20 Minutes or Less – Page 2 – Parmesan Princess

Category: 20 Minutes or Less

15
Apr
2016

The Best Grilled Cheese and Gourmet Roasted Tomato Soup!

categories: 20 Minutes or Less, Dinner, Lunch, Recipes

With two kids, a food blog, a foodpreneur business, and co-hosting Between The Eats, grilled cheese is a welcomed “easy meal”. I like to add amazing flavors to the base of the cheese being used- sweet grilled onions, rich sundried tomatoes in oil, buttery toast, and the zing of a spicy mustard!

The absolutely necessary accompanying soup often gets completely ignored! Here is an amazing roasted tomato soup recipe. With bold, herbed flavors, it pairs beautifully with a gourmet grilled cheese.

Here are the recipes..

SunDried Tomato and Onion Havarti Grilled Cheese

Ingredients:

4 slices havarti cheese
1/2 onion sliced
1 clove garlic, finely chopped
2 tbsp. fresh grated parmesan cheese
6-8 sun dried tomatoes in oil
2 slices of your favorite bread
2 tbsp. butter
1 tbsp. spicy brown mustard

Directions:

Add butter, garlic and onions to a hot pan and cook until lightly browned.
Remove onions from pan and butter slices of bread.
Grill bread until desired toastedness.
Layer cheese slices, parmesan cheese, tomatoes, and onions on grilled bread.
Allow cheese to melt on low heat.
Top with mustard.

Roasted Tomato Soup

Ingredients:

1/4 cup olive oil
4 cloves garlic, finely chopped
1 small onion, finely chopped
2 -32 oz. cans whole San Marzano tomatoes
1/4 cup sun dried tomatoes in oil+ some for garnish
1 cup heavy cream
1 quart chicken stock
2 tbsp. Butter
2 tbsp. Rosemary
Salt/pepper

Directions:

Preheat oven to 375.
Add olive oil, garlic and onions to a hot pan.
Cook until softened.
Spread tomatoes, garlic and onions, and leftover olive oil in a single layer on a cookie sheet or jelly roll pan with a lip.
Roast at 375 for 20-30 minutes until tomatoes are caramelized.
Remove from oven and place in a stock pot.
Add chicken stock and butter.
Reduce heat and simmer until liquid is reduced.
Puree in a blender until smooth and return to the pot (or use an immersion blender).
Add heavy cream and mix well.
Salt and pepper to taste.
If too thick, add more stock.
Garnish with sundried tomatoes, a dash of rosemary, and serve hot!

Enjoy!
Ciao!

08
Apr
2016

Chicken Romano and Lemon Garlic Brussels Sprouts!

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

We are waiting for Spring here in Pittsburgh, PA. Two weeks ago my kids got light sunburn on their faces because it was 75 degrees and sunny, two days ago we had ice and snow and wind and…I seriously just got chilled writing this! Ha!

Mother Nature’s lack of consistency is disturbing. I guess will accept the gloomy, rainy April days only because in May we get to smell the flowers!

Until Spring decides to show up, smell the garlic! Cook, experiment in the kitchen, keep yourself busy! Not only is garlic full of amazing health benefits like lowering cholesterol and lowering the risk of heart disease, it also adds robust flavor to everyday cooking.

Lately, I have been double-garlicking, which is utilizing garlic olive oil along with fresh chopped garlic. When used in combination, the flavors transform a healthy chicken breast or vegetable dish to ah-mazing! Here are the recipeS…Yep, two today!!

Chicken Romano
Ingredients:
1.5 lbs. boneless, skinless chicken breasts (If chicken breasts are super thick, slice in half for faster cooking)
1/4 cup garlic olive oil
1-2 cloves garlic, finely chopped
1 tbsp.basil, finely chopped
salt/pepper
2 cups breadcrumbs
1/2 cup fresh grated Locatelli Pecorino Romano cheese
1/2 cup fresh grated Parmesan Reggiano cheese

Directions:
Preheat oven to 350 degrees
In a mixing bowl, combine olive oil, garlic, basil, salt/pepper.
Transfer mixture to a Ziploc bag.
Marinate chicken for 1 hour -24 hours in refrigerator.
Fill a pie plate with breadcrumbs and cheeses.
Coat each chicken breast, shake excess off, and place on a greased or parchment papered pan.
Bake 25-35 mins. or until internal temperature reaches 165 degrees and coating is golden brown.

Lemon Garlic Brussels Sprouts
Ingredients:
1 lb. brussels sprouts, cleaned and halved
3 tbsp. garlic olive oil
3 tbsp. lemon juice
1 lemon
salt/pepper
fresh grated parmesan reggiano

Directions:
Preheat oven 425 degrees.
Place brussels sprouts in a pan.
Coat with oil,lemon juice, and salt/pepper.
Slice the lemon and place a few pieces on top of sprouts.
Roast until edges of sprouts are crispy. Approx. 6-9 minutes.

Enjoy!
Ciao!

26
Mar
2016

Strawberry Basil Fontina Bites!

categories: 20 Minutes or Less, Healthy Living, Healthy Snacks, Party Time, Recipes, Shopping, Sides

Have you ever found yourself needing appetizers in a pinch? Most of the time I whip up an Italian meat, cheese, and olive tray. My go-to tray not only pairs perfectly with the drinks, which most often accompany my need for appetizers, but is also super easy to create because the ingredients are always in my refrigerator!

Spring into entertaining in the warmer months and winter appetizer choices seem overused. Spring clean your recipes and replace the winter palate with sweet and savory small bites, with a ton of color of course! Easy and delicious are equally important qualities of these quick appetizers. Seasonal fruits and herbs are absolutely scrumptious with cheeses. What cheese works best? A solid but creamy cheese with a strong taste is always on point.

Don’t forget the finishing drizzles. I am currently obsessing over Vincotto’s Fig. A sweet and smooth vinegar, made from fig juice aged in oak barrels. It is versatile, tasty, and totally addicting! So here is my latest creation…enjoy!

Strawberry Basil Fontina Bites

Ingredients:
12 strawberries, washed and destemmed
12 medium basil leaves
4 oz. fontina cheese, cut into 2 inch squares
toothpicks
Vincotto Fig vinegar for drizzle

Directions:
Stack one piece of cheese, one basil leaf, and one strawberry stem side down.
Spear with a toothpick.
Drizzle vinegar to taste.

Enjoy!
Ciao!

22
Mar
2016

The Best Egg Salad Ever!

categories: 20 Minutes or Less, Breakfast, Dinner, Healthy Living, Healthy Snacks, Lunch, Recipes

Use up your leftover hard boiled eggs and transform them into a creamy egg salad you can slather on some fresh bread. The flavor is bold, but very comforting. I totally forget about egg salad! With Easter right around the corner, you have the eggs already made, so….

Of course you could just mix the eggs with mayonnaise, but that is totally boring. Channel the flavors of your favorite deviled eggs, the spicy, the sweet, the savory. By savory I absolutely mean BACON! First, you need my perfect hard boiled eggs recipe. Now, the egg salad…

The Best Egg Salad Ever

Ingredients:
6 hard boiled eggs
1 cup chopped bacon, cooked
1/2 cup mayonnaise
3 tbsp. spicy mustard
1 lemon
salt/pepper
fresh dill, finely chopped
paprika, sprinkle
your favorite soft bread

Directions:
Add hard boiled eggs to a large bowl.
Mash with a fork or coarsely chop into squares.
Add mayonnaise, mustard, salt and pepper to taste.
Mix in chopped bacon.
Squeeze 1/2 lemon.
Top with fresh dill.
Spoon a heaping pile of egg salad between two slices of fresh bread.

Enjoy!
Ciao!

17
Mar
2016

How To Make Perfect Hard Boiled Eggs Every Time!

categories: 20 Minutes or Less, Breakfast, Healthy Living, Healthy Snacks, Recipes

Hard boiled egg perfection. It can totally happen. The process requires us to filter out the bad habits and shortcuts we have collected over the years. Most of us will hard boil eggs to color for Easter, unless we happen to stubble upon lovely, already pastel-ed eggs. Good luck! Blue eggs are really just that, a regular egg with a beautiful, light blue shell. Most are laid by the Araucana, also known as an Easter Egg chicken. Nope, unfortunately they are not blue and don’t sport cute bunny ears. No problem, we will make our own. So cool though, right?

Here are the 5 , ok 6, most important hard boiled egg tips:

Don’t use fresh eggs. Seems counterintuitive, I know, but older eggs have a weaker hold on the shell, making them easier to peel. We will add salt, too. Just in case.
Don’t crowd the eggs in the pot. Overcrowding a pan or a pot in any cooking situation is never a good thing. Give the eggs some room to absorb heat slowly and evenly.
Cover with COLD water. You might think adding hot water is speeding up the time-to-boil, but thats not what we want! Start with cold water and inch or two above the tops of the eggs.
Turn off the heat when the eggs start boiling. But don’t jump the gun. Let the rapid boil begin before killing the heat. The start of tiny bubbles is just the beginning, wait until things get crazy.
Cover for 10 minutes. 10 is my lucky number for the perfect hard boil. Depending on pan temperature and surface area this could vary. Experiment and max out at 15 to avoid overcooked yolks.
Treat the eggs to a nice cold ice bath. We want to stop the cooking and make a last attempt at easy peeling.

Now that we know why we are doing what we are doing, Here is the recipe…

Hard Boiled Eggs:

Ingredients:
6 eggs, not super fresh
dash of salt
water, to cover eggs
ice

Directions:
Cover eggs with water until 1 inch above tops of eggs.

Add salt.

On high heat, bring to a boil.

Turn off heat and Cover for 10 mins.

Transfer eggs to an ice bath.

Dry with a towel, color, or peel and eat.

Enjoy!
Ciao!

11
Mar
2016

One Pan Roasted Chicken and Spring Vegetables!

categories: 20 Minutes or Less, Dinner, Healthy Living, Recipes

Happy Spring! As the weather warms up it is time for easy one pan dinners showcasing colorful Spring vegetables.

When I am in the mood for glazed chicken I love a skin-on cut of chicken. The skin crisps up really nice and holds the flavors so well. Spring brings out the spicy, sweet in me. My favorite combination is always a honey sriracha glaze, and this time I added lemon to the mix. Enjoy this Spring chicken dinner! Here is the recipe…

Roasted Chicken and Spring Vegetables
Ingredients:
2 pounds skin-on, bone-in chicken thighs
Salt and freshly ground pepper
3 tbsp. honey
1 tbsp. sriracha
2 lemons, quartered.
3 tablespoons extra-virgin olive oil
1 tbsp. rosemary
1 tbsp. onion powder
1 tbsp. basil
4 garlic cloves, finely chopped
1-1/2 cups fingerling potatoes
1 small onion chopped
2 cups brussels sprouts, halved
1 cup carrot, chopped, or left long cut in half
1/2 lb. fresh green beans
fresh dill

Directions:
Preheat the oven to 500 degrees.
Rinse the chicken and pat dry.
Season with salt and pepper.
Place skin side up on a rimmed baking sheet.
Mix honey, sriracha and brush onto chicken skin.
Squeeze one quarter of lemon.
Roast chicken for 15 minutes.
Add vegetables and potatoes to a Ziploc bag.
Add olive oil, rosemary, onion powder, basil, and garlic. Gently coat.
Remove the chicken from the oven.
Add vegetables to pan surrounding chicken.
Put pan back in the oven for 20 minutes until the vegetables are tender and the chicken is golden and cooked through. Squeeze the remaining 1/2 lemon over the chicken- extra glaze to taste and more lemon over the vegetables.
Top with the dill and serve.

Enjoy!
Ciao!

05
Feb
2016

Vegetable & Chicken Stuffed Zucchini Boats

categories: 20 Minutes or Less, Dinner, Healthy Living, Lunch, Recipes

Healthy, delicious, quick and easy meals do exist! Often the easy part of the recipe involves planning ahead, having the ingredients on hand, or in this case, using up what’s in the fridge!

Chop up left over vegetables to create the filling for the scooped out zucchini boats. Use what you have – I did! Carrots, celery, mushrooms, spinach would all be delicious too. The chicken can easily be left out to create a vegetarian version of the dish.

Here is the recipe…

Vegetable & Chicken Stuffed Zucchini
(Makes 2 boats)

Ingredients:
1 medium zucchini, cut in half and scoop out half of zucchini
1/2 small red onion
1/2 bell pepper, sliced or chopped
3/4 cup broccoli florets
1/4 cup sun dried tomatoes
1 cloves garlic, finely chopped
1 small chicken breast, diced
2 tbsp. olive oil
salt/pepper to taste
fresh gated Locatelli Romano

Directions:
Pre-heat oven to 350 degrees.
Add olive oil, scooped out zucchini, and garlic to a hot pan.
Sauté onion, pepper, broccoli, tomatoes, and chicken.
Salt/ pepper.
When vegetables are cooked but still crisp, spoon mixture into zucchini boats.
Bake 350 degrees for 20-25 minutes until zucchini softens.
Remove from oven and top with grated Locatelli Romano.

Enjoy!
Ciao!

05
Jan
2016

Steak Stroganoff

categories: 20 Minutes or Less, Dinner, Recipes

Beef stroganoff is a mix of sautéed onions mushrooms and tender beef finished with sour cream. Usually served over buttered noodles, traditional Russian stroganoff is served over mashed potatoes or rice. Definitely a true comfort food, the stew-like dish warms the belly… and the heart.

The trick to stroganoff is creating tender bites of meat. This recipe uses the “london broil” method instead of a braised beef top round, which I find to be too tough.

Other options are beef tenderloin or a sirloin steak cut into 2 inch strips. I finish the meat in red wine to tenderize and add flavor. Red wine softens the meat’s muscle fibers creating a juicy, tender bite.

Here is the recipe…

Steak Stroganoff
Ingredients:

2 tbsp. Butter
2 tbsp. Olive oil
1 large onion, sliced thin
2 8oz. Packages of button mushrooms, sliced (or any of your favorite mushrooms)
2 lbs. “London broil” labeled beef or Beef tenderloin filet
1/2 cup red wine
1/2 cup beef stock
3/4-1 cup sour cream, add until desired richness
Salt/pepper

Directions:
Preheat oven on high broil.
Heat butter in a pan.
Add sliced onions and cook until soft.
Add mushrooms, drizzle olive oil, salt and pepper to taste.
Mix all together and sauté 3-5 minutes. Remove from pan and set aside.
Salt and pepper steak and broil 4-5 minutes per side until slightly under medium rare in the center.
Let stand for 10 minutes and slice against the grain.
Meanwhile, boil water and cook orzo according to package.
Add wine and stock to pan to heat placing meat in the middle to absorb flavors, tenderize, and finish off to desired doneness.
Add mushrooms and onions and mix well.
Remove from heat and add sour cream and stir until creamy.
Serve stroganoff over orzo.

Enjoy!
Ciao!

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!

16
Sep
2015

Sweet & Spicy Veggie Soba Noodles!

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

We are totally serious about our Meatless Mondays. Why not have one day during the week where meat is out? I find it is much easier to scrape up a quick last minute dinner when meat is not involved. No worries of defrosting or pre-planning. Monday’s veg dishes are simple and delicious!

I bought some soba noodles because, like pasta, they are a blank canvas. We love a sweet and spicy sauce so I made a light honey sriracha soy sauce using a ginger infused soy. Oh my is this sauce perfection for a soba noodle dish! Of course I added lots of veggies including shitake mushrooms. Not only are shitake mushrooms a big part of Japanese cuisine, but they add that “meaty” bite that is totally not meat! Ha! This dish can be made in under 20 minutes and is 100% kid approved, just adjust the heat based on preference. A little of the sauce goes a long way especially because the dish is already lightly coated with the oil. Here is the recipe!

Sweet & Spicy Veggie Soba Noodles
Ingredients:
2 tbsp. olive oil
2 shallots, finely chopped
4 green onions, chopped
3 carrots, cut into matchsticks
1 red bell pepper, chopped
1 can water chestnuts, drained
1 pint shitake mushrooms, stems cut and halved/quartered to desired size
1 1/2 lb. package pre-cooked buckwheat soba noodles
3 tbsp. honey
1 tbsp. sriracha
1/4 cup ginger infused soy sauce

Directions:
Heat olive oil in a pan.

Add veggies that take the longest to cook first, then add the rest of veggies and cook until al dente.

In a small saucepan, add soba noodles and 1 tbsp. sauce.

With your fingers, gently separate noodles until all come unstuck.

Heat through and add to pan with veggies, mix well and add more sauce until desired amount is reached.

Top with green onions!

Enjoy!
Ciao!