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Tag Archives: parmesan cheese

Twice Cooked Potatoes

I love potatoes.  I love potatoes pretty much any way they can possibly be prepared.  For the last dinner party, I made twice cooked potatoes.  It gave them a little different texture than just oven roasting.  Potatoes served in any manner is also a really easy and economical dish to serve for a group.  Also, using baby potatoes cuts down the prep work for you, which is always a plus!

Baby red potatoes (figure on 2-4 per person depending on the size of the potato, and the guest I suppose!)

Salt

Pepper

Olive Oil

Garlic Garlic seasoning from Tastefully Simple

Parmesan Cheese

Chives

Wash the skins of the potatoes and place in a large pot.  Cover the potatoes with water, about 1 or 2 inches above the potatoes.  Salt the water.  Bring the water to a boil and let cook until the potatoes are just before they are fork tender.  You don’t want them to be completely tender, because they will continue to cook.  Once they get to that stage, drain them.  Line 1 or 2 jelly roll pans with foil.  Place the potatoes in a single layer on the pan and lightly crush and flatten.  It doesn’t have to be pancake flat, just enough so it’s not rolling around.  Drizzle with olive oil to help them crisp and brown.  Season the potatoes.  Place in the oven (at 400 degrees) to get nice and crispy, about 15 more minutes.  I topped the potatoes with Parmesan cheese and chives before serving.

Your options are really unlimited with how you want to season or “dress” the potatoes.  You could sprinkle them with cheddar, bacon and chives or parmesan cheese or sour cream or caramelized onions once they are cooked (see really offers variety!).

I’d love your feedback!  What toppings have you/ will you be trying on these potatoes?

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Roasted Asparagus

This was one of the side dishes from last weeks dinner, and was also very and economical to feed a crowd.  I got a 2.25 pound bag at Costco for about $6.  You have to do very little prep work to the asparagus, so it’s perfect for a dinner party.

Asparagus (figure on 4-5 spears per person)

Olive Oil

Garlic Cloves

Salt

Pepper

Parmesan Cheese

Wash the asparagus and prep by taking the stalk firmly in your hands and snap at the lower end.  The asparagus naturally snaps at the point that should be discarded.  You can normally just use where it snaps as a guideline and cut the remaining spears around the same place.  I like snapping, so I just do them all that way!

Line a jelly roll pan with foil and arrange the spears in a single layer.  Drizzle with olive oil and season with the salt and pepper.  Crush garlic cloves with the side of your knife and arrange around the asparagus.  Roast at 400 degrees in the oven for about 20-25 minutes or until they appear a bit wilted and are tender.  Place on your serving dish and sprinkle with shredded parmesan cheese.

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Pasta with toasted breadcrumbs and broiled cheesy tomatoes

I was recently checking one of my favorite blogs, Noble Pig,  to find new recipes and inspiration.  I saw her recipe with a simple pasta dinner with basil and parmesan broiled tomatoes, and had to try it.  I combined that idea with another recipe for pasta with toasted bread crumbs I had found in my Quick Fixes cookbook.

I don’t think I will ever have pasta without the tomatoes broiled cheese, it was really delicious.

Whole wheat pasta

Olive Oil

Plum Tomatoes (figure on about 3 or 4 slices per person)

Mozzarella cheese

Parmesan cheese

Breadcrumbs (I used panko)

1/2 TBS minced garlic

Fresh lemon juice

Boil water and cook the pasta in salted water according to the directions.  Cut the tomatoes in thick slices and sprinkle with salt and pepper.  Roast in the oven at 375 for about 5 minutes to soften.  While the tomatoes are roasting, heat olive oil in the skillet.  Add the garlic and cook for just a minute.  Add the bread crumbs and sprinkle with the lemon juice.  Toast the breadcrumbs until they are golden.  Add the cooked pasta to the skillet and toss with the breadcrumbs.  Add the basil and let it wilt slightly.  Remove the tomatoes from the oven and sprinkle with the cheese and put under  the broiler for 2-4 minutes until the cheese is golden and bubbly.  Top each plate with a few slices of the tomato and a leaf of fresh basil.