Springtime “Nacho Skins” with Parmigiano Reggiano

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

FASTER METABOLISM

An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.
Categories

A few weeks ago, I was contact by my friends at Whole Foods about an upcoming contest just for bloggers to help celebrate Parmigiano Reggiano in their stores. Remember when I created a recipe for Brussels Sprouts and Chicken Pizza with Parmigiano Reggiano? Oh, yes, that was delicious. And, as you probably know, I love cheese. So much, in fact, it would be my last meal on earth. Anyway, long story short, when Whole Foods asked me if I wanted to participate in their contest, I was all about it. They also gave me a $25 gift card to buy some Parmigiano Reggiano and create my recipe, so… get creative in the kitchen, eat some tasty cheese, and blog about it? It sounded like fun to me!

Whole Foods Parmigiano Reggiano

Here’s what the special blogger contest is all about:

The Challenge:

We are constantly evolving, and that is no exception when it comes to our food palates. Whether you’ve refined your palate over months or years, Parmigiano Reggiano is often a part of the equation. Share your personal journey of how your palate has evolved on your blog, along with an original recipe featuring Parmigiano Reggiano that showcases just how far you’ve traveled.

To be considered, please include both your culinary journey (in whatever format suits your blog, be it video, photo, essay, or a combination), along with a recipe that calls for Parmigiano Reggiano in your blog post. Email the link to your live blog to parm@wholefoods.com no later than Wednesday, March 6, at 11:59 CST. Entries will be judged by a panel of Whole Foods Market Team Members by 50 percent storytelling and 50 percent recipe appeal. To win, you MUST be able to travel to New York City during the travel period (May 15, 2013). If you are unable to attend, the prize will go to the runner up. To claim your prize, please respond to the communication you’ll receive via email Whole Foods Market within five business days.

The Prize:

A trip for two to New York City for an exclusive media event on Wednesday, May 15, showcasing high-end, sustainable cheeses and some of our favorite wines. You’ll be able to meet the cheesemakers, our cheese guru Cathy Strange and mix and mingle with top wine influencers. Prize includes round-trip coach airfare, two night’s hotel of Whole Foods Market’s choosing (Tuesday, 5/14 and Wednesday, 5/15) and admittance to the event. All other costs associated with trip are at winner’s expense.

Now that you know what the contest is all about, here’s my entry!

My Love Affair with Cheese

My love affair with cheese started as a toddler. My mom said my two favorite foods as a baby were chicken fingers and macaroni & cheese, and I practically lived off of them. I’ve pretty much loved cheese for as long as I can remember.

1808

When I was older, Kraft Macaroni & Cheese was a weekly staple in our family meals. My sister and I really liked it, and, as a single parent, it was an easy, convenient meal for my mom to make for us. It might not have been the most nutritious, but in my mother’s defense, she managed to provide dinner every night, and we were just happy to have a meal and mom home with us.

Kraft Macaroni & Cheese was actually the first thing I learned how to cook as a kid. Ok, I could throw together a sandwich or add milk to cereal, but boiling water for pasta and mixing up the bright orange powered cheese with milk and butter were big steps in my culinary journey. I guess you could say mac & cheese started it all!

Growing up, stinky cheese was often at the center of parties and get-togethers with my extended family. My grandparents spent many years in Switzerland, so they brought back the tradition of eating fondue and raclette. Whenever there was a special occasion to celebrate, we’d often get together to “eat cheese.”

cheese_eating_party_

In more recent years, my mom, sister, and I have enjoyed fondue together at The Melting Pot, Fondue Fest, and to celebrate something special. My cousins, my sister, and I have also continued this cheese-eating tradition with “cheese parties” a couple of times a year. As you can see, we love cheese in our family!

Cheese_Love

I honestly love all cheese, but, over the years, my palate has changed from artificial (neon orange) powdered cheese to more “sophisticated” varieties with tons of flavor, like Parmigiano Reggiano. I swear, just sprinkling a tiny bit on top of a dish instantly makes it a zillion times tastier. There are so many complex flavors (sweetness, sharpness, nuttiness) in Parmigiano Reggiano, a little goes a long way!

With that said, here’s my Parmigiano Reggiano recipe, which was inspired by the fresh, in-season asparagus at Whole Foods. I knew I wanted to make a dish with thin potato skins, like nachos, but I wasn’t sure about the toppings until I saw a huge display of bright green asparagus. After that, the recipe just flowed. I hope you enjoy this recipe as much as I did!

P.S. I think bacon pieces would be really good in this recipe (in place of the chicken or in addition)!

Ingredients_for_Springtime_Nacho_Skins_with_Parmigiano_Reggiano_

Springtime “Nacho Skins” with Parmigiano Reggiano

Ingredients:

  • 3/4 cup mushrooms, sliced
  • 3/4 cup asparagus, chopped into 1/4-inch pieces
  • 1/2 cup onion, diced
  • 1 cup chunked chicken breast
  • 2-3 medium Russets potatoes, cut into thin slices
  • 2.5 tbsp olive oil
  • 3/4 cup grated Parmigiano Reggiano
  • 1 tbsp garlic powder
  • Salt & pepper to taste

Directions:

Preheat oven to 450 degrees F.

In a large mixing bowl, coat potato slices with 1.5 tbsp olive oil, garlic powder, salt, and pepper.

030

Place potato slices on a large baking sheet. Try not to overlap them, so they cook evenly. Bake for 15-18 minutes until potatoes are lightly browned on top.

035

Meanwhile, add remaining tablespoon of olive oil to a large skillet on the stove top. Saute mushrooms, asparagus, and onions until the mushrooms and onions begin to soften and the asparagus is bright green.

052

Remove potato slices from the oven and then flip them with a spatula. Sprinkle potato slices with 1/2 cup of grated Parmigiano Reggiano and return to oven to bake for another 3-5 minutes until cheese is baked on.

039

053

Remove cheesy potato slices from oven and place them on a serving dish.

056

Top with mushrooms, asparagus, onions, chicken, and 1/4 cup of Parmigiano Reggiano (more if desired), and enjoy immediately!

084

Mal and I ate the entire portion of Springtime “Nacho Skins” with Parmigiano Reggiano in one sitting on Friday night. They were awesome! I loved that they were lighter and more nutritious than typical potato skins or nachos, but still really satisfying and, of course, delicious. We didn’t need tons and tons of cheese to enjoy them because the Parmigiano Reggiano added so much flavor.

098

067

Question of the Day

What’s your relationship with cheese? What’s your FAVORITE type of cheese?

P.S. Check out my interview on Fit Bottomed Girls!

YOU MIGHT ALSO LIKE

75 Comments

  1. I LOVE cheese. Funny enough, I have been thinking about my relationship with cheese a lot as I have been reading a book with a chapter about the invention of Kraft processed ‘American’ cheese (the book is called Pandora’s Lunchbox and it is a good read!). I think when I was a kid I mostly ate Cheez Whiz and Kraft Mac and Cheese but once I got to college, I developed a real love for good cheese. Then I went to Europe and I don’t think any cheese here will ever beat European cheeses 🙂

  2. I LOVE CHEESE! ALL OF IT. Hahaha we didn’t get along so well for a while, but I’ve found since switching my eats to a ‘no sugar/no grains’ lifestyle I can tolerate dairy again. It’s wonderful. 🙂

  3. Cheese and I are on good terms for sure. I love Trader Joe’s lacy marble swiss and the Mr gets Jarlsburg swiss every grocery trip. I also get shaved romano, parmesan and asiago blend to sprinkle on our brussels sprouts. Sooo good!

  4. Um…wow! These look seriously amazing! I am sure that they would be delicious without the chicken as a vegetarian dish, too!

    My relationship with cheese is a bit up and down right now. I absolutely love the taste of cheese, but try to eat as vegan as possible. I would love to be fully vegan, but cheese is definitely one of the foods that is holding me back a bit…that, and eggs!

  5. Cheese is the best food ever. No, seriously, I could never give up cheese. Ever. I eat cheese as a snack, I put it on most of my food, cheese, cheese, cheese. I have even recently met a man who shares my love affair with good cheese. This may be perfect.

  6. I always say that I love being a vegetarian, but could never go vegan because of cheese! I love it too much to give it up. This recipe looks awesome…I think I’ll have to try it with some black beans this weekend.

  7. YUM! I cannot wait to try this! My favorite type of cheese is shredded parmesan. I love that it is only 20 calories for 2 TBSP, so I don’t feel guilty eating it!

  8. OMG, Tina, you’ve totally outdone yourself with this one! Looks amaze-balls. I’m heading to Whole Foods ASAP to get this cheese!!!

  9. Normally I skip over the more “promo” type posts on the blog, but I just looooove cheese, and I’m glad I read this! Props to your mama for putting dinner on the table for you gals. As a mother of a 13-month-old with an active parenting partner in my husband, I have SO MUCH RESPECT for single parents out there. RESPECT!

  10. Yes, please. That looks so ridiculously good! My mom is a “cheese connoisseur”, if that could exist?, and she would always take us along with her to cheese stores when she was running errands. I loooove nicer cheeses thanks to her!

  11. I can totally relate to your childhood love for Kraft Mac and Cheese, one of my ultimate favorites throughout college too! Now, my absolute favorite cheese is definitely goat cheese. It’s so tangy and delicious, instantly amps up any dish!

  12. I <3 cheese so much, my mom said it was my first real word we were in the supermarket and I said it. I actually gave it up for Lent so i'm salivating right now thinking of it and talking about it.

  13. I love cheese, too! Although, I have to admit I still love Velveeta even though that’s not a real sophisticated type of “cheese.” 🙂 These nachos look delish!

  14. Oh, I love me some cheese. Unfortunately my digestive track hates it. The only kind that I am able to digest is raw/unpasteurized cheese (hence, the GOOD PARM at Whole Foods). I have found a few raw milk varieties to enjoy, but for the most part I just stay away unless it is parm. I grew up eating Velveeta (yuck!).

    Your recipe looks incredible, as always. 🙂 I would sprinkle a touch of green onion on the top at the end too.

  15. OH MY CHEESE!!! What a great recipe! 🙂
    So I went to Whole Foods for the first time this weekend & when I saw the huge cheese department I literally yelled “CHEESE” and ran for it. My husband was rather embarrassed!

  16. I have developed a recent obsession with fine cheeses, as soon as I turned 21 my parents took me out to vineyard for wine and cheese tastings every weekend and now that I am away at school I have continued the tradition of trying a new wine and cheese (on a smaller and cheaper scale with my budget!) as my weekly treat. My favorite cheese is smoked gouda, it is a staple item in my fridge!

  17. Being a Wisconsin native, aka “cheesehead” it means that when I go home to visit, I can get fresh cheese curds (warm and squeaky when you bite into them) straight from the dairy processing plant. They also have lots of other cheese options but that’s my favorite.

  18. I was always a picky eater as a kid and never really liked cheese (except on pizza). I am a much better eater these days but still not a huge cheese lover like some people are.I do eat muenster though now, which I swear I always avoided as a child simply because I didn’t like the name…great interview on Fit Bottom Girls!

  19. I enjoy many types of cheeses, I don’t discriminate 🙂 really depends on what I’m eating it with…

  20. This recipe is great. I have an interesting story about cheese. I did not like it as a kid. As a teenager and young adult I started to allow melted cheese into my life but blocks or cubes of cheese scared me! YES SCARED ME! I use to avoid the cheese section at the store and could not hold a block of cheese to save my life. CHeesewas WEIRD to me. When I moved to california, started drinking mroe wine and dating a chef, well let’s just say I could cheese as my last meal now too! I LOVE IT AND BECAUSE I have been missing out all these years I feel the need to catch up with everyone on the cheese consumption and I consume it often, probably too often lol.

    xoxo
    Mags
    http://magsmind22.blogspot.com

  21. I, too, have a love affair with cheese. I think you can add cheese to just about anything and it becomes instantly more delish. I’m really in to blue cheese crumbles on salad right now. I know it’s not the best for you…but it adds just the right amount of zing to that salad. I cannot wait to try your nachos. They look fantastic!

  22. I must be weird- I honestly don’t like cheese that much! It’s not that I don’t like it, I just can go without it. Granted, I love things like pizza, but if I have a sandwich, salad or the like, I can go without cheese. Maybe I just haven’t been eating the right cheeses! =) I did have some gorgonzola in a salad this weekend at a nice restaurant and it was good.

  23. I can love without cheese but sometimes it gives you that flavour hit you need. Like, I had a chicken Caesar salad on Friday which just wouldn’t have been the same without some Parmesan. And, once in a while you can’t beat mature cheddar on fruit bread with spicy chutney.

  24. I gave up cheese. It was causing so much acidosis that my crohns was flaring. I am now completely healed after working w/ Dr. Robert Morse. I could still have it occasionally, but the high fruit/veggie diet has given me my life back!!

Leave a Reply

Your email address will not be published.

DON'T MISS A THING

Join the community!

Get recipes, workouts. and discounts straight to your inbox for FREE!
© 2022 Carrots ‘N’ Cake. All Rights Reserved | An Elite CafeMedia Food Publisher | Funnel Build & Design by: Maria Filipina Co.