food blog – Page 4 – Parmesan Princess

07
Aug
2014

Fish Week! Penn Avenue Fish-ish Fish Tacos!

categories: 20 Minutes or Less, Around Pittsburgh, Healthy Living, Learn From An Expert, Recipes, Shopping

I absolutely love fish tacos, any kind of tacos, and I’m always searching for the best! Between Penn Ave Fish Company’s fish tacos and Edgar’s Taco stand’s Carne Asada tacos, I am a happy girl.

Edgar's Tacos 21st and Penn in the Strip! Carne Asada Taco! — Edgar’s Tacos 21st and Penn in the Strip! Carne Asada Taco!

I eat some form of taco every time I’m in the Strip District! (And Penn Mac olives and cheese and La Prima coffee and Colangelos pizza and Pittsburgh Popcorn Company) Yikes!

When these two are with me we usually end up at Penn Ave Fish for fish tacos!

Anyway, every fish taco is different; made with different fish, cooked plain or spicy, stuffed with lettuce or cabbage, and the list goes on. Penn Ave Fish Company uses a variety of fish, boiled in onion water, totally spicy, stuffed with cabbage, topped with tomatoes…and they are delicious!

I visited my fish mongers at Penn Avenue Fish Company and told them, for Fish Week on the blog, I wanted to make amazing fish tacos like the ones they make everyday! They chopped fresh grouper, salmon, and tuna, ready to cook. This saved me the fish choosing process, of which I am totally clueless, and the chopping time for sure! This is why you need a good fish monger!

Doesn't get much fresher than this! — Doesn’t get much fresher than this!

Penn Avenue Fish-ish Fish Tacos
(makes 6ish tacos)

Ingredients:
1-1/2 lbs. chopped tuna, grouper, and salmon
1 medium onion, chopped
2 tbsp. taco seasoning
4 oz. sour cream
1/2 cup chunky medium salsa (I used Ortega)
2 tbsp. Sriracha sauce
2 cups shredded cabbage
1 chopped tomato
Chopped cilantro
6 tortilla shells

Directions:
Fill a pot with water and chopped onions.

Bring to a boil.

Add fish.

This is what I brought home! Chopped and ready to go!

Cook until the chopped fish floats (5-8 mins, not long!)

Remove fish with a slotted spoon to drain water.

Place fish in a mixing bowl and coat with taco seasoning while warm.

Quick and easy meal! On the table in less than 30 minutes !

Mix together the sour cream, salsa, and sriracha in a small bowl.

Fill the tortilla shells with shredded cabbage, tomatoes, fish and sauce! Sprinkle some cilantro!

I got my fix, but Penn Ave Fish Company is the best in the Burgh! — I got my fix, but Penn Ave Fish Company makes the best in the Burgh!

Enjoy!
Ciao!

06
Aug
2014

Fish Week!! Shrimp Jambalaya Over Red Quinoa!

categories: Around Pittsburgh, Dinner, Healthy Living, Learn From An Expert, Recipes, Shopping

Ever hear of Monterey Bay Aquarium Seafood Watch? If you are worried about seafood safety, this is your app! Whether you are buying fresh fish or ordering in a restaurant, the Seafood Watch app recommends ocean friendly seafood and gives up to date information regarding how each item should be fished or farmed.

https://itunes.apple.com/us/app/seafood-watch/id301269738?mt=8

My fish mongers at Penn Avenue Fish Company in Pittsburgh’s Strip District introduced me to this cool app! Have you found your fish monger, yet?

Enjoy another easy fish week dinner! On the table in 30 minutes!!

Shrimp Jambalaya

Ingredients:
2 cups shrimp, cleaned and deveined.
1 35 oz. can whole peeled San Marzano tomatoes
1 tbsp. chopped thyme
2 garlic cloves, pressed
1 small onion, chopped
1 bell pepper, chopped
1 15oz. can white cannellini beans
2 tbsp. cayenne pepper
1 tbsp. chili powder
Salt/pepper
1 tsp. Red pepper flakes ( and a little extra to sprinkle on top)

Directions:
Heat olive oil in your deepest frying pan on medium heat.

Add garlic, onions, pepper and cook for a few minutes to soften the veggies.

Remember, if the heat is too high you will burn the garlic! Start over it will ruin the dish. — Remember, if the heat is too high you will burn the garlic! Start over! No shame. I do this weekly.

Add tomatoes, shrimp, beans, herbs, and spices.

Let it cook and stir after a few minutes. Mix up the shrimp so they cook evenly. Shrimp on the bottom will cook faster.

Cook until shrimp are cooked through -approximately 7 minutes with the lid on. The shrimp will lose their translucency and pink/whiten up when cooked.

Red Quinoa
Directions:

1 cup uncooked quinoa, rinsed and drained, for 1-1/2 cup water.
Heat water and quinoa to a boil.
Simmer until liquid is absorbed.

Serve the shrimp jambalaya over the red quinoa and top with extra red pepper flakes for an extra kick!

I have been watching "Beat Bobby Flay," have you? This dish could totally win! Delicious! — I have been watching Food Network’s “Beat Bobby Flay,” have you? This dish could totally win! Delicious!

Ciao!

Penn Avenue Fish Company
2208 Penn Ave. in the Strip
http://pennavefishcompany.com/fresh_fish.html

05
Aug
2014

Fish Week! Grilled Foil Packet Tilapia And Spicy Grilled Green Beans!

categories: 20 Minutes or Less, Around Pittsburgh, Dinner, Grill, Healthy Living, Learn From An Expert, Recipes, Shopping

Why are we scared of fish? Is it our lack of fish knowledge? Our ability to overcook fish EVERY TIME!? (Yep, this was me!)
Meet Henry Dewey, co-founder of Pittsburgh’s hip fish market/restaurant Penn Avenue Fish Company! Pittsburgh is lucky to have Henry and his team of fish mongers!

These guys know their stuff, always providing excellent customer service as well as the highest quality product. Mark Clowney, left, Henry Dewey, right.

Henry explained that everyone needs a knowledgeable fish monger to navigate them through the fish buying ocean. “Find someone you can trust,” Dewey says, “and build a loyal relationship.” That way, there is no question about the origination or freshness of the fish.

Tilapia is a great starting point when introducing fish into your cooking. Talapia is not fishy and it is easy to determine when it is cooked. — Tilapia is a great starting point when introducing fish on your menu. Tilapia does not have a fishy taste and is easy to determine when it’s cooked.

Grilled Foil Packet Tilapia

Ingredients:
1lb 8oz.-or 6 count tilapia fillets (thawed if fresh frozen)
1 large tomato chopped
2 cloves of garlic, roasted (foil packet on grill for 3- 5 mins. during grill heat up) and finely chopped
4 tbsp. olive oil
6 very small, thin pats of butter
Freshly grated parmesan
Course salt/pepper

Directions:
Heat grill to medium heat 300-350 degrees.

Place tilapia fillets on 6 aluminum foil sheets large enough to fold and seal.

Looking for portion control help? The packet grilling method ensures portion awareness!

Top each fillet with 1/2 olive oil, 1 small pat of butter, 1/6 chopped tomatoes, 1/6 roasted garlic,a shake of freshly grated parmesan, salt and pepper.

Fold foil to seal packets.

I chose to add chopped tomatoes to my packets this time. The fish is delicious with or without them!

Place packets on the grill for 5-7 minutes or until the fish flakes and turns white, losing its translucency. (I guess that’s a word! Ha!)

Place packets a few inches apart on the hottest part of the grill- the lower grate.

Perfect! The fish flakes when poked with a fork and has turned an opaque white! Done!

Spicy Grilled Green Beans

Mix one pound of fresh green beans with 2 tbsp. olive oil, 1 tbsp. Dijon mustard, and 1 tbsp. Sriracha in a Ziploc bag.

Coat the beans in the bag.

Place beans evenly on your grill’s vegetable grate or foil.

Cook for 5 -7mins. or until cooked and hot, but still crunchy.

Grilling vegetables on the tray or right on the grill give them the extra char! — Grilling vegetables on the tray or right on the grill gives them the extra char!

Enjoy!

Ciao!

Stop in and try the fish tacos! The kids and I think they are the best in the Burgh!
http://pennavefishcompany.com/home_strip.html
2208 Penn Ave. in the Strip!

04
Aug
2014

Cool Off With Infused Water!

categories: Drinks, Healthy Living, Recipes

Fruit and vegetable infused water hydrates in the heat while adding a flavor burst. Water is essential, but so so boring!! Why not jazz it up? As a healthy alternative to sugary drinks, fruit and veggie infused water has found itself at the top of diet plans and cleanses. It’s sexy, it’s “in.” Well, for right now!

Serve this to your guests as a non-alcoholic beverage! They will be wowed! — Serve this to your guests as a non-alcoholic beverage! Add a beautiful garnish and they will be wowed!

With combinations like carrot-ginger and pear-cucumber-mint, anything goes! Try different flavor combinations or do what I did and use what you have in the refrigerator!

Some fruit floats and some will sink! Chill overnight to ensure infusion.

Here is the recipe:

Peach Raspberry Mint Infused Water

Ingredients:
2 quarts of water
3 peaches sliced
1/2 cup of raspberries
1/4 cup mint

Directions:
Chill for at least 8 hours!

Enjoy! Experiment! Please share your favorite flavor combinations!

Ciao!

31
Jul
2014

Maniac Magazine Mom Contest And A Parmesan Princess Secret…Shhhh!

categories: Around Pittsburgh, Shopping

For the last week, I have been entered as a contestant in the Maniac Magazine Mom Contest. The rules are:
#1)photo gets likes through Facebook
#2)the magazine chooses one winner out of the three with the most votes
#3) the winner gets a Body Beautiful Medi Spa and Whitehouse Salon prizes as well as a spread in the magazine

What a great way to promote Parmesan Princess! In Maniac Magazine!

Here is the link! Please like the photo to cast your vote!

https://m.facebook.com/story.php?story_fbid=341420042682173&id=287423194748525

Now for my secret…
For everyday use, I have a box-o-olive oil in my pantry! Yes, this exists! Corto Olive Co.

Get it here:
http://www.pennmac.com/items/5510//gourmet-domestic-olive-oils

I buy great bottles of olive oil for drizzling, dressings, and for use where the grassy, expensive olive oil taste is necessary. For starting sauce in a pan with garlic? Box, totally!

My favorite special olive oil, Katz. Get it here:
http://www.pennmac.com/items/3220//katz-chef-pick-organic-olive-oil

Like wine in a box, the olive oil stays fresh and appeals to those who use a lot!! 102 FL OZ. of fresh, extra virgin olive oil! “Family Grown and Cold Pressed in California’s Fertile Central Valley!”

Thank You!
Ciao!

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!

23
Jul
2014

The Summer Of S’mores!

categories: 20 Minutes or Less, Breakfast, Desserts, Party Time, Recipes

We have been obsessed with s’mores this summer. We don’t camp, yet (gulp) and we don’t have a fire pit at home, so I have tried to incorporate the summer favorite without the traditional sticks and campfire.

It all started with s’mores pudding shots for a party…
Via MyBakingAddiction.
Recipe:
s’mores pudding shots

Delicious!! My guests loved these little cups of heaven!

S’mores Pudding Shot Cups
Use margarita glasses or plastic dessert cups to recreate the pudding shots.
Grate chocolate on top for elegance.
Layer the ingredients for a mini trifle look.

The kids wanted real s’mores. So, we made the best s’mores…in the toaster oven!!

The broil setting on the toaster oven roasted the marshmallows perfectly!

Add a top graham cracker and you have a gooey delicious s'more to enjoy! — Add a top graham cracker and you have a gooey delicious s’more to enjoy!

Then we tried s’mores for breakfast! S’mores Oatmeal!
Here is the blog post and my recipe:

S’Mores Oatmeal For A Healthy Breakfast?? Use Oatmeal And Chia Seeds To Curb The 11AM Binge!

For a Fourth of July party, I was asked to bring a dessert! So I made a S’mores Trifle using the pudding shot recipe. Yes, it contained alcohol. It was a party!

Look how beautiful! Super easy, too! This dessert looked great on the dessert table!

The recipe definitely needed to be altered! One layer of crushed graham crackers , one layer of pudding, one layer of marshmallow cream, shaved chocolate, and repeat. I used 2 jars of marshmallow cream!

There is still time left this summer for s’mores! Do you have a favorite recipe? Please, share!

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!

15
Jul
2014

NOLA On The Square’s Reopening Is Here! Pittsburgh’s Taste Of New Orleans!

categories: Around Pittsburgh, Restaurant Review

NOLA On The Square, Pittsburgh’s taste of New Orleans, is located in Downtown’s quaint brick road Market Square. After a 6 month fire damage repair hiatus, NOLA reopened its doors today and we were thrilled to be a part of the excitement!

Looks great on the outside. Taste great on the inside! NOLA on the square reopens with new menu offerings! — Looks great on the outside. Tastes great on the inside! NOLA on the square reopens with new menu offerings!

Keeping the menu favorites of old, NOLA has a few new surprises up their sleeve!
Flatbread pizzas topped with ricotta, a chicken panini, smoked tomato soup, and many more! Definitely some new menu offerings for those who don’t care for a Creole/Cajun kick. I tried the Roast Beef “Debris” Po Boy for lunch.

NOLA's Roast Beef "Debris" PoBoy is amazing! A new item to try! — NOLA’s Roast Beef “Debris” Po Boy is amazing! A new item to try!

The roast beef is marinated with a New Orleans rub for 24 hours and it is served on a fresh, super soft Mancini’s hoagie roll, and topped with pickles, sprouts, and horseradish aioli. The Mancini’s roll made the sandwich for me! There is nothing worse than a sandwich with delicious ingredients served on a rock hard roll!

The kids and I sat outside and enjoyed people watching and the hum of the jazz music in the background. The servers were attentive and enjoyed the monkeys (I think). Unfortunately, we were never offered dessert! We definitely would have tried something sweet!

My little foodies were happy! When asked about returning to NOLA to dine, Brady , age 5, responded, "Oh Yeah! See you soon!" — My little foodies were happy! When asked about returning to NOLA to dine, Brady, age 5, responded, “Oooooooh Yea! For sure! See you soon!”

We are happy to have NOLA On The Square back in business and we can’t wait to try something new next time!

Ciao!

14
Jul
2014

Simple Salad! Tomato Mozzarella Caprese!

categories: 20 Minutes or Less, Healthy Living, Recipes, Sides

Sometimes lettuce is overrated. Although I am a sucker for traditional leaf lettuce, spring mix, “rabbit food” salads, I always spice them up with fun toppings such as cranberry, pecans, and crumbled blue cheese. Need a salad change? Hold the lettuce!

Perfect for entertaining, a veggie stack or veggie and cheese stack with a drizzle of olive oil and vinegar is easier to serve and easier for your guests to eat!

Did you know cutting salad greens is a major dining etiquette no no? Proper salad eating etiquette is to shove the leafy lettuce in your mouth and chew with puffed cheeks while spatters of sticky dressing cover your entire mouth area, cheeks, and probably make their way up a nostril or two. Sounds perfectly proper to me! This comes from the past when knives were made from steel or iron and could react with the vinegar from the dressing. Today, cutting huge pieces of lettuce is acceptable one piece at a time; however, chopping your entire salad is still frowned upon.

Etiquette expert Nancy R. Mitchell, The Etiquette Advocate, shows us how…

Here is a basic Caprese salad I love to serve because it looks beautiful and tastes delicious!

Nothing tastes more like summer! The firm fresh mozzarella, the juicy crisp tomato, and the basil picked right off the plant! — Nothing tastes more like summer! The firm fresh mozzarella, the juicy crisp tomato, and the flavorful basil leaf picked right off of the plant!

Tomato Mozzarella Caprese Salad

Makes 6 individual salads

Ingredients:
5 vine ripe tomatoes, slices 1/4 inch thick
1-1/2 lb. fresh mozzarella sliced 1/4 inch thick.
12 fresh basil leaves
Olive oil to drizzle
Course salt and pepper

Directions:
Layer the slices starting with the mozzarella, following with a tomato, and then a basil leaf.

Drizzle with olive oil and sprinkle with salt and pepper!

Enjoy!
Ciao!

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Tag: food blog