, and the juices to the skillet and reheat. Sprinkle with parsley and serve with the braised cabbage.

White Wine Braised Savoy Cabbage

4 servings

Ingredients

1 small head of Savoy cabbage, about 1 pound
2 large shallots, sliced thin
½ teaspoon dried thyme
1 slice bacon
1/2 cup white wine
4 oz unsweetened applesauce
2 tablespoons butter

Directions

Cut the cabbage in quarters, remove the core and cut the cabbage into thin slices
Sauté the bacon in a deep skillet.
When done, remove and drain on a paper towel.
Add the cabbage and stir-fry briefly.
Add the wine and thyme, cover and simmer over low heat for 15 minutes.
Add applesauce and butter, stir and simmer for another 5 minutes.
Crumble bacon and add to the cabbage. Stir well and serve.


When you cook steak and chicken, make extra. The leftovers easily make quick weeknight meals.

Steak & Bean Tacos

I like to serve this dish with a green mixed salad and ranch dressing.

2 servings

Ingredients

Half of a leftover grilled flank steak, sliced thin
Original recipe for the grilled steak
2 cups cooked black beans
1 cup medium spicy salsa
2 cups shredded cheddar cheese
4 flour tortillas

Directions

Any leftover steak will work in this recipe, just slice it very thin. Reheat the steak in the microwave or in foil in a moderate oven temperature until warm. Heat the beans and warm the tortillas. Assemble the tacos with beef, beans, salsa, and cheddar cheese.

Greek Salad With Leftover Grilled Chicken

2 servings

Ingredients

8 oz leftover grilled chicken that had been marinated in 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 sliced garlic clove, ½ teaspoon dried oregano, salt, and pepper to taste.
Grilled chicken directions
2 Pita breads, warmed
Greek Salad Ingredients
Romaine lettuce, torn into small pieces
Bell peppers, seeded and cut into one-inch squares
Red onions, sliced thin
Cucumbers, peeled and sliced into half moons
Tomatoes, cut into one-inch pieces
Kalamata olives
Pepperoncini
Crumbled Feta cheese
Greek Salad Dressing, recipe below

Directions

I always grill more chicken than I need for dinner because there are so many dishes you can make with the leftovers. Like this one – a family favorite.
Assemble the salad ingredients in individual bowls. (I use pasta bowls.) Mix with some of the dressing. Slice the leftover chicken and place on top of the salad. Serve additional dressing on the side along with the warm pita bread.

Greek Salad Dressing
1/2 cup red wine vinegar
2 garlic cloves, crushed
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable oil
1/2 cup olive oil
2 tablespoon lemon juice

Directions

Pour all the dressing ingredients into a large jar and shake well.
Place the jar in the refrigerator for a few hours to blend the flavors.
Pour the Greek dressing over the salad ingredients as directed above.


Italian American cuisine is a popular and delicious cuisine. It is a style of cooking adopted throughout the United States that was shaped by Italian immigrants and their descendants. However, what is known in America as Italian food is often not found on the table in Italy.
No one in Italy knows what marinara sauce is. There may be different variants of such a sauce that depend on regional or family traditions (with or without garlic, with or without onions, with or without carrots, with or without a pinch of sugar to counter acidity, etc.) but tomato sauce is simply called “salsa” or “sugo” depending on whether you’re from northern or southern Italy. What’s commonly called marinara sauce in America is tomato sauce in Italy that is the base for pizza, pasta, etc., but without garlic or onion or herbs that are not fresh basil.

Parmigiana in Italy is made with eggplant, tomato, caciocavallo cheese, and basil. No chicken or veal. At best, in some parts of Italy, they alternate the layers of eggplant with prosciutto or beaten eggs for added flavor.

Below is a classic recipe for chicken that I grew up on and it is still a big favorite in my family.

Chicken Parmigiana

2 servings

Ingredients

1 cup plain breadcrumbs
3 tablespoons fresh flat-leaf parsley, minced
1/4 cup grated Parmigiano-Reggiano
Salt and pepper to taste
1/2 cup all-purpose flour
1 egg, beaten lightly
2 chicken breast halves
2 tablespoons olive oil
2 cups Homemade Marinara, see recipe
1/2 cup grated Parmigiano-Reggiano cheese
4 slices of mozzarella cheese
4 oz thin Spaghetti, cooked al dente

Directions

Preheat the oven to 375˚F.

Combine breadcrumbs, parsley, 1/4 cup of grated Parmigiano-Reggiano cheese, a pinch of salt and pepper to taste. Place bread crumb mixture, flour, and egg in three separate dishes.

First, dredge the chicken breast halves in flour, making sure to shake off any excess. Dip in beaten eggs and, like the flour, make sure to let any excess drip off. Finally, dredge in the breadcrumb mixture to coat well. Allow breaded cutlets to rest for a few minutes on a plate before frying.

Heat olive oil in an ovenproof skillet on medium-high heat. Fry chicken until golden. Be sure to turn for even cooking, about 4-5 minutes per side.
Top each breast with Marinara, covering each piece, place the skillet in the oven and bake for 15 minutes, or until bubbling.

Place two slices of mozzarella on each piece of chicken and bake for another 5 minutes or until the cheese melts.
Serve with the cooked spaghetti mixed with the remaining marinara sauce.

Marinara Sauce

Pasta alla marinara (“mariner style” pasta) does exist in Italy, but it’s usually prepared with shellfish and olives. In the United States, the term “marinara” refers to the simple tomato-based “red” sauce that’s a standard in Italian-American cooking.

Ingredients

3 garlic cloves, minced
1/2 large onion, chopped fine
1 carrot, chopped fine
1 celery stalk, chopped fine
1 tablespoon olive oil
One 6 oz can tomato paste
Four 28 oz containers Italian chopped tomatoes
1 teaspoon each dried oregano, dried basil, crushed red pepper, and dried thyme.
Salt and pepper

Directions

Heat 1 tablespoon of olive oil in a Dutch oven and saute the vegetables and garlic. Add the tomato paste. Fill the empty can with water and add it to the pot.

Add tomatoes. Simmer, uncovered, for 1 hour.

Add 2 teaspoons salt and 1 teaspoon each black pepper and the dried oregano, dried basil, crushed red pepper, and dried thyme.

Simmer, uncovered, for another hour or until the sauce thickens.

Italian Leaf Salad

Ingredients

1 small head of lettuce, washed and dried
1 small red onion, cut into ring
Italian black olives to taste

Italian Dressing

2 tablespoons red wine vinegar
1 clove garlic, minced
4 tablespoons extra virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

Tear the lettuce leaves into small pieces.
Place the greens, olives, and onion in a medium salad bowl.
In a jar, combine the dressing ingredients. Shake well and pour over the greens. Toss and serve.

 


Leftovers in my house always get reinvented into new dishes. In these recipes, they also change from breakfast meals to dinner meals.

Corned Beef Hash

Serve with Roasted Asparagus, recipe below.

3-4 Servings

Ingredients

2 cups leftover corned beef, cubed (recipe on how to make the corned beef)
1 cup diced onion
1 garlic clove, minced
2 cups cooked Yukon gold potatoes (or rutabaga for a lower carb option)
3-4 large eggs
2 tablespoons unsalted butter

Directions

Heat the butter in a large skillet on medium heat. Add the onion and cook a few minutes, until soft.

Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to medium-high and press down on the mixture with a metal spatula.

Cook until browned, then turn the mixture over. Do not stir the potatoes and corned beef but let them brown. If you hear them sizzling, this is good. (Use a metal spatula to peek underneath and see if they are browning. If nicely browned, use the spatula to turn sections over in the pan so that they brown on the other side. Press down again with the spatula.)

If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are crispy and brown.

Sprinkle with parsley and black pepper and remove the pan from the heat.

Fry the eggs in a separate skillet and top each portion of hash with an egg.

Oven-Roasted Asparagus

Ingredients

1 bunch thin asparagus spears, trimmed
3 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1 clove garlic, minced
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon lemon juice

Directions

Preheat the oven to 425 degrees F (220 degrees C).

Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet covered with foil in a single layer.

Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.

Spinach Cheddar Omelet

2 servings

Ingredients

(spinach recipe)

Ingredients

2 cups leftover cooked spinach
2 tablespoons unsalted butter
1 cup cremini mushrooms, thinly sliced
1 cup yellow onion, diced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4 large eggs
1 cup shredded cheddar cheese
Minced fresh parsley, for garnish
Additional black pepper, for garnish

Directions

Heat the butter in a large skillet and add the mushrooms and onions; cook until and soft and tender. Season with salt and pepper.

Add the leftover spinach and heat until hot.

Beat the eggs in a small mixing bowl and pour over the vegetable mixture. Stir the eggs around the pan with a rubber spatula, pulling the sides in towards the middle, swirling the pan slightly so the runny egg mixture on top hits the pan and cooks. Cook about 2 minutes, until the eggs are just slightly shiny on top. Sprinkle the cheddar over the top.

Carefully lift up the edge of the omelet and check to see if the eggs are lightly golden on the bottom. Once they are, gently fold it over the filling and let cook another minute over low heat.

Slide omelet out of skillet and divide in half. Serve garnished with minced parsley and extra black pepper.

Baked Parmesan Tomatoes

2 servings

Ingredients

2 large tomatoes
2 tablespoons freshly grated Parmesan cheese
1/2 teaspoon chopped fresh oregano or basil
1/4 teaspoon salt
2 teaspoons extra-virgin olive oil
Freshly ground pepper, to taste

Directions

Preheat oven to 450°F.
Cut a thin slice off the top and the bottom of each tomato. Cut them in half, horizontally.


Place tomatoes on a baking sheet. Top with Parmesan, oregano, salt, and pepper. Drizzle with oil. Bake until the tomatoes until warm, about 10 minutes. Serve alongside the spinach omelet.

 


Pizza Burgers

Add a salad or green vegetable if you have a hearty appetite.

2 servings

Ingredients

2 mozzarella string cheese sticks
12 oz lean ground beef
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Shredded mozzarella cheese
Marinara or Pizza sauce
1 tablespoon olive oil

Directions

Form the burgers earlier in the day if possible. Mix the beef with the Italian seasoning, garlic powder, salt, and pepper. Form into 4 thin patties. Cut each cheese stick into 4 equal pieces. Place 4 cheese pieces on 2 of the burgers. Place a plain burger on top of the cheese and form into a large burger patty. You should have 2 cheese stuffed burgers. Refrigerate until serving time.

Preheat oven to 350 degrees F.
Heat the oil in a medium ovenproof skillet and brown the burgers on one side. Turn the burgers over and top with 1/4 cup of marinara sauce Move the skillet to the preheated oven and bake for 10 minutes. Take the pan carefully out of the oven and top each burger with shredded mozzarella cheese. Return the pan to the oven and bake the burgers for 5 more minutes. Serve the burgers with cooked spaghetti squash and extra marinara sauce on the side.

Spaghetti Squash

Ingredients

1 small spaghetti squash about 2 pounds
2 tablespoons butter
2 cloves garlic finely minced
1/4 cup finely minced parsley or basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup shredded parmesan cheese

Directions

Preheat oven to 375 degrees F. Pierce the squash a few times with a sharp paring knife (to let steam escape). Bake the spaghetti squash for 60 minutes, or until a paring knife pierces easily through the skin with little resistance. Let squash cool for 10 minutes.
Cut the squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using the fork to scrape the squash to get long, spaghetti-like strands.
To serve: use about 1 cup of the spaghetti squash strands per person. Heat a large saute pan with the butter and the garlic over medium-low heat. Then add the parsley, salt, pepper and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and serve.


Italians started coming to Chicago from Italy during the 1850s and by the 1940’s there was a significant Italian population of Italian immigrants and their descendants in the city. There are some stories about U.S. soldiers of Italian descent returning from Europe after World War II and experimenting with different pizza recipes, and eventually creating a deep dish pizza. The only problem with these stories is that deep dish pizza was being sold in Chicago in the early 1940’s, before the end of the war. The one story that is probably true is about a man named Sewell who created the deep dish pizza in 1943 at his bar and grill, Pizzeria Uno. It was so popular that he soon opened another place called Pizzeria Due. Soon other restaurants were serving deep dish pizza and the dish became popular. Soon Chicago became known for creating it and everyone, not just Italians, adopted it as a ‘Chicago’ food. (source FoodReference.com)

Chicago Style Deep Dish Pizza

Ingredients

1 lb of your favorite pizza dough, at room temperature
16 oz mozzarella cheese, sliced
8 oz cooked Italian sausage, sliced thin
12 oz jar Mancini Fried Peppers with sweet onions or equivalent amount of cooked onions and peppers
2 cups marinara sauce
3 tablespoons parmesan cheese

Directions

Preheat the oven to 350 degrees F. Grease a deep dish pizza pan. (My pan is 10 ½ inches in diameter)
Turn the pizza dough out into the prepared pan and use the heel of your hand and your fingertips to press it into an even layer across the bottom of the pan, then about halfway up the sides of the pan.
Bake the crust for 10 minutes.

When the crust is done baking, remove the pan from the oven and keep the oven temperature on 350 degrees F.
Add the toppings in the following order:
On the bottom of the crust place an even layer of cheese slices. Then add the sausage slices in an even layer. Top it with another layer of cheese slices. Then add the cooked peppers and onions. Top with a final layer of cheese slices. Pour the sauce over the top and spread it into an even layer, making sure it is covering all of the cheese. Sprinkle with Parmesan cheese.
Bake for 50-60 minutes until the edges are golden and the filling is firm. Allow the pizza to cool for about 15 minutes before slicing and serving.



Myfashunpassion. Com

Fashion, Beauty, Food, Interior decor and Lifestyle

3...2...1...BAKE!

Baking - Recipes - Fun

Katie Writes Blog

Style, Real Talk & a little Sparkle

Culture, Art, Technology, Beauty, Travel, Photography, Humor

"Important and lasting beliefs or ideals shared by the members of a culture about what is good or bad and desirable or undesirable"

The New Vintage Kitchen

A Vermont innkeeper's collection of classics reimagined for today's kitchen

The Forgotten Muse

Musings from a Bohemian at heart about life, art, writing, and whatever else comes to mind.

Popsicle Society

It's all about you

Sista Soul, #SistaSoul, #SistaSoulWorld, #SistaSoulHappenings

#SistaSoul, #Abuse, #Art, #Artist, #Business, #Body, #Diet, #Fireplaces, #Food, #Gardens, #Health, #Houses, #Media, #Music, #NauralMedicine, #Recipes, #Self, #SocialMedia, #Vocals, #Writing

The Youthful Traveller

Young, Independent and ready to collect moments

I Smell Cakes & Candy by Custom Made Love

My Fat & Fab Life The Momma Rapper

Adi's Wings

Living with A Mental Illness 🖤

Little Irish Sweetheart

I'm 5'1 and Irish... He calls me 'Sweetheart'

Equipping

The World

kelleysdiy

Where Creativity and Imagination Creates Wonderful Ideas for Your Home!

Tammy's Reading/Writing Life

A mother, wife, writer, teacher, coach, book fairy, and runner that has random thoughts about lots of topics!

Zach’s Scope

lifestyle blog

Book 'Em, Jan O

Ghosts, Tall Tales & Witty Haiku!

LIBARAH

Just bcoz something’s toxic doesn’t mean its not tasty.

Wishing Wells Life

Real Food, Real Creativity, Real Life

Savor for the Soul

Life's Journey Enjoyed by Savoring for the Soul

Life, As Kevy Michaels

Transformed By Meeting That Which I'm Not

A. C. Cockerill

Past to Future in a Picosecond

FrejaTravels

Explore the world with us

Mamma's Budget Baking

Budget Baking For Beginners

The Pintrest Cook That Could

A busy wife and mom taking on Pintrest recipies one at a time.

My tiny u.p. farm

Attempting to live off the land in Michigan's Upper Peninsula

Blooms & Beautifuls

Disney Magic, Dream Vacations,

Farm to Table to Soul

"I am easily satisfied with the very best." - Winston Churchill

The Primitive Palate

Low Carb & Keto Cooking

Single Serve

Delicious meals for one in under 20 minutes.

Unmeasured Journeys

Because life is a series of miraculous journeys.

Amazing Tangled Grace

A blog about my spiritual journey in the Lord Jesus Christ.

Retired? No one told me!

Tonight I Dream. Tomorrow I Do!

The Emerging Science

Reviews, Analysis and Brainstorming of Research Data

Jennifer Guerrero

the not so starving artist

Momoe's Cupboard

Low Budget Meals and Ideas

History of King Royal Panwars

History, Architecture , Ancient Fashion and Beautiful Royal Palaces In India

Juliet Kitchen

A Taste of Heaven by Yasmin

Trizahs RANDOM THOUGHTS

DIARY OF A SOCIALLY AWKWARD GIRL.

ROCKY ROAD FAMILY

Our small family living in a 5th wheel following Dads work as a rock fall technician... what could go wrong?

My Food Farmacy

A Place of Clarity in a World of Confusing Diet Advice

%d bloggers like this: