Compiled Recipe – Tortilla Pizza

Tortilla Pizza

* ¼ cup ground beef
* 4 small tortillas, chilled until needed
* 1 (200 gram) pack sweet style spaghetti sauce
* 1 cup mozzarella, grated and kept cold
* 2 slices bacon, cooked, chopped
* ½ cup mushrooms, sliced
* ½ cup pineapple tidbits, drained
* ½ cup ham slices, cubed
* oil (for frying)
* salt (to taste)
* ground black pepper (to taste)

1) Heat a non-stick frying pan over medium heat. Add ground beef in an even layer. Let beef brown before breaking it up. Brown and cook beef thoroughly before seasoning with salt and ground black pepper to taste. Remove excess oil. Set aside until warm.

2) Meanwhile, preheat oven toaster or oven to 350◦F. Cover a baking sheet with aluminum foil. Set aside.

3) To make each pizza, place a tortilla on a cutting board. Spoon a heaping tablespoon of spaghetti sauce onto each tortilla. Spread mixture toward the edges. Lightly sprinkle with cheeses. Top your choice of toppings. Lightly cover toppings with more cheese. Transfer to a prepared baking sheet, slicing tortilla in half if needed.

4) Bake pizzas until cheese is melted and tortilla crusts are just browned. Remove from oven and let cool until easier to handle before slicing and serving.



Compiled Recipe – Grilled Eggplant Casserole

Grilled Eggplant Casserole

* 2 ½ cups tomato sauce
* 1 cup whipping cream
* salt (to taste)
* ground black pepper (to taste)
* 3 large eggplants, about 500 grams, sliced into ½-inch thick rounds
* olive oil
* 1 cup mozzarella, shredded

1) Pre-heat oven to 375˚F.

2) Combine tomato sauce and cream in a bowl. Season with salt and pepper. Set aside.

3) Pre-heat a grill pan over medium high heat. Toss eggplant slices in olive oil, salt and pepper. Grill for 1 to 2 minutes per side.

4) Spread ½ cup tomato cream sauce on the bottom of a small baking dish. Add eggplant, then top with ½ to ¾ cup tomato cream sauce. Sprinkle with 1/3 cup mozzarella. Repeat to make two more layers, ending with mozzarella on top.

5) Bake, covered with foil, in the pre-heated oven for 15 minutes. Remove foil and bake for 10 to 15 minutes or until cheese is completely melted. Serve hot.




Compiled Recipe – Spinach Mushroom Dip

Spinach Mushroom Dip

* 125 grams spinach leaves
* 2 to 3 tbsp butter
* 1 cup mushrooms
* salt and pepper (to taste)
* ½ cup cream cheese, softened
* 100 grams mozzarella cheese, diced
* crostini or crackers (to serve)

1) Blanch spinach leaves for 30 seconds or until bright green; immediately plunge in cold water. Place leaves on a clean kitchen towel , wring out liquid and chop finely; set aside.

2) Melt butter, be careful not to brown. Sauté sliced button mushrooms for 2 minutes; season with salt and pepper.

3) Pulse cream cheese, mozzarella cheese, chopped spinach leaves and sautéed mushrooms in a food processor until creamy. Adjust seasoning as needed. Refrigerate until ready to use. Before serving, microwave for 1 minute or until cheese is melted. Serve with crostini or crackers.

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Compiled Recipe – Mozzarella Sticks

Mozzarella Sticks

* 2 eggs
* ½ cup milk
* ½ cup all purpose flour
* 1 tsp black pepper
* 1 ½ cups breadcrumbs
* 1 (250 gram) mozzarella block
* 3 cups vegetable oil

1) Beat together eggs and milk in a shallow bowl. Mix together all purpose flour and black pepper in another bowl.

2) Place breadcrumbs in a third bowl. Slice the mozzarella block in 3 ½-inch sticks. Dip cheese sticks into the egg mixture, then the flour mixture, again in the eggs, and  finally dredge in breadcrumbs.

3) Place cheese sticks on a plate and freeze for at least 2 hours. Pre-heat vegetable oil in a deep pan. Once oil is hot, deep fry each stick until golden brown. Do not crowd the pan, but make sure the oil isn’t too hot either. Drain on paper towels and serve immediately with store-bought salsa.

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