Parmesan Crusted Perch

We decided to try some parmesan crusted fish this week.  I had some ocean perch on hand that fried up very nicely.  It was very good, we used wheat bread for the bread crumbs and fresh grated parmesan cheese.  Quick and easy to do, I am sure other kinds of fish would work well too.DSCN3475 (640x480)

  • 1 pound ocean perch
  • 1/2 cup flour
  • salt and pepper
  • 2 eggs
  • 1 cup bread crumbs
  • 1/2 cup grated parmesan
  • salt and pepper
  • 1 tsp crushed red pepper
  • oil

Thaw fish and pat dry.  Combine four, salt and pepper in small dish.  In separate bowl beat eggs.  In another bowl combine bread crumbs, parmesan, salt, pepper, and crushed red pepper.

Heat oil in large skillet.  Bread fish by dipping in flour combination.  Then dip in eggs, followed by a dip in the parmesan and bread crumb mixture.

Fry about 5 minutes total depending on size of fish; 2 to 3 minutes each side.

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Enjoy ~ Kimberly

Angel Hair Pasta with Crab and Spinach

Just a quick post today for the pasta we had for lunch.  I had some leftover crab meat and thought a pasta dish would be delicious.  Cooked shrimp would work well too with this recipe.

  • 6 o.z. angel hair pasta
  • 3 o.z. fresh spinach
  • 2 Tbs butter
  • 1/4 tsp cayenne
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 1/2 cups crab meat
  • salt to taste
  • 2 tsp cornstarch
  • 1 Tbs water
  • 1/4 cup parmesan cheese

Cook pasta according to package directions until desired tenderness, add spinach to pasta during last minute or two of cooking.  Drain pasta reserving 1/2 cup of liquid.  In skillet melt butter.  Add cayenne, garlic, pepper, crab and reserved pasta water.  Heat to a simmer; mix cornstarch and cold water add to liquid stirring until thickened.  Pour over pasta, sprinkle with parmesan cheese and stir.

Enjoy ~ Kimberly

Cauliflower and Carrots with a touch of parmesan

Cauliflower and carrots are one of my favorite vegetable combinations.  It’s quick and easy to do and adds a nice touch to any meal. I use the microwave for this but you could cook them on the stove top or even roast the vegetables if you prefer.

  • 1/2 head of cauliflower
  • 4 carrots
  • 1/4 cup water
  • salt and pepper
  • 1 Tbs fresh grated parmesan

Cut cauliflower into bite sized pieces; peel and slice carrots.  In casserole pan add cauliflower, carrots, water, salt and pepper.  Cover and microwave for about 8 – 10 minutes until vegetables are tender.  Drain and sprinkle with parmesan cheese.

Enjoy ~ Kimberly

Angel Hair Pasta with Broccoli and Parmesan

We tried for a lighter lunch today.  Usually my pasta dishes are very heavy so I thought I would try to lighten it up a bit.  I really did enjoy this.  Full of flavor and totally delicious.

Angel Hair Pasta with Broccoli and Parmesan

  • 8 o.z. uncooked angel hair pasta
  • 2 cups fresh broccoli cut into bite size pieces
  • 1 Tbs butter
  • 2 cloves garlic chopped
  • 1/2 tsp thyme
  • 1/2 tsp crushed red pepper
  • 1/2 tsp salt
  • pepper to taste
  • 1/2 cup reserved pasta water
  • 1/4 cup parmesan cheese

Bring large pot of water to boil.  Add a bit of salt and angel hair pasta.  Cook for 2 minutes; keep boiling and add broccoli and cook for about 3 minutes more.  Pasta should be cooked to desired doneness and broccoli should be just tender.  Reserve 1/2 cup of cooking water and drain pasta and brocoli.  Set aside.  Melt butter in skillet.  Over medium heat add garlic, thyme, crushed red pepper, salt and pepper.  Cook for about 3 minutes allowing garlic flavors to release but not toast.  Add reserved pasta water and toss with pasta and broccoli.  Stir in 1/2 of the parmesan and garnish with the rest just before serving.

Enjoy ~ Kimberly

Shrimp with garden fresh zucchini tomato and basil

Another quick post today; this would be another of my pasta and goat cheese recipes but I did take a slightly different and fresh approach to it.  I used a bruschetta type combination for the sauce;  a fresh basil, tomato, and olive oil. I also paired zucchini with the shrimp for a nice vegetable addition.

Shrimp with garden fresh zucchini tomato and basil

  • 8 o.z. angel hair pasta
  • 12 o.z. shrimp
  • 1 medium zucchini
  • 1 Tbs butter
  • 1 Tbs olive oil
  • 1 Tbs fresh chopped basil
  • 3/4 cup diced tomato
  • goat cheese or parmesan cheese

Prepare pasta according to package directions or desired technique.  In large skillet melt butter; add shrimp and zucchini; sauté about  5 minutes or until shrimp is just cooked.  Meanwhile combine olive oil, basil and tomato.  Once shrimp has cooked add tomato mixture and heat through about  1 – 2 minutes.  Serve over pasta and add goat cheese or parmesan if desired.

Enjoy ~ Kimberly

Ribeye Salad with Parmesan Peppercorn Dressing

This is one of my favorite salads.  I don’t have it often and I rarely make it myself but I had to give this a try with Charles’ homemade parmesan peppercorn dressing.  Just a quick post today, it’s been a hot busy weekend, but here is the salad we made.

Ribeye Salad with Parmesan Peppercorn Dressing

  • 1 ribeye about 3/4 pound
  • 1 large head romaine lettuce
  • 1 recipe parmesan peppercorn dressing
  • hardboiled egg
  • diced tomato
  • shredded cheese
  • crumbled bacon
  • celery, carrot, radish, or any other salad topping desired

Grill ribeye steak over medium high heat until medium rare or desired doneness; ours took about 7 – 9 minutes.  Prepare salad dressing and chill until ready to use.  Once steak is grilled allow to rest for at least 5 minutes before cutting.  Slice into thin strips; removing excess fat.  Add desired toppings to salad.  Should be enough for 2 salads.  Serve with croutons or garlic toast.

Enjoy ~ Kimberly

Parmesan Cheese Crisps ~ a fantastically easy elegant treat

These are one of the easiest elegant treats to make.  It dresses up the simplest of dishes.  I used them tonight with some simple spaghetti and sauce.  To be honest I actually used a pecorino romano cheese but parmesan works just as beautifully so use which ever you prefer.

Parmesan Cheese Crisps

  • fresh grated cheese ~ parmesan or other hard italian style cheese

I used 1/4 cup total and made 4 little crisps.  Each with about 1 Tablespoon of cheese; then spread out to about 2 1/2 inches in diameter.

Bake at 400 degrees for about 5 minutes. They can easily be made bigger or thicker but adjust the cook time accordingly.

Let rest for about a minute before removing from cookie sheet; they can easily be shaped while still warm if desired.

Enjoy ~ Kimberly

Fresh Basil Shrimp with Pasta

I  managed to sweet talk Charles into fixing dinner tonight.  I was worn out from a busy day of prep at work and needed to rest for a bit.  It came out fabulously. He’s always his biggest critic but to be honest the only thing I would have done differently (and as soon as he served it he said the same thing) was to remove the shrimp tails first so I didn’t have to pluck them off while eating.  Perfect balance of flavor; nicely spicy from the crushed red, so back off a bit for the faint of heart.  Basil and tomato always compliment each other well and parmesan is just a perfect touch to just about any pasta dish.

Fresh Basil Shrimp with Pasta

  • 1/4 pound pasta
  • 12 o.z. shrimp
  • 1 Tbs butter
  • 1 Tbs olive oil
  • 1/2 tsp crushed red pepper
  • dash salt to taste
  • 1/4 tsp fresh thyme ~ chopped
  • 1 tsp fresh basil ~ thinly sliced
  • 2 cloves garlic ~ minced
  • 1 Tbs butter
  • 1 Tbs extra virgin olive oil
  • 1 medium tomato ~ diced
  • fresh grated parmesan

Cook pasta according to package directions.  Meanwhile sauté shrimp in butter, olive oil, crushed red pepper and salt for about 3 minutes or until cooked through.  Toss with thyme, basil and garlic.  Add remaining butter and extra virgin olive oil; toss with cooked pasta stir in diced tomato.  Serve sprinkled with fresh parmesan.

Enjoy ~ Kimberly

 

Parmesan Roasted Carrots

Carrots are one of my favorite vegetables.  I decided today to try a roasted carrot with parmesan.  I parboiled the carrots until just tender before roasting to keep them moist.  I really enjoyed the results.  Parmesan always works so well with roasted vegetables and the simple salt and pepper seasoning let the carrots really stand out.

Parmesan Roasted Carrots

  • 5 medium carrots ~ peeled and sliced into 1/4 in slices
  • 1 Tbs butter
  • 2 Tbs parmesan cheese
  • salt and pepper to taste

Place carrots in sauce pan and cover with cool water.  Bring to boil and simmer for 5 minutes.  Drain carrots and toss with butter.  Place in roasting pan and sprinkle with parmesan, salt and pepper.  Roast at 425 degrees for 8 minutes.

Enjoy ~ Kimberly

Bruschetta Pasta and Grilled Salmon

I couldn’t resist using some more of that fantastic basil I have in my garden. It is flourishing right now despite the dry weather we are having. This pasta dish came out perfectly. I love the way the fresh ingredients play off of each other; the heat of the pasta adds just enough warmth to bring all the flavors together so there is no need to cook the “sauce”. Adapt to your liking; we went heavy on the garlic and the jalapeno was just an extra touch that sounded good. We did sprinkle a little more salt and pepper on at the table.

Bruschetta Pasta and Grilled Salmon

  • 2 Tbs fresh basil
  • 1 tsp olive oil
  • 3 cloves garlic
  • 1 medium tomato diced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 Tbs diced jalapeno
  • juice of 1/2 lime
  • 1 Tbs butter
  • 1/4 cup parmesan
  • 12 o.z. sockeye salmon
  • 8 o.z. dry spaghetti

Combine basil with olive oil and chop(see my fresh basil post for a great technique).

Stir together chopped basil, garlic, tomato, salt, pepper, jalapeno and lime juice.  Set aside.

Prepare pasta as directed.  Grill salmon as desired; we did ours about 3 minutes per side sprinkled with salt and pepper.  Drain cooked pasta and toss with bruschetta mixture and butter.  Sprinkle parmesan cheese on top.

Enjoy ~ Kimberly