r e c i p e   i d e a s

Shaw River Buffalo Mozzarella, Rice & Chicken Casserole

8 oz Shaw River Buffalo Mozzarella Cheese
1 package (6oz) of white and wild rice
1 cup chopped onions
1 Tablespoon Butter
2 cups cooked chicken breast, shredded or cubed
1 cup reduced fat sour cream
1/2 cup each frozen whole kernel corn and peas (thawed)
salt, pepper and season to taste

Prepare rice according to package directions.  Saute chopped onion with butter in skillet until tender.  Combine all ingredients and bake uncovered in 1 1/2 quart casserole dish at 350 degrees F until hot throughout, approximately 30-40 minutes.

Cheese Bread

4 oz of Shaw River Mozzarella, thinly sliced
4 thick slices of French bread or bread of choice
2 Tablespoons of Gwydir Grove Extra Virgin Olive Oil
2 teaspoons balsamic vinegar
2 ripe tomatoes, seeded, coarsely chopped
4 leaves fresh basil, finely chopped
1 teaspoon fresh rosemary, finely chopped
Salt and ground black pepper to taste

Preheat oven to 400 degrees F.  Place bread on baking sheet and bake for 5 minutes on each side or until lightly toasted.  Remove from oven.  Whisk together Gwydir Grove oil and vinegar.  Drizzle teaspoon of mixture over each bread slice. Layer 1 tablespoon of diced tomatoes on toast.  cover with 3 slices of Shaw River Buffalo Mozzarella.  Sprinkle with additional diced tomatoes, herbs, salt and ground pepper.  Return to oven and bake 4 to 6 minutes or until cheese is soft and melted.  Serve warm.

Shaw River Buffalo Yogurt Peanut Butter Smoothie

1 cup Shaw River Buffalo Yogurt
1 teaspoon Cherikoff Wattleseed Extract
1 cup milk
2 Tablespoons chunky style peanut butter
1 ripe banana

Combine all ingredients in blender or processor until well blended, leaving some peanut butter chunks.  A healthy favorite of kids and the young at heart.