Asparagus is one my favorite vegetables to cook in parchment. It’s just the right size and it cooks perfectly. I made this for dinner the other night. It’s got the right balance of creaminess and lemon and the garlic gives it some punch.

1 bunch asparagus

1/3 cup light mayonnaise

3 garlic cloves, minced

salt and pepper to taste

1/4 teaspoon dill

1 teaspoon lemon juice

Place the asparagus on the parchment. Mix the other ingredients in a small bowl and spread over the asparagus. Fold the parchment (see the Technique page on this blog) and bake at 400 for 25-30 minutes, until the asparagus reaches your level of doneness. This is great with chicken or fish.

Asparagus is one my favorite vegetables to cook in parchment. It’s just the right size and it cooks perfectly. I made this for dinner the other night. It’s got the right balance of creaminess and lemon and the garlic gives it some punch. 1 bunch asparagus 1/3 cup light mayonnaise 3 garlic cloves, minced salt … Read more →

Try this simple recipe for a really tasty supper. It’s easy to make, tastes complicated and will result in almost no clean up!

1 boneless skinless chicken breast

salt and pepper

1/2 cup cooked broccoli (frozen is fine)

1/4 cup low-fat cottage cheese

1/4 cup shredded cheddar cheese

pinch of onion powder

pinch of dry mustard

1 teaspoon chopped parsley

Preheat the oven to 400 degrees. Place the chicken on the parchment and season with salt and pepper. Top with the broccoli. Mix cheeses, onion powder, dry mustard and parsley and more salt and pepper in a small bowl, then spread over the broccoli (it’s fine if some drips off). Fold the parchment (see Technique page on this blog) and bake for 20-25 minutes until chicken reaches internal temperature of 165 (poke the instant read thermometer through the paper to check). Allow the package to rest about 5 minutes, then serve.

The result is creamy, pretty, and very delicious.

Try this simple recipe for a really tasty supper. It’s easy to make, tastes complicated and will result in almost no clean up! 1 boneless skinless chicken breast salt and pepper 1/2 cup cooked broccoli (frozen is fine) 1/4 cup low-fat cottage cheese 1/4 cup shredded cheddar cheese pinch of onion powder pinch of dry … Read more →

From start to finish I had dinner on the table in less than 20 minutes with this really flavorful dish.

For each packet:

1 tilapia filet (about 4-6 ounces)

2 arugula leaves, center rib removed

2 tablespoons diced tomato (canned or fresh) mixed with a pinch of sugar

1/4 teaspoon capers

1/4 teaspoon Italian seasoning

salt and pepper to taste

1/3 teaspoon olive oil

1/2 teaspoon lemon juice

Place the arugula on the parchment and set the fish on top of it. Cover the fish with the other ingredients. Fold the parchment (see Technique page) and bake at 400 for 12 minutes.  Serve with some warm Italian bread and some carrots cooked with dill and you have a complete meal.

From start to finish I had dinner on the table in less than 20 minutes with this really flavorful dish. For each packet: 1 tilapia filet (about 4-6 ounces) 2 arugula leaves, center rib removed 2 tablespoons diced tomato (canned or fresh) mixed with a pinch of sugar 1/4 teaspoon capers 1/4 teaspoon Italian seasoning … Read more →

I must confess, I did not intend to eat as much of this as I did. But I took one bite, then another, and another and before I knew it, half of this delicious wrap had disappeared. It was slightly smoky, creamy, and had lots of veggies so I didn’t feel too guilty. This is a perfect lunch wrap but is definitely filling enough for dinner. And of course, it’s easy because it bakes in parchment in the oven, meaning no pots to wash! Enjoy!

1/4 lb ground turkey

salt and pepper

1/4 cup shredded smoked Gouda cheese

1/4 cup cooked chopped broccoli

1/4 cup arugula

1 spinach tortilla

1/2 teaspoon Dijon mustard

1 tablespoon plain yogurt

Preheat the oven to 400 degrees. Mix turkey, salt, pepper, cheese, and broccoli. Mix mustard and yogurt in a separate small bowl. Place the tortilla on the parchment and spread the yogurt mixture all over it. Then press the turkey mix onto the tortilla, covering almost all of it. Sprinkle the arugula on top, then roll up the tortilla. Fold the parchment (see Technique tab) and bake for 20 minutes.

I must confess, I did not intend to eat as much of this as I did. But I took one bite, then another, and another and before I knew it, half of this delicious wrap had disappeared. It was slightly smoky, creamy, and had lots of veggies so I didn’t feel too guilty. This is … Read more →

We’re hot and heavy into local corn season here in Western NY. I’ll hate to see it end because then it will really be fall. Until then though, I keep coming home with bagfuls of corn and then must think of ways to use them! I love corn on the cob, but sometimes I am so over boiling that big ole pot of water to cook it. Corn cooks beautifully in parchment, so that’s my go-to.

Today’s recipe includes a fun little ingredient I’ve fallen in love with called Chutter. I bought it in the cheese section of my grocery store and it says it is Herkimer Chutter and is a cross between cheese and butter. To me it takes like a smooth, mild cheese spread. I’m putting it on everything, so of course I had to try it on corn. Enjoy!

2 ears of corn on the cob

3.5 ounces Chutter

1/8 cup fresh chives

1/4 teaspoon salt

pepper to taste

1 tablespoon melted butter

10 cherry tomatoes, halved

Place chutter, chives, salt, pepper, and butter in a food processor and pulse until smooth and the chives are chopped. Place corn on parchment and smear with chutter mixture. Drop tomatoes over and around it. Fold parchment (see Technique page) and bake at 400 for 22 minutes, flipping the package over halfway through.

The corn is rich and delicious with this spread on it and the tomatoes not only add some color but are a yummy accompaniment.

We’re hot and heavy into local corn season here in Western NY. I’ll hate to see it end because then it will really be fall. Until then though, I keep coming home with bagfuls of corn and then must think of ways to use them! I love corn on the cob, but sometimes I am … Read more →

I can’t often get fresh grouper here in Buffalo, so when I spot it, I jump on it! We got to Florida every spring and I make it when we’re there and also order it in restaurants (fried grouper sandwiches…yum). I happened upon some grouper recently and snapped it up. I decided to make a simple preparation with brown butter, macadamias and a few cracker crumbs and cream. It was so delicious.

1 grouper filet

salt and pepper

1/4 tsp dried dill

2 tbsp butter

1/3 tsp lemon juice

2 tbsp chopped macadamias

6 wheat thins or similar crackers (I used an all bran version)

1 tbsp cream

parsley

Preheat the oven to 400 degrees. Place the grouper in the center of the parchment and season with salt and pepper and dill. Place the butter in a covered bowl in the microwave and cook until brown. Stir in lemon juice and chopped macadamias. Pour over the fish. Fold the parchment (see Technique page) and bake for 10 minutes. Open the packet and sprinkle the cracker crumbs on top and drizzle with the cream. Spray the top lightly with cooking spray. Return to the oven, with the packet open for 3 minutes. Garnish with chopped parsley.

I can’t often get fresh grouper here in Buffalo, so when I spot it, I jump on it! We got to Florida every spring and I make it when we’re there and also order it in restaurants (fried grouper sandwiches…yum). I happened upon some grouper recently and snapped it up. I decided to make a … Read more →

Here in my hometown of Buffalo, in addition to being known for chicken wings, we have a local sandwich that is important, called beef on weck. It’s thin sliced roast beef that is cooked in au jus and then put on a special hard roll called a kimmelweck (the roll has caraway seeds and rock salt on top of it). The sandwich is usually topped with ketchup and horseradish. I like the flavors of the sandwich, but I find the roll almost unmanageable. It’s too big and bulky to bite into and there’s just too much of it for my tastes. So, I came up with a parchment paper solution that has all the flavors of beef on weck with none of the things I don’t like.

1 tortilla

1 tbsp ketchup

1/2 tsp horseradish

3 slices deli roast beef

1/4 tsp caraway seeds plus a pinch

1/4 tsp sea salt, plus a pinch

Preheat the oven to 400. Spread ketchup and horseradish on the tortilla, to about an inch of the edge. Place the roast beef on the tortilla and sprinkle with 1/4 tsp of salt and caraway seeds. Roll up and place seam side down on the parchment. Spray the top with cooking spray and sprinkle the remaining pinches of salt and caraway on top. Fold the parchment and bake for 12 minutes. You can also add cheese to this if you like.

Here in my hometown of Buffalo, in addition to being known for chicken wings, we have a local sandwich that is important, called beef on weck. It’s thin sliced roast beef that is cooked in au jus and then put on a special hard roll called a kimmelweck (the roll has caraway seeds and rock … Read more →

Artichoke and cheese go wonderfully well together in this fun and quick dish.

For each packet:

1 boneless skinless chicken breast

4-5 artichoke quarters (from a frozen bag, defrosted)

1 tbsp chive and cream cheese cream cheese

1 tbsp grated fontina cheese

salt and pepper

1/4 tsp Italian seasoning

1/2 tbsp seasoned breadcrumbs

1/8 tsp garlic powder

Lay the chicken breast on the parchment. Place your hand on top of it. With a knife parallel to your hand, make a slit in one of the long sides of the breast, being careful not to cut through. Make it as deep and as long as possible. In a small food processor, chop the remaining ingredients. Fill the pocket with the mixture and place any that remains on top of the chicken. Season the outside of the chicken with salt and pepper. Fold the packet and bake at 400 degrees for 20 minutes.

*Reader favorite: This recipe appears in The Parchment Paper Cookbook

Artichoke and cheese go wonderfully well together in this fun and quick dish. For each packet: 1 boneless skinless chicken breast 4-5 artichoke quarters (from a frozen bag, defrosted) 1 tbsp chive and cream cheese cream cheese 1 tbsp grated fontina cheese salt and pepper 1/4 tsp Italian seasoning 1/2 tbsp seasoned breadcrumbs 1/8 tsp … Read more →

We eat a lot of asparagus here since my dad has an asparagus bed. Soon there will bags of it being sent over here. While I love it, I’m always looking for new ways to make it. This recipe is so easy and really tasty:

1 bunch asparagus, trimmed

1/4 cup light bleu cheese dressing

salt and pepper

That’s it. Place the asparagus on the parchment, drizzle the dressing over it and season it with salt and pepper. Fold up the parchment and bake for 20 minutes at 400.

We eat a lot of asparagus here since my dad has an asparagus bed. Soon there will bags of it being sent over here. While I love it, I’m always looking for new ways to make it. This recipe is so easy and really tasty: 1 bunch asparagus, trimmed 1/4 cup light bleu cheese dressing … Read more →

Summertime feels pretty far away right now, but making these fantastic crepes made me hopeful that summer will eventually come! My son likes to make these in the toaster oven when he comes home from school.

1 crepe (I find these pre-made in my produce section)

½ of a 1.55 oz milk chocolate candy bar, broken into pieces

¼ cup mini marshmallows

¼ of a graham cracker, crumbled

Preheat oven to 400 degrees. Place the crepe on the parchment. Line up the chocolate along one side. Add the marshmallows and graham crackers. Roll up the crepe. Fold the parchment. Bake for 5 minutes. Dust with powdered sugar before serving.

*Reader favorite! This one appears in The Parchment Paper Cookbook

Summertime feels pretty far away right now, but making these fantastic crepes made me hopeful that summer will eventually come! My son likes to make these in the toaster oven when he comes home from school. 1 crepe (I find these pre-made in my produce section) ½ of a 1.55 oz milk chocolate candy bar, … Read more →