Parmesan Roasted Potatoes

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Oh my gosh!  These are the best potatoes I have had in a long time.  When Mr. Meat Eater tells me he loves the potatoes, you know they are good!  I have made these several times since I found the recipe and they are on my list to be made again.  Please, try them!

I found them on a site called Favorite Family Recipes which I just love.  Check it out!

Parmesan Roasted Potatoes

Parmesan Roasted Potatoes

6 small potatoes, cut in half ~ I used a 1 1/2 lb bag of very small red potatoes
1/4 cup butter
grated Parmesan cheese
garlic powder to taste
your favorite seasonings, optional ~ I used Italian seasoning

Preheat oven to 400º.

Melt the butter and pour into a 9×13 baking pan. I found that a metal pan works better than a glass pan ~ the potatoes get more color. Shake as much Parmesan cheese over the butter in the pan as you like ~ I use quite a bit. Then sprinkle the garlic powder over the cheese and then any other seasonings you might be using.

Place the potatoes cut side down over the top of the butter/cheese/seasonings. Bake in the preheated oven for 40 to 45 minutes.  Using time potatoes, watch the time and check the potatoes since they won’t take the whole time to bake.   Don’t let them burn.

Cool for a full 5 minutes before removing from pan or the crust won’t stick to the potatoes.

Serve. Favorite Family Recipes recommends serving with sour cream for dipping.

Makes 4 -5 servings.

Source: Favorite Family Recipes

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Parmesan Chicken Bake

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We like Parmesan chicken and this version is very easy and delicious.  I don’t see why you couldn’t make more of the chicken  if  you needed to using several pans and increasing the ingredient amounts accordingly.

Parmesan Chicken Bake

Parmesan Chicken Bake

1/2 cup butter
1 cup plain breadcrumbs
1/2 cup Parmesan cheese
2 cloves garlic, minced
salt and pepper, to taste
4 boneless, skinless chicken breasts

Preheat oven to 350º.

Melt the butter in a bowl and set aside. Mix the bread crumbs, Parmesan, garlic, and salt and pepper on a plate.

Dip chicken into butter, then into crumbs making sure to cover the chicken with the crumbs.

Put the chicken into a 9×13 baking dish and pour any leftover butter over the top.

Bake for 40 minutes or until the chicken is cooked through and no pink remains.

Makes 4 servings.

Source:  Adapted from Minnesota Heritage Cookbook

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Dill Potatoes

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This is a very simple recipe for delicious potatoes.  I love potatoes in all kinds of ways and this recipe will go with just about any main dish.

I used red baby potatoes but you can use whatever baby potatoes you like.

Dill Potatoes

Dill Potatoes

2 lbs baby potatoes
1/4 cup butter, melted
3 tbsps chopped fresh dill
1 tbsp lemon juice
1 tsp salt
1/2 tsp pepper

In a large pot, place potatoes and cover with cold water. Bring to a boil. Reduce heat and cook, uncovered, 15-20 minutes or until the potatoes are tender.

Drain the potatoes and return to the same pot. In a small bowl, mix the rest of the ingredients and pour over the potatoes. Toss to coat and put into a serving dish.

Makes 6 servings.

Dill Potatoes 2

Source:  Taste of Home

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Honey and Soy Glazed Carrots

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Wow!  My allergies have been going crazy lately.  If you don’t see me for awhile, I am down for the count.  A few of my fruit trees are blooming and while they are pretty, they are driving me crazy!

I love carrots.  I think because they are on the sweet side.  This recipe just enhances the sweetness of the carrots.  It’s very easy ~ cutting the carrots into matchsticks was the most “difficult” part.

Carrots

Honey and Soy glazed Carrots

2 lbs carrots, peeled and cut into matchsticks
2 tbsps butter
2 tbsps soy sauce
1 1/2 tbsps honey
Kosher salt and freshly ground black pepper to taste

Cook the carrots in boiling water until tender ~ about 8 minutes. Drain. Set aside.

In a large skillet, melt the butter. When melted, stir in the carrots and soy sauce and saute over high heat until the carrots are getting brown in spots ~ about 2 minutes.

Lower heat to medium and stir in honey and stir until all the carrots are glazed ~ about 2 minutes.

Sprinkle with salt and pepper to taste.  Serve.

Makes 8 servings.

Carrots 2

Source:  Hearts of Palm

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Blueberry Corn Toasties Revisited

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Several years ago, I was bemoaning the fact that I couldn’t get Pepperidge Farms blueberry corn toasties anymore.  I loved them and was sad.  Then, in my blog travels, I found this recipe on A Good Appetite.  I made it and loved it and promptly forgot about it like I so often do.

I remembered it last week, had all the ingredients, and I made them and loved them again.  The recipe doesn’t call for adding blueberries so I just stick them in the dough when it is in the baking pan already.

Blueberry Corn Toasties 2

Blueberry Corn Toasties

1 stick butter, melted
1/2 cup and 2 tbsps sugar
2 eggs
1 tsp vanilla
1 1/2 tsps baking powder
3/4 cup and 2 tbsps cornmeal
1 1/4 cup flour
1/2 tsp salt
1 cup milk
Fresh blueberries

Preheat oven to 350º.

Mix the melted butter and sugar in a large mixing bowl. Add the eggs and vanilla. Add the baking powder, cornmeal, flour and salt. Mix until all ingredients are moistened. Stir in the milk and mix until almost smooth. A few lumps are OK.

Grease a jelly roll pan (10×15) with 1/2 inch sides. Pour the batter into the prepared sheet. Make sure to spread the batter so it gets into all four corners. Stick blueberries in the dough, pushing down a bit with your clean fingers. Tap the sheet on the cupboard to get rid of any bubbles.

Bake 25 minutes or until the edges start to brown and are pulling away from the sides of the pan. Place the pan on a wire rack for about 10 minutes. Cut into squares.

Wrap the squares in plastic and store in the refrigerator and use over the week. If you want longer storage, individually wrap and store in the freezer.

To serve, toast each square until brown and, when toasted, spread with butter.

Blueberry Corn Toasties

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Beer and Onion Pot Roast

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Minnie

That’s my Minnie in the picture!  Everyone asks if she has cataracts and according to the dog ophthalmologist she doesn’t.  What she does have is fat deposits on her eyes because of poor nutrition in her hoarder home.  She can see fine ~ it just looks weird.  One of her many cute quirks.

I do love a good pot roast. Especially with the less than favorable weather we’ve been having lately.  This is a good recipe to serve on St. Patrick’s Day, too.

It’s very easy to put together and so delicious!

Beer adn Onion Pot Roast

Beer and Onion Pot Roast

3 1/2 lb rump roast
2 tbsp dried onion flakes
1 (12 oz) bottle beer (any kind)
garlic salt, to taste
2 onions, sliced
4 garlic cloves, minced
1 bay leaf
1/2 tsp dried thyme
2 tbsps brown sugar
4 beef bouillon cubes
1 tsp dried parsley

Heat oven to 350º.

Mix the onion flakes and beer in a large ziplock bag. Sprinkle garlic salt over the roast and place the roast in the bag. Smoosh around so the whole roast gets covered. Place in the refrigerator for several hours or overnight.

When ready to cook, brown the roast. Remove the roast to a roasting pan. Saute the onions and garlic in the same pan the roast was browned in. Add the bay leaf, thyme, brown sugar, bouillon, and parsley to the onion mixture and pour over the roast in the roasting pan.

Cover and place in oven for 2 1/2 to 3 hours.

When done, place the roast on a platter with the onions. Remove bay leaf. Spoon sauce over the roast if desired.

Makes 6-8 servings.

Beer and Onion Pot Roast 2

Source:  Cooking with Class

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Bailey’s Cupcakes

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I love Baileys Irish Cream and always looking for ways to cook with it.  I found this recipe for cupcakes and they are delicious.  The cupcakes are also perfect for St. Patrick’s Day!  The Bailey’s flavor really comes through since it’s both in the cake and frosting.

Bailey's Cupcakes

Bailey’s Cupcakes

Cupcakes:
2 cups flour
1 3/4 cups sugar
3/4 cup cocoa powder
1/2 tsp salt
1 tbsp baking soda
1 large egg
2/3 cup canola oil
3/4 cup buttermilk
1/4 cup Bailey’s Irish Cream
1 cup black coffee, room temperature

Frosting:
2 tsps instant coffee granules
1/2 cup Bailey’s Irish Cream, warmed ~ I put it in the microwave for 30 seconds
1 stick butter, room temperature
1 tsp vanilla
1/4 tsp salt
3 1/2 cups confectioner’s sugar
Sprinkles or colored sugars

To make the cupcakes:

Preheat oven to 350º and put cupcake liners in pans to make 24 cupcakes. I also give the liners a little spritz of Pam so nothing sticks to the paper.

Sift together the flour, sugar, cocoa powder, salt and baking soda in a medium bowl and set aside.

In a large mixer bowl, beat the egg, oil, buttermilk, Bailey’s, and coffee together. Slowly add the dry ingredient mixer on low speed until just mixed then beat on medium for 2 minutes.

Spoon the batter in the cupcake liners ~ I use an ice cream scoop and filled about 3/4s full.

Bake for 15-17 minutes or until a toothpick inserted in the middle comes out clean. I think mine too a minute or two longer than the 17 minutes but keep an eye on yours.  Cook on a wire rack for about minutes then remove the cupcakes to the wire rack to cool completely.

To make the frosting:

Dissolve the instant coffee granules in the warm Bailey’s and stir until the coffee is completely dissolved.   Undissolved coffee granules are not appetizing.

In a large mixer bowl, cream the butter. Gradually add the vanilla and salt. Slowly add the confectioner’s sugar and some of the Bailey’s/coffee mixture to create and fluffy frosting. I didn’t use all of my Bailey’s/coffee mixture.  The frosting is a coffee color and not white like it looks in the picture.

Frost each cupcake and sprinkle with colored sugars or sprinkles.

Makes 24 cupcakes.

Baileys cupcakes 2

Source:  Intoxicated Cupcakes

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