Recipes – Page 11 – Parmesan Princess

Category: Recipes

22
Jan
2015

Banana Bread Pancakes!

So I guess I didn’t realize it until today, but we really looooove breakfast in our house! The kids and I, that is. When Kevin is long gone for work we whip up pancakes, french toast, crepes, frittatas, bacon, sausage, and all the fixings.

Today was a snowy morning and we needed the comforts of a sweet and delicious breakfast to get us moving. Our Winter WarmUp Breakfast of choice? Banana Bread Pancakes! They warmed our bellies and made us smile! Try them!

Banana Bread Pancakes
Makes 6-8 pancakes

Ingredients:
2 bananas, ripe and smashed
1 cup whole wheat flour
1 tsp. baking powder
1 tsp. ground nutmeg
2 tbsp. brown sugar
2 tbsp. sugar
1 tbsp. cinnamon
1/2 tbsp. vanilla extract
1/3 cup milk
butter and maple syrup

Directions:

In a mixing bowl combine flour, baking powder, nutmeg, brown sugar, sugar, and cinnamon and stir.

Add mashed bananas.

Add in vanilla and milk.

Whisk until well combined. If mixture is too thick add a little more milk and stir.

Heat a frying pan and add a pat of butter.

Use a 1/3 cup measuring cup of mixture and drop onto pan.

Cook until batter bubbles and flip.

Cook until pancakes are done on the bottom and cooked through.

Remove from pan. Add butter and your favorite maple syrup.

Enjoy!
Ciao!

18
Jan
2015

Chicken Saltimbocca With Pancetta and Locatelli Romano!

categories: Dinner, Homemade Italian, Recipes

Comfort Food, Football, Family, Friends, Quality Time…It must be Sunday! Make a beautiful chicken dish served over risotto! This recipe will wow your guests – because it looks totally complicated- but is surprisingly easy!

Traditionally, Saltimbocca is veal rolled with a thinly sliced prosciutto. I prepared a variation using chicken and pancetta. The Italian Saltimbocca translates “jump in your mouth,” and it will! This dish is soooooo delicious!

Chicken Saltimbocca
Makes 6 servings

Ingredients:
3 1-1/2 inch thick chicken breasts, split and pounded.
6 slices of pancetta, sliced at your thickness preference
2 cups of fresh spinach (or 1 package of frozen, thawed)
1/2 tbsp. Garlic salt , or 1 clove finely chopped
1/2 cup freshly grated Locatelli Romano cheese
4 tbsp. Olive oil
2 cups chicken broth
6 toothpicks +
Salt and pepper to taste

Directions:

Lay chicken cutlets on a flat work surface.

Salt and pepper each to taste. (A few shakes)

Add the sliced pancetta on top of each chicken cutlet.

In a medium mixing bowl, mix the spinach, 1 tbsp. Olive oil, salt, pepper, and 1 clove of finely chopped garlic or 1 tsp. garlic salt.

Top each slice of pancetta with 4-5 coated spinach leaves.

Sprinkle each layered cutlet with fresh grated Locatelli cheese.

Carefully roll each cutlet, starting at one end roll it up enclosing the layered ingredients.

Secure with a toothpick. (Or 2)

Add 3 tbsp. Olive oil to a large, deep frying pan and add chicken rolls.

Brown each side of the rolls, 2 minutes per side.

Add 2 cups of chicken stock, bring to a boil, and cover with a lid. Cook 8-10 minutes or just until the juices run clear. Be careful not to overcook!

Remove rolls from the pan, remove toothpicks, and serve with your favorite sides!

I served this Chicken Saltimbocca over a lemon garlic and onion risotto! It was soooooo delicious!!

Enjoy!
Ciao!

14
Jan
2015

Fontina Mac and Cheese! Winter Warmup Comfort Food!

categories: Dinner, Homemade Italian, Recipes, Sides

Baby it’s cold outside!! We just cannot get warm here in Western PA with temps dipping into the teens and single digits. Winter comfort food to the rescue!

Why not a classic mac and cheese? Imagine creamy melted fontina covered noodles, a crunchy Parmesan bread crumb topping, all flavorfully finished with a hidden kick of Sriracha, cayenne pepper, and paprika.

This quick and easy recipe is the perfect dinner or side dish! Surprise your family with a homemade classic!

Fontina Mac and Cheese
Makes 10-12 side servings or 6 dinner portions(9X13baking dish)

Ingredients:

1 lb. of your favorite shells or macaroni noodles
1/2 cup – 1 stick of butter
1/2 cup flour
1/4 cup Sriracha sauce
1/2 tbsp. Cayenne pepper
Salt/pepper
2 cups whole milk
1 cup heavy cream
4 cups fontina cheese
1 cup Parmesan cheese + 1 cup for topping
2 cups plain Panko breadcrumbs
1 tbsp. Paprika

Directions:

Preheat oven to 350 degrees.

In a medium saucepan, melt butter and whisk in flour to make a roux. (Thickening agent when making a sauce)

Add sriracha, cayenne pepper, salt and pepper.

Do not stop whisking. When thick and well mixed, add milk and cream.

Continuously whisk 10-15 more minutes – it will bubble and become thicker.

Remove from heat and add fontina cheese and 1 cup of Parmesan cheese.
Mix well and blend until smooth.

Meanwhile, boil pasta until al dente and drain.

Mix cooked pasta with the cheese sauce.

Pour cheese noodles into a deep baking dish.

Cover the cheese noodles with the breadcrumbs and an extra 1 cup Parmesan cheese. Sprinkle with paprika.

Cover the baking dish with aluminum foil and bake 30 minutes.

Remove foil and bake for an additional 15-30 minutes or until golden brown.

Enjoy!
Ciao!

03
Jan
2015

Finally, A Perfectly Juicy Pork Tenderloin!

categories: Dinner, Recipes

Tough, dry pork is the worst! Because pork tenderloin is so lean, there is little fat to keep the meat juicy. A few years ago I was looking for a New Year’s Day pork recipe and found an interesting extreme heat cooking method that claimed to produce a perfectly juicy tenderloin.

The cooking method is 5-1/2 minutes per lb. at 500 degrees. Without opening the oven door. turn off the oven and cook for an additional 35-45 minutes or until the internal temperature reaches 150 degrees.

The result is so delicious and I have been preparing pork tenderloin this way ever since!

Extreme Heat Pork Tenderloin

Directions:

Preheat oven to 500 degrees.

Remove the tenderloin from package and rub the meat with garlic, rosemary, and sage -Or your favorite dry seasonings.

Place the tenderloin in a baking dish or roasting pan.

Cook 5-1/2 minutes per pound. (For example, if your tenderloin is 5.23 lb. Multiply by 5.5 which equals 28.765, so cooking time is 28 mins.45seconds.)

Place it on the bottom oven rack.

Turn off the oven. DO NOT open the oven door and let the tenderloin continue to cook for 35-45 more minutes or until the internal temperature reaches 150 degrees.

Remove from oven and let stand 10 minutes.

(I add the drippings from the pan to my gravy because I serve it with mashed potatoes.)

Slice and serve with your favorite sides.

Enjoy!
Ciao!

31
Dec
2014

EggNog French Toast! Happy New Year! Salute!

categories: Breakfast, Recipes

I am not an EggNog fan. EggNog as a beverage, that is. We buy it and everyone has a must-have glass/shot WITH or without an alcoholic additive and then, there are tons of thick, milky leftovers! Instead of dumping it down the drain, make a beautiful EggNog French Toast!

New Year’s Day is the best morning to surprise your family and guests with a fabulous, alcohol- absorbing breakfast!
Here is the recipe:

EggNog French Toast

Ingredients:

1 French baguette or raisin loaf or your favorite French toast bread sliced into 1 inch slices
2 eggs
1-1/2 cup EggNog
2 tbsp. Cinnamon
2 tbsp. Vanilla
1 tbsp. Ginger
2 tbsp. Sugar
1/8 stick of Butter to coat bottom of the pan.

Directions:

Heat butter on medium heat in a frying pan.

Whisk all ingredients in a shallow but deep enough bowl to soak bread.

Soak bread with eggnog mixture on both sides.

Add coated bread to frying pan once water sizzles when flicked onto hot pan (yes, super technical terms)

Let it cook until slightly browned on first side.

Turn and cook until slightly browned on other side.

Remove from heat.

Add butter, sifted powdered sugar, and your favorite maple syrup.

Serve and enjoy!
Ciao!

28
Dec
2014

Quick Salted Toffee! A Dessert Table Snack!

categories: Desserts, Recipes

Do you ever need one more small side or snack to put out when company comes over? Like my Italian grandma, I always need one more dish! There is never enough food! Also the perfect homemade host/hostess gift, this toffee is delicious and can be tailored for any occasion! I added peanuts and a festive red and white peppermint topping.

You can easily add shaved almonds or even a marshmallow layer to make a s’mores version.

Here is a basic toffee recipe from Pinch of Yum!

And this is how I make toffee:

Ingredients:
1 sleeve saltine crackers
1 cup butter
1 cup brown sugar
1/2 cup peanut butter
1 cup peanuts
1 cup chocolate chips
1 cup unwrapped Hershey’s kisses
3 candy canes, crushed for festive topping

Preheat oven to 400 degrees.

Layer a nonstick baking dish with saltine crackers.

Melt 1 cup brown sugar and 1 cup butter in a pan. Let it rapidly boil for 3-5 minutes. After it thickens, pour it over the crackers.

Bake for 5 minutes.

Add little spoons of peanut butter.
Bake for 1 minute. Spread peanut butter with a spatula and cover with 1 cup peanuts.

Add 1 cup chocolate chips and 1 cup of Hershey’s kisses.
Bake for 1 minute. Spread chocolate with a spatula.

Top with 3 crushed candy canes.
Freeze for 1-2 hours.
Let it warm up and break apart!

Enjoy!
Ciao!

24
Dec
2014

Broccoli and Cauliflower Fontina Au Gratin With A Kick!

categories: Recipes, Sides

I tried a new side dish this Thanksgiving!
I still served the roasted marshmallow candied sweet potato casserole…

And roasted garlic mashed potatoes…

BUT with a golden bread crumb crust, creamy cheesy bites, and a Sriracha kick, the broccoli and cauliflower au gratin was the crowd favorite!!

I am a huge fontina cheese fan because of its creamy meltability and mild cheese flavor. Any chance I get to create a creamy, cheesy dish, fontina is my first choice!
We like a little bite to our food so adding a few squeezes of Sriracha added a slight kick without an overwhelming hot sauce presence.

I am making this side dish again for Christmas! You should try it! It’s quick and easy.

Broccoli and Cauliflower Fontina Au Gratin

Ingredients:

2- 1 lb. bags frozen cauliflower florets or 2 lbs. fresh cauliflower, trimmed and chopped

1- 1 lb. bag frozen broccoli florets or 1 lb. fresh broccoli, trimmed and chopped

1 cup grated fontina cheese

1 cup whole milk

1 cup heavy cream

2 tbsp. Olive oil and a little to coat the baking dish

3-5 squeezes of Sriracha depending on desired heat level (approx. 2 tbsp.)

1 Tbsp. Paprika

1 cup Panko Breadcrumbs

1 cup fresh grated Parmesan Cheese,1/2 cup to melt and 1/2 cup for topping.

Directions:

Boil cauliflower in a stock pot
of rapidly boiling water until tender approximately 10 minutes.

Remove cauliflower from water with a slotted spoon.

Add broccoli and boil until tender approximately 4-5 minutes.

Drain and transfer broccoli and cauliflower to an olive oil coated baking dish.

In a saucepan, add milk and cream and heat on medium flame.

Add fontina cheese and 1/2 cup Parmesan cheese and whisk while heating. Whisk continuously until melted, creamy, and smooth.

Remove from heat and pour over broccoli and cauliflower in the baking dish.

Squeeze Sriracha on top in a zig zag motion.

In a small bowl, mix together bread crumbs, 1 tbsp. Olive Oil, paprika, and 1/2 cup grated Parmesan cheese.

Sprinkle evenly over the vegetables.

Bake 30-40 minutes until crumbs are golden brown and the casserole is bubbling.

Enjoy!
Ciao!

21
Dec
2014

10 Minute Holiday Banana Bread!

categories: 20 Minutes or Less, Breakfast, Desserts, Recipes

When your bananas get super ripe, don’t throw them away! They get soft and mushy which is the perfect consistency for whipping up a quick banana bread!

Feeling festive? So am I! Holiday spices take this holiday bread to the next level. Delicious for breakfast or dessert! Enjoy!

Holiday Chocolate Chip Banana Bread
(Makes 1 loaf)

Ingredients:

1-1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. Cinnamon
1 tsp. Ground cloves
3 very ripe bananas
1/2 stick butter, softened
2 eggs
2/3 cup sugar
1/2 cup chocolate chips

Directions:

Preheat oven 350 degrees.

In a large mixing bowl, combine dry ingredients and sift together until blended.

In another bowl, mash bananas with a potato masher or fork. Add butter, eggs, and sugar and mix well with a wooden spoon.

Add dry ingredients to wet ingredients.

Add chocolate chips. (This is the point where you can add 1/2 cup of any other additions like nuts, raisins, etc.)

Grease and flour a loaf pan.

Pour batter into pan and hit it against your work table to even it out.

Bake 45-55 minutes until the bread is cooked through and passes the toothpick test.

Enjoy!
Ciao!

10
Dec
2014

Parmesan Crusted And Stuffed Chicken!

categories: Dinner, Homemade Italian, Recipes

Cheese adds depth to a dish with its creamy texture and thick flavors. Lately, my cheese of choice -other than Parmesan Reggiano, of course -is fontina. Because of its beautiful meltability, fontina cheese blends well with both spicy and sweet, and makes the most gooey, absolutely fabulous grilled cheese you have ever tasted!

My Parmesan Crusted and Stuffed Chicken dish, gives a plain chicken breast a whole lot of flavor. Each bite contains the juicy chicken, the creamy layered cheeses, the brown garlic butter breadcrumbs, and a surprise lemony bite! It is sure to be a family favorite! I can’t wait for you to try it!

Parmesan Crusted and Stuffed Chicken

4 Servings

Ingredients:
4 chicken breasts, butterflied and tenderized depending on the thickness
1/4 lb. fontina cheese – sliced in to 4 1/4 inch rectangles
1-1/2 cups grated Parmesan Cheese, divided in half
1 tbsp. Chopped Basil
Salt/pepper
1/4 cup Grated Pecorino Romano cheese
4 tbsp. Fresh squeezed lemon juice
3 tbsp. Olive oil
3 cloves of garlic, finely chopped
3/4 cup milk
1-1/2 cups Panko bread crumbs mixed with extra 3/4 cup Parmesan Cheese

Directions:
Rinse, cut off any excess fat, and butterfly the chicken breasts.

Fill with fontina, Parmesan and Romano cheeses, sprinkle with basil, salt and pepper and close.

Dip chicken in milk, flip to coat both sides, and cover each side in Parmesan breadcrumbs.

Repeat with all four breasts.

In your largest frying pan, heat olive oil and 2 tbsp. lemon juice.

Add chopped garlic and stir allowing it to soften.

Brown each chicken breast approximately 4-5 minutes each side.

Transfer the chicken to an olive oil coated baking dish. Top the chicken with the drippingsfrom the pan, any extra bread crumbs in pan and pieces of garlic.(This is the best part! Spoon it all on there!)

Drizzle the remaining 2 tbsp. lemon juice plus extra if you really want a lemon flavor.

Bake 20-30 minutes or until the internal temperature reaches 165 degrees.

Serve Parmesan Crusted and Stuffed Chicken with your favorite roasted vegetables! Enjoy!
Ciao!

06
Dec
2014

Lemon Ricotta Cookies! Plus, A Few Unique Cookie Recipes From My Friends!

categories: Desserts, Homemade Italian, Recipes

Pillows of ricotta cake with a lemony crunchy bite, these lemon ricotta cookies are a sweet change from our traditional sugar, chocolate, and peanut butter Christmas favorites!
Try something new this year!

Here are a few unique and fun cookie recipes from my friends!

Mexican Chocolate Crinkle Cookies by Susie at SimplySated

Pistachio Hot Fudge Cupcakes by Jessica Merchant at How Sweet Blog

Red Velvet Peppermint Thumprints by Shelby at Grumpy’s HoneyBunch

Sea Salt Nutella Thumprint Cookie by Alexis at Lexi’s Clean Kitchen

Lemon Ricotta Cookies
Makes approx. 3 dozen cookies

1 stick of unsalted butter
1-1/2 cups sugar
2 eggs
2-1/2 cups flour
1 tsp. baking powder
2 cups ricotta cheese
2 lemons – grate zest and squeezed for juice (2tbsp. For cookies 1tbsp. For glaze)

Lemon Glaze:
2 cups powdered sugar
1/4 cup lemon juice
1 tbsp. of lemon zest

Directions:

Preheat oven to 350 degrees.

In a small mixing bowl, stir flour and baking powder together until well mixed.

In a large bowl or using your stand mixer, cream butter and sugar. Because there is more sugar than the usual butter/sugar ratio, the mixture will not get light and fluffy just a creamy look, still grainy.

Add the eggs one at a time, while continuing to mix on low /medium speed.

Add in ricotta, lemon zest and lemon juice, continue to mix on low 3-4 minutes. If you are not a fan, just leave out the zest.

Stir in dry ingredients with a wooden spoon and a dough will form.

Spoon dough 1-2 tbsp. Drops onto a parchment covered cookie sheet.

Bake for 12-15 minutes or until the edges turn a golden brown color.

Transfer to a cooling rack and cool before adding the glaze.

As the cookies are cooling, add lemon juice and zest a little bit at a time while whisking until a smooth glaze forms.

Spoon 1 tsp. of glaze onto each cooled cookie and let the icing harden for a few hours before packaging or freezing.

{Recipe adapted from Giada De Laurentiis’ New Italian Favorites}

Try some new cookies this year! Surprise your family and friends!

Happy Baking!
Ciao!

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