Here’s a delicious veggie-loaded pasta bake that's perfect for a springtime meal!
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| Delicious! |
It’s a great dish for the nights you want to go meatless.
Showing posts with label Parmesan. Show all posts
Showing posts with label Parmesan. Show all posts
Broken Spaghetti in Garlic-Butter and Parmesan Sauce
Hankering for a big, full bowl of pasta smothered in a creamy garlic-butter and Parmesan sauce?
If so, I’ve got a great recipe for you!
Serve Belly-filling Baked Ziti for Dinner!
Cheater’s Lasagna should be
the name for this dish!
Do you like lasagna, but could do without the fuss? Make this baked ziti instead. It has about the same flavors, is easy to make and is just as tasty.
Spaghetti Squash with Mushrooms and Ripe Olives
This is a fabulous side dish of squash that I could actually make a meal of!
It’s fall and squash season again, with spaghetti squash one of the best, due to its unique texture that has a similarity to spaghetti.
Chicken Cutlets Blue Bloods Way
I’ve said it before, I’m a huge fan of “Blue Bloods” TV show
and haven’t missed one episode.
The Blue Bloods Cookbook
is just as good!
and haven’t missed one episode.
The Blue Bloods Cookbook
is just as good!
Delicious ~ One-Skillet Italian Sausage Pasta!
The alluring temptation of a one-skillet meal, what cook can resist?
I’ve seen this recipe many times, many places, had the ingredients on hand, and plunged in. The original has just 5 ingredients ~ I cooked it with 7 ~ added mushrooms and black pepper.
Bubba's Oven-fried Cod
This is good and
crunchy fish, minus all the fat.
Bubba just vacationed in
London recently and almost had his
fill of fish and chips ~ he loved the meal!
Traditionally, fish and chips are served wrapped in paper to soak up all
the grease, probably not a good thing.
Lightened up Chicken Parmesan
I love the Italian-American classic, Chicken Parmesan ~ breaded, then fried and smothered in mozzarella cheese and served alongside a plate of pasta.
This recipe is sort of like it, just lightened-up.
Great Summertime Fresh Rustic Tomato Tart
This is a tasty meatless
main dish, side dish,
or even an enjoyable appetizer,
using oval-shaped plum tomatoes.
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| The rustic look, for sure! |
Turn Your Easter Ham into a Lighter Ham Tetrazzini!
When Easter's over, wow those around your dinner table with this tasty ham dish!
I’ve made Turkey Tetrazzini from time to time, but this slightly adapted recipe from Cooking Light, replacing turkey with ham, caught my eye. It’s filled with the same great tetrazzini flavors and is easy to make also, however, it’s that touch of horseradish that takes it up a notch!
Easy Parmesan-Crusted Baked Tilapia
It's just another manic meatless Monday!
I wish it was Sunday, that's my fun day...
Tell me, does that ring a bell with any of you?
Those days are over, I like seafood much more than I did back then, and I'm always looking for a delicious way to dress up fish...
This is a great tilapia recipe that's perfect for any day!
Tilapia is ofttimes referred to as “the chicken of fish” thanks to its mild taste and being readily available. We definitely don’t buy it fresh here in the Midwest, but frozen tilapia is generally on display at the grocers’ seafood counter.
This recipe would work well with other whitefish also. The thickness of the fish may require a longer baking time, just bake until flaky.
 | |
| Ready to bake |
A good entrée for dinner tonight!
Give it a go!
EASY PARMESAN-CRUSTED BAKED TILAPIA
Ingredients:
1 cup finely grated Parmesan cheese
1 tablespoon Hungarian paprika
1 tablespoon garlic powder
1/2 teaspoon each, salt and pepper
Method:
Preheat oven to 400°.
Wash and pat dry tilapia.
Mix Parmesan, and remaining ingredients in a shallow bowl or plate.
Dredge fish in cheese mixture, patting the breading in well on both sides.
Lightly coat a baking sheet with cooking spray, and place tilapia on it.
Bake for about 15 minutes until flaky and lightly browned.
Serve
Enjoy!
Fall's Quintessential Vegetable ~~~ Roasted Acorn Squash Stuffed with Rice
Roasted acorn squash, fall’s quintessential vegetable, is made even better with a hearty mixture of rice, made with Parmesan cheese and a bit of crisp-fried bacon.
This recipe here is pretty much everything I like about fall food cooking. It’s easy. It uses fresh vegetables from the market. It’s tasty delicious. And it’s cozy and comforting. The only hard part is cutting the squash in half.
This stuffed squash is good for a week night dinner like we just enjoyed last night, but flavorful enough to serve at a holiday dinner this for company this fall.
I used white long-grain rice, but wild rice would be great with the squash. There’s a hint of sweetness in the squash itself, use brown sugar or not.
Crispy bacon crumbs and Parmesan make for a heavenly addition to the savory dish.
The flavors of this simple side are so spot on ~ delicious with its amazing flavors and great for these cooler days!
Yield: 4 servings
Roasted Acorn Squash with Rice Stuffing
A good side of stuffed acorn squash with a rice filling that compliments many main dishes.
prep time: 20 MINScook time: 1 hourtotal time: 1 hours and 20 mins
INGREDIENTS
- 2 acorn squash, halved lengthwise and seeds removed
- 3 tablespoons butter, melted
- 1 tablespoon brown sugar
- 1/2 medium onion, finely chopped
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt
- 1/2 teaspoon seasoned pepper
- 2 cups vegetable broth
- 1 cup long-grain white rice
- 3 strips cooked crisp bacon
- 1/2 cup grated Parmesan cheese
INSTRUCTIONS
- Heat oven to 450 degrees.
- Place squash cut-side up on a baking sheet, brush 1 tablespoon of melted butter over the tops and insides of squash halves. Roast in oven until fork tender, about 40 to 55 minutes.
- Meanwhile, place 1 tablespoon of melted butter in a large skillet over medium heat. When it foams, add brown sugar, onion, celery seed, salt and pepper. Cook, stirring occasionally, until just softened, about 5 minutes.
- Add broth and rice, bring to a boil; cover and reduce heat to low. Cook until liquid is absorbent, about 20 minutes.
- Remove from heat and stir in Parmesan and bacon.
- Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice mixture.
- Divide rice filling among the roasted squash halves. Drizzle remaining tablespoon of butter over top.
- Continue roasting for 5 minutes, until warmed through.
- Serve
Enjoy!
Fettuccine, Pancetta and Peas
I remember explicitly, the 7-course Italian dinner we had years ago when we lived/traveled around Europe, just like it was yesterday!
Italian food and its source represents the soul of people dedicated to their land and the sea from where the wonderful aromatic dishes emerge.
They want to feed you...
Homemade ravioli, braciole, garlic, sausages, pane, lasagna, orzo, scampi, tortellini, spaghetti with fresh clams, risotto, and on and on.
Years later, after that delicious Italian meal, we moved to the Chicago area, where Bill and I have devoured many meals at the great Italian restaurant, Al's, in Cicero. I swear it's just like a scene out of "The Godfather" every time we've dined there, always something going on; all about food and family, the people, life.
For icing on the cake, there was an Italian bakery next door. My, my, my! Mamma mia!
This is about as close as I can get to actually being Italian:
The rich flavor of nutty full-bodied Parmesan combined with fettuccine and pancetta is what this recipe is all about…
Just a small amount of crispy pancetta delivers bold flavor into this dish. We loved the combination of sweet green peas, salty pancetta, fresh garlic and Parmesan with the pasta. Just a few ingredients, but each one is essential for the end result.
It’s easy and fast to make ~ it will, without a doubt, be a favorite that will come to your rescue for an enjoyable dinner for family and friends.
After all, who doesn’t like pasta?
Try this the next time you’re thinking about the drive-through or the delivery guy!
Fettuccine, Pancetta and Peas
Ingredients:
16 ounces fettuccine
8 ounces pancetta, diced
1 small onion, chopped
1 (10-ounce) bag frozen peas
3 cloves garlic, minced
¼ cup Parmesan, shaved
Salt and seasoned pepper
Method:
Bring a large pot of salted water to a boil over medium-high heat.
Add pasta and cook until al dente; drain well, reserving 1 cup of pasta water.
Meanwhile, sauté pancetta in a large skillet or saucepan over medium-high heat until golden and crisp, about 6 minutes; reserve 1 tablespoon of drippings.
Transfer to a paper towel-lined plate.
In the same pan, sauté onions until softened, about 5 minutes.
Add peas and garlic and sauté for 3 minutes.
Stir in Parmesan, pasta and pancetta.
Moisten pasta with some of the reserved pasta water.
Toss to incorporate, season with salt and pepper, if necessary.
Sprinkle Parmesan shavings on top before serving.
Printable recipe
Buon appetito!
Ummm, mmm! Baked Orange Roughy Spread with Horseradish ~ Dijon and Parmesan
The smooth pearly white meat of orange roughy is liked for its mild, delicate flavor as well as its ease of cooking. It’s a great choice for those who don’t like the “fishy” taste of fish.
Orange roughy is native to the waters of Australia and New Zealand, and is a versatile fish that is highly adaptive to a vast array of recipes and seasonings.
It can survive most cooking methods, with the moist, large flaked meat holding together well after cooking.
The fish is naturally low in cholesterol and fat ~ jam-packed with proteins and other vital nutrients ~ a healthy substitute for any lean meat.
A creamy spread of Dijon mustard, Parmesan, a little mayonnaise, and a hint of horseradish tops these baked fillets. The fish was delicious — so simple to prepare — yet so tasty.
I have to say ~ all these ingredients work together quite well ~ it's all about the delightful kick from the horseradish and Dijon mustard!
Baked Orange Roughy with Horseradish Dijon and Parmesan
Ingredients:
2 (6 ounce) orange roughy fillets
2 tablespoons lemon juice
½ cup Parmesan cheese, grated
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons horseradish
½ teaspoon seasoned pepper
Hungarian paprika
Method:
Preheat oven to 400°.
In a small bowl mix together, juice, cheese, mayonnaise, mustard, horseradish and pepper.
Place fillets in 13 x 9-inch baking dish sprayed with cooking spray.
Spread with Parmesan mixture.
Sprinkle with paprika.
Bake for 20 to 25 minutes, or until fish flakes easily with a fork.
Printable recipe
Happy cooking!
Woo hoo! It's Creamy Mac and Cheese in the Instant Pot!
What’s all the buzz about the kitchen appliance, the Instant Pot? What’s with that? It’s like a cult following, an obsession. Is it worth getting one? It took me a while to buy one, but I caved in and bought one.
The Instant Pot is a small appliance with a digital control panel that is programmable for multiple uses ~ it’s a slow cooker, a steamer, a rice cooker or porridge maker, a sauté pan, a yogurt maker and a keep-warm serving pot, all in one convenient pot. It speeds up cooking time, cooking quickly without having to stand over the food.
It’s the most advanced pressure cooker available today, it’s safe to use, easy to clean, quiet and doesn’t heat up the surrounding area ~ a great thing for summertime usage. Since it’s a multi-cooker, the Instant Pot can replace a number of small appliances around the kitchen.
The first thing I cooked in it was hard-boiled eggs, perfectly, I might add. They cooked quickly in 7 minutes, and were a gem to peal ~ no more hard-boiled eggs looking like craters on the moon and no more nasty green rings around the yolk!
Then I moved on to America’s favorite, mac and cheese. I loved cooking it this way! No draining pasta, no second pot for the sauce!
To put it simply ~ add the ingredients to the pot - let it cook - add milk and cheese - melt the cheese - eat - it is delicious!
If you’ve just acquired an Instant Pot or are considering purchasing one for your kitchen, this is the perfect recipe to start with. It’s easy, and it makes mealtime a breeze!
I just hope you have an easier time than I did in setting the lid on and locking it in place. A little tricky!
The mac and cheese turns out perfectly delicious! I’m impressed with the recipe and even more impressed with the Instant Pot and everything it can do.
Instant Pot Creamy Mac and Cheese
Slightly adapted from Center Cut Cook
Ingredients:
1 pound elbow macaroni
3 tablespoons butter
4 cups water
1 tablespoon dry ground mustard
2 teaspoons sea salt
1 teaspoon black pepper
1 cup evaporated milk
16 ounces shredded sharp cheddar cheese (or combo of cheddar and Monterey Jack cheeses)
½ cup Parmesan cheese
Method:
Add macaroni, butter, water, mustard, salt and pepper to Instant Pot.
Secure lid, select Manual, and High Pressure for 4 minutes.
Once complete, use a quick release.
Open lid and check that the pasta is cooked completely.
If not, select Sauté, and cook for another 2 minutes until pasta is cooked.
Add in evaporated milk and the cheeses.
Continue to mix and stir until creamy.
Add any extra salt to taste.
Serve hot!
6-8 servings
Printable recipe
Happy cooking!
Shrimp Pasta w/Tomato and Basil
This is a great quick little pasta dish that’s ridiculously delicious!
It’s a delicate dish in a light slightly spicy sauce that’s not loaded in calories.
I can’t say much more about it ~ it’s simple and flavorful, doesn’t require much effort, nor time and best of all, your family will love you for it when you cook it!
Shrimp Pasta w/Tomato and Basil
Printable recipe
Ingredients:
8 ounces spaghetti
1 tablespoon olive oil
½ pound large shrimp, peeled and deveined
3 garlic cloves, minced
½ teaspoon crushed red pepper flakes
1 teaspoon sugar
Salt and pepper, to taste1 (16-ounce) can Fire Roasted diced tomatoes
1 cup cherry tomatoes, halved
½ cup basil leaves, chiffonade
Shredded Parmesan for garnish, optional
Method:
Cook spaghetti in a large pot of salted boiling water according to package directions.
Place oil in large skillet over medium-high heat.
Add shrimp and garlic to skillet.
Cook shrimp about 1 minute on each side until they just begin to turn translucent.
Transfer to plate and set aside.
Reduce heat to medium and add canned tomatoes, cook for 1 minute.
Add red pepper, sugar and season with salt and pepper.
Stir in cherry tomatoes and basil, cook for 1 minute.
Return shrimp to pan and combine well.
Add cooked spaghetti, tossing well.
Cook for another 2 minutes.
Serve, garnished with Parmesan.
Enjoy!
Easy Spicy Parmesan Baked Catfish
Now that it’s cooler, Bill took a well-deserved break from standing over a hot grill, and I baked this great recipe.
Usually, I dredge the fish in cornmeal; this time I combined Parmesan cheese and flour with seasonings. Cut back on the cayenne pepper, paprika and garlic if spicy isn’t your thing.
The flavor of this catfish is deliciously spicy, the breading has a crunch, with the fish being sweet tender and flaky.
This delicious catfish is easy to prepare, with the bonus being not an overwhelming amount of calories like fried catfish, and no greasy mess to clean up!
Spicy Parmesan-Baked Catfish
Printable recipe
Ingredients:
1 cup grated Parmesan cheese
½ cup flour
½ teaspoon each salt and pepper
1 teaspoon paprika
½ teaspoon cayenne pepper
1 egg, beaten
½ cup lowfat milk
4 catfish filets
¼ cup butter, melted
3 cloves garlic, minced
Non-stick cooking spray
Method:
Preheat oven to 375°.
On a plate, combine first 6 ingredients; up to egg.
In a small bowl, whisk egg and milk until blended.
Dip fish in the egg mixture, dredge in flour mixture.
Place fish on a baking pan coated with non-stick cooking spray.
In a small pan, sauté garlic in butter.
Drizzle butter over fish.
Bake for 30 minutes, or until fish flakes easily with a fork.
Serves 4
ENJOY!
Parmesan-Crusted Chicken Breasts Dijon
Our Italian butcher, here in town, makes the best Chicken Dijon ever. It’s the shops’ biggest seller, and for good reason ~ it is delicious, and the smell of garlic as it’s baking is over the top with aroma!
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| It is delicious, much better than it looks! |
I realized too late, I should’ve lightly pounded the chicken to flatten or cut it in half horizontally.
This turned out close to the shops’, but there are some spices missing that I haven’t figured out yet. And he probably adds more garlic.
Meanwhile, this was very good, Bill and I were happy with it!
Parmesan-Crusted Chicken Breasts Dijon
Printable recipe
Ingredients:
2 tablespoons olive oil
3 tablespoons Dijon mustard
½ teaspoon dried thyme
½ teaspoon Kosher salt
½ teaspoon cayenne pepper
4 boneless, skinless chicken breast halves
1 cup panko breadcrumbs
1 cup grated Parmesan cheese
1 tablespoon garlic powder
Method:
Preheat oven to 450 degrees.
Butter a baking sheet or rack.
Mix oil, mustard thyme, salt and pepper in a small bowl.
Add chicken breasts and coat both sides, set aside on a plate.
In a shallow bowl, combine panko, Parmesan and garlic powder.
Dredge chicken in Parmesan mixture, coating heavily, patting it into the meat.
Place chicken on prepared rack set over a baking sheet.
Bake until chicken is golden and cooked through, about 20 minutes, depending upon how thick chicken is.
Let rest for 5 minutes before serving.
ENJOY!
Hot Garlic Crab Crostini
Crostini, plural of crostino ~ “little crusts” in Italian ~ sounds
fancier than they really are.
They’re actually just baguette slices that have been brushed with oil;
then, most likely, sprinkled with salt and pepper, and baked until golden
brown.
The crispy crunch makes them irresistible to eat on their
own; but resist the urge, as they’re the perfect bread slice for this creamy
hot crabmeat topping that’s laden with cheese, chives, pimentos and garlic!
Crab crostini are tasty small-bites to prepare for game day,
a cocktail party, lunch or a tasty snack. To make preparation really easy, bake
the crostini, mix the topping and refrigerate, beforehand, and simply assemble
and bake just before serving.
I bet your crowd would adore these little bites as they
taste pretty special!
Hot Garlic Crab Crostini
Ingredients:
1 French baguette, cut into ½” slices (24 slices)
¼ cup olive oil
¼ cup butter
3 garlic cloves, minced
1 can (6-ounces) crabmeat, well drained and flaked
1 jar (2-ounces) diced pimentos, well drained
2 ounces Swiss chesse, shredded (1/2 cup)
½ cup grated Parmesan cheese
¼ cup chive and onion cream cheese spread
¼ teaspoon red pepper sauce
1 tablespoon fresh chives
Method:
Preheat oven to 400 degrees.
In a small saucepan, combine olive oil, butter and garlic.
Set over medium heat, and cook until butter is melted and
mixture bubbles; remove from heat.
Dip the bread slices into the garlic mixture, turning to
coat both sides.
Place on baking sheet and bake until very crisp and very
light brown, about 5 minutes; turning over once during baking, if underside is
not browning.
Meanwhile, mix remaining ingredients except chives in medium
bowl.
Spread 1 heaping tablespoonful crabmeat mixture on each bread
slice.
Bake about 5 minutes or until filling is hot and cheese is
melted.
Sprinkle with chives.
Ummm, mmm ~ lip-smacking deliciousness!
Be sure to visit my friend, Linda’s
blog, @My Kind of
Cooking for great tips and delicious easy recipes!
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DINNER PARTY
Jules-Alexandre Grun
ᴡᴏᴏ ʜᴏᴏ!!!
