Parmesan

Jenn at FrugalUpstate has been doing a Frugal Food Series for a while now. I haven't had a good recipe to post until this week when the theme ingredient is chicken.This is one of my all time favorite recipes. I got it from the Taste of Home Cookbook, and have modified it slightly to fit our tastes. So here it is, another Frugal Recipe:Bruschetta ChickenIngredients: * 1-2 boneless skinless chick

Slice a large brown onion and two cloves of garlic and sweat with olive oil in a pan. Add two pounds of chuck steak cut into strips and brown with the onion and garlic. Cover with 1/2 cup balsamic vinegar, quarter cup olive oil and one cup of red wine. Make certain the beef is totally covered. Bring it to the boil then reduce to simmer. As it starts to simmer add two teaspoons paprika and half t

This will be a funny story, I promise. (Mildly amusing at the least.)I saw this recipe on 28 Cooks a while back and bookmarked it. We've had frozen tilapia in the freezer (I don't know what possessed me to buy the bag of a million fillets) and this looked like an unusual yet delicious way to use them up. Not to mention, it is specifically mentioned that this recipe will garner compliments, and eve

* 4 mahi-mahi fillets (6 ounces each ) * 2 tablespoons fresh lemon juice * 1/4 cup fat-free plain yogurt * 6 cloves garlic, minced * 2 tablespoons grated Parmesan cheese * 1 tablespoon Dijon mustard [...]

Parmesan PrawnsServes: 2Fibre 1.3g, proetin 59g, fat 24gCalories/serving: 510 WWpoints per serving: 103oml/1ftoz olive oil 8og /30z finely chopped onion 2 cloves garlic, peeled and finely chopped 900g/2lb raw prawns, shelled and deveined 225g/8oz prepared tomato sauce or passata 1/4 teaspoon dried oregano, or 3/4 teaspoon fresh, finely chopped 1 tablespoon finely chopped basil alt and freshly grou

The trick to Eggplant Parmesan is to drain the eggplant slices of excess moisture first, before cooking. We found this recipe recently in the New York Times and adapted it to our taste (olive oil only - no canola oil, and no hard boiled egg slices as the original recipe called for). Eggplant Parmesan Recipe Ingre

Parmesan WafersThe first time I ran across parmesan wafers I was in a steak house with my dad. He had ordered a salad and immediately began raving about these strange flat cookie looking things. After a few minutes of him raving I decided to try one. It turns out he was right. They were parmesan wafers, we ended up ordering these tangy, crunchy wafers as an appetizer and continued to enjoy this ne

I love to buy those big containers of organic baby spinach from Costco and use it for spinach salad, then when the spinach has been in the fridge for a while but there's still some left, I'll make this easy and quick version of stir-fried spinach which tastes wonderful. This recipe uses the same stir-frying technique of seasoning the oil I talked about earlier. This time it's garlic that gets sauteed for a few minutes in the hot oil, seasoning the spinach with a delightful garlic flavor.I don't participate in a lot of blog events, but when Chris of Mele Cotte announced Cooking to Combat Cancer again this year, I didn't want to miss it. Not only is Chris a fellow educator, but she's a cancer survivor herself and a great person! Spinach is one of those cancer fighting superfoods we should al

For dinner last night I tried my hand at a parmesan risotto and asparagus wrapped in bacon. It turned out well and the parmesan, bacon and asparagus went together beautifully. I got the risotto recipe from ‘Complete Vegetarian’ by Nicola Graimes and the bacon/ asparagus I got from my head! Risotto [...]

Ever ordered a dish off a menu at a restaurant or café and found yourself thinking, “I could make that”? Well, InterWined did last weekend, while sitting outside Carluccio’s, the popular Italian café chain, and trying to make the most of the sporadic sunshine that fell along Market Square near London’s Oxford Street. The dish was [...]

Good Friday to you all! It's time for another Favorite Ingredients Friday recipe exchange!Upcoming Themed ScheduleApril 18- Dips & Spreads EditionMay 2- Greatest Hits Edition (re-run one of your favorites of your own FIF recipes)May 16- Weight Watchers Edition (thanks Tammy!)I love, love, love risotto!  It takes some time and effort to make but it's so worth it!  This recipe is particularly yummy.  I think you'll like it.Creamy Parmesan RisottoIngredients:3 to 4 cups low-sodium chicken broth4 tablespoons unsalted butter1 medium onion, finely chopped1 clove garlic, minced1 1/2 cups Arborio rice1 cup dry white wine, such as Pinot Blanc or Sauvignon Blanc1/2 teaspoon kosher salt1/4 tablespoon freshly ground black pepper1/4 teaspoon freshly ground black pepper1/2 cup freshly grated Par

When I watched Giada make this, I wanted to reach through the tv and eat it. I longed to work in her husband's office, in the hopes that I could look starved in the corner, so that she might share some with me. Alas, tv's don't work like that, and I don't work with her husband. Such is life.It occurred to me, as I watched, that this dinner would make excellent lunch leftovers. I know, I know, how crazy is it that I made this meal looking forward to its leftovers? I knew we'd like it for firstovers, but still! We're trying to cut back on our grocery purchases and control our lunches, so it only makes sense! :)I really enjoyed the mix of the balsamic and the mustard. Both went beautifully with the beef and pasta.The popovers, while tasty, were a reminder to me that I have to pay attention to

1/4 cup Mayonnaise 2 Tbsp. Grated Parmesan Cheese 1/8 tsp. ground red pepper (cayenne) 4 salmon fillets (1 lb.), skin removed 2 tsp. lemon juice 10 Ritz Crackers, crushed (about 1/2 cup crumbs) Preheat oven to 400°F.  Mix mayo, cheese and pepper until well blended; set aside. Place salmon on foil-lined shallow baking pan.  Drizzle evenly with lemon juice.  Top with cheese [...]

I enjoy all types of cooking; however my two favorite styles are baking and making soups. Maybe it's because my mom was such an amazing baker and maker of soups? I wonder if there is a specific gene that makes...

Ingredients :1 London broil, about 3 to 4 poundsOne quarter cup olive oil1 Tbsp. fresh ground black pepper3 cloves garlic, minced1 tsp. red pepper1 Tbsp. dried parsley1 Tbsp. dried thyme1 tsp. saltBrush steak with olive oil. Combine seasonings and rub on both sides of the steak. Chill until ready to grill. Cook over medium hot coals until desired doneness is achieved. You can let the steak marinate overnight with the pepper and spice rub for a little extra flavor.Tips : Trim any fat from the meat. Parmesan Mashed PotatoesIngredients :3 - 4 pounds red potatoes, washed and quartered1 tsp. salt3 cloves garlic, mincedOne third cup Fresh Parmesan cheese, gratedOne quarter cup butterOne quarter cup creamSalt and pepper to tasteCook potatoes in salted water until tender. Drain off water. Add garlic, cheese, butter, cream and salt and pepper and mash potatoes until smooth.Tips : Use low fat milk and fat free Half and Half rather than the cream. http://www.pheedo.com/f/cooking_is_easy

Ingredients :Serves 124 Tbl butter2 large leeks, cleaned and sliced thinly1 cup chicken stock (canned is fine)1 cup orzo cooked (tri-color or regular white is fine)1/2 cup heavy creamSalt and pepper to tasteGround nutmeg to taste4 Tbl grated Parmesan cheeseGet your pot of water boiling and start your orzo. While the orzo cooks...Melt butter in large sauté pan. Add leeks and cook over Medium heat until they are completely loose. Add chicken stock and simmer until the stock almost disappears. Drain your orzo when it's finished cooking. Then at this point add cream to the sauté pan with the leek mixture. Heat thoroughly. Season with salt, pepper and nutmeg. A sprinkling of each will do. Just before serving, add the Parmesan and stir until it melts.Tips : If you are making this ahead, you can add the Parmesan right away. Chill. Then just reheat in the oven in a casserole. If the orzo looks a bit dry in the oven, you can add a little extra cream. Stir once while it is reheating in the ov

Ingredients :6 Roma or plum tomatoes, chopped1 onion, chopped2 cucumbers, peeled, seeded and chopped1/2 cup black olives, sliced1 green pepper, chopped3 - 4 stalks celery, chopped2 garlic cloves, minced1/4 cup red wine vinegar1/4 cup extra virgin olive oil2 Tbsp. fresh parsley, chopped1 Tbsp. fresh basil, chopped1 tsp. hot sauceSalt and pepper to tasteIn a large bowl, combine tomatoes, onion, cucumber, black olives green pepper and celery and toss. Combine garlic, vinegar, olive oil, parsley, basil, hot sauce and salt and pepper in a cruet and shake well. Just before serving, pour olive oil mixture over tomato mixture and toss.Tips : How can you improve on near perfection? Eggplant Parmesan 3 - 4 large eggplants sliced into 1-inch pieces1 cup flour4 eggs, beaten1 and 1/2 cup seasoned breadcrumbs1/2 cup fresh parsley, minced1 tsp. ground oregano1 cup Parmesan cheese, gratedSalt and pepper to taste1 32-oz jar spaghetti sauce2 cups mozzarella cheese, shredded8 oz. pasta noodles cooked to

I love mussels! No mussels fans at home so I always have it all to myself. However, my husband who hates mussels love this and finished a whole dish of it!!I usually get those cheap mussels from a nearby supermarket. It is really cheap; less than S$2 for a tray! It has about 30 of them. The best part was, after savouring the dish, I have plenty of shells I can use to do crafts with my son.Oh, be careful when you eat these. You can't stop at one!Ingredients:30 Mussels, brushed and cleaned2 tablespoon Butter, melted5 tablespoon Grated Parmesan Cheese1 tablespoon Garlic Powder1 teaspoon Black Pepper, coarsely grounded2 teaspoon Fresh Parsley, chopped (optional)How to do it:Preheat oven to 170C.Place mussels in a pot with 50ml water and cover.Cook for 5 minutes or till mussels open up.Drain and discard those that remained close (they are bad).Snap the empty part of the shell off.Place the other shell with the mussels on a oven-proof dish.Mix the remaining ingredients together.Place some o

Today was our first taste of autumn weather in Ohio with high temps in the 50s. It has been abnormally warm and dry over the past month with highs mostly in the 80s. Traditionally, we would have possibly had a light frost by this time. There has been no frost yet. Many summer flowers remain [...]

We usually try eating the whole-wheat bread everyday at breakfast, but from the time we've tried the Orowheat Buttermilk bread, it has really left an indelible impression on our taste buds!! The soft and creamy texture combined with the subtle buttermilk flavor has found a place in our eharts. So it was a matter of days before I started scouting the web for a similar recipe. Also, I'm a big fan of italian herbs like rosemary and thyme, and they taste great in a loaf of bread. So I couldn't have been luckier to have found a perfect recipe for Buttermilk-Herb bread (original recipe here). I modified it to add some whole-wheat flour, parmesan cheese and sun-dried tomatoes! Yup, and I'm glad I used these additons for they added a beautiful flavor to the bread. It tasted so good you could eat it just like that!!Ingredients2 envelopes active dry yeast1/2 cup warm water1 1/2 cups warm buttermilk1 egg (optional)2 tablespoons vegetable oil1/2 cup parmesan cheese1/2 cup rosemary leaves/flake

Our week on the Outer Banks is coming to a close. One day left. It’s been a fun week of good company and conversation around meals that we cooked. Last night it was my turn to make dinner. I made this chicken Parmesan and fresh basil marinara spaghetti. The sauce is an excellent recipe shared [...]

I made this version of French Toast using the remaining ripe red plum tomatoes from my garden and picked the remainder of my neighbour Larry's ripe yellow plum tomatoes (we alternate!)on the weekend before we called it a season. I also picked the oregano from my herb garden, after which we prepared some herb pots to bring indoors over the winter. I like these easy recipes, especially when time is at a premium lately!Parmesan Brioche Toast with Asiago and Sautéed Plum Tomatoes2 tbsp olive oil2 cloves garlic, minced1 pound plum tomatoes, halvedSea salt and freshly ground black pepper2 tbsp chopped fresh oregano2 eggs, beaten1/2 cup milk1/2 cup freshly grated Parmesan cheeseFreshly grated nutmeg4 slices brioche, cut 3/4 inch thick3 tbsp melted unsalted butter1/2 cup Asiago cheese, sliveredHeat oil in pan. add garlic, and cook for 1 minute. Add the tomatoes and sauté them until they begin to soften. Season with salt and pepper and stir in the oregano. Keep warm.In a shallow bowl, whisk

With the chicken parmesan recipe 123, cooking chicken parmesan isn't that difficult after all is it? Well, at least for many, but it's somewhat hell for me? 7 Easy Steps: Step 1: Whip together the egg and milk. Step 2: Dip the chicken breasts in milk and egg mixture, and then in bread crumbs. Step 3: In a skillet with a little olive oil over medium-high heat, brown on both sides until golden. Step 4: Set chicken in a baking dish. Step 5: Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Step 6: Pour 1 jar of your favorite spaghetti sauce over all. Step 7: Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Ingredients: - 4 boneless chicken breasts, pounded to 1/2 inch thickness - 1 egg - 1/2 cup milk - seasoned bread crumbs - 8 slices mozzarella cheese, or more - 1 jar (16 oz) spaghetti sauce - Parmesan cheese

This is a wonderful recipe from my Barefoot Contessa Family Style Cookbook. It is meant to be a fun meal for kids because the chicken is on sticks, but you can omit them and believe me, the kids still like them just as much….as do the adults. These are moist and delicious and go perfectly with a mixed green salad and/or some homemade mac n’ cheese. Parmesan Chicken Sticks 1 1/2 pounds skinless, boneless chicken breasts (3 to 4) 1 cup flour 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 extra-large eggs 1 cup seasoned bread crumbs 1/2 cup grated Parmesan Unsalted butter Good olive oil Bamboo skewers (6 to 10 inches long) or ice-cream sticks Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips. Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour

1 Tbsp. olive oil 1/2 cup onions, cooked, chopped 1 clove garlic, minced 4 grouper fillets, about 6 oz. each 1/2 cup dry white wine or vegetable stock 1 Tbsp. parsley, chopped 1/2 tsp. basil, or 2 tsps. fresh, chopped 1/2 tsp. cayenne pepper 1/8 tsp. hot red pepper sauce 1 cup tomatoes, cooked, peeled, seeded and chopped 1/4 tsp. salt, or to taste 1/4 cup grated Parmesan cheese 1 lemon, cut into wedges Heat oil in a heavy nonstick skillet over medium heat. Saute onions and garlic 3 to 4 minutes, or until onion softens. Add fish and saute about 1 minute per side. Add wine, parsley, basil, cayenne, hot red pepper sauce, and tomatoes. Cover and simmer 7 to 8 minutes, or until fish flakes easily. Season with salt and pepper to taste. Serve fish with Parmesan and lemon wedges.

This a little something I made a couple of weeks ago. We'd gotten one fennel bulb in our CSA that week, and I wanted to do something super-fennelly with it, not just mix it into something else. Why? Well... I'm less experienced with fennel, so I wanted to get a feel for the flavor and texture on its own, so I'd have a better idea of what it was adding to recipes. That said, this recipe calls for

I made this for lunch yesterday afternoon and it was very good.I used turkey bacon and it tasted just as good as regular bacon.The kids ate sandwiches,but my husband and I enjoyed it.Great for summer.Adapted from Cooking LightIngredients3 cups (1-inch) sliced asparagus (about 1 pound) 1 (9-ounce) package refrigerated linguine 4 bacon slices (uncooked) 1 cup chopped onion 2 teaspoons bottled minced garlic 1 teaspoon dried oregano 2 cups grape or cherry tomatoes 3/4 cup fat-free, less-sodium chicken broth 1 tablespoon butter 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons fresh lemon juice 1/2 cup (2 ounces) preshredded Parmesan cheese Shaved Parmesan cheese (optional) PreparationCook asparagus and pasta according to pasta package directions, omitting salt and fat. Drain; set aside.Cook bacon in a large nonstick skillet over medium-high heat until crisp; cool slightly. Remove bacon from the pan, reserving 2 teaspoons drippings in pan. Crumble bacon. Add onion,

Induction Meal Grilled boneless chicken breast in a rich cream sauce blending the varied virtues of white wine capers smoked bacon and Parmesan cheese served with crisp colorful broccoli and red peppers. Who said you can’t loose weight eating gourmet? This entree has just 4g Net Carbs! Buy from Home Bistro

Ingredients2 packages (11-ounce) fresh wild mushroom ravioli1 cup unsalted butter1/2 cup fresh basil leaves6 tablespoons toasted pine nuts1 whole nutmeg or 1/2 teaspoon grated nutmeg2/3 cup grated ParmesanProcedureCook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve.

Ingredients2 packages (11-ounce) fresh wild mushroom ravioli1 cup unsalted butter1/2 cup fresh basil leaves6 tablespoons toasted pine nuts1 whole nutmeg or 1/2 teaspoon grated nutmeg2/3 cup grated Parmesan ProcedureCook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.Meanwhile, cook the butter in a heavy medium frying pan

Chicken dinner number three did not disappoint. The combination of the spinach, basil, corn, and dressing... it was like healthy freshness in your mouth. I'm a big fan of slicing the chicken breasts in half horizontally, cuts the cooking time in half and it makes it easier to control my portions. The polenta gave the chicken a really nice crunch. As I was prepping, I realized I was out of

My favorite food growing up was Eggplant Parmesan. It was definitely a priority to make a gluten-free version. When I adapted this timeless Italian classic to be gluten-free, I baked the eggplant because it meant less mess and less calories. BAKED EGGPLANT PARMESAN 2 large eggplants, peeled and cut in 1/2 inch rounds [...]

When I was growing up, squash was a mushy stewed dish with very little flavor. As a result, I never liked squash and missed out on some very good dishes I'm sure. My husband reintroduced me to squash of the stir fried variety. When stir fried only until just tender, the squash retains flavor, nutrition, and texture. Now, squash is one of our favorite vegetable dishes. This is an excellent recipe for Sauted Zucchini Parmesan with Olives. It is quick to prepare, healthy and elegant in presentation.We frequently saute either zucchini, summer squash, or a mixture of the two with whatever herbs we have in the garden, or with garlic and onions. As the squash comes off the heat we add the parmesan cheese, or sometimes other cheeses.The olive topping is an elegant and tasty addition. It adds a contrast of flavors, textures, and colors that turns a good dish into a magnificent dish. This dish is easy and quick enough to be served on a weeknight and elegant enough for a company meal. I hope you

This is better than any fried chicken you ever tasted! Add a green vegie and salad for a great low-carb meal, and there is even room in there to add 1/2 cup corn.PARMESAN CHICKEN - 6 servings1/4 cup fat free mayonnaise1/2 cup parmesan cheese, shredded2 eggs1/2 cup bread crumbs24 oz chicken breast, raw1 tbsp montreal chicken seasoningRoll 6 pieces raw chicken (4 oz each) in mayonnaise and eggs. Combine bread crumbs, parmesan cheese, and montreal seasoning. Coat the chicken in the bread crumb mixture. Bake at 425F for 14 minutes first side, flip, and bake for another 14 minutes.Fat 5gm Carbs 8gm Protein 32gm Cal 208This is one of the best recipes I have! Smells great, the numbers leave room for another 20gm carbs (make them low glycemic from vegetables) and get ready for many compliments!Martha

I've abandoned posts about chocolate, cookies and cream cheese and now turn my thoughts to lighter, healthier, New-Year's-resolution cuisine.This terrific main-dish salad is my own concoction and it's keeping me on the strait and narrow. Fast, easy, healthy, low-calorie, tasty--the only way it could be better is if someone fixed it for me while I relaxed on a Hawaiian beach.3 red bell peppers1 pound sea scallops1/4 c prepared pestosalt, pepper to taste1/4 c freshly grated Parmesan6 cups fresh mesculunfor vinaigrette:1/2 c extra virgin olive oil1/3 c red wine vinegar1 T sugar1/2 t dried oregano1/2 t paprika1/4 t dry mustard1/8 t ground pepper1/8 t saltPreheat the oven to 425 degrees. Wash the peppers, core and cut them in half. Remove the ribs and seeds and place, cut side up, in a pan. Divide scallops between the six pepper halves, topping with a tablespoon of pesto. Sprinkle with salt and pepper to taste, then top with grated Parmesan.Bake for 15 minutes, or until the scallops

Good Morning everyone! It's time for another Favorite Ingredients Friday recipe exchange! The recipe I'm about to share is from quick and simple to make. It's also a favorite for most kids because it involves pasta and cheese. I guess it's a favorite for parents too because I love that combination!Parmesan Bow-Tie SkilletIngredients3 cups farfalle (bow-tie pasta), cooked & drained 1 jar (14 oz.) spaghetti sauce1/2 cup ricotta cheese1 cup shredded mozzarella cheese, divided 1/4 cup grated parmesan cheese, dividedPreparationCOMBINE pasta, spaghetti sauce, ricotta cheese, 1/2 cup of the mozzarella cheese and 2 Tbsp. of Parmesan cheese in large skillet or large saucepan. COOK on medium heat 10 min. or until heated through, stirring occasionally. Remove from heat. SPRINKLE with the remaining 1/2 cup mozzarella cheese and remaining 2 Tbsp. Parmesan cheese; cover. Let stand 5 min. or until mozzarella cheese is melted.Serve with mixed green salad for a quick-and-tasty weeknight meal.Option