Tag: Mozzarella Cheese

Pressure Cooker Spinach Artichoke Dip

My goodness, 2018 was a quick year. I cannot believe it’s the end of December! I wanted to post a recipe that would be welcome at any New Year’s Eve party, and with the help of a pressure cooker, can be made in no time with little effort!

This recipe for Pressure Cooker Spinach Artichoke Dip takes just 20 minutes to make – you dump most of the ingredients in (including the frozen spinach, no need to defrost!) and let it do its thing.

It can also easily be doubled to serve a large crowd; just make sure your multi-cooker is large enough to hold it all!

Ingredients (serves 8):

  • 1 (10 oz) box frozen chopped spinach
  • 1 (14 oz) can artichoke hearts, drained and chopped
  • 1 small yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 (8 oz) block cream cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup chicken or vegetable broth
  • 1 (8 oz) container parmesan cheese
  • 1 (8 oz) bag shredded low moisture mozzarella cheese
  • salt and pepper, to taste
  • crackers or toasted baguette rounds, for serving

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Pasta Rustica with Smoked Mozzarella

If you follow my Facebook page, you may have seen that my recipe for Wild Mushroom Truffled Pizza Topped with a Runny Egg won a recipe contest hosted by Cooking Planit and sponsored by Formaggio Cheese! Not only is my recipe now available through Cooking Planit, but I also won some snazzy prizes, including an amazing assortment of Formaggio products. My fridge is now happily filled with cheese, so I will be posting a few cheesy recipes over the coming weeks.

One of the first products I noticed in the basket was Smoked Mozzarella. I’ve had smoked mozzarella in the past and found the flavor to be a bit… overwhelming… so I was interested to see if I could get it to work well in a recipe instead of becoming the only flavor you can taste. But Formaggio’s smoked mozzarella was a pleasant surprise! The smoky flavor is present without being overpowering and works to enhance other flavors instead of covering them up.

I found this recipe for Pasta Rustica with Smoked Mozzarella on Bon Appetit and altered the amounts of the ingredients to fit my taste.

 

Ingredients:

  • 16 oz package frozen cheese tortellini
  • 4 tablespoons olive oil
  • 1 medium onion, sliced
  • 12 oz cherry tomatoes, halved
  • 2 garlic cloves, minced
  • 1 cup dry vermouth
  • 1 cup chopped fresh Italian parsley
  • 1 cup thinly sliced fresh basil
  • 1 1/2 teaspoons dried oregano
  • 8 oz smoked mozzarella, cut into small cubes

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Chicken Puttanesca with Angel Hair Pasta

I border on having an obsession with seafood. If I could eat it every night I would. (I have over 60 seafood recipes listed on this blog alone!) But I apparently have caused my boyfriend to be “fished out” so I decided to make a chicken dish with another favorite ingredient of his: olives. Pasta Puttanesca normally includes a tomato sauce with olives and capers. This Cooking Light version of Chicken Puttanesca is simplified to make it easy enough for a weeknight dinner.
Ingredients:

  • 8 ounces uncooked angel hair pasta
  • 2 teaspoons olive oil
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 2 cups tomato-basil pasta sauce
  • 1/4 cup pitted and coarsely chopped kalamata olives
  • 1 tablespoon capers
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup (1 ounce) pre-shredded mozzarella cheese
  • Chopped fresh basil

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