Posts Tagged With: Mozzarella

Goat Cheese Tomato Soup. Oh yea.

I LOVE this girl’s blog!  Not only is she really witty (her posts make me laugh out loud), but her food is incredible.  Hello Goat Cheese Tomato Soup!  Seriously, what part of this doesn’t sound amazing?  Let me tell you.  None.

We were not at all disappointed with this soup.  It was thick.  It was rich.  And best part of all it had flavor.  Oh did it have flavor!  I know goat cheese in your soup sounds a little funny, but trust me, it works!  It adds just that right amount of zing to the soup.  Delicious.  Oh and can I give you one more tip?  Use the tomatoes she suggests – its worth it.  I was skeptical (how much better can these tomatoes really be?).  Seriously, I was blown away at even just the ruby red color when we opened the can.  And that was just the beginning.  So do yourself a favor and track these down! (For those of you in my neck of the woods – you know who you are – I found them HERE).

And last but not least, what’s tomato soup without grilled cheese?  Sad.  So I got some fresh sour dough from the bakery down the street.  I sliced that baby up, spread on some basil pesto, generously layered on some fresh mozzarella, and threw it on the panini press.  And there you have it – the perfect marriage.

Enjoy!

A Cozy Kitchen’s Goat Cheese Tomato Soup.

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Categories: Entrees, Italian, Recipes, Soup | Tags: , , , , | 1 Comment

Lighter Chicken Parmesan

Italian Food.  All those carbs…so yummy on the tongue but usually not so great for the waistline.  Enter: Lightened Chicken Parm.  I love chicken parm (and eggplant parm for that matter.  Okay, so anything that includes the word Parmesan).  Several years ago, my momma found a recipe I think from Giada DeLaurentis for a chicken parm that wasn’t breaded.  I’ve since lost track of the original recipe but stick to the basics with this recipe that I put together on the fly (and most likely do it differently every time seeing its just one of those things in my head).

Serve this with your favorite pasta sauce and pasta.

Enjoy!

  • 1 lb. chicken breast cutlets (or boneless, skinless chicken breasts butterflied and pounded thin)
  • Italian Seasonings
  • Sea Salt
  • Fresh cracked black pepper
  • 1 c. marinara sauce (store-bought or homemade)
  • 6 oz. fresh mozzarella cheese
  • 1/2 c. freshly grated Parmesan cheese
  • 2 TBS butter

Preheat the broiler.

On a sheet pan, spread marinara sauce making sure to cover the entire pan (add a bit more if needed).  Season chicken with Italian seasoning, salt, and pepper.  In a large skillet sprayed with cooking spray, sear each chicken cutlet for about 1 minute per side (make sure not to crowd the chicken – work in batches to ensure that the chicken gets a nice golden color on each side and doesn’t come out looking pale and lifeless).  Place on sheet pan once seared.

Top each chicken cutlet with mozzarella and Parmesan cheeses.  Place 1/4 TBS of butter on top of the pile of cheese on each chicken cutlet (I said this was LIGHTER, not fat free!).

Broil on top rack until chicken is cooked through and cheeses are melted.  Serve with spaghetti and additional sauce.

Categories: Entrees, Italian, Pasta, Recipes | Tags: , , , , | 1 Comment

Don’t Judge Me: Risotto with Fresh Mozzarella, Tomatoes, and Basil


I shouldn’t even try to defend myself again…my obsession with risotto lately is just getting ridiculous, with several posts like this and this and this lately (and for that apologize).  I promise, I think this is the last one for awhile…I just couldn’t help myself since recipe is basically Caprese salad mixed into risotto (which I proved earlier in the summer that I am also obsessed with) and my garden is cranking out the basil and tomatoes at a rapid rate right now.

What else can I say, if you like risotto and Caprese salad, this is sure to be a winner.  Enjoy!

  • 2 TBS balsamic vinegar
  • 4 1/2 c. chicken stock
  • 2 TBS olive oil
  • 2 c. chopped leeks
  • 2 cloves fresh garlic, minced
  • 1 1/2 c. Arborio rice
  • 1/2 c. dry white wine**
  • 1/4 c. heavy cream
  • 1 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 c. halved grape tomatoes
  • 1/4 c. chopped fresh basil
  • 5 oz. fresh mozzarella, finely diced (or if you can find mozzarella pearls, those work perfect)

Place the vinegar in a small, heavy saucepan; bring to a boil over medium heat.  Cook until slightly syrupy and reduced to 1 TBS (about 4 minutes).  Set aside.

Bring to a boil to a simmer in a medium saucepan (do not boil).  Keep warm.

Heat 1 TBS oil in a large saucepan over medium-high heat.  Add leek to pan; saute 3 minutes or until tender.  Add rice; cook 2 minutes, stirring constantly.  Stir in wine, and cook 1 minute or until liquid is nearly absorbed, stirring constantly.  Stir in 1/2 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly.  Reduce heat to medium.  Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total).  Stir in heavy cream, salt, and pepper; cook 2 minutes.  Remove from heat; stir in tomatoes, basil, and cheese.  Place about 1 cup risotto into each of 6 shallow serving bowls; drizzle each serving with 1/2 tsp balsamic syrup and 1/2 tsp oil.

**For wine, I’ve recently found a new favorite for cooking.  Francis Ford Coppola’s Pino Grigio is a winner in my book for a couple reasons.  First, I like the price (I haven’t paid more that $10 for it locally).  Second, someone once told me that you should never cook with wine that you wouldn’t drink…and this wine doesn’t break that rule.  This wine is delicious for drinking as well while you’re cooking and to enjoy with dinner.  I really like that its dry, but still fruity and refreshing.  Hope that helps!

Adapted from Cooking Light, September 2007

 

 

Categories: Entrees, Italian, Recipes, Wine | Tags: , , , , , | 2 Comments

Kitchen Experiment: Caprese Pasta

I bet you’re ready for a break from restaurant reviews in San Francisco, especially since you’re most likely not actually there!  Have no fear, I have more reviews coming but I’m breaking them up with some other stuff as to not bore anyone.  And guess what…I’m going to Chicago for the weekend, so I’ll have some fun stuff to share from our foodie adventures there.  Branden is already staking out the best dives for hot dogs and deep dish pizza…I couldn’t care less about the hot dogs, but we’ll let him have his fun.

Above being said, here’s the skinny on today’s post.  If you couldn’t tell by now, I  love caprese salad.  Something about fresh mozzarella, basil, and tomatoes together in harmony just makes me weak at the knees.  So after eating two different versions of caprese salad in the last week (since tomatoes are slowly coming into season), I decided I needed to mix is up a little bit.  The result: Caprese Pasta.  I totally made this recipe up, so I don’t have exact measurements.  It was most likely an anomaly that it turned out so good, but hey, we can always hope for the best in the future!

I purchased a pound of fresh 21-25 shrimp and placed on skewers for easy grilling.  I seasoned them with some sea salt, fresh cracked black pepper, italian seasoning (salt free), and a little red pepper for a kick.  Branden grilled them to perfection to later be thrown in the pasta mixture.

For the pasta, I used 1 pound of penne pasta cooked al dente.  For the sauce, in a large saute pan, I heated about 2 TBS olive oil and sautéed one large clove of garlic for about a minute.  I then thew in 4 not-quite-ripe medium tomatoes, cut into large chunks and 1/2 cup white wine.  I seasoned the tomato mixture with a bit of sea salt and fresh cracked black pepper and brought the mixture to a simmer, stirring frequently.  I reduced the mixture a tad before throwing on the cooked pasta.  I then stirred in a generous handful of fresh basil, juilienned, fresh mozzarella pearls, and the grilled shrimp.  The result was utter bliss in a bowl.  Branden and I ate way too much and he asked me to make it again in a few days when we returned from our trip.  Needless to say, I think I created a new hit.

Don’t like shrimp?  Branden and I agreed that this dish would be just as delicious with grilled chicken, which I imagine we’ll be trying in the near future!

Categories: Entrees, Italian, Recipes | Tags: , , , | 3 Comments

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