Tag Archives: Mozzarella

Pot Roast Italiano

Sundays are known around this house as “Lazy Day” and we took full advantage of it! This is another reason that I love my slow cooker so much….I could just give it a big hug (if it wasn’t so hot…whew). Back to the topic at hand, I love new cookbooks and new ideas so I received a new cook book and I took it upon my self to change a few things and this pot roast turned out succulent and very flavorful….I used less garlic, onion, salt,¬†and added mushrooms. I hope you like it! Feedback would be greatly admired! ūüôā

Makes: 4 servings

Here’s what you’ll need:

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1 (about 3 pounds) chuck roast or bottom round roast tied with butchers twine

3 garlic cloves, minced

1/2 large onion, sliced

1 Tbsp rosemary leaves

2/3 cup white cooking wine (or zinfandel)

1/2 cup chopped mushrooms (I used bella mushrooms)

1 cup shredded mozzarella cheese

1 (15 oz) can diced tomatoes

1/8 tsp sea salt

1/4 tsp black pepper

flat leaf parsley for garnish

Directions:

Place a slow cooker liner in the slow cooker and then place the chuck roast in the bottom. Turn slow cooker on LOW…..

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Add minced garlic, salt, black pepper, rosemary leaves, and mushrooms…..

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Add white wine…..

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And lastly, add the onions and tomatoes…..

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Cover the slow cooker and let cook for approximately 8 hours on LOW…..

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After the 8 hours, add mozzarella cheese and turn slow cooker on HIGH let cook for another 30 minutes or until cheese is completely melted…..

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Voila! Because of the juice that this can release, this can be served over pasta, polenta, garlic bread, or with garlic mashed potatoes….Mmm! I also garnished this dish with more mozzarella cheese and parsley!

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**Make sure to remove the bones (if there are any) out of your chuck roast and the excess gristle and fat.

Shrimp Pasta Bake

I love pasta and shrimp! I also love casseroles and I found this recipe in one of my Taste of Home¬†cookbooks, and I cut the amounts in half and¬†I took out the green pepper, saut√©ed¬†onions and mushrooms (fresh not canned), and I used shredded cheese and mixed it into the noodles and shrimp prior to putting the baking dish into the oven….it worked out beautifully.¬†This recipe is for an 11×7-inch¬†baking dish if you double the recipe¬†it will accommodate¬†a 13×9-inch baking dish.¬†I hope you enjoy!

Makes: 6 servings

Here’s what you’ll need:

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6 oz. whole wheat fettucine noodles

5 green onions, chopped (including greens)

3 Tbsp butter, cubed

3 garlic cloves, minced

1 Tbsp all-purpose flour

1/2 tsp celery salt

1/8 tsp black pepper

2 cups shredded mozzarella cheese

1 (14.5 oz) diced tomatoes

4 oz. fresh mushrooms, sliced

1/4 cup parmesan cheese

1 lb. raw medium-sized shrimp, peeled and deveined (I used half of the bag shown below)

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Directions:

Pre heat oven to 350 degrees. Cook¬†fettucine noodles according to package directions, set aside and keep warm.¬†¬†Meanwhile, in a large skillet over medium heat, melt butter, add green onions and mushrooms and saute for approximately 5 minutes or until onions are tender….

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Add minced garlic, cook 1 minute longer….

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Gradually stir in flour until blended…..

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Stir in the shrimp, celery salt, and black pepper…..

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Cook, uncovered over medium heat until shrimp are pink and firm, approximately 6-8 minutes…..

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Add tomatoes to shrimp mixture, stir¬†and let simmer for 3-5 minutes while you get the baking dish sprayed with non-stick cooking spray…..

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Add the shredded mozzarella cheese and the cooked¬†fettucine noodles, stir to incorporate…..

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Pour into prepared baking dish…..

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Sprinkle with parmesan cheese…..

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Bake uncovered¬†for 20-25 minutes, depending on your oven (mine took about 25 minutes) or until heated through….

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We served this dish with a spring mix salad and garlic bread. ENJOY!!

Lasagna Soup

I love soup! I love soup! I love…..I know, I’ve made myself clear that I LOVE SOUP! I also love lasagna and why not find a recipe that compliments both? I found 2 recipes of this soup and sort of made my own rendition. It is full of aroma and it¬†will definitely change your thought process of the way comfort food is presented. The¬†way that¬†Josh and I served up this soup was to¬†scoop a spoonful of a ricotta mixture into the bowl and then ladle the soup on top! It was fantastic!¬†I found the¬†idea for this recipe from www.tasteofhome.com¬†and on Pinterest. Please enjoy and as always….feedback is welcome! Enjoy!

Makes: 6 servings

Here’s what you’ll need:

2 tsp olive oil

1 1/2 pounds italian sausage (or ground beef, depends on preference)

1 1/2 c chopped red onion

3 garlic cloves, minced

2 tsp dried oregano leaves

1/2 tsp crushed red pepper flakes

2 Tbsp tomato paste

2 (14 oz) cans fire roasted diced tomatoes

2 bay leaves

6 c. chicken stock

8 oz. fusilli pasta or cavatappi pasta

1/2 c. finely chopped basil leaves (optional) or 2 tsp dried basil leaves

salt and pepper to taste

Directions:

Heat olive oil in a large pot over medium heat. Add sausage and brown for about 7-10 minutes…

Add red onions and cook until softened, about 5 minutes…

Add garlic, oregano, and red pepper flakes, cook for 1 minute…

Add tomato paste and stir well to incorporate into sausage mixture…

Cook for 3-4 minutes or until tomato paste turns to a reddish-brown¬†color…

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine…

Bring to a boil and then reduce heat, let simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for too long. Pasta will get mushy and soak up all the broth.

While the pasta is cooking, you can prepare the ricotta mixture (as follows):

Here’s what you’ll need:

8 oz ricotta cheese

1/2 c. grated parmesan cheese

1/4 tsp salt

pinch of black pepper

1/4 c mozzarella cheese

Directions:

In a small bowl, mix all ingredients until well blended…

To serve this glorious soup, dollop a spoonful of ricotta mixture in the bottom of your bowl…

Ladle the hot soup on top of the ricotta mixture, then top with shredded mozzarella cheese (I used Italian Blend) and a sprinkle of parsley…

Voila! Lasagna Soup served over a ricotta cheese mixture!

Mexican Chorizo Noodle Bowl

Wow! Have I got another dish for you!? This dish has just the right amount of spice and can definitely bring out the “dew drops” on the forehead… ha! The chorizo and peppers in adobo sauce definitely give it the right amount of heat. I have made this dish for years and this is another one of Josh’s favorites!¬†Hope ya can handle it! Please enjoy!

Makes: 4 servings

Here’s what you’ll need:

10 oz uncooked chorizo sausage (pork or beef)

2 cloves garlic, minced

3 (14 oz) cans chicken broth

2 cups bottled salsa (I used my recipe for “homemade salsa”)

1-2 chipotle peppers in adobo sauce, drained and finely chopped

1/2 red onion, chopped

1/2 red bell pepper, chopped

1 zucchini, small, chopped

1 tsp dried oregano

1 tsp ground cumin

10 oz. vermicelli or angel hair pasta

2/3 cup shredded mozzarella cheese (I used italian blend)

1/4 cup snipped fresh cilantro (I used dried cilantro)

Directions:

Remove casing from chorizo (if present). Crumble chorizo. In a 4-quart dutch oven cook chorizo and garlic until chorizo is brown; drain off fat.

Stir broth, salsa, cumin, chipotle pepper, oregano, zucchini,¬†onion, and red bell pepper¬†into dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes…

Add vermicelli and simmer for another 10-15 minutes or until vermicelli is tender, stirring occasionally…

Add mozzarella cheese and cilantro, stir until cheese is melted…

Transfer to a serving dish. Sprinkle with mozzarella cheese and cilantro (or flat-leaf parsley).

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