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Empanadas with Salami and Mozzarella

Empanadas With Salami and Mozzarella

We’ve baked these turnovers, rather than frying them in oil and we urge you to do the same, at least this time. The filling is a matter of the imagination; we’ve used salami, ham, mozzarella, and onion (both spring and normal).

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Ingredients Needed for Empanadas With Salami and Mozzarella

14 ounces flour
6 ounces cold butter
1 egg
salt
⅓ cup milk
½ cup tomato paste
2 red onions, sliced
3 ounces salami, thinly sliced
5 ounces ham, diced
2 spring onions, chopped
5 ounces low moisture mozzarella, grated
2 egg yolks, whisked

How to Make Empanadas With Salami and Mozzarella

  1. Add the flour, cold butter, egg, a dash of salt, and the milk to a dough mixer. Mix until you have a dough.
  2. Transfer the dough to the work surface and knead it.
  3. Wrap it in plastic and refrigerate for 12 hours.
  4. Divide the dough into smaller pieces suitable for empanadas and flatten them using the rolling pin.
  5. Cut out round disc shapes for the empanadas. You can use an upside-down small bowl for this.
  6. Spread each one with tomato paste, then add onion, salami, ham, spring onion, and grated mozzarella.
  7. Fold them and seal the edges by pressing the dough with your fingers.
  8. Line a baking dish with parchment paper and transfer the empanadas to it.
  9. Coat them with whisked egg yolks and bake for 20 minutes at 400ºF/200ºC.
3-Color Mozzarella Sandwich

3-Color Mozzarella Sandwich

If you have nothing against using food coloring, then go ahead and bring some color to your sandwiches. Something tells us that kids and teenagers will appreciate the new look.

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Ingredients Needed for 3-Color Mozzarella Sandwich

3 ounces low moisture mozzarella, grated
red food coloring
yellow food coloring
blue food coloring
6 slices of bread
3 tablespoons melted butter

How to Make 3-Color Mozzarella Sandwich

  1. Add each ounce of mozzarella to a smaller bowl. Color each one.
  2. Top 3 bread slices with red, yellow, and blue-colored cheese.
  3. Top with the remaining slices and coat with melted butter.
  4. Heat 1 teaspoon of vegetable oil in a pan over medium heat.
  5. Add the sandwiches and fry them for 2 minutes (or until golden brown) on each side.
Mozzarella Sticks

Mozzarella Sticks

Yesterday we felt the urge for decadent snacks. Well, we made these puppies with gooey mozzarella and flavored them with oregano. You can make them, too, if you spare 25 minutes, that is. Serve them with a white or a red dip. Or both, like we did!

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Ingredients Needed for Mozzarella Sticks

3 eggs
½ cup milk
5 ounces panko
1 teaspoon dried oregano
5 ounces flour
pepper
salt
7 ounces low moisture mozzarella, cut into sticks

How to Make Mozzarella Sticks

  1. Add the eggs and milk to a bowl or to some other dish and whisk them with a fork.
  2. Add the panko to a tray and mix it with the oregano.
  3. Add the flour to another tray and season with salt and pepper.
  4. Heat vegetable oil in a pot over medium heat.
  5. Coat the mozzarella sticks with flour, beaten egg mixture, and panko, then deep-fry them for 1-2 minutes.
  6. Serve them with a dip.
Mozzarella-Filled Risotto and Beef Dumplings

Mozzarella-Filled Risotto and Beef Dumplings

We’ve just found out that at the intersection between dumplings, beef, and risotto, there are the beef and risotto dumplings. They’re made not from dough but from risotto and beef cooked in tomato sauce and butter. We made them cheesy by filling them with melting low moisture mozzarella.

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Ingredients Needed for Mozzarella-Filled Risotto and Beef Dumplings

1 teaspoon olive oil
2 teaspoons butter
1 onion, minced
7 ounces ground beef
2 garlic cloves, crushed
½ cup red wine
1½ cup tomato sauce
7 ounces risotto rice
fresh thyme
salt
pepper
1 tablespoon parmesan, grated
6 ounces low moisture mozzarella, cut into 6 sticks
flour (for coating)
1 egg, whisked (for coating)
panko (for coating)

How to Make Mozzarella-Filled Risotto and Beef Dumplings

  1. Add the olive oil and 1 teaspoon of butter to a pan over low heat. As the butter melts add the onion. Cook and stir until tender.
  2. Add the ground beef and break it into smaller pieces. Cook for 10-12 minutes while occasionally stirring.
  3. Stir in the crushed garlic, red wine, and tomato sauce.
  4. Add the rice, stir it in, then season with thyme, salt, and pepper.
  5. Cook and stir until the rice is done.
  6. Stir in the parmesan and the remaining butter. Remove from heat.
  7. Fill a pot halfway with vegetable oil and heat it.
  8. Wrap each mozzarella stick in tomato risotto and deep-fry for 4-5 minutes.
Fried Mozzarella Balls

Fried Mozzarella Balls

Here’s an example of yummy savory decadence where you don’t need to spend half a day in the kitchen preparing it. This recipe has no meat in it, but these deep-fried crunchy and gooey mozzarella balls are bound to leave you craving for more. You can have them on your plate in 15 minutes.

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Ingredients Needed for Fried Mozzarella Balls

2 eggs
salt
1 teaspoon dried oregano
½ teaspoon chili flakes
1 teaspoon basil
½ teaspoon granulated onion
pepper
6 ounces fresh mozzarella
flour (for coating)
panko (for coating)
vegetable oil

How to Make Fried Mozzarella Balls

  1. Add the eggs, oregano, chili flakes, basil, and granulated onion to a small bowl. Season with salt and pepper, then mix until even.
  2. Coat the mozzarella balls with flour, spiced egg mixture, and panko.
  3. Fill a pot halfway with oil and heat it. Deep-fry the coated mozzarella balls for 5 minutes or until golden brown.
Mozzarella Roll

Mozzarella Roll

To put together this extra-cheesy roll you need to melt mozzarella and flatten it. The next step is filling it with cooked veggies and cream cheese. Coat with poppy seeds and refrigerate. Ahm … don’t eat too much. You might get sleepy and dream about eating mozzarella rolls.

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Ingredients Needed for Mozzarella Roll

salt
14 ounces of frozen vegetable mix
14 ounces of low moisture mozzarella
3 ounces of cream cheese
3 ounces of poppy seeds

How to Make Mozzarella Roll

  1. Fill a medium cooking pot halfway with water, salt it and heat it. Add the vegetable mix and boil for 8 minutes, then remove the cooked veggies from the pot and set them aside. Discard the boiling liquid.
  2. Fill another cooking pot halfway with water and bring it to a boil. Add the mozzarella and boil for 20 minutes.
  3. Remove the melted mozzarella from the pot and place it on the work surface on parchment paper. Flatten it with the rolling pin.
  4. Spread the cream cheese over the flattened mozzarella. Add the cooked veggies and roll.
  5. Lay a plastic wrap on the work surface and evenly spread the poppy seeds on it.
  6. Coat the mozzarella roll with them and wrap it. Refrigerate overnight.
Ham and Mozzarella Roll-Ups

Ham and Mozzarella Roll-Ups

Flaky, meaty, and cheesy, all rolled into one. That’s what these bite-sized roll-ups are. They are the perfect appetizer and are also well suited as a snack. Other than ham and mozzarella, throw some spring onion into the filling and spike things a little with paprika.

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Ingredients Needed for Ham and Mozzarella Roll-Ups

1 puff pastry sheet
paprika
6 ham slices
4 ounces of low moisture mozzarella, grated
1 spring onion, finely chopped
1 egg
1 tablespoon milk

How to Make Ham and Mozzarella Roll-Ups

  1. Lay the puff pastry sheet on the work surface and sprinkle it with paprika to taste.
  2. Add the ham slices side by side, slightly overlapping each other. Top them with grated mozzarella and spring onion, then roll.
  3. Cut the roll into 1/2 to 1-inch thick slices, line a baking tray with parchment paper and add them to it.
  4. Shortly mix the egg with the milk in a small bowl. Coat the pastry rolls.
  5. Bake for 25 minutes at 380⁰F/190⁰C.
Mozzarella Gnocchi with Pesto

Mozzarella Gnocchi With Pesto

Don’t be deterred by the apparently long cooking time, here. It’s actually 20 minutes preparation and 4 hours refrigeration. So, it’s easy but be patient. This is Italian, but still, it is low-carb stuff. Make your gnocchi from organic mozzarella and eggs. Also, make your own pesto sauce. It’s easy as pie and you even add your own touch to it.

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Ingredients Needed for Mozzarella Gnocchi With Pesto

1 cup fresh basil, chopped
1 brazil nut
nutmeg
2 garlic cloves, crushed
2 tablespoons of roasted pine nuts
3 tablespoons of extra virgin olive oil
2 tablespoons of organic parmesan, grated
4 cups of organic low moisture mozzarella, grated
5 egg yolks
1 teaspoon ghee
5 cherry tomatoes, halved

How to Make Mozzarella Gnocchi With Pesto

  1. Add the basil, the Brazil nut, crushed garlic, pine nuts, olive oil, and parmesan to a blender. Season with nutmeg and blend until smooth. Set aside.
  2. Add the mozzarella to a bowl and microwave for 1 minute.
  3. Add the egg yolks and mix until even using a spatula.
  4. Transfer the mozzarella-egg mixture to the work surface on a parchment paper sheet. Give it a cylindrical form and wrap it with the sheet. Refrigerate for 60 minutes.
  5. Remove from the fridge, unwrap it and slice it. Freeze for 3 more hours.
  6. Heat the ghee in a skillet over low heat. Add the frozen cheese slices and pesto. Stir them in. Add the cherry tomatoes and saute for 2-3 minutes.
Mozzarella-Stuffed Meatballs

Mozzarella-Stuffed Meatballs

Use beef and pork for these extra-meaty meatballs. But wait, they’re cheesy, too, thanks to the organic low moisture mozzarella and parmesan added into the mixture and especially to the cubed mozzarella stuffing. Did we mention protein-rich and low-carb? There you go.

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Ingredients Needed for Mozzarella-Stuffed Meatballs

1 pound ground beef
1 pound pork mince
1 whisked egg
1 tablespoon water
⅓ cup organic low moisture mozzarella, grated
⅓ cup organic parmesan, grated
1 teaspoon Cajun seasoning
1 teaspoon Italian seasoning
1 teaspoon garlic powder
sea salt
pepper
8 ounces of low moisture mozzarella, cubed

How to Make Mozzarella-Stuffed Meatballs

  1. Add the beef, pork, whisked egg, water, mozzarella, and parmesan to a bowl. Season with Cajun and Italian seasoning, garlic powder, sea salt, and pepper, then mix until even.
  2. Start forming balls from this mixture, stuffing each one with 1 cube of mozzarella. We’ve got 20 of them.
  3. Line a baking tray with parchment paper and transfer the stuffed meatballs on it. Bake for 20 minutes at 360⁰F/180⁰C.
Meatball Mozzarella Pan Bake

Meatball Mozzarella Pan Bake

We do love one pan dishes! You get to keep the kitchen clean, and everything is so much easier for you. With that in mind, we’ve mixed here some homemade meatballs, tomato sauce, garlic, and mozzarella. Needless to say, everything paired together perfectly like in a long and happy marriage!

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Ingredients Needed for Meatball Mozzarella Pan Bake

9 ounces of pork mince
9 ounces of ground beef
1 egg
1 tablespoon breadcrumbs
1 teaspoon fennel seeds
1 teaspoon dried oregano
salt
pepper
olive oil for shaping the meatballs
vegetable oil for frying
1 onion, shredded
2 garlic cloves, crushed
2 bay leaves
1 cup canned tomatoes
1 cup tomato sauce
1 teaspoon balsamic vinegar
1 tablespoon brown sugar
1 cup low moisture mozzarella, shredded
2 tablespoons of mascarpone

How to Make Meatball Mozzarella Pan Bake

  1. Add the ground meat in a large bowl along with 1 egg, breadcrumbs, oregano, and fennel seeds.
  2. Season with salt, pepper, and give it a good stir.
  3. Rub your hands with a bit of olive oil and shape the meat mixture into 1.5 inches (4 cm) thick balls.
  4. Heat vegetable oil in a skillet over medium-high heat and fry the meatballs for around 5 minutes. When you’re ready, remove them on a paper towel.
  5. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the onion, bay leaves and garlic. Cook for 2 minutes.
  6. Add the canned tomatoes, tomato sauce, salt, pepper, brown sugar, and balsamic vinegar.
  7. Bring to a boil and reduce the heat. Simmer for 15 minutes.
  8. Mix the mozzarella and mascarpone in a small bowl.
  9. Add the meatballs over the sauce and top with the mozzarella.
  10. Slide the skillet into the oven and bake it for 25 minutes at 360 degrees F/180 degrees C.
Mozzarella and Parmesan Chicken Bites

Mozzarella and Parmesan Chicken Bites

When in need of something crispy and gooey at the same time, you can turn to these bite-sized cheesy nuggets. So before deep-frying them, stuff the chicken breast pieces with mozzarella sticks for a meaty and cheesy experience. For the crunchiness factor coat them with an oregano-flavored mixture of panko and parmesan. Serving them with a dip is a must. They will be gone in no time.

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Ingredients Needed for Mozzarella and Parmesan Chicken Bites

10 ounces of chicken breast
3 ounces of low moisture mozzarella, cut into 6 sticks 1-inch each
⅓ cup panko
2 tablespoons of parmesan, grated
1 tablespoon dried oregano
salt
pepper
½ cup flour
2 eggs
vegetable oil

How to Make Mozzarella and Parmesan Chicken Bites

  1. Cut the chicken breast half into 3-4 small pieces. Make an incision into each of the 6 and stick in there 1 mozzarella stick.
  2. Add the panko, parmesan, and oregano to a smaller bowl. Season with salt and pepper and mix. Add the flour to a second bowl. Add the eggs to a third bowl and whisk them.
  3. Coat each chicken breast piece with flour, whisked egg, and panko mixture.
  4. Fill a cooking pot 1/3 – 1/2 with vegetable oil and heat it over medium-high heat. Deep-fry the coated meat until golden brown, or for 5 minutes each.
  5. Serve with a red dip.
Pizza Toast with Salami and Mozzarella

Pizza Toast With Salami and Mozzarella

Do you have 25 minutes (at most) to spare? Because we want you to transform the dull toast into finger-licking mini-pizzas. It’s all about tangy tomato sauce, gooey mozzarella, delicious salami, and a touch of milk. You know you can use any topping, right? Get started!

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Ingredients Needed for Pizza Toast With Salami and Mozzarella

6 toast breads slices
¼ cup milk for coating
2 ounces of tomato sauce for coating
1 cup low moisture mozzarella, grated (4 ounces)
4 ounces of salami, chopped

How to Make Pizza Toast With Salami and Mozzarella

  1. Place a slice of toast on the work surface. Coat it with milk and tomato sauce using a brush. Add some grated mozzarella and top with chopped salami. Do this for all the slices.
  2. Line a baking tray with parchment paper, place the sandwiches on it and bake for 12 minutes at 360⁰F/180⁰C.
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