Zucchini Parmesan Crisps, thrilling vegetables

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Cooking spray, about a pound of zucchini (2 medium), 1 tablespoon olive oil, 1/4 cup freshly grated parmesan cheese, 1/4 cup plain dry bread crumbs, 1/8teaspoon salt, and freshly ground black pepper.

To prepare the dish first preheat an oven to 450 degrees F and coat a baking sheet with cooking spray.

Next slice the zucchini into 1/4-inch thick rounds. In another bowl toss the zucchini with oil and in a separate bowl combine the parmesan cheese, bread crumbs, salt, and pepper.

Next dip each of the slices of zucchini in the parmesan cheese mixture, ensuring that the sides are evenly coated and then lace on the baking sheet. Dip each round into the parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

 

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Sausage and Spinach Orecchiette

Sausage_and_Spinach_Orecchiette

The orecchiette is a small ear-shaped pasta from Italy that would be ideal for certain recipes.

The Sausage and Spinach Orecchiette is one such dish. To prepare the orecchiette you will need /2 pound uncooked orecchiette or small tube pasta, 3 hot Italian turkey sausage links, 1/4 cup chopped onion, 2 garlic cloves, minced, 1/4 teaspoon crushed red pepper flakes, 3 cups fresh spinach, 1/2 cup shreddedAsiago cheese, 1/4 cup grated Parmesan cheese, 1/4 cup rinsed and drainedwhite kidney or cannellini beans, 1/4 cup chopped roasted sweet red pepper, and ½ teaspoon Italian seasoning.

First cook the pasta in a pot of lightly salted water until al dente. Add olive oil to the water to prevent the pasta from sticking.

The prepare first cook the sausage, onion, garlic, and pepper flakes in a large skillet over a medium flame for 6-8 minutes or until the sausage is well done and drain.Add the spinach and the cheese as well as beans, peppers, and Italian seasoning and continue to cook until the Spinach is done. Drain the pasta and add the sausage and toss and add extra cheese.

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Penne with Chicken and Pesto, pasta ready

penne_pasta_chicken_pesto
Penne is one of the most popular varieties of pasta in the world and pesto one it’s most popular accompaniments.

Penne, because of its practical shape and size makes it easy for use in a variety of meals. Pesto, the grounded sauce of basil, garlic, and pine nuts, originated in the Italian port city of Genoa.

To prepare the Penne with Chicken and Pesto, you will need 1 package penne pasta, 2 tablespoons butter, 2 tablespoons olive oil, 4 skinless, boneless chicken breast cut into strips, 2 cloves garlic, minced, salt, pepper, 1 1/4 cups heavy cream, 1/4 cup pesto, and 3 tablespoons grated Parmesan cheese.

In a large pot of lightly salted water, boil the penne pasta. You may add a few drops of olive oil to the water to prevent past a sticking together. Cook until firm to the bite.

In a skillet heat the butter and olive oil over a medium flame and sauté the chicken and garlic until the chicken is almost cooked. Turn down the fire and add the salt, pepper, cream, and pesto as well as Parmesan cheese.

Continue to cook until the chicken is no longer pink. Add the pasta.

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Rocket and Parma Ham Salad

rocket_parma_ham_salad
Parma ham or prosciutto is often a mainstay of Italian antipasto dishes. The dried, cured ham can also be used as part of a salad and other interesting dishes.

The thinly-sliced version of Parma ham can be wrapped around grissini and may also be eaten with watermelon. Whether served with vegetables such as asparagus and peas or part of a pasta sauce or stuffing, the Parma ham is a versatile way to spice up a meal.

The Rocket and Parma ham salad is perfect if you are looking to enjoy a simple yet beautifully-arranged salad. It can be eaten as a starter for lunch or dinner as a light lunch or midday snack itself.

To prepare, gather 1 (7 ounce) bag arugula, 7 ounces Parma ham, torn into thin strips, 1/4 cup olive oil, and 1/4 cup balsamic vinegar.

To prepare the salad, arrange the arugula on a large flat platter, top the arugula with the prosciutto, and drizzle olive oil and balsamic vinegar over the salad. The Parma ham salad can be “jazzed” up by adding cashew nuts as well as some parmesan cheese.

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Torta Rustica, ethnic treat

torta_rustica

The Torta Rustica is an easy Cuban, Greek, or Italian dish that can be eaten for breakfast or lunch. The dish which is a complete meal consisting of carbohydrates, vegetables, and food from animals, is a fairly heavy meal and best eaten before late hours.

Gather together 2 1/4 cups all-purpose flour, 3/4 cup cornmeal, 1/2 teaspoon salt, 3/4 cup butter, diced 2 eggs, 4 tablespoons cold water, 1 1/2 cups ricotta cheese, 4 ounces feta cheese, 1 cup grated Parmesan cheese, 1 egg 1/4 cup chopped parsley, 2 tablespoons chopped fresh basil, 2 teaspoons chopped fresh oregano, 2 cups shredded mozzarella cheese, 1/2 pound ham slices, chopped frozen chopped spinach, roasted red peppers, and 1 egg.

To prepare add flour, cornmeal, and salt and cut in butter until the mixture resembles coarse bread crumbs. Beat in eggs and cold water and mix it into the flour mixture until the dough forms. Shape2/3 of the mixture into a flattened round and repeat the process with the remaining 1/3 and place in the refrigerator.

In a separate bowl, mix the cheese, 1 egg, parsley, basil, and oregano until blended. In an 8 inch round baking dish rollout the dough mixture and place the flattened portion in the bottom of the pan. Use the remaining 1/3 to wrap in the round section of the dish and add the cheese mixture. Add the peppers in single layer and top with the mozzarella and press down. Cover with the remaining dough and seal the edges. Use the remaining egg to top the mixture and bake in an oven at 375 degrees F or until the crust is golden brown. Once done, cool, cut into wedges and serve.

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Penne pasta with vodka sauce, yummy

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Pasta (read here other news) is tasty and simple to make and can go with just about everything – even vodka. This is penne pasta with vodka sauce.

To make, you will need salt, 12 ounces whole wheat penne pasta, 1 can whole plum tomatoes, 1 tablespoon unsalted butter, 2 shallots minced, 1 clove garlic minced, ¼ teaspoon red pepper flakes, ½ cup vodka, 2/3 cup heavy cream, ½ cup freshly grated parmesan cheese, and a handful of freshbasil leaves torn.

To prepare bring a large pot of water to the boil and add the penne pasta and cook according to the directions on the box. Drain the pasta and use some of the water for afterwards. Put the tomatoes in a bowl and crush them with your hands.

Melt the butter over a large skillet over a medium flame and place shallots and cook until they are slightly softened for about 3 minutes. Next add the garlic and the red pepper flakes and cook for a minute. Take from heat and add the vodka, tomatoes and salt and return to the fire and continue to stir until the alcohol cools. This should take about 7 minutes. Add the heavy cream and cook until the sauce thickens and stir in parmesan cheese and basil.

Add the pasta to the sauce and combine and add a bit more parmesan and basil.


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Italian Sausage Lasagna, sweet

sausage_lasagna

There is nothing like tasty Italian lasagna to tickle the taste buds. This is the Italian sausage lasagna (read here other news).

To make you will need 12 lasagna noodles, 1 poundsweet Italian sausage, 2/3 cupchoppedonions, 1/2 tablespoonminced garlic, 2/3 cupchopped parsley, 3 cans tomato paste, 1 cantomato sauce, 2 cups water, 1 1/2 teaspoonsItalian seasoning , 1 1/2 teaspoonsdried oregano, 1 1/2 teaspoonsdried basil leaves , 1 poundpart-skim ricotta cheese, 1 packagechopped spinach, 1/2 cupgrated Parmesan cheese , 3eggs , 2 teaspoons garlic salt, 1/4 teaspoon ground black pepper , and 3 cupsshredded mozzarella cheese.

First preheat an oven to 350 degrees F and grease a 9×13-inch baking dish. Then bring a pot of salted water to a boil. Add the lasagna noodles and cook for about 10 minutes.

In a saucepan over a medium flame, cook the sausages with onions, garlic, and parsley. Then add the tomato paste, tomato sauce, water, Italian seasoning, oregano, and basil and mix carefully. Allow to simmer for 5 minutes while stirring occasionally.

In a separate bowl, mix parsley, ricotta, spinach, Parmesan, eggs, garlic salt, and pepper. Spread some sauce in the bottom of the baking dish and layer with 4 noodles, 1/2 cheese mix, 1/3 remaining sauce, and 1 cup mozzarella.

Repeat and make last layer noodles, sauce, and mozzarella cheese. Cover pan with aluminum foil.

Bake in the preheated oven for 45 minutes. Remove the foil and bake uncovered for another 10 minutes or until cheese is bubbly.

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