Pan Potatoes With Garlic Pesto And Mozzarella Cheese Food

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POTATO CAKES WITH MOZZARELLA AND PESTO



Potato Cakes with Mozzarella and Pesto image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 2h

Yield 8 servings

Number Of Ingredients 7

3 pounds large russet potatoes, scrubbed clean
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces mozzarella cheese
1/4 cup all-purpose flour
1/2 to 1 cup extra-virgin olive oil
1 small jar store bought pesto sauce

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



Baby Potato and Mozzarella Papillote image

Great to accompany brunch or as a side dish with grilled salmon.

Provided by Stuart

Categories     Side Dish     Potato Side Dish Recipes

Time 45m

Yield 6

Number Of Ingredients 5

1 ½ pounds baby potatoes, cut into quarters
3 tablespoons pesto
salt and freshly ground black pepper to taste
aluminum foil
4 ounces mozzarella cheese, diced

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.

Nutrition Facts : Calories 174.2 calories, Carbohydrate 20.9 g, Cholesterol 14.6 mg, Fat 6.7 g, Fiber 2.7 g, Protein 8.3 g, SaturatedFat 2.9 g, Sodium 209.1 mg, Sugar 1.1 g

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



Frittata with Pan-Roasted Potatoes, Smoked Mozzarella and Tomato-Basil Pesto image

Provided by Bobby Flay

Categories     main-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 15

1 cup fresh basil leaves
1/2 cup freshly grated Parmesan
2 tablespoons pine nuts
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
2 ripe beefsteak tomatoes, cored and diced small
2 medium Yukon Gold potatoes
1/4 cup canola or olive oil
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme
Pinch chile flakes
12 large eggs
8 ounces smoked mozzarella, diced
Grated Parmesan, for garnish

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



Pan Potatoes With Garlic, Pesto and Mozzarella Cheese image

This dish packs a punch of flavor, for greasing the pan you might want to consider using recipe#78579

Provided by Kittencalrecipezazz

Categories     Potato

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 9

5 large russet potatoes, peeled and cut into about 1/2-in pieces
2 cups whipping cream
6 -7 sun-dried tomatoes (packed in oil and minced)
2 tablespoons minced shallots (or use finely chopped yellow onions)
2 tablespoons minced garlic (can use more)
2 tablespoons pesto sauce, can use a bit more if desired (store-bought or homemade, I use my Kittencal's Perfect Pesto for this)
black pepper
3 cups grated mozzarella cheese (can use more)
salt

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.

Nutrition Facts : Calories 690.2, Fat 42.2, SaturatedFat 25.7, Cholesterol 152.9, Sodium 442.5, Carbohydrate 59.8, Fiber 7.1, Sugar 3.8, Protein 20.8

POTATO CAKES WITH MOZZARELLA AND PESTO



Potato Cakes With Mozzarella and Pesto image

I was searching for a nice potato cake recipe when I came across this by Michael Chiarello. We LOVE mozzarella cheese in this house, and this hit the spot. This recipe might take a little bit more time than most, but the patties can be made up to a day ahead to save time on cooking day. (The pesto sauce jar is an estimate for I do not have one here now to be exact. It is just the small jar of pesto.)

Provided by SkinnyMinnie

Categories     Potato

Time 31m

Yield 8 serving(s)

Number Of Ingredients 7

3 lbs large russet potatoes, scrubbed clean
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
8 ounces mozzarella cheese
1/4 cup all-purpose flour
1/2-1 cup extra virgin olive oil
pesto sauce, store bought is fine

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.

Nutrition Facts : Calories 350, Fat 20, SaturatedFat 5.6, Cholesterol 22.4, Sodium 479.1, Carbohydrate 33.4, Fiber 3.9, Sugar 1.6, Protein 10.1

CHUNKY TWO-CHEESE POTATOES WITH GARLIC AND PESTO



Chunky Two-Cheese Potatoes with Garlic and Pesto image

Categories     Milk/Cream     Cheese     Dairy     Garlic     Potato     Tomato     Side     Bake     Casserole/Gratin     Spring     Winter     Potluck     Bon Appétit

Yield Serves 12

Number Of Ingredients 9

5 large russet potatoes (about 4 pounds total), cut into 1/2-inch pieces
2 cups whipping cream
6 sun-dried tomatoes packed in oil, drained, minced
2 tablespoons minced shallots
2 tablespoons minced garlic
2 tablespoons prepared pesto
1/4 teaspoon white pepper
1 1/2 cups grated mozzarella cheese (about 6 ounces)
1 1/2 cups grated Jarlsberg cheese (about 5 ounces)

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



Parmesan Mozzarella Potatoes image

Cheesy potatoes baked with a crispy coating! DELICIOUS is the word! Best side dish to go with any baked or grilled dinner. Easy preparation!

Provided by Seasoned Cook

Categories     Potato

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

5 large potatoes
1 cup parmesan cheese, grated
1/2 cup mozzarella cheese, grated
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 cup butter, melted

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.

Nutrition Facts : Calories 766.8, Fat 33.9, SaturatedFat 20.9, Cholesterol 94.1, Sodium 1282.2, Carbohydrate 94.2, Fiber 10.7, Sugar 4.1, Protein 24

TWICE BAKED POTATOES WITH MOZZARELLA, TOMATO AND BASIL



Twice Baked Potatoes With Mozzarella, Tomato and Basil image

I love this flavourful variation on the usual twice baked potatoes. It looks bright and colourful too. The pine nuts provide a lovely nuttiness and texture but they can be left out if they are not to your liking.

Provided by Shuzbud

Categories     Lunch/Snacks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 baking potatoes
8 cherry tomatoes
1 1/2 cups grated mozzarella cheese
2 tablespoons chopped fresh basil leaves
2 tablespoons pine nuts
1/2 cup cream cheese
salt and pepper, to taste

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!

Nutrition Facts : Calories 380.4, Fat 22.6, SaturatedFat 12.2, Cholesterol 65.1, Sodium 356.5, Carbohydrate 31, Fiber 3.1, Sugar 2.7, Protein 14.9

CHICKEN, PESTO PASTA WITH ROAST POTATOES



Chicken, Pesto Pasta With Roast Potatoes image

Make and share this Chicken, Pesto Pasta With Roast Potatoes recipe from Food.com.

Provided by licked_cupcake

Categories     Chicken

Time 2h30m

Yield 6 , 6 serving(s)

Number Of Ingredients 24

3 medium potatoes
6 medium mushrooms
3 tablespoons olive oil
1 teaspoon dried parsley
1 teaspoon oregano
1 teaspoon salt
1 teaspoon italian seasoning
1 1/2 cups milk
2 tablespoons flour
2 tablespoons butter
3 tablespoons shredded mozzarella cheese
2 pesto sauce, mixes
2 colorful bell peppers
1 red onion
4 garlic cloves
1 (8 ounce) box whole wheat pasta
2 1/2 lbs chicken breasts
2 garlic cloves
2 tablespoons olive oil
2 teaspoons chili powder
2 teaspoons paprika
2 tablespoons brown sugar
salt
1/2 cup red wine

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.

Nutrition Facts : Calories 795, Fat 36.6, SaturatedFat 11.1, Cholesterol 142.6, Sodium 623.2, Carbohydrate 63.1, Fiber 4.3, Sugar 7.7, Protein 51.8

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