Tag Archives: parmesan

Weeknight Gnocchi

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Gnocchi is one of James’ favorite dishes but on a busy weeknight, making fresh gnocchi just isn’t an option.  Luckily, there are a ton of great prepared ones on the store shelves these days.  For those of you who are unfamiliar with the awesomeness that is gnocchi, they are basically little potato filled pasta pillows of yumminess.  If you’ve never had it, or even if you have, go pick yourself up a bag and try out this easy, deliciously satisfying meal tonight!

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Parmesan Tilapia with Nutty Brussel Sprouts

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tilapiabrussels

Tilapia

Preheat oven to 375.

Blot your fillets to remove any excess water.  Combine parm, salt and pepper on a large plate.

Spread your fillets with Laughing Cow and coat in parmesan.

Coat a large casserole with non-stick spray, add fillets and cook about 7 minutes.

Remove from the oven and set it to broil.  Place the fillets back in for about 3 minutes or until nice and browned on top.  Keep an eye on them though so they don’t burn!

Brussel Sprouts

Steam brussel sprouts according to Glad bag instructions.

Meanwhile, toast walnuts over medium heat in a small skillet for about 8 minutes or until you begin to smell their toasty goodness.  Don’t walk away though, nuts can burn very easily due to the high oil content.

Toss warm sprouts with lemon zest, juice, thyme, salt and pepper.  Top with walnuts to serve.

Italian Spinach Salad

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italiansalad1

This is my take on a traditional spinach salad but with an Italian twist!

 

Ingredients:

  • 1 bag of baby spinach
  • 1 pack of sliced baby bellas
  • 1 pack of pancetta, chopped
  • 1/2 cup pine nuts, toasted
  • salt and pepper
  • 3 hard boiled eggs, sliced
  • 1/2 red onion, sliced
  • parmesan curls to top off
  • 2 tbs red wine vinegar
  • 1 tbs dijon mustard
  • 5 tbs olive oil

 

Directions:

  1. In a large skillet, add pine nuts over low heat and toast about 5 – 8 mins.  Stir often and keep an eye on them – they can go from toasted to burnt rather quickly.  Remove and set aside.
  2. In the same skillet over low-medium heat, add 2 tbs olive oil to the pan and brown off your pancetta, drain and set aside.  Reserve any drippings that have rendered off and pour into a small bowl.  You will incorporate this back in later.
  3. In that same skillet, add 1 tbs olive oil, your mushrooms and onions.  Cook down about 10 mins, remove and set aside.
  4. To your pan, add 2 tbs olive oil, the drippings you’ve reserved, your red wine vinegar and dijon mustard.  Stir to combine.  This makes the warm dressing for the salad.
  5. To serve, top your baby spinach with your mushroom and onion mixture.  Add your pancetta, pine nuts and egg slices.  Drizzle with the dressing and top with parmesan curls. 

 

Tips:

  • Pancetta, unlike bacon does not have a high fat content, thus the use of olive oil to help it along.
  • Parmesan curls can be made by simply using a vegetable peeler to shave cheese into thin curls.