Posts tagged ‘mozzarella’

July 13, 2010

Almond Crusted Chicken over Arugula and Strawberries

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February 9, 2010

Meatball Sub


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January 1, 2009

Fried Ravioli

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January 1, 2009

Pollo Florentine

Ask anyone what Florentine means and they’ll say it means spinach; except Italians.  The association of spinach and Florence, Italy actually originated in England.  When Catherine de Medici introduced spinach to English cuisine, since she was from Florence, spinach and egg or cheese mixtures became known as Florentine.  Actual Florentine dishes usually are seafood rich with olives and squashes and potatoes.

This dish uses prosciutto, which is an uncooked Italian ham, chicken and a spinach and cheese blend.  Even though prosciutto is salt cured, I guess I am a bit of a worry wart in that I always cook it anyhow.  I also use fresh mozzarella for this recipe, it blends much better with the ricotta than the shredded type that has drying agents applied.  The extra spinach mixture I bake for twenty minutes in a separate dish and serve with the chicken.

Ingredientspollo florentine 16

3 cloves garlic

1/4 pound Italian parsley

1 pound fresh spinach

1/4 pound fresh mozzarella

1 egg

1 cup ricotta

4 slices prosciutto

4 boneless chicken breasts

2 Tablespoons bread crumbs

Directions

  • Chop parsley and spinach, combine into medium mixing bowl.
  • Press garlic cloves into spinach blend.
  • Use a cheese slicer to loosen shreds from mozzarella ball.
  • Add egg, ricotta and mozzarella to spinach blend.
  • Beat thoroughly until well blended.
  • Preheat oven to 300 degrees F.
  • Slice chicken breasts open.
  • Spoon two heaping spoonfuls of spinach blend into chicken breast pocket.
  • Close and wrap prosciutto around chicken.
  • Sprinkle with bread crumbs.
  • Bake for 45 minutes.
  • Serve.

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January 1, 2009

Easy Quesadilla

I love quesadilla and they are so easy to make for after school snacks, munchies, parties, what ever.  You can make grande ones if you get the big fajita sized tortillas, but I tend to use the 8 inch rounds for tacos.

Cheeses you can use are as various as the day is long but you want to make sure whatever type you use is good for melting.  Obviously cheddars and jacks are always perfect, I personally prefer white sharp cheddar.  You can get creative and blend cheddars with jacks or mozzarella.  If you have a Hispanic section at your grocery store though, you can really get creative.  The best are Asadero, which has a sweetish butter flavour to it; or Oaxaca, which has a bite like a jack, but is stringy like mozzarella.

If you have an iron skillet, these are ideal for making quesadilla.  If not, a good heavy skillet will suffice.

IngredientsCIMG2837

10 8 inch tortillas, soft

3 cups freshly grated cheese

  • Place skillet on medium to high heat for four minutes.
  • Using either a small slice of butter or a quick spray of aerosol baking spray, lightly coat the pan.*
  • Gently lay one half of a tortilla onto the skillet and put in one handful or 1/4 cup of cheese.
  • Lightly fold the top over but do not press down.
  • Allow to cook for 1 to 2 minutes, then flip.
  • Press with the spatula and cook for another 1 to 2 minutes.
  • Remove from heat and promptly cut quesadilla into triangle thirds.
  • Serve.

CIMG2835

*Do not use oil as it is too heavy and absorbs into the tortilla.