mozzarella cheese – Oven Love

Caprese Salad Skewers

Natalie — Fri, 06 Jul 2012 19:08:00 +0000

You guys.

I am having a major food-related crisis!

If you have been reading the ol’ blog for a while, you probably know these things about me:

A) I enjoy healthy foods and attempt to live a healthy lifestyle.

B) I enjoy baking and creating desserts that are often FULL. OF. SUGAR.

I have discovered in the last day or two that I have convinced myself that I eat healthily, but I actually consume a lot of sugar in my daily diet. I don’t eat a lot of processed food (I make most of our treats from scratch), but that alone doesn’t mean I’m a picture of health. I have made a lot of changes in the way we eat over the past few years, but I haven’t been able to let go of sugar.

OF COURSE, sugar is bad for you. I am on-board with this, aren’t we all? We know the terrible stuff that happens when you eat tons of sugar. I thought since I don’t drink soda and don’t eat Twinkies that I was in the clear, but in fact, I’m probably a sugar-crazy-zombie, too.

So, I haven’t officially quit sugar (ahhh!!) but I am thinking about it and doing my research, and trying to get my head around the idea of not baking cakes whenever I want. The past day or two, I’ve been making the conscious effort to avoid processed sugar and I do feel a difference. My self-control needs some work, though- maybe this is God’s way of working on me in that area.

You guys, I just love treats. I’m going to have to find a way to work treats into this whole low-sugar idea, because I think we’re meant to enjoy sweet things.. at least sometimes. Why else would God have given us such amazing treats like fruit and honey? I still have to get my head around it, so while I do, let’s focus on something sugarless, but still sweet in their own way..

Caprese salad skewers.

Easy, easy, easy. And healthy, too. (I think, but what do I know?)

These little guys are make-ahead, party-ready, easy-to-snack-on-while-having-a-long-conversation kind of food. Just put the stuff on a stick. It’s not rocket science. People love things at least 2-3 times more when it comes on a stick, trust me.

Anyone out there have any wisdom about the sugar thing? I am planning on reading Nourishing Traditions this weekend- I’ll be sure to report back. If I go forward with this nonsense, will you guys still read the blog? You won’t leave me if I stop making baking giant cakes, will you?

I hope you’ll stay- you’re my faves.

5.0 from 1 reviews

Prep time

30 mins

Total time

30 mins

Ingredients

2 pints cherry tomatoes, washed
1 lb fresh mozzarella cheese, cut into cubes
1 bunch fresh basil (I just pulled out a large stalk from the garden, you can use full leaves or tear them into smaller pieces depending on how much basil you have)
¼ cup extra virgin olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste

Instructions

To assemble the skewers, place the tomatoes, cheese and basil alternately on the skewer (tomato, cheese, basil, tomato, cheese, basil, tomato). Repeat until you are out of ingredients. Lay skewers in a shallow baking dish.
In a small bowl or measuring cup, whish the olive oil, vinegar, salt and pepper. Pour over the skewers to coat. Serve immediately or let the skewers marinate in the refrigerator for up to 2 days (haven’t tested this, but I imagine they will stay in tact for a day or two). Serve cold.

Guest Post: Chicken Parm Bake

admin — Wed, 08 Feb 2012 12:00:00 +0000

Hello, Oven Lovers! I’m Jessica (from Jessica Lynn Writes and The Tale of Two Kitchens) and I’m so happy to be here today! I know Natalie from my days of living in Georgia, and as much as I love living my new digs in Italy, I miss seeing her face almost every day and getting to taste all the delicious creations she makes in the kitchen.

I’m thrilled she asked me to pinch-hit for her while she soaks up some quality time with her new bundle of joy, Lucy, but I have to be honest: she left me with some very large oven mitts to fill; Natalie simply rocks in the kitchen. I wracked my brain figuring out what to share with you, but then, as I made this dish for the umpteenth time, I realized it would be perfect.

This is what I’d take over to her family one night if I still lived near her so she wouldn’t have to worry about dinner. It’s actually what I’ve been taking to all the new parents out here—it turns out Italy is the place to have babies.

This Chicken Parm Bake is unbelievably easy and so delicious that I almost don’t want to let the secret out. I love that there’s virtually nothing to clean up, it can be put together in no time, and even though it’s baked it has more flavor than some chicken parms I’ve tasted in restaurants. True story.

Truth be told, you can guestimate and just wing-it with the measurements (enough oil to cover the bottom, half a jar of sauce, plenty of cheese to please, etc.), and if I’m making it for someone else I use a foil container so it can go straight from the oven over to their house.

Chicken Parm Bake

Prep time

20 mins

Cook time

30 mins

Total time

50 mins

Author: Oven Love

Recipe type: Main

Serves: 4

Ingredients

1 pound chicken breast, chopped in bite-sized pieces (can use whole tenderloins if you want to make it even easier)
½—1 Tbs olive oil
2 or 3 garlic cloves minced
¼ tsp red pepper flakes (optional)
salt and pepper to taste
2 cups favorite pasta sauce (about half a jar)
5-10 basil leaves, julienned (or ½ teaspoon dried basil)
8 ounces shredded mozzarella (divided)
4 ounces Parmesan (divided)
5-ounces package, croutons

Instructions

Preheat oven to 350F (180C). In a casserole dish (square, small size, or even individual dishes), mix olive oil, crushed garlic and red pepper flakes; spread mixture around to bottom of the dish. Place chicken on top of oil; sprinkle with salt and pepper.
Pour marinara sauce over chicken; spread evenly to cover. Sprinkle chopped basil over sauce. Cover sauce with ¾ of the cheese (mozzarella and Parmesan).
Next, cover every nook and cranny with croutons. Steal one crouton, eat it, and enjoy. Sprinkle the rest of the cheese over the croutons.
Bake, uncovered, for about 30 minutes or until cheese is golden brown and starts to bubble and meat reaches an internal temperature of 155 degrees. (If meat isn’t fully cooked yet—usually if you’re cooking them frozen or whole, cover with foil and continue cooking until meat is cooked.)

Guest Post: Tomato Pesto & Mozzarella Melts

admin — Tue, 31 Jan 2012 12:00:00 +0000

Hey there, “Oven Love” readers! My name is Tina, from My Life as a Mrs! Natalie and I met in Atlanta last year at the BlogHer Food conference (Photo Here)… & we hit it off immediately! It’s hard to NOT hit it off with Natalie – she is super sweet, bubbly, and an absolutely gorgeous person inside and out!
Anyhow, since Natalie is adjusting to having sweet little Lucy around, I am here to give you all a little something tasty!!

Tomato, Pesto, and Mozzarella Melts:

Yes, they are as amazing as they sound (& look).

It’s basically a grown up grilled cheese – Caprese with Pesto Style! And man is it GOOD (and EASY!)

We are talking 6 ingredients (most of which you can buy at any major grocery store):

Sour Dough Bread
Butter
Tomatoes
Fresh Mozzarella
Pesto (I like to make big batches and then freeze individual portions – but you can find pesto at the grocery store too!)
Balsamic Reduction (You can buy this at the store – or you can boil down regular balsamic vinegar in a saucepan until it reduces and gets thick and syrupy)

8 minutes on a griddle and BAM – Dinner. is. served.

Gotta love a fast and easy dinner: Great for weeknight meals -OR- for the new mom

Natalie: I wish I was there to make these for you! Congrats on your beautiful little girl! Soak it up, girl! xoxo

Oven Love Readers: Thanks for letting me share some grub with ya’ll! God Bless! Don’t forget to stop on by my blog & say hi!

Same Ingredient Recipes ya’ll may be interested in:

Pesto Ricotta and Cherry Tomato Pizza (MY FAVORITE PIZZA EVER!!)
Caprese Baguette with Pesto Mayo & Balsamic Reduction
Complete Recipe Index

Tomato Pesto & Mozzarella Melts

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Author: My Life As A Mrs

Recipe type: Sandwich

Serves: 4

Ingredients

8 slices sour dough bread
4 tablespoons pesto
2 whole tomatoes, thinly sliced
8 ounces fresh mozzarella, thinly sliced
4 tablespoons butter
Balsamic Reduction, for topping

Instructions

Build 4 sandwiches (Bread, 1 tablespoon pesto, a few slices of mozzarella cheese, a few slices of tomato, and lastly another slice of bread).
Add 1 tablespoon butter to a hot skillet and melt over medium high heat. Once the butter is nice and hot, carefully add 2 of the prepared “sandwiches” leaving a few inches between them. Place a piece of foil over them and then top with a heavy bottomed skillet (I used a cast iron), allowing the weight to press it down.
Heat for 4-5 minutes (until bottom is crisp and golden), then remove the heavy skillet, lift sandwich with spatula and add 1 more tablespoon butter. Carefully flip the sandwiches (uncooked side down) and then top again with the foil/heavy skillet. Heat for another 3-4 minutes until remaining side is golden and cheese is melted. Remove from skillet and allow to cool for 2 minutes. Repeat with remaining sanwiches!
Slice on a diagonal and drizzle with balsamic reduction. Serve hot!
Note: You could use a panini press if you have one!

Spicy Kale Lasagna

Natalie — Thu, 22 Sep 2011 14:05:00 +0000

Mmm.. I am having good memories of this lasagna.

Are you ready for cool weather comfort foods? I’m sure you northerners are. I’m getting in the mood myself, but the southern weather is getting in the way! This lasagna is a great way to transition into fall- not too heavy, since there’s no meat involved. Some vegetarian lasagnas leave something to be desired, but I really love this version- very filling and you don’t miss the meat at all.

I want to tell you more about this lasagna, but there’s a crazy, silly toddler making it difficult to hear myself think. So you’ll just have to trust me on this one!

Tell me, though- what cool weather dishes are you looking forward to?

Spicy Kale Lasagna

Prep time

45 mins

Cook time

55 mins

Total time

1 hour 40 mins

adapted from Annie’s Eats- http://annies-eats.net/2011/03/01/spicy-kale-lasagna/

Author: Oven Love

Recipe type: Main

Serves: 10

Ingredients

1¼ lbs. kale (or spinach), stems removed
3 tbsp. olive oil
3 cloves garlic, minced
1 tsp. red pepper flakes
1 (28 oz.) can crushed tomatoes, (preferably with herbs)
1 (15.5 oz) can tomato sauce
2 tsp. kosher salt, divided
1 tsp. lemon juice
4 cups cottage cheese (I usually use a mix of cottage cheese and ricotta)
¾ cup grated Parmesan cheese, divided
2 cups shredded mozzarella cheese, divided
¾ tsp. pepper
16 no-boil lasagna noodles (or noodles cooked according to package directions)

Instructions

To prepare the kale, bring a large pot of salted water to boil. Add the kale to the pot and boil for 2 minutes. Drain and rinse with cold water until cool enough to handle. Wrap the kale inside a clean kitchen towel and wring out as much excess liquid as possible. Chop roughly, season with salt and pepper, and set aside.
To make the tomato sauce, combine the oil, garlic, red pepper flakes and 1 teaspoon of kosher salt in a cold saucepan. Heat over medium-high, stirring frequently. Once bubbling, cook for about 30 seconds. Mix in the crushed tomatoes and tomato sauce, reduce heat and let simmer 5-10 minutes. Remove from the heat and stir in the lemon juice.
To make the cheese mixture, strain all of the liquid out of the cottage cheese. (I used a fine mesh strainer and pressed down to remove the liquid.) Mix in ½ cup of the Parmesan, 1½ cups of the mozzarella, 1 teaspoon salt and the pepper.
Preheat the oven to 375˚ F. To assemble the lasagna, add a thin layer of the sauce to the bottom of a 9 x 13-inch baking dish. Cover with a layer of noodles, then half of the cheese mixture, half of the kale, and half of the remaining sauce. Add another layer of noodles, the remaining cheese mixture, and the remaining kale. Top with the remaining noodles, then the remaining sauce. Sprinkle with the remaining ½ cup mozzarella cheese and ¼ cup Parmesan.
Bake for 45 minutes, until bubbly and browned. Let stand at least 10 minutes before slicing and serving.