Tag Archives: parmesan

Susu’s Chicken Divan

thekitchn.com

Before Katers learned how to do more in the kitchen than boil water, this was a standard weekly dinner at Morrow Ave.
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While she is clearly now a master chef, it is a testament to the goodness – and easiness – of this recipe that it was always delicious and immediately devoured.
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This recipe is Susu’s version of the quintessential Southern classic, and I must admit I was pretty thrilled to find out you can just cube the cheddar cheese instead of grating it. Bloody knuckles are not appetizing.
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Casserole:
8 chicken breasts, cooked and shredded
2 pkgs broccoli, cooked and drained
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Sauce:
2 cans cream of chicken soup
1/2 cup cubed sharp cheddar cheese
1/4 cup Parmesan cheese
1 1/2 cup mayo
2-7 tbsp cooking sherry
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  1. Preheat the oven to 350.
  2. Mix all sauce ingredients together.
  3. Pour over chicken and broccoli in 9×12 casserole dish.
  4. Cook 30-35 minutes, or until a little bubbly.

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Filed under Chicken, Comfort food, Southern food, Veggies

Mashed Parsnips

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As The Chef prepared these on Sunday, our self-proclaimed “foodie,” Emily, asked, “what are we making?” To which The Chef replied, “mashed parsnips.”

“Oh-uhhhhh, OK, riiiiiiight,” Emily said, acting casual and stuffing a Reduced Fat Wheat Thin into her mouth.

“Do you know what parsnips are?” I asked. “Not exactly,” she said shamefully.

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But we are not about the shame here at Nummy! So I simply explained to her that a parsnip is pretty much what would happen if a potato and a carrot made a baby. And then I started thinking about how that would be like THE most inappropriate Veggie Tales episode ever, but it also might be kind of interesting… and then the lobster we were cooking to eat with these were ready, and that snapped me out of it.

Anyway, Emily doesn’t like mashed potatoes, but she thought these were “delish,” so we declare this a culinary victory. Observe:

1 pound of parsnips, peeled and diced large
1 cup half & half
2 tbsp butter
salt to taste
1/3 cup grated Parmesan cheese
1 tbsp finely chopped chives

  1. Bring a pot of salted water to a boil. Add parsnips and cook until fork tender.
  2. Drain parsnips and add the remaining ingredients.
  3. Mash to your desired level of creaminess.

The Chef points out that you can also do this with half potatoes and half parsnips if you want a less sweet result. Either way, it’s a go-to winter side dish.

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Filed under Comfort food, Potatoes, Side dishes, Veggies

Mustard & Herb Crusted Salmon

If there is one thing on a menu that will lock down The Chef’s order, it’s crusting something. With nuts or herbs specifically, but honestly, I think you could crust something with Captain Crunch and that would get him to bite… OK, that’s probably something that would pull at my redneck heartstrings more than his, but I think we can all agree that crusting is pretty yummy.

Another that makes this a Chef Favorite is the use of fresh herbs. I think he is second only to Jamie Oliver in his love of all things herby, so using three in one recipe is a definite win.

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Incidentally, if you’ve never watched Jamie’s show on the Cooking Channel, you should check it out. He’s always Macgyver-cooking somewhere insane – like he’s annihilating a head of garlic with a rock on a beach while cooking fish he caught with his bare hands – and it still comes out looking delicious. He’s also rustically adorable, so look into it.

The Chef likes to top this with Lemon Buerre Blanc. To make that, follow this Buerre Blanc recipe and add some lemon juice and zest. Or top with Tanya’s Preserved Lemons and serve up with a side like Red Potatoes with Arugula.

alwaysorderdessert.com

4 salmon fillets*
1/2 cup olive oil
1/2 cup of flour
1/2 cup dry mustard
1/2 cup grated parmesan cheese
1 tbsp finely chopped fresh basil
1 tbsp finely chopped thyme
1 tbsp finely chopped parsley
salt and pepper to taste

  1. Coat fillets with salt, pepper, and herbs.
  2. Add remaining ingredients to a dish and turn fillets in the mixture to coat both sides.
  3. Heat oil in a large nonstick saute pan and saute fillets on both sides, cooking until they are golden brown.

Jamie would pronounce this “fill-its.” You see what I mean? Adorable.

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Filed under Fish, Main Course, Seafood

Burlison’s Roasted Acorn Squash with Parmesan Bacon Stuffing

The flood of fall recipes here at Nummy has taken a turn toward all things autumn, specifically squash.

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While there is no doubt I think squash and gourds look totally adorable as fall table decorations, I really couldn’t care less about eating the little yella fellas most of the time. So I have been delightfully surprised to receive squash recipes that actually look pretty darn delicious.

For example, if I must stuff something with healthy foods like barley, Imma need you to sneak me in some pig and parm as well. And this recipe from Burlison does just that.

Plus, acorn squash is a lovely orangey color, and with only 21 days until we have to restart the countdown to Halloween for the year, you gotta get that fall festivity in wherever you can.

1 acorn squash, split in half and seeded
1 cup prepared pearled barley
2 shallots, minced
2 cloves garlic, minced
4 pieces bacon, chopped into bits
1-2 sprigs fresh thyme
1/2 cup grated parmesan
olive oil
salt and pepper to taste

  1. Preheat oven to 375.
  2. Coat squash lightly in olive oil and salt and pepper.
  3. Roast squash for 30-45 minutes, until almost fork tender.
  4. While squash is roasting, cook bacon. Reserve 1 tablespoon of the grease and ) and shallots. Saute for 1-2 minutes.
  5. Add garlic and saute for 1-2 more minutes.
  6. Add barley and thyme to pan and simmer for 3-4 minutes.
  7. Turn off stove and add cheese, mixing all of the stuffing thoroughly.
  8. Remove squash halves from oven, fill with stuffing and bake for 10 more minutes. Voila.

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Filed under Side dishes, Veggies

Ina Garten’s Pesto

I was clicking around on the Nums the other day, and I noticed an unfulfilled promise I made back on St. Patty’s Day about a pesto recipe. As a person who places unreasonable stock in that holiday, my “luck of the Irish” will be totally whacked if I don’t rectify this, so that’s what I’m doing here.

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As the title would imply, this is Ina Garten’s recipe, and aside from the usual seasoning to taste, it needs no modification. It’s a great basic pesto recipe, and The Chef can attest to the fact that I waxed dramatic about how easy and completely worth it it is to make this rather than buying the jarred stuff. (I know that’s supposed to be obvious, but sometimes you need something like this or Batali’s Basic Marinara Sauce to reteach you that fact.)

Also, this freezes incredibly well, so make a bunch for your long-term carbo needs.

1/4 cup walnuts
1/4 cup pine nuts*
3 tbsp chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 tsp kosher salt
1 tsp freshly ground black pepper
1.5 cups good olive oil
1 cup Parmesan, freshly grated

  1. Place the walnuts, pine nuts, and garlic in the bowl of a food processor with a steel blade. Process for 15 seconds.

  2. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.

  3. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

*The time I made this, I was too lazy to brave the psychofest that is the parking situation at midtown Schnuck’s, and I couldn’t find pine nuts at Miss Cordelia’s, so I used all walnuts. It may not feel as fancy, but it tastes just as good.

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Filed under Italian food, Pasta, Sauces

Summer Veggie Gratin ~ They’re baaa-aaack!

While a Poltergeist II  quote may be a random way to get back in the swing of recipe blogging, that’s just where I am in my life.

As it turns out, working can really take its toll on a girl’s ability to blog sarcastic about pop culture and cooking. And between that and a serious commitment to happy hour, I have been straight up remiss. In any case, I am now officially, as Britney might say, “back, b*tch.” Less with a vengeance and more with a  fantastic veggie dish for your summer pleasure, but that’s for you to decide.

In general, I think eggplants are bruise-colored squishbombs that are only tolerable when covered in marinara sauce and parm. The Chef proved, however, that this simply is not so. After his inaugural trip to the 12 South Farmer’s Market, he whipped up this slightly decadent and totally tasty take on a veggie gratin, and it was crusty, seasonal goodness.

The texture of the veggies in combination with the crunch of the breadcrumbs and kick of the fresh thyme makes this dish bright and – dare I say it – healthy. (I know we generally only make things that involve a vat of cream or butter, but “even a blind squirrel” as Dot would say…)

So there you have it. We’re glad to be “out amongst ya” again, Nummy! Now go forth and gratin.

americastestkitchen.com

Onion mixture
1 onion, chopped
4 garlic cloves, minced
1 tsp olive oil
dash of salt
1 tsp fresh thyme

Veggies all sliced into 1/2-inch circles
2 zucchini
2 yellow tomatoes
2 yellow squash
1 eggplant

Panko/Parm/thyme mix:
1/2 cup of Parmesan
1/2 cup Panko breadcrumbs
1 tbsp fresh thyme

  1. Preheat oven to 400.
  2. For the Onion Mixture, saute onions in olive oil in a pan. Add salt. Once softened, add garlic and thyme. Cook for 1 minute.
  3. Combine zucchini, squash and eggplant in a bowl with olive oil, salt and pepper.
  4. Place tomatoes on a plate and season with salt and pepper. (The Chef says the seasoning are the most important, so don’t skimp with the S&P.)
  5. Spread onions on the bottom of a casserole dish. Layer veggies over the onions. Top with panko mix.
  6. Bake for 40 minutes.
  7. After 40 minutes, turn the oven up to 500 and cook for 10 minutes, until golden brown.

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Filed under French food, Side dishes, Veggies

Zucchini Crudo ~ a.k.a. Zucchini Summer Salad

As many of you know, I started a new job this week, and I’m not entirely sure what I’m doing. And as it turns out, I’m not good at being clueless. At work, that is. I’m great at it on the weekends (See: the black eye I gave myself from tripping over Emily’s computer last Friday).

Photo from kissmyspatula.com

Anyway, my confusion over words and acronyms I don’t understand stops now, which is why I chose to dumb-down The Chef’s title of this post from “crudo” to “salad.” That is the speed I’m running on, people, so shift back a gear.

This salad reminds me of a simpler time when my biggest worry was what kind of wine I was going to drink alongside my Chef-prepared farm fresh MFM veggies… also known as  last week. Seems like a year.

Anywho, this salad was fresh and fantastic, and it was the perfect side to the Seared Scallops with Mango Vinaigrette. The adorable baby carrots we had with it didn’t hurt either (recipe coming soon).

Lemon thyme vinaigrette:
1 shallot, minced
3 garlic cloves, minced
2 lemons, zested and juiced
1/3 cup olive oil
1 tsp fresh thyme

  1. Combine all ingredients except oil.
  2. Slowly add oil while whisking.

Zucchini Crudo:
2 lbs zucchini, sliced as thin as possible (a mandoline or the slicer on your food processor is perfect for this)
2 tbsp crushed walnuts
shaved parmesan cheese, about 6 thin slices
salt to taste

  1. Place zucchini in a strainer and sprinkle with salt.  Let it sit for about 10 minutes.
  2. Toss zucchini with dressing and add walnuts. Top with parmesan cheese. Serve cold. With lots of white wine.

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Filed under Italian food, Marinades, Salad, Salad dressings, Sauces, Side dishes, Veggies