Tag: PARMESAN CHEESE

HALIBUT WITH PESTO, AVOCADO & PIGNOLI NUTS

Prepare Pesto:
In a food
processor, chop

2 cups basil and 6 garlic cloves.

Stream in 3/4c. olive
oil.

Add 1c. parmesan cheese and 2 ounces pine nuts.

ADD 1 TSP SALT
AND SOME FRESH PEPPER!

Halibut:
Season with salt, pepper and small pats of butter (I used grassfed butter). Broil for 14 minutes. Remove and spread pesto on top with an offset spatula. Top with sliced avocado and sprinkle with pignoli nuts! Yum!

WORLD’S MOST AMAZING MEATBALL PARM!!!!!!!

This dinner was AMAZING!!!! To make it gluten free, I used Scharr brand bread crumbs but you can certainly use regular bread crumbs if you’re not gluten free. Use your favorite sauce-homemade or jarred. I used Market Pantry brand from Target and was shocked by how delish it was!!!!

Hugs & Cookies Meatball Ingredients:

1 1/2 pounds meatloaf mix (beef, pork, veal combo)
4 cloves garlic-roughly chopped, not minced
a handful of chopped parsley
1 cup bread crumbs (I used Scharr brand)
1 cup shredded Parmesan cheese (not grated)
2 eggs
salt to taste

Sauce of your choice (approx two 24-oz jars)
Mozzarella cheese to top it off with!

Mix all of the above ingredients and form your meatballs-not too lage. I made 32 meatballs. Pan fry to brown them. Don’t worry about cooking them through-they will finish cooking in the oven. Preheat oven to 375.

Pour some sauce in the bottom of your dish(es). I used the 2 decorative ceramic dishes pictured above or you could use one 9×13. Lay meatballs on top of the sauce. Cover with more sauce and dress the top up with lots of mozzarella! It should be covered with cheese!!! Cover with foil and bake for 20 mins. Remove foil and bake an additional 20 mins or until meatballs are cooked through (depending on size you make them.)

Serve this sauce and meatballs right over some spaghetti pie muffins!!!

TIP: This would freeze really well! Make an extra batch and freeze for a busy work night!!!

ORECCHIETTE CARBONARA WITH FRISEE AND LEMON

Oh, how I love me a good, easy, pasta dish (especially when it sounds so fancy)!

Anytime I hear “carbonara,” my heart skips a beat as I reminisce about our days in Italy last year.
(And since returning home, we’ve done our fair share of hunting town carbonara locally that could rival what we found in Rome…)
Well, this was a great, easy, at-home version!

Nothing too fussy or complicated. Just my style!

A serious last-minute delight if I do say so myself.
(And have I mentioned, it speaks right to my ‘it’s-almost-fall-so-I-think-I’ll-start-making-ooey-gooey-warm-and-cheesy-foods’ self?)

Orecchiette Carbonara w/ Frisee and Lemon
(Original inspiration found here)

3 large eggs

1 1/2 C. Parmesan cheese

3-6 slices bacon

1 lb. Orecchiette

2 tbsp. lemon juice

Frisee for garnish
Salt & pepper to taste

1. Boil pasta in generously salted water until al dente.

2. In a separate bowl, whisk together eggs and cheese and let sit while pasta cooks (it’s best if this is room temp).

3. Cook bacon in a skillet over medium heat until crispy.

4. Reserve 1 cup of pasta water before draining pasta.

5. Add lemon juice to cooked/drained pasta, followed by the egg/cheese mixture, and enough pasta water to make a smooth sauce that coats the noodles.
6. Let sit 2 minutes for sauce to thicken slightly. Add bacon, frisee, and salt and pepper to taste, and serve warm!

^^ Enjoy!