Homemade – Parmesan Princess

Tag: Homemade

28
Sep
2015

Cinnamon Raisin Egg Bagels

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!

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!

17
Jul
2015

Honey Garlic Jalapeño Chicken!

categories: Dinner, Grill, Recipes

Fall-off-the-bone, juicy, flavorful chicken thighs are the absolute best! Since most of the time we don’t meal plan one day ahead, a long marination process can seem impossible. By using a robust marinade, you can easily create a depth of flavor without the 8 hour marination process. By robust, of course I mean garlic, a hint of jalapeño, and honey for sweetness. A quick coating is all it takes!

I suggest grilling the thighs. If you live in Pittsburgh it’s impossible because it rains everyday! You can brown them in a pan like I did. The great thing is the thighs get completely smothered in gooey deliciousness and finished off in the oven, so either works. The marinade actually reduces to a thick sticky coating in the pan, totally ideal for chicken thighs.

I utilized the left over pan goo to pan sear the corn on the cob…this was genius.

Robust garlic and honey flavors with a hint of jalapeño is perfection on corn!!!

All I added was a coating of butter, a shake of paprika, and some finely chopped parsley for a fancy finish.

Garlic Honey Jalapeño Chicken
(makes 6-8 chicken thighs)

Ingredients:
1/3 cup honey
6 cloves of garlic, finely chopped
1 large jalapeño pepper, finely chopped
3 tbsp. olive oil- 2 tbsp. marinade/ 1 tbsp. for pan
2 tbsp. balsamic vinegar
Handful of chopped parsley or cilantro
salt/pepper
6-8 chicken thighs, skin on or off and rinsed

Directions:
Mix all ingredient together in a mixing bowl.

Coat chicken thighs in a ziploc bag or 9X13 pan to marinate.

Heat oven 350 degrees.
(Overnight or all day is best …if you have time! This marinade is strong so it is not absolutely necessary.)

Heat 1 tbsp. olive oil in a large pan.

Remove thighs from marinade and add to the pan. Keep excess marinade!

Brown thighs on each side 3-4 minutes per side.

Remove thighs from pan and add to a 9X13 baking dish.

Pour excess marinade over thighs.

Cover with foil and bake 35-45 minutes, make sure juices run clear. Chicken will be “fall off the bone” yum!

Especially if skin-on, crisp the thighs under the broiler for 5-7 minutes until desired crispness.

Let stand 5-10 minutes and serve!

I serve these delicious thighs with Pan Seared Corn on the Cob!(See directions above in intro.)
These two dishes are delicious! Both stars of the meal!

Enjoy!
Ciao!

05
Jun
2015

Cherry Goat Cheese Pastry!

categories: 20 Minutes or Less, Breakfast, Desserts, Party Time, Recipes

Sometimes the most simple recipes are the best! Do you glance at a recipe and move on when you see a super long list of weird ingredients not to mention weird kitchen instruments you have never heard of? If I’m trying to find recipe inspiration, I tend to skim to something more basic, a recipe where I can taste the list of ingredients. (And totally tell what ingredients I would swap and change!)

As an appetizer, brunch pastry, or dessert, these cherry goat cheese pastries are simply perfect! I hope you enjoy them as much as we do!

Cherry Goat Cheese Pastry
Makes 6 servings

Ingredients:

2 sheets frozen puff pastry -1 roll fillo dough- fillo shells already cooked
10 oz. crumbled goat cheese
1 lb. fresh cherries, pitted and quartered mixed with 2 tbsp. sugar and 1 tsp. lemon juice OR 1 21oz. can cherry pie filling
1 large egg yolk
2 tsp. heavy cream
Granulated sugar for sprinkling

Directions:

Preheat oven to 400 degrees.

Pit and quarter your fresh cherries and mix with sugar and lemon juice Set aside until juice thickens.

Flour work surface and lightly roll out puff pastry to be 1/2″ longer on all sides.

Cut dough into an even number of squares or circles.

Divide the cherry filling and goat cheese evenly and place on half of the shapes.

Cover with another shape. press sides and pinch to close.

Beat egg and heavy cream together and brush to seal and coat top of pastry.

(If using Fillo dough, keep dough damp so it doesn’t dry up. Fill, cut into rectangles and fold like a present. Brush with egg mixture to keep closed. )

SUPER EASY BUTTON!! (If using Fillo shells, just fill with cherry and goat cheese filling and bake to melt until golden and bubbly.)

Slice 2 slits on the top and sprinkle with sugar.

Place on a baking sheet lined with parchment paper.

Bake for 20-25 mins. until golden brown and puffy.

Don’t burn your mouth! Let cool for 5-10 minutes before serving.

For dessert, I topped my pastry with ice cream, whipped cream, and chocolate syrup!

Enjoy!
Ciao!

22
May
2015

Greek Quinoa Salad!

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

Ready for the long weekend? Memorial Day picnics require the perfect picnic sides. Cold side salads are always a hit. One of my favorites is a Greek quinoa salad! A healthy, quick and easy salad bursting with the traditional and refreshing Greek flavors we love.

Tomatoes, cucumbers, red onion, feta cheese, and a whole lotta squeezed lemon!

This heathy Greek quinoa salad can be served alone or alongside grilled favorites! No guilt and totally healthy, superfood quinoa is a protein powerhouse. Give this salad a try!

Greek Quinoa Salad

Ingredients:
1-1/2 cups quinoa
3 cups water
3/4 cup tomatoes, chopped
3/4 cup cucumber, chopped
1 small/medium red onion, chopped
1/2 cup pitted kalamata olives, chopped
1/2 cup crumbled feta cheese
4 lemons, squeezed
Salt/Pepper
Oregano
Fresh parsley, chopped

Directions:
Rinse quinoa in a strainer to remove any sediment.

In a medium saucepan, add water and quinoa.

Being to a boil and summer for 12-18 minutes or until quinoa is soft but still firm to the bite.

Drain quinoa well and cool.

Once the quinoa is cool, add all other ingredients to a large mixing bowl.

Squeeze lemon juice and add oregano, salt and pepper to taste. Garnish with fresh parsley and/or chop some and throw it in.

Enjoy!
Ciao!

15
May
2015

Strawberry Lime Mascarpone Tart!

categories: Desserts, Recipes

A fruity, refreshing tart is totally Spring- totally Summer! Do you ever switch it up? Instead of the usual strawberry blueberry sweet tart, how about a sweet and tangy strawberry lime tart?

Today’s recipe is just that- A step outside the usual, a hint of lime and creamy whipped mascarpone cheese. I don’t think a fruit dessert can get any better. At heart, I’m really a chocolate girl! Shhhhh!

Enjoy this recipe!

Strawberry Lime Tart
(Makes one 8 inch tart)
Ingredients:

Tart Crust:
1 cup flour
1/2 cup powdered sugar
1 cold stick butter cut into squares

Filling:
1-8oz. Mascarpone cheese
1/2 cup powdered sugar
1 tsp. vanilla
1 tsp. lime juice

Topping:
Strawberries – Lime Zest

Directions:

Heat oven to 325 degrees.

Grease a tart pan or a 1/2″ inch thick 8″ round cake pan.

Whisk together flour and powdered sugar.

Add in chunks of butter and work with your fingers until it starts to stick together and forms a dough.

Wrap in plastic wrap and chill for 30 mins. in refrigerator.

Roll out into an 8 inch circle.

Press into pan. If using cake pan leave a small overhang to be folded over.

Bake crust 10-12 mins or until golden.

Let cool.

In a mixing bowl, whisk together mascarpone cheese, powdered sugar, and 1 tsp. lime juice.

Add filling and top with sliced strawberries and lime zest!
Get creative! Make a beautiful design or mass chaos. Either way, it tastes the same!

Enjoy!
Ciao!

08
May
2015

A Family Feast ! Sarafino’s Restaurant

categories: Around Pittsburgh

One day I had a meeting at a little Italian restaurant in Crafton. I asked, as I typically do, “What is your most popular dish?” The server responded, “Well, the beans and greens, the homemade gnocchi, the pizza, everything is great!” Of course, the table ordered all of it to share.

When the dishes started arriving I couldn’t believe it. The beans and greens were perfect! Big chunks of sausage with a little kick. The homemade gnocchi- fork marks and all-were little pillows of heaven coated with red sauce and clinging crumbs of fresh grated Parmesan cheese.

“Everything was fantastic,” I told Joe Caliguire, Sarafino’s owner, a humble man who behind his smile knew I would be totally blown away by his restaurant’s “lunch.”

Caliguire recently traveled to Luca, Italy to gain more culinary knowledge and to cook with a family in their restaurant. When he got back he hosted a special tasting party for family and friends. I was lucky to be included!
Family and friends meant a traditional Sunday Supper set-up…

…long tables with close place settings, food served family style, and one hundred loud, passionate conversations happening all at once! I had the pleasure of sitting with some of my faves! Pennies Pints Pittsburgh, TheFoodtastersPittsburgh, yajagoff, everybody loves you, and the great Rick Seback!

A special day for the Caliguire family!

Brothers?

Sarafino’s is BYOB so we had plenty of wine and beer to accompany our 10 course meal. Yes, 10!

Here were a few of my favorites!
Grilled Artichokes With Lemon!

Stewed Squid Bruschetta

Homemade Pasta With Braised Rabbit

Not to mention…Soup, Pizzas, Chicken liver páte over polenta squares, penne with mint prosciutto and Parmesan, stewed wild boar over polenta, and roasted pork with rosemary potatoes!

Poached Fruit with IceCream and Biscotti! It’s too bad we had nothing to drink ; )

Visit Sarafino’s! One of Pittsburgh’s best kept secrets! Take a bottle of wine and tell Joe I sent you!

Enjoy!
Ciao!

Sarafino’s
40 East Crafton Ave.
Crafton, PA
15203
412-922-8911

10
Apr
2015

Ham Vegetable Bean Soup!

categories: Dinner, Healthy Living, Recipes, Soup

Easy to make and a great way to use up left over ham, this ham and bean soup is filled with vegetables and chunks of sweet ham. Use your favorite beans! Not a bean fan? You can leave them out and have a hearty ham and veggie soup. The addition of chili powder, cumin, and a squeeze of Sriracha gives the soup a little kick!

When I make a ham we always have TONS of leftovers. I save the bone to make this soup, but it would be just as tasty with just leftover diced ham. Don’t worry if you don’t have the bone! The addition of more chicken or vegetable stock would make up for the missing bone broth.

Homemade soups are easy to freeze and easy to thaw! Perfect for dinner in a pinch!

Ham Vegetable Bean Soup
(Makes a lot!)

Ingredients:
1 meaty Ham bone
1-1/2 cups ham diced into bite size pieces
1 cup celery, chopped
1 large onion, chopped
3 cloves garlic, chopped
6 potatoes, peeled and chopped into 1/2 inch chunks
2 tbsp. Olive oil
1 vegetable broth bullion cube and 4 cups of water
1 14.5oz. Chicken stock
1 32 oz. can crushed tomatoes with juice
1 16oz. bag 10 bean dry beans, pre-soaked or 3 cans of your favorite beans – kidney beans, canellini beans, pinto beans, etc.
Drained.
2 tbsp. Worcestershire sauce
1 tbsp. Chili powder
1/2 tbsp. Cumin
Squeeze Sriracha to taste
Salt/pepper to taste

Directions:
Heat olive oil on low in the bottom of a large stock pot.

Add garlic and cook until golden and softened – a few minutes.

Add vegetable bullion cube, chicken stock, and water.

Mix well until cube is completely dissolved.

Add the ham bone, Worcestershire sauce, and spices.

Cook for one hour on medium high heat.

Add diced ham, onions, celery, potatoes, tomatoes, and beans.

Cook an additional 2 hours.

Remove the ham bone. Scrape off any additional chunks of ham.

Serve as a meal or as a yummy starter!

Enjoy!
Ciao!

11
Mar
2015

Meat Sauce featuring Clarion Farms Beef!

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

We would all love to meet the farmer that feeds and raises the cows that supply our beef, right?
You should and you can!!

Photo Courtesy of Clarion Farms Beef. John and son John-Scott hanging out!

If you are in Pittsburgh, Clarion Farms Beef sells their family farm beef at the Pittsburgh Public Market on Saturdays. Shop local and buy fresh, no hormone, no antibiotic beef from a local family farm. True farm to table and focused on sustainability, Clarion Farms Beef sources local feed and mixed it fresh on the farm. Go see John-Scott! Bonus, the prices are incredible!

I paid $4 for the 80% ground beef (that yields about 2 tsp. of fat!! So technically its a grocery store’s 95% lean?)
And $5 for the most lean ground beef! (That yields about 1 tsp. of fat- which is 98% lean or almost no fat?)

The ox tail ($5) for a 1lb. package. Cook it all day for a tender finish!!

The steak? Amazing!! Just buy some, seriously, I have no words. (Imagine that!) Timmy Reynolds from Penn Avenue Fish Co. and I made Clarion Farms Beef filets and lobster live for Valentine’s Day at the Pittsburgh Public Market ‘s Ikea kitchen!

I bought some ground beef this weekend and put it to the test in a quick and classic bolognese sauce. Local, fresh, and delicious! This beef did not disappoint!!

20 Minute Meat Sauce
Ingredients:
1 32oz. can Ciao San Marzano tomatoes
3 cloves garlic, finely chopped
1 small onion finely chopped
1 lb. Clarion Farms Beef ground beef
1 lb. of your favorite pasta, boiled until al dente and drained
1 tbsp. chopped basil
1 tbsp. chopped rosemary
1 tsp. olive oil
salt/pepper
parsley for garnish

Directions:

In your largest, deepest frying pan, heat olive oil and golden the chopped garlic.

Add onion and cook until softened and light.

In a separate pan, brown beef and drain.

Add beef, tomatoes, herbs, salt and pepper to garlic and onion mixture. apart

Break apart whole tomatoes with a wooden spoon.

Cook for 8-10 minutes until heated through and bubbling.

Spoon sauce onto your favorite pasta.

Always top with fresh grated parmesan cheese and Enjoy!

Ciao!

Clarion Farms Beef
On Farm Store The Beef Barn
82 Port Farm Lane
Clarion, PA 16214
814-764-5811
Hours: Tuesday -Friday 10-5
Saturday 8-5
Pittsburgh Public Market
Saturdays 9-5

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