Tag Archives: vegetarian recipes

Easy, Cheesy Smoked Paprika Parmesan Crisps

Parmesan cheese crisps

My tip of the month for February 2013 was to buy Food Network Magazine’s Cheese issue. The first thing that I made? These addictive smoked paprika Parmesan crisps (see p. 63 of the issue.) They were incredibly easy to make and impossible to keep around – absolutely fantastic! But then I knew they would be, with cheese as the main ingredient and hot paprika providing just the right amount of smoky spice.

Food Network Magazine 2013

I did modify Food Network’s recipe a bit. Since I bought Parmesan that was already shredded, I added a little bit of water to help hold the cheese mixture together. I’m not sure if you would need to do that if you grate your own cheese, but imagine that it would be moister so you would not need to add the water. I also mixed in some garlic  salt, but next time will switch to garlic powder or minced garlic – the cheese is salty enough. as is.

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Easy, Cheesy Smoked Paprika Parmesan Crisps

Parmesan cheese crisps

My tip of the month for February 2013 was to buy Food Network Magazine’s Cheese issue. The first thing that I made? These addictive smoked paprika Parmesan crisps (see p. 63 of the issue.) They were incredibly easy to make and impossible to keep around – absolutely fantastic! But then I knew they would be, with cheese as the main ingredient and hot paprika providing just the right amount of smoky spice.

Food Network Magazine 2013

I did modify Food Network’s recipe a bit. Since I bought Parmesan that was already shredded, I added a little bit of water to help hold the cheese mixture together. I’m not sure if you would need to do that if you grate your own cheese, but imagine that it would be moister so you would not need to add the water. I also mixed in some garlic  salt, but next time will switch to garlic powder or minced garlic – the cheese is salty enough. as is.

Continue reading

Easy, Cheesy Smoked Paprika Parmesan Crisps

Parmesan cheese crisps

My tip of the month for February 2013 was to buy Food Network Magazine’s Cheese issue. The first thing that I made? These addictive smoked paprika Parmesan crisps (see p. 63 of the issue.) They were incredibly easy to make and impossible to keep around – absolutely fantastic! But then I knew they would be, with cheese as the main ingredient and hot paprika providing just the right amount of smoky spice.

Food Network Magazine 2013

I did modify Food Network’s recipe a bit. Since I bought Parmesan that was already shredded, I added a little bit of water to help hold the cheese mixture together. I’m not sure if you would need to do that if you grate your own cheese, but imagine that it would be moister so you would not need to add the water. I also mixed in some garlic  salt, but next time will switch to garlic powder or minced garlic – the cheese is salty enough. as is.

Continue reading

Easy, Cheesy Smoked Paprika Parmesan Crisps

Parmesan cheese crisps

My tip of the month for February 2013 was to buy Food Network Magazine’s Cheese issue. The first thing that I made? These addictive smoked paprika Parmesan crisps (see p. 63 of the issue.) They were incredibly easy to make and impossible to keep around – absolutely fantastic! But then I knew they would be, with cheese as the main ingredient and hot paprika providing just the right amount of smoky spice.

Food Network Magazine 2013

I did modify Food Network’s recipe a bit. Since I bought Parmesan that was already shredded, I added a little bit of water to help hold the cheese mixture together. I’m not sure if you would need to do that if you grate your own cheese, but imagine that it would be moister so you would not need to add the water. I also mixed in some garlic  salt, but next time will switch to garlic powder or minced garlic – the cheese is salty enough. as is.

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Black Bean and Corn Stuffed Sweet Potatoes – Sweet!

Looking inside

Tired of making baked sweet potatoes with the usual brown sugar and cinnamon? Try these hearty and festive stuffed sweet potatoes with seasoned black beans, fresh sweet corn, robust red peppers and sharp cheddar cheese. Perfect for a meatless Monday meal – just add a salad and you’re ready to go. Or make it vegan by eliminating the cheese. Whichever way you choose, you will never miss the meat!

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Food of the Month, November 2012: Cranberry Sauce, Homemade of Course

If the jelly cranberry sauce that comes in a can (the one you slice) gives you the heebie-jeebies (yaay, I finally used that word in a post!) like it does me, you definitely want to try my homemade version, which is savory, sweet and so easy to make. November 23 is Eat a Cranberry Day, but I wanted to share this recipe before Thanksgiving. Now you have no excuse to suffer through the canned stuff. Plus, fresh cranberries are on sale everywhere.

This recipe is based loosely on a cranberry chutney I recently helped make in a cooking class I took at Revolution in Durham (I’ll be posting about that fun and wonderful  adventure soon.) Executive Chef Jim Anile didn’t have recipes for anything we made that day, so I’m just taking some of his ingredients and adding some of my own. The result? Awesome!

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Food of the Month, November 2012: Cranberry Sauce, Homemade of Course

If the jelly cranberry sauce that comes in a can (the one you slice) gives you the heebie-jeebies (yaay, I finally used that word in a post!) like it does me, you definitely want to try my homemade version, which is savory, sweet and so easy to make. November 23 is Eat a Cranberry Day, but I wanted to share this recipe before Thanksgiving. Now you have no excuse to suffer through the canned stuff. Plus, fresh cranberries are on sale everywhere.

This recipe is based loosely on a cranberry chutney I recently helped make in a cooking class I took at Revolution in Durham (I’ll be posting about that fun and wonderful  adventure soon.) Executive Chef Jim Anile didn’t have recipes for anything we made that day, so I’m just taking some of his ingredients and adding some of my own. The result? Awesome!

Continue reading

Food of the Month, November 2012: Cranberry Sauce, Homemade of Course

If the jelly cranberry sauce that comes in a can (the one you slice) gives you the heebie-jeebies (yaay, I finally used that word in a post!) like it does me, you definitely want to try my homemade version, which is savory, sweet and so easy to make. November 23 is Eat a Cranberry Day, but I wanted to share this recipe before Thanksgiving. Now you have no excuse to suffer through the canned stuff. Plus, fresh cranberries are on sale everywhere.

This recipe is based loosely on a cranberry chutney I recently helped make in a cooking class I took at Revolution in Durham (I’ll be posting about that fun and wonderful  adventure soon.) Executive Chef Jim Anile didn’t have recipes for anything we made that day, so I’m just taking some of his ingredients and adding some of my own. The result? Awesome!

Continue reading

Food of the Month, November 2012: Cranberry Sauce, Homemade of Course

If the jelly cranberry sauce that comes in a can (the one you slice) gives you the heebie-jeebies (yaay, I finally used that word in a post!) like it does me, you definitely want to try my homemade version, which is savory, sweet and so easy to make. November 23 is Eat a Cranberry Day, but I wanted to share this recipe before Thanksgiving. Now you have no excuse to suffer through the canned stuff. Plus, fresh cranberries are on sale everywhere.

This recipe is based loosely on a cranberry chutney I recently helped make in a cooking class I took at Revolution in Durham (I’ll be posting about that fun and wonderful  adventure soon.) Executive Chef Jim Anile didn’t have recipes for anything we made that day, so I’m just taking some of his ingredients and adding some of my own. The result? Awesome!

Continue reading

Food of the Month, November 2012: Cranberry Sauce, Homemade of Course

If the jelly cranberry sauce that comes in a can (the one you slice) gives you the heebie-jeebies (yaay, I finally used that word in a post!) like it does me, you definitely want to try my homemade version, which is savory, sweet and so easy to make. November 23 is Eat a Cranberry Day, but I wanted to share this recipe before Thanksgiving. Now you have no excuse to suffer through the canned stuff. Plus, fresh cranberries are on sale everywhere.

This recipe is based loosely on a cranberry chutney I recently helped make in a cooking class I took at Revolution in Durham (I’ll be posting about that fun and wonderful  adventure soon.) Executive Chef Jim Anile didn’t have recipes for anything we made that day, so I’m just taking some of his ingredients and adding some of my own. The result? Awesome!

Continue reading