Dinner – Page 10 – Parmesan Princess

Category: Dinner

25
Apr
2014

Homemade Veggie Baked Spring Rolls!!

categories: Dinner, Healthy Living, Learn From An Expert, Recipes, Sides

Veggie Baked Spring Rolls

Ingredients:

2 12oz. Bags dry Slaw Mix
2 tbsp. rice vinegar
1 small onion, chopped
1 8 oz. package of baby Bella mushrooms, chopped
4 tbsp. cumin
2 tbsp. cinnamon
1 tsp. garlic powder
Salt/pepper
1 package (24)thin spring roll shells

Directions:

Add rice vinegar to a deep frying pan.
Mix in onions and cook until softened.
Add slaw mix and mushrooms.

Add spices and mix well.
Let it cook only until warmed and coated.

I tasted it 2-3 times and added more cumin and cinnamon! What a great flavor combo! (I also thought about using ginger? Maybe next time!)

Taste and add more spices as needed.
Remove from heat.
Gently peel off one Spring roll pastry.

Here is an expert! Susan?? Showing us how easy it is to roll the spring rolls!
http://m.youtube.com/watch?v=3Abqjo5A7rI

Spoon. 2-3 tbsp. of filling in center of square.

I bought the frozen spring roll pastry and let them sit at room temperature to thaw. The woman at the store warned me about buying the dry ready made shells. Apparently, they crumble when rolled. She mentioned I could keep a bowl of water and swipe water across to make them more pliable. However, mine were great! Very bendy! — I bought the frozen spring roll pastry and let them sit at room temperature to thaw. The woman at the store warned me about buying the dry ready made shells. Apparently, they crumble when rolled. She mentioned I could keep a bowl of water and swipe water across to make them more pliable. However, mine were great ! Very bendy!

Fold in right and left triangles first and then roll.
Secure By tucking in end.

My rolls were not perfect! I will watch a YouTube video next time before I attempt it! — My rolls were not perfect! I will watch the YouTube video next time before I attempt it!

Place rolls on stoneware baking sheet or jelly roll pan.
Brush with vegetable oil.
Bake at 350 degrees for 20 mins.
Rotating at 10 mins.
Watch for desired color and crispness.

Yummy! They were all gone in about 15 minutes!! My family loved them!

Serve with duck sauce and/or hot mustard!

Enjoy!
Ciao!

24
Apr
2014

My First Experiment With Sriracha…Honey Sriracha Grilled Chicken and Pineapple Quinoa Salad!

categories: Dinner, Grill, Healthy Living, Recipes

After hearing the latest Sriracha headlines, “Residents of Irwindale (Sounds totally like Arrendale from Frozen – although opposite problem -is the Southern California city where it is made-Go USA!!) Say The Air Is Too Spicy and Are Fighting to Close Sriracha Plant,” to “America’s Most Popular Condiment” and “Sriracha Shortage Imminent,” I was dying to buy some and try it!!

Photo from 4/23/14 courtesy of Washington Times! Air so spicy your eyes water and itch! I need to try this!

I love sweet and spicy together! The most flavorful taste combo!
So here it is, the family says the best meal I have ever made.

Honey Sriracha Grilled Chicken

Ingredients:

3-4 boneless skinless chicken breasts 2 1/2 to 3 inches thick
1/4 cup honey
1/2 cup Sriracha sauce

Directions:

Mix 1/2 of the honey and half of the Sriracha in a bowl.

It's one part honey one part Sriracha. Hard to say how much I used! Mix more if needed! — It’s one part honey one part Sriracha. Hard to say how much I used! Mix more if needed!

Remove chicken from package and place in a container with an airtight lid.
Brush or spoon to coat raw chicken and marinate.

I didn't drench the chicken with the sauce...it is pretty strong stuff! — I didn’t drench the chicken with the sauce…it is pretty strong stuff!

Refrigerate to marinate 1-9 hours ( I did mine at 8am and pulled it out at 4:30 to grill.)

Heat grill on medium high heat to 350 degrees.
Cook chicken on one side for 12-15 minutes.
Coat with another mixture of honey sriracha.
Flip and cook another 8-10 minutes.
Coat with remaining sauce.

I love a little char when I grill. Medium/High heat keeps the chicken moist and you still get the char! The gauge on the grill read 350-370 degrees.

Pineapple Quinoa Salad

Ingredients:
1 cup quinoa uncooked
1 1/2 cup water
1 can pineapple chunks, drained
Baby greens salad
Pint of grape tomatoes
2 tbsp. red pepper flakes

Directions:
Cook quinoa in a saucepan.
Add water bring to a boil.
Simmer for 20 minutes until water is absorbed.

1 cup uncooked quinoa and 1 1/2 cup water- always!

Meanwhile, add lettuce to a serving bowl.
Layer it with tomatoes, quinoa and pineapple.
Sprinkle on red pepper flakes.

No dressing needed! But I'm sure a honey sesame would be awesome! Next time! — No dressing needed! But I’m sure a honey sesame would be awesome! Next time!

Serve together or make your own sides! I think corn on the cob was the only thing missing tonight!

The perfect spring or summer meal!! We loved it! I hope you will, too!!

Enjoy!
Ciao!

21
Apr
2014

Lemon Parmesan Grilled Artichokes!! The Perfect Spring and Summer Side Dish!

categories: Dinner, Healthy Living, Recipes, Sides

Lemon Parmesan Grilled Artichokes

The three A's of Spring! Asparagus, Artichokes and Avocados!! — The three A’s of Spring! Asparagus, Artichokes and Avocados!!

Ingredients:

6 artichokes washed, cut in half up and down.
1/4 cup olive oil
1/2 cup lemon juice
1/4 cup freshly grated Parmesan
Salt and pepper

Directions:
Fill a sauce pot with 3 inches of water and place artichokes in the pot to steam on the top rack of your grill.

You can always steam the artichokes on the stove! Just do not overcook- about 15 minutes if you are grilling!

Steam for 15-20 minutes until the artichokes soften and a sharp knife easily pierces the stem.

Cut along the axis of symmetry -up and down.

The bit of char mixed with Parmesan, olive oil and lemon is amazing!! And enough! No need for a butter/ Dijon dip! — The bit of char mixed with Parmesan, olive oil and lemon is amazing!! And enough! No need for a butter/ Dijon dip

Brush olive oil on both sides – salt, pepper.
Grill cut side down until grill lines appear and they have a nice char.

My grill gets the 6pm sun! What a beautiful evening! — My grill gets the late afternoon early evening sun! What a beautiful evening!

Serve with drizzled lemon juice.

Bursting with flavor! Serve grilled artichokes as an appetizer on a Friday paired with a refreshing Reisling !

Always top with freshly grated Parmesan! Enjoy!

Ciao!

11
Apr
2014

A New Twist On An Old Fave Beans and Greens! Garlic Garbanzo Kale Pasta!

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

Garlic Garbanzo Kale Pasta!

Ingredients:

2 tbsp. olive oil
3 cloves of garlic,pressed
1 15.5 oz. can of garbanzo beans
1 35oz. can San Marzano tomatoes
1 tbsp. red pepper flakes
1 tsp. rosemary(chopped fresh or flakes)
1 tsp. thyme
1 tsp. basil
1 cup curly kale, washed and chopped off stems
1 lb. of your favorite pasta

Directions:

Warm olive oil in a frying pan on low/medium heat.
Add pressed garlic. (Be careful not to burn!)

Add tomatoes, garbanzo beans, all spices and simmer.

Want a little more spice? Add extra red pepper flakes!

Boil 6 quarters of water and cook pasta.
When pasta is strained, turn heat off and add kale to frying pan. It will wilt but you don’t want it to cook.
Mix well.
Pour over pasta serving.
Always top with freshly grated Parmesan cheese.

If you like greens and beans, you will love this dish! 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!

01
Apr
2014

My 5 Year Old’s Birthday Dinner Menu…Old Bay Steamed Shrimp, Gourmet Mac ‘N Cheese and Jello!!

categories: Dinner, Fun for Kids, Party Time, Recipes, Sides

Pizza, pasta, dessert for dinner…not my kid! Shrimp and gourmet mac ‘n cheese and, Oh yea, jello! Love this kid to death! I can’t believe he is 5!! Where does the time go? Enjoy these recipes with your family and make some great memories!

Old Bay Steamed Shrimp!

I use equal parts beer, white vinegar and water in my largest deepest frying pan. Don’t be afraid to do 2-3 different batches. Ideally, you want one layer of shrimp so they can cook evenly.
Shake on the Old Bay!
Cook until pink!

This classic Old Bay Shrimp recipe is amazing! Look at the size of these !!!

(seen in post from 02/28/14- Old Bay Co.Shrimp Recipe)
http://www.oldbay.com/Recipes/Shrimp/Appetizers/OLD-BAY-Steamed-Shrimp-with-Cocktail-Sauce.aspx

Gourmet Mac ‘N Cheese
1 lb. Cavatappi pasta, cooked to al dente
2 tbsp. olive oil
3/4 cup sour cream
1/2 cup heavy whipping cream (more if too dry)
4 cups freshly grated white sharp cheddar cheese
1/4 cup freshly grated parmesan cheese
Salt, pepper.

I love the size, texture and chewiness of cavatappi pasta for Mac 'n cheese! — I love the size, texture and chewiness of cavatappi pasta for Mac ‘n cheese!

Directions:
Preheat oven 350 degrees!
Mix all ingredients together and add to baking dish.
Salt and pepper the top!

Add cheese last! Save about 1 cup to sprinkle on top once in baking dish!

Cover and refrigerate if you want to make ahead.

Mix in a large, deep mixing bowl and then spoon into your baking dish. This makes mixing much easier!!

Before baking, Cover with foil.
Bake for 45mins-1 hour until firm and golden around the edges.

Like a little crunch? Cover Mac n cheese with Panko breadcrumbs or crushed cornflakes! Broil last 5-8 minutes and keep watch! Pull it out of oven when top is golden brown!

We have some partying to do! 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!

30
Mar
2014

Winner, Winner Chicken Dinner!!! Easy Panko Chicken Parmesan!!

categories: Dinner, Recipes

I have almost achieved the impossible, but with temps dropping back down into the 30s tonight, I’m not so sure Bernardo will live much longer. Bernardo is my basil plant, that lived outside all summer and has died and risen on three separate occasions since September. (Even though his branches are black.) Hoping to nurse him back to his happy porch spot in the warm, partial sun, I have given him remnants of pressed garlic, the last drops in my wine glass, and of course, sprayed his branches with vinegar. I have no “green thumb,” but new shoots have shot and I have been harvesting fresh basil all winter!!

Please keep him in your prayers!! Hoping he makes it back outside!

Panko Chicken Parmesan

Ingredients:
1-1/2 lb. boneless, skinless chicken breasts,split
1-1/2 cup Panko bread crumbs
1/3 cup freshly grated Parmesan cheese
1/2 tbsp. Rosemary
1/2 tbsp. Basil
1 tbsp. olive oil
2 cloves of garlic, pressed

Directions:
Preheat oven to 375 degrees!
Add pressed garlic to olive oil.
If 1-1/2-2 inch thick, butterfly chicken breasts to 3/4 inch thick.
Rub with olive oil and garlic.
Mix Panko bread crumbs, parmesan cheese and spices.
Lightly coat chicken breasts in bread crumb mixture.

Lightly coat!

Place in stoneware baking dish, aluminum foiled jelly roll pan, or non-stick baking pan.
Bake for 40-50 minutes or until internal temperature reaches 165 degrees F (75 degrees C)

Does your oven have a probe? Not sure how I ever lived without this gadget. I program my temp, 165, and insert into the thickest part of the meat, it beeps when meat has reached the set temp!!

Broil for 5 minutes and watch closely to brown the top of the chicken!

I serve this dish over pasta with marinara sauce, a fresh garden salad and Italian sliced or Ciabatta bread!

Always top with freshly grated Parmesan and Enjoy!

Ciao!

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25
Mar
2014

My Nuni’s Sicilian Empanadas! Broccoli Pies! A Quick And Easy Rosemary Pizza Dough With A Broccoli Filling!!

categories: Dinner, Healthy Living, Homemade Italian, Recipes

My Nuni, maternal Sicilian great-grandmother, made what she called “empanadas” or “broccoli pies”. Since it is impossible to replicate any of her creations, here is my version…For my Nuni!

Sicilian Broccoli Empanadas

Rosemary Pizza Dough:

Ingredients:

2-3/4 cups flour
1 small packet dry yeast
1/2 tbsp. sugar
1/4 tbsp. salt
1 tbsp.chopped rosemary or dry flakes
1 cup water
1 tbsp. olive oil
Flour for working surface

Don’t like Rosemary? Leave it out! Still a great dough recipe for pizza, Stromboli and calzones!

Directions:
Mix together flour, yeast, sugar, salt and rosemary well with a wooden spoon.
Stir in water a little at a time. Dough begins to form. Work with hands
Add olive oil.
Cover bowl with a dish towel and let sit 3-4 hours.

Broccoli filling:

Ingredients:
1 tbsp. olive oil
2 garlic cloves pressed
1-1 lb. bag of broccoli florets
1 small onion chopped finely
Salt and pepper
1/2 cup shredded mozzarella
1/4 cup freshly grated Parmesan

Directions:
Put olive oil in a fry pan on medium heat.
Add pressed garlic then onions and stir for a few mins.
Add thawed broccoli.

Cover with a nice coat of pepper.
Add a few shakes of salt.
Mix all together.
Cover with a lid and stir frequently.

The broccoli will cook down. Chop up big florets with your spoon as you stir. If chopping fresh broccoli, chop small!

Put them together:
Preheat oven 400! With pizza stone inside oven!
Section dough in to 4
Roll out dough on floured surface into 4″x6″ ovals.
If too elasticy let it sit a min.

If your dough won’t relax roll it out a little bigger to around 1/8 inch thick.

Scoop mixture from pan into center of oval.
Add a handful of mozzarella and a shake of Parmesan.
Fold dough over and tuck and pinch all the way around

Pinch dough in a rolling motion to close dough.

Put 2 slits in the top of each.
Brush with a tiny bit of oil.

Don’t have a pizza stone?? Get one!!!

Bake 25-30 mins until golden brown.

These are perfect! Enjoy!!

Serve with a nice marinara sauce for dipping!

Ciao!

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