Zucchini Parmesan Crisps

Want a yummy way to use up those fresh summer zucchinis? I've got the answer for you in these tasty Zucchini Parmesan Crisps. They are a cinch to make and with the golden crispy flavor of parmesan cheese, they are a perfect compliment to any dinner. 

Zucchini Parmesan Crisps
From Food Network.com
Printable Version

Ingredients (I doubled this recipe) 
Cooking Spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (about 3/4 ounce)
1/4 cup bread crumbs (I used Panko)
1/8 teaspoon salt
Freshly ground black pepper

Directions
Preheat the oven to 450 degrees. Coat a baking sheet with cooking spray. Slice the zucchini into 1/4 inch thick rounds. In a medium  bowl combine the Parmesan, bread crumbs, salt and a few turns of pepper. Dip each zucchini slice individually into the olive oil and then into the Parmesan mixture, coating it evenly on both sides. Place in a single layer on the prepared basking sheets. 

I also sprinkled on a little more salt at this point before putting in the oven. Bake until browned and crisp, about 25-30 minutes. Remove with a spatula and serve immediately. 

Parmesan Turkey Meatloaf

I made this yummy turkey meatloaf with an Italian twist last week. Tomato sauce and parmesan cheese cover this meatloaf and bring meatloaf to a new level. I made mine completely with ground turkey but it was still moist. It was even tasty as leftovers straight from the fridge. 

Parmesan Turkey Meatloaf

Modified from Mommy? I'm Hungry!

Printable Version

Ingredients

2 pounds ground turkey

2 eggs

1/4 cup breadcrumbs

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

2 cloves garlic, finely minced

1 small onion, grated

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup grated Parmesan cheese

1/2 cup marinara pasta sauce

Directions 

Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray and set aside. In a large bowl combine the ground turkey, eggs, breadcrumbs, spices, and 1/2 cup Parmesan cheese. 

Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce. Bake for 45 minutes and remove the meatloaf from the oven. Sprinkle the remaining 1/2 cup of Parmesan cheese on the top and bake another ten minutes. 

Remove the meatloaf fro the oven and allow to rest for ten minutes before serving.

Skinny Baked Mac and Cheese

When we had our neighbor friends over for dinner a couple of weeks ago I made this lightened version of macaroni and cheese to accompany my Carolina Style pulled pork. This recipe replaces cream with skim milk and chicken broth and includes spinach.

It's not your Grandma's mac and cheese (and my Gram made the BEST mac and cheese in the world) but it is delicious and cheesy and still tastes like classic comfort food without the guilt. It was well received by kids and adults alike. 

Skinny Baked Mac and Cheese
From Skinny Taste
Serves 8
Printable Version
Ingredients
12 ounces high fiber elbow pasta
1 tablespoon butter
1 tablespoon light butter (I used yogurt butter)
1/4 cup flour
1/4 cup onion, minced
2 cups skim milk
1 cup fat free chicken broth
8 ounces reduced fat cheddar cheese
salt and pepper
4 cups spinach
1/8 cup grated Parmesan
1/4 cup bread crumbs (I used Panko)
Cooking spray


Directions
Cook pasta in salted water according to directions. Spray a baking dish with cooking spray. Preheat oven to 375 degrees. In a large heavy skillet melt the butter. Add flour and cook over low heat stirring with a whisk. Add onion and cook another two minutes. Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and mixture is smooth and thick. 

Season with salt and pepper to taste. Remove from heat and add in cheese and spinach. 

Mix well until cheese is melted. Taste again for salt and pepper. Add cooked macaroni. 

Mix to throughly combine. Pour into baking dish. Top with grated cheese and breadcrumbs then spay a little more with cooking spray. 

Bake for 15-20 minutes then broil for three minutes to make the breadcrumbs golden. Serve warm. 

30 Things to Make Before I Turn 30: Cheese Souffle

I am going to just apologize upfront for the quality of these photos. I made this souffle late at night with no natural lighting so the photos really do not do this gorgeous souffle justice. I promise you it was so pretty, puffy, and golden. I was so excited that it actually set up and turned out that I really didn't try to take many photos anyway! Hubby and I just dove into it. It was so light and fluffy and cheesy. Definitely not the healthiest item on my list of 30 Things to Make Before I Turn 30, but it was over the top delicious and it was way a for us to eat eggs for dinner without my husband complaining! 

Julia Child's Cheese Souffle
Adapted on Food.com
Makes 4-6 servings
Printable Version


Ingredients
2 tablespoons finely grated parmesan cheese
1 cup milk 
2 1/2 tablespoons butter
3 tablespoons flour
1/2 teaspoon paprika
1/2 teaspoon salt
1 pinch ground nutmeg
4 large egg yolks
5 large egg whites
1 cup gruyere cheese, grated (about 4 ounces)


Directions
Position oven rack in lower third of oven and preheat to 400 degrees. Butter a six cup (1 1/2 quart souffle dish. Add Parmesan cheese and tilt dish, coating the bottom and sides.  

Warm milk in a heavy saucepan over medium heat. Add flour and whisk until mixture begins to foam and looses raw taste, about 3 minutes. Do not allow mixture to brown. Remove from saucepan and let stand for 1 minute. Pour in warm milk, whisking constantly until very thick, 2 to 3 minutes. Remove from heat; whisk in paprika, salt, and nutmeg.

Add egg yolks one at a time, whisking to blend after each addition. Scrape souffle base into a large bowl. Cool to lukewarm. This can be done 2 hours ahead. Cover and let stand at room temperature. Using an electric mixture, beat the egg whites in another large bowl until stiff but not dry. 

Fold 1/4 of egg whites into souffle base to lighten. Fold in the remaining egg whites in two separate batches while gradually sprinkling in Gruyere cheese. Transfer batter to prepared dish. 

Place dish in oven and immediately reduce oven temperature to 375 degrees. Bake until souffle is puffed and golden brown on top and center moves only slightly when dish is shaken, about 25 minutes. Do not open oven door during first 20 minutes. Serve immediately!

Creamy, Cheesy Bow Tie Tuna Pasta

I borrowed this recipe from Megan at Food and Whine and renamed it to include the words "creamy, and cheesy" because this pasta dish is super duper creamy and cheesy, not to mention easy and yummy! With a whole can of cream of mushroom soup, a dollop of sour cream, and lots and lots of melted cheese, this pasta dish is my new favorite! I loved the crunch of the green onions and the subtle tuna flavor but I am going to keep playing with it and add in some different veggies next time instead of the red pepper, like some fresh mushrooms and diced tomatoes. Thanks to Megan for letting me take and take from her cooking repertoire!

Creamy, Cheesy Bow Tie Tuna Pasta
From Food and Whine


Printable Version


Ingredients
3 cups bow tie pasta
2 tablespoons olive oil
1 red pepper, chopped
1 garlic clove, crushed
1 can condensed cream of mushroom soup
1/4 cup light sour cream
1/4 cup freshly grated Parmesan cheese
1 cup freshly grated cheddar cheese
2 green onions, sliced
1 can flaked light tuna in water, drained
1 tablespoon fresh basil leaves, minced


Directions
Cook pasta according to package directions, until al dente. While the pasta is cooking, heat the olive oil in a nonstick skillet on medium heat. Add in the red pepper and garlic and saute for 3 minutes.

 Add in the remaining ingredients. 

Cook until sauce is bubbly and cheese is melted.

Remove from the heat and combine sauce with the pasta. 

Garnish with minced basil.

Sweet Corn Risotto & Cooking Gifts from a friend

By sheer coincidence, on the day that I was planning to make Elizabeth's Sweet Corn Risotto for dinner, I received a wonderful package from her in the mail that was full of cooking gifts! It was such a lovely surprise and perfect timing because my hubby left this weekend for a 6 week rotation an entire state away! Elizabeth's package cheered me up and the new goodies (along with her blog) inspire me to keep on cooking fun and new things! 

It's going to be hard for me to wait on using the gifts til the hubs is around, but I know he would love Harry and David Parmesan Flatbread. I can't wait to open up the Cherry BBQ sauce, from Brownwoods Farms, a company in Michigan (where Elizabeth and I are both from). It will taste amazing on some grilled chicken! I browsed through the Easy Appetizers book and think the Cream of Mushroom Soup will be the first recipe I try. The Olive Oil is from a winery in Napa Valley so there's no doubt it's gonna be gooooood stuff!


Thank you Elizabeth, for the thoughtful, generous gift and for being my cooking blog friend!! Thank you also for posting the Sweet Corn Risotto Recipe, which is an Elizabeth original and is so delicious! It's creamy, sweet, filling, comforting, and perfect for when my hubby is gone and I can eat all the vegetarian dishes I want without feeling guilty!

Sweet Corn Risotto 
From Dutch Oven

Printable Version


Ingredients
3 ears of corn
1 tablespoon of olive oil
1 tablespoon of butter
1/2 onion, chopped
1 cup Arborio Rice
1/4 cup white wine
2-4 cups chicken broth
3 tablespoons milk
1/3 cup Parmesan Cheese, grated
Salt and Pepper to taste


Directions
Cook the corn through whatever method you prefer (I cooked mine the Siggy Spice way so it would be extra sweet and yummy). After it is cooked, allow it to cool and cut off the kernels. Reserve for later.

While the corn is cooking heat the oil and butter in a saucepan on medium heat. Add onion and saute until translucent. Add in Arborio rice and cook for 1-2 minutes, stirring the entire time. Heat the chicken broth in a separate sauce pan. Add wine to the rice and stir continuously, letting the rice absorb the wine. Add the chicken broth one ladle at a time. Let each ladle of broth become absorbed by the rice, stirring often. Repeat until rice is al dente and creamy (about 20-30 minutes).

While rice is cooking, puree 1/2 of the corn with the milk. Season with salt and pepper to taste. 

When rice is al dente add the puree and the remainder of the whole corn kernels. Stir in Parmesan cheese and serve immediately. 

Spaghetti with Beef, Smoked Almonds, and Basil

This summer I bought a really expensive package of spaghetti imported from Italy on suggestion of my friend, fellow foodie, and super Mom, Anne. I kept waiting to use it because Anne said that the pasta was the best she'd ever had.

I decided to go with Giada De Laurentiis' Spaghetti with Beef, Smoked Almonds, and Basil. The combination of beef, almonds, and fresh basil was intriguing to me and I knew my hubby would be happy that this recipe calls for two fresh steaks. I had never bought Herbes de Provence before and although it's expensive, it's lovely! It brings in flavors of Southern France - rosemary, lavender, marjoram, thyme. If you use Herbes de Provence, please share with me your favorite recipe!


My hubby raved about this pasta. He liked the sauce and of course the steak.  I wasn't so in love with it. Although I really like fresh basil, I felt like that overpowered the other ingredients. I could barely taste the smoked almonds. This was not my most favorite Giada recipe - I'd take her Mushroom Ragu, Balsamic Brown Butter Ravioli, or Pasta with Basil Pesto over this one any day of the week. 

Spaghetti with Beef, Smoked Almonds, and Basil
From Giada De Laurentiis


Printable Version


Ingredients
1 pound (1 inch thick) beef tenderloin steaks
Kosher salt and freshly ground black pepper
2 teaspoons Herbes de Provence
Extra-virgin olive oil for drizzling, plus 1/4 cup
1 pound spaghetti pasta
1 (15 ounce) can diced tomatoes
2 packed cups fresh basil leaves
1 clove garlic, chopped
2 teaspoons fresh lemon juice
1 teaspoon grated lemon zest
3/4 cup chopped smoked almonds
1/2 cup freshly grated Parmesan
1/4 cup chopped fresh basil leaves


Directions
Place an oven rack in the upper 1/3 of the oven. Preheat the oven to 450. Place the steaks on a baking sheet and season with salt and pepper. Sprinkle the Herbes de Provence on both sides of the steak and drizzle with olive oil. Roast for 10 to 12 minutes for medium-well. Let the steaks rest for 10 minutes.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

In a food processor, combine the diced tomatoes, basil, garlic, lemon juice, lemon zest, and 1/4 cup olive oil. Process until the mixture is coarsely chopped.

Place the cooked pasta, tomato mixture and smoked almonds in a large serving bowl. Toss well and thin out the sauce with a little pasta water if needed. Season with salt and pepper to taste. Garnish with Parmesan cheese and chopped basil. Slice the steaks into 1/4 inch slices and serve alongside the pasta. 

**Note: The steaks can also be grilled over medium-high heat on a preheated grill pan or gas or charcoal grill for about 5 minutes on each side.

Parmesan Potato Wedges

This recipe was inspired by another one of my favorite food blogs, The Comfort of Cooking. Head over there and check out some of Georgia's incredibly yummy looking recipes. I guarantee your mouth will be watering! 


Being a Midwestern girl, I love me some potatoes! Simply put, these parmesan potato wedges make me happy. They are so easy, so flavorful, so crispy and tender. The perfect side dish. I served them with BBQ chicken sandwiches. It was a pretty tasty little meal!

Parmesan Potato Wedges
Modified from The Comfort of Cooking


Printable Version


Ingredients
4 to 5 potatoes, washed (Georgia used red, I used golden)
3 tablespoons olive oil
2 cloves fresh garlic, minced
1/2 teaspoon chili powder
1 teaspoon freshly ground black pepper
1 teaspoon salt
2 tablespoon freshly grated Parmesan

Directions
Preheat the oven to 450 degrees. In a large bowl combine oil, garlic and spices, including salt and pepper. Whisk together. 

Cut potatoes into wedges and place potatoes into bowl. Using your hands, make sure the potatoes are covered in the oil and spice mixture. Place on baking sheet and bake 25 minutes. 

Check on potatoes after about ten minutes and rotate them with a spatula. After removing from the oven, sprinkle the fresh Parmesan over the potatoes. Georgia recommends laying the potatoes on a paper towel to soak up the excess oil, but mine weren't that oily. Add additional salt and pepper to taste and enjoy!