Tag: Pittsburgh food


Sep
2016

Butternut Squash Tortellini With Pumpkin Spice Brown Butter Cream Sauce!

categories: Dinner, Homemade Italian, Recipes, Sides

The first ever pumpkin spice cheese launched last week so I had to try it!

Beemster developed a Pumpkin Spice Gouda, without pumpkin but with the perfect combination of pumpkin pie spices. I tasted it and decided it would be great in a brown butter cream sauce. When melted, this cheese is even better!

image

image

I love pumpkin ravioli with a sage cream sauce in the fall for Sunday Supper with family or Halloween before trick or treat! This pumpkin spice cream sauce adds a richness that my traditional sauce lacks.

image

Here is the recipe…

Butternut Squash Tortellini with Pumpkin Spice Brown Butter Cream Sauce

Ingredients:
12-15 homemade butternut squash tortellini, or your favorite store bought
1/2 stick butter
3 rosemary sprigs, small amount for garnish
3 cloves garlic, finely chopped
1/2-3/4 cup heavy cream
1/2 cup grated Beemster Pumpkin Spice Gouda cheese, additional for garnish
salt/pepper to taste

image

Directions:
Melt butter in a pan by swirling over medium heat.
When mostly melted, add chopped garlic and rosemary sprigs.
Let it bubble until brown and thick.
Meanwhile, boil 2 quarts of water and add tortellini until floating.
Strain and set aside.
Add cream little by little, whisk, until desired golden brown color.
Remove from heat and whisk in grated cheese.
Top tortellini with sauce, grated cheese, and finely chopped rosemary.

I served this tortellini with rosemary roasted chicken quarters and a beautiful salad!

image

image

image

Enjoy!
Ciao!


Jun
2016

Crispy Garlic Parmesan Green Beans!

categories: Healthy Living, Healthy Snacks, Homemade Italian, Recipes, Sides

Summer sides kill winter sides!! A few fresh, healthy vegetables tossed in a beautiful olive oil, sprinkled with garlic, salt and pepper, and grilled to perfection definitely beat winter sweet potato casseroles any day. Of course now I’m totally craving a yummy sweet potato casserole with a toasted marshmallow topping! See how that works? Ha!

image

My number one vegetable side is probably brussels sprouts, followed by asparagus, then zucchini and squash…I always forget about green beans. No offense to green beans, until I see them smiling up at me from their bin I always forget! So here is my favorite way to prepare them!

image

Garlic Parmesan Green Beans
Ingredients:
2 cups fresh green beans
1/4 olive oil
2 cloves garlic, finely chopped
salt/pepper
1/4 cup fresh grated parmesan cheese

Directions:

Rinse, dry and snap off stringy ends of green beans.
Put beans on an aluminum foil covered cookie sheet
Drizzle with olive oil and toss to coat.
Shake and push to a single layer.
Sprinkle with chopped garlic.
Salt/pepper to taste.
Cook at 425 degree oven for 10 minutes. Flip and cook another 3-5 minutes until they are brown and crispy.
Remove from oven and sprinkle with fresh grated parmesan cheese.

image

image

image

Enjoy!
Ciao!


Jun
2016

The Best Ever Mexican Lasagna!

categories: Dinner, Fun for Kids, Recipes

Truth. I have tried many different “Mexican Lasagnas” throughout the years. Mostly using leftovers. They ended up being a delicious undressed taco with layers, but honestly never blew my socks off!

image

image

So this time I had an idea. Why not add some yummy Brown Sugar Sriracha Glazed Bacon and see what happens. What happened was like the best thing ever! So instead of a very good cumin, chili powder seasoned garlic onion ground beef layer-kind of boring- we have crunchy bites of sweet and spicy glazed bacon throughout the meat later! Yikes! So good!

image

image

Like most lasagnas, the leftovers the next night were even better!

Here is the recipe…

image

Mexican Lasagna
Makes one 9X13 lasagna

Ingredients:
2 tbsp. olive oil for meat and 2 tbsp. for casserole dish
1 lb. ground beef
1/2 lb. Brown Sugar Sriracha Glazed Bacon (see recipe below)
3 cloves garlic, chopped
1 small onion, chopped
1 tbsp. cumin
2 tbsp. chili powder
red pepper flakes- for added heat
salt/pepper to taste
1 15 oz. can refried beans
1 cup corn kernels, frozen and steamed, canned, or fresh cut off the cob
1 cup Salsa Mojo Verde /your favorite taco sauce
1 14 oz. can stewed tomatoes
10 flour tortillas
2 cups shredded chihuahua cheese
1 cup shredded mozzarella cheese
cilantro, garnish

For the Brown Sugar Sriracha Glazed Bacon
Ingredients:
1/2 lb. thick sliced bacon
1/2 cup dark brown sugar
2 tbsp. sriracha sauce

Directions:
Heat olive oil in a medium pan.

Toss onions and garlic with oil and cook for 3 minutes.

Add ground beef and cook until no longer pink, drain any excess fat.

Place meat in a mixing bowl.

image

Meanwhile, to cook the Brown Sugar Sriracha Glazed Bacon…
Preheat oven 350 degrees.

Place bacon strips in a single layer on an aluminum foil covered cookie sheet.

Sprinkle dark brown sugar.

In a top to bottom motion, squeeze a small stream of Sriracha sauce in zig zags.

Bake 13-18 mins. until glazed and crispy. (Remember, the sugars on the bacon will “crisp up” as they cool. Don’t think it will be crunchy when you remove it from the oven. I know it’s hard to wait, but don’t burn your mouth it will be very hot!!)

image

image

image

When cool, chop bacon into 1/4 inch pieces and mix into ground beef bowl.

Combine refried beans and corn in a separate bowl.

Combine stewed tomatoes, salt/pepper, and red pepper flakes in a bowl.

Combine cheese in a bowl.

Cut tortilla shells, 2 cuts into triangles.

image

 

Layer lasgna-starting by coating casserole dish with olive oil, then covering by overlapping tortillas until covered.

Next, add a cheese layer, meat, tomatoes, beans and corn, salsa mojo verde or taco sauce, followed by another layer of tortilla shells.

image

End with tortillas and cheese on top.

Bake 15-25 minutes until cheese is melted and bubbly.

Sprinkle with chopped cilantro.

Enjoy!
Ciao!


Jun
2016

Lemon Herb Garlic Shrimp!

categories: 20 Minutes or Less, Dinner, Grill, Healthy Living, Party Time, Recipes

Everytime I prepare this shrimp dish I have people begging me for the recipe and I feel so guilty because it is so easy!

image

The lemon herb garlic shrimp skewers are perfect for a summer night when served with a cold salad, or don’t skewer the shrimp and toss them with your favorite long pasta like angel hair.

image

The technique in the recipe is the fastest – coating the shrimp with olive oil, rolling in herbs, grilling shrimp, and squeezing lemon. If there is time, the herbs can be infused in the garlic before covering the shrimp. This creates a stronger herb flavor. Either are delicious, it just depends how much time you have!

image

Lemon Herb Garlic Shrimp!

Ingredients:
1 lb. medium shrimp, cleaned and deveined
1 lemon, sliced into wedges
3 cloves garlic, finely chopped
2 thyme springs, leaves removed and finely chopped
1 tbsp. Basil, finely chopped
1 tbsp. Rosemary, finely chopped
(Cayenne pepper optional to add heat)
Salt/Pepper to taste
Wood skewers

image

image

Directions:
In a small bowl mix herbs and garlic and cover a plate.
Skewer shrimp.
Drizzle with olive oil and either brush or use clean fingers to coat.
Dip into herbs on a plate.
Set skewers on a parchment covered cookie sheet or prepare to grill.
Grill a few minutes per side until shrimp turn pink.
Broil in oven until shrimp turn pink, turning once.
Squeeze half of a lemon over cooked skewers and serve!

image

image

Enjoy!
Ciao!


Jun
2016

Whiskey Brown Sugar Pulled Chicken Sliders!

categories: Crockpot, Dinner, Recipes

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!

image

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!

image

 

image

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

 

image

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.

image
Enjoy!
Ciao!


May
2016

Corn & Chicken Chowder!

categories: Dinner, Recipes, Soup

Most of the time my menus are planned around the weather. Chilly, rainy Spring days call for a warm and comforting dinner.

image

The days activities determine the intricacy and time commitment of the prep. There is nothing wrong with taking a few shortcuts, like buying a rotisserie chicken, for example. Hey, we are cooking at home, the number one step towards a healthier lifestyle. It is possible to cook delicious meals for the family. It is impossible to add time to our day.

image

Sweet corn has just started popping up in my local grocery stores- really early I know, but I have ben totally in the mood, especially after the 78 degree summer teaser days we have had recently. Many of my favorite dishes require fresh frozen or sweet corn cut off the cob. I am a huge salty sweet fan, so anytime corn is roasted with garlic, butter, and salty spices, I cannot get enough. My latest find is a dry sriracha seasoning. I’ve been sprinkling it on everything!

image

A corn chowder is a perfect example of this mix of flavors. Comforting, with just enough kick to be different, this recipe is a family favorite and my kid’s eat seconds!
Here is the recipe…

image

Corn & Chicken Chowder
Ingredients:
2 tbsp. butter
1 small onion, chopped
3 cloves garlic, finely chopped
2 tbsp. flour
1-1/2 lbs. chicken breast, roasted (or rotisserie chicken breast shredded)
6 cups chicken stock
1 cup heavy cream
2 – 10 oz. bag frozen corn or 6 ears of corn cut off the cob
1 14 oz. can cream style corn
salt/pepper to taste
chopped green onions /parsley for garnish
Optional- 3 tbsp. sriracha, dried sriracha, cayenne pepper to taste

Directions:

Melt butter in a soup pot.
Add onions and cook until softened.
Add garlic and cook for another 30 seconds.
Stir in flour until thickens.
Whisk in chicken stock bring to a boil and simmer 15-20 minutes.
Add chicken and corn and cook low to medium heat 10 minutes.
Ladle into bowls and top with garnish.

image

image
Enjoy!
Ciao!


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.

image

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.

image

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.
image

 

image

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!

image

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!

image

image

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

image
Here is the recipe…

 

image

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.

image

Enjoy!
Ciao!


Jan
2016

Steak Stroganoff

categories: 20 Minutes or Less, Dinner, Recipes

Beef stroganoff is a mix of sautéed onions mushrooms and tender beef finished with sour cream. Usually served over buttered noodles, traditional Russian stroganoff is served over mashed potatoes or rice. Definitely a true comfort food, the stew-like dish warms the belly… and the heart.

image

image

The trick to stroganoff is creating tender bites of meat. This recipe uses the “london broil” method instead of a braised beef top round, which I find to be too tough.

image

image

Other options are beef tenderloin or a sirloin steak cut into 2 inch strips. I finish the meat in red wine to tenderize and add flavor. Red wine softens the meat’s muscle fibers creating a juicy, tender bite.

Here is the recipe…

Steak Stroganoff
Ingredients:

2 tbsp. Butter
2 tbsp. Olive oil
1 large onion, sliced thin
2 8oz. Packages of button mushrooms, sliced (or any of your favorite mushrooms)
2 lbs. “London broil” labeled beef or Beef tenderloin filet
1/2 cup red wine
1/2 cup beef stock
3/4-1 cup sour cream, add until desired richness
Salt/pepper

Directions:
Preheat oven on high broil.
Heat butter in a pan.
Add sliced onions and cook until soft.
Add mushrooms, drizzle olive oil, salt and pepper to taste.
Mix all together and sauté 3-5 minutes. Remove from pan and set aside.
Salt and pepper steak and broil 4-5 minutes per side until slightly under medium rare in the center.
Let stand for 10 minutes and slice against the grain.
Meanwhile, boil water and cook orzo according to package.
Add wine and stock to pan to heat placing meat in the middle to absorb flavors, tenderize, and finish off to desired doneness.
Add mushrooms and onions and mix well.
Remove from heat and add sour cream and stir until creamy.
Serve stroganoff over orzo.

image

Enjoy!
Ciao!


Dec
2015

Chocolate Pistachio Cherry Pie!

categories: Desserts, Recipes

We are totally sick of pumpkin pie! Ahhh! The pumpkin was so yummy and refreshing at first. Smothered with creamy cool whip, it was pretty much breakfast, lunch dessert, and dinner dessert while it lasted. Now we are so over it! For dessert tonight I changed it up and made a cherry pie edged in pistachios and chocolate chips.  A little edgy and a little holiday chic, this special little bundle of sweetness is sure to hit the spot! Here is the recipe…

image

image

Chocolate Pistachio Cherry Pie
Ingredients:
1- 9 inch pie crust- your favorite mine is Ina Garten’s yummy crust
2 cups jarred dark cherries
3 tbsp. sugar
Approx. 1/4 cup corn starch
1/4 shelled pistachios, roughly chopped
1/4 cup chocolate chips

image

Directions:
Preheat oven 375 degrees.

Grease and flour pie plate or shallow cake pan.

Roll out crust into a 9 circle.

Fit into the pan and push to form.

image

Cover with aluminum foil.

Fill the top of foil with dry beans.

image

Bake 20 minutes or until crust is set and begins to cook.

Meanwhile, cook cherries until boiling.

image

Add sugar to taste.

Add cornstarch little by little by mixing with warm water and adding to cherries.

Remove foil and fill pie crust with cherry mixture.

image

Bake until crust is golden brown.

Let cool.

Top with pistachios and chocolate chips around the edge.

Cut and serve.

image

Enjoy!
Ciao!


Nov
2015

Potato Soup!

categories: Dinner, Healthy Living, Lunch, Recipes, Soup

I am convinced that sometimes we want things only because we can’t have them! I made this creamy and delicious soup last week for Meatless Monday, and all I could think about was adding bacon. Crispy delicious totally crunchy bacon bits were on my mind. Hearty, creamy, and full of your favorite vegetables, this soup is a meal! Think loaded baked potato and add some fun toppings like chives, shredded cheese, sour cream, even chili. Serve with your favorite crusty bread and Enjoy!

image

image

Potato Soup
makes approx. 2 quarts

Ingredients:
4 large potatoes, peeled and diced
2 carrots, chopped
5 celery stalks, chopped
1 large onion, chopped
3 cloves garlic, finely chopped
4 cups water
4 cups vegetable stock
4 tbsp. Butter, sliced into tbsp.
1/4 cup fresh grated Parmesan cheese
6 tbsp. Flour
1 cup heavy cream
Salt/pepper to taste
(Optional- 1/2 lb. bacon/pancetta, finely chopped and cooked until crunchy)

Directions:
In a large stock pot, add potatoes, carrots, and celery. Fill 4 cups water or to top of vegetables and heat.
Cook in water until tender.
Remove vegetables and set aside.
Add onion and butter to pot and cook until the onions are translucent, add stock.
Stir in flour and Parmesan cheese.
Add heavy cream, little by little, while stirring.
Bring to a boil to thicken, and add vegetables.
Add more vegetable stock until desired consistency.
Salt/pepper to taste

Top with bacon, shredded cheese, any of your favorite baked potato topping would be delicious!
Enjoy!
Ciao!