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Healthy Mediterranean Cooking at Home

Category Archives: Cheese

Chicken Scaloppine

Serves 2

Ingredients

1 boneless, skinless chicken breast (8-10 ounces), tenderloins removed and trimmed of excess fat and halved horizontally
Salt and ground black pepper
3 tablespoons all-purpose flour
2 tablespoons grated Parmesan cheese
1 large egg white
1 tablespoon minced fresh chives
1 tablespoon olive oil
1 tablespoon butter
Lemon wedges

Directions

Place chicken between sheets of plastic wrap and pound to even 1/4-inch thickness. Pat dry with paper towels and season both sides with salt and pepper.

Combine the flour and grated Parmesan cheese in pie plate. In a second pie plate, whisk together the egg white and chives.
Coat the chicken in the flour mixture, shaking off excess. Transfer chicken to egg-white mixture; coat evenly and let the excess run off. Coat the chicken a second time in the flour mixture.

Heat the oil and the butter in a large skillet over medium-high. Place the cutlets in the skillet and reduce the heat to medium. Cook until the chicken is pale golden brown, about 3 minutes. Carefully turn the cutlets with a wide spatula and continue to cook until the chicken is pale golden brown on the second side, about 3 minutes. Transfer the chicken to individual plates and serve with lemon wedges.

Caprese Salad

2 servings

Ingredients

2 medium tomatoes
6 ounces fresh mozzarella cheese
Fresh basil leaves
3 tablespoons extra-virgin olive oil
Black Italian olives
Salt and pepper to taste

Directions

Slice the tomatoes and mozzarella cheese into 1/4″ slices.
Assemble the salad by layering slices of tomato, mozzarella, and basil leaves on a serving plate.
Season with salt, pepper, and drizzle with the olive oil.
Scatter a few olives around the serving plate and serve.

Asparagus Wrapped in Prosciutto

2 servings

Ingredients

10 thin asparagus spears, woody ends removed
2 very thin slices Prosciutto di Parma
Olive oil
Coarse black pepper

Directions

Bundle asparagus together in small batches (5 in each) and wrap one slice of prosciutto around each bundle. Place the bundles in a small oiled baking dish. Sprinkle the bundles with olive oil and black pepper. Roast in a 425 degree F oven for 20-25 minutes.

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Chicken Saltimbocca 

For 2 servings

Ingredients

2 teaspoons all-purpose flour
2 boneless skinless chicken breast cutlets (4-5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
8 fresh sage leaves
2 thin slices prosciutto
1 tablespoon olive oil
1 tablespoon butter
1/2 cup chicken broth
2 tablespoons white wine
1/2 teaspoon cornstarch
Lemon wedges

Directions

Flatten the chicken cutlets to 1/4-in. thickness. Sprinkle both sides with salt and pepper; top each cutlet with 4 sage leaves and 1 slice prosciutto, pressing to adhere. Refrigerate uncovered until ready to cook.

When ready to cook, sprinkle each cutlet with 1 teaspoon flour.

In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and chicken is no longer pink. Remove and keep warm.

In a small bowl, whisk the chicken broth, wine, and cornstarch; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and until reduced by half. Spoon over chicken. Serve with lemon wedges.

Sautéed Spinach

Ingredients

1 lb spinach, stems removed and chopped
2 tablespoons olive oil
1 large garlic clove, sliced thin
Salt & pepper to taste

Directions
Heat the oil and garlic in a large skillet. Add the spinach and saute for 3-4 minutes until the spinach is wilted. Season with salt and pepper to taste.

Yellow Squash Rounds

Yield: 2 servings

Ingredients

2 small or 1 medium yellow summer squash
Roasted Garlic powder
Salt & freshly ground black pepper
1/4 to 1/2 cup freshly grated Parmesan cheese

Directions

Place an oven rack in the center position of the oven.
Preheat the oven to 425°F.
Line a baking sheet with parchment paper.

Wash and dry the squash, and then cut each one into 1/4-inch thick slices. Arrange the squash rounds on the prepared pan. Lightly sprinkle the squash with garlic, salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash.
Bake for 15 to 20 minutes, or until the Parmesan melts and turns a light golden brown.


Fresh Fruit Ice Cream

The vodka helps to keep the ice cream from getting icy.

I used strawberries for these recipes.

Ingredients

2 pounds fresh in-season fruit (strawberries, peaches, etc), chopped
2 cups heavy whipping cream
1 can (13.5 ounces) full fat coconut cream
½ cup powdered sugar or sugar substitute
2 tablespoons vodka
1 teaspoon orange extract

Directions

Pour the heavy cream, coconut cream, sugar, vodka, and orange extract into a deep mixing bowl.
Process the mixture with an immersion blender until thoroughly combined and the mixture thickens. Stir in the sliced fruit.

Cover the bowl with plastic wrap. Refrigerate the mixture for 3 hours to overnight to let the flavors develop.
Whisk the mixture and pour into a large loaf pan, cover and place into the freezer.

After about an hour, stir the mixture.
Return it to the freezer until frozen solid.
Let the ice cream sit on the kitchen counter for 15 minutes before serving.

Strawberry Creamsicles

6 popsicles

Ingredients

4 oz cream cheese softened
1/2 cup heavy whipping cream
1/4 cup powdered sugar or sugar substitute
1 tablespoon lemon juice
1 cup (8-9 oz) fresh strawberries finely chopped

Directions

Place cream cheese, cream, sugar and lemon juice in a food processor and process until smooth. Add the chopped strawberries. and process
until the berries are incorporated.

Pour mixture into popsicle molds and freeze at least 4 hours. To unmold, run under hot tap water for 20 to 30 seconds, and then twist the stick to gently to release.


Grilled Steak Salad

4 servings

Ingredients

1 1/2 pound French-cut, bone-in ribeye steak, about 2 inches thick
Olive oil

Steak Rub
2 teaspoons smoked paprika
1 teaspoon sea salt
1 teaspoon dried Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin

Salad
4 cups packed fresh lettuce leaves, washed, dried and torn into small pieces
1 cup cheddar cheese, cut into small cubes
Half a medium red onion, thinly sliced
Half a cucumber, peeled and sliced
2 tomatoes, cut in eighths
4 large radishes, sliced thin
1 medium green bell pepper, sliced
1 medium avocado, peeled, pitted and sliced

Vinaigrette:
1 tablespoon grated garlic
2 tablespoons very good balsamic vinegar
4 tablespoons extra-virgin olive oil
Salt to taste
Freshly ground black pepper

Directions

In a small mixing bowl, combine the rub ingredients. Brush the steak with olive oil. Sprinkle the seasoning over the entire steak and set aside.

To make the dressing:
Place the garlic and vinegar in a small mixing bowl and whisk to combine. Continue whisking and slowly add the olive oil. Season to taste with salt and pepper. Set aside.

For the grilled steak:
Heat an outdoor grill or stovetop grill pan. Oil the grill grates or pan. Prepare one side of the grill for indirect heat or turn the heat under a grill pan to very low. Place the steak on the indirect side of the grill.
Plan on grilling the steaks for 10-15 minutes on each side over indirect heat. When the internal temperature measures 80-85 degrees turn the steak over. If it’s higher, decrease the amount of cook time on the second side to 5-10 minutes. Once the internal temperature of the meat is about 120 degrees move the steak to the direct heat side of the grill for 2 minutes per side for searing. For a grill pan, turn the heat to high and sear the steak for the same amount of time. Remove the steak to a cutting board and let it rest for 10 minutes.

For the salad:
Toss the lettuce with half the vinaigrette. Place the lettuce on a serving platter. Top the lettuce with the cheese, tomatoes, bell pepper, cucumber, onion, radishes, and avocado. Line each topping in its own individual row.
Slice the steaks into strips and place them on the salad platter. Drizzle the remaining balsamic vinaigrette over the salad ingredients.


Pistachio-Basil Pesto

Ingredients

4 cups washed basil leaves
½ cup shelled pistachio nuts
4 garlic cloves, peeled
1 teaspoon salt
½ teaspoon black pepper
⅔ cup extra virgin olive oil

Directions

Place the pistachios, garlic, salt, and pepper in a processor bowl. Process until the nuts and garlic are chopped.

Add the basil leaves and process for a minute or two. In the opening spout at the top, pour the olive oil as you process.

Keep processing until the mixture is smooth.

Fresh Tomato Pesto Tart

Press in the Pan Pastry Dough
1/2 teaspoon salt
2 cups All-purpose, Low-Carb or Gluten-free flour
1 cup shredded cheddar cheese
½ cup (1 stick) cold unsalted butter, melted

Directions

Heat the oven to 425 degrees Fahrenheit.
Pour the flour, cheddar cheese, and salt into a 9-inch pie pan. Stir with a fork to mix the ingredients together. Pour in the melted butter and mix with the fork until the dry ingredients are completely moistened. Press the dough, using the fork, across the bottom of the pan and up the sides.


Bake the crust for 8-10 minutes until lightly brown.
Remove the pan from the oven and reduce the oven temperature to 400 degrees F.

Filling
1 cup coarsely grated mozzarella cheese
6 plum tomatoes, sliced into 1/4-inch-thick slices
½ cup freshly grated Parmigiano-Reggiano
¼ cup pistachio basil pesto, recipe above

Directions

Spread the bottom of the baked crust with the pesto. Sprinkle with the mozzarella. Arrange the tomatoes in an overlapping single layer over the crust and sprinkle the Parmesan evenly over the top.

Bake until the tart is deep golden brown and crispy, about 25 minutes. Let cool to room temperature before cutting.

Bell Peppers Stuffed With Shrimp Salad

When using shrimp for salads, I prefer to grill or oven roast them. Boiling tends to make them soft and they do not stand up to the dressing.

Ingredients

Shrimp
1 pound uncooked large shrimp, peeled and deveined
1/2 teaspoons seafood seasoning
1 tablespoon good olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

Salad
1/2 cup mayonnaise
3 chopped green onions
1 stalk celery, chopped
Zest and juice of half an orange
1/4 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
1/2 teaspoon dried dill
4 green bell peppers, halved and seeded

Directions

Heat a grill pan over medium-high.
Place the peeled and deveined the shrimp in a ziplock plastic bag with 1 tablespoon olive oil, seafood seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper and shake the bag. Spread the shrimp in one layer on the heated grill pan. Cook for 6 to 8 minutes, just until pink, firm and cooked through. Let cool for 25 minutes.

To make the dressing. In a mixing bowl, whisk together the mayonnaise, orange zest, orange juice, dill, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

When the shrimp are cool, cut them into ½ inch dice and add them to the dressing and toss. Chill in the refrigerator until serving time. Fill bell pepper halves with shrimp salad and serve.

Summer Green Bean Salad

Ingredients

1 pound green beans trimmed and cut into 2 inch lengths
1 large ripe tomato, seeded and diced
1/2 tablespoon Dijon mustard
1 tablespoon red-wine vinegar
1 finely chopped shallot
1 garlic clove, minced
2 tablespoons olive oil
Salt and freshly ground pepper to taste
Coarsely chopped basil for garnish

Directions

Several hours before serving:
Place green beans in a pan of salted boiling water to cover. Cook until crisp-tender, about 3 to 4 minutes according to the size of the beans. Do not overcook. Drain.
In a salad bowl, whisk together mustard, vinegar, shallots, garlic, oil, chopped tomato, salt, and pepper. Add hot, drained green beans and toss well. Sprinkle with basil. Let the dish sit at room temperature for several hours before serving. Toss a few times during the marinating time.


In my kitchen, a pound of crab meat can go pretty far. At least two meals. Make the crab filling and use it to stuff fish fillets and to make crab cakes.

Crab Filling

1 pound Lump crab meat
1/2 cup chopped green onion
2 celery stalks, finely chopped
1/2 cup minced red bell pepper
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1/4 cup minced fresh parsley
2 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
2 teaspoons seafood (Old Bay) seasoning

Directions

Whisk together the mayonnaise, mustard, minced garlic, fresh parsley, lemon juice, pepper and Old Bay seasoning.
Stir in the onion, celery and bell pepper. Gently fold in the crab meat, without breaking up the lumps. Set aside one cup of the mixture for the stuffed flounder and reserve the rest for crab cakes.

Crab Stuffed Flounder

Place the fish and sauce over cooked pasta or squash noodles. Serve with a tomato salad to complete the dinner.

Ingredients

2 large or 4 small slices flounder fillets, about 12 oz total
1 cup crab filling
4 teaspoons butter
1/4 teaspoon cayenne pepper
1 tablespoon chopped fresh thyme

Lemon Cream Sauce, recipe below

Directions

Preheat the oven to 400 degrees F. Oil an 8-inch baking dish.
Place the flounder on a piece of wax paper. Arrange the crab mixture lengthwise down the wider section of the fillets. Starting from the thinner edge of the fillet, fold over the long way. Place the stuffed fillets in the baking dish and sprinkle each with cayenne pepper and thyme.

Place a teaspoon of butter on top of each fish fillet.


Bake for 15 minutes.
Make the sauce while the fish bakes. Pour over the cooked fish and serve.

Baked Crab Cakes

Ingredients

Crab Filling from above, about 2 cups
1 cup fresh breadcrumbs
4 teaspoons butter

Directions

Preheat the oven to 425 degrees F.

Add the breadcrumbs to the crab filling and form the mixture into four patties. If you do not want to bake the patties immediately, they can be refrigerated, covered with plastic wrap, for several hours or overnight.

Place the patties in an oiled baking dish and place a teaspoon of butter on top of each crab cake. Bake for 20-25 minutes until golden brown. Serve with the lemon sauce.

Lemon Cream Sauce

This recipe makes enough sauce for both the stuffed flounder and the crab cakes.

Ingredients

1 shallot, chopped
2 tablespoons butter
1 cup heavy whipping cream
1 teaspoon grated lemon peel
1/4 teaspoon sea salt
1/4 teaspoon pepper
2 tablespoons chopped fresh chives

To make the Lemon Cream Sauce

Melt the butter over medium heat in a small skillet, add the shallot and cook until softened. Add the cream and remaining ingredients. Whisk until thickened, about another minute or two.


This past weekend I made Steak & Chicken Fajitas for a get together with friends. Sandwiches seemed like a good option for the leftovers.

On the weekend I cooked the following:
1 pound Flank Steak
3 large boneless chicken breasts
2 large onions, cut into thick slices
3 bell peppers, cut in half and seeded
6 tablespoons olive oil, divided
Salt and Pepper

Directions

Preheat a grill pan or outdoor grill to medium-high heat. Drizzle the flank steak with 2 tablespoons of the olive oil on either side and season generously with salt and pepper.
Drizzle the chicken with 2 tablespoons of olive oil and season with salt and pepper. Brush the vegetables with the remaining oil.
Grill on the steak 5-6 minutes per side for medium-rare. Set aside to rest.
Cook the chicken on the grill 6-7 minutes each side or until no longer pink in center. Cook the vegetables about 2 minutes on each side..Leftover were refrigerated and later used for sandwiches.

Philly Style Cheesesteak Sandwiches

This sandwich goes well with coleslaw.

2 sandwiches

Ingredients

1 tablespoon butter
1/2 cup thinly sliced grilled onion
½ cup thinly sliced grilled bell peppers
6 oz grilled beef steak, cut into thin strips
2 slices (1 oz each) provolone cheese, cut in half
2 slices (1 oz each) American cheese, cut in half
2 sub rolls split and lightly toasted
Worcestershire sauce, ketchup or hot sauce

Directions

Heat a skillet and melt the butter. Cut the steak into very thin slices and divide into 2 piles in the skillet.

Top each with one slice of provolone and one slice of American cheese to warm through and melt the cheese.

Be sure the peppers and onions are warm.

Divide the peppers and onions between each sub roll, placing them on the bottom half.

Place a steak/cheese mound on top of the peppers on the sub rolls. Top with your favorite condiments.

Mexican Shredded Chicken Sandwich

Serve this sandwich with Guacamole.

2 servings

Ingredients

1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 cups shredded leftover grilled chicken breast
1 cup salsa
Sliced jalapeno peppers, optional
1 cup shredded Mexican cheese blend, divided
2 tablespoons sour cream
2 soft sandwich rolls, cut in half

Directions

Heat the oven broiler.

Mix the shredded chicken with the spices, salsa and add sliced jalapenos to taste, if using.

Combine 1/2 cup cheese and sour cream; set aside. Toast the rolls in the broiler on one side until lightly browned.

Spread the four roll halves with the cheese/sour cream mixture and broil until the cheese begins to melt and spread about 2 minutes.


Divide the chicken mixture between the four roll halves and top with the remaining shredded cheese. Place under the broiler for a minute to warm the chicken and slightly melt the cheese.



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