parmesan princess – Page 3 – Parmesan Princess

Tag: parmesan princess

03
Jun
2016

Whiskey Brown Sugar Pulled Chicken Sliders!

Summer food is the best! Grilling anything definitely feels like summer. Dishes paired with cold salads make refreshing dinners on the deck! The issue ends up being prep time. I end up making fast meals because we are swimming or playing outside too long.

For the whiskey brown sugar chicken, I used the slow cooker. A home chef’s (busy mom’s) secret weapon for these sorts of dishes, the slow cooker is perfect for fall-off-the-bone meats with infused flavors, not to mention I feel safe leaving the house while it is cooking away!

You think I am the Parmesan Princess? Well, I am the sweet and savory queen! Seriously, I cannot get enough- so it is no surprise that every ingredient is perfectly paired with its counterpart. The whiskey is paired with the sweet brown sugar. The alcohol cooks off and you are left with the hint of almost a smoky flavor. Garlic and sweet tomato paste; worcestershire sauce and spicy dijon mustard, etc. Topped with sliced sweet beets, artichoke hearts and a slice of savory aged gouda cheese. The cheese’s flavors of toasted caramel and hints of salt totally make these sliders!

Whiskey Brown Sugar Pulled Chicken Sliders
Ingredients:
3/4 cup whiskey
1 tbsp. tomato paste
2 cloves garlic, finely chopped
1 tbsp. worcestershire sauce
1 tbsp. spicy dijon mustard
1/4 cup brown sugar
2 lbs. bone-in, skinless chicken thighs
1/2 lb. Beemster Classic Aged Gouda Cheese
8 oz. artichoke hearts
8 oz. sliced beets
slider buns

Directions:
Pour whiskey into slow cooker.
Whisk in tomato paste, garlic, worcestershire, dijon mustard, and brown sugar until well mixed and sugar is semi-dissolved.
Add chicken to slow cooker. Chicken should not be completely submerged in liquid but wading in it.
Cook on high 6-8 hours, until chicken is cooked through and falls off the bone.
Remove thighs from slow cooker, let cool for 15-20 minutes, and shred.
Add shredded chicken back into liquid and stir well.
Slice artichoke hearts, and beets.
Scoop chicken onto a bun, add one layer of gouda cheese, and top with artichokes and beets.

Enjoy!
Ciao!

20
May
2016

Sausage Gnocchi With Arugula!

categories: 20 Minutes or Less, Dinner, Homemade Italian, Recipes

Potato pillows that melt in your mouth, homemade Italian deliciousness…yep, gnocchi. Instead of a traditional tomato sauce, I love to try new flavor combinations with gnocchi because they are a blank slate! There are plenty of delicious fresh gnocchi, or frozen fresh options if you don’t make your own. I like to freeze my gnocchi, ravioli, and cavatelli, for a rainy day. It is my opinion that these types of homemade pasta cook better from frozen. This meal took under 20 minutes! Win!

I received the most perfect pork sausage from the meat CSA at Big Horn Ranch and tossed it with the gnocchi, spicy oregano, red pepper flakes, and the crunch bite of arugula. Dressed with olive oil, a little goes a long way, coating each bite. The sausage had very little fat, but sorry fat haters, fat is flavor. A reasonable amount is fine! The kids loooooved this recipe and had seconds and thirds. I happened to have arugula handy, feel free to sub kale or spinach!

Sausage Gnocchi With Arugula

Ingredients:

1 lb. pork sausage, Italian sausage out of casing

1 lb. potato gnocchi, homemade or frozen

2 tbsp. garlic olive oil

4 cloves garlic, finely chopped

salt/pepper to taste

2 tbsp. crushed red pepper

1 tbsp. oregano

fresh gated parmesan cheese

Directions:

Cook sausage and garlic in a large pan while chopping and crumbling with a spoon, until browned.

Drain fat. (I was lucky and had no more than 1/2 tsp. of fat so I left it in for flavor.

Meanwhile, boil a pot of water add salt and cook gnocchi until they float.

Drain, save 2 tbsp. pasta water.

Add olive oil, sausage, and arugula to the large pan and toss to coat.

Salt/pepper to taste.

Sprinkle with oregano and crushed red pepper.

Top 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!

15
Apr
2016

The Best Grilled Cheese and Gourmet Roasted Tomato Soup!

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

With two kids, a food blog, a foodpreneur business, and co-hosting Between The Eats, grilled cheese is a welcomed “easy meal”. I like to add amazing flavors to the base of the cheese being used- sweet grilled onions, rich sundried tomatoes in oil, buttery toast, and the zing of a spicy mustard!

The absolutely necessary accompanying soup often gets completely ignored! Here is an amazing roasted tomato soup recipe. With bold, herbed flavors, it pairs beautifully with a gourmet grilled cheese.

Here are the recipes..

SunDried Tomato and Onion Havarti Grilled Cheese

Ingredients:

4 slices havarti cheese
1/2 onion sliced
1 clove garlic, finely chopped
2 tbsp. fresh grated parmesan cheese
6-8 sun dried tomatoes in oil
2 slices of your favorite bread
2 tbsp. butter
1 tbsp. spicy brown mustard

Directions:

Add butter, garlic and onions to a hot pan and cook until lightly browned.
Remove onions from pan and butter slices of bread.
Grill bread until desired toastedness.
Layer cheese slices, parmesan cheese, tomatoes, and onions on grilled bread.
Allow cheese to melt on low heat.
Top with mustard.

Roasted Tomato Soup

Ingredients:

1/4 cup olive oil
4 cloves garlic, finely chopped
1 small onion, finely chopped
2 -32 oz. cans whole San Marzano tomatoes
1/4 cup sun dried tomatoes in oil+ some for garnish
1 cup heavy cream
1 quart chicken stock
2 tbsp. Butter
2 tbsp. Rosemary
Salt/pepper

Directions:

Preheat oven to 375.
Add olive oil, garlic and onions to a hot pan.
Cook until softened.
Spread tomatoes, garlic and onions, and leftover olive oil in a single layer on a cookie sheet or jelly roll pan with a lip.
Roast at 375 for 20-30 minutes until tomatoes are caramelized.
Remove from oven and place in a stock pot.
Add chicken stock and butter.
Reduce heat and simmer until liquid is reduced.
Puree in a blender until smooth and return to the pot (or use an immersion blender).
Add heavy cream and mix well.
Salt and pepper to taste.
If too thick, add more stock.
Garnish with sundried tomatoes, a dash of rosemary, and serve hot!

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!

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!

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!

29
Jan
2016

Chili Lime Pork Tacos!

categories: Dinner, Healthy Living, Recipes

Escaping the cold is always a great idea …boarding a jet plane, landing in paradise with sunshine , and being handed a drink with a tiny umbrella. Yep, sounds totally amazing!
How about escaping our winter comfort foods? Cooking with Latin flavors reminds me of the beach, and our tiny umbrella is the lime. The kids just ate two tacos each, so these are definitely a favorite in our house!
Here is the recipe…

Chili Lime Pork Tacos

Ingredients:
1.5 lb. boneless pork ribs (cut off extra fat)
1/4 cup Lime juice – 2 squeezed limes
1/4 cup chili powder
2 tbsp. ground cumin
1 tbsp. cayenne pepper
2 cups chicken stock
4 cloves garlic, finely chopped
salt/pepper

Toppings:
Shredded lettuce
Tomatoes
Cheese
Red Onion
Green Onion
Fresh lime wedges
Cilantro, finely chopped

Directions:
Add lime juice in a large mixing bowl.
Whisk in chili powder, ground cumin, cayenne pepper, and garlic.
Add pork to a large Ziploc bag, pour in marinade.
Refrigerate 6-24 hours.
Add contents and chicken stock to a baking dish.
Bake 300 degrees for 3-4 hours until ribs are tender and start falling apart when touched with a fork. Add liquid as needed.
Let stand for 5 minutes and shred pork.
Add pork and toppings to the tortilla shell or make a salad, squeeze lime wedges.

Enjoy!
Ciao!

23
Jan
2016

Sicilian Split Pea Soup!

categories: Around Pittsburgh, Dinner, Healthy Living, Homemade Italian, Recipes, Soup

Show winter who is boss with a big pot of hot soup! I think of this soup as a vegetable soup but somehow adding peas automatically makes it…Sicilian Split Pea Soup!

Maybe it is because we rarely add peas to soup. Because they get super mushy, yes. The fix? Add the peas last or start with dehydrated split peas. The broth base can be chicken stock, bouillon, or this recipe can easily be made into a vegetarian recipe. I didn’t have one on hand, but a ham bone is traditionally put in the stock for even more depth of flavor. Stay warm! Enjoy!

Here is the recipe…

Sicilian Split Pea Soup

Ingedients:
4-6 cups of your favorite chicken stock
1 medium onion, finely chopped
1 shallot, finely chopped
4 carrots, sliced into rounds
3 celery stalks, diced
2 tbsp. olive oil
1/2 lb. ditalini/tubetti pasta
12 oz. peas/ 3/4 cup dehydrated split peas (soaked overnight)
salt/pepper to taste
1 tsp. rosemary
1 tsp. thyme
1 tsp. dried basil

Directions:
Heat olive oil in a large soup pot.
Add onion and shallot, cook until soft.
Pour in chicken stock and bring to a boil.
Add carrots and celery and cook for 20-30 minutes until softened.
Season with rosemary, thyme, basil, salt, and pepper.
Boil water in another pot and cook pasta until slightly under, al dente.
Drain and return pasta to the pot, adding 2 ladles of soup broth to keep it from sticking.
If adding cooked peas add them last.
Add 1/4 cup of noodles to a soup bowl.
Pour over 1-2 ladles of soup.
Top with fresh grated parmesan cheese and serve hot with a crusty bread.

Ciao!