Tag: parmesan princess


Jan
2016

Spiced Grapefruit Tea!

categories: Breakfast, Drinks, Healthy Living, Healthy Snacks, Recipes

A stuffy head, sore throat, and 10 degrees high temperature calls for some tea! I am typically not a tea drinker, but I was looking for relief coupled with enjoyable flavors. The grapefruit component adds a sense of being full. Perfect for someone looking to curb extra snacking while being stuck indoors. I added some coconut oil because it has wonderful antibacterial, antifungal, and anitmicrobial properties. We don’t have time to get sick!
It is 9am or I would totally add a shot of bourbon to this amazingly delicious, flavorful warmup!

image

image

Here is the recipe…

Spiced Hot Grapefruit Tea
Ingregients:
1 cup water
1 grapefruit juice, freshly squeezed
2 cinnamon sticks
A Pinch of cayenne pepper
1/2 tsp. coconut oil
4 cloves
(honey, sliced grapefruit, cinnamon stick for garnish)

Directions:

Heat water and grapefruit juice with cinnamon sticks, cayenne pepper, and cloves.
Submerge teabag or your favorite loose leaf tea preparation and let steep for 4 minutes.
Add honey to taste, coconut oil, sliced grapefruit and a cinnamon stick for garnish.
Feel like a Hot Toddy? Add a shot of bourbon!
image

image

Enjoy!
Ciao!


Dec
2015

Butter Toffee Pecan Chocolate Chip Cookies!

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

I love a butter toffee crunch! My favorite salad is mixed greens, dried cranberries, crumbled goat cheese, and butter toffee pecans. I incorporated them into a simple chocolate chip cookie recipe and the results are totally delish!!
Not a fan of a nutty bite? Grind the pecans down instead of a coarse chop for a smooth finish.

image

Butter Toffee Pecan Chocolate Chip Cookies
(makes 3 dozen 2 inch cookies)

Ingredients:
2 cups flour
1 tsp. baking soda
pinch of salt
1 cup unsalted butter
1/2 cup sugar
1/2 cup light brown sugar
1 tsp. vanilla extract
2 eggs
2 cups chocolate chips
1 cup coarse chopped butter toffee pecans

Directions:
Preheat oven to 350 degrees.
Using a mixer, cream butter and sugar.
Add eggs, baking soda, salt, and vanilla and mix on low until incorporated.
Slowly add in flour until dough forms.
Mix in chocolate chips and pecans with a wooden spoon. Mix well so each scoop contains chips and pecans.
Drop by teaspoonfuls, 2 inches apart, onto a parchment lined cookie sheet.
Bake 12-15 minutes until golden brown.

image

Enjoy!
Ciao!


Dec
2015

Double Chocolate Cherry Chunk Cookies

categories: Desserts, Recipes

My holiday baking typically includes tons of nuts! I am not sure if it’s because I grew up with old school Italian recipes where heaps of nuts and/or raisins were added to every single simple cookie or because I loooove the taste and texture. Not a huge raisin fan, I tend to add dried cranberries or cherries instead.
These double chocolate chunk cookies are a holiday favorite cookie- a must try! I doctored them up with some dried cherries and walnuts! Get creative and add in your faves!

image

image

Double Chocolate Cherry Chunk Cookies
(Makes 3 dozen 2 inch cookies)
Ingredients:
2 cups flour
1 tsp. baking soda
1/2 cup cocoa
1 cup butter, softened
1-1/2 tsp. vanilla extract
1 cup sugar
1 cup light brown sugar
2 eggs
1 11.5 oz package chocolate chunks
3/4 cup dried cherries, chopped (optional)
3/4 cup walnuts, chopped (optional)

Directions:
Preheat oven to 350 degrees.

In a large mixing bowl combine flour, baking soda, and cocoa.

Cream butter, sugar, brown sugar, and vanilla until light and fluffy.

Add eggs one at a time, beating well.

Beat in dry mixture a little at a time until well mixed.

Stir in chocolate chunks, chopped dried cherries, and chopped walnuts.

Drop by tsp. onto a parchment lined cookie sheet. 2 inches apart.

Bake 9-11 minutes until set.

Remove and let cool on sheet for 3 minutes then move to a wire rack to complete.

image

Enjoy!
Ciao!


Nov
2015

Twice Baked Candied Sweet Potatoes!

categories: Recipes, Sides

Instead of another potato casserole on your Thanksgiving table, try these adorable twice baked potatoes. With all of the sweetness of your favorite candied potatoes, these potatoes are sooooo delicious! Top each one with marshmallows, pom arils, cherries, pecans….or any combination! Do you have a guest who doesn’t like pecans? Give him/her a special potato with double marshmallows!

image

Here is the recipe–>

Twice Baked Candied Sweet Potatoes
(makes 4 potatoes)

Ingredients:
4 Whole sweet potatoes, scrubbed
2 tbsp. melted butter + 4 thin pats butter
2 tsp. ground cinnamon
1 tsp. ground cloves
1/4 cup brown sugar + a little to sprinkle on top
1/4 cup dark/maraschino cherries or I used pomegranate arils
1/4 cup marshmallows
Optional Pecans for topping

Directions:

Bake whole sweet potatoes at 375 degrees for 1-1/2 hours until softened.

Slice the top of the potatoes and scoop out potato.

image

Put all potato in a large mixing bowl and add melted butter, cinnamon, cloves, and brown sugar.

Spoon potato mixture back into skins.

image

Top with butter pat, sprinkle brown sugar, and add toppings- cherries, pomegranate arils, marshmallows, pecans.

image

Bake another 15-18 minutes until marshmallows start to brown.

image

Enjoy!
Happy Thanksgiving!
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!


Oct
2015

Perfectly Fall Pear Salsa!

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

A salsa does not have to be chunky tomatoes scooped up with crispy salty tortilla chips. Although delicious, the components of a traditional salsa can be used to make something new! So let’s see…a fruit, onion, chili peppers, and of course a cheese! The habanero has a fruity flavor if you can take the heat and pairs really well with a fruit based salsa.

Most recently, we ate this salsa chilled, alongside beautiful butternut squash wedges that were seasoned with lime and spicy sweet flavors. You can also prepare this recipe warm! Just put some oil in a pan and add the goat cheese last! I love a fruit salsa with a beautiful piece of fish, like salmon! Not sure? Trust me this is delicious!

image

image
Pear Salsa
Ingredients:
2 pears, chopped (squeeze a little lemon so they don’t brown)
1/2 of 1 small red or yellow onion, finely chopped
1 small habanero or poblano pepper, finely chopped
1- 2 lemons, squeezed approx. 4 tbsp.
2 tbsp. your favorite honey, (Right now I looooove The Wright Stuff)
1/2 tbsp. olive oil
1 clove garlic, minced
1 tbsp. chopped cilantro or parsley
salt/pepper to taste
1/2 cup crumbled goat cheese

image

Directions:
In a mixing bowl, whisk together honey, lemon juice, and olive oil.
Add pears, onion, pepper, garlic, cilantro, and salt and pepper.
Mix to coat.
Add crumbled goat cheese and carefully stir.
Serve chilled.

Enjoy!
Ciao!


Oct
2015

Rosemary Shrimp Pasta

categories: Dinner, Homemade Italian, Recipes

My food friend Tasha from The Food Tasters was coming over and we were baking with Wigle Whiskey‘s rums for a super fun event. Of course, we had to eat! So I whipped up a pasta with rosemary, lemon, shrimp, mushrooms, and tons of parmesan cheese. It was amazing!

image

The Food Tasters’ Tasha said it was her best meal in months! Good old home cookin’ is the best and I can’t wait to share this recipe with you! It’s so easy and absolutely delicious.

image

I served it with my favorite salad- baby greens tossed with candied pecans and dried cranberries and topped with a homemade honey lemon dressing! I am hooked on a local honey “The Wright Stuff” made by the beautiful beekeeper and WTAE-TV news anchor Michelle Wright! It is smooth and not too sweet making delicious dressings, sauces, and baked goods! Click here for the HONEY LEMON DRESSING RECIPE!

image

And oooh the pasta- Setaro pasta is my favorite dry pasta because it cooks up like fresh pasta. A little more expensive, like 5X, but it is so worth it! In Pittsburgh, I get my pasta at Pennsylvania Macaroni Co. in the city’s shopping district, the Strip!
Ok, I will stop talking…
Here is the recipe!

Rosemary Shrimp Pasta
(Feeds 6-8)
Ingredients:

1-1/2 – 2 lbs. shrimp, peeled and deveined
8 tbsp. butter, melted, halved
1 lemon, cut in half
1 tbsp. rosemary, finely chopped, halved
1 pint mushrooms, sliced
1 2 lb. bag Setaro linguini/fetuccini pasta
1/4 cup white wine
2 tbsp. olive oil
3/4 cup parmesan cheese
rosemary springs for garnish
lemon wedges for garnish
salt/pepper

Directions:
Preheat oven to 350 degrees.
Place shrimp on a foil-lined cookie sheet.
Drizzle half of the melted butter, half of one lemon, and sprinkle 1/2 tbsp. chopped rosemary on the shrimp.
Bake 7-10 minutes or until shrimp are pink.
Line mushrooms on a foil-lined cookie sheet.
Drizzle the remaining butter, squeeze one half of a lemon, and sprinkle chopped rosemary.
Bake 5 minutes or until fragrant and slightly cooked.
Boil pasta in a large pot until al dente.
Heat 2 tbsp. olive oil to a large sauce pan.
Add white wine, shrimp, and mushrooms.
Drain pasta and add to the pan.
Mix in parmesan cheese and coat.
Transfer to a serving bowl, garnish, and enjoy!

Ciao!


Oct
2015

Parmesan Crusted Pork Chops with Apple Pear Cranberry Risotto

categories: Dinner, Homemade Italian, Recipes, Sides

My quick pan pork chops are just like grandma’s except I add a Parmesan crust. I use the traditional 3-step crusting process, egg dip, breadcrumbs, Parmesan topping. You might say why not mix the Parmesan and herbs with the breadcrumbs? Save a step? Yes, but you chance not getting half as much Parmesan to stick! We can’t have that! By tossing the pork chop twice, the tiny spots that the breadcrumbs didn’t cover get filled in with parm!

image

image

So I was totally in the mood for an apple -pear side dish to accompany these chops, something sweet but still fall. I came up with an Apple Pear Cranberry Risotto! The best part is I rehydrated the cranberries with Wigle Whiskey’s “Landlocked” rum!

image
With all of the favorite holiday flavors, this risotto would be fabulous alongside Thanksgiving dinner, your Holiday ham, or just because! Serve it with a savory meal or top it with ice cream for dessert!

image

Apple Pear Cranberry Risotto
Ingredients :
1/2 cup dried cranberries, soaked
in rum until plump
1 Granny Smith apple, chopped
1 red delicious apple, chopped
1 d’anjou pear, chopped
3 tbsp. butter
2 tbsp.sugar
2 cups arborio rice
3-4 cups milk
1 tbsp. Cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/2 tsp. nutmeg

Directions:
Melt butter in a large sauce pan.
Add apples, pears, and sugar.
Cook until they turn golden and soften.
Add cranberries with any rum left in the pan and arborio rice. Mix well.
Heat milk until hot but not boiling. I used my large glass measuring cup.
Add milk 1/2 cup at a time, constantly stirring and allowing the milk to absorb into the rice and cook each time. You will need anywhere from 3-4 cups. Keep adding milk and stirring until rice is al dente.
Remove from heat and add spices.
Mix well and serve warm.

image

Parmesan Crusted Pork Chops
4 -6 bone in pork chops
2 eggs
2 cups Panko breadcrumbs
2 cups fresh grated Parmesan cheese
3 cloves finely chopped garlic
1 tsp. chopped basil
1 tsp. chopped parsley
Salt/pepper to taste

Directions:
Set up 3 pie plates in a row.
In the first pie plate, whisk 2 eggs.
In the second plate, add the Panko breadcrumbs.
In the third plate, add the Parmesan and remaining ingredients.

image
Dip the pork chops in the egg, flipping to coat both sides.
Then cover both sides with Panko breadcrumbs, and then the Parmesan mixture.
Continue with all chops.
Heat 2 tbsp. Oil in a large pan.
Add pork chops, flip when brown approximately 5 minutes per side or until internal temperature reaches 145 degrees.
Let stand to absorb juices and serve!

Enjoy!
Ciao!


Sep
2015

Cinnamon Raisin Egg Bagels

categories: Breakfast, Recipes

There is something so mouthwatering about sweet and spicy, sweet and savory, sweet and salty combinations. We can’t get enough when it comes to snacks, desserts, appetizers, soups, salads, and entrees. Why not bring these delicious flavor combinations to breakfast? Instead of accompanying your egg dish with a sugary bread, donut, or breakfast pastry, join the two together for a flavorful blast of yum!

image

Feel free to get creative! Top cinnamon bread, a donut, or even a cinnamon roll using this “baked in egg” method! Basically you need to make a nook for the egg. This can be done by either pulling out some of the bread, smushing it down , or in the case of the bagel, pressing the middle dough together. You don’t want the egg to roll away! It totally will! LOL If cooking your dish in a skillet, this hole problem is no big deal because you are directly on the heat source.

Of course I added parmesan cheese, too! HA!

image

“I want the recipe!”- There really isn’t a serious recipe, but here are the super simple guidelines ; )

Cinnamon Raisin Egg Bagels
Makes 6
Ingredients:
6 cinnamon raisin bagel or other sweet breakfast pastry or make your own!
6 farm fresh eggs
fresh grated parmesan cheese
salt/pepper
parsley for fancy styling

Directions:
Line a cookie sheet with parchment paper.
Close center of bagels by pressing dough together and squeezing to secure.
Naturally, the bagels will create a nook for the egg. If using bread or another pastry, remove to create a nook.
Crack eggs into nooks – its ok if a little spills over.
Grate fresh parmesan cheese over eggs and salt/pepper to taste.
Bake 16-22 mins or until eggs are set. Note: The egg will appear runny, give it the shake test to see if yolk is set. Seriously, shake the cookie sheet and watch for jiggling. If no serious jiggling you are good to go : )
OR- Cook in a pan until egg cooked through.
Top with chopped parsley for a fancy finish!

image

Enjoy!
Ciao!


Sep
2015

White Clam Pizza!

categories: Dinner, Homemade Italian, Recipes

Linguini clams is probably my all time favorite dish besides seafood pasta, which is pretty much the same thing. I think because it has a light “sauce,” just a splash of garlic olive oil, white wine, lemon spritzed yum on each bite. Sooooo good- there is seriously something addicting about it! I was thinking, what if I put these heavenly bites on a crispy pizza crust? And so my white clam pizza was born…topped with fresh mozzarella, red onion, and fresh basil.

image

Yep! As classy as a fancy appetizer or as “game day” as a buffalo chicken dip, you can take this pizza anywhere!

image

The no yeast easy pizza dough recipe is one to keep forever. One time I was out of yeast packets and added some baking soda to my pasta dough recipe, totally worked! It’s a thin crust. You can add herbs for flavor or leave it plain! Experiment, try different things, and let me know what works!

White Clam Pizza

Ingredients:
3 tbsp. olive oil
4 cloves garlic, finely chopped
1/2 lb. clam meat (I use PanaPesca clam meat in juice)
2 tbsp.lemon juice
1/4 cup white wine
salt/pepper
1/2 cup shredded provolone/mozzarella
6-8 slices fresh mozzarella
2 tbsp. fresh grated parmesan cheese
1/2 red onion, frenched, then cut in half if too big -depends on the size of your onion 😉
Handful of fresh basil or arugula
Pre-made pizza crust or recipe below!

Directions:
Preheat over to 400 degrees.

Heat olive oil in a large pan.

Add garlic, cook 2-4 minutes until aromatic.

Add clams, white wine, lemon juice, salt and pepper.

image

Lower heat and simmer until heated through.

Brush pizza crust with olive oil.
image

Top with shredded mozzarella/ provolone mix.

Add strained clams.

Top with fresh mozzarella slices and sprinkle with fresh grated parmesan.

image

Bake until crust is golden brown and the cheese is melted, approximately 12-18 minutes.

Top pizza with red onion, basil or arugula, fresh grated parmesan cheese, and sea salt.

image

No Yeast Easy Pizza Dough
Ingredients:
1-1/2 cup flour
1 tbsp. baking soda
1 tsp. sea salt
3/4 cup water
2-1/2 tbsp. olive oil

Directions:
In a large mixing bowl, mix flour, baking soda, and salt.
Make a volcano and fill the center with water and olive oil.
Gradually push the flour into the liquid little by little until well mixed.

image

Enjoy!
Ciao!