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Black-Eyed Peas

A classic, Kwanzaa tradition with Miceli's cheesy spin!

Course Appetizers & Sides

Ingredients

• 2 slices bacon chopped
• 5 cloves garlic peeled
• 2 dried red chiles seeds removed
• 2 bay leaves
• 1 pound dried black-eyed peas
• 4 cups chicken stock
• 2 tomatoes quartered
• 1 tablespoon thyme leaves
• ⅛ teaspoon kosher salt
• ⅛ teaspoon pepper
• 2 tablespoons lemon juice
• 4 green onions sliced
• ¼ cup cilantro leaves chopped
• ¼ cup Miceli's Parmesan Cheese grated

Instructions

• Add the bacon to a pot over medium-high heat, let it cook for about 7 minutes, and then add the garlic, chiles, bay, peas, stock, and tomatoes.
• Bring the mixture to a boil, reduce the heat to medium-low, and then let it cook for about 1 hour.
• Add 1 cup of the mixture to a blender, pulse it, and then return it to the pot.
• Add the thyme, salt, and pepper, let it cook for about 15 minutes, and then add the juice, onions, cilantro, and parmesan.

Notes

You can use any large tomatoes! The bacon can be chopped before or after cooking.

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Fig Focaccia

This sweet holiday bread is as festive as figgy pudding!

Course Appetizers & Sides

Ingredients

• 2 cups water
• 12 dried figs halved
• 1½ cups water warm
• 2½ teaspoons yeast
• 1½ teaspoons sugar
• 3¾ cups flour
• 4 teaspoons salt
• ½ cup oil
• 1 teaspoon oil
• 1 teaspoon shortening
• ⅛ teaspoon pepper
• 2 tablespoons Miceli's Parmesan Cheese grated
• 2 tablespoons oil

Instructions

• Add the water to a pot, bring it to a boil, and then remove it from the heat.
• Add the figs, let them sit for 1 hour, and then drain them.
• Stir together the warm water, yeast, and sugar for about 30 seconds, and then stir in the flour, salt, and the ½ cup of oil for about 5 minutes.
• Grease a bowl with the teaspoon of oil, add the yeast mixture, and then cover it with plastic wrap.
• Let it sit for about 2 hours, and then punch it down.
• Cover it with plastic wrap, and then let it sit for about 1 hour.
• Preheat your oven to 375℉, and grease a 9 x 13 inch baking dish with the shortening.
• Add the dough, cover it with plastic wrap, and then let it sit for about 30 minutes.
• Add the figs, pepper, parmesan, and remaining oil, and then let it bake for about 13 minutes.
• Turn it around, and then let it bake for about 13 more minutes.

Notes

There are plenty of opportunities to overlap these instructions! Arrange the figs evenly to get some on every slice.

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Salmon Frittata

A healthy, Hanukkah brunch item you can enjoy all year long!

Course Breakfast

Ingredients

• 12 eggs
• ¼ cup Miceli's Parmesan Cheese grated
• ⅛ teaspoon salt
• ⅛ teaspoon pepper
• ¼ cup chives chopped
• ¼ cup dill leaves
• 1 cup sour cream divided
• 2 tablespoons butter chopped & divided
• 3 ounces smoked salmon halved & sliced
• 1 teaspoon everything bagel seasoning
• ⅓ cup red onion sliced
• ¼ cup cherry tomatoes halved
• 1 tablespoon capers drained
• 1 tablespoon dill leaves

Instructions

• Preheat your oven 350℉.
• Whisk together the eggs, parmesan, salt, pepper, chives, the ¼ cup of dill, and ½ cup of the sour cream.
• Add 1 tablespoon of the butter to a 12-inch skillet over medium heat, add the egg mixture, and then let it cook for about 5 minutes.
• Add the remaining butter, transfer the skillet to the oven, and then let it bake for about 10 minutes.
• Add the salmon, seasoning, onion, tomatoes, capers, remaining dill, and remaining sour cream.

Notes

Be sure to use a nonstick skillet, and sprinkle the chopped butter evenly over the egg mixture. You can quarter or halve the frittata for a light snack!

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Red Potatoes

An easy, cheesy, roasted vegetable for the holidays!

Course Appetizers & Sides

Ingredients

• 12 red potatoes quartered
• 2 tablespoons oil
• 3 tablespoons Miceli's Parmesan Cheese grated
• 2 teaspoons garlic grated
• 1 teaspoon thyme leaves
• 1 teaspoon parsley leaves chopped
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper

Instructions

• Preheat your oven to 475℉.
• Combine the potatoes, oil, parmesan, garlic, thyme, parsley, salt, and pepper, and then add them to a foil-lined baking sheet.
• Let them bake for about 10 minutes, turn them over, and then let them bake for about 8 minutes.

Notes

Be sure to use nonstick foil! Tongs are a great way to turn the potatoes over.

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Roasted Broccoli

The simplest recipes are the best staples!

Course Appetizers & Sides

Ingredients

• 7 cups broccoli florets
• 1½ tablespoons oil
• ¼ teaspoon kosher salt
• ⅛ teaspoon pepper
• 2 tablespoons Miceli's Parmesan Cheese grated

Instructions

• Preheat your oven to 400°F.
• Add the broccoli, oil, salt, and pepper to a foil-lined baking sheet, and then let them bake for about 15 minutes.
• Add the parmesan, and then let them bake for about 5 minutes.

Notes

Make sure the broccoli is fully coated in the oil, and don’t skimp on the parmesan!

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Pumpkin Carbonara

A fun, Fall take on this classic pasta!

Course Entrees

Ingredients

• 1 pound bucatini
• 8 slices bacon chopped
• 1 tablespoon oil
• 1 teaspoon kosher salt
• 6 egg yolks
• ¾ cup Miceli's Parmesan Cheese grated
• ¾ cup Miceli's Romano Cheese shredded
• 1 cup pumpkin
• ¼ teaspoon pepper

Instructions

• Bring a pot of water to a boil, add the bucatini, and then let it cook for about 12 minutes.
• Reserve ½ cup of the water, and then drain it.
• Add the bacon, oil, and salt to a pan over medium-low heat, and then let them cook for about 10 minutes.
• Increase the heat to medium, and then let them cook for about 12 minutes.
• Whisk together the yolks, parmesan, romano, pumpkin, and water, add the mixture to the pan, and then add the pepper and bucatini.

Notes

This dish contains raw eggs, but you can cook it for a few extra minutes at the end if you would prefer to heat it through!

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Pumpkin Bisque

This comforting soup packs a punch but is instantly cooled with some sour cream.

Course Entrees

Ingredients

• 2 tablespoons oil
• ⅓ cup onion chopped
• 2 cloves garlic grated
• 1 teaspoon curry powder
• ½ teaspoon ginger grated
• ½ teaspoon salt
• ⅛ teaspoon pepper
• ⅛ teaspoon cayenne pepper
• 15 ounces pumpkin
• 1 cup half and half
• 1 cup chicken broth
• ¼ cup Miceli's Parmesan Cheese grated
• ½ cup sour cream
• 3 chives chopped

Instructions

• Add the oil and onion to a pan over medium heat, and then let them cook for about 5 minutes.
• Add the garlic, curry powder, ginger, salt, pepper, and cayenne pepper, and then let the mixture cook for about 1 minute.
• Add the pumpkin, half and half, broth, and parmesan, let it cook for about 8 minutes, and then add the sour cream and chives.

Notes

This recipe was designed for smaller servings, but we eat it by the bowl! Extra sour cream is always welcome. 

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Crescent Bones

Make a spooky snack this Halloween with our cheesy spread and some crescent dough!

Course Appetizers & Sides, Seasonal

Ingredients

• 8 ounces crescent dough
• ¼ cup butter softened
• ⅓ cup Miceli's Parmesan Cheese grated

Instructions

• Preheat your oven to 375°F.
• Add the dough to a foil-lined baking sheet, roll it into a rectangle, and then cut it into the shape of bones.
• Combine the butter and parmesan, add the mixture to the dough, and then let it bake for about 6 minutes.

Notes

Be sure to use nonstick foil! The back of a spoon is a great way to spread the butter mixture.

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