Fake Ginger

parmesan

Slow Cooker Garlic Chicken Farfalle

Slow Cooker Garlic Chicken Farfalle – slow cooker chicken shredded and tossed with pasta, bacon, cream, Parmesan cheese, and black pepper.

Slow Cooker Garlic Chicken Farfalle - slow cooker chicken shredded and tossed with pasta, bacon, cream, Parmesan cheese, and black pepper.

Originally published January 28, 2014. Updated June 15, 2020.

This is one of the first recipes I ever found on the internet after I became a stay-at-home mom. So I’ve been making it for years and years and years. And no, I won’t tell you how many years ago that was.

The chicken cooks all day in the slow cooker in a tasty marinade until it’s practically falling apart. Then you shred that and add it to cooked pasta, crispy bacon, lots of black pepper, and a creamy Parmesan sauce. 

My kids love it and it makes a ton so we always have plenty for dinner and leftovers for the next day.

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Cheesy Pasta with Roasted Cauliflower

Cheesy Pasta with Roasted Cauliflower – pasta with cauliflower, kale, Parmesan, ricotta, and lemon zest! Light and fresh – perfect for meatless Monday!

Cheesy Pasta with Roasted Cauliflower - pasta with cauliflower, kale, Parmesan, ricotta, and lemon zest! Light and fresh - perfect for meatless Monday!

This is the first of two meatless recipes this week. Things are getting weird.

So how was your weekend? Hopefully fabulous! I stupidly scheduled a vet appointment for Clementine at 7:15 yesterday morning. It’s never a good idea to make an appointment that early on a Sunday. Good news though, we only have this week and then it’s SPRING BREAK. And then the kids may or may not go back to school after that. Still waiting for papers to be signed so we know which day we can get the heck out of here.

Yesterday I also officially started cleaning out the house. It’s amazing how much stuff you accumulate over the years. I found one of those cell phones with the pull out keyboard in our junk drawer – like, how old is that?! Why do we still have it?!

I spent a good portion of the day just filling bags with stuff to either throw away or donate. I’m starting to panic because it just seems like so. much. stuff. and it’s stuff that we’ve just shoved into closets or drawers because we don’t even use it. I need it all out of here!

Aaaaand I started listening to The Life-Changing Magic of Tidying Up while I cleaned. Mostly because I’ve heard that the author talks about your socks needing a vacation. My socks and I are pretty excited to hear all about that.

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Sausage and Cheddar Stuffed Mushrooms

I love getting to peek into other people’s Thanksgiving meals. Whether it’s via Instagram or a blog post or just hearing someone talk about their holiday. Thanksgiving is such a traditional meal and I think most of us tend to make the same things year after year. I love seeing other people’s menus for inspiration to change it up a little.

I never considered stuffed mushrooms a Thanksgiving dish but on the first Thanksgiving my husband and I spent together, I ate my weight in them at his mom’s house. And they have been a holiday staple in our house ever since.

I don’t think I’ve ever met a stuffed mushroom that I didn’t love but I like to make mine with sausage, a good cheddar, and cream cheese to give the stuffing that super creamy texture.

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Roasted Corn with Parmesan and Lime

I know, I know..  summer is over and corn season is long gone. But you’ve GOT to try this recipe. I don’t know what drew me to the recipe or why I thought it would go over well with my family but holy geez, I am so happy I gave it a try. The sweetness of the corn is perfectly balanced by the salty Parmesan, tart lime juice, and spicy cayenne.

I am usually not a fan of spicy but this dish can really handle some cayenne. I think I ended up adding about 1/2 teaspoon of the spicy stuff! That’s what is so great about this recipe – it’s so easy to adapt!

Make it. Use frozen corn if you must, just make it. I am willing to bet that you’ll love it!

5 from 1 vote
Print
Roasted Corn with Parmesan and Lime
Prep Time
20 mins
Cook Time
20 mins
 
Ingredients
  • 3 medium ears corn
  • 1 1/2 tablespoons olive oil
  • salt and freshly ground black pepper
  • 1 tablespoon mayonnaise at room temperature
  • 1 tablespoon sour cream at room temperature
  • juice of 1 large lime
  • 3 tablespoons grated Parmesan
  • generous pinch of cayenne
Instructions
  1. Heat the oven to 400 degrees.
  2. Shuck the corn and cut the kernels from the cobs, tossing them in a bowl with the olive oil and plenty of salt and pepper.
  3. Spread the kernels evenly on a large rimmed baking sheet and roast for 15 to 20 minutes, scraping and turning over the kernels once or twice, until they’re tender and lightly caramelized.
  4. Put the corn back into the bowl and stir in the mayonnaise, sour cream, lime juice, Parmesan and cayenne. Taste and adjust any of the flavorings, including salt and pepper, if necessary.

Rosemary & Parmesan Madeleines

I am supposed to be posting my Honey Spiced Madeleines for French Fridays with Dorie today but umm… I made the madeleines one night (so I couldn’t take pictures) and ate them all before morning. And then I just didn’t have it in me to do another batch because hello! I’d already eaten 12 of the suckers!

Before what we’re now calling “The Madeleine Incident” I had planned to make these cheesy madeleines to act as a kind of substitute for garlic bread on pasta night. Oh my goodness y’all, I thought the sweet madeleines were dangerous but these guys… a whole new level of delicious! After my first bite, the only thing I said was ‘Ridiculous” because there’s really no way to describe how good these are.

I’m typically not a fan of madeleines because the ones you buy at coffee shops (cough Starbucks cough) are mushy and there’s no real flavor to them. Homemade madeleines are an entirely different story. The outside get golden brown and just slightly crisp and you can flavor them however you want!

(If you’re in the market for a madeleine pan, I bought this one and I love it.)

Print
Rosemary & Parmesan Madeleines
Prep Time
20 mins
Cook Time
12 mins
 
Servings: 12 large madeleines
Ingredients
  • 8 tablespoons 1 stick unsalted butter, melted
  • 1 cup flour
  • 2 teaspoons fresh rosemary minced
  • 1 teaspoon sea salt
  • 1 ⁄4 teaspoon freshly ground pepper
  • 4 eggs
  • 1 ⁄4 teaspoon cream of tartar
  • 1 teaspoon sugar
  • 1 cup grated Parmesan plus more for sprinkling
Instructions
  1. Position a rack in the lower third of an oven and preheat to 375°F. Brush the molds of a 12-well madeleine pan with 2 tablespoons of the butter.
  2. Sift the flour into a mixing bowl; stir in rosemary, sea salt, and pepper. Set aside.
  3. In the bowl of a electric mixer fitting with a whisk attachment (or with a hand mixer), beat the eggs on high until fluffy, about 3 minutes. And the cream of tartar and sugar; continue mixing until the mixture drops from the mixer in ribbons . Gently fold in the flour mixture, cheese, and remaining 6 tablespoons of melted butter.
  4. Spoon the batter into the prepared pan, making sure to fill the wells all the way to the top. Bake until golden brown and springy, about 12 minutes. Rap the pan on the counter to loosen up the madeleines and transfer to a wire rack to cool. Sprinkle with Parmesan.