Chocolate Peanut Butter Candy

Chocolate Peanut Butter Candy

1 1/2 cups graham cracker crumbs

1 cup sugar

3/4 cup packed brown sugar

3/4 cup butter, cubed

1/3 cup 2% milk

2 sleeves Keebler Town House crackers (about 80-90)

1 cup butterscotch chips

1 cup semisweet chocolate chips

3/4 cup creamy peanut butter

1/4 cup chopped pecans, optional

1. In a saucepan, combine graham cracker crumbs, sugars, butter and milk. Bring to a boil, stirring constantly: cook and stir 5 minutes longer.

2. Place a single layer of crackers in a greased 9 x 13" dish; top with half of crumb mixture. Repeat layers. Top with remaining crackers.

3. In a small saucepan, combine the butterscotch chips, chocolate chips, and peanut butter. Cook and stir until smooth. Pour over crackers. (Sprinkly with pecans, if desired.) Let stand until set.

Notes: They set faster if you throw them in the fridge for half an hour. They melt in your mouth like candy!

Recipe Origination: "Taste of Home"

Raspberry-Chocolate Cheesecake

Raspberry-Chocolate Cheesecake

Crust:

2 cups macaroon cookie crumbs

3 tbsp butter, melted

Filling:

1 package (8 ounces) cream cheese, softened

1 egg

1/3 cup sugar

1 1/2 tbsp lemon juice

1/4 cup milk chocolate chips

Topping:

3-4 tbsp seedless rapsberry jam

1-2 tbsp milk chocolate chips

1. Heat oven to 325 degrees F.

2. Crust: Combine cookie crumbs and butter. Press into bottom and 1" up the sides of a 9" springform pan. Wrap foil around bottom of pan. Bake at 325 degrees F for 10 minutes. Cool on a wire rack. Increase oven temperature to 350 degrees F.

3. Filling: In a medium bowl, beat cream cheese, egg, sugar and lemon juice until smooth.

4. Sprinkle 1/4 cup of chocolate chips over the bottom of the cooled crust. Spread the cheese mixture evenly over the chips.

5. Topping: Heat raspberry jam gently, until just liquid enough to drizzle over the top. Sprinkle remaining 1-2 tbsp chocolate chips over the top. Bake at 350 degrees for 35-40 minutes or until filling is set.

6. Remove cheesecake to wire rack and cool completely. Refrigerate for 3-4 hours until completely chilled.

Notes: I followed the recipe exactly as is, and it was delightful :)

Recipe Origination: The only positive thing about waiting in the doctor's office is the opportunity to rip recipes from magazines; this one came from "Family Circle."

Apple Pizza

Apple Pizza

1 1/2 cups sugar, divided
1 tsp cinnamon, divided
2 large apples, cored and sliced into thin pieces (Granny Smith or other tart varieties work well)
3 1/4 cups flour, divided
1/2 cup + 2 tbsp butter, softened

1. Mix 1/2 cup sugar with 1/2 tsp cinnamon with sliced apples. Set aside.
2. Cut together: 1 3/4 cup flour, 1/2 cup sugar and 1/2 cup butter. (If you don't have a cutting tool, use two forks.) Press in to the bottom of standard jelly roll pan.
3. Spread apples over crust.
4. Cut together: 2 tbsp butter, 1/2 cup flour, 1/2 cup sugar, 1/2 tsp cinnamon. Sprinkle over top of apples.
5. Bake for 20 minutes at 375 degrees.

Notes: Make sure you really press the crust hard into the pan; otherwise, it won't form an actual crust but instead will crumble into pieces as you try to cut pieces.

Recipe Origination: This is from 7th grade cooking class!

Thai Peanut Dip

Thai Peanut Dip

1 cup smooth of chunky peanut butter

2 tbsp soy sauce

2-3 tbsp lime juice

2 tbsp peanut oil

2-3 tbsp honey

1 tsp crushed red pepper flakes

2-3 cloves garlic, pressed

1/2 tsp hot pepper sauce

Fresh cilantro, minced

1. Whisk peanut butter, soy sauce, lime juice and oil in a mixing bowl until blended.

2. Add the honey, red papper flakes, garlic and hot pepper sauce, mixing well.

3. Spoon into a serving bowl and garnish with cilantro.

Notes: The dip goes great with veggies - bell peppers, carrots, celery - and pretzels. It also goes good with chicken or beef satays.

Recipe Origination: I got this one from Dom Geocaris. I believe it's originally a Pampered Chef recipe.

Grilled Pork Tenderloin

Grilled Pork Tenderloin

1 (1 lb) pork tenderloin
1 lime, zest finely grated
1/2 cup freshly squeezed lime juice
1/4 cup honey
1 tsp salt
1/2 tsp garlic powder
1 chipotle chili pepper in adobo sauce
1 tsp vegetable oil
1 tbsp chopped fresh cilantro

1. Add the lime zest, lime juice, honey, salt and garlic powder to a lidded jar. Shake to mix. Pour half into a large resealable bag, adding the chipotle pepper. Refrigerate the remaining marinade still in the jar.

2. Add the pork tenderloin to the bag, move around to coat, remove air from the bag, then seal and refrigerate for 6-24 hours.

3. Remove tenderloin and reserved marinade from the fridge and let it warm to room temperature while the grill is warming up.

4. Warm up a charcoal grill (takes about 30 minutes), then oil the grill grate and put it at the lowest setting (closest to the charcoals).

5. Put the tenderloin on the grill, cooking for 12-15 minutes (or until internal temperature reaches 140 degrees), rotating every few minutes.

6. Remove the tenderloin and wrap in heavy duty aluminum foil. Pour the remaining marinade in the foil "boat" and keep it tightly wrapped for 10 minutes.

7. Cut into slices on a cutting board and garnish with cilantro.

Notes: We've tried this with a shorter marinating time and the full day. Both are delicious :)

Recipe Origination: It's an Alton Brown recipe with no tweaks. It didn't need any!

Tortilla de Patatas

Tortilla de Patatas

1 cup olive oil
4 large potatoes (peeled and cut into 1/8" slices)
1 large onion, thinly sliced
4 large eggs
1 tomato, sliced thin (optional)
1/2 red pepper, sliced thin (optional)

1. Heat the oil in a 9" skillet. Add potato and onion pieces one at a time so they don't stick. Cook slowly over low-medium heat until potatoes are tender, but not brown. (Do not fry them, and turn regularly to keep them from sticking.) Drain when cooked.

2. Beat eggs in a large bowl. Add potatoes to eggs, pressing them in so the eggs cover them completely. Let sit for 15 minutes.

3. Heat 2 tbsp oil in a large skillet. Add the potato-egg mixture, spreading it quickly. Lower the heat to medium-heat and shake the pan to keep the mixture from sticking. Place tomato and red pepper slices on top, if desired.

4. When the potatoes start to brown, put a plate on top and clip to cook the other side, adding another tbsp of oil. When both sides are browned, it is done cooking. Salt and pepper to taste.

Notes: Make sure you shake the pan to keep it from sticking. If you go light on oil, it will stick and it won't taste as good. We like to eat it with bacon and oranges...for dinner :)

Recipe Origination: I'm not sure. I ate this every morning when my Dad and I were in Spain back in 2005. I found the recipe soon after that, and didn't try it out until recently.

Tomato Sauce

Tomato Sauce

10 medium to large tomatoes
2 tbsp olive oil
2 tbsp butter
1 green pepper, chopped
1/2 red onion, chopped
1 jalapeno, finely chopped (if you don't like spicy, omit)
3-5 tbsp minced garlic (I probably used even more...we really like garlic)
1/8 tsp oregano
1/8 tsp salt
1/8 tsp basil
1/8 tsp rosemary
1/8 tsp pepper

1. Put tomatoes in a pot of boiling water and let sit for 1 minute. Immediately remove with a slotted spoon and place in an ice water bath.
2. Once cooled, peel skins, chop and remove seeds. Put in a food processor and process until smooth. (If you want chunkier sauce, leave 1-2 tomatoes chopped but not processed.)
3. Put olive oil, butter, green pepper, jalapeno and onion in a large pan or Dutch oven. Cook on medium-high heat until tender, about 3-5 minutes.
4. Reduce heat and add garlic, tomato puree, oregano, salt, basil, rosemary and pepper.
5. Simmer sauce for 3-4 hours, stirring occasionally.

Notes: This makes enough pasta sauce for 3-4 servings. When you first let it simmer, it will seem really thin and odd looking. By the end of the simmer time, it will thicken and redden up. As of this posting, I've only made it once but it was delicious. Next time I'm going to try a variation with cheeses. It is fairly time consuming to get the tomatoes prepped, but it does result in a really fresh and vibrant tasting sauce. The seasoning amounts are completely estimated. I tried to low-ball the recipe amounts so add extra to taste if needed.

Recipe Origination: I looked at tons of recipes online and kind of combined what I liked from a bunch to get this one. The jalapeno was all me because we have so many in our garden I'm going to add them to everything we eat until they're gone :)

Summer Berry Salad

Summer Berry Salad

Ingredients per 1 salad:
1/3 cup berry vinaigrette salad dressing + 2-3 tbsp
1 tbsp olive oil
1 boneless skinless chicken breast, trimmed and pounded to even thickness
2-3 cups leaf lettuce
1-2 tbsp feta (or blue) cheese, crumbled
1-2 tbps walnuts, chopped
3-4 medium strawberries, diced
Couple of croutons, if desired

1. Put 1/3 cup berry vinaigrette salad dressing and olive oil in a resealable plastic bag with chicken. Marinate for 1-3 hours.
2. Grill chicken on medium heat for 5-6 minutes per side, or until no longer pink in the center.
3. Meanwhile, toss lettuce with remaining salad dressing. Sprinkle cheese, walnuts and strawberries on top.
4. Cut cooked chicken lengthwise and place on top of salad.

Recipe Origination: Our garden lettuce is out of control, so while looking for a new salad dressing at the store to help eat it all before it goes bad, I saw this cool looking berry vinaigrette, which became the inspiration for this recipe. It turned out to make a great summer salad!

Puppy Chow

Puppy Chow

1/4 cup butter
1/2 cup peanut butter
1 cup chocolate chips
9 cups Crispex
1 - 1 1/2 cups powdered sugar

1. In a saucepan over low heat, melt butter, peanut butter and chocolate chips, stirring occasionally.
2. Meanwhile, put Crispex in a large bowl. Pour chocolate mixture over crispex and gently stir until evenly coated.
3. Dump coated Crispex into a large brown paper grocery bag. Cover with powdered sugar. Fold bag over on itself a few times to close and shake aggressively for a minute or two.

Notes: If you turn the heat too high, the chocolate will burn and you'll have to start over, so watch it carefully. If you don't fold the paper bag over a few times, powdered sugar will puff out and get all over you.

Recipe Origination: I'm sure I originally got this off of a Crispex or Chex box. Not sure which one.

Ginger Pork Rolls

Ginger Pork Rolls

3 tbsp soy sauce
2 tsp ground ginger
2/3 cup golden raisins
1/2 cup chopped red onion
1 lb pork loin, thinly sliced
8 mini rolls or 4 regular rolls
1 cucumber, thinly sliced
A few sprigs of cilantro

1. In a large skillet, combine 1 cup water with soy sauce, ginger, raisins, and onion. Cover and bring to a simmer over medium-high heat; simmer for 5-6 minutes, or until rainsins are plump and onions are tender. Remove raisins and onions with a slotted spoot and transfer to a small bowl.
2. Add sliced pork to cooking liquid in skillet. Simmer, uncovered, for 7-8 minutes or until pork is cooked through, turning once.
3. Serve pork on buns with cucumber slices, cilantro, and raisin mixture.

Notes: Grating ginger root is a pain, but it does make a difference. If you're not up for the nuisance, go with the pre-ground spice in a jar. This will serve 4 people. Adapting it for 2 is hard because it's difficult to find a half pound pork loin.

Recipe Origination: "Better Homes and Gardens"

Blackened Chicken with Beans

Blackened Chicken with Beans

1 tsp chili powder
1/8 tsp garlic sea salt
1/8 tsp pepper
2 boneless, skinless chicken breasts, pounded to even thickness
1/2 tbsp olive oil
1 can black beans, rinsed and drained
1/2 cup black bean and corn salsa (we like Neumann's)
1/4 cup tomatillo salsa (we like Frontera)
1/4 cup frozen corn , thawed

1. Sprinkle both sides of chicken breasts with chili powder, garlic sea salt and pepper.
2. In a large non-stick skillet, heat oil to medium heat. Add chicken and cook for 4 minutes each side, or until no longer pink in the center.
3. Remove chicken and wrap in aluminum foil to keep warm.
4. Add the beans, salsas and corn to the skillet. Warm over medium heat for 3 minutes or until heated through.
5. Place half of bean mixture in each of two shallow bowls. Place chicken breast on top of each.

Notes: If you don't like spicy food, this isn't the meal for you. This is a quick meal to prepare, and is very tasty.

Recipe Origination: I got the idea from a recipe from "Better Homes and Gardens," but tweaked it a bit to match our taste buds.

Aloha Chicken Kebabs

Aloha Chicken Kebabs

1 cup whole-wheat breadcrumbs
1/4 cup flaxseed meal
1 small sweet potato, cooked and skin removed
1/4 pineapple
1 tbsp soy sauce
1 egg white, lightly beaten
1/2 cup shredded unsweetened coconut
1 pound boneless, skinless chicken tenders (or breast cut into "fingers")
1/4 tsp salt
1 tbsp olive oil
10-12 short wooden skewers

1. With a food processor or blender, puree sweet potato and pineapple together. Set aside.
2. In a shallow bowl, mix breadcrumbs with flaxseed meal.
3. In a second wide, shallow bowl, combine sweet potato / pineapple puree, soy sauce, egg white and coconut using a fork.
4. Thread the chicken fingers lengthwise on skewers and sprinkle with salt. Coat the chikcen with the egg-white mixture and then roll in breadcrumbs until coated.
5. Add oil to a large nonstick skillet and heat to medium-high. Add the chicken in a single layer and brown for 3-4 inutes on one side. Turn the skewers and cook for another 4-5 minutes until the chicken is cooked through.

Notes: If you just roll the chicken in the egg-white mixture, nothing will happen. You have to physically slap the stuff on in a decently thick layer before rolling it in the breadcrumbs. We like to eat the kebabs with a side of rice.

Recipe Origination: From Jessica Seinfeld's "Deceptively Delicious." This dish made me realize that perhaps sweet potatoes aren't so bad. Now I love them!

Elephant Ears

Elephant Ears

1 package frozen puffed pastry dough, thawed

1/2 cup sugar

2 tsp ground cinnamon

1. Roll one sheet of puffed pastry to 11 x 8" on a lightly floured surface.

2. Combine sugar and cinnamon in a small bowl and sprinkle half the mixture over the pastry.

3. Starting with the short sides, roll up dough jelly-roll style toward the center. Cut roll into about a dozen 1/2" slices and place on a parchment lined baking sheet.

4. Bake at 375 degrees for 12-14 minutes or until golden brown. Let cool on wire racks.

5. Repeat with second sheet of pastry dough.

Notes: These are easy and good. Make them.

Recipe Origination: I'm not sure. I found it last weekend when I was cleaning off my desk - it's torn out from a magazine.

Fiesta Chicken Bundles

Fiesta Chicken Bundles

2 boneless, skinless chicken breasts

2 corn tortillas, chopped

1/2 cup shredded Mexican blend cheese

1/2 cup + 1/4 cup salsa verde

1/4 cup cornmeal

1 tsp garlic sea salt

1 tbsp oil

1/4 cup water

Juice of 1 lime

1 tsp chili powder

Suggested Toppings: minced fresh cilantro, sour cream

Suggested Sides: Black beans, jasmine rice with minced cilantro and lime juice

1. Flatten chicken breasts to 1/4" thickness and set aside.

2. In a small bowl, combine torillas, cheese and 1/2 cup salsa verde. Spoon mixture into each chicken breast; roll up and secure with toothpicks.

3. Combine cornmeal and garlic sea ssalt in a shallw bowl. Coat chicken with cornmeal mixture.

4. In a large skillet, brown chicken in oil for 1 minute on each side. Add the water, remaining salsa verde, lime juice and chili powder. Reduce heat and cook, covered, for 10-15 minutes, or until chicken is cooked all the way through.

Notes: If you don't have a meat pounder, put the chicken breast in between 2 pieces of saran wrap and bang with an omelete pan.

Recipe Origination: "Taste of Home" with tweaks. (Original called for orange marmalade - we like lime juice better.)

Mexican Skillet Rice

Mexican Skillet Rice 1 egg, beaten 1 lb chicken tenderloins, chopped 1 small onion, chopped 1 tbsp olive oil 2 garlic cloves, minced 2 cups cooked jasmine or long grain rice 1 can (15 oz) black beans, rinsed and drained 1 can (11 ox) Mexicorn, drained 1 jar (8 oz) taco sauce 2 green onions, chopped 1/4 cup minced fresh cilantro Juice of 1 lime Sour cream (optional) 1. In a large skillet coated with cooking spray, cook and stir egg over medium heat until set. Remove and set aside. 2. In the same skillet, stir-fy chicken and onion until chicken is no longer pink. Add garlic and cook 1 minute longer. 3. Stir in rice, beans, Mexicorn, peppers, taco sauce and green onions; heat through. Stir in egg. Sprinkle with cilantro and lime juice. Serve with sour cream if desired. Notes: This makes enough for 4 adults. You can cut it in half, but then you're stuck with half of a lot of ingredients you can't just buy in smaller quantities. We've also tried it with salsa verde in place of the taco sauce, and it was equally as good. Recipe Origination: "Taste of Home" with a few tweaks

Hummus Crusted Chicken

Hummus Crusted Chicken

1- 15 oz can navy beans, rinsed and drained
3 tbsp olive oil
3 tbsp lime juice
4 skinless, boneless chicken breasts
Salt and pepper

2 cups coarse soft bread crumbs
2 tbsp olive oil

1. For hummus, in blender or food processor, combine bean, 3 tbsp olive oil and lime juice. Process until smooth.
2. Sprinkle chicken with salt and epper. Spread chicken with a thick layer of hummus and roll in bread crumbs.
3. Heat 2 tbsp oil in skillet over medium heat. Add chicken, cooking 12 minutes or until no pink remains in the center, flipping halfway through.

Notes: The full recipe of hummus makes more than enough for 4 servings of chicken. I make the full batch, use half of it with 2 chicken breasts (and half the bread crumbs), and then store the other half in the fridge for eating with pita bread or chips.

Recipe Origination: "Better Homes and Gardens"

Grilled Tomatillo Chicken

Grilled Tomatillo Chicken

2 boneless skinless chicken breasts
1/2 medium onion, chopped (we like red onion)
1/2 tbsp olive oil
3 tomatillos, husks removed, chopped
1/8 cup lime juice
3 pickled jalapeno slices, chopped
1 garlic clove, minced
1/8 cup minced fresh cilantro
1/2 tsp ground cumin
1/4 tsp salt
Hot cooked rice

1. Grill chicken, covered, over medium heat for 4-7 minutes each side, or until no longer pink in the center.
2. Meanwhile, in a large skillet, saute onion in oil until tender. Add the tomatillos, lime juice, jalapenos and garlic and cook 3 minutes longer. Stir in the cilantro, cumin and salt.
3. Serve tomatillo mixture on top of chicken and rice.

Notes: This recipe serves 2 and is spicy! (Omit the jalapenos to reduce the heat.) The original recipe tops the chicken with provolone cheese, but we think it's better without, which is surprising considering how much we like cheese. If you like cheese on everything, top away!

Recipe Origination: "Better Homes and Gardens" with minimal tweaks

Peanut Butter Butterscotch Mounds

Peanut Butter Butterscotch Mounds

1 3/4 cup peanut butter

1 (12 oz) package butterscotch chips

9 ounces almond bark, or 1 cup white chocolate chips)

3 cups chow mein noodles

1 cup chopped, salted peanuts

1. Combine peanut butter, butterscotch chips and almond bark in a large saucepan (or double broiler). Heat over how until melted and smooth. Stir in chow mein noodles and peanuts.

2. Drop mounds (about 2 tbsp each) onto waxed paper. Chill to set.

3. Store at room temperature or refrigerate.

Notes: The recipe as is makes a ton of mounds, about 4 dozen. It can easily be split in half. Nex time I'm going to try substituting semi sweet chocolate for the white chocolate...I'll update if it's a good experiment.

Recipe Origination: On the lid of my Smuckers peanut butter

Potato and Bean Enchiladas

Potato and Bean Enchiladas

1 medium baking potato, peeled and diced
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic salt
1/2 tbsp ketchup
1/2 pound tomatillos, husks removed
1/2 red onion, chopped
1/2 bunch cilantro, coursely chopped
1 can pinto beans (15 oz)
4 oz queso fresco cheese, crumbled
8 small corn tortillas
Cooking oil

1. Pre-heat oven to 400 degrees.
2. Mix diced potatoes with cumin, chili powder, garlic salt and ketchup. Place in an oil lined baking pan and bake for 25 minutes, or until tender. Remove from pan and add beans, 1/2 the cilantro, and 1/2 of cheese crumbles.
3. Meanwhile, boil tomatillos and onions for 10 minutes. When cooled, put in food processor with remaining cilantro and process until smooth.
4. Lightly oil frying pan on medium heat and warm each tortilla until soft, about 15 seconds per side.
5. Fill each tortilla with potato/bean mixture and place seem side down in an oil lined 8 x 8 pan. Cover with tomatillo sauce and sprinkle with remaining cheese. Bake for 20 minutes.

Notes: This makes enough for 2 people, but can easily be doubled to feed more. If you don't have a food processor, a blender should work fine to make the enchilada sauce. This is a pretty time consuming recipe, but one we really enjoy!

Recipe Origination: "Allrecipes.com" with minor tweaks

Mexican Scramble

Mexican Scramble

1-2 cups tator tots
5-6 eggs
1-2 tbsp milk
1/2 bell pepper, finely chopped (any color)
2 oz ground chorizo sausage, cooked
1/4 - 1/2 cup Mexican blend cheese
1/2 avocado, diced
Tomatillo salsa
Sour cream

1. Cook tator tots according to package instructions.
2. Meanwhile, Pam up a large skillet and cook peppers over medium heat for 2-3 minutes.
3. Whisk eggs and milk together and pour onto cooked peppers. Stir eggs every 30 seconds or so to keep from browning on the bottom.
4. When eggs are cooked through, reduce heat to low and sprinkle sausage and cheese on top. When cheese is melted, turn off heat.
5. Place half of tator tots in each of two low bowls (or plates). Place half of eggs on top of tots. Serve with avocado, tomatillo salsa and sour cream.

Recipe Origination: Me, in an attempt to get rid of extra chorizo. Now we eat this meal regularly.

Chicken (or Veggie) Fajita Chowder

Chicken (or Veggie) Fajita Chowder

1 lb boneless, skinless chicken breast, chopped
1 each green, red and yellow peppers, chopped
1 medium onion, chopped (we prefer red onion)
2 tbsp olive oil
3 cups water
2 cups frozen corn
1 cup uncooked brown rice
1 cup green enchilada sauce
1/4 cup canned chopped green chilies
1 cup shredded Mexican cheese blend
1 cup sour cream

1. In a Dutch oven over medium heat, cook and stir the chicken, peppers and onions in oil until veggies are crisp-tender. Stir in water, corn, rice, enchilada sauce, and chilies. Bring to boil, reduce heat and simmer for 35-40 minutes (or until rice is tender.)
2. Remove from heat. Stir in cheese and sour cream until cheese is melted.

Notes: This makes a lot of soup! I froze half and it re-warmed fine. We like to eat it with tortilla chips. This can be vegetarian - just omit the chicken or use the fake meat products.

Recipe Origination: "Better Homes and Gardens"

Parmesan Crusted Chicken Strips

Parmesan Crusted Chicken Strips

2 boneless skinless chicken breasts, trimmed and cut into 1" strips
1 egg, beaten
1/2 cup parmesan cheese shavings
1/2 tbsp olive oil
1/2 tsp garlic powder
1/2 cup marinara sauce
1/2 cup Italian cheese blend
Salt and pepper to taste

1. Pre-heat oven to 375 degrees.
2. Dip each chicken strip in the egg, then dip on parmesan cheese shavings.
3. Place oil in cast iron skillet and heat to medium.
4. Place chicken strips in skillet and let cook 3-4 minutes, flipping halfway through.
5. Sprinkle with garlic powder, then cover evenly with marinara and Italian cheese blend.
6. Put skillet in oven, uncovered, and cook for 10 minutes (or until no longer pink in the center).

Notes: You don't have to use a cast iron skillet, but then you have to dirty up two dishes. This recipe serves 2 but can easily be halved or doubled depending on what how many people you're looking to feed. The strips would be a great salad topping if you omit the marinara and Italian cheese.

Recipe Origination: The parmesan shavings grabbed my attention at the store a few weekends ago and this is what I came up with to use them.