Tag Archive: Parmigiano-Reggiano


Spinach and Sausage Pasta with White Sauce

 

 

For Pasta

smoked sausage halved and sliced

2 cups of fresh spinach

2 small cloves of garlic diced

¼ white onion diced

dash of coarse ground black pepper

pinch of oregano

8 oz. pasta of your choice  (linguine /penne/small shells work well)

olive oil

 

For White Sauce

2 tablespoons butter

2 tablespoons flour

¼ tsp. salt

1cup milk

¼ cup grated Parmesan cheese (do not use the kind in the green container, lol, use real solid parmesan)

 

Begin by boiling your pasta per directions until tender, set aside

In large saucepan drizzle olive oil, and add sliced sausage garlic, onion, pepper and oregano. Now brown ingredients thoroughly over medium heat.  When browned add washed and chopped fresh spinach, it takes only a minute to incorporate into the sausage mixture. Turn heat to low as you prepare the sauce.

In medium saucepan melt butter, add flour and salt, Mix together then add milk .Mix and add your Parmesan. Stir together and heat until thickened and bubbly, add pasta to the sausage mixture and sauce, Mix together..Enjoy!

 

 

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Spinach and Artichoke Dip

Image by Old Shoe Woman via Flickr

Artichoke & Spinach Dip Restaurant Style

Ingredients

Directions

  1. In a crock pot, mix all ingredients thoroughly.
  2. Cook on medium for about 2 hours or until cheeses are melted and bubbly.

Notes

This recipe is modified from one that I found on allrecipes.com.  I modified to cook in crock pot instead of oven.  I won 1st prize in a crock pot contest at work.  Everyone loved it!

Author Jen Paterchak

 

sliced eggplant

Image via Wikipedia

This recipe can be made on a stove top grill, George Foreman(tm) Grill or even the one in your back yard.                                                                                                                                                                                                                                                                                              about 2 pounds of chicken cutlets

2 medium eggplants

about 6 good size tomatoes

Fresh Mozzarella cheese

block parmesan cheese

2 cloves of garlic

1 cup olive oil

course ground black pepper

salt

First thing you need to do is infuse the olive oil with the garlic. This is done by thinly slicing the cloves and roasting them in the olive oil at medium heat. About five minutes should be plenty. Reserve the oil as it will be used in the rest of the recipe as well.

Now, slice the tomatoes vertically and place on cookie sheet. Brush them with some of the garlic infused oil and dash them with salt and pepper. Slow roast in oven @ 250 degrees for about an hour and a half.

About thirty minutes before the tomatoes are done you may slice the eggplant into rounds, not to thin, but not so thick they dont cook well, about a half an inch is good. Brush the eggplant with the infused oil,and dash with salt and pepper as well, and grill on both sides until marks are visible and eggplant is tender. Brush the chicken with the remainder of the oil and season with the salt and pepper and grill until white in middle. About 3-4 min. on each side.

Now, you stack your ingredients for presentation. Cutlet on bottom, followed by eggplant, tomato, and thick slices of mozzarella and parmesan. top with choice of another chicken or eggplant. Enjoy!

Studies show that broccoli may help in the pre...

Image via Wikipedia

 

Paired with a two-cheese white sauce, broccoli makes a wonderful pizza topping. The secret to a crisp crust is preheating the baking stone or sheet. If you like extra-crispy pizza, prebake the dough 3 to 4 minutes before adding toppings.

DIRECTIONS

1. Place pizza stone or baking sheet in center of oven, and heat to 425°F.
2. Melt 1 1/2 tsp. margarine in skillet over medium-high heat. Add mushrooms, and cook 4 to 7 minutes, or until beginning to brown, stirring frequently. Add broccoli and 1/3 cup water. Cover tightly, and steam broccoli in skillet 3 to 4 minutes, or until tender.
3. Meanwhile, heat remaining 1 1/2 Tbs. margarine in saucepan over medium-high heat. Add flour, and cook 2 minutes, or until pale golden, stirring constantly. Stir in milk, garlic, and salt. Cook 3 to 4 minutes, or until mixture thickens and begins to boil, stirring constantly. Remove from heat. Stir in 1/4 cup mozzarella and 2 Tbs. Parmesan until sauce is smooth and cheese is melted.
4. Shape pizza dough according to package directions. Remove pizza stone from oven, and place dough on hot stone.
5. Spread white sauce over dough to within 1/2 inch of edge, and top with broccoli mixture. Sprinkle remaining mozzarella and Parmesan over top. Return to oven, and bake 18 to 20 minutes, or until edges of pizza are golden and center is hot and bubbly. Cool slightly before slicing and serving.

Member Rating: 1111

ingredient list

Serves 6

  • 2 Tbs. nonhydrogenated margarine or butter, divided
  • 6 oz. mushrooms, sliced (2 cups)
  • 8 oz. broccoli florets (3 cups)
  • 1 Tbs. all-purpose flour
  • 1 cup low-fat milk
  • 2 cloves garlic, minced (2 tsp.)
  • 1/4 tsp. salt
  • 1/2 cup shredded mozzarella, divided
  • 1/4 cup grated Parmesan, divided
  • 1 13.8-oz. pkg. refrigerated pizza dough

Nutritional Information

Per slice:

Calories 275
Protein 13g
Total Fat 9g
Saturated Fat 4g
Carbs 38g
Cholesterol 10mg
Sodium 746mg
Fiber 3g
Sugar 7 g

This recipe is courtesy of Vegetarian Times(tm) Website, there is a link to this site posted on the bottom of the page in the Quick Posts section, check it out!

Mozzarella cheese

Image via Wikipedia

My friend Carrie added this one…yum yum. Thank you Carrie!

Pizza Casserole

1         package (16-ounce) mini penne pasta

1         jar (26-ounce) pasta sauce

1         Diced bell pepper

½ cup diced onions

½ cup sliced mushrooms

3         cloves of garlic chopped

1         can (3.8-ounce) sliced black olives

1⁄2     package (3.5-ounce) sliced pepperoni

5         cups shredded mozzarella cheese

1⁄3     cup grated Parmesan cheese

1         roll (8-ounce) garlic breadsticks

Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray; set aside. In a large pot of boiling salted water, cook penne for 7 minutes or until tender but not quite al dente. Drain well. Sauté onions, garlic, bell pepper, and mushrooms in olive oil. In a large bowl, stir together cooked penne, pasta sauce, onions, garlic, bell pepper, olives, and mushrooms. Stir in 3 cups of the mozzarella cheese until well mixed. Transfer to prepared dish. Sprinkle 1 cup of the remaining mozzarella over top. Sprinkle remaining 1 cup of mozzarella over top. Arrange pepperoni slices over mozzarella; sprinkle with Parmesan cheese. Bake for 15 minutes. Remove breadstick dough from can and separate into individual strips. Fold each strip in half and twist. Remove casserole from oven and place twisted dough around edge of baking dish. Return to oven; bake for 15 to 18 minutes more or until breadsticks are golden brown. Serve hot



Author Carrie Patten