Tag Archives: mozzarella

Chicken, Blueberry & Mozzarella Salad

I absolutely love Mondays after the Sunday’s Farmers Market. On the second and last Sunday of every month, Saúl Farmers Market opens its doors. The second Sunday, at Miraflores, and the last Sunday at Paseo Cayalá. This is a great event, where merchants from all over gather to offer the best: from handmade goods to produce… you have it all. It just so happens, that with Helga we decided to make a fun day out of it. We got together for breakfast, along with Kiki, Helga’s mom and sister, and then we went to the Farmers Market to get some goodies and paid a visit to my mom, who had a stand there.

We were excited, mostly because we were going to get some fresh blueberries. There’s plenty of production here, but most of them are for exporting to the U.S., and at the Farmers Market, there’s a family that sells great produce: blueberries, raspberries, zucchini and mushrooms. Both Helga and myself got some blueberries, and I also picked up some coconut oil and fresh mozzarella. The next day, when the time to grab some lunch came around, I got the idea for a fresh blueberry salad, so here is a Foodies’ Original – with tons of flavor!

Hope you like it as much as I did!

Kitty

Chicken, Blueberry & Mozzarella Salad

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Chicken Mozzarella Rolls

During the week, we’re all in a hurry,  at home we prefer to eat healthier no fuss meals like a chicken salad.  But sometimes, you just need a little comfort, which usually means you want to eat something filling, cheesy and delicious.  This recipe for chicken mozzarella rolls is great tasting, easy to do, and you don’t sacrifice the healthy aspect all that much.  It’s all baked, no fried stuff.

The combination of bread crumbs, cheese, and tomato sauce will surely satisfy your taste buds!  I recommend you pair this with mashed potatoes and a side of green vegetables. You can use Italian style tomato sauce, or whip up your own chunky tomato sauce by simply dicing and sauteing tomatoes, garlic,  onions, and basil  (seasoned with salt and pepper).

Chicken Mozzarella Rolls

Chicken Mozzarella Rolls

 Ingredients:
Serves 4
Adapted from www.recipe.com Chicken Kiev

2 tablespoon chopped green onion
1 tablespoon dried basil
1 clove garlic, minced
1/2 lb mozzarella cheese (sliced, or shredded about 1 cup)
1 egg, beaten
1 tablespoon water
1/4 cup all-purpose flour
1/2 cup fine dry bread crumbs ( I used herbed bread crumbs)
4 skinless, boneless chicken breast halves
Salt and black pepper

Italian style tomato sauce, for serving.

Procedure:

1. In a small bowl combine green onion, basil, and garlic; set aside. Cut cheese  into sticks (if using shredded cheese, just set aside). In a shallow bowl stir together egg and water. Place flour in another shallow bowl. Place bread crumbs in a third shallow bowl. Set aside.

2. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Sprinkle with salt and pepper. Sprinkle with one-fourth of the green onion mixture. Place cheese in center of chicken piece. Fold in sides; roll up. Repeat with remaining chicken.
3. Coat chicken rolls with flour. Dip in egg mixture; coat with bread crumbs. Dip in egg mixture again; coat with with additional bread crumbs. (Coat ends well to seal in the butter.) Place coated chicken in 2-quart rectangular baking dish. Cover and chill for 1 to 24 hours.
4. Place rolls in a 2-quart rectangular baking dish. Bake, uncovered, in a 400 degree F oven for 18  to 22 minutes or until chicken is no longer pink (170 degrees F). Spoon any drippings over rolls. Serve with italian style tomato sauce

Chicken Mozzarella Rolls

Chicken Mozzarella Rolls

Chicken Mozzarella Rolls

Chicken Mozzarella Rolls

Shaved Asparagus Pizza

We love pizza, and the one who usually does the magic with it is Jake. I rarely cook pizza because honestly, his pizzas rock. I spotted this recipe over at Annie’s Eats and Tasty Kitchen. Asparagus are in season and this was the perfect Friday Dinner. I used a store pre-baked crust (I’ve been a very busy foodie), but you can make your own!

The flavor from the asparagus is soft after being “shaved”. Shaved… How you ask? With a peeler! Make sure you wash and rinse of the excess water from the asparagus, and with a peeler, start shaving the stem away. Also, cut off the woody stems from the asparagus before shaving. Also, the herb cheese I used was made by Jake’s mom Bev… and the pairing with the veggies was perfect! I barely had to season the pizza, other than with salt and pepper.

Take a leap, give the asparagus pizza a chance! :)

Shaved Asparragus Pizza

Shaved Asparagus Pizza

Recipe By Annie’s Eats
Serving Size: 8

Ingredients:

Pizza dough
Olive oil, for brushing
8 ounces asparagus spears
4 ounces fresh mozzarella, thinly sliced
1 to 1 1/2 cups of shredded mozzarella cheese
3 ounces spreadable garlic herb cheese,
such as Boursin or Trader’s Point Creamery garden herb fromage blanc
Kosher salt and freshly ground pepper

Directions:

  1. Preheat the oven at 450˚ F
  2. Roll out the pizza dough into a 12-14 inch round. Lightly brush the surface of the dough with olive oil.
  3. Cut the tough woody stems off the ends of the asparagus spears. Use a vegetable peeler to shave the spears into ribbons. You likely will not need all of the asparagus, but use more ribbons than you think you need because it will cook down in the oven.
  4. Place the sliced mozzarella over the pizza dough in an even layer. And place in oven for about 12 minutes to allow the cheese to melt.
  5. Pile the asparagus shavings over the top of the mozzarella. Dot the surface of the pizza with the garlic herb cheese and the shredded cheese. Season with kosher salt and pepper.
  6. Bake until the cheese is melted and bubbling and the crust is lightly browned, about 12-15 minutes.
  7. Remove from the oven and let cool slightly for about 3 minutes before slicing and serving.

Shaved Asparragus Pizza

Shaved Asparragus Pizza

Shaved Asparragus Pizza

Shaved Asparragus Pizza

Shaved Asparragus Pizza

Shaved Asparragus Pizza

Shaved Asparragus Pizza

Shaved Asparragus Pizza

Shaved Asparragus Pizza

Cheesy Biscuits – Take Two

Breakfast on the weekends is the best: you actually sit down to eat – instead of rushing to get to school and work. Today, I wanted to try a different type of Cheese. The ones with Cheddar Cheese were great, but they were lacking a bit of extra flavor. Last week I used Colby & Monterey Jack Cheese cubed cheese… Didn’t go so well. The cheese melts and it ran out of the biscuits, so much they barely held their shape. Now, back to the shredded cheese, I used a mix of Cheddar, Monterey Jack, Colby and Mozzarella. This is much better! Also, instead of using chilled butter I used room temperature butter and they didn’t come out as flaky but still really good. Another difference is that I used a pastry cutter to avoid warming up the butter and shortening with my hands. I’ll keep experimenting and post back the results! Now, I’m thinking bread? We’ll see…

Cheesy Biscuits

Cheesy Biscuits

Adapted from Southern Biscuits by Alton Brown
Yield: 1 dozen

Ingredients
2 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter, room temperature
2 tablespoons shortening
1 cup chilled buttermilk
1 1/2 cup of shredded “fiesta mix” cheese
(a mix of Cheddar, Monterey Jack, Colby and Mozzarella)

Directions:

  1. Preheat oven to 450 degrees F.
  2. In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Using a pastry cutter, cut butter and shortening into dry ingredients until mixture looks like crumbs.
  3. Add the cheese and make sure that the cheese and the previous mix comes together.
  4. Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.
  5. Turn dough onto floured surface, dust top with flour and with a rolling pin just make it so it’s  about 1-inch thick.
  6. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough.
  7. Place biscuits on baking sheet so that they just touch.
  8. Reform scrap dough, working it as little as possible and continue cutting.
  9. Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

Cheesy Biscuits

Cheesy Biscuits

Cheesy Biscuits