Dinner – Parmesan Princess

Category: Dinner

31
Mar
2017

Garlic Herb Roasted Chicken Quarters

categories: Dinner, Healthy Living, Recipes

Chicken quarters are inexpensive, juicy cuts of deliciousness. Consisting of a leg and a thigh, they have skin that can be pan seared, or taken off to make them healthier.

Seasoning with a garlicky, salty dry rub on top of a very thin layer of garlic oil adds a finish to the chicken. Spice it up by adding some cayenne pepper or sweeten them up with some brown sugar or cinnamon.

Here is the recipe…

Garlic Herb Roasted Chicken Quarters

Ingredients:

4 cloves garlic, finely chopped
1 tsp. dried oregano
1 tbsp. chili powder
1/2 tbsp. ground cumin
2 tbsp. garlic olive oil-
Salt/pepper
4 chicken leg quarters
1/2 cup chicken broth
1/4 cup white wine

Directions:
Preheat oven to 375 degrees.
Lightly oil a baking sheet.
Cut off excess fat and trim chicken Quarters.
Rinse and pat dry.
In a small bowl combine garlic, oregano, chili powder, cumin, salt and pepper.
Brush each chicken with a light layer of garlic olive oil.
Coat with herb and spice mix.
Before adding chicken to the baking sheet, add chicken broth and white wine to 1/4 inch.
Place chicken Quarters on a baking sheet.
Roasted in oven 25 minutes or until juices run clear.

Serve with your favorite side dishes!

Enjoy!
Ciao!

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!

27
Jan
2017

Linguini Bolognese!

categories: Dinner, Homemade Italian, Recipes

My family style sauce is a San Marzano base with basil and lots of garlic. I often add ox tail, pork bones, meatballs, and/or sausage to infuse the sauce with flavor. Winter comfort or a perfect Sunday supper, a hearty pasta is probably my kids’ favorite meal!

A traditional Bolognese does not contain tomato products, but I love the flavors of tomato with the chunky, thick sauce. Here is my recipe…

Linguini Bolognese
Ingredients:
2 tbsp. Olive oil
1 small onion, finely chopped
3 cloves garlic, finely chopped
1/2 cup carrots , finely chopped (optional)
1/2 cup celery, finely chopped (optional)
1/4 tsp. Dried oregano
1/4 tsp. Dried thyme
2 tbsp. Tomato paste
3/4 cup white wine
2 cans whole San Marzano tomatoes
I cup Parmigiano Reggiano + topping
1-1 1/2 lb. linguini
Salt to taste
Salt/pepper
1 lb. ground beef
1 lb. spicy Italian sausage

Directions:
In a large , deep pan cook onions, garlic, carrots, and celery until softened.
Brown meat with herbs
Add meat, tomato products, and wine to the pan.
Cook pasta until al dente, drain, and top with Bolognese.
Finish with fresh grated Parmigiano Reggiano.

Enjoy!
Ciao!

I am proud to be the US Ambassador for Parmigiano Reggiano -Parma, Italy. The only Parmesan!

06
Jan
2017

Creamy Broccoli Cheese Soup!

categories: Dinner, Healthy Living, Lunch, Recipes, Soup

I can eat soup for every meal in the winter! I usually make broth and then add ingredients accordingly, very rarely making a cream soup. I do love a chowder!

Broccoli Cheese is my favorite to make homemade. I’m sure it has something to do with my Cheese obsession! The cooking tv show I cohost, Between The Eats, partners with Beemster Cheese, so I thought I would try their creamy Beemster Lite this time. Here is the recipe…

Broccoli Cheese Soup
Ingredients:
2 tbsp. olive oil
3 cups chicken stock
2 cups broccoli florets
1 large onion, diced
2 carrots, chopped
2 tsp. salt
1/4 teaspoon freshly ground black pepper
4 garlic cloves, finely chopped
1 cup half-and-half
4 ounces Beemster Lite Cheese , ribbons for garnish

Directions:
Heat oil in a pan and add onion and garlic until soft and tender.
Add chicken stock and broccoli and cook until tender.
Pour into blender (I used my Ninja) and blend until fine.
Add in half and half and Beemster cheese.
Garnish with cheese ribbons and parsley.

16
Dec
2016

Zuppa di Vongole! Clams in Broth!

categories: Dinner, Healthy Living, Homemade Italian, Lunch, Soup

Soup, kind of. This dish is more like clams in broth with some veg. The best part is sopping up the broth with some crusty bread! Clams are my comfort food, linguini clams for Sunday Supper, or just a simple broth warms my belly on a cold winter evening. For some reason the leftovers are even better the next day for lunch!

The base is chicken stock with flavors of garlic, onion, and white wine. The red pepper flakes add the spice!

Enjoy one my favorite recipes ever…

Zuppa di Vongole (Clams in Broth)

Ingredients:
2 tbsp. olive oil
3 cloves of garlic, finely chopped
1 small onion, finely chopped
1 12 oz. package clam meat
1 cup white wine, I used chardonnay
10 cups chicken stock, homemade or store bought
1 cup Sliced button Mushrooms
2 dozen bottle next clams
1 cup cannellini beans
1/2 cup sliced grape, cherry tomatoes, sliced
1 cup kale
red pepper flakes to taste
salt/pepper to taste
Fresh grated Parmigiano Reggiano
Crusty bread

Directions:
Heat olive oil in a soup pot.
Add garlic, onion, white wine, and clam meat, salt and pepper, and cook until onions are softened.
Add stock, mushrooms, beans, and clams.
Cook until clams open and all are heated through.
Remove from heat and add kale, sliced tomatoes, red pepper flakes, salt and pepper.
Top with fresh grated Parmigiano Reggiano and serve with crusty bread.

Enjoy!
Ciao!

Parmesan Princess is the proud US Ambassador for Parmigiano Reggiano in Parma, Italy. The real parmesan cheese, make sure its Parmigiano Reggiano.

25
Nov
2016

Chestnut & Parmigiano Reggiano Stuffing!

categories: Dinner, Homemade Italian, Lunch, Party Time, Recipes, Sides

With two turkeys stuffed and an extra pan for the vegetarians, I always have a ton of leftover stuffing!

We eat some on the “leftover plate” or sandwich, but never really turn it into another meal. Lately, my eyes have been opened to the wonderful world of fresh chestnuts. I was in an old Italian section of Pittsburgh, Bloomfield, and there was a chestnut stand on the sidewalk. I bought some and thought I would experiment.

Of course adding cheese and chestnuts, changes the flavor of traditional stuffing completely. Add turkey, chicken, or sausage and turn the dish into a hearty meal! Here is the recipe…

Chestnut Stuffing
Ingredients:
2 cups chestnuts
2 loaves white bread, cubed
1 stick butter
1 onion, chopped
3 stalks celery, chopped
4 cloves garlic, finely chopped
salt/pepper
1/2 cup chicken broth
1/2 cup Parmigiano Reggiano, fresh grated
1 cup pulled turkey

Directions:
Preheat oven to 350 degrees.
Cut an “X” shape on the chestnuts with a sharp knife.
Place into a saucepan and cover with cold water.
Bring to a boil, then lower the temperature and simmer for 30 minutes, or until tender
Drain and let the chestnuts cool.
Peel skin and chop the inside.
In a large pan, melt butter and add onion, celery, garlic, salt and pepper.
Add sage and chestnuts and stir.
Mix 1/2 cup of mixture with 2 cups of cubed bread in a large mixing bowl until incorporated.
Add chicken broth as needed until just moist.
Stir in pulled turkey and Parmigiano Reggiano.
Transfer to a casserole dish and bake 40 minutes.

Enjoy!
Ciao!

I am happy to be representing Parmigiano Reggiano for Parma, Italy as their US Ambasador. Remember, Parmiginao Reggiano is the only parmesan = )

18
Nov
2016

Chicken and Sausage Ricotta Parmesan!

categories: Dinner, Homemade Italian, Recipes

Even during busy weeks I cook delicious meals for my family by keeping the ingredients simple! We have had chili the last two weeks, once per week, because it is easy and I can throw it together and let it cook while I’m working.

I always have ricotta and parmesan cheeses in my refrigerator, what a great combination. So the possibilities begin with, I can make a lasagna, manicotti… This time I wanted to try layers of our favorite flavors!

Brady wanted chicken and Bella wanted sausage. Brady has always loved Italian sausage, but since we have run out of the Signorino family sausage stash, he won’t eat the bought stuff. Spoiled?

I decided to make a layered dinner with chicken, sausage, ricotta, tomatoes, and basil. Only a salad on the side. It was delicious! I used my traditional breading, panko breadcrumbs, parmigiano reggiano, herbs, salt and pepper. Its perfect! Here is the recipe…

Chicken and Sausage Ricotta Parmesan
Ingredients:
1-1/2 lb. thin boneless, skinless chicken breasts
1/2 lb. spicy Italian sausage
4 cloves garlic, finely chopped
1 cup Panko breadcrumbs
1/2 cup fresh grated Parmigiano Reggiano + fresh grated for topping
salt/pepper
1 tbsp. basil, finely chopped or dry 1-1/2 tbsp.
1 tbsp. garlic olive oil
1 cup fresh ricotta cheese
1/2 cup fresh diced tomatoes, or roasted tomatoes
Parsley for garnish

Directions:
Preheat oven to 350 degrees.
In a pie plate, mix Panko breadcrumbs, 1/2 cup Parmigiano Reggiano, salt/pepper and chopped basil.
Rinse and dry chicken breasts.
Dip into egg, and coat with breadcrumb mixture.
Meanwhile, remove sausage from casing and brown and drain.
Using the same pan, brown breaded chicken breasts until golden and almost cooked through.
Top chicken breasts with a layer of ricotta, sausage, and tomatoes.
Bake for 6-10 minutes or until the internal temperature of the chicken reaches 160 degrees.
Remove and top with fresh grated parmesan and parsley.

Enjoy!
Ciao!

I am happy to be representing Parmigiano Reggiano from Parma, Italy as their US Ambassador. Remember, Parmigiano Reggiano is the only parmesan = )

11
Nov
2016

Garlic Rosemary Roast Beef!

categories: Dinner, Homemade Italian, Lunch, Party Time, Recipes

A beautiful carved roast beef doesn’t have to be a menu item reserved for fancy buffets. Whether you are building roast beef sandwiches for the game or a roast beef dinner with all of the trimmings, you can serve a rustic beef full of flavor. Cook a delicious roast beef at home with this quick and easy recipe!

I love my roast beef pretty rare, but it can be cooked longer to a medium to medium well doneness. I have paired the beef with roasted tomatoes and a lemon rosemary aioli in this recipe.

My go-to sandwich roasted tomatoes are tomatoes, sliced into wedges, drizzled with olive oil, topped with salt and pepper and roasted until they begin to shrivel and wrinkle. The tomatoes add a burst of flavor and pair well with the tang of the aioli. Enjoy this delicious recipe!

Garlic Rosemary Roast Beef

Ingredients:
2 tbsp. olive oil
4 cloves of garlic, chopped + 2 sliced in half
Salt/pepper
1-1/2 tbsp. rosemary leaves
3 lb. beef top sirloin roast
Rolls
Roasted Tomatoes

Lemon Rosemary Aioli
1/2 cup mayonnaise
2 cloves garlic, finely chopped
1 tbsp. lemon juice
2 tsp. spicy mustard
2 tsp. rosemary, finely chopped

Directions:
Whisk together olive oil, chopped garlic, salt/pepper, and rosemary leaves.
Add the roast to a large Ziploc bag and add liquid.
Let the roast sit for a few hours or overnight.
Remove the roast from the refrigerator and let stand at room temperature for 30 minutes.
Heat oven to 350 degrees.
Coat the roast with excess liquid and transfer to the rack of a baking pan.
Roast 90-120 minutes, until the internal thermometer reads 130 degrees.
Remove from oven and transfer to a cutting board, let cool before carving.
Grill the bread with butter, Spread the Aioli, Build the sandwich with sliced roast beef and roasted tomatoes.

Enjoy!
Ciao!

04
Nov
2016

Garlic Ricotta and Roasted Brussels Sprouts Pizza!

categories: Dinner, Homemade Italian, Lunch, Recipes

This is cooking stripped down to the bare bones. No need for fancy herbs, spices, or ingredients. The best brussels sprouts are tossed with olive oil salt and pepper and roasted until crisp on the edges.

My Brady ,7-years-old, will not eat brussels sprouts even if they are “candied”. My mommy description that should win the war. Technically? Yes, they caramelize, thus that makes them candied. So I was making him a pizza and ended up making a second with ricotta and Brussels sprouts! This combination is delicious!

Here is the recipe…

Garlic Ricotta and Roasted Brussels Sprouts Pizza

Ingredients:
2 cups brussels sprouts
2 tbsp. olive oil
Salt/pepper
1/3 lb.thick pancetta, cut into small cubes

For the ricotta base mix,
2 cups fresh ricotta cheese
3 cloves garlic, finely chopped
salt/pepper

Your favorite prepared pizza dough or shell.
Parmigiano Reggiano for topping. (I used 14 month aged)

Directions:
Preheat oven 400 degrees.
Clean and slice brussels sprouts in half.
Toss with olive oil, salt and pepper.
Roast until browned to desired likeness and remove from pan.
Meanwhile, cook pancetta bits in a pan until crispy.
Add the pancetta to the brussels and mix well.
Cover the pizza shell with ricotta mixture.
Add brussels sprouts/pancetta layer.
Top with fresh grated Parmigiano Reggiano cheese.

Enjoy!
Ciao!

Always make sure you are buying Parmigiano Reggiano from Parma Italy, the only Parmesan. Parmesan Princess is happy to represent Parmigiano Reggiano as their US ambassador.

In this recipe I used 14 month aged Parmigiano Reggiano. It is younger and creamier, a perfect finish to this amazing dish.

28
Oct
2016

Red Wine – Braised Beef and Porcini Mushrooms over Rice Noodles

categories: Dinner, Recipes

Slow braising beef gives you the opportunity to add so much flavor to the meat, not to mention the drippings that are perfect for a gravy/sauce base. This time of year, when comfort is king, the slow-braise cooking technique is used for many pulled meat dishes, short ribs, and of course hearty stews.

The top round cut, sometimes labeled London Broil, goes through an interesting process where the meat can be grilled, or quickly seared on high heat to have a rare middle. The seared beef is usually thinly sliced and served. So when the same meat is cooked longer, it goes through a period of being very tough and then the tension loosens and the meat gets tender and falls apart. I will warn you, cooking it longer will result in really dry, tough meat. Finding the meat’s sweet spot isn’t hard, it just takes some careful attention for the last hour.

This dish is an asian fusion of traditional comfort food. The rice noodles add a base for the meat to be topped, and
the dried porcini mushrooms come to life as if they were meant for the red wine, beef broth. I added sesame seeds and thinly sliced scallions to finish the dish. Here is the recipe…

Red Wine-Braised Beef with Porcini Mushrooms over Rice Noodles
Ingredients:
1 3lb. top round roast (sometimes labeled london broil)
salt/pepper
3 tbsp. olive oil
salt/pepper
2 cups beef broth
1-1/2 cups dry red wine, I used a cabernet sauvignon
2 tbsp. tomato paste
1 medium onion, sliced
5 cloves garlic
1 tbsp. cinnamon
1 cup dried porcini mushrooms
3 tbsp. cornstarch, for thickening sauce
14-16oz. dried rice noodles
sliced scallion
sesame seeds

Directions:
Preheat oven to 350 degrees.
Heat olive oil in a pan.
Salt/pepper the meat.
Sear on all sides at high heat until browned.
Deglaze with a splash of wine and scrape the bottom of the pan.
Add the rest of the wine, broth, tomato paste, onion, garlic, and cinnamon.
Cover and cook for 1-1/2-2 hours until the roast registers 180 degrees or is at the sweet spot.
Remove and drain liquid into a stock pot, thicken with cornstarch, water method.
Add mushrooms and cook for 20 minutes until rehydrated.
Place roast on a cutting board and slice, it will basically fall apart.
Add boiling water to the rice noodles, according to package.
Strain and serve on a plate, topped with the meat, sliced scallions, and sesame seeds.

Enjoy! Ciao!