Buttery Garlic Pasta

Buttery Garlic Pasta - adapted from cbsop.com


13 oz whole wheat rotini 
3 Tbsp olive oil
3 Tbsp butter
2 cloves garlic, minced
1/4 tsp parsley
Salt and pepper to taste
1/4 cup grated Parmesan cheese

Bring 6 quarts of water to a boil. Cook pasta until al dente.  Drain and set aside.

Meanwhile, peel and mince the garlic.  Melt the olive oil and butter over medium heat.  Add garlic to the butter and olive oil. Cook, stirring constantly, until the garlic just begins to brown.  Add salt, pepper, and parsley, and stir to combine.

Add the pasta to the skillet, toss to coat all noodles evenly.  Sprinkle with Parmesan cheese.  Serve.



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Parmesan Potato Wedges

Parmesan Potato Wedges - Mel's Kitchen Cafe

3 medium russet potatoes (about 1 1/2 pounds total), scrubbed

5 tablespoons vegetable or canola oil

2/3 cup panko bread crumbs

2/3 cup grated Parmesan cheese

1 tablespoons paprika

2 teaspoons dry mustard

3/4 teaspoon garlic powder

3/4 teaspoon dried thyme

1/8 teaspoon cayenne pepper

Preheat the oven to 400 degrees F. Place a rimmed baking sheet on a rack in the middle position. While the sheet is preheating, cut each potato lengthwise into 6 wedges. Place the potatoes in a large bowl and wrap tightly with plastic wrap. Microwave the potatoes until the edges of the potatoes are translucent but the centers remain firm, about 4-5 minutes, shaking the bowl to redistribute halfway through without removing the plastic wrap.

When the potatoes are finished, carefully remove the plastic and drain the potatoes well. Return the potatoes to the bowl, add 3 tablespoons oil, and gently lift and stir (careful not to break the potatoes apart), until the potatoes are coated with a starchy film, about 1 minutes. This will help the coating adhere to the potatoes.

In a shallow pie plate or similar-size dish, combine the panko, Parmesan, paprika, dry mustard, salt, garlic powder, thyme and cayenne. Dredge 1/4 of the potatoes in the panko mixture, pressing gently to adhere. Transfer the potatoes to a large plate or platter and repeat with the remaining potatoes in shifts. Let the potatoes sit in a single layer for 15 minutes after coating.

Carefully remove the hot baking sheet from the oven and brush with the remaining oil.

Arrange the potatoes, cut side down, in a single layer. Bake, flipping the potatoes halfway, until the potatoes are cooked through and are crisp and golden brown, about 25 minutes. Serve.

Pasta and Chicken Salad

Pasta and Chicken Salad

16 oz. tri color rotini

4 oz. cheddar cheese, cubed

8 oz. muenster cheese, diced

3/4 cup grapes, sliced in half

3/4 cup diced cooked chicken

3/4 cup Italian dressing

Cook pasta according to package directions.  Drain and cool.  Combine all ingredients and mix well.  Serve cold.

Red Hot Potatoes

Red Hot Potatoes

6 medium red potatoes, diced into 1" cubes

4 tbs margarine

3 tbs olive oil

1 tbs garlic, minced

2 cups water

1/4 tsp crab boil

2 tbs butter

1/4 tsp red pepper

Heat margarine and olive oil in a pot over medium heat.  Cook garlic for 1 minute.  Add potatoes and cook for 5 minutes, stirring frequently.  Add water and crab boil.  Bring potatoes to a boil; reduce heat to medium low and cover.  Stir occasionally.  

Cook potatoes until water is absorbed and potatoes are tender.  Add more water if necessary, if potatoes are not fork tender.  Smash potatoes and add in butter and red pepper.

Cheesy Bacon Potato Pancakes

Cheesy Bacon Potato Pancakes

2 cups leftover mashed potatoes

2 slices bacon, cooked and crumbled

1/2 cup shredded cheddar cheese

3 tbs flour

3 tbs margarine

Combine mashed potatoes, bacon, cheddar cheese, and flour.  Melt margarine over medium high heat in a pan.  Place 2 tbs of potato mixture in pan and flatten.  Cook on each side for 4 - 5 minutes. Flip and cook other side for 4 - 5 minutes, until golden brown. Repeat with remaining potato mixture.

Cheddar Garlic Rolls

Cheddar Garlic Rolls - dough from Pioneer Woman

2 cups 1% milk

1/2 cup vegetable oil

1/2 cup sugar

1 package active dry yeast(2 1/4 tsp)

2 cups whole wheat flour plus 1/2 to 1 cup more

2 cups all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tbs salt

3 tbs melted butter

3 cloves garlic, minced

1/2 cup grated cheddar cheese

1/2 tsp parsley

Mix the milk, vegetable oil and sugar in a pan. “Scald” the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in yeast. Let this sit for a minute. Then add 2 cups of all-purpose flour and 2 cups of whole wheat flour. Stir mixture together. Cover and let rise for at least an hour. 

After rising for at least an hour, add 1/2 cup to 1 cup more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle melted butter over the dough. Now sprinkle garlic over the butter followed by a generous sprinkling of cheddar cheese and parsley.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees until light golden brown, about 15 to 18 minutes.

Mini Pommes Anna

Mini Pommes Anna - slightly adapted from Buns in My Oven

4 russet potatoes

2 tbs butter, melted

1/2 tsp kosher salt

1/2 tsp black pepper

Heat the oven to 325 degrees. Spray muffin tin with cooking spray.

Wash and peel the potatoes. Slice them as thin as you can get them using a mandoline. Place potatoes in a bowl and toss with the melted butter, salt, and pepper.

Layer the potatoes in the muffin wells until they are filled to the top.  Cover the pan with foil and bake for 20 minutes. Remove foil carefully and bake for another 15 - 25 minutes, or until the edges and tops start to turn golden brown and the potatoes are tender. Remove from the oven and scoop the potatoes stacks out with a small fork.

Bacon and Cheese Hashbrowns

Bacon and Cheese Hashbrowns

3 russet potatoes, peeled

3 tbs vegetable oil

1/4 tsp salt

1/2 tsp pepper

1/4 cup water

1 tbs margarine

1/4 cup mozzarella cheese

4 slices turkey bacon, cooked and crumbled

Preheat oven to 375 degrees.  Dice peeled potatoes into 1/2" cubes.  In a large pan, heat vegetable oil over medium high heat.  Brown potatoes for 5 minutes, stirring to prevent sticking.  Season with salt and pepper.  Turn heat down to medium low.  Pour water into pan and cover for 5 minutes, stirring every few minutes.  

Spray a baking sheet well with cooking spray.  Spread potatoes onto baking sheet in one layer.  Bake for 15 minutes.  Top with cheese and bacon and return to oven until cheese is melted.

Bacon and Cheese Stuffed Mushrooms

Bacon and Cheese Stuffed Mushrooms

16 oz button mushroom (stems removed)

3 slices turkey bacon, cooked and crumbled

1 tbs olive oil

1 clove garlic, minced

4 oz. cream cheese

1 whole egg yolk

1/2 cup grated Parmesan cheese

1/4 tsp pepper

Remove stems from mushrooms.  Finely dice 1/4 cup of stems.  Heat olive oil in a pan over medium heat.  Cook garlic for 2 minutes. Add mushroom stems and cook for 5 minutes, stirring occasionally.

Combine cream cheese, egg yolk, and Parmesan cheese in a bowl.  Add in garlic/mushroom mixture and crumbled bacon.  Spoon mixture into each mushroom.  Bake at 350 for 20 -22 minutes, or until golden brown. 

Whole Wheat Pita Chips

Whole Wheat Pita Chips

3 whole wheat pitas

1 tbs olive oil

1/2 tsp sea salt

Preheat oven to 350 degrees.  Slice pitas into wedges.  Toss with olive oil.  Place on greased baking sheet. Sprinkle with sea salt.  Bake for 7 - 9 minutes.  Serve with hummus or other dip.

Potato Pancakes

Potato Pancakes

2 cups leftover mashed potatoes

3 tbs flour

3 tbs olive oil

Place olive oil in a pan over medium high heat.  Mix potatoes and flour together.  Drop 1/4 cup of mashed potato mixture at a time into pan. Flatten to form a pancake shape.  Cook for 3 - 4 minutes at a time, until browned on both sides.  Repeat with remaining potato mixture.

Panko-Topped Macaroni and Cheese

Panko-Topped Macaroni and Cheese - Baked Bree

2 tbs butter

salt and pepper

1 lb pasta shells

1/4 cup flour

1 tsp dry mustard

4 cups whole milk

12 oz. cheese

2 tsp Worcestershire sauce

For the crumb topping:

3/4 cup Panko crumbs

4 Tablespoons melted butter

salt and pepper

Cook the pasta according to the package directions.  Drain it 2 minutes before it should be done, you want al dente pasta.   Melt the butter in a large saucepan over medium heat.  Add the flour and mustard.  Whisk together for at least one minute.

Pour in the milk.  Whisk in the milk and let it come to a boil.  When it comes to a boil, reduce the heat to medium low and simmer until the sauce is thickened.  It should coat the back of a spoon, maybe 3 minutes more.  Remove the sauce from the heat.  Whisk in the cheeses.

Add the Worcestershire sauce and season generously with salt and pepper.  Add the pasta, give it a toss in the cheese sauce and check for seasoning.  Put the macaroni and cheese in a buttered dish (or in single serving dishes if you would like).  Add the 4 tablespoons of melted butter to the Panko crumbs and season with salt and pepper.  Toss until the crumbs are coated.  Sprinkle the crumbs on top of the macaroni and cheese.  Bake in a preheated 400 degree oven for 15 to 20 minutes or until the top is golden and bubbly.

Parmesan Lemon Brown Rice

Parmesan Lemon Brown Rice - food.com

1 1/2 cups brown rice

1 tbs garlic

1 tbs olive oil

2 1/2 cups chicken broth

1/2 cup grated Parmesan cheese

1/4 cup minced parsley

1/8 cup basil

1/2 tsp lemon juice

1/4 tsp black pepper

Preheat oven to 375 degrees.  Spread rice into an 8" x 8" baking dish.  In a small pan, cook garlic for 1 minute in olive oil over medium heat.  Stir in chicken broth and bring to a boil.  Pour immediately over rice.  

Cover baking dish tightly with foil.  Bake for 1 hour, or until rice is tender.  Remove from oven, uncover, and fluff rice with fork.  Stir in cheese, parsley, basil, lemon juice, and pepper.  Cover with a towel and let sit for 5 minutes.  Uncover and serve.

Homemade Rice-a-roni

Homemade Rice-a-roni

1/2 cup pasta, broken into small pieces

1 cup brown rice

2 cups beef broth

1 tbs parsley

1/2 tsp garlic powder

1/2 tsp thyme

1/2 tsp pepper

1/3 cup margarine or butter

Preheat oven to 400 degrees.  Spray a small baking dish with cooking spray.  Add all ingredients; mix well and cover tightly with foil.  Bake for 1 hour.  Remove from oven and fluff with fork.

Sweet and Spicy Sweet Potato Fries

Sweet and Spicy Sweet Potato Fries

1 large sweet potato

2 tbs olive oil

1 tbs brown sugar
1/2 tsp Cajun seasoning

Slice sweet potato fries.  Toss with olive oil, brown sugar, and Cajun seasoning.  Bake at 350 degrees for 35 - 40 minutes.

Crispy Potato Wedges

Crispy Potato Wedges

5 russet potatoes, peeled and cut into wedges

2 tbs olive oil

Cajun seasoning to taste

Spread olive oil on baking sheet.  Place potato wedges on baking sheet.  Season, then flip potatoes to coat other side with olive oil.  Season again.  Bake at 400 degrees for 15 - 20 minutes, flipping once.

Hash Browns with Eggs, Bacon, and Cheese

Hash Browns with Eggs, Bacon, and Cheese

2 russet potatoes

2 eggs

2 slices turkey bacon

3 tbs olive oil

3/4 cup cheese

sea salt

pepper

Wash and scrub potatoes. Dry well.  Poke holes in each potato with fork.  Cook in microwave for 3 - 5 minutes, until cooked through.  Allow potatoes to cool slightly.  Peel skins off and dice into cubes.

Meanwhile, chop turkey bacon and cook in a pan until crisp.  Remove to a plate.  In same pan, place oil and potatoes.  Cook potatoes for 3 minutes, then flip.  Cook for 1 minute.

Make two holes in the potatoes and crack an egg in each hole.  Cover with lid until egg begins to set, about 3 minutes.  Sprinkle bacon and cheese on top.  Cover with lid again until egg is set.

Simple Spanish Rice

Simple Spanish Rice - adapted from the dish on delish

1 tbs olive oil

1 tbs garlic, minced

2 cups chicken broth

1 cup salsa

1 cup brown rice

cilantro to taste

In a pot, heat olive oil over medium heat.  Add garlic and cook for one minute.  Add chicken broth and salsa. Bring to a boil.  Stir in rice.  Turn heat to low; cover and cook for 40 - 50 minutes. Top with cilantro if desired.

Sweet Potato Wedges

Sweet Potato Wedges

1 sweet potato, peeled and cut into wedges

1/4 tsp sea salt

1/4 tsp Cajun seasoning

Preheat oven to 400 degrees.  Place sweet potato wedges on a roasting rack with a pan beneath.  Spray each wedge with cooking spray. Sprinkle with sea salt and Cajun seasoning.  Turn over and spray opposite sides of wedges.  Sprinkle with remaining sea salt and Cajun seasoning.  Bake for 20 - 30 minutes, watching carefully to prevent burning.

One Dish Mac and Cheese

One Dish Mac and Cheese - adapted from three pumpkins little

1 can low sodium chicken broth

1 cup pasta

3/4 cup low fat milk

2 tbs butter

2 tbs flour

1/4 tsp sea salt

1/4 tsp pepper

1 1/4 cup sharp cheddar cheese

Preheat oven to 350 degrees.  Combine pasta, chicken broth, and milk in a 9" x 9" baking dish.  Melt butter in a bowl and whisk in flour.  Add to pasta mixture.  Stir in sea salt and pepper.  

Bake covered for 40 minutes.  At the 15 and 30 minute mark, stir.  Remove from oven and stir in cheese.  Let stand for 5 minutes before serving.