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Mini Mozzarella Sticks

Your favorite Miceli's snack in bite-sized form!

Course Appetizers & Sides

Ingredients

• 2 eggs beaten
• 2 teaspoons kosher salt divided
• ½ cup flour
• 2 cups bread crumbs
• 12 ounces Miceli's Mozzarella String Cheese sliced
• 8 cups oil
• ½ cup mayonnaise
• ½ cup sour cream
• 2 tablespoons lemon juice
• 1 jalapeno pepper seeds removed & chopped
• 1 tablespoon parsley leaves chopped
• 1 tablespoon shallot chopped
• 1 clove garlic grated
• ⅛ teaspoon pepper

Instructions

• Whisk together the eggs and 1 teaspoon of the salt.
• Add the flour, egg mixture, and bread crumbs to the mozzarella, add it to a parchment-lined baking sheet, and then refrigerate it for about 30 minutes.
• Add the oil to a pot, and then bring it to 350℉.
• Add the mozzarella, let it cook for about 1 minute, and then drain it.
• Combine the mayonnaise, sour cream, juice, jalapeno, parsley, shallot, garlic, and pepper.

Notes

We add the flour, egg mixture, and bread crumbs to shallow bowls and roll the mozzarella in each one. The dip is optional, but it’s incredibly good!

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Flatbread Panini

Flavorful flatbreads folded into conveniently grilled sandwiches!

Course Entrees

Ingredients

• 0.7 ounces Italian dressing mix
• ¼ cup water
• ¼ cup white wine vinegar
• ¼ cup oil
• 1¼ pounds chicken tenders
• 4 naan
• 1 cup basil leaves
• 1 clove garlic
• 2 tablespoons oil
• 16 ounces Miceli's Mozzarella Cheese sliced
• 2 tomatoes sliced

Instructions

• Whisk together the dressing, water, vinegar, and the ¼ cup of oil, and then add ⅓ cup of the mixture to the chicken.
• Let it sit for about 30 minutes, add it to a skillet over medium-high heat, and then let it cook for about 6 minutes.
• Turn it over, let it cook for about 3 minutes, and then slice it.
• Microwave the naan for about 15 seconds, and then add the remaining dressing mixture to one side.
• Add the basil, garlic, and remaining oil to a food processor, pure them, and then add the mixture to the other side.
• Add the mozzarella, tomatoes, and chicken, fold the panini in half, and then add them to a grill pan over medium heat.
• Let them cook for about 3 minutes, turn them over, and then let them cook for about 3 more minutes.

Notes

We used medium-sized naan for our flatbreads. Have an extra spatula handy for flipping!

The post Flatbread Panini appeared first on Miceli Dairy Products.

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Graveyard Hummus

These string cheese ghosts and tortilla tombstones make frightfully delicious dippers!

Course Appetizers & Sides, Seasonal

Ingredients

• 6 cloves garlic
• 30 ounces cannellini beans drained and rinsed
• 1 cup parsley leaves
• 6 tablespoons lemon juice
• 2 teaspoons salt
• 2 tablespoons oil
• 12 ounces black olives drained
• 3 ounces Miceli's Mozzarella String Cheese halved
• ⅛ teaspoon black peppercorns cracked
• 3 whole wheat tortillas
• ¼ teaspoon smoked paprika

Instructions

• Preheat your oven to 450°F.
• Add the garlic to a pan over medium heat, let it cook for about 7 minutes, and then peel it.
• Add the beans, parsley, juice, salt, oil, and garlic to a food processor, pulse them, and then transfer the mixture to a bowl.
• Add the olives to the food processor, pulse them, and then add them to the bean mixture.
• Refrigerate it for about 30 minutes.
• Poke 2 holes in each half of the mozzarella, add the peppercorns, and then add them to the bean mixture.
• Cut the tortillas into the shape of tombstones, add them to a parchment-lined baking sheet, and then spray them with cooking spray.
• Add the paprika, let them bake for about 7 minutes, and then add them to the bean mixture.

Notes

Chill the dip in a wide, shallow dish for serving. Feel free to make extra tortillas! 

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