Dinner – Page 6 – Parmesan Princess

Category: Dinner

17
Jul
2015

Honey Garlic Jalapeño Chicken!

Fall-off-the-bone, juicy, flavorful chicken thighs are the absolute best! Since most of the time we don’t meal plan one day ahead, a long marination process can seem impossible. By using a robust marinade, you can easily create a depth of flavor without the 8 hour marination process. By robust, of course I mean garlic, a hint of jalapeño, and honey for sweetness. A quick coating is all it takes!

I suggest grilling the thighs. If you live in Pittsburgh it’s impossible because it rains everyday! You can brown them in a pan like I did. The great thing is the thighs get completely smothered in gooey deliciousness and finished off in the oven, so either works. The marinade actually reduces to a thick sticky coating in the pan, totally ideal for chicken thighs.

I utilized the left over pan goo to pan sear the corn on the cob…this was genius.

Robust garlic and honey flavors with a hint of jalapeño is perfection on corn!!!

All I added was a coating of butter, a shake of paprika, and some finely chopped parsley for a fancy finish.

Garlic Honey Jalapeño Chicken
(makes 6-8 chicken thighs)

Ingredients:
1/3 cup honey
6 cloves of garlic, finely chopped
1 large jalapeño pepper, finely chopped
3 tbsp. olive oil- 2 tbsp. marinade/ 1 tbsp. for pan
2 tbsp. balsamic vinegar
Handful of chopped parsley or cilantro
salt/pepper
6-8 chicken thighs, skin on or off and rinsed

Directions:
Mix all ingredient together in a mixing bowl.

Coat chicken thighs in a ziploc bag or 9X13 pan to marinate.

Heat oven 350 degrees.
(Overnight or all day is best …if you have time! This marinade is strong so it is not absolutely necessary.)

Heat 1 tbsp. olive oil in a large pan.

Remove thighs from marinade and add to the pan. Keep excess marinade!

Brown thighs on each side 3-4 minutes per side.

Remove thighs from pan and add to a 9X13 baking dish.

Pour excess marinade over thighs.

Cover with foil and bake 35-45 minutes, make sure juices run clear. Chicken will be “fall off the bone” yum!

Especially if skin-on, crisp the thighs under the broiler for 5-7 minutes until desired crispness.

Let stand 5-10 minutes and serve!

I serve these delicious thighs with Pan Seared Corn on the Cob!(See directions above in intro.)
These two dishes are delicious! Both stars of the meal!

Enjoy!
Ciao!

10
Jul
2015

Bun-less Meatball Sliders With A Parmesan Crisp!

categories: Dinner, Homemade Italian, Party Time, Recipes

Perfect as an appetizer or dinner, these bun-less meatball sliders bring together the flavors of meatballs in sauce topped with fresh grated parmesan cheese without the tradition. Ripe tomatoes, fresh basil, and a parmesan crisp create a clean and colorful stack of deliciousness.

Seriously, who needs the bun? And, seriously, who can live in this world without parmesan crisps? Parmesan crisps take 5 minutes to make and, like a great pair of earrings, they dress up everything!

Bun-less Meatball Sliders
Makes 6-8- 3 inch sliders

Ingredients:

1 lb. lean ground beef
1 egg
2 tbsp. basil, chopped
1/4 cup parmesan cheese
4 cloves garlic,finely chopped
1/4 cup breadcrumbs

Directions:

Add all ingredients and mix well by hand.

Form into 3 inch balls and flatten slightly so that the top plateaus.

Place on a foil covered pan 2 inches apart.

Bake 350 degrees for 8-12 minutes until desired doneness, flipping half way.

Toppings:
Whole Basil Leaves
Ripe Tomatoes, sliced

Parmesan Crisps-
Spoon 1-2 tbsp. parmesan cheese in piles approx. 2 inches apart on a parchment paper lined pan.

Bake 4-5 mins. until golden- just starting to brown.

Let cool.

Peel crisp from paper.

Build bun-less meatball sliders by topping the meat patty with one slice of tomato, a few basil leaves, and a parmesan crisp on top!

Serve and Enjoy!!

Ciao!

29
May
2015

Chorizo Manchego Tomato Burgers!

categories: Dinner, Grill, Party Time, Recipes

Sausage with a Latin flare makes an amazing burger! Chorizo is currently at the top of the food trend-o-meter, making appearances everywhere from food truck favorites to high end brunches! A seasoned pork sausage, the ancho chile powder gives chorizo its red color and spicy kick.

One of my family’s favorite chorizo meals is a chorizo burger. Add in your favorite Southwest /Latin toppings right into the meat mixture and more on the bun! Today I made a chorizo burger with melted manchego cheese topped with thick juicy heirloom tomatoes! The tomato cools down the heat of the burger. I did not have avocado today, but a mock guac would be killer on this burger, too! Yum!

Here is the recipe!

Chorizo Manchego Tomato Burgers
(Makes 4 1/4 lb. burgers- 6 medium-sized burgers)

Ingredients:
1 lb. ground chorizo
1 egg
1/2 cup Panko breadcrumbs
2 cloves garlic, pressed
1 small onion, chopped
1 roasted red pepper, chopped
2 tbsp. cilantro, chopped
1/2 tbsp. chili powder
1/2 tbsp. cumin
salt/pepper to taste

Your favorite buns!

Topping:
sliced Manchego cheese
sliced heirloom tomato
handful or cilantro, parsely, or lettuce

Directions:

In a mixing bowl, mix by hand all ingredients until well blended.

Mold into 4-6 burger patties depending on intended size.

Grill (8-10 mins turning once) or bake in 375 degree oven (10-12 mins) until set and meat is cooked through.

Add manchego cheese slice and let it melt.

Remove from heat and let juices settle.

Place on bun, top with tomatoes, cilantro, and our favorite toppings!

Oh, and this corn!

Stay tuned! Many summer corn recipes coming soon!!

Enjoy!
Ciao!

22
May
2015

Greek Quinoa Salad!

categories: Dinner, Healthy Living, Party Time, Recipes, Sides

Ready for the long weekend? Memorial Day picnics require the perfect picnic sides. Cold side salads are always a hit. One of my favorites is a Greek quinoa salad! A healthy, quick and easy salad bursting with the traditional and refreshing Greek flavors we love.

Tomatoes, cucumbers, red onion, feta cheese, and a whole lotta squeezed lemon!

This heathy Greek quinoa salad can be served alone or alongside grilled favorites! No guilt and totally healthy, superfood quinoa is a protein powerhouse. Give this salad a try!

Greek Quinoa Salad

Ingredients:
1-1/2 cups quinoa
3 cups water
3/4 cup tomatoes, chopped
3/4 cup cucumber, chopped
1 small/medium red onion, chopped
1/2 cup pitted kalamata olives, chopped
1/2 cup crumbled feta cheese
4 lemons, squeezed
Salt/Pepper
Oregano
Fresh parsley, chopped

Directions:
Rinse quinoa in a strainer to remove any sediment.

In a medium saucepan, add water and quinoa.

Being to a boil and summer for 12-18 minutes or until quinoa is soft but still firm to the bite.

Drain quinoa well and cool.

Once the quinoa is cool, add all other ingredients to a large mixing bowl.

Squeeze lemon juice and add oregano, salt and pepper to taste. Garnish with fresh parsley and/or chop some and throw it in.

Enjoy!
Ciao!

24
Apr
2015

Join A CSA! Make A Primavera!

categories: 20 Minutes or Less, Around Pittsburgh, Cook With Me! Live at the Public Market, Dinner, Healthy Living, Homemade Italian, Recipes

Thinking produce? Us, too! We cannot wait for fresh, local vegetables! Have you ever thought of subscribing to a CSA (Community Supported Agriculture) program? Although the name suggests you need to roll up your sleeves and help farm along with others, the exact opposite is true… You pick up your box. Done.

Many farms near Pittsburgh offer CSA programs that include produce, eggs, cheese, and even meat. A farmer who is part of the Pittsburgh Public Market family, Elliott Lengel of Lengel Brothers Farm, offers the community a fabulous CSA program out of Mercer, PA.

The Lengel Brothers Farm CSA program runs August through November, pick up locations include the Public Market in the Strip, and they offer a discount for members starting now! The program runs 14 weeks and the pricing is $120 for a quarter share, $200 for a half share, and $350 for a full share. Members can pick your own items for you basket or get what you get! Elliott also bakes homemade breads and offers jams and many other condiments at a discount for members!

Pasta Primavera is one of my favorite, quick and easy healthy dishes! Originating from LeCirque in New York City, Pasta Primavera was discovered by accident when Mr. Maccioni and his family were asked to prepare dinner for a food tour in Canada. Mr. Maccioni was forced to do a vegetable fridge raid and tossed it with pasta and fresh grated parmesan cheese. When the guests asked what he called the dish he responded, “Pasta Primavera!” The dish is not on the menu at Le Cirque these days, but the dish is made table side for those who ask.

Pasta Primavera

Ingredients:

2 tbsp. basil olive oil …The Olive Tap

3 cloves of garlic, chopped

1 small onion, chopped…Produce from Lengel Brothers Farm Market

1 zucchini, chopped 1/2 inch

1 cup snap peas, chopped

1 cup mushrooms, sliced

1 pint cherry tomatoes

2 cups fresh grated Parmesan Reggiano cheese…Pennsylvania Macaroni Co.

2 tbsp. fresh basil, chopped

1 lb. dry or fresh pasta

salt/pepper to taste

extra fresh grated parmesan cheese

Directions:

Heat olive oil in a large, deep frying pan.

Add garlic and cook until golden and softened.

Add vegetables according to cooking time. Longest first.

Add onion, zucchini, mushrooms, snap peas and cook until tender not mushy.

Meanwhile, throw in 1 lb. pasta and cook until al dente.

Drain well and toss with vegetables in the pan.

Add parmesan cheese and coat.

If too dry add a lithe bit more olive oil or a 1/2 cup chicken stock..

Throw in salt/pepper and basil.

Enjoy!
Ciao!

For more information on Pittsburgh CSA programs Click Here!

10
Apr
2015

Ham Vegetable Bean Soup!

categories: Dinner, Healthy Living, Recipes, Soup

Easy to make and a great way to use up left over ham, this ham and bean soup is filled with vegetables and chunks of sweet ham. Use your favorite beans! Not a bean fan? You can leave them out and have a hearty ham and veggie soup. The addition of chili powder, cumin, and a squeeze of Sriracha gives the soup a little kick!

When I make a ham we always have TONS of leftovers. I save the bone to make this soup, but it would be just as tasty with just leftover diced ham. Don’t worry if you don’t have the bone! The addition of more chicken or vegetable stock would make up for the missing bone broth.

Homemade soups are easy to freeze and easy to thaw! Perfect for dinner in a pinch!

Ham Vegetable Bean Soup
(Makes a lot!)

Ingredients:
1 meaty Ham bone
1-1/2 cups ham diced into bite size pieces
1 cup celery, chopped
1 large onion, chopped
3 cloves garlic, chopped
6 potatoes, peeled and chopped into 1/2 inch chunks
2 tbsp. Olive oil
1 vegetable broth bullion cube and 4 cups of water
1 14.5oz. Chicken stock
1 32 oz. can crushed tomatoes with juice
1 16oz. bag 10 bean dry beans, pre-soaked or 3 cans of your favorite beans – kidney beans, canellini beans, pinto beans, etc.
Drained.
2 tbsp. Worcestershire sauce
1 tbsp. Chili powder
1/2 tbsp. Cumin
Squeeze Sriracha to taste
Salt/pepper to taste

Directions:
Heat olive oil on low in the bottom of a large stock pot.

Add garlic and cook until golden and softened – a few minutes.

Add vegetable bullion cube, chicken stock, and water.

Mix well until cube is completely dissolved.

Add the ham bone, Worcestershire sauce, and spices.

Cook for one hour on medium high heat.

Add diced ham, onions, celery, potatoes, tomatoes, and beans.

Cook an additional 2 hours.

Remove the ham bone. Scrape off any additional chunks of ham.

Serve as a meal or as a yummy starter!

Enjoy!
Ciao!

23
Mar
2015

Cook At Home! Easy Button Honey Mustard Parmesan Crusted Chicken!

categories: Around Pittsburgh, Dinner, Healthy Living, Recipes

“Cook at Home” …a resounding theme popping up everywhere. A command whose meaning encompasses healthy eating, a healthy lifestyle, and makes a mean case for family dinners. The theme at Pittsburgh’s Farm to Table Conference this year, Cook at Home -for some- is an anxiety ridden task chalked full of botched recipes, a race against time to get dinner on the table, and often a defeated conclusion when take out and drive thrus lessen the stress.

Fortunately, thanks to a growing interest in food preparation and origination, and an endless recipe box available on the Internet, people are finding easy, healthy recipes and cooking more. Food bloggers are popping up and want to share with others a lifestyle change that can and does save lives and families!

How about a sweet, savory, and totally simple family dinner recipe? Enjoy!!

Honey Mustard Parmesan Crusted Chicken

4-5 boneless skinless chicken breasts, 8 thighs, 1-1/2 lb. chicken tenders
Marinade:
3 tbsp. butter, melted
1/4 cup honey
1/4 cup balsamic vinegar
2 tbsp. brown mustard or yellow mustard
1 tsp Sriracha
Coating:
1/2 cup fresh grated Parmesan cheese
1 tsp. garlic salt
2 tsp. dried basil
2 cups Panko Breadcrumbs

Directions:

Preheat oven to 350 degrees.

In a mixing bowl, whisk together melted butter, honey, balsamic vinegar, yellow mustard, and Sriracha.

Marinate the chicken in the above mixture overnight in the refrigerator OR Pour mixture into a Ziploc bag add chicken and move around until coated.

Mix the dry ingredients together and spoon into a pie plate. Press each piece of chicken into the mixture, flip to coat both sides, and place on a foil covered baking sheet.

Sprinkle the coated chicken with extra parmesan cheese and bake for 25-35 minutes or until the internal temperature reaches 165 degrees.

Enjoy!
Ciao!

Farm to Table Pittsburgh 2015 Conference
David L. Lawrence Convention Center
March 27 -28th

21
Feb
2015

Chicken Pancetta Pan Pasta!

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

If you are having company at your home this weekend…They are probably going to end up getting snowed in and spending the weekend!

Here in Western PA, the snow and cold have been relentless. The desire to leave the house is about a zero, and pantry- fridge raiding dinners are what’s in! My go-to option is a quick pan pasta!

Depending on the what ingredients you have, your pan pasta can consist of rich vegetables, a meat, and definitely some beautiful greens! Simply boil your favorite fork pasta like penne, bow ties, or even rigatoni. Get the other ingredients cooked in a large pan and toss the pasta to coat! Don’t forget to top with fresh grated Parmesan and/or Locatelli Romano for a beautiful finish!

Chicken Pancetta Pan Pasta
(Serves 4-6)

Ingredients:
4 tbsp. Olive oil
4 cloves garlic
1/2 cup roasted red pepeprs chopped
3 medium 1-1/2 inch chicken breasts, cubed
3 slices of pancetta, chopped small and fried in a pan until crisp
1 lb. of your favorite fork pasta- penne, bow ties, rigatoni, etc.
3 handfuls of fresh spinach

Directions:

Heat oil in a large deep frying pan.

Add garlic and cook until softened and golden.

Add chicken, and cook until no longer pink.

Meanwhile, add pasta to boiling water and cook until al dente, drain and toss in pan.

Mix in roasted red peppers and crisp cooked pancetta.

Add spinach and top with fresh grated Parmesan and Locatelli Romano

Enjoy!
Ciao!

17
Feb
2015

Shrimp and Sausage Gumbo! Happy Mardi Gras!

categories: Dinner, Party Time, Recipes

“I wiggled my nose and… poof! a beautiful roux appeared!” said nobody ever!

A roux pronounced “roo” is the thickening base used in traditional gumbo recipes. The ultimate test of patience and perseverance, the flour and oil mixture is whisked constantly over about one hour so that the flour doesn’t burn. I was terrified to burn it, so I used a super low heat and slowly ramped it up.

Don’t do it…
It took about 1-1/2 hours…
Here is what I learned…

When the roux eventually turns a dark chocolate color, the rest of the ingredients are added. After 25 minutes of whisking, I was convinced that the mixture got lighter? At 45 minutes, I realized it was getting dark outside …not my poor roux. My burner was definitely on? Yes! And the moment it started smelling like burnt popcorn ? Yep, I burnt the roux! So I started over. This time I started on a moderate medium temperature instead of extremely low heat. The process went much faster and in about 40 minutes the roux was a dark chocolate color. I am not the most patient person, it probably could have been darker, redder, but it was delicious!

So my initial plan was to add the celery, okra, onions, and bell peppers to a few cans of San Marzano tomatoes. Totally my style. Maybe call it Sicilian Gumbo?? I was inspired to learn something new and to share it with you! How amazing to make a traditional Gumbo at home for your family!

Here is the recipe…

Shrimp and Sausage Gumbo
Makes one large stock pot

Ingredients:

For the Roux,
2 cups flour- 1-1/2 cups vegetable oil or Crisco

1 large onion, chopped
5 celery stalks, chopped
1 14 oz. bag frozen okra
2 green bell peppers (I used orange and yellow)
1/2 lb. hot sausage or andouille sausage (I used hot)
1 lb. raw shrimp, peeled and tails off
3-4 tbsp. olive oil
3 garlic cloves, finely chopped
1 6 oz. can tomato paste
1 32 oz. can diced tomatoes or 4 fresh tomatoes, diced
1 48 oz. can chicken broth
1 12 oz. bottle of your favorite beer
2 tbsp. chile powder
1 tbsp. cayenne pepper
1 tbsp. paprika
1 tsp. celery seed
1 tsp. onion powder
1 tsp. garlic salt
salt/pepper

Directions:

Brown the sausage in a frying pan.

Prepare all chopped vegetables and set aside.

Prepare the roux in a dutch oven or heavy pan or pot by whisking the flour and oil mixture at a medium heat.

Do Not Stop Whisking- Do Not Walk Away
The roux will get darker. When it is a dark chocolate color, remove from heat.

Heat olive oil in the bottom of the stock pot.

Add garlic and onions. Cook until softened.

Add celery, peppers and okra, cook until softened.

Add beer, chicken stock, tomatoes, tomato paste, and spices. Mix well.

Add roux and bring to a boil.
Cook for 1 hour.

Add sausage and shrimp. Cook until shrimp are cooked, approximately 5-7 minutes or until opaque.

Enjoy!
Ciao!

05
Feb
2015

Parmesan Crusted Artichoke Hearts !

categories: Dinner, Homemade Italian, Recipes, Sides

Artichokes, when they are in season, are one of my favorite “vegetables” to prepare. The artichoke is actually the flower’s bud and is a great source of vitamins and minerals such as vitamin K, potassium, iron, and calcium!

One of our traditonal Italian family recipes is to stuff the artichoke leaves with a breadcrumb butter mixture. To eat, pluck the leaves and pull through your teeth to get a meaty, buttery, breadcrumby bite! Yum!

Don’t count out the great flavor of the artichoke hearts. Typically frozen or canned, artichoke hearts can be a pizza topping or a delicious casserole. Here is one of our favorites!

Parmesan Crusted Artichoke Hearts
(Serves 8-10 as a side dish)

Ingredients:
2 lbs. frozen artichoke hearts, thawed (OR 2 cans artichoke hearts, drained)
3 tbsp. olive oil
4 cloves of garlic, finely chopped
2 tbsp. fresh basil
1/4 tsp. Sriracha dry seasoning (or red pepper flakes)
Salt/Pepper to taste
1/2 cup parmesan cheese
1/3 cup chicken broth
Brown Butter Breadcrumbs
3 tbsp. butter
1/2 cup bread crumbs

Directions:

Heat olive oil in a large, deep frying pan, add garlic until softened and golden.

Add the artichoke hearts and cook until browned on edges.

Add basil, dry seasoning, salt, and pepper.

Cook 3-5 minutes stirring to blend together.

Add chicken broth and simmer.

Meanwhile melt butter in a small saucepan.

Add breadcrumbs until golden brown.

Transfer artichokes to a shallow baking dish and top with breadcrumbs and Parmesan cheese.

Broil on high on top rack until golden brown.

Enjoy!
Ciao!