ITALIAN, MOZZARELLA, Recipe, sandwich

ITALIAN FRIED MOZZARELLA SANDWICH


Ingredients
4 white sandwich bread slices
150gr fresh buffalo mozzarella (or regular organic mozzarella), sliced
2 eggs,
1 tbsp milk,
1 cup flour,
1 cup breadcrumbs
2 cups peanut/vegetable frying oil
salt & pepper
INSTRACTION
With the help of a sharp knife cut the crust off two slices of white sandwich bread.
Brush the bread with béchamel sauce for the Sicilian version, add a slice of ham for the roman way or leave it plain for the Neapolitan. Add 2 thick mozzarella slices (about 1-inch wide) and close the sandwich.

Arrange flour in a bowl or plate, and dredge the mozzarella sandwich in until fully coated.
Beat eggs and milk in another bowl, season to taste with salt and pepper. Coat the sandwich on all sides with the egg-wash until fully covered.
Arrange breadcrumbs on a plate and coat the sandwich to fully seal the mozzarella inside and avoid leaks during frying process.
Heat the oil a in a deep heavy sauce-pan or a wok. Add more oil if needed until is enough to deep-fry the sandwich. Heat over medium-high heat until a deep-fry thermometer reads 350°. Gently fold the sandwich in and deep-fry 2 mins on each side, or until crispy and golden on both sides. Drain on kitchen paper and serve nice and hot. Enjoy!

ITALIAN FRIED MOZZARELLA SANDWICH

ITALIAN, MOZZARELLA, Recipe, sandwich

via simple cooking, recipe http://ift.tt/2wD39yb

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ITALIAN FRIED MOZZARELLA SANDWICH


Ingredients
4 white sandwich bread slices
150gr fresh buffalo mozzarella (or regular organic mozzarella), sliced
2 eggs,
1 tbsp milk,
1 cup flour,
1 cup breadcrumbs
2 cups peanut/vegetable frying oil
salt & pepper
INSTRACTION
With the help of a sharp knife cut the crust off two slices of white sandwich bread.
Brush the bread with béchamel sauce for the Sicilian version, add a slice of ham for the roman way or leave it plain for the Neapolitan. Add 2 thick mozzarella slices (about 1-inch wide) and close the sandwich.

Arrange flour in a bowl or plate, and dredge the mozzarella sandwich in until fully coated.
Beat eggs and milk in another bowl, season to taste with salt and pepper. Coat the sandwich on all sides with the egg-wash until fully covered.
Arrange breadcrumbs on a plate and coat the sandwich to fully seal the mozzarella inside and avoid leaks during frying process.
Heat the oil a in a deep heavy sauce-pan or a wok. Add more oil if needed until is enough to deep-fry the sandwich. Heat over medium-high heat until a deep-fry thermometer reads 350°. Gently fold the sandwich in and deep-fry 2 mins on each side, or until crispy and golden on both sides. Drain on kitchen paper and serve nice and hot. Enjoy!

from Blogger http://simplecookingrecipe1.blogspot.com/2017/08/italian-fried-mozzarella-sandwich.html
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cheesecake, chocolate, Chocolate Chip, Cookies, Recipe

CHOCOLATE CHIP CHEESECAKE COOKIES

These cookies with cream cheese and mini chocolate chips simply melt in your mouth. Chocolate Chip Cheesecake Cookies are simple, light and delicious


Notes
Store them in well sealed container, at a room temperature, for about three days.
Ingredients
  • 1¼ cup all purpose flour
  • ¼ cup cornstarch
  • ½ teaspoon baking powder
  • ¼ cup unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 1 large egg
  • 1 tablespoon milk
  • ½ teaspoon vanilla extract
  • 1¼ cup powdered sugar
  • 5-6 tablespoon mini chocolate chip
Instructions
  1. In a medium bowl combine flour, cornstarch and baking powder. Leave aside.
  2. In a large bowl mix butter and cream cheese, with an electric mixer on medium speed, until it is fine and creamy.
  3. Add an egg, milk and vanilla extract and continue mixing.
  4. Then, add powder sugar and mix some more until the mixture is fluffy. Add dry ingredients and mix until you get fine dough.
  5. Finally, add mini chocolate chips and stir well. Leave in fridge for an hour.
  6. Preheat the oven to 375 F. Line two baking sheets with parchment paper. Take the dough out of the fridge. Shape it into balls (24-26 balls).
  7. Place them in the baking sheets, 1.5 inch apart. Flatten the balls using your hands or some firm object.
  8. Sprinkle some mini chocolate chip, if you wish. Bake for 10 minutes.
  9. Take them out of the oven and leave to cool in the baking sheets for a few minutes.
  10. Transfer them to a wire rack to cool down completely.

CHOCOLATE CHIP CHEESECAKE COOKIES

cheesecake, chocolate, Chocolate Chip, Cookies, Recipe

via simple cooking, recipe http://ift.tt/2wAvVj7

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Uncategorized

CHOCOLATE CHIP CHEESECAKE COOKIES

These cookies with cream cheese and mini chocolate chips simply melt in your mouth. Chocolate Chip Cheesecake Cookies are simple, light and delicious


Notes
Store them in well sealed container, at a room temperature, for about three days.
Ingredients
  • 1¼ cup all purpose flour
  • ¼ cup cornstarch
  • ½ teaspoon baking powder
  • ¼ cup unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 1 large egg
  • 1 tablespoon milk
  • ½ teaspoon vanilla extract
  • 1¼ cup powdered sugar
  • 5-6 tablespoon mini chocolate chip
Instructions
  1. In a medium bowl combine flour, cornstarch and baking powder. Leave aside.
  2. In a large bowl mix butter and cream cheese, with an electric mixer on medium speed, until it is fine and creamy.
  3. Add an egg, milk and vanilla extract and continue mixing.
  4. Then, add powder sugar and mix some more until the mixture is fluffy. Add dry ingredients and mix until you get fine dough.
  5. Finally, add mini chocolate chips and stir well. Leave in fridge for an hour.
  6. Preheat the oven to 375 F. Line two baking sheets with parchment paper. Take the dough out of the fridge. Shape it into balls (24-26 balls).
  7. Place them in the baking sheets, 1.5 inch apart. Flatten the balls using your hands or some firm object.
  8. Sprinkle some mini chocolate chip, if you wish. Bake for 10 minutes.
  9. Take them out of the oven and leave to cool in the baking sheets for a few minutes.
  10. Transfer them to a wire rack to cool down completely.

from Blogger http://simplecookingrecipe1.blogspot.com/2017/08/chocolate-chip-cheesecake-cookies.html
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CHICKEN, Homemade, Ramen, Recipe

Is this the best Homemade Chicken Ramen ??

INGREDIENTS
  • 2 chicken breasts (boneless, skin-on)*
  • kosher salt and freshly-ground black pepper, to season
  • 1 tbsp unsalted butter
  • 2 tsp sesame or vegetable oil
  • 2 tsp fresh ginger, minced
  • 3 tsp fresh garlic, minced
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp mirin
  • 4 cups rich chicken stock
  • 1 oz dried shitake mushrooms (or 1/2 cup fresh)
  • 1-2 tsp sea salt, to taste
  • 2 large eggs
  • 1/2 cup scallions, sliced
  • 2 (3 oz) packs dried ramen noodles
  • optional: fresh jalapeño slices, for serving
INSTRUCTIONS
  1. Cook the chicken*: Preheat the oven to 375 degrees. Season the chicken generously with salt and pepper. Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden. Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.
  2. Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
  3. Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).
  4. Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
  5. Assemble the ramen bowls: Meanwhile, chop the scallions and jalapeño (if using). Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh scallions, jalapeño and the soft boiled egg. Serve immediately.
NOTE 
Ask your butcher to remove the rib bone from the chicken breasts (leaving the skin on), or use bone-in, skin-on chicken breasts and increase the oven roasting time 5-10 minutes, as needed. You can also cut your ramen prep time in half by using a store-bought whole rotisserie chicken, simply slice off as much as you wish, and add to the ramen.

Is this the best Homemade Chicken Ramen ??

CHICKEN, Homemade, Ramen, Recipe

via simple cooking, recipe http://ift.tt/2wQzj8U

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bacon, Breakfast, Cheese, egg, Recipe, Sandwiches

Bacon and Egg Grilled Cheese Breakfast Sandwiches

Bacon and Egg Grilled Cheese Breakfast Sandwiches are great to grab and go! So good!
Ingredients
  • Butter
  • 2 Slices Bacon
  • 2 slices Sourdough Bread
  • 2 whole Eggs
  • 1-2 slices Favorite Cheese (We Used Pepper Jack)
Cooking Directions
  1. Fry bacon until crispy and brown. Drain on paper towel.
  2. Butter bread or melt plenty of butter in a skillet or griddle over medium-high heat. Toast one side of bread.
  3. While bread browns, fry egg to almost desired doneness, eggs will firm up slightly in sandwich.
  4. Add more butter to the skillet or griddle if needed. Flip bread over so toasted side is up, add a slice of cheese, 2 slices of Bacon, fried eggs, and an additional slice of cheese if desired. Cover with toasted side of bread.
  5. Cook until bread is golden brown, and cheese is melted. Flip and toast other side adding more butter if needed.
  6. Slice in half if desired and enjoy!

Bacon and Egg Grilled Cheese Breakfast Sandwiches

bacon, Breakfast, Cheese, egg, Recipe, Sandwiches

via simple cooking, recipe http://ift.tt/2wQ0lgG

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Is this the best Homemade Chicken Ramen ??

INGREDIENTS
  • 2 chicken breasts (boneless, skin-on)*
  • kosher salt and freshly-ground black pepper, to season
  • 1 tbsp unsalted butter
  • 2 tsp sesame or vegetable oil
  • 2 tsp fresh ginger, minced
  • 3 tsp fresh garlic, minced
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp mirin
  • 4 cups rich chicken stock
  • 1 oz dried shitake mushrooms (or 1/2 cup fresh)
  • 1-2 tsp sea salt, to taste
  • 2 large eggs
  • 1/2 cup scallions, sliced
  • 2 (3 oz) packs dried ramen noodles
  • optional: fresh jalapeño slices, for serving
INSTRUCTIONS
  1. Cook the chicken*: Preheat the oven to 375 degrees. Season the chicken generously with salt and pepper. Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden. Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.
  2. Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
  3. Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).
  4. Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
  5. Assemble the ramen bowls: Meanwhile, chop the scallions and jalapeño (if using). Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh scallions, jalapeño and the soft boiled egg. Serve immediately.
NOTE 
Ask your butcher to remove the rib bone from the chicken breasts (leaving the skin on), or use bone-in, skin-on chicken breasts and increase the oven roasting time 5-10 minutes, as needed. You can also cut your ramen prep time in half by using a store-bought whole rotisserie chicken, simply slice off as much as you wish, and add to the ramen.

from Blogger http://simplecookingrecipe1.blogspot.com/2017/08/is-this-best-homemade-chicken-ramen.html
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