Parmesan Princess – Page 5 – the delicious world of a Parmesan Princess

01
Apr
2016

Blog Swap Breelicious Bites Gives Us Carmi Family Restaurant!

categories: Around Pittsburgh, Restaurant Review

Today’s post comes from Briana White of Breelicious Bites, and is part of a special day of shenanigans from other Pittsburgh Bloggers. You can see my post over on Coffee And A Blonde, where I showcase a sweet and sassy asparagus recipe that’s on point with one of Spring’s hottest hues!

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Photo Credit: Pittsburgh Tribune Review

Carmi Family Restaurant located at 917 Western Ave in the Northside opened in 2011. Owners Michael and Carleen King had a catering company, The Catering Kings, for three years before they dove into the restaurant business. I eat at Carmi often. When they first opened I was here almost every week! The food is so ridiculously good and reasonably priced..it’s perfect for a girl like me that doesn’t like to cook all the time. My two favorites here are the Chicken & Waffles and Shrimp & Grits. As their slogan says, “If you’re hungry for some real Southern Cuisine, give Carmi a try”.

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Chicken and Waffles Photo by: Breelicious Bites

ShrimpGrits
Shrimp and Grits Photo by: Breelicious Bites

Carmi will be celebrating their 5^th year in May, to celebrate they are giving a “Thank You Dinner” to the Garfield Gators football coaching staff. Carleen stated, “They are huge mentors to the team, they are the village. The coaches are from the neighborhood and treat the team like family.” The dinner will include speakers such as former Pittsburgh Steeler Mike Logan, an investment banker, and one of the parent’s whose children play for the team.

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Photo Credit: Breelicious Bites Carleen King, Briana White (right)

On my most recent visit I got a chance to chat with Carleen and ask her a few questions:

How did you come up with the name? “We were thinking of names and Michael came up with it, it’s a combination of our names, Carleen and Michael.”

Why did you decide to open Carmi? “I just left my job at Verizon and we were doing small catering jobs. We were renting a space in a church kitchen, where we had to bring everything in big totes, even salt and pepper. The catering jobs became more frequent and we were beginning to outgrow the space. I remembered that there was a kitchen attached to the Shamrock that had been closed for years. We came to look at the space and Michael suggested we open a dining room. Although, I was a little nervous, I agreed.”

What is your favorite meal at Carmi? Smothered pork chops, mashed potatoes and fried corn

Smothered Chops Photo By: Breelicious Bites

Top Seller? Fried Chicken and mac n cheese

What’s your favorite restaurant in Pittsburgh? Savoy’s NEW menu and The Village Tavern and Trattoria

Favorite Food? Lasagna

Least favorite food? Oysters and hot dogs…and anything that has a weird texture

Contact info:

http://www.carmirestaurant.com/

412-231-0100

Thank you Briana White! Visit Carmi Family Restaurant and breeliciousbites.com today!

Ciao!

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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!

22
Mar
2016

The Best Egg Salad Ever!

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

Use up your leftover hard boiled eggs and transform them into a creamy egg salad you can slather on some fresh bread. The flavor is bold, but very comforting. I totally forget about egg salad! With Easter right around the corner, you have the eggs already made, so….

Of course you could just mix the eggs with mayonnaise, but that is totally boring. Channel the flavors of your favorite deviled eggs, the spicy, the sweet, the savory. By savory I absolutely mean BACON! First, you need my perfect hard boiled eggs recipe. Now, the egg salad…

The Best Egg Salad Ever

Ingredients:
6 hard boiled eggs
1 cup chopped bacon, cooked
1/2 cup mayonnaise
3 tbsp. spicy mustard
1 lemon
salt/pepper
fresh dill, finely chopped
paprika, sprinkle
your favorite soft bread

Directions:
Add hard boiled eggs to a large bowl.
Mash with a fork or coarsely chop into squares.
Add mayonnaise, mustard, salt and pepper to taste.
Mix in chopped bacon.
Squeeze 1/2 lemon.
Top with fresh dill.
Spoon a heaping pile of egg salad between two slices of fresh bread.

Enjoy!
Ciao!

17
Mar
2016

How To Make Perfect Hard Boiled Eggs Every Time!

categories: 20 Minutes or Less, Breakfast, Healthy Living, Healthy Snacks, Recipes

Hard boiled egg perfection. It can totally happen. The process requires us to filter out the bad habits and shortcuts we have collected over the years. Most of us will hard boil eggs to color for Easter, unless we happen to stubble upon lovely, already pastel-ed eggs. Good luck! Blue eggs are really just that, a regular egg with a beautiful, light blue shell. Most are laid by the Araucana, also known as an Easter Egg chicken. Nope, unfortunately they are not blue and don’t sport cute bunny ears. No problem, we will make our own. So cool though, right?

Here are the 5 , ok 6, most important hard boiled egg tips:

Don’t use fresh eggs. Seems counterintuitive, I know, but older eggs have a weaker hold on the shell, making them easier to peel. We will add salt, too. Just in case.
Don’t crowd the eggs in the pot. Overcrowding a pan or a pot in any cooking situation is never a good thing. Give the eggs some room to absorb heat slowly and evenly.
Cover with COLD water. You might think adding hot water is speeding up the time-to-boil, but thats not what we want! Start with cold water and inch or two above the tops of the eggs.
Turn off the heat when the eggs start boiling. But don’t jump the gun. Let the rapid boil begin before killing the heat. The start of tiny bubbles is just the beginning, wait until things get crazy.
Cover for 10 minutes. 10 is my lucky number for the perfect hard boil. Depending on pan temperature and surface area this could vary. Experiment and max out at 15 to avoid overcooked yolks.
Treat the eggs to a nice cold ice bath. We want to stop the cooking and make a last attempt at easy peeling.

Now that we know why we are doing what we are doing, Here is the recipe…

Hard Boiled Eggs:

Ingredients:
6 eggs, not super fresh
dash of salt
water, to cover eggs
ice

Directions:
Cover eggs with water until 1 inch above tops of eggs.

Add salt.

On high heat, bring to a boil.

Turn off heat and Cover for 10 mins.

Transfer eggs to an ice bath.

Dry with a towel, color, or peel and eat.

Enjoy!
Ciao!

11
Mar
2016

One Pan Roasted Chicken and Spring Vegetables!

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

Happy Spring! As the weather warms up it is time for easy one pan dinners showcasing colorful Spring vegetables.

When I am in the mood for glazed chicken I love a skin-on cut of chicken. The skin crisps up really nice and holds the flavors so well. Spring brings out the spicy, sweet in me. My favorite combination is always a honey sriracha glaze, and this time I added lemon to the mix. Enjoy this Spring chicken dinner! Here is the recipe…

Roasted Chicken and Spring Vegetables
Ingredients:
2 pounds skin-on, bone-in chicken thighs
Salt and freshly ground pepper
3 tbsp. honey
1 tbsp. sriracha
2 lemons, quartered.
3 tablespoons extra-virgin olive oil
1 tbsp. rosemary
1 tbsp. onion powder
1 tbsp. basil
4 garlic cloves, finely chopped
1-1/2 cups fingerling potatoes
1 small onion chopped
2 cups brussels sprouts, halved
1 cup carrot, chopped, or left long cut in half
1/2 lb. fresh green beans
fresh dill

Directions:
Preheat the oven to 500 degrees.
Rinse the chicken and pat dry.
Season with salt and pepper.
Place skin side up on a rimmed baking sheet.
Mix honey, sriracha and brush onto chicken skin.
Squeeze one quarter of lemon.
Roast chicken for 15 minutes.
Add vegetables and potatoes to a Ziploc bag.
Add olive oil, rosemary, onion powder, basil, and garlic. Gently coat.
Remove the chicken from the oven.
Add vegetables to pan surrounding chicken.
Put pan back in the oven for 20 minutes until the vegetables are tender and the chicken is golden and cooked through. Squeeze the remaining 1/2 lemon over the chicken- extra glaze to taste and more lemon over the vegetables.
Top with the dill and serve.

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!

24
Feb
2016

Peanut Butter Almond Cream Chocolate Chip Cookies!

categories: Desserts, Recipes

If you close your eyes, these cookies taste like the best peanut butter cookies ever…

But they are chocolate chip?? Yes, the almond cream and peanut butter frosting do all of the work! In the past, I have tried to make homemade almond cream to use as a spread on biscuits and muffins like this one Almond Cream by Martha Stewart, but this time I used the Sicilian Almond Cream from the Italian World at Oil & Vinegar . Save yourself some time because the homemade version will never top the Sicilian version ; ) This frosting is a super sweet! Peanut butter and chocolate are my sweet tooth’s favorites, but the almond cream adds a subtle sophistication I could totally get used to.

One of our new faves for sure. Here is the recipe…

Peanut Butter & Almond Cream Chocolate Chip Cookies
(makes 3 dozen 2 inch cookies)

Ingredients:
2 cups flour
1 tsp. baking soda
pinch of salt
1 cup unsalted butter
1/2 cup sugar
1/2 cup light brown sugar
1 tsp. vanilla extract
2 eggs
2 cups chocolate chips
1/2 cup finely chopped almonds

For Frosting:
4 tbsp. almond cream
2 tbsp. powdered sugar
2 tbsp. peanut butter
1 tbsp.+ almond milk until desired consistency

Directions:
Preheat oven to 350 degrees.
Using a mixer, cream butter and sugar.
Add eggs, baking soda, salt, and vanilla and mix on low until incorporated.
Slowly add in flour until dough forms.
Mix in chocolate chips and almonds with a wooden spoon. Mix well so each scoop contains chips and almonds.
Drop by teaspoonfuls, 2 inches apart, onto a parchment lined cookie sheet.
Bake 9-12 minutes until golden.
Let cookies cool and frost. I used a spatula and a knife to create a striped pattern!

Enjoy!
Ciao!

19
Feb
2016

Pulled Chicken Sloppy Joes!

categories: Dinner, Healthy Living, Recipes

Definitely not the lunch lady’s sloppy joes…
These pulled chicken sloppy joes are made with chicken breast instead of red meat. A healthy alternative to the traditional ground meat sloppy joe, the sugar can be adjusted for sweetness or you can even try a little honey instead!
Here is the recipe…

Pulled Chicken Sloppy Joes
(Makes 6 sandwiches)

Ingredients:
3 chicken breasts, salt/peppered baked until internal temperature 165 and pulled
1/4 cup dark brown sugar
2 tbsp. Worcestershire sauce
2 tbsp. tomato paste
3 cloves garlic, chopped
1 small onion, chopped
1 small bell pepper, chopped
1 32oz. can San Marzano tomatoes
1 tsp. cayenne pepper
salt/pepper to taste
4 -6 rolls, sliced, toasted, and buttered

Directions:
Whisk together worcestershire sauce, tomato paste, and brown sugar.
Add garlic, onion, bell pepper to a large pan and cook 5 minutes.
Add chicken and tomatoes, cayenne pepper, salt and pepper.
Reduce heat, simmer until sauce thickens.
Spoon onto rolls and serve.

Enjoy!
Ciao!

12
Feb
2016

Cajun Corn & Clam Chowder!

categories: Around Pittsburgh, Dinner, Learn From An Expert, Recipes, Restaurant Review, Soup

Ever find yourself doing a pantry raid at 4:30 because you had no time to make dinner? I did this for Mardi Gras, well because I totally forgot and was completely unprepared for Fat Tuesday. The recipe ingredients were looking like clams, corn, potatoes and some vegetables. Chowder! How do I NOLA- it -up? I got some tips from my friend Ben at Pittsburgh Po’Boy!

A Pittsburgher with Louisiana roots, Ben prides himself in capturing the flavors of Cajun cuisine. His gumbo is incredible and his shrimp and chicken po’ boys make you feel the music of NOLA. Currently based at the Pittsburgh Public market, Pittsburgh Po’Boy’s food truck will be up and running soon! Ben suggested the typical Cajun vegetable profile of celery, onion, and bell pepper. And seasoning with white pepper, thyme, and paprika. He likes to finish his dishes with some lemon juice , but I was out! Even without it, this chowder was still totally ah-Mazing. Thanks for your help, Ben!

Cajun Corn & Clam Chowder

Ingredients:
2 ears corn on the cob
3 tbsp. Olive oil
4 cloves garlic, chopped
3 celery stalks, chopped
1 bell pepper, chopped
1 small onion, chopped
2 large potatoes, diced
10 oz. Baby clam meat in juice, precooked
1 Half pint heavy whipping cream
32 oz. Box Chicken stock
4 tbsp. Corn starch
1 tbsp. Red pepper flakes
Thyme,Paprika,Salt/white pepper to taste
6 slices of pancetta, finely chopped and crisped, leave drippings in pan
green onions, chopped for garnish

Directions:
Heat olive oil and add celery, pepper, onion, and garlic.
Slice corn in strip off the cob, keep the cobs.
When vegetables start to soften, add heavy cream, chicken stock, and corn cobs.
Cover and let it get hot.
Meanwhile, add the corn sliced off the cob to the pancetta pan and char corn.
Add potatoes, charred corn, and clam meat to the hot soup.
Cook until potatoes soften. (If you can cook it longer, great! I had no time lol)
Season with salt/pepper, thyme, and paprika.
Serve and top with green onions and pancetta.

Enjoy!
Ciao!

Visit Ben at Pittsburgh Po’Boy today!

05
Feb
2016

Vegetable & Chicken Stuffed Zucchini Boats

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

Healthy, delicious, quick and easy meals do exist! Often the easy part of the recipe involves planning ahead, having the ingredients on hand, or in this case, using up what’s in the fridge!

Chop up left over vegetables to create the filling for the scooped out zucchini boats. Use what you have – I did! Carrots, celery, mushrooms, spinach would all be delicious too. The chicken can easily be left out to create a vegetarian version of the dish.

Here is the recipe…

Vegetable & Chicken Stuffed Zucchini
(Makes 2 boats)

Ingredients:
1 medium zucchini, cut in half and scoop out half of zucchini
1/2 small red onion
1/2 bell pepper, sliced or chopped
3/4 cup broccoli florets
1/4 cup sun dried tomatoes
1 cloves garlic, finely chopped
1 small chicken breast, diced
2 tbsp. olive oil
salt/pepper to taste
fresh gated Locatelli Romano

Directions:
Pre-heat oven to 350 degrees.
Add olive oil, scooped out zucchini, and garlic to a hot pan.
Sauté onion, pepper, broccoli, tomatoes, and chicken.
Salt/ pepper.
When vegetables are cooked but still crisp, spoon mixture into zucchini boats.
Bake 350 degrees for 20-25 minutes until zucchini softens.
Remove from oven and top with grated Locatelli Romano.

Enjoy!
Ciao!