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Scalloped Potatoes

Layer upon layer of cheesy goodness!

Course Appetizers & Sides

Ingredients

• 1 teaspoon shortening
• 1 cup Miceli's Cheddar Cheese shredded
• ⅔ cup Miceli's Mozzarella Cheese shredded
• 1 cup cream
• 3 cloves garlic
• 1 tablespoon thyme leaves
• 1¼ teaspoons salt
• ⅛ teasoon pepper
• 5 russet potatoes peeled & sliced

Instructions

• Preheat your oven to 450℉, and grease a 1½-quart baking dish with the shortening.
• Combine the cheddar, mozzarella, cream, garlic, thyme, salt, pepper, and potatoes, and then add the mixture to the dish.
• Add the dish to a foil-lined baking sheet, and then let the potatoes bake for about 1 hour & 20 minutes.

Notes

The baking sheet will catch any drips from your dish. You could also try using our mild cheddar for a new flavor! 

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Queso Fundido con Chorizo

This queso recipe is a chart-topper!

Course Appetizers & Sides

Ingredients

• 4 ounces chorizo
• 2 teaspoons oil
• 1 red onion chopped
• 1 clove garlic grated
• 5 teaspoons flour
• ½ cup Mexican lager
• 5 tablespoons green chiles chopped
• ¾ cup milk
• 1 cup Miceli's Mozzarella Cheese shredded

Instructions

• Add the chorizo to a skillet over medium-high heat, let it cook for about 4 minutes, and then drain it.
• Reduce the heat to medium, add the oil and onion, and then let them cook for about 5 minutes.
• Add the garlic and flour, let the mixture cook for about 1 minute, and then add the lager.
• Bring it to a boil, add the chiles, and then let it cook for about 2 minutes.
• Add the milk, bring it to a boil, and then add the mozzarella.
• Let it cook for about 2 minutes, and then add the chorizo.

Notes

Stir the mixture often so everything melts together evenly. We served it with tortilla chips!

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Dump & Bake Pasta

Making pasta for dinner has never been this simple!

Course Entrees

Ingredients

• 1 teaspoon shortening
• 1 boneless skinless chicken breast halved
• 1 cup grape tomatoes halved
• 1 zucchini chopped
• ½ cup corn
• 3 cups penne
• ¼ cup basil leaves chopped
• 2 cloves garlic grated
• ½ teaspoon salt
• 2 cups Miceli's Mozzarella Cheese shredded and divided
• 3½ cups chicken broth

Instructions

• Preheat your oven to 425℉, and grease an 11 x 7 inch baking dish with the shortening.
• Bring a pot of water to a boil, reduce the heat to medium, and then add the chicken.
• Let it cook for about 21 minutes, drain it, and then chop it.
• Add the tomatoes, zucchini, corn, penne, basil, garlic, salt, and 1½ cups of the mozzarella, and then add the mixture to the dish.
• Add the broth, cover it with foil, and then let it bake for about 60 minutes.
• Add the remaining mozzarella, and then let it bake (uncovered) for about 3 minutes.

Notes

No need to cook the penne ahead! All pasta shapes and extra cheese are welcome.

The post Dump & Bake Pasta appeared first on Miceli Dairy Products.

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Thai Chicken Flatbread

Turn your favorite cuisines into your favorite flatbreads!

Course Entrees

Ingredients

• 1 tablespoon oil
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• 1 boneless skinless chicken breast halved and pounded
• ½ cup roasted soy butter
• 2 teaspoons red wine vinegar
• 1 teaspoon ginger grated
• 1 clove garlic grated
• 2 teaspoons soy sauce
• 1 teaspoon chili sauce
• 4 tablespoons water
• 1 pound pizza dough
• 1½ cups Miceli's Mozzarella Cheese shredded
• 1 cup white bean sprouts
• ¼ cup carrots grated
• 2 green onions sliced

Instructions

• Preheat your oven to 475℉.
• Add the oil, salt, and pepper to the chicken, add it to a grill pan over medium heat, and then let it cook for about 4 minutes.
• Turn it over, let it cook for about 4 more minutes, and then chop it.
• Add the butter, vinegar, ginger, garlic, sauces, and water to a pan over medium heat, and then let them cook for about 1 minute.
• Roll the dough into a rectangle, and then add it to a foil-lined baking sheet.
• Add the butter mixture, mozzarella, chicken, sprouts, carrots, and onions, and then let it bake for about 9 minutes.

Notes

The roasted soy butter is a great alternative to peanut butter! Layer the mozzarella with the other ingredients to really lock them into place.

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Eggplant Rolls

Change up your eggplant parmesan by making these unique roulades!

Course Appetizers & Sides

Ingredients

• 2 cloves garlic grated
• 2½ tablespoons oil divided
• 14 ounces tomatoes crushed
• 5 ounces tomato sauce
• ½ teaspoon basil
• ½ teaspoon oregano
• ½ teaspoon salt
• ½ teaspoon sugar
• ⅛ teaspoon pepper
• 2 eggplants sliced
• 8 ounces Miceli's Ricotta Cheese
• 1 cup Miceli's Mozzarella Cheese shredded
• ¼ cup Miceli's Parmesan Cheese grated
• ⅓ cup parsley leaves chopped

Instructions

• Preheat your oven to 450℉.
• Add the garlic and the ½ tablespoon of oil to a pan over medium heat, and then let them cook for about 2 minutes.
• Add the tomatoes, sauce, basil, oregano, salt, sugar, and pepper, and then let the mixture cook (covered) for about 30 minutes.
• Add the eggplants to a foil-lined baking sheet, add the remaining oil, and then let them bake for about 5 minutes.
• Combine the ricotta, mozzarella, parmesan, and parsley, divide the mixture between the slices, and then roll them up.
• Add 1 cup of the tomato mixture to a 9 x 13 inch baking dish, and then add the rolls.
• Add the remaining tomato mixture, and then let them bake for about 10 minutes.

Notes

Slice the eggplants lengthwise with a knife or mandolin! Coat the rolls evenly with the sauce, and feel free to sprinkle more cheese on top.

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