Spinach Stuffed Chicken Breasts

 

Spinach Stuffed Chicken Breasts

Juicy, cheesy, and full of flavor, this Spinach Stuffed Chicken is the perfect keto-friendly dinner. Each serving has 3.2g net carbs and a whopping 47g of protein, making it a satisfying weeknight meal that's both healthy and indulgent.

Ingredients

 

4 medium chicken breasts, boneless and skinless
8 ounces (226.8 g) frozen chopped spinach, thawed and drained
1/4 cup (59.15 ml) butter, divided
4 garlic cloves, minced, divided
Salt and pepper
1/2 cup (118.29 ml) whole milk ricotta
1/2 cup (118.29 ml) shredded mozzarella
1/4 cup (59.15 ml) grated Parmesan
1/2 tsp (0.5 tsp) paprika

Directions:

Preheat the oven to 350ºF. Squeeze as much moisture as possible out of the spinach. 

In a medium bowl, combine the spinach, ricotta, mozzarella, Parmesan, and 2 cloves of the minced garlic. Season with salt and pepper and mix well to combine.

Using a sharp knife, slice each chicken breast horizontally through the center, but don't cut all the way through. Open each breast like a book.

Stuff each chicken breast with 1/4 of this mixture and secure the opening with several toothpicks. Season the top and bottom of the breasts with paprika, salt, and pepper.

Heat a large ovenproof skillet over medium heat. Add the butter to the pan and let melt. Once hot, add the remaining garlic and then add the chicken breasts. Cook until golden brown on the outside, about 3 to 4 minutes per side.

Place the entire skillet in the oven and cook until the chicken reaches 165ºF on an instant read thermometer, about 20 minutes.

Want to prep your stuffed chicken breast ahead of time? No problem!       Proceed through Steps 1 to 3.      Then refrigerate the chicken breasts for up to 8 hours before cooking. Be sure to cook thoroughly and make sure the breasts AND the filling reach an internal temperature of at least 165ºF.

Stuffed shells with Ricotta and Spinach.

Spinach and Ricotta Stuffed Shells

 A bit of preparation makes assembling these stuffed pasta shells with ricotta and spinach much easier. 

Let’s get started!  The Tomato Sauce: For this pasta dish, you’ll need about 3 to 3½ cups of tomato or marinara sauce. I usually use half of my quick tomato sauce recipe. If you prefer, feel free to use your favorite store-bought brand.  

 Mise En Place                                                                                   Doing a little bit of prep work facilitates the assembling of these Italian shells. Let’s begin!                                                                         

The Tomato Sauce: For this recipe, you need a tomato or Marinara Sauce. You will need approximately 3-3½ cups. I used half of the amount of my Quick Tomato Sauce recipe. If it is more convenient for you, use your favorite commercial brand. 

Cook the Pasta: Bring a very large pot of water to a rolling boil. Add 2 tablespoons of salt. Add about 24 -26 shells, a few at a time to prevent them from sticking together.

Cook according to the package instructions minus a few minutes since it continues to bake in the oven.

Prepare a clean tea towel on the countertop.

Cook the Pasta: 

Bring a very large pot of water to a rolling boil. Add 2 tablespoons of salt. Add about 24 -26 shells, a few at a time to prevent them from sticking together.

Cook according to the package instructions minus a few minutes since it continues to bake in the oven.

Prepare a clean tea towel on the countertop.

When ready, remove the giant shells from the pot of boiling water.

Drain and place upside down on a clean tea towel to remove the excess water. Set   aside

The Meat Mixture: 

While waiting for the pasta to cook, sauté the chopped onion in 2 tablespoons of olive oil over medium heat until beginning to soften (3-4 minutes).

Add 2-3 cloves of chopped garlic, a few pinches of red pepper flakes, salt, and pepper to taste, and sauté for an additional 2-3 minutes
stirring frequently.

Add the lean minced meat. Saute and break up the meat with a wooden spoon. Cook until cooked through about 5-7 minutes. Taste and adjust seasonings.

Turn the heat to medium-high. De-glaze pan with 2 tablespoons of white wine.

Drain the fat and set aside the meat to cool down.                

                               The Cheese Mixture

In a large bowl combine 2 cups fresh ricotta, 2 eggs, ½ cup Parmigiano-Reggiano Cheese or Pecorino Romano Cheese, 1½ cups freshly grated mozzarella and 2 tablespoons freshly chopped Italian flat-leaf parsley.  1 12oz bag spinach excess moisture removed.

The cheese filling is done.  It’s now time to combine all the ingredients 
together.

How To Assemble

Preheat the oven to 400°F (200°C). Place the oven grate in the center.

Using two spoons or a pastry bag with the bottom cut off, fill each of the 24-26 cavities with about 2-3 tablespoons of the meat and cheese filling. As you can see, they are completely filled up.

Place about ½-1 cup of tomato sauce at the base of a 13 x 9″ baking dish. Tilt the dish so that the sauce coats the bottom evenly.

Place the cheese and meat-filled pasta shells facing up in the prepared dish.

Top with the remaining tomato sauce, reserving at least 1 cup. 

Place a piece of parchment paper over the top. Then, cover tightly with a piece of aluminum foil.

Bake for 20-30 minutes until cooked through and bubbling.

Uncover both the aluminum wrap and the parchment paper and bake for another 3-5 minutes.

Remove the baked dish from the oven.

Garnish with reserved tomato sauce (heated), chopped fresh Italian parsley and extra grated cheese.

Serve immediately and enjoy!  Serves 6 to 8.

Pizza Beans

Pizza Beans

The clever idea to give beans the pizza treatment comes from Deb Perelman and her beloved food blog Smitten Kitchen. The gooey, cheesy, saucy beans are scooped up with garlic-rubbed toasts, and, made with jarred sauce and canned beans, this hearty vegetarian appetizer comes together in no time.  Serves 6 to 8 as an appetizer
Ingredients:
1 1/2 cups (375 mL) tomato sauce, preferably Rao’s or Carbone
1/2 cup (125 mL) unsalted vegetable stock
2 cans (each 540 mL) white kidney beans, drained, rinsed
1/3 cup (80 mL) chopped basil
Freshly ground pepper to taste
1/4 cup (60 mL) finely grated Parmigiano‑Reggiano
6 oz (170 g) mozzarella, coarsely grated, about 2 cups (500 mL)
16 baguette slices, cut just under 3/4 inch (2 cm) thick on a bias
2 cloves garlic, peeled, halved
Extra virgin olive oil for drizzling
Flaky sea salt to taste
Basil leaves to garnish
Directions:
Preheat oven to 425°F (218°C). Arrange racks in middle and upper third of oven. Line a heavy-duty baking sheet with foil.

Place sauce, stock and beans in a 10-inch (25-cm) cast-iron skillet over high heat. When it starts to boil, reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until they resemble saucy baked beans, about 10 minutes. Stir in basil and season with pepper.

Remove from heat and sprinkle with Parmesan then mozzarella. Bake on middle rack until bubbling and cheese has browned in a few spots, 10 to 12 minutes.

While beans are baking, arrange baguette slices on prepared baking sheet.

When beans come out, switch oven setting to broiler on high. Broil baguette slices in upper third of oven until nicely browned, about 45 seconds per side. Remove from oven. Rub tops with cut sides of garlic and drizzle with olive oil. Sprinkle lightly with sea salt. Transfer to a bowl or plate and serve immediately with the beans still in their skillet. (To prevent burns, cover skillet handle with a clean, folded kitchen towel.) Scatter basil leaves overtop beans for garnish.

Summery Zucchini Parmigiano ~ Vegan

                                                        

Summery Zucchini Parmigiano

This fresh, warm-weather take on the classic casserole uses heirloom Romanesco zucchini and sweet Roma tomatoes to highlight the best of the season. The zucchini is quickly salted to draw out excess moisture, allowing the breading to cling better and crisp up beautifully when fried. Romanesco zucchinis are distinguished by the telltale ribbing that runs lengthwise along the fruit.

Ingredients:

Roma Tomato Sauce

2 1/2 lbs (1.13 kg) Roma (plum) tomatoes, halved widthwise2 tbsp (30 mL) extra virgin olive oil

2 large garlic cloves, smashed, thinly slice

2 tbsp (30 mL) tomato paste

2 large basil sprigs

Salt and freshly ground pepper to taste

Zucchini Cutlets

2 medium Romanesco or green zucchini, each about 12 oz

   350 gr. trimmed

Salt and freshly ground pepper to taste

3/4 cup (175 mL) all-purpose flour

3 large eggs

1 1/2 cups (375 mL) dried breadcrumbs

1/4 cup (60 mL) finely grated Parmesan

3/4 cup (175 mL) canola oil

1 ball (125 g) fresh mozzarella, torn into bite-size pieces

Basil leaves to garnish

Directions:                                                                                                 For the tomato sauce, coarsely grate tomato flesh into a large bowl. (Discard skins or save for vegetable stock.) You should have about 4 cups (1 L) pulp. Set aside.

Heat oil in a large pot over medium-low heat. Add garlic. Cook, stirring often, until garlic is soft and fragrant, 2 to 3 minutes. Add tomato paste and cook, stirring constantly, for 2 minutes. Stir in tomato pulp and basil. Season with salt and pepper. Bring to a boil, then reduce heat to medium-low to maintain a simmer. Cook, stirring occasionally, until mixture is saucy and reduced to about 3 cups (750 mL), 25 to 30 minutes. Adjust seasoning, if necessary. Discard basil.

For the cutlets, working lengthwise, thinly trim two edges of zucchini to flatten surfaces. Save for another use. Slice zucchini in same direction, into 1/2-inch (1-cm) thick slices—you should have about eight slices total. Cut each slice crosswise in half on bias. Transfer to a large, rimmed baking sheet. Season both sides generously with salt. Arrange in an even layer and let stand until liquid is released, 25 to 30 minutes.

Place flour in a shallow dish. Season with pepper. In another shallow dish, whisk eggs. In a third shallow dish, combine breadcrumbs and Parmesan.

Set a wire rack on countertop. Shake off excess liquid from zucchini, then pat dry on paper towel, firmly pressing to remove as much liquid as possible. Working with one slice at a time, dredge zucchini in flour mixture, turning to coat. Shake off any excess, then dip into egg mixture. Let excess drain back into the dish, then dip into breadcrumb mixture, patting to coat fully. Transfer to wire rack and repeat with remaining zucchini.

Heat oil in a large, deep skillet over medium-high heat. Working in batches, cook zucchini, flipping halfway through, until deeply golden brown, 2 to 3 minutes per side. Transfer with tongs to a clean wire rack set over a baking sheet.

Rewarm tomato sauce over medium heat. Spread three quarters of sauce over the bottom of a large platter. Arrange zucchini overtop. Spoon remaining sauce over zucchini. Top with mozzarella. Season with pepper and garnish with basil. Serve immediately.   Serve with Rose Wine

Homemade Stuffed Shells

Homemade Stuffed Shells

An easy but quick make ahead dish for dinner or company

Ingredients:
½ pound jumbo pasta shells
2 tablespoon olive oil
1 onion – finely chopped
salt and pepper (to taste)
3 cloves garlic – minced
1 pound ground beef
2 tablespoon italian herbs
2 cups spaghetti sauce
2 cups ricotta – or cottage cheese
1 cup mozzarella – shredded plus more for topping
½ cup parmesan cheese – grated plus more for topping
1 egg beaten

Directions:

Preheat oven to 350 degrees.

Cook the pasta in boiling water for about 1 minute less than the package suggests. Drain and run cool water over the shells. (to keep the shells from sticking together, I added about 1 tablespoon olive oil to the water, and stirred them gently often.)

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onion, generously add salt and pepper and sauté until softened – about 4 – 5 minutes. Add the garlic and cook for another minute or two.

Add the beef and cook until browned, breaking it up as it cooks. When the beef is almost cooked through, sprinkle the Italian herbs over it and stir in about 1 cup of the spaghetti sauce, then remove from heat.
In a small bowl, combine the ricotta, mozzarella, parmesan and egg – mix together well, then mix into the beef mixture.

Grease a 9″ x13″ baking dish and spread the remaining sauce evenly in the bottom. Spoon the filling carefully into each shell and arrange them on the sauce, then sprinkle with additional mozzarella and parmesan cheese.

Bake for about 25 – 30 minutes, or until heated through.

A Very SPECIAL Mac 'n Cheese

Our Favorite Dish of Mac'n Cheese.  

When our family gets together, we look forward to grandson Philip treating us to his speciality. When I requested his recipe for publication, he sent as I have it posted. You will love it.  I am posting his reply and recipe.

Hey Grandma, I don’t really have a set recipe, I adjust it as I go/see fit but below is the general idea.  

Don't you just love it?  I do!

Ingredients:
1 box of pasta (any shape)
6 tablespoons butter
1/4 cup flour
8oz half/half
24oz 2% milk
8oz White Cheddar
8oz Cheddar Sharp Cheddar
6oz Gruyère
4oz Mozzarella
Salt, pepper, onion powder, garlic powder to taste
2 teaspoons of ground yellow mustard powder
1 teaspoon of Cayenne pepper

Save about 1/4 of the shredded cheese to top the Mac n Cheese for a crispy crust. Breadcrumbs optional

Directions:

Cook the pasta to the point of 3/4 doneness.  Drain pasta and return to pan, add butter to melt.

Make a roux with 1/4 cup flour and adding milk stirring as you add to prevent lumps.  Add cheese and spices to create the sauce stirring well over low flame to prevent burning.

Combine pasta and sauce.  Pour into in a baking dish which you have buttered bottom and sides.  Sprinkle reserved cheese on top.  Top with bread crumbs if using.

Creamy Shrimp Pasta With Mushrooms

Creamy Shrimp Pasta With Mushrooms

Creamy Shrimp Pasta with Mushrooms in a homemade alfredo sauce.  The creamy pasta sauce is made with Parmesan and Mozzarella cheese, garlic, basil, crushed red pepper flakes, paprika.  Serves 4

 

Ingredients
8 oz fettuccine pasta (for gluten free version, use gluten free brown rice pasta)
½ cup cooked pasta water (optional)
2 tablespoons olive oil
1 lb shrimp (10 big shrimp or 20 small shrimp without shells, deveined)
3 garlic cloves minced
¼ teaspoon dried basil
¼ teaspoon paprika
¼ teaspoon salt
¼ teaspoon red pepper flakes
8 oz mushrooms thinly sliced
1 cup half and half
½ cup Parmesan cheese shredded
½ cup Mozzarella cheese shredded

Directions:
Cook pasta
Cook pasta according to package instructions. Drain. Reserve some of the pasta water.

How to cook shrimp:  Heat a large skillet until hot - add 2 tablespoons of olive oil and immediately add garlic and shrimp. 

Cook on one side for about 1 minute until pink, on medium-high heat.
Flip the shrimp to the other side. Sprinkle the top of the cooked side of shrimp with dry basil, paprika, crushed red pepper flakes, and salt. Cook for another 1-2 minutes, occasionally stirring, until shrimp is pink on both sides. 

Remove the shrimp from the skillet. If shrimp is a little undercooked - it's OK because you will continue cooking it in the sauce.

How to cook mushrooms:  To the same, now empty, skillet, add sliced mushrooms. Add more olive oil if necessary.

Cook on medium-high heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Sprinkle with a small amount of salt midway through cooking.

How to make creamy sauce

To the skillet with mushrooms, add cooked shrimp. Immediately add 1 cup half-and-half. Bring to boil.

Add half the cheese (½ cup). Bring to boil, and immediately reduce to medium-simmer. Cook, constantly stirring, until the cheese melts.
Gradually start adding the remaining cheese (½ cup), while stirring. 

Do not add all of the remaining ½ cup of cheese at once. Add just enough for the sauce to get creamy without getting too thick. You might not use all of the remaining cheese. 

Remove from heat. Taste, and add more salt if needed.

Add cooked and drained pasta from step 1 to the skillet with shrimp and mushrooms and cream sauce. Reheat on medium heat. Stir well.

If the cream sauce is too thick and you want it thinner - add some pasta water in small amounts to the cream sauce (while the sauce is simmering on low-medium heat) until you reach desired consistency.
Season with more salt and add more crushed red pepper flakes and basil, if desired.  Serves 4

Notes

What is half-and-half?

Here is what to do to substitute for 1 cup of half-and-half:  combine ½ cup milk and ½ cup heavy cream.

Everything Green Deep Dish Pizza

Everything Green Deep Dish Pizza

An instant dough and a garden of green vegetables make for deep-dish summer bliss. With the perk of fresh pesto, mint and lemon, the flavors are as intoxicating as a warm night.

Ingredients:

Cashew Pesto
1 large bunch fresh basil, about 1 ½ cups (375 mL) packed leaves
1 garlic clove, chopped
⅓ cup (80 mL) Parmesan cheese, grated
⅓ cup (80 mL) unsalted cashews, toasted
Pinch of sea salt
Pinch of red pepper flakes
Juice of ½ a lemon (reserve zest) 

½ cup (125 mL) olive oil
Dough
1 1/4 cups (310 mL) flour ½ tsp (2 mL) sugar
½ tsp (2 mL) sea salt
1/4 cup (60 mL) vegetable shortening (like Crisco)
1 tbsp (15 mL) olive oil
4 tsp (20 mL) water
1 egg, beaten

Topping:
1 cup (250 mL) shredded mozzarella
1 cup (250 mL) freshly shucked peas
10 asparagus spears, trimmed and sliced into thirds
3 oz (85 g) chèvre (goat’s cheese) Drizzle olive oil
½ tsp (2 mL) lemon zest
Handful of fresh mint leaves for garnish (optional)

Directions:
To make pesto, using a mini food processor or blender, add the basil, garlic, Parmesan, cashews, salt, red pepper flakes and lemon juice to the processor and blend until just slightly chunky. Add olive oil and blend until it becomes smooth. Taste for seasoning and adjust as needed. This recipe makes 1 cup (250 mL) of pesto and you only need ⅓ cup (80 mL) for this recipe. Store the rest in an airtight container in the refrigerator for up to 2 weeks.

Preheat oven to 400°F (200°C).

In a medium bowl, mix together flour, sugar and Add shortening and rub together with your palms until it resembles fine bread crumbs. Add oil, water and egg and work together until dough comes together and forms a ball.

Oil an 8- or 9-inch (20- or 23-cm) cast iron skillet and press and flatten the dough evenly on the bottom and stretching up the sides a bit.

Spoon ⅓ cup (80 mL) of cashew pesto over bottom and up the sides of the dough, then sprinkle evenly with shredded mozzarella, peas and Top with dollops of chèvre and drizzle with olive oil.

Bake in preheated oven for 30 minutes or until bubbly and golden. Let cool for 15 minutes, then sprinkle with lemon zest and fresh mint. Cut into slices and serve.
Serves 4

Spinach And Artichoke Ravioli Bake

Spinach And Artichoke Ravioli Bake

Ingredients:

3 tbsp. butter
2 cloves garlic, minced
3 tbsp. flour
2 c. milk (preferably whole)
2 tbsp. cream cheese, softened
1 c. shredded mozzarella, divided
1/4 c. freshly grated Parmesan
1 (14-oz.) can artichoke hearts, chopped
2 c. frozen spinach, defrosted and chopped
Juice of 1/2 a lemon
1/2 tsp. red pepper flakes (optional)
2 lb. frozen cheese ravioli
Kosher salt
Freshly ground black pepper
2 tbsp. freshly chopped parsley

Directions:

Preheat oven to 375°. Melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Whisk the flour into the butter and garlic and cook until the mixture is bubbling and golden, 1 minute more. 

Gradually pour in the milk, whisking constantly. Bring mixture to a simmer then stir in cream cheese, 2/3 cup mozzarella, and Parmesan. Let simmer until the sauce thickens slightly, about 2 to 3 minutes.

Fold in artichoke hearts and spinach, then add lemon juice and red pepper flakes, if using, and season to taste with salt and pepper. Remove from heat. 

Spread a thin layer of your prepared sauce onto the bottom of a 9"-x-13" baking dish. Lay ravioli in a single layer in the bottom of the baking dish, then top with half the prepared sauce. Repeat with remaining ravioli and remaining sauce. Top with remaining cheese and bake 30 minutes, until sauce is bubbling and ravioli are tender.

If you'd like the top to be golden, broil on high for 2 to 3 minutes. Garnish with parsley and serve.

Oven Baked Tomatoes

                     Oven Baked Tomatoes
Baked in the oven or cooked in a pan, scented with aromatic herbs, here is a quick and flavorful side dish that can also become a main course.

Baked tomatoes with herbs is a typical side dish from the Marche region and southern Italy in general. They’re very simple to prepare and combine well with many meat, fish, cheese or vegetarian main courses. You can also use them on pasta because they’re very juicy and tasty on the inside and the crispy breadcrumbs give a particular consistency that can provide an extra kick to many first courses.

Recipe for Marche-style tomatoes:

In order to prepare this side dish you first have to choose a good tomato. It should be red, round, ripe, but not too ripe, and medium-sized. San Marzano tomatoes are good as long as they are soft and red. Beefsteak tomatoes are not good.

Cut the tomatoes in half lengthwise and place them in a baking dish with the cut side facing upwards. Add some salt.

Season them with a mix prepared with a omatoes,minced clove of garlic, breadcrumbs, a handful of grated Parmigiano, rosemary, marjoram, parsley, a drizzle of oil and a pinch of salt. For a more summery flavor and aroma you can use basil and mint instead of other herbs. Season everything with a little oil and bake at 400° F for about 25-30 minutes until the breadcrumbs are golden brown.

From side dish to main course

To transform this recipe into a tasty main course for the entire family, we suggest stuffing the tomatoes with mozzarella, scamorza, primosale cheese or tuna before sprinkling them with breadcrumbs and putting them in the oven. For children you can choose a cheese that melts, like fontina, to be cut into cubes along with some ham.

Also in the pan

If you don’t feel like turning on the oven because it’s too hot, try cooking them in a pan. Place the tomatoes seasoned with herbs and breadcrumbs in a non-stick pan. Put some water and a little oil on the bottom, cover and cook over medium-low heat for about 30 minutes until all the liquid has evaporated.

Summer Squash Cheesy Bake

Ingredients
1 large zucchini, thinly sliced
4 large yellow squash, thinly sliced
1 medium onion, chopped
4 clove garlic, minced
1 Tbsp dried basil
1/4 c olive oil
1 c Parmesan cheese, freshly shredded
1/2 -3/4 c mozzarella cheese, shredded
salt and pepper, to taste

Directions:

Preheat oven to 350 degrees

Spray 8X8 baking dish with no-stick spray.

Saute onion until translucent, add minced garlic and saute 2 more minutes.  Place in bottom of the baking dish.

Slice squash into coin shaped pieces.  Place in a bowl and toss with the salt and pepper.  Alternate slices into rows in baking dish.  Sprinkle with olive oil and spread shredded cheeses.

Cover with foil and bake 15 minutes.  Remove foil and bake for 10 more minutes.  Enjoy!

Persimmon and Prosciutto Salad

Reprinted with permission from Eat in my Kitchen: to Cook, to Bake, to Eat, and to Treat by Meike Peters, copyright © 2016. Published by Prestel. Photography: Meike Peters

Ingredients

Maple Vinaigrette:
2 tablespoons olive oil 
1 tablespoon white balsamic vinegar 
1/2 teaspoon maple syrup
Fine sea salt 
Ground pepper

Salad:
2 very ripe and soft persimmons, peeled and torn into chunks
4 1/2 ounces mozzarella di bufala, drained and torn into bite-sized chunks (double the amount for 4 servings)
8 very thin slices prosciutto di Parma or prosciutto di San Daniele
1 small handful fresh basil leaves
A few black peppercorns, crushed with a mortar and pestle (optional)

Directions:

Make the vinaigrette: whisk together the olive oil, vinegar, and maple syrup. Season to taste with salt and pepper.

Arrange the persimmons, mozzarella, and prosciutto on a large platter or individual plates. Drizzle with the dressing, sprinkle with the basil and crushed peppercorns, and serve immediately. Serves 2 or 4.

How To Make Fresh Mozzarella

How To Make Homemade Fresh Mozzarella

Makes about 1 pound of mozzarella

Adapted from New England Cheesemaking Supply Company.

Ingredients

1 1/4 cup water

1 1/2 teaspoon citric acid

1/4 rennet tablet or 1/4 teaspoon liquid rennet 
   (Not Junket rennet, see note below)

1 gallon milk, whole or 2%, not ultra-pasteurized*

1 teaspoon kosher salt

Equipment

5 quart or larger non-reactive pot

Measuring cups and spoons

Thermometer

8" knife, off-set spatula, or similar slim instrument for cutting the curds

Slotted spoon

Microwavable bowl

Rubber Gloves

*

Directions:

1. Prepare the Citric Acid and Rennet: Measure out 1 cup of water. Stir in the citric acid until dissolved. Measure out 1/4 cup of water in a separate bowl. Stir in the rennet until dissolved.

2. Warm the Milk: Pour the milk into the pot. Stir in the citric acid solution. Set the pot over medium-high heat and warm to 90°F, stirring gently.

3. Add the Rennet: Remove the pot from heat and gently stir in the rennet solution. Count to 30. Stop stirring, cover the pot, and let it sit undisturbed for 5 minutes.

4. Cut the Curds: After five minutes, the milk should have set, and it should look and feel like soft silken tofu. If it is still liquidy, re-cover the pot and let it sit for another five minutes. Once the milk has set, cut it into uniform curds: make several parallel cuts vertically through the curds and then several parallel cuts horizontally, creating a grid-like pattern. Make sure your knife reaches all the way to the bottom of the pan.

5. Cook the Curds: Place the pot back on the stove over medium heat and warm the curds to 105°F. Stir slowly as the curds warm, but try not to break them up too much. The curds will eventually clump together and separate more completely from the yellow whey.

6. Remove the Curds from Heat and Stir: Remove the pan from the heat and continue stirring gently for another 5 minutes.

7. Separate the Curds from the Whey: Ladle the curds into a microwave-safe bowl with the slotted spoon.

8. Microwave the Curds: (No microwave? See the Notes section below for directions on making mozzarella without a microwave.) Microwave the curds for one minute. Drain off the whey. Put on your rubber gloves and fold the curds over on themselves a few times. At this point, the curds will still be very loose and cottage-cheese-like.

9. Microwave the Curds to 135°F: Microwave the curds for another 30 seconds and check their internal temperature. If the temperature has reached 135°F, continue with stretching the curds. If not, continue microwaving in 30-second bursts until they reach temperature. The curds need to reach this temperature in order to stretch properly.

10. Stretch and Shape the Mozzarella: Sprinkle the salt over the cheese and squish it with your fingers to incorporate. Using both hands, stretch and fold the curds repeatedly. It will start to tighten, become firm, and take on a glossy sheen. When this happens, you are ready to shape the mozzarella. Make one large ball, two smaller balls, or several bite-sized bocconcini. Try not to over-work the mozzarella.

11. Using and Storing Your Mozzarella: The mozzarella can be used immediately or kept refrigerated for a week. To refrigerate, place the mozzarella in a small container. Mix a teaspoon of salt with a cup of cool whey and pour this over the mozzarella. Cover and refrigerate.

Additional Notes:

• Making Mozzarella Without the Microwave: Instead of microwaving the curds to make mozzarella, warm a large pot of water to just below boiling (about 190°F). Pour the curds into a strainer and nestle the strainer into the pot so the curds are submerged in the hot water. Let the curds sit for about five minutes. Wearing rubber gloves, fold the curds under the water and check their internal temperature. If it has not reached 135°F, let the curds sit for another few minutes until it does. Once the curds have reached 135°, lift them from the water and stretch as directed.

• Milk for Mozzarella: Almost any milk can be used for making mozzarella: whole, 2%, skim, cow, goat, raw, organic, or pasteurized. Pasteurized milk is fine to use, but make sure that it is not ultra high temperature (UHT) pasteurized. The proteins in UHT milk have lost their ability to set into curds.

• Melting Homemade Mozzarella: I've found that homemade mozzarella doesn't always melt as completely as store-bought mozzarella, especially if I've overworked the cheese and it has become very stiff. If you're planning to make pizza or something else where melting is desired, use a whole-fat milk and make extra-sure not to overwork the cheese. It can also help to grate the cheese rather than slice it.

• Using Junket Rennet: Junket rennet is less concentrated than other kinds of rennet and isn't ideal for making cheese. If this is all you have access to, try using 1-2 whole tablets to achieve a curd.

• Using Leftover Whey: Making mozzarella leaves you with almost 3 1/2 quarts of whey! You can use this whey in place of water in bread recipes and other baked goods, mix it into smoothies, or add it to soups.

Crustless Spinach And Feta Quiche With Sumac

Crustless Spinach And Feta Quiche With Sumac 

This quiche is elegant and delicious enough to serve guests, but also a great pie to have in the refrigerator to slice and eat for breakfast (lunch or dinner) all week long. You can lighten up the filling using all milk rather than half milk and half cream. Consider this your blank slate for any vegetables you have on hand, such as sautéed mushrooms or bell peppers.  Use exact cheese measurements to eliminate over salty taste.
Ingredients:
1 teaspoon extra-virgin olive oil
1 box (10 oz.) frozen spinach, thawed
1 teaspoon kosher salt
2 ounces feta cheese
2 scallions, white and green parts, thinly sliced
2 tablespoons sumac, divided
4 eggs
1/4 cup Parmesan cheese
1/2 cup milk
1/2 cup heavy cream
1/2 cup grated Swiss, Gruyere, or mozzarella cheese 

Directions:
Heat the oven to 350°F. Brush an 8- or 9-inch pie plate with olive oil.
Squeeze the thawed spinach to remove as much water as possible. 

Shred and scatter the spinach over the bottom of the pie plate. Crumble the feta over the spinach, top with the onions, and dust with a tablespoon of sumac and a healthy pinch of kosher salt. 

In a medium bowl, whisk the eggs with a teaspoon of salt until they are smooth. Stir in the parmesan, milk, and cream. Pour the eggs over the spinach and feta. 

Top the eggs evenly with the Swiss, Gruyere, or mozzarella cheese, and sprinkle with a tablespoon of sumac.  NOTE, I would suggest 1/2 of the amount of sumac for topping.

Bake the quiche for about 40 minutes, or until it is puffy and golden and doesn’t jiggle in the center when moved. Serve the quiche immediately with more sumac dusted over each slice. 

Refrigerate and eat the quiche for up to a week.

Fried Buffalo Mozzarella

Fried Buffalo Mozzarella

This is a great recipe to serve with a tomato sauce.  It is not only a great meal starter but a crowd pleaser.

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Ingredients:

1 4-ounce buffalo mozzarella ball

1 cup flour

2 eggs, whisked

1 cup panko breadcrumbs

1 oz. olive oil

1/2 cup marinara sauce

1/2 cup roasted, julienned red and green peppers

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Directions:

Dry mozzarella, and slice in half.  Place flour, eggs, and panko bread crumbs in three shallow dishes.  Dredge each half in flour, then in eggs, then breadcrumbs and set aside.

Warm oil over medium heat.  Panfry mozzarella until soft and golden brown, about 2 minutes on each side.  Serve with marinara sauce and roasted peppers.   

Meaty Freezer Lasagna

Meaty Freezer Lasagna

With the holidays ahead and the family coming to visit, I always like to have something prepared and in the freezer so I am able to maximize my time spent with the family and not in the kitchen.

Ingredients:

Tomato Meat Sauce:

1 1/2 Tablespoons olive oil

1 onion, chopped fine

6 garlic cloves, minced

1/4 teaspoon red pepper flakes

1/2 pound lean ground chuck

1/2 pound lean ground pork

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup heavy cream

1 (28 ounce) can tomato puree

1 (28 ounce) can diced tomatoes, drained

1/4 cup chopped fresh basil

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Ricotta, Mozzarella, and Pasta Layers:

1 3/4 cup whole milk ricotta cheese

1 1/4 cup grated Parmesan cheese

1/4 cup chopped fresh basil

2 large eggs lightly beaten

1/4 teaspoon salt

1/4 teaspoon pepper

12 no boil noodles from one 8 or 9 ounce package

5 cups shredded whole milk mozzarella cheese

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Directions:

Heat oil in large Dutch oven over medium heat until shimmering, about 2 minutes. Add onion and cook until softened, about 2 minutes. Add garlic and pepper flakes and cook until fragrant, about 30 seconds. Increase heat to medium high, add ground meats, salt, and pepper, and cook, breaking into small pieces, until meat is no longer pink, but browned, about four minutes. Add cream and simmer until liquid is evaporated and only fat remains, about 4 minutes. Stir in tomato puree, diced tomatoes, and basil and bring to a simmer. Reduce heat to low and simmer until flavors blend, about 3 minutes. Remove pot from heat, cool sauce for 20 minutes, then refrigerate until cool, at least 20 minutes.

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Mix ricotta, 1 cup Parmesan, basil, eggs, salt, and pepper in a bowl. Spread 1/4 cup meat sauce over the bottom of13 X 9 baking dish. Place 3 noodles crosswise on top of sauce, evenly space 9 tablespoons of ricotta mixture over noodles. Sprinkle evenly with 1 1/4 cup mozzarella cheese, and sauce mixture two more times. Place 3 remaining noodles on top and spread with remaining sauce. Cover with remaining 1/4 cup Parmesan cheese.

Spray large sheet of aluminum foil with nonstick cooking spray and tightly cover lasagna. Wrap with plastic wrap several times and cover with another layer of foil.

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When ready to serve, adjust rack to middle position and heat oven to 375 degrees. Remove all wrapping except foil layer that is flush against the lasagna. Bake 1 hour and 15 minutes, then remove foil. Continue baking until cheese is spotty brown and sauce is bubbling, about 30 minutes. Let lasagna cool for 15 minutes.

Can be frozen up to 2 months