Recipes – Page 16 – Parmesan Princess

10
Jul
2014

Kale Ricotta Ravioli Recipe And Homemade Ravioli Tips!

categories: Dinner, Healthy Living, Homemade Italian, Recipes

Eggs plus flour plus water equals homemade pasta! Surprised? The ingredients are extremely basic. The process takes practice, and a whole lotta patience!

Ravioli ... A little pocket of a surprise taste explosion. I love creating different flavor combinations! — Ravioli … Little pockets of taste explosion! I love creating different flavor combinations!

I am very “old school,” so everyone says, and old school ravioli making involves a hard surface, eggs-flour-water, a hand crank pasta machine, some filling, a knife, and a fork. I do not use pasta making KitchenAid attachments or ravioli cutters. I’m so fancy. Ha!

Kale Ricotta Ravioli
Makes approx. 3 dozen 3″X 3″ ravioli

Ravioli Ingredients:
3 eggs
3 cups flour
1/2 cup water
Extra flour for surface.

Filling:
2 cups ricotta
2 tbsp. Parmesan cheese
Salt and pepper
1/2 cup kale, finely chopped

Fun Fact: One is Raviolo and the plural is Ravioli. — Fun Fact: One is a Raviolo and the plural is Ravioli.

Directions:

Clean your work surface. If it is porous, cover it with waxed paper.

Wash your hands!

Crack the eggs on top of the flour pile and mix with your hands using a squeezing molding motion.

Add water 1 tbsp. at a time and continue kneading until a dough ball forms.

If the dough is sticky, add 1 -2 tbsp. flour. If the dough is dry and cracked looking, add water 1-2 tbsp. at a time.
This is the trickiest part. I always keep a pile of flour and a a little bowl of water right on the work surface. So many external factors are involved with dough making including humidity and air temperature.

When you feel that the dough ball is malleable and well mixed, break off a handful of dough and flatten it into an oval.

Sprinkle some flour on the pasta machine and work surface.

Starting at #1 setting, feed the dough through the machine while turning the crank in one fluid motion. Repeat at #3 and finish on #6.
(I have the craziest pasta machine ever! The numbers are backwards, so I start with #7. Took me minute to figure it out!)

Trim the ends to leave a rectangle shape. That way the ravioli will be square.

Place 1 tbsp. of filling on the dough approx. 1 inch apart.

A skinny rectangle and filling closer together will make smaller ravioli. See photo! — A skinny rectangle and placing the filling closer together will make smaller ravioli. See photo!

Fold the dough over and press finger between filling.

My assistant Bella helped me! See here how to space the spoons of filling. — My assistant Bella helped me! I assisted my grandparents in making thousands of dozens of ravioli. I remember the feel of the dough between my fingers, the smell of the dough, the smell of my grandparents, and the sputter of the pot of sauce cooking in the background. I knew with absolute certainty the taste and the bite of a perfectly cooked raviolo. I teach my kids and through repetition it will become easy for them. I hope they will make ravioli for and with their families, as I do, from the heart.

Cut with a knife into squares.

Press and seal the raviolo’s edges with a fork.

Press hard so that the dough adheres and so that the ravioli wont lose their filling in the water! — Press hard so that the dough adheres and so that the ravioli won’t lose their filling in the water!

Add the ravioli to salted boiling water and remove with a slotted spoon when the ravioli are floating.

When they are floating, spoon them out with a slotted spoon and add the second batch to the water. I cook 12-20 at a time (depending on the pot) to ensure even cooking.

I made a quick SanMarzano pan sauce.

Enjoy! Always top with fresh grated Parmesan!

Ciao!

06
Jul
2014

Gourmet Grilled Fruit! Why not?

categories: Grill, Healthy Living, Recipes

Island grilled mangoes and papaya with a rum butter sauce, Exotic grilled pear salad with goat cheese and balsalmic drizzle…These menu items can be found in high end eateries all of over the world! They sound ultra sexy and complicated, right? They are not! These delicious tastes can easily be replicated at home in your kitchen!!

Fruit is made up of sugars and water. Grilling fruit takes out some of the water and caramelizes the natural sugars leaving delicious sweet fruit with a charred texture. This method is quick and easy, and the delicious grilled fruit leaves our taste buds craving more!

Hard fruits are easier to grill. They won’t get mushy and fall apart on you. My favorites are apples, pears and pineapple!

Grill fruit as an appetizer, side, salad topper or skewer it with veggies, meat or fish!

One of our breakfast favorites is grilled peaches! (With a squirt of whipped cream!)

Grilled Peaches

Ingredients:
(Yields 4 servings)

4 Sliced white and yellow peaches
2 tbsp. brown sugar
1 tbsp.cinnamon
1 tbsp. nutmeg

Directions:

Clean grill grate and spray with non stick cooking spray. (Olive oil is too strong for these fruits and will leave a dull taste. If anything use a little butter.)

Dust fruit with the spice mix.

Because the peaches are juicy, they caramelize quickly! Don't leave them on too long! — Because the peaches are juicy, they caramelize quickly! Don’t leave them on too long!

Grill the fruit on medium heat until it is softened to your liking.(Pierce with a fork. The fruit should be cooked but still firm.) Approx. 4 minutes per side.

OR grill them in a frying pan! Peaches are soft enough to be cooked quickly right on the stove!

Don’t forget a fabulous cheese pairing! Grilled pears are delicious with goat cheese or a creamy fontina, while grilled apples are most delicious when served with Gruyere or Brie.

Enjoy!
Ciao!

04
Jul
2014

Roasted Garlic Brussels Sprouts!

categories: 20 Minutes or Less, Healthy Living, Recipes, Sides

Brussels sprouts are healthy, easy to prepare, and pair well with so many foods! Here is a delicious, super easy recipe the whole family will enjoy!

I started with the roasted sprouts and ended up with a fabulous pasta dish!

Roasted Garlic Brussels Sprouts

Ingredients:
1-1/2 lbs. brussels sprouts, halved
1/4 cup olive oil
2 cloves garlic, pressed
2 tbsp. cumin
2 tbsp. brown sugar
1/2 lemon, squeezed for juice
Fresh grated Parmesan
Salt and pepper

Directions:

Preheat oven to 425 degrees.

Heat oil in a frying pan on medium heat.

Add pressed garlic and cook for a few minutes.

Add cumin and brown sugar.

Brussels sprouts are one of the world's healthiest foods! Fiber containing, cancer fighting, cholesterol lowering, vitamin filled...Visit http://www.whfoods.com/genpage.php?tname=foodspice&dbid=10 to learn more about their health benefits!! — Brussels sprouts are one of the world’s healthiest foods! Fiber containing, cancer fighting, cholesterol lowering, vitamin filled…Visit http://www.whfoods.com/genpage.php?tname=foodspice&dbid=10 to learn more about their health benefits!!

Place brussels sprouts on foil lined cookie sheet.

Pour frying pan mixture over brussels sprouts.

Squeeze lemon and sprinkle with salt and pepper .

Cook for 16-20 minutes, until softened but firm. (Test by piercing with a fork.)

I think these would be fabulous on the grill!

I had 8 more ripe Roma tomatoes, so I made a pound of pasta and tossed it with the chopped tomatoes, the brussels sprouts, and 2 tbsp. olive oil!

Of course, always top with fresh grated Parmesan! Enjoy!

What an easy dinner! The sprouts have almost a candy coating!

Ciao!

30
Jun
2014

Parmesan Pecorino Panko Pan Zucchini!

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

Try saying that one five times fast! My foodie friend @NickyDCooks is responsible for my dinner tonight! She made zucchini blossoms for dinner and her action photos on twitter got me in the mood! I had to make some form of fried zucchini!

I grew up with this simple side! My grandma made it all summer!! — I grew up with this simple side! My grandma made fried zucchini all summer every summer!!

Parmesan Pecorino Panko Pan Zucchini

Ingredients:

2 zucchini, sliced 1/4 inch thick rounds
1-1/2 cup Panko breadcrumbs
2 tbsp. fresh rosemary, chopped
2 tbsp. Parmesan cheese
2 tbsp. Pecorino Romano cheese
Salt/ pepper
1/4 cup olive oil

Directions:

Slice zucchini into 1/4 inch thick rounds.

Set up an olive oil plate to dip zucchini.

Set up a little assembly line! Dip in olive oil, then cover in Panko mixture, then throw them into the pan!

Mix the Panko breadcrumbs with chopped rosemary, freshly grated Parmesan and Pecorino Romano cheese, salt and pepper.

Using Panko breadcrumbs gives the zucchini a crispy finish. I always season my Panko crumbs. Unseasoned are so blah! — Using Panko breadcrumbs gives the zucchini a crispy finish. I always season my Panko crumbs. Unseasoned Pankos are crispy, but so blah!

Set up breadcrumb bowl.

Dip zucchini slices and flip in olive oil to coat.

Dip zucchini slices in Panko breadcrumb mixture and flip to cover both sides.

Heat your biggest pan on medium heat.

Add coated zucchini rounds to the pan, flipping when golden brown.

I love when some of the coating gets a little burnt!! Golden is an ideal time to flip! 3-5 minutes per batch at medium heat.

Crunchy, zingy, delicious! Enjoy!

Ciao!

26
Jun
2014

Battle Of The Noodles: Is Boiling Required?

categories: Dinner, Homemade Italian, Recipes

What is the most daunting task involved in stuffed pasta making? Boiling the noodles! Then stuffing them, while scalding hot, because I have no patience! I get this honestly from my grandma who can pull pans out of the oven without mitts. I think slowly we singe the skin and lose feeling.

If the art of making stuffed shells, manicotti, cannelloni required no boiling, I bet more people would cook these delicious dishes. So I did an experiment with my cannelloni today…

In the first tray, I boiled the noodles…

DoNo Overcook the shells if you boil, they will break while being stuffed. Also, al dente or even undercooked is fine because you are baking them in the oven. — Do Not Overcook the shells if you boil, they will break while being stuffed. Also, al dente or even undercooked is fine because you are baking them in the oven.

In the other tray, I stuffed the uncooked, hard noodles.
The result?

Was it pure luck? Who knows! But it worked!

They turned out exactly the same!! NO BOILING REQUIRED!!
Now, was it the heavy filling I used as sauce? Was it the cheese? Was it the brand of noodles?

It could have been luck, but you better believe I will be trying the no boil method again!!

OK, What was the filling?

I did a crockpot cannelloni filling because we were headed to the pool for the day!

Ground Turkey and Lentil Cannelloni
Makes 18 cannelloni

1.2 lb. package ground white meat Turkey
1-1/2 packages of Barilla manicotti shells
1-1/2 cup red lentils
2 35oz. Cans La Valle San Marzano whole peeled tomatoes
1 small onion, chopped
3 cloves garlic, pressed
1 tbsp. olive oil
2 handfuls fresh basil and rosemary leaves, chopped
1 cup freshly shredded mozzarella
1/2 cup freshly grated Parmesan
Salt and pepper to taste

Directions:
Heat the crockpot on high for 10-25 minutes.
Add olive oil and sauté garlic in pot.(This method will not be like cooking in a frying pan, but it is better than throwing it all in with no prep)
Add chopped onion and cook until tender.
Add turkey and coat.
Add tomatoes, lentils and top with spices.

I layer when I use the crockpot versus mixing the ingredients together. There must be magic elves because when I come back, the contents are always beautifully mixed and flavorful! (I top with spices unless it's a hunk of meat I push garlic cloves into the flesh or layer herbs right on the meat.) — I layer when I use the crockpot versus mixing the ingredients together. There must be magic elves because when I come back, the contents are always beautifully mixed and flavorful! (I top with spices unless it’s a hunk of meat I push garlic cloves into the flesh or layer herbs right on the meat.)

Let cook 6-8 hours on high.

Later…
Preheat oven 350 degrees.

Take the lid off so any liquid evaporates.

Let that little bit of liquid cook off as you are working. — Let that little bit of liquid cook
off as you are working.

Cook shells 4-6mins…Or don’t!!

Stuff shells with filling and place in a sauce lined baking dish.

Since my filling contained a tomato base, I did not also make a sauce. I just scooped more filling over the cannelloni before adding the cheese.

Layer the top with cheeses and cover with foil.

Bake 35-45 minutes until it bubbles and the cheese is melted.

Deliciously al dente! Yay!! No boiling required!

Always top with fresh grated parm!
Ciao!

23
Jun
2014

Mexican Guacamole From the Mayan Riviera!

categories: 20 Minutes or Less, Healthy Living, Recipes, Sides, Travel

Hola! We have just returned home from Riviera Maya, Mexico’s Ocean Coral and Turquesa H10 Resort and Spa in Puerto Morelos! Wow!

What an awesome trip! Great company, fabulous weather, and amazing authentic food!! Don’t let anyone tell you not to travel to Mexico because it is unsafe, you will get sick, or the food is bland. All not true, IF you spring for a great resort!
Kevin and I vacationed in Mexico 10 years ago and we were in the bathroom the ENTIRE trip, but we paid $600 each for the whole week all- inclusive with flights. Oops! We learned a valuable lesson on that trip and we laugh about it now!

One afternoon I had the pleasure of assisting the chefs who were making authentic Mexican guacamole! Here is the recipe!

Mexican Guacamole
Makes 12 servings

Ingredients:
6 Avocados- called aguacate in Mexico
3 Lemons, limon
4 Tomatoes, diced
1 medium onion, chopped
1 small Chile habanero- pepper
1 cup chopped Cilantro
1 cup pico de gallo
1/4 cup beer, Cervesa in Mexico
Salt and pepper- to taste

Directions:
Scoop out avocado and add to a large mixing bowl by cutting in half and pitting.
(Save avocado skins and pits.)

This was a first for me! I had never chopped, diced, scooped and mixed in a bikini before!

Add chopped tomatoes, onions, and cilantro.

Add pico de gallo.

Squeeze the lemons halved into bowl.

Mix well, smashing and smushing avocado.

The chefs told me to mix with my "flavor" which meant "get your back into it!" Use those hips! — The chefs told me to mix with my “flavor” which meant “get your back into it!” Use those hips!

Add pico de gallo.

Add finely chopped chile or habanero pepper.
(Shave some lemon flesh from a squeezed lemon onto chopped pepper to mute the heat.)

Mix well.

Add beer and salt and pepper a few splashes/pinches at a time to taste.(The chef’s “perfect consistency” was a bit runnier than I am used to. The addition of the beer maybe?)

Chef Marion says the mixing is the key. Reminds me of making homemade italian sausage. You can follow the recipe, but if it isn't mixed well, forget about it. — Chef Marion says the mixing is the key. Reminds me of making homemade italian sausage. You can follow the recipe, but if it isn’t mixed well, forget about it.

Mexican Guacamole Secrets Shhhhh…

1. Keep the pit and leave it in the bowl. It keeps the avocado from browning.

2. Keep the avocado shell/skins to use as cute serving pieces. They are the perfect size for guests to fill with chips or a scoop of guacamole!

3. Mexican chefs keep gum readily available to chew while chopping onions. No tears!

4. In Mexico, their limons are our lemons. Small but green and sweeter. Mexican limes are much bigger and more tart. The chefs I worked with only used the small ones for the guacamole, equivalent to American lemons.

5. Mexican chefs? sip tequila on the rocks not in drinks. (Not sure what this had to do with making guacamole, I forget.)

Ciao!

13
Jun
2014

Rosemary Chicken Tonight? Good Luck On Friday The 13th!!

categories: Dinner, Healthy Living, Recipes, Travel

The number 13 is lucky in Italy! And Italians believe Friday the 13th is a great day to begin something new and try your luck! Perhaps the perfect day for gambling or even starting a new business venture!

In North America, we try to ward off the evil spirits associated with the spooky, bad luck driven day. A best bet food to eat… Rosemary! Eat foods cooked with Rosemary for good luck! The plant’s powers are even stronger if the plant is a gift!

My plant is thriving! And it was a gift! Extra lucky?

Pinch the top rosemary leaves and pull down, stripping the stem. A rosemary stem can be a flavorful skewer! Slide shrimp onto the tough stem and grill!

Although Italy is a predominantly Roman Catholic country, it’s superstitions run deep and through generations! Here are a few:

Never toast with water. (duh)

Never pour wine with your left hand.

Never keep peacock feathers in your home- the devil’s watchful eye. (Evil eye superstitions are huge in Italy, called Malocchio)

Never set shoes on a bed or counter.

Good luck today! If you still aren’t buying it, cook with rosemary!

Ciao!

12
Jun
2014

Blueberry Orange Chia Muffins! What an awesome combination!

categories: Breakfast, Healthy Living, Recipes

I love smoothies and muffins for breakfast! Add in superfoods, fruits, and grains, and you will have energy for the day! We love to try different flavor combinations! This morning we tried blueberry and orange…it is delicious!

Chocolate chip banana is also a favorite! Search for the recipe on Parmesan Princess website!

My basic muffin recipe came from Bethenny Frankel’s Skinny Muffins and it has morphed from there! Enjoy these! Try different flavors and let me know how they turn out!

Blueberry Orange Chia Muffins
(Makes approx. 18 muffins)

Ingredients:
1-1/4 cups oat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 cup sugar
2 tbsp. butter
1/2 cup coconut milk
1/2 cup blueberries
1/2 cup mini clementine slices
1/4 cup chia seeds

The refreshing, citrus burst of orange adds a morning kick to a traditional blueberry muffin! — The refreshing, citrus burst of orange adds a morning kick to
a traditional blueberry muffin!

Directions:

Preheat oven to 375 degrees.

Spray muffin tin with Pam or line with baking cups.

Mix dry ingredients.

Add wet ingredients, adding fruit last.

Mix well so that each muffin gets a taste of every ingredient!

Pour batter in muffin tins 3/4 full.

I can't stand muffin papers! So I spray tins with Pam! — I can’t stand muffin papers! So I spray tins with Pam!

Bake 15 mins, rotating muffin pan half way or until golden. Poke the muffin with a toothpick to test. Toothpick should be clean!

Let stand for 5 mins.

Enjoy warm!
Ciao!

10
Jun
2014

Death By Chocolate Peanut Butter Lava Cake!! Our 7 Year Anniversary Treat!

categories: Desserts, Recipes

Chop peanut butter cups into small bits.

Cake with gooey chocolate peanut butter marshmallow bites. Yummy!

Our 7 year anniversary happened to be on a Monday this year …bummer!! I wore my wedding dress first thing in the morning and had a tea party with “wedding doll” my Bella.

Bella was so excited! What a fun morning !

I wear my wedding dress every anniversary! #1 to feel like a princess AGAIN and #2 to make sure it fits! Ha! I don’t see the point in preserving the dress in a box!

I love to get my wedding dress out and walk around the house! — Monday, I drank coffee and even threw a load of laundry in the washing machine!

Kevin had an evening work meeting, so instead of a special dinner, I created a special dessert we could enjoy at home!

Death By Chocolate Peanut Butter Lava Cake

Ingredients:Cake

1 box Betty Crocker dark chocolate cake
3 eggs
1/3 cup oil
1 cup water
1/4 cup chia seeds

Don't forget the chia seeds!! Tasteless and packed with vitamins and antioxidants, they are the key ingredient for an unhealthy dessert splurge! That's how I justify it! — Don’t forget the chia seeds!! Tasteless and packed with vitamins and antioxidants, they are the key ingredient for an unhealthy dessert splurge! That’s how I justify it!

Ingredients: Lava Filling/icing

1 cup chocolate chips
1 cup peanut butter
1/2 cup mini marshmallows
2 tbsp. coconut milk
1 sleeve king Reese’s peanut butter cups

Directions:

Preheat oven 350 degrees.

Grease and flour cake pan.

Blend cake as directed by box.

Bake cake for 25-30mins. or until toothpick test is clean.

A toothpick In the cake should come our clean of batter. 5 more minutes! — A toothpick In the cake should come
our clean of batter. 5 more minutes!

Meanwhile, melt lava ingredients in a small saucepan on low heat, stirring continuously until melted evenly.

Keep a low flame and stir! You don't want it to cook just melt. — Keep a low flame and stir! You don’t want it to
cook just melt.

Take the handle of a wooden spoon and make holes 1-1/2inch deep and 2 inches apart in cake.

Use a wooden spoon handle. Press into cake and fill with lava filling .

Pour lava mixture in holes until full.

I used a teaspoon! I wanted to really fill the holes. You could just spread mixture like icing on top of holes, too!

Spread leftover lava mixture for icing.

Top with chopped peanut butter cups.

Serve warm!

Enjoy!
Ciao!

03
Jun
2014

Perfectly Plump Peppers: Roasted Quinoa and Veggie Stuffed Peppers!

categories: Dinner, Fun for Kids, Healthy Living, Homemade Italian, Recipes

Pepper Perfection! My favorite pepper creation so far! Try this recipe!

Packed with superfood quinoa and vitamins and minerals, these stuffed peppers maximize on taste and are super healthy! The kids love to eat out of the pepper bowl and then eat the pepper! So cute!
Roasted Quinoa and Veggie Stuffed Peppers

Ingredients:
6 bell peppers, any color!
2 tbsp. olive oil
2 cloves of garlic, pressed
1 small onion, chopped
1 cup quinoa
2 cups water
1/4 cup sunflower seeds
6 basil leaves, chopped
5 Yelo tomatoes

I chose these at the produce market because the package states "youth, energy, life" Yep, they got me at youth! — I chose these at the produce market because the package states “youth, energy, life” Yep, they got me at youth!

Ingredients (cont.)
1 handful of spinach
1/4 cup freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese

Directions:
Preheat oven to 400 degrees.

In a small saucepan, add 1 cup of uncooked quinoa and 2 cups of water on medium heat with a lid. Bring to a boil, remove from heat and cover. Let stand 15 minutes The quinoa will absorb the water.

Quinoa recipe- 1 cup uncooked quinoa and 2 cups water!

Wash, cut the tops off of the peppers and clean out the seeds and white insides.

Place the hollowed peppers upside down on a Pam coated cookie sheet and roast for 25-30 mins or until peppers are softened and browning.

The peppers will soften but at the same time brown, if that makes sense. Here is the "look ." If you overcook they will turn to mush and be impossible to stuff. Error on less time if you are worried. — The peppers will soften but at the same time brown, if that makes sense. Here is the “look .” If you overcook they will turn to mush and be impossible to stuff. Error on less time if you are worried.

Meanwhile, in a frying pan heat the olive oil low to medium heat and add garlic and onions.

When the onions start to become transparent, add the quinoa and sunflower seeds.

The seeds and quinoa get a nice toasted , nutty taste.

Turn up the heat and toast the quinoa and seeds a bit, while constantly stirring.

Add tomatoes, basil and spinach and mix well.

Mix mozzarella and parmesan together to create a cheese mixture.

Fill the peppers with layers of the quinoa mixture and cheese mixture. Ending with quinoa mixture on top.

Fill them up! Don't be shy! — Fill them up! Don’t be shy!

Bake for another 5-8 minutes.

Toasted roasted perfection! So many beautiful textures and colors!

Always top with fresh grated Parmesan cheese! Enjoy!!

Ciao!

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Category: Recipes