Recipes – Page 7 – Parmesan Princess

Category: Recipes

08
Oct
2015

A. Ward’s Cheesecakes Opens Retail in Carnegie, PA: A Bakery Paying It Forward!

categories: Recipes

I thought the story was the opening of the delicious commercial cheesecake supplier A. Ward’s Cheesecakes’ retail space, and we will totally get to that because it is awesome, but the real story is the spirit and the heart behind the cheesecake company’s owners, Jason Black and Alonzo Ward. Always giving and helping, Black and Ward have set a new standard for community outreach and small business growth. I realized their big hearts personally. When friends of ours (strangers to them) were in need and the bakery went above and beyond to help. From not wanting to steal business from another town’s bakery to helping other bakeries grow, their story gives hope that with honesty, passion, and love, a small suburban bakery will thrive. You want to buy from A. Ward’s Cheesecakes because the product is exceptional, but even more because you want to support Black and Ward.

My favorite is the limoncello cheesecake!

Previously an order only, commercial cheesecake supplier available at Pittsburgh restaurants such as Penn Brewery, Stoke’s Grill, Luke Wholey’s Wild Alaskan Grille, and Penn Ave Fish Company, Black and Ward listened to the citizens in the community of Carnegie, PA, and are giving the town a retail bakery…with a little help from their friends.

The entrance is Williams Way parallel to Carnegie's Main Street! — The entrance is Williams Way parallel to Carnegie’s Main Street!

A. Ward’s Cheesecakes retail location offers made to order fresh cheesecakes and now the pages of Black’s grandma’s recipe book also adorn the cases with cookies and candy. Black’s childhood favorite Cajun pistachio toffee is a must try! I ate the entire bag in the car on the way home!

Ladyfingers, scones, carrot cake muffins! Order a dozen Cinnamon Pecan Tight Bunns for your holiday company!

The bakery will also carry a few outside products, too, like made to order birthday and party cakes from L.A. Sweets in Washington, PA. and exotic jerky sticks by Buffalo Bob. Coming soon to the bakery’s menu are Cuban meat pies!

I heard a resounding theme while discussing the cheesecake company’s partnerships, “They helped us so we are helping them.” It’s paying it forward, it’s rare, and look out Pittsburgh because it’s contagious!
Ciao!

A.Ward’s Cheesecakes
35 Williams Way
Carnegie, PA 15106
412-589-2543

Monday-Friday 6am-2pm
http://m.awardscheesecakes.com

03
Oct
2015

Homemade Salted Caramel Sauce

categories: Desserts, Party Time, Recipes

Perfectly satiny and sweet with a hint of sea salt, this caramel sauce is perfect for fall. Bake with it or use it as a topping for ice cream, a dip for pretzels, apples, or even put a spoonful in your hot cider or coffee! The uses are endless the recipe is super simple!

The rules of caramel sauce making are pretty simple. Rule #1, have all of your ingredients on hand because you need to work quickly. Luckily, there are only 3! And rule #2, have incredible patience because you don’t want to jump the gun! Follow the directions or you will end up with a lumpy, chunky caramel sauce!

Originally, I made this sauce to use for salted caramel cupcakes. I used a bit of the sauce to make the frosting, filled the cupcake with the frosting, and added a a salted caramel drizzle. Overall, they were too sweet! I know, really?! A little recipe tweaks and I’m hoping to post this recipe soon!

Here is the salted caramel sauce…

Salted Caramel Sauce
Ingredients:
1-1/4 cup white sugar or brown sugar
1 stick butter
1/2 cup heavy cream
Sea salt to taste

Directions:
In a deep sauce pan, melt sugar by continuously stirring. Note: The sugar will first clump together before beginning to melt. It will become an amber color after melting.

When all sugar crystals have dissolved, add butter. Note: it will bubble and rise as butter is added, thus the use of a deep pan with high sides.

Stir until butter is incorporated.
Remove from heat and add heavy cream. Note: Be careful, the cream will also bubble up the caramel sauce.

Add sea salt to taste.
Let cool until warm. Transfer to a glass bowl and refrigerate or use on your favorite treats and snacks!

Enjoy!
Ciao!

28
Sep
2015

Cinnamon Raisin Egg Bagels

categories: Breakfast, Recipes

There is something so mouthwatering about sweet and spicy, sweet and savory, sweet and salty combinations. We can’t get enough when it comes to snacks, desserts, appetizers, soups, salads, and entrees. Why not bring these delicious flavor combinations to breakfast? Instead of accompanying your egg dish with a sugary bread, donut, or breakfast pastry, join the two together for a flavorful blast of yum!

Feel free to get creative! Top cinnamon bread, a donut, or even a cinnamon roll using this “baked in egg” method! Basically you need to make a nook for the egg. This can be done by either pulling out some of the bread, smushing it down , or in the case of the bagel, pressing the middle dough together. You don’t want the egg to roll away! It totally will! LOL If cooking your dish in a skillet, this hole problem is no big deal because you are directly on the heat source.

Of course I added parmesan cheese, too! HA!

“I want the recipe!”- There really isn’t a serious recipe, but here are the super simple guidelines ; )

Cinnamon Raisin Egg Bagels
Makes 6
Ingredients:
6 cinnamon raisin bagel or other sweet breakfast pastry or make your own!
6 farm fresh eggs
fresh grated parmesan cheese
salt/pepper
parsley for fancy styling

Directions:
Line a cookie sheet with parchment paper.
Close center of bagels by pressing dough together and squeezing to secure.
Naturally, the bagels will create a nook for the egg. If using bread or another pastry, remove to create a nook.
Crack eggs into nooks – its ok if a little spills over.
Grate fresh parmesan cheese over eggs and salt/pepper to taste.
Bake 16-22 mins or until eggs are set. Note: The egg will appear runny, give it the shake test to see if yolk is set. Seriously, shake the cookie sheet and watch for jiggling. If no serious jiggling you are good to go : )
OR- Cook in a pan until egg cooked through.
Top with chopped parsley for a fancy finish!

Enjoy!
Ciao!

16
Sep
2015

Sweet & Spicy Veggie Soba Noodles!

categories: 20 Minutes or Less, Dinner, Fun for Kids, Healthy Living, Recipes

We are totally serious about our Meatless Mondays. Why not have one day during the week where meat is out? I find it is much easier to scrape up a quick last minute dinner when meat is not involved. No worries of defrosting or pre-planning. Monday’s veg dishes are simple and delicious!

I bought some soba noodles because, like pasta, they are a blank canvas. We love a sweet and spicy sauce so I made a light honey sriracha soy sauce using a ginger infused soy. Oh my is this sauce perfection for a soba noodle dish! Of course I added lots of veggies including shitake mushrooms. Not only are shitake mushrooms a big part of Japanese cuisine, but they add that “meaty” bite that is totally not meat! Ha! This dish can be made in under 20 minutes and is 100% kid approved, just adjust the heat based on preference. A little of the sauce goes a long way especially because the dish is already lightly coated with the oil. Here is the recipe!

Sweet & Spicy Veggie Soba Noodles
Ingredients:
2 tbsp. olive oil
2 shallots, finely chopped
4 green onions, chopped
3 carrots, cut into matchsticks
1 red bell pepper, chopped
1 can water chestnuts, drained
1 pint shitake mushrooms, stems cut and halved/quartered to desired size
1 1/2 lb. package pre-cooked buckwheat soba noodles
3 tbsp. honey
1 tbsp. sriracha
1/4 cup ginger infused soy sauce

Directions:
Heat olive oil in a pan.

Add veggies that take the longest to cook first, then add the rest of veggies and cook until al dente.

In a small saucepan, add soba noodles and 1 tbsp. sauce.

With your fingers, gently separate noodles until all come unstuck.

Heat through and add to pan with veggies, mix well and add more sauce until desired amount is reached.

Top with green onions!

Enjoy!
Ciao!

11
Sep
2015

White Clam Pizza!

categories: Dinner, Homemade Italian, Recipes

Linguini clams is probably my all time favorite dish besides seafood pasta, which is pretty much the same thing. I think because it has a light “sauce,” just a splash of garlic olive oil, white wine, lemon spritzed yum on each bite. Sooooo good- there is seriously something addicting about it! I was thinking, what if I put these heavenly bites on a crispy pizza crust? And so my white clam pizza was born…topped with fresh mozzarella, red onion, and fresh basil.

Yep! As classy as a fancy appetizer or as “game day” as a buffalo chicken dip, you can take this pizza anywhere!

The no yeast easy pizza dough recipe is one to keep forever. One time I was out of yeast packets and added some baking soda to my pasta dough recipe, totally worked! It’s a thin crust. You can add herbs for flavor or leave it plain! Experiment, try different things, and let me know what works!

White Clam Pizza

Ingredients:
3 tbsp. olive oil
4 cloves garlic, finely chopped
1/2 lb. clam meat (I use PanaPesca clam meat in juice)
2 tbsp.lemon juice
1/4 cup white wine
salt/pepper
1/2 cup shredded provolone/mozzarella
6-8 slices fresh mozzarella
2 tbsp. fresh grated parmesan cheese
1/2 red onion, frenched, then cut in half if too big -depends on the size of your onion 😉
Handful of fresh basil or arugula
Pre-made pizza crust or recipe below!

Directions:
Preheat over to 400 degrees.

Heat olive oil in a large pan.

Add garlic, cook 2-4 minutes until aromatic.

Add clams, white wine, lemon juice, salt and pepper.

Lower heat and simmer until heated through.

Brush pizza crust with olive oil.

Top with shredded mozzarella/ provolone mix.

Add strained clams.

Top with fresh mozzarella slices and sprinkle with fresh grated parmesan.

Bake until crust is golden brown and the cheese is melted, approximately 12-18 minutes.

Top pizza with red onion, basil or arugula, fresh grated parmesan cheese, and sea salt.

No Yeast Easy Pizza Dough
Ingredients:
1-1/2 cup flour
1 tbsp. baking soda
1 tsp. sea salt
3/4 cup water
2-1/2 tbsp. olive oil

Directions:
In a large mixing bowl, mix flour, baking soda, and salt.
Make a volcano and fill the center with water and olive oil.
Gradually push the flour into the liquid little by little until well mixed.

Enjoy!
Ciao!

04
Sep
2015

Fried Heirloom Tomatoes!

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

Traditional Southern fried green tomatoes are actually tart, unripened red tomatoes, breaded and fried in oil. Their firmness makes them perfect for frying! I was given some gorgeous, solid heirloom tomatoes that were so sweet, not mushy at all, so I decided to fry them for a sweeter version. Of course topping them with parmesan cheese and fresh basil for a totally perfect mix of flavors!
Heirloom tomatoes are the best. Passed down from generation to generation, heirlooms’ taste will far exceed any tomato you find at the grocery store. Found in an array of colors, they all taste a bit different.

I made a Caprese salad last night using really ripened heirlooms. I’m not sure which ones tasted better yellow, orange, red/green striped, brown? They are all amazingly delicious!
Ok, back to frying them. So the trick is to use firm tomatoes, and fry them in a hot pan. This way the outside “crust” will be nice and crunchy.

Fried Heirloom Tomatoes
Ingredients:
2 firm heirloom tomatoes, sliced 1/4 inch thick
1 cup flour
1/2 tbsp. dried basil
1/2 tbsp. dried rosemary
2 tsp. garlic powder
2 tsp. onion powder
2 eggs, whisked
1 cup Panko breadcrumbs
3 tbsp. olive oil
salt/pepper
fresh grated parmesan cheese
fresh basil

Directions:

Add olive oil to pan and heat on high.

Mix flour, basil, rosemary, garlic powder, onion powder in a bowl.

Whisk eggs in a second bowl.

Add Panko breadcrumbs to a third bowl.

Prepare tomatoes by lightly salting slices, coating in flour, dipping in egg, and covering in breadcrumbs.

Add slices to pan, fry until golden brown on first side, then flip.

Remove slices, let oil absorb on a paper towel covered plate.

Top with fresh grated parmesan cheese, fresh basil, and serve!

Enjoy!
Ciao!

28
Aug
2015

Chicken with Red Pepper Cream Sauce!

categories: Recipes

You will definitely be sopping up this sauce with some crusty bread! The red pepper cream sauce takes ordinary, boring chicken to a new level, but the real reason this dish is totally amazing is the cut of chicken. For a flavorful boost, use chicken thighs or legs instead of chicken breasts. No need to worry about drying out, this chicken falls off the bone!!

To ensure crispy skin, the chicken is browned first in a pan, then roasted in the oven. You can always pop it under the broiler at the end for an even crispier finish! It looks beautiful topped with fresh basil at the end. Simply serve it out of the pan!

Chicken with Red Pepper Cream Sauce

Ingredients:
6-8 chicken thighs
3 tbsp. olive oil +2 tbsp. for sauce
3 cloves garlic, finely chopped
1 small onion, finely chopped
1 cup chicken stock
1/2 cup heavy cream
1/4 cup fresh grated Parmesan cheese
1- 1-1/2 tbsp. red pepper flakes to taste
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. basil
1/4 cup fresh basil leaves
salt/pepper to taste

Directions:

Preheat oven 400 degrees.

Season chicken thighs with salt and pepper.

Heat olive oil in a large pan to medium high heat.

Add chicken skin side down and brown both sides, approximately 3-5 mins. per side.
Remove chicken from the pan and set aside. (Chicken will be just browned, not cooked through.)

To additional 2 tbsp. olive oil, add onion, garlic and red pepper flakes.
Golden garlic and cook onion while continuously stirring approximately 2-3 minutes or until you smell the red pepper and garlic.

Stir in chicken stock, heavy cream, Parmesan, thyme, oregano, and basil.

Bring to a boil.
Reduce heat to simmer until thickened, approximately 5-7 minutes.

Add chicken back to skillet.(Sauce should only cover the bottom of the thighs.)
Roast in the oven until cooked through, 25-35 minutes.

Top with fresh basil and serve!
Ciao!

14
Aug
2015

Summer Zucchini Salad with Honey Lemon Vinaigrette!

categories: 20 Minutes or Less, Dinner, Healthy Living, Lunch, Recipes

Do you have zucchini coming out of your ears? I definitely do! It is that time of year when I have had enough- totally zucchini breads, zucchini boats, and zucchini breakfast-ed out! What else can you make? There is always the chocolate-zucchini craze of hiding the veggie in chocolate cake, muffins, cookies or brownies. Chocolate is always a great idea, but how about a salad sans lettuce and a smooth and summery homemade vinaigrette? Now that sounds perfectly summer!

Summer Zucchini Salad
(Serves 4)
Ingredients:
2 medium zucchini
2 vine ripe tomatoes
1/2 cup crumbled goat cheese
1 lemon
salt/peper to taste

Honey Lemon Vinaigrette
Ingredients:
1 tsp. garlic powder
1 tsp. dijon mustard
6 lemons- squeezed for juice approx. 1/4 cup lemon juice
2 tbsp. honey
1/2 cup olive oil
1/4 cup grapeseed oil or canola oil

Directions:
Peel zucchini with a vegetable peeler in long strips and place into serving bowl or platter.(I roll-up some of the strips for easy eating and because it adds to the beauty of the dish.)

Cut tomatoes into wedges and add to the salad.

Sprinkle with 2-3 tbsp. crumbled goat cheese.

For dressing:
Whisk all ingredients except oils.

Add oils, lid, and shake vigorously until well mixed.

Top salads with 2 tbsp. of dressing and squeeze a halved lemon over salads.

Add salt and pepper to taste.

Enjoy!
Ciao!

07
Aug
2015

Roasted Chicken Salad

categories: Healthy Living, Lunch, Recipes

For a refreshing summer luncheon or back to school favorite , homemade roasted chicken salad wins the “hits the spot” award. I cannot stand a wet, super mayonnaissy, yogurty, sour creamy (eek!) consistency. So I add the minimum amount ever of mayonnaise to moisten – I know, there is seriously no other word to be used here- some sweet grapes and the crunch of celery to the dressing.

Super short cut. You can totally buy a rotisserie chicken at the grocery store. Take out bones and skin, shred or dice. I like to make a whole roasted chicken for dinner and make this chicken salad with the leftovers. That is why I say 1/2 chicken because that is usually what’s left! Smooth and delicious with a crunch, this roasted chicken salad can easily become your go-to recipe!

Here it is…

Roasted Chicken Salad

Ingredients:
1/2 chicken
2 tbsp. olive oil
salt/pepper
1/2-1 cup mayonnaise
1-1/2 tsp. dill
1 cup grapes, halved
3 stalks celery, chopped

Directions:
Preheat over 350 degrees.

Rub chicken with olive oil and sprinkle with salt and pepper.

Bake 35-50 minutes, until chicken is cooked through.

Cool chicken and dice or shred.

Mix the dressing by adding your comfortable amount of mayonnaise, grapes, celery, and dill.

Fold in diced chicken and mix well.

Add more mayo if needed! Remember, I like my chicken salad on the dry side so feel free to add away!

Chill and serve with crackers or on your favorite bread or roll!

Enjoy!
Ciao!

31
Jul
2015

Walleye Tacos With a Roasted Corn Peach Salsa!

categories: 20 Minutes or Less, Around Pittsburgh, Dinner, Healthy Living, Recipes

My neighbors are awesome fishermen and who do you think gets a bag of fresh caught fish after the trip? The neighborhood food blogger of course. Ha! Thank you so much! The fresh walleye I was given this week soaked up the marinade beautifully and made a delicious base for some fresh fish tacos.

I made a totally amazing roasted corn and peach salsa by cutting spicy pan roasted corn on the cob off the cob and adding the sweet flavors of a diced peach, a small onion, and a handful of chopped chives. Fresh squeezed lime juice pulled it all together!

Seriously, Pittsburgh might just have a new “thing”…fish tacos!
Fish tacos are most definitely one of my favorite dishes to order out in Pittsburgh. Believe it or not, many of our restaurants have nailed a fabulous fish taco entreé! Some of my favorites…Penn Avenue Fish Company, Kaya, Täkõ, and Round Corner Cantina. All totally exceptional! Of course I make them at home, too!

Walleye Fish Tacos
Ingredients:
1-1/2 lb. raw walleye fillets
1 lime
1/2 cup fresh cilantro, chopped
1 tbsp. chili powder
1 tsp. cumin

Directions:

Cube raw walleye.

Mix lime juice, cilantro, chili powder, and cumin in a mixing bowl.

Add walleye cubes, coat with marinade and refrigerate.

Heat a pan and cook walleye cubes until just cooked through- pink turns white and flake with a fork.

Roasted Corn and Peach Salsa
Ingredients:
2 corn on the cob
1 peach, chopped
2 pats butter
2 tsp. cayenene pepper
1 small onion, finely chopped
1 tbsp. finely chopped chives
1 tsp.cilantro or parsley, chopped
1 lime

Directios:
Roast buttered corn in a pan or on the grill until desired doneness.
Sprinkle with cayenne pepper.

Cut corn off the cob after it cools a bit.

Add onion, chives, cilantro or parsley to corn.

Squeeze the juice of one lime into bowl.

Fish Taco Sauce
1/4 cup sour cream
1 tbsp. sriracha

Mix together and add more or less sriracha to taste

Build your taco with your favorite flour tortilla.
Add the roasted corn and peach salsa, and top with sriracha sauce.

Enjoy!
Ciao!

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