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Posts Tagged ‘Parmesan’

Recipe Exploration: Vegetable Parmesan Penne

April 2, 2012 1 comment

Name: Vegetable Parmesan Penne
By: Renee

Prep Time: 15 min
Cook Time: 30 min

Servings: 6

Ingredients:

  • 1 pound penne pasta
  • 2 tablespoons olive oil
  • 1/2 pound asparagus, trimmed and cut into 1 inch pieces
  • 1 cup fresh broccoli florets
  • 1 cup chopped red bell pepper
  • 1 cup chopped zucchini
  • ½ cup of chopped squash
  • ½ onion, chopped
  • salt
  • pepper
  • 3/4 cup butter
  • 2 tablespoons minced garlic
  • 1 cups sun-dried tomatoes, packed in oil chopped
  • 3 ounces grated Parmesan cheese


Directions:

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss with olive oil.
  3. In a large skillet over medium-high heat, roast asparagus, broccoli, bell pepper, zucchini, squash, and onion until flecked with dark brown. Set aside.
  4. In a large skillet over medium heat, melt butter. Saute garlic and sun-dried tomatoes until heated through. Toss with penne, roasted vegetables and Parmesan. Place in a 9×13 inch baking dish.
  5. Bake in preheated oven 30 to 40 minutes, until hot.


Notes:

  • Good idea to use a stir fry mix to save on time and money.  Be careful using frozen.  Fresh seems to work best with this recipe
  • This would be excellent with chicken, shrimp or bacon if you are feeling meaty
  • You can add in oil from sun dried tomatoes for extra flavor
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Recipe Exploration: Lemon Sage Parmesan Pork Chops

January 12, 2012 Leave a comment

Shown with Broccoli and Mashed Potatoes

Name: Lemon Sage Parmesan Pork Chops
By: Renee (modified from AllRecipes.com)Prep Time: 30 min
Bake Time: 15 min

Servings: 4

Ingredients:

  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 3/4 soft bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 tablespoon rubbed sage
  • 1/2 teaspoon grated lemon peel
  • 2 egg, lightly beaten
  • 4 bone-in pork loin chops
  • 2 tablespoons olive or vegetable oil
  • 2 tablespoons butter or margarine

Directions:

  1. In a shallow dish, combine the flour, salt and pepper. In another shallow dish, combine the bread crumbs, Parmesan cheese, sage and lemon peel. Place egg in shallow bowl. Coat pork chops with flour mixture, dip in egg, then coat with bread crumb mixture. Let stand for 5 minutes.
  2. In a skillet, brown chops in oil and butter for 2 minutes on each side. Transfer to an appropriate sized baking dish so all the chops are in one layer. Bake, uncovered, at 425 degrees F for 10-15 minutes or until juices run clear and a meat thermometer reads 160 degrees F.

 

Notes:

Recipe Exploration: Skillet Chicken Parmesan (via Buxley)

May 30, 2011 2 comments

From the episode: Chicken Two Ways

Skillet Chicken Parmesan

To make fresh bread crumbs, grind 2 to 3 slices hearty white sandwich bread in the food processor.

Serves 4.  

Ingredients

1 1/2 cups fresh bread crumbs
3 tablespoons olive oil
1 1/4 cups grated Parmesan cheese
1/4 cup chopped fresh basil
2 cloves garlic , minced
1 (28-ounce) can crushed tomatoes
1/2 cup all-purpose flour
4 boneless, skinless chicken breasts (1 1/2 pounds), halved horizontally
3 tablespoons vegetable oil
3/4 cup shredded mozzarella cheese
3/4 cup shredded provolone cheese

Instructions

  1. 1. Toast bread crumbs in large nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer to bowl. Toss with 1 tablespoon olive oil, 1/4 cup Parmesan, and half of basil. In separate bowl, combine remaining olive oil, 1/4 cup Parmesan, remaining basil, garlic, tomatoes, and salt and pepper to taste.
  2. 2. Place flour in dish. Season chicken with salt and pepper and coat with flour. Heat 2 tablespoons vegetable oil in now-empty skillet over medium-high heat until shimmering. Add 4 cutlets and cook until golden brown on both sides, about 5 minutes total. Transfer to plate and repeat with remaining

    cutlets and vegetable oil.

  3. 3. Reduce heat to medium-low and add tomato mixture to empty skillet. Return cutlets to pan in even layer, pressing down to cover with sauce. Sprinkle mozzarella, provolone, and remaining Parmesan over chicken. Cover with lid and cook until cheese is melted, about 5 minutes. Sprinkle with bread crumb mixture and serve.
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