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Posts Tagged ‘mozzarella’

Stuffed Pasta Shells

I love stuffed pasta, actually I love anything pasta. But if the pasta is stuffed with just cheese, I am not a fan. So I like to mix something else in with that cheese, in this case, some spicy sausage and lots of fresh basil. The basil gives a wonderful flavor, and the spicy sausage adds a little heat and a better texture. It’s a win win! I hope you enjoy these Stuffed Pasta Shells as much as we did.

Ingredients:

6 oz jumbo pasta shells (1/2 box or 16 individual shells)

8 oz spicy ground sausage, cooked and cooled

15 oz ricotta cheese, part skim

1 egg

10 large basil leaves, chopped

1 cup parmigiano-reggiano cheese

1/2 tsp salt

your favorite marinara sauce

mozzarella cheese, for topping

Directions:

Cook sausage, drain off fat and place in refrigerator to cool.

Combine ricotta cheese, egg, basil, parmigiano-reggiano cheese and salt in a small bowl. Add cooked, cooled sausage. Stir to combine and place in refrigerator to keep cool.

Cook pasta in salted water for 10 minutes. Drain and run under cold water. Set aside.

Preheat oven to 350 degrees F.

In a baking dish place a small amount of marinara sauce. Fill cooked shells with cheese/sausage filling and place in baking dish. Top with more marinara sauce and mozzarella cheese. Bake in oven for 35 minutes. Enjoy!

Source: My Danish Kitchen

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Chicken Parmesan

Yesterday turned out to be the most beautiful Spring day and you could almost palpate the excitement in the air. Flowers have started to bloom and it was mild and warm. You saw people out and about everywhere, smiling, walking, some daring to dress in shorts and flip-flops. Joe and I ventured to Lowe’s and picked up a new swing for the front porch. This particular swing folds down so you can stretch out and take a nap on it. Boy oh boy, I can hardly wait to be gently swinging, reading a book and dozing off in the summer breeze 🙂

So what does that have to do with Chicken Parmesan? absolutely nothing! But I have been messing around with this dish for quite some time now, trying to drive in the flavor to what I consider the perfect piece of Chicken Parmesan. Tender, yet crisp, with just the right amount of that wonderful Parmigiano Reggiano flavor in the breading. This is what I have come up with and it is very delicious, if I may say so myself. Happy Spring everyone.

Chicken Parmesan

Ingredients:

3 boneless, skinless chicken breasts

salt and pepper

1 cup flour

2 eggs

1 cup plain bread crumbs

3/4 cup Parmigiano Reggiano cheese, grated, plus more for topping

2 teaspoons italian seasoning

extra virgin olive oil for frying

mozzarella cheese, shredded, for topping

your favorite Marinara sauce, preheated

Directions:
Rinse chicken with cold water and cut away any remaining fat. Place each of the chicken breasts, one at the time, in a large zip lock bag, close and pound the chicken flat to approximately 3/4 inch thickness. Season chicken with salt and pepper. Mix together bread crumbs, cheese and italian seasoning and set aside. Dip chicken in flour and shake off excess. Next dip chicken breast in eggs, let excess drip off. Then place chicken in bread crumb mixture and coat to cover. Place chicken on a clean plate. Repeat with the remaining chicken breasts.

Preheat a large pan to medium-high heat. Preheat oven to 375 degrees F. Place chicken breasts in pan and brown, 2 minutes on each side. Remove from pan and place chicken in an oven proof dish. Pour your favorite preheated marinara sauce over and around the chicken breasts, top with mozzarella and Parmigiano Reggiano cheese. Finish cooking chicken in oven for 5 to 8 minutes or until cheese is melted and chicken is cooked through.

Chicken Parmesan

Source: My Danish Kitchen

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