MICELI'S CHEESE

Miceli’s Protein Bowl

Ingredients:

1 cup of Miceli’s Ricotta Cheese

1 & ½ teaspoons oil

1 & ½ tablespoons capers, chopped

2 tablespoons dill leaves, chopped and divided

2 tablespoons lemon juice, divided

3/8 teaspoon salt, divided

1 tablespoon & ¾ teaspoon chives, chopped and divided

2 cloves garlic, chopped

¼ teaspoon pepper

2/3 cup tomatoes, halved

2/3 cup cucumber, chopped

1/3 cup red onion, halved and sliced

1/3 cup chickpeas, drained and rinsed

1 egg, boiled and peeled and halved

1 teaspoon everything bagel seasoning

Instructions:

Combine the ricotta, oil, capers, 1 tablespoon of the dill, 1 & ½ teaspoons of the juice, 1/8 teaspoon of the salt, and the 1 tablespoon of chives, add the mixture to a bowl, and then combine the garlic, pepper, tomatoes, cucumbers, onion, chickpeas, remaining dill, remaining juice, and remaining salt. Add the mixture to the bowl, and then add the egg, seasoning, and remaining chives.

Miceli’s Protein Casserole

Ingredients:

6 cups baby spinach, torn

2 tablespoons oil, divided

1 onion, chopped

1 & ½ teaspoons garlic powder

1 teaspoon oregano

¼ teaspoon red pepper flakes

15 & ½ ounces cannellini beans, rinsed

8 eggs

1/3 cup whole milk

1 cup of Miceli’s Ricotta Cheese

1/3 cup of Miceli’s Mild Cheddar Cheese, shredded

1/3 cup of Micelis Italian Blend Cheese, shredded

Instructions:

Preheat your oven to 350°F, grease an 8 x 8 inch baking dish with cooking spray, and then add the spinach and 1 tablespoon of the oil to a pan over medium heat. Let the mixture cook for 3 minutes, add the onion and remaining oil, and then let it cook for 3 more minutes. Add the garlic powder, oregano, red pepper flakes, and beans, let it cook for 1 minute, and then add the mixture to the dish. Whisk together the eggs, milk, and cheese, add the mixture to the dish, and then let it bake for 50 minutes.

Miceli’s Protein Pasta

Ingredients:

8 ounces high-protein penne

1 tablespoon oil

3 boneless skinless chicken breast halves, chopped

1 tablespoon cajun seasoning

½ teaspoon basil

½ teaspoon oregano

2 cups of Miceli’s Ricotta Cheese

½ cup & 2 tablespoons of Miceli’s Parmesan Cheese, grated and divided

½ cup reduced-fat milk

1 clove garlic, chopped

2 cups spinach leaves, torn

10 ounces sun-dried tomatoes, divided

Instructions:

Bring a pot of water to a boil, add the penne, and then let it cook for 8 minutes. Drain it, rinse it, and then add the oil, chicken, cajun seasoning, basil, and oregano to a pan over medium-high heat. Let the mixture cook for 7 minutes, remove it from the heat, and then combine the ricotta, milk, garlic, and the ½ cup of parmesan. Chop ½ cup of the tomatoes, add the penne, spinach, tomatoes, and ricotta mixture to the pan, and then add the remaining parmesan and tomatoes.

Miceli’s Protein Oatmeal

Ingredients:

2 & ¼ cups reduced-fat milk

1 cup rolled oats

¼ cup nonfat dry milk powder

1 tablespoon brown sugar

1 teaspoon cinnamon

1 teaspoon vanilla

¼ teaspoon salt

1 cup of Miceli’s Ricotta Cheese

2 tablespoons wheat germ

1 banana, sliced

Instructions:

Add the milk, oats, milk powder, brown sugar, cinnamon, vanilla, and salt to a pot over medium-high heat, bring the mixture to a boil, and then reduce the heat to medium-low. Let it cook for 8 minutes, and then add the ricotta, wheat germ, and banana.

Miceli’s Raspberry Ricotta Cake

Ingredients:

2 teaspoons shortening

3 tablespoons flour

1 box yellow cake mix

30 ounces of Miceli’s Ricotta Cheese

¾ cup sugar

4 eggs

1 teaspoon vanilla

1 & ½ cups raspberries

Instructions:

Preheat your oven to 350°F, grease a 9 x 13 inch cake pan with the shortening, and then add the flour. Make the cake batter according to its package’s instructions, add it to the pan, and then beat together the ricotta, sugar, eggs, and vanilla. Add the mixture to the pan, add the raspberries, and then let it bake for 1 hour. Cover it with foil, and then let it bake for 30 minutes.

Miceli’s Blueberry Cinnamon Rolls

Ingredients:

3 cups wild blueberries, frozen

3 tablespoon lemon juice

2/3 cup & 3 tablespoons brown sugar, divided

1 tablespoon corn starch

2/3 cup & 2 tablespoons water, divided

3 & 2/3 cup & ¼ cup bread flour, divided

¼ ounce instant yeast

1/3 cup sugar

1 teaspoon salt

1/3 cup milk

1/3 cup cream

1 egg

¾ cup & 2 tablespoons butter, softened and divided

2 teaspoons cinnamon

4 ounces of Miceli’s Mascarpone Cheese

1 cup powdered sugar

Instructions:

Preheat your oven to 325°F, add the blueberries, juice, and the 3 tablespoons of brown sugar to a pan over medium-high heat, and then let them cook for 13 minutes. Combine the corn starch and the 2 tablespoons of water, add the mixture to the blueberry mixture, and then let them cook for 2 minutes. Reserve 4 tablespoons, transfer the remaining mixture to a bowl, and then add the ¼ cup of flour and remaining water to a pan over medium heat. Whisk them together for 5 minutes, transfer them to a bowl, and then combine the yeast, sugar, salt, and remaining flour. Add the milk, cream, egg, and water mixture, knead in 1 tablespoon of the butter, and then repeat this process 7 more times. Knead the mixture for 12 minutes, combine the cinnamon, remaining brown sugar, and ½ cup of the butter, and then add the dough to a floured surface. Roll it into a 20 x 16 inch rectangle, add the cinnamon mixture, and then add the bowl of blueberry mixture. Cut it into 12 strips, roll them up, and then add them to a 9 x 13 inch parchment-lined baking pan. Cover them with plastic wrap, let them rise for 1 hour, and then let them bake for 40 minutes. Beat together the mascarpone, powdered sugar, 2 tablespoons of the blueberry mixture, and the remaining butter on low speed, let the rolls cool for 15 minutes, and then divide the mascarpone mixture and remaining blueberry mixture between them.

Miceli’s Blueberry Donuts

Ingredients:

2 tablespoon shortening

1 & ½ cups flour

½ cup sugar

2 teaspoons baking powder

½ teaspoon salt

2 eggs

1 & ¼ cups of Miceli’s Ricotta Cheese

1 teaspoon vanilla

¾ cup blueberries

¾ cup & 1 tablespoon milk, divided

1 cup powdered sugar

1 tablespoon lemon juice

½ teaspoon lemon zest

Instructions:

Preheat your oven to 350°F, grease 18 donut cups with the shortening, and then combine the flour, sugar, baking powder, and salt. Add the eggs, ricotta, vanilla, blueberries, and the ¾ cup of milk, divide the mixture between the cups, and then let it bake for 16 minutes. Let them cool completely, combine the powdered sugar, juice, zest, and remaining milk, and then divide the mixture between them.

Miceli’s Dulce de Leche Cookies

Ingredients:

½ cup butter

1 & ½ cups brown sugar

2 eggs

1 teaspoon vanilla

¼ cup of Miceli’s Mascarpone Cheese

2 & ¼ cups flour

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon baking powder

¼ cup dulce de leche

¾ teaspoon sea salt

Instructions:

Preheat your oven to 375°F, add the butter to a pan over medium heat, and then let it cook (stirring constantly) for 5 minutes. Transfer it to a bowl, let it cool for 10 minutes, and then beat in the brown sugar, eggs, vanilla, mascarpone, flour, baking soda, and salt. Cover the mixture with plastic wrap, refrigerate it for 1 hour, and then roll it into 26 balls. Add half of the balls to a parchment-lined baking sheet, press a circle into each one, and then divide the dulce de leche between them. Add the remaining balls, and then seal them. Let them bake for 11 minutes, and then add the sea salt.

Miceli’s Churro Bars

Ingredients:

1 teaspoon oil

3 tablespoons sugar

3 teaspoons cinnamon, divided

½ cup butter, melted

1 cup brown sugar

1 egg

1 teaspoon vanilla

½ cup of Miceli’s Ricotta Cheese

1 cup flour

½ teaspoon baking powder

½ teaspoon salt

Instructions:

Preheat your oven to 350°F, grease an 8 x 8 inch parchment-lined baking dish with the oil, and then combine the sugar and 2 teaspoons of the cinnamon. Add half of the mixture to the dish, beat together the butter and brown sugar, and then beat in the egg, vanilla, ricotta, flour, baking powder, and salt. Add the mixture and remaining cinnamon mixture to the dish, let them bake for 25 minutes, and then let them cool completely.

Miceli’s Mexican Fruit Salad

Ingredients:

8 ounces of Miceli’s Fresh Mozzarella Cheese, chopped

1 cup watermelon, chopped

1 cup honeydew, chopped

1 cup cantaloupe, chopped

1 cup pineapple, chopped

1 cup mangos, chopped

1 cup limes, quartered

1 tablespoon lime juice

½ teaspoon tajin

Instructions:

Combine the fresh mozzarella, watermelon, honeydew, cantaloupe, pineapple, mangos, limes, juice, and tajin.

Miceli’s Dill Chicken Parmesan

Ingredients:

3 boneless skinless chicken breasts, halved

1 teaspoon kosher salt

½ teaspoon pepper

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon paprika

¾ cup & 2 tablespoons dill pickle ranch dressing, divided

1 cup of Miceli’s Parmesan Cheese, grated and divided

3 tablespoons bread crumbs

1 teaspoon dill leaves, chopped

1/2 cup dill pickles, sliced

Instructions:

Preheat your oven to 400°F, combine the salt, pepper, garlic powder, onion powder, and paprika, and then combine ½ cup of the dressing and 1/2 cup of the parmesan. Combine the bread crumbs and remaining parmesan, divide the salt mixture, dressing mixture, and bread crumb mixture between the chicken breasts, and then add them to a foil-lined baking sheet. Let them bake for 20 minutes, and then add the dill, pickles, and remaining dressing.

Miceli’s Quajado

Ingredients:

2 teaspoons oil

8 eggs

3 zucchini, shredded

16 ounces of Miceli’s Basket Cheese, chopped

1 cup of Miceli’s Mild Cheddar Cheese, shredded

¼ cup of Miceli’s Parmesan Cheese, grated

¼ cup matzo meal

Instructions:

Preheat your oven to 400°F, grease a 9 x 13 inch baking dish with the oil, and then combine the eggs, zucchini, cheese, and matzo meal. Add the mixture to the dish, and then let it bake for 30 minutes.

Miceli’s Mediterranean Salad

Ingredients:

5 cups romaine lettuce, chopped

¼ cup red onion, sliced

¼ cup cucumber, sliced

2 tablespoons Kalamata olives, drained

8 ounces of Micelis Basket Cheese, chopped

½ tablespoon oil

1 pinch salt

1 pinch pepper

Instructions:

Combine the lettuce, onion, cucumber, olives, basket cheese, oil, salt, and pepper.

Miceli’s Carrot Pastries

Ingredients:

8 ounces crescent dough

8 ounces of Miceli’s Mascarpone Cheese

¼ cup parsley leaves, chopped

¼ cup chives, chopped

1 teaspoon lemon zest

¼ teaspoon salt

5 sprigs parsley

Instructions:

Preheat your oven to 400°F, cut a piece of foil into 5 12 x 4 inch rectangles, and then roll them into cones. Roll the dough into a 12 x 8 rectangle, cut it (lengthwise) into 8 strips, and then wrap it around the cones. Add them to a foil-lined baking sheet, let them bake for 7 minutes, and then let them cool for 20 minutes. Combine the mascarpone, parsley leaves, chives, zest, and salt, divide the mixture between them, and then add the parsley.

Miceli’s Lemon Basil Dip

Ingredients:

3 tablespoons oil, divided

1 clove garlic, halved

1 baguette, sliced

3 tablespoons lemon juice

2 teaspoons lemon zest

1 tablespoon basil, sliced

8 ounces of Miceli’s Burrata Cheese, drained

Instructions:

Preheat your oven to 425°F, add the garlic and 1 tablespoon of the oil to the baguette, and then add it to a baking sheet. Let it bake for 7 minutes, combine the juice, zest, basil, and remaining oil, and then add the mixture to the burrata.

Miceli’s Copycat Shamrock Shakes

Ingredients:

3 cups vanilla ice cream

½ cup of Miceli’s Mascarpone Cheese

½ cup milk

12 drops green food coloring

3/8 teaspoon peppermint extract

1 cup whipped cream

Instructions:

Add the ice cream, mascarpone, milk, food coloring, and peppermint to a blender, and then puree the mixture. Divide it between 3 glasses, and then add the whipped cream.

Miceli’s Lemon Orecchiette

Ingredients:

1 cup of Miceli’s Ricotta Cheese

3 tablespoons lemon juice

3 teaspoons lemon zest, divided

¼ teaspoon kosher salt

1/8 teaspoon red pepper flakes

¼ teaspoon pepper, divided

1 pound orecchiette

3 cup broccoli florets, chopped

¼ cup of Miceli’s Parmesan Cheese, grated

Instructions:

Add the ricotta, juice, and 2 teaspoons of the zest to a food processor, pulse the mixture, and then add the salt, red pepper flakes, and 1/8 teaspoon of the pepper. Bring a pot of water to a boil, add the orecchiette, and then let it cook for 13 minutes. Add the broccoli, and then let it cook for 4 minutes. Drain it, and then add the parmesan, ricotta mixture, remaining zest, and remaining pepper.