Dinner – Page 9 – Parmesan Princess

28
Jul
2014

Easy Summer Grilling- BBQ Baby Back Ribs and Grilled Asparagus!

categories: Dinner, Grill, Recipes, Recognition

Cook quick, easy, healthy and delicious meals for your family on the grill all summer long! All you need is a great marinade or BBQ sauce recipe and a side dish! Here is one of my favorites this summer! (I have served this meal more than 4 times already!!)

Amazing ribs! It's all in the sauce! — Amazing ribs! It’s all in the sauce!

BBQ Baby Back Ribs
Inspired by Mario Batali’s Kicka$$ BBQ sauce -My way!
Makes 3 cups

Ingredients:
1 medium onion
6 garlic gloves, finely chopped
2 cups ketchup
1/4 cup lemon juice
3/4 cup orange juice
1/4 cup water
2 tbsp. red wine vinegar
2 tbsp. tomato paste
2 tbsp. honey
2 tbsp. brown sugar
2 tbsp. molasses
2 tbsp. Worcestershire sauce
2 tbsp. dijon mustard
1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. Tabasco or hot sauce (I used Sriracha)

Here is my edit:
2 cups of Sweet Baby Rays BBQ sauce instead of ketchup
1 cup of orange juice instead of lemon juice
No molasses
4 tbsp. brown sugar
Sriracha instead of Tabasco

Put everything into a heavy saucepan and bring to a boil.

Simmer for 10 minutes.

Remove from heat and cool. Keep sealed and refrigerated for up to one week!

Use this sauce to marinate ribs overnight.

Heat grill to 350 degrees.

Place ribs on grill and coat with sauce.

Grill for 8 mins. and flip, coating with sauce again.

Cook for an additional 5 mins. or until juices run clear.

Don't forget to top with fresh grated parmesan! — Don’t forget to top with fresh grated parmesan!

Grilled Asparagus:

Cut hard bottom inch off of asparagus.

Add 2 tbsp. olive oil, 1/4 cup parmesan cheese salt, pepper, and asparagus to a Ziploc bag.

Grill asparagus on a grill vegetable tray or on aluminum foil.

Cook until the asparagus can be poked with a fork, but is still crisp!

Enjoy!
Ciao!

25
Jul
2014

Summer San Marzano Veggie Pasta!

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

Sometimes I only have 20 minutes to cook dinner! A quick San Marzano tomato pan sauce mixed with cooked pasta is quick, light, and delicious! In the summertime, I include fresh vegetables and fresh herbs! Here is one of my favorite summertime dishes!

The key to a great tasting quick pan sauce is getting the acidity out of the veggies by tossing them with olive oil and garlic before adding them to the tomatoes.

Simply adding squash and zucchini to the tomatoes creates a sour taste. Follow these simple steps and your simple pan sauce will be transformed into a gourmet dinner!

Super easy and so flavorful, a summer vegetable pasta can be dressed up or down! Serve it with a salad and fresh ciabatta or by itself!

Summer San Marzano Veggie Pasta

Ingredients:
1 yellow squash, chopped into quartered rounds
1 zucchini, chopped into quartered rounds
2 cloves garlic, pressed
2 tbsp. olive oil
1/4 cup chopped kale
2 35 oz. cans San Marzano tomatoes
1 tbsp. fresh chopped basil
1 tbsp. fresh chopped rosemary
Salt/pepper
Freshly grated parmesan cheese
1 lb. of your favorite pasta

Directions:
Heat olive oil in your largest, deepest frying pan on low to medium heat, and add pressed garlic.

Cook on low/medium heat. Be careful not to burn the garlic! No brown just a golden glow!

Add squash and zucchini, cook until slightly softened but still firm.

Add kale, basil and rosemary and coat with liquid.

Mix in tomatoes and heat through.

My favorite brand is Ciao tomatoes! Break up the whole tomatoes while mixing.

Cook pasta according to package in a separate pot of boiling water until al dente.

Add pasta to sauce and mix well.

Always top with fresh grated parmesan cheese.

Want to add meat?

The addition of chopped bacon, italian sausage, or ham adds another layer of flavor! Experiment!

Enjoy this summer dish!
Ciao!

18
Jul
2014

Perfectly Pesto Turkey Burgers! Summer Dinners On The Grill!

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

As an alternative to red meat/ground beef hamburgers, turkey burgers offer a different texture and flavor. However, turkey burgers need ingredients, seasoning, something. Ground turkey can be very bland even with traditional burger toppings. Mixing the flavor into the meat creates a juicy, flavorful bite!

Fontina cheese has an unbelievable meltability! Perfect for burgers!

I made Ina Garten’s pesto the other day- minus the walnuts, double the Parmesan cheese- it proved to be a great addition to turkey burgers!

Pesto is a quick and easy marinade or sauce for pasta, chicken, and fish!

Here is the recipe:
http://www.foodnetwork.com/recipes/ina-garten/pesto-recipe.html

Pesto Turkey Burgers
Makes 8 burgers

Ingredients:
1-1/2 lb. ground white meat turkey
2 Roma tomatoes, chopped
1 small onion, finely chopped
2 eggs
1/2 cup Panko breadcrumbs
1/4 cup Ina Garten’s pesto (minus the walnuts, double the parm)
2 tbsp. Parmesan cheese
Salt/pepper

Directions:
Preheat grill to 350 degrees.

Wash hands.

In a mixing bowl combine all ingredients and mix with hands until well blended.

Throw all of the ingredients in the bowl and mix!

Mixture should be slightly sticky and able to hold form.

Make a burger patty by taking a small ball, flattening it and pressing the edges while turning until firm.

Make sure to clean your hands and work surface with a disinfectant after working with the raw ground turkey.

Grill the patties for 5 mins. Flip over and grill another 3-5 minutes or until the internal temperature reaches 165 degrees F.

Roasted Corn is always a beautiful compliment to grilled meats. Remove silk from corn. Drizzle with olive oil and sprinkle with paprika, garlic salt, and cayenne pepper. Roast on top shelf of grill for approx 8 mins. Or until a kernel pops with the fork test. — Roasted Corn is always a beautiful compliment to grilled meats. Remove silk from the corn, while leaving the leaves attached. Drizzle with olive oil and sprinkle with paprika, garlic salt, and cayenne pepper. Roast on the grill’s top shelf for approx 8 mins or until a kernel pops with the fork test.

I topped the burgers with sliced fontina cheese for approximately one minute until melted, and served the burgers on wheat hamburger buns with our favorite burger toppings! The pesto was not overpowering, it was perfect!

Ciao!

10
Jul
2014

Kale Ricotta Ravioli Recipe And Homemade Ravioli Tips!

categories: Dinner, Healthy Living, Homemade Italian, Recipes

Eggs plus flour plus water equals homemade pasta! Surprised? The ingredients are extremely basic. The process takes practice, and a whole lotta patience!

Ravioli ... A little pocket of a surprise taste explosion. I love creating different flavor combinations! — Ravioli … Little pockets of taste explosion! I love creating different flavor combinations!

I am very “old school,” so everyone says, and old school ravioli making involves a hard surface, eggs-flour-water, a hand crank pasta machine, some filling, a knife, and a fork. I do not use pasta making KitchenAid attachments or ravioli cutters. I’m so fancy. Ha!

Kale Ricotta Ravioli
Makes approx. 3 dozen 3″X 3″ ravioli

Ravioli Ingredients:
3 eggs
3 cups flour
1/2 cup water
Extra flour for surface.

Filling:
2 cups ricotta
2 tbsp. Parmesan cheese
Salt and pepper
1/2 cup kale, finely chopped

Fun Fact: One is Raviolo and the plural is Ravioli. — Fun Fact: One is a Raviolo and the plural is Ravioli.

Directions:

Clean your work surface. If it is porous, cover it with waxed paper.

Wash your hands!

Crack the eggs on top of the flour pile and mix with your hands using a squeezing molding motion.

Add water 1 tbsp. at a time and continue kneading until a dough ball forms.

If the dough is sticky, add 1 -2 tbsp. flour. If the dough is dry and cracked looking, add water 1-2 tbsp. at a time.
This is the trickiest part. I always keep a pile of flour and a a little bowl of water right on the work surface. So many external factors are involved with dough making including humidity and air temperature.

When you feel that the dough ball is malleable and well mixed, break off a handful of dough and flatten it into an oval.

Sprinkle some flour on the pasta machine and work surface.

Starting at #1 setting, feed the dough through the machine while turning the crank in one fluid motion. Repeat at #3 and finish on #6.
(I have the craziest pasta machine ever! The numbers are backwards, so I start with #7. Took me minute to figure it out!)

Trim the ends to leave a rectangle shape. That way the ravioli will be square.

Place 1 tbsp. of filling on the dough approx. 1 inch apart.

A skinny rectangle and filling closer together will make smaller ravioli. See photo! — A skinny rectangle and placing the filling closer together will make smaller ravioli. See photo!

Fold the dough over and press finger between filling.

My assistant Bella helped me! See here how to space the spoons of filling. — My assistant Bella helped me! I assisted my grandparents in making thousands of dozens of ravioli. I remember the feel of the dough between my fingers, the smell of the dough, the smell of my grandparents, and the sputter of the pot of sauce cooking in the background. I knew with absolute certainty the taste and the bite of a perfectly cooked raviolo. I teach my kids and through repetition it will become easy for them. I hope they will make ravioli for and with their families, as I do, from the heart.

Cut with a knife into squares.

Press and seal the raviolo’s edges with a fork.

Press hard so that the dough adheres and so that the ravioli wont lose their filling in the water! — Press hard so that the dough adheres and so that the ravioli won’t lose their filling in the water!

Add the ravioli to salted boiling water and remove with a slotted spoon when the ravioli are floating.

When they are floating, spoon them out with a slotted spoon and add the second batch to the water. I cook 12-20 at a time (depending on the pot) to ensure even cooking.

I made a quick SanMarzano pan sauce.

Enjoy! Always top with fresh grated Parmesan!

Ciao!

26
Jun
2014

Battle Of The Noodles: Is Boiling Required?

categories: Dinner, Homemade Italian, Recipes

What is the most daunting task involved in stuffed pasta making? Boiling the noodles! Then stuffing them, while scalding hot, because I have no patience! I get this honestly from my grandma who can pull pans out of the oven without mitts. I think slowly we singe the skin and lose feeling.

If the art of making stuffed shells, manicotti, cannelloni required no boiling, I bet more people would cook these delicious dishes. So I did an experiment with my cannelloni today…

In the first tray, I boiled the noodles…

DoNo Overcook the shells if you boil, they will break while being stuffed. Also, al dente or even undercooked is fine because you are baking them in the oven. — Do Not Overcook the shells if you boil, they will break while being stuffed. Also, al dente or even undercooked is fine because you are baking them in the oven.

In the other tray, I stuffed the uncooked, hard noodles.
The result?

Was it pure luck? Who knows! But it worked!

They turned out exactly the same!! NO BOILING REQUIRED!!
Now, was it the heavy filling I used as sauce? Was it the cheese? Was it the brand of noodles?

It could have been luck, but you better believe I will be trying the no boil method again!!

OK, What was the filling?

I did a crockpot cannelloni filling because we were headed to the pool for the day!

Ground Turkey and Lentil Cannelloni
Makes 18 cannelloni

1.2 lb. package ground white meat Turkey
1-1/2 packages of Barilla manicotti shells
1-1/2 cup red lentils
2 35oz. Cans La Valle San Marzano whole peeled tomatoes
1 small onion, chopped
3 cloves garlic, pressed
1 tbsp. olive oil
2 handfuls fresh basil and rosemary leaves, chopped
1 cup freshly shredded mozzarella
1/2 cup freshly grated Parmesan
Salt and pepper to taste

Directions:
Heat the crockpot on high for 10-25 minutes.
Add olive oil and sauté garlic in pot.(This method will not be like cooking in a frying pan, but it is better than throwing it all in with no prep)
Add chopped onion and cook until tender.
Add turkey and coat.
Add tomatoes, lentils and top with spices.

I layer when I use the crockpot versus mixing the ingredients together. There must be magic elves because when I come back, the contents are always beautifully mixed and flavorful! (I top with spices unless it's a hunk of meat I push garlic cloves into the flesh or layer herbs right on the meat.) — I layer when I use the crockpot versus mixing the ingredients together. There must be magic elves because when I come back, the contents are always beautifully mixed and flavorful! (I top with spices unless it’s a hunk of meat I push garlic cloves into the flesh or layer herbs right on the meat.)

Let cook 6-8 hours on high.

Later…
Preheat oven 350 degrees.

Take the lid off so any liquid evaporates.

Let that little bit of liquid cook off as you are working. — Let that little bit of liquid cook
off as you are working.

Cook shells 4-6mins…Or don’t!!

Stuff shells with filling and place in a sauce lined baking dish.

Since my filling contained a tomato base, I did not also make a sauce. I just scooped more filling over the cannelloni before adding the cheese.

Layer the top with cheeses and cover with foil.

Bake 35-45 minutes until it bubbles and the cheese is melted.

Deliciously al dente! Yay!! No boiling required!

Always top with fresh grated parm!
Ciao!

13
Jun
2014

Rosemary Chicken Tonight? Good Luck On Friday The 13th!!

categories: Dinner, Healthy Living, Recipes, Travel

The number 13 is lucky in Italy! And Italians believe Friday the 13th is a great day to begin something new and try your luck! Perhaps the perfect day for gambling or even starting a new business venture!

In North America, we try to ward off the evil spirits associated with the spooky, bad luck driven day. A best bet food to eat… Rosemary! Eat foods cooked with Rosemary for good luck! The plant’s powers are even stronger if the plant is a gift!

My plant is thriving! And it was a gift! Extra lucky?

Pinch the top rosemary leaves and pull down, stripping the stem. A rosemary stem can be a flavorful skewer! Slide shrimp onto the tough stem and grill!

Although Italy is a predominantly Roman Catholic country, it’s superstitions run deep and through generations! Here are a few:

Never toast with water. (duh)

Never pour wine with your left hand.

Never keep peacock feathers in your home- the devil’s watchful eye. (Evil eye superstitions are huge in Italy, called Malocchio)

Never set shoes on a bed or counter.

Good luck today! If you still aren’t buying it, cook with rosemary!

Ciao!

03
Jun
2014

Perfectly Plump Peppers: Roasted Quinoa and Veggie Stuffed Peppers!

categories: Dinner, Fun for Kids, Healthy Living, Homemade Italian, Recipes

Pepper Perfection! My favorite pepper creation so far! Try this recipe!

Packed with superfood quinoa and vitamins and minerals, these stuffed peppers maximize on taste and are super healthy! The kids love to eat out of the pepper bowl and then eat the pepper! So cute!
Roasted Quinoa and Veggie Stuffed Peppers

Ingredients:
6 bell peppers, any color!
2 tbsp. olive oil
2 cloves of garlic, pressed
1 small onion, chopped
1 cup quinoa
2 cups water
1/4 cup sunflower seeds
6 basil leaves, chopped
5 Yelo tomatoes

I chose these at the produce market because the package states "youth, energy, life" Yep, they got me at youth! — I chose these at the produce market because the package states “youth, energy, life” Yep, they got me at youth!

Ingredients (cont.)
1 handful of spinach
1/4 cup freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese

Directions:
Preheat oven to 400 degrees.

In a small saucepan, add 1 cup of uncooked quinoa and 2 cups of water on medium heat with a lid. Bring to a boil, remove from heat and cover. Let stand 15 minutes The quinoa will absorb the water.

Quinoa recipe- 1 cup uncooked quinoa and 2 cups water!

Wash, cut the tops off of the peppers and clean out the seeds and white insides.

Place the hollowed peppers upside down on a Pam coated cookie sheet and roast for 25-30 mins or until peppers are softened and browning.

The peppers will soften but at the same time brown, if that makes sense. Here is the "look ." If you overcook they will turn to mush and be impossible to stuff. Error on less time if you are worried. — The peppers will soften but at the same time brown, if that makes sense. Here is the “look .” If you overcook they will turn to mush and be impossible to stuff. Error on less time if you are worried.

Meanwhile, in a frying pan heat the olive oil low to medium heat and add garlic and onions.

When the onions start to become transparent, add the quinoa and sunflower seeds.

The seeds and quinoa get a nice toasted , nutty taste.

Turn up the heat and toast the quinoa and seeds a bit, while constantly stirring.

Add tomatoes, basil and spinach and mix well.

Mix mozzarella and parmesan together to create a cheese mixture.

Fill the peppers with layers of the quinoa mixture and cheese mixture. Ending with quinoa mixture on top.

Fill them up! Don't be shy! — Fill them up! Don’t be shy!

Bake for another 5-8 minutes.

Toasted roasted perfection! So many beautiful textures and colors!

Always top with fresh grated Parmesan cheese! Enjoy!!

Ciao!

01
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!

16
May
2014

Coachella Mozzarella! Festival Fashion Meets Food!

categories: Dinner, Fashion, Recipes, Shopping, Sides, Travel

The boho chic Coachella style channels a modern Woodstock vibe with cutoff jean shorts, crop tops, floral and braided headbands. For those of you who don’t know, the Coachella Music and Art Festival is held annually in Indo, CA, and consists of two weekend-long concert line ups! Celebrities flock to the hip collision of music, art and food!!

Kendall Jenner, Selena Gomez and Justin Beiber Coachella- ing their way. Photo courtesy peoplestylewatch. — Kendall Jenner, Selena Gomez and Justin Bieber Coachella- ing their own personal ways.
Photo courtesy of peoplestylewatch.

Bella loves Coachella style! Ruffle bottom pants, halter tops and head wraps are her favorites!

Ok, What about the food? Well, I hope you aren’t thinking all hotdogs, hamburgers and funnel cake! Coachella food style is also chic, and like the fashion, trend-setting. “Foodie heaven” is the term used by the LA Times. The food vendors cover everything from vegan, kosher and gluten free to pop-up restaurant fare, fine dining and international staples.

Fried vegan, anyone? Photo courtesy of latimesblog. — Fried vegan, anyone?
Photo courtesy of latimesblog.

Papaya salad! Photo courtesy of latimesblog. — Papaya salad!
Photo courtesy of latimesblog.

The Coachella food trend we will see on hip and trendy dining menus are Arepas! Eaten daily in South American cuisine, arepas are a flat bread made with ground corn flour and are eaten as bread or stuffed with cheese, avocado, jelly or jam. The Coachella favorite? An arepa stuffed with mozzarella and grilled…a Venezuelan grilled cheese!

Arepas are already finding their place on high end restaurant menus in San Francisco, New Orleans and New York City! Bobby Flay likes his stuffed with octopus and lobster salad! Ok, let’s start simple.

Here is an arepa recipe adapted from Tyler Florence’s Food network recipe! I like this one because it is simple with only 4 ingredients and other than being lightly browned in a pan, the Arepas are baked!

Arepas are stuffed with meats and cheeses! Most popular in cafés and food trucks pork filling with avocado and salsa! — Arepas are stuffed with meats and cheeses! The most popular filling in cafés and food trucks? Pork with avocado and salsa!

Coachella Mozzarella Arepas
Makes 4

Ingredients:
1-1/2 cups Arepa flour (Precooked corn flour found in Latin American grocery stores or sub white cornmeal)
1-1/2 cups warm water
1 tsp. olive oil
1 tbsp. olive oil, for pan when cooking

Directions:
Preheat oven to 350 degrees.
Mix flour and salt in a mixing bowl.
Slowly add water and tsp. oil and mix until dough forms.
Cover and let rest for 5 minutes.
Remove dough and knead, make sure the surface and your hands are moist with water.
The dough should be moist and easily malleable, but not sticky.
Separate dough into 4 balls.
Form flat round cakes 3-4 inches in diameter and 3/4 inch thick.
Add oil to the pan on medium heat and lightly brown both sides.
Place Arepas on a foil lined cookie sheet and bake 15-20 minutes or “until they make a hollow sound when tapped.”

Slice in half or cut a slit in one side and stuff with mozzarella while hot!

Enjoy!!
Ciao!

05
May
2014

Cinco De Mayo, No Problemo! Orange Pepper Grilled Shrimp Skewers!!

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

B.C. (Before Children) this day meant big azz margaritas for all at Mad Mex!! Maybe a few tequila shots, too! A.D. (After Developing No Alcohol Tolerance) We still love to go out for this holiday, but on a Monday? Skinnygirl Margarita on the rocks at home for me, thank you.

Skinnygirl Margarita is Bethenny Frankel's classic cocktail! Open and serve! That's my kind of drink! — Skinnygirl Margarita is Bethenny Frankel’s classic cocktail! Open and serve! That’s my kind of drink!

If you are staying in too, because it is a Monday, I have a quick and easy Cinco de Mayo dinner for you!

We love Mexican food!! And it is so easy! Try my chicken or pork crockpot tacos recipes! Just throw it in and cook all day! Shhhhh! They will never know it and that easy ; ) — We love Mexican food!! And it is so easy! Try my chicken or pork crockpot tacos recipes! Just throw it in and cook all day! Shhhhh! They will never know dinner was that easy ; )

Lately, I have been experimenting with spices. My perfect storm right now is cinnamon, with cayenne pepper and cumin.

A little sweet, some spice, and the exotic flavor of cumin adds a jolt to any base, in this case, chili powder!

Orange Pepper Grilled Shrimp Skewers

For Skewers:
2 1/2 cups raw shrimp, thawed and peeled.
1 cup onion cubes
2 cups bell pepper cubes
2 cups orange slices
1 lime sliced or lime juice

Seasoning:
1/4 cup chili powder
2 tbsp. cumin
1 tbsp. garlic salt
1 tbsp. cinnamon
1 tbsp. cayenne pepper

Directions:
Heat your grill to medium heat.
Add peppers, onions, shrimp and oranges to the skewers in any pattern.

Don't have skewers? Throw everything in a mesh grill pan or on foil! Just make sure you spray the foil with a nonstick spray first. — Don’t have skewers? Throw everything in a mesh grill pan or on foil! Just make sure you spray the foil with a nonstick spray first.

Sprinkle both sides with seasoning.
Add skewers to the grill.

I was in a total wind storm while grilling this evening! My seasoning blew right out of the bowl!!! — I was in a wind storm while grilling this evening! My seasoning blew right out of the bowl!!!

Grill 5-8 minutes then flip.
Cook until shrimp are no longer transparent.

Dinner was ready in 30 mins! What an easy, quick, healthy and delicious meal!!

Serve with a squeeze of lime juice! Great idea, Angela!!
I grilled corn on the cob and steamed brown rice. This is so easy and delicious!

Happy Cinco de Mayo! Enjoy!
Ciao!

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Category: Dinner