Tag: ParmesanPrincess


Jul
2016

Mediterranean Tuna Salad!

categories: 20 Minutes or Less, Between The Eats, Dinner, Gluten Free, Healthy Living, Homemade Italian, Lunch, Recipes

This summer salad is packed with proteins, good fats, and so super healthy! But that’s not the point. It is delicious. My mayo haters will be happy because this Mediterranean tuna salad is made with an olive oil coating instead of mayo!

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I love adding garbanzo beans because it bulks up the salad, fills you up and adds protein at the same time.

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Caperberries are brand new to us. Chef David and I used them on a recent Between The Eats Tapas and Pinchos episode, and my family fell in love with them!

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The fruit, berries of the caper, are like olives but smoother. I can’t wait to try them in a martini!!
Here is the recipe…

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Mediterranean Tuna Salad
Ingredients:
2 cans, chunk light tuna in water, drained.
2 cans garbanzo beans, chickpeas
1/2 small red onion, chopped
2- 3 tbsp. caperberries
2-3 tbsp. sliced olives
1/4 cup olive oil
lemon juice, 2 lemons
salt/peper

parsley, chopped for garnish
Baby spring mix, plating

Directions:
Mix all ingredients in a mixing bowl, except for parsley and lettuce.
Chill 2 hours.
Plate tuna salad on a bed of baby spring mix.
Top with extra caper berries, and chopped parsley.

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Enjoy!
Ciao!


Jul
2016

Garlic Parm Wings!

categories: Dinner, Homemade Italian, Party Time, Recipes

I get in the mood for wings and my go-to flavor is garlic Parmesan. The one food item that I do not like- there really are not that many- is buffalo sauce. In general any kind of saucy wing turns me off. My favorite wings are crisp, with dry seasoning or a glaze! Covered in Parmesan cheese is always a bonus! Ha!

Here is my recipe…

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Roasted Garlic Parmesan Wings

1 lb. wings, I cut them at the joints and used the wingette.
2 tbsp. Garlic olive oil
4 cloves Roasted garlic, finely chopped
1 tbsp. Garlic salt
Salt/pepper to taste
1/2 cup+ fresh grated Parmesan cheese
Your favorite dipping sauce, I used Romesco sauce

Directions:
Preheat oven 500 degrees.

In a large mixing bowl toss wings with garlic oil, garlic, garlic salt, salt and pepper until well coated.

Place on an aluminum foil covered pan.

Roast 8-10 minutes until browning, flip another 8 -10 until crispy.

Remove and roll in Parmesan.

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Enjoy!
Ciao!


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!

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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!

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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.

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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.

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With your fingers, gently separate noodles until all come unstuck.

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Heat through and add to pan with veggies, mix well and add more sauce until desired amount is reached.

Top with green onions!

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Enjoy!
Ciao!


Jul
2015

Bun-less Meatball Sliders With A Parmesan Crisp!

categories: Dinner, Homemade Italian, Party Time, Recipes

Perfect as an appetizer or dinner, these bun-less meatball sliders bring together the flavors of meatballs in sauce topped with fresh grated parmesan cheese without the tradition. Ripe tomatoes, fresh basil, and a parmesan crisp create a clean and colorful stack of deliciousness.

Seriously, who needs the bun? And, seriously, who can live in this world without parmesan crisps? Parmesan crisps take 5 minutes to make and, like a great pair of earrings, they dress up everything!

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Bun-less Meatball Sliders
Makes 6-8- 3 inch sliders

Ingredients:

1 lb. lean ground beef
1 egg
2 tbsp. basil, chopped
1/4 cup parmesan cheese
4 cloves garlic,finely chopped
1/4 cup breadcrumbs

Directions:

Add all ingredients and mix well by hand.

Form into 3 inch balls and flatten slightly so that the top plateaus.

Place on a foil covered pan 2 inches apart.

Bake 350 degrees for 8-12 minutes until desired doneness, flipping half way.

Toppings:
Whole Basil Leaves
Ripe Tomatoes, sliced

Parmesan Crisps-
Spoon 1-2 tbsp. parmesan cheese in piles approx. 2 inches apart on a parchment paper lined pan.

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Bake 4-5 mins. until golden- just starting to brown.

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Let cool.

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Peel crisp from paper.

Build bun-less meatball sliders by topping the meat patty with one slice of tomato, a few basil leaves, and a parmesan crisp on top!

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Serve and Enjoy!!

Ciao!


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.

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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!

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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.

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Enjoy!
Ciao!


Apr
2015

Vegetable Lemon Garlic Quinoa!

categories: Healthy Living, Recipes, Sides

Spring has Sprung!

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Here in Western PA we are looking at warmer temperatures and hopefully no more snow!!! I look forward to cooking with Spring vegetables and making beautiful, colorful, healthy dishes. I think this was the longest winer vegetable season ever!

Ready for the pool?
Bathing Suits in less than 2 months! What A great reason to fill our bellies with healthy foods!

Quinoa is a favorite superfood, protein-packed seed grown in the Andes Mountains in South America. Packed with essential amino acids, quinoa is essential to many vegetarian and vegan diets. I often substitute quinoa for rice or pasta for an extra healthy dish!

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Butternut Squash And Tomato Lemon Garlic Quinoa
Ingredients:
1 cup quinoa
1-1/2 cup water
2 tbsp. olive oil
3 cloves garlic, chopped
2 cups butternut squash, chopped
1 cup tomatoes, chopped
1/4 cup parsley
1 lemon squeezed
salt/pepper

Directions:
Boil quinoa in water according to directions.

Meanwhile, Heat olive oil in a large pan.

Add garlic and cook until golden and softened (3-5mins)

Add butternut squash, tomatoes, garlic and cook until heated through.

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Add drained quinoa.

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Top with salt and pepper and stir.
Throw in parsley and squeezed lemon.
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Mix well and serve!

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Enjoy!
Ciao!


Jan
2015

Chicken Saltimbocca With Pancetta and Locatelli Romano!

categories: Dinner, Homemade Italian, Recipes

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Comfort Food, Football, Family, Friends, Quality Time…It must be Sunday! Make a beautiful chicken dish served over risotto! This recipe will wow your guests – because it looks totally complicated- but is surprisingly easy!

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Traditionally, Saltimbocca is veal rolled with a thinly sliced prosciutto. I prepared a variation using chicken and pancetta. The Italian Saltimbocca translates “jump in your mouth,” and it will! This dish is soooooo delicious!

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Chicken Saltimbocca
Makes 6 servings

Ingredients:
3 1-1/2 inch thick chicken breasts, split and pounded.
6 slices of pancetta, sliced at your thickness preference
2 cups of fresh spinach (or 1 package of frozen, thawed)
1/2 tbsp. Garlic salt , or 1 clove finely chopped
1/2 cup freshly grated Locatelli Romano cheese
4 tbsp. Olive oil
2 cups chicken broth
6 toothpicks +
Salt and pepper to taste

Directions:

Lay chicken cutlets on a flat work surface.

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Salt and pepper each to taste. (A few shakes)

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Add the sliced pancetta on top of each chicken cutlet.

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In a medium mixing bowl, mix the spinach, 1 tbsp. Olive oil, salt, pepper, and 1 clove of finely chopped garlic or 1 tsp. garlic salt.

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Top each slice of pancetta with 4-5 coated spinach leaves.

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Sprinkle each layered cutlet with fresh grated Locatelli cheese.

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Carefully roll each cutlet, starting at one end roll it up enclosing the layered ingredients.

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Secure with a toothpick. (Or 2)

Add 3 tbsp. Olive oil to a large, deep frying pan and add chicken rolls.

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Brown each side of the rolls, 2 minutes per side.

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Add 2 cups of chicken stock, bring to a boil, and cover with a lid. Cook 8-10 minutes or just until the juices run clear. Be careful not to overcook!

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Remove rolls from the pan, remove toothpicks, and serve with your favorite sides!

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I served this Chicken Saltimbocca over a lemon garlic and onion risotto! It was soooooo delicious!!

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Enjoy!
Ciao!


Jan
2015

Finally, A Perfectly Juicy Pork Tenderloin!

categories: Dinner, Recipes

Tough, dry pork is the worst! Because pork tenderloin is so lean, there is little fat to keep the meat juicy. A few years ago I was looking for a New Year’s Day pork recipe and found an interesting extreme heat cooking method that claimed to produce a perfectly juicy tenderloin.

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The cooking method is 5-1/2 minutes per lb. at 500 degrees. Without opening the oven door. turn off the oven and cook for an additional 35-45 minutes or until the internal temperature reaches 150 degrees.

 

The result is so delicious and I have been preparing pork tenderloin this way ever since!

Extreme Heat Pork Tenderloin

Directions:

Preheat oven to 500 degrees.

Remove the tenderloin from package and rub the meat with garlic, rosemary, and sage -Or your favorite dry seasonings.

Place the tenderloin in a baking dish or roasting pan.

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Cook 5-1/2 minutes per pound. (For example, if your tenderloin is 5.23 lb. Multiply by 5.5 which equals 28.765, so cooking time is 28 mins.45seconds.)

Place it on the bottom oven rack.

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Turn off the oven. DO NOT open the oven door and let the tenderloin continue to cook for 35-45 more minutes or until the internal temperature reaches 150 degrees.

Remove from oven and let stand 10 minutes.

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(I add the drippings from the pan to my gravy because I serve it with mashed potatoes.)

Slice and serve with your favorite sides.

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Enjoy!
Ciao!


Jun
2014

Pork Chops and Applesauce: A Tribute to Alice! R.I.P. Ann B. Davis

categories: Dinner, Recipes

Ann B. Davis, who played Alice on The Brady Bunch, passed away today, June 1, 2014, at 88 years old. Did you know she grew up in Erie, PA?

Ann B. Davis played Alice on the television sitcom "The Brady Bunch"
Ann B. Davis played Alice on the television sitcom “The Brady Bunch”

Alice did the cooking in the Bradys’ household. She made simple, All-American dinners and published hers and cast member’s recipes in a cookbook “Alice’s Brady Bunch Cookbook” in 1994. Meatloaf, fried chicken, homemade macaroni and cheese …The recipes are quick and easy, positively timeless!

Remember the pork chops and applesauce episode? Click and watch!

http://m.youtube.com/watch?v=jB4tJgzcVJE

Here is the recipe!

Ann B. Davis’ Pork Chops and Applesauce

Ingredients:
1/2 cup unsalted butter
2 tbsp. olive oil
8 pork chops
Salt to taste
2 tsp. black pepper
2/3 cup dry Vermouth
1/4 cup fresh lemon juice
1/4 tbsp. finely grated lemon zest

Directions:
Flavor chops with spices.
Combine vermouth, lemon juice, butter and oil in saucepan.
Fry chops.
Grate lemon peel as garnish.
Serve over applesauce.

Give Tiger a bath…and don’t play ball on the house.

My Notes:
Be sure to brown the chops and cook only until cooked through. (Pork chops can easily be overcooked and turn into hockey pucks)
Low/Medium heat!
Meat thermometer temp for pork 160 degrees!

Thanks for the laughs, Alice!

Ciao!