Parmesan Princess – Page 7 – the delicious world of a Parmesan Princess

16
Nov
2015

Potato Soup!

categories: Dinner, Healthy Living, Lunch, Recipes, Soup

I am convinced that sometimes we want things only because we can’t have them! I made this creamy and delicious soup last week for Meatless Monday, and all I could think about was adding bacon. Crispy delicious totally crunchy bacon bits were on my mind. Hearty, creamy, and full of your favorite vegetables, this soup is a meal! Think loaded baked potato and add some fun toppings like chives, shredded cheese, sour cream, even chili. Serve with your favorite crusty bread and Enjoy!

Potato Soup
makes approx. 2 quarts

Ingredients:
4 large potatoes, peeled and diced
2 carrots, chopped
5 celery stalks, chopped
1 large onion, chopped
3 cloves garlic, finely chopped
4 cups water
4 cups vegetable stock
4 tbsp. Butter, sliced into tbsp.
1/4 cup fresh grated Parmesan cheese
6 tbsp. Flour
1 cup heavy cream
Salt/pepper to taste
(Optional- 1/2 lb. bacon/pancetta, finely chopped and cooked until crunchy)

Directions:
In a large stock pot, add potatoes, carrots, and celery. Fill 4 cups water or to top of vegetables and heat.
Cook in water until tender.
Remove vegetables and set aside.
Add onion and butter to pot and cook until the onions are translucent, add stock.
Stir in flour and Parmesan cheese.
Add heavy cream, little by little, while stirring.
Bring to a boil to thicken, and add vegetables.
Add more vegetable stock until desired consistency.
Salt/pepper to taste

Top with bacon, shredded cheese, any of your favorite baked potato topping would be delicious!
Enjoy!
Ciao!

08
Nov
2015

Party of Five: Montana’s Rib & Chop House!

categories: Around Pittsburgh, Restaurant Review

“We are fortunate to have been in Pennsylvania since November 9, 2009” – Montana’s Rib & Chop House

No, Montana’s, we are fortunate to have you! With two booming locations in Pennsylvania, Charlie Bish decided to open a third in Southpointe’s Town Center block. The Pittsburgh suburb’s business district needed a great steakhouse and Montana’s Rib & Chop House is the perfect addition!

The location has a casual feel with a huge bar area surrounded by big booth seating. The main dining room is a large open room with white tableclothed tables , and the best seating in the house are the private rooms down the back hallway. Perfect for a private party or business meeting, these rooms provide privacy as well as a comfortable atmosphere. There is a $300 food minimum for private room booking, but that is easy to do with a party of five or six and wine! If you are like me, you will want to order everything on the menu, and Montana’s is one place you will want to leave lots of room for dessert!!

OK, let’s start at the very beginning..appetizers.

Most popular! Fried Green tomatoes with blue cheese, lump crab meat, and a balsamic reduction. I can totally see why it is the most popular app, majorly delish a must try!

Calamari- deep fried calamari. The star of this dish was the garlic aioli. I love a smooth garlic aioli!!

Soup course! Montana’s Gumbo, offered everyday, a delicious chunky gumbo with both chicken and sausage! I don’t know why, but I thought it was strange that the Midwestern steakhouse’s soup was gumbo?? It might be odd, but I could not stop eating it!

After a traditional house salad was the steak and rib course…All steaks are served on a 400 degree plate with butter. I kept saying everything reminded me of Ruth Chris (My favorite of the age old Morton’s- Capital Grille- Ruth Chris debate.) We tasted the baseball cut top sirloin, the famous filet. All were a perfect medium rare and soooo tender.

The Babyback Ribs were incredible. Just enough char with a light BBQ glaze. Just how I like them!

Lamb Chops- Delciious! Sometimes I like to order out the few things I don’t make often at home. This is your dish! Totally yummy!

And the Seafood Course…

Seared Ahi Tuna- I am a humungous seared ahi tuna fan. However, the crust on this tuna is “blackened” spices and it is very peppery. Too much for me. Next time I will ask for no seasoning. It was perfection and one of the most beautiful platings.

Cedar Plank Salmon – Montana’s Cedar Plank Salmon comes in two preparations. One being a traditional lemon and the other …wait for it….Jamaican brown sugar glaze! What?! This salmon was ridiculously good. Cooked to perfection meaning a bit undercooked and was delivered on a flaming plank! My favorite seafood dish of the night!

Shrimp – The shrimp were delicious. I can’t wait to try them in the Jambalaya next time!

The delciious and totally affordable sides, which never ever is the case at a steakhouse, rocked. Like spot on, carrot soufflé a take on the sweet potato version knocked our socks off. Also, the garlic mushrooms and sausage stuffing were awesome additions!

I needed a dolly to wheel me out and it was dessert time! We tried one of each! Not your typical steakhouse carrot cake bigger than our head, Montana’s desserts are exactly what I wanted after eating a heavy dinner. Choices contained creamy, light, delicious bites. Exactly what I needed for a little sweetness.

Best Creme Brûlée ever!! I know, huge statement. Not kidding.

Pecan Meltaway, Cheesecake, Ice-Cream Brownie Sandwich, Satin Pie, and Apple Cobbler all were amazing! Nothing will disappoint!

The house wines are delicious and affordable- good, but bad. We were lucky enough to land a bottle of Mollydooker Enchanted Path. A new favorite! They have their own shake. The Mollydooker shake! Montana’s Southpointe is hoping to do a wine dinner with Mollydooker soon!

Montana’s Rib & Chop House blew all of us away. Yep our entire party of five and that never happens!

Ciao!

Montana’s Rib & Chop House Southpointe
1900 Main Street
Canonsburg, PA 15317
724-514-7153

04
Nov
2015

Cheesy Roasted Cauliflower

categories: Recipes

Satiny, perfectly smooth cheese sauce is hard to replicate. The nature of cheese is to clump up when combined with other ingredients.

I am lucky to work with a very talented professional chef on the cooking show Between The Eats. In our lobster mac and cheese episode, Chef David revealed his chef tip secret to the perfect cheese sauce.The secret is to coat the shredded /grated cheese in corn starch before adding it to the pan. It works like a charm every time!
Thank you Chef David from all of us! Our cheese sauces will never be clumpy again!

Cheesy Roasted Cauliflower
Ingredients:
Cauliflower
1- head cauliflower, cut into florets
1 small onion, finely chopped
2 garlic cloves, finely chopped
3 tbsp. olive oil
1/2 Tbsp. cumin
1 tsp. paprika
salt/pepper to taste

Cheese Sauce
2 cups heavy cream
2 cloves garlic, finely chopped
2 cups shredded cheddar/guyere
1/2 cup fresh grated parmesan
1/4 cup corn starch

Directions:

Heat oven to 400 degrees.
Add cauliflower florets , olive oil, cumin, paprika, and salt/pepper to a ziploc bag.
Coat cauliflower.
Transfer to a cookie sheet, lay florets in a single layer.
Roast 15 minutes. Toss and cook for an additional 5 minutes.
Continue checking every few minutes until cauliflower is softened but still crisp.

For the sauce, heat the cream, olive oil and garlic in a sauce pan on medium heat.
In a mixing bowl, toss cheese with cornstarch.
Add cheese a little at a time while whisking until smooth.
Top cauliflower and serve!

Enjoy!
Ciao!

29
Oct
2015

Perfectly Fall Pear Salsa!

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

A salsa does not have to be chunky tomatoes scooped up with crispy salty tortilla chips. Although delicious, the components of a traditional salsa can be used to make something new! So let’s see…a fruit, onion, chili peppers, and of course a cheese! The habanero has a fruity flavor if you can take the heat and pairs really well with a fruit based salsa.

Most recently, we ate this salsa chilled, alongside beautiful butternut squash wedges that were seasoned with lime and spicy sweet flavors. You can also prepare this recipe warm! Just put some oil in a pan and add the goat cheese last! I love a fruit salsa with a beautiful piece of fish, like salmon! Not sure? Trust me this is delicious!

Pear Salsa
Ingredients:
2 pears, chopped (squeeze a little lemon so they don’t brown)
1/2 of 1 small red or yellow onion, finely chopped
1 small habanero or poblano pepper, finely chopped
1- 2 lemons, squeezed approx. 4 tbsp.
2 tbsp. your favorite honey, (Right now I looooove The Wright Stuff)
1/2 tbsp. olive oil
1 clove garlic, minced
1 tbsp. chopped cilantro or parsley
salt/pepper to taste
1/2 cup crumbled goat cheese

Directions:
In a mixing bowl, whisk together honey, lemon juice, and olive oil.
Add pears, onion, pepper, garlic, cilantro, and salt and pepper.
Mix to coat.
Add crumbled goat cheese and carefully stir.
Serve chilled.

Enjoy!
Ciao!

25
Oct
2015

Rosemary Shrimp Pasta

categories: Dinner, Homemade Italian, Recipes

My food friend Tasha from The Food Tasters was coming over and we were baking with Wigle Whiskey‘s rums for a super fun event. Of course, we had to eat! So I whipped up a pasta with rosemary, lemon, shrimp, mushrooms, and tons of parmesan cheese. It was amazing!

The Food Tasters’ Tasha said it was her best meal in months! Good old home cookin’ is the best and I can’t wait to share this recipe with you! It’s so easy and absolutely delicious.

I served it with my favorite salad- baby greens tossed with candied pecans and dried cranberries and topped with a homemade honey lemon dressing! I am hooked on a local honey “The Wright Stuff” made by the beautiful beekeeper and WTAE-TV news anchor Michelle Wright! It is smooth and not too sweet making delicious dressings, sauces, and baked goods! Click here for the HONEY LEMON DRESSING RECIPE!

And oooh the pasta- Setaro pasta is my favorite dry pasta because it cooks up like fresh pasta. A little more expensive, like 5X, but it is so worth it! In Pittsburgh, I get my pasta at Pennsylvania Macaroni Co. in the city’s shopping district, the Strip!
Ok, I will stop talking…
Here is the recipe!

Rosemary Shrimp Pasta
(Feeds 6-8)
Ingredients:

1-1/2 – 2 lbs. shrimp, peeled and deveined
8 tbsp. butter, melted, halved
1 lemon, cut in half
1 tbsp. rosemary, finely chopped, halved
1 pint mushrooms, sliced
1 2 lb. bag Setaro linguini/fetuccini pasta
1/4 cup white wine
2 tbsp. olive oil
3/4 cup parmesan cheese
rosemary springs for garnish
lemon wedges for garnish
salt/pepper

Directions:
Preheat oven to 350 degrees.
Place shrimp on a foil-lined cookie sheet.
Drizzle half of the melted butter, half of one lemon, and sprinkle 1/2 tbsp. chopped rosemary on the shrimp.
Bake 7-10 minutes or until shrimp are pink.
Line mushrooms on a foil-lined cookie sheet.
Drizzle the remaining butter, squeeze one half of a lemon, and sprinkle chopped rosemary.
Bake 5 minutes or until fragrant and slightly cooked.
Boil pasta in a large pot until al dente.
Heat 2 tbsp. olive oil to a large sauce pan.
Add white wine, shrimp, and mushrooms.
Drain pasta and add to the pan.
Mix in parmesan cheese and coat.
Transfer to a serving bowl, garnish, and enjoy!

Ciao!

16
Oct
2015

Parmesan Crusted Pork Chops with Apple Pear Cranberry Risotto

categories: Dinner, Homemade Italian, Recipes, Sides

My quick pan pork chops are just like grandma’s except I add a Parmesan crust. I use the traditional 3-step crusting process, egg dip, breadcrumbs, Parmesan topping. You might say why not mix the Parmesan and herbs with the breadcrumbs? Save a step? Yes, but you chance not getting half as much Parmesan to stick! We can’t have that! By tossing the pork chop twice, the tiny spots that the breadcrumbs didn’t cover get filled in with parm!

So I was totally in the mood for an apple -pear side dish to accompany these chops, something sweet but still fall. I came up with an Apple Pear Cranberry Risotto! The best part is I rehydrated the cranberries with Wigle Whiskey’s “Landlocked” rum!

With all of the favorite holiday flavors, this risotto would be fabulous alongside Thanksgiving dinner, your Holiday ham, or just because! Serve it with a savory meal or top it with ice cream for dessert!

Apple Pear Cranberry Risotto
Ingredients :
1/2 cup dried cranberries, soaked
in rum until plump
1 Granny Smith apple, chopped
1 red delicious apple, chopped
1 d’anjou pear, chopped
3 tbsp. butter
2 tbsp.sugar
2 cups arborio rice
3-4 cups milk
1 tbsp. Cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/2 tsp. nutmeg

Directions:
Melt butter in a large sauce pan.
Add apples, pears, and sugar.
Cook until they turn golden and soften.
Add cranberries with any rum left in the pan and arborio rice. Mix well.
Heat milk until hot but not boiling. I used my large glass measuring cup.
Add milk 1/2 cup at a time, constantly stirring and allowing the milk to absorb into the rice and cook each time. You will need anywhere from 3-4 cups. Keep adding milk and stirring until rice is al dente.
Remove from heat and add spices.
Mix well and serve warm.

Parmesan Crusted Pork Chops
4 -6 bone in pork chops
2 eggs
2 cups Panko breadcrumbs
2 cups fresh grated Parmesan cheese
3 cloves finely chopped garlic
1 tsp. chopped basil
1 tsp. chopped parsley
Salt/pepper to taste

Directions:
Set up 3 pie plates in a row.
In the first pie plate, whisk 2 eggs.
In the second plate, add the Panko breadcrumbs.
In the third plate, add the Parmesan and remaining ingredients.

Dip the pork chops in the egg, flipping to coat both sides.
Then cover both sides with Panko breadcrumbs, and then the Parmesan mixture.
Continue with all chops.
Heat 2 tbsp. Oil in a large pan.
Add pork chops, flip when brown approximately 5 minutes per side or until internal temperature reaches 145 degrees.
Let stand to absorb juices and serve!

Enjoy!
Ciao!

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!

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