Fun Fearless Foodie

Thanks and foodie love to fellow blogger Natalie from Natalie’s Killer Cuisine for passing the Blogger Secret Ingredient (BSI) torch on to me for this week.  I learned about this fun foodie challenge last week when she posted her secret ingredient challenge for cocoa powder.  The challenge inspired me to whip up these yummy Nutella Chocolate Pizzelle Sandwiches and won me the honor as the next hostess with the mostess.

Here are some fun facts about the BSI Challenge:

• The host picks an ingredient, preferably one that is in season, readily available and not too expensive.
• The host links back to all the other previous weekly hosts.
• Participants create a unique recipe using the BSI and e-mail the host their recipes.
• You do not need to have a food blog to participate, and you do not have to submit a photograph (though, it’s preferred so I can show everyone your creative creations).
• If you don’t have a blog, you can e-mail the host directly and it will be posted on the blog.
• The host reviews recipes Sunday evening of each week and picks a favorite.
• I will hand select the winner based on what sounds the yummiest, and a prize will be awarded!

After reading through the impressive list of ingredients used over the last 67 weeks I found myself a bit stumped, but then it hit me, the one ingredient i would say I use almost as much as water is….

Parmesan Cheese!

Whether you use the authentic Italian Parmigiano-Reggiano, or the standard Parmesan cheese from your local grocer, this hard textured cow’s milk cheese adds a nutty flavor and creamy texture to almost anything.  It’s frequently thought of as a must use ingredient for Italian dishes, but I am anxious to hear from you about the creative and interesting ways you incorporate it into your dishes.  I sprinkle, shred and grate it into everything from Risotto Milanese, Potato Gratin, and Penne Bolognese, or just enjoy it whole with a drizzle of honey.

Need inspiration for your recipe submission?  This week happens to be Parmigiano-Reggiano celebration week at Whole Foods and their global cheese buyer Cathy Strange is linking to some great recipes and ideas on her twitter page, check it out here. You can also read through some of the amazing submissions from fellow bloggers who’ve participated in the BSI Challenge over the last 67 weeks below.

Email your recipes to tokeeffe@funfearlessfoodie.com before Sunday the 28th to be included in the recipe roundup. Your recipes will be featured on my blog and a winner will be selected next week.  Please feel free to share with any friends who love to cook!

Week 67: Natalie’s Killer Cuisine Cocoa Powder

Week 66: Travel Eat Love Coconut milk

Week 65: Run Beans Run Tofu

Week 64: Chicago Marathon Val - Mushrooms

Week 63: Biggest Diabetic Loser Cheddar Cheese

Week 62: A Fit and Spicy Life Balsamic Vinegar

Week 61: Peanut Butter Fingers - Nutmeg

Week 60: Jenn Eats Nutritiously Now - Garlic

Week 59: Home Cooked Em Cinnamon

Week 58: The Balanced Broad Flax

Week 57: Cookin Fanatic - Blue Cheese

Week 56: Foodie in the City - Ricotta Cheese

Week 55: Savvy Eats - Maple Syrup

Week 54: Sound Eats - Dried Fruit

Week 53: Mega Nerd Runs - Acorn Squash

Week 52: Healthy Tipping Point - Pancake Mix

Week 51: Live, Laugh Eat - Almond Butter

Week 50: Balance, Joy and Delicias! Cauliflower

Week 49: Healthy San Diego Living - Chickpeas

Week 48: Thought 4 Food - Yogurt

Week 47: London Foodie in New York - Chocolate

Week 46: Johnstone’s Vin Blanc - Oats

Week 45: Guilty Kitchen - Figs

Week 44: Ordinary Recipes Made Gourmet - Peanut Butter

Week 43: The Sophisticated Gourmet - Brown Sugar

Week 42: My Kitchen Addiction Lime

Week 41: Nutmeg Nanny Coffee

Week 40: Chayaís Comfy Cook Broccoli

Week 39: Healthy Delicious Plums

Week 38: Zoe - Feta

Week 37: ChezWhat- Potatoes

Week 36: Cinnamon, Spice & Everything Nice Blueberries

Week 35: Girlichef -Greens

Week 34: The Ungourmet Watermelon

Week 33: Bread + Butter Bell Pepper

Week 32: Burp and Slurp -Corn

Week 31: Say Yes to Salad Kabocha

Week 31 1/2: Simply Fabulous Now Cherries

Week 30: Thinspired Bananas

Week 29: To Be The Whole Package Almonds

Week 28: Kristas Kravings Lemon

Week 27: From French Fries To Flax Seeds Coconut

Week 26: Plentiful Plants Avocado

Week 25: Training Fuel Eggs

Week 24: Dinner at Christinaís Cabbage

Week 23: Hey What’s for Dinner, Mom? Strawberries

Week 22: One Bite at a Time Basil

Week 21: Just Sweet Enough Black Beans

Week 20: What I Ate Yesterday Kale

Week 19: What’s for Dinner Orange

Week 18: BranAppetit! Spinach

Week 17: Tales of Expansion Dates

Week 16: Biggest Diabetic Loser Zucchini

Week 15: Sweet & Natural Peppermint

Week 14: bella eats [and runs] Ginger

Week 13: Coffee Talk Walnuts

Week 12: For the Love of Oats Pumpkin

Week 11: Trying to Heal Sweet Potatoes

Week 10: The Inner Workings of a College Graduate Eggplant

Week 9: Itzy’s Kitchen Pears

Week 8: The Fitnessista Cranberries

Week 7: Tri to Cook Lentils

Week 6: Rhodey Girl Tests Polenta

Week 5: Eating Bender Butternut Squash

Week 4: Care to Eat Apples

Week 3: On a Lobster Placemat Mushrooms

Week 2: Hangry Pants Tomatoes

Week 1: sportsnutritionliving Quinoa