Parmesan

Hazelnut, Panko and Parmesan Crusted Chicken

Recently I’ve been in a bit of a rut when it comes to dinner.  When that happens I fall back on old recipes that can feed us for the better half of the week so I can cook less often or I really push for eating dinner out or ordering in.  This chicken dish was just what I needed, a quick a delicious dinner.  It’s simple, doesn’t have a lot of ingredients and is a lot more exciting than your typical crusted, baked chicken.

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The hazelnuts are a really nice surprise here and pair well with the rosemary and parmesan.  Coating the chicken with the mayo and mustard keeps the chicken moist.  Pounding the chicken out thin helps it to bake evenly without getting dry, a problem I often have with baked chicken.

Skinning the hazelnuts is by far the most time consuming (and frustrating! and messy!) part of this meal.  After toasting them for a few minutes in a 375 degree oven, place them in a large, clean dish towel and rub them together, pound them on the counter, etc to get the skins off.  Don’t worry if you don’t get all the skin off of every nut, though.  Your store sells blanched hazelnuts?!  By all means use those!  And send me some!  I am not a fan of skinning hazelnuts, and would love a little shortcut there.

I served this with steamed green beans and mashed sweet potatoes.  It made for a lovely, colorful and tasty plate of food and a meal I’d definitely like to have again.

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Hazelnut, Panko and Parmesan Crusted Chicken

From Fine Cooking

Serves 3-4

Ingredients

  • 3-4 chicken breasts (about 1 1/4 pounds), pounded thin
  • 2/3 cup panko bread crumbs
  • 1 tablespoon butter
  • 1.75 ounces (about 1/3 cup) toasted, skinned hazelnuts, finely chopped
  • 1/3 cup finely grated parmesan
  • 1 teaspoon finely chopped fresh rosemary
  • 1/4 teaspoon garlic powder
  • 3 tablespoons mayonnaise
  • 1 tablespoon dijon mustard
  • salt and pepper
  • cooking spray

Directions

  1. Preheat oven to 425°F.  Line a rimmed baking sheet with foil, then place a wire rack on top and spray with cooking spray.  Set aside.
  2. Heat a small skillet over medium heat.  Melt butter, then add in panko.  Stir and toss until panko begins to toast and become golden.
  3. Combine toasted panko with hazelnuts, parmesan, rosemary, garlic powder, 3/4 teaspoon of salt and a few grinds of pepper.
  4. Combine mayo and mustard in a shallow dish.
  5. Coat each chicken breast on both sides with mayo mixture then with panko mixture.
  6. Place on the wire rack and spray lightly with cooking spray.  Cook for 12-15 minutes.

Squash and Carrot Casserole with Feta and Parmesan

Slowly but surely I am getting back into the groove of making a proper dinner.  This dish has a pretty quick prep time and you can even put it together earlier in the day and bake it later.  It can be a side or your main dish.  So even on a busy weeknight you can have dinner together without much fuss.  And you can use up any summer squash you might have around!

Once at a pot luck dinner a friend brought this amazing, creamy, cheesy squash casserole.  She described the ingredients to me, but I never got the entire recipe.  When I saw this squash casserole on Pinterest I had to give it a try because it looked so similar. Squash and Carrot Casserole with Feta and Parmesan | Hottie Biscotti This casserole is different.  Less creamy and cheesy, more focus on the vegetables, which is really nice.  It’s flavorful, clean tasting, and delicious.  One of the main differences is that this one doesn’t use condensed cream soup, something I really have nothing against, but something that I don’t mind finding a replacement for if I can.  The original recipe calls for eggs and sour cream as the binders.  I used the eggs, but substituted greek yogurt and it turned out really well.

The feta gives a nice punch to the dish.  I mixed in some shredded carrots to add extra veggies and to help with some fridge clean out.  This is a really great side dish.  I served it with grilled pork tenderloin and bread.

The thyme is a great herb here, you can use fresh or dried.  I used a mixture of green and yellow squash, but you can use all of one type of course.  And something I think I might try next time is using goat cheese instead of feta because I love me some goat cheese.  Enjoy! Squash and Carrot Casserole with Feta and Parmesan | Hottie Biscotti

Squash and Carrot Casserole with Feta and Parmesan

Adapted slightly from Kitchen Escapades Serves 4-6 as a side dish Ingredients

  • 5-6 squash (mix of zucchini and yellow squash) sliced
  • 3-4 grated carrots
  • olive oil
  • 4 cloves of garlic, minced
  • 1 tablespoon of fresh thyme (or 2 tsp dried)
  • 2 eggs
  • 1 cup greek yogurt
  • heaping half cup of crumbled feta
  • 1/4 cup grated parmesan cheese
  • salt and pepper

Directions

  1. Preheat oven to 350°F.
  2. In a large saucepan heat a drizzle of olive oil over medium high heat.
  3. Add in the squash and cook for a few minutes.  Add in the carrots and garlic and cook, stirring to keep the garlic from burning, until the squash just begins to soften.  Season with salt and pepper and remove from the heat.
  4. In a medium bowl whisk eggs and yogurt, then stir in the feta and parmesan.  Season with a little salt and pepper.
  5. Spray a baking dish with cooking spray and layer half of the squash in the pan.  Spread half of the yogurt mixture on top, then layer again with squash and then yogurt.  Sprinkle with a little extra feta if you have some!
  6. Bake for 45 minutes until top is golden brown.  Serve warm.  This reheats well for a light lunch.

Kale, Bacon and Parmesan Pasta Salad

My husband was recently gone for work for a month, making a visit home one weekend.  It was rough having him gone, but we had a ton of help from friends and family.  People have asked how I did it, and the answer is that I didn’t!  I wouldn’t have been able to do it alone.  Thank you, thank you, thank you to everyone who visited, let us invade your homes and watched my kids.

One of the things that fell by the wayside when I was home with just the kids was cooking dinner for myself.  I’d almost always have some random meal of snacks or a frozen dinner.  But when I saw this dish I knew I’d be putting it together for dinner and enjoying it for a few meals.Kale, Bacon and Parmesan Pasta Salad | Hottie Biscotti

When cooking for one I find it best to make something that is either good cold or good reheated as leftovers.  As much as I love to cook, I don’t want to prep and cook a meal every evening.  Having a couple nights a week where I can eat what I’ve already prepared is really helpful.  This pasta salad is best the day you make it, but is good cold or warm as leftovers.

This recipe comes from The Pioneer Woman.  I followed it almost exactly.  I added 6 slices of cooked, chopped bacon and then changed the cooking a little.  The reason for changing the cooking is not because I thought it would be better or easier, but because I didn’t read through the directions fully before I started…

Kale, Bacon and Parmesan Pasta Salad | Hottie Biscotti

I really like kale, but only when it’s been softened with some kind of dressing or if it’s been cooked.  It’s lightly cooked here, which makes it less bitter.  It’s also chopped into fairly small pieces, so it’s not overwhelming.  Full disclosure though, if you don’t like kale at all you probably won’t like this.  You could leave out the kale completely, but I think that it makes this dish not only lovely but also at least just a little good for me.

This garlic oil is incredible.  You could end the dish here and be good.  I’ll be using this again on other pasta dishes.

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The combination of pine nuts, bacon and parmesan is perfect.

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Serve this up right after assembling and eat any leftovers either cold or heat it up a bit.

Kale, Bacon and Parmesan Pasta Salad | Hottie Biscotti

Kale, Bacon and Parmesan Pasta Salad

Slightly Adapted from The Pioneer Woman  

Ingredients

  • 12 ounces of bowtie pasta
  • 6 slices of bacon, cooked and chopped. drippings reserved
  • 1 bunch of kale, washed, dried, ribs removed and chopped fine
  • 3 tablespoons pine nuts
  • 1/4 cup olive oil
  • 4 cloves of garlic, minced
  • 1/2 teaspoon salt
  • fresh cracked black pepper
  • 3 ounces of shredded parmesan

Directions

  1. Heat a small skillet over medium heat and toast the pine nuts, shaking them frequently to keep them from burning.  Once they are golden brown remove from the pan.
  2. In the same pan heat oil over medium-low heat and add the garlic.  Cook, stirring frequently to keep the garlic from burning.  Once it begins to turn golden turn off the heat and add in the salt and pepper and set aside.
  3. Cook the pasta noodles according to package instructions, drain and rinse in cold water.  Transfer to a large serving bowl.
  4. In a large pan heat 2 teaspoons of bacon drippings over medium heat and add in the kale.  Cook until softened to your liking, 5-7 minutes, stirring occasionally.  Remove from the heat.
  5. Add garlic oil, kale, bacon, parmesan and pine nuts to the pasta and toss to combine.

 

Quick Skillet Lasagna

One day I am going to be a great meal planner.  At this current time however I am not so great at it.  Every now and then I plan a week of meals and I only have to take one trip to the grocery store.  But then there are weeks like last one where I find myself on the couch at 5pm on Friday evening not sure of what we are going to eat for dinner.  I loaded the kids up in the car after browsing through my Test Kitchen cookbook and got what I needed for this quick one skillet dinner.  It was ready by 7pm,  it was a huge hit and a recipe that I will definitely be making again.

Quick Skillet Lasagna | Hottie Biscotti

In this skillet lasagna you have all the goodness of lasagna without all the work of layering and dirtying several dishes.  The recipe calls for broken lasagna noodles, but you could use penne or ziti if that’s what you have around.  I used Italian turkey sausage, but a mixture of ground beef and pork is what is called for in the original recipe.  I added a few ounces of goat cheese to the ricotta because I don’t think that there is a thing on this earth that couldn’t use some goat cheese goodness.  I layered some mozzarella slices on top of the finished dish and broiled it for a few minutes.  I think when you serve lasagna there should be strings of cheese stretching from pan to plate, so this ensures that will happen.  Top it all off with some fresh chopped basil and you have a super delicious and satisfying dinner that is ready in less than an hour.  I realize it’s no 30-minute meal, but it sure does take less time than a proper lasagna!

Quick Skillet Lasagna | Hottie Biscotti

Serve this with lots of good bread and a green salad for a complete meal, and one that will make everyone very happy.

Quick Skillet Lasagna

Adapated slightly from America’s Test Kitchen Family Cookbook

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves of garlic, minced
  • salt and pepper
  • 1 package Italian turkey sausage (16-20 ounces)
  • 1 28-ounce can of diced tomatoes
  • 1 can tomato sauce (8-10 ounces)
  • 8 ounces of lasagna noodles, broken into 2 inch pieces
  • 1/2 cup grated Parmesan + more for serving
  • 8 ounces part-skim ricotta
  • 3 ounces goat choose
  • 8-10 slices of fresh mozzarella cheese
  • 1/4 cup fresh basil, chopped

Directions

  1. Pour the tomatoes into a quart measuring cup and fill with water to make 4 cups.  Set aside.
  2. Heat oil in a large skillet over medium heat.  Add the onion and cook until onion begins to soften, about 5 minutes.  Season with a pinch of salt.
  3. Stir in the garlic and cook for 30 seconds.  Add in the turkey and cook, breaking the meat up into pieces, until meat is cooked through and no longer pink.
  4. Pour in the tomatoes and tomato sauce and stir to combine.  Taste and season with salt and pepper.
  5. Add in the noodles and stir to combine.  Press the noodles down into the sauce so that they are covered and then cover the skillet.  Bring the sauce to a simmer and then reduce heat to medium low and cook for 20 minutes, stirring occasionally.
  6. In a small bowl stir the ricotta with the goat cheese, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.  Set aside.
  7. Preheat your broiler.
  8. Remove the pan from the heat and stir in the Parmesan.  Use a large spoon to dot the top of the skillet with the ricotta mixture, then lay the mozzarella slices on top.
  9. Place the skillet under the broiler until the cheese begins to brown.  Remove from the oven and sprinkle with the basil.
  10. Serve with extra Parmesan.

 

Deep Dish Sausage & Bacon Pizza

There are some great food blogs out there, and with a mere 39 food blogs in my Feedly I know that I haven’t even scratched the surface.  I keep discovering new ones and it’s so much fun to see the yummy and creative things people come up with and the amazing photos people take of their food!  It’s both inspiring…and a little frustrating!  Where do you find the time to make a meal in the middle of the day and photograph it so it looks beautiful?!

I came across Seasons and Suppers a few months ago and it never disappoints.  The recipes always look and sound delicious.  While some are totally approachable, others are those I plan to just drool over from afar rather than attempt myself.  But this recipe for deep dish pizza was something I knew I had to try.

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This pizza crust is crazy delicious and has a terrific chew thanks to the cornmeal.  I didn’t make the pizza sauce from the original recipe, but plan to sometime!  It seems simple and delicious.  I used the sausage and bacon called for in the original recipe, but you could use any toppings (I guess they’re more like fillings in a pizza like this) that you like.  Jennifer says to add a layer of pepperoni for a meatier pizza…genius.

I wouldn’t bake this ahead of time, it’s best right out of the oven, bu there are some things you can do to make dinnertime less stressful.  Cook the bacon and the sausage and slice the cheese (if you need to) earlier in the day and store in the refrigerator.  You can also do those things while the dough is rising.

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I topped our slices of pizza with some fresh basil and a little extra parmesan.  Paired with a green salad you have a dinner that won’t disappoint.  Unless someone you’re serving doesn’t like pizza, in which case I’d reconsider your friendship…but not really…but maybe.

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Check out Seasons and Suppers, you will not regret it.  Thanks for the recipe, Jennifer!

Deep Dish Sausage & Bacon Pizza

From Seasons and Suppers

Serves 4-6

Ingredients

Dough

  • 3/4 cup warm water (about 100°F)
  • 1 tablespoon active dry yeast
  • 1/4 cup cornmeal
  • 2 cups all purpose flour
  • 2 tablespoon olive oil
  • 1 tablespoon sugar

Pizza

  • 12 ounces Italian sausage, cooked and drained
  • 4-5 slices bacon, cooked and crumbled
  • 8 ounces mozzarella cheese, sliced
  • 14 ounce jar of pizza sauce (or make your own)
  • Freshly grated Parmesan for topping, at least 1/2 cup, plus a little extra
  • Freshly chopped basil for garnish

Directions

Dough

  1. Combine warm water, yeast and a pinch of sugar in a small bowl.  Mix together then let sit for 5 minutes until it’s foamy.
  2. Fit your stand mixer with the dough hook.  Combine 1 cup of the flour with the cornmeal and sugar in the bowl of the mixer.  Add in the yeast mixture and stir on low to combine.  Stir in the oil.  Add in remaining flour, 1/4 cup at a time, until dough holds together and pulls away from the sides of the bowl.
  3. Oil a large bowl, then transfer the pizza dough to the bowl, cover with a clean towel and allow to rise for about an hour.

Pizza

  1. Preheat your oven to 425°F.
  2. Grease a cast iron skillet with olive oil, then lightly dust with cornmeal.
  3. Flour a clean work surface and dump out the pizza dough.  Knead a little to bring it together in a nice ball.  Then roll it out in a circle just larger than your skillet.  Fit the dough into the bottom and up the sides of the skillet.  Tuck excess dough underneath or trim it off.
  4. Cover the bottom of the pizza with a layer of mozzarella cheese, but don’t use it all.
  5. Layer the sausage and bacon next, followed by the rest of the mozzarella.
  6. Pour the pizza sauce on top, then sprinkle with the parmesan cheese.
  7. Bake the pizza, uncovered, for 30 minutes.  After 30 minutes check the crust, if it is getting too dark, then cover the pizza with foil and bake for 5-10 minutes more.
  8. Let cool for 10 minutes before slicing or removing from the skillet to a cutting board to slice.
  9. Serve sprinkled with some fresh basil and extra parmesan.

Roasted Vegetable Pasta with Bacon and Parmesan

Once it starts to cool down just a touch, as in highs in the 80’s or so, I find that it is time for roasting vegetables at every possible chance.  I saw this recipe in the October issue of Martha Stewart, and immediately added the ingredients to my grocery list.

I changed a few things.  More bacon, of course.  I’m pretty sure I doubled it, but I wasn’t really keeping track.  I also roasted some brussels sprouts along with the other vegetables.  I didn’t think I liked brussels sprouts until about 5 years ago when my husband’s aunt cooked them for Thanksgiving.  It was a huge eye opener for me.  I guess I’d just always thought I was supposed to hate them, so I did, without any good reason.  Thank you, Lynn!  They might be one of of my favorite vegetables now.  I also opted to use medium pasta shells because I was not about to pay $8 for a bag of orcchiette.  Not going to happen, Martha.  I shaved big hunks of Parmesan into the pasta but I wished I’d grated at least some of it, as the recipe suggests.  It’s nice to get those big pieces of salty cheese, but I think smaller pieces that can make their way into the nooks and crannies of the pasta would’ve been better.  A few shaved pieces on top are all you need.

This was a lovely dinner.  A definite comfort food that fed 4 quite generously.  I will be making this again as the weather continues to cool off.  Enjoy!

Roasted Vegetable Pasta with Bacon and Parmesan

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2-4 ounces bacon, preferably slab, chopped
  • 1 medium sweet potato, peeled and cut into 1/2-inch cubes
  • 1 small onion, thinly sliced
  • 1/2 head cauliflower, trimmed into 1 1/2-inch florets (about 2 1/2 cups)
  • 1 bag of brussel sprouts, trimmed and halved
  • Coarse salt and freshly ground pepper
  • 8 ounces orecchiette or other medium pasta shape
  • 3/4 cup finely grated Parmesan cheese (1 1/2 ounces), plus more, shaved, for garnish
  • 1/2 cup fresh flat-leaf parsley, coarsely chopped
Directions
  1. Preheat oven to 400 degrees. Heat oil in a small skillet over medium heat. Cook bacon until crisp, about 8 minutes. Transfer to paper towels using a slotted spoon. Reserve drippings.
  2. Toss sweet potato, onion, brussel sprouts and cauliflower with reserved drippings. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Roast on a rimmed baking sheet, tossing halfway through, until tender and caramelized, about 35 minutes.
  3. Meanwhile, cook pasta in a large pot of salted water until al dente. Drain, reserving 1 cup cooking water. Return pasta to pot with cooking water, and toss with grated cheese and vegetables. Stir in parsley. Sprinkle bacon over top. Garnish with shaved cheese.