Garlic Parmesan Roasted Potatoes Recipe
Garlic Parmesan Roasted Potatoes Recipe 8-10 gold and red potatoes, quartered 1 stick of butter 1/2 cup of finely grated parmesan cheese 1/2 teaspoon of garlic powder 1/2 teaspoon of onion powder 1 teaspoon of salt Pepper to taste 2 large onions, sliced Preheat oven to 400. In a bowl toss potatoes, garlic powder, onion powder, salt and pepper. In a large cookie sheet melt the stick of butter. Sprinkle the parmesan cheese over melted butter. Add potatoes to cookie sheet. Sprinkle sliced onions in between potatoes so that the whole cookie sheet is covered with either potatoes or onions. Bake for 30 minutes, then turn potatoes and onions. Bake for another 30 minutes until they are golden brown. Serve immediately....
Zucchini Pizza Bites Recipe
Zucchini Pizza Bites Recipe Ingredients Serves 4 (about 60 bites) 2 large zucchini, sliced into ¼-inch thick rounds ⅓ cup tomato sauce ⅓ cup shredded mozzarella 2 tablespoons olive oil Fine grain sea salt Ground pepper Fresh basil Directions Preheat oven to 380°F (200°C). Line a baking sheet with parchment paper.Lightly coat with olive oil both sides of zucchini slices and arrange on prepared baking sheet.Season with salt and pepper and bake in the oven for 2 minutes. Take out of the oven, flip zucchini slices with the help of a fork (be careful not to burn your fingers) and bake in the oven for another 2 minutes.Take out of the oven and top with ½ teaspoon of tomato sauce and a pinch of shredded mozzarella. Turn on the broiler and bake for an additional minute, until mozzarella is melted but not burned.Top with fresh basil (or any other topping of your liking) before serving....
Crispy Smashed Roasted Potatoes Recipe
Crispy Smashed Roasted Potatoes Recipe Ingredients: 12 to 15 baby red or yellow potatoes (about 1-1/2 oz. each; 1-1/2 to 2 inches in diameter) 2-3/4 tsp. kosher salt 1/2 cup extra-virgin olive oil Directions: Boil the potatoes: Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer. Make sure they are cooked through but don’t overcook. The total cooking time will be 30 to 35 minutes. While the potatoes are cooking, set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels. Flatten and cool the potatoes: Fold another dishtowel into quarters, and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. Repeat with all the potatoes. Don’t worry if some break apart a bit; you can still use them. Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature. Roast the potatoes Remove the ...
Eggplant Rolatini Recipe
Eggplant Rolatini Recipe Ingredients: For the Risotto: 1 clove garlic, minced 1 tablespoon tomato paste 1 cup arborio or carnaroli rice 4 cups light beef broth (or vegetable broth), heated 1/3 cup grated parmesan for the eggplant: 1 large eggplant oilve oil marinara sauce Instructions: Heat a little olive oil in a heavy saucepan. Add the garlic and saute gently for one minute. Add the tomato paste and cook for one minute. Add the rice and cook for about a minute more. Start adding the warm broth and stir the risotto. Every time the rice absorbs the liquid, add a couple more ladles. Keep stirring for about 25 to 30 minutes. Take the risotto off the heat and add the cheese. Transfer to a bowl and let cool before assembling rollatini. Slice the very ends off the eggplant. Slice the eggplant into 1/4 inch slices. You should have 5 slices for a large eggplant. Salt the slices heavily and place in a colander for about one hour. Rinse the salt off the eggplant and press with paper towels to dry. Heat a grill or grill pan on the stove. Make sure it’s hot before beginning. Brush the eggplant slices on both sides with olive oil and sprinkle with salt and pepper. Grill on both sides until you have nice grill marks and the eggplant is pliable. Place a little marinara sauce in the bottom of a small baking dish. Place some risotto all along the eggplant slices and roll up and place seam side down ...
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Shaved Zucchini Recipe
Shaved Zucchini Recipe Ingredients 4 medium zucchini 1 Tbsp olive oil to taste salt & pepper ¼ tsp red pepper flakes ¼ cup parmesan cheese Directions Rinse the zucchini well and cut off the ends. Lay the zucchini down on the cutting board and use a vegetable peeler to shave it into ribbons. Once you’ve shaved down to the center of the zucchini, roll it ¼ the way around and start shaving again. Repeat this until you can shave no more. Heat 1 Tbsp olive oil in a large skillet over medium heat. Once it is hot, add the zucchini ribbons. Saute, stirring carefully, until the zucchini has softened and turned bright green (about 7-10 minutes). Season with salt, pepper, and red pepper flakes to taste. Use tongs to remove the zucchini ribbons from the skillet (there will be quite a bit of moisture in the bottom of the skillet) and place into serving bowls. Sprinkle with about 1 Tbsp of parmesan cheese per serving just before eating....
Fried Pickles Recipe
Fried Pickles Recipe Ingredients Dill Pickle Chips 3/4 to 1 cup of beer 2 eggs 1 -2 cups of flour Cholesterol free oil Directions Pour oil in a large skillet until the oil is about 1-2 inches up the side of the pan. Heat oil to 350 degrees. Strain pickles in a small colander. In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick add the remaining beer to thin the batter. Dip pickles one at a time using tongs into the batter and then place in the heated oil. Fry pickles for about 2 minutes flipping the pickle after about 1 minute. Place pickles on a plate lined with paper towel and then season with salt. Serve with Ranch Dressing....
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Baked Potatoes Recipe
Twice-Baked Potatoes in a Dish and Potato Skins Ingredients: 9 medium russet potatoes 4 ounces cream cheese 1/2 cup sour cream 4 tablespoons butter 3 cloves garlic, finely chopped 1/2 to 3/4 teaspoon salt 1/4 teaspoon pepper 1/4 to 1/2 cup milk (if potatoes are too thick) 1 jar bacon bits, or a half pound of bacon, fried and cut into bits, or cut into bits and fried 2 1/2 to 3 cups shredded cheddar cheese canola oil to fry in sour cream, if desired 3 green onions, sliced Directions: Preheat oven to 350° Fahrenheit. Scrub and pierce potatoes several times with a sharp knife. Bake potatoes at 350° for about an hour, or until potatoes give when squeezed gently with an oven-mitted hand. When potatoes are done, cut in half and carefully scoop out insides, leaving about a 1/4-inch layer of potato inside. Set skins aside. For the Twice Baked Potatoes in a Dish: Place potato insides in a large bowl or the bowl of a standing mixer. Mix briefly to break potatoes down a little. Add cream cheese, sour cream, butter, chopped garlic, and about 1/2 teaspoon salt and 1/4 teaspoon or so of pepper. Beat until thoroughly mixed, but don’t mix to the point of gumminess. If the mixture seems really thick, add up to 1/2 cup milk to smooth it out to the consistency of mashed potatoes. Spray a large casserole dish with non-stick cooking spray. Spread potato mixture into the prepared pan. Cover with foil and bake for 40 ...
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Sautéed Asparagus with Garlic and Shallots Recipe
Sautéed Asparagus with Garlic and Shallots Recipe Ingredients: 1 tbsp. olive oil 2 cloves garlic, finely chopped 1 medium shallot, finely chopped 1/2 tsp. kosher salt, plus more to taste 1/4 tsp. ground black pepper, plus more to taste 1 bunch asparagus Directions Heat oil in large sauté pan or skillet over medium-high heat. Add garlic and shallot to the oil and season with salt and pepper. Cook garlic and shallot until shallot begins to sweat and becomes slightly tender, about 3-5 minutes. Add the asparagus and toss to coat (I use tongs for this as the asparagus can get a little tricky to toss). Reduce the heat to medium, cover and cook for 8-10 minutes, or until the asparagus is tender, but still slightly firm....
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The Best Potato Salad Recipe
The Best Potato Salad Recipe Ingredients: 15 russet potatoes – small to medium size 3 hard boiled eggs – chopped 1 bunch of fresh dill – chopped including stems 1 jar of Best Foods (Hellmans) Mayonnaise – 30 ounces 1/2 cup of sliced black olives 1 1/2 cups Hormel Real Crumbled Bacon – dice all pieces of the crumbled bacon 1/4 cup prepared yellow mustard 2 green onions – chop 1 entire green onion; chop just the green section of the 2nd green onion 5 medium size sweet pickles – diced 7 stalks of celery – diced 1/4 cup fresh chopped parsley – either Italian or curly parsley 1 ½ teaspoons salt – for the potato salad 1/2 teaspoon salt – for the boiling water 1 teaspoon ground black pepper Directions: Boil the potatoes ahead of time so they have time to cool. Bring large pot of water to boil and add 1/2 teaspoon salt. Wash the potatoes and cut off any scars. Add the potatoes with the skins still on to the boiling water. Test for doneness by poking a fork into the potatoes. If the potatoes still feel hard they’re not quite done yet. Boiling time is about 45 minutes but it may take more or less time depending on the size of the potatoes. When cooked, put the potatoes on a plate and cool them in the refrigerator. In a large bowl mix together all of the ingredients, except the potatoes, salt and eggs (set aside a small portion of the ...
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Fried Stuffed Mushrooms Recipe
Fried Stuffed Mushrooms Recipe Ingredients: Filling 8 oz onion and chive flavored cream cheese 1/4 ts. garlic powder 1/4 ts. cayenne pepper 1/2 ts. salt 1/4 ts. pepper 1 ts. Tabasco sauce, optional 20 large button mushrooms Coating 1, 8oz package Panko bread crumbs 3 beaten eggs 1 cup flour Oil for deep frying Directions: Start with clean mushrooms. Separate the stem from the mushroom cap by gently wiggling the stem back and forth. It should pop out. Do this for all the mushrooms, then set aside. Mix the cream cheese, garlic powder, cayenne, Tabasco, salt, and pepper until thoroughly combined. Take a heaping teaspoon full of the cream cheese filling and stuff it inside the cap. Continue stuffing all the mushrooms. Take 3 bowls. Fill the first bowl with the flour, fill the second bowl with the beaten egg and the third bowl with the Panko bread crumbs. Dredge the mushroom cap in flour and shake off the excess. Next, dip the mushroom in the beaten egg, making sure the entire mushroom is coated. Last, coat it with the bread crumbs. (Note, if you like a thick, crunchy coating like I do, then re-dip the mushrooms back into the egg and then the bread crumbs for a second time). Finish coating all the mushrooms and then let it sit for 10 minutes to set the coating. After 10 minutes, put the mushrooms in the freezer for 30 minutes. I like to think this helps set the cream cheese so it doesn’t ooze out ...
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