Parmesan Princess recipes – Parmesan Princess

Tag: Parmesan Princess recipes

28
Apr
2016

Moroccan Beef and Lentils!

categories: 20 Minutes or Less, Dinner, Healthy Living, Learn From An Expert, Recipes

High protein low carbs…because it is almost bathing suit season and seriously delish! Moroccan flavors literally spice up ingredients like vegetables, crushed tomatoes, ground beef, and lentils. You can easily create a sliding heat scale by adding more or less cayenne pepper and crushed red pepper flakes.

I was introduced to these flavors and can’t stop. Lately, I have been incorporating them into quick and easy dinners that take the meal to the next level.

I cooked this dish in a pan and simmered/softened the lentils in a medium saucepan. Start to finish about 20 minutes -my lentils did cook fast- prep to table. The colors and age of lentils definitely effect their cooking time.

The key to this dish is great quality meat and I was lucky enough to have some ground beef from Big Horn Ranch . Big Horn Ranch offers a meat CSA!

Grass fed, natural meat delivered right to your door. Farmer Mike Wright is a grass expert as well as a certified nutrient management consultant. Get to know where your meat comes from, what your meat eats, and what meat from natural sources tastes like… Check it out!

I love getting mail…especially food mail, with hand written notes and instructions! Ha!

Enough about the beautiful beef, let’s cook it up!

Here is the recipe…

Moroccan Beef and Lentils
Ingredients:
1 tbsp. olive oil
1 tiny onion or 1/2small onion, finely chopped
3 cloves garlic, finely chopped
1 lb. ground beef
1 cup dry lentils
2 cups water
1 tbsp. cumin
1 tsp. ground ginger
1 lemon, squeeze
1/2 tsp. cayenne pepper (optional)
red pepper flakes (garnish)
parsley or cilantro (garnish)
salt/pepper

Tahini Sauce
1/2 cup Greek yogurt
1/2 tsp. tahini
1 garlic clove, crushed
salt/pepper to taste

Directions:
Rinse lentils and pick out any sediment, skins, or rocks.
Add lentils and 2 cups water to a saucepan and cook on medium heat approx. 20 minutes until lentils soften. (get to a simmer with little bubbles and keep there never boiling or creating rapid bubbling.
Cook beef in a pan until browned. If there is fat drain, remove meat and put in a bowl.
Drain lentils.
Add olive oil onion and garlic to the beef pan.
Cook until softened and add beef, lentils, and spices.
Remove from heat, plate, and top with tahini sauce, parsley, red pepper flakes.
Serve with a roasted vegetable.

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!

24
Nov
2014

Panettone French Toast: A Holiday Breakfast Favorite!!

categories: Breakfast, Homemade Italian, Recipes

In our home, we sit down to our Thanksgiving meal in the middle of the afternoon, like a Sunday dinner, between 2-3pm. My typical routine is getting the turkey(s) in the oven and making a beautiful breakfast for the family before starting the side dishes.

Panettone French Toast is a favorite holiday breakfast! Sweet and creamy with a browned, toasted edge, this recipe accentuates the flavors of the season. The panettone is filling enough to hold us over until Thanksgiving dinner is served.

A panettone …

…is a sweet Italian bread from Milan, made once per year in September /October and enjoyed through Easter until they start to dry out. Panettone makes the best french toast!!

Panettone French Toast
(Makes 6 thick slices)

Ingredients:

1 Panettone, sliced into 6- 3/4 inch thick round slices (Save the rounded top slice for toast!)
4 eggs
1/2 cup whipping cream
1 tbsp. sugar
1 tbsp. light brown sugar
1 tbsp. cinnamon
1 tbsp. vanilla
1 tsp. ground ginger
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 cup butter (pan and to butter French toast)

Directions:

Beat eggs in a mixing bowl.

Whisk together all ingredients except butter.