Posts Tagged ‘mozzarella’

Chicken Cordon Bleu

Wednesday, March 11th, 2009

This Chicken Cordon Bleu (Chicken breast, stuffed with ham and cheese) recipe lightens the traditional fried version by using part-skim mozzarella in place of the fattier swiss cheese and by baking instead of frying. The prosciutto brings a lot more flavor to the dish than the deli ham that most recipes call for. We were happy with the results.

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Chicken Cordon Bleu
Adapted from Cooking Light magazine

Ingredients

  • 1/4  cup  fat-free, less-sodium chicken broth
  • 5  teaspoons  butter, melted
  • 1  large garlic clove, minced
  • 1/2  cup  dry breadcrumbs
  • 1  tablespoon  grated fresh Parmigiano-Reggiano cheese
  • 1  teaspoon  paprika
  • 4  (6-ounce) skinless, boneless chicken breast halves
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  dried oregano
  • 1/4  teaspoon  freshly ground black pepper
  • 4  thin slices prosciutto (about 2 ounces)
  • 1/4  cup  (1 ounce) shredded part-skim mozzarella cheese
  • Cooking spray

Preparation

Preheat oven to 350°.

Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.

Ravioli Lasagna Fake Out

Friday, March 6th, 2009

I like lasagna. And who doesn’t? What I don’t like about lasagna is all of the work involved. I just don’t have the patience for all the layers, etc., especially after working all day. But rather than relegate the whole lasagna concept to the weekends, when I have the time and energy to bother, I started making this quick lasagna casserole dish. Affectionately, we call this “Fake Lasagna,” and it’s really quite good. All the flavor and none of the fuss!

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Ravioli Lasagna Fake-Out (Fake Lasagna)

  • 16 ounce package of cheese ravioli, frozen. (We use the Kirkland brand from Costco)
  • 1 tablespoon olive oil
  • 1 regular sized jar of spaghetti sauce
  • 2 cups shredded mozzarella cheese
  • 1 pound ground beef (or 1/2 pound ground beef, 1/2 pound Italian sausage)
  • 1/2 teaspoon Italian seasoning
  • salt & pepper
  • 1 clove garlic, minced
  • 1/2 cup grated Parmesan cheese

1. Preheat the oven to 375 degrees. Bring a large pot full of salted water to a boil. Add a tablespoon of olive oil and the frozen ravioli. Boil for 3-4 minutes, until the ravioli float to the top. Drain and reserve.

2. In a large skillet, season the ground beef with Italian seasoning, salt & pepper, and garlic. Brown and drain. Return to skillet. Stir in the jar of spaghetti sauce.

3. Spray a 2 or 2 1/2 quart casserole dish with cooking spray. Add a spoonful of the spaghetti sauce mixture and spread across the bottom of the dish in a thin layer. (This keeps the pasta from sticking to the dish when you scoop it out later).

4. Place a single layer of ravioli on top of the sauce. Cover the ravioli with a ladle of the sauce/meat mixture. Sprinkle with about 1/4 to 1/2 cup of mozzarella cheese. Begin a new layer of ravioli, top with sauce and cheese. Continue in this way until the casserole dish is full. I usually end up with at least 4 layers, but this will depend on how thick your ravioli are. You should end with a final layer of mozzarella cheese.

5. Sprinkle the Parmesan cheese over the mozzarella cheese. You like cheese, right?

Italian Stuffed Peppers

Tuesday, February 10th, 2009

Bell peppers are not my favorite vegetable. I’ve gone most of my life avoiding them completely. No peppers, no onions was a kind of motto of mine.

Then, while visiting David’s family in Wisconsin, I was tricked (TRICKED!!!) into eating bell peppers on a salad. They were red peppers, and they were diced like tomatoes, and I didn’t realize my mistake until it was too late. Only…I kind of liked them! Go figure.

Roasted red peppers followed, first in a dish at the Olive Garden, then in the form of hummus. And once in this roasted red pepper aioli I made, but I guess that’s another story. Even though I’ve eaten Pepper Steak for a long time, I’ve picked around the peppers themselves for as long as I can remember. But as it turns out, David likes peppers a lot, and sometimes, you learn to like things for someone you love. I guess.

Stuffed Peppers seemed like something David would really like, and that’s ultimately why I started making them. I mean, I’m happy with the insides, and when it’s a whole pepper, it’s easy enough to pick around the pepper. Even Leah, who shares my general dislike of all things pepper has become a fan of these. I find myself liking the peppers a little more each time, though, so I suppose eventually, I’ll eat the pepper themselves, instead of treating them like a bowl or wrapper. Probably not just yet, though.

Italian Stuffed Peppers

  • 4 large bell peppers, cleaned, with the tops cut off and the seed pod removed. (We usually use green, but red was on sale this time around)
  • 3 Tbsp sugar
  • 1 cup of rice, prepared according to package directions (Brown rice is what I prefer, but use what you like, even if that’s instant)
  • 1 lb of ground beef
  • 1 jar of spaghetti sauce
  • 15 oz. can of diced tomatoes, drained
  • 1/4 tsp Italian seasoning
  • 1 Tbsp minced garlic
  • 6-8 ounces of cheese, either shredded or thinly sliced (think white, Italian, and melty, like provolone, mozzarella, or fontina. Again, use what you like.)

1. Preheat oven to 375 degrees. Fill a large pot with water and bring to a boil. Add sugar and bell peppers and cook until peppers soften at the very edges but are still firm and crisp throughout, about 3 minutes. Remove from water and place into a baking dish with deep sides.

2. In a large skillet, brown ground beef over medium high heat. Drain beef and return to skillet. Add spaghetti sauce, tomatoes, italian seasoning, and garlic, and cook over medium heat until mixture begins to bubble.

3. Turn heat to low and add prepared rice. Stir to combine. Scoop the beef & rice mixture into the bell peppers, filling them completely. When we have extra of the filling, I put it into the baking dish around the stuffed peppers, but the amount left over depends on the size of the peppers I use.

4. Once in the baking dish, cover the peppers and any remaining filling with the cheese. Bake at 375 degrees for about 35 minutes, until the filling is hot all the way through.

Note: I like the cheese to get crispy, but if you don’t, you can bake the peppers without cheese, and add the cheese for just the last 10 minutes. If you want to go crazy with the cheese, you can sprinkle parmesan over the top as well. I call these Italian Stuffed Peppers, because those are clearly the flavors I use, but I’ve heard of Stuffed Peppers being made more like meatloaf (think breadcrumbs and ketchup) or with cheddar cheese. All I can say is I like them this way, and so do David and Leah. If you like green peppers on your pizza, I’m sure you’d like this dish as well.