Tag Archives: parmesan cheese

Roasted Garlic Alfredo

In the magical world of food, the littlest tweak can take an ingredient from good to amazing. With a little bit of heat, butter goes from boring and pale to golden brown with deep, nutty flavor. A drizzle of olive oil, a sprinkle of salt, and a quick roast in the oven turns veggies from limp and plain to tender and flavorful. Caramelizing raw onions morphs them into sweet, buttery, onion gold. When it comes to the magic of cooking, wonders never cease. With just a little bit of love, we can take something we like and transform it into something we love.

One beautiful example of this is roasted garlic. We all like garlic, and that’s why we love roasted garlic. It’s so sweet and delicious, with an intoxicating flavor that permeates through whatever food is lucky enough to be graced by its presence. Roasted garlic has that familiar flavor you love plus a layer of sweet depth that only roasting it can give. There is no better way to describe it than beautiful.

I’ve been racking my brain to discover the perfect way to utilize the potent powers of roasted garlic. When a strong craving for Fettuccine Alfredo hit me, the answer became obvious: Roasted Garlic Alfredo. I love, love, love traditional Alfredo sauce, and I make a pretty mean Alfredo, if I may be so bold as to say so. The only way it could possibly be better is with some wonderful roasted garlic.

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Butternut Squash Mac & Cheese: My Favorite

Every Fall, I patiently await the arrival of two things: pumpkin & butternut squash. I’ve been going pretty pumpkin-happy lately, but good ol’ butternut squash has been getting the cold shoulder. I knew it was time to turn my attention toward this slightly sweet squash. And what better way to do that than with one of my all-time favorite recipes?

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Harvest Gnocchi w/ Squash & Kale

Some recipes you know are going to be amazing before the fork ever reaches your mouth. You spot it online or in a cookbook or, in my case, the latest issue of The Food Network Magazine, and you think, “That’s going to be so good!” Well,I’ve got to be honest, I didn’t feel that way when I first saw this this Gnocchi w/ Butternut Squash & Kale. It looked good, don’t get me wrong, but I didn’t figure it’d be anything special. I still went ahead and bookmarked it because it was surprisingly healthy and sang of Fall. Did I think it would “wow” me? Not really. Well, allow me to put my foot in my mouth because this dish wowed me six ways to Sunday.

This Gnocchi with Butternut Squash and Kale sang a beautiful harmony of deliciousness. The note I really heard was “flavor.” So much flavor! I never would’ve expected it. The butternut squash’s slightly sweet taste spreads itself out onto the kale and the gnocchi while all three elements act as sponges for the beautiful butter and the dynamic vegetable broth. Right there, we’re talking flavor power. But it doesn’t stop. With every bite, fresh garlic sauteed in the butter says, “Hello, I’m garlic. I’m here and I’m awesome.” Illusive red pepper flakes hang out in the background, only to give you a kick in the butt at the end of every mouthful. Last but never least, salty parmesan lends a hand to bind all of the flavors together and add that cheesy bite you’ve got to have. It’s just the right amount of cheese, not overboard, but definitely present. With all of these delicious flavors working together, I went from “I’m sitting down to a nice, warm Fall dinner,” to “Hello, I’m awake and so are all of my tastebuds.”

This is a simple dish, but it’s incredible. It’s buttery, hearty, garlicky, cheesy, and it’s got flavors coming at you in all directions. You get a wonderful textural circus too with the kale that’s still got a bit of bite left in it, the gooey parmesan cheese, the tender butternut squash, the soft little gnocchis, and the crunch of  walnuts. Your mouth will be so delightfully entertained by this dish. It’s a wake-up call to your tastebuds.

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Frittata Pizza Dippers

Frittata fans, boy have I got something for you.

For those of you who aren’t avid frittata followers, a frittata is kind of like  a giant omelet stuffed with all kinds of good stuff. There in lies the problem with frittatas: their behemoth size. If you’re making one for your family or a some guests, they’re awesome. But what if you’re just cooking for two or for yourself? What if you don’t want to wait forever while it bakes in the oven? How does one get their frittata fix then?

Simple. You make mini frittatas so portion control is is easy as cake. Eat as many or as few as you want. AND you make those eggy babies in a Babycakes maker, not only to achieve their adorable miniature size, but also so they cook up in a mere eight minutes. That’s some easy and eggcellent cooking (sorry, I had to).

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Fettuccine Alfredo

Some dishes are classics. You’ve had them a million times, a million different ways, and you probably have your preferred version. They’re the kind of foods you don’t mess with. You stick to what’s good because, after all, you shouldn’t fix what isn’t broken, right?

What you can do, however, is perfect something. And that’s exactly what I’ve been trying to do with my Alfredo sauce for years. Fettuccine Alfredo is one of the first dishes I ever made and it is still a go-to favorite. I learned a basic recipe from my mother that I’ve tweaked over time. She used to make Fettuccine Alfredo all the time when I was younger. It was heaven to me. I would request it on my birthday and, sometimes, she’d serve it with chicken, bacon, or broccoli. To this day, it is still one of my absolute favorite foods. Every time I pop into an Olive Garden, I’ve got to have it (no matter how many times I tell myself I’m going to try something new).

Fettuccine Alfredo is definitely a special treat. It’s so indulgent and decadent with a simple perfection that sets it apart from your average pasta dish. Although the recipe is quite basic, it does call for a tricky balancing act when creating the sauce. You need the perfect amount of cheese to achieve just the right thickness and flavor. I’ve had many failed Fettuccine Alfredo attempts. I make it too thick, the sauce separates when I add the pasta, or it’s thin and runny. I think I’ve finally achieved my ideal Alfredo sauce. And I’m sorry, Olive Garden, but your version takes 2nd place to mine. Maybe I could teach you a thing or two? Continue reading →

Roasted & Toasted Taters

Potatoes are awesome. There’s no other veggies/starch like ‘em. They’re the only veggie that don’t really taste like veggies. After all, most kids don’t refuse to eat their potatoes. String beans maybe, but not potatoes. Everybody loves them.

I have a faint recollection of sitting in my high chair as a child and being forced to remain in the kitchen until I finished my green beans. As soon as my mother walked away, I proceeded to spoon the beans onto the floor. I have no idea why, other than the fact that I just didn’t want to eat them. Potatoes though, they never gave me that issue. In fact, you could say I’ve always been potato-obsessed.

You’ve heard of chocoholics, I’m sure, or maybe peanut butter lovers or junk food junkies. But there is another breed of foodaholic, and that is the potataholic. I know there are others out there like me. We don’t just love potatoes; we LOVE potatoes. And we’ll take them served up any way: baked, twice-baked, grilled, mashed, roasted, oven-fried, deep-fried (french fries are potato ecstasy), whatever! It’s all amazing.

As a kid, my potato addiction was a legitimate problem, especially when it came to french fries. I’d eat potatoes every chance I got. I could inhale half a bag of sour cream and onion potato chips after school or make a meal out of potatoes alone. When we ordered pizza, I’d order cheese fries instead. It got to the point where my father said I could only have french fries once a week (you can imagine I was a little pudgy back in those days).

The good news is, I’ve long since gotten all that under control. But I still LOVE potatoes (and french fries). And I love to indulge in them from time to time. They make the perfect side dish. And the potato recipe I’m about to share with you is no exception.

Roasted & Toasted Taters are an easy and awesome way to serve up potatoes. Chop up some ‘tatoes, season them up just right, and roast until golden brown. They reach a point of crispy, toasted perfection where they’re still soft and tender on the inside. It’s just as good as deep-fying them and they don’t dry out like potatoes sometimes can when baked. They’re delicious on their own, but also fantastic if you’re a ketchup kind of person. Zesty and flavorful, they’ll make a great addition to any meal, any time of the year!

A few tips before you get cooking:

  1. If you aren’t a fan of any of these seasoning, you can switch them out for something else.
  2. In fact, you can switch this recipe up anytime, making your own mix of flavors!
  3. Easily double this recipe to feed a bigger crowd!
  4. Serve with burgers, tomato soup, meatloaf, salad, fried chicken, or whatever you please! You can even make them for breakfast to act as hashbrown potatoes and serve ‘em alongside The Classic Egg in Bread.
  5. You could use any kind of potatoes, but I love Yukon Golds. They’re soft and buttery.
  6. If you like having the skin on your potatoes, then save yourself some effort and don’t peel them.
  7. Use the good grated parm from your grocery store’s specialty cheese section, not that processed, sorry-excuse-for-cheese in the green shakeable canister. It really makes a difference flavor-wise.
  8. Chop up your taters before you get going!

Roasted & Toasted Taters

recipe adapted from Taste of Home

Ingredients:

  • 7 medium Yukon Gold potatoes, peeled and cubed
  • 2-3 Tbsp. freshly grated Parmesan cheese
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • dash red pepper flakes
  • 3 Tbsp. olive oil

Directions:

  1. Preheat the oven to 375 degrees.
  2. Place potatoes in a large resealable bag. Combine the parmesan cheese and seasonings. Pour into bag and shake until potatoes are evenly coated.
  3. Pour olive oil into a baking pan. Tilt pan until evenly coated with oil. Add the seasoned potatoes to pan. Bake uncovered for 40-50 minutes or until golden brown and tender. Yield: 6-8 servings.

Yep. It’s really that simple. Potataholics, you will love these. The potato is the star, amped up with some serious flavor, but not overwhelmed. For a ridiculously tasty and easy side dish, make sure to try these Roasted & Toasted Taters!

Quadruple Grilled Cheese

Grilled cheese is the creme de la creme of all American comfort foods. Gooey melted cheese warms you from the inside out while golden-brown buttered bread is there to keep you company. The best part is how easy they are to make. You don’t have to be an expert chef to fry one up; anybody can do it! There really is no wonder why everyone loves a good grilled cheese. I mean, it’s bread and cheese together in one happy marriage. This sandwich is simple, classic, and comforting.

If you’re anything like me, your childhood is dotted with memories of mom or dad whipping up one of these cheesy babies at lunchtime. Chances are, your sandwich was as reliable as mine, consisting of that soft white bread your family used for everything, a slap of butter on each slice, and classic American cheese sandwiched in between. Sometimes, there would be a pickle or chips to round out the meal. And, on chillier days, you might receive a warm bowl of soup for dipping purposes. Such a simple sandwich it was, but so good!

I don’t know about you, but my love for grilled cheese sandwiches hasn’t dwindled in the slightest since I’ve grown up. I’m still guilty of ordering one every time I go to a Friendly’s or craving one when I’m having a bad day. The only difference now that I’m older is that I’ve been exposed to new things. All kinds of grilled cheese-related doors have opened. For example, I know there are more kinds of cheeses that you can stuff in a sandwich besides American. And I also know that if you use some good quality bread then you can really take this classic to a whole different level.

The Quadruple Grilled Cheese is a love child of mine. I wanted to pick a symphony of cheeses to work together harmoniously, as well as some soft, but sturdy bread to hold up to all that. This is the sandwich that resulted:

  • I selected Sharp Cheddar cheese for it’s, well, sharp flavor, Fontina for it’s softness and super awesome meltability (yeah, it’s a word), and Montery Jack for it’s mildness that would hold everyone together (and it’s not half bad as far as meltability goes either).
  • You’re wondering where the fourth cheese comes in to play. After all, this is a QUADRUPLE grilled cheese. Well keep your pants on; I’m getting there. You see, this last cheese is a bit of a secret. He’s got a quiet cameo role in this cheese-filled blockbuster. We’re going to take grated Parmesan cheese and sprinkle it on the outside of the buttered bread slices so you get a beautiful golden brown crust and a little salty kick in every bite.
  • For the bread, I selected a Neo Tuscan loaf from my grocery store’s bakery. It’s sturdy and crusty on the outside but nice and soft on the inside with a very mild flavor. This is ideal. You don’t want a dried out crusty bread for this sandwich or you’ll be choking on it with every bite. You also don’t want something with an intense flavor that’s going to compete with the flavor of the cheese. This is a kicked-up version of the classic, so we don’t want to go too crazy here!

Cheese lovers, this is a sandwich for you. Your tummy will be so grateful to you when you eat this. It may be far from low-calorie, but it just makes you feel so darn good. And sometimes, that’s all that counts.

A few tips before you get cooking:

  1. Buy good quality bread. That stuff in the plastic wrapping by the bagels and english muffins in your supermarket just isn’t going to cut it. Good quality bread makes all the difference here. You can either purchase it at your local bakery or pick up a fresh loaf from your grocery store’s bakery.
  2. Try to buy the bread the day you’re going to make the sandwiches. That way, it’s as fresh as possible. If there’s no way you can do that, then make sure to wrap the bread tightly with cling wrap then seal in an air tight plastic bag until you’re ready to use it.
  3. Fontina cheese can be found in your grocery store’s specialty cheese section.
  4. Be generous with the cheese and butter.
  5. Assemble all the sandwiches before you start cooking one. That way, you can focus you’re attention on grilling them to perfection.
  6. As I instructed in the recipe below, you should have a warm oven ready so you can keep the finished sandwiches warm while you finish cooking the others.
  7. This sandwich is just BEGGING to be dipped in some tomato soup. Just sayin’…
  8. If you’re not one of those soup-in-the-summer people, than check back tomorrow for the perfect grilled summer vegetables to serve along side instead!

Quadruple Grilled Cheese

Recipe by Colleen Bierstine

Makes 3 sandwiches

Ingredients:

  • 1 ½ cups Sharp Cheddar cheese, shredded
  • 1 ½ cups Fontina cheese, shredded
  • 1 ½ cups Montery Jack cheese, shredded
  • ½ cup grated Parmesan cheese
  • 1 loaf soft, fresh bread (such as Neo Tuscan or Italian)
  • Butter spread (such as Country Crock)

Directions:

1)      Preheat the oven to 200 degrees. Line a baking sheet with aluminum foil. Spray with nonstick cooking spray and set aside.

2)      If using a Panini press, preheat the press. If using a stovetop griddle or frying pan, place pan on stove and bring to medium heat.

3)      Meanwhile, cut the bread into 6 slices about ¾ of an inch thick. Spread butter on one side of each slice of bread. Sprinkle the buttered sides with Parmesan cheese.

4)      On a cutting board or baking sheet, lay 3 slices of bread buttered side down. Sprinkle a handful of each cheese (except for the parmesan) on all three bread slices. Top with remaining three bread slices, buttered side up.

5)      For Panini press: cook sandwiches one at a time on low heat until the cheese begins to melt. Then, turn the heat up to high and cook until bread is golden brown. When a sandwich is done, place it on the prepared baking sheet and keep warm in the oven while the other sandwiches are cooking. For griddle/stovetop: cook sandwiches one or two at a time (depending on the size of your pan/griddle) on medium heat. When the bottom of the bread begins to brown, carefully flip the sandwich. When both sides are golden brown and cheese is melted, transfer the sandwich to the prepared baking sheet and keep warm in the oven while the other sandwiches cook.

6)      Slice ‘em up and serve ‘em up!

Melted to perfection.


Give these babies a try, and you’ll be in grilled cheese heaven. It’s melty, warm, crusty, cheesy and just plain good. This recipe might give Mom’s tried and true sandwich a run for it’s money.

Healthy Cookie: Pizza-Stuffed Eggplant

Healthy food is a touchy subject. Some people have a huge vendetta against healthy eating (*cough* my parents *cough*). Other people just don’t like the way healthy stuff tastes. It is extremely difficult to make healthy meals that satisfy equally as well as a big, cheesy pizza or a juicy burger. Difficult it is, but not impossible. You just have to know what you’re doing.

Pizza-Stuffed Eggplant is a miracle dish. It’s carnivore & vegetarian-friendly. You will eat it. You will love it. You will never know your portion was LESS THAN 200 CALORIES. You’re thinking that sentence was a paradox. It’s impossible to be delicious, healthy, and low-cal. Well, it’s not, so get that idea out of your head right now. I hate to be blunt, but we’ve got to fix this misconception.

Pizza-Stuffed Eggplant is so delicious, just as good as, say, a slab of lasagna or a twice-baked potato.

This dish starts out with one lonely little eggplant. He’s got a lot of potential, but he’s under dressed and understated. He needs somebody to polish him up and take him to the next level. So what do you do?

You slice the eggplant down the middle and scoop out all of his stuffing. Sound a little drastic? Don’t worry. We’re breaking him down to build him back up. Next, you take all of the eggplant’s inner workings, chop it up, and mix it with the tasty tidbits you’re likely to find on a pizza: parmesan cheese, green & red peppers, tomato sauce, onions, garlic, and sausage. Well, okay…there’s a bit of a disclaimer on the sausage part. It’s not sausage per say; it’s Morning Star Beef-Style crumbles. They’re made from soy. No, they’re not meat. I know, the whole “beef-style crumbles” thing doesn’t sound very appealing. Let me tell you something.

My father is the world’s biggest carnivore (figures he would spawn a vegetarian, right?). He hunts, he eats what he hunts, and there’s a…um…charming deer head hanging in our living room. He has got to have meat in every meal or he’s just not happy.

So, I decided to be a little coy and served him this pizzafied eggplant while “forgetting” to mention that there was not any real meat in the dish.

My dad loved it. He ate a whole half an eggplant himself, remarking, “You can cook for me anytime!” When I told him there was vegetarian “meat” in it, he had no idea. This dish completely satisfied the world’s most stubborn meat-eater. My mother raved about the eggplant too, even though she can also be a bit picky when it comes to these things. So never fear meat-lovers and friends of meat-lovers. This dish is bound to satisfy even the pickiest of eaters.

In a nutshell (or should I say an eggplant shell?), this recipe is perfection. It’s hearty, filling, pizzafied, completely delicious, AND you don’t have to feel a bit of guilt over eating it. So enjoy, my friends. It doesn’t get better than this.

A few tips before you get cooking:

  1. This dish takes time. There’s a lot of prep work and a total of 45 min baking time, so give yourself plenty of time to cook.
  2. Like I always say, get your ingredients out and veggies chopped beforehand!
  3. There was originally Fiber One cereal in this recipe. I left it out because I thought it was unnecessary. Fiber One really just doesn’t taste good, even when you try to camouflage it in dishes like this. Plus, you only need a small amount so that box will end up going to waste. Not many people sit down to a bowl of plain Fiber One for breakfast (and if you do, god bless you).
  4. Have several bowls at the ready for putting your ingredients in as your prep them.

Supremely Stuffed Pizza-fied Eggplant

Adapted from Hungry Girl

PER SERVING (1 large piece, 1/4th of recipe): 170 calories, 3g fat, 608mg sodium, 26g carbs, 9.75g fiber, 9.5g sugars, 14.5g protein — PointsPlus® value 4*

Ingredients:
1 large eggplant
1 cup chopped onion
1 cup chopped red and green bell peppers
1 cup frozen ground-beef-style soy crumbles (like the kind by Boca or Morningstar Farms), slightly thawed
1/2 cup canned diced tomatoes, drained
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. tomato paste
2 tbsp. reduced-fat Parmesan-style grated topping
2 tsp. chopped garlic
1/2 tsp. Italian seasoning
1/4 tsp. salt
1/2 cup canned crushed tomatoes
2 sticks light string cheese, pulled into strings

Directions:
Preheat oven to 350 degrees.

Slice about 1 inch off the top (stem side) of the eggplant. Halve the eggplant lengthwise.

Carefully cut along the inside of each half, about 1/2 inch from the skin. Scoop out the insides with a spoon, and chop them into small pieces.

Place the hollow eggplant shells, cut-side up, on a baking sheet sprayed with nonstick spray; set aside.

Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add chopped eggplant, onion, and peppers. Stirring often, cook for 7 – 8 minutes, until soft. Transfer to a bowl and let cool slightly.

Once cooled, add all other ingredients except crushed tomatoes and string cheese to the veggie bowl. Mix thoroughly. Equally divide between the eggplant shells, lightly packing down until even.

Bake in the oven for 35 minutes. Then remove but keep the oven on.

Spoon 1/4 cup crushed tomatoes evenly over the top of each stuffed eggplant shell, and lay string cheese pieces over the crushed tomatoes. Return to the oven for another 10 minutes, or until cheese has melted. Let cool slightly and then cut each piece in half. Now enjoy!

I have to ask  you a favor. Please don’t skip over this recipe because you don’t like “healthy foods” or “vegetarian foods.” This dish really is neither (well technically it is, but who needs labels?). I promise, if you make this, it’s going to rock your world. Doors will open. Birds will sing. Sun will shine. At the very least, you’ll have one happy tummy.