Pan Potatoes With Garlic Pesto And Mozzarella Cheese Food

POTATO CAKES WITH MOZZARELLA AND PESTO

Steps:

• Preheat the oven to 450 degrees F.
• Bake the potatoes right on an oven rack until a bit overcooked, about 1 hour. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use.
• Lower the oven to 250 degrees F.
• Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 6 cups. Season the potatoes with the salt and pepper, and then divide them into 16 equal balls. Press each ball into a patty about 1/3-inch thick.
• Cut half of the cheese into 1/4-inch pieces. Place a piece of cheese in the middle of each of 8 patties. Cover with the remaining patties. Shape the patties into smooth disks. Lightly dust the patties on both sides with flour. (Potato patties can be made ahead and covered and refrigerated up to 1 day before cooking.)
• Heat a 12-inch skillet over medium-high heat. Add 3 tablespoons of oil and heat until the oil just begins to smoke. Place 4 patties in the skillet. When you hear the patties sizzle, lower the heat to medium. Cook until brown and crispy on both sides, 10 to 12 minutes total, turning once. If the potatoes absorb all the oil, add another tablespoon or 2 of oil to the skillet and cook the remaining 4 patties.
• In a microwave-safe bowl, warm the pesto in the microwave for about 30 seconds or until warm throughout. Grate the remaining mozzarella.
• To serve: Sprinkle each potato cake with grated mozzarella and place in a 250 degrees F oven until the cheese is melted. Spoon pesto on top of each cake and serve immediately.

BABY POTATO AND MOZZARELLA PAPILLOTE

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Mix potatoes with pesto in a bowl. Season with salt and pepper and transfer to a large square of aluminum foil. Cover with a second square of foil and seal the potatoes by pressing the edges together to form a packet (une papillote).
• Place the packet on the preheated grill, close the lid, and cook until potatoes are tender, about 20 minutes. Carefully remove the top piece of foil and add mozzarella cheese. Close the grill and cook until cheese is slightly browned, about 5 minutes. Serve immediately.

FRITTATA WITH PAN-ROASTED POTATOES, SMOKED MOZZARELLA AND TOMATO-BASIL PESTO

Steps:

• For the tomato-basil pesto: Combine the basil, Parmesan, pine nuts, garlic, and salt and pepper in a food processor and process until smooth. With the machine running, drizzle in the olive oil. Transfer to a bowl and fold in the tomatoes. Set aside.
• For the frittata: Put the potatoes in a saucepan, cover with cold water and add a few tablespoons of salt. Bring to a boil and cook until a skewer inserted into the center meets with no resistance, about 25 minutes. Drain and let cool slightly. Cut the potatoes into 1-inch cubes.
• Preheat the broiler. Heat the oil in a large nonstick skillet over medium heat until it begins to shimmer. Add the potato cubes, season with salt and pepper, stir in the thyme and chile flakes, and cook until golden brown all over.
• Whisk together the eggs until light and fluffy, then pour over the potatoes. Scatter the smoked mozzarella on top and season with salt and pepper; stir and briefly fold everything together. Cook until the egg mixture has set on the bottom and is beginning to set up on top. Transfer to the broiler and cook until lightly browned and fluffy, 5 to 6 minutes. Remove the frittata from the oven and carefully slide it onto a cutting board. Cut into wedges and serve hot or at room temperature with some of the pesto and a sprinkling of grated Parmesan.

PAN POTATOES WITH GARLIC, PESTO AND MOZZARELLA CHEESE

Steps:

• Set oven to 375 degrees,.
• Place the cubed potatoes in a large baking sheet in one layer if possible.
• Sprinkle with salt and pepper.
• In a bowl, mix together sun-dried tomatoes, whipping cream, shallots, garlic, pesto and black pepper; pour over the potatoes and toss gently to coat.
• Sprinkle with mozzarella cheese.
• Bake the potatoes until fork-tender and the cheese is lightly browned (about 45 minutes).
• Season with salt.
• **NOTE** if desired you can sprinkle the cheese on top the last 20 minutes or so of baking.

POTATO CAKES WITH MOZZARELLA AND PESTO

Steps:

• Preheat the oven to 450º.
• Bake the potatoes right on the oven rack until a bit overcooked, about 1 hour. Let sit until they can be handled.
• Cut potatoes in half and scoop out the flesh. (Reserve the skins for another use if desired, or toss.).
• Lower the oven to 250º.
• Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. This should give you about 6 cups of potatoes.
• Season the potatoes with salt and pepper, and divide into 16 equal balls. Press each ball into a patty about 1/3-inch thick.
• Cut half of the cheese into 1/4-inch pieces. Place a piece of cheese in the middle of each of 8 patties.
• Cover with the remaining 8 patties and shape into smooth disks.
• Lightly dust the patties on both sides with flour. (Patties can be stored for 1 day at this point).
• Heat a 12" skillet over medium-high heat. Add 3 Tbs. of oil and heat until the oil just begins to smoke.
• Place 4 patties in the skillet. When you hear the patties sizzle, lower the heat to medium.
• Cook until brown and crispy on both sides, 10-12 minutes total. Turn only once. If the first 4 patties absorb all of the oil, just add another Tbs. or so to the skillet and cook the remaining 4 patties.
• Warm pesto sacue in a micro-safe bowl for about 30 sec. or until just warm.
• Grate the remaining mozzarella cheese.
• To serve: sprinkle each potato cake with grated mozzarella and place in a 250º oven until the cheese is melted, spoon pesto on top of each cake and serve immediately.

CHUNKY TWO-CHEESE POTATOES WITH GARLIC AND PESTO

Steps:

• Preheat oven to 375°F. Place potatoes in 18x12-inch rimmed baking sheet. Mix cream, sun-dried tomatoes, shallots, garlic, pesto and white pepper in large bowl to blend. Pour over potatoes; stir gently to coat. Sprinkle both cheeses over potato mixture. Bake until potatoes are tender and cheese is golden brown on top, about 45 minutes. Let cool 10 minutes before serving.

PARMESAN MOZZARELLA POTATOES

Steps:

• Peel potatoes and slice 1/4 inch thick.
• In a medium size bowl combine cheeses, flour, salt, pepper and paprika. Place mixture in a plastic bag.
• Add potatoes to bag and shake to coat. Place potatoes in a 9 x 13 inch baking pan. Pour melted butter evenly over potatoes.
• Bake covered in a 350 degree oven for 30 minutes. Uncover and gently stir. Bake uncovered another 30 minutes.

TWICE BAKED POTATOES WITH MOZZARELLA, TOMATO AND BASIL

Steps:

• Preheat the oven to 350°F or 180°C.
• Bake the potatoes in the oven for about an hour, until the skins are firm and the centre is soft.
• Meanwhile, chop the cherry tomatoes into eighths and set aside. Add the grated mozzarella, chopped basil and pine nuts.
• When the potatoes are cooked, remove from the oven. Halve them lengthways and scoop out the majority of the flesh with a spoon. Be very careful not to tear the skin- leave a quarter inch of flesh still in the skin to provide a firm shell.
• Lightly mash with a fork the flesh that has been removed from the skins. Mix in the cream cheese. Season to taste with salt and pepper.
• Add the mozzarella and tomato mixture to the mashed potato and scoop back into the shells.
• Place on a foil-covered baking tray and bake for 5-10 minutes, until the filling is hot and beginning to turn golden.
• Serve hot!

CHICKEN, PESTO PASTA WITH ROAST POTATOES

Steps:

• 1. For the Roast Potatoes, slice 3 medium potatoes, skin on, and 6 medium sized mushrooms into a large bowl with a lid. Add 3 tbsp olive oil, and dried parsley, oregano, salt, and italian seasoning mix to taste. Shake vigorously until potatoes are coated.
• 2. Transfer to microwave safe container, and microwave for 3 minutes.
• 3. Bake for 20 minutes in 350 degree oven, in an open top baking dish.
• 4. For the Pesto Pasta, begin with a roux. Whisk together 1 1/2 cups milk and 2 tbsp flour in a small saucepan. Add 2 tbsp butter as you stir. Add approx 3 tbsp shredded mozzarella cheese, stirring constantly. Remove from heat once the sauce thickens.
• 5. Prepare two Knorr brand Pesto Sauce Mixes according to directions, set aside.
• 6. Slice two colorful bell peppers into strips, use two different colors of your choosing. Slice up 1 red onion, and mince 4 cloves of garlic.
• 7. In a large saucepan or a wok, sautee the garlic until they begin to become translucent. Add the peppers and onions, sautee for at least five minutes, stirring occasionally.
• 8. Add white sauce and pesto and salt to taste. Cook for another 5 mins, remove from heat.
• 9. Boil a box of whole wheat pasta, any variety of your choosing.
• 10. For the Chicken, slice 2.5 lbs of boneless chicken breasts into thin strips. Sautee 2 cloves minced garlic in 2 tbsp olive oil, then fry the chicken until the outside is cooked but not all the way through (about halfway).
• 11. Take chicken off heat and transfer to bowl. Rub the chicken in either chili powder or paprika (your preference) to taste, approx 2 tbsp brown sugar, and salt to taste.
• 12. Transfer back to frying pan, add 1/2 c red wine, finish cooking until chicken is cooked through, wine has reduced, and chicken has taken on a slight purple hue.