Tag Archives: Parmesan

Spicy Italian Drunken Noodles

New favorite pasta alert!! I made this for my hubby last night for Valentine’s Day and it was all I hoped it would be and more. Full of spice, flavors, beautiful colors, and the pasta was so silky and delicious. You could lighten this up with turkey sausage, but it was a special occasion, so I went all in.

Begin by warming a couple tablespoons of EVOO in a large, heavy saucepan. Remove casings from 5 spicy Italian sausage links and crumble into medium size pieces.

Once browned, remove with a slotted spoon and set aside. Now add a thinly sliced onion and cook for 5 minutes or so in the sausage drippings until they begin to caramelize. While the onions cook, thinly slice a red, yellow, & orange bell pepper.

Add the peppers into the pot with the onions along with about a teaspoon of Italian seasoning and cracked salt & pepper.

Once the peppers soften, add in about a tablespoon of minced garlic and a half a cup of white wine. Once the wine has reduced, add a 28oz can of diced tomatoes with the juice and fold your sausage back into the mixture.

To finish the sauce, drizzle more EVOO on top, and about 1/4C of fresh chopped basil leaves & around 2tbl freshly chopped Italian flat leaf parsley.

Prepare pappardelle noodles according to the al dente instructions. Toss the noodles into your sausage mixture. Serve and top with additional basil and shredded Parmesan cheese.

So, so good!!!

Adapted From: The Cozy Apron

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Chicken, Bacon & Ranch Sliders

I love sliders. They are literally the perfect food for any gatherings from sports to holidays. Another thing that makes them awesome is you can prep them the day before, and simply pop them in the oven before your event.

These sliders may be my new favorite. I mean, bacon, ranch, CHEESE?!?! What’s not to love, right?

Begin with 12 potato rolls (I like Martins) and place the bottom halves on a parchment paper lined baking sheet. Melt a stick of butter with 1tsp garlic salt, 1/2tsp onion powder, & 1tbl dried parsley. Brush over your roll halves.

Break apart 6 slices of Colby jack cheese and place on your bread.

Now layer 1lb thinly sliced deli chicken (or you could use shredded rotisserie chicken).

Cook 6 pieces of bacon until crispy.

Crumble and sprinkle on top of your chicken.

Drizzle 1/3C “good” Ranch dressing (y’all know what I’m talking about) over the bacon.

Add more broken Colby jack slices.

Put the tops of the rolls back on and brush with the rest of your butter. Sprinkle with grated Parmesan cheese.

Cover loosely with foil and bake at 350 for 20 minutes. Remove the foil and bake for another 10 minutes.

Try and grab 1 or 3 for yourself before they disappear!

Adapted From: Melissa’s Southern Kitchen

Sausage & Spinach Stuffed Shells

I literally hadn’t made these in years and we forgot how amazing they are. They were one of my original freezer meals back in the day. This meal is so easy and tasty – perfect for kids and grownups alike.

Begin by cooking 16-18 jumbo shells about 2 minutes shy of their cooking instructions. Drain and set aside.

Heat a tablespoon of EVOO over medium heat. Add an onion and a pound of Italian sausage and cook through. Add a spoonful of minced garlic, cook for 30 more seconds, and remove from heat. Set aside.

Now combine 7-8 ounces of fresh, cooked spinach or a box of frozen spinach that has been thawed and wrung out with the following: 1 lightly beaten egg, 1.5C grated Parmesan, 1/4C Italian style breadcrumbs, 15oz ricotta cheese, 1tbl chopped fresh basil, and cracked salt & pepper to taste.

Add in your sausage and onions and fold to combine.

Using a 28oz can of Italian seasoned diced tomatoes, spoon a layer into the bottom of a large baking dish. Begin filling your shells and line them close to each other.

Top with the remaining tomatoes.

Cover with foil and bake at 375 for 30 minutes. Uncover and sprinkle with grated parmesan cheese. Bake for 10 more minutes.

Top with shredded parmesan. Serve with salad and crusty bread to complete!🥖🍷

Adapted From: Everyday Annie

Crockpot Pesto & Mozzarella Chicken Pasta

On Sundays we put the lean eating aside for an indulgent family dinner. I look forward to this tremendously.😋

Trying out new recipes makes my heart so happy. As soon as I saw the words pesto, cheese, & pasta I knew this would not disappoint.

I always make my own pesto because it’s super easy and noticeably better, but if you’re short on time you could substitute with a jar variety. My pesto is easy: Simply combine the leaves of 1 basil plant, 1/3C pine nuts, 1/2C shredded Parmesan, 1/2C EVOO, juice of a lemon, and cracked salt and pepper to taste.

Trim 3 chicken breasts and place them in your crockpot. Top with a liberal amount of cracked salt and pepper.

Top with your pesto and one tablespoon of stick butter.

Turn your crockpot to low and let cook for 5-6 hours (don’t remove the lid!).

Shred you chicken and add in 1/2C shredded Parmesan and 1/2lb pasta.

Grate 2C mozzarella. Buying shredded cheese isn’t the same as grating your own. Trust me.

Combine your Parmesan and pasta with the chicken. Top with the mozzarella and cover for an additional 15 minutes.

Serve with grated parm, dried basil, and cracked pepper. Bread and a mixed green salad would complete this meal.😋

Adapted from: The Magical Slow Cooker

Turkey & Spinach Meatballs

So I convinced my husband to do a juice cleanse with me for the past couple of days. About halfway through (in the midst of stomach growling and grumpiness overload), I told him that at the end of the tunnel (today), I would make him anything he wanted for dinner. Much to my surprise he asked for something from the vault…..something I haven’t made in so many years…..something I used to make weekly when we were getting in shape for our wedding.👀

I honestly forgot what they tasted like. That was before I attempted to up my cooking game when I became a stay at home wife. They were part of the menu when there were only about 5 things on the menu. So, I wasn’t sure if they would be worth talking about…but they are!

Start with 2lbs of lean ground turkey in a mixing bowl. Add a pack of frozen spinach (thawed and wrung out with a kitchen towel), 1 large egg, 3/4c Italian bread crumbs, 1/2c grated Parmesan, 2tsp minced garlic, 1/4c milk, & 1/2 of a finely diced onion. With your hands, mix to combine.

Divide your mixture into 4 sections for easy dividing. Now form 12 large meatballs and place on prepared baking sheets.

Drizzle with EVOO and bake at 400 degrees for 25 minutes.

These can be served many ways; over sautéed veggies, spaghetti squash, traditional pasta, alone with melted cheese? The possibilities are endless. Tonight, I made homemade marinara and served them over angel hair with pecorino romano cheese. They were so good. Back on the rotation for sure.😋

Adapted From: Rachel Ray

Mascarpone Mashed Potatoes

I’ll be honest, I didn’t grow up eating mashed potatoes at Thanksgiving. We were a sweet potato casserole group (and I’m still on that team). However, my husband of almost 10 years (13 years together), insists on mashed potatoes every year.

Previously I’ve made a loaded potato casserole with cheddar, bacon, green onions, etc., but this year I decided to make traditional mashed potatoes. I was skeptical as a non-fan, but these are pretty darn tasty.

Begin with 4lbs of russet potatoes.

Skin and rinse.

Cube into 1 inch pieces.

Transfer to a large pot and add 2tbl room temp 1/2 inch butter squares, 2 smashed garlic cloves, and 2tsp salt.

Cover with cold water and bring to a boil over medium high heat. Once it bubbles, simmer over low for 15-20 minutes until potatoes are soft.

Drain, remove garlic cloves, return to pot, and mash.

Add in 3/4C grated Parmesan, 1/2C low sodium chicken bone broth, 8oz mascarpone cheese, 2tsp salt, 1tsp pepper, and 4tbl cubed butter. Cracked pepper to taste. Stir over low heat until creamy. Enjoy!😋

Adapted from: Giada De Laurentiis

Creamy Sundried Tomato & Mushroom Chicken

This may be the ultimate comfort food without the guilt.I made it last night and am still thinking about it — so, SO good!! It tastes like it must be loaded with butter and heavy cream, but guess what? It’s not!!🎊

Combine 2tbl flour, 2tbl grated parm, 1tsp salt, and cracked pepper.

Slice 2 chicken breasts horizontally and dredge them through your mixture.

Rinse 2 cups of sliced baby bellas and drain an 8.5oz jar of Italian sliced sundried tomatoes (save the oil).

Warm half of the reserved oil into a large saucepan over medium high heat. Add in your chicken for 5-6 minutes on each side until it’s browned and cooked through.

Remove and place on a warm plate.

Pour the rest of your tomato oil into the saucepan. Now add 2tbl of minced garlic and cook for about 30 seconds (until fragrant). Add your mushrooms and sundried tomatoes and cook until mushrooms soften.

Turn your heat down to low. Add in 12oz of evaporated milk. I used reduced fat, however I think fat free would be fine as well. Stir in a couple of teaspoons of Italian seasoning and cracked salt & pepper to taste.

Combine 2tbl milk and 1tbl cornstarch.

Once the sauce is simmering, quickly stir in your cornstarch mixture. Once it thickens, add in 1/3C shredded Parmesan cheese. Stir until the cheese melts.

Now add back in your chicken and top with fresh basil.

Serve over pasta, rice, quinoa, veggies, or anything really. Top with more shredded Parmesan and cracked pepper. Try not to have seconds (or thirds!)!😃

Adapted from – Cafe Delites

Louisiana Shrimp Dip

I love shrimp and I love dips, so immediately I wanted to try this one. I made it for the Super Bowl yesterday and it was exactly what I was hoping for. I used local shrimp – I think the better quality shrimp you can use, the better.

After cleaning and deveining the shrimp I cut them into about 1 inch size pieces. Warm a tablespoon of butter over medium high heat. Toss in a diced red pepper and cook for a couple of minutes. Now add in your shrimp, a handful of chopped, green onions, and about a teaspoon of Creole or Cajun seasoning.

Cook until shrimp begins to turn pink. You don’t want to overcook them since they will have more cook time in your oven. Set aside.

Combine 8oz of cream cheese (I prefer the Greek yogurt variety), 1/3C mayo, juice of 1/2 of a lemon, and 1tsp Worcestershire sauce. I used a hand mixer for this step, but a wooden spoon would work also. Now stir in 1/2tsp red pepper flakes, 1tsp Creole or Cajun seasoning, 1/3C grated Parmesan cheese, and 1.5C shredded mozzarella. Once combined, fold in your shrimp mixture. Grease an 8×8 pan and spoon in your dip.

Bake at 375 for 20-25 minutes.

Serve with tortilla chips or a baguette. Enjoy!

Adapted From: Spicy Southern Kitchen

Spinach Lasagna

Here is yet another version of Lasagna that I love. This is perfect for a rainy, meatless Monday, or a cozy Sunday dinner (like we had last night). In fact, when I started dating my husband 12 years ago, this was one of the few things that I knew how to make; and it’s still a favorite.

Begin with your marinara sauce. Homemade is always better (my recipe is on this blog), but jar is fine if you are in a pinch.

Now you will need the following: 1 box frozen chopped spinach (thawed), 16oz of ricotta, 2 cups mozzarella, 1 cup grated parmesan, 1tbl minced garlic, and 1 egg (slightly beaten).

Ring out your spinach well in a kitchen towel before combining everything into a medium mixing bowl.

Cook your Lasagna noodles according to the package instructions (al dente). I like to use multi-grain but that’s totally up to you. Lay out your assembly.

Layer marinara, then noodles, then mixture. Repeat a second time, finishing with a layer of noodles, more marinara, and top with mozzarella and shredded parmesan.

Bake at 350 degrees covered with foil for 10 minutes and uncovered for another 15 or until cheese is melted and bubbly. Serve with garlic or cheese bread and enjoy!

Classic Chicken Parmesan

We love comfort food in my house and this ranks right up there with all things warm and cheesy. It’s so simple, anyone can do it.

Begin with a couple of large chicken breasts and slice them horizontally. Make an assembly line of 1C of flour, 3 beaten eggs, and 2C Italian style Panko bread crumbs.

Salt and pepper your chicken and dredge them through the flour (pressing the flour in tightly), then the egg, and finally the breadcrumbs. Lay them onto a plate and refrigerate for 30-60 minutes.

Now I like to prepare my homemade marinara that is super easy and about a million times better than the store bought variety. That recipe is also on this blog. If you are short on time, the jar variety is just fine.

Warm a few tablespoons of EVOO over medium heat in a sauce pan and add in the chicken. Cook 4-6 minutes per side until the chicken is cooked through.

Transfer the chicken into a prepared baking dish. Slice fresh mozzarella onto each piece.

Set oven to broil and cook until cheese is melted and bubbling.

Prepare the pasta of your choice – I like angel hair with this dish but anything is fine. Lay a spoonful of marinara on top and some shredded Parmesan cheese.

Now place a piece of chicken on top with more marinara, cheese, and parsley. Serve with garlic bread and a Caesar salad. Enjoy!