Month: April 2022

Mozzarella Stuffed Chicken Parm – Delish (Video)

Delish has a TON of amazing recipes, including the one I’m featuring today! I gave their unlimited membership a try last year, so I am speaking from my own (read: they are not paying me for this review) experiences. The membership cost me $20 for the year, and it includes a wonderful year-long subscription to their quarterly magazine filled with delicious (and easy!) recipes, unlimited access to Delish recipes, members-only access to a one-on-one hotline to ask for help from their food editors, and other wonderful bonuses. You can learn more about their membership here; this is a code I found online, as I believe the normal cost is $35/year, but this code looks like you can still get it for $20/year, which is great! I have found it to be extremely useful, although I have not yet taken advantage of their hotline – yet.

Our family LOVED this stuffed chicken parm, and I loved that it was SO easy to put together! I made my own sauce, but you can easily use jarred sauce as well, to save time. Let’s jump right in!

Mozzarella Stuffed Chicken Parmesan

Ingredients

1 lb. boneless skinless chicken breasts

8 oz. fresh mozzarella, plus ¼ cup shredded fresh mozzarella

Kosher salt

Freshly ground black pepper

1 cup all-purpose flour

3 eggs, beaten

1 cup panko bread crumbs

1 tsp. dried oregano

1/2 tsp. garlic powder

1/2 cup freshly grated Parmesan, divided

1 tbsp. Olive oil

2 cups marinara sauce

1/4 cup thinly sliced basil

Directions

Preheat oven to 425°.

Thinly cut fresh basil into strips.  I usually roll several basil leaves together, then use my kitchen shears to create strips. Cut 8 ounces of fresh mozzarella into thick slices, and then shred ¼ cup fresh mozzarella.  Set all aside.

Create a deep slit in each chicken breast. Place a thick slice of mozzarella in the chicken. Season with salt and pepper.

Put the flour, eggs and panko bread crumbs into three separate coating trays. Add garlic powder, dried oregano, ¼ cup Parmesan and ½ teaspoon salt to the panko bread crumbs, whisk well. Dip the stuffed chicken first into the flour, then dip into the egg, turn to coat, then dredge in bread crumbs, making sure the chicken is evenly coated.

In a large skillet over medium heat, one tablespoon of olive oil. Add chicken to skillet and cook until golden on both sides, about 4 minutes per side. Pour marinara around chicken and scatter basil on top of marinara. Turn off heat then sprinkle remaining Parmesan and shredded mozzarella on top of chicken.

Transfer skillet to oven and bake until the chicken is cooked through, about 20 minutes more. Garnish with parsley if you like, and serve warm.

That’s it!  Please let me know if you give this a try, and what you think of this recipe. This one’s a keeper, I LOVED that you get the cheesy goodness stuffed into the middle of the chicken in every bite!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for April, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Mozzarella Stuffed Chicken Parm

Tender chicken stuffed with fresh mozzarella cheese gives you that delicious cheesy goodness in every bite!!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 servings

Equipment

Enameled Cast Iron Skillet with Lid
Cutting Board
Kitchen Shears
8 inch Chefs Knife
Coating Trays and Tongs
Measuring Spoon Set
Stainless Steel Mini Whipper
Nylon Turner

Ingredients
  

  • 1 lb boneless skinless chicken breast
  • 8 oz fresh mozzarella thickly sliced
  • ¼ cup shredded fresh mozzarella
  • kosher salt and pepper, to taste
  • 1 cup all-purpose flour
  • 3 eggs, beaten
  • 1 cup Panko breadcrumbs
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • ½ tsp freshly grated Parmesan cheese, divided
  • 1 tbsp olive oil
  • 2 cups marinara sauce
  • ¼ tsp fresh basil, thinly sliced

Instructions
 

  • Thinly cut fresh basil into strips.  Cut 8 ounces of fresh mozzarella into thick slices, and then shred ¼ cup fresh mozzarella.  Set all aside.
  • Create a deep slit in each chicken breast. Place a thick slice of mozzarella in the chicken. Season with salt and pepper.
  • Put the flour, eggs and panko breadcrumbs into three separate coating trays. Add garlic powder, dried oregano, ¼cup Parmesan and ½ teaspoon salt to the panko bread crumbs, whisk well.
  • Dip the stuffed chicken first into the flour, then dip into the egg, turn to coat, then dredge in bread crumbs, making sure the chicken is evenly coated.
  • In a large skillet over medium heat, one tablespoon of olive oil. Add chicken to skillet and cook until golden on both sides, about 4 minutes per side. Pour marinara around chicken and scatter basil on top of marinara. Turn off heat then sprinkle remaining Parmesan and shredded mozzarella on top of chicken.
  • Transfer skillet to oven and bake until the chicken is cooked through, about 20 minutes more. Garnish with parsley if you like, and serve warm.
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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Pressure Cooker Cold Start Yogurt – Amy + Jacky (Video)

Thick, creamy and delicious, this easy yogurt from Amy + Jacky is one of the easiest recipes you’ll ever make!! They are an adorable and very talented couple, you can learn more about them here. This is the first recipe of theirs I have tried, and also the very first yogurt I have EVER made. Their instructions were spot on, which is helpful when you don’t know what you’re doing! I have made it several times, and it is simply wonderful.

For this type of yogurt, you’ll need to use Ultra-filtered milk. Our family loves Fairlife, especially because being ultra-filtered, it is lactose free for those in our family who like milk, but are lactose intolerant. You will also need to use a yogurt that has active bacteria cultures, as we are not cooking this at all (that’s why it is called cold start).

Why bother making yogurt?

Is it worth it? Absolutely, yes! I figure out the cost in my area, and I can get TWICE the amount of yogurt for the price of one large container. That right there makes it worth it for our family. Plus, it is so easy and fresh, you can also freeze it in small quantities for smoothies, just be sure to save two tablespoons for your next batch, and then you will save even more money!

I am using my Deluxe Multi-cooker, as it is a pressure cooker, as well as a sous vide and slow cooker. Since I have found the whole milk to be the thickest and creamiest, that is what I am using today. You can certainly select a lower fat, but please be aware that it may change the consistency of your yogurt. Depending on how tangy you like the yogurt, you can set it between 8-10 hours. We set ours for 9 hours, and it was perfect. Okay, let’s jump right in!

Ingredients

  • 2 tablespoons yogurt with active bacterial cultures
  • One 52-ounce container Fairlife or other ultra-filtered milk

Instructions

Ensure that the pressure cooker’s inner pot is absolutely clean.  Add 2 cups of the milk to the inner pot.  Add the yogurt, whisk very well until incorporated.  Pour in the rest of the milk, and whisk again.

Cover and select YOGURT on Med. Set the timer to 8 hours or up to 12 hours for tangier yogurt; press and hold START.

Once the timer is up, press CANCEL. Remove inner pot, cover with foil, and refrigerate for at least 4 hours.  Remove to separate containers; you can also freeze in small batches, and be sure to save two tablespoons of this yogurt so that you have the starter to make your next batch. 

Serve as is, or with berries and granola.

That’s it!  The best, creamiest yogurt, and so easy to make!  Please be sure to go and visit Amy + Jacky, and tell them I said hello!

SALE:  Check out the items below that we have on sale for the month of April, and scan the link below to shop!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for April, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Pressure Cooker Cold Start Yogurt

Thick,creamy and delicious, this easy yogurt is one of the easiest recipes you'll ever make!!
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Course Breakfast
Servings 1.5 L

Equipment

Deluxe Multi Cooker
Easy-Read Measuring Cup Set
Stainless Steel Mini Whipper

Ingredients
  

  • 2 tbsp yogurt with active bacterial cultures
  • 52 ounces Ultra-filtered milk

Instructions
 

  • Ensure that the pressure cooker’s inner pot is absolutely clean.  Add 2 cups of the milk to the inner pot.  Add the yogurt, whisk very well until incorporated.  Pour in the rest of the milk, and whisk again.
  • Cover and select YOGURT on Med. Set the timer to 8 hours or up to 12 hours for tangier yogurt; press and hold START.
  • Once the timer is up, press CANCEL. Remove inner pot, cover with foil, and refrigerate for at least 4 hours.  Remove to separate containers; you can also freeze in small batches, and be sure to save two tablespoons of this yogurt so that you have the starter to make your next batch. 
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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Pork Tenderloin With Apples and Onions – Inspired Taste (Video)

Today I’d like to share a recipe that has been a favorite of our family for a couple of years. This recipe brings together a melt-in-your-mouth pork tenderloin with a glorious sauce of apples and onions that perfectly complements the entire meal! We love pork tenderloin, but I like to change it up a bit, and this recipe from Joanne and Adam over at Inspired Taste was just what I was searching for when deciding what to make for dinner. You can learn more about them here. Although this is the only recipe of theirs that I’ve tried so far, it appears that they have a slew of wonderful categories, so that you can find exactly what you need based on diet, ingredient, etc. Please be sure to check them out, and let me know what you think.

My favorite part of this recipe is the sauce that happens from cooking the apples and onions together. You can certainly cook them a little less, but for me, I always allow them to cook a little bit extra, as the sauce is just so velvety and delicious, the flavors meld together to create a lovely sauce. Let’s jump right in!

Ingredients

  • 2 pork tenderloins (about 1 1/2-pounds each)
  • 2 tablespoons vegetable oil, plus more as needed
  • 1 1/2 teaspoons salt, plus more as needed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh thyme leaves
  • 1/4 teaspoon ground black pepper
  • 2 apples, cored and sliced (I used Granny Smith)
  • 2 onions, sliced
  • 1 cup chicken stock
  • 1 tablespoon butter

Instructions

Preheat oven to 425⁰ F.

Use paper towel to pat pork tenderloin dry, then use a sharp knife to remove the silverskin – which is very tough connective tissue that will not melt during the cooking process, which is why we need to remove it.

Rub pork with 1 tablespoon oil and the salt.  I did not use as much salt as the recipe calls for, simply because we try to watch our sodium intake, but you could certainly use all 1 ½ teaspoons if you prefer. 

Heat 1 tablespoon olive oil in cast iron or another oven-safe skillet over medium heat for 2-3 minutes, until oil shimmers.  Sear pork on all sides until golden brown, about 12 minutes total.

Meanwhile, chop 1 tablespoon fresh thyme, core, peel and slice 2 apples and slice 2 onions.  Cut apples in half once sliced. I like to use at least one additional apple, if I have them on hand.

Once pork is browned, remove and set aside.  Add in apples and onions, cooking for 5 minutes, then add in thyme. 

Brush pork with 1 tbsp Dijon mustard and 2 tsp thyme.

Add pork back to pan on top of the apple and onion mixture.  Bake for 10-15 minutes, or until the internal temperature of the pork reaches a minimum of 145⁰ F.  I used the probe on my instant read thermometer so I would not have to keep opening the oven to check the temperature.

Remove pork to cutting board, and let rest for 10 minutes. Meanwhile place skillet back on stove-top over medium heat. Add chicken stock, scraping any bits of deliciousness from the bottom of the pan.  Bring mixture to a simmer, and cook until reduced by half.  Add in butter, stir until incorporated into sauce. 

Slice, pour sauce over pork, and serve immediately. 

That’s it!  We enjoy this over green beans and with mashed potatoes for sure, but I am sure this would be wonderful with a low-carb side, such as salad or even mashed cauliflower.  Please let me know when you give this a try, and be sure to visit Adam and Joanne over at Inspired Taste, and tell them I said hello!!

SALE:  Check out the items below that we have on sale for the month of April, and scan the link below to shop!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for April, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Pork Tenderloin With Apples and Onions

This recipe brings together a melt-in-your-mouth pork tenderloin with a glorious sauce of apples and onions that perfectly complements the entire meal!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Course Main Course
Servings 6 servings

Equipment

12 inch Cast Iron Skillet
8 inch Chefs Knife
Large Grooved Cutting Board
Petite Measure All Cup
Salt and Pepper Grinder Set
Rapid-Prep Mandoline
5-inch Santoku Knife
Easy-Read Measuring Cup Set
Instant-Read Food Thermometer
Entertaining Platter Set
Corer
Large Chef's Tongs
Food Chopper

Ingredients
  

  • 2 pork tenderloins 1.5 lb each
  • 2 tbsp olive oil
  • 1.5 tsp salt or to taste
  • 1 tbsp Dijon mustard
  • 1 tbsp chopped fresh thyme
  • 2-3 apples, cored and sliced (I used Granny Smith)
  • 2 onions, sliced
  • 1 cup chicken stock
  • 1 tbsp butter

Instructions
 

  • Preheat oven to 425⁰ F.
  • Use paper towel to pat pork tenderloin dry, then use a sharp knife to remove the silverskin.
  • Rub pork with 1 tablespoon oil and the salt.
  • Heat 1 tablespoon olive oil in cast iron or another oven-safe skillet over medium heat for 2-3 minutes, until oil shimmers.  Sear pork on all sides until golden brown,about 12 minutes total.
  • Meanwhile, chop 1 tablespoon fresh thyme, core, peel and slice 2 apples and slice 2 onions. 
  • Once pork is browned, remove and set aside. Add in apples and onions, cooking for 5 minutes, then add in thyme. 
  • Add pork back to pan on top of the apple and onion mixture.  Bake for 10-15 minutes, or until the internal temperature of the pork reaches 145⁰ F.
  • Remove pork to cutting board, and let rest for 10 minutes. Meanwhile place skillet back on stove-top over medium heat. Add chicken stock, scraping any bits of deliciousness from the bottom of the pan. Bring mixture to a simmer, and cook until reduced by half.  Add in butter, stir until incorporated into sauce. 
  • Slice, pour sauce over pork, and serve immediately. 
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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Italian Zeppole – Buon-A-Petitti (Video)

This scrumptious recipe comes from my childhood friend Chiara’s mother, Gina – who also happens to be the Italian Grandma from the YouTube channel, Buon-A-Petitti! Please do go and subscribe to her channel, and check out her NEW cookbook here, you will be so glad you did! See Gina sharing some family recipes from Faeto, Italy, and also trying out new creations on YouTube. I can attest to the deliciousness of her food, her recipes are authentic Italian, and you will LOVE watching as she explains her recipes and, usually, she will sing a song during the process. What’s not to love?

Back to the zeppole, I am thrilled that I gave these a try. They were incredibly easy to make, but I needed to see someone else do it first before I tried my hand at this dessert. They were GONE within ten minutes, and the kids were begging me to make more. Let’s jump right in!

Ingredients

  • 1 cup water
  • 1 cup milk
  • 2 teaspoons active dry yeast
  • 2 large eggs
  • ¼ cup granulated sugar
  • 1 tsp salt
  • 1 tbsp olive oil
  • 4 cups all-purpose flour
  • Powdered sugar OR Cinnamon sugar (for sprinkling)

Instructions

Combine water and milk.  Heat in microwave to 110° F.

Add one envelope/2 teaspoons active dry yeast to milk. Stir gently, set aside.

Combine eggs, sugar, salt, and olive oil, mix on low.

Add in the milk/yeast mixture, then slowly mix in 4 cups flour.

Cover dough with plastic and a kitchen towel. Keep in a warm place to rise for 1 hour.

Remove plastic from dough. Time to make the zeppole! 

Fill pan with canola oil, heat to 350° F.

Use scoop to make each zeppole, place in oil.  Cook a few minutes, until golden. They may turn themselves!

Remove from pan  onto paper towels to remove excess oil.

Sprinkle with powdered sugar or cinnamon sugar.

That’s it! I really hope that you’ll give these a try, if you’ve never had them before, you will be delighted, and if you’ve had them, they will definitely bring back wonderful memories.

Please do go and visit Gina here, she will be so happy to see you!

SALE:  Check out the items below that we have on sale for the month of April, and scan the link below to shop!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for April, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Italian Zeppole!

Deliciously fluffy and sweet, these zeppole are easy to make and a crowd pleaser for sure!!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours 20 minutes
Resting Time for dough 1 hour
Course Dessert
Cuisine Italian

Equipment

Enameled Cast Iron Skillet with Lid
Flex+ Multi-Prep Set
4 Quart Plastic Mixing Bowl
Spider Strainer
Mix 'N Scraper
Large Scoop
Powdered Sugar Shaker
Silicone Prep Bowl Set
Stainless Steel Mini Whisk
Easy-Read Measuring Cup Set
Adjustable Measuring Spoons
Measuring Cup Set
Instant-Read Food Thermometer

Ingredients
  

  • 1 cup water
  • 1 cup milk
  • 2 tsp active dry yeast
  • 2 large eggs
  • ¼ cup granulated sugar
  • 1 tsp salt
  • 1 tbsp olive oil
  • 4 cups all-purpose flour

Instructions
 

  • Combine one cup water with one cup milk. Heat in microwave to 110° F.
  • Add one envelope/2 teaspoons active dry yeast to milk. Stir gently, set aside.
  • Combine 2 eggs, 1/4 cup sugar, 1 tsp salt, 1 tbsp olive oil, mix on low. Add in the milk/yeast mixture, then slowly add 4 cups flour.
  • Cover dough with plastic and a kitchen towel. Keep in a warm place to rise for 1 hour.
  • Remove plastic from dough. Time to make zeppole! 
  • Fill pan with canola oil, heat to 350°F.
  • Use scoop to make each zeppole, place in oil.  Cook a few minutes, until golden. They may turn themselves!
  • Remove from pan onto paper towels to drain excess oil.
  • Sprinkle with powdered sugar or cinnamon sugar.
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Imapampchef2 Comments

Pressure Cooker Chicken Noodle Soup – Spend With Pennies (Video)

With May just around the corner, it seems like a recipe for chicken noodle soup wouldn’t be necessary, given the warm weather that should be coming soon – in our neck of the woods, anyway!! However, this particular recipe is wonderful, especially because it’s made in your pressure cooker! Folks are still getting sick, and when I’m not feeling well, chicken soup is the order of the day, not matter how warm the weather. Holly over at Spend With Pennies has one of the tastiest recipes, and it’s so easy to throw together! You can learn more about Holly here. While I’m sure I came across her blog several years ago, I must have inadvertently forgot about all of the deliciousness over there – shame on me!! I was thrilled to come across this recipe when my hubs was under the weather, and so glad to be able to share her recipe with all of you!

I did make one addition to this recipe, which was to add fresh lemon juice at the very end (you’ll see that in my video). I find that lemon just brightens the flavor of the soup overall, but it is also perfectly fine without it, just a personal preference. Okay, let’s jump right in!!

Ingredients

  • 1 large onion diced
  • 1 tablespoon olive oil
  • 2 large chicken breasts boneless & skinless, about 8 ounces each
  • 1 cup carrots sliced
  • 1 cup celery sliced
  • 1 tablespoon parsley fresh
  • 1 bay leaf
  • 6 cups chicken broth or stock
  • 4 ounces egg noodles approx. 2 ½ cups dry
  • Juice of ½ lemon
  • salt & pepper to taste

Instructions

Slice carrots and celery, set aside. Chop fresh parsley. 

Set the Deluxe Multi-Cooker to SEAR on Med 20 minutes, and heat the oil for 3 minutes. Meanwhile, dice onions. Add the onions stirring frequently until softened, about 3-4 minutes. 

Add in the rest of the ingredients EXCEPT the egg noodles and the lemon.  Lock the lid and select CUSTOM (high pressure) for 10 minutes, Press Start.

When the timer is up, press CANCEL. Press STEAM-RELEASE to manually release the pressure.   Remove bay leaf and discard.  Remove chicken to board, and shred. 

Set the Deluxe Multi-Cooker to SEAR on HIGH to bring soup to a boil.  Once boiling, add in egg noodles, and cook until tender, about 6 minutes (up to 8 minutes if you like them very tender).

Add chicken back in, along with the juice of half of a lemon. 

Stir to combine.  That’s it!  This is an easy and delicious recipe, and it also freezes well – if you have any leftovers!  Please let me know if you give this recipe a try, and if you use lemon juice in the broth.  I would love to hear from you! Please also be sure to visit Holly over at Spend With Pennies, and tell her I said hello!!

EARN DOUBLE $$ for your organization in MAY: 

FREE GIFT WITH PURCHASE: Check out the items below that we have on sale for the month of April, and scan the link below to shop!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for May, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Pressure Cooker Chicken Noodle Soup!

Tender chicken comes together with perfectly cooked noodles and veggies in a delicious broth brightened by a hint of lemon!  Bring this to the table in no time using your pressure cooker, so that you have more time to enjoy what matters most. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Time to come to pressure 10 minutes
Course Soup
Servings 6 servings

Equipment

Deluxe Multi Cooker
Rapid-Prep Mandoline
Manual Food Processor
8 inch Chefs Knife
Large Grooved Cutting Board
Large Chef's Tongs
Quick Shred
Easy-Read Measuring Cup Set
Citrus Press
Mini Mix and Scraper
Small Stoneware Bowl Set
Scoop and Serve Spatula

Ingredients
  

  • 1 large onion, diced
  • 1 tbsp olive oil
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 2 boneless chicken breasts, @ 8 ounces each
  • 1 tbsp chopped fresh parsley
  • 1 bay leaf
  • 6 cups chicken broth or stock
  • 4 ounces uncooked egg noodles
  • ½ lemon, juiced (optional)
  • kosher salt and pepper, to taste

Instructions
 

  • Slice carrots and celery, set aside. Chop fresh parsley. 
  • Set the Deluxe Multi-Cooker to SEAR on Med and heat the oil for 3 minutes. Meanwhile, dice onions. Add the onions stirring frequently until softened, about 3-4 minutes. 
  • Add in the rest of the ingredients EXCEPT the egg noodles and the lemon.  Lock the lid and select CUSTOM (high pressure) for 10 minutes, Press Start.
  • When the timer is up, press CANCEL. Press STEAM-RELEASE to manually release the pressure.   
  • Remove bay leaf and discard. Remove chicken to board, and shred. 
  • Set the Deluxe Multi-Cooker to SEAR on HIGH to bring soup to a boil.  Once boiling, add in egg noodles,and cook until tender, about 6 minutes (up to 8 minutes if you like them very tender).
  • Add chicken back in, along with the juice of half of a lemon.  Stir to combine.
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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Easy Parmesan Crisp Bowls – Taste of Home (Video)

Who knew it would be SO easy to make an edible bowl out of shredded cheese?! Not me, until I found this delicious recipe from Taste of Home. You can submit recipes to them, and I believe this one comes from Melissa Wilkes of Augustine, Florida. Two ingredients is all it takes, let’s jump right in!!

Ingredients

  • 2 cups shredded Parmesan cheese
  • 1/2 teaspoon coarsely ground pepper

For the Salad:

  • 2 romaine hearts, cut into bite-size pieces (about 6 cups)
  • 1 cup grape tomatoes, halved
  • 3/4 cup Caesar salad croutons, slightly crushed

For the Caesar Salad Dressing:

  • 1 cup mayonnaise
  • ½ cup grated Parmesan cheese
  • 1 tsp Dijon mustard
  • juice from 1/2 lemon
  • 1 tsp Worcestershire sauce
  • 3 chopped garlic cloves
  • ¼ tsp EACH salt and black pepper
  • 1 tsp anchovy paste

Instructions

Grate Two Cups of Parmesan Cheese and chop 3 cloves garlic.

Mix in 1/2 tsp Black Pepper into the grated cheese.

Heat small pan over medium heat for two minutes. Sprinkle 1/4 cup cheese mixture into pan, forming 6-inch circle.

Cook 1-2 minutes until bubbling and edges are nicely browned.

Use a turner to remove from pan. Immediately invert over small bowl; press gently to form bowl shape, cool.

For the salad:

Slice one cup cherry tomatoes.

Add 2 cups torn or chopped romaine lettuce to salad bowl.

Add tomatoes and 3/4 cup croutons to the lettuce. Now let’s make a Caesar salad dressing!

For the dressing:

Combine 1 cup mayonnaise, ½ cup grated Parmesan cheese, 1 tsp Dijon mustard, juice from 1/2 lemon, 1 tsp Worcestershire sauce, 3 chopped garlic cloves, ¼ tsp EACH salt and black pepper, and 1 tsp anchovy paste. Whisk well.

Serve salad in Parmesan bowls.

Enjoy!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home parties for April, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Easy Parmesan Crisp Bowls!

This two-ingredient recipe is SO easy to make, and very tasty! You'll definitely want to serve your salad in this deliciously edible bowl!
No ratings yet
Print Recipe Pin Recipe

Equipment

8.5 inch Stainless Steel Nonstick Skillet
Nylon Turner
Wood Salad Bowl and Servers Set
Adjustable Coarse Grater
Glass Mixing Bowl Set
Mini Mix and Scraper
1-cup Prep Bowl Set
Close and Cut Set
8 inch Chefs Knife
Stainless Steel Whisk

Ingredients
  

  • 2 cups Shredded Parmesan Cheese
  • ½ tsp black pepper

For the Salad:

  • 2 romaine hearts, cut into bite-size pieces (about 6 cups)
  • 1 cup grape tomatoes, halved
  • ¾ cup Croutons

For the Caesar Salad Dressing:

  • 1 cup mayonnaise
  • ½ cup grated Parmesan cheese
  • 1 tsp Dijon mustard
  • juice from 1/2 lemon
  • 1 tsp Worcestershire sauce
  • 3 chopped garlic cloves
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • 1 tsp anchovy paste

Instructions
 

  • Grate Two Cups of Parmesan Cheese and chop 3 cloves garlic.
  • Mix in 1/2 tsp Black Pepper with the grated cheese.
  • Heat small pan over medium heat for two minutes. Sprinkle 1/4 cup cheese mixture into pan, forming 6-inch circle. Cook 1-2 minutes until bubbling and edges are nicely browned.
  • Use a turner to remove from pan. Immediately invert over small bowl; press gently to form bowl shape, cool.
  • For salad, slice one cup cherry tomatoes. Add 2 cups torn or chopped romaine lettuce to salad bowl.  Add tomatoes and 3/4 cup croutons to lettuce.
  • For the dressing, combine 1 cup mayonnaise, ½ cup grated Parmesan cheese, 1tsp Dijon mustard, juice from 1/2 lemon, 1 tsp Worcestershire sauce, 3 chopped garlic cloves, ¼ tsp EACH salt and black pepper, and 1 tsp anchovy paste. Whisk well.
  • Serve salad in Parmesan bowls.
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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