October 2015 – Parmesan Princess

Month: October 2015

29
Oct
2015

Perfectly Fall Pear Salsa!

categories: 20 Minutes or Less, Healthy Snacks, Recipes, Sides

A salsa does not have to be chunky tomatoes scooped up with crispy salty tortilla chips. Although delicious, the components of a traditional salsa can be used to make something new! So let’s see…a fruit, onion, chili peppers, and of course a cheese! The habanero has a fruity flavor if you can take the heat and pairs really well with a fruit based salsa.

Most recently, we ate this salsa chilled, alongside beautiful butternut squash wedges that were seasoned with lime and spicy sweet flavors. You can also prepare this recipe warm! Just put some oil in a pan and add the goat cheese last! I love a fruit salsa with a beautiful piece of fish, like salmon! Not sure? Trust me this is delicious!

Pear Salsa
Ingredients:
2 pears, chopped (squeeze a little lemon so they don’t brown)
1/2 of 1 small red or yellow onion, finely chopped
1 small habanero or poblano pepper, finely chopped
1- 2 lemons, squeezed approx. 4 tbsp.
2 tbsp. your favorite honey, (Right now I looooove The Wright Stuff)
1/2 tbsp. olive oil
1 clove garlic, minced
1 tbsp. chopped cilantro or parsley
salt/pepper to taste
1/2 cup crumbled goat cheese

Directions:
In a mixing bowl, whisk together honey, lemon juice, and olive oil.
Add pears, onion, pepper, garlic, cilantro, and salt and pepper.
Mix to coat.
Add crumbled goat cheese and carefully stir.
Serve chilled.

Enjoy!
Ciao!

25
Oct
2015

Rosemary Shrimp Pasta

categories: Dinner, Homemade Italian, Recipes

My food friend Tasha from The Food Tasters was coming over and we were baking with Wigle Whiskey‘s rums for a super fun event. Of course, we had to eat! So I whipped up a pasta with rosemary, lemon, shrimp, mushrooms, and tons of parmesan cheese. It was amazing!

The Food Tasters’ Tasha said it was her best meal in months! Good old home cookin’ is the best and I can’t wait to share this recipe with you! It’s so easy and absolutely delicious.

I served it with my favorite salad- baby greens tossed with candied pecans and dried cranberries and topped with a homemade honey lemon dressing! I am hooked on a local honey “The Wright Stuff” made by the beautiful beekeeper and WTAE-TV news anchor Michelle Wright! It is smooth and not too sweet making delicious dressings, sauces, and baked goods! Click here for the HONEY LEMON DRESSING RECIPE!

And oooh the pasta- Setaro pasta is my favorite dry pasta because it cooks up like fresh pasta. A little more expensive, like 5X, but it is so worth it! In Pittsburgh, I get my pasta at Pennsylvania Macaroni Co. in the city’s shopping district, the Strip!
Ok, I will stop talking…
Here is the recipe!

Rosemary Shrimp Pasta
(Feeds 6-8)
Ingredients:

1-1/2 – 2 lbs. shrimp, peeled and deveined
8 tbsp. butter, melted, halved
1 lemon, cut in half
1 tbsp. rosemary, finely chopped, halved
1 pint mushrooms, sliced
1 2 lb. bag Setaro linguini/fetuccini pasta
1/4 cup white wine
2 tbsp. olive oil
3/4 cup parmesan cheese
rosemary springs for garnish
lemon wedges for garnish
salt/pepper

Directions:
Preheat oven to 350 degrees.
Place shrimp on a foil-lined cookie sheet.
Drizzle half of the melted butter, half of one lemon, and sprinkle 1/2 tbsp. chopped rosemary on the shrimp.
Bake 7-10 minutes or until shrimp are pink.
Line mushrooms on a foil-lined cookie sheet.
Drizzle the remaining butter, squeeze one half of a lemon, and sprinkle chopped rosemary.
Bake 5 minutes or until fragrant and slightly cooked.
Boil pasta in a large pot until al dente.
Heat 2 tbsp. olive oil to a large sauce pan.
Add white wine, shrimp, and mushrooms.
Drain pasta and add to the pan.
Mix in parmesan cheese and coat.
Transfer to a serving bowl, garnish, and enjoy!

Ciao!

16
Oct
2015

Parmesan Crusted Pork Chops with Apple Pear Cranberry Risotto

categories: Dinner, Homemade Italian, Recipes, Sides

My quick pan pork chops are just like grandma’s except I add a Parmesan crust. I use the traditional 3-step crusting process, egg dip, breadcrumbs, Parmesan topping. You might say why not mix the Parmesan and herbs with the breadcrumbs? Save a step? Yes, but you chance not getting half as much Parmesan to stick! We can’t have that! By tossing the pork chop twice, the tiny spots that the breadcrumbs didn’t cover get filled in with parm!

So I was totally in the mood for an apple -pear side dish to accompany these chops, something sweet but still fall. I came up with an Apple Pear Cranberry Risotto! The best part is I rehydrated the cranberries with Wigle Whiskey’s “Landlocked” rum!

With all of the favorite holiday flavors, this risotto would be fabulous alongside Thanksgiving dinner, your Holiday ham, or just because! Serve it with a savory meal or top it with ice cream for dessert!

Apple Pear Cranberry Risotto
Ingredients :
1/2 cup dried cranberries, soaked
in rum until plump
1 Granny Smith apple, chopped
1 red delicious apple, chopped
1 d’anjou pear, chopped
3 tbsp. butter
2 tbsp.sugar
2 cups arborio rice
3-4 cups milk
1 tbsp. Cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/2 tsp. nutmeg

Directions:
Melt butter in a large sauce pan.
Add apples, pears, and sugar.
Cook until they turn golden and soften.
Add cranberries with any rum left in the pan and arborio rice. Mix well.
Heat milk until hot but not boiling. I used my large glass measuring cup.
Add milk 1/2 cup at a time, constantly stirring and allowing the milk to absorb into the rice and cook each time. You will need anywhere from 3-4 cups. Keep adding milk and stirring until rice is al dente.
Remove from heat and add spices.
Mix well and serve warm.

Parmesan Crusted Pork Chops
4 -6 bone in pork chops
2 eggs
2 cups Panko breadcrumbs
2 cups fresh grated Parmesan cheese
3 cloves finely chopped garlic
1 tsp. chopped basil
1 tsp. chopped parsley
Salt/pepper to taste

Directions:
Set up 3 pie plates in a row.
In the first pie plate, whisk 2 eggs.
In the second plate, add the Panko breadcrumbs.
In the third plate, add the Parmesan and remaining ingredients.

Dip the pork chops in the egg, flipping to coat both sides.
Then cover both sides with Panko breadcrumbs, and then the Parmesan mixture.
Continue with all chops.
Heat 2 tbsp. Oil in a large pan.
Add pork chops, flip when brown approximately 5 minutes per side or until internal temperature reaches 145 degrees.
Let stand to absorb juices and serve!

Enjoy!
Ciao!

08
Oct
2015

A. Ward’s Cheesecakes Opens Retail in Carnegie, PA: A Bakery Paying It Forward!

categories: Recipes

I thought the story was the opening of the delicious commercial cheesecake supplier A. Ward’s Cheesecakes’ retail space, and we will totally get to that because it is awesome, but the real story is the spirit and the heart behind the cheesecake company’s owners, Jason Black and Alonzo Ward. Always giving and helping, Black and Ward have set a new standard for community outreach and small business growth. I realized their big hearts personally. When friends of ours (strangers to them) were in need and the bakery went above and beyond to help. From not wanting to steal business from another town’s bakery to helping other bakeries grow, their story gives hope that with honesty, passion, and love, a small suburban bakery will thrive. You want to buy from A. Ward’s Cheesecakes because the product is exceptional, but even more because you want to support Black and Ward.

My favorite is the limoncello cheesecake!

Previously an order only, commercial cheesecake supplier available at Pittsburgh restaurants such as Penn Brewery, Stoke’s Grill, Luke Wholey’s Wild Alaskan Grille, and Penn Ave Fish Company, Black and Ward listened to the citizens in the community of Carnegie, PA, and are giving the town a retail bakery…with a little help from their friends.

The entrance is Williams Way parallel to Carnegie's Main Street! — The entrance is Williams Way parallel to Carnegie’s Main Street!

A. Ward’s Cheesecakes retail location offers made to order fresh cheesecakes and now the pages of Black’s grandma’s recipe book also adorn the cases with cookies and candy. Black’s childhood favorite Cajun pistachio toffee is a must try! I ate the entire bag in the car on the way home!

Ladyfingers, scones, carrot cake muffins! Order a dozen Cinnamon Pecan Tight Bunns for your holiday company!

The bakery will also carry a few outside products, too, like made to order birthday and party cakes from L.A. Sweets in Washington, PA. and exotic jerky sticks by Buffalo Bob. Coming soon to the bakery’s menu are Cuban meat pies!

I heard a resounding theme while discussing the cheesecake company’s partnerships, “They helped us so we are helping them.” It’s paying it forward, it’s rare, and look out Pittsburgh because it’s contagious!
Ciao!

A.Ward’s Cheesecakes
35 Williams Way
Carnegie, PA 15106
412-589-2543

Monday-Friday 6am-2pm
http://m.awardscheesecakes.com

03
Oct
2015

Homemade Salted Caramel Sauce

categories: Desserts, Party Time, Recipes

Perfectly satiny and sweet with a hint of sea salt, this caramel sauce is perfect for fall. Bake with it or use it as a topping for ice cream, a dip for pretzels, apples, or even put a spoonful in your hot cider or coffee! The uses are endless the recipe is super simple!

The rules of caramel sauce making are pretty simple. Rule #1, have all of your ingredients on hand because you need to work quickly. Luckily, there are only 3! And rule #2, have incredible patience because you don’t want to jump the gun! Follow the directions or you will end up with a lumpy, chunky caramel sauce!

Originally, I made this sauce to use for salted caramel cupcakes. I used a bit of the sauce to make the frosting, filled the cupcake with the frosting, and added a a salted caramel drizzle. Overall, they were too sweet! I know, really?! A little recipe tweaks and I’m hoping to post this recipe soon!

Here is the salted caramel sauce…

Salted Caramel Sauce
Ingredients:
1-1/4 cup white sugar or brown sugar
1 stick butter
1/2 cup heavy cream
Sea salt to taste

Directions:
In a deep sauce pan, melt sugar by continuously stirring. Note: The sugar will first clump together before beginning to melt. It will become an amber color after melting.