Tag: Parmesan

Asparagus and Prosciutto Tart
Recipes

Asparagus and Prosciutto Tart

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Asparagus and Prosciutto Tart

I’m always looking for something light yet scrumptious for dinner and that’s why I love this Asparagus and Prosciutto Tart. The crust is so light and flaky, but when you add the egg wash it becomes so crisp. This is definitely one of those meals that cooks up fast, but can easily be a quick dinner or even a delicious brunch. This is dish is crunchy, cheesy and the perfect balance of savory and sweet. Now, I hope you enjoy this dish as much as we do!

Asparagus and Prosciutto Tart

ASPARAGUS AND PROSCIUTTO TART

Ingredients:

  • 1 sheet puff pastry, thawed
  • 1 large egg, whisked
  • 1 bundle of asparagus, washed and trimmed
  • 1/2 cup mozzarella, shredded
  • Prosciutto
  • 2 Tbsp honey mustard (I like to use Maille Mustard Honey Dijon)
  • Parmesan cheese

Directions:

  • Preheat oven to 400 degrees.
  • Roll out puff pastry into a large rectangle; wet fingers with water and apply to edges of puff pastry; fold edges over and press edges gently.
  • Brush entire puff pastry with egg wash.
  • Lay asparagus throughout pastry and sprinkle with mozzarella cheese.
  • Gently tear prosciutto and lay throughout pastry.
  • Bake for 15 to 17 minutes, or until pastry is golden.
  • Remove from oven and allow to cool on pan for a couple of minutes then carefully move to cooling rack.
  • Sprinkle a touch of Parmesan cheese onto the tart.
  • Using a piping bag; pipe mustard onto tart.
  • Enjoy!
Tomato Sauce….for EVERYTHING!
Recipes

Tomato Sauce….for EVERYTHING!

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Tomato Sauce

If you’re looking for a rich, decadent and robust tomato sauce then you’ve come to the right place! This sauce is the perfect amount of meaty, spicy and sweet. It takes a lot patience to get everything just right, but the payoff is AMAZING! Now, I hope you enjoy this recipe as much as we do!

Tomato Sauce

TOMATO SAUCE

Ingredients:

  • 2 (28 oz) cans of Italian whole, peeled plum tomatoes
  • 1 lb Italian Sausage (Mild or Spicy…get what you like here)
  • 1 container of baby bella mushrooms, diced
  • 1 large sweet onion, diced
  • 2 cups veggie broth
  • A whole bulb of garlic, roasted
  • 2 Tbsp tomato paste
  • Salt and pepper, to taste
  • Red pepper flake, to taste
  • Olive Oil
  • Basil
  • Parmesan Rind

Directions:

  • In a deep pot (I used my enamel lined cast iron Dutch oven) pour about a Tbsp to a Tbsp and a half of olive oil and sauté down the onion and mushrooms.
  • Add sausage to the onion and mushroom mix, cook until browned; drain and return to Dutch oven.
  • Bring back up to sauté and make a well in the middle of the Dutch oven; add tomato paste in well and allow to cook for a few seconds. After cooking for a fee seconds stir the tomato paste into sausage mixture.
  • Slowly add veggie stock and bring to a boil; add canned tomatoes and using a potato masher, mash each plum tomato to allow them to burst.
  • Add a dash of salt, pepper, red pepper flakes, basil, and Parmesan rind.
  • Reduce to simmer and allow to simmer for several hours or until the liquid has reduced significantly. This part is to your liking….we like a thicker sauce , so I let it go for several hours.
  • Cool and store in an airtight container (will keep in fridge for one week and a month in freezer).
  • Enjoy over your favorite pasta dishes and pizza!
Veggie Mac & Cheese
Dinner · Recipes

Veggie Mac & Cheese

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Veggie Mac & Cheese

One of my favorite dishes since childhood is Mac & Cheese, but now that I’m an adult I like adding a variety of veggies. That’s why this Veggie Mac & Cheese recipe is so great! This dish is packed full of deep rich flavors and will please the entire family. You can have this as a side dish or as the main course for a comforting family meal. This dish takes a little bit work and time, so it may be best to make this one on the weekend especially if you have a lot of after work/school activities throughout the week. This dish also reheats well thus making it a hit for leftovers!

This dish works best with fresh ingredients as opposed to frozen. If you were to use frozen vegetables it could make this dish a little on the soggy side. The style of noodles that I like to use gives this dish a nice bite and a fun appearance, but you may use any style of noodle that you are accustomed to. The key is not over cooking your noodles so they don’t turn to mush while baking. This dish has such a robust flavor and is nice and rich with all of the veggies and the cheese sauce. Now, I hope you enjoy this recipe as much as my family does!

Veggie Mac & Cheese

VEGGIE MAC & CHEESE

Ingredients:

  • 1 pkg (16 oz) Cellentani Pasta, cooked al dente
  • 2 Tbsp olive oil
  • 1 pint Sangria medley tomatoes
  • 1 pkg (12 oz) pkg baby spinach
  • 1 pkg mushrooms, chopped
  • 1 medium sweet onion, chopped
  • 3 garlic cloves, minced
  • 6 Tbsp butter
  • 6 Tbsp flour
  • 2 1/2 cups chicken stock (I like Better Than Bouillon Base)
  • 2 1/2 cups whole milk
  • 1 pkg (16 oz) mozzarella cheese, cubed
  • 3/4 cup Italian Panko breadcrumbs
  • Parmesan cheese, grated for garnish
  • Parsley, chopped for garnish

Directions:

  • Preheat oven to 375 degree F.
  • Prepare a large and deep baking dish with cooking spray to avoid sticking. Set aside.
  • In a large stock pot boil noodles, drain and set aside.
  • In a large sauce pan add tomatoes to hot pan to blister and burst. Once most of the tomatoes have burst add onions and garlic; cook until onions are soft. Add spinach to wilt. Remove to a bowl and set aside.
  • Add mushrooms to saucepan and brown. Once browned remove and add to tomato mixture; set aside.
  • Add butter to pan and melt. Once melted add flour and whisk until mixed well and flour smell has cooked off. Slowly add milk while whisking. Slowly add stock while whisking. Cook for roughly 10 minutes or until thick and bubbly.
  • Remove from heat and add cheese; whisk until melted and incorporated.
  • Add veggies and noodles to sauce. Stir well to mix throughout.
  • Add to prepared baking dish. Top with panko and remaining olive oil.
  • Bake uncovered for 25 to 30 minutes or until browned and bubbly.
  • Remove from oven and allow to cool for about 10 minutes before serving.
  • Before serving top with parsley and Parmesan cheese.
  • Enjoy!
Asparagus Breakfast Tart
Breakfast · Recipes

Asparagus Breakfast Tart

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Asparagus Breakfast Tart

I love nothing more than eating crunchy asparagus, salty bacon, creamy Parmesan cheese, yolky eggs, and crispy puff pastry. the best word to sum up this delicious recipe is simply YUM! If you’re looking for an easy recipe that is super tasty…this one is for you!

I love making this recipe for my family as a fast and easy dinner, but I have also made this as a brunch with a small side salad for my friends. This dish doesn’t just look impressive but tastes impressive as well. I typically cook the bacon first as I like to drain and dab off any grease as not to make the pastry crust soggy. I also coat the asparagus in a touch of olive oil, salt, pepper, garlic, and onion powder to give it a stepped up flavor. Once I’m ready to put it all together I prep the pastry sheet and start building the tart. A fun way to get the kids involved is to let them carefully crack the eggs on the tart just before baking. I even let my daughter help with sprinkling the Parmesan cheese on top. Now, I hope you enjoy this recipe as much as we do!

Asparagus Breakfast Tart

ASPARAGUS BREAKFAST TART

Ingredients:

  • 1 puff pastry sheet, thawed
  • 1 egg, beaten
  • 3 to 4 eggs
  • 1 bundle of asparagus, trimmed
  • 1 Tbsp olive oil
  • Dash of salt, pepper, garlic powder, and onion powder
  • 6 slices bacon, cooked
  • 1/4 cup Parmesan cheese, shredded
  • 1 Tbsp parsley, chopped

Directions:

  • Preheat oven to 400 degrees F.
  • Toss asparagus in olive oil, salt, pepper, garlic and onion powder. Set aside.
  • Roll out puff pastry to desired size on a lightly floured surface. Food up each side and tuck corners to make a border. Using a fork, polk holes throughout the center of the pastry. Move to parchment paper lined baking tray and refrigerate for about 10 minutes.
  • Arrange asparagus on tart within the borders of the tart, add bacon being sure to leave room for eggs. Add half the cheese, then carefully crack eggs onto tart being careful to not break the yolks. Top with remaining cheese.
  • Generously brush border with beaten egg for a golden crust.
  • Bake for 8 to 10 minutes or until the egg whites are set; egg yolks should still be wiggly.
  • Allow to cool and sprinkle with parsley.
  • Enjoy!
Chicken and Veggie Pasta Bake
Dinner · Recipes

Chicken and Veggie Pasta Bake

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This is a yummy was to bake up a fast weeknight meal that is packed full of something everyone loves! I like to make this Chicken and Veggie Pasta Bake on the regular and I really enjoy how versatile this dish is. You can choose all sorts of veggie combinations with this recipe. It should be fun to try new combos. Keep in mind the season as you could always utilize fresh from the garden veggies like squash and zucchini or even a variety of peppers. In the winter months, I like to use mushrooms and peas because frozen peas work great in a dish like this. There are a couple of staples that are must for a deep and rich flavor. Those staples include Parmesan cheese and sliced almonds. Without these key ingredients your dish would be missing that crunchy topping that completes the whole dish. Now, I hope you enjoy this recipe as much as we do!

Chicken And Veggie Pasta Bake

CHICKEN AND VEGGIE PASTA BAKE

Ingredients:

  • 1 1/2 lb boneless, skinless chicken breast, cooked and sliced (cook it how you like it…grilled is our favorite!)
  • 3 Tbsp olive oil
  • 1/2 (16 oz) pkg angel hair pasta, cooked and cooled
  • 1 (8 oz) pkg mushrooms, sliced
  • 1 bundle asparagus, cut into 1 1/2 inch pieces
  • 1/4 cup butter
  • 3 Tbsp white wine
  • 3 Tbsp flour
  • 3 cups milk (room temp)
  • 1 cup Parmesan cheese, shredded
  • 1/2 cup sliced almonds
  • Salt and pepper to taste

Directions:

  • Cook chicken according to your preference. We prefer to grill the chicken, rest it and then slice it. You could even bake or roast the chicken and then shred it.
  • Preheat the oven to 350 degrees F and butter a casserole dish.
  • Cook pasta to just under; should only boil for 1 minute.
  • Sauté mushrooms in a hot pan until juices start to run out and they become brown, add white wine and asparagus; cook for 3 additional minutes. Remove veggies and leave liquid in the hot pan.
  • Add butter to liquid and allow to melt and bubble. Add flour and cook for 2 minutes or until the flour smell has dissipated; add milk and cook for 5 minutes stirring constantly. Once gravy is thick remove from heat.
  • Stir in 1/2 cup of cheese and add pasta, veggies and chicken; combine well.
  • Add pasta mixture to baking dish. Top with almonds and the rest of the cheese.
  • Bake for 20 minutes or until bubbly.
  • Let rest for a couple of minutes before serving.
  • Enjoy!
Asparagus and Mushroom Pizza with a Peach Berry Salad
Dinner · Recipes

Asparagus and Mushroom Pizza with a Peach Berry Salad

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Asparagus and Mushroom Pizza

This meal was a fabulous end to a fun filled Sunday! We took it upon ourselves to get out of the house and go for a drive on the Blue Ridge Parkway. It was so a cool 64 degree ride with the wind blowing through our hair. It’s days like this that make me crave summer on a plate!

Asparagus and Mushroom Pizza with a Peach Berry Salad.

This meal is so refreshing as it incorporates many summer flavors. The mushrooms are cooked prior to adding them to the pizza by simply browning for a couple of minutes and lastly adding a splash of white wine. This helps bring out the deep and meaty flavors of the mushrooms. I slice the asparagus at an angle after finding the area in the stock to snap them. By trimming them down it allows for a easier cook on the asparagus. The salad helps complete the meal with a delicious mix of blueberries and peaches. I like to add a hint of red onion in the salad as well for a bit of a bite to the salad. Sometimes red onion can be more powerful than what you would like, so I like to soak the red onion slices that I use on my salads. By soaking the red onion it takes the punch down a bit. Now, for the recipes!

Asparagus and Mushroom Pizza

ASPARAGUS AND MUSHROOM PIZZA

Ingredients:

  • 1 pizza dough
  • 1 cluster of asparagus, trimmed and sliced
  • 1 (8 oz) container of mushrooms, sliced
  • 1/2 container of Garlic & Herbs cheese spread (I used Alouette Cheese)
  • Parmesan cheese
  • 1 Tbsp white wine
  • Olive oil

Directions:

  • Pre heat oven to 450 degrees F and prep pizza dough.
  • In a medium pan cook mushrooms on med-high heat until they start to brown; add white wine and reduce for 3 minutes. Remove from heat and set aside.
  • Once pizza dough is stretched into a circle, pre-bake crust for a couple of minutes or until the crust just starts to brown; remove from oven.
  • Top pizza with cheese spread and be sure to spread out evenly.
  • Top with half of the mushrooms, then add asparagus and finally the rest of the mushrooms.
  • Rub olive oil on crust.
  • Bake for 10 minutes or until crust becomes golden brown; remove from oven and immediately top with Parmesan cheese.
  • Make salad while pizza cools.
Peach Berry Salad

PEACH BERRY SALAD

Ingredients:

  • 2 peaches, cut into slices, then in half
  • 1/4 cup of blueberries
  • A couple of slices of red onion
  • A couple of handfuls of mixed greens
  • Balsamic vinaigrette

Directions:

  • Mix all ingredients together, except the balsamic vinaigrette.
  • Toss gently to combine.
  • Add balsamic vinaigrette as a self serve.
Cheesy Tortellini With Bacon, Spinach and Mushrooms In A Brown Butter Sauce
Dinner · Recipes

Cheesy Tortellini With Bacon, Spinach and Mushrooms In A Brown Butter Sauce

enbrookshireLeave a comment
Cheesy Tortellini with Bacon, Spinach and Mushrooms in a Brown Butter Sauce.

This dish is absolutely delicious…not to mention cheap, easy and stress free for a fast weeknight meal that is sure to be a family pleaser! It’s cheesy, rich, buttery and full of fabulous flavor. This is one of those meals that I would make for a dinner party not only because of how delicious it is, but how simple it is to make. This pasta dish is definitely in the 30 minute meal rotation which is perfect for a fast weeknight meal as well.

All you need to make this meal is a Dutch oven (I use my Lodge Cast Iron Dutch Oven) and a medium size pot to boil the pasta and a sauce pot to make that tasty brown butter sauce. That deep flavor sauce is super easy to make and whips up in about 10 minutes. The brown butter sauce is what pulls the dish together and you will know that your sauce is done when you start to smell a nutty smell from the butter. It’s this flavor that ties everything together for a rich finish. Now, I hope you and your family enjoy this meal as much we do!



Cheesy Tortellini with Bacon, Spinach and Mushrooms in a Brown Butter Sauce.

CHEESY TORTELLINI WITH BACON, SPINACH AND MUSHROOMS IN A BROWN BUTTER SAUCE

Ingredients:

  • 1 package cheese tortellini
  • 6 strips of thick cut bacon, diced
  • 1 (5oz) package spinach
  • 1 package mushrooms, sliced
  • 1 garlic clove, minced
  • 1/4 cup white wine
  • 1/2 cup unsalted butter
  • Dash of white pepper
  • Parmesan cheese, grated (for garnish)

Directions:

  • In a Dutch Oven brown off diced bacon; remove bacon to a paper towel lined plate and reserve 1 Tbsp of bacon fat.
  • Cook mushrooms in bacon fat for about 3 minutes on medium heat; add wine and reduce for 3 minutes.
  • Boil water for pasta; cook according to package and drain.
  • Strain mushrooms and reserve the wine in a small sauce pan. Add mushroom back to Dutch Oven and cook for 3 more minutes; add spinach and let spinach wilt; add bacon and take off heat.
  • In the small sauce pan add garlic and butter; let simmer for 10 minutes. When you smell a nutty smell and the color is brown the sauce is done.
  • Add pasta to veggie mix; top with brown butter sauce. Gently mix with tongs and serve with freshly grated Parmesan.
  • Enjoy!
The Ultimate Hors d’oeuvre – Tomato Canapés
Appetizers · Recipes

The Ultimate Hors d’oeuvre – Tomato Canapés

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Tomato Canapés

You guys!!! This is my family’s favorite Saturday, Sunday….(who am I kidding) anytime Hors d’oeuvres! These are AMAZING and I have been making them for years! They are simple, cheap, but very delicious…always a crowd pleaser. These are the type of snacks that I make for the people that I love the most. A lot of care and a lot love go into making these delicious Hors d’oeuvres.

Tomato Canapé ingredients.

When I first discovered this recipe I was laid up on the couch (after having my 5th knee surgery) watching a DVD (yes, a DVD) of Paula Deen in her first Food Network show. Her recipe was so yummy and simple that I knew that even though I was a novice home cook that I could make these tasty bites! Through the years, I have adapted and infused my own flavors to create my own tasty canapés. From juicy sangria tomatoes, creamy/cheesy mayo to crispy bacon…this recipe has it all!

A bite size snack that stacks up!

This recipe is packed full of flavor and every bite should be savored. I like to experiment with this recipe meaning that it’s ever evolving. I like to try new spices and new techniques with each time I make this recipe. The version I am sharing with you today is MY FAVORITE! Now, I hope you enjoy this recipe as much as my family and I do!

Tomato Canapés

TOMATO CANAPÉS

Ingredients:

  • 1/2 container of sangria tomatoes, pulped and diced
  • Salt, a dash
  • Pepper, a dash
  • 1 1/2 Tbsp balsamic vinegar
  • 4 strips of bacon, cooked, drained and crumbled
  • 3 Tbsp mayonnaise
  • 1 1/3 tsp pesto
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, shredded
  • 1 1/2 tsp balsamic glaze https://erinnskitchen.food.blog/2020/06/21/balsamic-glaze/
  • 1 package phyllo canapé shells

Directions:

  • Pulp tomatoes and dice; mix with a dash of salt, pepper, and balsamic vinegar. Let sit for an hour to marinate.
  • Cook bacon, drain and crumble; set aside on a towel to drain.
  • Preheat oven to 350 degrees F. Remove phyllo shells from packaging and set on an increased pan.
  • In a mall bowl mix together mayonnaise, pesto, mozzarella and Parmesan cheese.
  • Fill each phyllo shell with drained tomato’s.
  • Top each shell with mayonnaise mixture (like a cupcake); add bacon on top.
  • Bake at 350 degrees F for 10 to 12 minutes.
  • Once canapés are out of oven allow to cool on baking sheet for 5 minutes then move to cooling rack.
  • Once cooked for 10 minutes on cooling rack; top with balsamic glaze.
  • Enjoy!