Quick Chicken Parmesan

Ingredients

  • 12 ounces frozen grilled chicken breast strips (about 3 cups)
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 2 tablespoons dry red wine or chicken broth
  • 1 tablespoon olive oil
  • 1-1/2 teaspoons Italian seasoning
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • 1/3 cup shredded Parmesan cheese
  • 1/3 cup shredded part-skim mozzarella cheese
  • Hot cooked pasta
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Wheely-Good Pasta Salad

Ingredients

  • 1 package (16 ounces) wagon wheel pasta
  • 8 ounces cheddar cheese, cut into small cubes
  • 1 medium sweet red pepper, diced
  • 1 can (3.8 ounces) sliced ripe olives, drained
  • 2 teaspoons minced fresh oregano
  • 1 bottle (16 ounces) creamy Parmesan Romano salad dressing

Directions

  1. Cook pasta according to package directions; drain and rinse in cold water. In a large serving bowl, combine the pasta, cheese, red pepper, olives and oregano.
  2. Drizzle with dressing and toss to coat. Cover and refrigerate until serving.

Creamy Spinach & Rigatoni Bake

Ingredients

  • 1 package (16 ounces) rigatoni
  • 8 ounces sliced pancetta, chopped
  • 3/4 cup butter, cubed
  • 1/2 cup chopped onion
  • 3/4 cup all-purpose flour
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 5-1/4 cups 2% milk
  • 4 cups shredded Italian cheese blend
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup shredded Parmesan cheese

Artichoke Florentine Pasta

Ingredients

  • 1 package (16 ounces) penne pasta
  • 6 tablespoons butter, divided
  • 4 garlic cloves, minced
  • 12 ounces fresh baby spinach (about 16 cups)
  • 1/4 cup all-purpose flour
  • 3 cups 2% milk
  • 3/4 cup grated Parmesan cheese
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/2 cup white wine or reduced-sodium chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 2 cans (14 ounces each) water-packed artichoke hearts, drained and coarsely chopped
  • 1/3 cup Italian-style panko (Japanese) bread crumbs

Asiago Ciabatta

Ingredients

BIGA (STARTER)
  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 cup pumpernickel, rye, or whole wheat flour
  • 1 cup water
  • 1/8 teaspoon instant yeast
DOUGH
  • all of the starter
  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup water
  • 1 tablespoon Pizza Dough Flavor (optional)
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon instant yeast
  • 1 cup Asiago or Parmesan cheese, cut into 1/4″ dice, plus extra for grating over the top of the bread

Baked Pork Chop

Ingredients

  • 1 1/2 cups panko
  • 5 tablespoons vegetable oil
  • 3 tablespoons grated Parmesan
  • 2 teaspoons dried Italian seasoning
  • Kosher salt and freshly ground black pepper
  • Four 3/4-inch bone-in pork chops (about 2 1/4 pounds)
  • Lemon wedges, for serving (optional)

Directions

  1. Preheat the oven to 450 degrees F. Combine the panko, oil, Parmesan, Italian seasoning and 3/4 teaspoon each salt and pepper in a large resealable plastic bag. Put the pork chops in a large bowl and toss to coat with 1 tablespoon water. Place the pork chops in the bag and shake well to coat, pressing the breadcrumb mixture firmly into the meat.
  2. Place the pork chops on a wire rack set on a baking sheet and top evenly with any breadcrumbs remaining in the bag. Bake until the breadcrumbs are dark golden and the internal temperature of the chops registers 165 degrees F on an instant-read thermometer (avoid touching bone), about 30 minutes. Serve immediately with lemon wedges, if using.

Soft Cheese Bread: Two Ways

Ingredients

  • 6 1/2 cups unbleached bread flour can use all purpose, if that’s all you have (28oz)
  • 2 tsp fine salt (0.5oz) or 1 Tbsp. coarse kosher salt
  • 5 Tbsp white sugar (2.25oz) or 5 Tbsp brown sugar or 3 1/2 Tbsp. honey or agave nectar
  • 1 cup lukewarm water (8oz) about 95F (for even softer bread, use 1 cup water leftover from boiling potatoes, cooled)
  • 1 cup plus 2 Tbsp lukewarm buttermilk (9oz) or milk
  • 1 1/2 Tbsp instant yeast (0.5oz)
  • 1/4 cup melted unsalted butter (2oz) or vegetable oil
Cheddar and Herb (to make one loaf):
  • 2 cups shredded sharp cheddar cheese
  • 1/4 cup minced herbs (parsley and chives are good choices)
Parmesan, Garlic and Herb (to make one loaf):
  • 1 1/2 cups freshly grated Parmesan
  • 1/2 tsp garlic powder (or about 2 tsp. minced fresh garlic)
  • 1/4 cup minced herbs (parsley works well)
  • 1/4 cup butter, at room temperature