20 Minutes or Less – Parmesan Princess

Category: 20 Minutes or Less

03
Mar
2017

Chocolate Chip Pancakes with Homemade Honey Cinnamon Syrup!

categories: 20 Minutes or Less, Breakfast, Dinner, Fun for Kids, Recipes

My kids can talk me into anything. You know, when breakfast for dinner ends up being a sweets, dessert menu. We start with ham and egg sandwiches and it turns into chocolate something with sugar syrup and ice cream on top!!

I did make my kids wait until after their “dinner” to eat the ice cream. This actually made me feel better about the whole thing. I should mention that my kids eat almost everything from kale to salmon to liver and onions, so a special treat every once in a while is a great thing.

Smiles, giggles and sweet treats are what life is all about! Pick a day and surprise them = ) Here is the recipe…

Chocolate Chip Pancakes with Honey Cinnamon Syrup

Ingredients:
Pancakes:
2 eggs
1 1/4 cup milk
1/4 cup canola oil
1/2 cup chocolate chips + some for topping
2 cups flour
1/4 cup sugar
2 tbsp. baking powder
pinch of salt

Honey Cinnamon Syrup:
1/2 cup butter
3/4 cup honey
1-1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger

Directions:
Mix the pancake batter by first combining wet ingredients: eggs, milk, and oil.
In a large mixing bowl, add flour, sugar, and salt.
Add the wet mixture to the dry mixture until incorporated.
Fold in the chocolate chips.
Pour 1/4 cup measuring cup of the batter onto a hot pan until the batter bubbles.
Gently, flip the pancake and cook until golden brown.
Repeat this process , makes approximately 10 pancakes.

For the syrup:
Melt butter in a small saucepan.
Add honey and spices and cook until cohesive syrup forms.

Top pancakes with syrup, a handful of chocolate chips, and ice cream if you want!

Enjoy!
Ciao!

07
Oct
2016

Cilantro Lime Shrimp with Chili Garlic Dip !

categories: 20 Minutes or Less, Cook With Me! Live at the Public Market, Dinner, Healthy Living, Party Time, Recipes

Sometimes the naming game is half the battle. Take this dish for example. Cilantro Lime Shrimp with Chili Garlic Dip was the final decision, but really the shrimp are chili, too. How much of the ingredients of a dish should be in the title? Is it going to be a surprise that I also roasted corn off of the cob and served it all over rice? With over two years of blogging recipes, there is still so much more to learn!

Shrimp have been on my brain all week! I wanted to do shrimp tacos for taco tuesday, but the kids wanted “meat” tacos so we did steak. And today, as the ruler of my castle, decided to tell my kids they are eating what I make. I should mention now they ate it all… and seconds. #Winning!

I love to do a citrus flavor and it always ends up with a cumin, chili powder, garlic salt blast on something. You know, because logically those three ingredients totally complement lime. Just something I’ve picked up with my obsession with these spices.

It is easy to overcook the shrimp in this dish because they are coated. Look for the pink and meat to turn white instead of translucent. There is nothing worse than a succulent shrimp dish that lost all of its succulency….Well, you know what I mean.

Can we talk about this dip? Chili Garlic Dip from Oil & Vinegar is actually the finest form of a Thai Chili Sauce I have ever had! Try it, Buy it, it is amazing. Last night I made bacon wrapped chicken and we also dressed those with this delicious sauce. The cooking TV show I co-host Between The Eats partners with Oil & Vinegar, check out some other fun products we have used in fabulous dishes!

Here it is…

Cilantro Lime Shrimp with Garlic Chili Sauce
(Feeds4-6)

Ingredients:
2 lbs. unpeeled, raw shrimp
6 cups of your favorite rice, prepared or uncooked
3 ears corn on the cob, cut off the cob
2 tbsp. chili powder
1-1/2 tsp. ground cumin
1 tsp. garlic salt
black pepper
2 limes
1 small bunch cilantro, chopped
3 tbsp. olive oil
1 Jar Chili Garlic Dip, or your favorite spicy dipping sauce

Directions:

Peel shrimp, leaving tails intact.
In a small mixing bowl, blend chili powder, cumin, garlic salt, and pepper together.
Place shrimp in a large bowl and coat with spice mixture.
Begin cooking rice according to package.
Heat olive oil in a large pan.
Add 1/2 shrimp, be sure not to overcrowd or overlap. I did 2 batches.
Squeeze 1/2 lime over shrimp.
Cook 3-4 minutes and flip for 2-3 minutes, or until shrimp are pink and start to curl up.
Remove from heat and add second batch. Squeeze other 1/2 lime. Repeat cook. Place shrimp on a plate.
Meanwhile, add corn to the pan with all of the seasoning drippings and goodness in the bottom of the pan.
Roast until slightly browned and softened. Try one, should have a pop but be tender.
Remove corn from the pan and place into a bowl.
Add rice to pan, top with shrimp, 3/4 chopped cilantro and 1/2 lime juice.
Serve with corn and a scoop of chili garlic dip!

Enjoy!
Ciao!

26
Aug
2016

Fig Recipes!

categories: 20 Minutes or Less, Desserts, Dinner, Healthy Living, Healthy Snacks, Homemade Italian, Lunch, Party Time, Recipes

‘Tis the season!

Fresh figs are out in full force in Pittsburgh. A little early this year -usually they are peaking around mid-September. My favorite annual fig recipe is no recipe at all just fresh figs halved and drizzled with Balsamic Vinegar. With this year’s batch, I made a few quick and easy recipes that anyone can enjoy!

Fig & Prosciutto Salad with Aged Gouda and a Garlic Honey Vinaigrette

Ingredients:
3 cups baby greens /arugula mix, or your favorite salad base
6 slices prosciutto
2 Fresh Figs, sliced
2 tbsp. Beemster XO cheese ribbons, or grated

For the vinaigrette:
2 cloves garlic, finely chopped
1/4 cup honey
1/4 cup apple cider vinegar
1 cup olive oil

Vinaigrette Directions:
Combine all in a sealable container, shake until well blended.

For the salad, build with greens base.
I like to roll the prosciutto (it kind of looks like flowers!) and place into the greens.
Add cheese ribbons and fig slices.
Drizzle with vinaigrette.

Enjoy!

Spiced Fig French Toast
Ingredients:
8 thick slices Italian bread
4 eggs
1/4 cup heavy creme
3 tbsp. vanilla extract
1/2 tbsp. ground ginger
1/2 tbsp. ground nutmeg
1 tbsp. sugar
1/2 tbsp. cinnamon
butter to coat the pan
fig spread or fig jam
maple syrup

Directions:
Mix eggs and cream until pale yellow.
Add all other ingredients and mix well.
In a pie dish, soak each side of the bread.
Heat butter in your largest pan.
Add bread slices, 2-3 at a time being sure not to crowd the pan.
Flip when the side is brown.
Sprinkle with sugar, cinnamon.
Smear fig spread.
Pour warm maple syrup.

Enjoy!

Prosciutto Ricotta Flatbread with Fresh Figs

Ingredients:
Prepared Flatbread or pizza shell
3 tbsp. Olive oil
3 cloves garlic, finely chopped
6 slices of prosciutto
1 cup ricotta
2 fresh figs sliced
1 cup arugula
Fresh grated Parmesan cheese.

Directions:
Layer starting with brushed olive oil and garlic.
Add prosciutto slices and spoon ricotta.
Top with sliced figs and fresh grated Parmesan cheese.
Bake 425 degrees on a pizza stone until shell is golden and cheeses are melted.
Finish by sprinkling arugula and more fresh grated Parmesan cheese.

Enjoy!

Toasted Pecan Honey Figs over Ice Cream
Ingredients:
1 fig sliced
1 tsp. Cinnamon
1 tsp. Sugar
2 tbsp. Fig spread
2 tbsp. Honey
Few pecans
Vanilla ice cream

Directions:
On a parchment covered cookie sheet, place fig slices and pecans in a single layer.
Warm honey and fig spread in a small saucepan.
Drizzle pecans and figs with honey mixture.
Sprinkle with cinnamon and sugar.
Bake 350 degrees until figs soften, 5-8 minutes.
Top ice cream with all, drizzle additional warmed honey.

Enjoy!

Other recipe suggestions:
Simple Fig Toasts- fig spread, topped with your favorite cheese, meat, and sliced figs

Fig muffins/bread – sub fig for Banana or strawberries

Prosciutto Wrapped and Drizzled Figs

Enjoy!
Ciao!

12
Aug
2016

Mediterranean Flatbread!

categories: 20 Minutes or Less, Dinner, Fun for Kids, Healthy Living, Homemade Italian, Lunch, Party Time, Recipes

Quick and easy dinners are always the goal with kids and a busy schedule. The challenge is creating a healthy meal including fresh ingredients, vegetables, and a ton of flavor, instead of resorting to processed pre-made frozen food choices. Flatbread is an excellent choice because it is a blank canvas.

Any cuisine can be undressed and layered on a flatbread. For example, BBQ pulled pork makes a delicious flatbread. By layering the flatbread with pulled pork, red onion, bbq sauce, and sautéed greens, the sandwhich is transformed!

I made a Mediterranean flatbread the other day with bell peppers, red onions, herbs, and a garlic olive oil base. Covered in Parmesan cheese, this flatbread is light and full of flavor. It would be delicious with mushrooms, tomatoes, or any of your favorite vegetables.

I had an abundance of bell peppers to use, so they were my main ingredient! Here is the recipe…

Mediterranean Flatbread

Ingredients:

1 prepared wood grilled pizza shell, thin flatbread shell
3 tbsp. olive oil
3 cloves garlic, finely chopped
salt/pepper
2 tbsp. chopped basil + some to sprinkle after cooked
2 tbsp. rosemary
2 tbsp. thyme
1 small orange bell pepper, chopped
1 small yellow bell pepper, chopped
1 small red onion, sliced thin
1/2 cup garlic spiced Italian olives, or your favorite olives, sliced
Fresh grated Parmesan Reggiano cheese
chopped parsley for garnish

Directions:
Mix olive oil and garlic in a small bowl.
Brush shell with olive oil, garlic mixture.
Sprinkle with basil, rosemary, and thyme.
Top with pepper, red onion, and olives.
Bake 425 degrees on a preheated pizza stone 8-12 minutes until crust is golden and cheese melts.

Enjoy!
Ciao!

05
Aug
2016

Lemon Basil Ricotta Linguini

categories: 20 Minutes or Less, Dinner, Healthy Living, Homemade Italian, Party Time, Recipes

Summer pasta, even the words seem a bit redundant, can be a light, quick and easy meal filled with flavor.

The trick is using only a few, really great ingredients. Buy good ricotta for this dish. A lasagna, or even manicotti can mask a skim or grocery store brand by doctoring it up with Parmesan cheese and herbs. This dish is raw, ricotta is the creaminess, the coating of the noodles, so it better be fabulous!

Lemon pretty much replicates a perfect sunny day. When paired with basil, the results are delicious! Here is the recipe…

Lemon Basil Ricotta Linguini

Ingredients:
3 tbsp. Olive oil
3 cloves garlic
1 lb. fresh linguini
1/4 cup pasta water (reserved from cooking- or less depending on absorption)
1 small lemon, 3 tbsp. Lemon juice
1/2 cup basil, chopped some whole leaves for garnish
3/4 cup ricotta cheese
Lemon rind for zest
Fresh grated Parmesan
Salt and Cracked black pepper

Directions:
Boil 2 -3 quarts of water salt and add linguini.
Cook until aldente, 7-9 minutes.
Drain and reserve 1/4 cup pasta water m.
Heat oil in a pan, add chopped garlic and soften. Be sure to lower heat so garlic doesn’t burn.
Add pasta, lemon juice, ricotta, basil, and 1/2 pasta water to a mixing bowl.
Whisk until incorporated.
Slowly stir into pasta in a circular motion.
If needed, add more pasta water spoon by spoon so there is not too much liquid.
The ricotta slightly melts and grabs the noodles.
Add fresh grated Parmesan cheese, lemon zest, and salt and pepper to taste.
Garnish with leaves, zest and Parmesan cheese.

Enjoy!
Ciao!

29
Jul
2016

Mediterranean Tuna Salad!

categories: 20 Minutes or Less, Between The Eats, Dinner, Gluten Free, Healthy Living, Homemade Italian, Lunch, Recipes

This summer salad is packed with proteins, good fats, and so super healthy! But that’s not the point. It is delicious. My mayo haters will be happy because this Mediterranean tuna salad is made with an olive oil coating instead of mayo!

I love adding garbanzo beans because it bulks up the salad, fills you up and adds protein at the same time.

Caperberries are brand new to us. Chef David and I used them on a recent Between The Eats Tapas and Pinchos episode, and my family fell in love with them!

The fruit, berries of the caper, are like olives but smoother. I can’t wait to try them in a martini!!
Here is the recipe…

Mediterranean Tuna Salad
Ingredients:
2 cans, chunk light tuna in water, drained.
2 cans garbanzo beans, chickpeas
1/2 small red onion, chopped
2- 3 tbsp. caperberries
2-3 tbsp. sliced olives
1/4 cup olive oil
lemon juice, 2 lemons
salt/peper

parsley, chopped for garnish
Baby spring mix, plating

Directions:
Mix all ingredients in a mixing bowl, except for parsley and lettuce.
Chill 2 hours.
Plate tuna salad on a bed of baby spring mix.
Top with extra caper berries, and chopped parsley.

Enjoy!
Ciao!

08
Jul
2016

Kafta Kabobs!

categories: 20 Minutes or Less, Dinner, Fun for Kids, Grill, Healthy Living, Healthy Snacks, Lunch, Recipes, Sides

Kafta, Kofta, Kefta…every translation spells it differently! Let’s call it meat on a stick. Ok, really flavorful meat on a stick.

With Lebanese exotic flavors of cumin, cinnamon, and of course the garlic, Kafta has a deep layering and tastes like a full meal. Often served cold for lunch, or hot for lunch or dinner, it is a fun opportunity to try something different that is really quick and easy to make.

My kids are fans because it is on a stick I think. They first started eating “things kids aren’t supposed to like” when skewered. Try it, seriously!

A few tips, I used an egg. (Gasp!) Kafta is traditionally stuck together by using soaked white bread that’s rung out and put in the food processor. Yeah, So are traditional meatballs, but sometimes you don’t want to clean the thing, right? Feel free!

Soak the sticks! I forgot and a few of mine burned!!

The cucumber salad is amazing and accompanied meat dishes quite often on my table in the summertime.

And guys, the sauce…simple and delicious! It’s more powerful than a smoothe tahini with the punch of Romesco. I used a delicious jarred Romesco, but you can get crazy and make your own!

Here are the recipes…

Kafta Kabobs

Ingredients:
1 lb. ground beef
3 garlic cloves, finely chopped
1 small onion, finely chopped
1/4 cup parsley, finely chopped
1 egg
1 tsp. Allspice
1 tsp. Cumin
1/2 tsp. Paprika
1/2 tsp. Cinnamon
Salt/pepper to taste
Skewers

Directions:
Soak skewers in water for at least one hour until ready to mold the

Heat grill to 300 degrees.

With hands, mix beef, garlic, onion, egg, and all of the spices, salt and pepper.

Mold 1/6 of the mixture onto one end of each skewer trying to keep mold to 1 inch thickness.

Grill approximately 4 minutes each side until cooked to desired fineness.

Cucumber Salad

Ingredients:
1 cucumber chopped
1 pint grape tomatoes, halved
1 small red onion or Vidalia onion, sliced
Handful parsley, chopped
1 lemon , squeezed
3 tbsp. Garlic oil
Salt/pepper to taste

Directions:
In a large moxing bowl, toss to coat.

Greek Yogurt Romesco Sauce
1/4 cup plain Greek Yogurt mix with
1/4 cup Romesco
Chopped Parsley flakes and sliced tomato garnish

Enjoy!
Ciao!

10
Jun
2016

Lemon Herb Garlic Shrimp!

categories: 20 Minutes or Less, Dinner, Grill, Healthy Living, Party Time, Recipes

Everytime I prepare this shrimp dish I have people begging me for the recipe and I feel so guilty because it is so easy!

The lemon herb garlic shrimp skewers are perfect for a summer night when served with a cold salad, or don’t skewer the shrimp and toss them with your favorite long pasta like angel hair.

The technique in the recipe is the fastest – coating the shrimp with olive oil, rolling in herbs, grilling shrimp, and squeezing lemon. If there is time, the herbs can be infused in the garlic before covering the shrimp. This creates a stronger herb flavor. Either are delicious, it just depends how much time you have!

Lemon Herb Garlic Shrimp!

Ingredients:
1 lb. medium shrimp, cleaned and deveined
1 lemon, sliced into wedges
3 cloves garlic, finely chopped
2 thyme springs, leaves removed and finely chopped
1 tbsp. Basil, finely chopped
1 tbsp. Rosemary, finely chopped
(Cayenne pepper optional to add heat)
Salt/Pepper to taste
Wood skewers

Directions:
In a small bowl mix herbs and garlic and cover a plate.
Skewer shrimp.
Drizzle with olive oil and either brush or use clean fingers to coat.
Dip into herbs on a plate.
Set skewers on a parchment covered cookie sheet or prepare to grill.
Grill a few minutes per side until shrimp turn pink.
Broil in oven until shrimp turn pink, turning once.
Squeeze half of a lemon over cooked skewers and serve!

Enjoy!
Ciao!

20
May
2016

Sausage Gnocchi With Arugula!

categories: 20 Minutes or Less, Dinner, Homemade Italian, Recipes

Potato pillows that melt in your mouth, homemade Italian deliciousness…yep, gnocchi. Instead of a traditional tomato sauce, I love to try new flavor combinations with gnocchi because they are a blank slate! There are plenty of delicious fresh gnocchi, or frozen fresh options if you don’t make your own. I like to freeze my gnocchi, ravioli, and cavatelli, for a rainy day. It is my opinion that these types of homemade pasta cook better from frozen. This meal took under 20 minutes! Win!

I received the most perfect pork sausage from the meat CSA at Big Horn Ranch and tossed it with the gnocchi, spicy oregano, red pepper flakes, and the crunch bite of arugula. Dressed with olive oil, a little goes a long way, coating each bite. The sausage had very little fat, but sorry fat haters, fat is flavor. A reasonable amount is fine! The kids loooooved this recipe and had seconds and thirds. I happened to have arugula handy, feel free to sub kale or spinach!

Sausage Gnocchi With Arugula

Ingredients:

1 lb. pork sausage, Italian sausage out of casing

1 lb. potato gnocchi, homemade or frozen

2 tbsp. garlic olive oil

4 cloves garlic, finely chopped

salt/pepper to taste

2 tbsp. crushed red pepper

1 tbsp. oregano

fresh gated parmesan cheese

Directions:

Cook sausage and garlic in a large pan while chopping and crumbling with a spoon, until browned.

Drain fat. (I was lucky and had no more than 1/2 tsp. of fat so I left it in for flavor.

Meanwhile, boil a pot of water add salt and cook gnocchi until they float.

Drain, save 2 tbsp. pasta water.

Add olive oil, sausage, and arugula to the large pan and toss to coat.

Salt/pepper to taste.

Sprinkle with oregano and crushed red pepper.

Top with fresh grated parmesan cheese.

Enjoy!

Ciao!

28
Apr
2016

Moroccan Beef and Lentils!

categories: 20 Minutes or Less, Dinner, Healthy Living, Learn From An Expert, Recipes

High protein low carbs…because it is almost bathing suit season and seriously delish! Moroccan flavors literally spice up ingredients like vegetables, crushed tomatoes, ground beef, and lentils. You can easily create a sliding heat scale by adding more or less cayenne pepper and crushed red pepper flakes.

I was introduced to these flavors and can’t stop. Lately, I have been incorporating them into quick and easy dinners that take the meal to the next level.

I cooked this dish in a pan and simmered/softened the lentils in a medium saucepan. Start to finish about 20 minutes -my lentils did cook fast- prep to table. The colors and age of lentils definitely effect their cooking time.

The key to this dish is great quality meat and I was lucky enough to have some ground beef from Big Horn Ranch . Big Horn Ranch offers a meat CSA!

Grass fed, natural meat delivered right to your door. Farmer Mike Wright is a grass expert as well as a certified nutrient management consultant. Get to know where your meat comes from, what your meat eats, and what meat from natural sources tastes like… Check it out!

I love getting mail…especially food mail, with hand written notes and instructions! Ha!

Enough about the beautiful beef, let’s cook it up!

Here is the recipe…

Moroccan Beef and Lentils
Ingredients:
1 tbsp. olive oil
1 tiny onion or 1/2small onion, finely chopped
3 cloves garlic, finely chopped
1 lb. ground beef
1 cup dry lentils
2 cups water
1 tbsp. cumin
1 tsp. ground ginger
1 lemon, squeeze
1/2 tsp. cayenne pepper (optional)
red pepper flakes (garnish)
parsley or cilantro (garnish)
salt/pepper

Tahini Sauce
1/2 cup Greek yogurt
1/2 tsp. tahini
1 garlic clove, crushed
salt/pepper to taste

Directions:
Rinse lentils and pick out any sediment, skins, or rocks.
Add lentils and 2 cups water to a saucepan and cook on medium heat approx. 20 minutes until lentils soften. (get to a simmer with little bubbles and keep there never boiling or creating rapid bubbling.
Cook beef in a pan until browned. If there is fat drain, remove meat and put in a bowl.
Drain lentils.
Add olive oil onion and garlic to the beef pan.
Cook until softened and add beef, lentils, and spices.
Remove from heat, plate, and top with tahini sauce, parsley, red pepper flakes.
Serve with a roasted vegetable.

Enjoy!
Ciao!

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