Crockpot – Parmesan Princess

03
Jun
2016

Whiskey Brown Sugar Pulled Chicken Sliders!

Summer food is the best! Grilling anything definitely feels like summer. Dishes paired with cold salads make refreshing dinners on the deck! The issue ends up being prep time. I end up making fast meals because we are swimming or playing outside too long.

For the whiskey brown sugar chicken, I used the slow cooker. A home chef’s (busy mom’s) secret weapon for these sorts of dishes, the slow cooker is perfect for fall-off-the-bone meats with infused flavors, not to mention I feel safe leaving the house while it is cooking away!

You think I am the Parmesan Princess? Well, I am the sweet and savory queen! Seriously, I cannot get enough- so it is no surprise that every ingredient is perfectly paired with its counterpart. The whiskey is paired with the sweet brown sugar. The alcohol cooks off and you are left with the hint of almost a smoky flavor. Garlic and sweet tomato paste; worcestershire sauce and spicy dijon mustard, etc. Topped with sliced sweet beets, artichoke hearts and a slice of savory aged gouda cheese. The cheese’s flavors of toasted caramel and hints of salt totally make these sliders!

Whiskey Brown Sugar Pulled Chicken Sliders
Ingredients:
3/4 cup whiskey
1 tbsp. tomato paste
2 cloves garlic, finely chopped
1 tbsp. worcestershire sauce
1 tbsp. spicy dijon mustard
1/4 cup brown sugar
2 lbs. bone-in, skinless chicken thighs
1/2 lb. Beemster Classic Aged Gouda Cheese
8 oz. artichoke hearts
8 oz. sliced beets
slider buns

Directions:
Pour whiskey into slow cooker.
Whisk in tomato paste, garlic, worcestershire, dijon mustard, and brown sugar until well mixed and sugar is semi-dissolved.
Add chicken to slow cooker. Chicken should not be completely submerged in liquid but wading in it.
Cook on high 6-8 hours, until chicken is cooked through and falls off the bone.
Remove thighs from slow cooker, let cool for 15-20 minutes, and shred.
Add shredded chicken back into liquid and stir well.
Slice artichoke hearts, and beets.
Scoop chicken onto a bun, add one layer of gouda cheese, and top with artichokes and beets.

Enjoy!
Ciao!

06
Oct
2014

Sweet And Spicy: The Perfect Sauce !

categories: 20 Minutes or Less, Crockpot, Dinner, Grill, Recipes, Recognition, Sides

Sriracha is basically Thai "ketchup" and was named from a town called Si Racha! — Sriracha is basically Thai “ketchup” and is named after a town called Si Racha!

I am totally shocked when people ask me, “What is Sriracha?” Sriracha is America’s #1 condiment! According to the Huy Fong Food Co., Sriracha is made of sun ripened chiles ground into a paste with garlic.

Photo via The Washigton Times 4/23/14. Photo depicts a Sriracha demonstration in CA as residents fought to shut down the Irwindale plant because the air was "too spicy." — Photo via The Washigton Times 4/23/14. This photo depicts a Sriracha demonstration in CA as residents fought to shut down the Irwindale plant because the air was “too spicy.”

The fight was over by the end of May. The Sriracha plant, 1, the eyes and nasal passages of residents, 0.

I have created an amazing spicy, sweet sauce using a Sriracha, honey, brown sugar base. Since being featured by Emeril Lagassee on Good Morning America, fans have asked that I simplify the recipe for a quick sauce. I have been experimenting with the base ingredients and the result is an intense, flavorful 3 ingredient sauce!!
Here is the full recipe:
Parmesan Princess on GMA

So far this sauce had made an amazing pulled pork, pork chops, chicken, shrimp, and even grilled veggies! — So far this amazing sauce has made the most mouthwatering pulled pork, pork chops, chicken, shrimp, and even grilled veggies!

Spicy Sweet -The Perfect Sauce!

Ingredients:

1/4 cup brown sugar
1/4 cup water
2 tbsp. Honey
2 tbsp. Sriracha

Directions:

Dissolve brown sugar in water. Stir until smooth.

Mix in other ingredients.

Use sauce as Marinade.

Add additional sauce to browned pork, fish, chicken, etc. To create a saucy layer.

Spicy Sweet Sauce will not disappoint! Try it today!

These chops had a kick! I am loving a hint of Sriracha with pork. — These chops certainly have a kick! I am loving a hint of Sriracha with pork!

You will be in love, too!
Ciao!

11
Sep
2014

Stuffed Cabbage Three Ways: No Time? No Problem!

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

Stuffed cabbage rolls, Halupki or Pigs in the Blanket – for many Western Pennsylvanians- remind us of church festivals, fairs, neighbors from our childhood, and grandparents. I’m not going to lie, the little old Polish ladies make them the best! Halupki can easily be made as a soup, a casserole, or the traditional stuffed cabbage rolls! How much time do you have? With the same ingredients, you can make stuffed cabbage three ways! The only variable is the additon of whole tomatoes. Leave them out for the rolls!

Enjoy!

The cabbage rolls are the most work because of the cabbage leaf boil step. You pick how much time you have! No time- soup let it cook all day! Same taste! — The cabbage rolls are the most work because of the cabbage leaf boiling step.

Stuffed Cabbage
Ingredients:

1 head cabbage
1lb. lean ground beef and/or ground pork mix
1/2 cup uncooked rice
1 28oz. can tomato sauce (keep 1 cup for a sauce for the casserole and the rolls)
1 35oz. can whole tomatoes (except for the rolls)
1 small onion, finely chopped
1/2 cup sauerkraut and extra 1/2 cup shredded cabbage (kept aside for casserole)
Salt/pepper

Directions:
For Soup:

Shred or chop with a knife. I draw blood every time I use my box grater.

Shred cabbage and throw all ingredients in the crockpot!

Cook 8 hours on high!

The Stuffed Cabbage Soup is amazing and takes no time to prep! Let it cook all day! No babysitting required!

For casserole:

Preheat oven to 350 degrees.

Cook rice according to the package.

Brown beef and/or pork in a pan with the onions.

Mix sauerkraut, and cabbage together in a bowl.

Mix tomato sauce and tomatoes in a bowl.

In a 9×13 pan-“lasagna style” -layer ingredients, starting with tomato sauce.

Cover sauce with shreded cabbage mixture, a layer of meat and top with tomato sauce, salt and pepper. Repeat layers until pan is 3/4 full. End with 1/2 cup cabbage on top.(2-3 times)

Cover with foil and bake for 45 minutes.

Serve with a spoon or a fork! The casserole can go either way! Don't add too much tomato sauce. Remember, you can and should serve the stuffed cabbage casserole with sauce on the side! — Serve with a spoon or a fork! The casserole can go either way! Don’t add too much tomato sauce. Remember, you can and should serve the stuffed cabbage casserole with sauce on the side!

For cabbage rolls:

Preheat oven to 350 degrees.

Boil 12-15 cabbage leaves until wilted and softened.

When cool, cut leafy sides from hard stem .

Cook rice according to the package.

Brown beef and/or pork in a pan with the onions.

Mix sauerkraut, and cabbage together in a bowl.

Line a 9X13 baking dish with tomto sauce, 1/2 cup shredded cabbage and 1/2 cup sauerkraut.

Set up an assembly line and spoon rice meat mixtures on leaf.

Salt and pepper.

Roll away from you, fold over the right side, then the left, creating an envelope roll.

Line them in the pan and top with tomato mixture.

Salt and pepper again.

Cover with foil and bake 45 minutes-1 hour or until sauce is bubbling and rolls are cooked through.

I do top mine with fresh grated Parmesan! I don't think it's Polish ; ) — I always serve stuffed cabbage dinners with fresh grated Parmesan and a beautiful loaf of ciabatta. I don’t think that’s Polish ; )

Enjoy!
Ciao!

07
Sep
2014

Don’t Fumble Your Game Day Menu! Let’s Go Steelers!

categories: Around Pittsburgh, Crockpot, Dinner, Grill, Healthy Living, Healthy Snacks, Party Time, Recipes

Here we go. A chill is in the air for the start of football season. Friends and family gather to watch football and your menu is in the game!

Here We Go! Image by Rant Sports — Here We Go!
Image by Rant Sports

Play good defense and block those polyunsaturated fats, hydrogenated oils, and hefty calories! Football food does not have to be unhealthy!

Football Favorites Healthy Plays:

Snacks:

Vegetable tray– The crunch eases game time nerves! Tackle the dip. Lower calories by opting for a light avocado or bean based dip.

Warmed, flavored Chex Mix– instead of potato chips, run a healthier option. There are many flavor comninations!
Garlic Parmesan Chex Mix via Julie’s eats and treats

Photo by Julie's Eats and Treats — Photo by Julie’s Eats and Treats

Fresh Guacamole or a hummus bean dip is always a touchdown. Serve with vegetables, tortilla chips, or cucumber chips!
Fresh Guacamole By Parmesan Princess

The halftime lineup:

Instead of pizza, wings, french fries and fried chicken, how about pulled chicken/pork, grilled skewers, turkey burgers, and a big salad!

Crockpot Pulled Chicken By Dashing Dish

Serve with BBQ sauce and avocado spread to give variety! Photo by Dashing Dish

Grilled Shrimp Skewers By Parmesan Princess

Mexican, turkey chili or grilled skewers are always a healthy and easy play!

Pesto Turkey BurgersBy Parmesan Princess

Serve on wheat buns or without bread! Leaf lettuce is a great burger wrap!

Play clean. Eat clean!
Let’s go Steelers!!
Ciao!

22
Aug
2014

Back To School Crockpot Meals: Mexican!

categories: Crockpot, Dinner, Fun for Kids, Healthy Living, Recipes

Photo by Amy Wilson Photography http://amywilsonphotography.com — Photo by Amy Wilson Photography
http://amywilsonphotography.com

Back to school for a mom of a preschooler and a half-day kindergartener means pick ups and drop offs all day long. Other than 4pm-5pm, there is little time to prep and cook dinner! Oh yeah, and on Mondays with baseball at 4:30 and dance at 5, there is absolutely no time!

Mexican is great in the crockpot! Make enchilada, taco, empanada, and burrito filling!

On these busy days, a crockpot meal is a perfect option! And Mexican is healthy and super easy in the crockpot! Throw in frozen chicken or beef, pork, with the ingredients that you have onions, peppers, corn, beans, taco seasoning, salsa, etc. Let it cook for the day and your crockpot mixture is ready to be stuffed into fresh tortillas!

Crockpot Mexican Filling
(Makes approx.10 servings stuffed tortillas)

Ingredients:
1 lb. Frozen boneless chicken (use any meat or no meat!)
1 35oz. can whole tomatoes
1/4 cup taco seasoning (you can substitute chili powder)
Salt/pepper
1/2 cup salsa
1-2 bell peppers, chopped
1 medium onion, chopped
1 can black beans
1 8oz. bag frozen corn
10 of your favorite tortilla shells

For extra spice, add 1 tbsp. Of cayenne pepper and 1-2 tbsp. Red pepper flakes and/or chopped habanero peppers.

Additions: Making burritos? Add quinoa or rice-1 cup uncooked.

Directions:
Throw it all in and cook all day 8 hours + on low or 4-6 hours on high!

Take the lid off when you get home to thicken if it is runny. The amount of liquid varies based on the brand of tomatoes and by the amount of absorption of the additions!

Chicken and pork will shred easily with a fork.
Chop fresh tomato, lettuce.
Top with sour cream, shredded chihuahua cheese and guacamole.

Easy, delicious, healthy dinner! #backtoschool

The ingredients can vary based on your family’s preferences!
Enjoy!
Ciao!

27
May
2014

Cookout Leftovers Taco Soup!!

categories: Crockpot, Healthy Living, Party Time, Recipes, Soup

It is hard to get back into the swing of life after a long holiday weekend! Do you have leftover hamburgers, pulled beef or pork, or maybe some grilled chicken or shrimp?

I have a quick, easy dinner recipe for you!! Dinner in less than one hour!

Get rid of the lingering leftovers and be on top of dinner!!

Cookout Leftovers Taco Soup

Ingredients:
2-3 cups of leftover beef, pork, shrimp
1 35 oz. can whole, crushed, or chopped tomatoes
1 15.5 oz. can black beans
1 16 oz. bag frozen corn
4 cups water
1/4 cup taco seasoning (Note: you can sub chili powder if you are out of taco seasoning!)
Salt and pepper to taste

Optional: If you have an onion and/or a pepper you can chop and throw them in. Not necessary!

Directions:
Shred, chop or dice your leftover meat or fish.
Add all ingredients to a stock pot on medium heat and stir.
Cook until hot!

Serve with a dollop of sour cream and shredded cheese. Maybe even some leftover tortilla chips!!

Enjoy!
Ciao!

08
Apr
2014

Twofer Tuesday!! Quinoa Black Bean And Lentil Chili Turned Tostadas! Si, Señora!

categories: Crockpot, Dinner, Healthy Living, Recipes

Superfoods that taste super good?? Yes! Incorporate quinoa as a substitute for meat, rice, and pasta to come up with your own fun new recipes! Shhhh! They will never know!

Twofer Tuesday!!! Two meals in one!

Quinoa Black Bean and Lentil Chili

Ingredients:

1 15.5oz.can black beans, drained and rinsed
1 cup lentils,washed and drained
1 medium onion, chopped
2 bell peppers, chopped
2 cloves garlic, pressed
2 tbsp olive oil
2 35oz. can San Marzano tomatoes
4 carrots peeled, chopped
3 celery stalks, chopped
1 cup uncooked quinoa, cooked according to package. (2 cups water for 1 cup uncooked quinoa)
4 tbsp. chili powder
2 tbsp. paprika
Salt/pepper

Red lentils! Add a splash of color to your meals!

Directions:

Heat a frying pan on low/medium heat.
Add olive oil, garlic, onions, carrots and celery.

Don't burn your garlic! No brown! No snap crackle pop! If it burns throw it out and start over! — Don’t burn your garlic! No brown! No snap crackle pop! If it burns throw it out and start over!

Season with spices-chili powder, paprika, salt and pepper.
Cook until the carrots begin to tenderize.
Add tomatoes, lentils and ingredients from pan to a stock pot.

Let lentils cook in tomatoes for a few minutes. Stir well.

Cook on low covered for 45 minutes.
Add cooked quinoa and heat through. (5-10 minutes)

The smell is amazing!! Spice it up with some red pepper flakes and hot sauce of you need a kick! — The smell is amazing!! Spice it up with some red pepper flakes and hot sauce if you need a kick!

Twofer Tuesday! This dish becomes your Mexican tostada base for another meal! Toast your tostada shells. Heat your chili. Add toppings of your choice like shredded lettuce, diced tomatoes, sour cream, shredded cheese and avocado!

Serve with Corn bread! Enjoy !
Ciao!

03
Apr
2014

Simply Smothered Crockpot Pork Chops!! Only 4 ingredients…Throw In And Go!!

categories: Crockpot, Dinner, Healthy Living, Recipes

Simply Smothered Crockpot Pork Chops

Ingredients:

1.5 lb. bone in pork chops
1 medium onion , chopped
1 8oz. Package of mushrooms, sliced
1 packet of Onion Soup Mix

Chop your veggies the night before to make for a super smooth morning!

Directions:
Add 1cup of water to crockpot.
Add porkchops in a single layer.

This recipe is perfect if you are out all day!!

Add a layer of onions and mushrooms.
Add additional chops covered with mushrooms and onions.
Sprinkle onion soup on top.
Cook on LOW for 6-8 hours!

I serve these pork chops over mashed potatoes with a spinach salad!!

Enjoy!
Ciao!

31
Mar
2014

Just Another Mexican Monday, Oooooh, Oooh… Super Easy Crockpot Pork Tacos!!

categories: Crockpot, Dinner, Healthy Living, Recipes

Sometimes we need a great all day crockpot recipe, especially on Mondays!! Throw all of the ingredients in and leave for the day! This one is more delicious the longer you cook it and adds a mouthwatering edge to the traditional beef taco!

Add your own twist! Not beans people? Add corn!

Crockpot Pork Tacos

Ingredients:

2.5 lb. pork shoulder butt roast, fat trimmed and cut into 3 chunks

Cut off the big hunk of white fat. Don't worry about swirls of white! A marbleized pork butt roast gives nice flavors! — Cut off the big hunk of white fat. Don’t worry about swirls of white! A marbleized pork butt roast gives nice flavors!

1 35 oz. can whole San Marzano tomatoes
1 medium onion, chopped
1 bell peppers, choppd
1/4 cup taco seasoning
1/2 cup medium salsa
1 can black beans

Directions:
Add all ingredients to the crockpot.

Cook 6-8 hours.

Have you seen these cute New Ortega fiesta flats? So fun for apps and margaritas night!

Mix well.
Serve in your tortilla shells with your favorite toppings or on top of a salad!

So easy!! On the table in 5 minutes! Voila!

Enjoy!
Ciao!

20
Mar
2014

Hearty Healthy Super Easy Crockpot Lentil Soup! Optional Add… Sausage And Potatoes!!

categories: Crockpot, Healthy Living, Recipes, Soup

As our first-week-of-Spring low temps here in Western PA tank back into the 20s and 30s, we need a hearty soup to warm our bones! Again!! Hopefully for the last time! I love this recipe!!! So easy in the crockpot!!

Add your own twist to this soup! Like spicy? Add red pepper flakes and hot sausage! — Add your own twist to this soup! Like spice? Add red pepper flakes and hot sausage!

Ingredients:
2 tbsp. olive oil
2 cloves garlic pressed
4 carrots chopped
3 celery stalks chopped
1 small onion chopped
1 tbsp. each Basil, rosemary, thyme
1/2 tbsp. fennel seed
Salt/pepper
1 28oz. can LaValle San Marzano
1 cup dry lentils rinsed
1 32oz.box of low sodium chicken stock

Optional:
1-1/2 lb. kielbasa, sweet or hot sausage link cut into 1 inch chunks.
3 cups chopped red potatoes washed and skinned.
Remember the superfood chia! Add your gel or the seeds right into to the soup!

Directions:

Add olive oil to frying pan on medium heat.
Start with garlic and chopped onions.
Add celery and carrots and let cook 15 minutes.
Season with basil, rosemary, thyme and add fennel seed.

I love to start off a soup with olive oil, garlic and veggies in the frying pan. I season all of it with my spices! The flavors mix and the veggies have an opportunity to soften a bit!

Add contents of frying pan and all other ingredients to the crockpot! Cook for 6 hours on high!

Add lentils dry, but washed with water! Like any other veggie, clean them off dab with a paper towel! They will cook in the crockpot! — Add lentils dry, but washed with water! Not soap!!! Like any other veggie, clean them off dab with a paper towel! They will cook in the crockpot!

Always top off with freshly grated Parmesan cheese, grab a fresh loaf of ciabatta bread and enjoy!

Ciao!

Category: Crockpot