Tag: parmesan reggiano

Homemade Roasted Chicken Noodle Soup!

We all have our own favorite comforting chicken noodle soup recipe. When we crave to feel warm and loved inside, nothing else will really do!  When the air turns chilly and the house is cooler inside than out, it has to be a classic chicken noodle soup!


My grandma’s recipe is the best, with homemade drop noodles and mounds of fresh grated Parmigiano Reggiano cheese!  I remember the smell, the taste, how hot it would be in the kitchen from the stove while eating the hot soup. (My pappap’s loud slurping.) ; ) One thing I still do is eat a few bites and and cover the top in cheese again before it melts back into the bowl.


Is it necessary to make your own chicken broth?  No way!  But in my opinion, if you are going to cook the soup for hours anyway…why not?!  So when you roast the chicken anytime, always keep the bones and drippings.  I freeze them in a ziploc bag.  If you are starting from scratch, you will be roasting the chicken.  After it cools you pull the chicken off of the bones, gather the drippings from the roasting pan, garlic, the bones, the dark meat, bay leaf, and water to make a stock.  This is your soup! Cook the stock for 2 hours, strain and cook the broth with the veggies for the last hour.  If you roast the veggies in the oven at the same time, you get even more flavor without having them just boil.

Shortcuts that totally work; buy a rotisserie chicken and pull the chicken off of the bones, use store bought chicken broth, throw in 1/4 lb. of your favorite dry, fresh noodles.  But when the kids are sick, or when you will be home all day on a rainy Saturday, please try the homemade stock.  It is seriously a game changer.


Homemade Chicken Noodle Soup

(Feeds 4 + a bowl or 2 leftover)


1-1/2 tbsp. butter

4 carrots, chopped

3 celery stalks, chopped

1 medium onion, diced

3 cloves of garlic, finely chopped

1 roasted chicken, meat off the bone shredded and chopped

2 quarts of chicken stock (homemade or bought)

Salt (if needed) / Pepper to taste

1/4 lb. Linguini noodles, cut into 3 2-1/2 inch noodles

Parmigiano Reggiano, fresh grated


Cook the stock….


Melt butter with garlic, and onion to a large pot and cook until the onions are translucent.

Add carrots, celery, and chicken and simmer for 30 minutes to 1 hour.

Add pepper (and salt) to taste.

Add noodles 10-15 minutes before you are ready to eat.

Spoon into bowls and top with fresh grated Parmigiano Reggiano cheese!




Enjoy Parmigiano Reggiano, the only Parmesan, made in the PDO zone of Parma, Italy. I am thrilled to be US Ambassador for the brand!

Chicken Romano and Lemon Garlic Brussels Sprouts!

We are waiting for Spring here in Pittsburgh, PA. Two weeks ago my kids got light sunburn on their faces because it was 75 degrees and sunny, two days ago we had ice and snow and wind and…I seriously just got chilled writing this! Ha!

Mother Nature’s lack of consistency is disturbing. I guess will accept the gloomy, rainy April days only because in May we get to smell the flowers!

Until Spring decides to show up, smell the garlic! Cook, experiment in the kitchen, keep yourself busy! Not only is garlic full of amazing health benefits like lowering cholesterol and lowering the risk of heart disease, it also adds robust flavor to everyday cooking.

Lately, I have been double-garlicking, which is utilizing garlic olive oil along with fresh chopped garlic. When used in combination, the flavors transform a healthy chicken breast or vegetable dish to ah-mazing! Here are the recipeS…Yep, two today!!



Chicken Romano
1.5 lbs. boneless, skinless chicken breasts (If chicken breasts are super thick, slice in half for faster cooking)
1/4 cup garlic olive oil
1-2 cloves garlic, finely chopped
1 tbsp.basil, finely chopped
2 cups breadcrumbs
1/2 cup fresh grated Locatelli Pecorino Romano cheese
1/2 cup fresh grated Parmesan Reggiano cheese



Preheat oven to 350 degrees
In a mixing bowl, combine olive oil, garlic, basil, salt/pepper.
Transfer mixture to a Ziploc bag.
Marinate chicken for 1 hour -24 hours in refrigerator.
Fill a pie plate with breadcrumbs and cheeses.
Coat each chicken breast, shake excess off, and place on a greased or parchment papered pan.
Bake 25-35 mins. or until internal temperature reaches 165 degrees and coating is golden brown.


Lemon Garlic Brussels Sprouts
1 lb. brussels sprouts, cleaned and halved
3 tbsp. garlic olive oil
3 tbsp. lemon juice
1 lemon
fresh grated parmesan reggiano

Preheat oven 425 degrees.
Place brussels sprouts in a pan.
Coat with oil,lemon juice, and salt/pepper.
Slice the lemon and place a few pieces on top of sprouts.
Roast until edges of sprouts are crispy. Approx. 6-9 minutes.





Garlic Parmesan Knots!

Garlic and parmesan make a beautiful couple. My absolute favorite chicken wing toppings, the combo enhances simple french fries or a succulent lobster tail. When adding garlic and parmesan, we cannot forget the vehicle for ease of use…butter! Or olive oil if you want a slightly less salty, less buttery alternative. For easy coating, I use a pastry brush and always top with extra fresh grated Parmesan.
Garlic Parmesan Knots are a huge hit when served with fish, or a substitute for bread on Italian night!



Here is the recipe…
Garlic Parmesan Knots

2 cups pizza dough, from your favorite pizza shop or homemade
1/4 cup unsalted butter, melted
3/4 teaspoon garlic powder
1/2 teaspoon rosemary, chopped
1/2 teaspoon parsley, chopped
1/4 cup fresh grated parmesan cheese + 1/4 cup or a block of parmesan for topping.

In a medium mixing bowl, whisk together butter, garlic powder, spices and 1/4 cup parmesan cheese.
Preheat oven 375 degrees.
Cut off 2 inches of dough.
Roll into a cigar shape.
Knot dough.
Place onto parchment covered cookie sheet.
Brush with butter mixture.
Bake 8-12 minutes until golden brown and center is cooked through.
Remove and brush with excess butter mixture and top with fresh grated parmesan cheese.