Tag: Parmesan

Homemade Macaroni and Cheese

So I realized today that this post for Homemade Macaroni and Cheese is my 200th! How crazy is that? Okay, back to your regular programing… time for an awesome recipe for Homemade Macaroni and Cheese!
Homemade Macaroni and Cheese
Winter weather really makes me crave comfort food. When it snows (like it did this weekend) my need for comfort food escalates.
Homemade Macaroni and Cheese
I’ve been looking for any excuse to make another mac and cheese recipe, so I jumped at the chance to make it during the snow.
I originally printed out this recipe from Cooking Light, but I changed it so much to fit what I could find it’s barely recognizable. The overall method is basically the same though.
Ingredients:
  • 1/2 an onion, diced
  • 1 bay leaf
  • 2 garlic cloves, crushed
  • 2 1/4 cups 1% low fat milk
  • 1 box uncooked elbow macaroni
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon grated nutmeg
  • 4 ounces cubed sharp cheddar cheese
  • 4ounces cubed gouda cheese
  • Panko breadcrumbs
  • Grated fresh Parmesan cheese
  • Fresh parsley, chopped

Continue reading Homemade Macaroni and Cheese

Crab Stuffed Mushrooms

Who honestly doesn’t love crab stuffed mushrooms? Little bite sized bits of happiness: mushroom, crab meat, cheese, and crunchy bread crumbs. I always have my fingers crossed that these party staples show up as an appetizer at any and all social events. So I thought it was about time that I attempted to make them myself. I finally whipped up a batch of theses crab stuffed mushrooms to eat while watching the games on Sunday. They are actually quite easy to make and are awesome right out of the oven or cooled to room temperature. Taste of Home had a great recipe I decided to try. My only “big” change was that I substituted Old Bay in for the cayenne. I’ve spent many a summer on the Chesapeake and now can’t eat crab without at least a little bit of this seasoning!
 
Ingredients:
  • 1 medium tomato, seeded and diced
  • 1/2 cup panko bread crumbs
  • 2 tablespoons mayonnaise
  • 1 tablespoon minced fresh parsley
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • ¼ teaspoon Old Bay
  • 1 can (8 ounces) crabmeat, drained, flaked and cartilage removed 
  • 2 containers of fresh baby bella mushrooms
  • 1 tablespoon olive oil
  • 1/4 cup shredded Parmesan cheese 
  • Cooking spray

Continue reading Crab Stuffed Mushrooms

Angel Hair Pasta with Mussels in a Red Pepper Sauce

I’m on a slight mussel kick at the moment. I can’t stop thinking about Eulogy’s beer mussels, Bona Cucina’s mussels in white wine, and most recently, a mussels in red sauce I had back in college. I found a recipe for Angel Hair Pasta with Mussels in a Red Pepper Sauce in an old Cooking Light I thought I’d try. I was hoping for a slightly spicy dish, so I altered some of the ingredients.
Ingredients:
  • 8 ounces uncooked angel hair pasta
  • 2 teaspoons olive oil
  • 1/2 a yellow onion, diced
  • 2 garlic cloves, minced
  • 1 large red bell pepper, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1 (14.5-ounce) can whole tomatoes, undrained and chopped
  • 1/2 cup white wine
  • 1 bag mussels, scrubbed and debearded
  • 3 tablespoons chopped fresh parsley
  • Parmesan cheese

Bring a large pot of water to a boil. Add pasta and cook according to the directions on the box. Drain, and keep warm.
I wrote in my paella post how to clean and debeard mussels. It’s not terribly complicated, but it took me a while to be ok with debearding. Once the mussels are cleaned and debearded, you can begin cooking.
Add olive oil to a saute pan over medium heat. Chop your onion, garlic and bell peppers.
Add the onion and garlic to the pan. Cook for 5 minutes.
Add the bell pepper, salt, and red pepper flakes and cook for 2 minutes, stirring.
Remove the tomatoes from the can, reserving the liquid. Roughly chop the tomatoes. Add the tomatoes, liquid, and wine to the pan and bring to a boil.
Reduce the heat to low and cook for 10 minutes. Add mussels, increase the heat to medium and cover.
Cook for 7 minutes or until the shells begin to open.  If any do not open, throw those out; do not eat them. Add the pasta to the same pot and mix to coat with the sauce.
Serve with grated Parmesan cheese and fresh parsley.
When I first tried this, I didn’t add any cheese. And there was a little something just missing. It was ok, but somewhat bland.
I’d add a bit more spice next time. Maybe more red pepper flakes, or even a few drops of hot sauce.
My boyfriend suggested adding Parmesan cheese, and it did really help the flavor of the dish, so be sure to add some at the end!
This could be a really stellar recipe with a few modifications. What would you add to change this from a three star recipe to a five star recipe?
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Angel Hair Pasta with Mussels in a Red Pepper Sauce

Total Time: 40 minutes

Yield: 4 servings

Ingredients

  • 8 ounces uncooked angel hair pasta
  • 2 teaspoons olive oil
  • 1/2 a yellow onion, diced
  • 2 garlic cloves, minced
  • 1 large red bell pepper, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1 (14.5-ounce) can whole tomatoes, undrained and chopped
  • 1/2 cup white wine
  • 1 bag mussels, scrubbed and debearded
  • 3 tablespoons chopped fresh parsley
  • Parmesan cheese

Instructions

  1. Bring a large pot of water to a boil. Add pasta and cook according to the directions on the box. Drain, and keep warm.
  2. Clean and debeard the mussels.
  3. Add olive oil to a saute pan over medium heat. Chop your onion, garlic and bell peppers.
  4. Add the onion and garlic to the pan. Cook for 5 minutes.
  5. Add the bell pepper, salt, and red pepper flakes and cook for 2 minutes, stirring.
  6. Remove the tomatoes from the can, reserving the liquid. Roughly chop the tomatoes. Add the tomatoes, liquid, and wine to the pan and bring to a boil.
  7. Reduce the heat to low and cook for 10 minutes. Add mussels, increase the heat to medium and cover.
  8. Cook for 7 minutes or until the shells begin to open. If any do not open, throw those out; do not eat them. Add the pasta to the same pot and mix to coat with the sauce.
  9. Serve with grated Parmesan cheese and fresh parsley.
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Stuffed Peppers

I have been a part of a food swap for about 6 months now, and I am already running low on ideas.  As I was frantically looking for an idea, I realized no one had made stuffed peppers yet, win! Stuffed peppers are a perfect, hearty meal for relatively little cost. They are pretty adaptable and can honestly be made with whatever you want. To make vegetarian, sub in beans or just omit the ground beef all together.
Ingredients (this makes 10 stuffed peppers)
10 peppers
2 tbsp butter
2 tbsp olive oil
3 onions
3 garlic cloves, minced
2.5 lbs ground beef
1 teaspoon Worcestershire
1 can diced tomatoes
½ teaspoon each of basil, oregano and parsley (dried)
¼ teaspoon red pepper flakes

Salt and pepper, to taste

5 cups cooked rice
½ cup grated Parmesan
Cut off top of peppers, removing the seeds and membranes. Dice the edible parts of the tops of the peppers.

 

Add the whole peppers to a pot and cover with salted water. Bring to a boil and lower heat to a simmer. Cook for 3 minutes. Remove from water and set aside.

 

Add the butter and olive oil to a pan over medium heat. Add the onion, diced peppers, and garlic and sauté for 5 minutes.

Add the ground beef, stirring to break up the meat.

Cook until browned. Add the Worcestershire, diced tomatoes, and tomato puree, stirring to combine.

 

Season with oregano, basil, parsley, red pepper flakes, salt and pepper. Simmer for 10 minutes. Stir in cooked rice and parmesan cheese.

 

Stuff peppers with mixture, sprinkling with more parmesan cheese if desired.

 

Because I made these for a swap, I froze the peppers at this stage.

 

To cook, thaw completely then bake at 350 degrees for 55-65 minutes.

I hope they like them!

Champagne Risotto Primavera

I still have some prosecco sitting around after New Years Eve that I don’t want to go to waste. It’s already open so there’s really no way to save it. I usually use leftover wine in my risotto, so why not use sparkling wine instead? After all the food I ate in the past week, I thought I should probably incorporate some vegetables into my risotto as well. I adapted a Weight Watchers recipe to incorporate the sparkling wine.
 
Ingredients:
  • 2 teaspoons olive oil
  • 1 zucchini, diced
  • 1 red bell pepper, diced
  • 1 cup uncooked arborio rice
  • 2 1/2 cups chicken broth
  • 3/4 cup champagne, prosecco, or other sparkling wine, divided
  • 1 cup frozen edamame, thawed
  • 1/4 cup Parmesan cheese
  • fresh parsley, chopped

Continue reading Champagne Risotto Primavera

Spinach Spaghetti with Salmon Cream Sauce

Have you ever bought a bunch of ingredients just because they sounded good? I try to stick to a list, but this time I couldn’t help myself. I found fresh spinach spaghetti and it just sounded so wonderful, I had to buy it. I wanted to make a simple but flavorful dish so I was pretty happy to find salmon as well. I already had heavy cream and parsley in my fridge so this recipe for Spinach Spaghetti with Salmon Cream Sauce was the result!
Ingredients:
  • 1 package fresh spinach spaghetti
  • 1 tablespoon butter
  • 1 8 oz fillet of salmon
  • Salt and pepper, to taste
  • 1/2 cup heavy cream
  • 2 tablespoons fresh parsley, roughly chopped
  • freshly grated Parmesan

Continue reading Spinach Spaghetti with Salmon Cream Sauce

Pesto

Nothing tastes as fresh as homemade pesto. It is surprisingly easy to make and really blows the store-bought stuff out of the water. With a whopping 5 ingredients (plus salt and pepper), pesto is definitely something you need to try to make if you haven’t already! I made this to go with my gnocchi that I made for a food swap.

Ingredients (makes about 1 cup):
2 cups packed fresh basil leaves
1/4 cup grated Parmesan-Reggiano cheese
1/3 cup extra virgin olive oil
1/3 cup walnuts
3 garlic cloves, minced
Salt and pepper, to taste

Add the basil leaves and walnuts to a food processor.

Pulse a few times to combine.

Mince your garlic.

Add to the food processor.

Pulse to combine.

While the food processor is running, add the olive oil in a slow, steady stream.

Add the Parmesan cheese and pulse to combine.

Season with salt and pepper.

You can add more of whichever ingredient you think you need more of at any time. I prefer my pesto to be relatively firm, so I don’t use a lot of olive oil to make mine. I also tend to add more cheese on top of my pasta anyways, so I limit the amount of cheese I put into the pesto. You can also use pine nuts instead of walnuts; I just prefer walnuts.
Be sure to use high quality ingredients for this recipe if you can. Because none of it is cooked, you want basil when it is fresh, high quality olive oil with a smooth taste, and a nicely aged cheese. A little pesto goes a long way when used as a topping on pasta, so this recipe can luckily be frozen to use at a later date as well!

Mushroom Risotto

This past weekend, Kennett Square held it’s annual Mushroom Festival. I unfortunately didn’t get to go this year, but my parents dropped off a variety of mushrooms for me. When I have a lot of different types of mushrooms, my go to recipe is a mushroom risotto.

Ingredients:
  • 1 tablespoon butter or olive oil
  • 2 cups assorted mushrooms, sliced (I used oyster, shiitake, portobello & trumpet)
  • 1/2 a small onion, chopped
  • 1 cup arborio rice
  • 1/3 cup white wine
  • 4 cups chicken stock
  • 4 tablespoons Parmesan cheese
  • Salt and pepper, to taste
  • Parsley, chopped (for garnish)

Continue reading Mushroom Risotto

Eggplant Parmesan Stacks

I received another eggplant in my CSA share this week so I thought I’d attempt Eggplant Parmesan. I saw this slightly different version of the recipe on MyRecipes.com, originally from Sunset Magazine and thought I’d give it a try.

Ingredients: (makes 2 servings)
1 eggplant
1/2 tube cooked polenta
Olive oil cooking spray
1 onion, peeled and chopped
3 cloves garlic, minced
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil
1 can (14 oz.) tomato purée
1/4 cup water
Salt and pepper, to taste
3/4 cups shredded part-skim mozzarella cheese (6 oz.)
1/4 cup grated parmesan cheese
2 tablespoons panko breadcrumbs

Preheat your oven to 425 degrees. Begin by preparing your eggplant. Rinse the eggplant and cut off both ends. Cut the eggplant crosswise into 4 equally thick slices.
Using only half of the tube of polenta, cut the polenta crosswise into 4 equal slices.
Lightly spray a cookie sheet with the cooking spray and add the polenta and eggplant to the sheet. Spray another layer of the cooking spray on the slices.
Cook for 20 minutes, or until the eggplant is soft and the polenta is heated through.
While the eggplant and polenta are cooking, prepare your onion, basil and garlic.
 Heat a saute pan over medium-high heat and add the onion, garlic and basil.
Cook until the onion is lightly browned, about 5 minutes.
Add the tomato puree and 1/4 cup water.
Stir to combine. Simmer uncovered for about 10 minutes, stirring occasionally. Add salt and pepper to taste. Reduce heat and cover to keep warm until the eggplant and polenta are finished cooking.
When the rounds are heated, sprinkle mozzarella and Parmesan cheeses over the slices. Return to the oven and bake until the cheese is melted, about 2 minutes.
To assemble, add one of the larger slices of eggplant to a plate.
Top with 1 tablespoon tomato sauce.
Add one polenta slice.
Top with another tablespoon of sauce.
Repeat with another eggplant slice, tomato sauce, polenta slice & more tomato sauce. Top with 1 tablespoon panko. Repeat this process to plate the other eggplant Parmesan stack.
If desired, spoon the remaining tomato sauce around the stacks.
What an inventive “eggplant Parmesan” dish! It was really simple too, the whole meal was ready in just over 30 minutes.
I think I honestly prefer this version to the traditional eggplant Parmesan. I always find the breading to be a bit too heavy for the eggplant so the polenta was a happy alternative. Not to mention, I was able to make only two servings so nothing went to waste! Now to find a recipe to use the rest of my polenta…

Lobster Corn Creme Brulee

One of my favorite shows on the Food Network is 5 Ingredient Fix. I love that all the recipes include 5 ingredients or fewer (plus salt and pepper, they are considered “freebies”) and I find the tips that host Claire Robinson shares to be so so useful.

I was watching an episode of 5 Ingredient Fix a few weekends ago, where she was making a Lobster Corn Creme Brulee. It looked so delicious (and easy!) that I promised myself I’d try it out the next time my CSA share came with corn. I didn’t have to wait long!

Ingredients:
  • 3 cobs fresh corn
  • 2 cups heavy cream
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 3 eggs, plus 2 egg yolks
  • 1/2 pound lobster meat, diced (tail and/or claw)
  • 2 ounces finely grated Parmesan
Continue reading Lobster Corn Creme Brulee

Fettuccine with Fresh Tomato Sauce

Ever since the first week of my CSA share, I have anxiously awaited the arrival of fresh tomatoes.  This week, I received my first batch! The share came with a bag of Roma tomatoes, a bag of Red tomatoes, and a pint of Sungold cherry tomatoes so expect quite a few tomato recipes to be posted in the coming days. Because this is my first real batch of in season tomatoes, I wanted to begin with a meal that would highlight how fresh these little guys are. Food & Wine’s Fusilli with Summer Tomato Sauce seemed like the perfect choice.
Ingredients:
2 pounds ripe tomatoes (about 4), chopped
1 large clove garlic, minced
3 tablespoons olive oil
1 1/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
2/3 cup lightly packed fresh basil
1 pound fresh fettuccine pasta
1/3 cup grated Parmesan cheese, plus more for serving

Heat a pasta pot of water over high heat and bring to a boil.
Roughly chop your tomatoes and mince the garlic.
Add the tomatoes, garlic, olive oil, salt & pepper to a food processor and puree.
Add the basil and pulse to mix.
Add salt to the pasta pot so that the pasta doesn’t stick together while cooking. Add the pasta. The original recipe used fusilli. If you use this, cook according to the directions on the box. I used a fresh fettuccine pasta I picked up at By George! in Reading Terminal because I thought it might soak up the sauce better.
Drain the pasta and toss with the tomato sauce and Parmesan cheese.
Set aside for one minute so the pasta can absorb the liquid.
Top with additional Parmesan and serve.
Wow. I wish a quick batch of pasta always tasted this good. I was stunned with how delicious this was for so little work. (Honestly, the longest part of the process was waiting for the water to come to a boil). I really do believe that the fresh pasta is a way to go for this dish.
The tomato sauce is super thin, so if you prefer a chunky sauce, you might want to finely chop another tomato and put it to the side. Add the chopped tomato to the puree when you are mixing it with the pasta.

Zucchini Fusilli

Zucchini is another one of my favorite summer vegetables. It always taste so fresh and light, and really brightens up a meal. I usually just saute zucchini and summer squash or grill it, so I was in search of a recipe that actually incorporated zucchini into the main meal versus it just being a side. Sunset magazine had this delicious sounding recipe for Zucchini Fusilli.

Ingredients:

  • 4 medium sized zucchini
  • 2 garlic cloves, minced
  • 1/2 cup pesto
  • 1/3 cup pine nuts
  • 2 tablespoons butter
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon plus 1 tbsp. salt, divided
  • Zest and juice of 1 lemon
  • 1 box fusilli
  • 1 cup fresh finely shredded Parmesan cheese (about 2 oz.), divided
Continue reading Zucchini Fusilli

Sausage, Pepper & Onion Sandwiches

I love making sausage and peppers. It is such a simple meal to make and is always well received. Sausage and peppers are a hearty meal and work well in both hot summer months as a sandwich, and also during the fall and winter as a chunky stew or over pasta. I purchased sweet Italian sausage to make a soup (which I have yet to actually make) that only required one sausage. I also had some peppers from my CSA share this week so this was a great option for dinner without having to purchase a bunch of new ingredients.
Ingredients:
4 sausages (I used sweet Italian. feel free to use hot sausages instead)
2 green peppers, chopped
1 red pepper, chopped
1 onion, chopped
3 garlic cloves, minced
1 1/2 cups crushed tomatoes
1 tablespoon tomato paste
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
1 tablespoon olive oil
4 rolls
1 teaspoon fresh parsley, chopped (optional)
1 teaspoon grated Parmesan cheese (optional)

Add 1 tablespoon olive oil to a saute pan over medium-high heat. When heated, add the sausages and cook until browned, turning the sausages so they cook evenly.

While the sausages are cooking (about 10 minutes), chop your garlic, onion, and peppers.

Remove the sausages from the pan and set aside.
Using the same saute pan, lower the hear to medium. Add the garlic, onions, and peppers to the pan and cook until fragrant, about 5 minutes.
Add the 1.5 cups of crushed tomatoes. Feel free to add a bit more if you’d prefer yours a little more “saucy.” Add in the tomato paste, basil, dried parsley, and dried oregano.
Stir to combine. Bring to a simmer and add in the sausages. Season with salt and pepper.

Cook for 3-5 more minutes or until the sausages are warm. Cut the rolls almost in half, but not fully. You want the sauce to be able to settle at the bottom of the bun.

To serve, add 1 sausage to each bun. Spoon the onions, peppers, and tomato mixture over the sausage. Add some Parmesan cheese and/or parsley if you prefer.

If you have an outdoor grill, you can alter this recipe to grill the sausages and add to the pan at the end. This recipe can also be used over pasta, just chop up the sausage into bit sized pieces. This is a pretty messy meal so be sure to have plenty of napkins on hand. Enjoy!

Capellini with Clams and Saffron

I am a huge Top Chef fan. So much that my parents bought me the Top Chef cookbook a few years back. However, when I moved, I stored it away and completely forgot about it. I recently found the cookbook again and came across Ilan’s dish: Fideos with Clams and Saffron. My CSA share this week came with broccoli, cauliflower and onion so I thought this would be a perfect way to use these ingredients. Note: I switched up the way this recipe was cooked, used less cream, and added onions and Parmesan. Otherwise, the recipe is pretty close to the original printed version.
Ingredients:
  • 1/2 pound capellini pasta
  • 1 cup heavy cream
  • 1 large pinch of saffron threads
  • 1/2 a medium sized onion, chopped
  • 1/2 cup cauliflower florets
  • 1/2 cup broccoli florets
  • Olive oil
  • Salt and pepper, to taste
  • 6 garlic cloves, peeled and left whole
  • 2/3 cup white wine
  • 2 dozen clams
  • 1 tablespoon Parmesan cheese
  • 1 teaspoon chopped fresh parsley

Continue reading Capellini with Clams and Saffron

Pesto Pasta Salad

I am in a pasta salad making mood, so I decided to make one more batch for this weekend. I already made one pasta salad for this weekend, but I have a bunch of these ingredients on hand from other recipes and I don’t want them to go bad over the long weekend. I used a recipe from My Recipes as a base and substituted ingredients I already had, and ended up with this Pesto Pasta Salad!

Ingredients for the pesto:
1 or 2 bunches of packed fresh basil
1 bunch of packed fresh parsley
4 garlic cloves, minced
Juice and zest from 1 lemon
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup walnuts (or toasted pine nuts)
1/2 cup olive oil
1/2 cup grated Parmesan cheese
Ingredients for the salad:
1 box gemelli or other short pasta
1 small container plain 2 percent Greek yogurt
1 pint cherry or grape tomatoes, halved
3 small cucumbers, sliced
1 red onion, chopped
1/2 cup feta cheese

 

Cook the pasta according to the “al dente” directions on the package. Drain and run under cold water. Set aside.

To make the pesto, combine the basil, parsley, garlic, lemon juice, lemon zest, salt, pepper and walnuts in a food processor. (I ended up being just short of 1/3 cup walnuts, so I also added in a few toasted pine nuts.) Blend until smooth. Pour in olive oil and blend until there is a thick paste. Add the Parmesan and combine until blended. Add more salt and pepper, to taste.

Prepare all of your vegetables. After chopping the red onion, run it under cold water to remove some of the bite. Slice your cucumbers and halve your tomatoes.

Combine the pesto and Greek yogurt in a large bowl.

Add the pasta and vegetables and toss to coat.

Because I am making this for the weekend, I only made a tiny batch fully mixed so I could taste it. The pesto mixture is so so creamy that you honestly might not even need the feta. The tomatoes and red onions add a wonderful contrast to the pesto and the cucumbers add a nice crunch to the salad. I will try to take some photos this weekend of the fully assembled salad, but if it is anything close to what I just sampled, I think my friends will be happy.

 

Print
Pesto Pasta Salad

Total Time: 15 minutes

Yield: 8 servings

Ingredients

    Pesto:
  • 1 or 2 bunches of packed fresh basil
  • 1 bunch of packed fresh parsley
  • 4 garlic cloves, minced
  • Juice and zest from 1 lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup walnuts (or toasted pine nuts)
  • 1/2 cup olive oil
  • 1/2 cup grated Parmesan cheese
    • Salad:
  • 1 box gemelli or other short pasta
  • 1 small container plain 2 percent Greek yogurt
  • 1 pint cherry or grape tomatoes, halved
  • 3 small cucumbers, sliced
  • 1 red onion, chopped
  • 1/2 cup feta cheese

Instructions

  1. Cook the pasta according to the “al dente” directions on the package. Drain and run under cold water. Set aside.
  2. To make the pesto, combine the basil, parsley, garlic, lemon juice, lemon zest, salt, pepper and walnuts in a food processor. (I ended up being just short of 1/3 cup walnuts, so I also added in a few toasted pine nuts.) Blend until smooth. Pour in olive oil and blend until there is a thick paste. Add the Parmesan and combine until blended. Add more salt and pepper, to taste.
  3. Prepare all of your vegetables. After chopping the red onion, run it under cold water to remove some of the bite. Slice your cucumbers and halve your tomatoes.
  4. Combine the pesto and Greek yogurt in a large bowl.
  5. Add the pasta and vegetables and toss to coat.
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