Pittsburgh food – Parmesan Princess

Tag: Pittsburgh food

31
Mar
2017

Garlic Herb Roasted Chicken Quarters

categories: Dinner, Healthy Living, Recipes

Chicken quarters are inexpensive, juicy cuts of deliciousness. Consisting of a leg and a thigh, they have skin that can be pan seared, or taken off to make them healthier.

Seasoning with a garlicky, salty dry rub on top of a very thin layer of garlic oil adds a finish to the chicken. Spice it up by adding some cayenne pepper or sweeten them up with some brown sugar or cinnamon.

Here is the recipe…

Garlic Herb Roasted Chicken Quarters

Ingredients:

4 cloves garlic, finely chopped
1 tsp. dried oregano
1 tbsp. chili powder
1/2 tbsp. ground cumin
2 tbsp. garlic olive oil-
Salt/pepper
4 chicken leg quarters
1/2 cup chicken broth
1/4 cup white wine

Directions:
Preheat oven to 375 degrees.
Lightly oil a baking sheet.
Cut off excess fat and trim chicken Quarters.
Rinse and pat dry.
In a small bowl combine garlic, oregano, chili powder, cumin, salt and pepper.
Brush each chicken with a light layer of garlic olive oil.
Coat with herb and spice mix.
Before adding chicken to the baking sheet, add chicken broth and white wine to 1/4 inch.
Place chicken Quarters on a baking sheet.
Roasted in oven 25 minutes or until juices run clear.

Serve with your favorite side dishes!

Enjoy!
Ciao!

03
Mar
2017

Chocolate Chip Pancakes with Homemade Honey Cinnamon Syrup!

categories: 20 Minutes or Less, Breakfast, Dinner, Fun for Kids, Recipes

My kids can talk me into anything. You know, when breakfast for dinner ends up being a sweets, dessert menu. We start with ham and egg sandwiches and it turns into chocolate something with sugar syrup and ice cream on top!!

I did make my kids wait until after their “dinner” to eat the ice cream. This actually made me feel better about the whole thing. I should mention that my kids eat almost everything from kale to salmon to liver and onions, so a special treat every once in a while is a great thing.

Smiles, giggles and sweet treats are what life is all about! Pick a day and surprise them = ) Here is the recipe…

Chocolate Chip Pancakes with Honey Cinnamon Syrup

Ingredients:
Pancakes:
2 eggs
1 1/4 cup milk
1/4 cup canola oil
1/2 cup chocolate chips + some for topping
2 cups flour
1/4 cup sugar
2 tbsp. baking powder
pinch of salt

Honey Cinnamon Syrup:
1/2 cup butter
3/4 cup honey
1-1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger

Directions:
Mix the pancake batter by first combining wet ingredients: eggs, milk, and oil.
In a large mixing bowl, add flour, sugar, and salt.
Add the wet mixture to the dry mixture until incorporated.
Fold in the chocolate chips.
Pour 1/4 cup measuring cup of the batter onto a hot pan until the batter bubbles.
Gently, flip the pancake and cook until golden brown.
Repeat this process , makes approximately 10 pancakes.

For the syrup:
Melt butter in a small saucepan.
Add honey and spices and cook until cohesive syrup forms.

Top pancakes with syrup, a handful of chocolate chips, and ice cream if you want!

Enjoy!
Ciao!

27
Jan
2017

Linguini Bolognese!

categories: Dinner, Homemade Italian, Recipes

My family style sauce is a San Marzano base with basil and lots of garlic. I often add ox tail, pork bones, meatballs, and/or sausage to infuse the sauce with flavor. Winter comfort or a perfect Sunday supper, a hearty pasta is probably my kids’ favorite meal!

A traditional Bolognese does not contain tomato products, but I love the flavors of tomato with the chunky, thick sauce. Here is my recipe…

Linguini Bolognese
Ingredients:
2 tbsp. Olive oil
1 small onion, finely chopped
3 cloves garlic, finely chopped
1/2 cup carrots , finely chopped (optional)
1/2 cup celery, finely chopped (optional)
1/4 tsp. Dried oregano
1/4 tsp. Dried thyme
2 tbsp. Tomato paste
3/4 cup white wine
2 cans whole San Marzano tomatoes
I cup Parmigiano Reggiano + topping
1-1 1/2 lb. linguini
Salt to taste
Salt/pepper
1 lb. ground beef
1 lb. spicy Italian sausage

Directions:
In a large , deep pan cook onions, garlic, carrots, and celery until softened.
Brown meat with herbs
Add meat, tomato products, and wine to the pan.
Cook pasta until al dente, drain, and top with Bolognese.
Finish with fresh grated Parmigiano Reggiano.

Enjoy!
Ciao!

I am proud to be the US Ambassador for Parmigiano Reggiano -Parma, Italy. The only Parmesan!

16
Dec
2016

Zuppa di Vongole! Clams in Broth!

categories: Dinner, Healthy Living, Homemade Italian, Lunch, Soup

Soup, kind of. This dish is more like clams in broth with some veg. The best part is sopping up the broth with some crusty bread! Clams are my comfort food, linguini clams for Sunday Supper, or just a simple broth warms my belly on a cold winter evening. For some reason the leftovers are even better the next day for lunch!

The base is chicken stock with flavors of garlic, onion, and white wine. The red pepper flakes add the spice!

Enjoy one my favorite recipes ever…

Zuppa di Vongole (Clams in Broth)

Ingredients:
2 tbsp. olive oil
3 cloves of garlic, finely chopped
1 small onion, finely chopped
1 12 oz. package clam meat
1 cup white wine, I used chardonnay
10 cups chicken stock, homemade or store bought
1 cup Sliced button Mushrooms
2 dozen bottle next clams
1 cup cannellini beans
1/2 cup sliced grape, cherry tomatoes, sliced
1 cup kale
red pepper flakes to taste
salt/pepper to taste
Fresh grated Parmigiano Reggiano
Crusty bread

Directions:
Heat olive oil in a soup pot.
Add garlic, onion, white wine, and clam meat, salt and pepper, and cook until onions are softened.
Add stock, mushrooms, beans, and clams.
Cook until clams open and all are heated through.
Remove from heat and add kale, sliced tomatoes, red pepper flakes, salt and pepper.
Top with fresh grated Parmigiano Reggiano and serve with crusty bread.

Enjoy!
Ciao!

Parmesan Princess is the proud US Ambassador for Parmigiano Reggiano in Parma, Italy. The real parmesan cheese, make sure its Parmigiano Reggiano.

09
Dec
2016

Apple Butter & Pecan Spiced Cupcakes!

categories: Desserts, Fun for Kids, Party Time, Recipes

Apple Butter is probably the most underrated…condiment? Spread? Jam? Always refreshingly delicious, the sweet spread pairs well with flavors of the season-spiced- which is the ginger, nutmeg, cinnamon, cloves combo. Add some sweet butter toffee pecans and you’ve create quite possible the best dessert ever!

Enjoy these delicious cupcakes …

Ingredients:
1 white cake mix- or your favorite vanilla cake base mix (follow instructions, mixed) plus:
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
2 tbsp butter toffee pecans, crushed

Apple Butter Frosting
2 cups powdered sugar + more if needed
1/2 cup butter, softened
1/4 cup apple butter
1 tsp. vanilla extract
Butter Toffee Pecan for topping

Directions:
Preheat oven to 325 degrees.
Prepare cake mix according to package and add spices to mixture.
Bake 18-22 minutes until a toothpick is clean when inserted into the middle of the cupcake.
Frosting:
In mixing bowl beat together butter and sugar until smooth.
Add Apple Butter and vanilla and incorporate.
Frost cool cupcakes.

Enjoy!
Ciao!

25
Nov
2016

Chestnut & Parmigiano Reggiano Stuffing!

categories: Dinner, Homemade Italian, Lunch, Party Time, Recipes, Sides

With two turkeys stuffed and an extra pan for the vegetarians, I always have a ton of leftover stuffing!

We eat some on the “leftover plate” or sandwich, but never really turn it into another meal. Lately, my eyes have been opened to the wonderful world of fresh chestnuts. I was in an old Italian section of Pittsburgh, Bloomfield, and there was a chestnut stand on the sidewalk. I bought some and thought I would experiment.

Of course adding cheese and chestnuts, changes the flavor of traditional stuffing completely. Add turkey, chicken, or sausage and turn the dish into a hearty meal! Here is the recipe…

Chestnut Stuffing
Ingredients:
2 cups chestnuts
2 loaves white bread, cubed
1 stick butter
1 onion, chopped
3 stalks celery, chopped
4 cloves garlic, finely chopped
salt/pepper
1/2 cup chicken broth
1/2 cup Parmigiano Reggiano, fresh grated
1 cup pulled turkey

Directions:
Preheat oven to 350 degrees.
Cut an “X” shape on the chestnuts with a sharp knife.
Place into a saucepan and cover with cold water.
Bring to a boil, then lower the temperature and simmer for 30 minutes, or until tender
Drain and let the chestnuts cool.
Peel skin and chop the inside.
In a large pan, melt butter and add onion, celery, garlic, salt and pepper.
Add sage and chestnuts and stir.
Mix 1/2 cup of mixture with 2 cups of cubed bread in a large mixing bowl until incorporated.
Add chicken broth as needed until just moist.
Stir in pulled turkey and Parmigiano Reggiano.
Transfer to a casserole dish and bake 40 minutes.

Enjoy!
Ciao!

I am happy to be representing Parmigiano Reggiano for Parma, Italy as their US Ambasador. Remember, Parmiginao Reggiano is the only parmesan = )

04
Nov
2016

Garlic Ricotta and Roasted Brussels Sprouts Pizza!

categories: Dinner, Homemade Italian, Lunch, Recipes

This is cooking stripped down to the bare bones. No need for fancy herbs, spices, or ingredients. The best brussels sprouts are tossed with olive oil salt and pepper and roasted until crisp on the edges.

My Brady ,7-years-old, will not eat brussels sprouts even if they are “candied”. My mommy description that should win the war. Technically? Yes, they caramelize, thus that makes them candied. So I was making him a pizza and ended up making a second with ricotta and Brussels sprouts! This combination is delicious!

Here is the recipe…

Garlic Ricotta and Roasted Brussels Sprouts Pizza

Ingredients:
2 cups brussels sprouts
2 tbsp. olive oil
Salt/pepper
1/3 lb.thick pancetta, cut into small cubes

For the ricotta base mix,
2 cups fresh ricotta cheese
3 cloves garlic, finely chopped
salt/pepper

Your favorite prepared pizza dough or shell.
Parmigiano Reggiano for topping. (I used 14 month aged)

Directions:
Preheat oven 400 degrees.
Clean and slice brussels sprouts in half.
Toss with olive oil, salt and pepper.
Roast until browned to desired likeness and remove from pan.
Meanwhile, cook pancetta bits in a pan until crispy.
Add the pancetta to the brussels and mix well.
Cover the pizza shell with ricotta mixture.
Add brussels sprouts/pancetta layer.
Top with fresh grated Parmigiano Reggiano cheese.

Enjoy!
Ciao!

Always make sure you are buying Parmigiano Reggiano from Parma Italy, the only Parmesan. Parmesan Princess is happy to represent Parmigiano Reggiano as their US ambassador.

In this recipe I used 14 month aged Parmigiano Reggiano. It is younger and creamier, a perfect finish to this amazing dish.

21
Oct
2016

Spicy Roasted Eggplant Linguini!

categories: Dinner, Healthy Living, Homemade Italian, Recipes

I always make Eggplant Parmesan when I have an eggplant. Lately, I have been roasting eggplant and squash in the oven with olive oil and salt and pepper, it is delicious!

These roasted vegetables can be ingredients or stand alone as a side dish! In this pasta dish, the roasted eggplant is garnished with red pepper flakes, oregano and Basil, fresh tomatoes, and of course the fresh grated Parmigiano Reggiano.

Adding the red pepper flakes to the pasta dish adds a new layer of flavor without being overwhelmingly spicy. Here is the recipe…

Spicy Roasted Eggplant Linguini
(Serves 4)
1 large Eggplant
2 tbsp. Olive oil +1/4 cup
Salt/pepper
1 tsp. Oregano
3 cloves garlic, finely chopped
1 small onion, finely chopped
2 Roma tomatoes, wedged
2 tbsp red pepper flakes
1 tbsp. Fresh basil, finely chopped plus some for topping
1 lb. linguini, fresh or dry
Parmigiano Reggiano, fresh grated

Directions:
Preheat oven 425degrees.
Slice Eggplant and place in a single layer on an inset cookie sheet.
Salt/pepper and let sit for 20 minutes.
Drizzle with olive oil and bake for 20 minutes until softened and starts to brown.
Meanwhile, sautéed garlic and onion in a pan with olive oil.
Add tomatoes, Basil, pepper flakes and oregano. Let it bubble until it thickens.
Remove Eggplant and continue to simmer 10 minutes.
Being a pot of water to boil, cook pastas until al dente and drain.
Add 1/4c cup pasta water and incorporate pasta into pan with the sauce.
Top with red pepper flakes, Basil, parsley, and fresh grated Parmigiano Reggiano.

Enjoy!
Ciao!

Remember, always use fresh Parmigiano Reggiano, the only real Parmesan cheese from Parma, Italy.

Parmesan Princess is a proud US Ambassador Parmigiano Reggiano.

07
Oct
2016

Cilantro Lime Shrimp with Chili Garlic Dip !

categories: 20 Minutes or Less, Cook With Me! Live at the Public Market, Dinner, Healthy Living, Party Time, Recipes

Sometimes the naming game is half the battle. Take this dish for example. Cilantro Lime Shrimp with Chili Garlic Dip was the final decision, but really the shrimp are chili, too. How much of the ingredients of a dish should be in the title? Is it going to be a surprise that I also roasted corn off of the cob and served it all over rice? With over two years of blogging recipes, there is still so much more to learn!

Shrimp have been on my brain all week! I wanted to do shrimp tacos for taco tuesday, but the kids wanted “meat” tacos so we did steak. And today, as the ruler of my castle, decided to tell my kids they are eating what I make. I should mention now they ate it all… and seconds. #Winning!

I love to do a citrus flavor and it always ends up with a cumin, chili powder, garlic salt blast on something. You know, because logically those three ingredients totally complement lime. Just something I’ve picked up with my obsession with these spices.

It is easy to overcook the shrimp in this dish because they are coated. Look for the pink and meat to turn white instead of translucent. There is nothing worse than a succulent shrimp dish that lost all of its succulency….Well, you know what I mean.

Can we talk about this dip? Chili Garlic Dip from Oil & Vinegar is actually the finest form of a Thai Chili Sauce I have ever had! Try it, Buy it, it is amazing. Last night I made bacon wrapped chicken and we also dressed those with this delicious sauce. The cooking TV show I co-host Between The Eats partners with Oil & Vinegar, check out some other fun products we have used in fabulous dishes!

Here it is…

Cilantro Lime Shrimp with Garlic Chili Sauce
(Feeds4-6)

Ingredients:
2 lbs. unpeeled, raw shrimp
6 cups of your favorite rice, prepared or uncooked
3 ears corn on the cob, cut off the cob
2 tbsp. chili powder
1-1/2 tsp. ground cumin
1 tsp. garlic salt
black pepper
2 limes
1 small bunch cilantro, chopped
3 tbsp. olive oil
1 Jar Chili Garlic Dip, or your favorite spicy dipping sauce

Directions:

Peel shrimp, leaving tails intact.
In a small mixing bowl, blend chili powder, cumin, garlic salt, and pepper together.
Place shrimp in a large bowl and coat with spice mixture.
Begin cooking rice according to package.
Heat olive oil in a large pan.
Add 1/2 shrimp, be sure not to overcrowd or overlap. I did 2 batches.
Squeeze 1/2 lime over shrimp.
Cook 3-4 minutes and flip for 2-3 minutes, or until shrimp are pink and start to curl up.
Remove from heat and add second batch. Squeeze other 1/2 lime. Repeat cook. Place shrimp on a plate.
Meanwhile, add corn to the pan with all of the seasoning drippings and goodness in the bottom of the pan.
Roast until slightly browned and softened. Try one, should have a pop but be tender.
Remove corn from the pan and place into a bowl.
Add rice to pan, top with shrimp, 3/4 chopped cilantro and 1/2 lime juice.
Serve with corn and a scoop of chili garlic dip!

Enjoy!
Ciao!

23
Sep
2016

The Best Sloppy Joes Ever!

categories: Dinner, Lunch, Party Time, Recipes

The perfect sloppy joe is not too tangy, a sauce with a balance of sweet and spicy. No ketchup. I think that ketchup must be the ingredient that I have never liked in homemade sloppy joe sauce.

A friend said to me, “Why would you make your own sloppy joe sauce?” I have become a big proponent of knowing what I am eating. With all of the preservatives and additives in a canned sauce, I think it’s a great idea to enjoy a DIY version.

My kids love sloppy joes and these are easily prepared as a quick meal for a busy family.

Here is the recipe:

The Best Sloppy Joes
Ingredients:
1 lb. ground beef
1/2 small onion, finely chopped
1/2 bell pepper, finely chopped
1/4 cup brown sugar
2 cloves garlic, finely chopped
1 tbsp. Worcestershire
1 tbsp. Sriracha sauce
2 cups tomato sauce
1 can tomato paste
Salt and pepper

4 your favorite sandwich rolls
Sliced jalapeños
Leafy lettuce
Pickles, sides

Directions:
Brown the ground beef, pepper, and onion in a pan.

Drain grease.

Add all other ingredients to the slow cooker and cook on low 4 hours.

Serve on sandwich rolls with a lettuce base, topped with jalapeños, a pickle, and your favorite sides.

Enjoy!
Ciao!