Dinner – Page 7 – Parmesan Princess

31
Jan
2015

Coast To Coast Super Bowl XLIX Seafood Panini Topped With Old Bay Fries!

categories: Dinner, Homemade Italian, Recipes

Super Bowl XLIX is here! The Steelers didn’t make it (BOO!) We will definitely watch to see the amazing commercials! Good luck to the Seahawks and the Patriots! These two coastal teams have inspired me to create a Seafood Super Bowl Panini, Pittsburgh- style loaded with Old Bay Fries!

Seafood Panini
(Makes 6 panini sandwiches)

Ingredients:
1 loaf Italian bread, sliced into 12 thick slices
1 lb. package Pana Pesca clam meat and juice
1 lb. jumbo lump crab meat
3 tbsp. olive oil
2 tbsp. Worcestershire sauce
3 cloves garlic, finely chopped
12 slices of fontina cheese
2 tbsp. butter
Old Bay Seasoning
Lettuce, Tomato

Directions:

Heat olive oil in a pan and add garlic until golden brown.

Add clam and crab meat, worcestershire and heat.

Meanwhile, start the fries. See Recipe Below.

Butter both sides of bread slices. Grill and flip until golden brown.

Add 2 slices of fontina cheese on 6 slices of bread and let it bubble and melt.

Top with Old Bay Fries- see recipe below- seafood mixture, lettuce, tomato, and a few shakes of Old Bay seasoning.

Old Bay Fries

Ingredients:
Potatoes –
Old Bay Seasoning
3 tbsp. Olive Oil

Directions:
Oil if using a fryer
Preheat oven to 450 degrees.

Chop 5 potatoes into fries (1/4 inch thick).

Place them into bowl with water for 10 minutes to extract the starch.

Boil a pot of water and add potato fries.

Cook until tender when pierced with a fork.

Drain fries, place in one layer on a cookie sheet.

Place into freezer 20 minutes or until frozen.

Deep fry them or bake in the oven.
If you fry them,
season with Old Bay.
If you bake them,
drizzle with olive oil and season with Old Bay before baking.
Bake for 15-20 minutes until edges are crispy and browned.

Enjoy the game, the commercials, and the food!!
Ciao!

18
Jan
2015

Chicken Saltimbocca With Pancetta and Locatelli Romano!

categories: Dinner, Homemade Italian, Recipes

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!

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!

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.

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

Add the sliced pancetta on top of each chicken cutlet.

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.

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

Sprinkle each layered cutlet with fresh grated Locatelli cheese.

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

Secure with a toothpick. (Or 2)

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

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

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!

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

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

Enjoy!
Ciao!

14
Jan
2015

Fontina Mac and Cheese! Winter Warmup Comfort Food!

categories: Dinner, Homemade Italian, Recipes, Sides

Baby it’s cold outside!! We just cannot get warm here in Western PA with temps dipping into the teens and single digits. Winter comfort food to the rescue!

Why not a classic mac and cheese? Imagine creamy melted fontina covered noodles, a crunchy Parmesan bread crumb topping, all flavorfully finished with a hidden kick of Sriracha, cayenne pepper, and paprika.

This quick and easy recipe is the perfect dinner or side dish! Surprise your family with a homemade classic!

Fontina Mac and Cheese
Makes 10-12 side servings or 6 dinner portions(9X13baking dish)

Ingredients:

1 lb. of your favorite shells or macaroni noodles
1/2 cup – 1 stick of butter
1/2 cup flour
1/4 cup Sriracha sauce
1/2 tbsp. Cayenne pepper
Salt/pepper
2 cups whole milk
1 cup heavy cream
4 cups fontina cheese
1 cup Parmesan cheese + 1 cup for topping
2 cups plain Panko breadcrumbs
1 tbsp. Paprika

Directions:

Preheat oven to 350 degrees.

In a medium saucepan, melt butter and whisk in flour to make a roux. (Thickening agent when making a sauce)

Add sriracha, cayenne pepper, salt and pepper.

Do not stop whisking. When thick and well mixed, add milk and cream.

Continuously whisk 10-15 more minutes – it will bubble and become thicker.

Remove from heat and add fontina cheese and 1 cup of Parmesan cheese.
Mix well and blend until smooth.

Meanwhile, boil pasta until al dente and drain.

Mix cooked pasta with the cheese sauce.

Pour cheese noodles into a deep baking dish.

Cover the cheese noodles with the breadcrumbs and an extra 1 cup Parmesan cheese. Sprinkle with paprika.

Cover the baking dish with aluminum foil and bake 30 minutes.

Remove foil and bake for an additional 15-30 minutes or until golden brown.

Enjoy!
Ciao!

03
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.

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.

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.

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.

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

Slice and serve with your favorite sides.

Enjoy!
Ciao!

10
Dec
2014

Parmesan Crusted And Stuffed Chicken!

categories: Dinner, Homemade Italian, Recipes

Cheese adds depth to a dish with its creamy texture and thick flavors. Lately, my cheese of choice -other than Parmesan Reggiano, of course -is fontina. Because of its beautiful meltability, fontina cheese blends well with both spicy and sweet, and makes the most gooey, absolutely fabulous grilled cheese you have ever tasted!

My Parmesan Crusted and Stuffed Chicken dish, gives a plain chicken breast a whole lot of flavor. Each bite contains the juicy chicken, the creamy layered cheeses, the brown garlic butter breadcrumbs, and a surprise lemony bite! It is sure to be a family favorite! I can’t wait for you to try it!

Parmesan Crusted and Stuffed Chicken

4 Servings

Ingredients:
4 chicken breasts, butterflied and tenderized depending on the thickness
1/4 lb. fontina cheese – sliced in to 4 1/4 inch rectangles
1-1/2 cups grated Parmesan Cheese, divided in half
1 tbsp. Chopped Basil
Salt/pepper
1/4 cup Grated Pecorino Romano cheese
4 tbsp. Fresh squeezed lemon juice
3 tbsp. Olive oil
3 cloves of garlic, finely chopped
3/4 cup milk
1-1/2 cups Panko bread crumbs mixed with extra 3/4 cup Parmesan Cheese

Directions:
Rinse, cut off any excess fat, and butterfly the chicken breasts.

Fill with fontina, Parmesan and Romano cheeses, sprinkle with basil, salt and pepper and close.

Dip chicken in milk, flip to coat both sides, and cover each side in Parmesan breadcrumbs.

Repeat with all four breasts.

In your largest frying pan, heat olive oil and 2 tbsp. lemon juice.

Add chopped garlic and stir allowing it to soften.

Brown each chicken breast approximately 4-5 minutes each side.

Transfer the chicken to an olive oil coated baking dish. Top the chicken with the drippingsfrom the pan, any extra bread crumbs in pan and pieces of garlic.(This is the best part! Spoon it all on there!)

Drizzle the remaining 2 tbsp. lemon juice plus extra if you really want a lemon flavor.

Bake 20-30 minutes or until the internal temperature reaches 165 degrees.

Serve Parmesan Crusted and Stuffed Chicken with your favorite roasted vegetables! Enjoy!
Ciao!

03
Dec
2014

Winter Warm Up: Butternut Squash Soup!

categories: Dinner, Healthy Living, Recipes, Soup

More often than not, the winter days in Pittsburgh are gloomy, cold, and dark. However, we are lucky to have the beauty of all four seasons and even more lucky to have all of the beautiful seasonal food varieties that go along with them!

In the winter our menus consist of comfortable, warm-bellied foods like casseroles, pastas, and my favorite, hot soups! Some soups are a beautiful meal accompaniment and some are simply dinner!

Never a fan of thick, blended soups, I found a wintery, flavorful combination that I love and I hope you do, too!

Roasted Butternut Squash Soup

Ingredients:

1- medium Butternut squash
1 cup chopped kale
1/2 cup chopped carrots
2 cloves of garlic, finely chopped
1/3 cup grated Parmesan cheese
2 cups of whole milk
1/2 tbsp. Cumin
1/2 tbsp. Onion powder
Salt/pepper

Garnish:
Pistachios
Pinenuts

Directions:

Cut butternut squash in half vertically and scoop out the seeds.

Roast cut side down for 20-30 minutes at 350 degrees until softened. Check it with a fork 😉

Using a spoon scoop roasted squash from skin.

Blend all ingredients except the milk and Parmesan cheese in a food processor or Ninja. (I used my Ninja)

Heat the mixture in a medium sauce pan on low/medium heat.

Stir continuously and be careful not to burn it, just heat it.

Slowly add the milk 1/4 cup at a time or until the soup reaches the desired consistency.

Continue to stir while heating and add the Parmesan cheese a little at a time until melted and blended.

Remove pistachios from their shells and crush with pinenuts for a beautiful garnish!

Garnish, grab a spoon, and enjoy! Keep Warm!
Ciao!

13
Nov
2014

Quinoa and BlackEyed Pea Tacos!

categories: Dinner, Healthy Living, Recipes

Because our Sunday dinners are usually packed with pasta, sausage and meatballs, and desserts, a healthy Meatless Monday is always welcomed by all. Very often it comes in the form of Mexican cuisine.

Beans, vegetables, quinoa or rice, seasoned, cooked, and wrapped in a small tortilla. The tortilla is portion control at its finest. The ingredients are a healthy start to the week ahead.

The Quinoa and BlackEyed pea tacos can be filled with black beans, a rice, or any of your favorite taco veggies. Experiment! Use the recipe as a guide and make a healthy and delicious meal! Enjoy!

Quinoa and BlackEyed Pea Tacos
Makes 10 tacos
Ingredients:

1/2 cup uncooked rinsed quinoa
1 cup water
1 tbsp. Olive oil
2 cloves garlic, pressed
1 small onion finely chopped
1 cup corn
1 cup blackeyed peas
2 tbsp. Taco seasoning
2 tsp. chili powder
1 tsp. ground cumin
1 medium tomato, chopped
1 cup curly kale, chopped
Salt/ Pepper to taste
Sriracha (optional)
10 tortilla shells

Directions:

Warm oil in a medium deep frying pan.

Add garlic and onions and cook until softened.

Meanwhile add 1/2 cup quinoa and 1 cup water to a saucepan. Bring to a boil and cook on low until water is absorbed.

Add all ingredients to frying pan except kale and tomato and stir.

Don't you just love all of the colors! Add bell peppers, jalapeños, habaneros, black beans, or any of your favorites! — Don’t you just love all of the colors! Add bell peppers, jalapeños, habaneros, black beans, or any of your favorites!

Cook until heated through approximately 5 minutes.

Add tomatoes and kale and stir.

Serve in warmed tortilla shells. For a spicy kick add Sriracha!

Ciao!

09
Nov
2014

A&E’s Godfather of Pittsburgh Meet the Cast: An Isoldi Family Sunday Dinner Exclusive!

categories: Around Pittsburgh, Dinner, Homemade Italian, Recipes

Meet Vince Isoldi. Godfather of Pittsburgh — Meet Vince Isoldi. *Godfather of Pittsburgh*. Photo courtesy of a AENetworks

“People think I’m a gangster, but I just do what has to be done.”
–Vince Isoldi

For Vince Isoldi, life is about family. Creating a better life than he had, helping those who find themselves in trouble, and cultivating businesses that will help his family flourish for years to come. Sounds like the description of a typical Italian American businessman willing to stop at nothing to provide for those he loves. Unless they cross him…

Well, that is the question- How far does Vince go?

The new A&E series Godfather of Pittsburgh follows Vince, his wife, Carla, and their sons Enzo, Adolfo, and Romeo. While showing their family life and relationships, the series also focuses on Vince’s balance with his businesses.

Meet Carla Isoldi, the Isoldi family matriarch. Photo courtesy of AENetworks.

In my recent interview with Carla, she described her family’s portrayal in the series as a busy family trying to raise their boys with the knowledge of right and wrong in this chaotic world.

Like a typical Italian American family, the Isoldi family cherishes Sunday dinners! Carla explained that Sundays bring the whole family together. No matter what happened that week with the businesses, Sundays are special. Her most requested dish?
“My meatballs,” says Carla. “They are the family favorite. The boys love eating them as an after school snack.”

Sunday dinner with the Isoldi family is not complete without Carla's meatballs! — Sunday dinner with the Isoldi family is not complete without Carla’s meatballs!

Thank you Carla for sharing your recipe with us!

Isoldi Family Meatballs
Serves 6 prep time 30 mins.

Ingredients:

1 lb. ground chuck meat
1 tsp. salt
1/2 tsp. pepper
1 egg
1/2 cup milk
1/2 tsp. of onion salt
1 slice of white bread broken up into small pieces
1/2 cup of plain breadcrumbs
1/3 cup Parmesan Cheese
1/3 cup Pecorino Romano cheese
1/2 cup vegetab;e oil

Directions:

Combine and hand mix the first 10 ingredients.
Form small meatballs.
Heat 1/2 cup of oil in a skillet.
Place meatballs in the skillet and cover with a lid.
Turn over when bottoms are golden brown.
Cook through.
Salt lightly when cooling and sprinkle with Parmesan

Carla’s biggest cooking influence is her father, “Junior” Williams, also feature on the show. Junior was recently released from prison on racketeering charges.

Carla Isoldi's father Junior Williams. Photo courtesy of AENetworks. — Carla Isoldi’s father Junior Williams.
Photo courtesy of AENetworks.

Carla’s father was a big game hunter and she would help him prepare the pheasant, deer, elk with lots of marinating techniques and red wine. “Some of the wild game would even have he BBs still in the meat. Being a girl it was hard for me to deal with that,” Carla explained.

Carla and Vince’s favorite date night spot in Pittsburgh is Il Pizzaiolo. With a second location in Market Square, The Mt. Lebanon Italian eatery owned by Pittsburgh native Ron Molinero, serves traditional Neapolitan pizza, fresh pizza and pasta, fresh fish, and decadent desserts. A perfect date night spot with outdoor seating!

Carla and Vince on their wedding day! Photo courtesy of the Isoldi family.

I must say the Isoldi’s seem like a normal, busy, successful American family, so is Vince really a gangster?
Watch the eight episode series Godfather of Pittsburgh premiering Monday November 10th at 10pm and find out!

Here is a clip:
Godfather of Pittsburgh

A&E has just posted two of the recipes Carla shared for this interview on the Godfather of Pittsburgh homepage under Exclusives! In addition to the meatball recipe, Romeo’s favorite Sunday Dinner Lasagna recipe is also featured!

Enjoy!
Ciao!

06
Nov
2014

Fall Back: Homestyle Chicken and Biscuits!

categories: Dinner, Healthy Living, Recipes

Daylight savings should be call fall back into a dark, cold tundra here in Pittsburgh.

So what do we do? We eat comfort foods, fill our bellies, and hibernate on the couch until bed. Hearty chilis, stews, and pastas filled with pumpkin, squash, and potatoes hit our menus. The food is a welcomed change! The weather is totally not! The holidays will get us through!

Here is one of our favorite comfort food dinners:

Homestyle Chicken and Biscuits
Serves 12 (Lots of Leftovers!)

Ingredients:

1 32oz. Fat free sodium free chicken stock

3/4 cup flour

6 boneless skinless whole chicken breasts – cubed or whole for shredding

4 carrots, chopped

4 celery stalks, chopped

1 large onion, finely chopped

2 garlic cloves, pressed

1 tbsp. chopped parsley

1 tbsp. chopped rosemary

Salt/pepper to taste

Add peas, corn, asparagus, or any of your favorite vegetables!

Directions:

Preheat oven to 350 degrees.

In a stock pot on medium -high heat combine garlic, chicken stock, carrot, celery, onion, and spices.

Stir every 10-15 minutes for a few minutes and don’t be afraid to let it boil. It will help the thickening process of the flour.

Meanwhile, rub chicken breasts with olive oil and salt and pepper.

Bake chicken for 35-45 minutes or until juices run clear and a meat thermometer reads 165 degrees.

Let chicken stand and cool for 10 mins.

Dice chicken to desired size or shred with a fork.

Add to stockpot and stir.

Cook an additional 20 minutes.
(If the gravy is not as thick as you would like, temper some flour or cornstarch and water. Add the mixture to the pot while stirring. Let it cook to thicken.)

Serve over your favorite biscuits or waffles!

I bought a tray of Pillsbury biscuits at SAMs Club! They are delicious!

Diners, Drive- Ins and Dives has a fabulous biscuit recipe from The Counter Cafe in Austin, TX. If you are feeling adventurous here it is!

Enjoy!
Ciao!

23
Oct
2014

Hearty Apple Onion Meatloaf: Fall Comfort Is On The Menu!

categories: Dinner, Recipes

Fall is definitely the season of comfort. All we need is good food to warm the belly, a cozy sweater to warm the heart, and a fireplace to warm the toes. My menus start including more creamy potatoes, hot soups, chilis, and of course pasta dishes!

I include seasonal fruits and vegetables like apples, pumpkin, and squash whenever possible in my fall recipes. Dress a plain meatloaf for Fall by adding an apple onion glaze and gravy.

Here is the recipe:

Apple Onion Meatloaf

Ingredients:

1-1/2 lbs. ground beef, veal or meatloaf mixture
1 egg
1/2 cup Panko breadcrumbs
2 cloves garlic, pressed
2 small onions, chopped
1 apple, chopped
1 tbsp. Worchesterschire sauce
1 tbsp. Paprika
Salt and Pepper

Directions:

Preheat oven to 350 degrees.

Spray a loaf pan with Pam.

In a frying pan, add 1 chopped onion, 1 chopped apple, 1 clove garlic pressed and cook on low to medium heat covered until tender.

Once tender, I mashed the apples down with a potato masher to create a glaze- like texture.

Wash hands well.

Mix 1-1/2lbs. meat, egg, breadcrumbs, 1 chopped onion, 1 garlic cloves pressed, worchesterschire sauce, paprika, salt and pepper with your hands in a mixing bowl.

Form a rounded rectangular loaf with meat and place inside loaf pan.

Spoon 3/4 of the apple onion mixture on top of meatloaf to coat.

Spoon apple onion mixture on top of the meatloaf.

Bake 45minutes or until internal meat temperature reaches 165 degrees and juices run clear when poked.

Sometimes we need a seasonal change! Our wardrobes, decor, and our food!

For the gravy:
Add the rest of the apple onion mixture to a small saucepan. Pour the drippings from the meatloaf pan in the pan and bring to a boil.
Thicken with tempered corn starch if necessary.

Fall Comfort! Served with whipped potatoes and gravy!

Enjoy this cozy fall dish!
Ciao!

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Category: Dinner