AwesomeBites

Tag: Parmesan

  • Garlic Parmesan Monkey Bread

    Garlic Parmesan Monkey Bread


    •2 containers (7.5 Oz. Container) Pillsbury Country Style Biscuits (20 Biscuits)
    •5 Tablespoons Johnny’s Great Caesar Garlic Spread And Seasoning
    •½ cups Italian Cheese Blend, Finely Shredded
    •5 Tablespoons Butter, Melted

    Preparation Instructions
    Preheat oven to 375°F. Prepare a pan with a light coating of cooking spray.

    Take individual biscuits and slice each in half, making half disks. In a small bowl, add garlic seasoning. Roll biscuit pieces in garlic seasoning until evenly coated.

    Place coated biscuits into the baking pan to form a bottom layer. Sprinkle with 1/3 of the cheese, working the cheese in between the biscuits. Repeat for the 2nd layer of biscuits, using half of the remaining cheese.

    In a microwave safe bowl or cup, melt butter for 20-30 seconds on high. Top monkey bread with remaining cheese. Pour butter over all of the biscuits, being sure to cover each one.

    Place in the oven and bake for 22-25 minutes (depending on your oven). The biscuits should be firm when they have finished baking. Allow to cool for 5-10 minutes before inverting onto a serving dish.

    Pull apart to enjoy!

  • Fettuccine alla Panna – Fettuccine with Cream Sauce

    Fettuccine alla Panna – Fettuccine with Cream Sauce

    Fettuccine in Cream Sauce

    1/2 pound of fettuccine

    1/2 cup butter

    1/2 cup cream

    3/4 – 1 cup Parmesan cheese, grated

    freshly ground nutmeg

    Salt and freshly ground black pepper

    Boil fettucine in salted water. In a large heavy pan, melt butter over low heat. When fettuccine is “al dente” drain it and pour it into the melted butter.  toss to coat the fettuccine. Simmer over medium heatand add the cream and cook until sauce is creamy – about 2 minutes.  Add salt and pepper.  Serve immediately, pass more parmesan cheese.  Serves 3

  • Chicken Parmigiano

    Chicken Parmigiano

    “I feel like Italian food tonight.”  This is one of those quick dinners you can make in 30 minutes.  If you are going to serve with pasta or rice, get those started, then move on to pounding your chicken breasts.  Turn the oven on to preheat at 350. 

    3 tablespoons olive oil

    3 eggs beaten

    Panko Bread Crumbs

    Season with ground rosemary, salt, pepper

    1 1/2 cups Tomato Sauce or marinara sauce.

    1/2 cup shredded Mozzarella or pepper jack

    16 teaspoons grated Parmesan.

    Pound your skinless chicken breasts into filets. Use a mallet and a ziplock bag to minimize the mess. Pounding the chicken breast, you are trying to get a uniform thickness of about 3/8’s of an inch so the chicken cooks evenly.

    Dip the chicken in beaten egg, and then the seasoned panko breadcrumbs.

    Brown the chicken filets in olive oil, about 3 minutes per side.

    Place on a baking sheet, and spoon over the top a couple of tablespoons of marinara sauce.  Top with your cheeses and then bake the browned filets for about 10 minutes in the oven until they reach 160 degrees on your instant read thermometer. 

  • Eggplant Parmesan – Parmigiana di Melanzani

    1 1/2 pounds eggplant, peeled and cut in 1/2 inch slices

    Salt

    Flout

    1/4 to 1/2 cup olive oil

    2 cups your favorite pasta sauce

    8 ounces mozzarella cheese, thinly sliced

    1/2 cup freshly greated Parmesan cheese

    Preheat oven to 400 degrees. Choose a shallow 2 quart baking dish that is attractive enough to serve from and rub with olive oil.

    Sprinkle both sides of eggplant slices with salt (to draw out the moisture)  and spread them out in one layer on a platter or board. After 20-30 minutes pat he eggplant dry with paper towels. dip each slice in flour and shake off excess.  In a heavy skillet, in oil, brown both sides of the eggplant. Drain on paper towels.

    Pour 1 cup of tomato sauce into the oiled bake and serve pan. Spread the eggplant slices over tomato sauce, top with a layer of mozzarella and parmesan. Repeat with 1 or 2 more layers being sure to finish up with tomato and cheese on top. Cover with foil and bake for 20 minutes, then uncover and bake another 10 minutes.  You can place the dish under the broiler for a few minutes to brown the cheese, but be careful not to overdo.

  • Ceasar Salad

    Baby romaine lettuce

    Shredded Parmesan Cheese

    Butter and Garlic Croutons

    Toss lettuce with Ken’s Creamy Ceasar add parmesan and croutons. Serve immediately.

    Salt and Pepper to taste.

    To kick it up, add a little anchovie paste or hot mustard to the dressing.

  • Ham, Parmesan and Pear Salad

    Simple and Delicious. 

    Thinly sliced ham

    Thinly sliced parmesan

    Thinly sliced pears

    Garnish  with Arugula leaves

    Top with toasted pine nuts

    Drizzle with extra Virgin Olive Oil

    Garnish with cracked pepper