Tag: parmesan cheese

Say ‘oky gnocchi’ to trying this creamy pasta dish

Post author By Lindsey Young
Post date November 2, 2023

Ground beef gnocchi features a creamy tomato sauce with slightly salty fresh parmesan and tons of Italian seasonings to make this the a fabulous cool-weather dish.

International cuisine website “Saveur” features an article called “Pasta’s Predecessor: The History of Gnocchi,” that I found really interesting when trying to figure out how the little potato dumplings came to be.

As with all traditional foods, there is controversy about where in Italy the dish originated, as well as when it was first developed, but according to the article, there are references to gnocchi all the way back to the Renaissance, which is pretty neat.

Historical gnocchi was made with a variety of ingredients, and if you start searching, you’ll find modern chefs love to play with it, too.

I really like cooking with gnocchi, because it is incredibly easy to prepare and adds some great, soft texture to a pasta dish.

That’s why I had to give this week’s recipe a try when I spotted it online. It looked like the perfect cool-weather dinner meal to sample.

This comes from the blog “Salt & Lavender.” You can find the original post at https://www.saltandlavender.com/ground-beef-gnocchi/. I added extra seasonings in my version.

Ground Beef Gnocchi

Ground beef gnocchi features a creamy tomato sauce with slightly salty fresh parmesan and tons of Italian seasonings to make this the a fabulous cool-weather dish.

Course Main Course

Cuisine Italian

Keyword basil, diced tomatoes, easy dinner, garlic, gnocchi, ground beef, heavy cream, minced garlic, one-pan dinner, one-pot dinner, oregano, parmesan cheese, parsley, potato gnocchi, yellow onion

Ingredients

1 pound ground beef
1 small onion diced (I used yellow)
6 to 8 cloves garlic minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
salt and pepper to taste
14- ounce can Italian-style diced tomatoes undrained
1/3 cup chicken broth or water
3/4 cup heavy whipping cream
1 pound potato gnocchi uncooked
1/2 cup fresh grated parmesan cheese

Instructions

In a large skillet with a lid, saute the ground beef and the onions over medium heat, crumbling the beef as it cooks.
Once the ground beef is fully cooked and the onions are soft, drain of any excess grease from the pan.
Stir in the garlic, oregano, basil, parsley, salt and pepper, and saute for just a couple of minutes until the garlic is fragrant.
Pour in the can of diced tomatoes, broth/water and heavy cream, and stir until combined. When the mixture begins bubbling slightly, stir in the gnocchi.
Place the lid on the pan, turning the heat to low-medium, and let it simmer for five minutes.
Remove the lid and stir again, letting the sauce reduce a bit for a few minutes.
Once the sauce is as thick as you like it and the gnocchi is soft, stir in the parmesan and serve immediately.

This was creamy and delicious. It was basically impossible to avoid getting seconds. All of the Italian seasonings melded with the richness of the gnocchi and the light saltiness of the parmesan to create a fabulous meal.

I’m guessing the use of store-bought tomatoes and dried herbs wasn’t quite what the originators of gnocchi had in mind when they first created the dumplings, but I’d also wager they would be pretty happy with the outcome if they gave it a taste.

This piece first appeared in print on Nov. 2, 2023.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.

Tags basil, diced tomatoes, easy dinner, garlic, gnocchi, ground beef, heavy cream, minced garlic, one-pan dinner, one-pot dinner, oregano, parmesan cheese, parsley, potato gnocchi, yellow onion

Side Dish

You have my ‘parmesan’ to treat yourself to potatoes this weekend

Post author By Lindsey Young
Post date July 20, 2023

Crispy Mexican potatoes feature lots of traditional Mexican flavors, making them just a little spicy with a crispy, cheesy bottom and a creamy interior. They are a great side dish for a variety of meals.

“What makes them Mexican potatoes?” a friend asked as he scooped my latest food experiment onto his paper plate in our backyard.

“I think it’s just the spices that put it in that category,” I told him.

He looked at me quizzically and only grabbed a few.

But after finishing off that first spoonful and going in for a second, I think it was safe to say he didn’t really care if there was a national origin to this side dish or not—they were a hit.

It was a couple weekends ago that Joey fired up his smoker and we invited some people over to eat with us and enjoy the truckload of food we prepared. It’s always more fun to enjoy meals like that with friends, and this one was no exception.

And this potato side dish was a great addition to the meal.

The recipe I tried comes from the blog, “Bites with Bri” by Brianna May. You can find the original post at https://biteswithbri.com/mexican-potato-recipe/. I added extra spices in my version below.

Crispy Mexican Potatoes

Crispy Mexican potatoes feature lots of traditional Mexican flavors, making them just a little spicy with a crispy, cheesy bottom and a creamy interior. They are a great side dish for a variety of meals.

Course Side Dish

Keyword barbecue side dish, black pepper, chili powder, cumin, easy side dish, garlic powder, Mexican, onion powder, oregano, paprika, parmesan cheese, yellow potatoes

Ingredients

1 1/2 pounds small yellow potatoes halved
3 tablespoons olive oil
1 1/2 teaspoons salt
2 teaspoons paprika
2 teaspoon cumin
2 teaspoons chili powder
1 teaspoon pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1/3 cup shredded parmesan cheese use the real stuff, not the stuff in a can

Instructions

Preheat the oven to 400 degrees. Line a large, rimmed baking sheet with parchment paper and set it aside (I tried using foil, and it was tough to remove the potatoes. I think parchment is a better way to go.)
Make sure the potato skins are dry after washing them before proceeding with coating them in seasonings. Just pat them with a paper towel.
In a large mixing bowl, combine the potatoes, oil and spices. Stir well to completely coat the potatoes.
Press the cut side of each potato into the shredded parmesan and place it, cut side down, on the prepared baking sheet. Repeat, spacing the potatoes just slightly apart.
Bake for 30 to 40 minutes or until the potatoes are fork tender.
Transfer hot potatoes to a serving dish and serve immediately.

I wish I could tell you how these reheated for leftovers, but we didn’t have any of those. These taters went quickly, and if I do this side for another barbecue where we’re expecting more people, I will definitely double the recipe.

These were just a little spicy. You can always decrease or cut out the chili powder if that’s not your thing, but we really enjoyed them. The crispy cheese, creamy potato and Mexican spices all go together perfectly and were perfect along with the smoked chicken Joey made as the main course.

I still can’t tell you if they really qualify as a “Mexican” dish, but I can tell you nobody will care much once their mouths are full.

This piece first appeared in print on July 20, 2023.

Tags barbecue side dish, black pepper, chili powder, cumin, easy side dish, garlic powder, Mexican, onion powder, oregano, paprika, parmesan cheese, yellow potatoes

Side Dish

Flex your cooking ‘Brussels’ with a new summer side dish

Post author By Lindsey Young
Post date June 22, 2023

Brussels sprouts with bacon and pesto pasta is a light, summer side dish that is best served warm. It features bright flavors from pesto and fresh lemon juice, which makes it a crowd pleaser.

I don’t know about you, but I find myself searching the Internet every summer for new side dishes to take to barbecues.

Joey is really, really not a mayonnaise fan, so the traditional offerings like potato salad and coleslaw are mostly out of the question.

But then you also have the problem of how to keep a cold side dish cold while you’re hanging out in 90-degree Kansas weather. Instead, I prefer a dish that can be warm (or at least room temperature) and still be delicious.

This week’s recipe definitely ticks that box.

You can find it on the blog “Recipe Runner” at https://reciperunner.com/brussels-sprouts-and-bacon-pesto-pasta/. I added extra garlic and red pepper flakes in my version.

Brussels Sprouts, Bacon and Pesto Pasta

Brussels sprouts with bacon and pesto pasta is a light, summer side dish that is best served warm. It features bright flavors from pesto and fresh lemon juice, which makes it a crowd pleaser.

Course Side Dish

Keyword bacon, barbecue side dish, basil pesto, Brussels sprouts, garlic, lemon juice, minced garlic, parmesan cheese, picnic side dish, summer side dish

Ingredients

8 ounces pasta shells
4 slices bacon cooked and crumbled
12 ounces fresh Brussels sprouts
1/4 to 1/2 teaspoon red pepper flakes
salt and pepper to taste
4 to 6 cloves garlic minced
3 tablespoons pesto
Juice of one lemon about 2 tablespoons
1/4 cup parmesan cheese shredded (plus more for topping)

Instructions

Boil your pasta according to package directions.
While it’s cooking, wash and trim your Brussels sprouts and slice them thinly. Set them aside.
In a large skillet, cook the bacon over medium heat until it’s crispy, and then remove it from the pan to a paper towel to drain.
Remove all but about one tablespoon of the bacon grease from the skillet, and add in the sliced Brussels sprouts, red pepper flakes and salt and pepper. Saute for a few minutes or until the Brussels sprouts are as tender as you like them.
Stir in the garlic and saute for about one more minute or until it is lightly browned and fragrant.
Add in the rest of the ingredients (drained pasta, too), and stir to combine. Add more seasoning if necessary, and serve warm with some extra cheese on top.

We ate this hot the first time, and it was amazing. We ate it cold as leftovers, and while it was still good straight out of the fridge, we both agreed we liked it better at least warm.

The flavors married well and were bright and perfect for a summer side dish.

The next time we’re hosting (or invited to) an outdoor summer meal, this will be on my short list of dishes to take. It’s tasty, easy to make, and there are no ice packs or other contraptions needed to keep this dish cold throughout a get-together.

With the heat outside rising, if I can at least find some relaxation through not worrying about my cooking, I’ll be very happy.

This piece first appeared in print on June 22, 2023.

Tags bacon, barbecue side dish, basil pesto, Brussels sprouts, garlic, lemon juice, minced garlic, parmesan cheese, picnic side dish, summer side dish

Main Dish

Creamy chicken and tortellini is ‘pasta’tively perfect for dinner this winter

Post author By Lindsey Young
Post date January 26, 2023

Creamy chicken and tortellini is actually a pretty easy dish to make but it has lots of wow factor with an out-of-this-world sauce, perfectly cooked chicken and cheesy pasta.

I have officially reached the hibernation stage of winter.

Once I’m home from work, I am constantly clad in my fleece pants, thick socks and carrying a fuzzy blanket for our schnauzer and me to curl up under on the couch.

On top of that, I’m mostly attracted to meals that are warm and carb heavy.

This week, I finally gave into my temptation for a cheesy, high-calorie meal, and it was absolutely fabulous. It was the perfect thing to fill us up on a cold night, and it was easy, too.

This comes from an online video by Luke Brown. You can find him on reels on Facebook. I added extra seasoning to my version of his recipe below.

Creamy Chicken and Tortellini

Creamy chicken and tortellini is actually a pretty easy dish to make but it has lots of wow factor with an out-of-this-world sauce, perfectly cooked chicken and cheesy pasta.

Course Main Course

Keyword 30-minute meal, chicken, chicken breasts, chicken broth, easy dinner, garlic, garlic powder, heavy cream, oregano, paprika, parmesan cheese, red pepper flakes, sun-dried tomatoes, thyme, tortellini

Ingredients

2 large chicken breasts cut into bite-sized pieces
1/2 cup flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons garlic minced
1/3 cup sun-dried tomatoes mostly drained and chopped
1 cup chicken broth
1 cup heavy cream
1 cup parmesan cheese grated
1 teaspoon red pepper flakes
1 teaspoon oregano
1 teaspoon thyme
19 ounces frozen tortellini

Instructions

In a large plastic bag, combine the flour, paprika, garlic powder, salt and pepper. Toss in the chicken, seal the bag, and shake until the chicken is well coated in the flour mixture.
Heat a large skillet with a lid over medium heat and add in the olive oil and butter. Add the chicken and saute until it is golden brown and the internal temperature of the largest piece is 165 degrees.
Remove the chicken from the pan and set it aside for now.
Add the minced garlic and sun-dried tomatoes to the pan and saute for about one minute. Pour in the chicken broth and heavy cream, being sure to scrape the bottom of the pan a bit as you stir to get all the good bits off the bottom.
Add in the parmesan, red pepper flakes, oregano and thyme, and stir until the cheese is melted and everything is well combined.
Add in the frozen tortellini (Don’t bother stirring at this point. The frozen pasta will just make your parmesan clump back up.), and place the lid on the pan. Turn the heat down to low, and let the pasta cook for about five minutes.
Stir to coat the pasta in the sauce, and then add in the chicken. Give the whole dish a good stir to coat everything in the sauce, and serve immediately.

This was amazing. It was cheesy, creamy and definitely filling. It could have benefited from a big piece of garlic bread to go along with it, too.

The only problem with it was that it immediately made me want to go take a nap—I’m pretty sure it counted as carbo-loading.

As much as I wish I could eat these big heavy meals all winter, I know I’ll need to stick to healthier options most of the time. But that doesn’t mean this fantastic pasta dish won’t make another appearance at some point while I still have my cold-weather blanket in tow.

This piece first appeared in print on Jan. 26, 2023.

Tags 30-minute meal, chicken, chicken breasts, chicken broth, easy dinner, garlic, garlic powder, heavy cream, oregano, paprika, parmesan cheese, red pepper flakes, sun-dried tomatoes, thyme, tortellini

Main Dish

Cap off this week with a yummy spinach mushroom lasagna

Post author By Lindsey Young
Post date November 10, 2022

Spinach mushroom lasagna is a filling, flavorful dinner while being completely vegetarian. Paired with a thick slice of bread, this dinner is a crowd pleaser.

I bought so many mushrooms this week.

And when I tell you that even the cashier at our local grocery store asked me what was up with the mushrooms, you know I definitely bought more than a normal person does.

What can I say? I love a good sale. And this sale included big, beautiful portabella mushroom caps. Who can resist?

I felt like the find was serendipity, considering I just purchased a clearance container of ricotta cheese earlier in the week. The universe was telling me to make lasagna, and who am I to deny divine providence when it comes to my dinner menu?

So the recipe I tried comes from one of my absolute favorite food blogs, “Damn Delicious.” It’s written by Chungah Rhee, and I have seriously never tried one of her recipes that failed. She makes really, really good food. You can find the original post for this recipe at https://damndelicious.net/2015/03/07/creamy-spinach-and-mushroom-lasagna/. I added more garlic and doubled the seasonings in my version.

Spinach Mushroom Lasagna

Spinach mushroom lasagna is a filling, flavorful dinner while being completely vegetarian. Paired with a thick slice of bread, this dinner is a crowd pleaser.

Course Main Course

Keyword baby bellas, basil, cremini mushroom, garlic, lasagna, mozzarella, mushrooms, oregano, parmesan cheese, parsley, portabella, portabello, ricotta cheese, spinach, vegetarian, yellow onion

Ingredients

Sauce Ingredients

1/4 cup butter
1 small yellow onion diced
6 to 8 cloves garlic minced
1 pound mushrooms thinly sliced (I used portabellas)
1/4 cup flour might need more
3 cups milk I used skim
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried parsley
pinch nutmeg
salt and pepper to taste

Other Ingredients

9 lasagna noodles
15 ounces ricotta
1 tablespoon dried parsley
20 ounces frozen chopped spinach thawed and drained
3 cups shredded mozzarella divided
3/4 cup grated parmesan divided (use fresh or the bottled stuff)
salt and pepper to taste

Instructions

Start with the sauce. In a Dutch oven or stock pot, melt the butter over medium heat. Add the onion and saute until it is getting soft. Add in the garlic and mushrooms, and continue sauteing for a few minutes until the mushrooms reduce down and soften a bit.
Stir in the flour, making sure to soak up any butter or juices from the vegetables. (If there is still liquid in the pot, add more flour, a little at a time, until it’s all soaked up.) Continue stirring to cook the flour taste out of the mixture for about two minutes.
Gradually add in the milk while stirring. Continue stirring constantly, making sure to scrape the bottom of the pot, until the sauce thickens slightly. That should take around five minutes or so.
Stir in the basil, oregano, parsley and nutmeg, along with salt and pepper. Remove the sauce from the heat.
In another large pot, boil the lasagna noodles according to package directions.
While the noodles cook, preheat the oven to 350 degrees.
Stir the dried parsley, along with some salt and pepper into the ricotta. Also add salt and pepper, to taste, to the chopped spinach.
When the noodles are done, spread about one cup of the sauce in the bottom of a deep nine-by-13-inch baking dish.
Lay three lasagna noodles over the sauce. Top that with half of the ricotta cheese, then half of the spinach, then one cup mozzarella and one-quarter cup parmesan.
Repeat those layers.
Finish the lasagna off with a layer of noodles, the rest of the sauce and the rest of the cheese.
Bake, uncovered, for 35 to 40 minutes or until the lasagna is bubbling. Turn the broiler on high for about two minutes to brown the top.
Let the lasagna sit 10 to 15 minutes before serving, and refrigerate any leftovers.

This was very, very good, and it was filling, too. I paired it with a loaf of Italian bread, and there was no way we were even considering dessert after dinner. The mushrooms make this meatless meal feel substantial, and using the portabellas (you could also use creminis or baby bellas or another meatier mushroom) gave a depth of flavor to this that didn’t make you even think about the lack of animal protein.

Plus, it ended up making a ton of leftovers that Joey and I have been enjoying throughout the week, and it reheats really well. And the good news is I still have a few more big mushroom caps to use this week. Shopping the grocery sales is often an adventure and rarely a disappointment.

This piece first appeared in print on Nov. 10, 2022.

Tags baby bellas, basil, cremini mushroom, garlic, lasagna, mozzarella, mushrooms, oregano, parmesan cheese, parsley, portabella, portabello, ricotta, spinach, vegetarian, yellow onion

Crockpot Main Dish

Pantry clean out calls for finally using my noodle

Post author By Lindsey Young
Post date December 16, 2021

Crockpot lasagna is easy to put together and creates a great, hot dinner without standing over the stove for hours.

After weeks of opening my pantry and sighing deeply at the mess and disorganization, I finally pulled every last item out this past weekend.

Joey came into the kitchen to find boxes, bags and containers on every countertop.

“Today’s the day, huh?” he said, and then he wisely made himself scarce.

He knows better than to get in the middle of my crazy when I’m trying to organize.

As I dug through the pile, I discovered several things. One: At some point, I purchased corn starch, forgot I purchased corn starch and purchased corn starch again. Two: I have way more cupcake liners than I thought I did. And three: For some reason, I spent some time in the past collecting half-full boxes of lasagna noodles.

I’m not really sure what to do with my wealth of cornstarch, and the cupcake liners are now tucked away in a much better location, so I turned my attention to the lasagna noodles, but since I’d already spent a bunch of time cleaning, I decided I needed an easy recipe to try.

The one I found fit the bill: a crockpot lasagna.

The recipe I tried comes from the blog “Big Oven.” You can find the original post at https://www.bigoven.com/recipe/easy-crockpot-lasagna/229584.

Crockpot Lasagna

Crockpot lasagna is easy to put together and creates a great, hot dinner without standing over the stove for hours.

Course Main Course

Keyword crockpot, easy dinner, mozarella cheese, parmesan cheese, pasta sauce, ricotta cheese, slow cooker

Ingredients

1 pound ground beef
1 small yellow onion diced
6 to 8 cloves garlic minced
3-4 cups mozzarella cheese divided
15 ounces ricotta cheese I used low-fat
1/4 cup grated parmesan cheese
1 egg
2 teaspoons dried parsley
1 cup fresh spinach cut into ribbons
24 ounces spaghetti sauce
6 to 9 uncooked lasagna noodles I used a combo of regular and oven-ready

Instructions

In a large skillet over medium heat, brown and crumble the ground beef, along with the onions.
While the beef and onions cook, add 2 cups of the mozzarella, the ricotta, parmesan, egg, parsley and spinach in a bowl and mix well. Set aside.
Once the beef is cooked through, drain off as much fat as you can, and add the minced garlic, sauteing for a few minutes.
Add the pasta sauce and 1/2 cup of water to the skillet. (To really help clean out the jar, pour the water into the jar after you dump the sauce in the pan, and swish it around before adding it to the pan, too.) Add any seasonings you want to spice up your pasta sauce. (I added oregano, basil, parsley, red pepper flakes, salt and pepper to mine.) Cook the sauce for a few minutes to let it all heat through.
In a large crockpot, add about one cup of the sauce to the bottom. Layer in as many noodles as you can fit in a single layer (break them, if necessary).
Spread half of the cheese mixture on top.
Add about two cups of sauce and add another layer of noodles.
Finish out by spreading the second half of the cheese mixture on and topping with the remaining sauce.
Cook on low for four to five hours or until your noodles are cooked through.
About 10 minutes before serving, top with the rest of your mozzarella and cover to let the cheese melt.
(I ended up putting this together the night before we wanted to eat it and refrigerated it in my crockpot. I plugged it in and cooked it on high for four hours, since it started out cold, and it cooked up great.)

This was pretty darn good, made for great leftovers, and it took way less time than a traditional lasagna. You could easily kick this up a notch with fancier sauces or subbing in half the ground beef with sausage, too.

And now I’m down to just one partial box of lasagna, which fits my newly organized aesthetic much better. I still sigh when I open my pantry, but it’s a sigh of happiness now.

This piece first appeared in print on Dec. 16, 2021.

Tags easy dinner, lasagna, mozarella, parmesan cheese, pasta sauce, ricotta, slow cooker