Prosciutto & Romano Popcorn

As many of my frends know, I’m addicted to ground locatelli romano cheese. It is similar in taste to parmesan but with a stronger flavor. I put it in my frittatas, pasta and now on my popcorn. Combine the salty cheese with the savory proscuitto and the crunch of the popcorn and you are in movie heaven - you will not be able to stop eating it.

Makes 3-4 Servings

Ingredients

1 + 2 TBS Canola Oil (divided)

2 oz Prosciutto (diced small) *

1/3 C Popping Corn Kernels

1 tsp Kosher Salt

1 tsp Brown Sugar

1 TBS Melted Butter

½ C Grated Romano Cheese *

Directions

Heat 1 tablespoon of Canola oil over medium heat in a large nonstick frying pan. Add the diced prosciutto and fry until crisp. Drain on a paper towel.

In a mini processor blend the kosher salt and brown sugar until it becomes a fine powder. If you do not have a mini processor, substitute 1 teaspoon of popcorn salt (it’s already ground fine) and just mix it with the brown sugar.

In a large heavy pot with a tight fitting lid, heat 2 tablespoons of canola oil with three kernels of popcorn until the kernels pop. Add the remaining popcorn and shake the pot to coat the kernels until they start to pop. Stop shaking and cook until the popping stops, about 5 minutes.

Pour the popcorn into a large bowl and add the melted butter, salt and sugar mixture, cooked prosciutto, and the grated cheese. Mix thoroughly and serve immediately.

* Pronto Substitutes

Proscuitto – Use bacon or pancetta but eliminate the oil for frying

Romano – Substitute Po Popcorn.armesan Cheese

To print a copy of this recipe go to Proscuitto & Roman

Sweet Apple & Stone Cut Oatmeal Bake

After a lifetime of eating cereal for breakfast I’ve been looking for breakfast ideas that I would not have to prepare every morning. I tried the packets of instant oatmeal but they are full of artificial ingredients and are over processed. I had heard about how good stone-cut oatmeal was but I did not want to spend 45 minutes preparing my breakfast. This recipe enables me to make 6 servings of sweet stone-cut oatmeal bake over the weekend and just warm it in the microwave it in the morning. It’s sweet, crunchy, and has the wonderful taste and texture of stone cut oatmeal. I’m hoping it will also help lower my cholesterol.

Makes 12 Servings

Ingredients

1 C Steel-Cut Oats

½ C Almonds (chopped small)*

½ tsp Kosher Salt

1 Lg Egg

2 C Milk

½ C Firmly-Packed Brown Sugar

1 tsp Vanilla Extract

¼ C Olive Oil

1 Diced Apple (~1C) *

2 oz. Pancetta (diced and fried crisp) Optional*

Directions

Preheat oven to 350°F.

In a large bowl, mix together the oats, almonds, and salt. In a separate medium bowl beat the eggs then stir in the milk, brown sugar and olive oil. Stir the wet ingredients into the dry ingredients and fold in the diced apples and pancetta.

Pour the oatmeal mixture into a 8” x 8” baking dish. Cover with aluminum and bake for 30 minutes. Remove the aluminum foil and bake for an additional 30 minutes.

Serve hot or cool completely and place it in the refrigerator. Cut into 6 pieces and enjoy all week. Just heat in the microwave for 30 seconds and enjoy.

Pronto Substitutes

*Almonds – You can substitute any nut

*Apples – Substitute other firm fruit like pears

*Pancetta – Substitute bacon

To print a copy of this recipe go to Sweet Apple & Stone-Cut Oatmeal Bake.

Nicola’s Pecan Crusted Fish

This recipe is easy and since it is baked it’s healthy. The crunch of the pecans and the tender white fish are accented by the saltiness of the grated parmesan and the tang of the lemon. Pair this with a glass of Chardonnay and a salad or vegetable and you have a great meal.

Makes 4 servings

Ingredients

1 lb. Tilapia filets

½ C Grated Parmesan or Locatelli Romano

1 tsp Salt

½ tsp freshly grated Black Pepper

1 tsp Garlic Powder

2 Eggs

1 TBS Olive Oil

1 C Pecans chopped

Cooking Spray

Lemon or Lime Wedges (Optional)

Directions

Preheat the oven to 350°.

In a large bowl, mix the cheese, salt, pepper, and garlic powder.  In a second bowl, beat together the eggs and the oil. 

Chop the pecans in a food processor until they are the size of large crumbs but not powdery.  I find that they chop better if they are frozen.  Place the chopped pecans in a third bowl.

Place the filets in the parmesan mixture making sure that they are completely coated. 

Dip the coated filet in the egg mixture then place it on the chopped pecans until completely coated. 

Place the fish in a baking dish that has been coated with cooking spray.  Spay the fish with the cooking spray as well.  This will help it form a crispy crust.

Bake the fish in the oven for 15 minutes or until the fish is flaky.

Squeeze some lemon on top when served.

Chef’s Note: Buy only fresh fish.  If it smells fishy—don't buy it.  I recommend purchasing it the day you are going to use it.  If you must buy it the day before put the fish in a bowl of milk.   The milk will help it stay fresher.

* Pronto Substitute

Tilapia – use any other mild white fish.

To print a copy of this recipe go to Nicola's Pecan Crusted Fish.

Artichoke Gemelli

My wife and I are constantly striving to eat healthier so I've been experimenting with healthy meals that are low in points. What I came up with is a wonderful combination of artichoke hearts and gemelli pasta. The sweetness of the artichokes contrasts with the savory parmesan cheese to bring this pasta dish to new heights, even if you are not on a diet.

Makes 2 servings (6 Weight Watchers points / serving)

Ingredients

5 oz Gemelli Pasta *

2 TBS + ¼ tsp Kosher salt

1 TBS olive oil

1 Medium Yellow Onion (sliced paper thin)

14oz Can Artichoke Hearts (drained and quartered)

3 Cloves Garlic (sliced thin)

½ C Chicken Broth

1 tsp Dried Parsley

2 C Pasta Water

1 TBS Grated Parmesan Cheese.

½ tsp Red Pepper Flakes (optional) *

Cook the pasta according to package directions making sure to add 2 tablespoons of kosher salt to the water.

While the pasta is cooking, slice the onion into paper thin slices. Heat the olive oil in a large skillet over medium heat. Sautee the onions until they are light brown in color, stirring frequently.  When the onions are cooked add the garlic and cook for an additional 60 seconds. Add the quartered artichoke hearts and cook until the pan is almost dry. Add the chicken broth and teaspoon of dried parsley and continue cooking until the pan is almost dry. Add 2 cups of water from the cooking pasta, turn the heat to high and cook down until only a little liquid is left.

Drain the pasta and add it to the pan with the artichokes. Cook for an additional 60 seconds while stirring. Serve immediately, topping with the grated parmesan and optional red pepper flakes.

* Pronto Substitutes

Gemelli – Gemelli are small twisted pasta but you can use any smaller sized pasta.

Red Pepper Flakes – If you are serving this to children you may want to skip the red pepper flakes.

To print a copy of this recipe go to Artichoke Gemelli.