Tag Archives: cheese

Parmesan Crisps

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Cheese.

Glorious Cheese.

Probably one of my favorite things ever.

Ricotta. Cheddar. Mozzarella. Pepperjack. Brie. Anddddddd Parmesan! Classic Italy, Classic home cooking. And all parmesan crisps are are baked bits of parm! Perfect for snacking on as an appetizer, and so easy to make. Plus, they’re so pretty! Just look at them!

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Ingredients:

  • 3/4 cup finely shredded Parmesan cheese (preferably Parmigiano-Reggiano, but domestic will work too)
  • 1 1/2 teaspoons all-purpose flour

Putting ’em together:

Preheat oven to 350°F and line a lightly-greased baking sheet with parchment paper.

In a small bowl stir together Parmesan and flour.  Spoon level tablespoons of mixture in mounds about 4 inches apart, and spread out into little circles. Bake crisps in middle of oven until golden, about 8 to 10 minutes. Cool crisps completely on baking sheet and remove carefully with a spatula. Crisps may be made 2 days in advance and kept between layers of wax paper in an airtight container at room temperature.

Here’s the link to the original recipe:

http://www.epicurious.com/recipes/food/views/Parmesan-Crisps-14947#ixzz2o9qLqvKQ


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Cheesy Zucchini and Red Onion Flatbread from Bon Appètit

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I love cheese. So much. Brie, cheddar, ricotta, parmesan…the only cheese I don’t really love is bleu or gorgonzola. I mean, they’re alright. But anyways.

I also love bread. Carbs. Can’t get enough of em. Which is saddening, since I never have bread/pasta.

But tonight, I had both. IN ONE FOOD. It was glorious. So I shall share my discovery with you and you will bask in the glory of this cheesy bread.

I found this recipe on yummly.com, which found it on epicurious, which found it in Bon Appètit’s August 2006 edition. I did a couple of modifications 🙂

Ingredients:

  • Nonstick vegetable oil spray
  • 1 10-ounce tube refrigerated pizza dough
  • 3/4 cup garlic-and-herb cheese spread (such as Alouette), divided
  • 3/4 cup finely grated Parmesan cheese, divided
  • 3 tablespoons chopped fresh Italian parsley, divided
  • 1 small red onion, about 1/4 cup finely chopped
  • 1 7- to 8-inch-long zucchini (yellow or green), chopped up pretty finely.
  • Olive oil

Directions:

Preheat oven to 400 F. Line baking sheet with parchment paper; butter the paper. Unroll dough onto parchment. Or if its just a hunk of dough, stretch it out so it’s an 8×8′ squareish shape. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border. Sprinkle with half of Parmesan and 2 tablespoons parsley. Using parchment as aid, fold plain half of dough over filled half , but don’t seal the edges. Spread remaining herb cheese over top; sprinkle with remaining Parmesan.  Sprinkle the veggies over the top of the bread; in lines or layers or however you please. The original recipe calls for the veggies to be sliced up in circles, but I think it’s way easier and quicker to just chop it all up and throw it on. Presentation is nice, but this is just as pretty. Sprinkle vegetables with oil; sprinkle with salt and pepper. Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with 1 tablespoon parsley.

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Here’s the original recipe from Epicurious! http://www.epicurious.com/recipes/food/views/Cheesy-Zucchini-and-Red-Onion-Flatbread-235578#ixzz2jXua1Ang

Hope you enjoy this as much as I did!

Bell Peppers stuffed with Ground Turkey

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I love bell peppers. They. are. the. best. Because you can cut them up as a snack and totally layer them with hummus or sauté them or use them as a very good bowl-like mechanism, which is what I did here. So quick back story- when I was little, I used to eat so much. I mean not that it’s a bad thing at all food is great I love food but I mean, my family used to have red meat 4 or 5 times a week at least. Not too healthy. I mean I like magnesium as much as the next person but thats a bit of overkill. So, then as many young gals do, I grew taller and I also went on to eat healthier. Not as much red meat, more things like chicken and turkey and salad (however, friday nights are mandatory binge-fests my household and it’s not like I don’t eat junk food. I just don’t eat as much) Now, as a rower, I must eat healthily. This also makes my family eat healthier. With my newfound love of peppers and my VERY newfound love of ground turkey, what could be better than stuffed bell peppers with ground turkey? Answer: Not much! This recipe is awesome because 1. it’s very healthy (around 180 calories for a half pepper, but it’s pretty stuffed so it’s actually very filling.) 2. It’s fun to make and 3. it’s delicious.

This recipe was inspired by Skinnytaste, but I changed a lot of it when it comes to the spices and just some additives 🙂

Ingredients:

  • about 1 lb of lean ground turkey
  • about 1 tbs chopped parsley
  • about 1 tbs chopped scallions
  • about 1 tbs chopped chives
  • 1/2 tsp cumin powder
  • salt, to taste
  • 1/2 tsp garlic salt
  • 3 washed large bell peppers
  • 1/2 cup uncooked white rice
  • 1 cup water
  • 4.5 oz canned green chili peppers
  • olive oil
  • about 1/4 cup shredded reduced fat cheddar cheese
  • 1 cup diced cherry tomatos

Assembly:

Preheat oven to 400 F. Get a baking pan out and spray it with Pam cooking spray or olive oil.

Start off with the rice. Put the rice and the water over medium-low heat and cover until cooked. That is literally all you have to do to make rice. Just make sure that when you cover it, you keep an eye on it so it doesn’t boil over. If you see water coming out the sides, turn the heat down!

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Sauté the chopped chives, scallions, and parsley in olive oil in a large sauce pan. Add the ground turkey (make sure there are no big clumps!), and season with cumin, salt, garlic salt, and cook. All you really have to do to cook a ground meat is to mix it around every once and a while, make sure there are no big chunks of meat. Once the turkey is cooked, add the green chili peppers and cherry tomatoes and mix. Add the cooked rice and mix together.

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Remove the stems of the peppers and slice in half, removing the seeds. Stuff the peppers with turkey mixture. Top each pepper with about 1.5-2 tbs of shredded cheese. Stick in the oven for about 20 minutes, or until the edges of the peppers are slightly brown. A good indicator is when the cheese is melted and lightly browned on the top.

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Enjoy!