MARINATED AND STUFFED PORTOBELLO MUSHROOMS WITH PARMESAN-HERB BREADCRUMBS
Sauteed summer squash and tomatoes fill grilled balsamic-mustard marinated portobello caps and topped with seasoned breadcrumbs before broiling until crispy.
Provided by Food Network Kitchen
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Position an oven rack 4 inches from the broiler and preheat the broiler to high.
- Whisk together 1/4 cup of the oil, the vinegar and mustard in a 9- by 13-inch baking dish. Season with salt and pepper. Dip each mushroom cap in the marinade, turning to coat on all sides. Let the mushrooms sit in the marinade for 15 to 20 minutes.
- Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the shallots and saute until just beginning to soften, about 2 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the squash, zucchini and tomatoes, sprinkle with salt and pepper and saute until beginning to soften, 4 minutes.
- Mix together the panko, Parmesan and parsley in a small bowl. Season with salt and pepper and set aside.
- Heat a grill pan over medium-high heat. Grill the mushrooms, cap-side down, until slightly charred, about 3 minutes per side. Wipe out the baking dish with a paper towel and return the mushrooms to the baking dish, cap-side down. Divide the sauteed vegetables among the mushroom caps. Cover the vegetables with the panko mixture, drizzle with a bit of olive oil and place under the broiler until browned, about 2 minutes. Serve hot or at room temperature.
NAPA STYLE MARINATED PARMESAN RECIPE - (4.5/5)
Provided by cacelias
Number Of Ingredients 8
Steps:
- Chop the cheeses into small chunks, and add to the work bowl of a food processor. Pulse the cheese on and off until they are the size of peas. Remove the cheese from the work bowl, and add the garlic, oregano, pepper, and oil, to the cheese mixture, stirring to blend. Let the cheese stand at room temperature for at least 4 hours before serving. When ready to serve, add the vinegar, and stir with a fork, so that the vinegar blends with the oil Pour the cheese into a bowl, and serve surrounded by baguettes.
MARINATED PARMESAN
Marinated Parmesan is a simple to prepare appetiser that is packed full of delicious flavours. Garlic, oregano and a little chilli combine with the Parmesan and Extra Virgin Olive Oil, which works perfectly with slices of crusty bread. This easy appetiser will become a favourite!
Provided by Alexandra
Time 40m
Number Of Ingredients 6
Steps:
- Cut your Parmesan into cubes - roughly 1 cm (1/2 inch).
- Add the Parmesan to a bowl, and add your remaining ingredients.
- Mix together and allow to sit for 30 minutes to allow the flavours to develop. Serve with fresh bread.
Nutrition Facts : Calories 359 kcal, Carbohydrate 3 g, Protein 18 g, Fat 31 g, SaturatedFat 11 g, Cholesterol 34 mg, Sodium 806 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 19 g, ServingSize 1 serving
OVEN ROASTED PARMESAN POTATOES
I have tried a lot of good roasted potato recipes, but I keep coming back to this one. I've never found one I like better! These are crispy on the outside, and soft and creamy on the inside.
Provided by bellepepper
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
- Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
- Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.
- Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 24.9 g, Cholesterol 5.7 mg, Fat 5.8 g, Fiber 2.7 g, Protein 3.9 g, SaturatedFat 2.1 g, Sodium 233.6 mg, Sugar 1.6 g
GRILLED MARINATED LAMB CHOPS WITH CREAMY PARMESAN ONIONS
I happen to love lamb chops. Now, I know they are not the cheapest meat to purchase. But I make these for myself as a treat now and then, or maybe a birthday dinner, anniversary, having friends over, etc. They are rich so you really don't need that many per person and served with a couple of nice side dishes they are more affordable than you think. Costco, Sams Club and Trader Joe's puts them on sale all the time. Just watch for the sale and then pick some up. This happens to be one of my favorite recipes. I have been marinating my pork and my lamb like this for years, and the creamy onions was a recipe I found a few years ago on the web. But together, they make the perfect combination. The lamb served over the creamy onions is absolutely great.
Provided by SarasotaCook
Categories Lamb/Sheep
Time 8h45m
Yield 4 2 chops per person, 4 serving(s)
Number Of Ingredients 22
Steps:
- Lamb Chops and Marinade -- Mix the olive oil, lemon juice, tomatoes, rosemary, mustard, garlic, salt and pepper in a large baggie and shake and mix well. Add the lamb chops and let marinade all night and the next day. At least 8 hours. Then remove from the refrigerator and set on the counter to bring to room temp before grilling. Now we can make the onions.
- Onions -- Bring a large pot of salted water (just enough to cover the onions) up to boil and add the onions. Boil for 8-10 minutes until tender. Make sure to reserve 1/4 of the liquid for the sauce then drain the onions.
- Cream sauce -- In a small pot, add the butter and melt, then stir in the garlic and cook just a minute. Add in flour and cook one more minute. Don't let the flour brown. Add in the onion water and then the milk slowly and whisk as you go over medium heat. Season with the nutmeg, salt and pepper and slowly bring up to a medium boil until the sauce thickens.
- Bake -- In a 8x8" baking dish, spray with Pam or a non sick spray and add the onions. Top with the sauce and then the parmesan cheese. Bake in a 375 degree oven for about 20-30 minutes uncovered until lightly brown on the top.
- Sauce -- In a small sauce pan, add the veal or beef stock, white wine and tomato paste and cook on medium low heat until it reduces by about half. Just let it simmer as the potatoes cook and you grill the lamb.
- Grilling -- As the onions bake, heat up your outside grill, or grill pan. You could also use a cast iron skillet or a stainless pan. First remove some of the marinade from the chops. I just use a flat knife to scrape off the extra marinade, then discard the marinade. We won't be using that. I add just a tablespoon of olive oil to the pan or grill. The lamb chops don't take long about 3-4 minutes per side for medium rare. I remove at 140 and then let set covered 5-7 minutes for perfectly medium rare chops.
- Plating -- Just add some of the creamy onions on your plate and top with a couple of the grilled chops and then drizzle just a couple of teaspoons of the beef, wine and tomato sauce over the chops.
- Add a nice salad or a green vegetable and that is a 5 star menu.
Nutrition Facts : Calories 350, Fat 24.3, SaturatedFat 8.4, Cholesterol 31.4, Sodium 809.8, Carbohydrate 25.5, Fiber 3.2, Sugar 8, Protein 7.5
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5/5 (1)Category MainCuisine ItalianTotal Time 45 mins
- Combine the olive oil, red wine vinegar, chopped herbs, smashed garlic cloves, and pinch of crushed red pepper flakes together in a ziplock bag. Mix until well combined. Add the trimmed chicken thighs to the bag then seal and refrigerator for 5-6 hours. Remove the chicken from the refrigerator 20 minutes prior to cooking.
- Coat an oven proof pan over medium high heat with cooking spray. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste. Place the chicken thighs into the HOT pan for 3-4 minutes, or until golden brown. Flip the chicken over then spoon some marinara over the top. Sprinkle a bit of mozzarella and parmesan on top of the marinara then cover with tin foil and place into the oven for 20 minutes. Remove the tin foil then continue cooking for 5 minutes or until the cheese is melted and the chicken is cooked through. Place onto a serving tray, sprinkle the top with fresh chopped parsley, and serve immediately. Enjoy.
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