I was gifted with 3 1/2 pounds of mozzarella cheese. Any ideas besides the usual suspects;

Rec: Prosciutto and Mozzarella Stuffed Chicken Breasts

Prosciutto and Mozzarella Stuffed Chicken Breasts

4 large boneless/skinless chicken breast halves (1-1/4 to 1-1/2 lbs.)
1/4 lb. sliced prosciutto or smoked ham, chopped
1/4 cup mozzarella, cut into 4 slices (can use Monterey jack)
1/4 tsp freshly ground pepper
1/8 tsp sage
6 tsp olive oil, divided
1/4 cup minced shallots
1 tsp minced garlic
1/2 tsp salt
1/2 tsp rosemary
1 lb. fresh mushrooms, sliced
1/4 cup all-purpose flour
2/3 cup chicken broth
1 tsp cornstarch
1/4 cup dry white wine
chopped fresh parsley for garnish

Combine prosciutto, pepper and sage in small bowl. Heat 2 tsp oil in 12-inch skillet over medium-high heat. Add shallots, garlic, salt and rosemary; cook 30 seconds. Add mushrooms, cover and cook 3-4 minutes, until mushrooms have softened. Uncover, cook 2-3 more minutes until liquid evaporates and mushrooms are browned. Transfer to medium bowl. Meanwhile, with sharp knife, make a 3 to 4-inch slit lengthwise along one side of each breast, cutting almost, but not, through to form a pocket. Stuff each pocket with 1 slice mozzarella. Divide prosciutto mixture and stuff evenly on top of cheese. Place flour in a large plate; add chicken, turning to coat both sides. Combine broth and cornstarch in cup. Heat 2 tsp oil in skillet. Add chicken and cook 2 minutes until lightly browned. Gently turn chicken; add remaining 2 tsp oil and cook 2 minutes more. Add wine; cook 30 seconds. Add broth mixture and mushrooms. Cover; reduce heat to medium-low and simmer 8 to 10 minutes, until chicken is cooked through. Garnish with parsley. Makes 4 servings.

Pat's notes: Yummy!

 
Rec: Proscuitto, Mozzarella, Tomato and Basil Panini

Proscuitto, Mozzarella, Tomato and Basil Panini

1/2 cup olive oil
3 tablespoons balsamic vinegar
1 large garlic clove, minced
8 ounces thinly sliced prosciutto
10 ounces thinly sliced whole-milk mozzarella cheese
12 tomato slices
12 large fresh basil leaves
1 16-ounce ciabatta bread (13x6 1/2x1 1/2 inches), halved horizontally
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Whisk olive oil, vinegar, and garlic in small bowl to blend; season dressing to taste with salt and pepper. Layer prosciutto, mozzarella, tomatoes, and basil over bottom of bread. Drizzle lightly with dressing, then sprinkle with salt and pepper. Press top of bread over. Cut bread equally into 4 sandwiches.

Prepare barbecue (medium heat). Grill sandwiches until bread is golden brown and cheese melts, pressing occasionally to compact with large spatula, about 5 minutes per side.

Source: http://www.epicurious.com/recipes/food/views/108452

Pat's notes: Delicious! Have also made a yummy breakfast panini version of this in the panini grill using teleme cheese and adding fried egg, crispy proscuitto (broiled the prosciutto). Yummee. Recommend slicing the basil leaves and sprinkling on vs using whole basil leaves.

 
Rec: Turkey Polpettone with Radicchio Salad

Turkey Polpettone with Radicchio Salad

These highly seasoned turkey burgers have a surprise inside: an oozing nugget of mozzarella. In Italy, polpettone are large meatballs, and you could certainly shape these into balls and simmer them in Marinara Sauce. Instead, I make them in a burger shape and serve them with radicchio in one of my favorite boiled dressings. While you're at it, triple the dressing so you'll have some for the fridge. It will keep for several days.

(Serves 4)

Salad:
1 small head radicchio, quartered through the core, cored, and sliced crosswise into thin ribbons
1 bunch watercress, thick stems removed
3 tablespoons fresh lemon juice
3 tablespoons honey
1/4 teaspoon sea salt, preferably gray salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil

Polpettone:
1 pound ground turkey
1/2 cup soft fresh bread crumbs
2 tablespoons thinly sliced green onion
1 cold egg yolk
2 teaspoons chopped fresh sage
1 1/2 teaspoons finely grated lemon zest
1/2 teaspoon Worcestershire sauce
1 teaspoon sea salt, preferably gray salt
Freshly ground black pepper
2 ounces whole-milk mozzarella cheese, cut into 4 equal pieces

Coating:
1/2 cup Wondra flour seasoned with salt and pepper
1 cup soft fresh bread crumbs
1 egg

Olive oil for frying
1 Granny Smith apple, halved and cored but not peeled

Preheat the oven to 350ºF.

Make the salad: Soak, drain, and dry the radicchio according to the directions in Radicchio Slaw with Warm Honey Dressing. In a large bowl, combine the radicchio and watercress. Combine the lemon juice, honey, salt, and pepper to taste in a small skillet. Cook over moderate heat, whisking until the honey dissolves. Remove from the heat and whisk in the olive oil. Taste and adjust the seasoning. Let cool to room temperature.

Make the polpettone: Put the turkey in a bowl. Add all the remaining ingredients except for the mozzarella and work them in gently by hand. Divide the mixture into 8 equal pieces. Flatten each piece into a round patty. Top 4 of the patties with a piece of mozzarella and then with a second
patty. By hand, press the edges together to seal them and to make patties of even thickness.

Make the coating: Put the seasoned flour and the bread crumbs on separate sheets of waxed paper. Crack the egg into a shallow bowl and beat lightly.

Coat the patties lightly with the flour, then dip in the beaten egg, and finely in the bread crumbs, pressing the crumbs gently into place.

Heat a large ovenproof skillet over moderate heat. Add olive oil to a depth of 1/8 inch. When the oil is hot, add the 4 patties. Cook on one side until nicely browned, about 1 1/2 minutes, then turn and cook on the second side until browned, 1 to 2 minutes longer. Transfer to the oven and cook until done throughout, about 10 minutes.

While the polpettone bake, slice the apple crosswise into paper-thin slices (a vegetable slicer is handy for this). Add the apple to the radicchio and watercress. Toss with enough dressing to moisten the salad, which should leave you some dressing for garnish.

To serve, divide the salad among 4 plates, mounding it attractively. Put 1 "meatball" on each plate, leaning it against the mound of salad. Drizzle the remaining dressing over the polpettone. Serve immediately.

Michael's Notes: For the lightest polpettone, work the mixture as little as possible.

Source: Michael Chiarello’s website

Pat’s notes: Didn’t make the salad yet but the burgers were really good. Used only half the sage and lemon and thought it was enough. Verry good. Have also used monterey jack cheese which was nice.

 
Rec: Baked Ziti with Tomato, Mozzarella and Sausage

Baked Ziti with Tomato, Mozzarella and Sausage
Try to find freshly made ricotta and mozzarella to see how good this rustic dish can be.

Olive oil
1 large onion, cut in small dice
2 cloves garlic, minced
3/4 lb. sweet Italian pork sausage, removed from its casing and crumbled
Salt and freshly ground black pepper to taste
1/4 cup dry red wine
35-oz. can whole plum tomatoes, chopped, with their juice
1/4 cup chopped fresh marjoram or oregano (from about 6 large sprigs)
1 cup fresh ricotta cheese
1 cup freshly grated mild pecorino cheese
Pinch nutmeg, preferably freshly grated
1/3 cup chopped fresh flat-leaf parsley
1 lb. ziti
1/2 lb. mozzarella, preferably fresh, cut in small cubes

Heat the oven to 425̊F. Lightly oil a large, shallow baking dish. Bring a large pot of salted water to a boil.

In a large skillet, heat about 2 Tbs. olive oil over medium heat. Add the onion and sauté until soft, about 5 min. Add the garlic and crumbled sausage and sauté until the sausage starts to brown. Season with salt and pepper. If the sausage gives off a lot of fat, pour off most of it, but leave a little to add flavor to the sauce. Add the red wine and let it boil until it's almost gone. Add the tomatoes with all of their juices and cook, uncovered, at a lively simmer for about 10 min. The sauce will thicken slightly. Add the marjoram or oregano and taste for seasoning.

In a large mixing bowl, mix together the ricotta, about half of the grated pecorino, the nutmeg, and the parsley. Season with salt and pepper.

Meanwhile, cook the ziti until al dente. Drain well and toss it with the ricotta mixture until well coated. Add the sausage and sauce and mix again. Add the mozzarella and toss gently. Pour everything into the baking dish and sprinkle the remaining pecorino on top. Bake uncovered until lightly browned and bubbling, about 20 min. Serve right away. Serves 4.

Source: http://www.finecooking.com/recipes/baked_ziti_tomato_mozzarella_sausage.aspx

Pat's notes: Used Parmesan instead of Pecorino.
Yummy dish. Would be great with hot Italian sausage too for a little spicier version.

 
Rec: Veal (or Ground Turkey) Meat Loaf with Red Bell Pepper and Spinach, with an added layer of mozz

Veal (or Ground Turkey) Meat Loaf with Red Bell Pepper and Spinach

1 large red bell pepper (sometimes I use jarred roasted red peppers)
2 tablespoons olive oil
1/2 6-ounce package fresh baby spinach
2 cups chopped onions
2 tablespoons minced garlic
2 cups fresh breadcrumbs made from French bread
2 large eggs
1/2 cup chopped fresh basil (used small amount of dried)
6 tablespoons ketchup
2 tablespoons chopped fresh thyme (used small amount of dried)
1 tablespoon Dijon mustard
1 tablespoon prepared steak sauce
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 pounds ground veal (or ground turkey is great too)

Char red bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and slice pepper into 1/2-inch-wide strips.

Preheat oven to 350̊F. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add spinach and toss until just wilted, about 2 minutes. Transfer spinach to small bowl. Add remaining 1 tablespoon olive oil to skillet, then onions and garlic; sauté until onions are tender, about 5 minutes. Transfer onion mixture to large bowl. Stir breadcrumbs, eggs, basil, ketchup, thyme, mustard, steak sauce, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper into onion mixture. Mix in veal.

Place half of veal mixture in 9 x 5 x 3-inch metal loaf pan. Using back of spoon, make 1-inch-wide, 1/2-inch-deep canal lengthwise down middle of loaf. Lay half of red bell pepper strips in canal. Layer with spinach and remaining bell peppers. Fill pan with remaining veal mixture, pressing firmly.

Bake meat loaf until brown on top and thermometer inserted into center registers 160̊F, about 50 minutes. Let cool 15 minutes. Cut into 8 slices and serve. Serves 8.

Source: 10/98 Bon Appétit, RSVP http://www.epicurious.com/recipes/food/views/15599

Pat’s notes: Delicious. Have also made this adding a layer of mozzarella, provolone or Monterey Jack cheese with the spinach/red pepper layers.

 
Rec: San Juan Casserole, a yummy breakfast casserole

San Juan Casserole

1 lb. bulk sausage (can use reduced-fat bulk breakfast sausage)
1/2 lb. fresh mushrooms, sliced
1/2 onion, diced
4 oz. can diced green chilies
6 eggs
1/2 tsp. salt
1/2 tsp. pepper
3 tbsp. sour cream
8 oz. cheddar cheese, grated
8 oz. mozzarella cheese, grated

Saute sausage until browned, drain grease, add the onions, green chilies and mushrooms and stir-fry for one minute. In a bowl, combine the eggs, sour cream, salt and pepper and mix well. Combine eggs, sausage mixture and cheeses and pour into 9x13 casserole. Bake at 400 degrees until set, approx. 15 minutes. Cut into wedges and serve with salsa (Pat’s note: I like to serve it with pico de gallo, recipe below).

Pat’s note: Recipe is easily cut in half and baked in 8-inch square dish. I like to serve my pico de gallo on the side.

Adapted from San Juan Casserole by Patty in WA @ Gails from Entertaining Recipes for Cabins, Condos and Cottages by Pamela Thomas

Pico de Gallo

In a bowl, mix:
2 cups diced fresh tomatoes
1/2 cup finely diced onion
2 tbsp minced jalapeno chiles
1/4 cup minced fresh cilantro
2 tbsp fresh lime juice
1 clove garlic, minced
salt to taste (don't omit, it brings out the flavors and juices of the other ingredients)

Can be used right away but if time permits, cover, refrigerate and allow flavors to blend for at least an hour. Yield: about 2 cups. Great served with tortilla chips, or on tacos, quesadillas, eggs, omelets and other baked breakfast casseroles.

 
Rec: Spaghetti Pie

Have made this dish many many times. It's good leftover the next day as well.

Spaghetti Pie

Crust:
3/4 cup spaghetti, prepared as directed
1/3 cup grated Parmesan cheese
2 eggs, beaten
2 tbsp butter, melted
1 tbsp dried parsley
1/2 tsp salt

Cheese layer:
1 cup ricotta cheese or cottage cheese, lowfat okay
1/3 cup grated Parmesan cheese
1/4 tsp salt
1/4 tsp Italian seasoning
1 dash black pepper

Sauce and topping:
2 cups spaghetti sauce
1/4 cup shredded mozzarella cheese

-Combine noodles, 1/3 cup Parmesan, eggs, butter, parsley and salt and spread around sides and bottom of a pie plate to form a crust.
- Combine ricotta, 1/3 cup Parmesan, salt, Italian seasoning and pepper. Spread over spaghetti mixture.
- Pour sauce over cheese mixture. Sprinkle mozzarella over the top.
- Bake at 350 degrees about 25-30 minutes or until cheese is melted and pie is hot throughout.
- Remove from oven and let pie sit for 5 minutes before cutting.

Pat’s notes:
I take a lot of liberties with this dish. Sometimes I:
- Saute onion, bell pepper, garlic, fresh mushrooms and add to the sauce.
- Saute Italian sausage or ground beef and add it to the sauce and season as desired with Italian herbs or basil or oregano or pesto.
- Use 8" square dish instead of pie plate.
- Add more spaghetti and sauce – pretty much whatever I feel like at the time, it’s a very adaptable recipe.
- Always use more mozzarella on top.

 
Rec: Spaghetti Squash Boats

Spaghetti Squash Boats

1 medium spaghetti squash (2 to 2-1/2 lbs.)
1/4 lb. lean ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup sliced fresh mushrooms
1 clove garlic, minced
1/2 tsp each dried oregano and basil
1/4 tsp each salt and pepper
1 14-1/2 oz. can diced tomatoes, drained*
1/3 cup shredded mozzarella cheese

Cut squash in half lengthwise, scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2-inch. Bake, uncovered, at 375-degrees for 30-40 minutes or until tender when pierced with a sharp knife. When cool enough to handle, scoop out squash, separating strands with a fork; set shells aside. In a skillet over medium heat, cook beef, onion and green pepper until meat is browned and vegetables are tender, drain. Add mushrooms, garlic, basil, oregano, salt and pepper, cook and stir for 1 minute. Add squash, mix well. Cook uncovered about 2 minutes. Fill shells; place in a shallow baking dish. Bake, uncovered at 350-degrees for 15 minutes. Sprinkle with cheese, return to the oven for 5 minutes or until cheese is melted. Yield: 4-6 side dish servings or 2 main-dish servings.

Pat’s notes: *sometimes in a pinch I replace the tomatoes with jar spaghetti sauce...delicious. Also, you don’t have to put the filling back into the squash to bake, filling can be poured into a baking dish and baked that way. Increase ingredients proportionately based on size of spaghetti squash.

Source: adapted from Taste of Home

 
Wow, Pat! Thanks so much for all of these great recipes. I

can't wait to give some of these a try. I have some ground turkey in the freezer and will definitely be making the meat loaf tomorrow. These are all recipes that my crew will love. Thanks!

 
You're welcome, Dawnie! Enjoy.

Don't forget manicotti, stuffed shells, meatballs subs, risotto, stuffed arancini, risotto cakes, frittatas, omelets, and stuffed bell peppers are also great with mozzarella. Even quesadillas if there are some other flavorful ingredients included to balance the blander mozzarella.

And this strawberry and mozzarella salad recipe is on my list to try. Might be good at your markets too??

http://www.foodnetwork.com/recipes/ellie-krieger/strawberry-and-mozzarella-salad-recipe/index.html

 
I make a lot of tomato and mozarella salads in the tomato-season.

It's easy:

Slice tomatoes thick and mozarella cheese kind of thin, and lay them on a plate slightly overlapping each other. Drizzle with olive oil, sprinkle with salt and pepper and vefore serving, lay some basil leaves on top.

It tastes delicious with fresh tomatoes.

 
Charlie's Baked Potato Cakes are really good too, though I've only made them with fresh

mozzarella.

Baked Potato Cake (Gatto' Di Patate)

2 pounds all-purpose potatoes -- peeled and quartered
1/4 pound unsalted butter
2 ounces Parmesan cheese -- freshly grated
2 ounces Romano cheese -- freshly grated
1/4 pound prosciutto -- chopped
2 large eggs -- lightly beaten
Salt and pepper
1/4 cup chopped parsley
1/4 pound mozzarella cheese -- fresh, chopped
1/4 pound mozzarella cheese -- smoked, chopped (provola)
3 tablespoons olive oil
bread crumbs -- dried, from Italian bread

Put the potatoes in a pot with cold water and bring to a boil. Salt and cook until tender (about 20 minutes). Drain and put through a potato ricer or mash with a potato masher.

Cut 5 tablespoons butter into small pieces and add to the hot potatoes along with the Parmesan, pecorino, prosciutto, eggs, salt, pepper, and parsley. Blend together well.

Mix the mozzarella and provola with the olive oil and season with salt and pepper.

With one of the remaining 3 tablespoons butter, grease the bottom and sides of an 8-inch square or round baking dish. Coat the bottom and sides completely with breadcrumbs. Spread 1/2 the potato mixture in the bottom and up the sides of the prepared dish. Cover the potatoes with the seasoned cheeses. Cover with the remaining potatoes. Sprinkle with breadcrumbs and dot with the last 2 tablespoons butter.

Place the "gatto" in 375 degree F oven 40 to 50 minutes, or until hot and slightly browned on top. Cool 15 minutes and unmold or serve directly from the dish. Serves 8

Source: Charlie from We Called It Macaroni by Nancy Verde Barr

Notes: Although I have never encountered this dish in an Italian-American restaurant, I discovered that it was one that many people of Neapolitan backgrounds have maintained as part of their home cooking. In traditional Neapolitan cooking, it is most often seen as a first course. I prefer to serve it as a side dish especially on a buffet table. The recipe can be doubled or even tripled and may be assembled the day before and baked when ready to serve.

 
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