Mozzarella | Good Dinner Mrs Mellen

Tag: Mozzarella
- Cherry Tomatoes Parmesan
  
  Posted at 8:50 pm by Good Dinner Mrs Mellen
  
  Jan 27th
  CHERRY TOMATOES PARMESAN
  
  Cherry tomatoes, the petite jewel of the tomato family, so versatile, wonderfully delicious tossed in a salad, added to a casserole or baked parmesan style. I like to serve this dish either a side dish or as a lunch entree with a salad and fresh bread.
  
  2 pints cherry tomatoes
  
  2 tablespoon olive oil
  
  2 cloves garlic, minced
  
  1 tablespoon dried oregano
  
  2 ounce goat cheese, crumbled
  
  4 fresh mozzarella, sliced
  
  1/4 cup fresh grated parmesan cheese
  
  1/2 cup julienned fresh basil
  
  1 cup Panko breadcrumbs
  
  2 cloves garlic, minced
  
  1 teaspoon salt
  
  1/4 cup parsley, finely chopped
  
  2 tablespoon olive oil
  
  Preheat oven to 400F. Toss tomatoes in bowl with oil, garlic and oregano to coat. Arrange tomatoes in 10 x 14 x 2 ceramic baking dish. Scatter goat cheese, followed by mozzarella, parmesan cheese and then basil. Combine breadcrumbs, garlic, salt, parsley, and oil. Sprinkle the mixture evenly over the dish. Bake for 40 minutes until bubbly and golden brown. Serve at room temperature.
  
  Enjoy!
  
  gooddinnermrsmellen.com
  
  gooddinnermrsmellen.com
  
  buzzchomp.com
  
  Advertisements
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Casserole, Food, Good Dinner Mrs Mellen, vegetable bake | Tagged cherry tomatoes, goat cheese, Mozzarella, Parmesan
- Savory Bread Pudding with Heirloom Tomatoes, Herbs and Mozzarella
  
  Posted at 11:16 am by Good Dinner Mrs Mellen
  
  Sep 11th
  First let me just say that this is a very rich dish not meant to be eaten in large portions. A wonderful lunch or dinner with a salad eating only a small serving size. Eating rich dishes and staying thin is all about portion control and exercise. It’s important to me that I don’t encourage anyone to over eat. With that said let’s get on to this wonderful bread pudding. Until recently I only thought of bread pudding as a rich dessert that I occasionally indulged. One summer in New Hampshire I ordered a savory bread pudding and I was hooked. I made my bread pudding with heirloom tomatoes that I picked fresh from my garden along with my fresh herbs. You can add different veggies to recipe. Experiment, have fun and enjoy a wonderfully richly flavorful dish.
  
  Savory Bread Pudding with Heirloom Tomatoes, Herbs and Mozzarella
  
  1(1pound) loaf crusty white bread
  
  1/4 cup olive oil
  
  1 tablespoon fresh thyme
  
  2 tablespoon fresh basil
  
  1 tablespoon fresh oregano
  
  1 garlic clove, minced
  
  3 tablespoon olive oil
  
  2 shallots, chopped
  
  2 cloves garlic chopped
  
  2 cups chopped heirloom tomatoes
  
  3 1/2 cup heavy whipping cream
  
  8 large eggs
  
  1 teaspoon black pepper
  
  8 ounces fresh mozzarella chopped into 1-in cubes
  
  2 tablespoon grated Parmesan cheese
  
  Heat oven to 375 F. Butter or spray with cooking spray a 13x9x2-inch baking dish. Cut bottom crust and short ends off bread, discarding. Cut remaining bread with crust into 1-inch cubes(about 10 cups loosely packed). Place cubes in large bowl. Add oil, thyme, basil, oregano and garlic; toss to coat. Spread bread cubes out on large baking sheet. Sprinkle with salt and pepper. Bake until golden and slightly crunchy, stirring occasionally, about 15-20 minutes. Return toasted bread cubes to the same bowl.
  
  Add olive oil to large skillet. Add shallot and garlic saute about 5 minutes stirring occasionally. Add tomatoes continuing to cook for additional 5 minutes. Set aside.
  
  Whisk heavy cream, eggs, salt and ground pepper in large bowl. Mix egg mixture into bread. Place 1/3 of bread and egg mixture in prepared pan. Layer with 1/2 tomato then cheese. Continue layering 1/3 bread then 1/2 tomato and cheese then finally remaining 1/3 bread mixture. Sprinkle top with Parmesan cheese. Can be prepared 1 day ahead. Cover and refrigerate.
  
  Preheat oven 350 F. Bake uncovered until set and top is golden about 50-60 minutes. Let stand 15 minutes before cutting and serving.
  
  Enjoy!
  
  www.gooddinnermremellen.com
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Casserole, family meals, Farm Fresh Produce, Food, Good Dinner Mrs Mellen, Main Dish, Main Meal, Vegetarian, Weeknight dinner | Tagged bread, family meal, heirloom tomatotes, herbs, Mozzarella, savory bread pudding, vegetarian
- Easy Caprese Salad
  
  Posted at 9:58 am by Good Dinner Mrs Mellen
  
  Aug 19th
  Nothing say summer more than a beautiful Caprese Salad. I love using farm fresh Heirloom tomatoes in alternating colors. You can use any type of tomatoes as long as the are freshly kissed by the sun not a water down hot house variety. Here in New England we anxiously wait through our long, cold, snowy winters for the local summer produce to appear in famers markets in all the charming towns indicative to our area. In the town that I live in Wednesday is farmer’s market day or if I am on Martha’s Vineyard you’ll find me Saturday mornings at the West Tisbury Farm market. Being of Italian heritage tomatoes are part of our fabric and growing up I benefited from my grandparents large garden with filled with all different tomatoes varieties; some like plum tomatoes my grandmother canned to use during the winter; others like Bonnie Original, Big Beef, Red Beefsteak heirloom, Better Boy and Cherokee Purple, we sliced for salad and sandwiches. My grandparents used all natural organic gardening methods passed down from their ancestors. Being raised on the best tomatoes I am very discriminating and ecstatic over the resurgence in fresh farm organic produce locally grown. Mozzarella like tomatoes comes in many varieties, I love cheese so I use different types depending what is fresh at the market.
  
  3 vine-ripe heirloom tomatoes, 1/4-inch thick slices
  
  1 pound fresh mozzarella, 1/4-inch thick slices
  
  1 bunch fresh basil
  
  2 teaspoon capers
  
  Extra-virgin olive oil, for drizzling
  
  balsamic vinegar, for drizzling
  
  Layer alternating slices of tomatoes and mozzarella on a large, shallow platter. Tuck fresh basil between slices. Drizzle the salad with extra-virgin olive oil, balsamic vinegar, sprinkle with capers and season with salt and pepper, to taste.
  
  Enjoy!
  
  www.gooddinnermrsmellen.com
  
  www.buzzchomp.com
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Easy recipes, Salad | Tagged Easy recipes, Heirloom tomatoes, Mozzarella, salad
- Farm Fresh Tomato Eggplant Bake with Mozzarella
  
  Posted at 6:05 pm by Good Dinner Mrs Mellen
  
  Aug 17th
  We New Englanders live for the summer months when all the area CSAs and farm markets products are local, fresh and available. Perfect for a vegetable lover and cook. Here is my problem, I get carried away by the bountiful beauty at my local Farmer’s Market going overboard with my purchases. I just can’t help myself, I’m like a kid in a candy shop! What to do when I return home with my bags bursting with all kinds of produce; Cook up all the veggie casseroles that just pop up in my brain. This week I was loving the large local tomatoes along with the deep purple eggplant. I picked up locally grown onions and fresh local mozzarella to finish creating my Tomato Eggplant Bake with Mozzarella. I just added olive oil with my home grown herbs for a flavor bursting veggie dish, quick, easy and delicious.
  
  Farm Fresh Tomato Eggplant Bake with Mozzarella
  
  1/2 cup olive oil
  
  1/2 cup fresh basil, chopped
  
  1/2 teaspoon salt
  
  1/4 teaspoon black pepper
  
  1 large eggplant, peeled and thinly sliced, salted*
  
  1 large vadalia onion, thinly sliced
  
  2 large tomatoes, thinly sliced
  
  8 ounces fresh mozzarella, sliced
  
  1 tablespoon basil, finely chopped
  
  Preheat oven to 350 degrees F. Lightly spray a large 13″by10″ baking pan. Layer eggplant on baking pan. Drizzle with herb olive oil, then top with onion, drizzle herb oil, followed by 1/2 of the slice mozzarella. Continue to layer with tomato, remaining oil then the last of the mozzarella. Sprinkle with finely chopped basil. Bake for 45 minutes until cheese is melted and starting to brown. I then like to broil for a few minutes just so the cheese is bubbly.
  
  *To salt eggplant, peel and cut thinly. Place it in a colander, sprinkle generously with salt (don’t worry, you’ll be rinsing most of it off before you cook it) and let it sit for about an hour. Before using, thoroughly rinse the eggplant and pat it dry.
  
  Enjoy!
  Share this:
  Tweet
  Print
  Email
  Like this:
  Like Loading...
  Posted in Casserole, Farm Fresh Produce, Main Dish, vegetable bake | Tagged Casserole, Eggplant, Mozzarella, tomatoes, vegetables
- Search for:
- Recent Posts
- Categories
  - Food (94)
  - Good Dinner Mrs Mellen (82)
  - Easy recipes (60)
  - family meals (44)
  - Main Dish (36)
  - Main Meal (35)
  - Vegetarian (33)
  - entertaining (32)
  - Healthy (28)
  - Dessert (27)