Tag: parmesan

Salads

Carmel Forest Spa Celery Salad

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Celery Salad has been trending and I had to try it. This salad did not disappoint. The author of the recipe talks about this being a cross between a Caesar and a Waldorf Salad and I think that accurately describes it. The crunch of the celery along with the sweetness of the dates and the pecans make it a real treat. The dressing is also surprising but so good. The salad is best served immediately. I ate leftovers the next day and they were pretty good but I wouldn’t try beyond one day.

Carmel Forest Spa Celery Salad

INGREDIENTS:
  • 1 bunch celery
  • 1 large honeycrisp apple, diced
  • 1 large cucumber, diced
  • 1 bunch fresh parsley, chopped fine
  • Handful micro greens (I used small mixed greens chopped)
  • 8-10 medjul dates, chopped
  • 1/2 cup chopped pecans
  • Dressing:
    • 1.5 cups shaved (or grated) Parmesan cheese
    • 1 bunch freshly chopped dill
    • 2-3 large lemons, juiced
    • 1/2 cup mayonnaise
    • 1/4 cup avocado oil
    • 1 tsp. salt
    • 1 tsp. pepper
    • 2 cloves garlic, minced
    • 2 tsp. maple syrup
DIRECTIONS:
  1. Add all of your salad ingredients into a bowl.
  2. Mix together all the dressing ingredients in another bowl till smooth.
  3. Pour over salad and toss.

Recipe from sarah_lasry

Italian Dishes · Vegetables

Crisp Parmesan Crusted Eggplant

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Eggplant Parmesan is my favorite Italian dish. I never make it at home because it seems like too much work. This recipe sounded easy and crispy, just the way I like it. I made the salad topping with kale vs. arugula and loved it. I also added pine nuts to the salad for added flavor and texture. This dish could easily be made into a traditional eggplant parmesan or service with a side of marinara. Yummy!

Crisp Parmesan Crusted Eggplant

INGREDIENTS:
  • For the Eggplant:
    • 4 tbsp. butter
    • 3 cups freshly grated Parmesan cheese
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    • 1 tsp. oregano
    • 1 tsp. garlic powder
    • 1 eggplant, sliced into 1/2 inch rounds
    • Olive oil and salt
  • Topping:
    • 2 tbsp. fresh chopped basil
    • 1/4 cup fresh chopped arugula (I used kale)
    • 1 clove minced garlic
    • 1/4 tsp. salt
    • pinch of pepper
    • 2 tbsp. olive oil
    • 1 tbsp. red wine vinegar
    • Optional: I added 1 tbsp. pine nuts
DIRECTIONS:
  1. Preheat the oven to 425 Fahrenheit. Add the butter to the parchment lined sheet plan and place in the oven for 2 minutes to melt.
  2. Make the parmesan cheese mixture by mixing together the parmesan, salt, pepper, oregano and garlic powder. Add it to the melted butter on the sheet pan. Mix together and pat it down.
  3. Add the eggplant, scored side down and gently push it into the cheese. Be sure to spread them out a bit. Drizzle the tops with olive oil and season with salt. Bake for 15-19 minutes, until the cheese is browned and crisp. Flip, then place back in the oven for 12-14 minutes until tender.
  4. Make the topping by adding all ingredients to a bowl and mix together.
  5. Add the eggplant to a plate and add the topping.

Recipe from starinfinitefood

Appetizers · Vegetables · Vegetarian

Crispy Brussel Sprout Chips

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Crispy Brussel Sprout Chips are so delicious. They were wonderful hot (sans dip since I didn’t have the ingredients) and later straight from the frig with Tzatziki dip. I often laugh because, as a kid, I wouldn’t have touched Brussel Sprouts with a ten-foot-pole. It wasn’t until mid-life that I actually ate them roasted and loved them. Never stop trying new things…you might be surprised!

Crispy Brussel Sprout Chips

INGREDIENTS:
  • 1½ lbs Brussel Sprouts, stemmed
  • 2 tbs olive oil
  • 1/4 cup grated parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp chili pepper flakes
  • salt and pepper to taste
  • 1/2 cup freshly grated parmesan cheese
  • garnish with fresh parsley + more cheese
  • Dip: Lazy Tzatziki
    • 1 cup 5% Greek yogurt
    • 1 medium lemon juiced (or 1-2 tbs red wine vinegar)
    • 1 tbs olive oil
    • 1/2 heaping tsp garlic powder
    • 1 tsp dried mint (not fresh)
    • salt to taste
    • 2 tbps milk (to thin it out)
DIRECTIONS:
  1. Preheat your oven to 425° F. In this recipe I prefer not to line my sheet pan with parchment to get them crispy, but many people have stated that it didn’t work out for them so I urge you to do what feels right.
  2. Bring a pot of water to a boil. Add 2 tsp salt and your brussel sprouts to the pot. Boil until tender and bright green but not full cooked – about 7-8 minutes. Drain and dry the brussel sprouts.
  3. Add the brussel sprouts, olive oil, 1/4 cup parmesan cheese, garlic powder, onion powder, chili pepper flakes, salt and pepper to taste to a large bowl and toss to coat. Transfer the brussel sprouts to your baking sheet and use a small glass to smash them flat.
  4. House the freshly grated parmesan in a shallow bowl and take each brussel sprout and dip one side into the cheese. Place them cheese down on the baking sheet and bake for 20-25 minutes or until crispy and golden brown.
  5. Serve with fresh parsley and more freshly grated parmesan on top.
  6. Lazy Tzatziki: Whisk together all of the ingredients until smooth. Taste and adjust seasonings if needed. Optional (not shown): Add Sriracha to make this spicy!

Recipe from HungryHappens

Fish · Pastas · Uncategorized

Cheesecake Factory Shrimp Scampi

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Shrimp Scampi is a favorite for our family and daughter, Sarah, made this delicious dish. It was so yummy and the kids devoured it, too. Definitely worth a place in the recipe box (or in today’s term, digital file).

Cheesecake Factory Shrimp Scampi

INGREDIENTS:
  • 1-2 lbs fresh shrimp, cleaned and deveined
  • Angel Hair Pasta
  • 1 diced tomato
  • 6-8 whole cloves of garlic
  • 1 diced shallot
  • 1 pint heavy cream
  • 1 cup dry white wine
  • Olive oil
  • Fresh basil
  • Parsley

For the Shrimp:

  • Milk
  • Parmesan cheese
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
DIRECTIONS:
  • Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you’ll need for the sauce so it should be big.
  • Soak the shrimp in milk and combine the dry ingredients (flour, cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown. The flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel and put aside.
  • Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low.Taste the food and spice accordingly, you’ll definitely need some salt. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes.
  • COOK ANGEL HAIR PASTA in a separate pot.
  • Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. Now add the fried shrimp, Basil, diced tomato, and parmesan cheese. The sauce will thicken as it cools.
  • To plate pour some sauce on a arange the shrimp around the bottom (10 or so), then take a ball of the pasta and plate that above the shrimp. garnish with a little parsley.

Recipe from Food.com

Appetizers · Vegetables

Crispy Parmesan Cauliflower Bites with Creamy Onion Dip

cathysmahaLeave a comment

Crispy Parmesan Cauliflower Bites are absolutely delicious. This recipe is easy to prepare and great as an appetizer or as a side dish. I haven’t tried this with my grandkids buy I think they would eat it, too. I do love a roasted vegetable, and this one is over the top!

Crispy Parmesan Cauliflower Bites with Creamy Onion Dip

INGREDIENTS:
  • 1 small head cauliflower, cut into thinly sliced florets (about 1/2″ thick)
  • 3/4 cup freshly grated parmesan cheese
  • 2 1/2 to 3 tbps unsalted butter
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 3/4 tsp salt
  • 1/2 tsp pepper, divided
  • 1 tbsp olive oil
  • 2 tbsp chopped parsley (I used dried parsley)
  • For the dip:
    • 1/2 cup sour cream or Greek yogurt
    • 2 tbsp chopped parsley (I used dried parsley)
    • 2 tbsp chopped chives
    • 1/2 tsp onion powder
    • 1/4 tsp salt
    • pinch of black pepper
  • Toppings (optional): fresh chopped parsley
DIRECTIONS:
  1. Preheat over to 400 degrees Fahrenheit.
  2. Add the butter to a large casserole dish or cookie sheet and place in the oven while it preheats to melt.
  3. Add the parmesan cheese, oregano, garlic powder, 1/4 tsp salt and 1/4 tsp pepper to a small bowl. Mix to combine. Set aside.
  4. Add the cauliflower to a large bowl, then add the olive oil, remaining salt and pepper, and parsley. Toss to combine.
  5. Remove the casserole dish from the oven, add the parmesan cheese mixture to the bottom of the dish and spread evenly.
  6. Place the cauliflower florets into the dish, flat down. Sprinkle any of the remaining parsley or cauliflower bits over the top, then sprinkle a little bit more parmesan cheese.
  7. Place in the oven for 30-35 minutes until the parmesan on the bottom has browned. Remove the dish from the oven and allow to cool for a few minutes.
  8. While the cauliflower roasts, make the dip. Add the sour cream or yogurt to a small dish, then add salt, onion powder, parsley, chives and pepper. Mix to combine.
  9. Place the cauliflower on a plate, top with parsley and serve with the dip.

Recipe from StarInfiniteFood

Kitchen · Pastas

Sausage Brussel Sprouts Parmesan Pasta

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Later in life I discovered Brussel Sprouts were actually delicious when prepared properly. This pasta recipe sounded delicious and it didn’t disappoint. Iowa Girl Eats has another winner!

Sausage Brussel Sprouts Parmesan Pasta

INGREDIENTS:
  • 1/2 lb. spaghetti (gluten free of not
  • 8oz. sweet Italian sausage
  • 2 Tablespoons extra virgin olive oil + a few drizzles
  • 9 oz. shredded brussels sprouts
  • salt and pepper
  • 1/4 teaspoon red chili pepper flakes (or more or less)
  • 3 cloves garlic, pressed or minced
  • 3/4 cup freshly grated parmesan cheese
DIRECTIONS:
  1. Heat a drizzle of extra virgin olive oil in a large, 12” skillet over heat that’s just a touch above medium. Add sausage then brown, breaking it up as it cooks but taking care not to break the sausage up into too small of crumbles. Scoop sausage onto a plate then set aside.
  2. Drop pasta into salted, boiling water then cook until it’s just under al dente – pasta will continue to cook a little bit in the skillet later. DO NOT DRAIN PASTA WATER when pasta is done cooking.
  3. Meanwhile, heat 2 Tablespoons extra virgin olive oil in the skillet then add brussels sprouts and red chili pepper flakes, season with salt and pepper, then saute until the brussels sprout are tender, 3-4 minutes. Add garlic then saute for 1 more minute or until very fragrant.
  4. Using tongs, transfer spaghetti from pot to skillet then add parmesan cheese and cooked sausage. Add a generous drizzle of extra virgin olive oil and enough pasta cooking water to help the parmesan cheese melt and evenly coat the pasta. Taste then season with salt and lots of freshly cracked black pepper, and then serve.

Recipe from IowaGirlEats

Family · Family Favorites · Garden · Home · Soups and Stews · Vegetarian

Roasted Tomato Soup

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Campbell’s Tomato Soup and grilled cheese were common in our house when the girls were growing up. Now that I’ve discovered homemade tomato soup, the canned stuff is out the door. I roast tomatoes all summer and freeze them for soup and sauces in the winter. The tomatoes I had frozen did not have garlic and onion in them, so I sautéed the onion in a little olive oil and added the garlic when the onions were brown. The end result was delicious. The soup was a little thick, so I added water to gain the consistency I like.

The perfect lunch or dinner for a snowy winter day!

Roasted Tomato Soup

INGREDIENTS:
  • 3 lb. Roma Tomatoes (I used a variety of tomatoes from my garden)
  • Olive Oil
  • 1/2 small onion
  • 2 tablespoons minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup milk or cream (I used Half and Half)
  • 1/2 cup freshly grated Parmesan cheese
  • 3 tablespoons fresh basil (I used pureed frozen basil)
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar
  • salt and pepper to taste
  • Water or milk to thin the soup to your liking
DIRECTIONS:
  1. Preheat oven to 400 degrees.
  2. Line cookie sheet with parchment paper. Cut tomatoes in half, drizzle with oil. Add onions, garlic, salt and pepper.
  3. Roast for 40-50 minutes, until the tomatoes start to brown. (At this point you can freeze the tomato mixture for later or proceed with the recipe.)
  4. Scrape the tomato mixture into the blender and add the milk or cream, Parmesan cheese, basil, tomato paste, and sugar. Puree until completely smooth and adjust seasonings to taste.
  5. Serve immediately with grilled cheese for dunking. Yum!

Recipe adapted from thereciperebel.com

https://www.thereciperebel.com/easy-roasted-tomato-soup-and-a-giveaway/

Garden · New Favorite · Pastas

Eggplant Tomato and Mozzarella Pasta Bake

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Eggplant is my favorite vegetables!  Each year I grow eggplant in my garden, finding success with Japanese Eggplant varieties.  Instead of just roasting eggplant (which I love), I wanted to try this Eggplant pasta dish and loved it!

EGGPLANT TOMATO AND MOZZARELLA PASTA BAKE

  • Kosher salt and freshly ground black pepper
  • 1 pound rigatoni
  • 1 medium eggplant, diced
  • 1 pint grape or cherry tomatoes
  • 4 tablespoons extra-virgin olive oil
  • One 24-ounce jar marinara sauce
  • 2 cups fresh mozzarella, cut into 1/2-inch cubes
  • Nonstick cooking spray, for the baking dish
  • 3 tablespoons grated Parmesan, plus more for serving
  • 6 fresh basil leaves, chopped
  1. Bring a large pot of water to a boil. Season aggressively with salt. Add the rigatoni and cook 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain.
  2. Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  3. Toss the eggplant and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes. (Leave the oven on.)
  4. Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. If it looks dry, add the remaining pasta water. Stir in 1 cup mozzarella.
  5. Spray a 9-by-13-inch baking dish with nonstick spray. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil.
  6. Bake until the cheese is melted and golden brown, 20 to 25 minutes. (Turn the
    broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve.

Recipe from FoodNetwork.com

Breakfast · New Favorite

Italian Spaghetti Squash Egg Cups

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What do you do when you have a lot of leftover spaghetti squash and Italian sausage? You invent a recipe for egg cups. Through the years, I’ve made many types of egg cups, but spaghetti squash is a new one.  Frankly, I didn’t expect them to be very good, but they were delicious!  I made them and refrigerated them, heating them up in the microwave the next day.  I’ll definitely be making this again, and again.  

ITALIAN SPAGHETTI SQUASH EGG CUPS

5 eggs, beaten
3-4 cups cooked spaghetti squash
1-2 tablespoons olive oil
1 cup cooked Italian Sausage, crumbled
1/4 shredded Pecorino Romano or Parmesan cheese
1/2 tsp. Italian seasoning
salt & pepper to taste
Extra shredded cheese to sprinkle on top of the egg cups before baking.

Preheat oven to 350 degrees.
Mix all ingredients together. Pour into greased muffin tins (they tend to stick so grease generously). Sprinkle extra shredded cheese on top of each cup. Bake at 350 degrees for 20-25 minutes. Makes about 16 egg cups.  

 

Family · Garden · Gluten Free · New Favorite · Vegan

Easy Summer Quinoa

cathysmahaLeave a comment

Summer vegetables and Quinoa is the perfect combination.  This recipe is from Iowa Girl Eats.  I follow her blog and love her recipes! Her blog name, alone, was enough to bring me to her blog…Iowa girls stick together!

I loved this dish and the wonderful summer vegetables.  I substituted roast red peppers for the sundried tomatoes with great results.  I hope you’ll enjoy it as much as I did!

EASY SUMMER QUINOA

1 cup chicken or vegetable broth
1/2 cup quinoa
2 Tablespoons extra virgin olive oil
1 large shallot, chopped
3 cloves garlic, minced
pinch red pepper flakes
2 cups chopped kale
1 small zucchini, chopped
salt & pepper
2 ears sweet corn kernels (about 2 cups)
1/4 cup sundried tomatoes packed in oil, cut into strips (or roasted red peppers or both!)
1/4 cup white wine
1/2 cup peas
1/4 cup chicken or vegetable broth
1/4 cup fresh basil, chopped
shaved or fresh grated parmesan cheese, for topping

  • Bring scant cup chicken (or vegetable) broth to a boil in a small saucepan. Rinse quinoa very well in a fine mesh sieve under running water (quinoa is coated in a natural, bitter coating that needs to be rinsed off) then add to saucepan, place a lid on top, turn heat down to medium-low, then cook until quinoa is tender and broth is absorbed, about 15 minutes. Set aside.
  • Heat olive oil in a very large skillet over medium heat. Add shallots then sauté until tender, about 2 minutes. Add garlic and red chili pepper flakes then sauté for 30 more seconds, stirring constantly.
  • Turn heat up to medium-high then add kale and zucchini. Season with salt and pepper then sauté for 2 minutes.
  • Add corn and sun-dried tomatoes then sauté for 2 more minutes.

  • Add white wine then scrape up brown bits from bottom of skillet with a wooden spoon. When wine is nearly gone, add peas then stir to combine. Add chicken broth and cooked quinoa then cook until broth is absorbed. Remove skillet from heat then add basil and stir to combine. Taste then add salt and pepper if necessary. Serve topped with freshly shaved or grated parmesan cheese.

Adapted from Iowa Girl Eats