Michael.Adams.Meals.Blog

Simple Creamy Broccoli Soup 1lb Broccoli & Stems, cut into Florets 1 Large Yellow Onion, Chopped 1/2 Stick of Butter, Unsalted 1/4 Cup All-Purpose Flour 5 Cups Chicken Stock 1 Cup Water 1/4 Cup Heavy Cream 1/2 Teaspoon of White Pepper Salt DIRECTIONS: 1. In a large pot on medium heat melt butter then add onions with a pinch of salt and sauté until nice and translucent about 7 mins. 2. Add flour and fully combine with onions cooking for 1 min then slowly add chicken stock stirring constantly until everything is fully combined. Bring stock to a simmer then add broccoli and boil for 15 mins in a covered pot stirring a few times. 3. Using a immersion blender puree mixture with white pepper and heavy cream until nice and smooth adding more salt to taste and ENJOY!!!

Chicken Chowder   5lbs Chicken Thighs Bone-in 4 strips Bacon, cut into 1-inch pieces 1 Large White Onion, Chopped 3 Garlic Cloves, Minced 2 Extra Large Russet Potatoes, Peeled and Cubed 4 Sprigs Fresh Thyme, Chopped 4 Tablespoons Butter, Unsalted 4 Tablespoons All-Purpose Flour 4 Cups Chicken Stock 6 Cups Water 1/4 Dry White Wine 1/2 Cup Heavy Cream (Optional) Salt & Pepper DIRECTIONS: 1. In a large pot on medium heat, boil chicken in water and chicken stock along with some salt & pepper for 30 mins. Remove chicken (saving the broth) and shred chicken with 2 forks removing any bones and skin and set aside in a bowl covered. Strain the broth into a safe glass or tin bowl and set aside until needed, feel free to skim some of the fat from the top and discard. 2. Using the same large pot on medium heat cook the un-cooked bacon pieces for about 3 mins then add the onions, garlic and thyme and sauté for 4 mins. Using a wooden spoon add butter to the mixture...

Fried Garlic Chips  4 Large Garlic Cloves, Thinly Sliced 2 Tablespoons Extra-Virgin Olive Oil  DIRECTIONS: 1. Very thinly slice garlic trying to try and keep all slices the same size so they fry evenly in skillet. 2. In a small skillet on low heat add oil and garlic to pan and basically cook until browned on both sides stirring a few times. When garlic chips began to brown slowly remove to pepper towel until ready to use and ENJOY!!! NOTES: Garlic chips can be added to pastas, mashed potatoes or just as a crunchy garnish to a dish.

Recently I was contacted by a representative of the Lamole Di Lamole winery requesting my assistance to put together a simple yet delicious recipe that would pair well with one of their signature wines the "Chianti Classico Riserva". The Lamole Di Lamole winery is found in the Tuscany hillside of Lamole Greve in Chianti FI Italy just South of Florence. There Chianti Classico Riserva wine comes from the rich Sangiovese Canaiolo grapes where they are hand picked from the vineyards. During the aging process (which for the Chianti Classico Riserva must be a minimum of two years) the wine takes on the taste of tart cherries and the aromas of violets and cherries. The wine pairs well with all meat dishes and makes a delicious reduction sauce. From time to time Julia child herself was known for using Chianti wine in her famous "Coq au Vin" recipe which was the inspiration for this simple recipe. The experts would have to agree that in Italy the wines are made to go with f...

Cornbread and Sausage Stuffing CORNBREAD DIRECTIONS: 3/4 Cup Enriched Corn Meal 1 1/4 Cups All-Purpose Flour 1/4 Cup Sugar 2 TSP Baking Powder 1/2 Teaspoon of Salt 1 Cup of Milk 1 Egg, Beaten 1/4 Cup of Vegetable Oil 1. In a large bowl combine all ingredients and whisk for 3 minutes then pour batter into a greased 8-9-inch pan and fully bake at 400 degrees for about 22 minutes or until a tooth pick into the middle comes out clean. 2. After 5 mins from being out of the oven carefully remove cornbread from pan and place on a cutting board covered by a towel overnight, you will day old cornbread for your stuffing. FINAL STUFFING DIRECTIONS: 2 1/2 Cups Chicken Stock 1 Cornbread Loaf, Cubed 7 Slices Sandwich Bread, Cubed 1lb Ground Sausage 2 Garlic Cloves, Minced 3 Celery Stocks, Sliced 1 Yellow Onion, Medium 2 Eggs, Beaten 1/2 Cup Chopped Parsley, (some for garnish) Salt & Pepper 1. Place cubed sandwich bread and cornbread onto a baking sheet and b...

Orange Zest Cranberries  24oz Cranberries 1 Cup Light Brown Sugar 1 Orange Medium, Zest and Juice 1/3 Cup Freshly Squeezed Orange Juice 2/3 Cup of Water 1/4 Teaspoon of Salt DIRECTIONS: 1. Fully rinse cranberries removing any bad berries from bag. 2. In Medium pan combine cranberries, sugar, water, orange zest and its juice and bring to a rapid simmer on medium heat. Cook berries stirring every few minutes until berries burst and become a syrupy texture, that should take about 10 minutes. 3. Turn heat off and use a Potato masher to fully mash the cranberries until desired, then chill in your refrigerator before serving and ENJOY!!!

Pumpkin Ice Cream 2 Cups of Chilled Heavy Whipping Cream 1 14oz Can Sweetened Condensed Milk 4oz Pumpkin Puree, canned will work fresh is better 1/8 Teaspoon of Salt DIRECTIONS: 1. In a Large bowl combine together condensed milk, pumpkin puree with salt until fully mixed  with a spatula. 2. In a second bowl or mixer beat heavy whipping cream until stiff peaks form. 3. Combine condensed milk mixture with whipped cream folding until fully combined and transfer into loaf pan or a freezer safe tupperware and freeze over night until Ice cream is firm. ENJOY!!!

Cheesy Skillet Potatoes with Beef  2 extra Large Potatoes Skinned and Sliced 5 Ounces of Ground Beef 4 Large Garlic cloves diced 1/2 Cup Shredded Cheddar Cheese 4 Tablespoons of Extra-Virgin Olive Oil Salt & Pepper Parsley for garnish DIRECTIONS: 1. Start by preheating your oven to 375 degrees, in a oven safe skillet fully cover bottom of pan with 2 tablespoon of oil. Began building a layer of potatoes while adding with a pinch of salt and pepper on each layer, drizzling the top layer with 1 tablespoon of oil. Place into the middle rack of oven for about 30-35 mins or until potatoes are fully cooked. 2. In a medium pan sauté garlic with 1 tablespoon of oil for 1 min then add ground beef and cook until meat is fully cooked with a pinch of salt and pepper, then remove all pan juices from cooked meat. 4. Carefully remove hot skillet from oven placing a towel over the handle (so you remember its hot) and fully combine cooked meat and garlic to potatoes. Garnish...

Creamy Cauliflower Soup with Garlic  2 1/2 cups of Chicken broth 1/4 cup heavy cream 1 head of Cauliflower, cut into florets 4 Garlic cloves 3 Tablespoons of extra-virgin olive oil Salt & Pepper to taste Parsley for garnish DIRECTIONS: 1. Preheat oven to 450 degrees. Trim and cut cauliflower into small florets then spread on a baking sheet along with 4 smashed garlic cloves drizzled in olive oil, salt and pepper then toss to fully combine. Roast until lightly browned and tender about 20 -25 mins. 2. Combine cauliflower with chicken broth in a medium pot and bring to a boil on high, then reduce to a medium low heat and simmer about 20 mins. 3. Working in batches carefully transfer cauliflower into a blender and puree until smooth using caution when blending hot liquids. Then return pureed soup to pot and add heavy cream, salt and pepper to taste. If desired add more broth, water or milk for a thinner consistency and ... ENJOY!!

Italian Couscous Salad with Tomatoes  1 cup Couscous 1 Chicken breast, cut up 1 Red Onion, diced 1 cup Frozen Green Peas 1 cup Cherry Tomatoes, sliced in half 1/3 cup Italian Dressing 1 Tablespoon Extra-Virgin Olive Oil Salt and Pepper Italian Parsley for garnish DIRECTIONS: 1. In a small skillet cook 1 chicken breast with salt and pepper until fully cooked then remove from skillet and set a side to rest while you sauté onions in pan until nice and translucent. 2. In a medium pot bring 1 cup of salted water to a boil along with 1 tablespoon of olive oil. Remove from heat and stir in couscous letting it sit for 4 mins covered to fluff up. Then add sliced tomatoes, peas, onions and cut up chicken with couscous and let sit in a covered pot for about 6 mins. 3. Add Italian dressing with serve warm or chilled garnished with some parsley and ... ENJOY!!

Shell Pasta with Roasted Cauliflower and Ham 10 ounces Large Shell Pasta 5 ounces of small cubed Ham 1 Large Cauliflower head cored and broken into small florets 1 Large Red Onion sliced into small wedges 4 Large Garlic cloves diced 5 Tablespoons of Extra-Virgin Olive Oil 3 slices white Sandwich bread Salt & Pepper 3 Tablespoons of Parsley Parmesan for garnish DIRECTIONS: 1. Start by preheating your oven to 475 degrees, then in a large bowl combine Cauliflower florets, garlic and onion wedges in 3 tablespoons of oil seasoning with salt and pepper to taste. Then transfer to a baking sheet and roast for 25 mins until browned. 2. While Cauliflower is roasting add the 3 slices of bread into a food processor along with 2 tablespoons of oil, salt and pepper and pules until crumbs form. Add breadcrumbs to a small baking sheet and bake in oven for 6 mins until nice and golden. 4. In a small skillet warm up the 5 ounces of ham and set aside until ready to add to ...

Lemon Pepper Chicken with Asparagus and Tomatoes  2 Boneless, skinless Chicken breast halves, halved horizontally 1/4 cup all-purpose flour 1 Lemon 12 ounces Asparagus 8 ounces Cherry or Grape Tomatoes, sliced 2 Tablespoons of Apple Cider Vinegar 2 Tablespoons of Extra-Virgin Olive Oil Salt & Pepper 1 Tablespoon of butter Lemon Zest for garnish DIRECTIONS: 1. Pound the halved chicken breast until roughly about 1/4 inch thick then lightly coat in flour seasoned with slat and pepper, gently tapping off any excess flour. 2. Heat oil and 1 tablespoon of butter in a large skillet over medium heat and cook chicken in batches not to over crowd the skillet, until nice and golden on each side about 2 - 3 mins until fully cooked. Then transfer the chicken to a side on a plate until needed. 3. Turn heat to low and deglazed skillet with vinegar for about 1 min then add asparagus and cook covered for about 4 mins adding salt and pepper, then remove asparagus from pa...

Fettuccine with Polish Sausage, Peas and Tomatoes 12 ounces Fettuccine 1 14.5 oz can Tomatoes, diced in juice 6 ounces Peas, frozen 3 Garlic cloves, minced 14 oz of good Polish sausage 1 Tablespoons of Extra-Virgin Olive Oil Salt & Pepper to taste Fresh Parsley for garnish Parmesan Cheese for garnish DIRECTIONS: 1. In a large pot bring 10 cups salted water to a boil and cook fettuccine according to the package instructions, be sure to reserve aside 1 cup of the pasta water. While pasta is cooking began slicing your sausage and set aside. 2. In a medium size pot on a medium low, heat up olive oil and cook minced garlic for about 3 mins with a pinch of salt and pepper. Add sausage to garlic and cook for 1 min, then add the canned tomatoes and bring to a boil with salt and pepper to taste. Once you bring to a boil remove pot from heat and add the frozen peas, keep pot covered for 2 mins. 3. Drain your pasta and return to pot then fully combine all ingredient...

Spaghetti with Collard Greens and Macadamia Nuts  12 ounces Spaghetti 1 Lemon zest plus juice 1 bunch Collard Greens, thinly sliced with steams removed 4 Garlic cloves, very thinly sliced 8 ounces of Cooked Chicken 2 Tablespoons of Extra-Virgin Olive Oil 1/4 cup Macadamia nuts, chopped Salt & Pepper to taste Fresh Parsley for garnish Parmesan Cheese for garnish DIRECTIONS: 1. In a small skillet heat up 1 tablespoon of oil with sliced garlic on low heat, stirring garlic until browning begins about 2-3 minutes, then remove from heat and transfer to a paper towel to dry. 2. Cook Spaghetti in a pot of salted boiling water until fully cooked according to the package then set aside 1 cup of the pasta water. 3.  While Pasta is cooking heat 1 tablespoon of oil over medium heat in a large skillet add sliced collard greens and cook stirring frequently for about 6 minutes. Then turn heat off and add chicken, nuts, 1 whole lemon zest and its juice with salt...

Spicy Sausage with Chickpeas and Kidney beans   2 Spicy Sausage links (sausage removed from casing) 2 Garlic cloves, minced 1/2 Medium Yellow Onion, minced 1 can Kidney Beans 1 can Chickpeas 1/3 cup Apple Cider Vinegar 1 1/2 Tablespoons of Extra-Virgin Olive Oil 1/4 Teaspoon of Cumin Salt & Pepper to taste Fresh Parsley for garnish, finely chopped DIRECTIONS: 1. In a large skillet on medium, heat up 1 table spoon of oil and add onion, garlic and sausage to pan with a pinch of salt and pepper. Use a wooden spatula to break up sausage into small bite sizes and cook until meat is fully browned add some of the cider to skillet if needed. 2. Remove Chickpeas and Kidney beans from cans and rinse with cold water then add to pan along with remaining cider and cumin and began mixing on medium-low heat until most of the cider cooks down. 3. Garnish with a little parsley and ENJOY!!

Mac-n-Cheese    1 16oz box Macaroni 1 Medium Yellow Onion, minced 1 1/2 teaspoon ground Mustard 1 tablespoon of Extra-Virgin Olive Oil 3 cups of 1% Milk 5 tablespoons of All-Purpose Flour 1 1/4 cups grated Extra-Sharp Cheddar cheese 1/2 cup grated Parmesan cheese Salt & Pepper to taste DIRECTIONS: 1. Lets began by making a Béchamel Sauce ... In a large pot on medium-high heat up 1 table spoon of oil then add minced onion with a 1/2 teaspoon of salt and ground mustard, sauté onions until translucent about 6 mins. 2. Add flour to onions and cook stirring about 1 min then gradually whisk in milk slowly a little at a time until fully incorporated and bring to a boil. Reduce the heat to medium low and simmer stirring constantly for about 4 mins. 3. To complete our Béchamel Sauce add parmesan and cheddar and stir until fully combined adding salt & pepper to taste. 4. In a large pot of boiling salted water fully cook macaroni according to...

Easy Chicken Salad    2 cups diced Chicken breast fully cooked 2 teaspoons of white Onion diced 2 large Celery stocks diced 2 tablespoons of chopped Celery leaves 1/3 cup chopped Walnuts 3/4 cup Grapes sliced in half MAYO SAUCE: 1/2 teaspoon Dijon Mustard 1/2 cup Olive Oil Mayonnaise 1 tablespoon fresh Lemon juice Salt & Pepper to taste DIRECTIONS: 1. In a medium bowl mix together all dry ingredients and stir until fully combined. 2. In a bowl combine mustard, mayonnaise with fresh lemon juice adding salt & pepper to taste. Stir in the mayonnaise with the dry ingredients little by little until the desired consistency. 3. For better taste chill in refrigerator for up to 30 mins, then serve over mixed greens or in a sandwich and ENJOY !!!

Easy Chicken and Green Chili Bean Soup   3 Limes (Save 1 for serving) 2 Large Chicken Breast (cut into small cubes) 1 Teaspoon Ground Cumin 2 Teaspoons Oregano dried 3 tablespoons Extra-Virgin Olive Oil 1 Large white Onion diced 2 Garlic cloves minced 4 14.5 cans of Chicken Stock 3 15.5 cans of Great Northern Beans 1 Can of Corn 1 4-ounce can of Green Chiles diced Salt and Pepper TOPPINGS: Shredded Pepper Jack Cheese Fresh Cilantro Tortilla Chips Sour Cream DIRECTIONS: 1. In a Large pot on medium heat add 3 tablespoons of oil and sautée garlic, onion with a pinch of salt and pepper until onions are translucent. Then add chicken with dry seasonings and cook until chicken is fully cooked about 8 mins. 2. Add the juice from 2 limes along with the green chiles, corn, beans, chicken stock and bring to a boil then reduce heat to low and let soup simmer for about 25mins adding salt and pepper to taste. 3. Don't forget to garnish with some shredded che...

Sweet Italian Sausage with Orzo &  Vegetables   2 Medium Carrots diced 3 Large Celery stalks sliced 1 Large White Onion chopped 1 Garlic minced 5 Baby Portabella Mushrooms chopped 5 Sweet Italian Sausage links (sausage removed from casing) 8 Ounces of Orzo 1/8 Teaspoon Ground Nutmeg 1/2 Teaspoon Seasoning Salt 2 Tablespoons Extra-Virgin Olive Oil 3 tablespoons White Wine Vinegar Parsley chopped for garnish DIRECTIONS: 1. In a medium pot bring 3 cups of salted water to a boil and begin to cook Orzo. 2. In a large pan with olive oil sautée garlic and large onion with a pinch of salt until nice and translucent then add diced carrots and sautée for about 4 mins occasionally stirring. 3. Drain Orzo and return to pot covered. 4. Add 3 tablespoons of vinegar to deglaze pan along with the sliced celery and cook for about 2 mins  then add sausage and cook until nice and brown. Add chopped mushrooms, seasoning salt, and nutmeg and cook for 3 ...

Michael's Slow-Cooker Pot Roast    2 Tablespoons all-purpose flour 2 Cups Swansons Chicken Broth 2 Tablespoons Ketchup 1 1/2 lbs Small Yukon Gold Potatoes 3 Large Carrots, sliced diagonal inton 1/2-inch pieces 1 Large Yellow Onion 3 Tablespoons Worcestershire Sauce 1 beef roast (3-4 lbs), preferably chuck, trimmed of fat 5 Garlic cloves diced then mashed into paste Fresh Thyme in a small bouquet tied with cooking string 1/2 cup of Cabernet Sauvignon Coarse Salt & freshly ground Pepper DIRECTIONS: 1. In a large slow cooker stir together flour and 1 cup of chicken broth until smooth. Add remaining broth, ketchup, potatoes, carrots, onion, wine and Worcestershire. Season with salt & pepper the toss. 2. Season roast with 1 teaspoon salt and 1/2 teaspoon pepper and rub with garlic paste. Place roast on top of vegetables and add thyme bouquet on the side. Cover and cook on high until roast is fork tender about 5 hours or 8 hours on low. 3. Transfer ro...

One-Pan Tomato and Lemon Spaghetti    8 ounces spaghetti 2 1/2 cups water 3 large garlic cloves (thinly sliced) 1/2 cup of flat leaf parsley 1 cup Mushrooms 2 cups grape or cherry tomatoes 1 Lemon medium Coarse salt & freshly ground pepper Parmesan cheese Extra virgin olive oil DIRECTIONS: 1. In a large skillet combine pasta, sliced mushrooms, garlic, 1/4 cup of chopped parsley, tomatoes (whole or sliced) along with 1 tablespoon salt & 1/4 teaspoon of pepper and water. 2. Bring water to a boil and cook on medium heat stirring pasta with tongs until water has almost evaporated that should take about about 11 minutes. 3. Drizzle with oil and garnish with remaining parsley and freshly grated Parmesan cheese ENJOY !!!

Graham Cracker Pie Crust    10 whole graham crackers 3x5 inches 1/4 cup sugar 5 tablespoons unsalted butter melted 1/4 coarse salt DIRECTIONS: 1. Preheat oven to 350 degrees 2. In a food processor finely pulse graham crackers until finely ground, then add sugar, salt, melted butter and pulse until fully combined. 3. Add combined mixture into a 9 inch pie dish and using the bottom of a measuring cup to firmly press crumb mixture around dish and halfway up the sides. 4. Gently place pie dish in oven and bake until the edges are nice and golden about 13 - 15 minutes. 5. Let pie crust cool down completely in pie dish on a wire rack before filling and ENJOY !!!

One-Pan Chicken & Potatoes with Lemon  1 Whole Chicken (3-4 pounds) cut into 8 pieces and breasts cut halved 2 Lemons quartered lengthwise 3 Medium White Potatoes  7 Sprigs Thyme 5 Tablespoons of Extra-Virgin Olive Oil 4 Large Garlic Cloves (Smashed) Salt & Pepper DIRECTIONS: 1. Preheat oven to 425 degrees 2. Quarter Potatoes into bite sized cubes and mix in a bowl with 2 tablespoons of Olive oil, salt & pepper then pour Potatoes onto a roasting pan lined with tin foil and spread around pan. Roast potatoes in oven for 8 minutes. 3. In the same bowl mix Chicken pieces with 2 tablespoons of Olive Oil salt & pepper. After 8 minutes remove pan from oven and add Chicken, smashed garlic, sliced lemons and thyme to pan nicely arranged drizzling with remaining tablespoon of oil and a pinch of salt and pepper. 4. Place pan back into the oven and roast for about 50 minutes until chicken is browned and fully cooked and ENJOY!!!

Sausage and Peppers  5 Mild Sausages  1 Large Red Pepper 1 Large Orange Pepper  1 Large Yellow Pepper 1 Large White Onion 2 Tablespoons Butter 2 Tablepoons Extra-Virgin Olive Oil 5 Tablespoons Red Wine Vinegar 1 Tablespoon Parsley (Flat Leaf)  DIRECTIONS: 1. Remove seeds then cut pepper's and onion into long strips about 1/2 inch slices. 2. Heat a large skillet over a medium heat and add 2 tablespoons of butter and oil until butter is melted. Pierce sausages with a fork on both sides and add to pan cooking both sides until browned with a covered lid that should take about 4 mins on each side. When browned transfer to plate. 3. Add 3 tablespoons of vinegar to hot skillet to deglaze pan. Then add sliced onions with 1/2 teaspoon of salt & pepper until onions are nice and soft about 5 mins. 4. Add peppers to onions and stir until mixed, then return sausages to skillet with remaining 2 tablespoons of vinegar and cook on low heat covered for a...

Spinach and Ham Frittata with Tomatoes  25 Cherry Tomatoes  2 Cloves of Garlic 1 Teaspoon Fresh or Dryed Thyme   1/2 Teaspoon Brown Sugar 1 Tablespoon Balsamic Vinegar 1 Teaspoon Salt 3/4 Teaspoon Pepper 4 Tablespoons Extra-Virgin Olive Oil 2 Medium White Onions 3 Cups Fresh Spinach (steams removed) 12 Eggs 5 ounces Ham Cubed 1/2 Cup Mild Cheddar Cheese Shredded DIRECTIONS: 1. In a oven safe pie dish combine tomatoes, smashed garlic, thyme leaves, 2 tablespoons of olive oil, balsamic vinegar, brown sugar mix around and bake in a 325 degree oven for about 40 mins. When timer goes off remove tomatoes from oven and set aside, turning empty oven up to 425 degrees. 2. Slice onions a quarter of an inch long ways and cook in a 10inch oven safe skillet with 2 tablespoons of olive oil and a pinch of salt & pepper until softened not browned about 7 mins. While onions cook crack eggs into a large bowl, for a fluffy frittata don't whisk eggs until ready...

Homemade Mint-Chip Ice Cream 2 Cups of Chilled Heavy Whipping Cream 1 14oz Can Sweetened Condensed Milk 2 Teaspoons Peppermint Extract 1/8 Teaspoon of Salt 1/2 Cup of Bittersweet Chocolate Chips 5 Drops of Green Food Coloring DIRECTIONS: 1. In a Large bowl mix together condensed milk, peppermint extract, green food coloring, and salt. 2. In a second bowl or mixer beat heavy whipping cream until stiff peaks form, then mix in the Chocolate chips. 3. Combine condensed milk mixture with whipped cream and transfer into a freezer safe tupperware and freeze over night until Ice cream is firm. ENJOY!!!

Lemon Pasta with Spinach and Chicken   1 Lemon, Large 12 oz Fettuccine Pasta  1/2 cup Extra-Virgin Olive Oil 1/4 cup grated Parmigiano-Reggiano plus more for a nice garnish 10 oz bag of Spinach 4 Garlic cloves, sliced 3 Chicken Breast DIRECTIONS: 1. Cook or boil chicken until fully cooked then cut up into bite sizes. 2. In a large pot of boiling salted water add garlic slices and cook pasta according to package instructions. Reserve at least 3/4 cup of pasta water then drain. 3. Return drained pasta to pot and stir in Spinach on medium-low heat, slowly add 3/4 cup of the reserved pasta water while stirring until Spinach is wilted then add cut up chicken. Stir in lemon sauce and sprinkle with grated Parmigiano-Reggiano. ENJOY!!! LEMON SAUCE: Zest the skin of a large lemon, then cut in half and squeeze its juice into a 1/2 cup of extra-virgin olive oil and stir with 1/4 cup of grated Parmigiano-Reggian with 1/2 teaspoon of salt and a 1/2 teaspoon of p...