Christina's Grilled Mozzarella Sandwiches

from marthastewart.com

• 1 pound fresh buffalo mozzarella, cut into 4 equal pieces about 3-inches by 4-inches
• 8 1/2-inch thick firm white sandwich bread
• 2 large eggs
• 1/2 cup heavy cream
• 1 teaspoon fresh thyme, leaves
• 1 teaspoon coarse salt
• A grating of nutmeg
• 1/4 cup extra-virgin olive oil
• 2 tablespoons unsalted butter
• Marinara sauce for dipping

Directions

1. Place the mozzarella on 4 slices of the bread. Cover with the remaining slices to form sandwiches. Trim the crusts off to make perfect 4-inch squares.
2. In a wide shallow bowl, whisk the eggs. Add the cream, thyme leaves, salt, and nutmeg. Whisk until well blended.
3. In a 10 to 12-inch nonstick saute pan, heat 2 tablespoons of olive oil over medium-high heat until smoking. Add 1 tablespoon of the butter and cook until the sizzling subsides. Dip 2 of the sandwiches into the egg mixture, turning to coat, place in the pan, and cook until golden brown on the first side, about 2 minutes. Flip over and brown on the other side. Transfer the sandwiches to individual plates and repeat the process with the remaining 2 tablespoons olive oil, 1 tablespoon butter, and 2 sandwiches. Cut in half, and serve immediately with a side of marinara sauce.

Christina's Double Philly Cheesesteaks

adapted from Our Best Bites


2 lbs. steak (any cut)
2 Tbsp. butter
1 green bell pepper
1 medium yellow onion
White cheese (mozzarella or Swiss or provolone or Monterey Jack)
Kosher salt and freshly-ground black pepper
Cream cheese (4 oz?)Cholula hot sauce (optional)
8 Hoagie rolls

Thinly slice bell peppers and onions (preferably in the food processor). Set aside. Thinly slice frozen meat (again, food processor). Set aside. Heat 2 Tbsp. butter over medium-high heat in a large skillet. Add steak and stir-fry. Season heavily with salt and lots of freshly-ground pepper. When meat is about half-cooked, add peppers and onions. Stir occasionally, cooking until meat is cooked through. Season with hot sauce to taste.

Slice buns, smear with cream cheese and spoon steak mixture inside. Top with cheese and place under broiler for 1-2 minutes or until cheese is melted and bread is slightly toasty.

Christina's Alternative Grilled Cheese

bread
fresh mozzarella cheese
spinach
pesto
butter

Put the cheese, pesto and spinach inside the bread. Butter the outsides and grill like a normal grilled cheese sandwich. Enjoy!

Roasted Chicken Caprese

from Rachael Ray (I think) 


4 boneless, skinless chicken breast halves 
4 Roma tomatoes (or more if you like lots of tomatoes)
Lemon Vinaigrette (see recipe below)
1 tsp sugar 
1/4 cup olive oil
1/2 tsp salt
1/2 tsp pepper
8 oz. mozzarella cheese cut into 1/4 inch cubes
1/4 cup coarsely chopped basil or 1 and 1/2 TBSP dried basil

-Place chicken in a gallon size ziploc bag, add lemon vinaigrette, seal and marinate in refrigerator at least 30 minutes.
-Preheat oven to 375 degrees
-Cut each tomato into quarters or smaller lengthwise. Place in medium bowl and toss gently with sugar, salt and olive oil.
-Spoon mixture into rimmed cookie sheet, not allowing tomato pieces to touch. Roast 30 minutes.
-When done spoon tomatoes and all juices into a small bowl. Add cheese, basil, and pepper. Toss gently. Set aside
-Reduce oven temp to 350 degrees.
-Remove chicken from refrigerator and bag and discard the marinade. Place chicken on used cookie sheet and roast 30 minutes, turning once.
-Serve each chicken breast with 1/4 of the tomato mixture on top.




Lemon Viniagrette
2 TBSP fresh squeezed Lemon Juice
1 clove garlic minced
1/2 tsp salt
1/2 tsp pepper
1/4 cup olive oil

CPK's BBQ Chicken Pizza

from the Pioneer Woman Cooks

1 pizza crust 

1 whole boneless, skinless chicken breasts
1/4 C barbecue sauce (try this one; we love it!) plus more for crust
olive oil, for drizzling
kosher salt for sprinkling
16 ounces fresh mozzarella cheese, thinly sliced (or just normal mozzarella works fine)
1/4 red onion, very thinly sliced
cilantro, chopped, to taste

Preheat oven to 375 degrees.

Salt chicken breast on both sides, then place in an ovenproof dish. Pour BBQ sauce over the breast and turn them over to coat. Bake for 20 to 25 minutes, or until chicken is done. Remove from oven and cut into a fine dice. Set aside.

Increase oven temperature to 500 degrees. Roll/stretch out pizza crust. Lay it on a sheet pan drizzled with olive oil. Drizzle a little olive oil on the crust, then sprinkle on a little salt. Spoon a couple of tablespoons of extra BBQ sauce on the crust and spread it evenly. Top sauce with half the sliced mozzarella. Sprinkle on half the diced chicken and thinly sliced red onion. Sprinkle again with a little salt, then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.

Remove from the oven and sprinkle on plenty of chopped cilantro. Cut and serve immediately.

Christina's Spinach Mandarin Poppyseed Salad

from Our Best Bites

8 oz. (1/2 bag) of baby spinach

1/2-1 head Romaine lettuce, chopped

1/2 thinly sliced medium red onion

1 large avocado, cubed

8 oz. mozzarella or Swiss cheese, shredded

1 12-oz. package bacon, cooked and crumbled--I used ham instead and it was great!

1 large can Mandarin oranges, drained--Blech. I used fresh mandarins instead.

Poppy Seed Dressing, to taste

Combine all ingredients except dressing in a large bowl. When ready to serve, toss with desired amount of salad dressing and serve immediately.

Christina's Spinach and Broccoli Stuffed Pizza Pie

from Picky Palate

1 recipe pizza dough of choice
1 Cup ricotta cheese
¼ Cup grated parmesan cheese, like Kraft
1 Tablespoon extra virgin olive oil
2 Cups fresh spinach leaves, chopped
2 Cups fresh broccoli florets, steamed until fork tender, about 3 minutes in boiling water
Pinch of salt
½ Cup Roasted red bell peppers, from can or fresh
1 ½ Cup shredded mozarella cheese
2 Tablespoons extra virgin olive oil
½ teaspoon dried Italian Seasoning

Preheat oven to 375 degrees F. Divide dough into 2 equal pieces. Spread and press one piece of dough into the bottom and sides of a 9-9 ½ inch round cake or tart pan that has been sprayed with non-stick cooking spray. (I used a 9 ½ inch deep quiche pan with a removable bottom that worked perfectly) In a medium bowl, mix together the ricotta and parmesan cheese until well combined. Spread into pressed pizza dough.

Place olive oil into a medium skillet over medium heat. Saute spinach until wilted down, about 3 minutes. Place evenly over ricotta cheese layer. Place steamed broccoli florets over spinach and season with a pinch or two of kosher salt. Layer roasted red peppers, then mozzarella cheese over top. Press out remaining piece of dough and place over filling, tucking edges inside of pan. Brush with olive oil and sprinkle with Italian Seasoning. Bake for 25-35 minutes or until crust is golden brown and cooked through.

Let cool for 10 minutes before removing from pan or cutting into wedges.

Christina's Arancini (Rice Balls)

from Rachael Ray

2 cups cooked and cooled white rice
1/2 cup frozen peas (or 1/2 sauteed celery or bell pepper, etc.)
2 large eggs
1/2 cup grated Parmigiano Reggiano cheese
1 1/2 cups breadcrumbs
1/2 pound cubed mozzarella or provolone cheese
Extra virgin olive oil, for frying

In a bowl, combine the rice, peas, eggs, Parmigiano Reggiano and 1/2 cup of the breadcrumbs. Form balls two inches in diameter; insert one of the cubes of cheese into the middle of each ball and reform the balls of rice around the cheese cubes. Roll the balls in the remaining bread crumbs until coated evenly.

Meanwhile, heat two inches of olive oil in a pan with tall sides. When hot, add the balls and cook for about 3-4 minutes each, until they are golden brown all over.

Serve the Arancini with a side dish of tomato/spaghetti sauce for dipping.

Christina's Pizza Rolls

source unkown

pizza dough
5 oz cream cheese
1 lb shredded mozarella cheese
pizza toppings

Spread cream cheese on rolled out dough. Add your choice of pizza toppings, then cover with cheese. Roll up like a cinnamon roll and cut each about 1 inch (if you do it thicker they are doughy). Place on greased cookie sheet. Bake 425 for 15 minutes. Dip in Pizza Sauce, parmesan cheese, or ranch.

Christina's Easy Bistro Chicken

source unknown

2 tsp. oil
3 cups sliced fresh mushrooms
1 medium onion, chopped
1 can (15 oz.) stewed tomatoes, drained
1/4 cup Italian Dressing
3 Tbsp. tomato paste
4 small boneless skinless chicken breast halves (1 lb.)
1 cup Mozzarella Cheese
2 slices bacon, crumbled

Heat oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes, dressing and tomato paste.

Add chicken; cover. Reduce heat to medium-low. Simmer 12 min. or until chicken is cooked through.

Sprinkle with cheese and bacon; simmer, uncovered, 5 min. or until cheese is melted.

Christina's Spinach Lasagna

4 C (32 oz) ricotta cheese
2 large eggs
1/2 tsp salt
1/4 tsp pepper
2 10 oz packages frozen chopped spinach, thawed and drained
6 C (48 oz) spaghetti sauce
8 oz lasagna noodles
16 oz mozarella cheese, shredded

Preheat oven to 400. In medium bowl, mix ricotta cheese, eggs, salt and pepper. Add spinach and stir well.

Spread a small bit of tomato sauce in bottom of 9 x 13 baking dish.

Arrange layer of noodles on top. Spread on top 1/3 of ricotta mix, 1/3 of tomato sauce and 1/3 of grated cheese. Repeat 2 more layers.

Cover with aluminum foil and bake for 30 minutes. Remove foil and bake 15 minutes more, or until top is golden brown.