Easy Parmesan Onion Appetizer Squares is a recipe I’ve been making for what feels like forever. Whenever I serve them, they’re always a hit with their light oniony flavor, crispy yet creamy texture, and a tiny and unexpected touch of sweetness that everyone loves!
Tag: Parmesan cheese
With zucchinis still being so prevalent in the grocery store, home gardens, and farmer’s markets, I wanted to come up with a recipe that marries the idea of eggplant Parmesan, and pizza, but with using summer squash as a replacement for the eggplant. I think I hit the nail right on the head with this recipe for Italian Zucchini Parmesan! Try it, and you be the judge.
While roasted tomatoes are not something I normally eat for breakfast at home, there was something I adored about the soft, sweet texture of those tomatoes.
I promised myself that when we got home that I’d try and recreate some sort of recipe using roasted tomatoes. This delicious dish of Italian roasted plum tomatoes is where my inspiration led me.
Cauliflower is one of those magical vegetables that be morphed into just about anything these days. However, my favorite way to eat it is in this Easy Cheesy Cauliflower Casserole.
Even if you’re not a huge cauliflower fan, I hope you’ll give this recipe for Easy Cheesy Mashed Cauliflower Casserole try because I believe it will make you a cauliflower convert.
This is my updated riff on the old favorite of Shake ‘n Bake chicken from when I was growing up.
This recipe for Baked Italian Chicken Legs actually has nothing at all to do with the flavors of Shake ‘n Bake (which was far too salty for my taste). It’s only the preparation method that is the same. The ingredients are put into a bag, the chicken is added, and then it’s time to shake…and bake. What could be easier?
Hello, bread lovers! If you adore baking homemade bread, or if you’ve always wanted to but have been intimidated by the process, let me calm your fears and encourage you to make this Italian Easter Cheese Bread. I promise you, you won’t be sorry!
I’ve always been a lover of greens. Even when I was growing up, I’d be the one to reach for a spoon and the last few vegetables in the bowl at dinnertime to polish them off.
For me, the dessert would go uneaten, but the veggies didn’t stand a chance!
If you’re used to purchasing your Parmesan cheese in the green can from the grocery store, I urge you to STOP and challenge your taste buds to explore the undeniable flavor packed difference cooking and garnishing with Parmigiano-Reggiano Parmesan cheese will afford you.
After all, isn’t it time you treated your family and friends like royalty by serving them the “King of Cheese?”
The day I came up with this recipe for pesto spaghetti squash was the day I first spotted the little pie pumpkins in the produce section of the store.
I stood there for a moment pondering how I could use one of the pumpkins along with some spaghetti squash which was one section over.
The idea hit quickly. Kind of like nausea itself. But, trust me when I tell you queasy never tasted so good! Ewww. LOL
Late summer through mid-autumn is (in my opinion) when spaghetti squash is at their finest. If you’ve never cooked spaghetti squash before because you find them intimidating and a little daunting, I hope I can take away some of those fears for you today with this delicious and easy recipe for Roasted Spaghetti Squash Shrimp Scampi.