I am always looking for a good side dish and this was IT! I might not make this on a hot day as it cooks on a high temp for 30-40 minutes! This is definitely best eaten the same day. I served this with low fat sour cream but you can use Greek yogurt as well. This gives you cheesy, crunchy and creamy in the same bite! Nothing wrong with that!
INGREDIENTS
1 1/2 pounds baby potatoes, halved
1/2 cup Parmesean cheese
1/4 cup plain panko crumbs
1/4 teaspoon garlic salt
1/2 teaspoon Italian seasoning
2 Tablespoons olive oil
Optional for serving
Sour cream
Greek yogurt
DIRECTIONS
Preheat oven to 400 degrees. In bowl combine Parmesan cheese, garlic salt, panko crumbs and Italian seasoning. Mix well. Pour olive oil in a 9 x 13 baking dish tilting dish to coat the bottom in oil. Sprinkle the cheese and panko mixture over the bottom of the dish creating an even layer. Place the halved potatoes in a single layer cut side down on top of the cheese mixture. Bake 30-40 minutes until cheese is golden brown and and potato’s are fork tender. Remove from oven and let sit for five minutes. Remove potatoes from pan using a spatula keeping the crusty layer of the cheese on the potato’s. Serve warm with sour cream or Greek yogurt.
Enjoy!
You heard about the main course and the appetizer I made for my parent’s anniversary…well here is dessert! This was excellent. Not too sweet but sweet enough to know you are having dessert. I served this with fat free Cool Whip but ice cream would also be a great choice! This was good enough for Robby to come looking for seconds a little later in the day!
INGREDIENTS
1/2 cup of butter, softened
1 cup of sugar, divided
1 large egg
1 teaspoon grated orange peel
1 1/2 cups plus 1 Tablespoon of all purpose flour
1/2 teaspoon baking soda
Pinch of salt
1/2 cup sour cream
2 cups fresh blackberries
Optional for topping
Cool whip
Ice cream
Sprinkle of powdered sugar
DIRECTIONS
Preheat oven to 350 degrees. Grease and flour a 9 inch spring form pan. In a large bowl cream butter and 3/4 cup of sugar until light and fluffy. Beat in one egg and orange peel. In another bowl whisk 1 1/2 cups flour, baking soda and salt, add to creamed mixture alternating with the sour cream, beating well after each addition. Transfer to prepared pan. In a bowl toss the blackberries with remaining flour and arrange over batter. Sprinkle with remaining sugar. Bake 40 -45 minutes or until a toothpick inserted in the center comes out clean. Loosen sides of the pan with a knife and remove rim from pan. Cool on a wire rack and serve warm or at room temp. Add one of the toppings if desired.
Enjoy!
It was my parent’s anniversary recently and we thought it would be fun to make them dinner instead of going out or giving gifts, so that’s exactly what we did! We made the New England lobster/clam bake you saw last week. For an appetizer I made this pizza and sliced them in smaller portions making them bite-size. The only change I made was using Naan Bread instead of a prepared pizza crust. I will be making this again and will use a prepared crust next time. I think either way the flavor is excellent and something a little different! If you like spinach artichoke dip this will be a favorite!
INGREDIENTS
1 pre-baked 12 inch pizza crust (or 2 Naan Breads, splitting the ingredients in half for each bread)
1 Tablespoon olive oil
1 cup spinach dip
1 cup shredded mozzarella cheese
1 jar (7 1/2 ounce) marinated artichoke hearts, quartered and drained
1/2 cup oil packed sun dried tomatoes, patted dry and chopped
1/4 cup chopped red onion
DIRECTIONS
Preheat oven to 450 degrees. Place pizza crust on an ungreased pizza pan, brush with oil.
Spread spinach dip evenly over the top, sprinkle with artichokes, sun dried tomatoes, onion and cheese.
Bake 8 – 10 minutes or until cheese is melted and edges lightly brown. Cut into squares.
Enjoy!
Recently Jim really wanted to have a lobster bake with our friends. The hard part was we were getting together at their house and did not want to completely disrupt their kitchen and wanted an easy way to boil the seafood…so guess what? We used our TURKEY FRYER! Say what? Yes, that turkey fryer that is sitting in your garage waiting to be used. This will bring new life to that fryer and something NOT deep fried and completely delicious! Dig out those deep fryers you are going to thank me! The best part is you can make as much seafood that will fit in that huge pot! (Adjusting the liquid of course) you will be the hit of the party with this! We have done this twice already and have plans to do it again!
My measurements serve 4-5 people
INGREDIENTS
1 pound small red potatoes
4 ears of corn, cleaned and broken in half
1 pound of kielbasa, sliced into 1 inch rounds
1 1/2 pounds large shrimp, deveined with shell on
1 1/2 pounds little neck clams, cleaned and soaked in room temp. water for 20 minutes
6 lobster tails
1 onion, diced
6 beers (we used blue moon)
1 teaspoon garlic salt
3 Tablespoons Old Bay seasoning
1 stick of butter, melted and used when serving
Lemon wedges for serving
DIRECTIONS
Connect your deep fryer to the propane tank outside and away from the house. Add the beer, garlic salt and Old Bay seasoning to the bottom of the pot. In the basket of the fryer add the potatoes, onion and kielbasa and bring to a boil. Add corn, clams (removed from water)and lobster and cook five more minutes, add the shrimp and cook an additional five minutes or until the shrimp are pink and cooked through. Using oven mitts as the handle will be very hot, remove the basket from the pot and liquid and pour everything onto a baking sheet or large platter. Serve with melted butter and lemon wedges.
Enjoy!
I made this salad with what I had in my fridge and it was delicious! I had three teenagers that all enjoyed it, so that says something! The fried goat cheese is AMAZING! If you have never tried it, I highly recommend it. Our family likes goat cheese and I use it often but this was really a nice change. Crispy and creamy all in one bite! I also marinated the chicken for a couple of hours, so it’s a good idea to plan ahead a little bit for this.
INGREDIENTS
FOR THE DRESSING AND MARINADE
1 cup of blackberries
1/4 cup of balsamic vinegar
1/4 cup of olive oil
1/4 cup of honey
1 Tablespoon Dijon mustard
1 teaspoon minced garlic
FOR THE SALAD
8 ounces of goat cheese, sliced into rounds
1/4 cup flour
1 egg, beaten
1 cups Panko bread crumbs
4 boneless, skinless chicken breast
4 cups romaine lettuce, shredded
2 cups arugula
2 cups blackberries
1 cup cashew halves
Canola oil, to fry
DIRECTIONS
Mix all of the dressing and marinade ingredients together muddling the blackberries. Marinate the chicken with one cup of the marinade and store in the fridge. Reserve the remaining dressing for later also storing in the fridge.
Pre-heat your grill to medium high heat. Mix the romaine lettuce, arugula, 2 cups of blackberries and cashews in a bowl and set aside. Heat a large frying pan over medium high heat with enough canola oil to cover the bottom of the pan. Slice your goat cheese into at least 1/4 inch thick rounds, flour all sides of the goat cheese and dredge in the beaten egg. Lastly coat the round of cheese in Panko Crumbs. Do this for each round setting them on a plate until they are all coated and you are ready to fry. Remove the chicken from the marinade and discard the marinade.
Grill the chicken on both sides until cooked through and no longer pink on the inside. While the chicken is grilling add the goat cheese rounds to your heated canola oil and quickly fry both one side of the cheese until golden brown and turn the cheese to the second side until golden brown. Remove from heat and add to your Romaine mix.
When the chicken is done slice and add to the romaine mix. Drizzle with the remaining balsamic dressing.
Enjoy!
Stay In Touch
Follow me!
Recent Pins
