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Parmesan Grilled Cheese with Rosemary

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Parmesan Grilled Cheese with Rosemary

In honor of National Grilled Cheese Day…

Ingredients:

2 slices sour dough (California Gold Miner)

1 cup parmesan, freshly grated

1 tsp rosemary, chopped

2 tbsp butter (Smart Balance-Orginal)

 

In a small bowl, combine parmesan and rosemary. Spread 1 tbsp butter onto each slice of sour dough. Place one slice sour dough, buttered side down into skillet over medium heat. Top with parmesan rosemary mixture and second slice sour dough, buttered side up. Heat until parmesan begins to melt and flip to cook other side. Flip sandwich as needed until parmesan completely melted and both sides browned.

 

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Thanksgiving Ideas: Rosemary Parmesan Mac & Cheese (Lactose Free)

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Rosemary Parmesan Mac & Cheese

It’s that time of year again…Thanksgiving! Add this side dish to your list of must haves!

 

Ingredients:

1/2 pound medium shells

3 cups parmesan, freshly grated

3 garlic cloves, minced

3 sprigs rosemary, chopped

2 cups lactose free milk

2 tbsp dairy free butter (I used Smart Balance Original)

2 tbsp flour

Splash of extra virgin olive oil

Sea salt & ground pepper

 

Preheat oven to 400 degrees. Boil pasta according to directions and drain. Set aside. Add splash of olive oil, garlic, and rosemary to skillet. Stir for 1-2 minutes over medium heat. Add butter to skillet and melt over medium heat. Whisk in flour 1 tbsp at a time to form a roux. Continue whisking while adding in milk. Whisk for 1-3 minutes or until liquid starts to thicken. Add in 1 cup parmesan at a time, combining until smooth. Season with salt & pepper. Remove from heat and combine sauce with shells. Spoon into 4 small ramekins and bake for 15 minutes or until slightly browned on top. Garnish with rosemary. Serve immediately.

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Tomato Pesto Flatbread

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Pesto Pizza

A quick and simple summer treat!

Ingredients:

1/2 cup cherry tomatoes, per flatbread, sliced thin

3 tbsp pesto, per flatbread (Christopher Ranch)

8 wafer thin slices parmesan, per flatbread

flatbread (Flatout Flatbread, Rosemary & Olive Oil)

ground black pepper

balsamic glaze, drizzle

 

Preheat oven to 375 degrees. Pre-bake crust for 2 minutes on vented baking sheet. Remove from oven, spread thick layer of pesto over each flatbread. Cover with tomatoes, top with parmesan slices. Sprinkle with pepper. Bake for 10 minutes or until cheese is melted. Cut into triangles, drizzle with balsamic glaze and serve immediately.

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Asparagus Risotto

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Asparagus Risotto

It’s Spring and I’m adding asparagus to every meal!

Ingredients:

1 1/2 cups Rice Select Arborio Rice

1 bunch asparagus, trimmed and cut into 2 inch pieces

1 small sweet onion, chopped

3 cloves garlic, sliced

1 quart baby bella mushrooms, quartered

2 cups parmesan, freshly grated (Plus extra for topping)

32 oz Trader Joe’s low sodium vegetable broth

extra virgin olive oil

sea salt & ground black pepper

 

Add a splash of olive oil to a large skillet. Sauté mushrooms over medium heat until tender and slightly browned. Set aside. Add garlic and onions to skillet with another splash of olive oil. Season with salt & pepper and sauté until tender. Add rice and stir mixture until all oil is absorbed. Turn heat to low and pour enough broth in to submerge the rice. Stir continuously and allow rice to absorb the broth completely. Once absorbed, add more broth to submerge rice again and stir. Repeat until rice is al dente, about 20 minutes. When rice is nearly done, add asparagus and mushrooms. Cook until asparagus is slightly tender. Remove from heat and stir in parmesan. Top with seasoning (if needed) and parmesan. Serve immediately.

 

Please note, this content uses referral links for products I have used and loved.

 

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Lasagna (Lactose Free)

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Lactose Free Lasagna

Lactose free lasagna…need I say more?!

Ingredients:

1 box lasagna noodles, cooked al dente (Barilla)

16 oz  Tofutti Better Than Ricotta Cheese -Milk Free

2 cups parmesan, freshly grated

2 eggs

1-2 jars Trader Giotto’s Arrabiata Sauce

1 lb italian sausage or ground sirloin

1 onion, chopped

4 garlic cloves, sliced thin

1 can diced tomato, drained

extra virgin olive oil

sea salt & pepper

parsley

 

Preheat oven to 375 degrees. In a bowl, combine the eggs, “Better than Ricotta Cheese”, and 1 cup of parmesan and set aside. Sauté onion and garlic in olive oil over medium heat, then add seasoned meat and brown.  Add diced tomatoes and turn heat down to simmer. Cook pasta according to box directions.

In a 9 x 13 baking dish, spread one cup of sauce on bottom of dish. Begin layering with pasta first, then cheese mixture, meat mixture, & sauce. Spread evenly. Continue process with 3-4 layers. Top with sauce,  remaining parmesan, and parsley. Bake for 1 hour.

 

Please note, this content uses referral links for products I have used and loved.

 

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Parmesan Stuffed Mushrooms

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Parmesan Stuffed Mushrooms

 

Great for a holiday party…or any party for that matter! I do like to stock up on the Pepperidge Farm stuffing during this time of year. I usually find it in stores during November and December.

 

Ingredients:

1 package baby bella mushrooms, cleaned and stemmed

3/4 cup parmesan, freshly grated

1/2 cup Pepperidge Farm Herb Seasoned Stuffing

extra virgin olive oil

parsley (I use Gourmet Garden, lightly dried parsley.)

sea salt & pepper

 

Preheat oven to 400 degrees F. Mix bread crumbs, 1/2 cup parmesan, parsley, salt & pepper and 2 tbsp olive oil in a large bowl. Line a baking sheet with foil. Arrange all mushroom caps onto baking sheet and add a light layer of parmesan into bottom of mushroom. Spoon in stuffing, drizzle with olive oil and top with leftover parmesan. Bake for 20-25 minutes.

 

Please note, this content uses referral links for products I have used and loved.

 

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Thanksgiving Ideas: Parmesan Potato Gratin (Lactose Free)

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Parmesan potato gratin

Looking for a lactose free side dish to serve with your Thanksgiving meal? I’ve got just the thing…

Ingredients:

2 lbs russet potatoes, peeled and sliced (1/8 inch thick)

1 1/2 cups lactose free 2% milk

3 cups parmesan, freshly grated

3 sprigs of thyme

1/2 tsp nutmeg

sea salt & pepper

butter substitute (I use Benecol)

parsley, for topping

 

Preheat oven to 400 degrees. Butter casserole dish and set aside.

Heat lactose free milk, thyme, nutmeg and salt & pepper in a large skillet for several minutes. Remove thyme and gently add potatoes to cream mixture, coat thoroughly. Add a layer of cream to casserole dish, then a layer of potatoes. With each layer, add a generous amount of parmesan and some seasoning. Top with remaining parmesan and parsley. Cover with foil  and lift one corner. Bake for 1 1/2 to 2 hours or until top is browned.

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Heirloom Tomato Pizza

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Heirloom tomatoes are one of my favorite things about summer! This pizza is a simple way to celebrate the season.

Ingredients:

3 small heirloom tomatoes, sliced

1 cup marinara sauce

1 cup freshly grated parmesan

1 package Trader Joe’s plain pizza dough

Flour

Italian seasoning

Sea salt  & pepper

Parsley

 

Preheat oven to 450 degrees. Remove dough from package and let rest for 20 minutes on a floured surface. Lightly oil pizza baking sheet and set aside.

Using your hands, stretch the dough into a shape that will fit your baking sheet. Lay dough onto baking sheet and bake for 5 minutes. Remove from oven and add sauce. Top with seasoned heirloom tomatoes, parmesan and parsley. Bake for 15 minutes or until crust is golden brown. Serve immediately.

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Chicken with roasted red pepper & parmesan on flatbread

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So simple and fast! Great for lunch!

Ingredients:

1 rotisserie chicken, (I used the breast meat only), chopped

Roasted red peppers, sliced (optional amount)

Freshly grated parmesan cheese (optional amount)

One package Oroweat 100% whole wheat sandwich thins

Extra virgin olive oil

sea salt & pepper

parsley, for topping

Preheat oven to 400 degrees. Spread a thin layer of olive oil on the sandwich thins and toast for 3 minutes in the oven. Remove from oven and assemble sandwich with chicken, sliced peppers and top with grated parmesan, parsley, sea salt and pepper. Toast entire sandwich for 5 minutes or until cheese is melted. Remove from oven and devour!

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