After yesterday’s post I could hear the little voices.
“Did she really just post a recipe for sour cream and cheese?”
“Um, yeah, I’m going to put that out right next to the wine glasses. Classy. Real classy, Angie Pangie.”
And, yes, it is possible that I am losing my mind, but I kept hearing imaginary critics talking about how strange it is that I would suggest they serve simplistic sour cream and shredded cheese to their guests.
I’ve been trying very hard to ignore those voices. I love yesterday’s recipe. Plus I didn’t want to get off the couch and also because I already worry too much about what other people think . . . wait, never mind. Sometimes there really is a limit to what you should blog about. I’m still learning that lesson.
Anyhow. I agree, yesterday’s recipe – while very wonderful tasting – isn’t exactly a ‘high-end’ recipe.
It’s simple and yummy, yes.
Is it showy and classy?Not so much.
It’s all about priorities I figure. I want to read my book and lay on the couch, not spend all day cooking for my friends. But, still the voices (is it my inner critic I wonder?) wouldn’t stop and so here I go . . .
*Angie Pangie flops her book on the table and moves into the kitchen*
Today, I give you a pretty recipe that you can throw together in a matter of minutes. Thus allowing you to quickly move thyself out of the kitchen and back to the couch with your book this weekend. Or, to the picnic table with your friends. Or, to the swimming pool with your kids. Wherever you want to be.
Marinated Mozzarella
1/3 Cup Olive Oil
1 Tablespoon chopped oil-packed sun-dried tomatoes
1 Tablespoon minced fresh parsley
1 teaspoon creshed red pepper flakes
1 teaspoon dried basil
1 teaspoon minced chives
1/4 teaspoon garlic powder
1 pound mozzarella cheese, cut into 1-inch cubes
Start by cutting your cubes into 1 inch pieces. I’ve used a skim version of mozzarella here. I do think the “fully loaded” mozz has a better flavor, but I really like what the scales say when I skip the whole milk fat.
In a quart sized zippered bag, combine the first 7 ingredients.
You’ll want to cut the tomatoes, parsley and chives into small pieces. You don’t want big chunks, and you’ll thank me later when you don’t have that parsley stuck between your teeth as you talk to your neighbor’s slightly stand-offish husband.
I know you think this is about to be a McCormick’s commercial, don’t you? I guess it could be, but it’s not. It’s just a picture. I like pictures.
Add the cheese cubes, seal the bag and turn the bag to coat the cheese.
Refrigerate for a minimum of 30 minutes. I like to leave it in the fridge a day or two, if possible. This lets the flavors really meld.
When you do take this out of the fridge, let the bag sit on the counter for 30 minutes or more. This cheese is better served at room temperature and letting it sit out will let any olive oil that turned solid in the fridge to warm up and become liquid again.
Transfer the cheese cubes to a serving dish and serve with toothpicks.
Similar Posts:
- Saturday Sides: Creamy Corn Revisited
- Fast Fix: Two Cheese Snacking Dip
- I did it
- Appetizer Time: Killer Kielbasa Dip with a Bread Bowl
- Saturday Sides: Stuffed Tomatoes
