Healthy Mediterranean Cooking at Home

Category Archives: Cheese


Ingredients

1 garlic clove grated
1 tablespoon olive oil
l1 tablespoon butter
¼ cup finely chopped onion
¼ cup finely chopped celery
3 mini red sweet peppers, finely chopped
10 oz raw shrimp (about 18), peeled and chopped
6 oz firm white fish such as sea bass, chopped
8 oz lump crab meat
1 teaspoon seafood seasoning (Old Bay)
1 cup whole milk Ricotta cheese
1 cup shredded Mozzarella
1/2 cup grated Parmesan, plus extra for the top
1 egg
1/2 teaspoon fresh ground black pepper
24 large pasta shells

White Sauce
2 cups heavy cream
1 cup of water
2 tablespoons flour
1/4 cup grated Parmesan
3/4 teaspoon seafood seasoning

Directions

Cook the jumbo shells in boiling salted water for two minutes less than the package instructions. Drain in a colander and run cold water over them for a minute or two. Place the shells on kitchen towels while you make the filling.

Preheat the oven to 350°F.Butter a large baking dish

In a skillet, heat oil and butter over medium heat. Add in garlic, onion, celery, and mini peppers, and cook until the vegetables are softened; about 3 minutes. Add in shrimp and sea bass and season with Old Bay seasoning. Cook until the shrimp become pink and the sea bass is cooked; about 3-5 minutes. Remove from the skillet and let cool.

In a large bowl, combine the ricotta, parmesan, mozzarella, egg, and fresh ground black pepper. Stir in cooled shrimp mixture and crab meat.

In the same skillet, you cooked the shrimp in, bring the cream and milk to a low boil. Reduce the heat and simmer for 10 minutes, add the seafood seasoning. Remove the skillet from the heat and whisk in the flour and parmesan cheese. Return to a simmer, and cook until the sauce thickens about 5 minutes.

Fill each pasta shell with 2 tablespoons of the seafood filling and place them in the baking dish.

Pour the sauce over the filled pasta shells in the baking dish. Sprinkle the top with parmesan cheese. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes.

Serve with a green mixed salad.


Grilled Lamb Chops

2 servings

Ingredients

4 loin lamb chops

Marinade
2 tablespoons lemon juice
4 tablespoons olive oil
1 teaspoon dried Greek seasoning or oregano
2 garlic cloves, sliced
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

Combine the marinade ingredients in a ziplock food storage bag. Give it a shake. Add the lamb, seal the bag, and marinate overnight in the refrigerator.

Preheat an outdoor or stovetop grill. Place the lamb on the grill and cook for 4-5 minutes on each side. Remove to a serving platter and let rest for 5 minutes before serving.

Beets With Tzatziki Sauce

Ingredients

2 large beets washed well
1 teaspoon minced garlic
2 teaspoons freshly squeezed lemon juice
Salt
1cup plain whole-milk yogurt, preferably Greek-style
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh dill
Black pepper

To roast beets:
Trim the greens off the beets to within 1 inch and scrub the beets. Arrange the beets in a small roasting pan, add 1/8 inch water, and cover loosely with foil. Roast at 450 degrees F for 45-60 minutes, until they are tender when pierced with a knife. When cool enough to handle, peel the beets: Cut off the stem and root ends and scrape the thin layer of skin off with a knife. Quater each beet and place them in a serving bowl. To serve top with several tablespoons of tzatziki sauce.

To make the sauce
In a mixing bowl, combine garlic, lemon juice, and 1 teaspoon salt. Stir in yogurt and olive oil and dill. Season to taste with additional salt and pepper. Chill until ready to serve.

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 or sugar substitute
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup of vegetable oil
1/2 cup olive oil
2 tablespoon lemon juice

Salad

4 cups torn Romaine lettuce
1/4 of red onion, sliced
Half cucumber, sliced
1 tomato, diced
12 kalamata olives
4 pepperoncini peppers
1/2 cup crumbled feta cheese

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 flavors.
Combine the Greek salad ingredients in a large serving bowl. Pour half of the dressing over the salad and toss. Add more dressing if desired.


Alfredo Sauce

Ingredients

2 cups heavy cream
6 tablespoons unsalted butter
1 cup freshly grated Parmesan Cheese
Salt & Black Pepper

Directions:

Heat together the cream and butter over medium heat until bubbling.
Season with salt and pepper.
Add the cheese and mix well over medium heat until the sauce thickens. Keep warm.

Shrimp Fettuccine Alfredo

4 servings

Ingredients

8 oz fettuccine
1 pound peeled and deveined medium shrimp
2 green onions, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley

1 recipe of Alfredo Sauce

Directions

Cook the pasta according to package directions. Drain pasta in a colander.

Heat a large skillet over medium-high heat. Add the olive oil; swirl to coat. Add shrimp, green onion, and garlic; sauté for 4 minutes or until shrimp are done.

Reduce heat to medium and add the alfredo sauce. Cook 1 minute and add drained pasta. Stir gently and cook until the pasta is coated and warmed.

Sprinkle with parsley and serve.

 


Serve this dish with your favorite sides. I had leftover potato salad and greens beans so I used them as sides for the meatloaf.

Ingredients

1 cup milk
1 ½ cups plain panko breadcrumbs or 4 slices of bread crumbled
2 pounds ground beef
1 pound ground pork
1 onion, finely chopped
4 garlic cloves, minced
1/2 cup chili sauce
1 cup chopped fresh parsley
1/2 cup grated Parmesan cheese
2 large eggs, lightly beaten
Coarse salt and ground pepper

Directions

Preheat oven to 350 degrees F, with a rack placed in the center.

In a large bowl, pour milk over breadcrumbs or bread; stir until combined and let soak, about 5 minutes. Add beef, pork, onion, garlic, chili sauce, parsley, Parmesan, eggs, 11/2 teaspoons salt, and 1/2 teaspoon pepper. Using your hands, mix until combined; do not overmix or the meatloaf will be dense.


Gently pat into a log and place it in a greased baking dish or large loaf pan.
Bake 60-75 minutes or until an instant-read thermometer inserted into the thickest part registers 160 degrees.
Remove the pan from the oven; let rest 5 minutes and slice each into 3/4-inch-thick slices.


Skillet Chicken Parm

Ingredients

2 boneless and skinless chicken breasts (about 12 oz total)
Salt
Freshly ground pepper
All-purpose flour
¾ cup Italian seasoned panko crumbs
1 large egg
Olive oil
Warm Marinara sauce, recipe below
6 ounces Italian Fontina or Mozzarella cheese, sliced thin
Cooked spaghetti

For the Sauce
2 tablespoons extra-virgin olive oil
26-28 oz container Italian chopped Italian tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt or to taste
1 teaspoon dried Italian seasoning

Directions

Prepare the sauce:
Heat the olive oil in a medium saucepan. Add the remaining ingredients and cook until thickened, about 20 minutes. Remove from the heat and set aside.

Prepare the chicken
Cut off any fat on the chicken. Place a breast between two sheets of plastic wrap. Pound lightly with a meat mallet to an even thickness. Repeat with the second breast. Season the chicken lightly with salt and pepper. Spread out the flour and breadcrumbs on two separate plates. Beat the egg in a wide shallow bowl until thoroughly blended. Dredge the chicken in flour to coat lightly and tap off excess flour. Dip in the beaten egg, hold them over the bowl, letting the excess egg drip back into the bowl. Transfer the chicken, one piece at a time to the plate of breadcrumbs, turn it to coat with breadcrumbs, patting gently, and making sure that each breast is well coated with breadcrumbs. If you have time refrigerate the breaded chicken for several hours.

Heat a thin layer of olive oil in a wide, heavy skillet over medium-high heat until a corner of one of the coated breasts gives off a sizzle when dipped in the oil. Add the chicken pieces without touching each other. Fry, turning once, until golden on both sides and cooked through about 6 minutes. Top each chicken breast with several spoonfuls of marinara sauce. Place the sliced cheese over the sauce to cover the chicken completely. Cover the pan and turn the heat to low. Cook a minute or two until the cheese melts. Serve over spaghetti.

Green Beans With Garlic

Ingredients

Salt
2 pounds green  beans, trimmed
4 tablespoons olive oil
2 medium-size garlic cloves, minced

Directions

Bring a large pot of salted water to a boil, and fill a large bowl with ice water. Boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, drain in a colander. Heat the oil in the pan over high heat. Add beans and garlic, and cook, stirring and tossing constantly, until beans are heated through. Sprinkle with salt and serve.

 



Fillet of Fish Francese

2 servings

Ingredients

¼ cup olive oil
12 ozs white fish filets cut in half (I used triggerfish)
1/4 cup of flour
1/4 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
1 egg
2 tablespoons of heavy cream
½ cup grated Parmesan cheese
2 tablespoons fresh lemon juice

Directions

Pour flour mixed with salt, pepper, and garlic powder in a shallow dish. Whisk egg, cream, lemon juice, and Parmesan cheese in another shallow bowl..
Heat oil in a large skillet.
Dredge the fillets in the flour, make sure you coat both sides and then dip the fish in the egg mixture, and make sure it’s evenly covered.
Repeat with all of the fillets and add to your skillet. Cook each side for 3-4 minutes; you want the bottom of the filet to get lightly brown,

Squash Saute

2 servings

Ingredients

2 tablespoons extra virgin olive oil
1/2 medium onion, diced
2 plump garlic cloves, minced
2 medium yellow summer squash, diced
1 small red pepper, diced
Salt and freshly ground pepper
2 tablespoons chopped fresh parsley

Directions

Heat the olive oil in a large, heavy skillet over medium heat, and add the onion. Stir often and cook until tender, five to eight minutes, then add the garlic, summer squash, red pepper, and about ½ teaspoon of salt. Turn the heat to medium-high and cook, stirring, until the squash is translucent and the red pepper tender, about 10 minutes. Add freshly ground pepper, taste and adjust salt. Stir in the parsley, and remove from the heat. Serve with the fish.

Air-Fryer Baked Sweet Potato

You may bake the potato in a regular oven at 400 degrees F for 45-50 minutes.

2 servings

Ingredients

1 large sweet potato
1/2 tablespoon olive oil
1/4 teaspoon black pepper
1/2 teaspoons kosher salt

Directions

Wash the sweet potato and then poke air holes in the potato with a fork.
Sprinkle them with the olive oil, pepper & salt, then rub evenly on the potato.
Once the potato is coated place it into the basket.
Cook potato at 390 degrees for 35-40 minutes or until fork-tender.
Cut in half and top with a pat of butter.


Burritos

Ingredients

Marinade
1 orange
1 lime
¼ cup avocado oil
2 – 3 canned chipotle peppers in adobo sauce, finely chopped
½ teaspoons ground cumin
½ teaspoon salt
1 pound beef flank steak

Burrito
1 teaspoon vegetable oil
½ teaspoon ground cumin
Half a large sweet onion cut into thin rings and rings halved
2 medium sweet bell peppers, cut into thin strips
1 jalapeno pepper, sliced into thin strips
6-8 inch flour tortillas, warmed
¼ cup snipped fresh cilantro
1 cup of salsa

Directions

Zest the lime and orange. Juice both the orange and lime. In a large resealable plastic bag combine 1/4 cup orange juice, 1 teaspoon orange zest, 1 teaspoon lime zest, 2 tablespoons lime juice, avocado oil, chipotle peppers, cumin, and the salt. Add steak. Seal bag; turn to coat. Marinate in the refrigerator for 1 to 12 hours.

Remove meat from the marinade. Reserve 2 tablespoons marinade; discard any remaining marinade. Pat meat dry with paper towels. In a large grill pan, heat 1 teaspoon oil over medium-high heat. Add steak to the pan. Cook for 14 to 18 minutes or until steak reaches desired doneness, turning once halfway through cooking. (Or, for a gas or charcoal grill, grill the steak on a greased rack of a covered grill over medium heat for 17 to 21 minutes or until steak reaches desired doneness.)

Transfer meat to a cutting board. Cover and let stand 10 minutes. Cut steak across the grain into 1/4-inch-thick slices.

Heat the same grill pan over medium-high heat. Add the onion and peppers to the drippings in the pan. Cook, stirring occasionally, for 3 minutes. Stir in the zucchini. Cook 1 minute more. Add the reserved 2 tablespoons marinade and 1/2 teaspoon cumin. Cook and stir 2 minutes more.

Lay tortillas on a flat work surface. Arrange the meat on the bottom third of the tortillas. Top with cooked vegetables, and cilantro. Roll up tortillas tightly. Serve with salsa.

Tips
If using a gas or charcoal grill, use a large skillet to cook the vegetables. Use 1 tablespoon vegetable oil in place of the drippings.

Cheese Sauce

ingredients

1 cup heavy cream
1 cup sharp cheddar cheese grated
1 teaspoon dijon mustard

Directions
Combine all ingredients in a large saucepan.
Stir over medium-high heat until all cheese is melted.

Creamy Southern Succotash

Ingredients

1 recipe cooked southern field peas (see recipe), drained
2 cups fresh or frozen corn
1 teaspoon Mexican chili powder
Cheese sauce, recipe above

Directions

After the cheese sauce is complete, stir in the drained peas and corn. Add the chili powder and simmer over low heat until hot.
Serve with the burritos.


Smothered Pork Chops

Pork Chops
1 pound boneless pork chops, about 3/4-1 inch thick.
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/2 cup all-purpose flour
3 tablespoons olive oil, divided
2 tablespoons unsalted butter

Gravy
1 tablespoon unsalted butter
1 large onion, thinly sliced
Pinch of salt
2 large cloves garlic, minced
1 teaspoon poultry seasoning
1 cup chicken broth
1/2 cup buttermilk or heavy cream
Chopped fresh flat-leaf parsley, for garnish

Directions

Pat the pork chops dry with paper towels to remove any moisture. Season pork chops with garlic powder, onion powder, cayenne, salt, pepper, and 1 tablespoon olive oil. Refrigerate for several hours.
Dredge each chop in the flour; shake off the excess and reserve the remaining flour.
Heat 2 tablespoons olive oil and 2 tablespoons of butter in a deep skillet over medium heat. When hot, sear the pork chops in a single layer on each side 2 minutes per side. Remove pork chops from the pan and keep warm.

In the same pan, heat 1 tablespoon of butter over medium heat.
Add the sliced onions and a pinch of salt. Cook while stirring occasionally, until soft and caramelized, about 8-10 minutes. Stir in the garlic and poultry seasoning; cook 30 seconds.

Add 2 tablespoons of the remaining flour to the pan. Mix the flour into the onions and cook 2 minutes.
Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes.
Whisk in the buttermilk (or cream) and simmer for 1-2 minutes until thick and creamy.
Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 3 minutes (or until the pork is cooked to your desired doneness). Taste test and season with salt and pepper, if needed. Garnish with the chopped parsley before serving.

Southern Field Peas

ingredients

4 cups fresh heirloom cowpeas
3 cups chicken stock
1 teaspoon salt
1 tablespoon butter
1/2 bell pepper finely diced
1/2 Vidalia onion, finely diced

Directions

Place cowpeas, bell pepper, onion, chicken stock, butter, and salt into a large saucepan. Bring to a boil. Once it reaches a boil, lower to a simmer, and cook for about 45 minutes. Taste the peas to be sure they are tender. If not, simmer for a few minutes more. Drain and serve.


Corn Cakes

Makes 9-10 cakes

Ingredients

3/4 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon black pepper
1/8 – 1/4 teaspoon cayenne pepper
1 tablespoon melted butter
1 cup whole milk
1 large egg
1 tablespoon honey
1 cup fresh corn kernels
1/2 cup shredded white cheddar cheese
2 tablespoons olive oil

Directions

Whisk together the flour, cornmeal, baking powder, salt, pepper, and cayenne in a medium bowl. Whisk together the wet ingredients in a separate bowl. Make a well in the center of the dry ingredients and incorporate the wet ingredients (do not over mix). Fold in the corn and cheese.

Heat the oil in a large nonstick skillet over medium heat. Working in batches, drop heaping ¼-cup portions of the batter into the skillet and cook until golden brown and cooked through, 2 to 3 minutes per side. Serve immediately.


Scallopini

Ingredients

Two 6 oz boneless, skinless cutlets (turkey, chicken, veal, pork or fish), pounded until thin
Kosher salt
Ground pepper
1/4 cup all-purpose flour, preferably Wondra
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons white wine, or dry vermouth
1 lemon, juiced (4 tablespoons),
1 tablespoon capers

Directions

Season the chicken on both sides with salt and pepper. Lightly coat in flour. Shake off excess.


Heat a large skillet over medium-high heat. Add the olive oil and butter, swirl them around the pan, and add the cutlets. Turn the heat to medium and saute for 2 minutes per side. Add the wine, lemon juice and capers, swirl them around in the pan and turn off the heat. Serve immediately with a small sprinkling of salt and pepper.

CreamyRoasted Tomato Pasta

Ingredients

5-6 large plum tomatoes quartered
2 tablespoons olive oil
1 large garlic clove sliced
Salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
Half of a small onion, minced
1 medium or two small zucchini cut into sticks about the size of the pasta
3 fresh thyme sprigs or 1 teaspoon dried
1/2 cup heavy cream
2 cups short pasta
½ cup parmesan cheese, grated plus extra for serving

Directions

Heat the oven to 375 degrees F.


In a medium baking dish lined with foil, toss together the quartered tomatoes, olive oil, garlic, ½ teaspoon salt, and black pepper to taste. Roast for 40 minutes. Turn the oven temperature to 400 degrees F and roast the tomatoes for 2o minutes more. cool to room temperature. Remove the tomato skins and discard them.

Bring a large pot of salted water to a boil.

 

Melt the butter in a large saucepan over medium-low heat. Add the onion and zucchini sticks. Cook, stirring frequently until softened, about 5 minutes. Add the tomatoes and their juices. Add the thyme and the cream, stirring to combine. Bring to a simmer over low heat.

Cook the pasta in the boiling water until al dente. Drain, reserving 1/2 cup of the pasta water. Return the pasta to the pot and toss with the sauce. Add in ½ cup of parmesan cheese. Add pasta water if necessary to loosen up the sauce. Season to taste with black pepper. Serve with extra parmesan cheese.

Homemade Olive Bread

Ingredients

2 teaspoons instant yeast
4 cups all-purpose flour
1 ¾ cups warm water
2 tablespoons olive oil
1 tablespoon honey
1/2 cup chopped green olives
1/2 cup chopped black olives
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt

Directions

Place all the bread ingredients in the bowl of an electric mixer. With the paddle attachment, mix until the ingredients come together around the paddle. Switch to the dough hook and knead the dough for 10 minutes.

Place the dough in a clean bowl greased with olive oil. Cover with a clean cloth and let it rise for an hour.
Preheat the oven to 400°F.

Punch the dough down and place on a parchment-lined baking pan. Shape the dough into an oval. Cover with a kitchen towel and let rise 30 minutes. Make three slashes in the top of the bread with a sharp knife. Place the pan in the center of the oven and bake the bread for 40 minutes.

Cool un a wire rack. Serve the bread with olive oil for dipping.


Flounder Florentine

2 servings

Ingredients

One large (12-16 oz) flounder filet
1 cup leftover sauteed spinach (recipe)
1 cup shredded mozzarella cheese
Salt and pepper to taste
Olive oil

Directions

Coat a baking dish large enough to hold the flounder with olive oil. Place the flounder in the dish and season with salt and pepper.
Spread the spinach over the flounder and top with the shredded cheese.


Preheat the oven to 400 degrees F
Bake the flounder for 15 minutes.

Baked Tomatoes For Two

Ingredients

1 large fresh tomato. Cut in half
Salt and pepper
2 tablespoons Italian flavored panko crumbs
Olive oil

Place the tomato halves on a small baking sheet with foil. Sprinkle the tops with salt and pepper. Drizzle with olive oil and top each half with 1 tablespoon of panko crumbs. Bake in a 400-degree oven for 15 minutes. ( Bake in the oven with the flounder.

 

Lemon Vegetable Couscous

Ingredients

Olive oil
1 ¼ cups chicken broth
1 cup whole wheat Israeli couscous
1 small zucchini, diced
1 onion, diced
2 large garlic cloves, minced
1 teaspoon dried Italian seasoning
Salt and pepper
2 tablespoons lemon juice

Directions

In a medium saucepan, bring1 ¼ cups of chicken broth to a boil. Add 1 tablespoon olive oil and 1 cup whole wheat Israeli couscous. Return the mixture to a boil, lower the heat to low, cover the pan, and cook 10 minutes. The couscous will absorb the broth. Stir, add ½ teaspoon salt, and set aside.

In a medium skillet, heat 2 tablespoons of olive oil. Add the onion and garlic. Saute over low heat for 5 minutes. Add the zucchini, Italian seasoning and salt, and pepper to taste. Cook for 5 minutes. Add the cooked couscous and lemon juice. Heat. Adjust seasoning with salt to taste. Serve with the flounder.



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