DELICIOUS Cheesy Garlic Bread!

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bread, breadsticks, cheese, garlic, Italian, mozzarella, parmesan

To me there is nothing better than decadently cheesy garlic bread. When I was in college, I would order Domino’s cheesy bread on particularly bad weeks. Talk about the ultimate comfort food. This recipe is super easy to make and definately satisfying!

Cheesy Garlic Bread

• 1 (10 oz) tube of prepared pizza crust
• 1 tablespoon butter, melted
• 2 cloves garlic, finely minced
• 1/2 cup mozzarella cheese, grated
• 1/8 cup parmesan cheese
• 1 tbsp dried basil
• 1 tbsp dried oregano
• Salt and freshly ground pepper, to taste
• Fresh parsley garnish, if desired

Spread the pizza crust evenly on a pizza pan or stone. In a bowl, combine the butter, garlic, dried herbs, salt, and pepper in a bowl. Spread over the crust evenly. Top with cheeses. Bake at 425 degrees for approx 20 minutes or until the cheese is melty and very lightly browned. Cut into rectangle breadsticks. Makes 12 breadsticks.

 

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A Simple Pasta Dinner

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cheese, garlic, Italian, main dish, parmesan, pasta, quick

I love to cook but some nights I am just not in the mood to be in the kitchen for an extended period of time. This pasta dish is quick, easy, and satisfying. Plus the leftovers are good too!

Spicy, Garlicy Pasta

• 1/2 box of spaghetti
• 3 garlic cloves, minced
• 1 tsp of chili pepper flakes
• 1/4 cup of extra-virgin olive oil
• 3/4 tsp salt
• 1/2 tsp freshly-ground black pepper
• Parmesan cheese, grated

Cook spaghetti until it is al dente. Drain and set aside. While the noodles are cooking, gently heat the garlic, chili flakes, olive oil, salt and pepper until fragrant. Pour over the noodles and toss to coat everything evenly. Garnish with Parmesan cheese. Serves 2.

Greek Flatbread Pizza

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asiago, cheese, flatbread, food, greek, kalamata, main dishes, parmesan, pizza, prosciutto, quick

Working late the past couple of weeks has really put a crimp in my cooking style. I can’t stand just eating fast food or frozen junk. This pizza is super quick and very tasty. Thank goodness for flatbreads. You can just throw on your toppings and bake. Poof! Tasty meal in less than 30 minutes. Really.

Greek Flatbread Pizza

• 1 flatbread pizza crust
• Your favorite sauce or pesto
• 3/4 cup shredded Asiago cheese
• 1/2 cup shredded Parmesan cheese
• 10 kalamata olives, halved
• 3 to 4 thinly sliced slices of prosciutto
• 1 jar marinated artichoke hearts, drained and halved
• 5 mushrooms, thinly sliced

Preheat the oven to 400 degrees F. Place the flatbread on your pizza pan (I used a pampered chef stone. LOVE IT!). Top the crust with the desired amount of sauce or pesto. Add the olives, artichoke hearts, and mushrooms. Evenly sprinkle the cheese over the veggies. Scatter the prosciutto over the cheese. Bake the pizza until the cheese is melty and the edges of the proscuitto is lightly browning on the edges. Serves 3.

 

Savory Parmesan Bread Pudding with Bacon and Kale

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asiago, bacon, bread, cheese, kale, main dish, parmesan, pudding, savory, side dish

I just love the photo below. I don’t mean to brag. It just looks so inviting, comforting, nourishing. Like home. This dish was very tasty. The only change I would make is to add about 8 ounces of sauteed mushrooms. And maybe some onions. It could be a main dish with a small salad or a side dish. I reheated the leftovers and served it with Easter morning’s Eggs Benedict.

Savory Parmesan Bread Pudding with Bacon and Kale (inspired by this recipe)

• 1 tbsp olive oil
• 4 slices of thick cut bacon, cut into 1/2 inch strips
• 5 oz kale, large ribs and stems removed, cut into 1 inch pieces
• Salt and pepper to taste
• 2 tsp crushed red pepper flakes
• 6 large eggs
• 1 3/4 cup milk
• 8 cups of good crusty bread, cut into 1 inch pieces (I used sourdough)
• 1/2 cup + 2 tbsp grated parmesan cheese
• 1/3 cup shredded asiago cheese
• 2 tsp fresh rosemary, chopped

Preheat oven to 350 degrees. In a cast iron skillet, heat the oil. Add the bacon and cook until getting a touch crispy. Add the kale, salt and pepper. Toss to coat the kale in the grease and allow to wilt.

In a large bowl, whisk together red pepper flakes, eggs, milk, pepper to taste, and the rosemary. Add the bread cubes; toss to evenly coat. Add the kale, bacon, 1/2 cup of parmesan, and 1/3 cup of asiago.  Toss again and be sure everything is even distributed. Transfer the contents of the bowl into the cast iron skillet. Spread out evenly. Top with the remaining parmesan and more salt/pepper if you desire. Bake for 40 minutes until the top layer of bread is beginning to brown and the egg is set. Top with additional parmesan.  Serves 6 to 8.

Grilled Cilantro-Lime Corn on the Cob

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cilantro, corn, grilled, lime, parmesan, side dish, summer, vegetarian

I have been lucky enough to get fresh corn from my inlaws this summer. But I have rationed it carefully. Honestly, my favorite way to eat it is boiled with butter and salt. This recipe adds pizzazz and fanciness that is required for those Labor Day parties you might host. You know you want to impress your guests. I love the cilantro/lime/Parmesan combo. I bet you will too!

Grilled Cilantro-Lime Corn on the Cob (recipe from A Bachelor and His Grill)

• 1 dozen ears of corn
• 1 stick unsalted butter, at room temperature
• 1 cup cilantro leaves, chopped
• ½ cup Parmesan cheese, finely shaved
• 1 lime, juiced and zest
• 1-2 cloves garlic, minced
• 1 tsp cayenne pepper
• Salt and freshly ground pepper

Soak the corn, including the shucks, in warm salted water for 20 minutes. In a food processor, combine butter, cilantro, lime juice, garlic, cayenne, salt, and pepper. Remove all but inner most leaves of the shuck, leaving only a single layer of leaves. Then gently pull back the remaining shucks and remove the silks. Brush the cleaned corn liberally with the cilantro-lime butter. Pull the leaves back over the corn. Prepare the coals in your grill to medium heat. Grill for 10 to 15 minutes, turning occasionally, until all sides are charred lightly. Remove corn from the grill. Allow to cool a bit before removing the husks. Brush with additional cilantro-lime butter. Garnish with Parmesan. Serves 12.

Broccoli, Lemon and Parmesan Soup

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broccoli, food, gluten free, lemon, parmesan, soup, vegetarian

Who doesn’t love broccoli cheese soup?! No one I know. I also don’t know anyone who likes all those calories in the typical cream based version. This broccoli soup recipe is fresh tasting with a little zing thrown in by the lemon. Light and easy to make, this soup reheats well. I served it with a big salad and a bit of crusty bread. Yum!

Broccoli, Lemon, and Parmesan Soup (from Food52)

• 2 lbs broccoli, trimmed and cut into florets
• 1/4 cup olive oil
• 2 cloves garlic, peeled and smashed
• Salt and freshly ground pepper
• 4 cups homemade or low sodium chicken stock
• 3/4 cup grated Parmesan cheese
• 1 lemon, juiced

Bring a large pot of salted water to a boil. Add the broccoli florets and boil for 5 minutes. Drain. To the same pot, add the olive oil and garlic. Saute over medium heat for a couple of minutes. Add the broccoli to the pot; season with salt and pepper. Stir well and cover with a lid. Turn the heat down to low. Allow the garlic/broccoli mixture to cook until the broccoli is soft enough to smash with a spoon. Add the chicken stock and bring to a boil. Simmer for 5 minutes. Carefully puree half the soup in a blender or food processor. Add the  puree back into the pot. Stir in the Parmesan and lemon juice to taste. Taste and adjust the seasoning.  Serves 4 small bowls or 2 pretty large bowls.

Rigatoni with Wild Mushroom Cream Sauce

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cheese, Italian, Kentucky Proud, main dish, morel, mushroom, parmesan, umami, vegetarian

This lovely dish is a great way to use those morel mushrooms I mentioned in my previous post. At the time that I prepared this dish, morels had not yet popped up from the ground. I know that they would be wonderful in this recipe because their fantastic umami quality.

Rigatoni with Wild Mushroom Cream Sauce (from Spoon, Fork, Bacon)

• 1 lb. mezzi rigatoni
• 2 1/2 tbsp extra virgin olive oil
• 1/2 medium yellow onion, diced
• 2 garlic cloves, microplaned
• 2 sprigs thyme, minced
• 1 lb morel mushrooms
• 1 cup red wine
• 1/2 cup heavy cream
• 2 tbsp unsalted butter, softened
• 1/2 cup grated Parmesan cheese, plus more for garnish
• Salt and pepper to taste

Fill a large pot with water and bring to a boil. Add a generous amount of salt to the water, followed by the pasta. Cook until al dente. Drain into a colander and toss with a dash of olive oil. Set aside.

In a large skillet over medium-high heat, sauté onions for about 3 minutes. Add garlic, thyme and mushrooms and continue to sauté for 4 to 5 minutes. Season with salt and pepper. Deglaze the pan with the red wine and allow the liquid to reduce by 2/3. Lower heat to medium-low and stir in cream and butter, if using. Add pasta and stir together until well coated. Top with Parmesan and fold together. Adjust seasonings. Top each plate with extra Parmesan and cracked black pepper and serve.

 

Black Truffle and Parmesan Popcorn

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black, cheese, fancy, food, gluten free, parmesan, popcorn, snack, truffle

This recipe is almost as quick as popping a bag into the microwave and the result is WAY more impressive than that highly processed crap. Maybe you can pop up a big bowl, snuggle on the couch with the one you love, and watch a good movie or play Scrabble. Happy Weekend!!!

Black Truffle and Parmesan Popcorn

• 1/4 cup black truffle infused olive oil
• 1/2 cup popcorn kernels
• 1/3 cup finely grated Parmesan cheese
• 2 tbsp black truffle butter, melted 
• Salt and pepper to taste

In a heavy bottom pot with a lid, combine the olive oil and popcorn kernels. Place on the lid and heat over medium high heat. As the oil heats and the kernels brown, they will begin to pop. Every couple of seconds, heartily shake the pot so that the unpopped kernels settle to the bottom of the pan. When most of the popping stops, remove the pan from the heat. Pour the butter over the popcorn evenly. Sprinkle with the Parmesan cheese, salt and pepper. Enjoy!

A Breakfast of Portabello Mushrooms, Spinach, Over Easy Eggs, and Parmesan

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bacon, breakfast, cheese, eggs, food, mushroom, parmesan, portabello, spinach

As I go back to work (I was on vacation for 11 days), I amazed by just how good I feel when I am at home. It is so wonderful to have time to plan meals, exercise, and do some relaxing activities. I have been sleeping well, reconnecting with friends, and reading a long anticipated book. I have been able to catch up on my blogging and plan a couple of posts in advance. I wish I could be on vacation forever!

This recipe was just something I threw together but from the first bite I was in love! It is quick enough to fix before work but tasty enough to satisfy. Omit bacon and add tofu if you want to go vegetarian. You really should try this recipe!

A Breakfast of Portabello Mushrooms, Spinach, Over Easy Eggs, and Parmesan

• 1 portabello mushroom cap
• 1 slice bacon
• 1 cup fresh baby spinach
• 1 clove garlic, microplaned
• 1 egg
• Salt and pepper
• Parmesan cheese

Preheat oven to 400 degrees. Season your mushroom cap as you desire. Bake for 10 minutes or until mushroom is tender. In a skillet, fry your slice of bacon. When done, drain on a paper towel. In the remaining grease, add the garlic and spinach. Cook until spinach is just wilted; remove. In same skillet, fry the egg over easy; the runny yolk makes a decadent gravy. On a plate, top the mushroom cap with the spinach, bacon, and egg. Top with a bit of freshly grated Parmesan cheese. Season with salt and pepper.

A Healthier Chicken Parm?

Tags

chicken, food, healthy, Italian, meat, parmesan

It is possible. You just have to be willing to let go of the breading… Let it go!!! It’s not worth it. Just a few gummy bread crumbs that add very little flavor. You know you don’t need that.  (For full disclosure, I should point out that a good chicken parm does have a gorgeous, flavorful crust.) Instead of all those carbs, I have replaced them with a huge POW! of flavor.

Healthier Chicken Parmesan

• 2 chicken breasts, pounded thin
• 4 garlic cloves, microplaned
• 1 tsp fresh rosemary, diced
• 1/2 tsp fresh thyme
• 1/2 small onion, diced
• Salt and pepper to taste
• Oil for frying
• 1 to 2 cups of shredded mozzarella cheese
• 2 cups prepared spaghetti sauce
• Cooked pasta

In a skillet, combine oil for frying with garlic, rosemary, thyme, and onion. Saute spices until fragrant. Add in chicken; fry on each side for 2 minutes. In a 9×13 pan, spread 1/2 cup of spaghetti sauce. Top with chicken. Pour remaining sauce over chicken. Top with mozzarella cheese. Bake on 350 degrees until cheese is browned and bubbly. Serve over pasta. Top with more cheese if desired.