Sides – Parmesan Princess

Category: Sides

02
Dec
2016

Sausage & Parmesan Spinach Dip

categories: Homemade Italian, Party Time, Recipes, Sides

Ok, so to be honest, the first time I made this dip I added pancetta in addition to the sausage and it was totally amazing! I have been toying with this question, Are double meats acceptable? I have no clue, but I seem to do it often.

First of all, if you have never mixed ricotta, mascarpone, and Parmigiano Reggiano, you have not lived! Exaggeration? Maybe… The creaminess is unbelievable and the blend of cheeses adds so much deliciousness. I use the trio quite often when looking for that punch of Italian!

This dip should be at every party, everywhere. Here is the recipe…

Sausage and Parmesan Spinach Dip
Ingredients:
1/2 lb.ground sausage
2 cups spinach
2 tbsp. olive oil
1 small onion, chopped
3 cloves garlic, chopped
1- 1/2 cup ricotta cheese, squeeze liquid out
1/4 cup mascarpone cheese
1/2 cup Parmigiano Reggiano + fresh grated for topping
salt/pepper to taste

Directions:
Preheat oven to 350 degrees.
Brown ground sausage in a pan. Remove to a plate.
Add olive oil, onions, and garlic to the pan and cook until softened and onions are translucent.
Throw in spinach at the end to wilt.
In a mixing bowl, combine cheeses, sausage, salt and pepper and mix well. Hold a little sausage back to crumble on top.
Bake 18-25 minutes or until cheeses are melted together and firm.
Top with fresh grated Parmigiano Reggiano and serve with your favorite baguette, crackers and vegetables!

Enjoy! Ciao!

I am happy to be representing Parmigiano Reggiano as their US ambassador! Don’t forget to make sure you are using the only parmesan! Real Parmigiano Reggiano from Parma, Italy!

25
Nov
2016

Chestnut & Parmigiano Reggiano Stuffing!

categories: Dinner, Homemade Italian, Lunch, Party Time, Recipes, Sides

With two turkeys stuffed and an extra pan for the vegetarians, I always have a ton of leftover stuffing!

We eat some on the “leftover plate” or sandwich, but never really turn it into another meal. Lately, my eyes have been opened to the wonderful world of fresh chestnuts. I was in an old Italian section of Pittsburgh, Bloomfield, and there was a chestnut stand on the sidewalk. I bought some and thought I would experiment.

Of course adding cheese and chestnuts, changes the flavor of traditional stuffing completely. Add turkey, chicken, or sausage and turn the dish into a hearty meal! Here is the recipe…

Chestnut Stuffing
Ingredients:
2 cups chestnuts
2 loaves white bread, cubed
1 stick butter
1 onion, chopped
3 stalks celery, chopped
4 cloves garlic, finely chopped
salt/pepper
1/2 cup chicken broth
1/2 cup Parmigiano Reggiano, fresh grated
1 cup pulled turkey

Directions:
Preheat oven to 350 degrees.
Cut an “X” shape on the chestnuts with a sharp knife.
Place into a saucepan and cover with cold water.
Bring to a boil, then lower the temperature and simmer for 30 minutes, or until tender
Drain and let the chestnuts cool.
Peel skin and chop the inside.
In a large pan, melt butter and add onion, celery, garlic, salt and pepper.
Add sage and chestnuts and stir.
Mix 1/2 cup of mixture with 2 cups of cubed bread in a large mixing bowl until incorporated.
Add chicken broth as needed until just moist.
Stir in pulled turkey and Parmigiano Reggiano.
Transfer to a casserole dish and bake 40 minutes.

Enjoy!
Ciao!

I am happy to be representing Parmigiano Reggiano for Parma, Italy as their US Ambasador. Remember, Parmiginao Reggiano is the only parmesan = )

09
Sep
2016

Butternut Squash Tortellini With Pumpkin Spice Brown Butter Cream Sauce!

categories: Dinner, Homemade Italian, Recipes, Sides

The first ever pumpkin spice cheese launched last week so I had to try it!

Beemster developed a Pumpkin Spice Gouda, without pumpkin but with the perfect combination of pumpkin pie spices. I tasted it and decided it would be great in a brown butter cream sauce. When melted, this cheese is even better!

I love pumpkin ravioli with a sage cream sauce in the fall for Sunday Supper with family or Halloween before trick or treat! This pumpkin spice cream sauce adds a richness that my traditional sauce lacks.

Here is the recipe…

Butternut Squash Tortellini with Pumpkin Spice Brown Butter Cream Sauce

Ingredients:
12-15 homemade butternut squash tortellini, or your favorite store bought
1/2 stick butter
3 rosemary sprigs, small amount for garnish
3 cloves garlic, finely chopped
1/2-3/4 cup heavy cream
1/2 cup grated Beemster Pumpkin Spice Gouda cheese, additional for garnish
salt/pepper to taste

Directions:
Melt butter in a pan by swirling over medium heat.
When mostly melted, add chopped garlic and rosemary sprigs.
Let it bubble until brown and thick.
Meanwhile, boil 2 quarts of water and add tortellini until floating.
Strain and set aside.
Add cream little by little, whisk, until desired golden brown color.
Remove from heat and whisk in grated cheese.
Top tortellini with sauce, grated cheese, and finely chopped rosemary.

I served this tortellini with rosemary roasted chicken quarters and a beautiful salad!

Enjoy!
Ciao!

08
Jul
2016

Kafta Kabobs!

categories: 20 Minutes or Less, Dinner, Fun for Kids, Grill, Healthy Living, Healthy Snacks, Lunch, Recipes, Sides

Kafta, Kofta, Kefta…every translation spells it differently! Let’s call it meat on a stick. Ok, really flavorful meat on a stick.

With Lebanese exotic flavors of cumin, cinnamon, and of course the garlic, Kafta has a deep layering and tastes like a full meal. Often served cold for lunch, or hot for lunch or dinner, it is a fun opportunity to try something different that is really quick and easy to make.

My kids are fans because it is on a stick I think. They first started eating “things kids aren’t supposed to like” when skewered. Try it, seriously!

A few tips, I used an egg. (Gasp!) Kafta is traditionally stuck together by using soaked white bread that’s rung out and put in the food processor. Yeah, So are traditional meatballs, but sometimes you don’t want to clean the thing, right? Feel free!

Soak the sticks! I forgot and a few of mine burned!!

The cucumber salad is amazing and accompanied meat dishes quite often on my table in the summertime.

And guys, the sauce…simple and delicious! It’s more powerful than a smoothe tahini with the punch of Romesco. I used a delicious jarred Romesco, but you can get crazy and make your own!

Here are the recipes…

Kafta Kabobs

Ingredients:
1 lb. ground beef
3 garlic cloves, finely chopped
1 small onion, finely chopped
1/4 cup parsley, finely chopped
1 egg
1 tsp. Allspice
1 tsp. Cumin
1/2 tsp. Paprika
1/2 tsp. Cinnamon
Salt/pepper to taste
Skewers

Directions:
Soak skewers in water for at least one hour until ready to mold the

Heat grill to 300 degrees.

With hands, mix beef, garlic, onion, egg, and all of the spices, salt and pepper.

Mold 1/6 of the mixture onto one end of each skewer trying to keep mold to 1 inch thickness.

Grill approximately 4 minutes each side until cooked to desired fineness.

Cucumber Salad

Ingredients:
1 cucumber chopped
1 pint grape tomatoes, halved
1 small red onion or Vidalia onion, sliced
Handful parsley, chopped
1 lemon , squeezed
3 tbsp. Garlic oil
Salt/pepper to taste

Directions:
In a large moxing bowl, toss to coat.

Greek Yogurt Romesco Sauce
1/4 cup plain Greek Yogurt mix with
1/4 cup Romesco
Chopped Parsley flakes and sliced tomato garnish

Enjoy!
Ciao!

24
Jun
2016

Crispy Garlic Parmesan Green Beans!

categories: Healthy Living, Healthy Snacks, Homemade Italian, Recipes, Sides

Summer sides kill winter sides!! A few fresh, healthy vegetables tossed in a beautiful olive oil, sprinkled with garlic, salt and pepper, and grilled to perfection definitely beat winter sweet potato casseroles any day. Of course now I’m totally craving a yummy sweet potato casserole with a toasted marshmallow topping! See how that works? Ha!

My number one vegetable side is probably brussels sprouts, followed by asparagus, then zucchini and squash…I always forget about green beans. No offense to green beans, until I see them smiling up at me from their bin I always forget! So here is my favorite way to prepare them!

Garlic Parmesan Green Beans
Ingredients:
2 cups fresh green beans
1/4 olive oil
2 cloves garlic, finely chopped
salt/pepper
1/4 cup fresh grated parmesan cheese

Directions:

Rinse, dry and snap off stringy ends of green beans.
Put beans on an aluminum foil covered cookie sheet
Drizzle with olive oil and toss to coat.
Shake and push to a single layer.
Sprinkle with chopped garlic.
Salt/pepper to taste.
Cook at 425 degree oven for 10 minutes. Flip and cook another 3-5 minutes until they are brown and crispy.
Remove from oven and sprinkle with fresh grated parmesan cheese.

Enjoy!
Ciao!

05
May
2016

Roasted Corn and Black Beans!

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

Happy Cinco de Mayo! For some of us, Mexican night is a weekly occurrence, taco Tuesday for example, but for others it is rare.

In my house, Mexican is an important weekday supper staple. An easy dinner filled with fresh vegetables, and the kids ask for seconds? Everybody wins!

I change up my menu based on taco type- beef, chicken, pork- or I add some different side dishes. The dishes include some combination of beans and rice, roasted corn, and homemade chunky salsas. Roasting the corn creates a depth of flavor. I especially love corn on the cob done this way- roasted and seasoned with butter, chili powder, cayenne pepper, topped with sour cream and sprinkled with garlic and cilantro. It is absolutely delicious!

Here is the recipe for my roasted corn and black beans dish…

Roasted Corn and Black Beans
Ingredients:
2 cups corn, sliced off the cob or frozen.
2 tbsp. Olive oil
3 cloves of garlic, finely chopped
1/2 small onion, finely chopped
1 cup black beans, cleaned and soaked
1 tsp. Chili powder
1/2 tsp. Cumin
1/2 tsp. Cayenne pepper
1 tbsp. Chopped cilantro
Salt/pepper to taste

Ingredients:
Heat olive oil in a medium pan.
Add corn, garlic and onions.
Cook until corn is browned and garlic and onions are softened.
Add beans, salt/pepper, chili powder, cumin, and cayenne pepper. Mix well.
Remove from heat and toss with cilantro.
Serve warm or cold.

Enjoy!
Ciao!

08
Apr
2016

Chicken Romano and Lemon Garlic Brussels Sprouts!

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

We are waiting for Spring here in Pittsburgh, PA. Two weeks ago my kids got light sunburn on their faces because it was 75 degrees and sunny, two days ago we had ice and snow and wind and…I seriously just got chilled writing this! Ha!

Mother Nature’s lack of consistency is disturbing. I guess will accept the gloomy, rainy April days only because in May we get to smell the flowers!

Until Spring decides to show up, smell the garlic! Cook, experiment in the kitchen, keep yourself busy! Not only is garlic full of amazing health benefits like lowering cholesterol and lowering the risk of heart disease, it also adds robust flavor to everyday cooking.

Lately, I have been double-garlicking, which is utilizing garlic olive oil along with fresh chopped garlic. When used in combination, the flavors transform a healthy chicken breast or vegetable dish to ah-mazing! Here are the recipeS…Yep, two today!!

Chicken Romano
Ingredients:
1.5 lbs. boneless, skinless chicken breasts (If chicken breasts are super thick, slice in half for faster cooking)
1/4 cup garlic olive oil
1-2 cloves garlic, finely chopped
1 tbsp.basil, finely chopped
salt/pepper
2 cups breadcrumbs
1/2 cup fresh grated Locatelli Pecorino Romano cheese
1/2 cup fresh grated Parmesan Reggiano cheese

Directions:
Preheat oven to 350 degrees
In a mixing bowl, combine olive oil, garlic, basil, salt/pepper.
Transfer mixture to a Ziploc bag.
Marinate chicken for 1 hour -24 hours in refrigerator.
Fill a pie plate with breadcrumbs and cheeses.
Coat each chicken breast, shake excess off, and place on a greased or parchment papered pan.
Bake 25-35 mins. or until internal temperature reaches 165 degrees and coating is golden brown.

Lemon Garlic Brussels Sprouts
Ingredients:
1 lb. brussels sprouts, cleaned and halved
3 tbsp. garlic olive oil
3 tbsp. lemon juice
1 lemon
salt/pepper
fresh grated parmesan reggiano

Directions:
Preheat oven 425 degrees.
Place brussels sprouts in a pan.
Coat with oil,lemon juice, and salt/pepper.
Slice the lemon and place a few pieces on top of sprouts.
Roast until edges of sprouts are crispy. Approx. 6-9 minutes.

Enjoy!
Ciao!

26
Mar
2016

Strawberry Basil Fontina Bites!

categories: 20 Minutes or Less, Healthy Living, Healthy Snacks, Party Time, Recipes, Shopping, Sides

Have you ever found yourself needing appetizers in a pinch? Most of the time I whip up an Italian meat, cheese, and olive tray. My go-to tray not only pairs perfectly with the drinks, which most often accompany my need for appetizers, but is also super easy to create because the ingredients are always in my refrigerator!

Spring into entertaining in the warmer months and winter appetizer choices seem overused. Spring clean your recipes and replace the winter palate with sweet and savory small bites, with a ton of color of course! Easy and delicious are equally important qualities of these quick appetizers. Seasonal fruits and herbs are absolutely scrumptious with cheeses. What cheese works best? A solid but creamy cheese with a strong taste is always on point.

Don’t forget the finishing drizzles. I am currently obsessing over Vincotto’s Fig. A sweet and smooth vinegar, made from fig juice aged in oak barrels. It is versatile, tasty, and totally addicting! So here is my latest creation…enjoy!

Strawberry Basil Fontina Bites

Ingredients:
12 strawberries, washed and destemmed
12 medium basil leaves
4 oz. fontina cheese, cut into 2 inch squares
toothpicks
Vincotto Fig vinegar for drizzle

Directions:
Stack one piece of cheese, one basil leaf, and one strawberry stem side down.
Spear with a toothpick.
Drizzle vinegar to taste.

Enjoy!
Ciao!

05
Mar
2016

Garlic Parmesan Knots!

categories: Homemade Italian, Recipes, Sides

Garlic and parmesan make a beautiful couple. My absolute favorite chicken wing toppings, the combo enhances simple french fries or a succulent lobster tail. When adding garlic and parmesan, we cannot forget the vehicle for ease of use…butter! Or olive oil if you want a slightly less salty, less buttery alternative. For easy coating, I use a pastry brush and always top with extra fresh grated Parmesan.
Garlic Parmesan Knots are a huge hit when served with fish, or a substitute for bread on Italian night!

Here is the recipe…
Garlic Parmesan Knots

Ingredients:
2 cups pizza dough, from your favorite pizza shop or homemade
1/4 cup unsalted butter, melted
3/4 teaspoon garlic powder
1/2 teaspoon rosemary, chopped
1/2 teaspoon parsley, chopped
1/4 cup fresh grated parmesan cheese + 1/4 cup or a block of parmesan for topping.

Directions:
In a medium mixing bowl, whisk together butter, garlic powder, spices and 1/4 cup parmesan cheese.
Preheat oven 375 degrees.
Cut off 2 inches of dough.
Roll into a cigar shape.
Knot dough.
Place onto parchment covered cookie sheet.
Brush with butter mixture.
Bake 8-12 minutes until golden brown and center is cooked through.
Remove and brush with excess butter mixture and top with fresh grated parmesan cheese.

Enjoy!
Ciao!

25
Nov
2015

Twice Baked Candied Sweet Potatoes!

categories: Recipes, Sides

Instead of another potato casserole on your Thanksgiving table, try these adorable twice baked potatoes. With all of the sweetness of your favorite candied potatoes, these potatoes are sooooo delicious! Top each one with marshmallows, pom arils, cherries, pecans….or any combination! Do you have a guest who doesn’t like pecans? Give him/her a special potato with double marshmallows!

Here is the recipe–>

Twice Baked Candied Sweet Potatoes
(makes 4 potatoes)

Ingredients:
4 Whole sweet potatoes, scrubbed
2 tbsp. melted butter + 4 thin pats butter
2 tsp. ground cinnamon
1 tsp. ground cloves
1/4 cup brown sugar + a little to sprinkle on top
1/4 cup dark/maraschino cherries or I used pomegranate arils
1/4 cup marshmallows
Optional Pecans for topping

Directions:

Bake whole sweet potatoes at 375 degrees for 1-1/2 hours until softened.

Slice the top of the potatoes and scoop out potato.

Put all potato in a large mixing bowl and add melted butter, cinnamon, cloves, and brown sugar.

Spoon potato mixture back into skins.

Top with butter pat, sprinkle brown sugar, and add toppings- cherries, pomegranate arils, marshmallows, pecans.

Bake another 15-18 minutes until marshmallows start to brown.

Enjoy!
Happy Thanksgiving!
Ciao!

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