Posts Tagged ‘Parmesan’
What’s better than creamy, cheesy macaroni and cheese? Add rosemary and discover how one little herb can transform this classic comfort food.
Remember when I told you about how Kita and I visited Peabody in Seattle? And the first thing we did was go to Lunchbox Laboratory to stuff our faces with burgers and get boozy milkshakes? Well, we had some killer rosemary mac and cheese with our meal and I’ve been dreaming of it ever since (along with pretty much everything else we ate during our visit). Adding rosemary to mac and cheese may not be the first thing you think of, but tastes like it was meant to be there all along. After much reminiscing of my taste buds, I finally gave in and made a homemade version, adapted from the Brussels sprout mac and cheese that I adored.
The mixture of white cheddar, goat cheese, and Parmesan in addition to the rosemary in this version is a force to be reckoned with. I was also really pleased with how well it reheated. I think the goat cheese helped with preventing the cheese sauce from separating, as it often does with homemade mac and cheese made without the use of processed cheeses.
One year ago: Eggnog Dip
Chicken rollatini is easier to make than it looks. This version is stuffed with spinach, feta, and sun-dried tomatoes and coated with almond flour.
I’ve been following Prevention RD for awhile and had the pleasure of reviewing Nicole’s first cookbook, Everyday Healthy Cooking, and was excited to get my hands on her second installment, Cooking and Baking with Almond Flour. Although I do not have a gluten allergy/intolerance I do have some close friends who are and I find myself playing with almond flour more often. In her newest cookbook, Nicole provides gluten-free recipes for breakfast, lunch, dinner, and between-meal snacks. Recipes include honey-almond granola clusters, banana nut waffles, caprese quinoa bake with balsamic reduction, cranberry pumpkin bread, meyer lemon–raspberry cupcakes, key lime pie bites, and many more.
Similar to her first cookbook, Nicole also includes Cook’s Comments, Fun Facts, and Nutrition Notes that teach readers how to adjust portion sizes, make heavy recipes “light,” and convert recipes for non-gluten-free friends. In addition, each recipe includes nutrition information including the amounts of calories, carbohydrates, and fats.
And guess what? I’m also giving away a copy of her cookbook to one lucky reader! Enter using the Rafflecopter located at the end of this post.
The first recipe I tried was the lemon bars. I was super excited because I have never made regular lemon bars, let alone gluten-free. Unfortunately the crust floated to the top when I poured the filling over it and although it still tasted wonderful it was not very pretty. I’m not entirely sure what I did wrong except maybe I did not bake the crust long enough.
The second recipe I tried is the one I am sharing with you. Chicken breasts are stuffed with spinach, feta, and sun-dried tomatoes then coated with an almond flour-Parmesan mixture. It was a no-fail recipe both in execution and flavor. I am a huge fan of nut-crusted chicken and the nutty flavor that it adds – so much better than regular bread crumbs.
One year ago: Lighter Chicken Parmesan
Two years ago: Chicken Gnocchi Soup
Next time you are preparing a vegetable side dish, throw them on the grill! These grilled Brussels sprouts couldn’t be easier and are tossed with pistachios, cranberries, and parmesan cheese.
When it comes to vegetables roasting is my favorite way to cook them, especially when it comes to Brussels sprouts as made evident by many different roasted Brussels sprouts recipes on my blog. Apparently it is also the most common vegetable to appear in side dishes. After years of avoidance starting in childhood and then rediscovering them as an adult it seems I am now trying to make up for lost time. So why not continue my little Brussels crush and add another method of cooking to the list? Let’s grill.
With handy tools such as skewers and grilling skillets, cooking vegetables on the grill has been made much easier. I cannot tell you how many times I have watched pieces fall in between the cracks. But not anymore! After only 10 minutes on the grill these Brussels sprouts were cooked and slightly crispy on the outside. After a quick toss with pistachios, cranberries, and parmesan cheese they are ready to be served along side of your favorite grilled meat.
One year ago: Tofu Lettuce Wraps With Cashew Sauce