Tag Archives: parmesan cheese

Southern Weather Inspired Soup

I love eating soups. But when the fall and winter seasons roll around in Texas, it sometimes can be challenging to enjoy a nice warm and tasty soup because it’s usually hot and humid here. Actually to tell you the truth you never know what to expect from the Texas weather.

Anyway back to the recipe.

We were delighted to have our first cold front arrived yesterday. It was excellent! I was so thrilled that it inspired me to cook some soup. I prepared this incredibly simple and savory recipe for Zucchini Sausage Soup. It has excellent fresh flavors and fulfills that comfort food craving all at once.

 

Zucchini Sausage Soup

Ingredients

1 16-oz roll pork sausage

1/2 C diced onion

2 carrots, sliced

2 stalks celery, sliced

2 cups diced zucchini

1 14.5 oz can diced tomatoes

2 C beef broth

1/2 tsp ground sage

1/2 tsp thyme

Parmesan cheese, for topping

Directions

 

1. Cook the sausage & onions in a large skillet over medium heat. Stir to crumble sausage. Drain if necessary.

2. Add in remaining ingredients and stir to combine. Cover and simmer for forty five minutes, until vegetables are soft. Serve topped with shredded Parmesan cheese.

Court’s Cooking Notes: If you’re in a rush, you can microwave the carrots and celery in a small covered bowl with 1/4 cup water for four minutes. Add the zucchini and microwave another two minutes. Then add everything to the soup. You can increase the heat to medium low and cook for approximately ten-fifteen minutes and it will be done.

 

Source Butter With A side of Bread

The recipe with an incredibly long title

I know that is off topic, but do you want to know something cool? Well, two things lol. Next month will make it a year since I began blogging and I am twenty blog posts away from two hundred. I am in the process of creating a list of random recipes that I want to cook for that number of days. When I complete my list of recipes, and when March rolls around I am going to celebrate my accomplishment. I am excited! Do you have any recipe ideas I should try?

Now onto today’s recipe!

So to start things off with this 20 recipes for 20 days, my first dish that
I prepared was this Tortellini with Spinach and Sun-Dried Tomatoes in a Rich Garlicky Parmesan Cream Sauce. The preparation overall was relatively easy except for one thing, and that was slicing up the spinach. Why you might ask??? As my knife cutting skills are improving each day; I found the process of cutting up the spinach rather slow and time-consuming lol. However, I was determined to persevere through this hurdle. The result of my determination finally did pay off. After I had finished the job, I did a little happy dance.

My advice to speed up the process of slicing the spinach to somewhat of a degree is I grabbed small bunch of the spinach and piled them on top of each other and sliced them all at once. I repeated the process until I was finished with the job.

This pasta dish is so creamy and unbelievably delicious that you’ll practically forget that it’s entirely meatless. Cheese tortellini is tossed in a smooth Parmesan cream sauce with spinach and sun-dried tomatoes. An easy dinner ready in less than thirty minutes!

Tortellini with Spinach and Sun-Dried Tomatoes in a Garlic Parmesan Cream Sauce

INGREDIENTS:

1 lb Buitoni three cheese tortellini
1 Tbsp unsalted butter
1 clove garlic, minced
3 Tbsp all-purpose flour
1 ¼ C heavy cream
½ tsp salt
⅓ C grated Parmesan cheese
5 oz baby spinach, thinly sliced
1 (7-oz) jar sun-dried tomatoes, thinly sliced

DIRECTIONS:

1. Cook the tortellini according to the package directions. While the tortellini is cooking, make the sauce. Melt the butter in a large pan over medium heat. Combine the garlic and cook, stirring, until fragrant, approximately one minute.

2. Combine the flour and stir until it has absorbed into the melted butter becomes a paste and begins to smell nutty. Gradually mix in the heavy cream (at first, the mixture will be thick and chunky, but it will smooth and thin out), next combine the salt and Parmesan cheese.

3. Allow simmering until thickened, approximately five minutes. Mix in the spinach and sun-dried tomatoes, then carry the cooked and drained tortellini to the pan, gently stirring to coat the tortellini with the sauce. Serve hot.

Source Brown Eyed Baker

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Healthyish Potato Wedges

Mmmm….yummy…I enjoy eating potato wedges. I recognize that they are terribly unhealthy, but boy they are so very flavorful. My favorite restaurant to go eat these things is Buffalo Wild Wings. Their potato wedges are incredibly yummy!

On the eve of my eating healthy challenge, I decided to make these Baked Garlic Parmesan Potato Wedges as baking fries is a lot healthier than frying them. Although I do admit that I on occasion love anything fried. I mean come on, who doesn’t right?

Bursting with delicious flavors this Garlic and Parmesan seasoned potato wedges are oven roasted to golden tender perfection.

What is your go-to place to eat potato wedges? 
BAKED GARLIC PARMESAN POTATO WEDGES

INGREDIENTS

3-4 large russet potatoes, sliced into wedges
4 Tbsp olive oil
2 tsp salt
2 tsp garlic powder
2 tsp Italian seasoning
½ C parmesan cheese
optional: ranch or blue cheese dressing for dipping

INSTRUCTIONS

Preheat oven to 375. Line, a large baking dish with foil and lightly, grease it with non-stick cooking spray. Set aside.

Put potato wedges in a large bowl. Drizzle with olive oil and stir to cover. In a small bowl combine salt, garlic powder, and Italian seasoning and stir well. Sprinkle the potato wedges with the shredded cheese, tossing to cover, then sprinkle with the seasoning blend.

Put potato wedges onto the previously prepared baking sheet in a single layer with skin-sides-down. Bake for twenty-five- thirty-five minutes or until potatoes are tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

Source Creme De La Crumb

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Cook. Eat. Sleep. Dream. Repeat.

I admit with all of the cooking that I have been doing within the past several months my mind is always trying to be creative and coming up with new recipes of my own, and once the idea is approved, I immediately dash into the kitchen and start cooking up a storm.

So, last week I threw together this Garlic Parmesan Green Beans Recipe with the remaining green beans I had leftover from the dish Green Bean Bundles that I prepared that same week. However, my first time of making this recipe didn’t turn out the way I wanted it too because I had less green beans than anticipated. I also went a little too crazy with the olive oil. Lol, oops. Have you ever done this before? Anyways, I waited until I bought some more green beans and made it again to go along with last night’s main course A Texans Favorite (Chili). I know that it’s an odd combination, but I really wanted to give it another try. I’m thankful that I did because this time the outcome of it was a huge success. 

This method is very similar to the Garlic Parmesan Edamame, and it’s just as delicious and super duper easy. This dish would make an excellent side dish for your family’s Christmas parties and or just an all year around dish for supper. 

Garlic Parmesan Green Beans

 1 lb green beans fresh or frozen  
1/2 c extra-virgin olive oil
4 cloves garlic, minced
1/2 c Progresso Italian-seasoned bread crumbs
1/2 c freshly grated Parmesan cheese
1/4 tsp salt to taste

Directions 
 
1. Steam green beans in your microwave until slightly warm and not frozen. In a small food processor or small bowl, combine olive oil and garlic. Stir/process until well-combined.

2. Heat a wok or a deep skillet over medium-high heat. Combine fresh or frozen green beans and toss for a few seconds. Combine garlic oil and saute for a minute or two, stirring constantly. In a small mixing bowl combine breadcrumbs, Parmesan, and salt and stir well. Next, add breadcrumb mixture to skillet and stir until well coated. Serve immediately.

 *Court’s cooking notes: If you’re using fresh green beans be sure to wash/rinse them real good with cool water before use.*

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 Inspired by: 28 Cooks

Coming next week on cooking with Court 

(Since next week is the week of Christmas I will be only writing two posts) 

Dec 19th Maple Balsamic Glazed Pork Chops 
                Side Dish Broccoli Can Taste Delicious 

Dec 21th Crockpot Sausage, Green Beans, and Potatoes 

Dec 22nd Easy Crockpot Taco Soup 

Here are my recipes that I have created this year: 

Garlic Butter Honey Roasted Butternut Squash 

Pringles Tangy Buffalo Ranch Chicken Tenders

The Magic of Roasting a veggie

Here is the recipe that I mentioned on Tuesday, in my blog post cider dijon pork chops. And as some of you already know this dish did not make it to the table for Monday night’s supper. Lol, because I the silly food blogger forgot to not only write down the main ingredient (One bunch of carrots) on the shopping list, but I too completely forgot to purchase it. Ha, I even was mentally thinking to myself “Ok Courtney don’t forget to grab the carrots.” And I still neglected to get them. Oh well 🙂 I still managed to cook this dish after purchasing one bunch of carrots. Haha! 

This garlic parmesan roasted carrots is seriously the easiest and most delicious side dish ever! Here’s the magical part: the carrots are baked in garlic, butter, and Parmesan cheese. Yum, yum! 😀

Garlic Parmesan Roasted Carrots Recipe

Ingredients:

12 oz carrots, skin peeled
2 Tbsp salted butter, melted 
2 cloves garlic, minced
3 Tbsps grated Parmesan cheese
3 dashes ground black pepper if desired
1 tsp chopped parsley

Directions:

Preheat the oven to 400F. Line, a 9×13 baking dish with foil and or parchment paper and lightly grease it with non-sticking cooking spray. Set aside.

In a small saucepan, melt the butter and combine the garlic saute the garlic over medium heat until it becomes fragrant. Next, remove from heat and coat the carrots well with the garlic butter mixture. Arrange the carrots on the previously prepared baking sheet lined with parchment paper or foil. Drizzle the extra butter garlic mixture on top of the carrots. Roast for fifteen minutes, then coat the carrots with the Parmesan cheese. Roast for another ten minutes or until the cheese melts and slightly browned. Remove from the oven and top with the parsley. Serve immediately.

Source Rasa Malaysia

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Cheesy Chicken

 

Last night, I had the pleasure of cooking for my Grandma again, and I made for her this delicious and cheesy stuffed chicken parmesan. I do admit though that the preparation of this dish was little messy lol, but I still had a blast. 😀 One of the things I love about this recipe is that after the chicken is finished cooking, you have all this yummy melted cheese inside each chicken. Yum, yum! Haha! I love cheese!

Stuffed Chicken Parmesan

INGREDIENTS

Three or four chicken breasts, boneless and skinless
1/8 tsp salt
1 C. mozzarella cheese
2 C. flour
6 eggs, beaten
2 C. Italian seasoning Progresso bread crumbs
1 C olive oil, for frying
3 C Hunt’s tomato sauce
½ C parmesan cheese
2 Tbsps basil

Preheat oven to 350°F. Line a baking dish with foil, grease it with non-stick cooking spray and set aside.

Directions

1. Slice a hole into each chicken breast. Next, fill the pockets evenly with the mozzarella cheese. Press the ends of the chicken together to close the hole. Divide the flour, eggs, and breadcrumbs into three separate shallow bowls.

2. Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the extra. Dip the floured chicken into the egg, then into the breadcrumbs, coating it evenly. Heat the oil in a large pan over medium heat. Cook the chicken until golden brown on both sides.

3. Place ⅔ of the tomato sauce evenly on the bottom of a baking dish. Place the chicken on top. Top with the remaining of the tomato sauce, then sprinkle the parmesan and basil on top. Bake for twenty-thirty five minutes. Enjoy! 😀

Yesterday I went to my all-time favorite bookstore Barnes & Noble and bought two new cookbooks. Book one has crockpot recipes and book two has pressure cooker recipes. I cannot wait to begin sharing new recipes with you real soon.

Keep up the great work, I know you’ll be an excellent cook someday. 🙂
Thank you so very much for reading and have a great weekend!

Source BuzzFeed

Coming up next week on cooking with court

One Pan Pesto Chicken and Veggies

Layered Mexican-Style Casserole

Cider Dijon Pork Chops or Tex-Mex Chili Mac (pressure cooker)
Side Dish Brown Butter Garlic Carrots

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PARMESAN RANCH CORN

Corn is one of my all-time favorite vegetables. And yes, of course, I enjoy eating it off the cob with some butter. Yum, yum! 😀 But, whenever I’m cooking the vegetable I prefer to cook frozen corn as it is easier and faster. Although you never know one of these I just might cook corn on the cob as well.

Furthermore, this parmesan ranch corn recipe that I’m sharing with you today was delish. Lol, and since parmesan is cooked into this dish I, of course, loved it!! You’ll practically forget you are eating a vegetable because it’s just that good. Haha, I know I did! 

 

PARMESAN RANCH CORN

Ingredients

3 C. frozen corn (you could also use fresh corn and cut it off the cob)
2 Tbsp butter (salted or unsalted)
1/2 C. shredded Parmesan cheese
1 Tbsp ranch dressing mix
1/4 tsp Salt
1/2 tsp pepper

Instructions

Cook the corn according to the package.
Pour the cooked corn into a medium bowl, and combine the butter, stirring it in until fully melted. Then, add the Parmesan cheese, ranch dressing mix, and salt and pepper. Mix until well combined and serve warm.

Source Six sisters stuff

 

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Coming up next week on cooking with court

Spanish Chicken Casserole

Side Dish Garlic Parmesan Edamame

Slow Cooker Julia Child’s Potato and Leek Soup 

Butternut Squash Alfredo 

Fun and relaxing munchie is gonna be Cinnamon-sugar Pecans

Then in two weeks

Oktoberfest Sheet pan Brats with roasted veggies

Crockpot Buffalo Chicken Pasta

Coca-Cola Pork Chops 

Side dish Garlic Parmesan Yellow Squash Chips